6 eggs
1/3 cup milk (optional)
2 Tbsp butter (optional)
salt and pepper to taste
In a bowl, beat together eggs, milk, salt and pepper. (If desired, you can omit the milk and just beat the eggs, salt and pepper). In a 10-inch skillet melt butter over medium heat (or heat a skillet over medium heat, spray with cooking spray, continue to heat pan until spray shimmers). Pour in egg mixture. Cook without stirring till mixture begins to set on bottom and around edges. Using a large spoon or spatula, lift and fold egg mixture. Continue cooking and stirring about 4 minutes until eggs are cooked through but still glossy and moist. Remove from heat and serve immediately.
Tuesday, May 18, 2010
Cheese Omelet
2 eggs
pinch of salt
1 Tbsp butter
1/4 cup shredded cheese
hot pepper sauce (optional)
In a small mixing bowl, beat eggs, salt and 1-2 drop hot pepper sauce until eggs are blended. Melt butter in nonstick frying pan over medium heat. Coat the pan with melted butter by tilting pan back and forth. The butter will start to foam and as soon as the foam starts to disappear, pour eggs into the pan. Let stand over medium heat until the eggs begin to thicken and set. Sprinkle cheese over one half of eggs in pan. Let the eggs continue to cook until they are no longer wet and gooey on top. Fold omelet in half. Continue to heat until cheese is melted. Remove from pan and serve immediately.
Optional: Add chopped ham and fresh or sauteed vegetables with the cheese.
To saute vegetables: chop vegetable into small pieces (between the size of a tie tac and a piece of gum). Heat a nonstick frying pan over medium heat. Spray pan with cooking spray or add 1 Tbsp oil and turn to coat pan. Heat oil until it shimmers. Add vegetables and cook until tender and/or lightly browned.
pinch of salt
1 Tbsp butter
1/4 cup shredded cheese
hot pepper sauce (optional)
In a small mixing bowl, beat eggs, salt and 1-2 drop hot pepper sauce until eggs are blended. Melt butter in nonstick frying pan over medium heat. Coat the pan with melted butter by tilting pan back and forth. The butter will start to foam and as soon as the foam starts to disappear, pour eggs into the pan. Let stand over medium heat until the eggs begin to thicken and set. Sprinkle cheese over one half of eggs in pan. Let the eggs continue to cook until they are no longer wet and gooey on top. Fold omelet in half. Continue to heat until cheese is melted. Remove from pan and serve immediately.
Optional: Add chopped ham and fresh or sauteed vegetables with the cheese.
To saute vegetables: chop vegetable into small pieces (between the size of a tie tac and a piece of gum). Heat a nonstick frying pan over medium heat. Spray pan with cooking spray or add 1 Tbsp oil and turn to coat pan. Heat oil until it shimmers. Add vegetables and cook until tender and/or lightly browned.
Hard Boiled Eggs
6 eggs
water
1 tsp vinegar
Place 6 eggs in shells in a large saucepan. Add enough water to cover eggs. Add 1 tsp vinegar, if desired. The vinegar will clean and strengthen the shells for decorating. Bring to a rapid boil over high heat. Reduce heat so water is just below simmering. Cover. Cook 15-20 minutes. Pour off water. Allow eggs to cool. Peel and eat with salt and pepper or use for Easter Egg decorating, egg salad sandwiches, cobb salad, or deviled eggs.
water
1 tsp vinegar
Place 6 eggs in shells in a large saucepan. Add enough water to cover eggs. Add 1 tsp vinegar, if desired. The vinegar will clean and strengthen the shells for decorating. Bring to a rapid boil over high heat. Reduce heat so water is just below simmering. Cover. Cook 15-20 minutes. Pour off water. Allow eggs to cool. Peel and eat with salt and pepper or use for Easter Egg decorating, egg salad sandwiches, cobb salad, or deviled eggs.
Tuesday, May 4, 2010
Mary Jonnson's Buttermilk Scones
When we lived in San Mateo, Dad took on the project of refurbishing a bike Sister Jonnson had kept in her garage for many, many years. It was a bigger project than he anticipated but he enjoyed the challenge and the opportunity to learn more about bike repair. Sister Jonnson was so pleased with the final result and she brought the family some of her buttermilk scones to say thank you. These are a more traditional British style scone as opposed to a "Utah" scone which is typically fried pieces of yeast bread dough.
3 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup firm, cold, butter (cut into small pieces)
3/4 cup currants (or other dried fruit)
1 tsp grated orange peel
1 cup buttermilk
3 Tbsp cream or milk
cinnamon sugar
In a large bowl, stir together flour, sugar, baking powder, soda and salt. At this point, you should cut the butter into small pieces. Using a pastry blender, cut butter into flour untilit resembles coarse cornmeal. Stir in currants (or other dried fruit) and orange peel. Up to this point, can be completed a day ahead but must be refrigerated until ready to continue. Add buttermilk, all at once, to the flour/fruit mixture. Stir with a fork until dough cleans the sides of the bowl. DO NOT OVERMIX. Gather the dough into two balls. One at a time, turn out onto a lightly floured board. Roll or pat gently into 2 1-inch thick circles. Cut into wedges, 6-8 per circle, or cut with round biscuit cutters. Place scones 1 1/2 inches apart on a lightly greased baking sheet. Brush tops iwth cream and sprinkle with cinnamon sugar, if desired. Bake in a 425 oven for 10-12 minutes or til LIGHTLY browned. Serve warm with butter, jam, lemon curd or just eat plain. They are best served hot!
