I’ve posted previously about how great chopped up bell peppers and/or squash and/or zucchini are as a breakfast side, with parmesan or just sea salt and black pepper. For this breakfast, I also added some scrambled eggs to the mix. The other food on the plate is crunchy cereal with yogurt, and an English muffin with berry-flavored cream cheese. (more…)
One day we made too much of the cumin-turmeric-garlic mix for the tofu-kale scramble (recipe of Jenny Sugar over at Popsugar) and it turned out to be a good thing: This should not be much of a surprise, since the original recipe involves (sweet) potatoes, after all, but this stuff is great as seasoning for hashed browns with any sort of potato. The other things in this breakfast are zucchini (fried in a little olive oil and with black pepper), a tomato, and an English muffin with pumpkin spice flavored cream cheese. (more…)
When we accidentally bought 4 oz. of goat cheese curds instead of feta (for salad), we weren’t sure what to do with them. The BF dislikes goat cheese and while I like it just fine I didn’t have that much salad to use it on. Fortunately, the BF suggested that it might, because it was soft and crumbly like panela cheese and cotija, go as well as they do with jalapenos. That was a great idea, and for several breakfasts in a row I got to have these delicious scrambled eggs. Instructions are below! (more…)
So many great breakfasts can be made using leftover veggies from dinner and mixing them with leftover rice and/or eggs. This here is steamed broccoli and mushroom, plus peas and thinly sliced onion (sauteed separately first), one egg mixed with curry paste (whatever Pataki’s one I had on hand, either cilantro & ginger or Vindaloo) before it was tossed in with the veggies, to slightly hold it all together, fake bacon bits, and fake (Morning Star) sausage. The eggs and sausage give protein and the veggies give… veggies! Delicious.
Since we had all the ingredients, we used the tofu-kale-sweet potato scramble recipe again shortly after the first time–but this time with half the tofu. To be precise: (more…)
I’ve posted about banana bread before, and here’s another loaf of it, this time with walnuts. The recipe, here, is really easy.
I used this recipe (Popsugar.com, Jenny Sugar) with the following minor edits:
- Spinach instead of kale (just because it’s cheaper), and a lot more than the recipe says, since it shrivels down so much.
- One large sweet potato, not small.
- No onions (BFs request. Sad for me but love is love.)
- Cook the sweet potatoes a bit longer and hotter, pre-tofu-adding, than the recipe says; I think it’s good for them to be a little crisper because they’ll go back to being soft-ish when you add the tofu, and steam the spinach.
- I quadrupled the spice amounts (except salt; I kept that the same mostly). Why? Because this makes a BIG pan of food and there is no way that a mere quarter of a little teaspoon of garlic (etc.) is going to suffice, in my opinion. I admit that sweet potatoes taste great just on their own (or with only a little salt and black pepper), but that tofu needs some flavors to suck up, so I made sure I spiced enough.
This tasted delicious and looked lovely on the plate, too, all bright and yellow and “Good Morning!”-looking.
Today I am proud to present an invention of my own: Curry eggs. (It was new idea to me, anyway. Does anyone else do this?) I added between ¼ and ½ a teaspoon of vindaloo curry paste (Patak’s brand, cumin & chile) to two eggs, mixed thoroughly, and scrambled as usual. This was VERY tasty! That stuff’s concentrated paste meant for sauces, so the amount I’m saying to put in will make for a LOT of flavor. It doesn’t even taste much like eggs, but, instead, almost meaty. The other Patak’s curry pastes (like madras) work well for this too.
Such a lucky day it was when I learned that I could pre-make hashed brown patties and freeze them, and they’d still taste delicious weeks or even months later. That, combined with a breakfast sandwich of egg, cheddar, and turkey bacon, made for a delicious(ly unhealthy) breakfast. Eaten with plenty of salt.
Do not underestimate the power of the omelette. They’re a great way to use up leftover greens, taco stuff, those one or two slices of lunchmeat that aren’t enough for a sandwich, etc. This one had spinach, ham, and a little bit of smoked gouda.
P.S. I forgot to mention on the last post that November 8th was this blog’s 1st birthday! I’m flattered that I have 117 followers, and I hope that some of you have been able to try some of the food ideas/recipes I’ve posted. Thank you for stopping by, clicking “Like,” commenting, or following. I’m also on Twitter now (@TravSqrlChef), by the way, but it’s the same content.