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Siskiyou Cooks + Chefs: Ways to use parchment paper
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Siskiyou Cooks + Chefs: Balsamic glazed beets are perfect on salads
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Recipe: Lime and chile marinated jicama is a refreshing summer treat
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Siskiyou Cooks + Chefs: How to make the perfect scrambled egg
Lauri Sturdivant
Siskiyou Cooks + Chefs
Scrambled eggs are one of the most popular breakfast choices. Eggs are good source of protein containing about 75 calories, 7 grams protein, 5 grams of fat, and 1.6 grams of saturated fat, 213 mg of cholesterol, along with iron, vitamins, minerals, and carotenoids.
Perfectly cooked scrambled eggs are pillowy soft and tender not dry, hard and rubbery. It takes a little extra care to cook beautiful creamy scrambled eggs, but it is totally worth it. This recipe is my adaption of Julia Childs.
Ingredients – Double this recipe if you are serving two people. If serving 3-6 people use a 10 inch skillet.
Siskiyou Cooks + Chefs: Prep for these Thai-inspired dishes
Lauri Sturdivant
Siskiyou Cooks + Chefs
Meal prep is how I make sure that I eat well all week, but it does not have to boring. Meal prep takes some planning, but once the ingredients are ready it takes minutes to put them together. This morning I spent about an hour and a half to prep this week’s meals. I will spend minutes putting the prepped chicken and vegetables together for lunch and dinner.
Here’s my Thai-inspired meal prep.
My grocery list: Chicken breast, frozen cauliflower rice (it is really simple to make, but I keep a few bags of frozen), cabbage, snow peas, lime, green onions, carrot, celery, mung bean sprouts, ginger, mushrooms, lettuce, a bunch of radishes and a jalapeño pepper. Pantry items include fish sauce, tamari, and a box of stock.