We ended our official breakfast month on a pretty positive note.
Fruit Salad **
Fruit salad is delicious, don’t get me wrong, but man is it a pain. It takes a really long time to cut up a pineapple and canary melon (similar to a honeydew), and late Sunday night is not a fun time to spend hours chopping. Also, it takes a really long time to eat enough fruit to be full. That’s fine for mornings where I’m sitting at my desk, but that doesn’t fly for meeting mornings. I like the idea of having a big bowl of fruit in the work fridge, but there should be something else for breakfast.
Breakfast Burrito ***
Flour tortilla with black beans, corn, scrambled egg, salsa, sour cream, and crispy lettuce. Everything was pre-cooked, and assembled in the morning. I thought this would be quick, but the assembly was just too long. Batch preparation and freezing might be a solution. It was good; the ingredients could use some tweaking. Best of all, though, it was filling. This has a lot of promise; does anyone have any bfast burrito tips?
I’m really glad we started eating breakfast; each week keeps getting better. Here’s week 1 and week 2.
Cherry Almond Granola ****
Ingredients: rolled oats, wheat germ, sesame seeds, almond slivers, unsweetened coconut chips, dried cherries, oil & honey.
These were all things I had on hand, so it made a great Snowpacolypse baking project. After it cooled, I put it in the freezer, and just take out a scoop whenever we’re in the mood. I have to remember to keep some granola on hand; cereal is ok, but I really like homemade granola.
Overnight Oatmeal ****
Finally! I used Alton Brown’s recipe, with just craisins. Adding half and half was strange, and it did look a little curdled in the morning, so next time that will be added after its cooked. I packed up a Tupperware, and it was still warm when I sat down to eat at my desk. The leftovers microwaved really well. This is really a standout winter breakfast that is extremely customizable.
I also really like slow cooking breakfast, so this is a potential gold mine of easy morning food. The 8 hours cooking time works so much better for me overnight than during the day, since I’m away from the house a lot longer than I sleep. I’ll have to consider that for dinners.
A note about the picture: I was using a really small ramekin, on the window sill for the good light. Chola jumped up to investigate what in the world I was doing, and to ogle the birds outside, revealing how small the granola dish actually is:
We were at a dinner party on Saturday, and our gracious host offered us some leftovers as we were leaving. I know I have a problem with accepting food, but this was different! Everything was so delicious, and I had a plan for the leftover risotto… arancini di riso. We ate it as a V-day appetizer, and it was pretty darned good. We ate every last bit so consider this an anti food waste report.
First off, for food waste this week, I threw out a shallot that I found in the bottom of the spice rack. That’s not where shallots go, so that’s why it was forgotten. There’s also a tupperware of leftover chicken in my work fridge that needs to be tossed. It didn’t get eaten last Friday because of early dismissal, and then the next time I was in the office was a week later.
On to breakfast! The week was more like an extended weekend for me since I was home most of the time, so no plan was followed and I just ate whatever appealed to me. That aspect of being home was actually nice (some others, not so much). I ate egg sandwiches a few days, chocolate banana nut muffins were available for grab and go, and on my third snow day I made bagels. (See the previous Breakfast Roundup for the rating system.)
Egg Sandwich **** (weekend) ** (weekday)
Breakfast on the weekends is usually an egg sandwich. We’re late sleepers, and by the time coffee’s done, and we’re hungry, it’s usually in the afternoon hours so the sandwich is more like lunch. We spread dijon mustard on the bread (crusty bread, if we have it), and I shave parmesan cheese over mine. Sometimes we’ll eat it with a glass of whatever white wine is open. Even though it’s quick to prepare and eat, this is distinctly a loaf-around-the-house breakfast and not suitable for workday mornings.
Homemade Bagels ****
These bagels get four stars because they were better than the Wegmans bagels from last week (blasphemy, I know). So good, in fact, that they didn’t require any slicing, toasting, or spread. I think they turned out better than the last batch because I was careful to knead the dough longer.
Chocolate Banana Nut Muffins ****
Made from two ancient bananas in the freezer and the remainder of walnuts and bittersweet chocolate chips leftover from Christmas cookies. The Les Ardoises readership definitely has better muffin makers, but these were certainly respectable. They were hearty, portable, cleaned out some odds and ends, and the extras were freezable. That’s pretty perfect.
We needed thyme for dinner again. After all it took to get to it, I was glad to see it still alive.
Here’s the thyme tunnel from a little further back.
I had to dig a few tunnels to find it.
And that was after making it from the door to where I thought the garden started.