365 recipes

For a quick dessert in the summer, you can serve fresh sugared fruits with cream. Slice stoned fruits such as apricot, peach, nectarine and/or plum into wedges. Toss with 1- 2 T of sugar depending on how many you are using. Chill at least one half hour before serving. Place fruits into individual bowls and pour heavy cream onto each serving. Top with crumbled Nilla wafers, sugar or ginger cookies.

Tastes great with honey lime chicken... Place in bowl: 1 tomato, 'chunked' 1/4 or so cucumber, sliced thick a bit of red onion, thinly sliced 1/4 to 1/2 colored bell pepper, thinly sliced 1 T cilantro or flat leaf parsley, chopped 1/4 to 1/2 avocado, 'chunked' Whisk together: juice of 1 lime 2 T olive oil salt and pepper And pour into bowl and toss. OR use unused leftover marinade from honey lime chicken Add some hot sauce or chiles if some heat is desired...

Mix together for marinade: juice of 1 lime 2 T agave or honey 1 t cumin handful(1-1 1/2T) of fresh cilantro or flat leaf parsley, chopped 2 T EV olive oil Salt and pepper up to 4 chicken breasts (boneless, skinless) Then coat chicken in marinade and set aside for 10 minutes. Discarding any marinade that touched the chicken, of course. Over med-hi heat in skillet, brown the chicken for about 6 minutes on each side. You can use untouched marinade as the dressing for the mexi-veggie salad (08-21) To serve as a sandwich, add lettuce, tomato, avocado and thin red onion with salsa on roll or thick bread.

This is so simple you might forget to make it. Go buy some good quality Brie - double creme and a real baguette - crusty on the outside & soft in the middle. Slice a piece a few inches wide off of the baguette and slice the piece horizontally to make a "bun" Spread the Brie on each side, place a slice or two of ham on one side. Add some lettuce or baby spinach. Enjoy! It is fresh, light and easy. Perfect for lunch on a sunny, summer day.

Pronounced "skee-ya-kee" This is the dish where we put all the raw ingredients on the table with the electric wok and cook and eat them as they are ready. But you can make one serving using your cast iron skillet on the stove. Start rice in rice cooker. Then beginning preparing your vegetables - any or all of the following: thinly sliced zucchini or yellow squash thinly sliced or julienned carrot thin onion rings thinly sliced sweet potato green onion bean sprouts etc. Then prepare: cubed tofu or tempeh thin sliced beef - top sirloin or "shabu shabu" or pork Heat skillet over high heat, add a bit of sesame oil or beef fat. Sprinkle pan with 1T sugar, then when its melted, add 2-3 T shoyu (soy sauce) . Cook raw meat first, do not over cook. Remove and place on plate with cover. Then add in veggies and tofu. They will cook quickly, add to covered plate. Water from the veggies will dilute the sauce so add a little bit of sugar and/or shoyu as needed. Traditionall

In slow cooker coated with nonstick spray, add 1 colored bell pepper, sliced thin 1/2 onion, chopped In sauté pan over medium heat, brown 4 chicken thighs or that size breast pieces on each side. Place chicken on top of veg in slow cooker. Sprinkle chicken with: 1/2 T dry oregano or 2 T fresh, chopped 1/4 t dry rosemary or 1 t fresh, chopped 1/4 t dry garlic or 1/2 t fresh, minced salt and pepper Cover and cook on low 4-5 hours or high about 2 hours Remove chicken and turn cooker to HIGH if not already Add: 1/4 c lemon juice 1/4 c water lemon zest if you have it 4 oz Orzo or small pasta a few pieces of marinated artichokes Mix with cooked vegetables and place chicken back in on top. Cover and cook 20-30 minutes - when past appears done. Serve with feta and fresh parsley on top.

The salmon needs to sit in the refrigerator ahead of time but then it only takes 10 minutes to cook. It can be eaten hot or cold. Season with salt and pepper: 1 6-8 oz salmon fillet less than 1" thick (go to the fresh meat counter) Place fillet in refrigerator for 30 minutes. Mix together: 1 T of thyme, marjoram, oregano, & rosemary or any combo/substitution Press herbs generously into salted fish on both sides. Refrigerate at least a few more minutes before cooking. Heat a sauté pan over high heat and cook fillet in a bit of olive oil about 4 minutes on each side. Eat or cool and refrigerate to eat later.

