In time for the Swan Song of Summer [yeah, I know the Equinox is still 3 weeks away], we will have some meals that make me think of popular songs from the past. In 1964, Anthony Quinn was dancing to the evocative sound track of Zorba the Greek and people wished to visit the isle of Crete. For that, we have the Creamy Greek Omelette. In 1953, the song “Istanbul, Not Constantinople” went to #10 on the pop charts. It was a novelty song ‘in honor’ of the 500th anniversary of the defeat of Constantinople by the Ottoman Turks. And so we have Turkey Picata. Start September with the Fasting Lifestyle and hum a few songs.
Creamy Greek Omelette 301 calories 10.3 g fat 2.6 g fiber 16.7 g protein 16.9 g carb 206 mg Calcium PB GF – if using GF bread The feta lends a tang to the eggs, while the cottage cheese gives a wonderful melting texture. A real treat.
1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. 3/8 oz feta cheese 1 ½ Tbsp cottage cheese, drained Greek oregano, salt, pepper ½ slice 70-calorie bread [I like Nature’s Own multigrain] 1 and 1/2 oz of apple 5-6 oz fruit smoothie or natural apple cider blackish coffee or tea or lemon in hot water
Mince the feta and combine with cottage cheese and oregano. Spritz a non-stick skillet with oil or non-stick spray and heat the pan over medium-low heat. Beat the eggs well with 1 spoonful of the cheese mixture using a rotary mixer. Pour the eggs into the pan and let cook undisturbed until the edges set. Lift the edges gently to allow the uncooked egg to flow underneath. Before the top surface sets, sprinkle with salt and pepper. Put dollops of the cheese mixture on half the omelette and make an attempt to spread it out. Fold the omelette in half and continue to heat in the pan. Filling will heat and may ooze out a bit. Brew and pour your beverages. Plate the fruit and the omelette. Oh yum
Turkey Picatta: 257 calories 5 g fat 1.3 g fiber 31 g protein 21 g carbs 28 mg Calcium GF
4 oz uncooked turkey breast salt & pepper ½ tsp olive oil 1 Tbsp white wine 1/3 cup chicken stock 1.5 tsp lemon juice 1/2 tsp oregano 1 Tbsp flat leaf parsley, chopped 2 Tbsp shallots, minced pinch garlic powder 2 tsp capers 3 oz tomatoes, sliced sprinkled with sea salt and chopped basil ¼ cup brown rice
Combine the wine, stock and lemon juice. Pound the turkey meat, if needed, to even out the thickness. Sprinkle with salt & pepper. Heat olive oil over medium-high heat and cook the turkey on both sides until cooked through, adding a little of the stock mixture if needed. Remove turkey to a plate and keep warm. Add the stock mixture and shallots to the pan along with the garlic powder, stirring up the brown bits on the pan. Cook down until only 3-4 tablespoons of sauce remain. Lastly add the capers. Warm the rice [if using cooked left-over rice] and slice the tomatoes. Plate the rice, drizzling 1 Tbsp sauce over it. Plate the turkey, pouring the remaining sauce on it. Plate the tomatoes.