OMELETS

With the quality of today's cookware, you don't need to be a chef or a serious cook to prepare a good omelet.

A breakfast food by tradition, omelets fit the bill for a tasty, instant meal any time of the day because they are quick to make, they fill you up and they can be put together with just about any ingredients you might have on hand -- including leftover pizza. That's right, pizza. 
Simply peel off the cheese and other goodies from the crust and toss them into your omelet.

With so many videos and instructions available online on omelet techniques, eventually each cook should find his or her preferred method. Until that happens for you, here are some guidelines from one of my many favorite 1980s cookbooks, the 1989 edition of "The New Basics Cookbook" by Julee Rosso and Sheila Lukins.

• Save freshly laid eggs for frying. Eggs for omelets should be at least two or three days old.

• Use a well-seasoned stainless steel or non-stick skillet with sloping sides and use it just for omelets. If you have an omelet pan, use it.

• Never wash a stainless steel omelet pan -- scrub it with coarse salt and wipe the pan with a paper towel after each use.

• Never beat the eggs ahead of time. Just before slipping the eggs into the pan, beat them lightly with a fork until the yolks and whites are blended, but still thick and sticky

• A perfect omelet should be tender and firm on the outside with a creamy middle. If the omelet isn't perfect, it still will be good, however.

According to an article in the September/October 1993 issue of "Cook's Illustrated"

magazine, there are a few steps to observe to make a perfect omelet. Keep the steps below in mind when you whip up a stuffed omelet, whether it is one of the recipes below or one created from leftovers. 

Image from the-chicken-chick.com

(On a side note, "Cook's Illustrated" is one of my fave magazines. I have numerous issues since the magazine's inception in the early 1990s, and I even have many of them combined in hardbound books sold by the company. Am I obsessed? Perhaps. 😊)

• Pour the lightly beaten eggs into a pan in which you have melted about a tablespoon of butter. When the bottom layer of eggs has cooked, pull a portion of the cooked eggs from the side of the pan toward the center, then tilt the pan and let the uncooked eggs run to the bottom of the pan.

• Carefully jerk the pan toward you to slide the omelet part of the way up the opposite side of the pan, then tip the pan and use a fork or spatula to fold the far edge over onto itself.

• To remove the omelet, grasp the pan as far down the handle as possible, then rest the far edge of the pan on the serving plate.

• Gently roll the omelet onto the serving plate to give it the final fold.

Now that you've got the hang of it, here are some recipes to try.

BEST WESTERN OMELET

Makes: 1 omelet

• 3 tablespoons shredded Monterey Jack or Muenster cheese
• 1 tablespoon snipped fresh chives
• Freshly ground black pepper, to taste
• 6 tablespoons diced black forest ham
• 2 eggs
• 2 tablespoons half-and-half
• 1 tablespoon chopped fresh parsley
• 2 tablespoons unsalted butter
• 1/4 cup diced green bell pepper
• 1/4 cup diced Vidalia or other sweet onion

Combine the cheese, chives, pepper and 2 tablespoons of the ham in a small bowl.

In another bowl, lightly beat the eggs, half-and-half and parsley. (Although, according to cookbook authors Rosso and Lukin, you should not do this task ahead of time.)

Melt the butter in a 10-inch non-stick omelet pan. When the butter has stopped foaming, stir in the bell pepper, onion and remaining 4 tablespoons ham. Cook over medium heat, stirring, about 2 minutes.

Raise the heat to high and add the egg mixture. Cook without stirring until the omelet starts to bubble around the edges, about 10 seconds. Then stir, gathering the mixture toward the center of the pan. Cook until the bottom is set, but the top still is slightly wet.

Spread the cheese mixture over half the omelet, and fold the other half over it. Cook until the filling is heated through, about 30 seconds. Slide the omelet halfway onto a plate, then flip it over itself and serve immediately.

--"The New Basics Cookbook"

BACON, AVOCADO AND CHEESE OMELETS WITH TOMATO SALSA

Makes: 2 omelets

• 2/3 cup finely chopped and seeded tomato
• 2 tablespoons finely chopped red onion
• 1 pickled or fresh jalapeno, or to taste, seeded and minced (wear rubber gloves)
• 2 tablespoons minced fresh coriander
• 1 tablespoon fresh lime or lemon juice
• Salt and pepper, to taste
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon unsalted butter
• 3 slices of lean bacon, cooked and crumbled
• 1 small avocado (preferably California)
• 1/2 cup (about 2 ounces) coarsely grated Monterey Jack cheese

In a small bowl, stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In another bowl, whisk the eggs, the water, and salt and pepper, to taste.

In an 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides. Pour in half of the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack cheese and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate and keep it warm. 

Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack cheese and serve the omelets with the salsa.

PUFFY OMELET

Makes: 2 omelets

• 4 egg whites
• 2 tablespoons water
• 4 egg yolks, beaten
• 1 tablespoon margarine or butter

In a bowl, beat the egg whites until frothy. Add 2 tablespoons water, continue beating about 1 1/2 minutes or until stiff peaks form (tips stand straight). Fold egg yolks into the egg whites.

