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Mini Oven Omelettes …. (moo? really? yes.)

Mini Oven Omelette

 

Ah, the joys of getting old. Bill was recently diagnosed as pre-diabetic, and had to make some major dietary changes.  Essentially eliminating sugars from his diet for six weeks, then he gets to slowly reintroduce them.  So, no more cereals for brekkie.

Thank goodness for the interwebs.  We’ve been experimenting with making little omelettes in a jumbo muffin pan.  Honestly, it’s been pretty awesome – a grab-n-go for workweek mornings. 

This week we have spinach, onion, bacon and tomato.  Hope you try it, and like it!
Spinach Bacon Tomato Omelettes

 

Spinach Tomato Bacon Mini Oven Omelettes
Serves 12
Make-ahead breakfast for the week
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
181 calories
5 g
376 g
11 g
15 g
4 g
146 g
503 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
146g
Servings
12
Amount Per Serving
Calories 181
Calories from Fat 102
% Daily Value *
Total Fat 11g
17%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 376mg
125%
Sodium 503mg
21%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
6%
Sugars 1g
Protein 15g
Vitamin A
26%
Vitamin C
10%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 c. fresh baby spinach, washed & chopped
  2. 1/4 white onion, grated
  3. 6 crispy sliced of cooked bacon, chopped
  4. 24 eggs, beaten with
  5. 20 shakes of salt
  6. 20 twists from the pepper mill
  7. 20 grates of fresh nutmeg
  8. 4 small tomatoes, cut in to thre slices each. Or 12 cherry tomatoes, sliced in half.
Instructions
  1. Preheat the oven to 375.
  2. Line the *jumbo* muffin tin cups with liners. (I just used parchment that I molded on the bottom of a jar)
  3. Evenly distribute the spinach in the liners.
  4. Then the onion.
  5. Then the bacon.
  6. Carefully pour the egg mixture in to the cups, about 1/2 to 2/3 up.
  7. Carefully place the sliced tomato on top.
  8. Bake 20 minutes.
  9. Cool and wrap in wax paper for a great grab-n-go.
  10. These reheat in a powerful 'wave in about 40 seconds.
Notes
  1. These freeze beautifully, too.
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calories
181
fat
11g
protein
15g
carbs
5g
more
Bucket of Yum http://bucketofyum.com/
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Swiss Chard Polenta Tourte

 

Creamy, sweet, chewy, nutty. The best of everything.
Creamy, sweet, chewy, nutty. The best of everything.

I am obsessed with cashew cream.  Having been dairy-deprived for so long, the ability to have creamy sauces with that rich mouth feel makes me so fucking happy I could danse.  So, I saw this lovely spinach polenta tart on Tastespotting or Foodgawker, and really wanted to try it.  Then, when we went provisioning and Sprouts had this gorgeous rainbow chard, I knew it was a done deal.

This is recipe isn’t hard, but it does have a couple steps.  I made it on a Monday night, but it totally lends itself to doing part one night (the polenta and the onions for example), and then finishing it the next.

Bon appetit – and by the way, just the chard was fantastic on its own. I could have eaten the whole damn pan. By myself.

ChardBanner

A couple stages, but sooooo tasty.

