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Wednesday, April 14, 2010
The Refrigerator Omelette
The Refrigerator Omelette is one of my favorite things to make. You can get as creative as you like, and the more ingredients the better! My 'go to' fridge omelette usually consists of cage free-organic brown eggs, ground sea salt and black pepper, feta or goat cheese, a veggie, capers or olives and most of the time some protein from the night before. My boyfriend prefers leftover steak.
How to:
Whip a couple eggs in a bowl, add a bit of water for fluffy eggs or a bit of milk from creamy eggs.
Heat your skillet to med heat with a teaspoon of oil (i prefer coconut oil) so your eggs wont stick
Add your ingredients and enjoy!
For those of you who descriminate against egg yolks, dont! By throwing out the yolk and only eating egg whites, you're essentially throwing out the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg. The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients... it's not even worth trying to list them all, and the "raise your cholesterol" myth. Forget it. When you eat a food that contains a high amount of dietary cholesterol such as eggs, your body down-regulates it's internal production of cholesterol to balance things out. So dont be scared of the yummiest part of your breakfast.
The thing that makes this omelette unique is you, so dont be afraid to try unexpected flavors. Use as many or as little as you like.
Throw in some chopped sundried tomato for an extra flavor and great pop of color.



Gourmet Oven Roasted Tortilla Soup



Being from Texas, tortilla soup is one of my favorite indulgences. It brings back memories of living in San Antonio and eating my weight in mexican food on the river walk with my family. That being said, i was 12 and could eat whatever i wanted. At 25, not so much. Here is a healthier version of a classic.
What you need:
5 or 6 medium sized tomatoes, halved
cooking spray, preferably organic olive oil or coconut oil
half of an onion, large slices
2 cloves of garlic, halved
2 or 3 corn tortillas cut into strips
handful of chopped cilantro, and set aside a few springs for garnish
2 teaspoons of ground cumin (pronounced COO-men, ha, mom.)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
3 cans of LOW SODIUM chicken broth ( or if your a veggie like me, you can use vegetable broth)
two avocados, diced
crumbled goat cheese
2 big juicy limes
large cooking sheet, big soup pot, and a food processor
How to:
preheat your broiler
spray your baking sheet with some cooking spray so your tomatoes don't tear apart
slice tomatoes in half and arrange on baking sheet, salt and pepper them, and some garlic powder never hurts
broil approx 10 mins or until blackened
remove any extra blackened parts and place tomatoes in a mixing bowl
spray your cooking sheet again
arrange your onion and garlic on cooking sheet
broil for 20 mins, turning them after 10 minutes.
remove from oven and let them join the tomatoes in the same bowl
arrange your tortilla strips on to the same cooking sheet and spray the strips with your cooking spray
now because your broiler is so hot you should watch the tortillas, each persons cooking time will vary, but usually only a few mins is all you will need to get a pretty brown on the tortilla strips
remove and let cool
place your tomatoes, garlic, and onions in your food processor and blend.
transfer into your big soup pot on hedium heat for 2 mins or so and stir occasionally
add your cilantro, ground cumin, salt and pepper, and 3 cans of broth. reduce heat and let simmer while you prepare the bowls.
Ladle your soup into each bowl, add some of your crumbled goat cheese on top, a handful of your tortilla strips, a spring of cilantro, a couple pieces of your diced avocado and a squeeze of fresh lime.
Now you have an almost fat free soup. if you really wanna cut out the fat, skip the cheese, tortilla strips and avocado. Still a pretty tasty oven roasted tomato soup. For an extra kick of spicy, you can add a can of green chillies or a jalapeno to your onion and garlic broil, but dont forget to remove the seeds!
ENJOY!

