School Menus Have Changed

Back in the 70s the only choices for lunch were to pay 50 cents for what they served, or brown bag it. The menu did not vary from week to week. One day was burgers (aka mystery meat, and NO cheese), every Friday was sheet pizza, another day beefy macaroni, one day was fish sticks or patties, and the other day was always some sort of "spaghetti-like" thing. They were served with a boiled spoonful of mixed veggies, and a piece of bread. The ONLY choices were chocolate or white milk in a cardboard pint, and no cup or straw. Oh yeah, and those trays that look like a TV dinner.

Imagine my surprise when I got to junior high (9th/10th grade), and we could pay 75 cents for the lunch they served OR grab a pre-made tuna or egg salad sandwich, and a milkshake. WOW!!! I opted for the sandwich and milkshake because it took less time waiting in the long line and I to get to the computer lab as quick as possible.

THEN I got to senior high (11th/12th grade). For $1, you could get the regular menu, or grab a sandwich, or (best thing ever) SALAD BAR WITH NO LINE!!! No wonder I graduated as being 5'11" and only 148 pounds.

So what is my point here? I pulled up the menu available from my high school. HOLY CRAP!!! I am glad they are doing it. The students might not be learning what they need to in classes, but at least they can eat healthier, learn to make choices, and schools are taking other considerations to what they offer. They have vegetarian and gluten free options available to everyone.

Based on the picture at the right, you can get the "regular" menu, just an entrée, or even a "premium" meal (more expensive to make, but is still good). There is a Grab & Go, a Chopping Block, a Pizza Express, or even CUSTOM deli sandwiches. DARN, wish I had that option in high school. I'm glad they linked with their Junior Achievement program. Healthy options available, and work ethic. You learn a LOT from the cafeteria if you open you mind.

Most schools serve BREAKFAST. Their menu is better than the one than at a fast food restaurant, coffee shop, or donut shop. The only thing we could get at my school was a pint milk carton, but it is awesome to see schools try to help so many kids today.

As a bottom line, without making you scroll much more, even the recipes that they are making for lunch deserve your diligence. "Back in my day" they were all fast food type foods, but today are making Asian foods, noodle foods, Western Grilling, and Buffalo Spiced food. Check out what the kids are eating, ask them what they like... Not only can you understand them and their desires, but it might lead to to some more easy recipes to make at home.

Home Fries

Had a couple of potatoes in the pantry, so I decided to make home fries. Since it was just me for dinner, I only used 1 potato. Basically figure on 1 medium potato per serving.

Ingredients

1 medium potato (scrubbed)
Italian mixed spices
Garlic pepper
Black pepper
Butter

Directions

1. Pre-heat toaster oven to 400° F / 205° C
2. Poke the scrubbed potato a few times with a fork and wrap in foil
3. Bake in the toaster oven about 1 hour then put in the fridge to cool (about an hour)
4. Melt butter in a skillet over medium setting
5. Remove the foil, cut the potato lengthwise in half, then slice to 1/4" thickness
6. When butter is melted, spread the slices in a single layer in the skillet
7. Every few minutes, stir/flip the slices, add more butter if it is needed
8. Once they start to yellow & brown, sprinkle the spices on them, keep flipping
9. When they are the way you want them, serve

Thoughts

☮ For home fries for breakfast, bake the potato the night before & cool overnight in the fridge
☮ Use a medium setting with the skillet, otherwise you might set off the smoke alarm
☮ Keep an eye while they are cooking, they can cook fast & burn easy
☮ You can fit 3-4 medium potatoes in a toaster oven, so it keeps the house/apartment cooler
☮ To cut down the cooking time, use the microwave to bake your tater
☮  You can cube them instead of slicing

Italian JoJo's & Breakfast Burrito for Dinner

Italian JoJo's & Breakfast Burrito for Dinner

With a teenage son around, it is hard enough to keep him fed, let alone find time to blog. So, today I'm putting a personal, easy recipe for Italian JoJo's  and a suggestion they can accompany for a filling dinner. The idea was inspired by my question to him about "what do you want for dinner?" He replied "breakfast for dinner." So here goes, dinner for 2.

