Scrambled Egg and Noodles

Source: More-with-Less Cookbook
Made: April 23, 2012
Yield: 5 servings
Time to make: 15 minutes

A quick and simple supper.

Scrambled Eggs and Noodles

Scrambled Eggs and Noodles
2 cups wide noodles
3 Tbsp. margarine (or equivalent)
3 eggs beaten
½ cup milk, cream or evaporated milk
Salt and pepper to taste
Chopped scallions (optional)
Paprika
Tomato wedges

Cook and drain noodles.
Melt margarine in large skillet.  If using chopped scallions, sauté them in the margarine briefly.
Add noodles and sauté briefly.
Combine eggs and milk. Pour over noodles and scramble till set.
Serve garnished with paprika and tomato wedges.

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Banana Oats

Source: Whole Foods for the Whole Family
Date tried: December 12, 2012
Yield: 2 servings
Time needed: 15 minutes

This recipe is subtitled “A Perfect Baby Cereal” and that is a pretty good description. The contributor tells us it was her baby’s first cereal and is still his favorite four years later. She just doesn’t grind the oats as finely.

Cooking the oats in milk instead of water means no milk has to be added at the table. So the cereal is “thick enough to stay on an upside-down spoon” as baby learns to feed herself. The banana also supplies all the sweetening needed. So no starting baby on a sugar addiction.

And grown-ups can enjoy the cereal as well. It tastes good. For adults and older children, just don’t grind the oats as finely—or even at all.

Banana Oats

Banana oats
½ cup rolled oats
1 cup milk
½ ripe banana
½ cup milk

Grind rolled oats in a blender or processor until very fine.
Gradually stir the 1 cup cold milk into the oats, then pour into a saucepan.
Bring to a boil, then reduce heat to low simmer.
Simmer for four minutes, stirring often.
Remove from heat and let stand, covered another five minutes.
Meanwhile, blend the banana with the other ½ cup of milk until frothy.
Stir into the cooked oats and serve.

Basic Wholegrain Pancakes

Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep.  Cooking time varies with space available to cook pancakes

This is a very basic recipe which can be altered to provide many different flavours. Below are two versions.  The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe.  The other with pineapple tidbits and maple syrup is the buttermilk version.

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Yorkshire Pudding

Source: Whole Foods for the Whole Family
Date tried: May 1, 2015
Yield: 1 8” x 8” pan or a dozen muffin tin size (6 servings)
Time needed: 2 hours chilling time + 1/2 hour in the oven

Would you believe it is the first time I ever made Yorkshire pudding myself? I can understand why they are so popular. I used the muffin tin technique for baking and they came out quite well.  Loved them!

Yorkshire Pudding with Beef Steak

Yorkshire Pudding with Beef Steak

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Orange-Ice Delight

Source: More-with-Less Cookbook
Date tried: Feb. 9, 2015
Yield: 1 pint
Time needed: a minute in the blender

Personally, I don’t like ice cubes, so I just substituted some really cold water. I wasn’t at all sure what I would get from this, as I don’t usually like a combination of orange and milk either. But this was very nice. I am glad I tried it and I will try it again, especially for a quick breakfast on a hot summer day.

Orange-Ice Delight

Orange-Ice Delight

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Potato Soup

Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes

I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.

You might like to compare this recipe with Old Fashioned Potato Soup from Diet for a Small Planet.

Potato Soup
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish

Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.

(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)

Mix a bit of milk into flour to make a smooth paste.

Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley

The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.