Real Girl's Fish & Chips with Spicy Tartar Sauce


I ate the greatest fish and chips on vacation one year in Lake Tahoe. Crispy, light, tempura battered tilapia, and big wedges of potato, fluffy on the inside and perfectly crispy on the outside. With a big squeeze of lemon. It was as gorgeous as the snowy mountain that had just kicked my ass outside. I cant guarantee this dish will be anywhere near as good as that one, but it is a close second, and you wont have to ski for a whole day to burn it off.
What you need:
fresh sweet potatoes (anytime you are buying potatoes, always buy organic, they have some of the most absorbent skins, so chemical will seep right in)
a couple of fillets of fish, i prefer tilapia or striped sea bass, even salmon with the skin on works
2 lemons
for spicy tartar sauce:
mix ingredients into a bowl and chill in fridge
1 cup of mayo
1 tablespoon of finely minced pickled jalapeno
1 tablespoon finely minced onion
1 teaspoon of hot pepper sauce
1 teaspoon of fresh lemon juice
pinch of chili powder
pinch of salt
Heat grill to medium heat, Emeril or LeCrueset makes a great iron skillet grill pan if you don't have an actual grill at home
make sure to spray your grill with a non stick cooking spray!
boil your sweet potatoes whole with a pinch of sea salt for about 10 minutes or until they are almost tender
remove and season, drizzle some olive oil, sea salt and pepper them
place your fish fillets on grill, grill should be hot enough that the fish sizzle when you place them on. skin side down. turn them once and grill for about 5 minutes, or until grill marks appear and fish is done.
remove from heat and place on plates
place your sweet potatoes on the grill, till grill marks appear then add them to your plates.
add a big slice of lemon, a big tablespoon of your spicy tartar sauce, sprinkle some fresh herbs, like a chopped parsley for garish and flavor and serve!
This is an easy delicious dish to make and looks great on the plate.
ENJOY!

Green Almonds

Here is an interesting find, fresh green almonds! They are only available from late april to early may. They have a fuzzy skin, similiar to a peach, and you eat them fresh, so no toasting like the almonds your use to. Like the marcona almonds from trader joe's, you can toss these in fresh rosemary and some olive oil for a great snack.
Don't think you can waltz into your local grocery store and find these bad boys. They are farmers market only.

Real Girl's Crispy Green Pizza



Remember pizza night as a kid? I could cry at how many calories and pieces of greasy pizza I have eaten in my life. Try this great alternative that is as delicious as it is pretty. Here's to never eating Domino's again.
What you need:
Lavash bread (similiar to a tortilla, you can also use a large pita opened up, and in halves)
olive oil
Fontina cheese, theres alternatives too, but make sure its a semi soft cheese
broccolini
and some chopped sun dried tomatoes
pesto (fresh is always best, but i buy one in a jar from trader joe's that rocks)
How to:
preheat your oven to 350
cover your lavash bread with olive oil
bake until its crispy, usually about 10 mins
While your lavash is in the oven, heat a skillet to medium heat with some olive oil and throw in some chopped garlic, sautee your broccolini for about one minute, just enough to soften it alittle before you put it in the oven. the garlic will give your pizza a great flavor too!
remove your lavash from the oven and spread your pesto even across the bread
arrange your broccolini and your sun dried tomatoes
add thin slices on your fontina cheese on top
put your pizza back into the oven till cheese is bubbly
Remove your pizza from the oven and let it cool for a second before slicing it. Then your cheese wont fall apart.
Oh, and a pinch of crushed red peppers on top never hurt anyone.
ENJOY!

Juicy Grape Foccacia Bread


Since writing about the Real Girl's Crispy Green Pizza made me crave pizza, now i have bread on the brain. This is a focaccia bread i made for a dinner party about a year ago. It was a recipe i had heard about, but didn't have it down to an exact science. For me, thats when i get the best results. So feel free to add or leave out whatever you like.
What you need:
fresh pizza dough, you can get it at most grocery stores, or pick it up from a local bakery you like. Let's be serious, Real Girl's don't actually make their own pizza dough.
olive oil
green and red grapes sliced in half (don't make the same mistake i did, make sure they are SEEDLESS)
fresh chopped rosemary
sea salt and pepper
thinly sliced shallots (a Mandolin slicer is a must have kitchen accessory)
How to:
preheat your over to 350
spray your cooking sheet so your dough doesn't stick
roll out your dough, you can make it as thick or thin as you like (the thicker the longer you bake)
evenly coat a thin layer of olive oil over your dough
arrange your sliced grapes and shallots, and sprinkle on your rosemary and salt and pepper
bake until she's a pretty golden brown
ENJOY!

