Eggs don’t have to be boring

Wander through an egg cookbook for a skillion ideas on what you can cook with eggs. Years ago, we got a little egg cookbook from the Iowa Egg Council and have worn it to tatters. I notice that they have more cookbooks available.

Here are some of the egg dishes that we enjoy. (They’re more techniques than recipes but you’ll get the idea.)

• Scrambled eggs in all their variations. Try Spanish scrambled eggs with leftover rice, salsa, and saut’ed onions, peppers, and chilies. Or the old standby–cheddar scrambled eggs. Try adding a can of Mexi-corn to scrambled eggs. We like Chinese vegetables added to our scrambled eggs.
• Omelets in their variations. Think about the omelets on the menu at your favorite restaurant. Whatever you can do with scrambled eggs, you can do with an omelet. An omelet is a great way to showcase your favorite vegetables.

• Quiches. Think of quiches as savory pies instead of sweet pies. Check out a few recipes for ideas and then experiment with the ingredients that you like. Many quiches are loaded with cheese but they don’t have to be. Load them with your favorite veggies instead.

Here’s how to make a quiche practical for a busy morning: Make the crust and line the pie pan the night before or purchase a pie shell from the grocer. Mix the filling the night before and stick it in the refrigerator. When you get up, load the pie shell with the filling and set your quiche to bake. By the time the kids are ready for school, the quiche will be ready to come from the oven.

• French toast. French toast can be quick and easy. For variety, try different breads. We love hearty breads like multi-grain bread for French toast and fruit-filled bread like raisin bread. French toast is a great way to use up day old bread. Or try stuffed French toast. Consider this a technique and not a recipe. Load your French toast with different fruits or your favorite preserves. Try mixing nuts, raisins, or preserves into the cream cheese filling.
• Breakfast burritos. Anything that you can do with scrambled eggs, you can wrap in a tortilla. We like veggies and cheddar loaded with salsa. Try nuts, cream cheese and pineapple. The Iowa Egg Council has a recipe for Hawaiian Enchiladas you might want to try.

Consider breads for breakfast

Biscuits, scones, muffins, English muffins, bagels, pancakes, toast, and quick breads all make great breakfast fodder.

The argument is that breads take too long and are too much trouble for breakfast. They don’t have to be. Consider these alternatives:

• Toast. Try cheese or thinly sliced deli meat on toast as a quick and easy breakfast. Spread a little cream cheese on your toast and top it with a slice of fruit or jam. We like peanut butter or peanut butter and cream cheese on toast. Or try peanut butter and raisins or peanut butter and sliced bananas on toast.
• Pancakes. Pancakes are quick and easy especially if you are using a mix. The grocery store mixes tend to be made almost entirely of flour but you can bolster the mix by adding dry milk or buttermilk powder. Or you can make your own mix.
• Muffins. You don’t have to invest a lot of morning time in muffins. Consider refrigerator muffins. Mix up a batch of refrigerator muffins on Sunday evening, keep the batter in the refrigerator, and you’ll have fresh muffins for most of the week. Simply load up the muffin tins when you get up and let them bake while you herd your family through their morning routines.

Don’t forget the bread machine

What could be better than fresh bread for breakfast? Most bread machines have timers. You can program these machines to turn out perfect bread just in time for breakfast. Consider some of the fruit and nut breads for breakfast. Fresh Cranberry Nut Bread with whipped cream cheese butter or California Raisin Bread with strawberry butter sounds pretty scrumptious.

Eat what you like

Remember our college days when we thought pizza was a staple and cold pizza was the breakfast of champions? I’m not ready to go back to those days but a salad or a sandwich sounds passable in the morning. The point is, if you like it, try it for breakfast. Who said we have to classify foods into breakfast, lunch, and dinner?

Take a second look at hot cereal

Hot cereal is quick and easy and doesn’t have to be boring. Try spiking your hot cereal with dried fruit, nuts, or coconut. (Dried pineapple, coconut, and raisins is a combination we love.) You can even make it in the microwave. Mix the goodies, the cereal, and a touch of salt in a bowl. Add water and nuke it for about three minutes. Presto–instant hot cereal. (With microwaving cereal so easy, we don’t understand how the cereal conglomerates manage to sell any of those little packets.)

