How food, cooking, and eating makes us feels.
A really good friend and I were talking about how food, cooking and eating makes us feel. For myself, cooking is not only a way to save money and get fed, but it also brings about a sense of accomplishment. It never really matters for me how long the meal took or how basic it is, it always makes me feel accomplished. Spending time in the kitchen with a cutting board and a well-sharpened knife always makes me feel like I'm moving on to bigger and better things. That sense of accomplishment comes when you see the finished product, with its beautiful flavors, textures, and aromas. I love it when I've spent a couple of hours in the kitchen, and I come out with a beautiful pot of marinara sauce, a pair of beautiful cooked eggs over-easy, or a simple salad with the vegetables perfectly julienned. It always makes me feel so good!
Now we get to the eating part. It's not very often (not to toot my own horn) when I make a meal and it completely sucks. Every meal I prepare always has the flavors that my partner and I like, with textures and mouth-feels that send us overboard. And as I've said in earlier posts, eating brings me back to a familiar place, a place with family and friends, catching up on our lives and sharing our past experiences.
Let's remember. For some, cooking is a chore that has to be done. For me... it is a pleasure.
Onward and upward,
-Vince
Friday, February 25, 2011
Thursday, February 24, 2011
Aqua Terra of Annapolis
Aqua Terra of Annapolis is located, guess where? Annapolis, Maryland. It's a great little spot in the heart of Old Town Annapolis. It's smaller, and just not your normal restaurant (in a GREAT way). I've never actually been to a place like this, a place that does a tapas-style (for those of you who don't know what tapas are, think small plates for a group to share) meal with Asian influences. I really love this spot, the owners are so accommodating, and are really about the service. And let's also let it be known, the food is good! If you aren't into small plates, you can also get full blown meals, whole-fried fish, crab cakes that are bigger than my fist... I mean the list goes on and on. When I go for dinner, I usually do 3 small plates, to myself. (Screw that, I'm not sharing!). So down the hatch goes the Noodles (Udon noodles in a spicy broth with Asian Vegetables and your choice of chicken or beef), More Potstickers (pulled duck, goat cheese, and green onion in a deep fried won-ton skin) and of course, the More Tuna (Seared Ahi Tuna with Asian slaw and unagi sauce.) Sounds like a lot of food, right? Trust me, it is. But dag nabit, it so dang good!
What's also cool about this spot is that they also do a great brunch, with everything from a 4 egg omelet to a Eggs Benedict, Your way... I mean... it doesn't get any better than this.
And you know what else pulls me here? It has to be the wine list. I've been to a few restaurants in my day, but its not often that you come across a restaurant that carries an Aquinas Wine, STRAIGHT OUT OF THE NAPA VALLEY. I mean... can you say, FALLING IN LOVE????
Trust me... I've already fallen in love with this spot. Ken and Di... (owners and chefs) will definitely take care of your palates...
Check them out!
Aqua Terra of Annapolis
Onward and upward,
-Vince
What's also cool about this spot is that they also do a great brunch, with everything from a 4 egg omelet to a Eggs Benedict, Your way... I mean... it doesn't get any better than this.
And you know what else pulls me here? It has to be the wine list. I've been to a few restaurants in my day, but its not often that you come across a restaurant that carries an Aquinas Wine, STRAIGHT OUT OF THE NAPA VALLEY. I mean... can you say, FALLING IN LOVE????
Trust me... I've already fallen in love with this spot. Ken and Di... (owners and chefs) will definitely take care of your palates...
Check them out!
Aqua Terra of Annapolis
Onward and upward,
-Vince
Tuesday, February 15, 2011
A Day Off...
So my partner and I decided to take a day off today to get some things taken care of, as well as just spend more time together. After we ran some morning errands, we both decided that we were hungry. So off to the Wegman's Hot Food Bar we went!
All About Wegmans
I am always really suspect of Super Market Hot Food Bars. Firstly, you never know how long the food is there for. Secondly, the sneeze guard isn't conducive to short folk. And thirdly, the food isn't always that good. That's not the case at Wegmans. The food is pretty damn good and there is always a great variety of food! You can get everything on their hot food bar, from Thai, Chinese, INDIAN, to Chicken Wings and soups. They have some great stuff, let me tell you...
