Mushroom Omelette with rocket and crusty bread

mushroom-omeletteMushroom Omelette

 Mushroom Omelette

 Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.

Serves 1

Ingredients

  • 2 teasp. olive oil
  • Knob of butter
  • 100g mushrooms, sliced
  • 3 large eggs
  • 1 teasp. fresh chives, chopped
  • A little salt and freshly ground black pepper
  • Lightly-dressed rocket salad and crusty bread, to serve

To Cook

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.

Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serving Suggestions

Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.

Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.

http://www.bordbia.ie/consumer/recipes/eggs/pages/mushroomomelette.aspx

Try This Cruciferous Veggie Stew:@mindbodygreen

mindbodygreen
@mindbodygreen

Chock-full of glucosinolates + bright phytonutrient colors, this hearty, vibrant stew will brighten your bowls all winter long.

Try This Cruciferous Veggie Stew: Because It’s Winter & Gut Health Matters
Cruciferous veggies? Yes, please!
mindbodygreen.com

Ingredients:

  • 1 small yellow onion, diced
  • 2 small parsnips, cut into thick slices
  • 1 cup Brussels sprouts, sliced lengthwise in thirds
  • 4 garlic cloves, sliced
  • 2 cups unpeeled, cubed golden potatoes
  • 4 cups low-sodium vegetable broth
  • 1 (15 oz.) can diced tomatoes
  • 1 tbsp. caraway seeds (more or less to taste)
  • ¼ cup apple cider vinegar
  • 1 tbsp. molasses
  • 1 tbsp. low-sodium tamari
  • 1 cup chopped napa cabbage
  • 1 cup chopped red cabbage
  • 1 cup chopped Swiss chard, thick stems removed
  • 4 to 5 baby bok choy, quartered
  • Freshly ground black pepper, to taste

Method:

  1. Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions, parsnips, and Brussels sprouts with as little water as possible—use just enough to avoid burning—until the onions are translucent and begin to caramelize.
  2. Add the garlic and cook for 30 to 45 seconds, until golden brown, taking care not to burn. Add the potatoes and broth and bring to a boil. Simmer for 15 minutes until the potatoes begin to soften but aren’t quite fully cooked. (They will cook further as the vegetables steam.)
  3. Add the tomatoes, caraway seeds, apple cider vinegar, molasses, and tamari. Simmer for 1 to 2 minutes to meld the flavors, and then taste and add more vinegar, molasses, or tamari as needed.
  4. Add the napa cabbage, red cabbage, Swiss chard, and bok choy, allowing it all to float on top. Cover to steam for about 5 minutes, until the desired tenderness is reached.
  5. Ladle out the vegetables from the top of the pot and add an equal portion to each bowl, or stir everything together before serving. This soup is even better—although not quite as colorful—the second day.

Excerpted from The Healthspan Solution, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2019 by Julieanna Hever and Ray Cronise.

Try This Cruciferous Veggie Stew:@mindbodygreen

mindbodygreen
@mindbodygreen

Chock-full of glucosinolates + bright phytonutrient colors, this hearty, vibrant stew will brighten your bowls all winter long.

Try This Cruciferous Veggie Stew: Because It’s Winter & Gut Health Matters
Cruciferous veggies? Yes, please!
mindbodygreen.com

Ingredients:

  • 1 small yellow onion, diced
  • 2 small parsnips, cut into thick slices
  • 1 cup Brussels sprouts, sliced lengthwise in thirds
  • 4 garlic cloves, sliced
  • 2 cups unpeeled, cubed golden potatoes
  • 4 cups low-sodium vegetable broth
  • 1 (15 oz.) can diced tomatoes
  • 1 tbsp. caraway seeds (more or less to taste)
  • ¼ cup apple cider vinegar
  • 1 tbsp. molasses
  • 1 tbsp. low-sodium tamari
  • 1 cup chopped napa cabbage
  • 1 cup chopped red cabbage
  • 1 cup chopped Swiss chard, thick stems removed
  • 4 to 5 baby bok choy, quartered
  • Freshly ground black pepper, to taste

Method:

  1. Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions, parsnips, and Brussels sprouts with as little water as possible—use just enough to avoid burning—until the onions are translucent and begin to caramelize.
  2. Add the garlic and cook for 30 to 45 seconds, until golden brown, taking care not to burn. Add the potatoes and broth and bring to a boil. Simmer for 15 minutes until the potatoes begin to soften but aren’t quite fully cooked. (They will cook further as the vegetables steam.)
  3. Add the tomatoes, caraway seeds, apple cider vinegar, molasses, and tamari. Simmer for 1 to 2 minutes to meld the flavors, and then taste and add more vinegar, molasses, or tamari as needed.
  4. Add the napa cabbage, red cabbage, Swiss chard, and bok choy, allowing it all to float on top. Cover to steam for about 5 minutes, until the desired tenderness is reached.
  5. Ladle out the vegetables from the top of the pot and add an equal portion to each bowl, or stir everything together before serving. This soup is even better—although not quite as colorful—the second day.

Excerpted from The Healthspan Solution, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2019 by Julieanna Hever and Ray Cronise.

Mediterranean Style Potato & Greens Salad

Ingredients

100g baby/new season potatoes (or 2cm cubed Roosters)

½ fennel bulb, finely sliced

1 small courgette

50g cook lentils

30g pomegranate seeds

10 green beans, topped and tailed

10g sunflower seeds

For the dressing:

2tbsp olive oil

Juice of 1 lemon

½ tsp dill

1tsp chopped parsley

Method

Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl.  Cook the green beans in the potato water until tender and place into the bowl.

Take a vegetable peeler to make ribbons of courgette and place into the bowl.

Add the finely sliced fennel, cooked lentils and pomegranate seeds.

Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.

Prep in:20 mins
Cook in:10 mins
Serves:2
Per Serving %RI
Energy (Kcal) 226 11%
Energy (KJ) 940 11%
Fat 14g 20%
Saturated Fat 2g 10%
Total Sugars 5g 5%
Salt 0.3g 5%

https://potato.ie/recipes/mediterranean-potato-greens-salad/

 

Rachel’s Poached Salmon with Hollandaise

18-20cm (7-8in) piece of salmon, still on the bone, cut from a whole fish that has been gutted and descaled (ask your fishmonger to do this if necessary)

To make the hollandaise sauce, place a heatproof bowl over a saucepan of simmering water on a low heat. Add the egg yolks and a tablespoon of cold water and whisk together. Gradually add the diced butter, bit by bit, allowing each addition to melt and emulsify as it is whisked in, before adding the next.

Once all the butter has been added, cook for a few minutes more, stirring regularly, until the sauce has thickened enough to coat the back of a spoon. Taste and season with salt, freshly ground black pepper and the lemon juice. Remove from the heat and keep warm — if necessary, by leaving to sit over the warm water — until you’re ready to serve.

To prepare the salmon, choose a saucepan that will just fit the fish. Add water and a tablespoon of salt for every 1.2 litres (2pt) water. Place the saucepan on a high heat and bring to the boil. Slide in the salmon, making sure it’s covered by the water, bring back up to the boil and then reduce the heat, cover and gently simmer for 20 minutes. Remove from the heat and leave the salmon to stand in the liquid for five minutes, which will continue cooking the fish.

Carefully remove the salmon from the water, then remove the skin and any brown sediment by scraping gently with a small, sharp knife. You will see that there are four segments of salmon on the bone. Run the knife carefully down the seam of each segment to release the portions away from the bone, giving four portions in total.

Serve immediately with the hollandaise sauce.

Salmon Recipes:

http://www.rachelallen.com/post/poached-salmon-hollandaise