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 like “fusion” to describe anything that is not quite authentic, even if it doesn’t really “fuse” elements from another culture. Anyway, here is how I made my not so authentic Bibimbap:
From the regular mart:
Rice, gochujang (spicy red paste)
From the Organic Box:
Egg, lettuce, bean sprouts, eggplant, water parsley
After getting the organic box of goodness, I made up three Korean sidedishes: eggplant, bean sprout, and water parsley. I looked up a few recipes online to get an idea of the basic ingredients and then just taste-tested along the way until I liked it.
To make up the Bibimbap, I added some cooked rice, chopped up lettuce, the three vegetable side-dishes, some gochujang (red pepper-paste) and an over-easy egg. Then, I mixed it all up with my chopsticks and enjoyed! This picture is of the pre-mixed up state.
Whenever I cook rice, I’ll always make some extra so I can use it to make some fried rice. Fried rice is best made with rice that’s a day or two old, so some pre-planning is required! Then, it’s perfect to take in your work lunch for the next couple of days. Healthy, delicious and frugal and it’s just as good cold as hot. Here’s how you do it:
1. Fry up whatever veggies you have in some oil. I used garlic, onion, and carrot for this one.
2. Move veggies to the side of the wok and add an egg or two. Add some salt and pepper. Stir it around until it’s well-cooked. If you don’t cook it enough, your rice will get soggy.
3. Add your day-old rice and mix it all up. Add your sauce of: soy sauce, sugar, salt and pepper. Let the rice heat through.
4. Top with optional ingredients: cilantro (in this case), tomato, or green onion.
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.
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!
In the organic box this week, I got lots of delicious veggies, so I made a quick salad for dinner.
From the organic box: cucumber, lettuce, broccoli, an unidentified Korean spring veg of some sort.
From the regular mart: chicken which I roasted the night before.
Easy….just mix the veggies and chicken. Shake up the dressing and taste test. Adjust seasonings and then pour it over the salad. You could add some more stuff if you want, such as some tomatoes or carrots (to brighten if up), some fruit for a bit more sweetness, or an avocado/eggs/nuts for something a bit more filling.