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.

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.

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!

PINEAPPLE LEMON JAM (WITH POMONA'S UNIVERSAL PECTIN)

Steps:

• Prepare Pectin:.
• Mix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set aside.
• Mix 1/2 teaspoons of the calcuim (sm. envelope) with 1/2 cup water. Set aside.
• Scrub then peel the lemons.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
• Remove the excess white pith from the peeled lemons.
• Cut the peeled lemons in quarters. Slice out the white center membrane and discard.
• Puree the peeled lemons in a food processor.
• Into a heavy saucepan, measure 1 teaspoons butter, 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and 1-cup of wine (for a total of 6-cups).
• If you are short of the 6-cups, just add more wine, pineapple or lemon.
• To the fruit in the pan, add 3 teaspoons prepared calcium water. (The rest of the calcium water can be saved in a little jar for up to two months in the fridge).
• Bring to a hard boil and boil for one minute.
• Add the sugar/pectin mixture and stir vigorously for 2-minutes allowing pectin to dissolve.
• NOTE: At this point you can add an additional one-cup sugar to give the jam a longer "opened jar" refrigerator shelf life.
• Bring back to a boil and boil hard for one minute. Skim foam if necessary.
• Ladle into seven, sterilized half-pint jelly jars, and process only 5-mins.

THE MOST INCREDIBLY AWESOME LASAGNA/LASAGNE!

Steps:

• Make the Bechamel Sauce:.
• Heat the cream and milk in the microwave until it is hot, but not boiling.
• In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the mixture begins to bubble, about 2 minutes.
• Gradually stir in the hot cream and milk. Continue to cook, whisking constantly, until the sauce comes to a boil. Reduce the heat and simmer, continuing to whisk, 2 to 3 minutes longer, or until fairly thick. Season to taste with nutmeg, salt and pepper. (I use about 1/8 teaspoon nutmeg, 1/4 teaspoon salt and 1/8 teaspoon pepper).
• Directions for Assembling the Lasagna:.
• In a deep lasagna pan begin layering with thin layer of red sauce.
• Add first layer of pasta (4 sheets) on top.
• Then add layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
• Add second layer of pasta (4 sheets) on top.
• Then add another layer of red sauce (about 1 cup) and béchamel sauce (about 1 cup). Sprinkle parmesan on top. Then layer a third of the mozzarella.
• Add third layer of pasta (4 sheets) on top.
• Then add another layer of red sauce (about 1 cup) and remaining béchamel sauce. Sprinkle parmesan on top. Then layer remaining mozzarella.
• Add fourth and final layer of pasta (4 sheets) on top. Then top with red sauce and sprinkle with remaining parmesan.
• Cover top of lasagna dish with cover or foil.
• Place assembled lasagna dish into oven for 50 minutes at 375 degrees. Remove cover and bake for another 5 - 10 minutes.
• Remove from oven and allow to settle for about 15-20 minutes before serving.

AVOCADO TOAST

Steps:

• Toast your bread. While it's in the toaster, halve, pit and peel your avocado and scoop out the flesh with a spoon then pop it in a bowl.
• Mash the avocado with a fork and mix in a splash of lime juice. Fold the cheese into the avocado mixture, leaving some bits chunky.
• Spread the avocado mixture onto your toast and top with salt, pepper and a drizzle of olive oil.

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.

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.