Sunday Cooking: Dziadziu’s Christmas Morning (but eat them all the time) Omelettes

Ever since I was a little girl on Christmas morning my family and I would go over to my Babcie and Dziadizu’s house (my Polish grandparents) and open gifts and then have omelettes. My Dziadziu would always cook them for us. When he started getting dementia he wasn’t able to cook anymore, so my Babcie starting making them instead. My Dziadziu died in May 2016, and this was our first Christmas without him. Babcie made the omelettes, but it got me thinking about him.

I make the same kind of omelettes all of the time that Dziadziu made, and no matter that they have the same ingredients, they never taste as good. Never. They’re still good and tasty, but just not the same.

Ingredients:

2 eggs

little pepper

1 green onion

sliced ham

cheddar cheese

 

Directions:

Wash your green onion, and then chop it up into little pieces. Take your ham and also chop it (as much as you want in your omelette) into small pieces. Thinly slice some cheddar cheese – probably no more than 4 slices off of a block). Next break your two eggs into a bowl and beat your eggs. Add in a little pepper for taste.

Next take your frying pan, and melt a little butter in it to grease the pan. Once the butter is sizzling add in your green onion. Let it sizzle in the butter, and taking your spatula move it around so it doesn’t burn. Once the green onions look like they’ve been cooked a bit, add in your ham. Let it fry for a minute or two so that both the green onion and the ham look like they’re cooked a bit.

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Spread your green onion and ham around the pan, and then add in your eggs. Turn down the heat a little bit because you don’t want the eggs to burn. Now, with your spatula push the egg into the middle a little bit so that the rest of the uncooked egg can flow to the bottom of the pan and cook. Once your egg looks like the picture below it’s time to flip your omelette.

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Okay so you’ve flipped your omelette with various degrees of success. Never fear. Omelette flipping is hard. I actually use 2 spatulas to flip one. Sometimes it works, and sometimes it doesn’t. Now that you’re omelette is cooking away, take your sliced cheese and put it on one half of the omelette. Then take your spatula, and slide it under the side that doesn’t have cheese. Flip that part of the omelette onto the cheese part.

Flip your omelette from side to side until you’re happy with how it’s cooked. Some people liked their eggs more well cooked than others so you do you.

Serve it up on a plate, with some taste and jam or some fruit and you’re good to go!

As your eating them though, think of your loved ones and if you haven’t called or talked to them in a while you should do that. Time passes by much too quickly.

Sunday Cooking: Toasted Tomato Sandwich

I don’t know how many people eat toasted tomato sandwiches, but they’re a staple in my house in the summer. They’re healthy, and light on the stomach, which is perfect for hot summer days when you don’t want to cook really, and when you’re tired of your regular other sandwiches.

Ingredients:

1 medium sized tomato

2 slices of bread

pepper

Directions:

Obviously, this is an incredibly easy sandwich to make. You wash your tomato and slice it. You usually need about 4 slices per sandwich but cut enough so that you fill a piece of bread.

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As you’re cutting your tomato put your 2 pieces of bread in the toaster. Toast the bread as dark or as light as you want. Once the bread is toasted layer on your sliced tomatoes and dash on some pepper.

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You can, of course, add other things to the sandwich if you so desire. Mayo is always a good option, as well as lettuce and other kinds of veggies. But I will admit that in my house we are strictly just a tomato, bread and pepper kind of household. Though as you can see in the picture below, I do add some pickles on the side. Other side options are: celery, green onion, or carrots.

 

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Serve it while it’s still hot, and it’s delicious. It’s a light summer lunch that’s easy peasy to make and very healthy.

Sunday Cooking: Burgundy Pork Tenderloin

I found this recipe for pork tenderloin a little while ago, and it is so good and so easy to make. I got it from a website called All Recipes Canada. It’s an awesome website with a lot of different recipes. You should definitely check it out.

