Favorite Out of the Ordinary Breakfast Recipe
When I have leftover plain cooked spaghetti, linguini, or angel hair, I whip up some eggs and cream and parmesan cheese and add diced ham or prosciutto or crumbled cook pancetta or bacon or sausage--and once when I had leftover steamed asparagus, lengths of that (you could also add cooked mushrooms or caramelized onions)--and pour it over the pasta spread into the bottom of a greased baking dish or ovenproof skillet and bake at 350 until the eggs are set (usually 15-20 minutes). When done, I cut it into wedges and serve. It is a tasty, hearty dish, and the pasta really stretches out the eggs and meat so it's very economical.
My husband loves when I make this breakfast tart. It is delicious.
Roll out 1 sheet of thawed pre-made frozen puff pastry ( I use Pepperidge Farm) and form into a rectangle. Place on greased baking sheet. Use a knife to cut a border around the rectangle about an inch in from the edge; this will form a raised edge when baked. Prick the pastry all over inside the border. Brush the outer edge only w/egg wash (an egg beaten w/ a tablespoon or so of water). Freeze for 10 minutes or so.
Preheat oven to 425. Mix 1/3 c. creme fraiche or sour cream with 1/4 c. grated cheese such as gruyere or emmenthaler or gruyere. (I have also used goat cheese.) Spread mixture over prepared tart shell. Lay over this strips of proscitto or strips of crisp cooked bacon or pancetta (6-8 slices), leaving room for eggs. Bake for 15 minutes. Remove tart from oven and crack 3 lg. or 4 small eggs onto tart. Return to oven and bake until egg whites are cooked but yolks are soft, 8-10 minutes. Remove and sprinkle chopped chives or parsley or thyme over tart. Cut into squares.
I made a slightly more luxe version of this once. I had some truffle butter, which I softened and mixed into the creme fraiche and cheese mixture, cutting the creme fraiche to 1/4 c. and the gruyere to about 1 T. I used prosciutto and laid some barely steamed asparagus over the tart. When it was done, I sprinkled with chives and parmesan. It was divine. There are many ways you could play with this recipe. The key is not too much wetness or weight.
Finally, my sister-in-law made a fabulous blueberry crumb cake and served it warm for breakfast with a fresh fruit salad and honey-sweetened yogurt. The recipe was in a book called, I think, "Great Food Fast." The ingredients looked pretty standard--buttermilk, flour, sugar (maybe brown), but it was the best tasting crumb cake I have ever had.
Corny scrambled eggs. It sounds weird, and it is, somewhat, but darn if it isn't good. It's basically scrambled eggs with a bit of crumbled bacon, and a can of creamed corn thrown in. Of course, you use less milk/water than you normally would for the eggs, to balance out the liquid of the corn, but it gives it an interesting sweetness, plus the meatiness of the bacon. Quite highly recommended from me!
Even better is to use fresh corn. Cut it off the ears and scrape the ears w/ the back of the knife to "milk" it. Toss in some fresh mozzerella and scallions. Mmmmm. Oh, and the bacon(or sausage) is a must. I make a frittata with similiar ingredients, but equally as good in scrambled eggs. :)
I make poached eggs with those hash browns that you get in the frozen section..put those in the toaster oven so they get nice and brown and top them with the poached eggs..serve with the chicken sausages from Trader Joe's..serve with some fresh fruit and some juice..
Pita bread halves with scrambled eggs, shredded sharp cheese and cut up bacon, tofu or chicken sausages are really good too.
I love breakfast! It's my favorite meal and I would eat it 3 times a day!
I got hooked on a breakfast while traveling in Costa Rica and it's still one of my favorites. It's called Gallo Pinto and it's a standard breakfast down there. It's basically a rice and black bean dish, served with eggs or plantains on the side. I make my own version by cooking 1 cup of rice and setting it aside. Then I saute a diced onion, a diced red pepper, and a jalapeno pepper. I throw in the rice and a can of drained black beans, along with a dash or worchestershire sauce, some hot sauce and a handful of chopped cilantro. It keeps nicely in a tupperware and I just heat some up in the morning with some scrambled eggs. Sometimes I buy frozen plantains if I am having company. I'm sure there is a more accurate recipe online for Gallo Pinto. We love it any time of day!
