Egg In A Nest

Since I made a fuss about breakfast this weekend, I thought I'd feature one more option to fill your stomach on your way to class this Monday. Jon was always up and rarely missed having breakfast during high school--didn't matter what: pasta, cereal, pie, oatmeal, or eggs--Jon rarely left the house without eating. Smart kid!

Really, this is just one of those recipes /skills you need to know. For the rest of the world, it's old news! 

Equipment:

Large non-stick skillet

Spatula

Small juice glass or biscuit cutter

Ingredients:

Bread, any type you prefer

Eggs

Butter

Instructions:

1. Wash your hands. 

2. Remove center of bread with small glass or cookie cutter/biscuit cutter

3. Melt 1 teaspoon butter in skillet over MEDIUM heat.

4. Place bread and center into skillet.

5. Crack egg into hole. Add salt & pepper.

6. When underside is golden brown, flip bread and center piece.

7. Once browned, slide onto your plate and into your belly.

Have a great day!

Polka Dot Blondies

I realize that I haven't published any recent baking options for the college menu repertoire, and I hesitate a little, because baking entails special equipment, ingredients, and usually,  "close attention" to measurements and details.  Thus, I have tried to utilize recipes that have standard ingredients and cookware which you likely already own due to the other recipes that have been featured.  

If you have attempted any, or all, of the recipes, you should hopefully, have a solid cookware arsenal at your disposal.

Today's sweets is a twist on an old favorite--Blondies--but, this one is made for peanut butter lovers with caramel (Rolo) chocolate pieces.  It is decadent to say the least.  As with most baking, it's not difficult, it just requires a stepwise approach. In this case a two-step process of prepping the dry ingredients and a liquid counter-part.

Read the recipe and take your time. See what you think.  Total Cost:  approx $8

(Adapted from Two Peas & Their Pod)

Equipment:

9" x 13" Pyrex dish

Mixing Bowl

3-qt Sauce pan

Whisk or Fork (to use like a whisk)

Flat rubber spatula

Ingredients:

Liquid Mixture:

1/2 cup unsalted butter

2 cups light brown sugar

1/2 cup Creamy Peanut Butter

2 large eggs

1 tsp vanilla

Dry Mixture:

2 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup Rolo candies, unwrapped

Instructions:

1. Wash your hands.

2. Preheat the oven to 350F degrees.

3. Grease with a small amount of butter or spray your baking dish with PAM spray.

4. Prepare liquid mixture by melting the butter in the saucepan over MEDIUM heat.

5. Add the brown sugar, stirring constantly until smooth.

6. Remove from heat and stir in the peanut butter until smooth.  Set aside to cool.

7. Prepare dry mixture by combining flour, baking powder, baking soda and salt in a large bowl.

8. Once the liquid mixture is cooled, add one egg at a time and combine thoroughly

9. Add the vanilla and combine until smooth.  It will look like a liquid, grainy paste.

You now have everything ready to move on!!

Dry and Liquid

10. Add the liquid gradually to the dry ingredients.  This will entail some upper extremity strength.

11. The batter becomes quite thick, use your hands to combine if needed. 

12. Spread the cookie-dough into the baking dish.

13. Top with Rolo candies and press them into the batter.

14. Bake for 30 minutes until edges and top are golden brown. Then let cool.  

Note:  The center on these bars remains fairly moist because of the peanut butter.  Got Milk?

An Omelet For Anthony

Yes, another post on making eggs, and this one is for Anthony.  Anthony is one of Jon's  friends who commented that "it's kinda hard cooking on your own." And,  he needed something simple, "like an omelet."

Funny thing...eggs look easy, but that's just it, they take several rounds of practice.  Writing this blog took three tries in order to break down the recipe for our novice cook Anthony...and to get the pictures right.

So, here you have it: The Basic Omelet For Anthony!

Equipment:

8" non-stick skillet

Rubber spatula or small flat spatula

Small mixing bowl

Measuring spoons

Ingredients:

1 tsp butter

2 large eggs

2 Tbls milk or cream

Salt & Pepper

2 Tbls sharp cheddar cheese

Instructions:

1. Wash your hands.

2. Whisk the eggs, milk, pinch of salt and pepper together.

3. Melt your butter in the skillet over MEDIUM--eggs are sensitive beings and have to cook slowly.

4. Add your egg mixture.

5. Do not touch the egg mixture.  Let it cook and begin congealing.

6. After 2-3 minutes, swirl the pan to keep the liquid egg moving. But do not move or scrape.

7. Add your cheese.  (If you like other ingredients, like ham, peppers...you add them here)

8. As less and less egg remains liquid, lift the sides with a rubber spatula and separate the edges.

9. Gently roll the egg onto itself or fold it in half.

10. Turn the heat off.

11. Flip it one last time and slide it onto your plate with toast and hot sauce or ketchup.

12. Please don't starve Anthony!  This egg's for you.

Quick Breakfast Scramble

Breakfast is awesome, fun, and filled with endless options--savory or sweet, light or filling, decadent or healthy--choose your preference, but make sure it's a part of your day, everyday!

  

Today's blog is about one of the basic skills any cook should learn and master: Scrambling eggs.  Overall, eggs are simply indispensable for anyone on a budget and needing solid nutrition--they're cheap and packed with protein.

Add a few ingredients and combine them with toast or a tortilla, and, you have just guaranteed yourself a "solid start to your day".

Equipment:

10" or 12" non-stick skillet

Small bowl

Rubber spatula

Stovetop

Toaster or oven, if you want toast.

Ingredients:

2-3 eggs 

1 Tablespoon of milk 

Pinch of Salt & Pepper

1 teaspoon of butter

Optionals:

1-2 Tablespoons Reduced-Fat cream cheese

Scallions, chopped

Instructions:

1. Wash your hands.

2. Crack two eggs into small bowl.

3. Add milk, salt & pepper.  Mix together.

4. Heat the skillet on MEDIUM--this is really important--MEDIUM.

5. Melt the butter and cover surface.

6. Add the egg mixture.  Let it stand briefly.

7. Begin using the spatula to scrap the egg around the skillet.  It will eventually start clumping.

8. As it begins to pile up, remove from heat.

9. Add cream cheese and green onions (or scallions, or mushrooms, or peppers).

10. Briefly mix and plate.

11. Add toast & butter or wrap the whole thing into a burrito with cheese and other veggies.