Zucchini and Mushroom Omelet

Thought I’d start our day off with a good breakfast.  I’d gotten a couple zucchini at the farmers market yesterday and decided I would put part of one to use.  Fresh tomatoes always go nicely with eggs too; give it a try if you haven’t before there’s something delicious about the combination. You can always adjust the recipe to the veggies you have on hand so don’t be afraid to experiment.

Zucchini and Mushroom Omelet

  • 3 strips thin sliced bacon cut into pieces
  • 1/4 cup sliced mushrooms
  • 1/4 cup shredded zucchini
  • 3 eggs
  • salt and pepper
  • cheddar cheese
  • 1/4 cup diced tomato

Fry bacon in small skillet until crispy.  Remove from skillet and drain on paper towel; keep bacon grease in skillet and return to burner over medium heat.  Add mushrooms and zucchini and fry for about 5 minutes.

Whisk together eggs and add to skillet;  cook for 2 – 3 minutes working egg around the pan to mostly cook.

Flip over; don’t worry if it doesn’t flip perfectly.  If it fights too much just go with a loaded scrambled egg effect.

Sprinkle cheese on top and fold in half.  Heat until cheese begins to melt about 1 more minute. Serve with diced tomato and bacon crumbles.

Enjoy ~ Kimberly

Fresh Green Beans with Mushrooms

Just a quick post today about the green beans I made last night with our meatloaf.  I’d bought these at the farmers market a couple of days earlier and didn’t have a chance to cook them right away.  I decided to do a bit of a sauté / steam method.  Very tasty; still very crisp and the full flavor of fresh green beans.  As a kid I didn’t like that taste but I do so enjoy it now.  The mushrooms were the perfect complement.

Fresh Green Beans with Mushrooms

  • 2 Tbs butter
  • 1 large quart basket of fresh from the garden green beans
  • 1 large Portobello mushroom
  • salt, pepper, and granulated garlic

Wash and trim green beans.  In medium skillet melt butter and add mushroom cut into large chunks.  Add green beans and cover; cook for 5 minutes over medium heat. Season with salt, pepper and garlic if desired; stir and cover; cook an additional 5 minutes or until desired tenderness.

Enjoy ~ Kimberly

Lemon Broccoli

I bought some broccoli at the farmers market today …. in retrospect I should have known it wasn’t the best idea.   Broccoli doesn’t like this much heat and it’s been very hot.  It tends to get bitter and I am not a huge fan of bitter.  I did a little research on how to remedy this and combined the best ideas I could find.  I must agree that it worked.  I first blanched the broccoli with a little vinegar in the water … this probably did the job alone, but I decided I wanted a lemon butter seasoning so I went ahead with my plans.  It came out very well; I must confess I purchased this fresh from the farm I did have to remove a couple of worms … they happen; I’d much rather pick out pests than contend with pesticides.  After blanching I found the 2 rather easily.  Soaking in salt water before beginning also helps so make sure and wash and check your veggies thoroughly.

Lemon Broccoli

  • 12 o.z. fresh broccoli
  • 1 quart water
  • 1/4 cup white vinegar
  • 1 tsp lemon zest
  • 1 Tbs butter
  • juice of one lemon

Bring water and vinegar to boil.  Add broccoli and boil for 1 – 2 minutes.  Immediately drain and submerge in ice water for 2 minutes.  Drain and set aside until ready to cook.  In sauce pan melt butter, add lemon zest and lemon juice.  Cook broccoli 4 – 5 minutes until heated through.

Enjoy ~ Kimberly

 

Fresh from the Market ~ Homestyle Green Beans cooked to perfection

I stopped by our little local farmers market and found a few goodies today.  One of which was some fresh picked green beans.  We planted ours a bit late and although they are blooming I’m waiting for some beans to grow so I was glad to find these today.   I remember when we were kids mom would cook them for what seemed like hours.  I’ve found as I’ve gotten older I like them quickly cooked.  Don’t get me wrong I love some canned green beans so there is nothing wrong with cooking for a while, but when the opportunity presents itself I like to give them a reasonably quick cook. Different varieties make a difference too.  I am sure these were the usual blue lake variety most farmers around here grow.  I’m personally fond of the jade variety but these hit the spot and as soon as mine are ready I will be able to sauté, grill and even fry up some jewels!  Today though I went for a homestyle cook with a bit of this and that.  Vary the recipe with what you have on hand.  I happened to be cooking some sausage for breakfast so I kept a tablespoon or two of meat and the drippings from the pan to add the green beans but ham or bacon will be fabulous as well.  Even a meatless dish is tasty too just adjust to your liking.

Fresh from the Market ~ Homestyle Green Beans cooked to perfection

  • 1 quart fresh green beans
  • 1 small onion – sliced
  • a hand full of new baby potatoes – bite size or cut in pieces
  • a tablespoon or two of cooked sausage, ham, or bacon
  • a teaspoon or two of butter or fat from meat
  • salt and pepper to taste
  • water to cover

Wash and trim ends of green beans.  Place all ingredients in pan and bring to boil over medium high heat.  Reduce to medium and simmer 15 minutes until green beans are tender and potatoes are slightly soft.

Enjoy ~ Kimberly