Make pie dough by mixing: 10 Tbs unsalted butter, softened 1 1/4 flour 3 T water Quickly combine into dough and refrigerate 30 minutes. Preheat oven to 350 degrees and roll out dough to fit pie dish (8 or 9") Place in pie dish with edges overlapping the edge of the dish a bit and poke holes in bottom of shell. Bake 15-20 minutes. Mix in bowl: 4 eggs 1 1/4 c Jarlsberg or other cheese, shredded 5 oz heavy cream 7 T chives, chopped 3 t dill, dry or 3 T fresh salt and pepper Pour into baked pie dish and place in oven again for 25-30 minutes. Serve with fresh cherry tomatoes. Traditionally, this is served at a smorgasbord but you can bake ahead and eat it the next morning for a breakfast dish. Courtesy of IKEA

Thaw 1 lb bag of mixed vegetables or equivalent of fresh, chopped veggies if you have time Heat a 10" skillet, then add: 2 T canola oil 1/2 cumin powder 1/4 t gr mustard 1/2 t fennel seeds 1/2 t coriander 1/2 t onion powder 1/8 t gr cinnamon 1 t gr tumeric 2 cloves garlic, crushed or minced Stir and add thawed veggies and 1/2 t salt 1/4 t sugar freshly ground pepper When veggies are heated through, add to a bowl of combined: 2/3 c plain yogurt 1 t cornstarch Stir quickly and serve immediately.

Less than 30 minutes from start -to- ready on the tray to share. This is a perfect last minute/short notice recipe. Brownies are never about healthy and now you can see why. You can cut them into 9, 12 or 25 pieces. Spray or oil an 8x8 microwave safe baking dish. Whisk together: 3 lg eggs 1 1/2 c sugar Then mix in 8 T unsalted butter, melted (or more for a "dough-ier" bar) Stir in 3/4 c flour 1 c/4 oz cocoa powder 1/8 t salt 1 t vanilla When mixed well, add in your choice of flavors: 1/3 c semisweet chocolate chips or broken soft mints or butterscotch chips ...etc. Pour into prepared dish and bake in microwave about 7 minutes. Check with toothpick to see if they are done and let rest 10 minutes before cutting.

I just whipped this up last night when we had leftover chicken and some baby spinach to use up and no one wanted a heavy dinner. We ate it with some grilled veggies on sourdough toast. Saute: 1/2 onion, chopped or sliced thin when glistening, after 2-3 minutes, add 2 cloves garlic, minced Stir one minute then add a handful of cooked chicken, chopped Stir to coat in garlic and onions then add: 1 large handful of baby spinach . Stir to wilt spinach then add: a few tablespoons of chopped fresh herbs like basil, thyme, oregano ... 1/2 - 1 T lemon juice throw in some pine nuts or chopped or sliced tomatoes, capers... sprinkle with Parmesan or Feta salt and pepper Stir once more and serve on bread or in a wrap or spread on bread and toast in broiler...... you can add a marinara, ....

One more of Alton Brown's healthy bar recipes... This is the granola bar and isn't very complicated. Combine: 8 oz rolled oats 1.5 oz sunflower seeds 3 oz sliver almonds 1.5 oz wheat germ (store refrigerated) Spread on cookie sheet and toast in 350 degree oven 15 minutes In large saucepan, combine: 6 oz honey 1.75 oz dark brown sugar 1 oz butter 2 t vanilla 1/2 t salt Stir over medium heat until dissolved. Then add toasted mixture and 6.5 oz dried fruit, chopped (whichever flavor you'd like) Mix until no liquid remains. Press into well oiled 9x9 pan and bake at 300 degrees F for 25 minutes Cool completely before cutting. Can be stored 2-3 weeks in sealed container or longer in freezer.

This is from Alton Brown's Good Eats show on healthy snack bars. Definitely less expensive than buying them premade and healthier than the usual recipe. EB had so much fun making these and as you will remember, it's a bit challenging to find some of the ingredients for his recipes. But, I have to say, the whole house smelled good and these tasted terrific. I never eat the regular kind and thought I wouldn't like these but I did and do! You do have to shop at a store that has a health food section. Put a large pot 1/3 -1/2 full of water on to boil. Place a large mixing bowl on top. Place in the bowl: 7 oz mini marshmallows 1 T Honey (he recommends orange blossom) 3 T Flax (seed) oil (in the health food refrigerator) Stir to melt about 4-5 minutes. When all is melted together, add 6 c puffed brown rice (we found it in the healthy/organic cereal section) 3 oz slivered almonds, toasted 1.5 oz @ dried cherries and cranberries , chopped (bulk foods) 1 oz dried blueberries