Italian JoJo's

• 2 baking potatoes (scrubbed but not peeled)
• mixed Italian herbs
• olive oil

1. Preheat the oven to 420° F/ 215° C while you cut the potatoes into 3/8 " (9.5 mm) wedges
2. Put them in a large bowl, cover them with olive oil, and use your bare hands to get them coated with oil
3. Oil a baking dish evenly
4. Put the wedges in the baking dish, standing on their peel side when possible
5. Sprinkle as much Italian herbs over them as you desire
6. Bake 30-35 minutes, keeping an eye on them for the last 5-10, until they are the way you like them

Breakfast Burritos

• 5 eggs
• 5 TBSP milk
• Italian herb mix (as much as you want)
• Sausage links (amount depends on size of each one)
• 4 soft taco sized tortillas (6 inches / 15 cm)

1. Put the sausage links in a cold skillet with enough water to cover the bottom 1/4 of them, turn burner on medium, cover skillet
2. Beat the eggs, milk, and Italian herbs in a bowl
3. Pour the egg mixture into another large skillet (also set to medium)
4. Monitor sausage links and the eggs. Eggs will take 5-8 mins, sausage will depend on the directions on the package, but they need to reach 170° F / 77° C internal temp
5. Fold the egg mixture over on itself halfway through the cooking time, when done, cut into four sections to fit on the tortillas
6. Wrap eggs & links in the tortillas as a breakfast sandwich

Personal Comments

✎ 2 recipes in one blog entry is a bit much, but so is raising a teenaged son. Take them individually if you want, at least you don't have to click any more links to get to them all.
✎ Consider doing "breakfast for dinner" once in a while. Occasionally having scrambled eggs, pancakes, or French toast for dinner and it can be really enjoyable.
✎ Watch your times. Overall, this only takes about 20 minutes to prep the potatoes and get them in, but you have to watch the clock to get the sausage links and eggs done so they all arrive on the buffet.
✎ Make them assemble their own burritos as soon as possible.
✎ Roll the bottom of a burrito / wrap from the bottom first, then the sides. Prevents juices from dripping out of the corners.
✎ Add as many FLAVORS that you want. I add Tabasco and a slice of cheese to mine, but my son didn't want it.
✎ Served with a glass of milk, some cut fresh fruit, and a dessert (as desired), this is awesome!

Cooking according to a recipe is a guideline, not a law book. Use what you DESIRE. That is what my grandmother always told me...

Tortilla Brunch

It was a late Sunday morning...it was too late to make a belly filling full breakfast, but it was too early for a light lunch of sandwiches. Thank goodness for the concept of BRUNCH!!! Combine the two... so, I did. Here it is...makes 4 of them, with a couple of small portions of leftovers.

Ingredients

• 1/2 lbs. ground Italian sausage
• 2 hash brown patties
• 2 eggs
• 2 TBSP milk
• 4 six inch tortillas
• Shredded cheese
• Italian herbs

Directions

1. Preheat the toaster over to 425 F and then place the hash brown patties in for 15 minutes
2. While they bake, brown the Italian sausage over medium heat
3. Whisk the eggs with the milk and Italian herbs in a bowl, and pour into a small skillet. Cook over a medium heat
4. Flip the hash brown patties and return to toaster over for 10 minutes
5. Flip the eggs when needed
6. When all are done cooking, split the hash brown patties in half lengthwise and split the eggs into 4 strips
7. On a 6" tortilla, place one strip of potatoes, one strip of the eggs, cover with a few pinches of shredded cheese, add several tablespoons of browned sausage on top
8. Fold up the bottom and then each side of the tortilla
9. ENJOY!!!

Suggestions

• Top the fillings with whatever sauces (Tabasco, ketchup, mustard, etc) with what you like
• Use larger tortillas by adding more of the fillings, but that means you need to make more because the above would only make 2 tortilla brunch meals
• Serve with a side of fruit and milk (for kids) and/or coffee or tea for adults
• Use the Muggle Eggs recipe to cut down on the time to make the egg mixture

  

  Muggle Eggs

Muggle Eggs

In searching for some quick, easy, and inexpensive yet wholesome recipes, I came across a recipe for making scrambled eggs in a coffee mug by using the microwave. I jotted it down on a piece of paper and can't find the original site it was from, but am going to share what was made this morning in 2 MINUTES.

Ingredients

• 2 eggs
• 2 TBSP milk
• 2 TBSP shredded cheese
• Coffee mug and fork

Directions

• Beat the eggs, milk, and cheese with the fork in the mug
• Microwave on HIGH for 45 seconds, fluff with the fork
• Microwave on HIGH for 30 seconds, fluff again
• Microwave on HIGH for 30 seconds, fluff

Thoughts

• Microwave ovens vary, so another 30 seconds may be needed to finish the cooking
• Use water instead of milk
• Add a small pinch of salt/pepper, Tabasco, or any other spices you might like. The small packs of salt and pepper most take-out places include are just the right amount, save them instead of throwing them away.
• Mix all ingredients in a small plastic container to take to the office for a late morning snack (there is a microwave oven SOMEWHERE at work, usually in the break room)
• Add some cooked meat (ground sausage, ham cubes, etc.) for a little more flavor

Overall, it is yet another quick, easy meal you can make without causing a lot of utensils, pots, and plates to have to wash. Plus, it can be made portable and satisfy that teen that is always hungry. Enjoy...

