Fresh Cucumber Salsa

Two meals can be made out this one salsa recipe.  I like to make the salsa the night before and serve it with barbecued steak, and then save the leftover salsa to serve with omelettes for breakfast in the morning.  This also cuts down on the preparation time in the morning.  The chia seeds add some body to the salsa as well as some omega-3 fatty acids.

For the steak sauce in the picture above, I used this recipe for a Green Onion-Ginger ChimiChurri.  A friend of mine uses chopped green onions and minced ginger with a bit of olive oil as an easy chutney to have with barbecued steak.  Her quick chutney tastes similar to this steak sauce and is easier to make.   I also used a homemade salad dressing on the lettuce salad with the steak.  Mixed altogether, it tastes similar to a taco salad!

Salsa

1 cup diced tomatoes

1 cup diced cucmber

1/3 cup red onions

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

1 garlic clove, crushed

1/4 teaspoon ground cumin

salt and pepper to taste
1-2 tablespoons chia seed (optional - I found some at Costco recently that were very reasonable.) 

In a bowl, combine all of the above ingredients.  Cover and set aside for about 10 minutes until the chia seeds swell and absorb some of the liquid.  If you do not use the chia seeds, you can drain some of the liquid after 10 minutes.  Serve immediately or store in an airtight container and refrigerate for up to 2 days.

This omelette is so good, you do not even need cheese!  This breakfast dish is based on another recipe from Great Food Fast: Dietitians of Canada. 

Omelette

4 eggs

1 tablespoon water

salt and pepper to taste

1 teaspoon butter or olive oil

In a bowl, beat the eggs, water, salt and pepper.  Heat the butter in a small nonstick skillet over medium-high heat.  Pour the egg mixture into the pan.  As the eggs begin to cook, use a spatula to gently push the cooked portions to the centre, tilting the pan to allow uncooked egg to flow into empty spaces.  Once the bottom is all cooked, add a teaspoon of water to the edge of the pan and cover with a lid to steam the top of the omelette for a minute or so.  Gently fold one half over the other half and slide the omelette onto a plate.  Top with about 1/2 cup of the salsa (per omelette).