Repeat this every week or two for a season.
Then have your first weekend at home in a month. Decide you want to cook. Determine you don't really want to go grocery shopping. Invite friends over for breakfast. Open the pantry and see what you have.....
It's been 6 years since I was first introduced to kaiserschmarrn. My notes describe it as, "It's like an omelet met a pancake. Sweet, but not cloyingly so. Unless you add jam and syrup and sugar. But then you're asking for the sweetness. Perfect for weekend mornings." Here's this morning's adaptation:
Ingredients (served 3, lightly)
- 4 eggs (large)
- ~1 cup plain yogurt
- 1/2 teaspoon vanilla
- 4 heaping Tablespoons sugar
- 1/2 cup flour
- Handful of raisins
- Pouring of orange juice
- 2 peaches from travels to Carolina
- 1 Tablespoon butter
- (Forgot the salt. Didn't notice it. But should add 1/4 to 1/2 teaspoon.)
- Maple syrup
- Put the raisins in a small bowl and pour orange juice over to soak them in.
- Beat the eggs, yogurt, vanilla, and sugar in a large mixing bowl.
- Slowly add in the flour, whisk until everything is smooth and even.
- Pull out the large skillet. Melt the butter over medium heat. Add in a bit more butter if what you tried first doesn't cover the pan.
- While the butter is melting, peel and slice the peaches.
- Once the butter is melted, add the raisins and orange juice to the batter. Pour the batter into the pan. Make sure the raisins are evenly distributed throughout. Arrange peaches in the batter.
- Cook undisturbed for for several minutes. Then start lifting the edges to let batter run underneath. Once the bottom is set, use the spatula to cut strips that you can flip over. Let the other side brown. Keep cutting into bite-size rectangles.
- Serve with maple syrup and a additional peach slices. (And iced tea in wine glasses to feel fancy.)
Dinner: EnfrijoladasEnfrijoladas were a recent discovery after I cooked a passel of beans in the crockpot. While I do not always have fresh cooked beans that need to be used, I definitely keep a can of beans in the pantry. And now a jar of chipotle peppers too. (Hint: freeze extra peppers in mini muffin tins.) Last night's adaptation:
- 6 corn tortillas
- 1 can of black beans
- 1 cup of vegetable broth
- 3 chipotle peppers
- 2 garlic cloves
- 1/2 onion
- 1/2 cup of frozen spinach
- Cheddar cheese, grated
- Olive oil
- Preheat oven to 425F.
- Slice the onion. Heat olive oil in skillet and saute onion over medium heat until translucent.
- Drain the can of beans. Rinse beans and put in blender with broth, chipotle peppers, and garlic cloves. Blend away into a sauce.
- Heat the spinach. Squeeze out excess water. Add spinach to onion.
- Pour a bit of the bean sauce into the bottom of your baking dish (last night was the cast iron skillet). Pour some more bean sauce into a pie plate.
- Take a tortilla and dip it into the bean sauce. Flip it over, getting it thouroughly covered. Fill with the spinach-onion mixture and cheddar cheese. Roll closed and place in the baking dish, seam side down.
- Repeat with other tortillas until you're out of space.
- Pour some more sauce over the dish. Top with extra cheese. Bake for 10-12 minutes, until the cheese is at your desired level of meltedness.
- Serve immediately. (Extra sauce can be frozen.)