cooking – Page 3

Somehow I must have forgotten that I had already blogged about this spinach omelette I had made, but nonetheless I have done it again. This time though I taken more care in doing. I really wanted to try to perfect this and I believe I’ve done that.

What I used:

3 Eggs
1/2 Cup of Milk
Handful of Baby Spinach
Spoonful of Cream Cheese
Grated Cheddar Cheese
3 Ham Rounds
2 Pieces of Toast

It is not a difficult meal, but it is one that can be really enjoyable. The first thing I did was prep all my food. I cracked the three eggs into a medium-sized mixing bowl, added in the milk with the eggs, chopped up the baby spinach into fine pieces and grated the cheese.

Now take a medium-sized frying pan and either spray it with Pam or add some oil or butter of some sort. Turn on that element of your stove to a medium heat and let it heat up. While that is heating up, in the bowl with the eggs and milk put in your spinach and spoonful of cream cheese and mix it all together. The cream cheese may be hard to mix together so it might be a good idea to nuke it in the microwave beforehand.

Spinach Egg Omlette

Now that the pan has heated up properly in your ingredients are mixed together, pour everything in the bowl into the pan, slowly. Try to avoid any splatter. Now let the ingredients slowly cook. I also sometimes cover that pan to keep the heat in. Put your three ham rounds into another pan and turn it onto a medium-high heat. My ham rounds were previously cooked so what I was doing was just browning the edges

Once your egg mix is firmly cooked on the bottom and you are able to lift one side sprinkle the cheddar cheese over the entire thing. Once you’ve done that flip one side on top of the other. Cover the pan again and let that firm up. Make sure you aren’t overcooking the eggs though, you still want to be slightly liquidy and not dried out.

Spinach Egg Omlette

At this point your ham rounds should be browned on both sides and you can put them on a plate. Your omelette, which I would suggest you flip over and let it simmer for a second on the other side, should also be very close to being done. Once done you can throw it on the plate as well. One thing I did not mention that I did earlier was put two pieces of toast in. You can use whatever kind of toast you like, but I like my white bread.

Spinach Egg Omlette

And there you have the final product. It is a good well-balanced meal, although I probably didn’t need three eggs or three ham rounds. I could’ve cut back on those. What’s your favorite way of making eggs?

Well I’m finally back in my own apartment and I figured it was time that I slowly get back into my culinary adventure of cooking. I guess culinary and cooking are the same things so I can’t really use that sentence. Nonetheless though this evening was an easy meal, something that I’ve done before many times and something that I do enjoy. Steak, mushrooms and Caesar salad.

I’ve actually only really been into mushrooms the last two years, before that I didn’t touch them. Now I skin them and sauté them in a frying pan. Most recently I started using Worchester sauce while I am sautéing them. I’ve yet to make a really good sautéed mushroom, but I do enjoy what I do make. I started off the low heat and let them just go with the bid of vegetable oil or olive oil in the pan, then all had a bit of salt. When the mushrooms start to water I drained them generally, and then add salt and a little bit of Worchester sauce. Apparently I like to add salt.

The next thing I started the prep was my Caesar salad. Now obviously with this being only for one person I just made it in a small bowl. There’s nothing fancy about this salad, other than the fact that I use spinach. It was Devon at Patch Java who turned me to this great idea. I have really come to love spinach in almost everything. In dips, in eggs, and in salads.

Finally we get to the good stuff, the thick of the story. While I was home in Yellowknife I picked up this indoor “barbecue” grill. Essentially it is just an element underneath a grill that sits on my countertop. I admit I was a little unsure as to how well it would work, but it seems to have turned out all right. The downside to this device is you cannot control the temperature and therefore have to keep a very close eye on your steak.

My cut for this meal was a boneless ribeye from the local grocery store, PriceSmart. I let this marinate for about 24 hours. Now like any amateur cook I didn’t even record what the marinate was I used. It was a combination of some ingredients that I had in my house. Soy sauce, vinegar, vegetable oil, Montréal steak spice, and I believe some steak sauce, but I’m not exactly sure what that is. I will have to remember to note what I put in it next time.

One thing I will say about the grill and having it in the house on the counter, is that it is very easy to check on the meat. As I now marinate and tenderize most of the steaks I cook, I have come to enjoy them quite red. It is nice to have it right there so I can check and know when it is perfectly done.

So that’s what I would say this meal was, pretty much perfectly done. It may not be the healthiest of meals, and it may not be the most adventurous, but it was home-cooked and there was some veggies. Albeit not the greatest but there was.

I really want to push myself to get more adventurous with my cooking, and try new things. I recently got a slow cooker and want to try to use it as much as possible and try things that I don’t normally eat. Now granted I’m talking mostly about the meets I don’t normally eat, things like chicken, corned beef and possibly even pork, but still new and different things. Let me know any suggestions you might have for me.

Spinach and Cream Cheese Omelette

Easy Meal of Steak and Mushrooms