"Pauline's* Potato Gratin" Remember when we were choosing our hypothetical last meal? This is Pauline's favorite dish that her mother makes her on her birthday and the one she chose. I think Bri had 4 helpings! Rub butter to grease the bottom of the 9x13 dish you are using. Spread evenly in the dish, half of: 2 lbs yellow potatoes, sliced very thin Dot with 3 T unsalted butter, in small pieces Spread potatoes with 1/3 c (of 2/3 total) crème fraiche 1/2 c (of 1c total) Gruyère cheese, shredded Layer the rest of potatoes on top and repeat. The more creme and cheese you add, the creamier the dish so experiment with what amounts you like best. Sprinkle generously with salt and bake in 425 degree oven, uncovered for 1 hour or so until the potatoes are soft but not mushy. Pauline said sometimes her mom pours 2 egg yolks over the layers as well. *our exchange student from Paris

Put this topping on pizza dough, puff pastry or a flatbread... maybe even a tortilla would work. Mix 1 T bottled peanut sauce 1/8 cooked chicken, shredded Set aside in refrigerator. Spread the pizza with: peanut sauce mozzarella, shredded bean sprouts carrots, shredded fresh cilantro, shredded peanuts, chopped scallions, chopped, or other mild onion. add chicken topping Bake 5-10 minutes til heated through in hot oven

A couple of new breakfast ideas. PB&J fruit wrap: Spread a piece of flatbread with 1 T Peanut butter 1 T jam Layer with 2 strawberries, hulled and sliced 1/4 banana, sliced thin 2 T granola Roll it up, cut in two. Berry wrap- Combine: 1 T softened Neufchatel cream cheese 1 t brown sugar Spread on flatbread and add: 2 strawberries, hulled and sliced 2 T blueberries 2 T granola 1 t chopped or sliced nuts Roll it up, slice it and eat it.

These are the cookies we made with Kole so often in North Carolina. There is no pretending any "health" benefits. They are straight indulgence. =0 Cream together: 1 c butter 2 c sugar then add 2 eggs 2 t vanilla Beat well then mix together in separate bowl: 6 c flour 6 t baking powder Gradually add the flour to other ingredients alternating with 1 c milk. Chill dough for one hour. Roll out and cut into desired shapes. Bake at 350 degrees F for 10 minutes. Let cool before decorating.

This tastes good on a Romaine salad with thin apple slices, feta and nuts. Whisk together: 1/2 c red or white wine vinegar 2 t balsamic vinegar 1 t sugar 1/2 t honey 1/2 t mustard 1/2 t salt 1/2 t vanilla Then whisk in: 2/3 c canola oil

This tastes great on a spinach salad with pears, thin sweet onions and pine nuts. Whisk together: 1/4 c raspberry vinegar 1 T packed brown sugar 2 t poppy seeds 1/2 t Worcestershire sauce 1 clove garlic 1/2 t salt almost 1/4 t pepper Then whisk in: 1/2 c ev olive oil If you refrigerate it, let it come to room temperature to mix again.

When we had a garden when I was growing up, we always had zucchini. I am sure we gave some away but we ate the rest in a variety of ways. For dinner, my mom would make a filling and bake it in the large ones. My favorite was this bread. I always loved slathering it with butter fresh from the oven. It was one of the few vegetables I liked as a child. And surprisingly, I never tired of it, then or now. Combine: 3/4 c canola oil 1 1/4 c sugar 3 eggs, beaten 1 3/4 c zucchini with skin, shredded (do not drain) Set aside. Combine: 2 c flour 1 1/4 baking soda 2 1/2 t baking powder 1 t salt 1 t cinnamon or 2 t lemon peel 1/2 c chopped nuts (optional) 1/2 c chocolate chips (opt) Gradually add these dry ingredients to the other bowl. Beat 3 minutes with mixer on medium speed. Pour into loaf pan (9x5) Bake about 1 hour at 325 degrees F.

Fry 1/2 lb Italian sausage Drain and allow to cool Set aside Combine 2 3/4 c chicken broth 1/4 c cream warm to medium heat then add 3 medium potatoes, sliced into 1/4 inch and quartered Add cooked sausage to soup Then add 2 c kale, chopped 1/4 t salt 1/8 t crushed red pepper flakes Simmer about 1 hour stirring occasionally.

