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Recipe, Preparation, Serving, Food Cooking Menu

 

Classy, Convenient Cooking for Two

When you want to serve a quick-and-easy meal for just the two of you, count on eggs. Handily portioned by nature, eggs are conveniently packaged for quick-and-easy meals for one or two. Plus, eggs are one of the most versatile of all foods. You can fry, scramble, poach or bake them or cook them in the shell. You can also turn eggs into omelets or a frittata, quiche or strata.

Classy, Convenient Cooking for Two

When you want to serve a quick-and-easy meal for just the two of you, count on eggs. Handily portioned by nature, eggs are conveniently packaged for quick-and-easy meals for one or two. Plus, eggs are one of the most versatile of all foods. You can fry, scramble, poach or bake them or cook them in the shell. You can also turn eggs into omelets or a frittata, quiche or strata.

French toast is yet another option -; a special but very economical option. In the Cajun areas of Louisiana, French toast is called pain perdu, lost bread. Long ago, thrifty cooks discovered they could rescue day-old (or older) bread which otherwise would have been wasted by soaking it in a mixture of eggs and milk before cooking it. When it's dressed up with a topping, though, who would ever guess that French toast had such a practical origin?

Although many folks consider French toast a breakfast food, you can serve this popular dish for any time of the day. For a classy meal, you can even split the toast slices, stuff them with cheese and serve them up with sugared strawberries.

Does French toast make a good meal? Sure. Following MyPyramid.gov, the bread is in the grain group and the eggs are a meat alternate. In Superb Stuffed French Toast, you get added calcium from the cheese stuffing and vitamin C from the strawberries on top. For the fiber it contains, this Recipe, Preparation, Serving, Food Cooking Menu calls for whole wheat bread, but you can use any type of bread you like. You can also use a different flavoring in place of the vanilla, such as almond, lemon or orange.

Superb Stuffed French Toast

2 servings

1/2 cup sliced fresh strawberries (about 4 ounces)

2 teaspoons sugar, divided

1/3 cup part-skim ricotta cheese

3/4 teaspoon vanilla, divided

2 (1-inch) or 4 thin slices whole wheat bread

2 eggs

2 tablespoons skim or low-fat (1%) milk

Cooking spray

In medium bowl, stir together strawberries and 1 teaspoon of the sugar. Set aside. In small bowl, stir together ricotta, 1/2 teaspoon of the vanilla and remaining 1 teaspoon sugar until thoroughly blended. Make pocket in each 1-inch bread slice by cutting from top to within 1/2 inch of bottom. Fill each pocket with 2 tablespoons of the ricotta mixture. Or, spread 2 tablespoons of the ricotta mixture onto each of 2 thin slices of bread and place remaining bread on top to make 2 sandwiches.

In small bowl, beat together eggs, milk and remaining 1/4 teaspoon vanilla until well blended. Pour into 9 x 9 x 2-inch baking pan. Place filled bread slices in egg mixture. Soak bread, letting stand about 3 to 4 minutes on each side, until egg mixture is absorbed. Evenly coat baking sheet with spray. Place soaked bread on baking sheet.

Bake in preheated 375 degree F oven 10 minutes. Turn slices. Continue baking until puffed and golden brown, about 10 minutes. To serve, top each bread slice with 1 tablespoon of the remaining ricotta mixture and 1/4 cup of the reserved strawberries.

Nutrition information per serving of 1/2 Recipe, Preparation, Serving, Food Cooking Menu using 4 thin slices whole wheat bread and skim milk: 328 calories, 12 gm total fat, 227 mg cholesterol, 428 mg sodium, 383 mg potassium, 38 gm carbohydrate, 18 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, calcium, iron, phosphorus, zinc.

 

Cook Simply for the Two of You

Preparing a meal for just the two of you can be quick and easy, especially if you keep eggs on hand.

Cook Simply for the Two of You

Preparing a meal for just the two of you can be quick and easy, especially if you keep eggs on hand. Versatile eggs are a high-quality protein food portioned by nature to suit small households. Egg producers have made eggs even more convenient by offering 6- and 8-count packs to retailers. However many eggs you buy, they'll keep in the refrigerator, with insignificant quality loss, for at least three weeks from the time you bring them home.

With eggs in the fridge, it's easy to add a welcome change of pace to your menus. Eggs can also help you include more vegetables in your diet, as the new Dietary Guidelines for Americans recommend. Quiche in Pepper Pots is a good example of an entree that combines egg protein with the vitamins, minerals and fiber of veggies.

