Tomato Arugula and Feta Cheese Omelette

Tomato Arugula Feta Omelette - Digifood BlogThe secret to my cooking is taking leftover ingredients and whipping them into something special.  I don’t go to the store to get elaborate ingredients for my recipes – it’s just not my style.  I love the challenge of coming up with something different and unique each time I cook.  The leftover ingredients are still fresh, they might just be a small amount leftover from the last time they were used in a recipe.  Gotta use it up – it’s just who I am.

This time, my leftover ingredients were tomato, arugula and feta cheese.  I also had a lonely shallot in the bottom drawer of my refrigerator.  Still fresh, just leftover.Tomatoes and Arugula - Digifood - Blog

I love fresh arugula, and I love arugula in a cooked dish – not enough to wilt it, but to still keep that nutty crisp freshness intact.  An omelette is a perfect vehicle for that.

Not, there’s not much of a recipe for an omelette, it’s just an egg in a pan that you keep lifting around the sides to create a flat eggy wrap for your center ingredients.

I chopped the tomatoes in advance, and I also chopped up some shalloty goodness in there as well.  I could have used onion, but I had a leftover shallot – adding a nice sweet flavor to the mix.  I might just use it now on in my eggs, after all!

I cooked the tomatoes and shallots in the pan first, to soften them and caramelize the shallots.  Then I removed them from the pan and put them in a small plate to hold for my next step.

Cook the eggs in a pan – I used egg beaters, but if you want to just mix up a couple of eggs in a dish, you can do that, too.  Your call.

When the egg is still a little wet in the center so the ingredients will stick to the egg, I added my ingredients.

Tomatoes, first, then shallots.  I had a box of crumbled feta cheese that I just poured on.

Arugula I always add last – this way, it’s on top, and will peek out of your omelette.

Salt and pepper to your liking, and season with your favorite herb.

My favorite herb to use with eggs is dill.  It just goes together so nicely, and with the arugula’s nutty crunch, this omelette is sure to be a hit any time of day.  Enjoy!Tomato  Arugula Feta Omelette, Opened - Digifood Blog


The Secret to Great Roasted Baby Potatoes

Roasted Baby Potatoes Red Peppers FinishI admit it. I’m the first to go right for the potatoes no matter what is served. Side of fries, hash browns, you name it. it’s easy to go right in for the potatoes before committing to the rest of your meal.

Today I am on duty to make the side dishes for a Jets pre-game tailgate. No salads, I get it. I know that potatoes are a favorite and I’ve made these before, so this time, with DSLR at the ready to get some food shots, I thought I’d take an interesting perspective and shoot throughout the slow roasting process over one hour.

The trick to this recipe is adding small slices of red pepper in with the potatoes. They will roast alongside and carmelize, adding a nice smoky sweetness to the mix. (For a great video, which gave me this tip, I have to give props to Chef John, of Foodwishes.

Recipe for Roasted Potatoes

1 small bag of baby potatoes (about 1-2 pounds)
1/2 red pepper
olive oil to coat potatoes
fresh thyme
fresh rosemary
salt and pepper to taste.

Preheat oven to 400 degrees.

Cut potatoes in half.  If there are larger ones in the mix, cut  them in quarters, trying to get all potatoes evenly sized.  Cut pepper into small strips.  Coat roasting pan with generous amount of olive oil and toss potatoes and peppers in the pan.  Spread them across the pan evenly.  Put thyme (I leave them in small strips) and rosemary (I chop the leaves finely). on top of the mixture.  Salt and pepper to your liking.

Roast potatoes on middle rack, and toss with spatula every 15 minutes.  The potatoes will be crispy, golden brown color, at the last pass.  See my photos below as a guide.

Roasted Baby Potatoes with Red Peppers - Start

Step 1: Coat potatoes and red peppers evenly with olive oil on baking sheet.


Here is the first turn of the potatoes at 15 minutes.


After half an hour, you’ll start to notice the potatoes getting a golden color.

GOAL! After one hour, the crispy potatoes will have a creamy center. Don’t be afraid if the roasted pepper burned a bit – they are easy enough to remove, but quite truthfully I enjoy them that way.

I hope you enjoy this video that inspired me to do this digital food photography post on roasted potatoes.  Nothing like a  good visual to get you started!

Duncan Hines Apple Cinnamon Muffins a Hit

On a very chilly morning, I decided to bake muffins. I had picked up a box of Duncan Hines mix in my pantry, not knowing what to expect, as I had made a batch of muffins from a mix (brand name to go unknown) and the batter was very gloppy and did not go in the pan easily, leading to unevenly sized and a messy muffin pan.

I let the muffin mix sit for about 5 minutes after I stirred in the ingredients. It was very easy to scoop into the muffin tin as the previous mix I used from another brand was just very gloppy.

They came out just like the picture on the box, and the aroma was heavenly. I only wish they made a larger size box so I could make a ton of these and freeze them!