RECIPE Tip of the Day 2/21/07: Filipino Hot Chocolate

Happy and repentant Ash Wednesday!

This is the first of a series of blogs to celebrate this day. However, I don't have time to type out today's recipe, LushMommy's "Tastes Like Home" Filipino Hot Chocolate, until later. So enjoy these funny pictures of my son eating his first real Filipino breakfast this morning while you wait...

RECIPE Tip of the Day 2/19/07: Microwaved Omelet

How I Survived My Pregnancy
Part I: Eating for Two

It wasn't always easy to get a balanced, hearty meal for myself during my pregnancy. I worked Monday through Friday full-time for 8 hours straight (no lunch break). Breakfast was (and still is) the most important meal of the day for me. I usually did not have time before work to relax and enjoy a full breakfast. So I concocted an on-the-go sandwich, cooked almost entirely in the microwave. Coupled with a piece of fruit, my baby and I would be satiated for a good few hours, until lunchtime.

LushMommy's Microwaved Omelet Sandwich for a Busy Mother-to-be

Nonstick cooking spray
2 eggs
2 tbsp milk (by eye)
Spices to taste:
Salt, ground black pepper or red pepper, paprika, garlic powder
2 cheese slices (optional)
2 slices of whole grain bread, toasted

1. Spray a microwave-proof bowl with nonstick spray. Crack the eggs into the bowl. Add milk and spices. Whisk all together.
2. Microwave on HIGH for 2 min, or until center is firm with no runniness.
3. Arrange cheese slices on one piece of bread, then turn omelet bowl upside down on top of the bread. Top with remaining slice.
   

Variations:

Sausage or Ham, etc.: Heat, on a separate plate, your desired breakfast meat. Place on top of the finished omelet, etc.

Spinach: Spray bowl as above. Add a handful of fresh well-rinsed, dry spinach or 1/3 cup frozen chopped spinach. Microwave for 30 sec; let cool for a minute. Add eggs, milk and spices, whisk. Microwave on HIGH for 3 mins, until firm with no runniness.

Part I to be continued...

RECIPE Tip of the Day 2/17/07: Sundried-Tomato & Anchovy Frittata

If you sleep over at my house, I'll make this for you the next day. (I once fancied opening a bed-and-breakfast at my house.)

Serves 4 generously.

8 eggs, at room temperature
2 tsp dried oregano or 1 tbsp fresh oregano
Black pepper, ground
1 tbsp olive oil
1 tbsp butter
4 cloves garlic, smashed and minced
All these vegetables julienned into matchstick strips:

• 1/2 of one sweet onion, smallest you can find
• 1/2 of a large orange or red bell pepper
• 10-12 sundried tomato halves (pref. moist-packed, not in oil)

1 tin of anchovies in olive oil (not soybean oil)
2 tsp capers, drained (you can substitute the two above with 1 tin of anchovies rolled with capers)
1/4 cup flat-leaf parsley, chopped (plus sprigs for garnish)
Freshly grated Parmesan cheese
Mesclun salad, washed
Balsamic vinegar and extra-virgin olive oil, for serving

1. Preheat oven to 350˚F.
2. In a medium bowl, crack in the eggs. Add oregano then black pepper, to taste. Beat eggs, then set aside.
3. Over a medium flame, heat olive oil and butter in a large oven proof pan (pref. nonstick) until the color is almost golden brown.
4. Add garlic and onions and saute for 2 min.
5. Add whole contents of the tin of anchovies and capers to pan. Then add bell pepper and sundried tomato. Saute another 2 min.
6. Increase heat slightly. Add eggs to the pan. Sprinkle chopped parsley and quickly and lightly distribute eggs into the vegetable mixture with a spatula. Once distributed, do not stir and allow to set. Cook the frittata until the bottom is golden and the top is slightly runny, about 3 min.
7. Put pan into the oven and bake frittata until just set, about 5 min.
8. Cut into wedges and serve warm, sprinkled with Parmesan cheese, and a side of mesclun salad with the vinegar and olive oil. Garnish with parsley.

Misadventures in Cooking: Part I

This is not edible.

RECIPE Tip of the Day 2/13/07: French Toast

Easy-Peasy French Toast
Good for 2-3 slices of bread, depending on loaf width. Whole grain bread tastes just as delicious as white bread in this recipe. (See Shopping Tips below.)

Mix in a bowl wide enough for dipping the bread:
1 large egg
1/4 cup milk (I only use whole; why bother with water milk?)
cinnamon (to taste)
vanilla extract (to taste)

In your preheated frying pan, put a pat of unsalted butter (or use the leftover fat from the bacon you may have just fried). Dip your bread slices well in the egg mix. Then fry 'em good and golden!

Top with maple syrup (only the real stuff, please).


Shopping Tips:

Bread: Watch out for "high fructose corn syrup" as a sweetener. Stroehmann makes a good whole grain bread for the value. As for organic, there are lots to choose from, if you are willing to pay 2 to 3 times as much than a conventional loaf. I buy Rudi's Organic at my local supermarket.

Eggs: Omega-3 added eggs, as well as organic eggs, are the "in thing" right now (I do admit to buying them regularly myself). It should be a matter of taste and budget. Just look for "cage-free" or at least the "Animal Care Certified" logo.

Milk: Whether buying conventional or organic, it should also be a matter of taste: do not buy ultra-pasteurized milk, which is extra processing for a longer shelf life, and usually results in a blander milk. Single pasteurization is good enough.

Cinnamon: Buy it from the dollar store. You get more for your buck than at the supermarket, and it's just as good, if not fresher because of higher turnover.

Vanilla Extract: I bought this huge bottle from Costco, which is lasting me forever (they don't need my free advertising, so I will not link to them).

Maple Syrup: Buy "U.S. Grade A Dark Amber" from Canada or Vermont (sorry New York — I haven't tried one of yours that I've liked).

RECIPE Tip of the Day 2/10/07: French Toast

French toast tastes so good fried in bacon fat. (Even if accidentally burnt.)