In article <[email hidden]>,
kilikini said:"Katra" <[email hidden]> wrote in message
news:KatraMungBean-
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Quoted message said:In article <[email hidden]>,
Nancy Young said:kilikini wrote:
>
> "Steve Wertz" <[email hidden]>
> wrote in message
> > Grilling/sauteeing the onions first would have
> > made a big difference.
> I agree. Sauteed, almost carmelized would have been
> lovely!
Well, I just had to try the cream cheese in the
omelette, but I just had to add some raw onion. Seemed
to me, the omelette would need the crunch. Was kinda
... strange, with the cream cheese, but not bad. I was
happy the onions were raw.
nancy
A better source of "crunch" in omlettes IMHO is chopped
celery. :-) I use that also in meat, egg or pasta
salads.
K.
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I love celery and have never thought of it as omelet food.
Interesting..... That's one for the back burner.
kili
Adds a gentle flavor and a slight crunch if you don't
overcook it. :-)
But, I use celery a lot in stir fry as well. I've come to
prefer it cooked to raw. It's good sometimes just by itself
as a cooked veggie with some mushrooms for contrast.
Last night, I made a chicken and seafood stir fry with bok
choy, and baby spinach, spiced with fresh ginger, garlic and
lemon pepper, then prepared a pot of rice with chicken
broth, sliced celery, purple scallions and a chopped white
onion. I make the rice mix in the pressure cooker.
Served the stir fry over that with a side of fresh
sliced tomatoes and some steamed asparagus treated with
lemon butter.
K.
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