Just Cook It! (tip)

This is just a really quick tip for using up ingredients.

I have a few baking recipes that call for an egg yolk or two. I put the egg whites in the refrigerator, where they get lost...partly because my husband is the breakfast chef and doesn't notice them.

Recently, I was going to put the egg white in the fridge for later, and thought to myself...why don't I just EAT it? So I poured it right into a frying pan, which had a little oil left from breakfast, and had myself a mini dose of protein!

You could also fry it, chop it up, and add it to a stir-fry or pasta dish for dinner that night. Obviously it could wait for breakfast the next day, but the sooner, the better.

Basically, I'm less likely to let it go to waste if I have as close to cooked as possible!

Surely I can't be the only one?

How to Make a German Apple Pancake (Dutch Baby)

I remember always getting so excited when my mom would make this for "brinner" for us to eat when she and my dad were going on a date.

Not quite sweet enough to be dessert, but more special than just a pancake.

A cast-iron pan works best!

It tastes pretty eggy and filling, and is obviously great in the fall, during apple season! I think I made this back in September or October, that's how long it took me to post. :)


Ingredients:
-1/2 c butter, divided
-1 lb. apple, peeled and sliced thinly
-1/4 c sugar
-cinnamon and nutmeg to taste

for the pancake:
-3 large eggs
-3/4 c milk
-3/4 c flour
-1/2 t salt

-powdered sugar


Directions:

(Preheat oven to 450 F)
1) Saute apples in 1/4 c butter. Add sugar and spices; this is your filling.
2) Beat together the remaining ingredients to make a batter.
3) Melt about 1 1/2 T butter into 1 large or 2 small oven-proof skillets. Pour batter in when skillet is hot.
4) Put batter in oven and bake for 15 min., then lower temperature to 350 F.
5) Bake about 10 more minutes.
6) Remove from oven, put filling in, fold over, and spread on 2 T butter and powdered sugar.

Original source: "The Vegetarian Epicure"

How to Make Scrumptious Scrambled Eggs

My food photography needs help...

I think I am sadder about this blog's neglect than my other one. 7 months? Recipes are USEFUL. I will try to catch up over the holidays.

Here is a standby breakfast recipe, in the meantime.

I'm a rather sloppy, yet ambitious cook. Which means that I like to jump right into big projects without learning the basics of kitchen chemistry.

Today, I decided to learn how to make simple, scrambled eggs. But the taste is far from simple, especially after experimenting with kefir. YUM!

Scrambled eggs for 1 (makes a small portion; double if you like a hearty breakfast!)
1 large egg
1-2 tbsp kefir
1 pat of butter
salt and pepper

Directions:
-Heat a non-stick pan over medium-low heat. Add butter. While butter is heating up, whisk the eggs, kefir, and seasoning together.
-Carefully pour egg mixture into pan. Let sit for a minute while the bottom layer sets and then GENTLY begin to move them around.
-When almost cooked through, turn off heat and allow to cook the rest of the way, nudging with the spatula if necessary.

P.S. I read this tip here: If you like them a little drier, use water. If you like them moist, use milk (kefir, cream, etc.).