Poco Dolce Tiles

Because Real Girl's need sweets too...these bittersweet dark chocolate tiles wont leave you riddled with guilt after eating them. They are bite sized and if you can only eat one, its the perfect late afternoon pick me up. My mom introduced these to me and i'll never be the same. They are based in San Francisco. Their website is www.pocodolce.com
Oh, and that pretty little crystal on the top...salt.
ENJOY!

Nana Dorothy's Pasta Sauce

I am not a fan of sweet pasta sauce, I repeat, not a fan. However, this is a perfectly sweet version. When my long time friend Drew passed on his grandma's recipe, and suggested it as a blog entry, I had to try it. The Golden raisins and crunchy carrots are a perfect flavor addition to this basic sauce. I served this over a big bowl of penne with freshly grated parmesan. If your counting carbs, its perfect spooned over a grilled chicken breast too.
What you need:
extra virgin olive oil
a couple fresh pieces of garlic
an onion, chopped
4 or 5 vine ripened tomatoes, or heirlooms if you want to get fancy
a large carrot, chopped
1 cup of golden raisins
one red bell pepper, chopped
lemon
1 cup of red wine
a PINCH of sugar (I skipped the sugar all together, raisins were enough for me)
a can of stewed tomatoes (I went for a no salt added version)
handful of fresh basil, chopped
nice big piece of fresh parmesan, grated
a box of penne
Sea salt, pepper, crushed red peppers
How to:
over medium heat, add 3 tablespoons of olive oil to your big soup pot
add your onions and bell peppers, cook these till they are soft
reduce your heat medium low
add your garlic, careful not to burn it, its easy to do!
add your chopped tomatoes, let them soften for a few minutes
now add the remainder of your recipe, carrots, raisins, can of tomatoes and red wine
add a squeeze of lemon, tablespoon of sea salt and black pepper, a sprinkle of crushed red pepper, PINCH of sugar(optional) and your fresh basil
Once its bubbling a bit, reduce your heat and cover
The longer this simmers, the better. I left mine for about 3 hrs, but stir often!
Boil your penne
strain your pasta
To Serve:
Fill your bowl with penne, spoon out your sauce over the pasta, and it will fall through the pieces.
grate some fresh parmesan on the top, then I like to add a small leaf of basil for garnish.
ENJOY xo

Eat Your Hearts Out...Your Artichoke Hearts, that is...

Grilled Artichokes, with dijon dipping sauce
I always felt like artichokes are one of those trendy appetizers that I love to order at a great restaurant, but feel too intimidated to actually make them at home. After a few trial and errors, I think I have mastered the art of 'the choke' and now you can too!
what you need:
2 artichokes (I made 2 because i was only serving two of us, but buy based on number of guests)
2 lemons
a bowl of water
a large pot of boiling water
sea salt & pepper
extra virgin olive oil
a hot grill
How to:
cut the top and bottom off of the 'chokes' the leaves that are too short to have been cut should be snipped flat to match the rest of them
rub a wedge of lemon on cut leaves and place the artichokes in your bowl of acidulated water (water with a squeeze of lemon)
this keeps the 'chokes' from browning.
drop the 'chokes' into your boiling large pot
let them steam for 40-45 minutes
remove from pot and let sit for 10 minutes to cool
while they cool, spray your non stick cooking spray on grill, heat your grill on high
cut 'the chokes' in half, drizzle extra virgin olive oil across 'the chokes' and salt and pepper them. even some garlic powder is delicious!
Throw those 'chokes' on the grill for 10 minutes or until nice grill marks appear, flip and grill till marks appear
Option: to cut the fat you don't have to make this part!
in a small bowl you can add 2 tablespoons of low fat mayo, dijon mustard, 1 tablespoon white cooking wine, 1 tablespoon black pepper, 1 teaspoon of paprika, half a teaspoon of red cayenne pepper, mix!
to serve: remove 'the chokes' off the grill. Now give them a generous squeeze of lemon, drizzle the dijon sauce across 'the chokes' and a saltin and a pepperin. Your good to go!
ENJOY! xo

