2012: Week 48
Breakfast weather patterns
2012: Week 48
We were planning on what to make for brunch recently and as I was pouring through cookbooks and looking online for inspiration I came across a frittata recipe which sounded promising. As we’ve never made a frittata before, and Ryan does love a challenge, that’s exactly what we decided to do. We took ideas from several online sources, but in the end he made it up as he went along and made it his own and it was delicious! We thought, with all the Mexican flavors and ingredients in the dish, naming it Hola! Frittata was a perfect fit. We served ours with breakfast potatoes – yum!
- 1 tbsp butter
- 1 tsp olive oil
- 2 poblano peppers
- 3/4 lb chorizo sausage
- 1/2 red onion, cut into thin slices
- 3 cloves garlic, minced
- 8 eggs
- 1 splash milk (about 1 tbsp+)
- 1 tsp Mexican oregano
- 1 cup cilantro, chopped after measuring
- salt and pepper to taste
- 1 cup monterrey jack cheese, shredded
Pre-heat an oven to 375. Lightly coat the peppers in olive oil and place in the oven to roast. You’ll roast them until the skin starts to brown and gets puffy. Be sure to flip them at some point in time. It usually takes me 15-20 minutes in our oven to get them nicely roasted. Once roasted, put them in a brown paper bag to steam. Steam for about 10-15 minutes. Remove from the bag, remove the skins, and then core and deseed.
In a bowl, whisk eggs, milk, and cilantro together. Set aside.
Preheat oven to 450. Heat an oven-safe skillet to medium heat and add butter. Add garlic and onions and cook until translucent. Add chorizo and Mexican oregano then cook until chorizo is cooked through to your liking (we cooked ours medium-rare and it’s important to keep in mind that it will continue cooking in the oven). Add in egg mixture and cook until egg starts to set on edges and bottom of pan. Place in oven and cook until egg is cooked through. We cooked ours for about 10-15 minutes. Remove from oven and let set for about 5 minutes. Turn skillet over onto cutting board or platter and then slice and serve.
I made this french toast for my sweetie this morning; I should divulge that this started out as toad in a hole, but since I used scrambled eggs it sort of ended up as more of a french toast. I like to think that by cutting the heart shapes out it made it taste better. Plus, he probably just appreciated that he wasn’t the one cooking for once.
And, for lunch – gouda & green apple grilled cheese; 3 g’s that make a perfect pairing, in my opinion! How about this for some grilled cheese inspiration?
cake & crepes:
Last weekend, we made this fluffy vanilla cake with classic vanilla buttercream frosting & Ryan took his first crack at making crepes (which turned out to be much easier to make that he thought, much to my delight). I had my crepes with almond butter, powdered sugar, & a squeeze of fresh lemon on top & Ryan had his with peanut butter filling & chocolate sauce on top.
While the crepes turned out well last week, I thought they tasted a bit too eggy or maybe just not quite sweet enough for my sweet crepes. So we tried out a different recipe today from Mark Bittman’s How to Cook Everything Vegetarian cookbook & they were delicious! Chocolate crepes with fresh strawberry filling (strawberries cooked in brown sugar & butter & fresh strawberries on top) for me & chocolate crepes with peanut butter & banana for Ryan. And, because I love potatoes so much, Ryan added a side of his yummy breakfast potatoes to my plate as well. As Julia Child would say, “Bon Appétit!”
One of my favorite breakfast meals is Beezy’s cafe’s Breakfast Eggel with a side of home fries and an iced tea. While shopping yesterday I picked up some delicious Barry’s Bagels (everything and vanilla cinnamon) so this morning when I couldn’t muster up the desire to go to Ypsi (sorry B) I decided to whip some up myself. There isn’t really much of a recipe here, but here’s how I cooked down some delicious “simple, honest food” for two this morning.
- 4-5 small idaho potatoes cut in half then sliced thin-ish
- 2 everything bagels from Barry’s
- cheddar cheese
- some leftover faux-rizo (we’ve been using Upton’s Naturals cooked in some harissa infused olive oil and seasoned with some extra chipotle & chili powders, and salt)
- 3 eggs
- 1 tsp rosemary rapture (from Saugatuck Spice Merchants)* Oh and special thanks to Mark and Amy for the awesome gift that this was in.
