Pages

From Mess Hall to Bistro

Trying to keep my sanity in tact, while keeping bellies full

Tuesday, March 17, 2015

Lemon Garlic Rainbow Chard

Last week I bought some rainbow chard from the food hub. It was absolutely beautiful! I love the bright colors and so desperately needed it after this cold rainy weather we've been having. I had some salmon patties ready to cook for dinner the other night and I knew that was the perfect time to pull out the chard. I love the flavor of chard and it's soooo easy to make!

Start out by sauteing the chopped stems with some olive oil, a tablespoon or two of garlic, a few dashes of red pepper flakes and some salt.


After about three minutes, add in the roughly chopped leaves and toss around with tongs until the leaves wilt. There's nothing dainty and pretty about my pan of chard, but if I had company over, I'd make it a little more pretty and fork friendly! Splash on some lemon juice (maybe a tablespoon) and you're ready to go!


The lemon and garlic flavors were perfect with the salmon patties and some steamed broccoli and cauliflower.


Thursday, March 12, 2015

Omelet in a Mug

For the last few weeks, some of the ladies at work and I have been having our breakfast at work together. We have all been focusing on eating more whole foods, specifically fruits and vegetables, so we decided to pool our resources and make breakfast easier on all of us. Each of us brings in specific foods-I bring eggs of course-which helps with grocery shopping and weekly planning for all of us. When it's time for breakfast, we meet up in the breakroom and assemble our food.


We chop up our ingredients for the day, which include bacon, ham, salsa, tomatoes, onions, bell peppers, spinach, various cheeses, and avocado.



Then we put them into our mugs, adding 2 eggs at the end and giving it all a good stir.


Next, into the microwave for about 45 seconds on medium power-that's the trick to prevent rubbery eggs which are completely disgusting! Another quick stir and back into the microwave for 2 minutes on medium, or until eggs are set. Depending on your ingredients, it may take up to 3 minutes, just be careful not to overcook it. We usually watch the microwave for the eggs to puff up and fall twice.





Monday, February 23, 2015

Broccoli Cheddar Soup

I've been craving some broccoli cheddar soup for a couple of weeks. Serious cravings here. I picked up some Campbell's Broccoli Cheese soup, but that didn't hit the spot. As it turns out, I don't like Campbell's soup very much at all. So anyway, we woke up Saturday morning to a fresh coating of snow, and I knew that was the perfect day for this soup! 

Ingredients:

2 heads of broccoli, steamed 
1 quart chicken stock
1 pint half and half
1/2 cup butter (one stick)
1/2 c whole wheat flour
1 small onion, diced
2 carrots, shredded
2 stalks celery, diced
16 oz cheddar cheese, shredded
salt and pepper to taste

Melt butter on low heat. Whisk in flour and continue cooking on low until it's browned slightly. Whisk in stock. While all that's going on, in another pan saute the onion, then add in carrots and celery until tender, then add to roux. Add in half and half and continue cooking on low until it starts to thicken slightly. Add in about half the steamed broccoli. Use and immersion blender to break down the veggies. The soup should be fairly smooth at this point. Add in the cheese and the rest of the broccoli. Keep stirring to melt all the cheese. I used 8 oz of some fancy pants sharp cheddar cheese and 8 oz of Kraft sharp cheddar. It was a good combination. I don't think there's any need to use all expensive cheeses, but I did like having something with a little more bite than just Kraft shreds. 

This kind of soup really begs for a bread bowl, but I didn't plan that far in advance. I did have a loaf of sourdough though, and that worked quite well too! 


Tuesday, February 10, 2015

#fabFortville Tour

Last night, I got to check explore the great town of Fortville. Fortville is a small town just outside of Indianapolis. Even though I'm only about 20 minutes away, I can honestly say before last night I had never stopped in any of the shops in Fortville. I had driven through main street many times so the area was familiar, but I had never really explored.



Tuesday, February 3, 2015

Squash-browns

We have really been enjoying these make ahead breakfast sandwiches lately. We decided to have them again this week for breakfast, but I wanted to do something a little different. Two thoughts came to mind:

1) I really should eat more vegetables, especially at breakfast. I have no problem getting enough fruit in each day, and I love vegetables but still sometimes struggle getting in enough servings. Why not add more at breakfast?

2) I love potatoes. I love hash browns with breakfast. I should incorporate hash browns into my breakfasts more often.

Monday, February 2, 2015

Salt and Pepper Chicken Wings

If I knew just how good these were going to turn out, I would have taken pictures. Lots of pictures. Although, with just a couple of ingredients, I don't know what these pictures would have been of. But since I didn't, you'll have to be satisfied with this one picture. (which should be enough to make you drool)


Thursday, January 29, 2015

Make Ahead Breakfast Sandwiches

Since our October Unprocessed experiment, we haven't been eating as much cereal. Actually, we eat very little cereal now, if any. I've settled into a nice pattern of making breakfasts for us on Sunday evenings that we will have for the following week, and it's working out very well for us. This week, I made breakfasts sandwiches and they were a big hit all around!



Related Posts Plugin for WordPress, Blogger...
 
Google Analytics Alternative