Another breakfast that I love is Irish oatmeal. I cook up a big batch on Sundays and keep it in the fridge. We love to come up with new toppings and right now it's apple butter and walnuts. If I give my kids a hard-boiled egg with it they tell me that it keeps them full until lunchtime. Protein is important for kids in school.
I also purchased a waffle maker that makes 4 square waffles (not the Belgium waffle) that fit in my toaster. I make a big batch of waffles now and then and freeze them. It has saved me so much money and I can also add more nutritional ingredients to the batter. I always add whole wheat flour, flax meal, oats and some soy flour to my standard buttermilk recipe. You have to freeze the waffles on a cookie sheet or they will stick together. After they are frozen, I stick them in a freezer bag. We use fruit sauces instead of syrup most days because I won't buy the fake stuff and at the rate my kids eat, I'd be going through gallons of real maple syrup and I can't afford it!
One last thing...oatmeal cookies pass as an acceptable breakfast sometimes, with a glass of milk and some fruit. Again, I load my cookies with other good stuff like the waffles.
Hope that helps!
Breakfast burritos - fill whole wheat tortillas with scrambled egg (whites), a little stirfried chopped potato, onion, tomato (optional), green chiles and jack cheese
Quesadilla - whole wheat tortilla filled with cheese (soy mozarella and cheddar blend has good protein and fiber), then fold and brown in a dry skillet
Crepes (storebought or homemade - i make mine out of egg whites) - filled with sweetened ricotta (skim) or fat free cottage cheese, then rolled up and secured and browned in a pan; serve w/ low sugar jam
Twice Baked Potatoes - top or filled with scrambled egg whites, broccoli and cheddar
I do a soy grit cereal - cooked with water, then mixed with cinnamon and stevia and vanilla
Filled bagel - cut bagel in half, scoop insides, sprinkle with cheese, then toast til cheese is melted and bubbly and bagel golden; fill with cottage cheese and/or salsa
Pizza Toast - you know how good morning-after pizza is.... a slice of sourdough toasted with mozzarella and parmesan, top with a little marinara and basil
Ratatouille sprinkled with a little parmesan
Pumpkin bread sliced, toasted and spread with Pumpkin Butter
Fried Rice - stirfried with with scambled chopped egg, and veggies of choice
Protein Shake/Smoothie - whey or egg white protein powder, plain yogurt, fruits of choice, a little ice, maybe some almond butter, avocado or other fat of choice...
Gladly! Core and slice one apple, saute in a little butter in a 8" nonstick saute or everything pan. Meanwhile, combine in a blender: 3 eggs (can use egg substitute or a combination), 1/2 cup milk (can use nonfat), 1/2 cup flour (I use whole wheat), 1 T sugar or splenda. Blend till frothy, pour over sauteed apples. Bake in a preheated 500 degree oven for about 10 minutes (it will puff up). Sprinkle with cinnamon, serve with maple syrup if desired.
Peanut butter apple muffins, banana nut muffins (Gluten-Free Gourmet Bakes Bread cookbook), grain-free blueberry muffins, (Allergy Self-help cookbook), sweet potato pecan cranberry bread (ExtraVeganZa cookbook), zucchini/tahini bread or banana split bread (Vegan Planet cookbook).
Smoothies: frozen bananas, oj, unsweetened frozen fruit (blueberries, blackberries, raspberries, mango, cherries, pineapple, etc.)
Brown rice or quinoa with cinnamon and dried fruit and/or nuts. Scone from the recipe on the back of Bob's Red Mill Sorghum.
I like graham crackers with cream cheese. There's something about the tanginess of the cream cheese that works really well with graham crackers (not that different, in fact, from the combination of cheesecake with a graham cracker crust).
My favorite simple-but different breakfast treat is german pancakes called "auf lauf" (similar to dutch baby pancakes). http://www.recipezaar.com/Auf-Lauf-24... They're super easy, delicious, more nutritious than regular pancakes because they have a higher ratio of egg, and impressive the way they puff up (kind of like a cross between pancakes and popovers). Sometimes I add some chopped apple to the batter, or you can put fruit compote or anything else you like over them when you serve them.
I quite like flapjacks with cornmeal and some low fat cottage cheese in the batter. The cheese gets all melty.
If you're family's up for nontraditional breakfast foods, breakfast pasta is quite popular in my home - crumbled bacon, handful of arugula, baked beans and torn up fried egg.
