Outremer or ‘Overseas’ is the general term the French use for their far-flung outposts.  The Paris food-scape is lively with restaurants of the outremer cultures, which the French enjoy sampling. Similarly, the traditions of French cooking have found their way into foods of other lands.  Today we breakfast in Morocco and dine in Tahiti.  Merçi to them for their culinary contributions and for showing us that a Fasting menu knows no boundaries. Un ménu sans frontières.

Moroccan Omelette:   278 calories  8 g fat  2.9 g fiber  15.3 g protein   36 g carbs   208.7 mg Calcium   PB GF   Suggested by Number 1 Son, this is one of the easiest breakfast in the world to prepare. For the most authentic experience, serve with mint tea.

1 ½ 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.                                                                                                   1 tsp or more ground cumin   + salt and pepper                                                                                                                        5 Bing cherries                                                                                                                                               mint tea or blackish coffee or blackish tea or lemon in hot water                                                                                 5-6 oz green or fruit smoothie

Whisk just the 1.5 eggs vigorously. Pour into a heated skillet sprayed with non-stick cooking spray. Turn down the heat and leave undisturbed until puffy and the top is set. Remove from skillet, season to taste with cumin, salt and pepper. Serve folded or flat. Pour the beverages and enjoy the cherries.

Chicken with Limes: 283 calories   GF   Limes, chicken, and pineapple were added to the ecosystem of Tahiti by various visitors, and were promptly incorporated into the cuisine. We served this at a dinner party and no one would guess that it was a Fasting meal. 

Here is the one-serving method for Poulet avec Limettes.

3 oz chicken breast, boneless, skinless, and cut in 2 pieces across the width                                               1 lime: ½ of it zested and juiced; ½ of it sliced                                                                                                         ¼ cup chicken stock                                                                                                                                               ½ tsp sugar                                                                                                                                                                1 tsp cornstarch [cornflower]                                                                                                                                  ½ oz heavy cream                                                                                                                                                   3 oz slice of pineapple, fresh or slices canned with a minimum of sugar                                            thyme, salt, pepper                                                                                                                                                    ¼ cup brown rice, cooked

Marinate the chicken in the lime juice, zest, salt, pepper, and thyme in the ‘fridge for at least 2 hours. Remove the chicken from the marinade, and put 1/3 of the liquid into one small container and the remainder into a sauce pan. We grilled the chicken briefly and then removed it to a plate while the pineapple grilled. If you are not grilling today, put the pineapple under the broiler until hot all the way through. Meanwhile, add the stock and chicken to the pan with the marinade and heat it until the chicken is mostly cooked. Remove the chicken and keep warm. Cook the rice.  Bring the liquids to a boil and reduce by 1/3 of the volume. Combine the sugar, cornstarch, and remaining marinade. Reduce the heat and heat until thickened. [this happens rather quickly] Return the chicken to the pan, add the cream, and stir to combine and to coat the chicken with the sauce. Plate with the rice and pineapple and lime slices for a taste of Tahiti.

Ingredients for next week:          breakfast for one person

dinner for one person