project food blog #4: an omelette in pictures

I cannot thank you all enough for helping to get me to round 4 of the project food blog. I was shocked and so flattered to find out that I made it to round 4! I also started to immediately panic, wondering what I would do for the next challenge.

Challenge #4 was to create step-by-step instructions on how to make or prepare something – but it is pictures, not words that need to guide the readers through the steps. I wanted to show you all how to prepare something that is simple, healthy and should be a staple in all households – although many people are intimidated by them – omelettes.

Omelettes are something, much like risotto, that once the basics are mastered, the possibilities are endless. You can serve your omelet plain, with cheese or get really fancy and add things like fresh herbs, bacon, vegetables, etc. Often thought of as simply a breakfast food, an omelette is an outstanding meal, anytime of the day.

It is also a dish that almost every culture has a variation on, truly making it a universal food. There are Iranian, Chinese, Italian, French, Thai, Spanish, Moroccan, Indian versions and a number of others that aren’t mentioned.  Next time you’re out traveling? Make sure you try the local “omelette.” There’s a world of omelettes that go beyond the “Denver.”

Now, let’s get to the omelette!

Gather ingredients: 1 Tbsp butter, 2 eggs, 2 Tbsp milk, salt & pepper


Whisk eggs


Add milk, salt & pepper. Beat eggs for about 1 minute


Heat pan over medium-low heat. Add butter and when melted, swirl to coat entire pan


 

When hot, add egg mixture. Swirl pan and use spatula to loosen and round edges


When almost completely set, fold over in half, tilting pan to help. Let sit on heat for another 30 seconds to cook through


I can’t tell you that folding an omelette is exactly an easy thing to do, it takes some practice and I certainly don’t have it mastered. What I can tell you is that no matter what it looks like, it is going to taste amazing. Just make sure you use real butter – it makes all the difference in this simple dish.

ask the nutritionist: what to do with truffle oil

Last Christmas I picked up a bottle of truffle oil for my Mom. Apparently I thought she wanted or desperately needed it like I do. We are now nearing October and I doubt the truffle oil has even been opened (the horror, I know!) and so the question arose – what do I do with truffle oil?

I will start by saying that the tiny, but expensive bottles of truffle oil really do last longer than they look like they might.  The flavor is strong, so typically a few drops is enough and chances are you aren’t going to use it everyday, so if you’ve ever been tempted to pick it up, my recommendation is to get it. You can thank me later.

Ideas for Truffle Oil:

  • drizzle on popcorn
  • drizzle over fries with parmesan cheese
  • mixed into mashed potatoes
  • mushroom pizza (saute mushrooms and finish with truffle oil)
  • scrambled eggs
  • on burgers (truffle burger with brie cheese on an english muffin)
  • homemade mac & cheese

Recipes for Truffle Oil:

Wild Mushroom & Truffled Brie

Truffled Deviled Eggs

Truffled Pasta with Spinach

Mushroom Pâté

Navy Bean & Artichoke Salad

Pan Fried Thyme Potatoes with Baked Eggs & Truffle Oil (from Eating for England)

Do you have truffle oil? What do you use it on?

butter toffee oatmeal

I don’t share breakfasts with you very often but I promise its not because I’m eating Egg McMuffins every morning. ;) They just generally aren’t all too exciting and there are a lot of repeats. I only wish I was able to repeat lunches as much as I repeat breakfasts. For some reason I can eat eggs, hemp bagels, toast and oatmeal and never tire of them.

But this fall, I’ve been waiting for oatmeal, and not just any kind, Butter Toffee Oatmeal. Generally my oatmeal is pretty basic, served up with some almond milk and peanut butter, but every once in a while a little something special is in order. This oatmeal is creamy, sweet and the perfect way to start your day on a crisp fall morning.

Butter Toffee Oatmeal - 1 serving

  • 1/2 cup oatmeal
  • 1 cup water
  • 3 Tbsp almond milk (I used unsweetened vanilla)
  • 1 Tbsp butter of choice (I used Earth Balance)
  • 1 Tbsp brown sugar

Prepare oatmeal as directed.

While oatmeal is cooking, combine milk, butter and brown sugar. Microwave for 30 seconds until butter is melted and stir until smooth.

*If you like a more solid oatmeal use 1-2 Tbsp of almond milk

Pour milk mixture over oatmeal and enjoy!

mill city farmers market

Of the many reasons I love Minneapolis, the Mill City Farmers Market is definitely on the top of the list.  I’m sure part of it is because I can walk there and part because I can get a coffee, fresh lemonade OR cucumber mint water; curry, crepes OR Chef Shack snacks; local pork, vegetables OR fresh flowers and see tons of cute babies, little red-heads AND adorable kids selling organic vegetables all in a half-hour time span.

I’ve mentioned (and complained I’m sure) before that the summers are so busy I don’t get there nearly as much as I would like to but when I do? I’m sure to soak everything in.