Tag Archives: recipes

Heavenly French Toast

Of course, while on vacation, we have more time to do things like make french toast for breakfast, go sight-seeing and hopefully get some reading and sewing in. For some reason though, I am falling behind in my replies to comments but I plan (and promise) to catch-up tonight. Maybe I am falling behind due to that craving of French toast???

FrenchToast_Breakfast

 

Ingredients

  • 2 eggs
  • 2 Tbsp milk
  • 4-6 slices of toast bread
  • butter
  • 2-4 Tbsp sugar
  • 1 tsp cinnamon

Lightly beat the eggs and milk together (I use a fork or a whisk). Pour mixture into a flat square/rectangle dish. Place the bread in the dish, leave each side for a few seconds (no more than a minute) to evenly coat the bread and let it soak in. Turn the bread over with a fork and coat the second side. The bread should soak up most of the egg mixture.

Mix the sugar and cinnamon together in a bowl. Sprinkle some of the sugar mix onto a plate. Carefully take a slice of bread out of the egg mixture and place on the sugar mix to coat. Repeat with second side.

Place about a 1/2 tsp butter in a warmed skillet. Spread the butter to evenly coat the skillet. Place the coated bread in the skillet, once browned and sugar is starting to caramelized use a fork to turn the bread to caramelize the other side.

Repeat with all slices of bread. Serve immediately with maple syrup or whipped cream or a fruit compote (blueberries or raspberries works well). I also like to add caramelized banana’s on top with a Tbsp of maple syrup.

Charleston_OldSouthCarriage

We have also been sight-seeing in downtown Charleston, as mentioned yesterday. Above is the Old South Carriage Company we used yesterday for the tour around Charleston. Below, is an amazing little Inn, close to the old market city – I just love that mustard color exterior. Charleston_Inn

Unique architecture can be found all over Charleston, but the most common characteristic is the Single House, a style from the English row houses…look at the privacy door. It is just a door to the Piazzas (veranda’s). They are so quaint and definitely contribute to the historic nature of the Charleston.Charleston_SingleRowHouse

Then of course there are the mansions which have been used in all kind of period films and now selling for $4 million USD on average.Charleston_Mansion Charleston_Mansion2 Charleston_Gates

We couldn’t believe the number of churches – Catholic, Lutheran, Jewish, Unitarian….and moreCharleston_Church

So that is what we do when we have that extra time….what things do you take time doing while on vacation??

 

Meal Plan {01.06.2013} + Recap of week

Today, makes exactly 7 days until my 40th birthday (boy time flies doesn’t it). We are spending next weekend in New York, to celebrate – I am so excited. I promise to post photos when we return – especially so I can share my experience of Lotta Jansdotter’s printing workshop (I may even post a give away – so keep an eye out).

Back to reality…. some of the random things I thought I would share this week.

I took an extra day off for Memorial day to have a 4 day weekend….I spent the morning at my favorite German bakery….I started with the sweets and coffee and enjoyed the relaxing time sitting on the outdoor patio 🙂

IMG_0939

We pulled up our first carrot from our vegetable garden today. My son gobbled it up with a little ranch dressing on the side. He did say that “the carrots from our garden were much better than the ones from the supermarket” 🙂

IMG_0940

Lastly, tonight, we tried a new vegetarian sauce with all real ingredient’s (which you add meat to it) from Campbell’s. It is call “Skillet Sauces” and you just brown your selection of meat and add the sauce. I was very surprised with the result, after 10-15 minutes cooking…dinner was served; it was full of flavor with a kick and tasted great !!!

IMG_0942

 

Target had 5 flavors you could choose from, if you want something quick I would recommend it. The only thing I would do different next time is add one of the Cauliflowers from our garden (when they are ready that is).

Anyway, here is our meal plan this week:

DAY BREAKFAST DINNER
Saturday Fresh Fruit + Bread with Marmite Trimmed Boneless Pork Loins + Rice + Campbell’s Skillet Sauce
Sunday Rhubarb+Apples Compote + Granola+yoghurt Grilled Fish + Vegetables
Monday English Muffin + Banana + Almond Butter Asparagus + Mushroom Pasta
Tuesday Bircher Muesli Chicken “Fried” Rice (Brown Rice)
Wednesday Rhubarb+Apples Compote + Granola+yoghurt Homemade Vegetable Burgers
Thursday Bircher Muesli Vegetable Frittata 
Friday Berry + Banana + Spirulina Smoothie ? Will be in the airport or New York depending on timing.

We are usually spending ~$70 a week for our meals. Here is this weeks shopping list:

GROCERY LIST (NEW STOCK) IN THE CUPBOARD/FRIDGE
  • Watermelon (TJ)
  • Cherries (TJ)
  • Bell Pepper (TJ)
  • Asparagus (TJ)
  • Onions (TJ)
  • Eggs (TJ)
  • Soy Milk (TJ)
  • Frozen Corn (TJ)
  • Fish (FM)
  • Soy Yoghurt (WF)
  • Gluten Free Pasta (TT)
  • Brown Rice (TJ)
  • Oats (BJ)
  • Sultanas (TT)
  • Rhubarb (LF)
  • Zucchini (TJ)
  • Lettuce (TJ)
  • Tomatoes (TJ)
  • Granny Smith Apples (LF)
  • Mushrooms (TJ)
  • English Muffins (LF)
  • Cereal (BJ)
  • Chicken (BJ)
  • Grated Cheese (TT)
  • Pork (TT)

NOTE: We shop majority at Trader Joe’s (TJ), Target (TT) with an occasional visit to Whole foods (WF), BJ’s , Harris Teeters (HT), Lowes Food (LF) and Fresh Market (FM).
NOTE: We do not typically use coupons mainly due to time.

 

Stuffed Portobello Mushrooms

With Summer upon us, grilling (or BBQ) season is starting. One of our favorite recipes is this stuffed portobello recipe, which we have already tried out 🙂

IMG_7310

Ingredients (original recipe source: Weight Watchers)

3 Portobello Mushrooms
1/4 cup Goat cheese or feta cheese crumbed (I use soft)
Bunch of fresh Spinach
Tbsp of fresh basil
1 Tbsp Spring onions (scallions)
2 Tbsp Bread crumbs
2 Tbsp Chicken stock
1 tsp olive oil
Pinch of salt
Pinch of fresh cracked pepper

  • Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, chicken stock, basil, oil, salt, and pepper in a medium bowl.
  • With a small spoon, stuff each mushroom cap with the spinach mixture; place in a single layer in a 9 x 13-inch grill platter.
  • Drizzle with 1-2 Tbsp water around the mushrooms in the pan. Grill for 15-20 minutes on the Grill element.
  • Bake until the cheese is melted and the filling is hot. Serve at once.

IMG_7311