Tomato Cheese Omlet

Omlet

Omlet

As the summer has passed by and most of my friends held the last BBQ’s of the season, I came to realization that with amount of delicious food I’ve have tried over the summer it’s time to cut on calories and start eating healthier.  I am starting a new journey filled with working out more often, eating less, sleeping more and taking care of myself better.  This morning I started with my favorite AM Yoga by GAIAM.  Then followed by some nice stretching and 45 minute cardio on my elliptical trainer.

For a well deserved protein breakfast, I decided to make an omlet with tomatoes and a little bit of cheese.  I also tried eliminating sugar from my black cup of tea (I rarely drink coffee).  This whole breakfast is only about 235 calories which included: 1/2 a large tomato (15 calories); 2 eggs (140 calories); 1/8 cup of cheese (55 calories); 2 tablespoons of milk (18 calories), a little but of sprayed butter for the pan (15 calories).  Overall very filling and delicious.  I know majority of your don’t need step by step to make an omlet, but I know I have some readers who do…so this is for you.

Ingredients:

2 Organic Brown Eggs
1/8 of Shredded Mexican Cheese
2 Table Spoons of Whole Milk
Freeze Dried Chives/Salt/Pepper to taste
1/2 teaspoon of butter or PAM Spray
 

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How to make tomato cheese omlet:

1.  Wash and dice half of your tomato, if you are using cherry tomatoes cut them in half

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2.  Break your eggs in a bowl and wisk well, then add 2 tablespoons of milk and mix again.  Finally add you diced up tomatoes in the mixture.

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3.  Heat up a small or average size pan, add a little bit of butter or spray it with PAM lightly.  Pour your egg/tomato/milk mixture and using a spatula keep moving the sides of the omlet for all the liquid to settle.  This will make this omlet cook faster and prevent the buttom of it from getting burned.

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4.  Add your salt, pepper and chives to you mixture right before it sets completely and sprinkle it with cheese.  Turn off the gas and then cover the pan with lid, let it stay for few minutes for the cheese to melt.  The finer the grated cheese the faster it will take for it to melt, this is why finely shredded cheese works best.

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5.  Your omlet is ready, carefully remove it from the pan and put in on the plate.  I turned out very fluffy and delicious. I served with a cup of freshly brewed loose black tea.

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Now that breakfast it over. I have to admit it kept my hunger at bay until lunch…and since I am training to put an end to snacking between meals…overall I am definitely having another one of these omlets again this week.

I hope you like it too…what do you enjoy eating for breakfast?

Natalie

Tomato Cheese Omlet
 
Prep time
Cook time
Total time
 
Tomato and Cheese Omlet
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 Organic Brown Eggs
  • ⅛ of Shredded Mexican Cheese
  • 2 Table Spoons of Whole Milk
  • Freeze Dried Chives/Salt/Pepper to taste
  • ½ teaspoon of butter or PAM Spray
Instructions
  1. Wash and dice half of your tomato, if you are using cherry tomatoes cut them in half.
  2. Break your eggs in a bowl and wisk well, then add 2 tablespoons of milk and mix again. Finally add you diced up tomatoes in the mixture.
  3. Heat up a small or average size pan, add a little bit of butter or spray it with PAM lightly. Pour your egg/tomato/milk mixture and using a spatula keep moving the sides of the omlet for all the liquid to settle. This will make this omlet cook faster and prevent the buttom of it from getting burned.
  4. Add your salt, pepper and chives to you mixture right before it sets completely and sprinkle it with cheese. Turn off the gas and then cover the pan with lid, let it stay for few minutes for the cheese to melt. The finer the grated cheese the faster it will take for it to melt, this is why finely shredded cheese works best.
  5. Your omlet is ready, carefully remove it from the pan and put in on the plate. I turned out very fluffy and delicious. I served with a cup of freshly brewed loose black tea.
Nutrition Information
Serving size: 1 Calories: 235

 

Smoked Salmon “Breakfast Salad”

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I love salads, I can eat them for breakfast…lunch…dinner…snack…you name it:)  One morning I’ve decided to spice up my usual egg/smoked salmon breakfast and make a “Breakfast Salad” with these ingredients.  Of course you can enjoy this salad any time of the day though and it’s full of vitamins, protein and how can we forget a good serving a fish:).  I know I have enjoyed this breakfast:) I hope you will too!

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Ingredients:
 2 Hard Boiled Eggs
1/2 of Fresh Avocado
1/2 cup of Pea Sprouts
1 Medium Cucumber
2 Cups of Mixed Greens
1 Teaspoon of Silvered Almonds
1 Teaspoon of Fried Onions
4-6 Slices of Smoked Salmon
2 Tablespoon of Shredded Cheddar Cheese
2 Table Spoons of Honey Mustard Dressing
 

How to make Smoked Salmon “Breakfast Salad”:

1.  Wash your mixed greens and add them to a bowl.

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2.  Wash the cucumber and cut it up in small pieces.