Get the kids involved

Democracy doesn’t always work but letting the kids vote on breakfast foods is a good way to get support. If they have a say in those breakfast burritos, they are less likely to revolt the next morning. Try having a breakfast council on Sunday evening and planning your meals for the week.

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Preparation Time: 00:20
Cooking Time: 00:30
Servings: 6

Chicken and Shrimp Curry Ingredients:

• 6 pieces chicken thighs, cut up
• 1 11g MAGGI Chicken Broth Cube, dissolved in
• 1 cup water
• 8 large shrimps, peeled with tails intact
• 1 400g can whole corn kernel
• 1 tbsp curry powder
• 2 medium singkamas, cut julienne strips
• salt and pepper to taste
• 1 1/2 cups NESTLE Fresh Milk
• 1/4 cup wansoy leaves

• Cook chicken in broth. Cover until cooked.

• Add shrimps and remaining ingredients.

• Simmer until vegetables are crisp-tender. Serve warm.

  NUTRITIONAL CONTENT:

  Calories:228
  Carbohydrates (g):19
  Protein (g):20
  Fats (g):8

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While there certainly are marriages that are tried and tested, such as tomatoes and basil or lamb and rosemary, the reality is that the use of herbs is every bit as much a matter of personal taste as any other aspect of cooking.

Consequently, what I want you to do is to sample as many herbs as you can and try to marry up the flavors with the foods you are familiar with. That’s not as difficult as it sounds. Just close your eyes and think about it.

You will find, after a while, that you will instinctively know which flavoring to use, when to use it and how much of it you need.

Do this with both fresh and dried herbs. Crush a little between finger and thumb and smell it. This is much more important than your sense of taste.

Something magical will happen. You will come to realize that fresh herbs are not better than dried ones, they simply impart a different flavor. There are two major exceptions to this.

One is mint, which has a strange musty flavor when dried, and the other is chives, which are so delicate that the flavor rarely survives cooking. Using dried chives is therefore pretty pointless.

One other point to watch out for is that some dried herbs can remained inedible even after thorough cooking. Rosemary is a very good example of this and needs to be filtered out of any liquids in which it has been used as a flavoring.

In any case, fresh or dried, it is better to chop up herbs such as this before using them.

Using herbs in cooking

Many herbs, such as basil and coriander (sometimes called Chinese parsley and cilantro in the USA) are terrific simply torn up in salads. Note that I said torn up and not cut; only cut herbs if you intend to cook them.

It’s important to recognize that some herbs lose flavor with extended cooking, even in their dried state. Fortunately it’s fairly easy to spot which those are.

Tough leaved herbs such as bay can be safely added at the start of cooking time and will maintain their flavor. In fact, they may need to be in the food for as long as possible in order for their flavor to fully develop.

Herbs with light and delicate leaves, however, will lose their flavor very quickly once in contact with heat. To use basil in a soup, for example, you needed to add it, not to the hot liquid as you might expect, but rather to the warm plate you intend to serve the soup in. Then pour the soup on top of it.

Alternatively, simply sprinkle it on top of the soup and leave it there. It will make an attractive decoration and impart a wonderful aroma as you take the soup to the table.

What’s that? You want to use a tureen and server the soup at the table? No problem. Sprinkle the herb in its raw state on top of the soup anyway. The effect, when you remove the lid, will be the same. Just stir it in as you serve.

The spices of life

Most people, including most professional chefs, use spices that have already been prepared.

That is to say they have been ground up, ready to use. The main exception to this is probably black pepper, which you should always grind yourself. Not difficult. You can buy a pepper grinder just about anywhere and the peppercorns are available in any supermarket.

Of course you can, if you wish, go to the trouble of buying a pestle and mortar, tracking down the raw spices and then grind them yourself.

If you do this, you will be richly rewarded with deep and penetrating flavors. You may also find that you get tired of doing it very quickly. However I would highly recommend it for a special occasion, or a wet weekend in Bargo.

