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Thursday October 19th 2017

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Food Obsession: YOU’RE HAVING WHAT FOR LUNCH?

by Jane Thomson

Beside startling names, what these two recipes have in common is that they can help use up odds and ends of uninteresting foods, and do it simply.

EGGS IN PURGATORY – Adapted from “Dash”, the food advertising glossy supplement found monthly in the Pioneer Press and S’Trib.

For four eggs:
1 to 2 cups of marinara sauce (or ketchup, or chili sauce , or cocktail sauce, or steak sauce, or any savory red condiment; or even spaghetti sauce)
½ teaspoon red pepper flakes 4 eggs or 1 cup egg substitute
1 to 2 cups of Parmesan cheese black pepper

Simmer sauce with red pepper flakes in skillet. Crack eggs, or pour egg substitute into sauce. Cook until set as desired. Top with Parmesan and black pepper.

Am I alone in thinking that some of the prettiest strawberries often taste “blah”?

SAUTEED STRAWBERRIES WITH CINNAMON AND FRESH LIME – From the Pioneer Press

2 tablespoons of brown sugar
1 tablespoon of butter (I used less)
1 tablespoon lime juice (bottled is fine; I used more to make up for butter)
¼ teaspoon cinnamon
1 pint of strawberries, washed, hulled and halved or quartered depending on size (about 2 cups)

In medium skillet over medium-low heat, stir together brown sugar, butter, lime juice and cinnamon. Cook until bubbling. Add berries. Toss for 2 minutes. Remove from heat.

The recipe says to serve immediately; but I found the sauce kept for several days in the fridge. It is would be good on ice cream, yoghurt, pancakes, waffles, hot cereal, etc.

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