Christmas leftovers: Eggnog Panettone french toast

When people think of Christmas leftovers, I suspect there is always an image of leftover turkey and baked potatoes, etc.

However, I don’t really eat those things over Christmas. If you knew what I had for Christmas dinner, you’d understand why there are no leftovers of any sort.

A hint: it’s called Crabsmas in my house. And our mascot is Father Crustaceous. Imagine a crab in a santa hat, if you will.

Apart from crabs and gingerbread, nothing is sacred. So, being in a Christmas-celebrating country for once, I took the opportunity to try a few things for the first time ever: namely supermarket eggnog and panettone.

Panettone is nice when it’s fancy, but I can’t say much for the supermarket version. Cardboard is a word that comes to mind. Also, eggnog – rather rich? Nice but I generally can’t drink more than half a cup of custard at a time.

All these things came together in a blast of inspiration one morning. Inspired by Father Crustaceous, and a disappointing brunch out the previous day, I exclaimed: “I shall make panettone eggnog french toast! I am a culinary pioneer!”

Photo 29-12-2013 10 54 26

Turns out that other people had thought of both panettone and eggnog french toast, separately and together. But whatever, I thought of it all on my ownsome first.

Eggnog Panettone French Toast 

2 eggs
~1 cup eggnog
1/2 a small panettone, cut into wedges

  1. Whisk the egg and eggnog together
  2. Dip the panettone slices in the eggnog until they are sopping wet
  3. Fry off in a hot grill pan, as you do for french toast

Rice Cooker Khichdi

I have become an incompetent speller: I can’t spell “khichdi” without first googling it, and then copying and pasting the spelling. Brain, wherefore art thou? Grad school, what have you done to me?

In times of desperation, I make this.

So far, I’ve made khichdi about 4 times this week. I make this only because a) it’s delicious and b) it’s laughably simple. Mrs Y. should credit me for my stroke of ingenuity.

Rice cooker Khichdi (one serving)

1/4 cup yellow dal/mansoor dal
1/4 cup rice
2 cups water (add more if needed)
Salt to taste
1 tsp Ground cumin
1 tsp Ground coriander powder
1/2 tsp Paprika
Handful of frozen vegetables

  1. Soak dal for 30 minutes before cooking
  2. Put rice, dal and 1.5 cups water in rice cooker
  3. Check the consistency after 10 minutes
  4. Towards the end of cooking, add in 0.5 cup more water. Add more for a dilute consistency.
  5. Add in the spices and frozen vegetables
  6. Let it sit for 5 minutes in “keep warm” mode.

The vegetables should cook quite quickly in the heat of the rice cooker. I typically use frozen broccoli or cauliflower, but feel free to add whatever you please.

Cheap, ridiculously easy Рand healthy! Р food. Trust me, if a hapless grad student is capable of this, you can too!