Tinfoil Chef

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This is another favorite that my wife Lura and I both love. take about 1/4 cup or so of chopped mushrooms and saute in a pat of butter for a minute or so. Just enough to get them started nicely. You don’t have to cook ‘em all the way through.

Crack an egg into a bowl and add a splash of milk (less than 1/4 cup, you don’t need much). Add the mushrooms and an ounce or so of shredded cheese. Then take some fresh spinach, about a dozen leaves or so and chop them reasonably fine and add it to the mixture. Finally, slice a few black olives into it.

Stir thoroughly and put it in the microwave oven for about three and a half minutes (Microwave times will vary with power, ours is an older 1,000 watt oven). While that’s going, toast two slices of bread, butter both and then sprinkle some more shredded cheese on one slice.

When the egg is done it should be solid all the way to the center, don’t overcook or it’ll come out with a rubbery consistency that you won’t want. Place the egg on the slice of toast with the cheese on it, sprinkle a bit more cheese on top and put the second slice of toast on it.

This little gem before you will look kinda strange with the green from the spinach but it’s a taste treat you’ll definitely want more of.

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Who hasn’t had trouble getting kids to show any interest in veggies?

You can add a bit of flavor to those veggie side dishes that the kids normally don’t care for by doing quick little things like adding a pat of butter when cooking them. Sometimes just a dash or salt and / or pepper can do wonders. You can get even more variety by adding a sprinkle of Mrs. Dash and there’s enough varieties of that and things like it that there’s no reason to get bored with veggies or to have them flat.

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Most people wouldn’t consider Spinach as something they’d want as part of breakfast, but in our house it’s a pretty common way to start the day.

Start out with a skillet or wok on a medium high heat with either a pat of butter or a good shot of butter flavor cooking spray. Rough cut about a half cup or so of mushrooms and saute lightly. (any variety you like, the basic white button mushrooms and portabella are favorites of ours) Slice up about 8 or 10 Black Olives and add them. I then take a couple slices of oven roasted turkey breast (about 2 oz or so), cut ‘em into strips and then cut the strips so it turns out a medium dice. Add a little bit of minced garlic (around 1/4 teaspoon or so.. vary to taste) and give it a stir.

While that’s going, wash and chop about a cup and a half of fresh spinach and add that. From here all you need is about a minute or so for the spinach to get hot. You don’t want to leave it going very long or it’ll very quickly shrink down and “limp out”.

Put it in a bowl and it’s ready to go. It’s great with some shredded cheese melted on top. (about 15 seconds in a microwave oven makes for fast melting) Another good touch is to crumble some bacon bits in as it’s cooking. As I’ve described it, this serves one, just multiply by however many you’re serving and you’re good to go.

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Why “Tinfoil Chef”? Because while I love good food and I’ve found that I really like cooking and learning new things to cook and new ways to cook them I have to admit I’m nothing near an Iron Chef. I’ve spent a bunch of time watching the Food Network since I discovered it and have learned a lot from the programs there.

On this blog I’m going to share things I have learned and new things as I learn them. I’ll be talking about all sorts of things from recipes I like and some I’ve created to the many that have been “tweaked” and almost anything that’s got anything to do with food and cooking.

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