So what went into my tummy today? I scoped out the Indian Section of the hot food bar (I LOVE INDIAN FOOD) and filled my little container with Butter Chicken, Basmati Rice, and Naan. Most people would be skeptical of eating Indian Food from a Grocery Store hot food bar, but man, let me tell you... my meal was GREAT! I was so impressed. But let's not get it twisted... it's not the best Indian food I've had. But it's definitely better than a lot of places I've been to. And the fact that Indian food is even available in my part of Prince George's County is a Coup! I washed it down with a bottle of water... and even had a small white cheddar and broccoli soup! Man... Wegmans is the spot.
I've even had the sushi there, and it was pretty impressive as far as Grocery Store food goes. The fact that you can get sushi made to order... at cheaper than Dean and Deluca prices is great!
So check it out... if you live in P.G. County... or if you just live near a Wegmans, it behooves you to go!
Onward and upward,
-Vince
All About Wegmans
I am always really suspect of Super Market Hot Food Bars. Firstly, you never know how long the food is there for. Secondly, the sneeze guard isn't conducive to short folk. And thirdly, the food isn't always that good. That's not the case at Wegmans. The food is pretty damn good and there is always a great variety of food! You can get everything on their hot food bar, from Thai, Chinese, INDIAN, to Chicken Wings and soups. They have some great stuff, let me tell you...
So what went into my tummy today? I scoped out the Indian Section of the hot food bar (I LOVE INDIAN FOOD) and filled my little container with Butter Chicken, Basmati Rice, and Naan. Most people would be skeptical of eating Indian Food from a Grocery Store hot food bar, but man, let me tell you... my meal was GREAT! I was so impressed. But let's not get it twisted... it's not the best Indian food I've had. But it's definitely better than a lot of places I've been to. And the fact that Indian food is even available in my part of Prince George's County is a Coup! I washed it down with a bottle of water... and even had a small white cheddar and broccoli soup! Man... Wegmans is the spot.
I've even had the sushi there, and it was pretty impressive as far as Grocery Store food goes. The fact that you can get sushi made to order... at cheaper than Dean and Deluca prices is great!
So check it out... if you live in P.G. County... or if you just live near a Wegmans, it behooves you to go!
Onward and upward,
-Vince
Monday, February 14, 2011
Valentine's Day Dinner...
I think that people forget that Valentine's Day doesn't have to be about expensive gifts. It's a Hallmark holiday. The most important thing is that you show your loved ones that you LOVE them. What better way to show someone you love them than through their stomach? So tonight's dinner? Pan-fried noodles with stir-fried chicken and peppers. The amazing thing about this meal is... it was done in a half hour-with all prep work included. Want to know how I did it? Lehgggooooo!!!!
Ingredients
2 chicken breasts, cut into small strips
1 red pepper, cut into strips
1 green pepper, cut into strips
1 jalapeno pepper, seeded and diced
2 celery stalks, chopped at an angle
1 cup of frozen peas
1 medium onion, sliced
4-5 garlic cloves, chopped
2 tbsp. of low sodium soy sauce
1 tbsp. of sesame oil
2 tbsp. of olive oil
1 tsp of cornstarch mixed with one cup of cold water
salt and pepper to taste
1 package of capellini (or angel hair pasta) if that's what you have.
3 scallion stalks, chopped on an angle
Heat olive oil on high in a large pan on high. Add chicken and brown (about 2 minutes). Once browned, add in your onions, peppers, celery and garlic. Add in your salt, pepper, soy sauce and sesame oil for flavor. Then add your frozen peas. Once your veggies have had an chance to cook, pull the mixture off the heat and add in the cornstarch/water mixture. Place the mixture back on the heat, and bring to a simmer. Allow sauce to thicken.
While you are doing this, cook your capellini just shy of the package directions. Drain. Heat a non-stick pan on high heat. Take your cooked capellini and put into hot pan. What you are looking for here is browning on one side. This usually takes about 4-5 minutes.
Here's the tricky part. You want to flip this noodle "cake" so it can brown on the other side. Here's another trick I learned via Food Network. Cover the pan with a plate. Flip the noodles onto the plate and then slide the noodles back into the pan, the non-browned side down in the pan. Allow to cook for another 5 minutes, until browned.
Put the pan-fried noodles on a large serving platter. Top with your stirfry... and top the stirfry with the chopped scallions... and BAM! Pan-Fried Noodles!
The great thing about this dish is that it's so flavorful, with a variety of tastes and textures. You have the crunch from the veggies, the velvet sauce that is created from the cornstarch mixture, the light crunch of the pan-fried noodles. I hate to say it, but it's like a party in your mouth! And... it happens so quickly... it really does. You'd be surprised.
