CULINARY MAKEOVERS – # 20 – Pancake and Egg Breakfast
We love Pancakes as I assume most people do. When I was cooking for 7 or 6 or 5 and so on – there were not usually any leftovers when I made Pancakes or Waffles. Now that we are only 2, making a small batch of Pancake or Waffle Batter is almost impossible and rather useless. You can always use the leftover Waffle Batter to make Pancakes or more Waffles the following day or two and you can always use the leftover Pancake Batter for more Pancakes. Unless you make your Pancake Batter somewhat thick, you’d better not use it for Waffles the next day. I like my Pancakes on the thin and light side, so the leftover batter does not do well in the waffle iron. So this morning for Breakfast, I took yesterday’s leftover Pancake Batter and made Pancakes and Eggs with it. A very simple thing to do.
I used my Omelet Pan and made two Pancakes, one for my Husband and one for myself. Next I made Easy-Over Eggs and put one on top of each Pancake. Add a couple of strips of Bacon, a glass of Juice and a cup of Coffee or a glass of Milk and Voila, you have Breakfast. Easy, Simple and Fast and no wasted Pancake Batter. The Pancakes take the place of Bread. Very simple, like 1 – 2 – 3 and you are done!
Pancake Side One
Pancake Flipped
Egg Cooking
Egg Flipped
Pancakes and Bacon
Categories: Breakfast Ideas, Cooking for Everyone, Cooking with Children, Culinary Makeovers, Dairy, Eggs, Leftovers, Main Tags: Bacon, Breakfast, Children's Cooking, Eggs, Leftovers, Pancakes
MY CULINARY DIARY
Monday, March 19th- Saturday, March 24th
Monday – 3/19 – Cheeseburgers – After all the cooking and food prep yesterday (Lobster Lasagna) we decided to take it easy and make something simple for dinner. This turned out to be Cheeseburgers which really need no elaboration, except that I used the leftover Shrimp Dipping Sauce from yesterday mixed with some Thousand Island that I had. The funny part is that Ev refused to try the Shrimp Dipping Sauce (which he thought he wouldn’t like). He didn’t know that I used that for the Dressing for the Burgers and he really liked it. So much, for pre-judging something before you try it. The Shrimp Dipping Sauce from Sunday was Mayo, Dijon Mustard, Horseradish and a dash of Green Tabasco. It was really pretty good!
Tuesday – 3/20 – French Onion Soup & BAT’s – since it was pretty cool out and I had lots of Onions (I buy the Sweet Onions by the 10lb bag) I decided to make French Onion Soup. Ev wanted BLT’s and I thought that would be a pretty good combination. Instead of BLT’s I made what I call BAT’s. Bacon, Avocado and Tomato Sandwiches which we made on Hamburger Buns.
Wednedsy – 3/21 – Enchilada Casserole + Guacamole and Green Salad – today was my MahJong Afternoon and I wanted to make something simple for dinner. I made Enchiladas a few weeks ago and I can never make a small amount, so after I made what we would need for dinner and maybe a leftover lunch, I used the remaining ingredients to make an Enchilada Casserole. For this I used a 10” Pyrex® baking dish. I placed a small amount of the Enchilada Sauce (homemade) on the bottom and then a layer of Tortillas. Next went some Cheddar/Jack Cheese, sliced Green Onions and Olives and some more Sauce. I layered the Casserole like this and on the top went more Sauce, Cheese, Green Onions and Olives. Then I wrapped it well and froze it.
The Original Enchilada DinnerMexican Rice with Corn and Shredded Carrots
Mexican Rice with Corn and Shredded Carrots
All I had to do for Dinner tonight was to thaw it out along with the remaining Enchilada Sauce which was added to the Casserole before baking. When I came home all I had to do was make some Mexican Rice (takes about 20 minutes), mexican-rice/bake the Casserole and make a Salad and the fresh Guacamole which is really simple to do, if you use your Food Processor. I like the Guacamole chunky so that you can actually taste the Avocado. Dessert was the Chocolate Chip Cookies that I had made that morning. Ev always needs his chocolate so I usually make something that is Chocolate at least once a week.
Thursday – 3/22 – Baby Backs, Baked Beans & Cole Slaw – felt like something meaty tonight so made oven Barbecued Baby Backs, Baked Beans and homemade Cole Slaw. The Baby Backs were dry-rubbed with my special Pork Dry Rub and allowed to marinate in the refrigerator all day. An hour before dinner time, I placed them in a baking dish (bone side down) with about half an inch of water on the bottom and covered them with foil. Placed in 350 degree oven for 45 minutes. After 45 minutes, removed the cover and slathered with BBQ Sauce.
While the Ribs were Baking, I made the Coleslaw, something which is simple to do if you use your Food Processor and the 2mm slicing blade for the cabbage. My coleslaw is much tastier and fresher tasting than any you can buy, even in a delicatessen. I cheated with the beans and used the canned variety. Usually I add some sautéed Onions to them and a little Brown Sugar or Molasses and Lemon Zest, but this time I really did not need to do anything.
Friday – 3/23 – Asian Stir Fry Vegetables with Tofu – after the dinner of ribs last night, I felt like we needed something healthy and fresh tasting, so I decided to make an Asian Stir Fry. For this I used one/half of a Globe Eggplant (I peeled, sliced and salted the whole Eggplant and will use the other half for another dish, probably an Eggplant Dip that we all like), one half pound of brown mushrooms (which I purchased today at the California Mushroom Farm in Ventura – they are open to the public & have really good prices and of course, freshly harvested Mushrooms). In addition I used Sweet Onions, Garlic, Tofu and minced Red Bell Peppers. After the Eggplant had given up some of its liquid (salting globe Eggplant also helps to reduce the bitter taste that the sometimes have), I rinsed it and patted it dry with paper towels. I then cut the slices into cubes. I sautéed the Garlic and sliced Onion and then added the Eggplant. The Tofu was rinsed, dried and cut into cubes also and then added to the Stir Fry. I also added Asparagus tips that had been left over from a previous meal.
