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’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.
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).
This week in the organic box, I got a few things that were perfect to make an omelet with. It’s really easy and takes about 10 minutes.
Fry up some: onion/ green pepper/zucchini/ mushrooms. Season with some salt/pepper/garlic powder or real garlic. Set aside.
Beat some eggs with salt/pepper/basil. Of course, get all your spices from Iherb! (they have free shipping until the end of April).
Then pour the eggs out into a well-oiled pan over low-heat. Use your lifter to move the uncooked egg to the bottom of the pan. When it’s almost cooked, put your vegetables on top and fold over carefully.
Add some fresh tomatoes on top. Delicious!
This is one of my favorite weekend breakfast meals. It’s delicious, pretty easy to make and quite healthy. It’s ideal for after you go to Costco and you have good cheese and bread. Here are the ingredients:
From the Organic Box (Wwoof CSA), Costco, or the regular supermarket: Cheddar cheese, good bread (add on with the organic box), eggs, garlic, onion, spinach, salt, oil
It will take about 15 minutes to make. Toast the bread and put the piece of cheese on top. Fry up the onion and garlic in a bit of oil. Add the spinach, salt, pepper and basil and cook until the spinach is just wilted. Put on top of the toast and then fry up an egg or two (I like mine easy-over). Enjoy with your hands if brave, or a fork and knife it not!
At my house, Sunday morning is almost always pancakes, even if it’s just me. I eat healthy green smoothies the other 6 days of the week, but I really do like “American-style.” Here’s how I do it:
Organic Maple Syrup (cheaper than the Marts in Korea!)
From the WWoof CSA Organic food Box:
From the regular mart:
Milk, and optional things (cut-up apple, frozen raspberries or blueberries, walnuts)
It’s really simple and easy; just follow the directions on the back of the package for mixing up the pancakes. Then, make sure you have a nice pan (I use cast iron) and use the lowest heat setting, with a little bit of oil in the pan. Patience is the key here, so your pancakes will cook in the middle but not burn on the outside. Wait until you see bubbles in the middle and flip them over. Enjoy! I always eat mine with a cup of fabulous coffee from the Organic Coffee Company.