Sunday Morning Breakfast is Best
07/18/10 Filed in: Breakfast
Sundays are all about breakfast. Big, hearty breakfasts that stick to your ribs. Breakfasts that satisfy all those comfort needs as well as our need for communion.
While it can be nice to have others cook for you and, even better, clean up too, I prefer to cook and eat my Sunday breakfasts at home. My job often has me working and serving the public on Sundays. When I have that rare and special time with my family, I prefer to savor it at home.
This morning was just one of those occasions. Since I was working later in the day I enjoyed a relaxing morning with my husband. I was feeling creative this morning so I pulled some things out of the fridge and away I went.
Sun dried tomatoes and spinach scrambled eggs, spiced potatoes and onions, and toast was the menu. clean plates and full bellies were the result.
Start the potatoes first so your eggs do not get cold waiting. Chop an onion and sauté in some olive oil until the onion starts to become clear. Dice a medium russet potato into pieces not much bigger than a quarter inch. The bigger the pieces are the longer it will take the potato to cook. Place the potatoes in a small mixing bowl. Add a teaspoon of turmeric, paprika, and chili powder and mix to coat. Once the potatoes are fully coated with the spice, add to the onions in the pan. Lower the heat on your pant to med-low and cover. Check and stir every fees minutes to keep from sticking. Scrap anything that does stick up from the pan and stir in. Mince about three cloves of garlic and add to the potatoes after about five minutes of cooking time.
Rinse your small mixing bowl so that you can use it to scramble your eggs. Break open about two eggs per person into the mixing bowl and toss the shells in your compost pile. Add one to two teaspoons of stone ground mustard, 1/4 cup soy milk, and whip it all together with a fork. Slice a green onion, including tops, and add to the egg mixture. On a cutting board, finely dice 3 to 4 sun dried tomatoes. If you are using ones that come in oil or water, no prep is needed. If yours are dry, please soak them in some hot water about 15 minutes prior to making the eggs. In a sauté pan, add a teaspoon or olive oil. Heat up and add the sun dried tomatoes. Sauté about a minute and add the egg mixture. Be sure that your tomatoes are mixed in evenly. Take a large handful of spinach and roll it burrito style. Slice through the spinach to create strips (called chiffinade.) when eggs are about half way cooked, add the spinach and mix in. Cook 3 to 5 minutes longer.
Serve with sliced tomatoes or toast. In the picture, we are having a gluten free toast.
Enjoy!
Living a life of personal balance, moderation, education, and connection.
While it can be nice to have others cook for you and, even better, clean up too, I prefer to cook and eat my Sunday breakfasts at home. My job often has me working and serving the public on Sundays. When I have that rare and special time with my family, I prefer to savor it at home.
This morning was just one of those occasions. Since I was working later in the day I enjoyed a relaxing morning with my husband. I was feeling creative this morning so I pulled some things out of the fridge and away I went.
Sun dried tomatoes and spinach scrambled eggs, spiced potatoes and onions, and toast was the menu. clean plates and full bellies were the result.
Start the potatoes first so your eggs do not get cold waiting. Chop an onion and sauté in some olive oil until the onion starts to become clear. Dice a medium russet potato into pieces not much bigger than a quarter inch. The bigger the pieces are the longer it will take the potato to cook. Place the potatoes in a small mixing bowl. Add a teaspoon of turmeric, paprika, and chili powder and mix to coat. Once the potatoes are fully coated with the spice, add to the onions in the pan. Lower the heat on your pant to med-low and cover. Check and stir every fees minutes to keep from sticking. Scrap anything that does stick up from the pan and stir in. Mince about three cloves of garlic and add to the potatoes after about five minutes of cooking time.
Rinse your small mixing bowl so that you can use it to scramble your eggs. Break open about two eggs per person into the mixing bowl and toss the shells in your compost pile. Add one to two teaspoons of stone ground mustard, 1/4 cup soy milk, and whip it all together with a fork. Slice a green onion, including tops, and add to the egg mixture. On a cutting board, finely dice 3 to 4 sun dried tomatoes. If you are using ones that come in oil or water, no prep is needed. If yours are dry, please soak them in some hot water about 15 minutes prior to making the eggs. In a sauté pan, add a teaspoon or olive oil. Heat up and add the sun dried tomatoes. Sauté about a minute and add the egg mixture. Be sure that your tomatoes are mixed in evenly. Take a large handful of spinach and roll it burrito style. Slice through the spinach to create strips (called chiffinade.) when eggs are about half way cooked, add the spinach and mix in. Cook 3 to 5 minutes longer.
Serve with sliced tomatoes or toast. In the picture, we are having a gluten free toast.
Enjoy!
Living a life of personal balance, moderation, education, and connection.
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Butternut Squash and Garbanzo Stew
07/05/10 Filed in: Soup
This recipe is going to be a repeat offender at our house. Simple to make, this stew has enough flavor to eat right away while still tasting better the next day.
In a soup pot, heat the olive oil. Add the onions, salt, and cook until the onions soften, about 7 minutes, stirring occasionally.
Add the garlic, chilies, cumin, coriander, caraway , and black pepper and cook for a few additional minutes. Add the butternut squash and water, stir.
Add the bell peppers and the chickpeas, cover and simmer another 7 minutes. Add the liquid aminos, tomatoes, and cilantro and simmer for 15-20 minutes.
Ingredients List:
1 Tablespoon Olive Oil
2 Cups Onions, Chopped
1/4 Teaspoon Salt
2 Tablespoons Garlic, Minced
1 or 2 Fresh Chilies, Minced
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
1 Teaspoon Caraway Seeds, Whole
1/2 Teaspoon Black Pepper
1 Can Butternut Squash
1 Cup Water or Vegetable Broth
1 Bell Pepper any Color, Diced
1 15oz Can of Chickpeas, Rinsed and Drained (Preferably Eden Foods)
3 Tomatoes, Diced (May substitute canned)
2 Tablespoons of Braggs Liquid Aminos
1/4 Cup Cilantro, Chopped
Serve with a crisp salad and some toasty wholegrain bread. Yum!
Living a life of personal balance, moderation, education, and connection.