And baked eggs - thick home made tomato sauce, with spooned out holes filled with eggs, then baked - is good for feeding a crowd.
This breakfast stuffing is my husband's all-time favorite dish that I make. I usually make it during the holidays, but it is good any time:
1 box plain frozen waffles (square work best, but round are okay)
2 pkgs breakfast sausage (I use reduced fat)
1 chopped onion
1 Tbsp poultry seasoning (more or less to your taste)
4 eggs beaten
1 small bag chopped pecans (4 oz, I think)
1 small jar apricot preserves (10 oz)
1 cup maple syrup
Few Tbsp Worcestershire sauce (about 2 Tbsp, adjust to your taste to balance the sweetness of the sauce)
Toast all waffles in the box. Cut into approximately 1 inch squares. Cook breakfast sausage and onions together. Combine sausage and onions with waffle cubes in your largest mixing bowl. Add poultry seasoning and eggs, and mix well. Pour into a large deep baking dish (at least lasagna pan size, I use the next size bigger). Combine all sauce ingredients and pour over top. Bake at 350 for 25 minutes. Remove and add pecans on top. Bake another 10 minutes to toast pecans.
I have recently returned to a favorite breakfast I finally got tired of a year ago and hence took a break - Biblical Breakfast Burrito from Paula Wolfert.
It's very simple and the most important thing is to get good pita bread - not that dried-out stuff I often seen. Whole wheat pita is also great for this.
Chop up some parsley, tomato, green onion, cuke, a bit of salt and pepper, and stir it around with a few glugs of good olive oil. Add some crumbled feta and stir. I also sometimes either sub for parsley or add cilantro. IMPORTANT: NEVER USE CURLY PARSLEY for this as it has no taste. Sprinkle some chile flakes over it and stir in. Taste and add more chile flakes if desired.
Heat up some pita in the oven (wrapped in foil), fold in half and fill with the tomato parsley mix. Drizzle some more olive oil over if desired. This is really great, refreshing and healthy. Surprisingly, I also found it went well with coffee with cream/milk and black coffee. I don't know about sugared coffee.
You can always add things to this mix, e.g., celery, regular onions or shallots, arugula, etc. I sometimes also add a bit of hummus into which I mix a bit of sesame paste.
French toast is a nice tasty desert breakfast that is pretty quick, good thing its already in your collection. Making good bread the day or two before is really crucial. Definitely use it in french toast, but also just with a good cream cheese, or with one of a dozen ways to cook eggs.
I also always try to have an assortment of fruit around to make a quick fruit salad with whatever I am eating.
Just made huevos rancheros the other day which were pretty good: tortilla, scrambled eggs, beans, salsa, cheese under a broiler. Even better if you make it all from scratch the day before (minus the eggs).
Also good are omelets. I've been doing french rolled omelets recently, because it is easy to stuff with whatever ingredients you want (goat cheese and spinach is what I just had). A bit tricky at first, but once you get the technique down, they make great little bundles of food. Check out Joy of Cooking for how to make them.
Good luck with breakfast.
You may also want to reference this brunch thread, I particularly like the crabcake eggs benedict and the Corn Waffles with Seafood Newburg sauce... while both are on the rich side, they would be good for special breakfasts, holidays, bdays, etc... http://chowhound.chow.com/topics/566315
We did a sweet strata for NY brunch:
16-18 slices cinnamon raisin bread
8 oz cream cheese (used 1/3 light)
4 oz low sugar fruit preserve (apricot, raspberry or strawberry)
2 cups whole milk
1/4 cup pure maple syrup
1 T pure vanilla extract
In 9X13 well greased baking dish, assemble layers of raisin bread sandwiched with cream cheese & preserves. You should have about 3 layers. Combine eggs, milk, syrup, vanilla, beat well and pour over bread. Cover with plastic, refrigerate 8 hours or overnight. Place in 325 oven, bake for 45-50 min or until golden.
pre-cooked shelled shrimp
pieces of lobster without the mushrooms
just the mushrooms and onion
I've also done a Chinese-y type with minced pork, shallots, diced carrots, some 5 spice powder and a dash of soy. No bisque, but use the cheese to bind.
