I love omelettes! They are delicious, healthy and the perfect way to use up random veggies, meat and cheese that you might have lingering in your fridge. You can eat them for breakfast, lunch or dinner. I learned how to make a perfect one from Jamie Oliver, although I must confess that mine are not as beautiful as his.
Omelettes are one of my new favorite things to make and they’re actually very easy. Here’s how I did it:
From the regular store: cheddar cheese, salt, oil
From Iherb: fresh ground pepper
Beat up a couple eggs with salt and pepper. Pour into a well-oiled or buttered pan. Spread around so it covers the pan evenly. Gently pull back the cooked egg to allow the liquid to go underneath. It’s done when it’s almost cooked, but not quite. You want it a bit liquidy because it’s way more delicious that way.
Then add your toppings into the middle. Pre-cook anything like peppers, white onions, bacon, etc. Fold over carefully. Then, I added some fresh tomatoes to this one. Enjoy!
I’m a huge fan of Green Smoothies and eat them probably 14/15 days for breakfast. I ran across this excellent article the other day about 6 foods to avoid adding to smoothies and I wholeheartedly agree with its advice.
The article mentions that dried greens are not terrible, but fresh ones are better. I usually depend on my organic box for greens, but some weeks are a little light and I run out towards the end of the week. If it is, this is my go-to dried green powder, which I order on Iherb: Greens Plus Organic Superfood.
I’ve heard from a few people that my homemade brown bread recipe is far too “vague” to be easily replicated and that perhaps it’s not really a recipe as all. I never use recipes to cook and generally just like adding a pinch of this and a pinch of that until everything is delicious, but that’s certainly not everyone’s style. Here’s my less vague recipe:
Heat up 1/2 cup water. Mix in 1 Tablespoon sugar, 1 teaspoon salt and 2 tablespoons oil. Add 2 tablespoons yeast. Let bubble for 10 minutes.
Add 2 cups white flour and 2 cups brown flour. Mix with a fork first and then knead it all together, adding more flour if necessary. You can also add more water if necessary at the mixing with fork stage.
Form into a ball, loosely cover and let rest somewhere warm until doubled. Punch it down, add 1/2 cup flaxseeds and knead it again. Form it into a loaf shape. Let rise again until doubled. Then cook (I use the highest setting on my countertop oven) for about 20 minutes.
I’m a big believer in people eating a wide variety of food because our bodies weren’t really designed to eat the same 10 things each week. I try to do this in 3 ways:
1. When I eat out at Korean restaurants, I literally eat almost every side-dish (banchan) that comes along with the main meal. Oftentimes, it’s random mountain herbs or seaweed or some other “strange to the Westerner” type thing, but I eat then anyway.
2. The organic box. Lots of random Korean green and other veggies each week!
3. My smoothie grain mix. I order lots of different stuff from the most fabulous Iherb and then I mix them up in a Ziplock bag in order to save time when I make my green smoothies in the morning. I’ll just add a couple tablespoons if I’ll be able to eat lunch at a normal time, or 4-5 if I have class during lunch and will have to eat late.
An interesting new development in the world of foreign food in Korea is the wide availability of fresh mangoes. In previous years, you could get them at the big supermarkets, but they’d be ridiculously expensive (like $5 each).
In this case, my friend gave me a few for my birthday. Perhaps one of the best presents I’ve ever gotten? Anyway, here’s how I made them:
From the organic box/regular supermarket/street fruit truck:
milk/ eggs/ fresh mango/ oil
Just follow the directions on the box and you have your pancakes in 10 minutes or less! I always make an extra one to eat for a snack at work the next day. You can also freeze them and pop them in the toaster for a quick breakfast on the go.
The organic box from Wwoof CSA seems to love including “mallow,” which is a traditional Korean green that is used in Dwenjang Chigae (fermented soybean soup) usually. But, for me who rarely cooks up a chigae at home, it’s not so easy to use. However, I’ve discovered a fabulous new application that I’m reasonably sure no Korean has ever tried: Green Smoothie! Mallow has basically a neutral flavor, so it’s kind of perfect. I’ve been putting 1/2 of the big bag in a single smoothie and have no ill-effects to report in stomach pain, or taste. Here are the ingredient’s from today’s smoothie:
From the organic box/ regular supermarket: Mallow/ Banana/ Cucumber/ Strawberries/ Blueberries (for best results, make sure they’re all frozen).