Salami and Mixed Vegetable Omelette

I know what you're probably thinking. Salami and mixed vegetables? In an omelette? That can't possibly be any good. The B.A. Gourmet has finally lost his mind. I won't be reading any more of his inane ramblings and warning my friends and family against him from now on!

Come on, now. That's a little harsh isn't it? Remember the good times: Mexican Pizza, Shepherd's Pie, Nutella Pancakes. Don't you think you should give me the benefit of the doubt just this once?

It's a good omelette, I promise. In fact, it's one of the tastier omelette's I've made in recent memory. Give it a shot, Sam-I-Am.

Ingredients:

3 Eggs

2-3 Slices of Salami

1/2 Cup of Frozen Mixed Vegetables

Shredded Cheese

1/2 Onion

Olive Oil

Steps/Analysis:

First thing's first: dice your onion and start sauteing in a little olive oil over Medium heat. While that's going, give your salami the same treatment. Your aim is to soften the onions a bit and brown the salami just a little.

Next, turn your attention to your frozen veggies. A mix of green beans, carrots, corn, and peas works well, but use whatever floats your boat. Whatever you choose, pour it into a bowl with a little water and microwave for about a minute to take the chill off of them.

Drain the water carefully and add the veggies to your pan to finish heating through.

At this point, you should crack your eggs and scramble them. Add a little milk if you like and some salt and pepper.

When the contents of your pan are sauteed to your liking, reduce the heat of the stove top to Medium-Low and slowly pour the eggs over the whole lot.

I heard that sharp intake of breath from all you avid breakfasters out there. No butter in the pan? Won't that stick like cement?

Fear not! There's should still be a little olive oil in the pan, plus whatever juices have escaped from the salami in the meantime. I guarantee the omelette will slide out without any problems.

Try to fuss with the eggs as little as possible. As you notice the edges firming up, you should lift them with a spatula and tilt the pan to give the raw egg in the center some contact with the metal.

When the egg is almost completely cooked, give it a little jiggle to loosen it from the pan and sprinkle some cheese over the half furthest from the handle. Position the pan over your waiting plate and ease the omelette out, gently folding it in half as you do so.

Serving/Notes:

This omelette is salty, savory, and substantial. The salami starts off your day with a hit of protein and the veggies make for a hearty, stomach filling experience.

A little salt and pepper is good and, as you can see from my pictures, my bottle of hot sauce is always at hand.

Yogurt Parfaits

Looking for an easy dessert to impress your significant other? How about a sweet, nutritious breakfast to start your day off on the right foot?

Perhaps you need one recipe that can solve both dilemmas. Impossible, you say? Bah! The B.A. Gourmet doesn't know the meaning of the word. Behold! The Yogurt Parfait!

Ingredients:

1 Single-Serving Container of Yogurt

1/2 of a Banana

2-4 Strawberries

1 Granola Bar

Steps/Analysis:

Since I was serving two people, I doubled up on this recipe, selecting Strawberry and Pina Colada flavored yogurt. You can pick just about any variety you like, but try to keep it simple since you'll be adding other sweet and chunky elements.

First and foremost, stir your yogurt thoroughly to get it to a smooth texture.

Pour approximately one third of the yogurt container into a small bowl or coffee mug. Slice the banana into small pieces and layer on top of the yogurt foundation.

Next, add the second third of your yogurt. On top of this level, add chopped strawberries.

Before unwrapping the granola bar, bash it a few times against the counter top. Don't be afraid to let out all of your aggression from the day. Take a hammer to the bar, if you like. The idea is to create small crumbs. You could also just buy loose granola to accomplish the same thing, but that's hardly as much fun.

Pour half of the granola crumbs over the strawberries and cover that up with the last of the yogurt.

Give the top a dusting of granola particles and enjoy the fruits of your labor (cue rim shot).

Serving/Notes:

If you follow these instructions, you're good to go as is. Of course, I imagine there are all kinds of interesting and delectable variations. Off the top of my head, I can picture chocolate chips, raspberries, blueberries, jam, graham crackers, chocolate syrup. Just make sure that your additions make sense with the flavor of yogurt you've purchased.

Broccoli and Pasta

For as long as I can remember, my mom has been making a dish that she affectionately refers to as 'Broccoli and Pasta.' Now, that name is a little deceiving - this isn't quite a vegetarian meal - but it does mirror the simplicity of the recipe.

I've never asked her for the instructions, but when I noticed that I had all the necessary ingredients on hand in my kitchen I thought I'd give it a shot. The result was something quite tasty that reminded me of home.

Ingredients:
Olive Oil

3 Cloves of Garlic

1 Head of Broccoli

3-5 Slices of Salami

Rotini Pasta (or whatever variety you have on hand)

Steps/Analysis:

First thing's first, you want to get your pasta boiling. I don't have exact measurements for this portion of the recipe, but I used a smallish pot, nearly filling it with 3-4 big handfuls of pasta. Don't worry about making too much, though, this dish stores and reheats beautifully.

So, get your water boiling and throw your pasta in, salting the water for taste. It'll probably be 15-20 minutes until it's tender, but the only way you'll be able to tell for sure if the pasta's done is to (carefully) taste it.

In the meantime, we've got some chopping to do. Peel and dice the garlic as small as you're able to. Cut the broccoli into bite size pieces. And don't throw out the stalk! If you cut or peel away the woody outside, you'll find that the inside is as tender as the leaves.

Now, regarding the meat; the beauty of this meal is that you can use just about any meat that you have on hand. Ideally, my mom used Italian prosciutto, but it wasn't unheard of for her to use bacon, ham, or even Taylor Pork Roll, in a pinch. As it happened, I had some salami in the fridge this night. Whatever porky meat you have, give it a rough chop.

If you've timed this well, the pasta should be just about done at this point. Drain it, return the pot to the stove top, and lower the heat to the Medium range.

Add enough olive oil to cover the bottom of the pot and a little more. Toss in the garlic, broccoli, and salami and cover with the lid. Let everything saute and marry together for about five minutes or so, stirring from time to time. When the broccoli turns a bright, vibrant green you're done.

Next, add the pasta back to the pot and stir to coat with the garlicky oil and incorporate everything. That's all she wrote!

Serving/Notes:

This is pretty satisfying as a one pot meal. You'll want to salt and pepper to taste. A good piece of bread on the side to sop the plate afterwards would be welcome, too.

If refrigerated, this will last for at least a week. Just microwave any leftovers for a couple minutes and enjoy again!