|New 10" non-stick skillet, replacing one that got sticky.|
|First in the skillet: I made black beans to go in a tortilla casserole.|
The casserole -- beans, tortillas, cheese, & salsa -- baked in the oven.
|Leftover tortilla casserole becomes skillet beans & eggs for lunch.|
|Toasting quinoa for pilaf in the new skillet. (Recipe here.)|
|Curry, quinoa, and yogurt with cucumber.|
|Heating the new skillet for some sourdough pancakes.|
|A good surface for a nice big pancake!|
|Salmon croquettes: another job for the skillet. (Recipe here.)|
|The croquettes with yogurt sauce and baked potatoes.|
|Omelet with vegetables and cheese.|
|Frying delicata squash for pasta casserole.|
In the other pan is a Béchamel sauce.
|Browning onions for pumpkin-tomato soup.|
|Toasting oats for a breakfast bowl.|
|Breakfast bowl: yogurt, dried apples, oats, maple syrup.|
|Finally: even bread can use the new skillet. For a Japanese Milk Bread,|
the first step is cooking a starter mixture of flour, milk, and water.
|Len's loaves, ready to bake.|
|The bread was delicious! (Recipe from NYT)|