Shrimp Tacos

There is probably nothing that grosses me out quite as much as deveining shrimp. aka pulling out what we like to call the "poop vein". My friend Jen was ready to vom just thinking about touching their little raw bodies, but we did it. The result...a very happy boyfriend, and a well fed group of friends.
These are the easiest shrimp tacos on the planet and once they are done, they look like something you would eat on vacation in Mexico...or Baja Fresh.
What you need:
2 lbs of fresh shrimp
corn tortillas
limes
chopped cabbage
an avocado
a jar of whatever salsa you love, I used a green tomatilla sauce
half a cup of low fat sour cream
3 tablespoons of milk
3 tablespoons of low fat mayo
2 cloves of garlic
3 tablespoons of butter
sea salt & pepper, cumin, paprika, cayenne, and a mexican seasoning if you have one!
In a small bowl mix your sour cream, milk, mayo, and a teaspoon of cumin, and a generous pinch of paprika and cayenne
2nd small bowl mix your butter and chopped garlic cloves, let sit till butter is nice and soft
How To:
Devein those bad boys. Pull off the tails and legs, slice down the back of the shrimp and pull out the dark vein. Rinse them really well and place shrimp in a bowl of ice. This process takes awhile so pull up a chair.
Spray some non stick cooking spray into an extra large skillet and heat over med high heat with some of your garlic butter. season your shrimp with your mexican seasoning, (or salt and pepper works great too) and a big squeeze of lime.
toss shrimp till they are nice and pink.
The tortillas can be prepped in the oven or on a grill, I have a grill on my stove, so I love to use that. It leaves great grill marks and an added flavor. Brush a tiny bit of your garlic butter on to your tortillas and heat. approx 30 or 40 seconds on each side.
Place your tortillas on plates, spread some of your salsa on to your tortillas, a pinch of cabbage, 5 or 6 shrimp, a slice of avocado and then drizzle your sour cream mixture across. Even though its delicious, don't go nuts with the sour cream, its fattening!
If your not watching your calories and fat, some cheese or even corn is amazing too!
ENJOY xo

Leftover Lobster Lunch


If you made the seafood boil and have leftovers (we had a ton!) here is an amazing way to not throw it away!
I peeled any leftover shrimp, and served it with some leftover cocktail sauce and a squeeze of lemon.
How to:
Any type of crusty sandwich bread or even hamburger buns. I used the Orowheat 100% multigrain sandwich thins and toasted them.
Spread some Chipotle Ranch (from whole foods) or even some mayo, with salt and pepper
Shred your lobster and crab in a bowl, mix with some lemon and a sprinkle of celery salt
Layer on some butter lettuce for some crunch
I also had some green beans in my fridge so i boil them for about two minutes and then tossed them into some ice water to keep them crunchy.
Great lunch for summer, and was a total hit with my boyfriend!
Enjoy xo

