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. 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!