So as not to step on trademark toes.... This is Alton Brown's recipe from Good Eats I named it this Blend in a blender: 8 cubes of frozen orange juice 2 oz fresh orange juice zest from 1/2 orange 1/2 c milk 1 T powdered sugar (needs to be powdered for the cornstarch) 2 t vanilla Serve immediately, it doesn't save well.

One of Lily's Cupcake Club basics Combine 1 1/2 c self-rising flour 1 1/4 c all purpose flour set aside In a large bowl, cream 1 c unsalted butter, softened 2 c sugar beat until fluffy then add one at a time 4 eggs, room temperature Add the flours in three parts alternating with: 1 c milk 1 t vanilla Do not over beat. Spoon batter into cupcake liners in pan about 3/4 full. Bake 20-25 minutes at 350 degrees. Cool completely before icing.

Go out to dinner, don't cook anything =) ...Or have me make these for you if you are in town Financiers aux Framboises These are little almond cakes with a raspberry inside traditionally made in the form of a gold ingot, hence the name. They are pretty enough for the window of a pâtisserie. What's not to love?? Combine in mixing bowl: 3/4 c raw sugar, blended into fine powder in processor or blender 3/4 c plus 2 T ground almonds or almond powder 1/3 flour In separate bowl, whip until frothy-10 seconds or so (put your muscles into it): 4 egg whites pinch of salt Fold into the dry bowl, it will be liquid underneath the froth, just right. Fold in 1 egg yolk 1/2 t vanilla extract then add in: 10 t unsalted butter, melted but cooled This will be sloppy but gently continue until incorporated Spoon into cupcake liners or a silicone cupcake tray. Place a whole raspberry in the center of each little cake. You will need a 1/2 pint of raspberries . Bake for about 10 minutes until edg

Drain 16 oz extra firm tofu Place in shallow pan and put something heavy on top of tofu to drain a bit more. Prepare in salted water 6-8 oz. angel hair pasta (if you use whole grain pasta, it is more filling) In medium bowl, combine 4 t fresh ginger, minced or 2 t powdered 4 t agave or honey 2 t sesame oil 2 T fresh basil leaves, shredded 2 T fresh mint leaves, shredded 1/2 c colored bell pepper, sliced very thin Cube the tofu and add to mixture Toss all gently Add cooked, drained pasta and toss gently. Serve at room temp or chilled.

Prepare 1 c brown & white rice in rice cooker Bring to a boil: 13.5 oz light coconut milk then whisk in 1 1/2 T red curry paste Cook for 3-4 minutes until thick Remove from heat and let cool Meanwhile, cube (skewer size) 2 boneless skinless chicken breasts Place in resealable container and pour milk mixture on top, reserving some to brush on vegetables while roasting. Place chicken in refrigerator to marinate Cut following vegetables into same size as chicken chunks: 1 colored bell pepper 2 small zucchini 2 small yellow crookneck Place all on skewers or disperse evenly on cookie sheet Brush with reserved marinade. Grill under broiler if no grill is available. Serve on bed or rice.

Soak 3/4 c dried chickpeas overnight Drain and cook in plenty of water until very tender, 1-2 hours Drain again but reserve 1/4 c of the water Purée peas in blender or processor Stir in 1/4 c tahini (sesame seed paste) 1/4 c lemon juice 2 garlic cloves, minced 1 T EV olive oil salt to taste Add some of the cooking liquid if the paste is too thick Stir in desired garnishes: sun dried tomatoes, pine nuts, basil, cumin, cayenne pepper...

These two mixes are a nice break from oatmeal. Cooked Rice cereal Bring to a boil: 1 c water then add: 1/2 c oats 3/4 t ground cinnamon 1/2 t vanilla 1/4 t nutmeg Stir over low heat about 5 minutes Then mix with 3/4 c granola 1/2 c brown rice, cooked OR Hot Grains cereal Toast over medium heat 1/2 c quinoa until golden Combine in pan with: 6 oz frozen apple juice concentrate 1/2 t ground nutmeg 1/4 t ground allspice 1/4 t cinnamon 1/2 c millet Cover and simmer until tender, about 15 minutes. Serve with desired condiments: milk, raisins, nuts, agave/honey, syrup, brown sugar, fresh or dried fruit, peanut butter, etc.

