Open Faced Veggie Omelet

  This quick breakfast is super easy and there are no tricky flips to making this omelet (unlike regular omelets) because there is NO flipping required! If you are trying to eat clean, this will work for you because this is a great combination of protein and vegetables. I first made this after traveling on a business trip this past fall and all I was wanting when I got home was healthy meals. I went to the store and bought a variety of vegetables not knowing what I was making and ended up with this breakfast omelet and this Hummus Veggie Sandwich with these vegetables.  This recipe is meant to be very simple and you can top it with avocado, shredded cheese, crumbled sausage or your favorite hot sauce–YUM!

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Open Faced Veggie Omelet

Open Faced Veggie Omelet

Ingredients

1/2 tsp. olive oil to grease pan

3 large eggs

1 tsp. milk

Salt to taste

Black pepper to taste

4 thin slices of red onions

3 thin slices of tomatoes

5 thin slices of bell peppers (any color)

1/4 cup wilted spinach

1/2 tsp. parmesan cheese

Instructions

  1. In a medium bowl, beat the eggs with a whisk until beaten. Add milk, salt and pepper. (the milk will make the eggs fluffier)
  2. Heat a medium frying pan and grease with olive oil. Add eggs and make sure the frying pan is covered with the egg mixture. Swirl the pan with your hand to ensure eggs cover entire pan. Place vegetables on omelet and let cook until set for 4-5 minutes. Cover with a lid and let cook for another 3 minutes to be sure vegetables are softened. Slide omelet onto plate, sprinkle with parmesan cheese and enjoy!
http://kathrynskitchenblog.com/2016/12/open-faced-veggie-omelet/

‘Everything’ Hummus

This hummus is full of flavor and takes minutes to make (if you have a food processor). I love ‘everything’ flavored bagels and I wish I could eat them every single day if I could! This hummus resembles the flavorings of my favorite ‘everything’ bagel. There is just something about all of the different flavors from the garlic to salt to poppy seeds and onions–I love it all!!

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‘Everything’ Hummus

Yield: 8-12 servings

‘Everything’ Hummus

Creamy, smooth, zesty and full of flavor!

Ingredients

3 cups cooked garbanzo beans (2 cans, drained and rinsed)

6 Tbsp olive oil + more for drizzling

1 Tbsp toasted sesame oil

4 cloves of garlic (roasted would be best)

1 Tbsp lemon juice (the juice from 1/2 of a lemon)

1/4 teaspoon salt

2 Tbsp dried minced onion

2 Tbsp toasted sesame seeds

1 Tbsp poppy seeds

1 Tbsp dried minced garlic

1 Tbsp flaked sea salt

1/4 tsp black pepper

Pita chips or crackers for serving

Instructions

  1. In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Mix and set aside.
  2. Add garbonzo beans, garlic, and lemon juice to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, add in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and 1 Tbsp of all of the seasoning (save the rest for the topping).
  3. Add hummus to a bowl and drizzle with extra olive oil. Pour the rest of the seasoning overtop and serve. These can be served with crackers, pita chips, or vegetables. I hope you enjoy EVERYTHING about this 🙂
http://kathrynskitchenblog.com/2016/01/everything-hummus/

 

Light and Creamy Asparagus Soup

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I love soup so much I can even eat it during hot summer days. Asparagus is one of my favorite vegetables and I always end up just simply roasting it in the oven. I decided to make a soup out of it because I just re-discovered my immersion blender which happens to be  one of my favorite kitchen tools! This is such a quick soup you can put together last minute. It’s everything you want in a creamy light soup and I promise you can never tell that its filled with all kinds of goodness for you. Don’t forget to sprinkle the top with my low-fat seasoned croutons 🙂

Yield:6

Ingredients:
1 Tbsp butter
1 yellow onion; chopped
2 bunches of asparagus; cleaned
4 cups of chicken broth
1 cup of plain almond milk (or regular milk)
1 tsp salt
1/2 tsp pepper
1 Tbsp fat-free sour cream

Steps:
1. In a large pot, melt better on low heat. Add onion and sauté on low for 2-3 minutes. Snap the tough ends off the asparagus and chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, almond milk, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender.

2. Remove from heat, add sour cream and use an immersion blender to puree until smooth. On of my favorite parts to this soup is sprinkling my Easy Seasoned Croutons and a dollop of sour cream! Easy, light, healthy, and wholesome…everything you need in a soup.

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Zucchini & Corn Fritters

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For some reason, I always tend to have zucchinis laying around in my fridge I can never seem to eat them quick enough…they are just so versatile and you turn them into numerous dishes. When I came across this recipe I was so happy because now I know what to do whenever I have too many zucchinis! If you want to add a spicy kick to the fritters add chopped jalapenos to the mix, or if you want it to be extra cheesy, add more cheese because why not?! Not only are these fritters delicious, they are super easy to make. If you can make pancakes, you could definitely make these!

Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1 tsp garlic powder
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the corn, frozen, or canned (I used canned)
1 small yellow onion; chopped (about 1/4 cup)
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups all-purpose flour (I used whole-wheat flour)
Chopped green onions (for a garnish)
Sour cream and/or salsa (optional)

Steps:
1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk until combined.

2. Add the zucchini, corn, onions, and cheddar cheese and stir with a spatula to the egg mixture. Add the flour and stir until thoroughly combined.

3. Heat a large skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop or 2 spoons, scoop about 1/4-cupfuls of batter onto the skillet and flatten, like you would if you were making pancakes…its the same process! With the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.Top with green onions and your favorite toppings! Salsa, sour cream, and jalapenos are excellent as toppings as well! 🙂

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Do you know your Onions!?

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We all have come across this question of which onion to use when cooking in the kitchen, and if not you must be an onion genius!In a nutshell this is which onions go best with foods and dishes:

Yellow Onion (Most Commonly Used): Best for almost any dish: roasts, meat dishes (pot roast, rack of lamb, roast chicken, etc.) or as a flavor base for sauces, soups and stews.  When this onion cooks, it sweetens up and browns quickly. SO….If you are unsure which one to use, your best bet is to go with a yellow onion!

Sweet Onion (Second Most Common): Best for frying, making soups such as French onion, or for baked gratins, or onion rings. Sweet onions are very similar to yellow ones–except its much sweeter and when you cut into it, it makes perfect rings. It is very sweet without being too pungent or “spicy” as many onions tend to be..If you’ve ever ordered the “Bloomin’ Onion” from Outback Steakhouse, this is definitely the onion they use. YUM!

White Onion (Crunchiest & Sharpest): Best for salsas, stir-fried vegetables, or any other veggie dish where you want to add a little extra crunch. You will notice white onions being used most in Mexican dishes.They are extremely crispy because they have a higher water content.

Red Onion (Easiest to Eat Raw): These are actually one of my favorite..They are best for guacamole, pickling, slicing thin for salads, grilling (for burgers, sandwiches, or even to eat alone!). My favorite way is to grill them for fajitas. 🙂 Red onions are a lot milder, crisp, sweet, and they have a slight bitter aftertaste (so be sure no to kiss anyone after eating them!). *As a fun fact, red onions cause fewer tears while slicing.

Shallot (Most Subtle): Best for salad dressings, mignonettes, and cooked vinegary glazes, or garnishes. Though a shallot is not technically an onion, it has a similar flavor and is less overpowering. Shallots have a little kick to it while being sweet at the same time. I am most familiar eating shallots when eating my favorite shellfish, oysters. They go perfectly as a light vinaigrette sauce.
(Oysters on the half shell from Cafe Fina)
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