I honestly don’t know what’s gotten in to me lately, but
recently I have found myself cooking nonstop! I don’t know…maybe I’ve been away
from home sooo long, having missed the sweet succulent taste of home-cooked
meals that I am somehow trying to make up for all that lost time by cooking and
cooking until all this food is going to waste! (There are only three adults in
this house, two of which don’t eat much (including me!) and two kids. I usually
cook food that’s good for a group of 10!)
Here are a few quick-mix recipes that I thought would help
jolt those seemingly BLAH meals in to
Okay-I-Think-You’ve-Actually-Got-Something-Here:
SCRAMBLED EGGS
What you need:
2 eggs
2 tbsp Basil leaves (I use McCormick)
2 diced tomatoes
½ finely diced onion
Butter (to lube the pan)
½ tbsp minced garlic
Optional: anything you can throw in from yesterday’s
breakfast, cooked eggs (that’s not rot!), corned beef, etc.. Just make sure you
chop em up so they mix well with the batter.
WHAT TO DO:
Break eggs in to a mixing bowl and stir with a fork. Add
your basil leaves in to the batter and stir stir stir.
Heat the skillet and put in butter, just enough to lube the
bottom of the pan and NOT to fill up an Olympic-size swimming pool.
Sautee your onions and put in your tomatoes after the onions
have caramelized slightly.
Gently pour in your egg mixture in to the skillet and cook.
Add in your minced garlic.
Voila! Gourmet eggs for breakfast, anyone..? :-)
Okay, as some of you may or may not already know, I am a
mushroom freak (NO! Not THAT kind of
mushroom!) I’m talking champignon mushrooms. My sisters and most everyone in
this house don’t like mushrooms. But I found a way to make these little suckers
a little bit more interesting to these people:
ADOBONG MUSHROOM
(credit goes to Ed Jhann for the
inspiration of this recipe!)
What you need:
- Champignon mushrooms (I prefer whole. The quantity is
entirely up to your preference)
- Oyster sauce
- Worcestershire sauce (I prefer Mother’s Best. Call me
weird but we have Lea Perrins here but I still prefer the taste of imitation
Worcestershire over the original brand)
- Soy sauce
- Vinegar (the white one)
- diced/crushed garlic
- minced garlic (McCormick)
- sugar
HOW TO DO IT:
Heat skillet and butter/grease up the bottom.
Sautee your diced/crushed garlic until they are just a tad
bit golden brown.
Add in your mushrooms and sautee (sometimes I mix in halved
mushrooms with the whole ones for added texture).
Depending on the amount of mushrooms you used, add in your
oyster sauce, just about enough to coat each mushroom. (A big can of Jolly
brand mushrooms is about 1 tbsp oyster sauce).
Toss in just a splash of soy sauce and vinegar.
Add about a teaspoon of sugar (I use white).
And now just cook until mushrooms have gone from slightly brown
to brown brown, but not chocolate brown. Just about around Michael Jackson in
the late 80’s kind of brown.
Garnish with the minced garlic by sprinkling it over each
cooked mushroom.
And SERVE! Enjoy!
OPTIONAL: If you really have to have meat, you can add in
ground beef (COOKED, of course) at the end of the recipe.
I’ll post more recipes when I find the time.
Aside from that, form now on, I am keeping my blogs as short
as humanely possible (if you are already acquainted with my novel-length
blogs). Recently, I’ve subscribed to Say No To Crack and I realized you don’t
really have to delve in to every minute detail of everything in order to write
a successful blog. 2 to 3 paragraphs are enough.
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