THE BEST MEAL OF THE DAY QUICK TIPS FOR THE BEST BREAKFAST EVER
Breakfast is the meal that fuels your brain and body for the day ahead, so why not make it the best meal of the day? There are simple tweaks that can make your home-cooked breakfast the best breakfast you’ve ever had. Put away the cereal and bust out the skillet because things are about to get truly delicious. Read on! THE SILKIEST SCRAMBLED EGGS There are many methods for achieving great scrambled eggs,
but how does one create the best eggs? The secret is air. In the words of Bob Ross, you have to “beat the devil out of ’em.” Start by cracking a few eggs into a bowl (and add a pinch of salt and pepper, if desired). With a whisk, beat them until smooth. The eggs should start to look light and airy. Then, pour the eggs into a skillet set to medium-low heat . Continue to whisk for a few more seconds. Then, with a spatula, turn the eggs as they begin to curdle. They are done the instant no runny liquid remains. Quickly remove them from heat when they look just underdone and still moist. THE CRISPIEST BACON Cooking bacon can be a messy chore with a lot of cleanup. If you want to avoid this — and still end up with delicious bacon — start cooking bacon in the oven. All you need is a baking tray and a wire rack that fits in the tray. Start by heating your oven to 350 F. While it heats, line the tray with foil, insert the rack, and lay the bacon over the rack.
Cook the bacon for about 15 minutes. Keep an eye on it after about the 10-minute mark to check for your ideal doneness. If you want meatier bacon, take it out just as it starts to brown evenly. If you want crispy bacon, give it a few more minutes. Using this method, the bacon is perfectly cooked, and you have no grease splatters to clean up! THE FLUFFIEST PANCAKES Say goodbye to packaged pancake mix, because if you want the best results, you need to start from scratch. The recipe you’ll want to use comes from The Kitchn. The recipe is Lofty Buttermilk Pancakes. Take care to note that the yolks and whites of the eggs are incorporated separately into the batter; the result is an incredibly fluffy pancake. Here’s another secret: This method of separating the yolk and whites can be applied to almost any pancake recipe. Just be sure to follow the Lofty Buttermilk Pancake recipe method for consistent results.
TAKE A BREAK!
Inspired by CookieAndKate.com
• 2 1/2 lbs ripe tomatoes; cored, seeded, and cut into 1-inch chunks • 1 small cucumber; peeled, seeded, and cut into 1-inch chunks • 1 red bell pepper; cored, seeded, and sliced into ribbons • 1 small Vidalia onion, peeled and cubed • 1/4 cup basil leaves • 1 clove garlic, peeled • 1/4 cup extra-virgin olive oil • 2 tbsp sherry vinegar • Salt and freshly ground black pepper, to taste
1. Place a blender and medium mixing bowl on your workstation. 2. Divide the tomato chunks, cucumber pieces, and bell pepper slices evenly between blender and bowl. Place entire onion in blender. 3. Add basil, garlic, olive oil, vinegar, salt, and pepper to blender. Blend on low, gradually raising speed to high until smooth, about 2 minutes. 4. Add blender contents to bowl and mix until just broken up, about 10–20 seconds. 5. Let mixture sit in fridge for a minimum of 2 hours. Transfer to bowls and serve.
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