I love to cook, but I don’t really like spending a long time in the kitchen. I simply don’t have the time to be spending hours cooking and prepping in the kitchen. I try to make dishes that don’t take longer than 30 min to an hour from prep to finish.
A while ago, Middle Bro made the observation that I blog about food, recipes and restaurants a lot. Actually, his exact words were: “Why do you blog about food all the time?”
I guess one of the reasons I blog about food and recipes is because 1) I love good food…especially if it’s good, wholesome, fresh, good for you food! 2) Like many women, I don’t have time to slave in the kitchen, so I want to share recipes with others that have proven to be crowd pleasers and that are quick and easy to make. When I have ESL students, they not only study with me, but they also live with us! I’ve got to juggle teaching, field trips, curriculum building, correcting assignments, cooking, cleaning, gardening, helping Hubby on the farm, and everything else. The students don’t usually like entertaining themselves while I am cooking, so I either have to be really fast or I have to find ways for them to help me cook our meals. Homemade pizza is a favourite, because the students love dressing their own pizzas and making their own dough.
Poor Hubby has been suffering from my lack of desire to cook these past two months. Honestly, the nausea has been keeping me away from the kitchen. Everything smells so gross to me. Because I haven’t really been able to eat, the doctor prescribed Diclectin to help with the nausea and vomiting. I want to try as much as I can to go all natural with this pregnancy and not take any drugs. I’ve been holding off on the Diclectin for now and luckily, this week things have been getting better. Hooray! This week, I have been able to cook for my husband without getting sick!
For supper today, I made something super quick and easy. Yesterday, I made some baked salmon with some broccoli and a salad sprinkled with sunflower seeds, sweet dried cranberries and my balsamic vinaigrette. Hubby got a baked potato with his dish. I didn’t have one because I was so full from the salmon and veggies.
We had some leftover broccoli from last night and I just hate not using up leftovers. I guess growing up with my parents drilling “just think of all those poor children in [insert name of any third world country here] that have no food to eat” kind of left an imprint in my brain! I decided to incorporate the broccoli into a new dish for tonight. Tonight’s meal is a slight variation of the Wife Saver recipe Baby Bro’s girlfriend’s mom served us at their ranch for brunch last year. My “Wife Saver” is a slight adaptation a cutting of edges of the original version.
-four slices of cracked wheat bread (cut off the crusts)
-leftover broccoli (chopped)
-one small onion (chopped)
-eight mushrooms (sliced)
-four eggs (beaten)
-a splash of milk to add to the egg mixture (like how accurate I am with measurements?)
-salt & black pepper to taste
-a bit of grated cheese (whatever kind you like and however much you like)
-a few slices of bacon (chopped) or a few dashes of bacon bits (optional). You don’t have to add any meat if you don’t want to.
In a 9 x9 casserole/baking dish, spray bottom with cooking spray. Place the four pieces of bread in the dish. Pour broccoli, onion & mushrooms over the slices of bread. In a bowl, whisk together eggs and milk. Add salt & black pepper to the egg mixture. Pour egg mixture over bread and veggies (when it cooks, it will puff up like a souffle). Add chopped bacon or bacon bits. Sprinkle grated cheese on top. Bake in a preheated oven at 400 degrees for 40 minutes.
Serve with salad. I was lazy and just made a cucumber salad.