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Karen Schuppert

Karen Schuppert

J.L. Sousa, Register

If you happen to have the name Betty, chances are you are living a long and healthy life. Take Betty White, for instance. She’s still going strong at age 96!

But today I’d like to highlight a very special friend to many of us here, Napa’s own Betty Rhodes. As most of you know, Betty Rhodes is 90 years young and the definition of inspiration.

Her regular features on keeping the mind, body and spirit as vibrant as possible will have us pushing the century mark and feeling really good about it.

Whenever I see Betty in my Essentrics class (often!) she kindly invites me to offer recipes for people who live (and cook) alone. Too often, food is made in large quantities and that can lead to waste. Most recipes I feature can be reduced, but let’s take the work out of it and focus on individual portions, as in cooking for one.

Chanterelle Mushroom Omelet with Fines Herbes

1 large pastured egg, beaten until smooth with a tablespoon water

1 Tbsp. organic sour cream or Greek yogurt

1 tsp. chopped fresh fines herbes (equal parts: tarragon, parsley, chives, chervil-slice the chives individually, chop the other herbs together, then mix all when finished)

1 ½ ounces fresh chanterelles (about a small handful if you don’t have a scale)

Salt and pepper to taste

1 Tbsp. grapeseed oil (Salute Santé), or other searing oil like avocado

1 Tbsp. unsalted butter

Clean the chanterelles by holding them individually by their stems, swish them lightly in cold water, then allow them to drain until thoroughly dry on towels. Very clean chanterelles may simply be brushed without washing.

Whisk together the eggs, chopped herbs, and sour cream or creme fraiche.

Heat the oil in a small cast iron skillet. (I use a small six-inch cast iron with 2 inch sides). When the oil is hot, add the drained and completely dry chanterelles to the pan, cooking in the oil until they are lightly caramelized and golden, about 2-3 minutes.

Season the chanterelles to taste with salt and pepper, then add the butter and melt.

Add the egg mixture to the pan, let this cook for 30 seconds, stirring occasionally to form soft curds which should only lightly envelop the chanterelles, keeping them visible and not hidden under egg.

When the egg mixture begins to coagulate, then turn the heat off of the pan and allow the eggs to set with the residual heat of the pan.

Finish the omelet by seasoning with a touch of fine salt like kosher or flaked salt and serve immediately.

5-Minute Vegetarian Burrito Bowl

The options here are endless. You could add sautéed veggies, shredded chicken, tempeh, corn, pico de gallo; drizzle your bowl with salsa verde or enchilada sauce; use pinto or refried beans instead of black beans or top your bowl with guacamole instead of sliced avocado...it all depends on taste and time.

1 cup cooked brown rice or quinoa (you can even buy this already made)

1/2 cup organic black beans, drained and rinsed

2-3 tablespoons salsa, or to taste

1 Tbsp. plain organic Greek yogurt

1 Tbsp. shredded cheddar or Mexican-blend cheese

Toppings:

Diced avocado, diced tomato, guacamole, pico de gallo, etc.

Prepare brown rice or quinoa according to package instructions.

Combine rice, black beans, salsa, plain Greek yogurt, and shredded cheese. Cook on medium heat until cheese is melted through.

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Top with diced avocado, tomato, cilantro, lime or other desired toppings

Fruit Cobbler

This recipe works great with any type of berry, peaches or apples. Get creative depending on what’s in season.

1/2 cup berries or fruit of choice

2 Tbsp. oatmeal

1 Tbsp. flour, gluten-free works fine

1 Tbsp. brown or coconut sugar, slightly packed

1 1/2 Tbsp. softened unsalted butter

Pinch of salt

Pinch of baking soda

A couple drops of vanilla

Preheat oven to 350 degrees. Place berries/fruit in a ramekin or other small baking dish. In a separate bowl, mix all other ingredients. Use your hand or a fork to make sure all ingredients are incorporated well. Sprinkle oatmeal mixture evenly over berries/fruit.

Place ramekin on a baking dish (just in case it boils over a little bit) and bake at 350 degrees for 25-30 minutes or until topping is beginning to lightly brown.

Allow to cool slightly before serving. Top with ice cream, of course.

Karen looks forward to sharing a meal with another Betty, Betty Teller, in her 90s, too. She also would like to thank everyone for the lovely comments regarding her move to Baja. Stay tuned! www.karenschuppert.com

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