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.
Showing posts with label protein. Show all posts
Showing posts with label protein. Show all posts
Thursday, October 6, 2011
Tuesday, August 23, 2011
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.
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.
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