This sounds like such a great idea. I'm wondering why I didn't think of it myself. It never occurred to me until I got this email from my niece. I'm sure tons of people have had this idea before but not me. Even when D made "armpit fudge" in a similar way at cub scout camp, I didn't think, "yes, this is a great way to make an omelet." Actually, I'm not much of an omelet maker myself. When I try making them they usually come out like scrambled eggs with stuff in them. Anyway, I'm definitely going to try this great idea for an omelet.
Ziploc Omelet
This works great!! Good for when all your family is together. The best part is that no one has to wait for their special omelet!!
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes (we did 15 minutes). You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you've got a nice omelet for a quick breakfast!!
If anyone tries this, please let me know. I want to know how it works out. I also am going to post the recipe for armpit fudge as soon as I can find it.
Enjoy!
The Creative Cook
Friday, September 4, 2009
Tuesday, September 1, 2009
French Onion Soup
Today, I had a really great experience making French Onion Soup. It seems like such a 70's dish but it is so yummy I can forget that it's been around for years. My whole family loves this soup. I'm not sure how it became such a favorite of ours but we are now really particular about our French Onion Soup. That's why I was a bit concerned, considering my recent cooking disasters. I'm happy to say that today was different. I'll admit, this soup was pretty easy and much less risky than some of the other meals I've made recently. I got the basic recipe from a neighbor but I changed it up enough to say it is now my own concoction. I used organic beef and chicken broth and some dry red wine to give it a bit of a kick. You won't be disappointed with this soup!
French Onion Soup
2 (32 oz) boxes Organic Chicken Soup (low sodium)
2 (32 oz) boxes Organic Beef Broth (low sodium)
2 lbs yellow or white onions
2 tablespoons olive oil
1/2 stick butter
2 tablespoons sugar
2 tablespoons flour
1/2 tsp dried thyme
1/2 cup dry red wine or sherry
cheese slices (Provolone, Swiss and Mozzarella)
thin french bread slices or croutons (optional)
1/2 teaspoon garlic powder
Put the broth in a large stock pot to simmer on medium heat along with the thyme and garlic powder. While the broth is simmering, thinly slice the onions and cut in half. Cook the onions in the butter and olive oil for about 30 minutes or until translucent and lightly browned. Once the onions have cooked, remove them from the pan and then deglaze the pan with the sugar and red wine. After you have deglazed the pan, combine the flour with the onions and cook for another 10 minutes or until thickened. Add the onion mixture into the broth and simmer for 45 minutes to 1 hour on medium heat. (http://www.dummies.com/food-drink/recipes/sauces/how-to-deglaze-a-pan-to-make-a-sauce/)
Put the soup into individual serving bowls. Place the bowls on a cookie sheet and keep them in a warm (200 degrees) oven while you broil both sides of the french bread slices that have been buttered and sprinkled with garlic. Add thin french bread slices and a slice each of Mozzarella, Provolone and Swiss. Turn the oven up to 350 degrees for 15 minutes or until cheese is melted, brown and bubbly. You may place the bowls under the broiler for no more than 5 minutes.
Enjoy!
The Creative Cook
French Onion Soup
2 (32 oz) boxes Organic Chicken Soup (low sodium)
2 (32 oz) boxes Organic Beef Broth (low sodium)
2 lbs yellow or white onions
2 tablespoons olive oil
1/2 stick butter
2 tablespoons sugar
2 tablespoons flour
1/2 tsp dried thyme
1/2 cup dry red wine or sherry
cheese slices (Provolone, Swiss and Mozzarella)
thin french bread slices or croutons (optional)
1/2 teaspoon garlic powder
Put the broth in a large stock pot to simmer on medium heat along with the thyme and garlic powder. While the broth is simmering, thinly slice the onions and cut in half. Cook the onions in the butter and olive oil for about 30 minutes or until translucent and lightly browned. Once the onions have cooked, remove them from the pan and then deglaze the pan with the sugar and red wine. After you have deglazed the pan, combine the flour with the onions and cook for another 10 minutes or until thickened. Add the onion mixture into the broth and simmer for 45 minutes to 1 hour on medium heat. (http://www.dummies.com/food-drink/recipes/sauces/how-to-deglaze-a-pan-to-make-a-sauce/)
Put the soup into individual serving bowls. Place the bowls on a cookie sheet and keep them in a warm (200 degrees) oven while you broil both sides of the french bread slices that have been buttered and sprinkled with garlic. Add thin french bread slices and a slice each of Mozzarella, Provolone and Swiss. Turn the oven up to 350 degrees for 15 minutes or until cheese is melted, brown and bubbly. You may place the bowls under the broiler for no more than 5 minutes.
Enjoy!
The Creative Cook
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