Sub / Hoagie / Grinder / Po' Boy Sandwiches

Po'-boy, from Parkway Bakery, New Orleans.
(Photo credit: Wikipedia)

The other day I pulled into a TA truck stop to get gas. It was lunch time and I had some time to kill, so I decided to go in to browse and have lunch at Popeye's (since I hadn't eaten there yet). I stared at the menu and immediately decided that it was time to have my first po' boy. I ordered a spicy dressed fried chicken po' boy, Cajun fries and biscuit.

I had heard about them before, but I grew up in the Northeastern U.S., so I was brought up on "subs," " grinders," "hoagies," "Philly cheese steaks," "heroes," "zeps," "blimpies." Reading the history of a "po' boy" on the back of the wrapper is what led me to do a little surfing to find out what the "differences" were since they seemed the same to me. I will say, that having been to a Popeye's for a po' boy, I WILL be going there as often as possible.

The best explanations I am sharing come from Wikipedia for a Po' Boy and Submarine. I'm not going to bore you with all of the details. For more information, click on the links for each.

They all began appearing on menus in the late 1800s and early 1900s across the U.S. The Italian culture brought them to the Northeastern U.S., and Louisiana brought the po' boy around 1920 (due to a street car strike). Regardless of the "reasons" they are so yummy, I'm just glad that they exist. I have a pizzeria and a Subway less than a mile away. The only real difference is what is put on or in them and the spices used...

It also brings to mind a sandwich that I ate a lot of in Pittsburgh, PA from Primanti Bros.  The original location was in the Strip District, which is where a lot of things happened. The Primanti Bothers started in the 1930s to provide a meal for the produce truck drivers that needed a complete meal, all in one. They make their sandwiches with the main entree (steak, eggs), french fries, cole slaw, and tomatoes all between 2 slices of Italian bread. A trucker could make his delivery to the Strip, grab a meal, and be back on the road in no time. All for a decent price. Sigh...the memories of finding a place to eat after a long evening of being out... but I digress...

A key point that I learned from doing this surfing, is that if you are going to make your own sub / hoagie / po' boy, putting a layer of cheese on the bottom, then the meat, and then another layer of cheese helps prevent the bread from getting soggy...good to know. Maybe that is why a true Philly Cheese steak has so much cheese folded into it. Happy eating...

Basic Egg Considerations

I'm a "breakfast" kind of person. I love breakfast foods. There is a local family restaurant that has a menu choice that requires a pizza pan to hold it all. Yeah, I've ordered it and cleaned the pan. But when I'm cooking eggs, I don't always use the dozen before the expiration date, so I have to throw some away. Is like flushing money down the toilet. I found a simple solution about freezing eggs to increase their shelf and shell life.

Below is a summary from Incredible Edible Egg and Frugal Living. But some explanation is needed. You can't simply put the whole egg in the shell in the freezer. Why? Just like making ice cubes from water, as it freezes, it expands. So, guess what would happen if you did put a whole egg in the freezer? Right...it would expand, so it would break the shell. Now you ask "Okay, so what do I do?"

Whole Eggs
Mix the yolks and egg whites together. Pour the egg mixture into a container, seal tightly, and freeze. Using an ice cube tray (sealed in a freezer bag) is an AWESOME idea. 2 cubes = 1 whole egg.
 
Egg Yolks
To prevent thickening, stir in 1/2 teaspoon of salt (or 1.5 tablespoons of sugar, if the eggs will be used for baking) for every one cup of yolks. Pour into a container, seal tightly, and freeze.  
If you use the ice cube tray suggestion from above, 1 cube = 2 egg yolks.

Egg Whites
No special prep is required. Just pour the whites into a container, seal tightly, and freeze. 
If you use the ice cube tray suggestion from above, 1 cube = 1 egg white.

Using Frozen Eggs 
Thaw in the refrigerator for a day/overnight or in the microwave before using. Eggs will keep in the freezer for up to a year. 

