The Can't Cook Book: Recipes for the Absolutely Terrified! Read Online Free PDF Page B

Once the salsa starts to bubble, use a spoon to make four small wells in the salsa, evenly spaced apart. Crack an egg into each well. Cover and cook until the whites are just set and the yolks are still soft to the touch, 3 to 5 minutes.
     
     
    5.  To assemble, place a tortilla on a plate and layer with some of the beans and lettuce. Top with one of the eggs and some of the salsa.
     

Shepherd’s French Toast
    ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 15 minutes | SERVES: 4
     
    I am convinced that because my seven-year-old can make this, you can too.
     
    2 large eggs
    1 c. low-fat or whole milk
    2 tsp. pure vanilla extract
    1 / 4 tsp. ground cinnamon
    4 (1-inch-thick) slices challah or French bread (or whole wheat bread)
    1 T. unsalted butter
    Fresh berries, maple syrup, or confectioners’ sugar, for serving
    Tools needed: large baking dish, measuring cups and spoons, whisk or fork, cutting board, serrated knife, large skillet, metal spatula.
Don’t Panic: Flipping the French toast when ready is your calling.
     
    1.  Crack the eggs into a large baking dish (large enough to hold the bread slices in a single layer). Add the milk, vanilla, and cinnamon and whisk together. Slice the bread into 1-inch-thick slices (if not presliced) and add to the egg mixture. Let them soak for a minute, then flip each piece and let soak a minute more until saturated.
     
     
    2.   Place a large skillet on the stove and turn the heat to medium. Add the butter. Once it’s melted, swirl the skillet so the butter coats the bottom. Let the excess egg mixture drip off of each slice of bread, then add the bread to the skillet (you may have to cook in batches if your bread is too wide to fit all 4 slices in at once). Listen for a nice sizzle. When you hear that, cook until the undersides are golden brown, 2 to 3 minutes. Carefully flip and cook until golden on the second side, 2 to 3 minutes more. Serve with your favorite toppings.
     

LEMON RICOTTA PANCAKES
    ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 15 minutes | MAKES: 16 (3-inch) pancakes
     
    Pancakes are my most favorite food. I say it’s worth the extra steps to make them fresh, from scratch, as opposed to using a mix. This lemon ricotta version makes it worth getting out of bed.
     
    1 / 2 c. all-purpose flour
    1 / 2 c. whole wheat flour
    2 T. sugar
    2 tsp. baking powder
    1 / 2 tsp. kosher salt
    2 large eggs
    1 c. low-fat or whole milk
    1 / 2 c. whole milk or
    part-skim ricotta cheese
    1 / 2 tsp. pure vanilla extract
    Grated zest of 1 / 2 lemon (about 1 / 2 tsp.)
    2 T. unsalted butter ( 1 / 2 T. + 1 / 2 T. + 1 / 2 T. + 1 / 2 T.)
    Maple syrup, for serving
    Tools needed: medium bowl, measuring cups and spoons, grater/zester, whisk, large skillet, metal spatula.
    * How-to:
    Measure flour
    Zest citrus
Don’t Panic: Measuring and pouring the batter and flipping the pancakes at the right moment is simple stuff.
     
    1.  In a medium bowl, measure and whisk together the flours, * sugar, baking powder, and salt (dry ingredients). Add the eggs, milk, ricotta, and vanilla (wet ingredients). Grate the zest directly into the bowl. * Whisk everything together (do not overmix).
     
    2.   Place your large skillet on the stove and turn the heat to medium. Add 1 / 2 T. of the butter. Once it’s melted, swirl the skillet so the butter coats the bottom of the pan. Spoon in 2 T. of batter for each pancake—space them a few inches apart because they will spread (a large skillet will hold 4 pancakes per batch).
     
    3.   Cook until bubbles on the tops of the pancakes start to pop and the undersides are golden, 1 to 2 minutes. Flip with a metal spatula, cook 30 seconds more, then transfer to a plate. Repeat with the remaining butter and batter (you may have to turn the heat down if the skillet becomes too hot and the pancakes start to scorch). Serve with maple syrup.
     

BANANA-DATE BRAN MUFFINS
    ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 35 minutes | MAKES: 12 muffins
     
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