In a large ovenproof skillet, heat the margarine until a drop of water sizzles in it. Pour in the egg mixture, mounding it slightly higher at the sides. Cook over low heat for 8 to 10 minutes or until puffed, set and golden brown on the bottom. Then bake it in a 325 degree Fahrenheit oven for 8 to 10 minutes or until a knife inserted near the center comes out clean. Loosen the sides of the omelet with a metal spatula. Make a shallow cut slightly off center across the omelet. Fold the smaller side over the larger side.

HAM-AND-CHEESE PUFFY OMELET

Prepare as above, except while the omelet is baking, melt 1 tablespoon butter or margarine in a saucepan. Stir in 1 tablespoon all-purpose flour. Add 2/3 cup milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in 1/3 cup shredded Cheddar or Swiss cheese (or a combination of both) until melted. Stir in 1/4 cup diced, fully cooked ham and one 2-ounce jar or can of sliced mushrooms, drained. Heat through. Pour over folded omelet.

-- "The Better Homes and Gardens New Cook Book"

COLDS AND FLU

Germs are everywhere -- on our desks, our chairs, our kitchen counters; on grocery cart handles, door knobs and toiles seats. You name it, and whatever it is, it probably has some sort of germ living on it.

From clipart-library.com

Bleck!

Although cold and flu viruses are around all year, the flu season typically takes place from October through May.

According to everydayhealth.com "colds and flu are among the most frequent reasons people miss work or school."

Both are respiratory illnesses, but caused by different viruses. More than 100 individual viruses can cause a cold, but only influenza types A, B and C cause the flu, according to WebMD.com. To read more about the viruses, check out the website.

Colds and flu have similar symptoms -- fever, aches, chills, fatigue and weakness -- which can make it difficult to distinguish between them. Other symptoms include sneezing, a stuffy nose and a sore throat, which are common with a cold and sometimes symptoms of influenza, according to the Center for Diseases Control and Prevention.

And though chest discomfort, a cough and a headache are standard influenza symptoms, they can occur in people who have colds.

One way to test if you have a cold or flu is to take your temperature. WebMD.com notes people with a cold sometimes have a fever, but it usually is mild, while people who have the flu will have a temperature between 100 and 102 degrees Fahrenheit, sometimes higher, especially in children.

Special tests done within the first few days of an illness can determine whether or not you have the flu.

Cold symptoms normally last about a week and during the first three days of having the symptoms, people are contagious, according to WebMD.com.

Flu symptoms come quickly, and, in general, notes the CDC, flu symptoms are more common and intense than cold symptoms. People who contract the flu are contagious from a day before they show any symptoms and stay contagious for five to seven days after they start feeling sick, according to WebMD.com. Children and some adults can spread the virus even longer -- until their symptoms fade.

Yikes!

Colds usually don't result in significant health problems. Unfortunately, the flu can cause serious health issues. Though many people recuperate from the flu in a few days to a couple of weeks, some people may develop pneumonia. Their hearts, brains or muscles could become inflamed or multiple organs may fail, notes the CDC. In addition, suffering from the flu can make chronic medical problems, such as asthma or heart disease, worse.

So, just how are respiratory illnesses spread? Many people think illnesses such as the cold and flu are airborne, that they spread through the air, notes WebMD.com. In a sense, they are airborne, but it isn't like the germs are floating around by themselves. Most of the time, the viruses are spread through droplets which we cough or sneeze. Viruses live in saliva and mucous and when we cough and sneeze, we spew the droplets with the virus in them up to six feet. When we breathe in the droplets -- or if they land in our eyes, nose or mouth, we are exposed.

Oh, no!

You also get sick if you touch a place where the droplets landed such as a desk, counter top or door knob, and then touch your eyes, nose or mouth. The virus can live on hard surfaces up to 48 hours, notes WebMD.com.

Get out the hand sanitizer now!

Speaking of hand sanitizer, to help prevent cold and flu symptoms, wash your hands. WebMD.com suggests rubbing your hands with warm soapy water for at least 20 seconds to help slough germs off your skin. 

Of course, another prevention is a flu vaccine, which isn't for everyone. My husband and I don't vaccinate and haven't for more than a decade. It is a personal choice. 

To read about flu vaccines, visit the CDC website at https://www.cdc.gov/flu/protect/keyfacts.htm.

If, despite taking preventive measures, you get a cold or the flue, what should you do?

First, get plenty of bed rest, avoid physical exertion and drink fluids to prevent hydration, notes everydayhealth.com. Don't consume alcohol and don't consume a lot of caffeinated beverages because they can disrupt your sleep.

And, what about over-the-counter medicines? Well, according to several websites, over-the-counter pain and fever reducers or decongestants can "lessen" the symptoms, but do not treat the underlying viral infection.

Non-prescription meds such as acetaminophen, aspirin (for adults, 18 years old and older), naproxen, pseudoepinephrine, cough suppressants, expectorants and throat lozenges are some products that can lessen the symptoms. But, they also have side effects and can be a health risk in people with pre-existing conditions such as high blood pressure, heart disease or allergies, notes everydayhealth.com. To read more on the side effects, search "side effects of acetaminophen," "side effects of naproxen," etc., on the web.

