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Fast & Easy Dinner: Spinach, Olive, and Feta Omelet

partysugar — Thu, 22 Oct 2009 12:50:25 -0700

Do you live alone? Are you a vegetarian? If you answered yes to both of those questions, I suggest you consider this omelet for dinner tonight. It's a perfectly healthy and delicious meal for one.

In this recipe, the filling is a mixture of garlic, tomatoes, spinach, and black olives, but an omelet can be made with just about any vegetable, herb, or cheese, so use the technique and get creative with the ingredients. To look at the simple and straight-forward method, read more.

Spinach, Olive, and Feta Omelet
From The Nest

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1/2 clove garlic, minced
4 cherry tomatoes, halved
4 ounces (1 cup) baby spinach
4 to 6 pitted black olives, sliced
3 eggs
1 sprig rosemary, chopped
1/4 cup half-and-half
1/2 pinch salt
1/4 teaspoon black pepper
1/4 cup feta cheese, crumbled

Directions

Place a nonstick sauté pan over medium-high heat. Add the olive oil and butter. When the butter is melted, add the garlic and halved tomatoes. Cook for 1 to 2 minutes.
Add the baby spinach and olives and cook for 1 to 2 minutes more, or until all of the spinach is wilted, then reduce the heat to medium.
Beat the eggs, rosemary, half-and-half, salt and pepper and pour into the pan. Stir constantly so that the eggs do not brown. When the center is just a little soft, crumble the feta cheese all around the omelet. Fold onto the plate and serve.

Serves 1.

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Yum Market Finds: Chickens and Eggs

partysugar — Thu, 25 Oct 2007 13:30:48 -0700

Which came first: the chicken or the egg? That question will always be debatable, but the role of chickens and eggs in the food world is well-established. Just take a look through our very own Yum Market on TeamSugar, and you can see plenty of poultry-related gadgets and accessories. Take this omelet pan that Amh678 found, for example. It allows you to create a perfect omelet with one easy flip. This unitasking tool is great if you love omelets, but if you prefer your eggs another way, browse the finds below.

To learn more about bookmarking, please refer to geeksugar's easy how to.

How Well Do You Know Brunch?

YumSugar — Sun, 21 Oct 2007 11:00:23 -0700

I always look forward to Sundays because they are also brunch days. It's usually the only day a week when I go out for a late breakfast and gobble up all kinds of fancy food. The only problem is that it's too hard to choose what to order. Pancakes or French Toast? An omelet or a scramble? And don't even get me started on Bloody Marys!

Are you a brunch lover too? Take this quiz and test your brunch food knowledge.

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Definition: Frittata

partysugar — Tue, 04 Sep 2007 03:21:38 -0700

Frittata
An Italian style omelet that typically has the ingredients mixed in with the eggs before frying. It's much firmer than your standard omelet because it's cooked very slowly over low heat and it has a round shape rather than the typical half moon shape. Usually it's finished under the broiler or flipped to ensure even cooking.

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Monday's Leftovers: Ground Beef Omelet

YumSugar — Mon, 13 Aug 2007 07:51:38 -0700

On a busy work night, one of my favorite things to do is whip up breakfast for dinner. An omelet full of meat (or beans), tomatoes and potatoes is a hearty and filling dish, and yet whips up together in very little time. You can use ground beef, or leftover beanburger, as the main protein, or change it to suit your needs. For a simple recipe for a jampacked omelet, read more

To utilize your leftovers, simply replace the ground beef with crumbled beanburgers or hamburgers.

Tortang Carne (Ground Beef Omelet)
From All Favorite Recipes
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1 lb. ground beef
3 cloves garlic, minced
1 onion, diced
2 tomatoes, chopped
1/4 tsp sugar
salt and pepper
2 potatoes, peeled and diced
1/2 cup water (optional)
4-6 eggs, at room temperature
oil, for frying

1. In a skillet over medium heat, brown ground meat for about 5-7 minutes. Drain excess fat.

2. Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft and wilted.

3. Season with sugar, salt and pepper.

4. Add diced potatoes and water, if using. (This allows the potatoes to cook, but if you find it not too dry and can cook the potatoes, don’t add any water so that it will not be watery nor be soggy but if it’s needed just add water a little at a time).

5. Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.

6. Meanwhile, beat the eggs. Pour onto cooled meat mixture. Correct seasonings.

7. Put oil in a skillet about to cover the bottom. Heat oil over medium heat.

8. Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side. (I cooked it just like making a pancake..)

9. Transfer to a serving plate.

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Fast & Easy Dinner: Potato, Chorizo, and Vegetable Omelet

partysugar — Wed, 22 Aug 2007 05:48:31 -0700

In Spain, tortilla is a go-to dinner dish when time and patience is lacking. This Spanish staple, a circular potato and egg omelet, is found in just about every restaurant, bar, and household across the country. No kitchen is ever without potatoes, eggs, and olive oil making it a perfect last minute, quick fix meal. This colorful variation is filled with robust chorizo, tasty peas, and roasted red peppers. Go ahead and pretend you're Spanish for the night (serve with a chilled glass of Alboriño). You don't have to board a plane, all you have to do is read more

Potato, Chorizo, and Vegetable Omelet
From The Nest

1/2 cup olive oil
2 medium potatoes, peeled, in small cubes
6 eggs
Kosher or sea salt
1 small onion, preferably Vidalia or other sweet onion, chopped
1/4 pound chorizo sausage, preferably imported, skinned and diced
1/4 cup (about 2 ounces) diced Serrano ham or prosciutto
1/2 cup cooked peas
1/2 cup cooked baby limas
2 tablespoons minced piquillo pepper, or pimiento, home prepared

Heat the oil in a skillet and fry the potatoes slowly until they are tender – they should not color. (This could also be done in a deep fryer.) Meanwhile, beat the eggs lightly with the salt. When the potatoes are done, drain, reserving about 4 tablespoons of oil, and add the potatoes to the eggs, and let set 15 minutes.
Meanwhile, heat 1 tablespoon of the reserved oil in another skillet and sauté the onion until it is wilted. Add the chorizo and ham and cook for another couple of minutes, until the chorizo begins to give off its oil. Stir in the peas, limas, and piquillo pepper or pimiento, and cook 2 minutes more. Add this mixture to the eggs and let sit for 5 minutes.
Heat another 2 tablespoons of reserved oil in a clean 10-inch skillet until very hot. (It must be very hot or the eggs will stick.) Add the egg mixture, spreading it out rapidly in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet onto the plate, or slide onto a dish, cover with a second dish, and invert. Add about 1 tablespoon more of the oil to the pan, then slide the omelet back into the skillet to brown on the other side.
Lower the heat to medium and flip the omelet two or three more times (this helps to give the omelet a good shape while it continues to cook), cooking briefly on each side and tucking in any rough edges with the back of the pancake turner. It should be juicy within. Transfer to a platter and cut into 8-12 wedges.

Serves 8 to 12.

Variation: Other cooked vegetables, such as asparagus, green beans, green pepper, or mushrooms, may be added to the omelet instead of or in addition to the peas and limas.

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Growing Trend of Child Foodies Faces Backlash

YumSugar — Thu, 05 Mar 2009 10:15:04 -0800

Last week, Rocco DiSpirito declared he was sick of foie gras. Then we made a list of things we're over. Here's another tired food trend to add to the queue: kid foodies. Lately, the little ones have been making a lot of noise in the kitchen. First, there was Greg Grossman, a 13-year-old who was the hottest rising caterer on the Hamptons circuit. Then the New York Times told the world about David Fishman, a 12-year-old aspiring food critic, and Paramount promptly purchased the rights to turn his story into a movie. Last, but certainly not least, was Julian Kreusser, a 5-year-old from Portland with a recurring cooking show.

What to make of this growing trend? While those with a fondness for a child's precociousness may be bowled over, the rest of us are left feeling slightly perturbed. In response, at least one journalist has voiced her issue with it.

In a Slate article, food writer Regina Schrambling argues that letting children into the kitchen at such a young age is both dangerous and premature. Childrens' taste buds differ from adult palates and they have a smaller frame of reference for food, making it hard to tell the difference between a good burger and a bad burger. Schrambling writes:

On a larger scale, the trend emphasizes the worst of the food frenzy today: The celebration of celebrity and novelty over authenticity and seriousness.

