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.

Mu Shu Pork Roll Ups

It's been a bit of a lazy summer for the B. A. Gourmet, but let's get back into the swing of things, shall we?

Do you have a hankering for Chinese food too? This week's recipe is a very simple, mu shu-style pork wrap.

Ingredients:

1 Pound of Lean Pork

1 Large Bag of Frozen Stir-Fry Vegetables

Flour Tortillas

Hoisin or Plum Sauce

Steps/Analysis:

Slice your pork into thin, bite-size strips and start them cooking in a large pan with a little olive oil. Add liberal amounts of salt, pepper, and garlic powder. Stir and flip as necessary to prevent the meat from sticking together and encourage even browning.

Once the pork is cooked through and is getting a little crispy, add the frozen vegetables straight to the pan. Stir thoroughly, adding several spoonfuls of the hoisin or plum sauce. Once the vegetables are heated all the way through, kill the heat and take the pan to the table.

Stack the tortillas on a large plate, cover with a paper towel, and microwave for about 30 seconds. This will warm them up and make them a little more pliable during the assembly process.

That's it? Just 3 or 4 steps? Yep, that's it.

Serving/Notes:

To eat, spread a little more sauce onto a tortilla, scoop on meat and veggies, and roll. Make sure to tuck the ends in as you go and try not to overstuff the wrap.

The typical Asian side dishes are welcome at the table. I served my wraps with white rice and edamame (salty soy beans that you may have had as an appetizer at a sushi restaurant; think of them like Japanese beer nuts), both of which are a cinch to cook up. If you look in your supermarket's freezer case, you'll probably find bags of microwaveable edamame that will take all of 5-6 minutes to prepare.

Simply Sides: Pineapple Slaw

To wrap up my report of this week's dinner, I wanted to share this really easy, colorful, and tasty side with you.

Ingredients:

1/2 Small Pineapple

1 Red Bell Pepper

4-6 Carrots

1 Lime

Small Bunch of Parsley

Steps/Analysis:

I made one significant change to the original Real Simple recipe I found. It called for one small jicama. Now, I'm not entirely sure what a jicama is, but I do know that my local grocery store doesn't carry them. Stymied in the produce aisle, I racked my brain for a logical substitute. Carrots seemed a welcome addition to any slaw and the bright, orange color would go well with the yellow pineapple and red bell peppers, so I grabbed a pack and called it a day.

If you have a greater variety of produce at your disposal, I encourage you to try jicama (and let me know what it tastes like!).

I was actually able to find a nicely plastic-wrapped half pineapple. If you can't, you'll have to make do with what's available, but I would avoid the temptation to sub this ingredient out. Carefully cut away the sharp, knobby skin and slice the fruit into thin strips, about 2-3 inches long.

Treat your bell pepper and carrots the same way, making sure to peel the carrots beforehand. Toss all three prepared ingredients in a large bowl.

Roughly chop the parsley and add it to the mix. Try not to let any stems in; they're not particularly pleasant to chomp on.

Finally, cut the lime in half and squeeze the juice over the slaw. Mix everything up with a large spoon and bring it to the table.

Serving/Notes:
The combination of fruits and vegetables may seem odd, but this turned out to be a very nice, refreshing side. I was particularly surprised by the remarkably tasty combination of bell pepper and pineapple. The two really compliment each other well.

This sweet, tangy slaw goes well with the pork tenderloin from my last post, but I imagine it would be a welcome addition to any strong meaty entree, especially if that entree happens to be served at a barbecue.

B. A. Gourmet Favorite: Shepherd's Pie

Want to know how to turn $10 into a home-cooked, satisfying meal for 4-5 people? The answer, my friends, is shepherd's pie. I've checked with Webster and this is the definition of comfort food: meat and veggies smothered in mashed potatoes and cheese. Make sure to take note of this recipe; it's a winner!