Many of us choose to live a life where we use natural remedies such as herbs, supplements and essential oils, even though there may not be a ton of solid, clinical support regarding the effectiveness of the products.

Despite that, everydayhealth.com claims popular remedies include echinacea (to reduce the duration of a cold or flu), elderberry extract (to reduce congestion and increase perspiration), eucalyptus (to relieve congestion, loosen phlegm and soothe a sore throat), licorice (to treat a sore throat), peppermint -- or menthol (to thin mucous, relieve congestion and loosen phlegm) and slippery elm (to soothe a sore throat).

When I was young, my dad gave me slippery elm lozenges or Fishermen's Friend lozenges, which have been around since 1865, and contain no artificial colors or flavorings. To read about it, visit fishermensfriend.com.

I am blessed. I can't remember the last time I had a cold, and the last time I had the flu probably was five or six years ago. 

People at my place of employment have been sick, but I have been bypassed, thankfully.

Since my teenage years, I have been taking vitamins and herbal supplements. In the mid-1990s, I discovered essential oils, which are a daily part of my life.

And, over the years, I have collected numerous recipes, a few which I will share here.

MASTER YIN'S REMEDY FOR COMMON COLDS
3 to 4 cups water
Some ginger root (about the size of your hand)
4 to 5 whole green onions
3 squeezes fresh lemon
1 tablespoon brown sugar
Tangerine peel (optional)

Bring water to a boil in a saucepan. Slice the ginger root and green onions, and simmer in water until water gets some color in it (about 15 minutes). Add the tangerine peel (optional) after turning off the heat. Cover and leave sit for 5 minutes.

Lift out the solid material and discard. Add the fresh squeezes of lemon and stir in the brown sugar. 

Sip the hot tea throughout the day. If not feeling better, make another pot the next day. This tea also is helpful for other respiratory-type viruses and flues.

The tangerine peel is good to improve the taste of the tea and to cut through and remove phlegm.

Proportions of ingredients can be varied, but the tea should be strong.

WHOLE LIFE ESSENTIALS RUB FOR CHEST COLDS

Eucalyptus

10 drops eucalyptus (radiata) essential oil
6 drops lemon essential oil
6 drops cedarwood (atlas) essential oil
5 drops ravensara (aromatic) essential oil
5 drops myrtle (myrtus communis) essential oil
4 drops juniper berry (juniperus communis) essential oil
4 drops hyssop (hyssopus officinalis) essential oil
3 drops cypress (cypressus cyminum) essential oil
2 drops ginger (zingiber offiicinale) essential oil

Blend all the oils in a 2-ounce combination of sweet almond and jojoba oil.

Apply a small amount to chest, back and/or soles of the feat to ease mucous secretions and relieve cough.

Note: This is an anti-bacterial, anti-viral and expectorant. Please use only the finest quality organic and wild-grown essential oils. ~~ (c) Whole Life Essentials

ROOM SPRAY FOR COLDS
8 drops lemon essential oil
6 drops bergamot essential oil
4 drops tea tree oil
2 ounces distilled (or purified) water

Mix all ingredients together in a glass spray top bottle and mist the room as desired to help kill germs in the air. Shake gently before each use.

GARLIC COUGH MEDICINE
1 pound peeled and sliced organic garlic
Apple cider vinegar
Pure water

Place garlic in a jar and cover with equal parts apple cider vinegar and pure water. Let stand 4 to 5 hours. Strain and add an equal amount of honey. Keep in the refrigerator. Take 1 tablespoon 3 to 4 times a day.

GARLIC REMEDY FOR BRONCHITIS
2 to 3 whole, peeled cloves of organic garlic put through a garlic press
1/2 to 1 cup organic maple syrup or raw organic honey

Combine the garlic and maple syrup or honey. Stir well. Take the entire amount made during a 24-hour period.

Note: The Garlic Cough Medicine and the Garlic Remedy for Bronchitis recipes are adapted from "Remedies from the Ancient Cookfire."

NON-TOXIC SPRAY CLEANER
20 drops lemon essential oil
8 drops peppermint essential oil
10 drops tea tree essential oil
10 drops lavender oil
2 tablespoons Dr. Bronner's organic castile soap (eucalyptus is a good choice)

Combine all ingredients in a 16-ounce spray bottle with enough distilled (or purified) water to fill the bottle.

SWEET LEMON AND BRANDY SYRUP
1/2 pint raw organic honey
2 tablespoons organic lemon juice
2 jiggers brandy
1 teaspoon cayenne pepper

Mix all the ingredients together in a bowl. Refrigerate.

Take 1 tablespoon (when coughing) or once an hour.

Note: This mixture heats up the blood vessels in the throat and soothes coughing. The cayenne acts as a blood cleanser.

Please remember: "These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any illness or disease. The information in my blog is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please confirm any information obtained from any part of my blog with other sources, and review all information regarding any medical condition or treatment with your physician. Never disregard professional medical advice or delay seeking medical treatment because of something you have read in my blog."