Avocado and Chevre Omelet
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Cooking time: 90 minutes for menu... with breaks Cooking schedule: see below for "menu" instructions |
Nothing is more impressive than a perfectly roast chicken. This chicken takes almost no effort and only has one other ingredient: lemon. No butter, oil or salt. Everyone who's tried it agrees: It's perfectly delicious. A simple omelet to start, a lovely Cauliflower with Parmesans and a mousse of potatoes rounds out this simple dinner.
Avocado and Chevre (Goat Cheese) Omelet Time: 20 minutes
The creamy, buttery flavor of the Avocado is a perfect foil for the slightly pungent goat cheese. Both fit well tucked inside an omelet!
1/2 - 3/4 carton chevre - the creamy goat cheese in the small carton save the rest for Tuesday
4 eggs
1 small, ripe avocado
1 tsp dried basil
1 tsp dried chives
1 tbs olive oil
Remove avocado from shell and slice about 1/4 inch (.7cm) thick. Reserve some slices for garnish. In a medium bowl beat 2 eggs and half of the herbs well with a wire whisk. Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. Add half of the oil. Add eggs and swirl around to cover bottom of pan. When the eggs are almost set lay 4 - 5 avocado slices on 1/2 of omelet, spoon some of the chevre on top and with a spatula turn other half over. Leave in the pan another 20 - 30 seconds to finish cooking and remove to plate. Can be put into 250F (125C) oven to keep warm while you make the other omelet or simply cover to keep warm... Oh yes - repeat for second omelet. Serve, garnished with reserved avocado slices and some olives if you have them.
Roast Chicken with Lemon Time: 10 minutes - cooking 80 minutes
This is the easiest chicken recipe I have ever seen; and also one of the best. The skin puffs up, away from the chicken which is rather interesting. The chicken is moist, tender and lightly flavored with lemon. The gravy is excellent!
1 whole roasting chicken
2 small lemons, preferably thin-skinned and juicy
for a thicker sauce:
1 cup chicken stock
2 tbs cornstarch (maizena)
Clean the chicken. Roll the lemons on the counter with your hand a few times, pressing lightly. With a toothpick prick the lemons all over, 20 - 25 times. Put the lemons inside the chicken. With kitchen string (or whatever) tie the legs together. Twist the wing tips around so they are tucked under the back (if you don't do these last two it won't affect the recipe - only the appearance.) Do not salt, butter, oil or anything else. Put breast side DOWN in a roasting pan and roast at 350F for 30 minutes. Turn the chicken over and roast for 30 minutes. Turn the oven to 400F and roast for 20 - 25 more minutes. Skin should be golden brown and puffy. Remove, let rest for 5 - 10 minutes, then carve and serve with pan juices.
For a thicker sauce/gravy: Pour 1/2 cup chicken stock into the roasting pan. Scrape up any brown bits and pour it all into a small saucepan. Bring to a boil over medium-high heat. Stir in 1 - 2 tbs cornstarch dissolved in 1/2 cup chicken stock. Stir until thickened to your liking. Serve with chicken.
Note: If you don't eat it all, we'll use the chicken on Monday. If you do - you'll need 2 chicken breasts.
Mousseline au Gratin Time: 50 minutes
This is an interesting change from the usual mashed potatoes. More similar to a mousse, it's light and airy, and a lovely golden brown from the sprinkling of cheese.
2 medium potatoes 12oz 350gr
3 cloves garlic
1/4 tsp salt
1 egg
1 tbs olive oil
3 tbs Parmesan cheese
pinch nutmeg
water
Bring a saucepan half full of water to a boil over medium heat. Add salt to water. Peel potatoes and garlic. Cut potatoes into quarters and add to water along with garlic cloves. Cover and bring to a boil. Partially remove lid and boil until done, 20 - 30 minutes. When done, drain, reserving cooking water. Mash potatoes and garlic together. Add enough of the cooking liquid to make very soft mashed potatoes - not pourable but close. In medium bowl whisk egg, 2 tsp oil, pinch of nutmeg and 1 tbs Parmesan. Add 1 tbs of hot cooking liquid and whisk well. Stir into potatoes. (Now the potatoes will be thick but pourable) Lightly oil a 1 quart glass baking dish. Pour the potato mixture in. Sprinkle remaining Parmesan over the top. Drizzle with remaining oil and bake, 400F (200C) for 20 minutes. It will puff up and turn golden. Serve.
Cauliflower with Parmesan Sauce Time: 25 minutes
Cauliflower, tossed with a light mustard and Parmesan sauce, is a nice change to simply buttered.
Cauliflower - 1/3 head, enough for 2 people.
3 tbs chicken stock
3 tbs Greek or plain yogurt or sour cream
2 tsp Dijon-style mustard
1/4 cup grated Parmesan
pepper - seasoned pepper is nice
Cut cauliflower into pieces, put into a steamer basket and steam over water for 10 - 15 minutes until fork-tender. Remove from pan and empty water. Heat stock in the same pan. When hot add mustard, Parmesan and yogurt. Stir well as it heats but do not let it boil. Spoon over cauliflower and serve.
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Cooking Schedule: 90 minutes |
Oil baking dish |
Cooking for Two? Or more?
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