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3.  Peel your eggs and cut them up in 4 pieces.

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4.  Add the above ingredients to you salad bowl, you can either arrange it nicely or simply toss it in.

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5.  Cut up your avocado as small as you  like and add it to your salad.

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6.  Add pea sprouts to the salad, make sure to wash them before hand.

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7.  Add all previously cut ingredients along with silvered almonds and/or fried crispy onions (I usually buy them in the store).

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8.  Shred some good quality cheddar cheese and add it in.

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9.  Then add the remaining ingredients along with your smoked salmon, which can either be cut up in small pieces or simply put on top.

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10.  Now you are ready to plate your salad.  Simply add dressing and enjoy!  I liked honey mustard with this salad but I am sure any dressing including just some mayo/olive oil mix will work just as well.

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Love,

Natalie

Smoked Salmon "Breakfast Salad"
 
Prep time
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Total time
 
Delicious breakfast salad with smoked salmon and eggs.
Author:
Recipe type: Salad
Cuisine: American
Serves: 4-6
Ingredients
  • 2 Hard Boiled Eggs
  • ½ of Fresh Avocado
  • ½ cup of Pea Sprouts
  • 1 Medium Cucumber
  • 2 Cups of Mixed Greens
  • 1 Teaspoon of Silvered Almonds
  • 1 Tablespoon of Fried Onions
  • 4-6 Slices of Smoked Salmon
  • 2 Tablespoons of Shredded Cheddar Cheese
  • 2 Tablespoons of Honey Mustard Dressing
Instructions
  1. Wash your mixed greens and add them to a bowl.
  2. Wash the cucumber and cut it up in small pieces
  3. Peel your eggs and cut them up in 4 pieces.
  4. Add the above ingredients to you salad bowl, you can either arrange it nicely or simply toss it in.
  5. Cut up your avocado as small as you like and add it to your salad.
  6. Add pea sprouts to the salad, make sure to wash them before hand.
  7. Add all previously cut ingredients along with silvered almonds and/or fried crispy onions (I usually buy them in the store).
  8. Shred some good quality cheddar cheese and add it in.
  9. Then add the remaining ingredients along with your smoked salmon, which can either be cut up in small pieces or simply put on top.
  10. Now you are ready to plate your salad. Simply add dressing and enjoy! I liked honey mustard with this salad but I am sure any dressing including just some mayo/olive oil mix will work just as well.

 

Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche

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I have recently made an amazing discovery at our local supermarket, something so smooth, creamy and that pretty much goes with everything:) well almost with everything.  Have you guessed what it is yet?  It’s called “Cream Fraiche”.    Have you ever tried it?  Well I got it initially to replace sour cream for one of my soups, but then the whole family loved it’s taste and we have done number of replacements ever since:)

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Crème fraiche is a thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures, although the amount of bacteria is minimal when compared to sour cream. This cream can be used as a topping, in sauces, or in a variety of other applications, and many people prefer it to the standard and more commonly available sour cream because of its creamy texture.

One of the advantages of crème fraiche is that it doesn’t “break” or become unstable when added to sauces because of its high fat content. Cooks who are making thick cream soups, Hungarian Goulash, or any type of sauce that needs to be thickened with cultured cream often find that it is a good choice, and works better than sour cream. Some people also whip it with a little powdered sugar and vanilla, then ladle the cream over fresh berries or any kind of fruit, or use it as a sweet filling for crepes.

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There are several different methods for making crème fraiche. In France, where it is most available, the heavy cream used to make it is unpasteurized. It therefore contains natural bacteria, and when allowed to sit at room temperature or to “age,” it cultures on its own. In the US, the pasteurization process required of most dairy products means that the cream must be made in a different manner.

 

Sources:
1.  What is Creme Fraiche?  Retrieved May 4, 2014
2.  Cream Fraiche Picture.  Retrieved May 4, 2014
 

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Ingredients:

Ingredients for Zucchini Pancakes
 
1 Medium Zucchini
1 Large Potato
1 Egg
1-2 Table Spoons of Flour
1-2 Table Spoons of Grated Cheese
2 Table Spoons of Vegetable Oil for cooking
1 teaspoon of Cream Fraiche (on the side-optional)
Salt/Pepper to taste
 
Ingredients for Baked Eggs in Bacon Cups
 
5 Pieces of Bacon
5 Eggs
2 Table Spoons of Shredded Cheese
Non Stick Spray/Extra Butter for Muffin Tins
Scallions (+other spices), Salt and Pepper to Taste
 

How to make Baked Eggs in Bacon Cup and Zucchini/Potatoes Latkes:

1.  Wash your zucchini and trim the ends.  Shred your zucchini on a large shredded and place in a bowl.

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2.  Shred your choice of cheese or just buy shredded cheese already, up to you:)  I really like the taste of Aged White Sharp Cheddar Cheese we buy from Costco, I use it for cooking all the time.

