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…)
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.
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.
Mmm, eggs & yellow bell pepper, heavy on the bell pepper. (When I make eggs + stuff, the eggs often aren’t the base; they’re merely one of many ingredients.) This was the perfect tasty breakfast to consume with coffee while editing my dissertation for the umpteenth time. Speaking of which… I have a PhD* now!!!
Sometimes I feel like I get so caught up in adding so many spices/flavors to everything that I miss out on what the individual ingredients taste like. (Especially things like curry powder, cumin, turmeric, cayenne, etc.) Because of that, I wanted to do an experiment and try a breakfast scramble / breakfast wrap where the rice is flavored with nothing but spice oil—which is already quite complex, actually. So I did. This is rice fried in spice oil + scrambled egg fried in spice oil + a little green onion. And a little salt.
The verdict? It was good but there wasn’t enough… substance… to it, and I couldn’t tell if that was due to the simple flavoring or the coincidental lack of vegetables. I guess I’ll have to keep experimenting!