This yummy omelet is our go-to porch brunch almost every weekend. Warm or cold weather, James and I like to have a meal on the porch. Brunch is the best time to sit, eat, and listen to the birds. I love to try different combinations vegetables, and for the sides, I always try an assortment of fruit.I’ve never had a disappointment yet.Our favorite is the spinach, tomato, and pepper garden omelet with blood oranges and strawberries.And it was what we had today.Here is how I prepare it:
I start with the best eggs, free-range and usually hatched by chickens I know. HeeHee!Okay, not really.But, I am really picky with what I eat so I do make sure to buy quality, and if possible, I buy from local farmers.Also, I don’t really use this many in my omelet…it just looked better in the pictures.
Then, you need an assortment of vegetables and a little cheese. I buy organic vegetables, but whatever you have will do. I love, love, love spinach! Asparagus and broccoli really taste good, too.Oh, and don’t forget the avocado. It makes it so creamy and filling.
Put it all together and this is what you get: Yum, Yum, Yum.
I know, I know it’s almost April and this is cold weather food, but it was rather chilly yesterday so it just felt right to throw together a huge pot of vegetarian chili.This healthy dish is our favorite comfort food on cold days. Absolutely delicious!
Gather some spice and fresh vegetables and get started on a pot of yum.
The chopping is the hardest part: chop, chop, chop onions that make you cry and peppers that make you burn. Of course, you could use frozen, but I think fresh is best.
This recipes makes a lot so if you are single or just a couple, you may want to share with friends or cut all ingredients in half. We have a large family, and we still have leftovers. I like to freeze what’s left in quart size bags for later use. This works out great when there’s no time to prepare a meal. Thaw a bag in warm water for just a minute, remove and pop into the microwave. Make sure to date your bags to guarantee freshness.
Note: This recipe was inspired by Dr. Fuhrman’s, Eat to Live. We have tried many variations of this recipe, depending what we have in the kitchen. Once I was missing garlic and jalapeno peppers so I added a package of ranch dressing mix (recommended by my brother, Eddie). It added a different twist to the taste but not as spicy. It’s fun to experiment so give it a try and let me know what you create.
Author: Dana Garner, inspired by Dr. Fuhrman, M.D.
Recipe type: chili
2 tablespoons oil
2 teaspoons cumin
6 tablespoons chili powder
A dash of Cajun, or blackening seasoning (can be omitted, but we like it spicy)
Salt and Pepper to taste
1 pack firm tofu, dry with a towel and cube
2 cups fresh onions, finely chopped (approximately 4 medium onions)
2 cloves garlic, minced
2 cups frozen broccoli, chopped
2 cups frozen cauliflower, chopped
2 cups frozen corn
1 fresh jalapeno, finely diced, seeds removed
2 adobe peppers (the ones in a can), chopped
1 can green chilies
1 can tomato paste
1 can of crushed tomatoes or tomato sauce (tends to be sweeter)
1 can of diced tomatoes
1 can black beans
1 can red kidney beans
1 can white beans or any bean of your choice
Add a couple of tablespoons of oil to a stock pot to brown the tofu. Sprinkle with cumin, and chili power. Saute tofu gently so as not to tear the tofu apart. The tofu needs to absorb as much of the seasoning as possible before adding any other ingredients.
When tofu is lightly browned, add the onion, garlic, and jalapeno. Saute until onions are translucent.
Add remaining ingredients and stir until paste has dissolved and ingredients are well blended. Allow this to simmer until vegetables are tender, approximately 20 minutes.
Before serving add salt and pepper to satisfy your taste buds. This is where I sprinkle a little Cajun seasoning to appease my Louisiana roots.