Ingredients:

1 lb of Ground Turkey

1 Bag of Frozen Mixed Vegetables (16 ounces, more or less)

1 Packet of Instant Mashed Potatoes (enough for approximately 4 servings)

Shredded Cheese*

1 Onion

Parsley

Steps/Analysis:

The first objective is to get the mashed potatoes underway. It's not going to matter if they end up sitting around for a little while, but if you put it off until the end it's going to slow things up a bit. Follow the instructions on the packet/box, but be prepared to have milk, butter, and a sauce pan on hand.

When the potatoes no longer require your undivided attention, put a large pan over medium-high heat. Dice up an onion (depending on the size and your own personal taste, you may only want a half) and start sauteing with a little olive oil. After a couple minutes, add the ground turkey to the pan. Break it up into roughly bite-size pieces with a large spoon or spatula, salt and pepper liberally, and cook until no longer pink. Then, drain off the liquid and return to the stove.

Next, add your veggies, straight from the freezer. Use your best judgment. 16 ounces is probably too much, but it was the most conveniently sized bag at my grocery store. The end result shouldn't be more vegetables than meat, so put any extra back in the freezer. I'm sure you'll find a use for it later. Stir to thoroughly incorporate everything and drop the temperature down to low. You may want to cover the pan with a lid to help the vegetables heat through.

Once that occurs, chop up a small handful of parsley. Add that and a couple handfuls of shredded cheese and stir.

*I didn't specify what type of cheese to use because, in my estimation, it doesn't really matter. The recipes I looked at for reference called for cheddar, but there was a bag of Mexican Mix already in my fridge (as is often the case), so I subbed it in. It worked out fine. I also left the amount vague because people can be particular about cheese.

When the cheese is melted, carefully scoop the contents of your pan into a large casserole dish. Spread it out into a single, even layer and do the same with your potatoes - directly on top of the meaty, cheesy goodness. Sprinkle another handful of cheese on top of the potatoes as well as a little more parsley.

Place the casserole onto the top rack of the oven for 10-15, or until the top layer is just a little crispy.

Serving/Notes:

Side dishes are completely unnecessary. Everything you could possibly want in a meal is in the pie. Shovel out generous portions, add a little salt and pepper, and dig in.

Really, I couldn't be happier with the outcome of this recipe. I might play around with different spices/herbs in future iterations, but otherwise I can't imagine more bang for your buck. This will easily serve four people and (depending on how your supplies are packaged in the grocery store) you may have almost enough supplies to do it all over again.

Shepherd's pie stores and reheats beautifully too. If you're only cooking for yourself, prepare for delicious lunches and left-over dinners for a good three or four days to come.

Simply Sides: Roasted Vegetables

Robert Burns once wrote "The best laid plans of mice and men often go awry." Nowhere is that more true than in the kitchen. Last night, I fully intended to set the scene for another Leftover Corner, turning chili into chili cheese dogs. Alas, I returned from work to find that the chili I had been counting on had been someone's lunch, just hours earlier. That's the risk you take, though, when you play the leftover game.

Since I assume that just about everyone knows how to make plain hot dogs, I offer, instead, a consolation side: Roasted Vegetables.

Ingredients:
3-5 Potatoes
1 Bell Pepper
1 Large Onion
1 Bag of Baby Carrots
Olive Oil
Thyme
Basil
Rosemary
Red Pepper Flakes
Salt

Steps/Analysis
Slice your onion, pepper, and potatoes into wedges of roughly the same shape. This ensures that everything will be done at the same time.

In a large mixing bowl, combine your olive oil, herbs, and spices. You want enough oil to coat all of the veggies, but not so much to soak them. There's a fine line between sticking to the pan and sogginess; it'll take a couple tries to get it right, but the potential damage is minimal so don't be afraid. I also encourage you to play around with your herbage. This combination (heavy on the thyme) has worked well for me in the past, but there's more than one way to skin a cat.

Place your sliced vegetables and baby carrots into the bowl and toss to coat. Pour everything into a baking dish and place in a 375 degree oven. Cooking time will vary slightly depending on the thickness of your wedges, but you should check on them after about half an hour. If the potatoes are tender, you're good to go.

Notes:
This is a simple, hardy side. It's easy to replicate and vary. It's hard to screw up and goes with just about any meal.