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Posts Tagged ‘egg’

One of Investigator’s favorite foods is fried cauliflower. He can eat half a cauliflower by himself 🙂 So I make it pretty often, as both my husband and I like it too. You basically split cauliflower into florets, boil like pasta (with some salt until al dente), then mix with beaten egg, a pinch of salt and (gluten-free) breadcrumbs, and fry, covered, stirring occasionally until egg is cooked.  Time consuming, but easy and well known.

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Smells great!

However, as it does take time, I started asking Investigator to help me out. Suddenly, splitting the cauliflower into florets is a creative undertaking to rival the Mona Lisa 😀 He made florets in the shape of: a duck; a crocodile; a sofa; a face; a pyramid; a plane; and more and more and more. Who knew?

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See? Arrow; chess piece; duck.

Gluten free breadcrumbs are either: gluten free crumbled bread of choice, chickpea flour, crushed gluten free cornflakes/rice puffs.

Bon Apetit!

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My throat is killing me. Swallowing is mildly painful at best, shudderingly painful at worst.  But I’m somehow still hungry. We have schnitzels in the house, but the idea of eating something crunchy and deep-fried makes my body clench. On the other hand, I feel like crap, so this is not the time to take out the gourmet cookbook (I lost it ages ago anyway).

So I started with soup. (While my husband is very talented, soup is out of his league, unless it’s takeaway). I hit my first snag when I discovered I was out of my homemade frozen onion-carrot-celery mix. I hit my second when I discovered we had no frozen vegetable that could be helpful. I did get some hope when i discovered some raw chicken thighs. However, it would make pretty bland soup all alone. I continued searching and hit the jackpot: frozen fresh dill and  parsley,  and even a small bag of beef stock. Now we’re in business!

Clean out the freezer soup

Ingredients:

One chicken thigh and leg, raw
About two bunches dill
one bunch parsley
5 small carrots, peeled but not cut (you can skip peeling them.  Force of habit)
About 1/2 cup beef stock

Boil the chicken in a lot of water and skim the top until clear. Dump everything else in. Boil for 20 minutes (about). Taste. If not bland, sieve into a mug and drink. If bland, simmer more.
No picture, but trust me, it looks like clear broth  🙂

Microwave omelet

Break an egg into a small microwave safe dish. Add a splash of milk or water. Add a pinch salt. Mix with fork until yolk is blended. Cover with a plate or plastic lid (not plastic wrap). Cook in microwave on high for 30 seconds or until cooked.

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It doesn’t look like much, but it’s quick and easy and i can swallow it. It even tastes pretty good! 😉

Of course, the best option is to call your mother/neighbour/friend and ask them for soup, which is what I’m going to eat tomorrow – there’s nothing like your mother’s chicken soup 😀

Good health to all!

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I returned to work last Sunday. Whoo-hoo!!! 😀

It was great to get out of the house again, great to use my brains again (as everyone knows, if you don’t use it, you lose it). There were lots of adjustments to make though – new boss at work, all my projects to be revived as they were shelved while I was gone. However, the most complex part of the day is the morning – getting everyone out of the house. Only slightly less complex is the afternoon and getting everyone back in the house 😉

So to solve the morning problem, I made all the food for school and work the evening before and put in the fridge, and had a breakfast plan for the kids. But what about my breakfast? I’m cutting down sugar as I mentioned, so eating Belgian waffles (I make ahead and freeze) for breakfast is not an option (how sad…). I can’t drink milk because it makes baby break into a rash, so cornflakes is out of the question as well. Especially as what I really wanted was an omelet. But who has time to make omelets in the morning on a weekday?

And then I found this recipe and said Eureka! I’ve found it!

Egg muffins

Basic recipe: put fillings of your choice in muffin cups until 1/3 full. Beat eggs with seasoning of your choice and pour into muffin cups until 2/3 full. Bake at 180°C for 20-25 minutes. Keeps well in the fridge for a week or freeze.

My recipe: I sautéed onion, red pepper and squash in olive oil, added salt, oregano and thyme. On top of that I put small squares of yellow cheese. This I covered in beaten egg. It came out dee-licious! Part I put in muffin cups with paper liners; part I put in ramekins (about twice the size of one small muffin). The paper liners became soggy and fell apart, so that wasn’t so good. On the other hand if you want to freeze this you need something. I’ve got silicon liners somewhere; I’ll try that if I’m freezing these. Otherwise I’ll stick to ramekins in the future.

Egg muffins – the perfect make ahead breakfast!

My husband got a bit miffed that I ruined something that sounds so tasty with squash (he hates squash). So next week it’ll be mushrooms and spinach 🙂

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