Super Simple French Toast {Recipe}

This morning I was really craving French toast.

french-toast

I had some delicious bread from Eataly, some farmers’ market eggs to use up, and some leftover organic milk from when I made yogurt last week. (Note to self: must make yogurt again!)

I actually made this same recipe a few days ago, and it was so good that it merited a repeat.

The Simplest Easiest French Toast

Ingredients

  • Stale bread (or not stale, but this is great for using up stale bread)
  • 1/2 cup milk (I used 2%)
  • 3 eggs
  • Butter/ghee

Directions

Mix the milk and eggs together. Soak the bread in the mixture for at least 5 minutes on each side.

Heat the butter or ghee in a pan. With heat on low, cook the soaked bread (poor any extra mixture that didn’t soak in right on top of the slices).

Cook for 6-8 minutes per side. I like to keep a lid on the pan for the first half (3-4 minutes) of each side.

Enjoy with butter and syrup!

Note that you could add some cinnamon (either into the egg mixture or just sprinkled on as it’s cooking), but my husband hates cinnamon and I wanted him to eat this, so I left it out.

I can usually have a little more than a third of this recipe for breakfast – about 2.5 or 3 pieces. The next day when I only have 1 or 1.5 slices left (because Bobby also had a third or more), I will have it along with a yogurt.

What is your favorite breakfast?

I love French toast, waffles, pancakes. I won’t ever eat them in a restaurant because the restaurant can’t make them like my dad can. In a restaurant I will get an omelette or an egg platter – pretty hard to mess up eggs (though it has happened).

Simple Egg Salad Sandwiches {Recipe}

Every Sunday morning I go to the farmers’ market. There is one right on the corner of my block. Today I got delicious fresh bread from Bread Alone (Whole Wheat Catskill Bread) and eggs from my favorite organic stand.

In my fridge I have a jar of homemade dill pickles from Maria.

Of course I had to make egg salad.

We each ended up having 2x what you see here. (Bobby’s is the one with sriracha, mine is the regular.)

Simple Egg Salad Sandwiches

egg salad

Ingredients

  • 5 small-medium eggs (if you have bigger eggs, 4 will suffice)
  • 3-4 tablespoons mayo (don’t skimp – this is what makes it good)
  • 2 teaspoons mustard
  • 1/4 cup finely chopped dill pickle
  • < 1/4 cup finely chopped onion
  • 1/4 teaspoon salt (you don’t need much; the pickles have salt)
  • pepper to taste
  • 1 teaspoon rice vinegar (optional – if you want more tang)

Directions

To hard-boil the eggs:  put eggs in a pan in water with ~1 inch of water above them. Turn the heat to high. Once boiling, let it boil for one minute. Remove from heat and let them sit in the hot water for ~15 minutes. Then dunk in ice-cold water for 3-5 minutes. (This makes it easier to take the shell off.) Crack the shell and remove it.

Chop the eggs in small pieces. Add the rest of the ingredients and mix well.

Serve on top of fresh bread.

Do you like egg salad? What do you put in your favorite version?

Bhakti Immersion Retreat 2013

I have really been MIA lately. One reason: I was on a yoga retreat for 4 days the weekend before last. We did the same retreat last August and loved it so of course we signed up as soon as registration opened this year.

I took no pictures because we left our phones in our cabin the whole time – completely technology-free weekend. It was wonderful!

Here is one picture via Instagram (Bobby and I are in there, not sure if you can see…)

bhakti-immersion-2013

Source: http://instagram.com/raghunathyogi

Bobby is in a black sweatshirt behind the girl with the yellow scarf. I’m to his right in a grey sweatshirt behind the girl with a red plaid scarf. We went with another couple who are into yoga just as much as we are – Bobby’s coworker and his girlfriend. We all loved it!

This was definitely not your typical yoga retreat – it could be very spiritual, but also very much “take what you want and leave the rest” at the same time. I would say about half the people there were there for the spiritual part and half for the yoga. It was a great mix of very kind and warm people.