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3.  Peel your potato and microwave it for about 2 minutes  on each side.  Since it takes much longer for potato to cook and you will be mixing two ingredients together so your potato can’t be raw.  You can also boil it, just let it be a little undercooked and firm.  Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste.

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4.  Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.

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5.  Preheat oven to 375°F.  Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon.  Carefully crack one egg into each bacon lined cup.

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6.  Sprinkle each egg  scallions, cheese, salt and pepper.  Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks.

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7.  While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes.  Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).

8.  Once your eggs are ready you can assemble your plate.  Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad.  You can always substitute Cream Fraiche with sour cream.

Enjoy!

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Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche
 
Prep time
Cook time
Total time
 
Baked Eggs with cheese and herbs in Bacon Cup, served on Zucchini/Potatoes Latkes on the side with cream Fraiche.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • Ingredients for Zucchini Pancakes
  • 1 Medium Zucchini
  • 1 Large Potato
  • 1 Egg
  • 1-2 Table Spoons of Flour
  • 1-2 Table Spoons of Grated Cheese
  • 2 Table Spoons of Vegetable Oil for cooking
  • 1 teaspoon of Cream Fraiche (on the side-optional)
  • Salt/Pepper to taste
  • Ingredients for Baked Eggs in Bacon Cups
  • 5 Pieces of Bacon
  • 5 Eggs
  • 2 Table Spoons of Shredded Cheese
  • Non Stick Spray/Extra Butter for Muffin Tins
  • Scallions (+other spices), Salt and Pepper to Taste
Instructions
  1. Wash your zucchini and trim the ends. Shred your zucchini on a large shredded and place in a bowl.
  2. Shred your choice of cheese or just buy shredded cheese already, up to you.
  3. Peel your potato and microwave it for about 2 minutes on each side. Since it takes much longer for potatoes to cook and you will be mixing two ingredients together so your potato can’t be raw. You can also boil it, just let it be a little undercooked and firm. Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste
  4. Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.
  5. Preheat oven to 375°F. Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon. Carefully crack one egg into each bacon lined cup
  6. Sprinkle each egg scallions, cheese, salt and pepper. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks
  7. While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes. Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).
  8. Once your eggs are ready you can assemble your plate. Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad. You can always substitute Cream Fraiche with sour cream.
  9. Enjoy!

 

Broccoli, Bacon and Cheddar Cheese Quiche

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Quiche is a savory, open-faced pastry crust with a fillingof savory custard with cheese, meat, fish or vegetables. Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury and in 15th-century cookbooks as well.

There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on.

The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.  Add onions and you have quiche Alsacienne.  The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950′s.  Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, -“real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

We love having this dish mostly for breakfast, hot right out of the oven.  However many people prefer eating this quiche cold, so the choice is yours.  I have made so many variations of this quiche and you will see many more of these dishes in the future on this blog.  Attaching few photos below for preview:)

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Sources
1.  Quiche http://en.wikipedia.org/wiki/Quiche.  Retrieved July 17, 2013.
2.  History of Quiche.  http://www.foodreference.com/html/artquiche.html. Retrieved July 17, 2013
 
Ingredients:
1 Cup of Sour Cream
1 Ready Made Pie Crust
1/4 Cup of Flour
1/4 Cup of Milk
3-4 Eggs
1 Cup of Vidalia Onions
1 Cup of Broccoli
1 Cup of Shredded Cheese
1/2 Pack of Bacon
1 Table Spoon of Scallions
1 Teaspoon of Dried Parsley
Salt and Pepper (or other spices) to Taste

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How to make Bacon, Broccoli and Onions Quiche:

1.  Fry your bacon slices and place them on paper to drain extra fat.

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2.  Boil 1 cup of broccoli for 4 minutes, set aside to cool.

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3.  Cup up 1/2 of your Vidalia onion.

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4.  Add some vegetable oil to your pan and fry you onions until golden brown.

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5.  Shred your cheese.  I love using Cabot Classic Vermont Cheddar Cheese (Sharp), I always get it at Costco.

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6.  Break 3-4 of our eggs into a bowl, then add your 1 cup of Sour Cream.  The recipe on the photos are made for two pies, that’s why you will see all the ingredients doubled on photos.  However this recipe and list of ingredient are for one pie.

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7.  Then add your 1/4 of the cup of Flour.

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8.  Add 1/4 cup of milk.

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9.  Add your spices including salt, pepper, garlic and dried or fresh greens.

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10.  Mix everything well using an electric mixer.