- 1/2 tsp paprika*
- 1 tsp kosher salt and butcher’s pepper (I have a 50/50 blend that I use all the time)*
- 2-tbsp butter (or non-hydrogenated oil)
- Beezy’s salt (Miracle Blend)
- 3 heaping teaspoons of Flower of Hawaii iced tea (from Tea Haus)
Cut the potatoes in half and then slice them a bit thin (between 1/8 and 1/4 inch). Put them in a microwave safe cooking dish and heat them up in the microwave for about 5 minutes. This pre-cooks them a bit, if you have the time you could steam them, but this is much quicker. In a pan over medium heat melt the butter. Add the pre-cooked potatoes to the pan and cook some more. Add the rosemary blend, paprika, and kosher salt and butcher’s pepper mixture. Cook until the potatoes are cooked all the way through and until they begin to brown. When cooked, remove from pan and use the Beezy’s salt to season to your taste likings.
In a container whip the raw eggs and sprinkle in some butcher’s pepper (you can add a splash of milk if you have it). In a heated pan (medium heat), warm the faux-rizo then add the eggs and scramble them up good. If you have egg cooking skills you can actually form the eggs into a 2 patties perfect for placing on the bagels. While cooking the eggs toast the bagels, and slice some cheese. Once the eggs are cooked sprinkle a bit of salt on the patty to finish. Put it all together, I put the cheese on top and bottom and the egg patty in the middle. If you want to really rock the dish butter the bagel first.
The Iced Tea
Val made the iced tea using our Mr. Coffee Iced Tea Maker and a tea bag filled with 3 heaping teaspoons of the loose Flower of Hawaii tea. The iced tea maker is pure genius and makes making iced tea a breeze. When everything was cooked and ready we sat down to a delicious meal.
*I should also note that my spice amounts are just estimates, I need to get better at measuring spices when posting recipes so feel free to add more or less of the spices.
I got hit with a nasty cold this past week and, being the amazing husband that he is, Ryan offered to make me some homemade oatmeal. I have to say that most of the oatmeal I’ve had has been the single serving kind in the Quaker Instant Oatmeal Variety Pack, so I was pretty excited to try his homemade variety and I was not disappointed; I like my oatmeal with apples and cinnamon and brown sugar, so that’s exactly how he made it and boy was it tasty!
- 1 cup rolled oats
- 2 cups water
- 1/2 cup soy milk (add more milk if it’s too thick)
- 1 apple, peeled and diced
- brown sugar
- 1 tsp Earth Balance/butter
- pinch of salt
Bring 2 cups of water to a boil. Add a pinch of salt to the water. Add in the oats and cook to the consistency of your liking; we cooked ours for about 8-10 minutes. Add in soy milk, cinnamon, brown sugar, and honey (we added about 1 tablespoon of honey); sweeten and spice to your liking – I like extra brown sugar in mine.
To make the spiced apples, in a microwave safe bowl add in 1 teaspoon butter, 1 teaspoon brown sugar, and 3/4 teaspoon cinnamon and mix these together. Place in microwave and cook until soft; we cooked these for about 2 to 2.5 minutes. You can add allspice or nutmeg to this mix as well, if you’d like a different flavor.
Once the oatmeal is cooked, put it in a bowl and top with the spiced apple mix. Serve and enjoy!
I’ve been wanting to have breakfast at Selma Cafe for some time now, but since they’re only open when I’m usually at work I haven’t been able to do so…until a couple weeks ago & it was a great experience! Selma Cafe is a residential home that the owners open up to the public on Friday mornings for a delicious, home-cooked meal in which they use & support local farmers & produce. You come in, make yourself a name tag (write your name on a piece of masking tape), sit down at the table with everyone else there & enjoy a meal together; it’s warm, inviting, friendly, & a very relaxing way to spend a Friday breakfast. They have a bread box outside which you can sign up for to pick up your very own fresh loaf of bread in to take home with you & they’ve got chickens in the backyard, which they use the eggs from for the breakfasts they serve.
While we were there, we had the pleasure of speaking with one of the homeowners & signed up to help with the Phillips Farm Hoop Build on November 13th; you can sign up here, if you’re interested in participating and here’s more information on hoop-house builds.