Incredible teachers:

All 3 yoga teachers were amazing – each offering something different but valuable. I listened to a couple talks by the two swamis, who were both inspiring and wise. We learned to play the harmonium with Gaura Vani, who was so talented. Bobby and I took 2 workshops in “Marma Therapy” (ayurvedic massage) with the ayurvedic practitioners. Marma and yoga were definitely the highlights of the retreat for me.

pumpkin-hollow-salad

Buffet line + salad bar! (Source)

At the retreat we were treated to 3 vegetarian buffet meals a day. Most of the food was grown on the grounds of the retreat center (Pumpkin Hollow Farm in Craryville, NY – about 2 hours north of the city). It was delicious and Bobby and I totally overate the entire time. But neither one of us came back even a pound heavier, so we must have been burning it off with the 2x a day yoga sessions.

Here is a video from last year’s retreat.

Another reason I have been MIA – I have been working on a new project! I’ll share soon.

What have you been up to lately? Have you ever done a yoga retreat?

Foraged Chanterelles (Mushrooms)

Over the weekend my sister and mom came up to NYC to visit me.

Julia (sister) brought me some chanterelles that my brother, Rob, and his girlfriend had foraged.

I didn’t take a picture before, but here is the after…

chanterelles

Simply roasted for 12 minutes at 450F. Drizzled with olive oil and some sea salt before roasting.

Yum yum.

This roasting method (evoo + sea salt, roast for 10-14 mins @ 450F depending on the mushroom) is my go-to recipe for all kinds of mushrooms.

Here are some mushrooms from another night (maitake on the upper left and beech -I think- on the right; these are organic and from a Japanese grocery store on 59th street).

japanese maitake mushrooms beech

Always delicious.

What’s your favorite way to have mushrooms? What’s your favorite mushroom?

I think my favorite kind of mushroom is maitake, prepared this way.

July Shenanigans & Recipes…

This summer has been one of the best.

Bobby and I have been cooking up a storm…

moscow-mule

^^A moscow mule (a drink my dad introduced me to).^^

This was mine, but I gave it to Bobby – after one sip I didn’t want anymore! It’s delicious but I wasn’t in a drinking mood. {HERE} is the recipe I posted 5 years ago when my dad first told me about it. It’s a mix of ginger beer, vodka, lime, and mint. Sometimes we do half seltzer / half ginger beer. Gingerale also works.

tempeh-onion-goop

^^Sweet and Savory Tempeh with Onions^^

I started off following Gwyneth Paltrow’s recipe for Tempe Manis (Sweet Tempeh) but changed it… a lot. As you guys know, I’m not really into sweets that much, so I cut out just about all the sugar, and instead caramelized some onions to give it sweetness. I will hopefully remember what I did so I can post my version of the recipe later. So delicious.

kale-mustard-green-salad-seaweed-avocado-goop

^^Kale & Seaweed Salad with Avocado – Except with Mustard Greens because I mistakenly grabbed the wrong bunch of greens!^^

Another Gwyneth Paltrow recipe. Which she actually got from Cafe Gratitude (in LA I think?). {HERE} is her recipe. I changed it a bit – I only used one avocado, I didn’t add the cucumbers (all of a sudden I am hating cucumbers, weird!), and I accidentally bought mustard greens instead of kale. I’ve remade it with kale and I actually prefer it with mustard greens. They don’t come out bitter.

dinner-veggies-kabocha-rice-beans-cucumber-mushrooms

^^Random plate^^

This plate has a veggie stir-fry that was *amazing* – it has fake chicken from Trader Joe’s, but aside from that I don’t know what’s in it because Bobby (a budding cook, apparently) made it. I’ve also been *loving* white rice. Having it almost daily, in large amounts. My appetite has been interesting the last month or so. In this pic there is also kabocha (simply steamed, though I have another kabocha recipe I’ve been meaning to share), Rachel Ray’s sesame green beans, a cucumber salad (before I started hating cucumbers), and roasted mushrooms – I think these were oyster mushrooms.

Lastly…

natto

^^Natto^^

This is a fermented soybean product that is eaten a lot in Japan. It has an interesting (funky) smell and it’s slimy/stringy like okra (only more so). It’s definitely an acquired taste, but I have learned to love it. In fact, Bobby made a batch of homemade natto this week, which is aging in the fridge right now. It should be ready this weekend.

Aside from lots of good eats, other wonderful things have happened recently.

I got to meet my close friend’s baby:

maggie-and-eden

She is so sweet. So cuddly and adorable.

And Bo the cat is a weirdo 😉

bo-weirdo

I can’t believe I caught that picture! I was reorganizing the area next to my washer/dryer and was taking these shelves downstairs, but Bo decided to hang out in the shelf and I got him mid-yawn.

What have you been up to the past couple of weeks?