These novel individual quiches are easy on the cook, too. Simply choose any colorful vegetable blend you like to fill the peppers, pour on an egg-and-milk custard and bake. Got company coming? Then just multiply the Recipe, Preparation, Serving, Food Cooking Menu to suit the number of servings you need.

For fast, nutritious eating other times, you can use the remaining eggs you have on hand in a variety of ways. Toss slices or wedges of hard-cooked eggs with greens and other veggies for a main-dish salad; poach eggs right in your favorite soup; reheat leftover pasta and veggies and pour on eggs to make a skillet scramble.

Quiche in Pepper Pots

2 servings

2 medium (about 4 oz. each) green, yellow or sweet red peppers

1/2 cup (about 8 oz.) frozen vegetable blend, thawed

2 eggs

1/4 cup skim or low-fat milk

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning, crushed

Cut tops off peppers and remove seeds. Sawtooth or scallop pepper edges, if desired. Stand peppers upright in custard cups or muffin-pan cups. Spoon 1/4 cup of the vegetables into each pepper. In small bowl, beat together eggs, milk and seasonings until well blended. Pour about 1/3 cup of the egg mixture over vegetables in each pepper.

Bake in preheated 325 degree F oven until knife inserted near center comes out clean, about 60 to 70 minutes. Let stand 5 minutes before serving.

Nutrition information per serving of 1/2 Recipe, Preparation, Serving, Food Cooking Menu using green and yellow peppers; broccoli, sweet red pepper, mushroom and onion vegetable blend; and skim milk: 119 calories, 5 gm total fat, 213 mg cholesterol, 89 mg sodium, 283 mg potassium, 10 gm carbohydrate, 9 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, phosphorus.

 

Cooking Up Kiwi Cuisine

Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straight forward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes.

Cooking Up Kiwi Cuisine

Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straightforward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes. Today's New Zealand menus combine the incredibly fresh produce, meat and seafood with an eclectic mix of indigenous plants and exotic vegetables to create complex, flavorful dishes.

Fortunately, travelers heading to these dreamy, green islands in the South Pacific don't have to wait long to indulge in a Kiwi feast. For example, Air New Zealand offers a gourmet New Zealand-inspired menu for passengers traveling in its Business Premier and Pacific Premium Economy classes. Designed by world-renowned consultant chefs, an array of authentic options are paired with fine native wines to offer travelers a glimpse of the country's culinary culture before they even hit the ground.

For a sample of New Zealand cuisine at home, try this Recipe, Preparation, Serving, Food Cooking Menu handpicked by one of the consultant chefs from Air New Zealand and currently available on all flights originating from North America.

New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli

Serves 4

4 vine-ripened tomatoes

12 baby gourmet potatoes

4 medium fillets of fresh snapper

1 cup fresh arugula

Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split.

Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy.

In a large pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets over to finish cooking the fish. To stop the fillets from curling up, use a fish slice to press down on the fillets as soon as they go in the pan. Hold for 20 seconds at the start.

Toss arugula in a bowl with 1 teaspoon of New Zealand or regular extra-virgin olive oil.

Arrange potato slices on warmed dinner plates and squeeze "circles" of vanilla saffron aioli around the potatoes. Place snapper on top with arugula and roast tomato to the side. Brush with lemon caramel and serve while hot.

Vanilla Saffron Aioli

1 tablespoon white wine vinegar

1/2 teaspoon ground New Zealand or regular saffron

1 vanilla pod or 1 teaspoon of vanilla extract

1/2 teaspoon fine salt

1 egg yolk

6 oz. grape seed oil

Boil the vinegar and saffron together. Cut the vanilla pod in half lengthwise and rub the seeds into fine salt. If using vanilla extract, skip this step. In a bowl, whisk vanilla salt or extract onto the yolk, whisk in vinegar and slowly add in the oil, whisking well. Place in a bottle until ready to use. This makes it easy to serve and will keep in the fridge for up to four days.

Lemon Caramel

1/2 cup sugar

2 tablespoons water

1/2 teaspoon salt

Juice of 1 lemon

Boil sugar, water and salt till golden caramel in color. Remove from the heat and cool slightly before carefully stirring in the lemon juice. Use a pastry brush to coat the snapper fillets.

This authentic New Zealand dish can help spice up your menu.




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