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11.  Put your broccoli and cut up bacon on the bottom of your pie.

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12.  Add your shredded cheese and fried onions.

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13.  Then pour your mixture inside the pie and mix slightly.

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14.  Then sprinkle your pie with more scallions and greens.

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15.  Preheat your oven to 425F and bake your pie for 15 minutes.  Then lower the temperature to 375F and bake for 40 minutes more.

16.  Sprinkle you dish with more cheese and garnish with parsley or any other herbs.

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I hope you will enjoy this recipe.  Let me know what you think.

Love,

Natalie

Broccoli, Bacon and Cheddar Cheese Quiche
 
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Broccoli, Bacon and Cheddar Cheese Quiche, with Vidalia Onions, Scallions and Herbs.
Author:
Recipe type: Quiche, Breakfast, Lunch
Cuisine: French, American
Serves: 8
Ingredients
  • 1 Cup of Sour Cream
  • 1 Ready Made Pie Crust
  • ¼ Cup of Flour
  • ¼ Cup of Milk
  • 3-4 Eggs
  • 1 Cup of Vidalia Onions
  • 1 Cup of Broccoli
  • ½ Cup of Shredded Cheese
  • ½ Pack of Bacon
  • 1 Table Spoon of Scallions
  • 1 Teaspoon of Dried Parsley
  • Salt and Pepper (or other spices) to Taste
Instructions
  1. Fry your bacon slices and place them on paper to drain extra fat.
  2. Boil 1 cup of broccoli for 4 minutes, set aside to cool.
  3. Cup up ½ of your Vidalia onion.
  4. Add some vegetable oil to your pan and fry you onions until golden brown.
  5. Shred your cheese.
  6. Break 3-4 of our eggs into a bowl, then add your 1 cup of Sour Cream. The recipe on the photos are made for two pies, that’s why you will see all the ingredients doubled on photos. However this recipe and list of ingredient are for one pie.
  7. Then add your ¼ of the cup of Flour.
  8. Add ¼ cup of milk.
  9. Add your spices including salt, pepper, garlic and dried or fresh greens.
  10. Mix everything well using an electric mixer.
  11. Put your broccoli and cut up bacon on the bottom of your pie.
  12. Add your shredded cheese and fried onions.
  13. Then pour your mixture inside the pie and mix slightly.
  14. Then sprinkle your pie with more scallions and greens.
  15. Preheat your oven to 425F and bake your pie for 15 minutes. Then lower the temperature to 375F and bake for 40 minutes more.
  16. Sprinkle you dish with more cheese and garnish with parsley or any other herbs.

 

 

 

Pirozhki with Eggs and Scallions

Pirozhki with Eggs and Scallions

Pirozhki with Eggs and Scallions

Pirozhok (Russian: пирожок, singular) is the diminutive form of the Russian cognate pirog (Russian: пирог), which refers to a full-sized pie. The Russian plural of this word, pirogi (Russian: пироги, with the stress on the last syllable [pʲiroˈɡʲi]), is not to be confused with pierogi (stress on “o” in English and Polish) in Polish cuisine, which are similar to the Russian pelmeni or Ukrainian varenyky.

A common variety of pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat (typically beef) or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Pirozhki could also be stuffed with fish (e.g., salmon) or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc.), jam, quark or cottage cheese. The buns may be plain and stuffed with the filling, or else be made in a free-form style with strips of dough decoratively encasing the filling.

Source: Pirozhki. http://en.wikipedia.org/wiki/Pirozhki.  Retrieved July 10, 2013
 

This recipe was be done with ready-made puff pastry filled with the mixture of scallions, eggs and butter.  Pirozhki are so easy to make, especially because when ready-made dough is used.  You can make your own dough too, but ti’s very time-consuming process.  I have made all kinds of dough myself  before, without using any stand up mixers or expensive equipment by have not yet tried making this kind of dough.  But please stay tuned as I will still attempt to make it and will share a link to the recipe and step by step instructions with all of you very soon.

Ingredients:

1 Bunch of Scallions
4-5 Eggs
1 Teaspoon of Freeze Dried Garlic and Red Onion
1 Pack of Puff Pastry
2 Table Spoons of Flour
1/2 Stick of Butter
Salt and Pepper to Taste

 Pirozhki ingredients

 How to make Pirozhki with Eggs and Scallions:

1.  Boil your eggs until they are ready and set them aside to cool.  I always try to use organic and free roaming eggs.

Boiled Eggs

2.  Wash and dice up your scallions.

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3.  Clean the eggs from the shell and dice them up.

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4.  Combine eggs and scallions in a bowl.  Melt 1/2 stick of butter and pour it into the mixture,  mix it well.

5.  Add salt, pepper, garlic and any other spices you want to your taste.

6.  Take our your defrosted puff pastry dough,  add some flour on the board and on your hands to prevent it from sticking.

