SAUTE VEGGIE & TUNA WRAP

Saute Veggie & Tuna wrap. 
This quick and easy lunch is great. When we go down town or I'm out and about window painting it quick and satisfying. Now I love eating onions and bell pepper this way cold. If you do not you can heat them up. Either way is good.

INGREDIENTS
1 Can Albacore Tuna or your favorite brand.
1 1/2 Table spoon Mayo.
1 Bell pepper, your favorite color
1 Whole white onion.
Home made Tortillas or your favorite brand.
Olive oil.

METHOD OF PREPARATION:

Drain Tuna and mix with mayo. Refrigerate. Next cut onion in half and peel. Slice the onion and pull apart. Slice up the bell pepper. Add olive oil to a pan and turn to Medium high. Add veggies and stir until you see the edges or the onion turn a tad brown on the edges. This is called caramelized.
Your done. All you have to do now is grab a tortilla, spoon in some tuna and veggies and your on your way to fast home made food with no extra hidden ingredients.

SCRAMBLED EGGS WITH SAUSAGE AND CHEESE.

SCRAMBLED EGGS WITH SAUSAGE & CHEESE.

This is a great breakfast to have if you going to go on a long bike ride.

INGREDIENTS:

4 Eggs  (2 per person)
1 1/2 piece of Precooked turkey sausage.  Cut into bite size pieces.
2 Tablespoons of shredded cheddar cheese.
1 1/2 Tablespoons of milk
1 small pat of butter.  1/2 of Tablespoon.

Method of Preparation:
In a nonstick pan melt the butter on Medium low until it bubbles.  Remove from heat and turn the burner down to low.   Return the pan to the burner and break all four eggs into the pan.  With a plastic spatula break the yolks and gently stir. Now add the milk.  Eggs like to be cooked on low so keep it on low.   With the spatula move the egg mixture back and forth until the curds start to form.  I like my curds ( or what ever you want to call them) to be nice and fluffy and not wet.  However some people like them very moist.
 Now while your eggs are slowly cooking you can get another small pan and add you sausage to it to cook.  Set the stove on medium High and cook sausage until it is warm or hot all the way through.  And also grate your cheese.
When your eggs are nice and fluffy or just just the way you like them.  What I mean by nice and fluffy is each little curd is moist and hold together and does not stick to the other curds when you stir them around and they are not dried out.
Next add the sausage and sprinkle the cheese over the scrambled eggs.  Stir in and the cheese will melt from the heat of the eggs.

ENJOY 

Note.  Always add the cheese to the eggs after they're done cooking.  If you add the cheese ahead of time in the beginning the cheese will release it's oil and your scrambled eggs will have too much moisture to them.

Trouble shooting: To much milk added.     If you accidently add too much milk keep cooking the eggs the same way.  The excess milk will pool at the bottom of the pan.  Have a plate with some paper towel on it handy.  Only when the curds start to stay together and hold their shape. Very carefully dump the scrambled eggs on the plate. Allowing the paper towel to soak up the excess milk.  Then very carefully dry out the pan with another piece of paper towel.   Next again carefully add the scrambled eggs back to the pan and keep cooking.   If their is still too much excess milk repeat the method above.

SCOTTISH SCONES

SCOTTISH SCONES  

So easy and so good. These are great to make ahead of time and freeze in the freezer. Then all you have to do is, pull a few out and warm them up in the oven or toaster oven. Drizzle them with honey, add some butter and they make a nice side for eggs and bacon.  Or if you need a little bite to eat with your coffee or tea.

INGREDIENTS:
2 1/4 cup Self-Rising Flour
2 Teaspoons of Baking Powder
1 Tablespoon of Olive oil
1 Egg.  Large of Med is fine.  Or two small eggs.
3/4 Cup Chilled milk
1 Tablespoon of sugar of

NOTE: As the dough come together you do not knead it.  

METHOD OF PREPARATION:

1st. Break the egg into the milk and break the yolk with a fork and add the olive oil.

2nd. Mix self rising flour, sugar and baking powder in a bowl. Stir well.

3rd.  Add about 6 Table spoons of the milk/egg mixture to the flour and cut in with a wooden spoon really good.  

Note:  The Dough should have the consistency of being really moist and it should start clumping together.  And it should stick to the fingers.

 4th.  Next with hands floured compact the dough into a ball the best you can. If their is deep fishers in the dough this is ok.

5th. Set the ball on a floured surface and use your finger tips to spread it out into a rough square about the size of your two hands with fingers spread out. Gently flip it and spread it out. If it's bigger or smaller that ok to.

6th Now you can use a 3 inch cookie cutter or 2 inch or basically what ever you have.  This is up to you.  Cut out as many as you can then bring all the scraps together and cut some more out.
Tip:  What to do with the little of dough left?   Press it into the cutter to make it the same shape.

7th Place all on a sprayed cookie tray or pan.  Turn the oven to 425 and leave them in their for 12 to 14 minutes.  When finished they should have a nice light golden top to them and a nice golden bottom.  (Always check your food in the oven.)

8th   Have ready. Butter, Jam, Honey and any other yummy spread you can think of.  These also make killer egg muffins.  

Again these freeze so well.

Nom Nom Nom.