French Toast Supreme

French Toast Supreme by Yajaira and Kate
Photo by Sian

The crew awoke to the smell of sizzling cinnamon. Yajaira Sierra-Sastre and Kate Greene were in charge of the days meals and they didn’t disappoint. They began by taking cinnamon raisin bread prepared the day before by Oleg and Yajaira and making it into delicious French toast. Yajaira topped off the French toast with left over fruit cobbler, freeze-dried berries, and powdered sugar. The meal was a taste bud symphony.

Kate's Chicken & Broccoli FrittataPhoto by Sian

Kate’s Chicken & Broccoli Frittata
Photo by Sian

Kate followed up breakfast with a Chicken-Broccoli Frittata. It was a real nice change from our usual lunch of soup.

Chicken-broccoli frittata:

  • 10 to 12 eggs
  • Scoops of cheese powder
  • Splashes of milk
  • About a cup of broccoli
  • About a cup of chicken
  • About 1/2 cup of red pepper flakes
  • About 1/2 cup of onions
  • About 1/4 cup leaks
  • About 1/4 cup parmesan cheese
  • A few shakes of salt and pepper

Mix eggs, add powdered cheese, milk, and mix in vegetables and chicken. Add parmesan cheese and salt and pepper. Pour egg mixture into hot greased pan. Cook on burner for about 15 to 20 minutes, until somewhat set, but not quite. Transfer to oven on hot (broil if possible) until the egg has fully set.

Kate and Yajaira making Salmon PattiesPhoto by Sian

Kate and Yajaira making Salmon Patties
Photo by Sian

The main meal of the day was another crew culinary original. Kate and Yajaira made Salmon Patties served over spinach with a side of hash-brown potatoes topped with lentil stew. Simon and Angelo completed the meal with fresh baked Italian Bread. It’s clear that after one week at MDRS the HI-SEAS crew will not be losing any weight!

Kate making salmon pattiesPhoto by Sian

Kate making salmon patties
Photo by Sian

Salmon Patties: 

  • 2 cans of salmon (large bones removed)
  • A few tablespoons of celery
  • A few tablespoons of onions
  • A few tablespoons of red pepper flakes
  • Some dashes of Worcestershire sauce
  • Salt and pepper to taste
  • Mash together with a fork
  • Add mayonnaise until the mixture can be pressed together and holds a pattie shape.
  • Saltine cracker crumbs (crumbled in a ziplock bag)

Press salmon into patties, press patties into cracker crumbs.Heat pan with olive oil over medium. Brown patties in oil (five to seven minutes). Flip to brown other side. Serve on bed of sautéd spinach (cooked with onions, salt, splashes of balsamic vinegar in olive oil. Using a pipette, drizzle sauce made of mayonnaise, ketchup chili powder and olive oil, some balsamic vinegar over pattie and around plate.

Lentil stew:

  • 3/4 cup dry veggie mix
  • 1/2 cup lentils
  • 1/2 cup split green peas
  • 2 cups of chicken bouillon
  • 1/4 cup tomato powder
  • 1 cilantro cube

And water was like 4 cups (add more or less depending on the desired consistency). Add bacon, chicken, spinach and broccoli if you have it leftover from lunch. Soak hash browned potatoes in warm water. Serve lentil stew on top of hash browned potatoes.

Italian Herb bread:

  • 1-1.3 c water
  • 4-1.4 c bread flour
  • 3 Tbsp sugar
  • 2 tsp salt
  • 2 Tbsp olive oil
  • 1 tsp dried basil
  • 2-1/2 tsp active dry yeast
  • 2-1/2 tsp rapid rise yeast

Put in bread maker, set on basic/dark.