Le omelette du fromage

Hello everyone!!! So yesterday I woke up bright and early and was craving an egg-white omelette! Weird – I know, but it is one of the healthiest breakfast recipes I have come across throughout my four-years in college.

It all starts off with separating the egg white from the egg yolk. This is the trickiest part – so I used this helpful YouTube video as a guide.

After removing the egg whites. you stir all of it together (similar to when you make scrambled eggs)

You grab a pan and you add some butter to it – wait until it melts and spread it around the pan

Add the egg whites to the pan (which is on medium heat)

While that heats up – cut up some veggies!! I used tomatoes and onions – but you can also use spinach, bell peppers and if you are the carnivorous type – add some ham!

Once the egg whites are completely white (instead of clear) add the veggies to it!

Add some cheese

And then start folding the omelette

And voila, your egg-white omelette is done!

Easy. Healthy. Delicious!

Overall Prep Time – 15 min

Overall Cost – $10-15

Hope you guys decide to make this for breakfast one of these days! Let me know if you added any other veggies! Happy Cooking!!

Fiesta Time!

Tonight was Fiesta Night in our room! My roommates and I decided to make some delicious Chicken Fajitas! It’s  super simple and really fun to make!

I went to Trader Joe’s this afternoon and bought the following things –

3 Bell Peppers

1 Onion

Salsa Autentica

Chicken Breast

Guacamole

Shredded Cheese

Whole Wheat Tortilla

To get started we first cut up the bell peppers, onions, and chicken into long strips

We then add a little bit of olive oil (1 tbs) to two pans, once they have heated up – add the ingredients to begin cooking them

Once the chicken is fully cooked and the veggies are heated up add the Salsa Autentica to the pan with the veggies and heat it up

In the meantime, start preparing the tortillas – put them in a damp paper towel and add them in the microwave for 30 seconds

Once that is done – set everything up in a buffet style so everyone can create their own fajitas!

It’s fun, simple and interactive!

 Overall Prep Time/Cooking Time: ~30 min

Overall Price: ~$20

Let me know what you guys think of this recipe – Happy Cooking!

Fall Treats

Fall is here! Fall is here! Fall is here!!!!! What better way to celebrate fall than with some delicious fall treats!?!?!

This week, I made two simple treats that were absolutely delicious: Cinnamon coated pumpkin seeds & chocolate/peanut butter pretzels!!

Let’s begin with the Cinnamon Coated Pumpkin Seeds:

It all started when my roommate and I wanted to carve a pumpkin…. We went to Whole Foods and bought a giant pumpkin, once we started to carve it – we realized that there were so many pumpkin seeds that were going to waste, so we decided to save the pumpkin seeds and look up a simple recipe for them.

Your first step is to remove the pumpkin seeds and place them on a colander… You run it under some water and make sure to get pumpkin gunk off of them.

Preheat the oven to 400. In the meantime, dry the seeds on paper towel and then place them on a butter-coated pan. Sprinkle the cinnamon powder on them and once the oven is ready – you place them inside.

They are going to be in the oven for 20 minutes total, but after the first 10 minutes you have to remember to move them around just to make sure that all of the pumpkin seeds get evenly roasted.

Once the 20 minutes are done, you place the pumpkin seeds on a plate and enjoy them!! SUPER SIMPLE & DELICIOUS!!

The other recipe has more steps…

Chocolate/Peanut Butter Pretzels

 You are going to need a bag of semi-sweet chocolate chips, a cup of peanut butter, 2 tablespoons of peanut butter powder and a cup of confectioner’s sugar.

Get the bag of chocolate chips and the cup of peanut butter and add them to a bowl

Place in the microwave for 1:30 min or until the chocolate chips fully melt. Once melted, mix the peanut butter and melted chocolate together.  Also, add the peanut butter powder to make it a little bit denser.

Get your pretzels and place them in a bigger bowl

Pour the chocolate/peanut butter sauce over it and stir all together

If you want, you can add other things to it – we added cheerios!

Once it is all mixed together, place everything in a large Ziploc bag and add the confectioners sugar to it.

Seal the Ziploc bag and shake it – the goal is to get all of the pretzels covered in powdered sugar.

Once that is done, place it in the freezer for 20 min and then enjoy!!

Simple as that!!

Overall Prep Time: 30 min

Overall Cost: $15-20

Let me know if you enjoyed these simple snacks – planning on making many more this semester!! Happy Cooking!

Under the Sea…Scallops

Hey everyone – so this week I made a delicious meal for my roommates. Remember how I mentioned in my previous posts that I am obsessed with seafood? Well, the obsession is still there…This week I made some seared scallops with spinach, feta and pine nut salad. Fancy, right? 

Everyone will be impressed with your cooking skills with this recipe. But, fair warning – the prep time is kind of long.

It all starts off with a bag of jumbo frozen sea scallops, which we are going to need to thaw. There are two options on how to thaw them:

1)   Thaw scallops in a covered pan in the refrigerator for 4-6 hours

2)   Leave scallops in original packaging and submerge in a pan of cold water. Do not thaw scallops at room temperature. Rinse scallops in cool water and drain in a colander before use.

Since the first option takes about an eternity, I’m going to use the second set of instructions.

Once you are done thawing the scallops (which takes about 1-2 hours), you have to make sure that you pat the scallops with a dry paper towel. This is extremely important, because if you do not do this correctly, your scallops are going to taste kind of chewy.

You then season the scallops with salt & pepper (and any other spice you desire).

In a medium skillet, heat 2 tablespoons of olive oil at a medium/high temperature.

Place scallops on the hot skillet and cook approximately 2-3 minutes per side or up until they turn opaque.

*Turn only once, scallops cook quickly and are done when opaque

The spinach with feta & pine nuts salad is a recipe my mom sent me from one of her many Barefoot Contessa recipe books.

You will need the following ingredients:

            2 ½ tablespoons of olive oil

            1-½ cups chopped onion

            1 lemon

            1 pound of fresh baby spinach leaves, washed and spun dry

            Salt and black pepper

            1-½ tablespoons of pine nuts

            ½ cup of diced feta

Heat the olive oil in large pan, add the onion and cook over medium heat for 8 to 10 minutes.

Meanwhile, zest the lemon and set aside

Squeeze the lemon and add 1-½ tablespoons of lemon juice to the pan

Add the spinach in big handfuls, tossing constantly with tongs for a minute or two until all the leaves are wilted. Toss with 1-½ teaspoon of salt and ½ teaspoon of pepper and remove from the heat

Add 1 teaspoon of the lemon zest, the pine nuts and feta and toss gently.

Season to taste and serve hot with the seared scallops

Voila! Your fancy meal is done! This recipe is kind of time consuming, but trust me it is definitely worth it!

Overall price: $25

Overall prep time: Thawing 1-2 hours

Overall cooking time: 20 minutes

Difficulty: 4/5

Let me know if you enjoyed this recipe, if it was too difficult, or anything like that! Happy Cooking!