Mix together: 6 c rolled oats 1/4 c sunflower seeds 1/2 c brown sugar 1/2 c - 1 c shredded unsweetened coconut 1 c nuts, chopped 1/3 c sesame seeds Pour over the top: 1/2 c canola oil 1/3 agave or honey 2 t vanilla Spread evenly onto cookie sheet (use the silpat) and bake at 350 for 25 minutes Add 1/2 c raisins, craisins, chopped dry apples, or other... and bake for 5 more minutes. Store in airtight container

When Dad and I were first married I loved this recipe because it was a little bit of cheesecake and apple pie all in one. Since it didn't require a traditional pie crust it made it even better. It's more like a sugar cookie crust. YUM! I used a pie dish the first few times until I bought a springform pan which makes the presentation better. I was told at the time this was a Bavarian dish but I can't remember who gave me this recipe. It is our nod to your Dad's Heck family heritage. Beat together into a dough: 1/2 c unsalted butter, softened 1/2 c sugar 1/4 t vanilla 1 c flour Press into the bottom and slightly up the sides of a 9" springform pan or in a 9 inch pie dish In separate bowl, mix together 8 oz cream cheese, softened 1 egg 1/4 c sugar 1/2 t vanilla Spread this filling over pressed crust. Top with 4 c tart apple, peeled, cored and sliced thin Sprinkle apples with mixture of 1/2 t cinnamon 1/3 c sugar Bake at 450 F for 10 minutes then

I love this soup as a side to Asian dishes when you just need a little more of something. but its good just by itself as well. Bring to a simmer: 4 c chicken broth Combine separately: 3 T water with 1 T cornstarch then stir into broth. Bring broth to boil and remove from heat. Pour in slowly: 1 egg, lightly beaten Then add in: 10-12 fresh snow peas 1 green onion, finely sliced Let stand a few minutes before serving. Add tofu or chopped ham or chicken...etc. if you want more of an entree.

This is your favorite dipping sauce for breaded fish but it tastes great on any kind. To make it creamy like tartar sauce include the mayo/yogurt, to keep it light leave it out. Mix together: 1/4 c parsley, chopped 1/2 t lemon zest 1 T lemon juice 1/4 t onion salt If you want it creamy, mix in: 1 c plain greek yogurt or mayonnaise (optional)

With all this fresh fruit in the summertime, its nice to have a twist to it. Or even in the winter when you are tired of regular apples and bananas.... Combine with mixer on low speed for about 5 minutes: 1/2 c whipping cream 3 T honey or agave 1 T lemon juice Fold in gently: 1/2 t lemon peel Serve immediately with fruit or on top of fruit or cake. Or chill for an hour before serving.

This is the only thing that seemed to fill you up when you were tired of yogurt, applesauce and ice cream, huh? But I think it would work great for a quick breakfast if it doesn't bring back bad memories =) 1-2 T agave 1/2 c oatmeal 1/2 c blueberries or strawberries... 1/2 a banana 1/4-1/2 c milk or soymilk I added some ground flax seed but I don't think you will have that lying around your apartment... Use the stick blender to make it smooth.

Dad's most common birthday request Prepare 1 package of manicotti pasta al dente ! Sauté in olive oil with Italian herbs: 1 lb ground beef (optional) When almost thoroughly browned, add in: 1-2 zucchini, cut lengthwise and into 1/2 inch pieces when just tender, set aside off heat. In bowl or food processor, whip together: 1 pint cottage cheese 1/2 - 1 c shredded mozzarella 2 egg s 1-2 T fresh parsley, chopped When smooth, combine with zucchini and stuff into each manicotti shell Place stuffed shells in oven safe 9x13 pan. Pour marinara sauce on top of stuffed shells, sprinkle with Mozzarella and Parmesan cheeses. Bake covered about 30 minutes at 325 degrees.

Brown 1 lb ground beef (organic, grass fed has the best flavor) when almost cooked through, drain any fat and Push beef to one side and sauté: 1/2 onion, chopped 2 cloves garlic, minced when onion softens, add: 1/2 c ketchup 1/4 c white or cider vinegar 2-3 t Worcestershire sauce 1-2 t sugar or brown sugar 1 t prepared mustard 1/2 t salt 1/4 t pepper Stir well. Serve on toasted baguette or buns. If too thick, add a bit (1/4 c ) of water or beef broth to make it more saucy. For more tomato flavor, add 1 small can of tomato paste and one can of water. To spice it up, add 1/2 - 1 t chili powder After experimenting many times, Dad and I settled on this recipe which is our variation of one from Cook's Illustrated.

