30 minutes meals, Bread and Pizza, Breakfast, Brunch

Tuna melts

When it’s time for grocery shopping, I always check the fridge and pantry for the items I have already. It’s good to know what I have left around because those should go first.

One of the things I hate the most is wasting food. I think most of you would agree with me that it can be pretty challenging to do the groceries to stay in the budget but also to buy healthy and nutritional food.

There might be a few reasons why I haven’t used left items through out the week:  we were not in the mood for a particular recipe, or I had a missing ingredient from the recipe that stopped me.  However, on Saturday mornings I am more eager to use what we have left around, and sometimes ideas come quickly, and the missing items are not as important anymore.

While the coffee was brewing and the kitchen started to smell of good things, I checked the fridge: half of tuna can; a little bit of cheese ( no more than 1/2 cup shredded mozzarella). Some white baguette that my hubby bought but that was not as fresh anymore. So it took me around 30 seconds to figure out how to use all of these ingredients before the new ones come to fill the fridge shelves. In other circumstances, I would love to have had some tomato slices or olives or maybe more fresh cheese, but everything that’s left has to be used.  I sliced the baguette, added the little bit of ketchup left in the bottle, put the tuna on top and sprinkle with cheese and bake for about 8 min in the preheated oven at 350 F and the last three minutes on broil.

I sliced the baguette, added the little bit of ketchup left in the bottle, tuna on top and sprinkled the cheese. I baked the baguettes  for about 8 min in the preheated oven at 350 F and the last three minutes on broil.

The result I think speaks for itself: Tuna melts

tuna melts 1

 

tuna melts 2

Bon Appetit! 🙂

Vegetarian

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 !!!

Breakfast

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 !!!