Food Clear Out Challenge Day 2: Spinach Omelette, Mushroom Piroshki and Rice Pudding

     So Today I decided to start my morning right with an Omelette.  Yes, I made egg bites yesterday, but those are for the work days.  Besides I had some work to do.  I promised a friend that I would help clean out her master bedroom closet for her upcoming move.

Omelette Served 2

3 eggs

Salt Pepper

Penzey's Tuscan Sunset herb mix

Fresh Spinach chopped

green onion chopped

tiny bit of white onion chopped

fresh herbs shopped (basil, parsley and oregano)

Avocado

2 slices of turkey lunch meat cut into strips.

In a small bowl I wisked the eggs, salt, pepper and Tuscan Sunset together.   I sprayed a small omelette pan with oil and once it was warm, I poured the egg mixture in.  Then I layered the fillings in holding back the avocado and green onion chives.  After it cooked a bit, I folded it and let it sit a bit more, then flipped it and let it continue cooking.  I then cut it in half and served on small plates and topped with avocado and chives.  

We also had some blueberries and biscuits that my daughter made last night.

Lunch was provided by my friend who I was working with today.  I had a lovely curry with chicken and veggies.  Dinner on the other hand was provided by my beautiful daughter.  I am so going to miss her when she goes off to college.  She decided to make Mushroom Piroshki and Rice Pudding with Mango Topping

Mushroom Piroshki.  She got the recipe from The Dumpling Cookbook by Maria Polushkin.  The only adaption my daughter made was to use plain goat yogurt instead of sour cream as we both are allergic to cow milk products.  (Please don't try to school me on this.  It is different from lactose intolerance, I was diagnosed as an infant and my daughter at the age of 8.  Bloodwork was involved as one of my best friend is a doctor, I have an innate trust in the education that doctors receive.)

Dessert was a rice pudding using some of the rice leftover from a meal earlier in the week.  

Rice Pudding

1 1/2 c cooked rice

2 c almond milk

1/4t salt

1 egg beaten

1/3 c sugar

1T margarine

1/2 t vanilla

Combine rice, 1 1/2 c milk and salt in a sauce pan and cook over meadium heat, stirring until thickened.  Stir in the rest of the milk, the beaten egg and sugar and continue to stir and cook until the egg is set.  Remove from eat and add margarine and vanilla.

Each serving was then topped with diced mango.