Cooking Hussy


Skinny Omelette June 29, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 11:50 am

I don’t normally like omelette’s. They are too cheese heavy and use far too many eggs. They taste good, but I never feel great afterwards. I came across this recipe on 101cookbooks for her version of an omelette, a skinny omelette.  This is the second or third time I’ve made this and it’s great everytime.

1 whole egg and 1 egg white – scrambled with a little milk
2-4 T. pesto (I used the broccoli pesto from the pasta I made earlier in the week.)
1-2 cups fresh spinach – sauteed
Fresh chives

In a big non stick skillet, spray with oil and pour in the egg and tip so the egg covers the whole pan, similar to a crepe.  Toss a pinch of salt onto the egg and cook for a  minute or two until the egg is cooked through. Use a spatula to go under the egg and then quicky slide off onto a plate or chopping block. It may tear the first time or two until you get used to it. Spread pesto into the egg and top with spinach, then wrap the egg around the filling. Top with fresh chives and enjoy.

Notes: I’ve used a tomato chutney in place of the pesto before and it was great. I really liked this pesto though, it had a nice mix of the cheese and oil too.

Servings: 1 skinny omelette


Broccoli Pesto Pasta and Asparagus June 24, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 9:07 am

I love pesto. I love pesto so much that when I made this recipe from 101cookbooks I couldn’t even wait to take a picture before Chris and I dug in. I switched out some of the recipe (asparagus for spinach and gluten free multi-colored quinoa pasta instead of whole wheat) but it still turned out very well.

1 medium head of broccoli – cut into small pieces
1/2 C. walnuts
1/3 C. parmesan cheese – grated
1 cloves young garlic
Juice of half a lemon
1/4 t. salt
1/3 C. extra virgin olive oil
1 box bite sized pasta (I used gluten free quinoa pasta on a whim)
1 bunch asparagus – ends broken off

Bring two pots of water to a boil, one for pasta and one for blanching broccoli and asparagus.

For the broccoli, salt the water once it is boiling and add broccoli in for 15 – 20 seconds. Scoop out with slotted spoon and run cold water over immediately to stop cooking. Bring water back to boil and toss in asparagus for about 1-2 minutes and then do the same with cold water to stop cooking.

Puree the broccoli with the walnuts, parmesan cheese, lemon juice and garlic. Slowly pour in the oil while pureeing in the food processor. Salt and pepper to taste.

Cook pasta as directed. In a large bowl mix pasta with broccoli pesto (about 3/4 of total pesto). Chop cooked asparagus into pieces and add in. Serve immediately.

Notes: Again, I love pesto. This was a great way to eat broccoli too, but of course cheese, nuts and oil make anything taste good.

Servings: 6 servings


Rhubarb and Strawberry Compote June 22, 2008

Filed under: Appetizer,Misc. — cookinghussy @ 7:28 pm

I found this recipe in Bon Appeite and was looking forward to rhubarb in my CSA so I could make it. I made this on Father’s Day with baked french toast. YUM.

3 cups rhubarb – chopped
1 pint strawberries – halved
1/2 cup sugar
1/4 cup splenda
1/4 cup water
3 T. mint

Cook rhubarb with sugar, splenda and water in a nonstick skillet for 7-10 minutes or until rhubarb cooks down. Add strawberries for another few minutes. Transfer to a bowl and mix in mint. Serve with french toast.

Notes: I really enjoyed this compote and loved the fresh mint.

Servings: 6+


Pistou, Fontina, Mushroom Panini June 19, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 9:23 am

Do you remember way back when I made that Vegetable Pistou Soup? If not, go remind yourself. A day after I made that soup, I made these tasty little panini using leftover pistou. I am smart and frugal.

Thinly sliced french bread
Fontina cheese – sliced
Mushrooms – sliced

First, heat up your grill pan and spray with a little oil. Grill the sliced mushroom first. This was fun and tricky, as the slices were not very big but I knew I wanted the grilled mushroom flavor on the sandwiches. It was worth it. Grill on both sides and remove. Heat the press while grilling the ‘shrooms. Next, spray the pan again, layer your sandwich onto the pan with bread, pistou, mushrooms and fontina with bread on top. Don’t forget to spray the press and then place on top of your panini. Grill to perfection and eat.

Notes: Panini are the best thing ever.

Servings: Lots of little sandwiches.


Spinach and Mushroom Saute June 17, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 12:53 pm

We got our first CSA box last week and the same day I stumbled upon a recipe on Bitten that was perfect for the fresh produce I had. Tasty.

1 bunch spinach – cleaned very well
1 package spinach – cleaned and cut in half
4 young garlic (they looked like giant green onions)
2 slices bread – cut into cubes after toasting

Heat the butter and oil (about 1 T. total) and saute mushrooms until they start to soften and brown. Add garlic for another minute or two and then add the cleaned spinach. Cook until spinach cooks down and then add the pieces of toast. Salt and pepper and eat.

Notes: I also fried an egg after this cooked and it made for a nice light dinner. Chris was not full afterwards though, so may not be enough for everyone.

Servings: 2


Dal Tacos June 12, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 7:40 am

After a week of decadent food, I’m now back in Chicago and am already enjoying my CSA and much healthier dinners. I pulled this recipe out of Vegetarian Times a couple months ago and finally made it. It’s very easy, fast, and filling as it has lentils. And healthy! Lentils and spinach!

1 onion – diced
1 t. ground cumin
3/4 t. ground turmeric
1/4 t. pepper
2/3 C. lentils
1/2 C. Greek yogurt
1/2 C. cucumber – diced
1 T. mint – chopped
Tortillas (I used corn b/c they are the only kind without transfats/hydrogenated oils at my little grocery store.)
1 C. spinach – cleaned well

Saute onion in a nonstick skillet in a little oil for about 5 minutes before adding the cumin, turmeric and pepper. Add lentils (sorted and cleaned) and 2.5 cups water. Bring to a boil and turn down to simmer. Cover and cook for 30-40 minutes or until lentils are cooked and there is just a little liquid in the pan.

Mix the yogurt, cucumbers and mint to make a yummy topping for the tacos. Place spinach on a tortilla, top with lentils and yogurt. Eat.

Notes: This recipe was not spicy enough for me. Next time I’ll increase the amount of cumin and turmeric I use. Other than that, I really enjoyed this meal.

Servings: 8 small tacos


Greek Yogurt, Strawberries and Almonds June 11, 2008

Filed under: Vegetarian — cookinghussy @ 9:57 am

This has been my favorite breakfast for the past several weeks. It’s the perfect balance of fruit, dairy and a little fat and keeps me full until lunch. The best part is the Greek yogurt, Fage. If you haven’t tried this creamy and delicious yogurt, you are missing out. I like the 2% the best. 0% just doesn’t taste as good to me. I also think it needs a little added sweetening. Honey, agave nectar or raw sugar would be perfect, but being a type 1 diabetic, splenda works for me.

2/3 cup Greek yogurt (Fage)
1/2 cup sliced strawberries
handful of sliced almonds
splash of splenda

Mix together, eat, be happy.

Notes: There are other brands of Greek yogurt, but I’ve had the best luck with this particular brand. My co-worker Shea is now also hooked on the goodness that is Fage yogurt in the morning.

Servings: 1 serving