Recipe: Mother’s Day Treat (Freezable) French Toast

French bread soaked in egg mixture, ready to be frozen

Frozen French Toast, before...

After... Delicious French Toast!

I was going to put a post about the cold noodle salad with strawberry vinaigrette, but I need to push it back a bit.  Because…

Mother’s Day is coming.  I have a great recipe to share that allow Moms in the world to be treated well — and easy for the family.

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!

Here’s an easy freezable French toast trick I found in a Japanese cooking magazine. You can make a large batch this weekend, eat some and freeze the rest to have your family bring to your bedside from on Mother’s day (and beyond).

Mother’s Day Treat (Freezable) French Toast

  1. Slice French bread in 1” thick pieces.  Place all of them cut side down in a flat container.
  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 wrapping two or more together, make sure it’s wrapped side by side like on the photo, not on top of each other).  Put them on the cookie sheet with sides to avoid leakage, and freeze.
  4. For Mother’s Day, or whenever you want to have your family make this it for you: : )  Remove the plastic wrap, melt 1-2 ts butter in a skillet at low heat. Place frozen French Toasts 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. Serve hot with maple syrup.
  5. If they are not frozen, just cook with butter, without lid until golden brown.

We didn’t have any French bread, nor maple syrup, so made it with ciabatta, ate it as it is without syrup.  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 on Mother’s day.

As in this recipe, save some basic things you cooked previously, things like various sautéed vegetables, vegetable and meat mixtures etc. and give your family some written instructions.  Your sous-chef of the house (husband and children) will be able to assemble meals when you are away, busy or you need a break!  Look under “batch and fridge” or “batch and freeze” categories on my blog for ideas for food to keep on hand, and what you can do with them.  As a matter of fact, when I got pneumonia last fall, these batched items in our fridge and freezer literary saved our lives, and upgraded my husband’s status as a Kitchen Wizard. Because of that incident, when I was still in Japan about a month ago, but he was back in the US, I didn’t have to stock up food before I left as usual.  What a treat!

In case you are wondering, my husband never really cook much in the past, so if he can do it, your husband and/or children can do it too!

Talking about batching,  if you have that strawberries and radish from the last post sitting around, it may be a bit limp and jammy…  Actually they are quite good with these French Toast as a topping.  If you cannot stand the idea of radish with the French toast, just pick them out.  You won’t even notice.

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

Stay tuned for the easy bread pudding recipe…  Click “ Email Subscription” on the right column, so that you won’t miss it!

The Japanese noodle salad with strawberry soy dipping sauce will be posted after that…

Technorati Tags: ,,,,,,,,,,,,,

Advertisements

Batch and Fridge: Flavor Booster: Chorizo and Onion Mixture

One of my favorite base I keep in my fridge is Chorizo and Onion mixture.

Chorizo is packed with flavor, it’s so handy as a flavor booster for soups and vegetable dishes, especially Portuguese or Spanish inspired dishes. If you don’t like it spicy, feel free to substitute with other kinds of sausage.  They now have “Turkey Chorizo” (or was it chicken?) at Whole Foods.

Do not use this for things like Bolognese sauce or Chili, it will be too “Chorizo-ey”.

Chorizo and Onion Mixture:

  1. Sauté 1 –2 cloves of garlic, 1 large onions (sliced), and 1 uncooked chorizo out of casing in EVOO until cooked.

Usages: soup, potato dishes, braised vegetables, egg dishes, lentils, stuffing, risotto, etc…  Just like Sautéed Mirepoix Meat mixture.  Also great with seafood, especially clams.  Yum!

Unless you like it really spicy, you’d need only a little bit, so add a little less than you think you need – it’s always easier to add than subtract in kitchen math!

I will share a great “Restaurant-Inspired Recipe” using this mixture on my next post.  So stay tuned… Or better yet, subscribe to “Secrets of a Kitchen Wizard” via Email or RSS from the link above the calendar!

