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Posts Tagged ‘vegetables’

A New year. I am happy for that. A New Year brings new possibilities and expectations.

We all try to start off being better & healthier. I want to make better choices for myself this year. On all levels. With that said, now it is up to me to execute it. Oh boy… I better stick to it all this year.

We decided to just take it easy on new years eve. A pajama party of sorts. A tradition that my husband grew up with, is to hold rice and some money in your hand when the clock strikes midnight. I wanted to “up the odds” so I was holding a couple of extra bills and as much rice as my hand could hold. Now we just have to wait and see.

The new year is showing its nice side. The sun is shining and it is nice and fresh outside. The morning has been slow and gentle. How could you start the new year better than this?

We had the usual lobster meal on for new years, but this time we didn’t even finish it all. That is unusual. That gave me an opportunity to make a nice individual Lobster Omelette with some vegetables for breakfast. Delicious and the first healthy meal of the year.

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Individual Omelette’s with left over Lobster.

Serves 2.

4 large eggs.

4 tbsp. milk.

6 mini peppers or 2 x 1/2 bell peppers, different colors. Finely cut.

6 asparagus. Finely cut.

1/4 – 1/2 cup left over Lobster or any other seafood. Cut in semi big pieces.

1 tbsp. shredded basil leaves or any other fresh herbs.

Salt & pepper to taste.

1 Lemon or lime.

Hot 450 F/ 225 C oven.

Directions;

Whisk the eggs well, together with the milk, salt & pepper.

Heat up mini frying pans or if you only have a regular sized pans, do one big omelette.

Pour in the egg/milk mixture. Fry for a couple of minutes, scraping the edges into the center so that it cooks evenly.

Fry the finely chopped vegetables. Turn off the heat. Let sit in the pan.

Put the mini omelettes into the oven. Add the seafood into a oven-proof bowl and warm slightly.

Finish off the omelets and make them “dry” on the top. It will only take a couple of minutes.

Take them out, you will see that they have puffed up a little bit, just like a soufflé.

Add the vegetables and the seafood on top. Shred over the basil or fresh herbs.

Squeeze a few drops of lemon or lime over the omelette.

Serve with some fresh fruit.

Enjoy the New Year!!!

 

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I just love my garden!!!

I am at the end of all my “farming” for this year. I have a small garden but it is well planned and we get lot’s of fruits, vegetables and herbs from it all through the summer.

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A great harvest.

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I have a lot of herbs. Basil is of course one of the staples.

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Herbs cut for drying. I make my own “Herb the Brooklyn” mixture.

It includes dried basil (Genovese, lemon/lime, Greek,cinnamon basil), Thyme, Lavender, Oregano, Mint, Rosemary, Sage (purple, golden & regular Sage), Chives, Mexican coriander (recao is another name for it) & Marjoram. This mixture is my every day spice. I use it for everything. You can call it one of my secret weapons.

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Lavender.

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I also make a more “Swedish” mixture of dried Dill, Parsley & Chives. This herbal mixture is great for any seafood but you can also use it for many other things.

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A great tip for herbs is to cut them fine and pack them into glass jars. All through the winter, you will now have “fresh” herbs. Just take the jar out and scrape with a fork directly into the food you are cooking. Or perhaps you are making a cold sauce that needs some herbs. Just add some from the frozen jars. I always have Dill, Parsley, Cilantro & basil in jars all over my freezers (yes I have 2 freezers. One in the kitchen for an everyday” use and one in the basement for all my bulk purchases and harvesting.

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All sorts of cherry tomatoes. I keep them on my deck so that there is an “easy access”. I don’t have to go into the garden itself to snack on some sun ripe cherry tomatoes.

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We love to always have a variety of tomatoes. They are just so delicious to use as they are or to cook with.

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I am always looking forward to my home-made tomato sauce. It is a mixture of all my different kinds of tomatoes and a whole bunch of herbs like Basil, Oregano & Thyme.

I cut it all into small pieces and then boil it down to a good consistency. I also add a few very finely cut fresh hot peppers. To keep the sauce for the winter I pour it into extremely clean glass jars. I always boil the lids separately to make sure there is no bacteria hanging out. Then, I put the jars in a water bath in a large pot (the water should only reach up to the lid). Let them come to a boil and then simmer for about 25-35 minutes. It depends on how long I boiled the sauce itself. When done, take the jars up and but on a dry towel to cool down. When you hear a little “pop” from the pressure of the lid, the canning of the tomato sauce is done. Keep in a cool and dark place. You might want to check the jars ever so often to make sure the sauce is still good.

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Physalis. Just be careful with it.  It is one of those plants that ones you plant it you will always have them in your garden. They replenish themselves greatly.

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Asters. My mothers favorite flower. I always plant them for her, even though she is in Sweden.  I always have Asters & Bleeding hearts my mothers favorites, Lobelia my fathers favorite & Ranunculus my sisters favorite.

Happy fall to all of you.

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