Cousa/Tomato/Onion Omelette

 

Ingredients

 
4 Cousa squash, hollowed out - keep the insides for the omelette chop up the outer part to add to a salad.
1 small onion sliced
1 Tomato Chopped

3 eggs
1/4 teasp. Salt
Shake of pepper
2 tablespoons milk/ cream or almond milk
1 tablespoon butter


Directions

 
Make the cousa, onions and tomatoes first.
Saute the chopped onion in 2 tablespoons olive oil, add the chopped tomato and continue to cook for a minute or two. Add the cousa and allow to cook altogether for three minutes.
Remove and put to one side.
Next make the omelette separately as directed below.

Crack the eggs in a bowl
Add salt, pepper and milk (or heavy cream or dairy free milk)
Beat well till fluffy.
In a small saucepan, melt the butter over medium heat, pour in the egg mixture and with a spatula, gently move the egg mixture to one side. It will start to thicken and fluff up. Once the egg is beginning to brown on one side, add the cousa tomato and onion on top of the egg. If you try cooking everything together, it makes the egg watery.

For variations, add cheese during the middle of cooking (grated cheddar) or sliced cooked mushrooms, or cooked asparagus. Or use all three!

This recipe is good for 1-2 people.
Just increase the amount of eggs and use a larger pan if feeding more people.

Succotash Treasure Hunt

Msickquatash/Succotash Treasure Hunt

Last night I opened the fridge and peered in hoping to be inspired. The fridge was full of tiny leftovers - a small container of leftover homemade pizza sauce, a handful of peas, two corns on the cob, a dish of cooked mushrooms, a sad bunch of cooked asparagus and some cousa squash I had forgotten to cook.
I’m not sure I had the traditional ingredients for succotash but that came to mind. The pizza sauce mixed with a little water to make it thinner already had onions, salt, pepper, oregano and basil. I chopped the asparagus and mushrooms, took the kernels off the corn and added the peas to the tomato sauce.  Next I chopped up the fresh cousa and threw that in the pot, uncooked, I thought it would give it all a nice crunch. It actually was delicious, we  just heated it all up.

Red Kidney Bean Salad

This is a refreshing summer salad, with red onions, tomatoes and chopped parsley.
Quick and easy to throw together.

Ingredients

2 cans red kidney beans
2 tomatoes chopped
1/2 a red onion
1/2 cup chopped parsley
3 tablespoons Olive oil
2 lemons squeezed
Salt and pepper to taste

Directions

Drain the kidney beans and place in a bowl
Chop 2 tomatoes and half a red onion.
Chop 1/2 a cup parsley
Add 3 tablespoons olive oil and squeeze two lemons.
Add 1/2 teaspoon salt and 1/8 teaspoon ground pepper.

Mix all together