Beautiful day here. Ginger and I are on our back porch enjoying it.
She keeps herself entertained by making me get up to let her out. After I’ve settled down, she makes me get up and let her back in.
Oh well, sitting too long at a time, isn’t good for our body…
After editing out the errors I’d made in my last post: Heart Healthy Cooking Habits I started thinking about what kinda recipes we were using for cooking healthier.
Which made me realize that I never follow a recipe when I cook. I just look at what’s available for cooking and decide what I can combine that’ll taste good. Then I figure it out as I go.
This is good time to admit that Treasa’s a great cook and enjoys it. And, I seldom cook unless she’s not home. I know, I know, I’m a male pig…But a happy, well-fed one!
I do sometimes make us breakfast.
Today, I’m gonna attempt to outline a recipe for one of my breakfasts that she always enjoys. The key word here is attempt…
My Hillbilly Omelette Recipe:
Ingredients & Preparation:
- 8 organic eggs (whole) cracked, mixed in separate bowl and set aside
- 4 – 5 medium potatoes peeled, washed, sliced into chunks, and laid out on drying pad
- 1 large onion peeled, washed, sliced into wedges, and laid out on drying pad
- 1/2 green pepper, 1/2 yellow pepper, washed, wedge sliced and laid out on drying pad
- big handful of fresh mushrooms washed, chopped and laid out on drying pad
- 3 medium carrots scraped, washed, medium sliced and laid out on drying pad
- 3 sticks of celery washed, sliced to 1/2 inch and laid out on drying pad
- 1 and 1/2 pinch of sea salt, 2 pinches of cracked, freshly ground black pepper
- 1 stick organic butter
- 1 large cast iron skillet & meshed cover screen
Cooking Process (about 30 minutes):
- Heat skillet on medium heat, add 3/4 stick of butter and let heat until drop of water sizzles
- add potatoes, salt, and turn potatoes until seared light brown
- add no more salt
- add carrots and turn all ingredients until carrots are seared and lightly browned
- repeat same process after adding celery, mushrooms, onions and black pepper
- add green and yellow peppers and remaining butter, mixing them into the whole
- turning ingredients occasionally, continue cooking until a toothpick easily slides through the potatoes
- add the mixed eggs, turning everything (mixing well) until eggs are cooked
- turn off heat and serve while hot from the skillet
I like to garnish the serving plates with slices of fresh sliced strawberries and cut apples. Or, any other fruit that happens to be in our larder.
Everyone I’ve cooked my ‘Hillbilly Omelette’ for, loves it and ask for the recipe. Which, until today, I didn’t have.
OK, I’m aware of the blaring incongruity of this recipe in relation with ‘healthy cooking’.
But hang on there a minute, Sloopy!
My omelette has six vegetables in it. The serving plate has strawberries and apples. With one meal, we’ve more than met our daily goal of eating six portions of fruit and vegetables. Not bad, I figure.
What’s really bothering us ‘health-nuts’, is all that butter, isn’t it?
Yup, that’s a lot butter, even if it’s organic!
And, even organic butter is still a saturated fat. And, even scatter-brained Gwyneth Paltrow knows eating saturated fat is akin to playing Russian roulette with a fully loaded Smith & Wesson revolver.
Yet, in this particular case, good old Gwyneth would be pi*sing into the wind…
In case you haven’t heard, real scientists have been looking into claims against saturated fats. And, it seems that once again, the public has been bamboozled in the pursuit of making a buck or two.
The details of which could be the subject of a future post.
But, if you want more information now about saturated fats, Click Here for an interesting and entertaining overview of why we shouldn’t be afraid of eating saturated fats.
Anyhow, that’ll do it for today. Looking forward to the next time. Until then…
Ideas for me, your aging related story, or comments are very damn welcome…