Generally speaking, though, the shop bought variety are fine, providing you don’t keep them hanging around in a cupboard for too long. They will lose their flavor.

As with herbs, it’s very important that you learn the taste and smell of each individual spice and, uniquely, its pungency. This last item is one that is frequently overlooked, even by experienced cooks.

Just about everybody is aware that chili needs to be used carefully for obvious reasons. But for some reason they do not pay the same attention to turmeric – which is quite delicate – and, say, star anise which can strangle an incautious palate at a hundred paces.

Both give themselves away, however, if you simply take the lid off the jar and sniff them.

Mixing spice

Generally speaking, it is a rare thing to add more than a couple of spices to the same dish. The obvious exceptions to this are Asian and Indian dishes, where the carefully blended mix of flavors will be both traditional and subtle.

You have a choice with these. You either follow a recipe, or you use one of the many excellent pre-prepared pastes that are now available. I tend towards the latter choice, although I do still mix my own spices from time to time.

You should do the same. It’s fun and you learn a great deal about which spices mix well and which are best kept as an individual flavoring.

However you choose to cook with spice, treat it with respect and always add it a little at a time, tasting as you go.

Remember also, that the flavor will change with the length of cooking time. It may deepen, or it may lessen in its effect. Only experience will teach you what each individual spice does and how quickly it does it.

One excellent way to test the effect of adding spice, is to cook your rice with something like cardamom seeds. These come in little pods that needed to be cracked open and the seeds extracted.

Do this by placing them on a stable surface, place the flat of a cleaver blade over them and apply a bit of pressure. They will open easily. Use about two pods for one dish of rice.

You could also add some turmeric to the same rice dish. This will turn it yellow and also add a subtle flavor which complements the pungency of the cardamom. Call it saffron rice if you like, very few people will be able to tell the difference.

Rice is a good way to test any number of flavorings. Personally I find it a bit boring on its own, and I frequently add something to it to jazz it up a little. Experiment. You will be pleasantly surprised at what a difference a new flavor can make.

You will also be pleasantly surprised at your growing reputation.

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Look at the menu at Long John Silvers; nothing but fried foods. Look at any menu for that matter, deep fried beer battered shrimp, fried clams, french fries, fried potatoes, fried eggs. Outback restaurant has the Blooming Onion, that puppy is soaked in oil. Fried Fried Fried.

So perhaps no one is trying to say that fried foods are good for you, but nations sure are indulging in the grease laden foods, especially Americans. Perhaps this isn’t a good time to bring up the Obesity statistics. But here’s the kicker, “It tastes so good!” Granted, some fried foods are just too greasy, but a majority of them just taste delicious. That’s why loads of indulgers treat themselves to a so many artery-closing delicacies!

First there were the french fries, now there are deep fried dill pickles and deep fried Oreos? How did THAT leap happen? Don’t forget deep fried ice cream and deep fried peaches. Of course what menu isn’t complete without the deep fried mushrooms, deep friend cheese sticks, and deep friend cauliflower? Perhaps if you deep fry vegetables, it’s a little healthier? Is that how it works? Or if you deep fry already fattening nibbles, such as ice cream and Oreos, then it doesn’t really matter because you’re already cheating?

Nevertheless it continues. There’s deep fried strawberries, Snickers, potato salad, zucchini, tofu, cheesecake, rice balls, bananas, corn, shrimp, and even deep fried turkey. Product flyers claim the winged bird is “so much juicier when cooked in a deep fryer!” So we got rid of the little table top Fry Daddy and went for the floor model turkey fryer. Umm, ok.

Then there’s the big decision about what kind of oil to use? Olive, peanut, vegetable, canola, lard, butter, margarine or Valvoline 10-40? Certainly don’t forget to check out your saturated fats against your polyunsaturated fats versus the monounsaturated fats.

Maybe you should say fats. Did we ever decide if fried was a bad word? Perchance the better word is Sautéed. Indeed. Sautéed Oreos – much healthier!

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