Cream of Wheat

When I am sick and my throat hurts, I like thin Cream of Wheat.

You prepare it according to the package directions, but use milk, and don't use quite as much Cream of Wheat as listed.

I like to eat it with brown sugar. You may want to add sliced bananas or apple sauce, but I don't care for those.

Cream of Wheat: Stovetop Directions
Makes 1 serving

1-1/4 cups milk
3 T Cream of Wheat
(the directions suggest adding salt, but we don't add it)

1) Bring milk just to a boil. Be careful not to burn milk.
2) Gradually add Cream of Wheat, stirring constantly with whisk until well blended.
3) Return to a boil, reduce heat to low; simmer, uncovered, for 2-1/2 minutes or until thickened, stirring frequently. Cool slightly.

It soothes my throat and it fills me up.

Puffy Omelet

I've been cooking a lot of different egg dishes lately. Something I'd never heard of before were puffy omelets.

I made one for lunch the other day. We all enjoyed it. Puffy omelets are different to other egg dishes, because you separate the egg yolks and white, beat the whites until fluffy, then add in the beaten egg yolks. This makes the omelet airier.

Puffy Omelet
(Adapted from Better Homes and Gardens New Cook Book.)

Ingredients
4 egg whites
2 T water
4 beaten egg yolks
1/4 tsp pepper (optional) [I included this.]
1/8 tsp salt (optional) [I included this.]
1 T margarine or butter [I used butter.]

1) In a bowl, beat egg whites until frothy. Add water and continue beating for about 1-1/2 minutes more until stiff peaks form, tips stand straight. Fold egg yolks, salt and pepper (if desired) into egg whites.

2) In a 10-inch oven-proof skillet, heat margarine or butter until a drop of water sizzles. Pour in egg mixture, mounding it slightly at sides. Cook over low heat for 8-10 minutes, or until puffed, set, and golden brown on the bottom. Bake in a 325F oven for 8-10 minutes, or until a knife inserted in the center comes out clean.

3) Loosen sides of omelet with a metal spatula. Make a shallow cut, slightly off center, across the omelet. Folder smaller side of omelet over larger side. (If desired, spoon a filling over the larger portion before folding.) Use a wide metal spatula to lift the omelet.

Makes 2 servings.

Nutrional Facts per serving: 203 calories per serving. 16 grams total fat. 426 mg cholesterol. 324 mg sodium. 1gram carbohydrates. Less than 1 gram fiber. 13 grams protein.
Daily Values: 71% vitamin A. 0% vitam C. 4% calcium. 8% iron.

Baked Eggs or Shirred Eggs

I decided to try to cook eggs and attempted to make an omelet. It turned into cheese on top of scrambled eggs, but it was all right!

Next I tried baked eggs. No one had ever heard of them. So, I tried them and they liked them.

According to Wikipedia, the name "shirred eggs" comes from the dishes the eggs were cooked in, "shirs." Shirred eggs' whites are firm, but soft, while the yolks are runny.

I found the recipe in Better Homes and Gardens New Cook Book.

Baked Eggs (Recipe adapted from BHG New Cook Book.)
Margarine or butter (I use butter)
2 eggs
Snipped fresh chives or other herb (I use chives)
2 tablespoons shredded cheese, optional

1. Generously grease two ramekins with margarine or butter. Carefully break one egg into each, sprinkle with chives or desired herb, salt and pepper to taste. Set ramekins in a 9x9x2-inch baking pan; place on oven rack. Pour hot water around ramekins in pan in inch deep.

2. Bake in a 325F degree oven, for about 25 minutes, until the eggs are firm and whites are opaque. If desired, after 20 minutes of baking, sprinkle cheese atop eggs. Bake for 5 minutes more, until the eggs are baked and the cheese is melted.

Makes 2 servings.

Nutrition Facts per serving: 80 calories, 5 grams total fat (1.5 saturated fat), 213 mg cholesterol, 93 mg sodium, 0.5 grams carbohydrate, 0 grams fiber, 6.5 grams protein.
Daily Values: 10% vitamin A, 0.5% vitamin C, 2% calcium, 4.5% iron.

Chocolate Chip Cookies

Most kids like chocolate chip cookies, but they weren't a favorite of my dad's. Then we made them using this recipe from Alpha-Bakery Children's Cook Book. He loved them!

When we compared them with the recipe on a bag of chocolate chips, we discovered the difference: our new recipe had no vanilla. This makes them even better!