Chard3Bmed

Swiss Chard Polenta Tourte
Serves 4
Sweet and creamy chard and buttery sherry onions atop seared mushrooms and a polenta base, with toasty pine nuts. This is heaven in a pie.
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Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
353 calories
29 g
12 g
21 g
13 g
5 g
398 g
441 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
398g
Servings
4
Amount Per Serving
Calories 353
Calories from Fat 178
% Daily Value *
Total Fat 21g
32%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 12mg
4%
Sodium 441mg
18%
Total Carbohydrates 29g
10%
Dietary Fiber 5g
19%
Sugars 4g
Protein 13g
Vitamin A
91%
Vitamin C
42%
Calcium
7%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the base
  1. ½ c. polenta
  2. 2 c. stock
  3. 1 tsp. butter
  4. ½ tsp. TJ’s 21 Seasoning Salute
For the cream sauce
  1. 1/3 c. cashews, soaked overnight or simmered for 15 minutes
  2. 1 c. stock
  3. ½ tsp. nutritional yeast
  4. 1 tsp. corn starch
For the topping
  1. 8 oz sliced white mushrooms
  2. 1 Tbsp olive oil
  3. 1 bunch swiss chard, cleaned and coarsely chopped
  4. 1 medium white onion, cut in to rings
  5. 1 Tbsp. unsalted butter
  6. 1/3 c. Amontillado dry sherry
  7. 1/3 c. raw pignon nuts.
Instructions
  1. Cook polenta according to package directions.
  2. Grease a 10” quiche pan or pie pan or springform pan and spread the cooked polenta evenly. (I did this the night before.)
  3. Preheat your oven to 375*
  4. In a medium nonstick skillet, sweat the onions, until they are translucent and just beginning to turn golden and caramelize.
  5. Remove the lid and add the sherry and let the liquid cook off.
  6. While they are cooking, get the olive oil very hot in a large sauté pan, and sear the mushrooms for a good brown sear.
  7. Lower the heat to medium low and spread the mushrooms on top of the polenta base.
  8. To the still-hot skillet, add the stems of the chard, a layer of salt and pepper, then the leafy bits with another layer of S&P. Cover tightly.
  9. While the chard is cooking, make the cashew cream sauce.
  10. In a good blender or food processor, add the drained soaked cashews, the stock, yeast, corn starch, and a couple of the rings of cooked onion.
  11. Purify for (seriously) 1 ½ to 2 minutes, until the mixture is silky in texture and no longer grainy.
  12. Check the chard – it should be tender and deep green. Raise the heat to medium, stir in the cashew cream and cook for a minute or two until the sauce is thickened. It should look like creamed spinach. Spread this on the mushrooms.
  13. Turn off the onion pans, and spread the onions on top.
  14. Sprinkle with the pignon nuts.
  15. Bake for 30 minutes, until the chard is bubbly and the nuts are browned.
  16. Let sit for 10 minutes before slicing. Or, make the night before and then slice while cold and reheat or serve at room temperature.
Notes
  1. Serve with a nice big salad.
  2. Serves 4 for dinner, or 6 as a starter course.
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calories
353
fat
21g
protein
13g
carbs
29g
more
Bucket of Yum http://bucketofyum.com/
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Socca: One More Thing off the Cooking Bucket List

Socca. I’ve always wanted to try it. 

So I finally did. 

The maiden voyage results...
The maiden voyage results…

 

 

This will be a quickie post – not a lot to it.  Got the recipe at Marmiton [link removed 6/1/24 – it is getting me spaminated]. Used a cast iron skillet in a 500* convection oven.

It was….fine.  And, btw, that cheese wedge is that new vegan brie-compatible,White Alder. It, too, was…fine. Had it not cost the week’s coffee money (since it is only available at Whole Paycheck), I might have been more impressed.  But, to be able to have a cheese-like substance in our house is a good thing.

 

Good for a quickie afternoon snack.
Good for a quickie afternoon snack.
Socca Niçoise
Serves 4
Essentially a chickpea flour pancake.
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Prep Time
2 min
Cook Time
10 min
Prep Time
2 min
Cook Time
10 min
149 calories
13 g
0 g
8 g
5 g
1 g
50 g
310 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
50g
Servings
4
Amount Per Serving
Calories 149
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 310mg
13%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
10%
Sugars 2g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 c. chickpea flour
  2. 1/3 ice water
  3. 1/2 tsp kosher salt
  4. 2 Tbsp olive oil
Instructions
  1. Put a cast iron skillet in the oven, and preheat it to 500*. Put all the ingredients in a bowl and whisk til smooth - should be the consistency of crepe batter. Add more ice water as needed.
  2. Once the oven's hot, take out the skillet, brush some olive oil to make a thin coat. Pour in half the batter and smooth it out - it should not exceed 1/8" thick.
  3. Bake about 7 minutes - you'll know when it's done. The edges will pick up and the top will be dull and perhaps golden. Pop that bad boy out of the skillet, oil it again and put in the second half of the batter.
  4. Eat immediately, cut in to squares and liberally sprinkled with fresh ground black pepper.
Adapted from Marmiton online recipes
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calories
149
fat
8g
protein
5g
carbs
13g
more
Adapted from Marmiton online recipes
Bucket of Yum http://bucketofyum.com/

 

 

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Velouté d’asperges et courgettes au thym et citron (it sounds so fancy for leftovers…)

Some parts of being a former French teacher I will not let go – the biggest being a serious French Food Fangirl, and proud of it. Why? Allow me to illustrate – they can take the bits of stuff we would have thrown out and turn it in to something extraordinary.  This is creamy asparagus soup made with asparagus butts. You know, those end pieces you trim off and throw away? 
VAC2med

This is a super simple recipe and you can discern every ingredient with each bite – the sweetness of the squash and onion, a faint note of celery, the earthiness of the asparagus, touches of lemon and thyme and through it all the gorgeous richness of that butter. Oh, my.

