Omlette's The Narcoleptic Housewife's Way

Omelette's The Narcoleptic Housewife's Way

Serves 2

1 red pepper, diced
1/2 red onion, diced
3(ish)cups sliced mushrooms
8 eggs
2 tbsp milk
Butter
Salt and pepper to taste

-Saute pepper, onion and mushrooms in butter until liquid has cooked off. Add salt and pepper to taste.
- Beat eggs and milk together with whisk. Add salt and pepper to taste.
-Put a lil butter in a separate frying pan (I use a larger size one) & melt over med-high heat. Add eggs once butter has melted, cover frying pan with lid. Continue cooking over med-high heat.
- Once eggs are cooked, turn onto plate, top with pepper, onion and mushroom mixture. Fold sides inwards so they overlap. Flip Omelet over so folded side is face down on plate, cut in half if you wanna share

Top with some Franks Red Hot Sauce for a bit of kick.

Stuffed Zucchini

Stuffed Zucchini (One of my fave's!)

Make's 2 - 4 servings

1 zucchini
1 package fresh mushrooms, sliced
1 red pepper, diced
Fresh crushed garlic (as much as your heart desires!)
1 red or white onion, diced
Bread crumbs
1/2 cup-ish Butter
Cheese, grated (swiss and mozzarella are good choices)
Extra Virgin Olive oil

Preheat oven to 350º
1. Fill a pot big enough to hold the zucchini with enough water to cover. Bring water to a boil, cook zucchini for 10 minutes.
2. While zucchini is boiling fry mushrooms, red pepper, garlic and onion in olive oil in frying pan. Try to cook off as much liquid as posible.
3. Once zucchini has boiled for 10 mins, take out of water and cut in half lengthwise. Scrap out as much of the zucchini pulp as possible. Chop pulp and add to veggies in frying pan. Cook for 5-10 minutes.
4. In a microwave safe dish, melt approx 1/2 cup butter, once melted stir in enough bread crumbs to soak up all the butter.
4. Place zucchini halves in a baking dish (I actually use a glass loaf pan, it keeps the sides of the zucchini's up). Spoon veggie mixture into zucchini halves. Spoon butter/bread crumb mixture ontop of veggies, sprinkle with cheese of your choice.
5. Cook uncovered for 25-30 minutes.

Bread and Butter Pickles

Fantastic Bread & Butter Pickles!

20 cups thinly sliced cucumbers
8 cups thinly sliced white onion (curious as to how red onions would do in this)
1/3 cup pickling salt
1/4 cup pickling spice
3 cups white vinegar
5 cups white sugar
1 1/2 tsp Ground Tumeric
1 1/2 tsp Mustard Seed
1 tsp Celery seed

1. Toss cucumbers and onions with salt in large bowl. Cover with lid or plate, let stand 30 - 60 mins. Once done, drain for 5 minutes.
2. Place pickling spices into a cheesecloth bag.
3. In a large saucepan, bring remaining ingredients and spice bag to a boil, stirring occassionally.
4. Pack drained cucumbers and onions into sterilized 1L jars.
5. Pour brine solutions into jars, ensuring cucumbers and onions are covered.
6. Seal jars. Once jars are sealed and cooled, store in a cool, dark place, or in the fridge. Ready to eat in 4-7 days! (Remember the longer they sit, the better they taste!)

The BEST Whole Wheat Bread

Here is the recipe for what I think, is the BEST whole wheat bread I have had! Best of all there's no added sugar, no additives/preservatives, and can be made organic (if you choose use organic ingredients). While kneading can be a lot of work, there is plenty of time for naps in between the steps :-)

Whole Wheat Bread

12 cups Whole Wheat Flour

1 1/2 cups seeds (optional. I have not added seeds myself yet. Can use hemp, sunflower seeds, flax, etc.)

4 1/2 tsp yeast

1/2 cup liquid honey + 1 tbsp 

6 tbsp melted butter, cooled to room temperature

2 tsp salt

Water

Up to 3 eggs (optional - makes bread moister/chewy)

1. Soak for 30 minutes or up to 2 hours in a large bowl (I soak for 2 hrs): 6 cups flour in 5 cups of warm water (seeds as well if you are using). Mixture should not be watery. Cover with a damp tea towel.
2. Have a nap, but be sure to set alarm to go off in 2 hours!
3. 30 minutes before flour and water mixture is done soaking, gently mix 1/2 cup warm water, 1 tbsp honey and 4 1/2 tsp yeast in a medium sized bowl. Let sit until mixture is visibly bubbling. (This is called the "sponge").
4. Melt 6 tbsp butter and cool to room temperature.
5. Add sponge (once bubbly), eggs (if using. I use 1 -2 for chewier/moister bread), melted butter, 1/2 cup honey, 1 cup warm water and 2 tsp salt to flour/water mixture. Mix well.
6. Mix/knead in 6 cups flour. Knead for 15 minutes on a floured surface.
7. Place dough in a large, greased bowl. Cover with a damp tea towel, place in a warm spot. Allow to rise until doubled in bulk; up to 2 hours.
8. Have another nap, again, remember to set alarm to go off in 2 hours!
9. Remove dough from bowl, punch down and knead for 2 minutes. Divide dough into 4 equal pieces.
10. Knead each individual loaf. Roll with rolling pin to remove air, then roll dough up, form into shape and place in greased loaf pans. Cover loaf pans with damp tea towel and let rise until doubled in bulk; up to 2 hours.
11. Have one more nap :-)
12. Bake at 350F for 40 minutes or until lightly browned and loafs sound "hollow" when knocking on them.
13. I don't recommend having a nap here. I did, and burnt my bread :-/
14. Cool for 10 minutes on wire rack. Brush top of loaves with butter, remove from pans and allow to cool completely.

Once loaves have completely cooled, store in freezer safe plastic bags. Bread can be frozen for up to 1 month.
When thawing a frozen loaf, leave bag open to avoid bread becoming soggy, once thawed, keep bag closed to avoid loaf from drying out!