For a Sauce, I added some Hoison Sauce, some Lite Soy Sauce and a little Sesame Oil. This was all served with Jasmine Rice. I like Jasmine Rice because it is aromatic (a nice scent) and cooks up very nicely. Somewhat a cross between long-grain (which is usually dry when cooked) and short-grain rice (which is soft and moist when cooked.)
Before making dinner, I also made some Triple Lemon Cookies. This cookies is a nice crisp cookie with lots of lemon flavor. Just the right thing when you want something crisp and flavorful, but not too sweet and gooey. The Cookies were our dessert.
Triple Lemon Cookies
Saturday – 3/24 – Today, I decided to retry the Crab Creole recipe which I am going to do for my PreTeen/Teen Class at Let’s Get Cookin’ in April. I created a variation on the recipe and decided to make it Crab Nachos as I had Tortilla Chips that were begging to be used. Just before taking the Crab Creole out of the oven I sprinkled on some Queso Fresca (Fresh Mexican Cheese). After taking the Crab Creole out of the oven, I surrounded it with the Tortilla Chips. The Nachos were served with the leftover Cole Slaw from Thursday night along with Fresh Strawberries that I purchased at the Farmer’s Market today. Dessert were the Chocolate Chip and Triple Lemon Cookies.
Crab Creole Nachos garnished with Red Bell pepper
After dinner tonight, I made a Batter for Ebelskivers for Breakfast on Sunday Morning. This recipe was given to me by one of my Danish Exchange Students when i was teaching High School. The recipe was originally from his Grandmother. This recipe is different from most of the ones here in that it uses yeast instead of baking powder and therefore needs time to raise up. Thirty minutes would be sufficient, but I prefer to make the batter the night before. You must always allow extra rooms for the raising of the batter or otherwise it will overflow the bowl and make a mess in the refrigerator.
Categories: Baking, Breakfast Ideas, Cooking for Everyone, Dessert Ideas, Dinner Ideas, Leftovers, Main, Mexican, Salads Tags: Apples, Avocado, Bacon, Baked Beans, BBQ Ribs, Cheese, Cheeseburgers, Ebelskivers, Enchiladas, Guacamole, Lemon Cookies, Mexican, Mexican Rice, Onion Soup, stir fry vegetables, Tomato
BLT’s – Classic and Not so Classic
We had Classic BLT’s for dinner the other night and that got me to thinking of all the ways in which the BLT can be altered. How many versions can you think of or create? Well, that is what I am planning to do with this blog. The Classic BLT is simply Toast with Lettuce, Tomato, Bacon and Mayonnaise. While the Classic BLT is very tasty, the ‘not so classic’ versions are really much more interesting and tastier. Anyone can come up with their version of a BLT but for starters I will list and describe a few below.
Our favorite is the BALT which is a Bacon Avocado, Lettuce and Tomato Sandwich. Our bread preference is rye or Challah (Egg Bread) and we like it lightly toasted. Mayonnaise goes on the bread with sliced Avocado next and then the Bacon, Tomato and Lettuce. You can go a little further and add some sweet Vidalia or Maui Onion slices and create a whole new taste sensation. Another item that can be added is sliced Black Olives. Where can you go from here? Add your favorite condiments and the taste changes yet again.
Another favorite version of mine is an Egg Sandwich on Rye with Bacon and Tomato and of course Mayonnaise. Go a step further and add a slice of cheese to the hot Egg before adding the bacon and you have the nice sensation of melted cheese along with the Egg and Bacon.
How about a BLT on a French Roll with sautéed Onions and Red & Yellow Bell Peppers? Instead of regular Bacon, try it with Canadian Bacon, Proscuitto or Pancetta. (Pancetta is Italian style Bacon.) Add some sliced Turkey or grilled Chicken Breast and you have a Club Sandwich. Get a little more daring and add some Peperoncini or sliced Jalapenos to the Roll.
Create a different kind of sandwich and wrap the Bacon, Tomato and Lettuce in a Tomato or Spinach Tortilla and have a BLT Wrap. In this case, some mashed Avocado spread on the Tortilla before it is wrapped around the other ingredients would be very good.
Have you ever tried a BLT with Peanut Butter spread on the bread? If you are a Peanut Butter lover and a BLT Lover, you would get two of your favorites in one sandwich. If anyone out there tries it, please let me know how you liked it.
One last thing, don’t forget the Grilled Cheese BLT. There has been a big resurgence of Grilled Cheese Sandwiches and nothing adds to the flavor of Cheese more than Bacon does. You might want to leave out the Lettuce on this one, so you would have to call it a Grilled Cheese BT. Whichever way you make yours, enjoy!
Note: For Bacon Cooking Instructions, please see our Recipe Section
Categories: Breakfast Ideas, Cooking for Everyone, Cooking for Kids, Dinner Ideas, Lunch Ideas, Main Tags: Bacon, BLT, Canadian Bacon, Challah, Cheese, French Roll, Pancetta, Peanut Butter, Proscuitto, Rye Bread, Tomatoes, Tortilla Wrap