Ingredients:

2 pounds of pork tenderloin

1/2 teaspoon of salt

1/2 teaspoon of ground black pepper

1/2 teaspoon of garlic powder

1/2 onion

1 celery stalk

2 cups of red wine

1 packet of dried brown gravy mix

Directions:

Preheat your oven to 350 degrees. Then take a deep dish pan (big enough to put in your 2 pounds of pork tenderloin) and line it with aluminium foil. Then place your pork tenderloin into the pan.

Take your 1/2 onion and thinly slice it. After that chop up your celery stalk. Add both of these into the pan. After that add all of your spices.

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Next, add the two cups of red wine.

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After that cover the top of the dish with aluminium foil (and poke a couple of holes in the top) and put it into the over. Cook it for 45 minutes.

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Once it’s finished cooking, take the meat out of the pan and slice.

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Then take your gravy packet, and add water to the mix and stir together. Pour into a frying pan, and add the wine and cooking juices (but not the onions or celery) and let it thicken. Once it’s thick, spread it onto the meat for a nice sauce.

Serve your meat and sauce with whatever vegetables you want, and you’ll have a very easy and tasty dinner.

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Bon appetit!

 

5 Things: bulk barn, salads, Casa Loma, postcards, and goals

Here are this week’s 5 Things. As always, this blog post is inspired by Emily from Cupcakes and Cashmere.

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Bulk Barn my friends is where it’s at. I went last week to get some spices, and nuts for some recipes I’m making/have made, and it was incredible. I had issues with the Sunday Baking and Cooking because some of the recipes would call for ingredients I didn’t have and I didn’t want to spend a ton of money on something I was only going to use for one recipe. Enter Bulk Barn. I kid you not I spent 32 cents on 2 spices because that was all I needed. New favourite store to be sure!

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This is the yummy salad I made this week (this is me trying to be healthier). It was super easy to make and will be on the blog on Sunday.

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Doug and I went to Casa Loma this week for our 7th month anniversary. I had never been before. It was unbelievable. The amount of wealth in that castle is ridiculous. It was a very cool place to check out and Doug and I had a great day.

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I got 4 postcards this week via Postcrossing and I now love checking my mailbox. This week I got cards from Russia, Malaysia, Belgium and Scotland. It’s so much fun to get a little snapshot of someone else’s life and to get mail from all of these different countries.

Evernote List Goals and Things to Learn

This is a snapshot of one of my Evernote notes. It’s a continually growing list of things that I want to learn and some of the goals that I have. I’m sorry that the picture is so small, and that there isn’t a black border or something around it to make it pop out more. But as you can see learning Photoshop is on my list 😉

Since the job search is currently ongoing (130 jobs applied to so far. Yup you read that right) and I’m starting to feel stuck and in a rut, I think that learning something new is just the thing that I need to keep my brain active and engaged.

Sunday Cooking: Spiced Almonds

It’s been a while since a Sunday Bakes or Sunday Cooks post. I was struggling with wanting to try new recipes, but not wanting to buy a carton or bunch of an ingredient that I would use once and not use again for a while. (Side note: Why does buttermilk only come in 1 litre cartons? A quarter litre would be all I need. *le sigh*). Then, out of the blue, I remembered Bulk Barn. I went there today because I needed some spices that I didn’t want to buy a jar of. Bulk Barn is a gift from God. I’m in love. I spent a total of 32 cents on two different spices, which is all I needed for the recipe. Yeah, that’s right. 32 CENTS. Amazing. (I also walked out without buying any candy or chocolate. Today, apparently, I had some Wonder Woman will power going on).

Okay moving on from my new found love of Bulk Barn, today I decided to make Spiced Almonds. I got the recipe from a random book I was looking at while Doug and I were at his parents’ place. It was in a diabetic cookbook from Reader’s Digest called Magic Foods for Better Blood Sugar.

This recipe is beyond easy to make, and if you like spicy food is a great way to eat some healthy almonds. The recipe is a snack rather than a meal of any kind, and I made it for Doug because he loves spice.

