Tuesday, January 31, 2017

Scrambled Egg Sandwich with Spinach and Cheese

Kids favorite scrambled egg sandwich. Adding spinach and cheese makes this sandwich very nutritious.

Scrambled Egg Sandwich with Spinach and Cheese
(Serves 4)

·      Egg mix from Basic Scrambled Eggs
·      Spinach, boiled and cut into bite sized pieces or baby spinach
·      3 to 4 tablespoons of cheese
·      4 butter rolls
·      margarine or butter

1.     Make egg mix by following instruction until step 2 from Basic Scrambled Eggs.
2.     Stir-fry the spinach.

3.     Add cheese to the egg mix from 1). Pour it over the frying pan with spinach and make scrambled eggs.

4.     Cut the butter roll open and toast them. Spread margarine or butter.

5.     Put the scrabbled eggs in each roll and serve.

Monday, January 30, 2017

Addictive Mushroom and Tomato Salad

The tanginess from the whole grain mustard and the sweetness from the brown sugar make this salad very addicting. Serving together with toast or hard-boiled eggs will be great for breakfast.

Addictive Mushroom and Tomato Salad

·      6 mushrooms
·      8 grape tomatoes
·      6 pieces of any leafy greens

Whole Grain Mustard Dressing
·      1 tablespoon of whole grain mustard
·      1 to 2 teaspoons of brown sugar
·      a pinch of salt
·      2 tablespoons of olive oil

1.     Cut the tomatoes and mushrooms in half. Cut the greens into bite size pieces.

2.     Mix all the dressing ingredients in a bowl.

3.     Pour the dressing over the vegetables.

4.     Toss the salad and serve.

Friday, January 27, 2017

Classic Grilled Cheese Sandwich

This grilled cheese sandwich, crispy and toasted on the outside and cheesy in the middle, will satisfy your craving! Click on the link for Classic Tomato Soup recipe to serve on the side.

Classic Grilled Cheese Sandwich
(Serves 1)

·      2 loaf of bread
·      1 teaspoon of mayonnaise
·      1 slice of cheese
·      a pinch of pepper
·      ½ tablespoon of butter

1.     Spread ½ teaspoon mayonnaise on each bread.

2.     Heat up butter on a frying pan. Take one loaf of bread and place it on the pan mayonnaise-side-down.

3.     Place cheese on top and season with pepper.

4.     Place the other loaf of bread mayonnaise-side-up.

5.     Once the bottom turns brown, flip it over and cook the other side until it browns.

6.     Cut in half and serve with tomato soup. Click on the link for Classic Tomato Soup recipe.

Thursday, January 26, 2017

Classic Tomato Soup

Classic tomato soup is my all time favorite. Serve together with grilled cheese. Click on the link for Classic Grilled Cheese Sandwich recipe to serve on the side.

Classic Tomato Soup

·      1 mid-sized onion
·      1 small carrot
·      1 small clove of garlic
·      1 tablespoon of butter
·      1 tablespoon of olive oil
·      1 tablespoon of tomato paste
·      1 can of diced tomato (520g)
·      800cc of water
·      1 to 2 chicken consommé
·      50 t0 100cc of heavy cream
·      a pinch of salt
·      a pinch of pepper
·      1 to 2 teaspoon of brown sugar

1.     Cut the onion and carrot into small pieces and chop the garlic.
2.     Heat up the butter and oil in a pot. Sauté the vegetables from 1).

3.     After sautéing for 5 minutes, add tomato paste and continue to sauté for an additional 2 minutes.

4.     Add water, canned diced tomatoes, and consommé.

5.     Simmer for 20 to 30 minutes or longer if you have time. Turn the heat off and use a hand blender to puree the vegetables.

6.     Turn the heat back on and add heavy cream. Season with salt, pepper, and sugar. Simmer for 5 to 10 more minutes on low heat.

7.     Pour the soup in a bowl and serve with grilled cheese on the side. Click on the link for Classic Grilled Cheese Sandwich recipe.