Happy Valentine's Day, all... enjoy it. Hug and Kiss your loved ones.
Onward and Upward,
-Vince
P.S. Have you guys noticed that this is the first thing that is remotely Asian that I've made so far? Trust me... there will be more... I am the Filipino Foodie afterall.
Ingredients
2 chicken breasts, cut into small strips
1 red pepper, cut into strips
1 green pepper, cut into strips
1 jalapeno pepper, seeded and diced
2 celery stalks, chopped at an angle
1 cup of frozen peas
1 medium onion, sliced
4-5 garlic cloves, chopped
2 tbsp. of low sodium soy sauce
1 tbsp. of sesame oil
2 tbsp. of olive oil
1 tsp of cornstarch mixed with one cup of cold water
salt and pepper to taste
1 package of capellini (or angel hair pasta) if that's what you have.
3 scallion stalks, chopped on an angle
 |
| Soy sauce, sesame oil, olive oil, and pepper |
 |
| Capellini |
 |
| Chicken, peas, peppers, onions, garlic, scallions, celery |
 |
| Browning Chicken |
 |
| Adding peppers, celery, onions and garlic |
 |
| The Finished Stirfry |
While you are doing this, cook your capellini just shy of the package directions. Drain. Heat a non-stick pan on high heat. Take your cooked capellini and put into hot pan. What you are looking for here is browning on one side. This usually takes about 4-5 minutes.
 |
| Browning the noodles |
Here's the tricky part. You want to flip this noodle "cake" so it can brown on the other side. Here's another trick I learned via Food Network. Cover the pan with a plate. Flip the noodles onto the plate and then slide the noodles back into the pan, the non-browned side down in the pan. Allow to cook for another 5 minutes, until browned.
 |
| The Flip! |
Put the pan-fried noodles on a large serving platter. Top with your stirfry... and top the stirfry with the chopped scallions... and BAM! Pan-Fried Noodles!
 | ||
| The Finished Product |
 | ||
| E ready to DIG IN! |
Onward and Upward,
-Vince
P.S. Have you guys noticed that this is the first thing that is remotely Asian that I've made so far? Trust me... there will be more... I am the Filipino Foodie afterall.
Sunday, February 13, 2011
Sausage and Peppers
I came up with this one when my partner was telling me about how his father used to make a dish similar to this. E's father made sausage and peppers to be put into a hoagie roll and eaten as a sandwich with melted provolone cheese. Although this sounds good, I sometimes have issues eating with my hands. (Yes, I know I'm Filipino, and Filipino's know how to eat with their hands, and I do as well, but I don't really like too!!!) So I thought to myself... how about sausage and peppers to be made as a pasta sauce, to be served over your favorite pasta? Yum, right? And trust me, this same recipe can be used in a hoagie roll... don't be limited by my recipe on how you should serve this, you serve this how you think will work for you and your family!
Ingredients:
1 Package of your favorite sausage (I used Trader Joes' Basil Chicken Sausage) cut into bite-sized pieces
1 Large Can of Tomatoes (I used whole ones and just used my stick blender to blend them up)
1 Small can of diced tomatoes
1 half of a large onion, sliced
3-4 cloves of garlic, chopped
1 cup of frozen peppers (I used Trader Joe's Melange a Trois)
1 cup of frozen spinach
1 cup of red wine (your favorite wine will do)
1 tbsp of garlic powder
1 tbsp of dehydrated onion
1 tbsp of dried parsley
1 tbsp of dried basi
1 tbsp of dried parsley
1 tbsp of sugar
1 tbsp of Extra Virgin Olive Oil
1 tsp of red pepper flakes
salt and pepper to taste
So let's talk about how simple this is.
Brown off your sausages with the tablespoon of olive oil. Add your onions and garlic and allow to sweat.
Add in the canned tomatoes, frozen vegetables and the wine. Allow this combination to simmer over low heat for about 5 minutes.
After simmering, add all of your dry seasonings. Allow to simmer for about 20 minutes.
At this point, you are ready to serve! Serve over pasta or serve the sausages in toasted hoagie rolls. Either way, it will be divine. See how easy cooking can be?
Hope you guys enjoy this one...
Onward and upward...
