Mushroom and Wild Ramp Omelet

Mushroom and Wild Ramp Omelet

4 eggs at room temperature and beaten lightly
1/4 cup cream or half and half
8 ounces of button mushrooms or other ones of your choice, sliced in quarters
1 small bunch ramps without bulbs, chopped medium
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste

Melt butter in the olive oil in a medium frying pan. Add mushrooms and saute till soft and most of the moisture has left. Add the ramps (wild leeks) and saute for two minutes longer. Add cream to beaten eggs and pour egg mixture over the mushroom and ramps. Add the salt and pepper. Cook till eggs in omelet are barely cooked through. You may use a cover for the frying pan to ensure an even cook. Serve immediately cutting into 2 to 4 portions. Using ramps without the bulbs is wonderful as the ramps then impart a mild and sweet flavor to the omelet. Gary and I both loved the wild ramp flavor.

Baked Salmon Casserole

Baked Salmon Casserole

1-1/2 pounds cooked salmon, flaked with a fork after cooking
12 ounces cooked in salted water gf farfalle pasta or small pasta of your choice
1/3 stick of butter
1/2 onion chopped fine
12 ounces of arugula or greens of your choice
1/3 cup gf flour
2-1/2 to 3 cups milk
8 ounces of grated cheese, I used muenster

1 tablespoon dried dill

salt and pepper to taste
1/2 cup gf plain bread crumbs

Cook salmon, flake with fork and set aside. Cook pasta and set aside. In medium saucepan saute onion in melted butter till soft but not browned. Add arugula and wilt down. Next add flour and cook for one minute stirring constantly. I had to add 1 tablespoon of pasta water to ensure flour was incorporated. Add milk 1/2 cup at first to make sure no lumps form. Slowly add remaining milk. Don't be afraid to add all 3 cups of milk; I think gf noodles absorb more liquid than the usual noodles with flour. Cook till boiling then add grated cheese. Cook till thickened, then stir in dill, salt, and pepper. In a large mixing bowl add cooked pasta and stir in cheese sauce. Last gently fold in cooked, flaked salmon to mixture. Pour all ingredients into an oiled 9x13 baking dish and top with bread crumbs. Bake in 375 F oven for 25 to 30 minutes till sauce is bubbling at edge of baking dish. Keep an eye out so bread crumbs don't get too brown. Let casserole sit for 10 minutes or so before cutting into squares and serving.

Chinese Napa Cabbage Salad

 

Chinese Napa Cabbage Salad

1 head of Napa cabbage cored and chopped
1 bunch fresh cilantro leaves removed from stems and roughly chopped
4 scallions or green onions chopped fine
1/4 cup rice vinegar
3 tablespoons creamy peanut butter
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon minced ginger
1/2 cup slivered almonds chopped
1 tablespoon black sesame seeds (optional)

Core and chop Napa cabbage into bite sized pieces and add to a large mixing or salad bowl. Add cilantro leaves removed from stems and roughly chopped. There are a lot of health benefits to fresh cilantro but if you dislike cilantro use parsley leaves. Set salad aside. Whisk well the remaining ingredients (reserving slivered chopped almonds and sesame seeds). I used almond butter that was freshly ground at my grocery and that's all it had in it, no sugar. Pour dressing over salad just before serving and then add the almonds and sesame seeds. With this unseasonably warm weather this salad is sure to hit the spot. Many recipes for this type of salad call for using crunchy ramen noodles or the like. Make the salad your own.

Coffee Pudding

 

Coffee Pudding

2 teaspoon instant coffee (I used espresso powder)
2 tablespoons very hot water
2 cups whole milk
1/2 scant cup granulated sugar
1/4 cup corn flour, not grits (called masa in Latin groceries)
dash of salt
1 teaspoon pure vanilla extract
1 scant tablespoon butter

Mix coffee and hot water well and set aside. Add milk, sugar, and corn flour to a medium saucepan and mix well. Bring to a boil and cook till it starts to thicken. Stir occasionally to prevent milk sticking to bottom of pan. Add coffee and let it thicken quite well. Most recipes didn't call for vanilla extract but I added one teaspoon. I also added one tablespoon butter and stirred it into pudding mixture after removing it from the heat. Pour into small pudding cups and refrigerate for at least one hour before serving. Add a dollop of whipped cream if you so desire. I love coffee so this pudding hits the spot. Gary doesn't drink coffee but loves coffee desserts. OK Gary  didn't like the pudding and it was a bit thin so I'll add some corn starch next time, maybe a tablespoon in two tablespoons of water.