My love affair with Onions! aka Saturday Brunch Celebration…..

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What is it about this vegetable that even though it makes my eyes tear up, I still chop, chop, chop?! Its aroma, its amazing flavor….the wonderful accompaniment alongside other ingredients that elevate a simple quiche to an experience….quite simply, an onion’s caramelization makes me happy. Yes, onions make me happy, even though they make me cry. Quite a conundrum, wouldn’t you say? But I will not give them up!

In celebration that Hurricane Isaias is not going to visit South Florida, as soon as I came home from running early morning Saturday pre-storm errands, I found myself in the kitchen, chopping a large white onion as I envisioned an onion and potato Spanish style quiche. Off came the outer layer, and I continued cutting it, even though my eyes were irritated by the syn-propanethial-S-oxide the onion released when I chopped it.

I sauteed the onion and chopped some leftover mini red potatoes into small pieces, as well as a third cup of bacon.  As soon as the onion started caramelizing, in went the potatoes with a dash of Himalayan Pink salt, a teaspoon of ground rainbow peppercorns, and the bacon.  In a bowl, 5 large eggs were beaten with 3/4 cup of almond milk, as well as one teaspoon of salt and pepper.  As soon as the onions, potatoes and bacon were cooked through, they were placed in an oven safe quiche plate, covered  with half a cup of chopped parmesan cheese, and the egg mixture.  It cooked for 45 minutes at 375 degrees. I could smell the wonderful aroma emanating from the kitchen, as I did some housekeeping.

Needless to say, I rushed to put together a colorful plate so I could finally take a bite of this amazing onion quiche, and did not withhold a sigh of wonder at the flavors that burst on my palate.  The combination of the caramelized onions, with the potatoes, bacon, eggs and cheese was amazing and so filling! I will certainly make this again, as it was quite delicious. And yes, in case you are wondering, I just had one slice. It was enough, alongside 1/2 of a meat empanada, a few cherries, grapes and one kiwi. A cup of cafe au lait with almond milk finished this wonderful brunch.

What did you have for lunch today? Happy Weekend, everyone!

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Sumac-Jalapeno-Chicken Omelette!

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It’s Saturday morning and there are things to do, clothes to wash, things to put in place, and Brunch to be had, so while the clothes were washing, I scavenged through my fridge and out came:

1 piece of chicken, which was cooked in a Sumac-Tomato-n-Bourbon sauce earlier this week

3 eggs

1/3 cup organic shredded Mozarella cheese

dash of sea salt, dash or two of freshly grated black peppercorn (I love pepper!)

1 small slice of chopped jalapeno

All these ingredients went into a bowl and after mixing them well, in they went into a small stovetop pan, where the omelette cooked till it was browned on the bottom after I  sprinkled some Sumac on top – I have to just say a huge “Thank You” to Marsha, a great friend, who always happens to bring me an interesting ingredient to work with. I have fallen in love with Sumac! The flavor it brings to any dish is incomparable to any other spice I have cooked with – it superbly enhances the overall taste, from the amazing chicken cooked in a Sumac-tomato-n-bourbon sauce, to the delicious omelette for this morning’s brunch!

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What exactly is Sumac? The sumac bush, native to the Middle East, produces deep red berries which are dried and ground into powder. It can literally be used in just about anything, but it does have a tangy lemony kind of taste, and as I adore lemons, it’s my new favorite spice to use.

In the meantime, had my fun going through the fresh fruit I bought at Aldi’s. I washed a few grapes, strawberries, and blackberries; sliced four pieces of sharp Cheddar cheese, and in a small bowl placed 2 dollops of the strawberry-nectarine sauce.  As I love crispy English muffins, I toasted it twice and put a spoonful of the strawberry-nectarine sauce and the fresh fruit on top….alongside a good cup of coffee with almond milk, and what can I say?

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It was an Amazing Saturday Brunch! Brunch is one of my all time favorite meals to put together because it’s fast, delicious, and so practical. And because I used chicken in the omelette, I know it will be hours before I’m hungry, which makes it super practical when you have a long “to do” list.

What did you have for breakfast this morning?

 

Strawberry-Nectarine Sauce!

I love the dish a friend gave me – a heart shaped plate, engraved with 1 Corinthians 13:4-8, which reads as follows:

Love is patient and kind. Love is not jealous or boastful or proud or rude. It does not demand its own way. It is not irritable, and it keeps no record of being wronged. It does not rejoice about injustice but rejoices whenever the truth wins out. Love never gives up, never loses faith, is always hopeful, and endures through every circumstance. Prophecy and speaking in unknown languages and special knowledge will become useless.

But love will last forever!

And another friend gave me the beautiful bowl with Psalm 46:10, Be still and know that I am God!

Even in the kitchen, I can praise God! I love these practical reminders of His Word, which encourages and reminds me of God’s love and how He wants us to put it to practice.

So what did I make today for a special Sunday brunch?

I went ahead and used the strawberry-nectarine sauce I created Friday on the fruit salad, as well as on the English muffins! Talk about delicious….

1 lb. of chopped strawberries

5 chopped nectarines

1/2 cup turbinado sugar

1/2 cup refined white sugar

a healthy dose of ground ginger

I put the 5 ingredients in a pot and let it cook down for about 2 hours, and then let it cool, before pouring it into a blender, and then back into the pot, where I placed a package of pectin, which allows the sauce to become denser, more alike to a jam. Needless of its consistency, I admit that I couldn’t reach well enough to lick the pot it cooked in, but I cleaned it off and enjoyed the spoonful, as it was quite tasty.

What can you do with a mix such as this? I have no qualms about doing a sweet and savory mix, so when I went to scramble some eggs this morning, I popped an English muffin in the toaster and toasted it twice, yes twice. There’s something quite yummy about slightly overly toasted bread in the morning, and placed a dollop of the strawberry-nectarine sauce right smack in the middle, and licked the spoon before washing it!

For the scrambled eggs, first I cooked 1/3 cup of a white onion; then in a bowl placed 3 eggs whisked with a little bit of almond milk, a heaping tablespoon of bacon bits, two handfuls of organic mozzarella cheese, freshly grated black peppercorn, and finely chopped some fresh broccoli.  Love making a healthy portion, as it leaves leftovers for the week.

When the scrambled eggs were done, I put a heaping tablespoon and then some on top of the English muffin and the strawberry-nectarine sauce. It was delicious.

A side was a mix of fresh fruit, including strawberries, pineapple, grapes, nectarines, and tomatoes, and a spoonful of the sauce on top, alongside a cup of coffee. It was spectacular! Brunch is one of my all times favorite meals to put together, as it’s a fast and filling meal that you can create with any ingredients in your pantry and refrigerator.

Have a blessed Sunday afternoon!