Try This: Best Scrambled Eggs

Omelets are not really my thing. There, I said it. But I really like scrambled eggs. Don't ask me the difference; I just don't know. But I was thinking about restaurant scrambled eggs, cooked in butter, and wanted to try some. So easy! And so delicious. Here it is:

2 large eggs, scrambled
scant tablespoon unsalted butter
1 tablespoon chopped fresh chives
sprinkle of cheddar cheese

In a nonstick pan, melt the butter on medium heat until foamy. Add the eggs and stir. At this point I like to cut the chives into the cooking eggs. Keep stirring 2 -3 minutes. The eggs should be just cooked through. Ideally you can turn the pan off before it is totally finished cooking. Immediately transfer to plate and top with some shredded cheese.

Kid-Friendly Meatballs

Last month I tried this recipe from Smitten Kitchen and it was fabulous. Alas, the kids found the meatballs to be a little too spicy, so I've reworked the recipe to make it milder but still tasty enough for adults. These would be good with spaghetti and tomato sauce or with BBQ sauce on a bun. You could also just eat them plain, like an appetizer, with toothpicks and ketchup for dipping. Scrumptious.

Kid-Friendly Meatballs

makes 20 small meatballs

1 slice wheat bread, crumbled

1/3 cup warm water

3/4 lb ground turkey

1/4 lb ground pork

2 tablespoons grated parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic pwder

1/2 teaspoon onion powder

1/2 teaspoon Worchestershire sauce

1 jumbo egg yolk

Put the bread crumbs in a large bowl and pour the warm water over them. Let the bread soak up the water for a few minutes then add the rest of the ingredients. Mix well with your hands. Grab up two tablespoons of the mix and roll into a ball. Put on a tray and repeat with the remaining meatball mix.

Heat 2 tablespoons vegetable oil in a nonstick frying pan. Place 7-9 meatballs in the pan and let them brown, 3- 5 minutes. Gently nudge one meatball to see if it moves. It you can flip it easily, flip all the meat balls to a new side. If not, wait another minute and try again. Flip to a third side and brown again. Gently tranfer the meatballs to an oven-proof tray.

When all the meatballs have browned, cook them in a 350 degree oven until sizzling, 5- 7 minutes. Serve hot.

Chocolate Snickerdoodles

So the arroz con leche is proving trickier than I thought. I'm really kicking myself for not writing down the proportions the first time I made it. In the meantime, here's a recipe my whole family is loving: chocolate snickerdoodles. Not really a suprise, there. They look pretty, with deep cracks running through them but perfectly round edges. They also make your kitchen smell amazing. So here's the recipe, adapted from "Mexican hot chocolate cookies" in this month's Everyday Food magazine.

Chocolate Snickerdoodles

2 cups all-purpose flour
1/4 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

For coating:
1/4 cup sugar
2 teaspoons cinnamon

Preheat the oven to 400 degrees. In a medium bowl whisk together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, 2-3 minutes. (Mine was not very fluffy or light). Scrape down sides and add eggs. Beat to combine. With mixer on low, add the flour mixture little by little until combined.

In a small bowl, combine 1/4 cup sugar and cinnamon. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar. Place about 3 inches apart on baking sheets. Bake until set and beginning to crack, about 10 minutes. Let cookies cool in baking sheets for 5 minutes, then transfer to wire racks.

She's Back!

Sorry for the long absence. I was thinking of you. Honest. It was just the Christmas cooking and the endless rain and actual working getting in the way. But I have good news! Very small but still important achievement in my house: my daughter is eating lettuce! On her taco! And... my son was noshing on sweet potato chips and three-bean dip! These are baby steps toward Total Food Acceptance, but I like them.
Also, I'll have a recipe for you soon: arroz con leche. I made it last month but didn't post because I didn't write down exact measurements. Then I haven't made it again because there have been oatmeal cookies and mini mocha cheesecakes in the house and I'd like to keep my girlish-momish figure a few more months, at least. But soon. I promise.

Try This: Broccoli Cheddar Soup

When I was growing up in Montana, a special treat for the family was to go "into town" and eat lunch in a restaurant called Jacob's. I always ordered the ham and cheese croissant with a cup of broccoli cheddar soup. The restaurant had celebrity names for each different soup and sandwich combination. I wish I could remember what this one was called. Anyway, here's my take on that hearty soup. It makes 4 servings but I recommend making it for yourself and eating the leftovers over several blustery days.

2 tablespoons butter
1 small yellow onion, minced
2 tablespoons flour
4 cups organic chicken broth
3 cups fresh broccoli, finely chopped
1/2 cup cream
1 cup shredded sharp cheddar cheese
salt and pepper

Melt the butter in a Dutch oven. Add onion and cook until softened, 5 minutes. Sprinkle the flour over this and cook for 1 minute, stirring. Slowly add the broth, scraping up any browned bits on the bottom. Bring to a simmer and cook, uncovered, for 5 minutes.

Add the broccoli to the soup and simmer until tender, 7 -10 minutes. Transfer the soup to a blender and puree 1 minute. If you prefer no chunks of broccoli, puree it a bit longer.

Pour the soup back into the pot and stir in the cream. Carefully bring the soup to a simmer, then remove the pot from the heat. Stir in the cheese until it is incorporated. Season with salt and pepper to taste.

Try This: Angel Hair with Fresh Tomato Sauce

Serves 1 person so sick of Mac n' Cheese she could spit. But wouldn't.

¼ lb angel hair pasta

minced garlic, to taste

1 ripe Roma tomato, or whatever kind you have on hand

1 tablespoon high quality olive oil

1- 2 basil leaves, chiffonade

grated Parmesan cheese

Sea salt

Slice the tomato horizontally into ¼ inch slabs, then dice the slabs. Place diced tomatoes in a strainer and rinse away seeds and slime. Heat the olive oil in a small skillet. Meanwhile, bring water to a boil for the pasta. Add some salt and the pasta. Sauté the garlic and drained tomatoes in the olive oil until just softened. The skin will start to peel back slightly. Salt to taste. Turn off the heat and set aside. Strain the pasta, being careful not to let it slip through the holes of your strainer. A wire mesh strainer works well here. Place the pasta in your serving bowl, then top with the tomato “sauce”. Sprinkle with basil and Parmesan cheese.

Try This: Cranberry Mango Smoothis

When I am feeling a little sluggish in the morning, I get out my blender and throw this delicious smoothie together. It's adapted from the recipe for Superfood Smoothie from Martha Stewart's website. It gives you great energy.

2 tablespoons soy milk or cow milk
2 tablespoons orange juice
1/2 cup plain Greek yogurt
1/2 cup fresh or frozen cranberries
2 big spoonfuls mango sorbet
1 tablespoon honey
2-4 ice cubes

Put all ingredients int he blender and and blend until smooth. Serve immediately.