Fluffy Omelets

For me, eggs are eggs. I can take em or leave em. But after this amazing recipe for omelets, I will take this egg any day!

America's Test Kitchen last month showed how to create this delish egg and I was intrigued. So, I went onto the free website, and registered to view the recipes (I strongly suggest the same of you - well worth it), and tried it out for myself. They are the lightest, moistest and flavorful omelets I have ever had. I can't imagine ever cooking them any other way. So, with that said here is the amazing recipe.

Note

-You will need a mixer to create the fluff from egg whites.

-Pans that are okay to go into the oven is a must here

-Prep the filler before hand, this recipe moves quick

Ingredients

4     large eggs, separated*

1     Tbs unsalted butter, melted, plus 1 Tbs unsalted butter

1/4  tsp cream of tartar

1      recipe of filling**

1      oz Parmesan cheese, grated (1/2 cup)

Recipe

-Heat oven to 375 degrees. Place egg whites in mixing bowl, sprinkle with the tartar. Place bowl into the standing mixer using the whisk handle and whip on medium-low, about 2-3 minutes, until foamy. Meanwhile, whisk egg yolks, melted butter, and salt together in a separate bowl. Once egg whites are set, fold egg yolk mixture into whites till no white streaks remain.

- Place 12-inch skillet on medium high, put 1 Tbs of butter into pan and swirl covering whole pan. Once butter is foaming add egg mixture to pan, spreading evenly. Remove from heat spread cheese and filling evenly across top of egg mixture. Transfer pan to the oven and cook, 4 minutes for slightly wet omelet or 5 minutes for dry omelet.

-Run spatula around the edge of pan to loosen omelet. Gently shake and slide omelet onto cutting board. Let stand for 30 seconds then fold omelet in half and cut in half. Serve immediately for an amazing mouthful!

*For those who have never separated eggs before, the whites will come out first, so gently tap the side of the bowl you are using for the egg whites. Gently open and slowly allow the white to pour out while maintaining the yellow yolk. Then place yolk in separate bowl.

**I used bacon in mine, but you can get creative here. The key to these omelets is not to get heavy with the filler. Keep it simple. The original recipe suggest mushrooms, so if you like that kind of thing then go to their site for the mushroom filler.

Pizza with Homemade Crust

I was never a big fan of pizza. I know, hard to believe that as an American! I just found that pizza was too sweet or had too much garlic at most pizza restaurants. But then I decided to make one at home. After finding a pizza sauce to my liking pizza, night at the house was a staple for the "what do we make for dinner" question. Over time I found the crust was beginning to be an issue for me. On the most part the crusts from the store all lacked flavor and air. Yes, air! A true crust should rise and bake with air pockets, so the actual bite is light yet filling, not dense and gooey. That is when I started playing with yeast.

For most of us, baking with yeast is scary. What if it doesn't rise? How will I be sure it's going to taste good? I finally stopped asking the questions that kept me from trying and just went for it. Were there failures? Absolutely! But I learned from each and am a confident crust baker now. The main thing you need to know about yeast is make sure the date assures freshness (I never test the yeast first, you'll know) and give it warmth. The rest is left to time and the hunger of the yeast!

Below you will find my tried and true crust recipe adapted from KitchenAid's instruction booklet and baking directions for your pizza.

Crust Tips
- Buy small packets of Active Dry Yeast (yes, Instant is different)
- Check the date on the packet for freshness. The closer to expiration don't buy.
- Pre-heat your oven to lowest temperature. Once there turn it off.
- Use a large bowl that can go in the oven with heat. I use a glass bowl for this.
- Have a kitchen hand towel that is moistened with water.
- You will need a food processor, large is better.
- You will need a thermometer (get a cheap one, it will come handy as you expand your skills)

 

Crust Ingredients
1   cup of water
2   tablespoons of olive oil
1   package of Active Dry Yeast
3   cups of all-purpose flour
1   ounce of finely grated parmesan (I buy fresh from deli)
1   teaspoon of sugar
1   dash of salt (yes, there are spoons that measure in dashes!)
1   teaspoon of rosemary (you can alter with basil or Italian seasoning)
     Olive Oil
     Cornmeal

Directions
In small saucepan, add water and two tablespoons of oil. Heat on low heat until thermometer reaches 105 degrees. Stir in yeast to dissolve. Set aside. (This is where you will see after a few minutes some yeast growth. Little curds almost!)

Place flour, parmesan, sugar, salt and rosemary in food processor. Pulse about 5 times to mix the ingredients. Scrape sides to ensure all is mixed. While processor is running slowly add yeast mixture. Keep processor going until a ball forms.

Place dough ball in a well oiled large glass bowl. Place a moist towel lightly over ball. Place bowl in warm, but off, oven. Let dough rise, and double in size, for 45-60 minutes.

