Surviving Summer with a Toaster Oven

For the last five years I have spent my summers rolling around in the San Francisco fog with my rain boots and down vests while enjoying a steaming bowl of oatmeal. All the while I was feeling sorry for my family as I read their cries for help on Facebook. This year I join them in their plight as I try to find creative ways to adjust to the humidity and keep my core temperature cool. You know you are in the South when you it's 90 degrees at 8pm, you drive around for ten minutes looking for a shady parking spot and you take a minimum of three showers a day.

In our frugal home we made a decision to take precautions to keep our apartment cool and keep our electricity bill low. When this decision involved purchasing a toaster oven to avoid heating up our space with the conventional oven I was definitely on board.  While half of my household expected this new bundle of joy to lower our electricity bill, the other half of our household expected  some wiggle room in the electricity budget to keep the AC lower at night. Whatever the reason, I have fallen in love with this new addition. I originally imagined that after a few uses it would be sitting in the corner growing dust and gathering keys, mail and anything else that needed a place to land. I was wrong. (You hear that happy husband, I was wrong. In writing. For all the world to see). This toaster oven has assisted me in roasted veggies, pizzas, open face sandwiches, toast, baked eggs, baked fish, chicken, meatballs and banana nut bread. I am constantly impressed at its abilities and five minute preheat regardless of the temperature. Below is an egg recipe and some pictures.

Wherever you may live, whatever the temps might be, I hope you enjoy your summer.


Baked Eggs-Serves 2
3 eggs
1 tbsp milk
3/4 cup diced potatoes, microwaved for 2 minutes
1/2 red pepper, diced
handful of cheese
salt, pepper
Grease a small casserole dish and layer your veggies of choice at the bottom. I used potatoes and red pepper but any of your favorites will do. Make three small wells to crack your eggs in and add salt and pepper. Pour a splash of milk on top each egg. This will keep them from drying out. Sprinkle the top with cheese. Cook for 35 minutes or until egg whites are done completely.

 

Action shot.

 

Homemade pizza fresh out the oven.



Yep, it even does meatballs.

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The Tiny Sous-Chef and the Tortilla Scramble

A few weekends ago my parents and my 5 year old niece came to visit us in our new home (apartment). My niece was elated to discover we had a huge pool. She has been swimming like a fish since she was about 3 years old. I can't even begin to describe how much she loves swimming. I would not be exaggerating to say that she would swim all day, everyday if she could. On Sunday as she was saying her goodbyes I asked her what was her favorite thing about the weekend and she said "cooking with you". I was shocked and so very excited. My thought immediately turned to the rising percentages of childhood obesity. Could getting our kids in the kitchen be the answer or at least a stepping stone to a healthy relationship with food? Below is the recipe my niece and I cooked together.




Serves 4-5
8 eggs

1 tbsp skim milk

corn tortillas

1/2 large green bellpepper, diced

3/4 cup cheddar cheese, shredded

salt, pepper, salsa

Beat eggs with milk, salt, pepper, and set aside. Heat 1 tbsp butter on medium-high in a skillet. Working in batches, add tortillas and let cook for a minute or two on each side. They will get brown and crisp up a bit.  Once all tortillas are done, cut them into small triangles and set aside. Next add oil to a skillet on medium heat, add green pepper and let soften for about 4 minutes. Add eggs, let them set and continue to scramble. A minute or two before the eggs are done to your liking, add tortillas and cheese and combine. Remove from heat, top with salsa and serve. 

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The Frittata Experiment Continued- Mini Frittatas

Ahhh! Thanksgiving, you are my favorite holiday. I love you not only because you bring about feelings of warmth and coziness, not only because your main focus is spending time with loved ones, not only because the you require good food, but also because there is no pressure to buy “stuff” for people who don’t need or want "stuff". And by "stuff" I mean gifts.  I have very intense feelings on holidays that require gifts but I will spare you my rant. Instead I will post a crowd friendly recipe to feed those who may be milling about your home preparing food or burping babies or watching football. So grab a glass of wine or a cup of coffee and let us toast to a holiday without gifts. Cheers!

Makes 12 muffins
8 eggs, beaten
½ cup of milk
1-2 tbsp cilantro, chopped finely
4-6 strips of bacon, cooked crispy and chopped
1 cup any color bell peppers, diced
1/2 cup mexican cheese blend
1/4 tsp salt
Black pepper

Preheat oven to 375 and grease a nonstick muffin tin. Beat eggs and ½ cup of milk in a medium size bowl. Add cilantro, peppers, bacon, cheese, salt and pepper to combine. Using a measuring cup with a pouring spout for convenience, fill each muffin slot leaving a bit of room. Cook for 20 minutes or until egg is set in the middle.

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The Shutdown and The Breakfast Burrito

My husband started a 40 day “shutdown” at work last week. Excuse the terminology but it basically means this for him: waking up at 4am,  home at 6:30pm and bed at 7:30pm for six days a week for the next 40+ days. Many of you have probably experienced this type of work schedule and if this is normal for your significant others please excuse my whining. So I am doing what any good wife would do and providing support not by waking up with him at 4:30am but by making sure he has a nutritious meal ready when he gets home. To my “light eater” followers, please excuse the hearty fare that will likely be posted in the next 40 days. And to my hearty eaters; well, eat your heart out.

Today I am posting a weekly favorite in our home, the breakfast burrito. Don’t let the name fool you as we eat this for breakfast, brunch and dinner. And recently I have found that if I use a couple more eggs, I can make a “breakfast bowl” for hard working hubby to bring to work the next day.

Serves two plus a breakfast bowl:
Olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced*
*yellow and orange peppers work also
1.5-2 cups of diced potatoes
Morning Star veggie breakfast sausages (or any breakfast sausages)
4-6 eggs
Splash of milk
Shredded cheese, Mexican blend
Flour tortillas
Sour Cream and Salsa

Preheat oven to 350 degrees. Chop potatoes into small cubes and microwave for about 2 minutes or until semi soft. Spray a baking sheet and the potatoes with olive oil and put in the oven for about 10-12 minutes and switch to broil for the last 2-3 minutes to brown the potatoes. While the potatoes are in the oven, crack eggs into a bowl and beat lightly with a splash of milk and set aside. Heat or cook your breakfast sausages, crumble and set aside. Heat skillet on medium/high and add olive oil. Add peppers and cook for about five minutes. Add eggs to the skillet and let them set up (about 3 minutes). Use a push/pull motion to move them around and let them set up again. Repeat this until the eggs are fluffy but not dry. Turn the heat to low/off and add cheese, potatoes and sausage to the skillet. Pile the tortilla with egg mixture and top with sour cream and salsa.

Use the leftovers for a breakfast bowl to send or bring to work for a nutritious start to someone’s day.

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