Need a break from cooking from time to time – even after your Mother’s Day break?

Even moms that love to cook sometimes need a break. They get their wish come true on Mother’s day – Daddy and/or Children take her out for brunch, or even better, make a home-cooked meal!  Nice!

How many of you actually would like to have a break like that more often?

Even if your husband or child is not an avid cook – you can do it.  And it actually tastes good!

By saving some basic things you cooked previously, things like various sautéed vegetables, vegetable and meat mixtures etc. and give them some written instructions, your sous-chef of the house will be able to assemble dinner when you are away, busy or you need a break!  Look under “batch and fridge” or “batch and freeze” categories for ideas for food to keep on hand, and what you can do with them.

Here’s an easy freezable French toast trick I found in a Japanese cooking magazine. You can make extra, eat some and freeze the rest to have your family bring to your bedside from time to time.

Freezable French Toast

  1. Slice French bread in 1” thick pieces.  In a flat container with sides, place all of them cut side down.
  2. For 8 oz French bread, mix 2 eggs,  2-4 TBS sugar, 1 C milk, a little bit of vanilla essence or cinnamon, and pour it all over the bread.  Let the bread soak up the egg mixture completely (5-10 min), turning it once. 
  3. For portions that will be frozen: Wrap individual portion with plastic wrap, with cut side down (if 2 or more, make sure it’s wrapped side by side).  Put them on the cookie sheet (with side, in case of the leakage), and freeze.
  4. For when you have your family do it for you: : )  When you are ready to eat, remove the plastic wrap, melt 1-2 ts butter in a skillet at low heat. Place frozen French Toast and cook for 4-5 minutes with lid on. When it’s golden brown on the bottom, flip them, place lid again, and cook 2-3 minutes until golden brown.
  5. Serve hot with maple syrup.

We didn’t have any French bread, nor maple syrup, so made it with ciabatta, ate it as it is without syrup, and it was chewy, yet moist and delicious!

So go ahead and make some this weekend, and have the frozen version ready to go for your family to treat you to breakfast in bed later.

So what do you do with leftover egg mix in the container?  How about making an easy dessert? 

Stay tuned for the bread pudding recipe…  Click “Subscribe to ‘Secrets of a Kitchen Wizard’ by Email” above the calendar, so that you won’t miss it!

 

 

 

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