-Vince
Ingredients:
1 Package of your favorite sausage (I used Trader Joes' Basil Chicken Sausage) cut into bite-sized pieces
1 Large Can of Tomatoes (I used whole ones and just used my stick blender to blend them up)
1 Small can of diced tomatoes
1 half of a large onion, sliced
3-4 cloves of garlic, chopped
1 cup of frozen peppers (I used Trader Joe's Melange a Trois)
1 cup of frozen spinach
1 cup of red wine (your favorite wine will do)
1 tbsp of garlic powder
1 tbsp of dehydrated onion
1 tbsp of dried parsley
1 tbsp of dried basi
1 tbsp of dried parsley
1 tbsp of sugar
1 tbsp of Extra Virgin Olive Oil
1 tsp of red pepper flakes
salt and pepper to taste
 |
| The seasonings |
 | ||
| The Food Ingredients |
 |
| The wine... it just so happened to already be open... something we had been sipping on throughout the week. |
So let's talk about how simple this is.
Brown off your sausages with the tablespoon of olive oil. Add your onions and garlic and allow to sweat.
Add in the canned tomatoes, frozen vegetables and the wine. Allow this combination to simmer over low heat for about 5 minutes.
After simmering, add all of your dry seasonings. Allow to simmer for about 20 minutes.
At this point, you are ready to serve! Serve over pasta or serve the sausages in toasted hoagie rolls. Either way, it will be divine. See how easy cooking can be?
 |
| The Finished Product |
Onward and upward...
-Vince
Friday, February 11, 2011
Good Conversations with a Good Friend
As said by a good friend of mine, K. Reid, author of the book Fat Kills, said "everyone has to eat, son". And you know what? She's right. Tonight, while we talked over editing the vids that are coming soon to the blog with slices of pizza in hand, we talked about how we were raised and how our families seemed to revolve around the Dining Room table. We shared stories about how we learned about etiquette and how dinners were with our families.
Our stories are very similar... we both grew up in P.G. County with both our parents and siblings. We also had similar upbringings... we all had dinner together with our families every night. She talked about how her dad would come home around 5 or 5:30, table was set, and plates with food were being passed from person to person. I talked about how when the kids in my family had extra-curricular activities, we waited for everyone to get home so that the meal could be served.
I write this to say that, in today's busy family, sometimes we forget about the importance of sitting down at the dining room table to have a meal. It allows you to talk about your day, uninterrupted. It allows for a venue to discuss family issues and the little things in life. But most importantly, it is an opportunity for the family to just be together. What a better way to show your bond as a family than sitting at the same table and sharing a meal.
If you have a family, start the tradition of having a meal together. It may not be every day like our experiences, but start out at once a week. No televisions, radios, Blackberries, Ipads, Ipods, Iphones, or Palms. Just you and your loved ones... you will be happy that you did.
Special thanks to K. Reid for being my inspiration of this blog. I *heart* you.
Onward and upwards...
-Vince
P.S. Be on the lookout for the videos! I know I've promised them previously, but they are coming!
Our stories are very similar... we both grew up in P.G. County with both our parents and siblings. We also had similar upbringings... we all had dinner together with our families every night. She talked about how her dad would come home around 5 or 5:30, table was set, and plates with food were being passed from person to person. I talked about how when the kids in my family had extra-curricular activities, we waited for everyone to get home so that the meal could be served.
I write this to say that, in today's busy family, sometimes we forget about the importance of sitting down at the dining room table to have a meal. It allows you to talk about your day, uninterrupted. It allows for a venue to discuss family issues and the little things in life. But most importantly, it is an opportunity for the family to just be together. What a better way to show your bond as a family than sitting at the same table and sharing a meal.
If you have a family, start the tradition of having a meal together. It may not be every day like our experiences, but start out at once a week. No televisions, radios, Blackberries, Ipads, Ipods, Iphones, or Palms. Just you and your loved ones... you will be happy that you did.
Special thanks to K. Reid for being my inspiration of this blog. I *heart* you.
Onward and upwards...
-Vince
P.S. Be on the lookout for the videos! I know I've promised them previously, but they are coming!
Thursday, February 10, 2011
Mexican Food... and the one place in the DMV that reminds me of Cali...
My partner and I are constantly complaining about how we miss the Mexican food from California. Before I moved, I was never really into Mexican food (believe it or not), but now I appreciate the complexity of flavors that it provides, the softness and texture of a warm flour tortilla, as well as the combination of masa and cheese. GOD I LOVE MEXICAN FOOD.