I'm not an egg lover, but scrambled aggs with a little lobster bisque and cheese might be good too
This is from a diner, but I think it can be made pretty healthy at home. However, it can be a bit time consuming. Essentially, it is mashed sweet potatos with red onions, eggs any style (I like over easy) and covered with a peanut sauce. This is best enjoyed with hot sauce and ketchup with a side of home fries.
Makes my day every time I have it.
I'm not sure why, since they are so easy to bake, but folks always rave over my popovers. Seems few places make them anymore and they always bring back a memory, as in "The last time i had popovers was at XXXXXXXXXXX and it was such a wonderful place", or "when we travel to Maine, the YYYYY Inn makes popovers and it is always such a nice treat". I serve them with butter and jam, but I also make them filled with things like mushrooms, onions, lobster and cheese (cook first, cut, fill re-heat)
I am totally surprised how impressed folks are
the popover itself is easy (I have popover pans - regular and mini):
1 cup flour
1 cup milk
Heat the oven to 450. When it's hot, spray the pan with Pam and heat 2 minutes.
Fill each cup about halfway to 2/3rds.
450 for 15 minutes. Don't open the door and turn the heat down to 350. Cook about 20 more minutes
For the "bestest" filling:
minced onion (fresh, not dried - if you use dry, reconstitute in Sherry or marsala)
1/2-1 cup cup minced cooked lobster
mix all together
slice popovers lengthwise, scoop out some of the innards and fill.
Top each half with 2 tsp of canned lobster bisque. Sprinkle on about a tsp or so of shredded cheese.
Bake at 350 until cheese melts, about 10 minutes
FridClamFanatic, yet another super idea from you. And thanks for being so explicit with your method.
I forgot about the popover pans... gotta get one, probably the small first (I think my TX sized muffin pans would not be deep enough.) As a big seafood fan, coupled with my adoration of mushrooms, I would know that the filling you suggest would be the first I'd tackle because it already sounds like the "bestest" :-). Love the idea of using Sherry or Marsala, wonder if (even using fresh onions, don't think I've ever seen a dried onion before) it could work it into the 'primary' recipe (maybe sautee the onion/mushrooms quickly with a bit of butter/heavy cream... or does that overcomplicate things?)
A few questions; one, I keep a baking stone in my oven, there won't be a problem with placing the popover pan directly on my stone would it? (When I do that making muffins the crowns rise super high which is great, but of course muffins don't typically have liquid fillings that might burst out should they rise too much - if there is such a thing.)
Second, what do you typically serve along with this particular popover recipe? I'm thinking a fresh lettuce and herb salad with a light vinaigrette to balance the rich filling. And a glass of white wine.
Can't believe the "crust" is just flour, milk and eggs (no butter?). What makes them puff up so flaky? (A food science kinda question).
And finally, have you ever made this with a mix of seafood, i.e. lobster, shrimp and scallops (or would that be too much going on???).
Again, thank you!
Yes, I've done a combo seafood, but you have to watch the scallops; they cook up very fast. And then the oven can dry them out. You might want to experiment with raw scallops.
Don't think the baking stone will affect them all that much. It's more the heat circulating around. Maybe a few more (3-5?) minutes at the 350 end? the hi heat of the 450 causes the eggs and flour to make a "seal" and the inside bubbles and heats up, much like the oven "pop" on bread. The stuff inside needs to expand and the outer skin is still supple enough to expand.
By the way, muffin pans do an ok job, just not as high. Since you're splitting and filling, it won't make much difference.
I like a salad too..usually mandarin oranges (or this time of year, Clementines) with scallions and almonds on butter lettuce. Homemade cranberry/mayo/chutney/rice wine vinegar dressing. Sprinkle on a little nutmeg.
And a Glass of wine is almost a necessity!
Oh and the Sherry/marsala saute idea is great! I usually do saute the mushrooms lightly and often the onion - depends on my mood/timing A good splash at the end should set them off nicely!
Play around, have fun, enjoy eating!
ideabaker, if you ever have occasion to dine at one of the locations of BLT Steak, they serve the most INSANE Gruyère popovers instead of a standard bread basket. fortunately they also provide the recipe for diners to take home...
