In Order of Preparation

I, the Frugal Kitchen Warrior, love to make French Toast, which I do when I bring home some challah (Jewish style egg bread we traditionally use on Friday nights after services or at home if people have their own Shabbat (Sabbath) meals. Oh, I love to eat it, too!

I had a couple slices that were a little dry, which is perfect for French toast. Since my alternative milk was gone (I use only Flax or Coconut milk) and I wasn’t going to the store any time soon, I decided to use just water for the soaking mixture with a raw egg.  Of course I would mix it with a fork.  Before I added the egg I sprinkled some allspice powder and a few drops of stevia to give it some flavor.

Then I recalled that I had some sheep yogurt in the frig so I added that prior to adding the egg and the egg didn’t seem to want to mix well. After doing the best I could placed it into my heated, oiled small cast iron pan and cooked it till it seemed to be ready to flip, which I did.

Do you ever have trouble flipping things in a pan?  I seem to often spill some over the side!

Anyway, I turned off the heat, let the former top cook a little, put it on my plate topped with some homemade mulberry butter (from my mulberry tree) and it tasted fine.

The next morning I was determined to do better, so I mixed in the egg prior to the yogurt.  That seemed to work better.  I also added some chia seeds for interest and more protein.  Certainly I put the slice of challah into the mixture, turning it over to be fully coated. And into the pan it went.  This time it was easier and came out great.

I added some raw pepitas (pumpkin seeds) for even more protein and also magnesium, more interest and some crunch.

Again the mulberry butter graced the top.  

Could I have cooked it without the yogurt and just used water?  Yes. It just wouldn’t have been as creamy.  I might have added some leftover apple sauce.  

The idea is that there is usually an alternative to some ingredient that you don’t have.  When I run out of my lemons I’ll use more apple cider vinegar.  And if it doesn’t quite turn out – well, I’ll eat it anyway.  Either way I will have learned something.

There’s no crime in being bold about food prep.  I don’t have failures – just things that don’t quite work out the way I thought or hoped.  However, being the Frugal Kitchen Warrior, I rarely have to throw things out.  If I do it’s out into my backyard “farm” to feed the soil and my fruit trees.

I’d really like to hear about your “experiments”.  Did it become a “one of” or a new, exciting dish?

To Healthy Eating!