Posts Tagged ‘quick’

Simple Figgy Breakfast

September 9, 2010

Simple Figgy Breakfast

This weekend I bought some figs at the Farmers Market, but they were quickly heading towards the grave. Knowing we wouldn’t eat all of them before they went bad, I thought: JAM!

Typically, you want to use your best fruits for making jam, but I figured I needed to whip up a small batch that I’d use over the course of this week. This was such a simple quick jam to make, and it pairs beautifully with this local lemon quark on a warm toasty english muffin.

Fig & Honey Jam
Yields about 1 cup.

1 pound figs, peeled and finely chopped
3/4 cup local clover honey
Juice of 1/4 lemon and some zest

Simply combine all ingredients over medium high heat. Bring to a boil then reduce to a simmer until thick. Consistency is up to your preferences. Once ready, transfer to a pretty jar, and allow to cool before refrigerating.

Again, I paired mine with a local lemon quark from Spring Hill Cheese Co. Quark is lower in fat and calories than most cheese and so rich in flavor. It’s a German style cream cheese. This lemon flavor tastes like dessert on it’s own! But, add the jam and whoa! So good.

Enjoy!

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Burrata and Heirloom Tomato Salad

September 7, 2010

Burrata and Heirloom Tomato Salad

I recently discovered burrata cheese, and have come to really enjoy it! And, since I had some on hand, I was inspired to update my favorite lunch salad after reading this post from TheKitchn earlier today. It was a lovely addition to the salad. I simply swapped out my usual goat feta for one ounce of burrata. I also added a few drops of black truffle oil to my dipping plate which took it to a new level!

Hope everyone had a fabulous holiday weekend. Here’s to a short week!

Burrata and Heirloom Tomato Salad

Mexi-Style Open Faced Breakfast Sandwich

August 6, 2010

Open Faced Mexi-Breakfast Sandwich

Here’s a quick and easy healthy breakfast option with Mexican flair. The only thing missing, in my opinion, is mashed avocado. It would add a nice creaminess to the sandwich, and it would make it even more filling. As a matter of fact, I added a few slices of avocado while I was eating this!

Open Faced Mexi-Breakfast Sandwich

Here’s what you’ll need:

1 high fiber 100 calorie english muffin, halved and toasted
1 organic, cage-free egg, scrambled
2-3 tbsp homemade salsa (or whatever you have on hand)
2 tbsp light sour cream
cilantro
Coarse salt & pepper

Optional:
1/2 avocado, mashed on top your toasted muffin.

And the calorie count for this breakfast is… drumroll please… 220 calories! You’re looking at about 360 calories if you add the mashed avocado. Either way, you’ve got a low calorie, high fiber, high protein start to your day! If you serve without avocado, add some fresh seasonal fruit. You’ll have the energy to tackle your day full-force!

Enjoy your weekend! Summer is quickly coming to a close.

Open Faced Mexi-Breakfast Sandwich

Asparagus & Zucchini Omelette

August 5, 2010

Asparagus & Zucchini Omelette

I really love eggs. They are so satisfying and a great thing to eat first thing in the morning if you know you’ll be eating a late lunch. Generally, I only eat one egg for breakfast, but I’ll beef it up with veggies and maybe some nice goat cheese. It’s amazing how full I stay from one little egg.

Asparagus & Zucchini Omelette

Here’s a simple, but very tasty little omelette. Simply chop asparagus in small pieces and saute over medium high heat in a little olive oil. When asparagus is almost done, grate in some zucchini. After a minute or two, pour in your scrambled, seasoned egg. Gently push edges of the egg up all around the pan allowing the runny egg to flow underneath. Continue to cook until almost set. Flip once. Fold it. Plate it. Top with a dollop of light sour cream, halved baby heirloom tomatoes and a little kosher salt and pepper. Voila! Quick and easy breakfast.

Zucchini Muffin

Serve with a yummy zucchini muffin from SimplyRecipes.com and you’ve successfully made two dishes with one of summer’s most bountiful crops! Those zucchini muffins are so very tasty.

My Favorite Lunch

August 4, 2010

My Favorite Lunch

Ah… summer. Full of the most delicious tomatoes! I will be so sad when it’s over. What will I eat for lunch every day? No, seriously, I eat this almost every day for lunch. A simple salad made from the freshest local produce.

I cannot tell you how much I love eating this meal. You’d think I’d get tired of the same thing for lunch day after day, but I don’t. I look forward to it. I could eat these heirloom tomatoes every day for the rest of my life and be a very happy girl.

This entire meal including my simple salad, french baguette and seasoned extra virgin olive oil for dipping comes in just under 400 calories. Not bad for a flavorful, very healthy dish!

My Favorite Lunch

Whitney’s Favorite Lunch
Feeds one.

For the salad you’ll need:

2 cups mixed greens (spinach, arugula, etc.)
1 oz fresh Goat Feta
1 ripe heirloom tomato (or other juicy summer tomato)
2-3 basil leaves
Kosher salt & pepper

For the bread and dipping oil you’ll need:

2 oz French baguette
1 tbsp good quality extra virgin olive oil
Kosher salt & pepper
Italian Seasoning grinder (optional)

Directions:

Turn on your oven’s broiler (or use a toaster oven) and place your chunk of baguette in the center of the oven to refresh while you prepare the salad. This will warm the bread and make the outside crusty again if it has gotten stale.

**If your baguette is fresh, skip this step. I cut my baguettes into 2 oz. serving sizes and wrap individually for the week. I pull one serving out as I need it. Refreshing in the oven works nicely.**

My seasoned dipping oil.

