Creamy French Toast

This recipe yields a product with a custard-like center and crispy exterior. 

1 T vegetable oil
1 T butter
4 slices white bread
2 large eggs
1/2 c milk
a pinch of salt
1 t sugar
1/2 t vanilla extract

Cut the bread in half and heat in a toaster oven at 200 F for 10 minutes to partly dry it. Beat the eggs well and stir in the other ingredients. Heat a 12-inch non-stick skillet over medium heat. Add the oil and butter, and when the butter stops sizzling, soak two pieces of bread on both sides until moist, and add to the hot fat. Repeat for the remaining bread. Pour any leftover batter over the slices. Fry about 3 minutes on the first side until browned. Flip and continue frying until the second side is done. Serves two. Offer sugar, preserves, maple syrup, or fruit sauce.

Tiny Peas and Pearl Onions Steamed in Butter Sauce

Quickly prepare a versatile side dish from pantry ingredients.

4 oz frozen tiny peas
4 oz frozen pearl onions
1 T chicken or vegetable stock concentrate
1 t butter, cut into small dice
1 T water
1/2 t salt
1 t sugar
1 t tapioca starch

Thaw the peas in cold water and drain. Thaw the onions on a paper towel. Combine the vegetables in a shallow bowl, top with the seasonings, and sprinkle the starch over all. Steam for 4 minutes, mix with tongs and steam another 2 minutes, mix and serve. Serves two. Can be doubled.