After a long 3 weeks out on vacation to my country, when I came back I felt like I want to cook something that is my own comforting food. It was nice see my friends and family in Sri Lanka and I got to try a lot of traditional Sri Lankan food like appam, traditional curries, sambal etc. – out of those I will be posting some recipes shortly. But now that I am back, I am on a rock and roll cooking. This morning when I woke up, it was a bit chilly and I still have not done my groceries completely. So what ever I bought when I landed, I used to make this dish. This french toast recipe was adapted from all recipes and modified to my taste.
- 2 medium eggs
- ½ cup milk (I used 2% milk)
- 2 teaspoons sugar
- 1 teaspoon vanilla extract
- 6 slices of white or whole grain bread (I used whole grain bread)
- butter to spread on bread and for skillet
- about 6 strawberries cut length wise
- 2 teaspoons sugar
- 2-3 teaspoons water
- powdered sugar
- Add strawberries, water and 2 teaspoons of sugar and cook on very low flame until strawberries are soft but firm. If needed add little bit of water at a time
- In a bowl mix together milk, egg, sugar, and vanilla extract and transfer to a flat dish like a pie plate
- Lightly spread butter on both sides of bread
- Heat a skillet and drizzle with a little butter.
- Now dip a slice of bread in the egg mixture and add to skillet and cook until golden. Flip to other side and cook to same consistency. Continue cooking all bread slices.
- Cut each french toast diagonally into a triangle.
- To serve place 2 french toasts (4 triangles) on a plate and top with strawberries and some syrup.
- Sprinkle with powdered sugar.
Source: adapted and modified from French Toast in all recipes page
Note: Spreading butter on both sides of bread reduces french toast becoming mushy after cooked
I have been reading a lot of recipes with cellophane noodles, glass noodles etc. Since I don’t have any special stores that sells these noodles, I thought to settle with mung bean noodles since they are similar to the cellophane noodles. I bought the KAME brand mung bean threads and cooked the noodles according to package directions. (according to package – soak noodles for about 10-15 minutes in water, drain and use in your recipes.) Once I started cooking the noodles with veggies, I found this noodle to be a bit sticky and clumpy. I had to continuously separate them out with a fork and spray a little cooking spray now and then – just a heads up.
- 2 oz mung bean threads
- 1 small red onion thinly sliced
- 4-5 garlic cloves minced
- 2-3 tablespoons cooking oil
- 7 oz firm tofu
- 8 oz fresh shitake mushroom
- 4 oz kale leaves
- ½ teaspoon crushed red pepper
- 2 teaspoon sesame seeds roasted
- Salt to taste
- Cooking spray
For the Sauce:
- 1 teaspoon soy sauce
- ½ teaspoon noodle stir fry spicy sauce/paste
- 1 teaspoon sesame oil
- Prepare mung bean threads according to package directions
- Drain tofu and cut them into about ½ inch cubes.
- Slice mushroom into thick slices
- Preheat oven to 350 F
- Add cooking spray to a baking sheet and spread tofu and mushroom and roast for about 15 minutes
- Tear kale leaves into small pieces and remove the middle stem.
- Mix together sesame oil, stir fry noodle sauce/paste and soy sauce in a small dish and set aside
- In a large skillet add cooking oil and once hot add onion and sauté until translucent. Add garlic and sauté for another 2 minutes
- Add kale leaves and sauté for about 4-5 minutes
- Add roasted tofu, mushroom, sauce, and noodles and cook on low flame for about 5-10 minutes. If the noodles start sticking to the pan sprinkle a little water and cook. Alternatively you and spray a little bit cooking spray as well.
- Add crushed red pepper and season with salt
- Transfer to serving plates and sprinkle with sesame seeds
- Yields: 2 main dishes.