So, here's the recipe from Alpha-Bakery Children's Cook Book, which also has many other yummy recipes.

Cc is for Chocolate Chip Cookies
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 cup of margarine or butter, softened (we use butter)
1 egg
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup of chopped nuts, optional (we don't add these)
1 pkg (12 oz.) semi-sweet chocolate chips

1. Heat oven to 375F.

2. Mix both sugars, butter, and egg in a large bowl with a wooden spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips.

3. Drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.

4. Bake until light brown, 8 to 10 minutes (centers will be soft). Let cookies cool slightly, then remove from cookie sheet with a spatula. Makes about 48 cookies.

They don't last long in our house, because we eat them so quickly. Enjoy!

Yellow Rice

Yellow rice is very yummy. I like it with tacos.

Saffron makes the rice yellow. Saffron comes from the saffron crocus. Each flower has three stigmas, which we know as the spice, saffron. Like nutmeg, it is poisonous in large amounts. The cultivation of saffron goes back 3,000 years. Experts believe it was first documented in the 7th century BC, by Ashurbinpal, in an Assyrian botanical text.

We use Mahatma Saffron Yellow Rice. It's easy to make. Yellow rice is flavorful and mouth-watering.

I also like, because I'm practicing being rich, and saffron is the most expensive spice by weight.

Fish Pie

Fish pie is very tasty. It has vegetables, fish, pearl onions, and a cream sauce.

We've used cod once and tilapia another time.

I like it because it's very savory. I even have seconds!

My mom made up this recipe, so none of the measurements are exact. She says to just go with what feels and looks right to you.

Fish Pie
Serves 4

Ingredients
2 9-inch crusts (for top and bottom of pie)
2 Tbsp. olive oil
1 small onion, chopped
4 celery ribs, chopped
4 carrots, chopped
2 or 3 handfuls fresh spinach, chopped
1 cup frozen peas
1 cup frozen pearl onions
Dash red pepper flakes (optional)
1 lb. cod or other white fish
1/2 lb. shrimp meat (optional)
1 cup chicken stock
salt and pepper to taste
1/4 cup cream

1) Preheat oven to 350F. Place a large shallow cookie sheet on the middle rack, to heat up while you make the filling.

2) Heat olive oil over medium heat in a large skillet. Add chopped onion, celery, and carrots. Saute for 10 minutes. Add spinach, frozen peas, frozen pearl onions, and red pepper flakes. Cook 5 more minutes. Add fish, chicken stock, salt, and pepper. Stir and cover with lid. Cook until the fish is cooked. Add cream and continue heating a few minutes.

3) Put one layer of pie dough in an ungreased 9- to 10-inch glass pie dish. Pour fish mixture into the pie dish. Cover with the other pie crust, seal the edges, cut vents, and carefully place the completed pie on the heated cookie sheet.

4) Bake for about 30 minutes, making sure not to burn the crust edges (cover with foil, if needed). When the crust is golden, remove the pie from the oven. Careful, the pie will be hot!

5) Serve hot or warm.

Dark Chocolate

I like dark chocolate better than milk chocolate. Dark chocolate makes me less thirsty when I eat it.

Dark chocolate is a better choice than milk chocolate. It may lower your blood pressure. When eaten without milk, it is a potent antioxidant. Antoxidants get rid of free radicals, which helps prevent heart disease and other ailments. (http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate)

Extra dark is too bitter for me, and probably better for cooking chocolate. Regular dark chocolate contains 45-70% cacao (cocoa) in the U.S.

I even asked for dark chocolate for Easter!

Hummus

Hummus, a Middle-Eastern dish, is made from chickpeas (garbanzo beans), tahini (a sesame paste), lemon juice, olive oil, and spices. Hummus has complex carbohydrates, amino acids, vitamin C, Omega-3, among other nutritional benefits.

You can add other flavors to hummus, like roasted red bell peppers, which are really good.

You can use hummus as a dip for vegetables and chips, a spread on crackers or breads, but my favorite is on rice cakes. We get brown rice cakes, and I put on the hummus with a spoon (it's easier than an knife). Hummus on rice cakes makes a tasty snack.

Next time you crave something crunchy and little sweet and salty, try hummus on rice cakes!

Zucchini Bread

Zucchinis, known as courgettes in Europe, are the most popular among summer squashes. It's low in calories, a good source of dietary fiber, and has lots of potassium. Zucchini is actually a fruit, not a vegetable.