Dough

7.  This puff pastry can be bought in most supermarkets in the freezer sections.  I bought mine in the small russian store.  If you dough has not been previously cut into square pieces, then you will need to roll it and cut it yourself.

Add Filling

8.  Then add your egg/scallions filing to your dough, the amount you will add depends on the size of your squares.  Mines were pretty large, so I added about half a table-spoon of filling.

9.  Once you filling is added, begin for form your pirozhki by folding your dough in half.

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10.  Then connect all the sides by gently pressing dough with your fingers.  You can slightly stretch the dough if necessary to make all the sides would close tightly.

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11.  Use a fork to make an imprint of design on you pirozhki.   Don’t press to hard so your dough wouldn’t get too thin, but do it on both sides.

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12.  Your Pirozhki are all ready for baking.  I use a cookie tray by Calphalon Brand, which is quite large and very convenient for baking with a  Silicone mat by Miu France on the top to prevent the dough from sticking and allow to bake/brown evenly.  These mats are so great and can be used for baking and rolling the dough.  I prefer them over the parchment paper since I reuse them all the time.  Here is the link to our shop with where all products we use are listed and then linked to Amazon if you need more info.

Pirozhki ready for baking

13.  Now preheat your oven to 350F and put your pirozhki inside for baking.  This should take about 20-30 minutes depending on your oven.

Pirozhki in the oven

14.  You will know that your pirozhki are ready when they will turn a nice golden color.

Ready pirozhki

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15.  While these pirozhki are perfectly great on their own, I also like to serve them with a dab of Tzatziki Dip.  We always get this Dip at our local Costco.  This dip is great and can be used for so many things.  If you have never tried Tzatziki, I’ve done another post describing what it is and how it’s made by clicking here  for info and another recipe for a fresh raw salad with it as well.

Tzatziki

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Pirozhki with Tzatziki

I hope you will try this simple and delicious recipe in your own kitchens.  Let me know what you think.

Love,

Natalie

Pirozhki with Eggs and Scallions
 
Prep time
Cook time
Total time
 
Baked pirozhki made with puff pastry dough and eggs/scallions filling
Author:
Recipe type: Appetizer
Cuisine: Russian, Ukranian
Serves: 8-10
Ingredients
  • 1 Bunch of Scallions
  • 4-5 Eggs
  • 1 Teaspoon of Freeze Dried Garlic and Red Onion
  • 1 Pack of Puff Pastry
  • 2 Table Spoons of Flour
  • ½ Stick of Butter
  • Salt and Pepper to Taste
Instructions
  1. Boil eggs until they are ready, set aside to cool.
  2. Wash and dice up your scallions.
  3. Clean the eggs from the shell and dice them up.
  4. Combine eggs and scallions in a bowl. Melt ½ stick of butter and pour it into the mixture.
  5. Add salt, pepper, garlic and any other spices you want to your taste.
  6. Take our your defrosted puff pastry dough and add some flour on the board and on your hands to prevent it from sticking.
  7. This puff pastry can be bought in most supermarkets in the freezer sections. If you dough has not been previously cut into square pieces, then you will need to roll it and cut it yourself.
  8. Then add your egg/scallions filing to your dough, the amount you will add depends on the size of your squares. Mine were pretty large, so I added about half a table spoon of filling. Once you filling is added, begin for form your pirozhki by folding your dough in half.
  9. Then connect all the sides by gently pressing dough with your fingers. You can slightly stretch the dough if necessary to make all the sides would close tightly.
  10. Then you can use a fork to to make an imprint of design on you priozhki. Don’t press to hard so your dough wouldn’t get too thin, but do it on both sides.
  11. Your Pirozhki are all ready, use a cookie sheet topped with a silicone mat to bake them.
  12. Now preheat your oven to 350F and put your pirozhki inside for baking. This should take approximately 20-30 minutes depending on your oven.
  13. You will know that your pirozhki are ready when they will turn a nice golden color.
  14. While these pirozhki are perfectly great on their own, I also like to serve them with a dab of Tzatziki Dip to enhance the flavor.
  15. Enjoy!

 

Lazy Cold Borcht Recipe

Cold Borscht

Cold Borscht

While I prefer to cook everything fresh from scratch, there are few things that I actually like to use ready-made.  Cold Borcht is one of them, thus the name Lazy Cold Bortcht (since I didn’t actually make it myself)!  The recipe for this dish was acquired from my grandmother, who would often make it for family gatherings…especially picnics.  It’s such an easy dish to make and goes perfectly with hot summer weather.  Most of the ingredients can be ready in advance and then just mixed in together.

