So, being laid off leaves me lots of free time. I have had some frustrations with my allergies which are preventing me from serious job hunting at the moment because I have pretty much lost my voice. Who do you thing will hire someone that they can barely hear at the interview. They are more likely to tell me to go home cause they think i'm sick and I will infect them. Honestly, it's only allergies and they happen occasionally to cause me to loose my voice. But, it's coming at a bad time.

So, during my time at home i've worked on one of my other activities that I enjoy doing, creating with food. I didn't take any pictures of such to post but if anyone wants, I can take pictures of such things to post. I enjoy trying things then creating my own versions.

Here are a couple things I did recently in cooking.
(please excuse any spelling errors, I don't feel like re-reading for errors.)


Spinach Souffle... sort of.
So, I tried a frozen Stouffer's Spinach Souffle, and then came up with a similar thing that is quick & easy.
Ingredients:

1 egg
frozen spinach
parmesan cheese
some butter or oil
small non-stick pan (I have been using a 6-in non-stick saucepan which is the perfect size for 1 egg dishes)

First, get a bag of frozen spinach, loose leaves, not the frozen brick of spinach unless you want to make LOTS more than one serving. You want to measure before defrosting, I used about 1 cup frozen, you can add more if needed later.

Put the spinach in a microwaveable bowl and warm to thaw completely. Put in the refrigerator until it's cool. (if it gets too hot with defrosting, you can accdeitally cook the eggs before you are ready.) Add the egg to the cool spinach and stir like you would for scrambled eggs. Add about a tablespoon (more or less to your personal taste) of grated parmesan. (from the shaker thing in the fridge of course.) At this time, if you think you need more spinach, defrost in a separate bowl and add more.

put butter or oil in the pan and warm it. once oil is warm or butter melted, pour the egg mix into the pan and cover. Check it often and make sure to move it a bit with the spatula to make sure it's not sticking at all. When it's mostly cooked through, the tricky part is to flip it. if you can't get it to gently flip, warm up a small skillet and then put it above the pan like a lid and flip the souffle from the little pan to the skillet. Once it's cooked through, serve. Add a little more parmesan on top if you would like.


Breakfast Burritos

1 egg
Tortilla(s) of choice
Salsa
grated cheese
sour cream
a little oil or butter

Break your egg into a cup or bowl. Add about 2 tbsp of your choice of salsa. If you like veggies, make sure to get a nice chunky style salsa. For this, I also choose a salsa a little hotter than I would dip chips in because I will be adding sour cream and cheese and i still want to taste the salsa. Stir the egg like you are making scrambled eggs, it will end up kind of pink with the salsa unless you prefer a salsa verde. Warm a small pan or skillet with the butter or oil in it and pour in the egg. Cook the egg likiescrambled eggs, once it starts to get solid, keep stirring. When it's almost done, warm your tortilla(s) in the microwave. I split my eggs onto two 6-inch corn tortillas, but you can use a larget one or wheat tortillas if you prefer. When the eggs are fully cooked, put them on the tortilla, then sprinkle on the shredded cheese and add as much sour cream as you like. You can add any other toppings you like as well but don'y put too much in or you won't be able to roll up the burrito. If anyone would like instruction on how to fold up the burrito, let me know and i'll take pictures.

Ok, this post was long enough. If anyone wants more of my recipe creations, comment and i will continue to post such. Even with pictures if you want.