Pizza Ingredients
1   ready crust from above
1   jar of pizza sauce (your choice)
1   package of shredded mozzarella cheese
1   package of shredded cheddar cheese (I typically only use half the package)
     any tops you wish! Get creative and experiment here.
     Pepper

Directions
Grease round oven pan or pizza pan. Lightly sprinkle with cornmeal. (This prevents the crust from sticking.) Take dough out of oven and punch it in the center (my favorite part!). Then pick dough up and pat into ball again. Placing ball on center of pan, gently spread out dough to desired size, using fingers (think massage and you have the technique).

Pre-heat oven to 400 degrees. Now that the crust is set start with sauce, spreading it all over except about half an inch of the edges (your crust edge). Here is where I add my toppings in any arrangement I wish. I also will do a half pizza where olives are on mine and non are on my husband's side.

Once all toppings are on then I pour all the mozzarella cheese on top and spread evenly. I know that most places put the toppings on top of the cheese, but that annoys me because the toppings always end up rolling away. The cheese creates a nice blanket to hold them in place. Now I sprinkle on desired amount of cheddar cheese (just remember more cheese means more time needed to bake). Now sprinkle with desired amount of pepper. Tip: if you are splitting the toppings in half then on one side put mozzarella topped by cheddar and on the other half put cheddar topped by mozzarella. This way you know whose side is whose.


Bake for 5 minutes at 400 degrees, then drop temperature down to 350 degrees baking for 28-33 minutes. Or until cheese is bubbling and crust is golden brown.

26.2 Smoothie

One way to keep my pot belly in shape is a daily smoothie for breakfast, snack, or sweet treat. Smoothies are the best way to introduce something new into one's diet even if you are not a fan of that item generally. My husband loves smoothies and juices just for that reason! So, today's smoothie is one that brings in most peoples un-liked vegetable - beets.

What makes this recipe great is that you have control of what you would like more of in regards to flavor. Or for that matter, color! So, if you are not a fan of beets then only use a quarter or less of a small beet. As you get use to the flavor try adding more over time. I find I enjoy the bit of earthiness it adds next to the sweet pineapple and tart lime. This recipe is also great in that it is short on ingredients which means quick to make but taste so good.

Ingredients
Coconut Water 8-10 oz
Pineapple (handful, or desired amount)
Lime (peeled)
Small Beet (peeled, desired amount)

Recipe
Place chopped items in the blender. Add Coconut Water. Blend until a smooth consistency.

Hot Italian Sausage and Tomato Pasta

This recipe I have had for at least ten years. Where it originated from I couldn't tell you as the original was typed up and that is what I have today. I can tell you, however, that this dish has been served at many dinners with family and friends. Though it is pasta, it is light with savory aromas and tastes that create quite a fanfare. It is a very simple dish, but add some wine when serving and you will feel as if you are in a Parisian summer affair.

Because this recipe has been with me for so long I have made alterations to it that have gone on the palette just as easily.

Alterations
-In place of parmesan cheese I have used feta cheese. The pungent flavor goes well with the arugula.
-Mild Italian sausage can be used for those sensitive mouths, but it does take away from the depth of the dish.
-If out of Fettuccine another pasta will serve, yet may not be as easy to eat.
-For those meatless eaters, a vegetarian sausage variation can be used, but make sure it is one you have cooked with before and approve. Otherwise, you may end of with gummy veg sausage that is too watered down to create the sausage distinction needed in this dish.
-If you are doing without carbs then cook as directed without the pasta and add over greens of your choice.

Tips
-I find the pasta to be too long if left whole, so I break it in half or sometimes even thirds.
-If the pasta finishes before everything else then take it off the burner but leave in the water to keep the noodles from sticking until ready to use. Drain before use.
-Since the cooking goes quickly I prep all items ahead of time.
-Fresh herbs are a must here!
-Keep an ear on the tomatoes. They may not take as long as directed, and you will begin to hear the pops as they burst.


Ingredients
1/2    pound Fettuccine
3       Tbs Olive Oil
1/2    Medium Red Onion
1       Garlic clove sliced
1       pound (4 sausages, casings removed), Hot Italian Sausage Ground
1       pint cherry tomatoes
2       Tbs Red Wine Vinegar
1/2    cup Basil, sliced
1       cup Arugula, torn
         Parmesan
         Salt & Pepper


Recipe
Cook the fettuccine according to the package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Add onion and garlic and cook until soft, 1-2 minutes. Add the sausage, cook about 5 minutes, using a wooden spatula to crumble it. Add tomatoes and cook until skins burst, about 8 minutes. Transfer to a large bowl. Stir in the vinegar. Add fettuccine, basil and arugula and toss gently to combine. Serve in bowls and top with desired parmesan cheese, salt, and pepper.

Pairing
I serve this with Pear Cider to cut back on the spiciness of the sausage, but a light white wine would go nicely too.

Cambodian Chicken Soup

I love Asian dishes, as long as they are not spicy. And that is what most of us think when we hear Thai, Vietnamese, and Indian - hot with spice. But over time, as I have frequented such restaurants, I have learned there is a difference between spicy and flavor. Herbs and spices are not something to be afraid of, instead, they add complexity to a dish which allows your taste buds a nice exercise.

