Fried Egg Sandwich

30F0F1D4-8537-4AC1-AE4A-D796B79F2766Fried egg sandwiches are such a simple thing there isn’t a recipe needed. I don’t know the origin of them but I do know there good. This is a simple sandwich I have been eating my whole life. Growing up it was either fry’s and gravy or a fried egg sandwich at the Rex Cafe that was a quick snack. Back then it was white bread that they used and what was used at home. Now my personal choice is rye bread. Cheese has came into my fried egg sandwich just because I like cheese. Bacon, ham, even sausage can be added and has been over the years. Someone at McDonald’s got the bright idea to make Egg McMuffins and advertise them as a new great breakfast thing. All they are is a fried egg sandwich with a different coat, but still just a fried egg sandwich. They’re good and I have made them at home. Still a simple old fashion fried egg sandwich to me is better. Toast, some cheese, 2 fried eggs, salt and pepper, some ketchup, you got lunch or a snack. Something really simple and really good, I think if you’re a big Egg McMuffin fan you need to try the simple sandwich that gave them there great idea.

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It Doesn’t Look Fancy

At supper Sunday Ian and I were talking about my blog. A work friend of his had looked at my blog. His critic was my food doesn’t look fancy, it looks like food everybody eats. He said it was nice to see a food blog that showed the food that way. To me that is the biggest compliment I could get about my blog. My blog isn’t about making my food look fancy. When the average person cooks supper every night they don’t decorate it with parsley or chives. I do play with parsley and chives and make everything look fancy when we have company, most people do. Holiday meals I do go a little overboard with decorating my food, but that’s okay it’s a holiday meal. My wife keeps telling me that I should decorate the plate before I take a picture. I agree it would make for a prettier picture, but it wouldn’t make the food taste better. This blog is about the food we eat all the time that I cook. The thing it isn’t is about taking a pretty picture for my blog. It would be dishonest of me to decorate the plate just because I was taking a picture of it. I do try to make the food on my plate look good, its something I do all the time. Yes it a good thing to make your plate look nice before you eat, and yes it’s a nice thing to make you food look pretty for company and holidays. With my pictures you see what we eat everyday, and like 99.9 percent of the people it isn’t decorated to look fancy. It is cooked to taste good and that’s what really matters.

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Denver Sandwich for Lunch

73FDEA99-9CAD-4C82-807B-E0EF3E56A06EI had 2 pieces of ham left from my ham scraps and fried eggs. Put them in the freezer with a plan in mind. Denver sandwiches are easy to make and something I like. Really who wouldn’t like them, there just ham and eggs. Think about it, ham and eggs are a breakfast staple. Don’t know who first made one, can guess someone who was in a rush in the morning. Just chopped the ham throw in some eggs, stick it between 2 slices of toast and out the door you go. In my case they’re a lunch thing. My breakfast is yogurt and fruit, rarely do I have what you would call a normal breakfast. So since I wasn’t feeling lazy it was time to have a denver sandwich for lunch. For me ketchup is a must with a denver sandwich. Since I wasn’t lazy added some cheese to this one. This really isn’t a recipe but it’s how I made mine.

1 egg beaten

1/4 cup finely chopped ham

1 green onion finely chopped

cheddar cheese

salt and pepper to taste

1 teaspoon butter

2 slices of toast

Melt butter in a frying pan on medium heat. Add ham and green onion, cook for 1 minute. Pour the beaten egg over ham and onion. Cook for about a minute and flip over. Cook for 2 minutes, slap between 2 pieces of toast and lunch is ready.

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Birthday Supper Curried Cauliflower

30843553-DB7A-4EC8-8265-5DF8507D5E12Our son is easy to cook for on his birthday supper, roast beef, Yorkshire pudding, and this year curried cauliflower. I made curried cauliflower for the first time over 25 years ago, it was a hit not a miss. Every couple of years I get a request form 1 of the kids to make it. My way of making it is, like other things I make, a little different. The recipes for the roast beef, the Yorkshire pudding are already on my site so I will give the recipe for the curried cauliflower.

1 head of cauliflower segmented

1 can mushroom soup

1/2 can milk

1 teaspoon pepper

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 tablespoon curry powder

1 teaspoon turmeric

3/4 cup finely diced red pepper

2 tablespoons butter

3/4 cup grated old cheddar cheese

1/4 cup toasted sliced almonds

Steam the cauliflower or do it in the microwave. While the cauliflower is steaming melt butter in a sauce pan on medium heat. When the butter has melted add the red pepper, curry powder, and turmeric,cook for 3 minutes. Add the remaining ingredients and whisk until mixed completely. Bring to a gentle bubble. When cauliflower is cooked mix the sauce with the cauliflower. Garnish with almonds and serve immediately.