BLT Steak Popovers
Serves six (approximately twelve popovers)
4 c. milk, warmed
4 c. flour
1 ½ heaping tbsp. salt
2 ¼ c. grated Gruyère
1. Place the popover pan in the oven. Heat the oven and pan to 350º.
2. Gently warm the milk over low heat and set aside.
3. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
4. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
5. Remove the popover pan from the oven and spray with nonstick vegetable spray.
6. While the batter is still slightly warm, fill each popover cup three-fourths full.
7. Top each popover with approximately 2 ½ tbsps. of the grated cheese.
8. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
9. Take out of oven, remove from pan, and serve immediately.
Well, I don't know if this counts or nutritious or not, but there was a great LA Times article on the best recipes of 2008 and I was drooling over a recipe for maple-bacon bisquits. You can find it on their website. It's basically your typical bisquit mix sweetened with some maple syrup and mixed in with crispy crumbled bacon. That salty-sweet combo is delicious.
I am big on the fritatta... I make all kinds, fontina cheese and asparagus, hams and cheese, mushrooms, fennel and kalamata olives with parm, the list goes on and on. And best thing it that they are one pan meals that can be eaten at breakfast and enjoyed throughout the day.
I don't use a recipe but my fritatta pan is a nonstick frying pan with a metal handle and rounded sides (makes it easier to slide it out of the pan). I usually sautee whatever harder veggies I might use (onion, or asparagus for instance) in the pan then move them to a bowl on the side, add a swish of oil and a tad of butter then pour in my pre-mixed (with a fork) eggs, as it begins to set but is still wet on the top I throw on my fillings , season with s/p, add any softer veggies if I'm using them (such as spinach) and top with cheese. Then I put them under the broiler (on low) in the oven until the top sets and the cheese bubbles. I don't recommend walking away at this point as the top will cook quickly. It doesn't take long and is always different (I just use whatever ingredients are in my kitchen).
I slide the fritatta out onto a wooden board or a pre-warmed (in the microwave) large plate, then cut with my pizza cutter.
Giada does a nice one with mellow fontina that I like a lot, but I only made it her way once then started doing my own ingredients.
Here's another from Alton Brown
If you go on You Tube and search for "Fritatta" there are tons of videos of people making theirs which is always nice because you can see the process. Served with a salad it makes a lovely brunch offering, or with bacon and toast for breakfast. It can be served warm or at room temp. So versatile!
Have fun, and Happy New Year!
I remove it from the oven (with an oven mitt-- the handle gets hot!)
I got what I consider to be the best frittata recipe from someone here on CH a couple of years ago. It's for a corn, potato and scallion frittata and it amazing! Here's a link to the recipe: http://www.epicurious.com/recipes/foo...
It's done on the stove top and then finished under the broiler. It reheats well too.
Another idea is huevos rancheros - mm, mm, good. :)
I'm also big on a fried egg over Trader Joe's whole wheat french toast. Don't forget to butter and syrup the french toast before you plop the egg on top. Something about the mix of syrup and the salty egg yolk...
Birchermuesli is a nice change of pace from cooked oatmeal or granola. Here's the recipe I use:
Makes 16 cups; serves 8 to 10
3 navel oranges
11/2 cups steel cut oats, such as McCann’s
3 cups old fashioned oats
2/3 cup dried fruit, chopped if large (such as apricots, dates, raisins, cherries, prunes, figs – any one or a mixture of your choice)
2 firm but ripe pears
2 firm but ripe bananas
½ cup (3 ounces)hazelnuts, toasted and skinned
½ cup (2 ounces) sliced almonds, toasted
2 cups heavy cream or plain yogurt
Finely grate the zest from the lemon and one orange (I prefer zest from two oranges). Squeeze juice from lemon and all oranges. Stir together oats, citrus zests and juices in a large bowl until well combined. Stir in dried fruit. Refrigerate, covered, for at least 8 hours.
Coarsely grate apples, pears and bananas on the large holes of a box grated, turning apples and pears as you go to avoid cores. Stir the fruit into the muesli, along with nuts and cream or yogurt. Serve with honey for drizzling.
Cooks notes: I usually omit the bananas. You can use any nuts you like, but always include almonds, substituting walnuts or pecans for the hazelnuts. Also try other fresh fruits such as berries or mango added to individual servings. The cereal does not need any further sweetening from honey in my opinion. It is equally good with cream as with yogurt, and I recommend trying it both ways.
