Meatless Monday Recipe Katie's Spinach Omelet Roll

Sorry about the photo it is an old one from my photo album ( I thought I was going to write a cookbook someday)


What You’ll Need
12 Eggs separated (yolks in one bowl whites in another)
1 Cup milk
2 10 oz packages frozen spinach (chopped)
1 Cup swiss cheese (shredded)
2 Tbsp butter
2 Tbsp all purpose white flour
½ tsp Salt
½ tsp Black pepper
1 Cup salsa (your favorite) or fresh tomatoes and onions (chopped)
Non stick cooking Spray
15 ½ x 10 ½ Jelly Roll Pan
Wax Paper
Saucepan
Whisk
1 Medium mixing bowl
1 Large mixing bowl
Hand mixer
Cloth towel
Before You Start: Line jelly roll pan with wax paper and spray with cooking spray. Preheat oven to 350°.

Let’s Make It! In a saucepan over medium high melt butter, and add flour, milk, salt and pepper, whisk well to avoid lumps. Cook until thickened. Reduce heat to low. In a medium mixing bowl whisk egg yolks well.

Slowly add egg yolks to saucepan mixture and increase heat to medium low, stir often and cook until thickened. Remove from heat and allow to cool for about 15 minutes. In a large bowl beat egg whites until stiff peaks form. Using a rubber spatula gently fold the cooled yolk mixture into the egg whites.

Spread into jelly roll pan. Bake for 20 minutes or until golden brown. Prepare spinach according to package directions and drain well. Place a clean cloth towel onto your counter and invert the omelet onto the towel. Peel away the wax paper. Spread spinach evenly over the omelet, sprinkle evenly with cheese, and roll up. Cut into slices and serve with salsa( or chopped tomatoes and onions) on the side.

Serves 4-6

**Katie’s Tid Bits** Need it quicker? Use leftover spinach. Make and omelet in your skillet as usual, spoon in leftover spinach, (cooked bacon  if you don't want it meatless) and cheese. Fold and eat.

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Basil and Corn Tart Recipe

Basil is still happily growing in the windowsill and there's still corn in the freezer from summer.  I thought I'd share this veggie recipe with you today. This recipe makes a nice addition to a brunch menu or serve for a light lunch.

What You Need

1/3 cup butter, softened

 2 Tbsp  Sugar

 1/2 tsp Salt

 3 Eggs

 2/3 Cup Yellow Cornmeal

 2/3 Cup All-purpose flour

 1 Cup half-and-half (or light cream)

 1-1/2 Cups Corn kernels (fresh or thawed if using frozen)

 1/2 Cup coarsely chopped fresh basil (plus a few small leaves for garnish, optional)

 1/2 tsp Salt

1/4 tsp Black Pepper

Electric Mixer

9 inch Tart Pan (or round cake pan )

Aluminum Foil

Plastic Wrap

Tomato ( chopped for garnish, optional)

Before You Start: This recipe requires refrigeration of the crust prior to completion. Make the crust (see below) preheat oven to 350® after removing crust from the refrigerator.

 Lets Make It! In medium bowl, beat butter with electric mixer on medium speed to blend (about 30 seconds). Add sugar and 1/2 tsp salt. Beat until combined. Beat in 1 egg until combined. Add in cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into a Frisbee looking disc and wrap in plastic. Chill for about an hour (until it’s easy to handle).

After dough has cooled, press and pat dough evenly into bottom and sides of tart pan. Cover pastry with double thickness of foil and bake 10 minutes; remove foil. Bake 4 to 6 minutes more.

In medium bowl whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 tsp salt and the pepper. Pour into corn crust. Bake 35 to 40 minutes (or until set, no jiggling). Let stand 10 minutes. Sprinkle with tomato and additional basil. To garnish before serving

Serves 6-8

Comfort Food Spicy Tomato Soup

What You Need
1 Tbsp extra-virgin olive oil
1 small onion (chopped)
2 garlic cloves (crushed)
coarse salt and ground pepper
1 tsp ground cumin
1/2 tsp ground coriander
4 cups roasted tomatoes (canned, jarred or made by you see recipe below)
1/2 tsp sugar
1/2 cup cream ( half n half or milk is fine too)
1 Tbsp unsalted butter
Fine mesh sieve or food mill
Blender
Additional, your choice of one or all :Fresh cilantro leaves, croutons and red-pepper flakes, for serving

Let’s Make It! In a saucepan, heat oil over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft (about 12 minutes). Add cumin and coriander; cook, stirring, until fragrant. Add tomatoes, sugar, and 1/2 cup of cream and 1/2 cup of water water, stir well and  cook until warmed through. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with crusty croutons, chopped cilantro (or cilantro leaves) and red-pepper flakes.
Serves 4

Roasted Tomatoes
2 cans (28 oz. each) whole peeled tomatoes
3 garlic cloves (crushed)
3 Tbsp olive oil
Large roasting pan

Before You start: Preheat oven to 400 degrees.
Let’s Make it! Place tomatoes in a large roasting pan. With your hands or a large fork, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail when you run a knife through it60-90 minutes) rotate the roasting pan halfway through the cooking time. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.

Veggie Recipe Potato Pie

What You Need
1 ½ cup cheddar cheese (½ coarsely grated, ½ cut into small chunks)
¾ cup sour cream (crème fraîche works best)
Premade pie crust (from your markets refrigerator section)
2 lbs potatoes, (thinly sliced)
2 medium white onions thinly finely sliced)
1 bunch spring onions- about 6 (roughly chopped)
1 ¼ tsp nutmeg (grated)
1 tsp paprika
1 egg (beaten)
Salt and Pepper
10 x 10 baking pan
Non stick cooking spray
Basting brush
Baking sheet

Before You Start: preheat oven to 375˚ and spray inside baking dish with non stick cooking spray.

Lets Make It! In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Roll out one pie crust on a lightly floured surface until large enough to line the baking dish with a little over hang. Place into baking dish and begin filling with one layer of potatoes evenly distributed throughout, then a layer of onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Repeat layering over more potatoes, onions and cheese, then spread over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix. Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 minutes then reduce the temperature to 325 and continue baking for 1 hr until golden, If it starts to get to dark cover loosely with aluminum foil to prevent burning. Leave the pie to rest for 10 minutes and serve
Serves 4
*Katie’s Tid Bit try using phyllo dough and make small individual tarts. Reduce cooking time to about 40 minutes.