My Secret Most Special Incredibly Awesome Toast Food

PAN TOASTED BREAD WITH HAM, PINEAPPLE AND CHEESE

Steps:

• You will need a frying pan with a lid.
• Heat frying pan on medium heat, butter the bread on one side.
• Put in the pan and butter the side that is up.
• When browned turn over the slice and put on first: the ham, then pineapple and then the cheese on the toasted side.
• Lower the heat, cover the pan with a lid and cook for a few minutes or until the cheese has melted.
• Sprinkle with some paprika powder and serve.

MUSHROOM STROGANOFF ON TOAST

Steps:

• Put a wok or frying pan over the heat while you thickly slice the mushrooms.
• Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
• Meanwhile toast and lightly butter the bread and put on 2 plates.
• Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
• When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
• Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.

TOMATO TOAST

Steps:

• Broil baguette slices for 3 minutes.
• Melt the butter in a small skillet over medium-high heat.
• Add chopped tomato and saute for 2 minutes.
• Stir in chopped parsley.
• Serve over toasted baguette slices.

FRENCH TOAST IN A PAN

Steps:

• Melt butter in bottom of 9 x 13 pan.
• Sprinkle brown sugar over butter, then cinnamon over brown sugar.
• Place as many pieces of bread in the pan as possible.
• Mix together eggs, salt, and milk. Beat well.
• Pour mixture over bread, cover and refrigerate overnight.
• Pre-heat oven to 350, cook for 25 minutes, then flip french toast over and cook for an additional 20 minutes.

HOW TO PROPERLY CLEAN AND TOAST QUINOA

Steps:

• Each grain of quinoa (unless pre-washed) is covered in a soapy substance called saponin. It tastes bitter and will affect the taste of your quinoa if you don't remove it.
• TO REMOVE THE SAPONIN:.
• First measure the quinoa and put it into a large bowl. Fill it with clean water. Let is soak for a little while. Then, using a wire whisk swish the quinoa around until you see a soapy residue come out of the quinoa. You might have to do this for a few minutes to get all the saponin off.
• Once the soapy residue is off strain the quinoa in a fine mesh sieve then rinse the quinoa with fresh water and set aside.
• Now get a big heavy saute pan (I used a 12" stainless steel pan) and heat it up on medium low. Put one cup of the wet quinoa into the saute pan (anymore and it will be over crowded). Using your wire whisk start moving the quinoa around the pan.
• Once it gets hot, the water is absorbed and the quinoa starts popping you know it's finally drying out. Keep swishing it around with the whisk until the grains of quinoa start to brown. You will see it transform before your eyes and it will smell nutty.
• When it's sufficiently done, remove from the pan and place in a bowl to cool.
• Store it in a jar in the fridge so it will last a while. When ever you want some just go get it.
• It pays to do 3-4 cups at a time so you have some on hand.
• Bon Appetit!

SPECIAL BREAD

Steps:

• Spread sunflower seeds on dry surface and roll with rolling pin just enough to break them, not crush them.
• Mix all liquid ingredients in a medium saucepan.
• Heat until warm.
• Turn off heat and add dry yeast but do not stir.
• After it has sat for 5 minutes.
• stir until mixed.
• While waiting for the liquids (5 minutes.) mix all of your dry ingredients together.
• Form a well in the middle.
• Gradually add and stir with wooden spoon.
• Keep an extra cup of warm water near.
• Add if needed.
• Dough must stay moist and sticky-not dry.
• Pour mixture onto a dry floured surface and knead for 5 minutes.
• Add flour as needed but dough must stay soft.
• Form a large ball and divide in two pieces.
• Shape into loaves and place into regular size loaf pans.
• Let rise for 1-1 1/2 hrs.
• Bake at 375 degrees F for 45 minutes.
• or until pulling away from sides.
• Do not raise the dough 2 times.
• Also do not preheat oven.
• This is a dense bread, but very moist.
• Try it fresh from the oven with spreadable honey.