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: Banana Blueberry Smoothie

I made my first ever smoothie, and for that first smoothie, I decided on banana blueberry. The reason that I made the smoothie, and why I want to make more of them is that since I can no longer have dairy, my calcium intake has been shot to shit. I used almond milk for the smoothie. Now, my problem? I didn’t like the smoothie that I made.

This is thus going to be a different kind of post because I’m going to tell you how I made it, and then I’m going to need you, dear reader,o to give me any kind of help you can on making my smoothies better. My bones, and I, will thank you.

Ingredients:

1 cup vanilla almond milk (It was the only kind I had in the house)

1 cup frozen blueberries

1 banana

Directions:

I got the directions from Refinery 29. It suggested that I use 1 cup of almond milk and 2 fruits. It also suggested some other things that I could put in (like spinach), but I was thinking “let’s not get too wild over here for the first one,” so 2 fruits it was.

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So I put all of the ingredients into my blender, blended it on the smoothie option, and came up with my very purple smoothie.

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Now I poured it into a very tall glass, because it did make more than I was anticipating, and started to drink.

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The problem: I didn’t like the taste of it.

One of the things I’m going to try differently is using just plain original almond milk. I’m thinking that cutting out the vanilla taste might be better. I was also thinking of using less blueberries because it was rather overwhelming of a taste.

But does anyone have any suggestions for me? What do you use when making your smoothies?

 

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!

 

Sunday Cooking: Summer Spinach and Berry Salad with Lemon Chia Vinaigrette

For those of you who don’t know me, I am one of the world’s worst vegetable eaters – small children and I have the same appreciation for them, i.e. none. That being said, I am not a small child, and being a 29-year-old woman, I figured it was high time I started working on finding out which vegetables I do indeed enjoy, and then cooking them in fun ways so that I would actually eat them.

Thus, the Summer Spinach and Berry Salad with Lemon Chia Vinaigrette from Kitschen Cat that I found on Pinterest.

The big thing that drew me to this recipe immediately was a) the amazing photos of the salad, and b) how different and not boring it was. I was looking for something new and interesting to awaken my taste buds to the joy of vegetables and I found it.

Ingredients:

Salad part:

1 bunch fresh spinach

1 large avocado

4 strawberries

1/2 cup fresh blueberries

1/4 cup chopped pecans

Dressing part:

2 tablespoons of melted coconut oil

2 tablespoons lemon juice (side note: I found it super lemony so I might just do 1 tbs next time)

1 tablespoon apple cider vinegar

1 tablespoon honey

1 tablespoon chia seeds

1 teaspoon lemon zest

Directions:

Wash your spinach and put it in a bowl. Next chop up your avocado. Then thinly slice your 4 strawberries. Put your chopped avocado, sliced strawberries, blueberries and pecans into the spinach bowl.

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Take a new bowl and pour in your melted coconut oil, lemon juice, apple cider vinegar, honey, chia seeds and lemon zest. Whisk until all of the ingredients are mixed together.

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Pour the dressing over the salad and you’re good to go!

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I put the salad into two separate tuperware containers and Doug and I took them for a picnic lunch down by the lake. It was perfect for a hot summer day.

 

 

 

 

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: 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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