• Posted on

    Omelette With Black Truffle

    Author - Michel Lombardi

    Portions - for 2

    INGREDIENTS

    Chicken egg - 6 pieces

    Butter - 50 g

    Black truffles (possible to find it even online) - 20 g

    Sea salt to taste

    Ground white pepper to taste

    PREPARATION INSTRUCTION 10min

    1. Beat the eggs in a bowl.

    2. Add thin slices of truffle and mix with eggs. If you want to achieve a strong taste and aroma of truffles, leave the mass to infuse a little - 5 minutes should be enough.

    Advice

    How to check the quality of eggs

     

    1. Heat the pan and melt the butter, but do not let it burn.

    2. Lightly salt and pepper the egg mass and pour it into the pan.

    3. As soon as the edges of the omelette “take”, gently turn the “pancake” with a spatula. Be careful not to overcook - the surface should remain slightly damp. In general, this process should take no more than a minute.

    4. Gently place the omelet on a plate and wrap in a roll.

  • Posted on

    Jamies Cranberry Spinach Salad


    Added to shopping list. Go to shopping list.

    Ingredients

    20 m servings 338 cals
    Original recipe yields 8 servings
    Note: Recipe directions are for original size.
    • 1 tablespoon butter
    • 3/4 cup almonds, blanched and slivered
    • 1 pound spinach, rinsed and torn into bite-size pieces
    • 1 cup dried cranberries
    • 2 tablespoons toasted sesame seeds
    • 1 tablespoon poppy seeds
    • 1/2 cup white sugar
    • 2 teaspoons minced onion
    • 1/4 teaspoon paprika
    • 1/4 cup white wine vinegar
    • 1/4 cup cider vinegar
    • 1/2 cup vegetable oil
    • Add all ingredients to list
    • Add all ingredients to list
  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • Add all ingredients to list
  • Add all ingredients to list
  • Directions

    Print
    • Prep

      10 m
    • Cook

      10 m
    • Ready In

      20 m
    1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
    2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
    3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

    Footnotes

    • Tip
    • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts


    Per Serving: 338 calories; 23.5 g fat; 30.4 g carbohydrates; 4.9 g protein; 4 mg cholesterol; 58 mg sodium. Full nutrition



    Source: allrecipes.com

  • Posted on

    Greek Chickpea Salad 6 Freestyle Points 292 Calories

    Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

    If you’ve been following my free meal plans, you probably know I’ve been incorporating more meal prep recipes in them, recipes you can make once that can be served for the week. This one doesn’t get easier because there is nothing to cook! Made with a fresh lemon vinaigrette, you’ll be counting down the minutes until lunch time!

    I’m obsessed with chickpeas and Greek Salad, so this salad combination is one I could eat everyday! When I was in Greece, I ordered Greek salad every chance I could. What was interesting was they never added lettuce, just cucumbers, olives, red onion, bell pepper and Feta cheese, which is perfect to make for meal prep because you don’t have to worry about the lettuce wilting.

    These are the glass meal prep containers (affil link) I have and love.

    Total Time: 5 minutes

    Prep Time: 5 minutes

    Cook Time: 0

    Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

    Yield: 4 servings, Serving Size: 1 container



    Source: skinnytaste.com

  • Posted on

    Meal Prep Creamy Kale Caesar Salad


    Prep: 15 min
    Cook: 0 min
    Total: 15 min
    Ingredients Directions Nutrition
    4 servings

    1 large bunch kale

    ⅓ cup chopped walnuts, lightly toasted

    ¼ cup sour cream

    ¼ cup freshly grated Parmesan cheese

    3 tablespoons extra-virgin olive oil

    1 tablespoon fresh lemon juice

    1 garlic clove, minced

    ¼ teaspoon salt

    Freshly ground black pepper

    1. Remove and discard the large stems and center ribs from the kale and cut the leaves into narrow strips. Toss in a large bowl with the toasted walnuts.

    2. In a small bowl, whisk together the sour cream, Parmesan, olive oil, lemon juice, garlic, salt and pepper to taste. Pour the dressing over the kale mixture, toss to coat and eat within 24 hours.

    243 calories

    22g fat

    8g carbs

    7g protein

    2g sugars

    Powered By

    Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

    My Rating:
    Average (183):



    Source: purewow.com

  • Posted on

    Summer Salads A Review Course


    I know what you’re thinking
    . School’s out! No more reviews! No more refresher courses! No more finals! (Oh wait, those are my childrens’ cries.) But I figured I’d remind everyone of a few crucial salad-making rules and regulations now that it’s late June and we have at least three months of glorious farm-market freshness ahead of us…

    Number 1. Homemade Croutons Upgrade Everything This is not just a summer rule, actually. In fact, nothing does a better job of helping you ignore bland bagged leaf than a few garlic-salty misshapen crunchies in every bite. But in the summer, the artlessly torn crouton takes just about any bowl of greens from good to great. (Shown here: a quick kale caesar.) To make: Heat oven to 375°F. In a medium bowl, toss 2 cups bite-size torn white bread with 2 tablespoons olive oil, salt, and pinch of garlic powder until pieces are glistening with oil but not soaked. Spread out on a foil-lined baking sheet. Bake for 6-8 minutes until pieces look golden brown and crispy.


    2. The Way You Cut Your Vegetables Matter
    Well, that’s kind of an obnoxious thing to say. It’s not like it matters in terms of taste. A good sugar snap pea is going to be sweet and satisfying whether it’s cut lengthwise on the bias as shown above, or eaten straight from the market box in the backseat of the car while your parents are yelling at you to stop eating everything before we even get home already….