Observations 

• Sunny side up eggs disappear because you've mixed & frozen the whole eggs, but scrambled eggs or omelettes are tasty too
• Scrambled eggs (with bacon & cheese) or omelettes are delicious & simple when wrapped in a tortilla
• Freezing hard boiled eggs isn't recommended since the whites become tough & watery when thawed
• Labeling with a Sharpie & the date helps you keep the NEW expiration date in mind
• Frozen eggs should not be used in a recipe unless they are completely cooked

Corned Beef & St. Patrick's Day

Corned Beef Hash breakfast via Wikipedia

Something that has been on my mind for a few decades, is why Irish-Americans gravitate to eating corned beef on St. Patrick's Day and drink a lot of green beer. Okay, I understand the green beer part, but I've always wondered about corned beef since I've never eaten it and have received a LOT of junk mail promoting it for breakfast and lunch on St. Patrick's Day. So, I am going to summarize based on these 3 key websites (and yes, this is my bibliography):

• The Corned Beef entry on Wikipedia
• The Irish Culture and Customs
• The St. Patrick's Day Myths

The name of corned beef most likely came about when meat was dry-cured with salt in Europe and the Middle East. The word "corn" derives from Old English which describes the meat being dry-cured in CORNS of salt. The pellets of salt were approximately the size of kernels of corn and were rubbed into the meat to keep it from spoiling.

Canned Corned Beef via Wikipedia

Irish corned beef was used and traded extensively from the 1600s to the mid 1800s for England and as provisions for the British naval fleets & North American armies due to its non-perishable nature. It was traded to the French for feeding the colonists and slaves in their Caribbean sugar plantations. Corned beef as a commodity started to die out in the mid 1800s when slavery was abolished but it did have a resurgence during World War II in the canned form. Makes me wonder about where Spam started.

During the Great Potato Famine, raising cattle to sustain the British Isle and Atlantic trade crowded out land in Ireland for other agricultural development and prevented the raising of crops to feed the local population. Which is why a ton of people from Ireland emigrated to the U.S. Because beef was less expensive than pork here, that is why the Irish immigrants substituted it in recipes on holidays.

Which leads me to my conclusion. According to all of the research & reading that I've been doing, corned beef on St. Patrick's Day is an Irish-American tradition, not a true Irish national tradition. That's why I haven't had it yet and why I'll be making a bacon joint instead...

Recipe Research

I am always searching for new ways to prepare meals. Normally I start searching at All Recipes.com (yes, I do have an account there and have stuffed my recipe box), but I also do random searches to find things that catch my attention. This time, I started with a simple search but discovered some AWESOME ideas that I just had to share... so here goes...

Bob Evans Sausage Gravy

Of all of the meals of the day, I LOVE breakfast foods most of all, followed by Italian dinners... Ask a roller derby friend of mine, Elektra Q-Tion about going to Perkins, Eat N Park, or a hole-in-the-wall diner for breakfast with me. One breakfast item that I particularly crave, is sausage gravy. So, I did a search for a decent recipe for it, and discovered some great things shared on the Bob Evans website, including their recipe for sausage gravy. Okay, yes, I'm sharing the Bob Evans Sausage Gravy recipe, with some minor personal edits in green, but please scroll down to read what else I have to say about their website.

Ingredients:

• 1 pound Bob Evans Sausage Roll (whatever flavor in the pantry or that you desire)
• 1/4 cup all-purpose flour (unbleached white works best)
• 2 cups milk (whole, 2%, and 1% work best, keep your eye on skim)
• Salt & black pepper to taste (or whatever other herbs you want to add, I suggest Old Bay)

Directions:

• Crumble and cook sausage in large skillet over medium heat until browned. 
• Stir in flour until dissolved (a small fork or whisk works better than a spoon). 
• Gradually stir in milk (whole, 2%, and 1% work best, keep your eye on skim). 
• Cook gravy until thick and bubbly (medium setting, any higher would set off the smoke alarm). 
• Season with salt and pepper (or whatever other herbs you want to add, I suggest Old Bay). 
• Serve hot over biscuits (or whatever you want to put it over). 
• Refrigerate leftovers (if you happen to HAVE any, LOL).

Personal Recommendations:

• Use ground turkey and the sausage gravy over stuffing at Thanksgiving
• Use the sausage gravy over tortillas wrapping scrambled eggs & bacon
• Use it as sauce over ANY pasta
• Make a pizza using this recipe as the sauce
• Check out all of the Bob Evans recipes
• Check out the 20 Recipes under $2 (per serving) recipes