Kate’s Cooking: SIMPLE SCRAMBLED EGGS & FUN WITH TUNA

SIMPLE SCRAMBLED EGGS & FUN WITH TUNA

Hello folks. Well it is a hot windy afternoon here in the desert and unfortunately, you need to close the windows against the sand and all the little bugs that tend to fly around in the summer. I came across a lady recently who said she just couldn’t stand cooking and for one who loves cooking, I found this hard to hear, though one has to respect her thoughts. I have come across several people lately who profess to not being able to cook. One said she can make a ‘sort of scrambled egg’. Well this is a place to start.

*A simple way to cook* scrambled eggs is in the microwave. In a small bowl, break 2 eggs and beat them with a fork; add some black pepper, a little milk as desired and a little butter or margarine. I like to finely chop some parsley if I have it and add that to. Cook until the egg is puffed up and not too runny in the centre. Serve with a couple of pieces of toast cut on the diagonal and placed to one side of the egg. Make yourself a mug of coffee or a cup of tea and as an extra, serve some fresh sliced fruit with it. This makes a nice meal and can be eaten at any time of the day. Eggs are a wonderful gift of nature. I think you need to be careful of how many you eat but a healthy person can generally manage to eat one a day. If you are lucky enough to get hold of fresh farm eggs or better yet, have your own hens, then you are in for a real treat.

Each week, I will give out a simple recipe for a meal with eggs and after a month, we will move on to something other food that can produce simple meals for those among you who wish to learn and get away from packet meals.

**For the next recipe we are back to tuna. It is so cheap right now in our local supermarket that it is good to have fun with it. This is what I call ‘double odds’- namely two somewhat unusual recipes both using canned tuna.

The first is potato wedges with tuna sauce.

For the potato wedges: bake 2 to 3 scrubbed potatoes (medium-small) per person. Cut into wedges ½ and then ½ again. Coat lightly with butter or margarine and put aside for reheating.

For the tuna sauce: Into a microwave bowl put the following – 1 finely chopped green onion (per person), 1 finely chopped and diced red pepper and 2 teaspoons fajita seasoning. Add to this about 2 heaped tablespoons margarine. Cook for about 5 minutes in the microwave, remove and add 2 heaped tablespoons flour and approximately 2 cups milk. Mix well and microwave for about 5 minutes, stirring occasionally, until sauce is as thick as you would like. Add a can of flaked tuna. You might like to reheat the sauce for a minute or two before you pour it over the reheated wedges.

The second ‘odd’ recipe is for fritters/tortilla wraps.

Referring to the above (wedges) recipe, when you get to the point where the flour has been added, add 1 cup of milk, a teaspoon of baking powder or baking soda, 1 beaten egg. Mix to a consistency of pancakes. This is entirely to your own taste. Fry in a non-stick pan or skillet. I make the ‘batter’ thick for fritters and quite thin (using extra milk) for a tortilla-like wrap for a roll-up filled with soft cheese or a filling of your own choice.

SOMETHING TO NOTE:

I would like to remind those of you who have computers, to get on the mailing list of http://www.rickbayless.com/ The Create Channel’s Master Chef has a wonderful website and he is also on Twitter. He is the most cheerful fellow and is full of wonderful ideas and has a great newsletter and is excellent with the questions he gets asked on Twitter. His program on the Create Channel, Mexico: One Plate At A Time is truly joyful.

Well, that’s it for this week. Take care of yourselves. Bless you.

Kate