So anyways, when we moved back to the DMV, we were so afraid that we were going to be reduced to having burritos at Chipotle and trying to pretend that they were burritos from the taco truck at 50th and E. 14th (or for you newbies, International Blvd). But low and behold, in Bowie, MD, there is a Mexican spot that rivals most California Mexican taquerias and small mom and pop operations. You have to check out Mi Hacienda.
What Google has to say about Mi Hacienda
From the moment my partner and I walked in, we just knew this was going to be our new favorite spot... and boy were we right. From the selection of Mexican beers, to great TOP SHELF Tequila (Not just Patron, but DON JULIO), and to the great selection of food they have, this spot will have your heart. From the create your own platter (2 or 3 choices from a set menu: tamales, burritos, chile rellenos) to their own creations (arroz con mariscos - rice and seafood) to enchiladas verdes o rojos (green or red) it is ALL SO MOUTH WATERING.
But here's the kicker. How many of you have been to San Diego? And how many of you have had carne asada (Marinated Beef) fries? This is why I love Mi Hacienda. THEY WILL DO CARNE ASADA FRIES FOR YOU! At the bar of course.
What are carne asada fries? Imagine a nacho plate... with all the fixings... marinated beef, salsa fresca, jalapeno peppers, guacamole and sour cream... ON A BED OF FRENCH FRIES. Fattening... I know... but DAMN IS IT GOOD!
So if you find yourself on the Maryland side of the DMV, check out Mi Hacienda. You will not be sorry!
Onward and Upward...
-Vince
So anyways, when we moved back to the DMV, we were so afraid that we were going to be reduced to having burritos at Chipotle and trying to pretend that they were burritos from the taco truck at 50th and E. 14th (or for you newbies, International Blvd). But low and behold, in Bowie, MD, there is a Mexican spot that rivals most California Mexican taquerias and small mom and pop operations. You have to check out Mi Hacienda.
What Google has to say about Mi Hacienda
From the moment my partner and I walked in, we just knew this was going to be our new favorite spot... and boy were we right. From the selection of Mexican beers, to great TOP SHELF Tequila (Not just Patron, but DON JULIO), and to the great selection of food they have, this spot will have your heart. From the create your own platter (2 or 3 choices from a set menu: tamales, burritos, chile rellenos) to their own creations (arroz con mariscos - rice and seafood) to enchiladas verdes o rojos (green or red) it is ALL SO MOUTH WATERING.
But here's the kicker. How many of you have been to San Diego? And how many of you have had carne asada (Marinated Beef) fries? This is why I love Mi Hacienda. THEY WILL DO CARNE ASADA FRIES FOR YOU! At the bar of course.
What are carne asada fries? Imagine a nacho plate... with all the fixings... marinated beef, salsa fresca, jalapeno peppers, guacamole and sour cream... ON A BED OF FRENCH FRIES. Fattening... I know... but DAMN IS IT GOOD!
So if you find yourself on the Maryland side of the DMV, check out Mi Hacienda. You will not be sorry!
Onward and Upward...
-Vince
Wednesday, February 9, 2011
Ground Meat Doesn't Have to Always be made into Burgers...
or meatloaf, or meatballs, or tartare for that matter. One of my fondest memories of food is the dinners that I've had with my family over sauteed ground beef, cooked with a bag of frozen veggies and a pot of rice. Sounds pretty simple right? It is... good... simple... and comforting.
The way I remember my parents cooking the beef was easy... ground beef sauteed in a little oil with garlic and onions... then you drop in a bag of your favorite mixed frozen veggies. The bag of mixed veggies always had lima beans in it, which was always what I picked out.
I make versions of this meal now, what my partner calls "A La Mode". (I have no idea where he came up with that, but that's what he has always called it.) I've gotten a little bit healthier with it, subbing out the ground beef for ground turkey. And I've gotten a little more fancy with it. I've made it Latin style, with cilantro and black beans. I've made it Asian style, with ginger and sesame oil. I've even made it as a topping for a baked potato with a simple splash of Worcestershire sauce. But today's version, curried.
Not everyone is into curry. I get that. But why not step out of the box every once in a while, right? So... here we go!!!!