There are many recipes of this type of soup out there, even my fellow Flavor Shades chef Dina made a similar dish called “Okroshka”.  You can click here to get her recipe, but that dish is buttermilk/water mixture based.  I am sure I will still attempt at making Cold Borcht from scratch next time, so stay tuned, but here is the fast, simplified version of this recipe.

Ingredients:

4 Veal Sausages 
2 1/2 -3 Large Jars of Ready Made Borcht
1 Bunch of Scallions
6 Eggs
1 Bunch of Dill
4 Medium Size Cucumbers
Sour Cream to Serve
 
How to make Lazy Cold Borcht:
 

1.  Wash all your vegetables and boil your eggs and veal sausages until they are ready.  Set them aside to cool.  Take out your scallions.

Scallions

2.  Dice up your scallions well, you don’t want any large pieces of onions in your soup.

Diced Scallions

3.  Take out your cucumbers and peel them.

Cucumbers

4.  Dice up your cucumbers.

Diced cucumbers

5.  Take out your previously boiled and cooled veal sausages and peel them if they have a thin translucent outer layer.  If you don’t have veal sausages, any other type of ham will work too.

Veal Sausages

6.  Cut up your sausages, in cube shape.

Cut Veal Sausages

7.  Peel the egg shells and dice them up.

Eggs

Cut up Eggs

8.  Now wash and dry your dill.  Dice it up as small as you can.

Dill

9.  Combine all the ingredients in a pot.

Soup Ingredients

10.  Your soup is almost ready.  Now take out your jars of Borcht, Sour Cream and Salt.

Soup

11.  Add Borscht mixture to the pot.  The reason I wrote 2 1/2 to 3 jars of it because it will depend how dense  you want your soup to be, so adjust it to your preference.  Finally add some salt to your taste, and a dab of sour cream on the top when serving.

Soup in a Pot

I hope you have enjoyed this fast and simple recipe.  It’s our family’s favorite cold summer soup of all time, I hope you will try making it as well.  Let me know what you think:)

Sincerely,

Natalie

Kids Lunch

 

Lazy Cold Borcht Recipe
 
Prep time
Cook time
Total time
 
Cold Borcht with veal sausages, scallions, dill, cucumbers and eggs.
Author:
Recipe type: Soup
Cuisine: Russian, Ukranian
Serves: 6-8
Ingredients
  • 4 Veal Sausages
  • 2½ -3 Large Jars of Ready Made Borcht
  • 1 Bunch of Scallions
  • 6 Eggs
  • 1 Bunch of Dill
  • 4 Medium Size Cucumbers
  • Sour Cream to Serve
Instructions
  1. Wash all your vegetables and boil your eggs and veal sausages until they are ready. Set them aside to cool.
  2. Dice your scallions.
  3. Peel and dice your cucumbers.
  4. Peel the outer layer of your veal sausages and cut them up.
  5. Peel the egg shells and dice them up.
  6. Now wash and dry your dill. Dice it up as small as you can.
  7. Combine all the ingredients in the pot, add borcht mixture and salt to taste.
  8. Your soup is ready, serve it with dab of sour cream.
  9. Enjoy!

 

Omlet with Veal Sausages, Scallions and Tomatoes

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Breakfast, the most important meal of the day.  Many of us however turn to eggs for breakfast quite often and probably there is a legitimate reason for it.  ”For more than 5,000 years, humans have enjoyed what may be one of nature’s most convenient and nutritious foods – the egg. Today per-person consumption averages around 300 eggs a year.”  These statics although shocking but seem quite reasonable, since we don’t only consume them for breakfast but also use eggs quite often when cooking other things.

But are the eggs healthy?  Eggs provide high protein content and are relatively inexpensive. They are low in calories – one medium-sized egg contains just 78 calories. In addition, eggs contain vitamins B12, C, D, E, and K, as well as the minerals iron and zinc. They’re also a rich source of choline, important for brain functioning and health. However, while all eggs provide similar nutrient information, not all of them maybe good to eat.

backyardchicks

I personally always tend to purchase organic cage free eggs, especially after watching the infamous movie Food Inc.  But what is really the difference between organic eggs and standard supermarket fare?  Well if you are concerned about toxic, persistent pesticides – which are stored in fats – organic is a wise choice.  When it comes to buying eggs, the best-regulated are labeled “Certified organic.” Organically raised chickens do not receive antibiotics, and their feed is also antibiotic-free, as well as being vegetarian and organic.

Commercial hens are fed processed grains, which are often bioengineered corn. These grains are treated with antibiotics and pesticides to encourage growth and prevent infection in the birds. When the chicken ingests this feed, these chemicals may end up in the egg’s yolk.  I also always look for Cage Free label because commercial hens are crowded into cages and sheds.   These hens also may have no access to the outdoors, as their organic cousins do.