The original recipe states that the muesli will keep refrigerated without the fresh fruits nuts or cream for up to 3 days. I have kept it both ways - with and without the fresh fruit, nut and cream additions, and for longer than three days - with no loss of quality or flavor.
A cheese fondue with pieces of bacon or ham, artichoke hearts, toasted and cubed sour dough bread or bagels, scrambled eggs, Tequila Sunrise or Ramos Fiz, hot coffee.
A strata is always nice. Basically, I use:
8 slices bread, cubed
9 ounces cheddar cheese ( shredded)
(Sometime substitute Swiss with savory ingredients or ricotta with sweets)
2 cups whole milk
1/2 cup sour cream
5 eggs, beaten
3 tablespoons butter
If I'm looking for a sweet strata I'll add fruit (dried or fresh) and flavorings or, for a savory strata, a half teaspoon of dry mustard and some chopped cooked sausage, bacon, etc.. I enjoy the opportunity to use my imagination in preparing breakfasts.
Take 12 slices of Virginia ham and line the inside of 12 cupcake tins then break a dozen eggs into each muffin tin, sprinkle each with smoked paprika, salt & pepper and bake in a 350 degree oven until the eggs are just poached. Slide out and serve with toast and taters. Your gonna love it!
Natch, you can make a few or a dozen but they are quick & so yummy!
i love matza brie. passionately. :) a sort of similar idea from another cuisine, entirely: chilaquiles.
strata (i make mine savory, but you could also do sweet stratas);
quiche (can be made low fat if you're worried about that);
dutch babies.. well, ok, they're not really healthy for most of us;
jamaican plantain porridge (my go to breakfast at the moment since i'm obsessed with using plantain flour);
iddly with sambar;
hot brown rice with scrambled eggs and chives mixed in, all pan'fried' without oil or minimal oil + a drizzle of toasted sesame oil over top;
congee / jook;
bagels with smoked salmon and cream cheese; and
my favorite breakfast of all time: soup and grilled brook trout (or other fish)
You have great ideas! I love chilaquiles, but have never made it. I do tortilla and eggs a lot though. What is your recipe for chilaquiles?
I would also love to hear your recipe for strata, quinoa porridge and the jamaican plantain porridge.
And what is iddly with sambar?
hey, glad you like them. a lot of these aren't dishes that really require recipes, but here's the basic process that i use for my moderately lazy chilaquiles. (there's an even lazier one that i dont' want to post for fear of losing all chowhound credibility ;) -- and there are plenty of fussier recipes out there, including the one from the chowhound site). i use:
* 1 large onion, cut in a small dice, 1 tablespoon reserved
* 2-3 garlic cloves
* 28 oz can of whole tomatoes (fire roasted is esp. delicious, tho prob not authentic)
* hot peppers (i.e. jalapeno or serrano), sliced, and in an amt to taste... start with half and work your way up if you're not sure; put on gloves before cutting if you've not worked with them, before... sorry if i'm saying stuff you already know, but it feels pretty crummy to get that on your bare skin first thing in the morning, if you're sensitive to them!
* cilantro... probably about 1/4 cup chopped fine
* tortilla chips -- about three large handfuls, but do this to taste, too. you know what the consistency is supposed to be like, not too soggy and not too dry, so add until the texture suits; if you were using an authentic recipe, you fry broken-up stale tortillas
* eggs, scrambled and/or shredded chicken (optional... could also use cooked beans)
* crumbled queso fresca or other cheese
* yogurt, sour cream or crema
* deep frying pan
1. sautee half of the onion in the pan until onion is translucent. add garlic and brown.
2. while onion is sauteeing, food process all the whole tomatoes fished out of the can (not drained), peppers, the other half of the onion, and half of the cilantro. process until you have small chunks, adding some of the tomato juice from the can if you need to. (if you don't have a food processor, chop all the ingredients, keeping some of the juice from the canned tomatoes, reserved.)
3. when the onion and garlic are ready, add the tomato mixture to the pan and bring to a simmer, add salt to taste. hold at a simmer for 5-10 minutes.
4. add shredded chicken if you want to use it or scrambled eggs.
5. gently mix in tortilla chips.