For the oil, grab a small plate. Sprinkle a good pinch of kosher salt and pepper onto the plate. You can also grind some Italian seasonings into your mix, or you could chop some fresh herbs like basil or rosemary to add in. Measure out 1 tablespoon of heart healthy extra virgin olive oil and pour onto plate. Use your measuring spoon to mix up the oil and seasonings.

Beautiful Orangey Tomato Goodness

For the salad, chop your tomato and toss in a small bowl with salt and pepper. This will allow the juices of the tomato to release and build more flavor. Let it hang out in the bowl a few minutes.

Next, rip up your mixed greens and plate. If warming your bread, reach in the oven and flip it over. Now, rip up your basil leaves and toss in with your greens. Crumble fresh Goat Feta over your salad. Top with the tomatoes and juices. This will replace your need for dressing.

Now, turn off your oven and remove your baguette. Add it to your plate and enjoy!

My Favorite Lunch

How do I eat my salad? I like to dip a small chunk of crusty bread into the oil and use it to scrap up some salad onto my fork. This transfers some of the seasoned oil into each bite. The crusty bread is nice to add into the bites of salad. It’s sort of a deconstructed tomato bruschetta. Just mix it all up and enjoy it. So tasty. So healthy. Really satisfying.

This is a nice basic salad that you could add all sorts of things to. I’ve added sauteed asparagus here, which was very tasty. A great simple salad without any fuss.

Grilled Romaine with Crema di Balsamico

August 2, 2010

Grilled Romaine with Balsamic Syrup

I couldn’t resist buying a miniature sized head of romaine lettuce at the farmers market this past weekend. For a while now, I have wanted to try it grilled, so I scooped one up with the intention of trying it that very night. WOW! Why have I never grilled lettuce before?

I simply halved the head with the core still intact. Brush with olive oil. Season with kosher salt and pepper. Grill for 2-3 minutes on each side. Done!

Grilled Romaine with Balsamic Syrup

Here I’ve plated it with some Crema di Balsamico that my Aunt Suzi gave to me. She picked it up on a trip to Germany, and I finally tried it. Basically, it’s a balsamic syrup. It added such a lovely flavor to the dish. Yum! Can’t wait to try it with other dishes. Any ideas?

Grilled Romaine and Oven Roasted Tomatoes

To accompany the grilled romaine, I roasted a sliced tomato for 10 minutes under the broiler and shaved a little parmigiano reggiano (not pictured) over the plate before serving. I was too hungry to take the time to add fresh herbs, but honestly, it didn’t feel like it was lacking anything. This is a great meal If you are looking for a ridiculously quick, light dinner. Everything was ready in about 15 minutes. You can’t beat that!

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

July 31, 2010

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Recently, The Kitchn posted this egg scramble, and I was inspired! Instead of making my breakfast as a scramble, I made an omelet. This was so yummy! What a great idea to add corn to your eggs. The oven roasted tomatoes added such nice contrast to the corn and goat cheese, too.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes
Serves one.

1 egg
1/4 cup fresh sweet corn kernels
1 oz soft goat cheese
2 tomato slices
Drizzle of olive oil
Pinch fresh thyme leaves
Kosher salt
Pepper

1. Turn on your oven’s broiler. Place tomato slices on a pan and salt & pepper them. Place in oven to begin roasting. This will take 10 minutes.

2. Crack egg into a small bowl and mix with a fork. Season with kosher salt and pepper. Set aside.

3. Heat the oil in a small pan over medium high heat. Add your corn and allow to cook for a few minutes. Once your kernels start to brown slightly, add your egg and reduce heat to medium. Make sure it’s not too hot! As the egg cooks, lift the edges with a spatula tilt you pan so the runny egg fills in underneath. Repeat all around your pan.

4. Once your egg is almost done cooking, shake your pan a bit to loosen the omelet before flipping it over. You don’t have to flip it, but I like to because I immediately add the goat cheese to the hot side and fold over. This allows it to melt nicely. Plate it immediately. Top with tomato slices and fresh thyme.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

This is quite an elegant little breakfast dish. Great for guests. I bet this would be a lovely quiche as well. You could roast the tomatoes and layer them on the top of the quiche. Might have to try that.

Bruschetta :: 2 Ways

January 20, 2010

Bruschetta with Tomatoes and Caramelized Onions

Bruschetta is one of my favorite things. You can top it with anything and the possibilities are endless! This was my lunch today. It was so light and satisfying! I topped most of the bruschetta with a fresh tomato mixture, and the others with caramelized onions. Delish!

Bruschetta

Bruschetta is so simple to make. Slice a baguette into 1/4 to 1/2 inch slices, whichever you prefer. I like mine a bit thinner. Next, drizzle with olive oil and sprinkle with salt and pepper. Pop it into a 400 degree oven and bake until edges brown and bruschetta is crisp. Keep an eye on it, it can burn before you know it! You can enjoy the bruschetta like this alongside your main meal or start experimenting with toppings.

Tomato topping (above) is 2 Roma tomatoes – chopped/diced, 1 clove of garlic – diced, chopped fresh basil, drizzle of olive oil and salt & pepper. Combine in a small bowl and let sit. The flavors get better the longer they sit, but if you need to eat it right away you can. It will still be wonderful.

Caramelized Onion Crostini

Don’t you want a bite?! I adore caramelized onions. I used to hate onions, but somewhere along the way I’ve developed an appreciation for them. This makes me happy as they are so fabulously delicious!

Tomorrow I’ll be sharing a How-To on caramelizing onions. Be sure to check back!