Tomorrow, November 3rd, is the feast day of St. Hubert. According to his legend, he was hunting deer one day in the 7th century A.D. when he espied a stag with a crucifix in his antlers. This vision was enough to convert the young Frenchman, who went on to become a bishop and a saint. Deer hunting is a tradition around here and sometimes we are lucky enough to be gifted with some venison, since we don’t hunt. Mushrooms are commonly found in hunters’ food, so we’ll have some of them, too.
Ham & Mushroom ScrOmelette 279 calories 8.9 g fat 4.7 g fiber 17.6 g protein 21.6 g carbs 242 mg Calcium
3 small eggs of which you will use 1 ½ eggs per person 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. 1/2 oz mushrooms, chopped 1/4 oz ham [from a roast; if you use 3%-fat ham from deli, the fat will be reduced] 1/4 cup raspberries OR 2 oz unsweetened applesauce ¼ of an Arnold Sandwich Thin OR 1/2 slice 70-calorie multi-grain bread blackish coffee or tea or lemon with hot water nb: no smoothie today
Chop the ham and mushrooms and combine. HINT: I did this the night before. Heat a cast iron or non-stick pan and spritz it with oil or cooking spray. Add the ham/mushroom combo and stir to heat and cook the mushrooms, if raw. Whisk the eggs and pour into the pan, stirring to distribute the ham/mushrooms. Cook to your favorite degree of doneness. Dish up the fruit, toast the sandwich bread, brew your hot beverage. What a treat!
Venison Salad: 291 cal GF If you have access to venison, this is a great way to celebrate St Hubert’s day. Farm-raised venison is available on line and in some stores.
3 and ½ oz roasted venison ¾ oz marinated mushrooms 1 oz roasted red pepper without oil 1 slice dried pear 2 cups lettuce 1 tsp olive oil + ½ tsp balsamic vinegar 3 oz broccoli 2 oz tomatoes
Slice the roasted venison into pieces less than 1/2” thick. Whisk the olive oil and vinegar together, then toss with the lettuce and mushrooms. Place on a salad plate. Arrange the meat on the salad and arrange the red pepper and broccoli on top. Dice the pear and sprinkle over all.