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Pork Chop Surprise

E3213AAA-81D2-4E1B-A6FB-B1C8A8FC486033A4D7F0-1A78-4623-BBA0-DDF53FBD91DAF18A501A-35F5-44BB-B831-E09C572A43B0What’s the surprise with these pork chops? I am keeping it super simple with them. Normally I play around with what I am cooking. Our son Ian’s birthday supper is tomorrow so I am saving my playing till then. Tonight it’s just potato wedges, pork chops and a salad. Still this is a good supper and the chops are a little different. I have cooked pork chops this way for years, they cook quickly and since I like pork, taste great. I cut my own loin chops when I buy a whole pork loin. Mine are 1 inch thick, the thin ones from the supermarket won’t work for this. If you have a butcher it’s easy to get 1 inch thick chops. Some supermarkets will cut them for you also. The reason I am using corn starch in this recipe is because it forms a crust and seals the moisture in the chop. The reason for putting it in the fridge for an hour is so that the corn starch has time to seal the chop, don’t skip doing it. Chops need to be kept separate, if you over lap them on a plate they will stick together.

2 loin pork chops pounded out to about 1/3 rd of an inch thick

1 and 1/2 tablespoons corn starch

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons butter

1 teaspoon olive oil

Mix the corn starch, salt and pepper together and dust the chops with it. Pat the mixture into the chops and put in the fridge for 1 hour. Preheat a frying pan on medium heat, add butter and olive oil. When the butter starts to brown add the chops. Cook for about 3 minutes per side. You can serve them with anything you like.

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Change of Plans Stir Fry

56FD99B0-E546-42E5-B02F-CCDC0F3367427099DEB7-8DA7-478A-8855-CE3EC63F357B909A0016-FB26-414D-ADD4-B6E49F18A6CBE9D36441-0FD9-4589-BE9F-19AA3F61ABDBI had a plan for supper for my wife and I tonight, a stir fry wasn’t it. My wife sent me a text this morning telling me our grandson Ashton was coming home with her. He’s spending the night so he can go shopping with grandma tomorrow. Since I only had 2 pork chops, that wouldn’t be enough for the 3 of us. So plans had to change. Since walking 6 blocks to the store wasn’t an option, to cold everything would freeze. This became a day where I hunt for what I had in the house to make something that our grandson would like to eat. First stop was the fridge, carrots, celery, onions, green beans, then the freezer. For some reason there is always chicken breasts in our freezer, so 2 chicken breasts out to thaw. Next the cupboard, lots of pasta, rice, and luckily ramen noodles. So easy decision, make a stir fry. Since I make stir fry’s often everything else needed is always on hand. I know Ashton will like anything made with ramen noodles since he has them often for a snack. A change of plans for supper is never a big deal, neither is an extra person to feed. All you need to do is look around and put what you have to work for you. You can always add something from the fridge, freezer, and the cupboard to stretch what you have. Or you can just make something totally different like I’ve done. I get a little fancy with how I cut my vegetables for a stir fry, it’s just me, it isn’t a must do thing. I do it because I can and for me it’s fun. Just cut up your vegetables any way you can.

2 chicken breasts cut in half and sliced thinly

2 teaspoons canola oil

2 teaspoons soy sauce

1 teaspoon sherry

2 teaspoons grated ginger

4 cloves garlic minced

1/2 teaspoon red pepper flakes

Mix oil, soy sauce, sherry, ginger, garlic, red pepper flakes together in a bowl. Add the chicken and mix well, refrigerate for at least an hour before cooking.

2 packages of ramen noodles. Mix the flavour packets into 1/3 cup of hot water. This I did early and put in the fridge with the chicken.

1 onion sliced

2 small carrots sliced

1 rib celery sliced

about 1 cup of blanched green beans cut into about 2 inch pieces

1 tablespoon soy sauce

2 teaspoons canola oil

2 teaspoons corn starch

Add soy sauce to the flavour packet mixture then mix in the corn starch, mix it in well.

Start a pot of water to boil.

Preheat a frying pan on medium high heat, add canola oil. When the oil starts to smoke add onions and fry for 1 minute. Add carrots, and celery and fry for 1 minute then add the beans and fry for 1 minute. Remove from the pan and set aside. Return the pan to the heat and add the chicken. While the chicken is cooking put the ramen noodles in the boiling water, boil for 2 and 1/2 minutes and drain. Stir fry the chicken for 3 minutes. Add the vegetables back to the frying pan and stir fry for 1 minute. Add the ramen noodles and the flavour packet mix. Stir fry for 1 minute and serve.

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An Understanding of Food

There isn’t much on tv this afternoon and I have my prep work done for supper. Thankfully CNN is running reruns of Anthony Bourdains series. His show was one I never missed, he is a great loss. This show a statement was made about why someone at the age of 50 left there job as a writer to cook in France. The why was because they had built a life long understanding of food and just had to do it. Funny how things can open your eyes to something that has become apart of who you are. That understanding of food is so much apart of who I am and how I cook. I have spent my life since the age of 14 thinking about food, making it, experimenting with flavours, and learning what works and what doesn’t. The hunger to understand how to make something taste good has driven me all this time. Yes I understand food, but I am still learning. That was brought forth in this show, there is always more to know and learn and it drives you always to try something new and make something different. As put forth in the show it is the curse of someone who likes to cook. Guess I have that curse.

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