3-p-g-closed-cartons

When shopping for eggs, besides being organic and cage free…I always look for USDA organic seal.  If a cartoon also has the logo “Certified Humane,” that means the eggs were produced in accordance with additional standards for humane farm animal treatment.  So no worries, this omlet was cooked out of veggie fed, Cage Free,  USDA organic eggs!:)

Source: Are eggs Healthy? http://ifitandhealthy.com/healthy-eggs-are-eggs-healthy/ . Retrieved on June 26, 2013

Ingredients
3 Eggs
1 Table Spoon of Half and Half
4 Baby Veal Sausages
5 Cherry Tomatoes
1/2 Cup of Fresh Scallions
1 Teaspoon of Vegetable Oil
Salt and Pepper to Taste
 

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How to make Baby Veal Sausages with Scallions and Tomatoes Omlet:

1.  Peel the plastic coating from your sausages.  While many prefer to boil them in the plastic coating, I have heard that it’s not a good thing to practice and they release some kind of chemicals when boiled.   But won’t go into this now, perhaps good research project for the next post:)

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2.  Fill a small pot with water and boil your sausages for about 5-7 minutes.

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3.  In the meantime, break your eggs in a small cup or a bowl and wisk them well.

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4.  Add your 1 Table Spoon of Half and Half to your eggs, or you can replace it with milk if you are watching your calories.  But I have to admit adding half and half to your omlet makes it so much fluffier and more tasty.  Wisk everything well.

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5.  Heat up your skillet, add some vegetable oil and pour your omlet mixture on the pan.  One trick of cooking your omlet is moving the sides of it towards the middle using spatula and letting the liquid spread on the sides until all liquid will firm up.  This way your omlet will cook faster, more even and won’t have burn marks on the bottom.

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6.  While your omlet is cooking cut up your scallions.

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7.  Then slice your cherry tomatoes, or regular tomatoes..what ever you have available.

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9.  Your omlet should be ready within 5-7 minutes.  Once it is almost done add your scallions, salt and pepper to taste.  You can also add some cheese if you’d like.  I love using white extra sharp cheddar cheese for omlets, but you can also go with feta, blue cheese, american cheese…your choice.

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10.  By now your sausages are probably ready.  Take them out of the water, set on the plate to cool a little bit and then make the + cuts on the top and on the bottom of each sausage.  Add just a tiny bit of oil on your pan again and put them to heat up for few minutes, so they open up and cook a little bit more.

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11.  While your sausages are cooking, plate your omlet and add some cut up cherry tomatoes on the top.   You also can put tomatoes and onions in your omlet mixture and cook it all at once, but I prefer to fresh ingredients on the top to preserve vitamins as much as I can.

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12.  When your sausages are cooking turn them around few times so all sides get browned.

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13.  Take your out sausages and put the on the top of your omlet and your breakfast is now ready!  I hope you will enjoy this recipe, let me know what you think.

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

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Baby Veal Sausages with Scallions and Tomatoes Omlet
 
Prep time
Cook time
Total time
 
Baby Veal Sausages with fresh scallions, cherry tomatoes omlet.
Author:
Recipe type: Breakfast, Omlet
Cuisine: Russian
Serves: 1-2
Ingredients
  • 3 Eggs
  • 1 Table Spoon of Half and Half
  • 4 Baby Veal Sausages
  • 5 Cherry Tomatoes
  • ½ Cup of Fresh Scallions
  • 1 Teaspoon of Vegetable Oil
  • Salt and Pepper to Taste
Instructions
  1. Peel the plastic coating from your sausages.
  2. Fill a small pot with water and boil your sausages for about 5-7 minutes.
  3. In the meantime, break your eggs in a small cup or a bowl and wisk them well.
  4. Add your 1 Table Spoon of Half and Half to your eggs, or you can replace it with milk if you are watching your calories. Wisk everything well again.
  5. Heat up your skillet, add some vegetable oil and pour your omlet mixture on the pan. One trick of cooking your omlet is moving the sides of it towards the middle using spatula and letting the liquid spread on the sides until all liquid will firm up. This way your omlet will cook faster, more even and won’t have burn marks on the bottom.
  6. While your omlet is cooking cut up your scallions.
  7. Then slice your cherry tomatoes, or regular tomatoes..what ever you have available.
  8. Your omlet should be ready within 5-7 minutes. Once it is almost done add your scallions, salt and pepper to taste. Top with cheese if you prefer, if you want the cheese melted just cover you pan with lid and let it stand for few minutes.
  9. By now your sausages are probably ready. Take them out of the water, set on the plate to cool a little bit and then make the + cuts on the top and on the bottom of each sausage. Add just a tiny bit of oil on your pan again and put them to heat up for few minutes, so they open up and brown on each side.
  10. While your sausages are cooking, plate your omlet and add some cut up cherry tomatoes on the top
  11. When your sausages are cooking turn them around few times so all sides get browned.
  12. Take your out sausages and put the on the top of your omlet and your breakfast is now ready! Enjoy!