Filet Mignon, Watermelon Salad & Jalapeno Cornbread

My Dad sent me some of his "famous" steak dry rub so it felt appropriate to heat the grill and make some steaks. Being a vegetarian, I grilled a small piece of sea bass for myself, but had fun making a steak for Nick. I'm always intimidated in front of a grill but I took the challenge and it turned out great.
What you need:
A nice piece of steak, I used filet mignon
Steak seasoning (I was lucky, and had my Dad's great mix, but store bought ones work too)
Olive Oil
Worcestershire sauce
Bag of butter lettuce
Chopped watermelon
Reduced fat crumbled feta cheese
Olive Oil and Vinegar salad dressing (I love Newman's Own)
2 boxes of Jiffy Muffin Mix
2 Eggs
Milk
1 Jalapeno
Shredded cheddar cheese
How to:
Heat grill to med/high heat
Cornbread: follow instructions on back of box, add a seedless chopped jalaeno and a handful of cheddar cheese
Watermelon Salad: Toss butter lettuce, watermelon, feta, and dressing, leave it in the fridge so it stays nice and cold.
Filet: coat in olive oil, rub chopped garlic on to steaks and season! splash with worcestershire sauce and place on grill.
If you really wanna do it right, put your steaks and marinade in a ziploc, throw in any extra jalapeno from the cornbread, and let it sit in the fridge overnight. But who has the time?
Your steaks will cook for approx 6-8 minutes on each side, depending on how thick your steaks are. After grilling, remove your steaks and let them sit on an extra plate for about a minute. That will keep your steaks nice and juicy.
This is a colorful, delicious plate that see***ike it takes quite a bit of effort. Fool everyone.
Enjoy xo

Toasty Walnut, Brie, Pear & Watercress Sandwich

I haven't posted anything in awhile, mainly because most of my meals for the last two weeks have been from restaurants, and I just haven't felt like cooking much. If your like me, my cooking comes in phases. Mainly free time phases!
That being said, this sandwich is so yummy and so easy to make. Its a perfect easy dinner.
What you need:
A crusty sourdough roll
Soft Brie
Bosc pears
Handful of watercress
Toasted walnuts
How To:
Preheat your oven to 350
Toast walnuts in a small skillet for a few mins till they get a nice brown to them, place to the side for later
Spread brie across your bread
Thinly slice pears, I used a mandolin, and layer them on to one side of bread
Place in the oven for approx 8-10 mins, or till brie is melted
Sprinkle toasted walnuts across the brie
Add a handful of watercress
Salt & Pepper
Enjoy, Haylie. xo

Lemon, Caper & Artichoke Marinated Baked Salmon w/Small Potatoes and Sauteed Spinach with Pine Nuts

This meal came together after a fun afternoon at a friends bbq. lots of our favorite people, all just spending a gorgeous day together! lots of good junk food. homemade agave margaritas, fresh squeezed juices ( lemons and oranges right from the tree out in the backyard). it was a Lovely day. But after eating cheese platters and pizza is was time to go home and cook a clean healthy meal!
What you need:
boneless skinless salmon fillets
EV olive oil
fresh chopped parsley
fresh chopped basil
jar of capers
jar of marinated artichoke hearts
1/4 a cup of chicken stock
a large bag of spinach(you will need me that you think, spinach wilts alot!)
finely sliced shallots
handful on pine nuts
small potatoes
How to:
preheat over at 375
spread a thin layer of olive oil across large baking dish
drizzle oil on salmon fillets
S&Pepper, and sprinkle chopped basil across fillets, garlic salt, and and a squeeze of lemon
in separate skillet, wisk together the chicken stock, caper, and chopped artichoke hearts, sprinkle in chopped parsley, let warm and
pour our mixture salmon fillets
quarter the potatoes, season them with pepper and garlic salt, toss them so they are full coated. arrange potatoes around the salmon in the baking dish, cover dish with lid or aluminum
pop dish into the over at 375 degrees for approx 34-45minutes, depending on how big your fillets are, and how small you cut the potatoes.
you can always remove salmon out early if the potatoes need more time.
in a large skillet we will use a teaspoon on olive oil
chopped a shallot in to small pieces, and soften till they are clear.
I used two bags of spinach and tossed in a handful of pinenuts too (mainly because my boyfriend loves them!)
a big squeeze of lemon and your done!
Plating:
salmon fillet with your caper and artichoke sauce drizzled across the top
then place your quartered potatoes
and your spinach
up to you, but i like the drizzle the chicken broth that we cooked the potatoes and salmon across the finished plate
Enjoy,
Haylie Duff xo