After years of falling in love with Asian dishes, I often find myself wishing I too knew the secrets to creating such complexity at home. While I still don't know the secrets, I have found this wonderful recipe in the current issue of "The Best Simple Recipes" by America's Test Kitchen (this issue is available at your local grocery store until July 14th). I fell in love with America's Test Kitchen with my first subscription to their "Cook's Illustrated," and I am even more impressed as I expand into their other publications.

Does Complexity Equal Complicated
While some recipes may be drawn out with ingredients and techniques, this one isn't. And just to clarify, I don't like overly complicated recipes. This recipe has six herbs and spices, which is definitely within the non-complicated range. When buying herbs and spices try to go fresh here. You do not want to skimp as the complexity will be lost with dried herbs.

The other great factor about this recipe is that it takes only 30 minutes. Now that is my kind of recipe! I recommend grabbing all the ingredients that day, maybe on your way home. Or if you know you will need to shop for your weekly groceries all at once, then try to get everything but the chicken, just grab that from the store on the day of, so it is fresh and easy to shred.

All the ingredients can be found at your grocery store. Some large chains don't carry cilantro fresh, but will carry the tubed ready to cook variation. Try the wet variation long before you use dry. If you are completely unsuccessful in finding anything other than dried cilantro then the rule of thumb is dried herbs are half the amount to fresh herbs (dried herbs hold more potent oils than fresh, but lack the beauty and simplicity of fresh herbs).

Prep Tips
- Shred your rotisserie chicken before starting the broth.
- Follow the recipes directions for the noodles, not the packaging directions. I found by following the package the noodles were a little too firm for this recipe.
- If you are not a fan of long noodles then it is fine to break noodles in half before cooking.
- To smash the ginger and garlic, use the butt end of the knife's handle (watching that the blade isn't too close to your hand) and just gently tap the spice. I found tapping and turning the spice helps to break it down till it is some what flattened, that is all you need for smashing, we don't want mush.

Ingredients
8   cups chicken broth
5   jalapeno chiles, stemmed, halved, and seeded
6   garlic cloves, peeled and smashed
1   (3-inch) piece ginger, peeled, halved lengthwise, and smashed
1   tablespoon grated lime zest plus 2 tablespoons juice (2 limes)
     pepper and salt
7   ounces rice noodles
1   rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces
5   scallions, sliced thin on bias
1/4   cup chopped fresh cilantro
1/4   cup chopped fresh basil

Directions
1) In a large pot place broth, jalapenos, garlic, ginger, lime zest, and 1 teaspoon salt and bring to boil. Reduce heat to medium, cover, and simmer for 15 minutes. You will begin to smell the heavenly spices!

2) Meanwhile, place noodles in a smaller pot and cover with water (about 4-6 cups). Bring to boil and cook for 8 minutes, or until noodles are tender. As you see in the photo the noodles are tall and can be encouraged to sink into the water with a gentle pronged wooden spoon. Drain and divide into 4 bowls. *If only two bowls are necessary, then divide noodles and divide one half of noodles between two bowls.

3) Stir in the remaining ingredients to the broth. Turn off heat, salt and peppering to taste. Ladle soup into bowls with noodles.

4) Try to reframe from slurping this down in one gulp! Yes, it is that good.

*With remaining broth put into a storage container separate from remaining noodles. This will keep for two days in fridge and makes a quick and easy leftover meal. Just put noodles in a bowl and add broth, heat in microwave 2-3 minutes, checking halfway.

 

As you see by my utensils I use both a spoon and fork, however, if you are not as worried about slurping then feel free to eat this as the Asians would by picking up the bowl and slurping it down. Mmm-Mmm!

Summer Yum in a Bar

This is one of my favorite recipes for sweet treats. It is light, fresh and a mouth bite of yum that just fits the summer heat. And not only is it easy to eat, it is easy to bake!

This is a recipe that I found on my favorite baking site Joy of Baking. I have never had a recipe go wrong from this site and I always pick up new baking techniques to make my creations even easier (and fun!).

Lemon Bars

Ingredients



Shortbread Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioner's (powdered or icing)  sugar 
1 cup all purpose flour 
1/8 teaspoon salt



Lemon Filling:
1 cup granulated white sugar 
2 large eggs 
1/3 cup fresh lemon juice (approximately two large lemons) 
1 tablespoons grated lemon zest*
2 tablespoons all purpose flour
 

Garnish:
Confectioner's (powdered or icing) sugar 

*Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.

TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.

Recipe

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

Shortbread Crust:
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 - 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling. 

Lemon Filling: 
In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.

To serve:
Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two. TIP: If you are not serving right away, then wait to cut and powder until just before serving.

Yield: 16 - 2 inch bars

For more details and videos for this recipe visit Joy of Baking.