Food Flight

An aviator's culinary adventures

The Last Breakfast :( September 24, 2009

Filed under: breakfast — flyingbubble @ 12:55 am
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This is a recipe that Jeremiah and I created ourselves on his last morning here in Annapolis.  He drove up to Newport, RI for a temporary job as a tutor at the Naval Academy Prep School (NAPS).   This occasion was especially sad because I will be leaving for Pensacola before he returns.  We decided that instead of heading out to eat (which we seriously considered) it would make more sense for us to cook something together.  We have discovered that when we combine Jeremiah’s creativity with my knowledge of cooking (somewhat limited at this point), we can create some pretty amazing meals.  They tend to have a spicy southwestern flavor so that must be our style.  This dish was created by what we had on hand that needed to be used up.

Diverse Breakfast Scramble

bfastscramble1 1/2 Tomato

1/2 can whole kernel corn

1/2 yellow onion

3 eggs

1/2 cup milk

cilantro, salt, pepper to taste

dash of hot sauce

1 cup shredded cheese, divided

frozen hash browns

Jeremiah cooked up the scramble. He threw the tomatoes, corn and onion into the skillet to cook a bit first, then added the egg milk and spice mixture with half the cheese and then scrambled the eggs.  Meanwhile, I browned up the frozen hash browns, I don’t think I did it quite right since they didn’t turn brown.  It was my first time.  Once the eggs were done we plated the hash browns and topped that with the egg mixture with a sprinkle of cheese over the top.  The result was surprising good.  Next time I’d like to try my own hash browns the pre-made frozen kind was a bit bland.  I would also probably use more eggs next time but we only had 3 left.  We added milk to increase the volume enough to feed us both. 🙂

bfastscramble2

Once I double check the amounts of each ingredient (Jeremiah did all the measuring when I wasn’t looking). I’ll put together a nutritional profile for this recipe.

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Split Pea Soup September 13, 2009

Filed under: Soup — flyingbubble @ 7:39 pm
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I want to learn how to cook but mostly I just bake or fry some eggs in a skillet.  This recipe is a made from scratch soup that takes 2 hours to make so I thought it would be a step in the right direction.  Its worth the wait if you have time to kill (leisurely Sunday?) but if you don’t have the time, a pressure cooker will also do the job in about 10-15 minutes.  The soup was actually really easy to make, just throw vegetables in a pot of water, add some seasonings and simmer for 2 hours.  The result was great! The soup was delicious and filling. Split peas actually have a lot of fiber so this is a great low calorie meal that won’t leave you feeling hungry.  You could also add some ham or other meat to the soup for added protein.

Thick and Hearty Split Pea Soup

2 cups dried split peas

8 cups water

2 medium onions, chopped

3 carrots, chopped

3 ribs celery, chopped

1 medium potato, chopped

1 large bay leaf

1/2 tsp celery seed

1 tbsp. dried parsley

1 tsp basil

1 tsp thyme

1-2 tsp liquid smoke (the secret ingredient)

2 tsp salt, pepper to taste

Combine the peas and water in a large pot and bring to a boil. While its heating, chop the vegetables and add them and the bay leaf, celery seed, parsley, basil and thyme to the pot. Once it is boiling, cover and cook over low heat for 1.5 to 2 hours and peas are very soft, disintegrating actually.

Add the liquid smoke, salt and pepper. Cook several minutes uncovered to thicken if necessary (or add water to thin if  necessary). Serve with warm whole-grain bread.

Pressure Cooker: Follow the general instructions but only use 6 cups of water. Cook at high pressure for 6 minutes; then allow the pressure to come down naturally. Add the liquid smoke, salt and pepper; taste and ad more seasonings as desired. Cook several minutes uncovered to thicken if necessary (or add water to thin if necessary).

Makes about 8 servings.

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