Going delicious and glucose friendly with this week's menu with a delicious pasta dish (the whole wheat makes it diabetic friendly but you can use regular penne if you want) and a basic asparagus and cheese omelet for breakfast.
Recipes are at the links below.
DINNER: Penne with Pancetta Cream Sauce
BREAKFAST: Asparagus and Cheese Omelet
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
We're cooking up some asparagus to put in a quick omelet for breakfast.
Just put some olive oil in a hot pan, cook up for five minutes, and put in an omelet with cheese using our basic omelet recipe.
Darryl
Was noticing I didn't have just a basic omelet recipe up here that I could come back and refer to so this week I correct that with our breakfast link below. For dinner, this is the soup that you'll dream about...I know, because the recipe came to me in a dream (really!) but I did check out some sites to see if wasn't crazy in how to make it.
Good news...it worked like a charm and turned out to be very easy and extremely delicious.
Recipes are at the links below.
DINNER: Cream of Asparagus and Ham Soup
BREAKFAST: Basic Omelet
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
Basically, an omelet is just a quickly fried, beaten egg, cooked without stirring (as you would with scrambled eggs), and folded over. Most people also put something inside as a filling, such as cheese, vegetables, or meat.
We're doing a little of all three in our basic omelet recipe.
INGREDIENTS (as shown, you can put whatever you like in your omelet)
2 eggs1/4 teaspoon half and halfsalt pepper2 tablespoons shredded carrot1 1/2 stalk of chopped asparagus1/2 oz. shredded cheese 1/2 oz. chopped hamguacamole1 tablespoon olive oil
In a hot non-stick ten inch frying pan, with some olive oil, put in the carrots and cook for a couple of minutes. Add the asparagus and cook another five minutes. Set the mixture aside and wipe the pan clean with a towel. Be careful not to burn yourself.
Put the eggs in a bowl, add the half and half, and a sprinkle each of salt and pepper.
Stir the mixture with a fork. Add a little more olive oil to the pan and rock it back and forth to coat the cooking surface and put it on a hot flame. Pour the mixture into the pan.
As the eggs start to solidify, lift the edges with a spatula and let the liquid mixture fill in the voids.
Put your filling...the carrot/asparagus mixture, cheese, and ham...over one half of the pan.
Reach over to the far edge and carefully put your spatula under the edge. Fold it over the other half. Press down on the top for about 10-15 seconds with your spatula and flip the omelet. Cook another 10 seconds and put on a plate. I'm also garnishing mine with a little guacamole on top (picture at the top of the post).
These are also good to go, we're taking these two to my convalescing mother in law and her son. Just reheat them for a minute in the microwave and they're ready to eat.
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
We're trying to be healthy and diabetic friendly this week with a couple of meals that actually lowered my glucose, one (the omelet) by almost 40 points!
The omelet is a super tasty and very filling entree that can be served for any meal. The salad is a bit lighter but still very tasty and satisfying.
Recipes are at the links below.
BRUNCH: French Omelet
LUNCH: Spring Mix Salad
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
This can be for breakfast or brunch. Heck, we've even had it with dinner where it can be paired easily with a lighter red like a Beaujolais. It's called a French omelet because it's a dish I came up with after visiting the local market in the South of France (if you ever want to really get inspired to cook, try going to a French farmers market).
It's easy to cook, although some items may be a bit of a chore to find. For instance, in France, they have incredible dark purple asparagus and another purple elephant garlic that you just can't find around here, so I've substituted shallots and regular asparagus.
It really does taste better in France, which will amaze you after you find out just how good this version tastes (spoiler: it's really good).
INGREDIENTS (for each omelet, increase as appropriate for more)
2 eggs 1 teaspoon half and half1/2 ounce goat cheesesaltpeppernutmeg2 links of merguez sausage (may be available at Whole Foods or other gourmet markets)4 spears asparagus1/2 bulb shallot (chopped fine)2 tablespoons olive oil
Chop the asparagus into half inch pieces. In a 12 inch frying pan, heat up one tablespoon of oil. Cook the asparagus for about 5 minutes, stirring frequently. Add the shallot and cook until just translucent. Set the mixture aside in a bowl.
Chop up the sausage. I like to freeze them first and cut with a tomato knife which makes it easier to get clean cuts.
Brown the sausage in the pan, put in the bowl with asparagus and shallot.
In a bowl, mix the eggs and half and half. Add a dash of salt, pepper, and nutmeg before whisking.
You're going to use your sausage, asparagus, shallot mixture and sliced up cheese in as a filling.
In an eight inch pan, heat up the other tablespoon of olive oil. Pour in the egg mixture when hot. Using a spatula, lift up the edges to let the liquid mixture fill in under the cooked egg. When just a little liquid is left on the surface, put in the filling across the center. Fold the far edge over. Let sit for about 10 seconds and flop into a plate.
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
There are a couple of days per week where I have to get up very early and I don't want to wake my wife and son when I get ready to go to work. That means I also don't want to make a lot of noise making a bit of breakfast to eat before I go.
At first, I'd go to the building cafeteria or swing through the Golden Arches on my way in to pick up a quick bite but this gets expensive over time and also isn't near as good as anything I could make at home.
My solution was to turn to my travel experiences. A lot of the hotels we visit have breakfast bars and some of them have pre-made cheese omelets that they just warm up and stick in a chafing dish.
Done right, they're pretty good but I think I can do better so I'm making my own premade cheese omelet the night before that I can take into work and finish in the microwave.
Here's how it's done...
INGREDIENTS (see picture at top)2 eggsa handful of shredded cheese (I use jack but use whatever works for you)a couple of shakes of salta shake of pepper1/4 teaspoon half and half
Crack the eggs and put into a bowl. Add the half and half. With a salt shaker, shake a couple of times to put some salt in. Add a little pepper, too.
Stir it all up with a fork.
In a hot (my stove goes to 7, I put it on 6), preheated, 10 inch, non-stock pan, pour the mixture. Add the handful of cheese in a line across the mixture in the pan.
As it cooks, lift up the edges to let the liquid eggs flow underneath to cook.
Fold the far edge over the closer edge.
Once folded over, turn off the heat and let sit for 20 seconds.
Put in a sealable bowl and then put that in the fridge. In the morning, cook 50 seconds to a minute on high in the office microwave.
It's delicious and costs less than a dollar.
DarrylCopyright 2015 - Darryl MusickAll Rights Reserved
