Light Omelet with Chicken and Spinach

 

Ingredients

· 4 large eggs

· 1/4 cup roughly chopped basil

· 1/4 cup roughly chopped flat-leaf parsley

· Salt and freshly ground black pepper

· 1 tablespoon canola oil

· 1/2 cup shredded cooked chicken

· Small handful of baby spinach leaves, rinsed, dried, and chopped

· 1/2 red bell pepper, diced

· 1/4 cup grated cheddar

 

Steps

1. Whisk together the eggs, basil, and parsley in a medium bowl. Season with salt and pepper.

2. Heat the oil in a medium frying pan over medium heat. Add the egg mixture and tilt to coat the bottom of the pan. Cook until almost set on top. Using a spatula or pancake turner, carefully lift the edges and shake the omelet loose.

3. Scatter the chicken, spinach, bell pepper, and cheese over one half of the omelet. Fold the other half over the top to cover the filling. Cook briefly until the filling is heated through and the cheese is starting to melt. Slide the omelet out of the pan and cut it in half (or just serve whole with two forks!). If preferred, you can split the ingredients in half and make 2 smaller omelets.

 

From: The Low-FODMAP Diet Cookbook

By: Sue Shepherd, PhD

 

Dungeons & Dragons

Calling all fans of Dungeons and Dragons! May’s Quirky Cookbook is Heroes' Feast Flavors of the Multiverse: an Official D&D Cookbook by Kyle Newman. Author of seven different D&D books, award winning sci-fi film director, and music producer, Newman, released this cookbook in October of 2020. Every aspect of this book has been designed with D&D in mind - the wording, chapter formats, staged photos, recipe titles/descriptions, and so much more! Amazon describes Newman’s book by stating, “With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes—developed by a professional chef—are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world”. Some featured recipes include Heartlands Rose Apple and Blackberry Pie, Pan-Fried Knucklehead Trout, and Potion of Restoration. Newman’s book is perfect for your next themed party or game night. Find it on BPL’s shelves under the call number, “641.5 New,” and find a variety of other D&D books in our catalog to learn more!

Seared Salmon with Sweet Potatoes

 

Ingredients

· 1pound sweet potatoes, peeled and cut in 1/2-inch cubes

· 1/4 c. water

· salt

· pepper

· 1 bag baby spinach

· tsp. cayenne pepper

· 4 piece skinless center-cut salmon fillet

· 1 lemon

· 1 c. dry white wine

· 2 tsp. capers

· 1/4 c. chopped fresh flat-leaf parsley

 

Steps

1. In large microwave-safe bowl, combine potatoes, water, and 1/4 teaspoon each salt and freshly ground pepper. Cover with vented plastic wrap; microwave on high 9 minutes or until tender, stirring halfway through. Add spinach; recover and microwave 2 minutes longer.

2. Meanwhile, sprinkle cayenne and 1/8 teaspoon salt on salmon. In 12-inch nonstick skillet on medium, cook salmon 10 minutes or until knife pierces center easily (145 degrees F), turning over halfway through. Transfer to plate. From lemon, finely grate 1/2 teaspoon peel onto fish; into cup, squeeze 1 tablespoon juice.

3. To skillet, add wine and capers. Boil on high 2 minutes or until liquid is reduced by half, scraping browned bits from pan. Remove from heat; stir in lemon juice and parsley.

4. Divide potato mixture among plates; top with fish. Spoon sauce over fish.

 

From: Low Carb!: 90 easy & Satisfying Recipes

By: Good Housekeeping

 

Banana Bread

 

Ingredients

· 3 bananas, peeled

· 2 cups sugar

· 1/2 cup (1 stick) margarine, softened

· 1 cup milk

· 1 cup chopped nuts, optional

· 3 cups self-rising flour

· 2 eggs

· 1 teaspoon vanilla extract

 

Steps

1) Preheat oven to 350°F and grease and flour two 8 x 4-inch loaf pans. Place the bananas in a large bowl and add the sugar. Mix until the bananas are liquefied. Add the margarine and mix until creamed together with the banana mixture. Add the remaining ingredients and lend well.

2) Pour into the loaf pans and bake for 1 hour, or until a toothpick inserted in the center comes out clean.

 

From: Sothern Plate: Classic Comfort Food that Makes Everyone Feel Like Family

By: Christy Jordan

 

Ryan's Staff Pick

When I asked Ryan Calhoun, our Young Adult Services Librarian, about a cookbook that he would recommend, he suggested Avatar the Last Airbender: The Official Cookbook: Recipes from the Four Nations by Jenny Dorsey. Calhoun stated, “I am a HUGE Avatar the Last Airbender fan. So it was really cool when I saw this cookbook. Food plays a rather important part of the Avatar Universe, so it was really cool to see the foods mentioned in the show come to life”. This cookbook is one of four that Dorsey has released, but it has by far the best rating, with nearly five stars on various sites, including Amazon and GoodReads. It is also the Number One Best Seller in the Animation Graphic Design Category on Amazon. This hardback book is beautifully organized, with stunning photography, beloved Nickelodeon characters, and quotes to accompany each recipe. Nearly a hundred Eastern Asian recipes make up this lovely collection, both ingredients, snacks, main courses, and desserts. New to our collection within the last year, this cookbook has already been wildly popular; to find it on our shelves, look for the call number, “YA 641.5 Dor.” For patrons who are Avatar fans, BPL has dozens of items, both in-house, and digitally that you’re sure to love, from TV series and graphic novels, to general fiction and picture books. Let us know what you think of Calhoun’s Staff Pick, and give us your recipe recommendations!

The Cheesecake Factory Sun-Dried Tomato Fettuccine

 

Ingredients

· 1 (16-ounce) package fettuccine

· 2 tablespoons olive oil

· 4 teaspoons minced garlic

· 1/2 cup diced sun-dried tomatoes

· 1 (14.5-ounce) can petite diced tomatoes, drained

· 3 tablespoons tomato paste

· 1 tablespoon sugar

· 1 cup heavy cream

· 1/2 cup sour cream

· 2 cups baby spinach

· Salt and pepper to taste

 

Steps

1) Cook fettuccine according to package directions, reserving 1 cup of the pasta water; set aside. While pasta is cooking, add olive oil to a large pot over medium-high heat. Sauté garlic for 1 minute, being careful not to burn the garlic. Add sun-dried tomatoes, diced tomatoes, tomato paste, and sugar, stirring until well combined. Reduce heat to medium-low and whisk in cream and sour cream. Let simmer and thicken for 5 minutes. Add spinach to sauce and cook until wilted. Add salt and pepper to taste. If sauce is too thick, use reserved pasta water to thin it out. Add pasta to prepared sauce and toss until cooked.

 

From: Copycat Cooking: 100+ Popular restaurant Meals You can make at Home

By: Six Sisters’ Stuff