Thursday, September 29, 2011

(modified) Primal meal fit for kings!

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From my mise en place kitchen comes my newest favorite breakfast!  Onion jam and mushroom omelet with pico de gallo and fried polenta. 

I put a pat (about a Tbs) of butter into a hot pan, when the butter had melted and formed a pool I poured two scrambled eggs into the center.  As they started to cook I slowly pulled the cooked parts to the center until I had a good omelet.  Then I flipped the omelet so the hot side was up and placed 2 Tbs each seared mushrooms and caramelized onion jam into the center and folded it in half over the top of them.  While I was doing that I fried some left over polenta (which had formed solid little squares) in a little bit of butter until hot and crispy on the outside.  I topped the omelet with my garden pico de gallo and half of an avocado.  It was amazing!

Along with this fun success (it wasn’t even for dinner!) I have had two more flops this week.    I hate those.  It makes me feel as though I am wasting food…. even when it is eatable I feel as though somehow I wasted it.  One was a curry acorn squash soup.  I have a recipe that has 2/3 yellow split peas and 1/3 squash and it’s delicious!  I thought that I could substitute the peas for cauliflower and make it work.  Yeah, I was wrong.  Smile with tongue out  lol…  it was gross!  We threw the whole thing away and if you know how much organic cauliflower and squash cost that means it was REALLY bad! 

More recipes are coming along though.  I made a 10 minute chicken soup which was wonderful with this method.  As many flops as I have had, I still feel this is the way to go.

Over the next few days I will be setting up posts for recipes that I have been using on a regular basis.  I am hoping to devise a whole new menu plan that incorporates this method and will once again bring my whole kitchen to a level that anyone can just pick up and make what’s for dinner!

5 comments:

Sunshine Alternative Mama said...

Hey Val, what are you using for your primal guidelines? I would love more information on corn (polenta) being okay to eat, if indeed it is (knowing that you make some allowances).

Val in the Rose Garden said...

It is very much NOT on primal guidelines! I didn't even think about my allowances when posting that title. Sorry about that! I am eating some grains as long as they are whole. I still am eating wild rice, oats, granola (homemade and without refined sugar) and polenta. Sorry to be unclear. I can't have so many things that when I eliminated all grains from my diet I wasn't eating much but meat and it was making me sick. So I added back in what my naturopath said would be best and this is what I have come up with. There are many things that I think are 'right on' for the primal/paleo diets... but there are so many other things that are just fads like so many other diet diets. ;) I'll go adjust that right now.

Blessings,

Val

Frannie said...

thank you so much for sharing this Val! you have no idea how much you're helping my own kitchen find stability with your successes. I'm going to try this one next week. looking forward to your go-to recipes.

Jill said...

I had a flop this week and it was your peanut chocolate granola! :( I was so sad! The first time around I made it with just oats for the grains and the whole family LOVED it! This time I thought I would add in the barley, but it ended up being tooth breakingly hard. What kind of barley do you use? Do you cook it first or soak it? Help! I think I wouldn't have been so sad, but dark chocolate was wasted. Ha! Can't wait to try it again!

Val in the Rose Garden said...

Oh no Jill! I am guessing it was the amount of barley used that does it. I do three cups barley, three cups triticle and 4 cups oats when I do that recipe. I hope it turns out better next time! (With oats being a whole grain I would just stick with oats for that particular recipe. I have 4 recipes now that I rotate through. I have to get some time to post the others! They are almost as good (but no chocolate... so that's a bummer. ;) ))

Blessings,

Val