Tag: Cooking

What I Make

Baked Potato Topper Kit

Julia Parent

Serves: 1

Ingredients:
10 frozen broccoli florets
1/4 cup shredded cheddar cheese
1 slice cooked ham, cut into bite-sized pieces
1 tablespoon unsalted butter, cut into small pieces
1 Russet potato (not pictured)

Directions:
Microwave broccoli according to package directions. Cut cooked broccoli into small pieces. When the broccoli is cool, put cheese, broccoli, ham, and butter into a quart size or smaller freezer baggie. Squeeze all the air out of the baggie and seal. Refrigerate for up to three days or freeze for up to three months. If freezing, unthaw bagged mixture in the refrigerator before using. When you are ready to use, you can cook the potato quickly in the microwave. First, scrub the potato, pat it dry with a paper towel, and poke holes in it with a fork. Then, cook the potato on a paper towel in the microwave for five minutes or until the skin has started to shrivel like your fingers in the bathtub. Put the potato on a microwave safe plate. Cut the hot baked potato in half and score the inside. Top the potato with the refrigerated mixture and microwave for one minute or until the cheese is melted and the ham and broccoli are heated through. Have with a glass of water.

What I Make

Cheese Omelet with Cinnamon Toast

Julia Parent

Serves: 1

Ingredients:
1/2 tablespoon unsalted butter
1 egg
1 tablespoon whole milk
pepper, to taste
Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese, to taste
1 slice bread that is not made with an enriched flour
1/2 tablespoon unsalted butter
cinnamon sugar, to taste

Directions:
Melt 1/2 tablespoon butter in an 8″ non-stick skillet on medium heat. Spread butter around so it coats bottom of pan. While butter is melting, scramble egg, milk, and pepper in a bowl with a fork. Pour egg mixture in pan. Holding pan handle, gently tilt pan to spread egg mixture across bottom of pan. When top of egg mixture is almost set, flip omelet over. Top one side of omelet with cheese and fold other side of omelet over cheese. When omelet is completely set remove from heat. Toast bread. In a small microwave safe bowl, microwave 1/2 tablespoon butter for 30 seconds or until melted. Brush toast with butter and sprinkle with cinnamon sugar. Holding toast on its side, tap toast on a plate a few times so excess cinnamon sugar falls off. Have with a glass of water.


What I Make

Trick Cookies

Julia Parent

Makes: 2 1/2 dozen cookies

Ingredients:
1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 cup 60% cacao bittersweet chocolate chips (The brand I buy has 6g sugar in 16 chips.)

Directions:
Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, sugar, egg and vanilla with an electric mixer. Add flour, soda, and salt. Stir oats and chips in by hand. Drop dough by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake for 11 minutes or until golden brown.

I call these Trick Cookies, because the trick is eating just 1 or 2 at a time since each cookie has approximately 5g sugar. If you don’t have anyone to share them with, freeze the extra cookies. Or, freeze the preformed cookie dough and just bake a couple at a time. This allows you to occasionally enjoy freshly baked cookies without being tempted to eat the entire batch in 1 or 2 days. If you do decide to freeze the cookie dough, flash freezing before storing and adding 2 minutes to baking time is recommended. Store baked cookies in an airtight container.

What I Make

Cheesy Potato Soup

Julia Parent

Serves: 3 or more

Ingredients:
3 Russet potatoes, washed, peeled, and diced
1 cup celery, washed and cut into half moon shapes
1 cup carrots washed, peeled, and cut into medallions
1-10.75 oz. can cream of potato soup
2 cups whole milk
1 cup sour cream
2 tablespoons unsalted butter
1 cups shredded medium cheddar cheese
onion powder, to taste
pepper, to taste

Directions:
Put ingredients into a slow cooker. Cover and cook on high for 4 hours or until potatoes are soft. Carefully stir piping hot soup thoroughly before serving. Have with a glass of water.