Rainy day … good only for sho(slee)pping …

The sky was not very friendly today morning, but we still had  to go for grocery shopping …

If you look up to the sky looks frightening …but if you look around you, the grass and flowers are still wonderful and make you feel so good !!!

What have we bought ?!? A lot of fruits and vegetables, for a week for three persons…seems like we moved the market in our tiny kitchen:

By the time we finished shopping the rain was on :

With so many fruits and vegetables in the kitchen, I have a lots of good, healthy recipes in my mind for the next week.

Hope you will enjoy them.

 

 

 

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Eggplant pizzette

If you had a rich breakfast and you feel like having a light lunch, or maybe you need and appetizer, “‘Eggplant pizzette” might be your solution.

Laura Adamache was my inspiration for this meal, and since I tried her version I cannot stop doing them again and again. Of course, variation on this theme is unlimited. I have already tried them in three versions. This is  one of them.

Ingredients ( 4 servings)

  • 1 big eggplant, sliced
  • 2 tomatoes, sliced
  • green onions
  • mozzarella cheese ( you can use grated or fresh )
  • seasoning: salt, pepper, dried or fresh basil
  • extra virgin olive oil

Wash the eggplant and tomatoes and slice them. Wash and diced the green onions.

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, green onions and mozzarella stripes and fresh ( or dried ) basil.

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Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!

A different breakfast ….

Ingredients ( 3 servings )

6 eggs ( I used all 7 I had home, having  a very small ones this time )

3 celery sticks

1 green bell pepper ( you cam use every color you prefer, this time I had only green on hand )

1 bunch green onion

1 piece of dried mozzarella

salt, black pepper, dried oregano

extra virgin olive oil

avocado ( optional )

marinated backed red pepper ( optional )

Lets get started :

Wash and cut in thin stripes : green onions, celery and green bell pepper.

Beat the egg, add salt and a few drops of water.

Heat 3 Tbsp of extra virgin olive oil in a pan and add the veggies. Cook them for about 3-4 minutes until a bit soft but still crunchy. Add the beaten eggs.

Add the mozzarella : you can grated but I just cut it in pieces. Cover the pan  to make a nice crust or  bake it in the even for 5 minutes ( on the broil position ) if the pan permitted.

Now it’s time to decorate the plate and to enjoy the breakfast.

Bon Appetite !!!