    .

    …But when you’re having people over and sugar snap peas are on the menu, as they should be, you can’t discount the visual appeal factor. For this salad here, I tossed the peas with thinly sliced butter radishes, mint, and a rice wine vinaigrette (1/4 cup vinegar, 1 teaspoon dijon, 1/3 cup grapeseed oil, pinch brown sugar, squeeze of lime).


    3. Gina’s Peruvian Green Sauce is a Revelation.
    I already linked to the recipe in a Friday round-up, but the instagram reaction to this photo above was so robust that I feel the need to repeat myself. I found the creamy, greeny magic sauce on Gina Homolka’s blog and I know what she means when she says she wants to put it on everything. Last week, I drizzled it on top of grilled salmon, but ended up drizzling it all over the grilled greens and scallions sitting next to the salmon, too. Amazingly there was some left over, so the next day I thinned it out with a bit of water and tossed with romaine, avocado, cukes, and scallions for lunch. Please do exactly that at some point this summer, I beg you.


    4. Remember the 1:1 “Grain to Stuff” Ratio
    . I love a grain salad, but I like them most when the grain is another component in the salad as opposed to the dominating base of the salad. Here, I tossed about a cup and half of farro with generous handfuls of cranberries, feta, pea shoots, parsley, and shallots. I can’t remember the dressing I used, but likely just something simple (like a red-wine based vinaigrette) because those pea shoots were so fresh and I didn’t want to overwhelm anything.


    5. Dress the Potato Salad While Still Warm
    . I learned this from Bobby Flay in the 90s and never looked back. Potatoes absorb dressing much better when they’re still warm, especially if the dressing is of the double mustard variety. (See the bottom of this post for recipe.)


    6. The Best Salads Have Crunch
    . It’s important to pay attention to flavor combinations, obviously. But I’d argue it’s just as important to pay attention to texture combinations. I always need something crunchy to offset squishy tomatoes and a delicate gem lettuce, whether that’s radishes, cucumbers, pita chips (or all three, as is the case in this most excellent fattoush).


    7. Master Your Avocado Slicing Technique
     Again, will the salad still taste good if the avocado is in little chunks? Yeah, probably. But will it look as mouthwatering as an avocado fan? Definitely not. And optics are important, especially if you are trying to impress the little ones. Here is a video tutorial, but it’s not very complicated to explain. After halving lengthwise and removing the pit, peel the skin off and then place each half cut-side down. Very carefully slice into thin pieces — you might have to hold each side with your non-slicing hand to keep it together while you slice. Once it’s all sliced, transfer the half to the top of a salad (still cut side down) and then lightly press down in the middle to fan out. Repeat with second half.


    8. Get to Know Your Microgreens
    I can’t tell you how many times I walked by the little containers of micro greens at the farmer’s market without giving them a second thought. Actually, not true. I’d occasionally give them this thought: “Really? Five bucks for that little fistful?” But the thing is, a little goes a long way. A sprinkling of some spicy microgreens sitting on top of sweet summer vegetables lends the whole thing such a nice kick, both flavor-wise and texture-wise. (Plus, they do look pretty, no?)


    9. Do Not Forget Herbs and Seasoning A salad without herbs is a day without sunshine. This one (gem lettuces, tomatoes, scallions, avocado) is showered with dill but cilantro or chives would’ve been delicious, too. I sprinkled with sesame seeds for a little extra flavor hit. Served alongside grilled chicken sandwiches (topped with grilled onions and Sriracha mayo), it was the perfect Summer Sunday Dinner.



    Source: dinneralovestory.com

  • Posted on

    Mediterranean Eggplant And Barley Salad

    The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.


    Yield 4 (main course) or 8 (side dish) servings Active Time 45 min Total Time 1 1/2 hr

    Ingredients

      • 1 1/2 pound eggplant, cut into 1/2-inch cubes
      • 3/4 pound zucchini, cut into 1/2-inch cubes
      • 10 tablespoons extra-virgin olive oil
      • 1 teaspoon salt
      • 1 teaspoon black pepper
      • 1 cup chopped scallion (from 1 bunch)
      • 1 1/2 teaspoons ground cumin
      • 1/2 teaspoon ground coriander
      • 1/4 teaspoon cayenne
      • 1 1/4 cups pearl barley (8 oz)
      • 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
      • 3/4 cup water
      • 2 tablespoons fresh lemon juice
      • 1 garlic clove, minced
      • 1/4 teaspoon sugar
      • 1/2 pound cherry tomatoes, quartered
      • 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
      • 1/2 cup thinly sliced red onion, rinsed and drained if desired
      • 1 cup chopped fresh flat-leaf parsley
      • 1/2 cup chopped fresh mint
      • Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

    Preparation

    1. Roast eggplant and zucchini:
      1. Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
      2. Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
    2. Cook barley:
      1. Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
    3. Make dressing and assemble salad:
      1. Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
    Cooks' Note
    Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

    Related Video

    Nutritional Info

    • Calories616
    • Carbohydrates64 g(21%)
    • Fat37 g(57%)
    • Protein13 g(27%)
    • Saturated Fat5 g(26%)
    • Sodium935 mg(39%)
    • Polyunsaturated Fat5 g
    • Fiber19 g(75%)
    • Monounsaturated Fat26 g
    per serving (4 servings) Powered by Edamam



    Source: epicurious.com

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