Happy cooking!

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!

 

 

 

Batch and Fridge: Whipped Up Sweet Potato Pudding

Sweet Potato Pudding

Sweet Potato Pudding

Would you like a dessert recipe for weeknight that you can whip up in about 20 minutes while you are eating dinner or doing dishes, largely unattended?

I thought so.  Especially if you can use some pre-cooked left over ingredient from dinner. (Don’t worry, I won’t use anything savory.) Once of very few sweets I actually make and eat is flan.  I love sweet potato version more than regular egg and cream version.  It’s healthier too.

What you need is grilled or steamed sweet potatoes left over from dinner before. Make sure it’s cooked tender. With these and hand blender, the prep will be done in a minutes.  Then all you have to do is steam and wait for it to set.

Whipped Up Sweet Potato Pudding

  1. Place 2 peeled, cooked sweet potatoes (about 2/3 lbs), equal amount of milk and cream, or half and half, and puree until smooth with stick blender. 
  2. Add 3 TBS sugar, 2 beaten eggs, and a dash of cinnamon. Mix well.
  3. Strain the sweet potato mixture through a small sieve into heat-proof cups. (It’s filling, so use smaller cups.  It also takes less for them to set.)
  4. Steam about 10 – 15 minutes (depending on the size of the cup) until set. Or place cups in a oven-proof pan filled with hot water (to about half of the height of the cups)and bake in toaster-oven (faster) or oven until set.

Optional:

  • Use soy milk if you are watching calories.
  • Decorate with whipped cream on top.
  • If you have extra time, caramelized sugar before pouring in the sweet potato cream will make it even better. (Make sure to apply some butter all over the inside )especially at the bottom first for easier clean-up.
  • You can use the same filling for sweet potato pie. You may want to use more egg or less milk, since this pudding is pretty loose.
  • To be honest, I thought the sweet potato cream before heated was quite tasty…  If you want to just use it as dessert, be my guest. : ) 

So next time you grill, make sure to bake some extra sweet potatoes… You can eat some for dinner, and you now have an easy dessert later in the week!

Leftover Make-over: Base Recipe – Swiss Chard and Potatoes, Part 2

We made Lidia Bastianich’s “Swiss Chard and Potatoes” (click her for the recipe), and there’s still a lot left.

So what to do with the leftover?

It’s time for Leftover Make-over!

  1. Eat as it is
  2. Potato and chard soup: Add some water/broth and puree with immersion blender – (Optional: add other boiled/sautéed vegetables, cream, mustard etc for variation.)
  3. Spanish omelet (photo): Add beaten eggs, S&P. Cook both sides of the egg/potato/chard mix in small non-stick skillet until egg is set and golden brown.
  4. Frittata: Add beaten eggs, S&P. Cook the mixture in an oven-proof skillet, cook one side on the stove, then put the skillet in the oven to finish it up.
  5. Traditional Omelet with potato and swiss chard: cook beaten eggs, S&P in a non-stick skillet. When the eggs are set, add the potato/chard mix on one side. Flip the other side of the egg to cover the veggies.
  6. Gozleme (Turkish Quesadella): Spread the potato/chard mix and feta cheese thinly on Tortilla. Cover with another one and trill both sides.
  7. Quesadilla: Spread the potato/chard mix, and shredded cheeses on Tortilla. Cover with another and grill both sides.
  8. Grilled Pita Sandwich (photo): Spread the potato mixture, and sliced cheese between half cut pita and grill or pan-fry both sides.
  9. Potato and Swiss Chard Curry: Sautee grated ginger, garlic and chopped onions (faster when you use batched sauteed onions).  Add chopped tomatoes, curry powder and spices and cook down a bit. Add Potato and Chard mix and cook until hot.
  10. Potato and Swiss Chard gratin:  Top the vegetables with shredded cheeses and bake.
  11. Come up with your own recipe and share it with us!

Do you feel like a Kitchen Wizard now?