Sunday, March 27, 2011

Eggs, sunny side up

I don't remember ever making eggs sunny side up or over easy.

This morning was a morning I wanted eggs. But not scrambled. Sunny side up seemed the right fit. Without any prior memorable experience, off I went.

The moment the eggs went into the pan and the girls could see what I was making, I knew they would want some. Made enough for the ladies in the house.

In a non-stick pan with some olive oil massaged into the pan, I turned the pan on lower heat. Once the pan was heated, I broke the eggs into the pan. After a bit, I loosened the eggs from the bottom of the pan, to ensure the eggs weren't sticking to it. Letting the egg whites and yolks to solidify, I left my yolks quite tender (and runny in one case). Some parts of the egg whites were crispy underneath.


The girls, after they had finished their breakfast, decided they were going to prepare their own eggs and wanted me to take their pictures.


Want some?

That's sea salt and freshly ground black pepper on top.

Saturday, March 26, 2011

What I can eat

Hello. I promise, some day, some day, some day, I will return to recipe postings. But, in case you haven't heard, yet, I'm pregnant. With twins.

Never in my life before this, have I ever been this picky, this nauseated. Textures and colors can make me nauseated. I'm not kidding and I'm not exaggerating. Makes eating tough, especially since I am hungry. All. The. Time.

So far, vanilla yogurt with fresh strawberries always sit well with me. Good thing strawberries are in season now.

By the way, I have made my own yogurt in the past, but I'm much too tired and exhausted to contemplate making anything most of the time. Yes, a sad state of affairs.

Spaghetti with pasta sauce, with shredded cheese on top. Another staple I've been able to stomach. Again, I didn't make either component. I'm interested in making pasta and pasta sauce some day. Just not now.

Thursday, March 10, 2011

Chicken Noodle Soup, without chicken


Chicken Noodle Soup, without the chicken

I have been craving Chicken Noodle Soup for some time now, and that soup has always been a favorite of mine. Haven't always had the soup cooked to perfection, but that's another subject for another time. Anyways, I saw this recipe, and I decided to use that for a jumping off point for making my own twisted recipe. Not sure why, but I haven't been a fan of the chunks of chicken in the various versions of soup I have sampled. Perhaps the chicken was too dry, not juicy enough. I decided to make a chicken-less version.

  • pasta - I fancied elbow macaroni the day I was grocery shopping - approximately 1/3 to 1/2 a really large box
  • cream of chicken soup
  • cream of mushroom soup - I prefer not to use a majority of cans of this I've seen on the shelf, because they contain msg. My body throws fits when I consume msg; I'm insanely thirsty, I get headaches. Need I go on?
  • parsley flakes
  • olive oil - enough to cook the red onion
  • sea salt
  • butter - nearly 3 tbsp
  • red onion - diced
  • celery - the whole bundle - washed and cut thinly
  • carrots - the whole package - cut into thirds or fourths
  • can of tomato sauce
  • garlic - oh my goodness, how could I neglect to include these? - 5 cloves, diced. I love garlic; the more the merrier, as far as I'm concerned.

  • In a pan, with a bit of olive oil on lower medium heat, cook the red onion until transparent. I added a pinch of sea salt. Then throw in the carrots, celery, and garlic, adding in the nearly 3 tablespoons of butter. Cook with a lid on until tender. I was distracted and lost track of time. Probably only needed to cook for 10-15 minutes. Mine ended up cooking for around 30 min. Like I said, I was distracted.
  • In a pot, cook the pasta until tender and then set aside.
  • Add to the contents in the pan: cream of chicken soup, cream of mushroom soup, tomato sauce, some water, parsley flakes, and sea salt. Once that has been boiling, let simmer for a bit.
  • To the pan, finally, add the cooked macaroni. After the soup is boiling, it is ready to serve.

When I consumed it the day it was cooked, I thought it was a bit strong tasting on the cream of mushroom. But, when I had it the next day, adding a bit of water when reheating it, I favored the soup much more.