I have no idea if my thought of making eggs more yellow is even a thing that people care about, but I thought I would share this little tidbit. Now that I’m at home I’ve been making myself lunch. Most days (when I’m not eating a bag of chips (because we ran out)) I make myself scrambled egg with potato and onion. Sometimes I’ll even throw in a dried out Anaheim pepper from last year’s harvest for some extra extra heat.
This “recipe” has no measurements because, well I just dump stuff in and go. Keeps the excitement alive while making and eating the same thing everyday.
When I scramble up my egg I use some 2% milk (I read somewhere it’s better for you than skim, and I don’t think coconut milk would taste good with eggs). I also add in fresh ground pepper (go crazy!), turmeric root powder (makes everything yellow, and adds a little spice, oh and it’s good for you), a little cayenne (much less of this than turmeric), and feta cheese. Like I mentioned before some dried Anaheim pepper might find it’s way in there as well. I also chop up a small red potato and white onion.
There you have it! My fairly simple, takes about 20 minutes to make lunch.
Also for the photography I was trying some bounce flash off my ceiling. Need to keep practicing these photo skills!
If you need to get some milk used up this is a great recipe…if you only have 1 cup to use up. I must say I spent a busy Saturday baking and cooking, trying to use up some of the milk I have and just so there are some snacks around again. This is a straightforward recipe from Taste of Home, probably the Healthy Cooking magazine.
Lemon Poppy seed Bread
1¼ c flour ¼ c granulated sugar ¼ c raw sugar ½ c oats (recipe calls for oat bran) 1 Tbsp poppy seed 2 tsp baking powder ½tsp salt 2 Tbsp butter (unsalted) 2 Tbsp applesauce 2 Tbsp lemon juice (fresh if possible) ½ tsp lemon zest 1 egg 1 c milk
Preheat oven to 350°F. Spray 3 medium sized bread pans with cooking oil, set aside.
In a large bowl, mix together flour, sugar, oats, poppy seeds, baking powder and salt.
In a medium bowl, whisk together milk, butter, applesauce, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.
Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack.
Cover with plastic wrap and store at room temperature or in the fridge.