I don't like zucchinis. But this recipe tastes nice. It's very cake-like in texture.

Zucchini Bread (from 365 All-American Favorites)
Prep: 15 minutes
Cook: 55-60 minutes
Makes: 2 loaves

2-2/3 cups flour
1 Tbsp ground cinnamon
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 eggs
1-3/4 cups sugar
1 cup vegetable oil
1Tbsp vanilla extract
2 cups grated zucchini
1 cup walnuts, chopped (optional)

1. Preheat oven to 350F. Grease and flour 2 (8 x 4 2-1/2 inch) loaf pans

2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.

3. In a large bowl, beat eggs, sugar, oil, and vanilla with an electric mixer on medium-high speed for 2 minutes, or until slightly thickened. Stir in zucchini. Stir in dry ingredients until blended. Stir in the nuts, if using them (we don't). Divide batter evenly between pans.

4. Bake 55 to 60 minutes, or until a toothpick inserted in centers comes out clean. Let cool in pans on wire rack 15 minutes. Run a knife around sides, invert pans over rack, and rap firmly to release. Turn loaves rounded top side up and let cool completely in rack.

Hoe Cakes

Hoe cakes are corn pancakes. They are called "hoe cakes," because a hoe was used to remove them from the fireplace in the old old old days. We like to eat them on Presidents' Day.

Hoe cakes are very good with honey. Honey is full of healthy vitamins and minerals. In fact, it's the only food which contains all the substances necessary to sustain life, including water. You can put butter on them, but I like them better without it.

Hoe Cakes (originally from a Martha Stewart recipe)
Makes about 10 small pancakes

1-1/2 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tsp. salt
1 tsp. baking soda
1-1/2 cups buttermilk (To sour regular milk, put 2 Tbsp white vinegar in a measuring cup, then top off with milk to 1-1/2 cups. Let sit for 5 minutes.)
2 large eggs (If desired, substitute with 1 large banana, mashed)
5 Tbsp corn oil, plus extra if needed
Unsalted butter for serving (if desired)
Honey for serving (if desired)

1. Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs (or bananas), and 4 Tbsp oil. Whisk until smooth.

2. Heat a large skillet over medium heat until hot. Add remaining tablespoon of oil; swirl to coat, and heat until a drop of batter sizzles on contact. Working batches, pour 1/3 cup batter per cake onto skillet. Cook, turning once, until golden and cooked through, about 4 minutes.

3. Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately.

Don't worry if they come out very dark the first time; it happened with us, too.

You can freeze extra hoe cakes, and pop in the microwave or toaster to reheat. I don't think they taste as good, but they're still all right to eat.

Sun Chips

Sun Chips are whole grain and very tasty. Some of the bags are even compostable.

They have less salt than you might think: less than one serving of microwaveable popcorn. They have as much whole grain, 18 grams, as a slice of whole wheat bread. They have no trans-fats or cholesterol, and they have 30% less fat than normal potato chips. (Source: http://www.sunchips.com/healthier_you.shtml)

Sun Chips come in lots of flavors:
French Onion (my favorite)
Original
Harvest Cheddar
Garden Salsa
Peppercorn Ranch
Jalapeno Jack (coming soon)

I like them better than regular chips, because they have a better flavor. I like to eat them with sandwiches or on their own as a snack.

Dips Make Broccoli Good

I don't like cooked broccoli very much. It doesn't have a good texture. It's too soft.

Raw broccoli has a harder texture. I like the flavor better, too.

My favorite way to have raw broccoli is dipped in ranch dressing.

Broccoli has been scientifically proven to lower your risk for cancer (http://home.howstuffworks.com/broccoli3.htm).

Girls beware! This next bit is for boys only!
Raw broccoli gives you very smelly burps!

Yummy Rainbow Swiss Chard

I don't like vegetables very much, but this is good, especially in this recipe.

First, some information about chard. It goes by many names: silverbeet, mangold, swiss chard, rainbow chard, perpetual spinach, among others. It is actually related to beets.

Nutritionally, it is very healthy, although it is high in sodium. One cup of cooked chard contains Thiamin, Folate, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. (Source: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2400/2)

My mom made this version from our bi-weekly Farm Fresh to You produce box, which contained the recipe. I like it with extra lemon juice; it makes it taste even better!

Sauteed Chard, Stems and All!

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine (or chicken or vegetable broth)
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese (optional)
Salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. Serves 4.

Enjoy your chard!