Ingredients:
2 lbs. ground turkey
2 peeled potatoes, cubed
3 celery stalks, chopped
2 carrots, peeled and chopped
1 onion, chopped
5-6 cloves of garlic, minced
1 cup of chicken stock
1 cup of frozen peas
1 cup of frozen peppers (Trader Joe's has a great bag that has 3 different colors called Melange a trois)
4 tablespoons of curry powder
1 tablespoon of red pepper flakes
1 tablespoon of granulated garlic
1 tablespoon of dried onion
1 tablespoon of cumin
1 tablespoon of paprika
1 tablespoon of dried cilantro
2 bay leaves
1 tablespoon of olive oil
salt and pepper to taste
Saute the ground turkey in the bottom of a hard bottomed stock pot in the olive oil. Once brown, add your potatoes, carrots, celery, garlic and onions and let sweat. Add in the cup of chicken stock and all of your seasonsings, cover and allow to simmer until carrots and potatoes are fork tender.
Once the veggies are fork tender, add your frozen veggies and let simmer for another 5 minutes. The thing about frozen veggies is that there is a fine line between simply defrosting them and boiling them within an inch of their lives. 5 minutes should be enough time to bring them back to life.
This is time to check your seasonings and your consistency. Add salt and pepper to taste. You should also have a decently thick curry sauce in your pot too. If you've done this just right, your sauce should coat the back of a spoon thinly.
And there you have it! Ground turkey curry. Serve it over nice hot rice... and it's the perfect comfort meal for a cold night. Even better... it's done pretty quick...
Try it out!
Onward and upward...
-Vince
The way I remember my parents cooking the beef was easy... ground beef sauteed in a little oil with garlic and onions... then you drop in a bag of your favorite mixed frozen veggies. The bag of mixed veggies always had lima beans in it, which was always what I picked out.
I make versions of this meal now, what my partner calls "A La Mode". (I have no idea where he came up with that, but that's what he has always called it.) I've gotten a little bit healthier with it, subbing out the ground beef for ground turkey. And I've gotten a little more fancy with it. I've made it Latin style, with cilantro and black beans. I've made it Asian style, with ginger and sesame oil. I've even made it as a topping for a baked potato with a simple splash of Worcestershire sauce. But today's version, curried.
Not everyone is into curry. I get that. But why not step out of the box every once in a while, right? So... here we go!!!!
Ingredients:
2 lbs. ground turkey
2 peeled potatoes, cubed
3 celery stalks, chopped
2 carrots, peeled and chopped
1 onion, chopped
5-6 cloves of garlic, minced
1 cup of chicken stock
1 cup of frozen peas
1 cup of frozen peppers (Trader Joe's has a great bag that has 3 different colors called Melange a trois)
4 tablespoons of curry powder
1 tablespoon of red pepper flakes
1 tablespoon of granulated garlic
1 tablespoon of dried onion
1 tablespoon of cumin
1 tablespoon of paprika
1 tablespoon of dried cilantro
2 bay leaves
1 tablespoon of olive oil
salt and pepper to taste
 |
| Here's the ingredients |
 | ||
| Getting our simmer on. |
 |
| Frozen veggies coming back to life |
This is time to check your seasonings and your consistency. Add salt and pepper to taste. You should also have a decently thick curry sauce in your pot too. If you've done this just right, your sauce should coat the back of a spoon thinly.
And there you have it! Ground turkey curry. Serve it over nice hot rice... and it's the perfect comfort meal for a cold night. Even better... it's done pretty quick...
Try it out!
Onward and upward...
-Vince
Monday, February 7, 2011
I know I've been on Hiatus...
and now I'm back! I've had a busy few weeks with getting myself used to doing homework again and teaching some good choreography. But that doesn't mean I haven't been cooking (or eating for that matter). So what's today's topic? Let's demystify the omelet.
My baby loves a good omelet. And the great thing about them is that they are a good source for all of your food groups, all in one shot, depending on what you put in them. This omelet I made has fontina cheese, sliced turkey breast, and baby spinach. So let's get it!
Ingredients:
Your favorite deli turkey, sliced thinly
3 eggs (or 3 egg whites and 1 yolk if you are trying to reduce your cholesterol intake)
1tsp of milk or water
baby spinach
fontina cheese, sliced thinly
1tsp of dried parsley
salt & pepper to taste
Firstly, crack your eggs and combine with your milk.
Eggs and Milk
Add parsley, and salt and pepper to taste. Beat well until combined.
Eggs, Milk, Salt, Pepper, and Parsley combined.
