Provencal Style Tomato Omelette

I was pondering the other day what I ate in France on sweltering summer evenings, and I remembered fondly a great meal that was salad and a mushroom omelet. This is the first time I’ve tried this recipe, and it will definitely be a keeper. The next time, I might try it with some crab, and/or avocado. Serving this with the remainder of our sourdough bread and a greens salad dressed with raspberry balsamic vinaigrette.

Haha Chinese food menu in bottom right corner.

Ingredients

• 4 Tbs olive oil
• 1 garlic clove, finely chopped
• 2 Tbs torn basil leaves
• 5 ripe plum tomatoes, peeled, seeded, and chopped (or if you are lazy used diced tomatoes from a can, ha)
• 4 eggs
• salt and pepper

Heat 2 Tbs olive oil and cook garlic and herbs over moderate heat for 2 minutes. Add tomatoes and cook further for 10-15 minutes, stirring from time to time until all liquid is evaporated and the tomatoes are the consistency of jam. Set aside to cool.

Beat eggs in a bowl and add tomato jam. Mix well and season with salt and pepper. Heat remaining olive oil and when very hot, pour in egg mixture. Cook over gentle heat until the bottom is golden, shaking the pan from time to time to prevent sticking. When it is mostly set, place under a broiler for about 30 seconds to set the top, then do a tricky bit of flipping: slide the omelet into the lid of your frying pan, so that it is facing the same way it was in the pan. Then, put your frying pan over the lid (so your frying pan is facing down) and flip the omelet back into the pan so that the uncooked (but set) side is now on the bottom. Cook for another 2-3 minutes until golden brown.

Raspberry Viniagrette

• 1 tsp. country Dijon
• 3 Tbs seedless raspberry jam
• 3 Tbs balsamic vinegar
• 1 Tbs olive oil
• 2 Tbs vegetable oil
• salt and pepper

Whisk ingredients together, adjust anything to taste (I sometimes find I need extra jam if it’s not quite sweet enough.) Don’t be afraid of the salt and pepper here!

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Stuffed Shells

I would love to tell you that this dish went over with great fanfare and celebration, but it did not because the husband does not like ricotta or spinach. But I do, and if this is your bag (baby) you’ll like it too. I was eating the filling out of the bowl and it was wonderful all by itself. I’m trying to think of a way to preserve that flavor - perhaps just mixing some pasta with ricotta cheese instead of adding marinara and baking. Anyway, this one certainly is one for presentation - a bunch of stuffed shells looks impressive but it took just under 5 minutes to fill the suckers.

Unrelated to this dinner, a commenter (Steve) asked what I normally eat for lunch.  To be honest, I typically go for leftovers.  I got my fill of eating sandwiches as a student, and I can’t stand to eat another PBJ for lunch (unless I’m at home and there is marmalade.)  I find lunch meat to be expensive (and salty) and bread to go moldy, and I don’t really like soup all that much.  So leftovers is it.   With just two of us eating, I normally have enough to last me until the next day.  Some things don’t make it (pizza bread, well, any type of pizza) but most pasta things or rice things will get me through.  I do have some good spreads I’ll share one day, but there’s your lunch answer!

Ingredients:

• 1 package jumbo shells, cooked according to package directions
• 1 jar spaghetti sauce (or go crazy and make your own) - you only need half a jar
• 10 oz. ricotta
• 2 c. shredded mozzarella
• 1/2 c. grated Parmesan
• 1 egg
• 10 oz. frozen chopped spinach, thawed
• pinch nutmeg

Squeeze your spinach to drain it. (I typed train. “C’mere spinach! Good boy!”) Mix with ricotta, egg, pinch of nutmeg, Parmesan,, and 1 c. mozzarella. Fill shells with about 2 Tbs of mixture each. (Maybe a little more, if you can cram it in there without ripping them.) Arrange in a casserole dish, and cover with 1/2 jar sauce and remaining mozzarella. Bake at 350 for half an hour. (Covered for the first 20 minutes.) I was going to make a salad and pretend this could be healthy, but we had garlic bread instead because it is delicious.

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Tofu with Red Peppers

Back when I was a vegetarian (maybe more on that another time) this was one of my favorite dishes. It’s easy, and it is full of flavor. I love to serve it with some Pad Thai from a box (or from the freezer) because I’m too lazy to make real Pad Thai. I really should invest some time in finding a good recipe to cut back on the sodium involved in the boxed stuff. Another day, another day.

Anyway! Like I said, this one cooks up very quickly, has tofu, and still has really good flavor. This recipe is inspired by a recipe from Cooking Light.

Ingredients:

• 1 12 oz package firm/extra firm (not silk) tofu
• 2 tsp. vegetable oil
• 1 Tbs garlic, finely chopped
• 1 Tbs peeled fresh ginger, or 1/2 tsp. ground ginger
• pinch red pepper flakes (a healthy pinch)
• 2 red bell peppers, thinly sliced
• 2 Tbs dry sherry
• 1/3 c. chopped green onions
• 1 - 2 Tbs. black bean paste (it is salty and strong. Taste test! I like more.)
• 2 Tbs. soy sauce

Set tofu on a layer of paper towels, cover with additional paper towels, and allow to drain for 30 minutes, pressing occasionally. Cut into 1″ cubes, set aside. Warm pan to medium-high. Add garlic, chili flakes, and ginger. Cook for 1 minute. Add bell peppers, continue cooking (and stirring a lot!) for 2-3 minutes. Stir in tofu and sherry, cook 2 minutes. Stir in onions, soy sauce, and black bean paste. Remove from heat.

Posted in dinner, fast, recipes, vegetarian || 3 Comments