Maybe it's because I didn't hone my culinary skills until I was an adult, but I have to side with Schrambling. Kids should be kids - childhood, in all its joys, is short enough. Do you agree - are you equally sick of hearing about tots flipping omelets in the kitchen?

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Tyler Florence's 7 Kitchen Essentials

YumSugar — Fri, 24 Oct 2008 13:00:07 -0700

Yesterday, I dropped by a Macy's Culinary Council event to see Food Network star Tyler Florence. He was kicking off the tour for his two latest books, Stirring the Pot and Dinner at My Place. He talked to a packed audience about his recent move to California, his upcoming plans in the television, wine, and restaurant industries. My favorite part of the discussion, however, was when Tyler talked kitchen essentials.

"I can cook a meal on the top of a car in a junkyard," he declared. He believes anyone can cook with seven essential kitchen tools:

Skillet, for omelets and eggs
Saucepan, for soups and sauces
Larger pot for cooking steaks, tenderloin, and pork chops
Chef's knife, for cutting meat and vegetables
Paring knife, for cutting fruit and smaller items
Bread knife, with serrated edges
Cutting board, for all purposes

Not only were Tyler's tips helpful for those who are new to cooking, but he also demonstrated that one doesn't need to have a bunch of fancy tools to cook a fabulous meal. Are your kitchen essentials the same as Tyler's?

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What Are You Going to Do With All That Turkey?

YumSugar — Fri, 23 Nov 2007 05:30:00 -0800

Hope you had a great feast! If you're like most Americans you've probably got a ton of leftovers to deal with. If you didn't send them all home with your guests, you might think that you'll be eating turkey for days. For some of you that might sound awful, sure it's great after day one or day two, but day three and four? Well don't fret, I've scoured the Internet and I have found some of the best turkey leftover recipes. I personally love a turkey pie, but to see some of the other gems I've uncovered - including one for Fido! - read more

Post-Turkey Day Posole
Turkey Fried Rice
Turkey with Apple Salsa
Turkey Frittata
Turkey and Green Chile Burrito
Quesadillas with Chutney and Brie
Turkey Chili
Turkey Cranberry Arugula Sandwich
Curried Turkey and Mango Salad
Turkey Sage Chowder
Turkey Enchiladas
Moroccan Turkey Stew
Spicy Tortilla Soup
Crockpot Thanksgiving Turkey for Two
Turkey Tetrazzini
Mexican Turkey Noodle Casserole
Finally, don't forget Fido! PetSugar has a delicious recipe for a pup-friendly - but you can eat it too! - Day After Turkey Omelet

Do you have any great turkey leftover tips? Share them with us in the comments!

Monday's Leftovers: Tuna Mango Tortilla Wrap

YumSugar — Mon, 20 Aug 2007 07:58:32 -0700

The best part of leftover grilled tuna is that it's so versatile. You can stir into pasta (hot or cold), it tastes great in an omelet, or as crabcake style tunacakes. However, one of my favorite things to do with it is to make it into a cold salad. The salad can be served on bread, toast, crackers or in a wrap. For a quick and easy way to use up last night's leftovers, read more

Tuna Mango Salad Wraps
From Kelly Donlea on Suite 101
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Leftover tuna steak meat (equivalent of at least 10 oz.)
1 ripe mango, peeled and diced
1/4 cup cucumber chunks, meat only
1/4 cup diced onion
fresh cilantro
1 tsp dry mustard
1/4 cup mayonnaise
1/2 head lettuce, chopped
4 large tortillas
2 tbsp sesame oil
2 tbsp teriyaki sauce
2 tbsp fresh lime juice
2 tbsp diced green onions
salt & pepper

Combine first 7 ingredients and chill.
Whisk together sesame oil, lime juice, teriyaki sauce, cilantro and green onions to make dressing.
Add salt and pepper to taste.
Add equal amounts of lettuce and tuna salad to each of the 4 tortillas.
Serve with dressing on the side.

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