Then, you pour this mixture into a buttered non-stick pan that is heated over medium heat (for the importance of the non-stick pan when dealing with eggs, see the post "The Morning After").
Gently move the eggs around in the pan, creating soft curds in the pan. Essentially, you want to move the uncooked eggs to a fresh hot area of the pan so that you can begin to cook the egg. You aren't looking for a scramble, you are still looking for your egg mixture to remain semi-flat. You also want to try to cook the eggs as far as you can. It's ok for your eggs to be a little wet, you don't want your eggs hard because folding your omelet will prove difficult if you take the eggs too far. (The fold will be described in a minute).
Then you want to add your fillings. In this situation, its your turkey, cheese, and spinach. You want to add these fillings to ONE SIDE of your eggs, as illustrated below.
Cheese and turkey
Spinach added
Now... here's the difficult part... the flip. When you are first learning how to do this, you want to use a wide spatula, the kind you use to flip pancakes. Gently flip the side with NO filling over the side with the filling.
Since you have a nicely greased non-stick pan, your omelet should slide right out of the pan onto a plate. And Viola! You have an omelet. Don't be discouraged, the flip may take a couple of tries. If you don't a good flip, there's nothing wrong with turning your omelet into scrambled eggs. Waste not, want not! It's not always an easy feat to make an omelet, but practice makes perfect!
The other great thing about omelets is that they can be fairly healthy, depending on what you choose to put in them. Obviously, cheese isn't the best thing for you, BUT MAN! It's GOOD! I call it, the BUTTER OF THE GODS. But if you are watching your waistline, leave the cheese out, and load up on your favorite veggies. Also, you can use less egg yolks and more egg whites. Did you know that one egg white only has about 17 calories, but is CHOCKED full of protein? I mean... You can essentially have as many egg whites as you want! By doing this, you have also cut down on your cholesterol intake.
Try it out! Practice practice practice.
Onward and Upward...
Vince
My baby loves a good omelet. And the great thing about them is that they are a good source for all of your food groups, all in one shot, depending on what you put in them. This omelet I made has fontina cheese, sliced turkey breast, and baby spinach. So let's get it!
Ingredients:
Your favorite deli turkey, sliced thinly
3 eggs (or 3 egg whites and 1 yolk if you are trying to reduce your cholesterol intake)
1tsp of milk or water
baby spinach
fontina cheese, sliced thinly
1tsp of dried parsley
salt & pepper to taste
Firstly, crack your eggs and combine with your milk.
Add parsley, and salt and pepper to taste. Beat well until combined.
Then, you pour this mixture into a buttered non-stick pan that is heated over medium heat (for the importance of the non-stick pan when dealing with eggs, see the post "The Morning After").
Gently move the eggs around in the pan, creating soft curds in the pan. Essentially, you want to move the uncooked eggs to a fresh hot area of the pan so that you can begin to cook the egg. You aren't looking for a scramble, you are still looking for your egg mixture to remain semi-flat. You also want to try to cook the eggs as far as you can. It's ok for your eggs to be a little wet, you don't want your eggs hard because folding your omelet will prove difficult if you take the eggs too far. (The fold will be described in a minute).
Then you want to add your fillings. In this situation, its your turkey, cheese, and spinach. You want to add these fillings to ONE SIDE of your eggs, as illustrated below.
Spinach added
Now... here's the difficult part... the flip. When you are first learning how to do this, you want to use a wide spatula, the kind you use to flip pancakes. Gently flip the side with NO filling over the side with the filling.
Since you have a nicely greased non-stick pan, your omelet should slide right out of the pan onto a plate. And Viola! You have an omelet. Don't be discouraged, the flip may take a couple of tries. If you don't a good flip, there's nothing wrong with turning your omelet into scrambled eggs. Waste not, want not! It's not always an easy feat to make an omelet, but practice makes perfect!
The other great thing about omelets is that they can be fairly healthy, depending on what you choose to put in them. Obviously, cheese isn't the best thing for you, BUT MAN! It's GOOD! I call it, the BUTTER OF THE GODS. But if you are watching your waistline, leave the cheese out, and load up on your favorite veggies. Also, you can use less egg yolks and more egg whites. Did you know that one egg white only has about 17 calories, but is CHOCKED full of protein? I mean... You can essentially have as many egg whites as you want! By doing this, you have also cut down on your cholesterol intake.
Try it out! Practice practice practice.
Onward and Upward...
Vince
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