Beat Your Way To A Tasty Meal

With all the posts that I have written I always surprise myself that there are some very simple yet well loved foods that I fail to write about. While pondering what food to write about next, out of nowhere I just started thinking about omelets. Beyond it being one of our most popular breakfast choices it's also been that last minute; 'Oh my gosh, I forgot to take something out of the freezer" rescue meal. In my grandmother's case it's become an easy satisfying meal to prepare if you are eating alone. An omelet is a blank canvas totally accepting of whatever foods your imagination can throw at it or better yet in it! My grandmother's favorite omelet is made with chicken livers, my mother loved a good Spanish omelet, I love any omelet that has a lot of melted cheese and then there is my cousin from France who prefers her omelet simply with a sprinkling of herbs and nothing else.
So beat a few eggs, chop up some of last nights leftovers, grab a couple slices of cheese and have a simple yet satisfying meal in a matter of minutes. Food doesn't always have to be fancy in order to taste just fine.

Simple Cheese Omelet Recipe - use this as the base recipe for whatever ingredients you choose (meat, veggie, fish, fruit, cheese). Increase number of eggs and amounts depending on how many omelets and people you are serving.

3 eggs
1 tbsp. milk
1/4 tsp. salt
Dash of pepper
2 tsp. butter
1/4 c. cheese (American, Swiss, feta, cream cheese, cheddar) use whatever you like.

In small bowl, beat eggs, milk, salt and pepper with fork until well blended. In skillet melt butter, tilt pan to coat sides. Add egg mixture and cook on medium heat without stirring.
When omelet is set sprinkle the cheese over half of omelet let sit a few seconds to melt the cheese then slide omelet out of pan and fold in half.

Photo/dinnerologyii/flickr

Simply Better

The asparagus has been looking so perfect in the stores these days in both the green and the white. The stalks have been long and thin instead of thick and woody as they had been in the past. I do love asparagus as do most of my family and friends so when I see some so perfectly displayed it is a must purchase for our eating pleasure.
Even though asparagus holds its own in any fancy preparation, it really is at its best in its simplest form.

Fresh Asparagus

2 lb. asparagus
Salted water
1/4 c. butter, melted
Sprinkle of salt
Sprinkle of pepper
Squeeze of fresh lemon or orange, optional (but a really delicious addition)!

Snap or cut off tough ends of asparagus. Wash. Leave whole or cut into bite-size diagonal pieces. Cook in salted water until tender. If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up. Drain very well. Turn into shallow serving dish. Drizzle butter over top. Sprinkle with salt and pepper. Makes 4-6 servings of about 4-6 spears each.

Photo/savila/flickr

A Natural Beauty

There are certain times in life when it is okay to do less in order to achieve more. This little rule of thumb may not do well in the outside world but it certainly does well in the kitchen. When cooking, we all have a tendency to add a little of this and a lot more of that in the hopes of heightening the flavors of the foods we are preparing. It’s a great method that produces some of the best meals ever eaten but once in awhile you have to stand back and allow a singular ingredient center stage.
Just as less make-up brings out the natural beauty of a person, using fewer spices accentuates the natural beauty of, a cherry tomato.

Sautéed Cherry Tomatoes

Photo/PixieDust/Flickr

2 tbsp. olive oil or butter

1 pt. cherry tomatoes, whole (you may halve but they look great whole)

Salt & freshly ground black pepper, to taste

Optional additions; “garlic, basil or thyme”

Place the olive oil or butter in a small heavy skillet and place over medium heat. Toss in the cherry tomatoes, sauté, tossing now and then, for 3 to 4 minutes or until the tomatoes are just heated through.