We have six kids and since we have a flock of chickens we let each one dye a dozen eggs for Easter and then we have to plan how we will use all the eggs. After breakfast with hardboiled eggs and deviled eggs, our next favorite recipe for using leftover Easter Eggs is Creamed Eggs on Toast.
Recipe for Easter Egg Creamed Eggs on toast
Peel one dozen hardboiled Easter Eggs and rinse thoroughly to insure all the shell is removed. Slice in thin and even slices.
Melt one stick (1/2 cup) margarine or butter in a saucepan. When completely melted stir in the following mixture
1/2 cup flour
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. salt
When completely mixed with sauce pan on medium high heat slowly whisk in 4 cups of milk a little at a time. If you add too much cold milk it will turn the flour and butter mixture into lumps and ruin the sauce for Creamed Eggs. When all of the milk has been added continuing whisking or stirring for 10 minutes or until the mixture is completely thick and bubbly. Remove from heat.
For a Gluten Free Version of the White Sauce Click Here
We serve on toast but have also served it on pasta or rice. If you need gluten free bread check out our Gluten Free Bread Recipe Click Here
We have also added shaved ham or chopped turkey and sometimes left the eggs out altogether.
In the last several years adjusting to our families gluten free needs I have experimented with many different adaptations to recipes. One of the things that was the hardest to adapt was a basic white sauce that is foundational for so many other recipes through some mistakes and trial and error I stumbled on a very simple way to make a gluten free white sauce with hardly any difficulty. If you can add a gluten free white sauce to your family cooking the French would say you have the first of the mother sauces.
Gluten Free White Sauce Recipe
1/2 cup butter or margarine melted in a sauce pan
1/2 cup sweet rice flour (regular rice flour will not work it must be sweet rice flour)
1 tsp. dry mustard
1 tsp. salt
1 tsp. garlic powder
Stir all of the dry ingredients into the melted margarine on medium high heat until the flour is thoroughly coated in the butter
4 cups milk (rice milk to make this GFCF)
Immediately whisk in a small amount of the milk gradually pouring as you whisk to avoid making lumps in your sauce. When all the milk has been added stir continuously for about 10 minutes until the sauce is completely thickened.
Now you are ready for the next steps in your recipes for your meal you have a white sauce that is the mother to all dishes using the béchamel sauce as a base.
The tsunami in March 2011 has had a far reaching impact on the food sources in Japan. It is disturbing during the first twenty four hours to hear news reports on how the tsunami was going to impact the sushi and fish that is shipped from Japan to the US. However several weeks later there has started to be great concern about the impact of the radiation leak from Fukushima Daiichi Reactor. Radiation levels are thousands times higher than safe levels in the immediate area. Japan has evacuated everyone within nineteen miles but now radiation levels are high in the ocean water near the reactor and more than fifteen states one either coast of the US have started to report slightly elevated levels of radiation including radiation found in milk.
Kobe Beef High Risk for Radiation
Kobe Beef is at higher risk for radiation along with milk and other dairy items as well as certain fresh produce items. The reason for the risk especially with any product from cows is that the radiation is dispersed through rain and dust and falls on the grass, as the dairy cows or beef cows graze the radiation is picked up and spreads through their muscles and into the milk. Not all milk and not all beef will be impacted at the same level. The proximity of the farm to the Fukushima reactors will determine the level of exposure to radiation unless their are significant storms the disperse the radiation around the country.
Kobe Beef Price Hike
The impact of transportation interuption following the tsunami and the loss of production as well as the radiation will spike the price of Kobe Beef immediately. Kobe Beef by nature is high priced as anyone who has bought a kobe beef burger knows. However the price of Kobe Beef will sky rocket throughout the rest of 2011.
Frozen breast milk is breast milk that is expressed or pumped and then put in safe bottles or bags and frozen.
Traditional Use for Frozen Breast Milk
Traditionally frozen breast milk is used by breastfeeding mothers to feed their newborn babies or small infants on days when they are away from the child. Some mothers have been able to plan ahead and return to work and still give their babies breast milk. They store up extra from their intial post-natal time off work and then when they return to work the baby sitter can use the milk in the freezer, during the day at work the mother takes her breaks to use a breast pump to collect additional breast milk for future use. Having frozen breast milk can also be handy for a long trip especially if you are flying or using public transportation and you are very conscious about breast feeding in public.
Creative Uses for Frozen Breast Milk
Several reknowned chefs have recently decided to take a creative look at uses for frozen breast milk. The first one I had heard of was a chef in New York City whose wife had several gallons of breast milk in bags in the freezer with the dates they had been collected. It was collecting faster than their child could drink it so he decided to use frozen breast milk creatively. He developed several cheeses that he served at dinner party for their family. He thought that for safety reasons he would not be able to serve the selection of hard cheeses and soft cheeses made from frozen breast milk in his restaurant. Today I heard that a restaurant in London is selling frozen breast milk ice cream. There are several flavors and options for those who are brave enough to try it. I am not sure it will be more than a short lived fad, but who knows we may find that there are some health values to frozen breast milk and it could be a whole new commercial venture.