 

 

 

 

Potatoes with Bacon, Scrambled Eggs and Smoked Salmon

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In my family mostly my grandmother would do the cooking, except for few special occasions:).  National Women’s Day, which takes place on March 8th in Russia was an exception.  This was the only day that all men in our family would cook the breakfast. I remember my grandfather getting up early to do his famous morning omlet, as simple as it was…it brought many childhood memories and yes in our family it was a “special” omlet on that day.  In lieu of Father’s Day today, I thought to dedicate this post for a simple Dad’s breakfast to all fathers out there!

I wanted to thank my grandfather for always listening to me, staying by my side and loving all us for who we really are.  To my daugher’s father and my exhusband Dima, for letting me have my love, my soul, my daughter!  Without you I wouldn’t experience joy of motherhood and thank you for being around when life was getting tough.    To my boyfriend Sergey, who is the most amazing dad I’ve ever met.  For sure, if I was a kid I would wish he  adopted me:), but now I am lucky to have now such a great man by my side.  I also want to say happy Father’s Day to my dad who has tragically  passed away many years ago…Dad  love you very much, you will always be with us.  Finally, want to make a big shout for all Father’s, enjoy this day and thank you for being part of our lives.  Enjoy this breakfast:)

MyDadAndI

Ingredients:

4-5 Small Young Potatoes
3 Slices of Bacon 
4 Smoked Salmon Slices
1/2 Teaspoon of Dry Parsley
1/2 Teaspoon of crushed or freeze dry garlic
1 Tablespoon of Half and Half
4 Eggs
1 Tablespoon of butter
1 Tablespoon of vegetable oil
Salt & Pepper to taste
 
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How to make Potatoes with Bacon, Scrambled Eggs and Smoked Salmon:

 1.  Wash your potatoes well, boil them until tender for about 20-30 minutes.  Once ready: drain the water, cut potatoes in quarters, add 1 table spoon of butter, crushed garlic and herbs (I added dried and fresh parsley).  Set Aside.
 
2.  Cut up your bacon in strips and cook it until almost ready.  No need to oil up the pan, since bacon will have lots of fat so there will be plenty of oil.  Unless you are using turkey bacon or another kind of bacon with less fat, then you might need some oil so bacon wouldn’t get burned.  Set aside when ready.
 
 
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3.  Break four eggs into a bowl, and add tablespoon of half and half, salt and pepper.

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4. Mix well until blended.

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5.  Oil up your pan, add your eggs and make scrambled eggs by constantly mixing eggs with spatula while they are cooking.  Set aside when ready.

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6.  Take out your smoked salmon and roll it to make rose flowers with it.

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7.  Now you are ready to plate your dish.  Add your potatoes, scrambled eggs and smoked salmon roses; garnish with fresh Parsley and serve with orange juice, tea or coffee.  Enjoy!

Love,

451C4ACF5DBE383B5B17C2D9D97F000D

Salmon-Omlet-6

Potatoes with Bacon, Scrambled Eggs and Smoked Salmon
 
Prep time
Cook time
Total time
 
Potatoes with Bacon, Scrambled Eggs and Smoked Salmon with added herbs and butter.
Author:
Recipe type: Breakfast, Eggs
Serves: 2
Ingredients
  • 4-5 Small Young Potatoes
  • 3 Slices of Bacon
  • 4 Smoked Salmon Slices
  • ½ Teaspoon of Dry Parsley
  • ½ Teaspoon of crushed or freeze dry garlic
  • 1 Tablespoon of Half and Half
  • 4 Eggs
  • 1 Table Spoon of Vegetable Oil
  • 1 Table Spoon of Butter
  • Salt & Pepper to taste
Instructions
  1. Wash your potatoes well, boil them until tender for about 20-30 minutes. Once ready: drain the water, cut potatoes in quarters, add 1 table spoon of butter, crushed garlic and herbs (I added dried and fresh parsley). Set Aside.
  2. Cut up your bacon in strips and cook it until almost ready. No need to oil up the pan, since bacon will have lots of fat so there will be plenty of oil. Unless you are using turkey bacon or another kind of bacon with less fat, then you might need some oil so bacon wouldn’t get burned. Set aside when ready.
  3. Break four eggs into a bowl, and add tablespoon of half and half, salt and pepper. Mix them well and then add to the pot and make scrambled eggs, by constantly mixing them while they are cooking.
  4. Take out your smoked salmon and roll it to make rose flowers with it.
  5. Now you are ready to plate your dish. Add your potatoes, scrambled eggs and smoked salmon roses; garnish with fresh Parsley and serve with orange juice, tea or coffee.

 

 

 

 

 

 

 

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