Saturday, October 16, 2010

Greek Omelette

Great for breakfast or dinner!

1/4 c feta, crumbled
1/4 c kalamata or greek olives chopped
1 roasted red pepper, chopped
2 T fresh basil, chopped
4-5 eggs
a little milk
3 T butter

Whip together the eggs and a little splash of milk.

Melt butter over medium heat in a non stick skillet
Pour in eggs and milk. As they start to get cooked on the bottom dump in all the fillings (cheese, olives, pepper, basil) on one half, and carefully fold the other half over it. Cook a little bit, then flip to finish cooking. Feeds two people.

Saturday, October 2, 2010

Coconut Rice and Delightful Veggie Curry

Veggie Curry:

2 stalks celery sliced thin on a diagonal
4 carrots peeled and sliced thin on a diagonal
1 head of cauliflower cut into small florets
4 medium red potatoes sliced thin

2 cloves garlic chopped
2 T minced ginger
1 cup sliced mushrooms - any kind
6 oz fresh spinach, rinsed and drained
Olive oil

1 box golden curry 'sauce mix' (I buy the S&B brand at Fry's in the Asian Foods section)
1 14 1/2 oz can chicken or veggie broth
1 14 1/2 oz can coconut milk
1 T curry powder
1/2 t salt

Heat enough olive oil to coat the bottom of a large pot or wok at medium high. Dump in cauliflower, carrots, celery, and potatoes, as well as 1T curry powder and 1/2 t salt. Stir fry for 5-7 minutes till they start to get crisp tender. Dump in the ginger, garlic, mushrooms, curry sauce (it is like a brick that melts), broth, and can of coconut milk. Bring to a boil, add spinach and stir. Lower heat and simmer for ten minutes.

Coconut Rice:

1 cup white rice
1 14 1/2 oz can coconut milk
1 cup shredded sweetened coconut flakes
Bring coconut milk plus enough water to make 2 cups of liquid to a boil. Add the rice, reduce heat, cover and simmer for 20 minutes. Use a deep pot of this spills over. At the very end when rice is cooked, stir in coconut, and serve with Veggie Curry.