When you have a little extra time in the morning, try mixing it up a little with a Japanese breakfast. Place on a tray in separate dishes: miso soup (you can get instant packets, remember this is like the drink) a square of tofu (you can put the tofu in the miso if you don't like it plain) a slice of tomagoyaki (see 06-02) fruit : a few grapes or the most beautiful strawberry a ball of hot rice To be more authentic, place a piece of nori and a little cooked fish on there too. Eat it with chopsticks and enjoy the experience. =)

This recipe is very flexible, just a framework of amounts. Use whatever fruit is available. In bowl, combine: 2 1/2 T agave or honey 1/2 t lemon or lime juice 1/4-1/2 t poppy seeds Then pour over fruit: 1 firm banana, sliced 1 c fresh blueberries 1 c fresh raspberries 1 c fresh strawberries, sliced If you want a creamier salad, add some vanilla yogurt.

Here is the basic recipe for the watermelon salad we saw on Chopped... Try mint instead of parsley, or anything else you can think of. Combine: 1/4 c minced parsley 1/4c minced basil 1/8 c lemon or lime juice Then add in: 5 cups of watermelon cubes 1 pint red or yellow grape, pear or cherry tomatoes 1/2 med red onion, chopped Refrigerate until serving.

This is similar to Hummus. Serve with crackers or baguette slices, fresh fruit and some yummy cheese. In food processor, combine: 1 can (15 oz) Cannellini (white kidney) beans, drained and reserve juice aside 1 garlic clove, peeled 1/8 c olive oil 2 fresh sage leaves juice of 1 lemon (use half) Purée until smooth. If too thick to spread, add a bit of bean juice. Add salt and pepper to taste and chill in refrigerator. Brush baguette slices with olive oil and toast under broiler Spread beans on toast and serve.

Use fresh, ripe, beautiful tomatoes for the best results, naturally. Slice a large, juicy tomato and place slices on plate or platter. Layer sliced, fresh Mozzarella on each tomato slice Place a fresh basil leaf or two on top of each slice. Drizzle all with Balsamic Vinegar Grind fresh pepper over all Serve immediately with a fresh Italian loaf.

Peel and slice 3-4 carrots into sticks. Don't pile them higher than an inch in the pan, use a wider pan if necessary. Add water halfway up the carrot pile. Add a pinch of salt and 2 t unsalted butter . Cover and bring water to a boil, then turn down the heat. As soon as carrots are tender, remove the lid and the carrots. Let the water reduce to make a sauce. If it separates, add a bit of water. When sauce has thickened, add 1/2 t of fresh minced ginger, stir and remove from heat. Pour sauce over carrots and serve.

Hee Jin, my friend from Korea, taught me how to make this. Buy the Sukiaki beef at an Asian market if possible. If you don't have that option, ask the butcher to slice a ribeye very thin for you. Toss 1 lb Sukiaki or thinly sliced ribeye beef with 1 T sugar 1 T rice vinegar 1 small handful of Enoki mushrooms , rinsed & sliced (they are long, skinny, small & white) 1/2 small nashi (Asian pear), grated OR 2 rings of pineapple , smashed (the fruit helps to tenderize the beef) Set aside in the refrigerator. In a small bowl, combine: 3 T soy sauce 1 -1 1/2 T sugar 1 T rice wine 1 super finely minced garlic clove 1 t super finely minced fresh ginger 1 finely chopped green onion, including the white parts 2 t sesame oil dash of pepper 1 T water Add beef to this bowl and knead meat. Squish and separate the slices. Refrigerate overnight then sauté in sesame oil, grill or broil. It cooks quickly since it is so thinly sliced. Serve with rice and a stir fry of vegetables or gingere

I remembered that many people are surprised at the way we make our scrambled eggs. So I thought I would add it into the mix here. A few years ago I watched a Martha Stewart demonstration and she used water instead of milk to soften the eggs. I have also read research recently explaining that the proteins in eggs solidify differently at different temperatures. Cooking at a lower temperature keeps the eggs softer and less rubbery. Maybe that's why everyone loves this kind of scrambled egg better than the hotel buffet. This is hard to describe in just words, as you cook you will learn the best timing. Heat a skillet over medium heat Crack egg into hot skillet. When whites become opaque, scramble egg and add in a couple of tablespoons of water . Continue to scramble, the water steams up and keeps the egg soft Remove from heat immediately after there are no clear whites sprinkle with shredded cheese . A cheddar blend seems to be the most popular among our eaters.