Truly, no one needs an omelette recipe. I saw the recipe for “Omelette Rollups or Roulade with Smoky Fried Potatoes, Cream Cheese, Bell Pepper and Watercress,” from Veggie Belly, and I knew, right away, that I’d fill this omelette with mushrooms and peas, instead of bell pepper and watercress. I was curious about serving the omelettes cold, spread with cream cheese. A traditional omelette is the result of a quick, skillful cooking technique; this recipe allows you to stretch the preparation over the course of your day. The omelettes are eaten cold, the cream cheese needs to be room-temperature before it is spread on.

I stir-fried my potato, mushrooms, and peas together with the olive oil and smoked paprika. We ate these before I had a chance to cut them into cute pinwheel slices. My young child enjoyed the cool omelette. If you have any leftover omelette pieces, put them between bread for a decent sandwich.

I couldn’t pass up the opportunity to bake with root beer. I made the “Root Beer Baked Beans,” from the July 2010 issue of Bön Appetit, and produced a very thick heap of beans with lots of flavor. The bacon was a key taste factor; I used D’Artagnan uncured smoked duck bacon. I halved the recipe in order to make only 4 servings, and used my trusty Dutch oven.

I cooked my onion in the bacon fat for 5 minutes, then baked the whole mixture for 20 minutes. I would have preferred a soupier end result, so I imagine you could add some water to your root beer or to your tomato paste. Still, the beans were tasty, and not unbearably sweet (which I had feared).

PRICES
Yukon Gold Potato (1) = .28¢
Cannellini Beans (2 cans) = $3.12

RECIPES: try a cooled omelette, spread with cheese and filled with veggies, then try cooking with root beer
PREP TIMES:
use a day to prepare the omelette rollups (cooking, cooling, filling, rolling); eat baked beans after less than 45 minutes of prep and cooking
TASTES: smoked paprika and cream cheese will surround and enhance anything you put in your omelette rolls; beans are a bit sweet and a bit tart, with adequate bacon and tomato sensations

Summer keeps asking for burgers, so next time I want to cook the “Veggie Burgers” (recipe below), from the July/August 2010 issue of Everyday Food. I’ll also make the “Zucchini Herb Casserole,” from All Recipes. See my meal when you come back to my site on Tuesday, August 10.

Veggie Burgers
Everyday Food, July/August 2010
Serves 4

1/2 cup bulgur
1 can (15.5 oz.) pinto beans
1/2 cup Swiss cheese, grated
2 medium carrots
1 scallion
1 large egg
coarse salt & ground pepper
2 Tbsp. olive oil, divided
4 burger buns
sprouts
avocado slices

In a large bowl combine 1/2 cup bulgur and 1 cup of boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse 1 can of pinto beans, rinsed and drained, until coarsely chopped. Add beans to bulgur, along with 1/2 cup of grated Swiss cheese, 1/2 cup finely grated carrots, 1 scallion thinly sliced, and 1 large egg lightly beaten. Season with coarse salt and pepper; mix well.

In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add 1/2 cup of mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for the second batch), and cook through. Serve burgers on buns with sprouts and avocado slices.