Yield: 12-16 scones
3 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup firm, cold, butter (cut into small pieces)
3/4 cup currants (or other dried fruit)
1 tsp grated orange peel
1 cup buttermilk
3 Tbsp cream or milk
cinnamon sugar
In a large bowl, stir together flour, sugar, baking powder, soda and salt. At this point, you should cut the butter into small pieces. Using a pastry blender, cut butter into flour untilit resembles coarse cornmeal. Stir in currants (or other dried fruit) and orange peel. Up to this point, can be completed a day ahead but must be refrigerated until ready to continue. Add buttermilk, all at once, to the flour/fruit mixture. Stir with a fork until dough cleans the sides of the bowl. DO NOT OVERMIX. Gather the dough into two balls. One at a time, turn out onto a lightly floured board. Roll or pat gently into 2 1-inch thick circles. Cut into wedges, 6-8 per circle, or cut with round biscuit cutters. Place scones 1 1/2 inches apart on a lightly greased baking sheet. Brush tops iwth cream and sprinkle with cinnamon sugar, if desired. Bake in a 425 oven for 10-12 minutes or til LIGHTLY browned. Serve warm with butter, jam, lemon curd or just eat plain. They are best served hot!
Yield: 12-16 scones
Grandma Haynie's Wholewheat Blender Pancakes
3/4 cup wheat
1 cup milk
2 eggs
1/4 cup oil
1 tsp baking powder
3/4 tsp baking soda
2 tsp honey
1/2 tsp salt
Pour milk over wheat and soak overnight. Blend on high speed for 4 minutes. Add remaining ingredients to wheat/milk and blend together until smooth, approximately 1 minute. Heat griddle to medium heat (300-350). Drop batter onto hot griddle. Turn when bubbly. Enjoy with butter and syrup or jam.
Yield: 4
1 cup milk
2 eggs
1/4 cup oil
1 tsp baking powder
3/4 tsp baking soda
2 tsp honey
1/2 tsp salt
Pour milk over wheat and soak overnight. Blend on high speed for 4 minutes. Add remaining ingredients to wheat/milk and blend together until smooth, approximately 1 minute. Heat griddle to medium heat (300-350). Drop batter onto hot griddle. Turn when bubbly. Enjoy with butter and syrup or jam.
Yield: 4
Frittata
A great postworkout high protein breakfast!
2 large eggs
1 small zucchini, julienned (or any combination of finely chopped veggies)
2 Tbsp grated parmesan cheese
3 mint leaves, torn (substitute thyme, basil, chives, italian seasoning, etc)
salt and pepper to taste (the cheese is salty so don't add too much salt)
1 Tbsp olive oil
Heat oven to 400. Break eggs into a mixing bowl and whixk well. Drizzle in a bit of water. Add zucchini, cheese, mint, salt and pepper. Drizzle oil into 5-1/2 inch skillet. Pour in egg mixture. Bake 12-15 minutes or until eggs are just set. Let stand 2-3 minutes before serving.
Yield: 1
This recipe can easily be doubled or even quadrupled. Just use a larger skillet to bake the frittata and test the center for doneness. I usually quadruple the recipe and bake in my large skillet for 12-15 minutes and it is perfectly done.
2 large eggs
1 small zucchini, julienned (or any combination of finely chopped veggies)
2 Tbsp grated parmesan cheese
3 mint leaves, torn (substitute thyme, basil, chives, italian seasoning, etc)
salt and pepper to taste (the cheese is salty so don't add too much salt)
1 Tbsp olive oil
Heat oven to 400. Break eggs into a mixing bowl and whixk well. Drizzle in a bit of water. Add zucchini, cheese, mint, salt and pepper. Drizzle oil into 5-1/2 inch skillet. Pour in egg mixture. Bake 12-15 minutes or until eggs are just set. Let stand 2-3 minutes before serving.
Yield: 1
This recipe can easily be doubled or even quadrupled. Just use a larger skillet to bake the frittata and test the center for doneness. I usually quadruple the recipe and bake in my large skillet for 12-15 minutes and it is perfectly done.
Breakfast Couscous
This is a great backpacking/camping breakfast. At home, it can be prepared the night before and served hot or cold.
1 1/4 cups water
1/2 cup nonfat dry milk powder
1/2 cup uncooked couscous
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup chopped walnuts, toasted
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
Bring water to a boil in a small saucepan. Stir in remaining ingredients (mix together in a ziploc bag for easy carrying on backpack/camping trips) . Remove from heat. Cover and let stand 10 minutes. Mixture will thicken as it cools.
1 1/4 cups water
1/2 cup nonfat dry milk powder
1/2 cup uncooked couscous
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup chopped walnuts, toasted
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
Bring water to a boil in a small saucepan. Stir in remaining ingredients (mix together in a ziploc bag for easy carrying on backpack/camping trips) . Remove from heat. Cover and let stand 10 minutes. Mixture will thicken as it cools.
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