Corn Arugula Omelettata

Tonight was the end of Tisha B'Av, the day commemorating the destruction of both Temples in Jerusalem. It is a fast day, and spent as if in mourning - similar to the observance of shivah. During the 3 weeks before Tisha B'Av we slowly move toward this day of mourning, by refraining from joyous occasions and doing things like listening to music. Then, nine days before Tisha B'Av, things become more intense, and one of the customs is to refrain from eating meat, except on Shabbat.

All of this introduction is to explain last night's vegetarian dinner KosherCook created. It served the dual purpose of being meat-free and using up some of our bountiful CSA corn.

I don't know if "omelettata" is a real word or I just made it up, but I feel that's the only word for this recipe. It is an eggy pie sort of dish - it is allowed to set and then is finished up in the oven like a frittata, but it came out thin (although not folded) like an omelette.

As always, I didn't know I wanted to blog about it until the dish was gone, which is unfortunate because it was really pretty before it was served. There were a few shards left in KosherCop's dish that I was going to save for his lunch today. One piece looked like a teeny pie slice, so I tried photographing it.

By this time KosherCop was hovering and asking questions. He already knew I was planning to post the recipe, so I showed him this photo and asked whether it looked interesting and tasty or unappetizing.

He decided it looked interesting and tasty.

So much so that he ate the rest of my "subject" before the photoshoot was over.

Oh well. Behold the Omelettata. Try it if you dare.

Ingredients:

• 2 ears fresh corn
  
• Handful of fresh arugula - washed and sliced
• 6 eggs - beaten
• 2 tbsp unsalted butter
• 1 tbsp Extra Virgin Olive Oil
• Salt
• Pepper
• Basil

Method:

1. Cut corn off the cobs, mix with the olive oil, and roast in a roasting pan at 400° F for 10 mins, then shuffle corn around so the other sides cook, and roast another 6 mins.
2. Melt butter in a large oven-proof pan over low heat.
   
3. Add corn and arugula to pan and saute briefly.
4. Add salt, pepper, and basil to taste
5. Add eggs to pan and let sit over medium heat for 5-6 mins until set.
6. Remove from stovetop and put under the broiler - with rack at the highest level - uncovered for 2 minutes.
7. Cut and serve with salad. Serves 4.
   

B'tayavon!

Weight Watchers

Just a quick update on yesterday's recipe.

I have been doing Weight Watcher's since January (and lost 12 lbs. - Thank you, thank you), so I went back and added the points for a serving of the Chicken Cucumber Salad With Tortelli. (4 points/ serving)

Chicken Cucumber Salad With Tortellini

Tonight, we had a light and delicious summer supper that KosherCook came up with.

First, I'd like to apologize for not having a picture of the dish. I forgot the camera wasn't charged up, and...well, now the food is gone. Sorry - it was really yummy.

But, I can post the recipe for you. It not only garnered "19 thumbs up" from KosherCop (his highest praise for food), but he insisted on drawing this logo to add to the post as his personal stamp of approval. In case you can't tell, that is a heart over the person's head to show that he loves the food.

As always, KosherCook just creates and the recipe comes later when I try to pin him down on how he made the dish. So most seasonings are approximate or by taste.

Ingredients:

• Tortellini (we used NY Pasta Authority California Sun-Dried Tomato Tortellini - pareve)
• 1 pound Boneless Skinless Chicken Breasts
• 1 Cucumber, peeled with seeds removed
  
• 1/3 Pablano Pepper
• 1/3 Red Bell Pepper
• 1 Head Romaine Lettuce
  
• 1 1/2 TBSP Mayonnaise
• approx 1 tsp Lemon Juice
• Dried Rosemary
• Fresh Ground Black Pepper
• Italian Dressing
• Tarragon Vinegar

Method:

1. Dice the chicken breasts
2. Spray non-stick pan with vegetable oil spray and sautee chicken breasts. Season with dried rosemary and black pepper (several pinches)
3. Sprinkle with lemon juice and cover to finish cooking
4. Put in chicken in fridge to cool
   
5. Cook tortellini according to instructions, drain and put aside
6. Dice peppers and cucumber, combine in glass dish or measuring cup, and sprinkle with tarragon vinegar. Set aside for 10 minutes or so
7. When chicken has cooled, combine with vegetables and tortellini, add mayonnaise and a couple of squirts of italian dressing. Mix well.
8. Serve on whole Romaine lettuce leaves

Makes about 6 servings. Each serving is 4 Weight Watcher's points.

Enjoy!

Swiss Chard and Sweet Potato in Mustard Sauce

KosherCook came up with another unusual, yet delicious, recipe for dinner tonight. Here it is for your enjoyment.

Ingredients:

• bunch Swiss chard (8-9 leaves) - stems removed and coursely chopped
  
• sweet potato (peeled and oven roasted in olive oil and a little salt)
• 3 - 4 cloves garlic
• 1 cup chopped zucchini
• 1 cup chopped green pepper
• 1 heaping TBSP Dijon mustard (a "dollop")
• approx. 1.5 tsp dry mustard
• 6 TBSP plain non-fat yogurt
• 1 TBSP sour cream
• black pepper to taste
• 1 TBSP Extra Virgin Olive Oil
  

Method:
Heat olive oil in dutch oven. Add chopped garlic and swiss chard and sautee until chard starts to soften. Add green peppers and zucchini and sautee until softened. Cut sweet potato into cubes and add. Add Dijon mustard and 1 tsp of dry mustard (save rest for sauce).

Sauce - mix yogurt and sour cream, add .5 tsp dry mustard and black pepper to taste.

Add sauce, mix, and serve over angel hair pasta. (You can also add pasta to the pot so the sauce covers it well.)

I really wasn't sure about this combination of ingredients - mainly because I suggested it. I spoke to KosherCook from work and last I heard he was going to look up a recipe based on my suggestion. Instead, I came home to find him standing in front of the pot full of vegetables, looking dismayed, and asking me what to do next.

Me? I had no idea - I just threw out a suggestion. But 10 minutes later he had figured it out and it tasted really good. I thought for sure KosherCop would turn his nose up at - and he started to. But, then he saw that it had Swiss Chard in it and got all excited. He ate almost everything on his plate and kept saying how great Swiss Chard is!