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.

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.