2 posts tagged “good eats”

During their last visit, Mama Lin made her Classic Chinese Bing, knowing that my starch loving uncle and aunt would enjoy it. This past weekend, my uncle--the one that cooks--sheepishly confessed that while he loves eating the bing, it's just not practical to make. His substitute: flour tortillas. Here's his take on the "Subway Wrap" that he makes for the grandkids.

Flour tortillas
1 whole egg or 1 egg white
Slices of turkey lunchmeat
Pre-packaged salad mix

1. Heat skillet and spray with non-stick cooking spray or add about 1/2 - 1T of oil.
2. Add egg/egg white and cover with flour tortilla. Let cook for 1-2 minutes, flip.
3. Add slices of turkey or ham and let cook until underside of tortilla is golden brown.
4. Top with greens or other veggies of choice, roll and serve.

The mix and combination of toppings can be endless: I've tried mushrooms with grated parmesean cheese and topped with alfa alfa sprouts, red/green peppers with ham, tomatoes with mozzarella cheese and ham....The best part of this is that they're ultra portable. As proof - my uncle made 2 and wrapped them in foil to keep warm so that on their flight from PDX to ONT, they'd have their own little meal. Who needs peanuts?

Early Saturday morning raid revealed a nearly bare pantry but newly cleaned fridge stocked with 3 gallons of organic milk and half a dozen eggs (oh, and there's about another half dozen of the salted duck eggs - watch the cholesterol content there). Flipped through recipe books/scraps for something to make to have with coffee and morning paper and generally be awake enough to start the day. Can't quite recall where this recipe for French crepes came from.

French Crepe
2 eggs
1  1/3 c milk
1/2 tbs baking powder
1 c water
1 tbs sugar (substitute salt)
1 - 2 tbs oil
1 gram vanilla (substitute pepper)

mix-ins and/or toppings:
honey, confectioner's sugar, jelly, peanut butter, nutella <--wish we had this one
green onions, tabasco sauce, soy sauce/garlic/vinegar dipping sauce

Ended up with about 16-20 each of batch and kept them warm in a 150 degree oven covered with foil. The savory ones went quicker (maybe cause they're akin to Momma Lin's bing).