Ingredients:

1 cup unpeeled whole almonds

1 teaspoon olive oil

3/4 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 350 degrees. Take a small shallow pan and line it with aluminum foil.

In a bowl add the olive oil, ground cumin, salt and cayenne pepper. Then take a small whisk or wooden spoon and mix everything together.

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Add the whole almonds into the bowl and whisk or stir the almonds until they are coated with your spicy mixture.

Pour the coated almonds into the pan, and place in the oven for 25-30 minutes. Once done, take them out and let them cool.

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The almonds will keep for about a week in an airtight container.

An easy peasy healthy snack!

 

Sunday Cooking: Tuna Salad

I made a tuna salad for lunch last Sunday when it was above 30 degrees in Toronto. It was simply too hot to cook anything and this seemed like a nice protein filled light lunch.

Ingredients:

1 can of tuna (I usually do 1/2 a can per person)

lettuce

1 tomato

1 green onion

2 stalks of celery

cheddar cheese

1 hard boiled egg (I usually do 1/2 an egg per person)

Open your can of tuna, put in some mayonnaise or miracle whip until the tuna is all covered and meshed together nicely. Set this aside.

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After you wash your vegetables, rip up enough lettuce for a salad for however many people you’re serving. The ingredients listed above is enough for 2 people. Chop up your green onion, tomato, and celery and sprinkle on top of lettuce. Slice up some cheddar cheese and place on the side of the bowl, or if you’d like to dice it and put it in the salad that works too.

Take the hard boiled egg and after taking off the shell slice it down the middle. Take out the yolk, mash it up in a bowl and then mix it with some mayo or miracle whip. Then scoop your mayo-ed yolk back into the egg white. Place this on the side of the bowl as well.

Then take your tuna and scoop out half and put it on top of the salad that you’ve made. And volia! A tuna salad, high in protein (with the egg and the tuna) as well as delicious on a hot day.

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Sunday Cooking: Shrimp Pasta

I find with my ulcerative colitis and sometimes food that sits heavy in my stomach upsets my stomach. I also can’t do dairy anymore, which means that a lot of the pasta that I would normally eat is off the table for me (oh lasagna how I miss you). But, I got this shrimp pastarecipe off my aunt who’s a dietician, and it’s so good! The reason it’s so good though is most definitely because of the sauce. It’s incredibly light and it doesn’t sit heavy on my stomach. Yay not feeling gross!

Ingredients: 

4 tablespoons of olive oil

1 small red onion diced

1/2-1 teaspoons of red pepper flakes (ONLY if you like some heat. If you don’t like heat then skip this)

1 yellow or orange pepper sliced

1 cup sliced mushrooms

1/2 a jar of sun dried tomatoes (sliced)

1/2 a small jar of sliced roasted red peppers

2 cups chicken broth

1/2 a small can of tomato paste

raw shrimp (as much as your want to eat)

pasta (whatever kind of pasta you want to eat)

First, take your shrimp and if they’re frozen defrost them. Once that’s done, rip off of the scaly bit, and put your shrimp in a bowl. Put 2 tablespoons of olive oil and salt and pepper in the bowl and mix your shrimp in it. Let the shrimp marinade and put the bowl in the fridge until you’re ready to cook your shrimp.

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In a deep frying pan that you can cover with a lid, sauté your olive oil, red onion, red pepper flakes (seriously if you can’t do spice or heat leave them out), the yellow or orange pepper and the mushrooms.

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Then add in sun dried tomatoes, and the sliced roasted red peppers. After that you’ll add in the chicken broth and the tomato paste. Mix everything up, put the lid on your frying pan, and let the sauce simmer for about an hour.

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45 minutes later start cooking your pasta – whatever kind of pasta you prefer. Then take out a second frying pan, and cook your shrimp at a medium to high heat until their pink on both sides and curled.

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Once your pasta and shrimp are done, dish up!