 

This beautiful, rich, fresh-tasting soup came to be because I was going to post about a roasted asparagus salad but wound up with some serious woody asparagus stems.
VAC4med

And that made me think of my last French host mom, and how horrified she would be if I threw that much food away. So, I put those, and a couple chopped up courgettes, a celery rib and a slice of onion in the steamer.
VAC3med

After twenty minutes, I puréed it with some warm chicken stock, pushed it through a mesh sieve, put in a ton of butter and a dash of lemon zest and fresh thyme and called it exquisite. Which it was. 

Asparagus Courgette Soup

The next time you have some asparagus butts, make this. You will be SO happy!

Asparagus Squash Soup with Lemon & Thyme
Serves 2
Fast, healthy creamy soup equally delicious hot or at room temp.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
217 calories
12 g
46 g
18 g
6 g
11 g
367 g
28 g
8 g
1 g
5 g
Nutrition Facts
Serving Size
367g
Servings
2
Amount Per Serving
Calories 217
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg
15%
Sodium 28mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 5g
20%
Sugars 8g
Protein 6g
Vitamin A
40%
Vitamin C
74%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 cups of asparagus butts
  2. 2 courgettes (zucchini/dark green summmer squash)
  3. 1 small celery stalk
  4. 1 thickish slice of an onion (about 1/4")
  5. Chicken broth as needed
  6. 3 Tbsp unsalted butter
  7. 1/2 tsp lemon zest
  8. 1/4 tsp fresh thyme leaves
Instructions
  1. Steam the veg for 20 minutes.
  2. Purée in your food processor for a good bit with enough hot broth to get it going. You can add the rest of the ingredients here, or after you strain it - your choice.
  3. Strain the purée through a mesh sieve to get out the woody parts of the stem and celery strings.
  4. Serve with a lemon wedge, and if you're feeling truly daring another pat of butter.
  5. Now in your best Julia voice, say "bon appétit!"
Notes
  1. Serve with some garlicky croutons and Yum!
Adapted from La Dinette de Crevette
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calories
217
fat
18g
protein
6g
carbs
12g
more
Adapted from La Dinette de Crevette
Bucket of Yum http://bucketofyum.com/

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Ratatouille au tofu

Our neighbors went to Market on the Move and brought us this beautiful eggplant. And peppers. And squash. 

aubergine et basilique
aubergine et basilique

 

It’s “Meat-Free Monday” at our house. And, honestly at this trail-end of the holiday season if I see one more damn cookie or chocolate-covered-whatever, I think I’m going to explode.  So a ratatouille sounds just right. Fast and warm, full of yummy vegetables. Easy to make. Thanks to our neighbor’s generosity, now all the ingredients are on hand:

Some diced canned tomatoes (lighten up, purists, it’s December),

RatIngred2SQ

 

Basil, tomato paste, olive oil and garlic,
RatCondSQ

some cubed extra-firm organic tofu,

RatTofuSQ

 

onion, bell pepper, zucchini and the eggplant,

RatIngredSQ

 Put them together, and bam! So long, seasonal overindulgences.  Kiss my tofu.
Rat1SQ

Ratatouille au tofu
Serves 4
Fast and savoury. A southern French vegetable dish with the added lean protein of tofu.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
197 calories
20 g
0 g
11 g
10 g
1 g
449 g
115 g
11 g
0 g
8 g
Nutrition Facts
Serving Size
449g
Servings
4
Amount Per Serving
Calories 197
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 115mg
5%
Total Carbohydrates 20g
7%
Dietary Fiber 8g
33%
Sugars 11g
Protein 10g
Vitamin A
21%
Vitamin C
102%
Calcium
19%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1/2 white onion, diced
  2. 2 Tbsp olive oil
  3. 2 minced gloves of garlic
  4. 1 Tbsp tomato paste
  5. 3 med. zucchini, diced
  6. 1 small bell pepper, diced
  7. 1 small eggplant, diced
  8. 1/2 lb extra firm tofu, diced
  9. 1 14.5 oz can diced tomatoes, or 3 roma tomatoes, seeded and diced
  10. 1 Tbsp. basil leaf chiffonade
Instructions
  1. Heat a large nonstick skillet. Add the olive oil, saute the onion for a minute or two. Add the garlic and tomato paste, and saute for a minute or two. Add the rest of the diced vegetables and tofu, and saute for a minute or two. Add in the diced tomatoes and basil, stir. Cover and simmer on low for 20-30 minutes.
Notes
  1. Serve with rice. Or pasta. Or by itself with a good crusty loaf.
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calories
197
fat
11g
protein
10g
carbs
20g
more
Bucket of Yum http://bucketofyum.com/