Basquaise

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.

Have you ever seen the word ‘Basquaise’ on a menu? It often refers to a sauce served on chicken or fish. The word itself means ‘from the Basque country’ or ‘in the method of the Basque people.’ To the Basque people, it is ‘pipperade’ from their word ‘biperra’ for pepper. So who are the Basques and where is their country? The Basque people are unrelated, both in genetics and in language, to the surrounding people of France and Spain. Their ‘country’ spreads across the border of France and Spain at the Western end of the Pyrennes Mountains. Their culture and unique language developed in isolation over the centuries, escaping intrusion both from the Indo-Europeans [ex: Visigoths] and from the Muslims. The ancient Greeks and Romans knew of the Basques, and even they did not change the culture of the region. Their food is boldly spiced and influenced by fish from the ocean and meat from the pasturelands of the interior. Passionately independent, the Basques work to maintain their ways in a changing world. In the 1800s, economic hard times spread Basques to North America and beyond, just as their cod and whale-hunting ancestors dispersed across the seas in the past.

The ‘Sauce Basquaise’ shows up in our menu today — flavoring the eggs at breakfast in two different preparations. Other ways to use it are in the classic Poulet Basquaise or Cod Basquaise for dinner. Here’s how to make 5 cups of the sauce.

2 Tbsp olive oil Heat the oil in a large saucepan
1 cup chopped onion
3 cloves garlic, crushed and chopped  optional: 2 oz Bayonne/Serrano ham or pancetta, diced 
3 cups red bell pepper, diced [2 large peppers, abt 13 oz]  3 cups green bell pepper, diced [2 large peppers, abt 13 oz] 
4 cups tomatoes, seeded and diced
Add the onion, garlic, ham, peppers, and tomatoes.  Cook over medium-low heat until peppers are tender.
½ cup red wine 5 g ‘esplette’ pepper or ground cayenne pepper 2 tsp fresh thyme ½ tsp saltAdd to the pan. Simmer 10 minutes more.

Basquaise Sauce ScrOmelette: 153 calories 8.4 g fat 1.5 g fiber 10 g protein 8 g carbs [7 g Complex] 50 mg Calcium  NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages. PB GF Basquaise Sauce takes eggs to a new level and it is so easy to use if you already have a batch in the refrigerator or freezer.

1-1/2 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.  2 rounded Tablespoons Basquaise Sauce ¼ cup blueberries  Optional: blackish coffee [53 calories] or blackish tea or lemon in hot water Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Heat a non-stick saute pan which has been spritzed with non-stick spray. Whisk the eggs with salt and pepper to taste and pour into the pan. As the eggs just begin to set, spread the Basquaise Sauce over half of the egg. Fold and continue cooking to your liking. Plate with the fruit and serve the beverage of your choice. Have a spicy day.

Alternatively, if you didn’t have any Basquaise Sauce at your disposal, you could use my version of Jacques Pepin’s recipe for Basquaise ScrOmelette, posted on 30 September, 2015

Ingredients for next week: 

Breakfast, single portion for Monday …………….. single portion for Thursday:

1 two-oz eggProscuitto ham
ricotta cheese + mushrooms
melon + Parmesan cheese
peach + blackberryred onion pickle
Watercress Sauce
mint or basil leaves + balsamic vinegar
Optional smoothieoptional smoothie
optional hot beverageoptional hot beverage

Dinner, single portion for Monday: ……………… single portion for Thursday:

watercress + sweet potato
sourdough rye bread + egg + dill
canola oil + onion + celery
turkey breast + spinach leaves
garlic + stock + potato
whipped cream cheese + tomato
optional: mozzarella + tomato
cucumber + white wine vinegar
Sparkling waterSparkling water

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