6. plate and top with cheese and plain yogurt / crema / sour cream, the remaining cilantro and onion.
the porridges aren't very complicated and mostly involve boiling. for the plantain porridge, mix about 1 oz of plantain flour (i find it in my neighborhood's dominican markets) with a little bit of cold milk in a pot until you get a paste, gradually add more milk until you end up with about a quart of liquid. over medium heat, bring to a boil, stirring constantly. hold at a boil for about five minutes until the porridge is uniformly thickened, stirring constantly. add sugar / honey, nutmeg and cinnamon to taste. serve with fruit. the porridge is usually served pretty thin, almost more like the consistency of a drink, but you can make it thicker by adding more plantain flour, if you want.
i'll post the strata / quinoa recipes tomorrow!
mix 4 parts water to one part quinoa, add a pinch or two of salt and bring to a boil. once boiling, cover and simmer until water has been absorbed. (15-20 min) add 1 part milk or cream and simmer, stirring constantly, until milk has been mostly absorbed. add sugar / honey / other sweetener to taste. cover and let stand 10 minutes, to allow porridge to thicken. quinoa has a slightly nutty flavor that goes well with dried fruits and toasted hazelnuts, if you want to top with these just prior to serving. this porridge is ever better on the second, third, fourth days, as it absorbs more liquid and softens. each days as you reheat, you can add more milk until you get the consistency you like.
* about 3 large tomatoes, sliced thin
* about 1 lb of fresh spinach, chopped fine (you can use almost any veggie: peppers, summer squash, broccoli. for the wetter veggies, slightly reduce the amt of milk added)
* 1 large onion or 2 med., chopped
* about eight cups of stale bread, torn into 1 inch pieces (you can use everything from bagels, which will need a longer soak, to stale biscuits or cornbread)
* 9 large eggs
* 2.5 cups milk or cream, lukewarm
* 3/4 to 1 lb of cheese, shredded (sharp white cheddar and gruyere are my favorites)
* 2 tbs dry mustard
* salt and white pepper to taste
* dash nutmeg
* shredded basil or dill or other herbs to taste
preheat oven to 350.
sautee onions in a pan with butter or olive oil and a sprinkle of salt, until soft, add non-tomato veggies and cook until just before completely cooked. while veggies are sauteeing, whisk together the remaining ingredients except bread and cheese until thoroughly combined. add veggies and onion to egg mixture.
layer 1/2 bread in a large casserole dish, top with 1/2 of the veggie/egg mix, 1/2 of the sliced tomatoes, and 1/2 of the cheese. repeat with remaining bread, veggie/egg mix, tomatoes and cheese.
[you can also add crumbled sausage or bacon or do a great 'southwesterny' version with beans and/or shredded chicken, if you want. like quiche, strata is almost infinitely flexible so long as you have your bread, milk and eggs.]
bake about 50 minutes. top should be golden brown and puffy.
if you want, you can always assemble the night before, refrigerate, and pop in the oven in the a.m. assembling the night before is best for very stale or hard bread. if you do so, let the casserole dish sit on the counter while pre-heating, to bring it closer to room temp.
iddly is a very mild south indian steamed breakfast bread made with rice and lentils (high protein), served with sambar, a mildly flavored vegetable and lentil soup, with a little bit of tamarind. it's a wonderful, tummy-soothing comfort food that's high protein, very low fat, and very nutritious. other than a device for steaming, you don't need any special contraptions. i've made iddly using everything from small custard cups and ramekins to soy sauce dishes, all steamed in an old school rice cooker.
I could make matzah brie all year long. here is a thread I had started a long time ago. It can be done savory or sweet.
Also, for a twist on your granola- do you ever pair it with yogurt & dried fruit? Also, I've been doing egg & bacon (reduced sodium) on the healthier English Muffins (whole grain/100 cal- no HFCS)
Thanks for the Matzoh Brie thread. My Mom makes a delicious twist on the matzoh brie... she makes a stuffed matzoh brie. She runs the matzoh under some water briefly just to soften them and breaks them into pieces a little smaller than your palm. And, then she makes a mix of cream cheese, parmesan cheese, eggs and seasoning and spoons a teaspoon onto one piece and then sandwiches it with another piece. She then pan fries them to a golden brown. The outside is crispy and the inside puffs up a bit and is soft and creamy. It's delicious, artery clogging, and the frying stinks up the house despite having adequate ventilation.
Just thought I'd share one of these most delicious dishes my Mom makes. She's old school... basically, she does recipe free cooking. So, I don't have exact amounts.