Tag Archives: breakfast

Weekdays Made Easy

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The freezer is a wonderful invention.  It makes my weekdays a whole lot easier.  I rarely have time to “assemble” my lunch before work, and I would rather not go out to eat because it takes up too much time, money, and calories.  I make it easy on myself by taking one day on the weekend or a weeknight to prepare most of my meals for the work-week.

I did some major cooking and baking on MLK Day since I had the day off from work!  I decided to make winter veggie burritos and used Jenna’s method for slow cooker black beans.

 Winter Veggie Burritos

  • black beans (canned or slow cooker style)
  • cheese
  • roasted sweet potatoes
  • steamed kale
  • super sweet corn
  • salsa

Roll all of the ingredients up in a tortilla.  During the summer I use zucchini and yellow squash in place of the sweet potatoes and kale.

Once you’re done rolling, you can wrap them individually in foil and place them in a bag in the freezer.

I ran out of tortillas, so I used brown rice instead.  Brown rice freezes nicely; you just cook it, let it cool, and then it’s ready to go in the freezer.

You can take them out the night before to thaw, or you can take it out in the morning and put it in an insulated lunch bag.  Mine is still frozen 4 hours later, without refrigeration.  It usually takes about 3-4 minutes to warm in the microwave.

Lunch is not the only thing you can prepare ahead of time.  I made blueberry muffins for my breakfast all last week.  The recipe comes from The Cupcake Calendar that my sister-in-law gave me (Thanks Ellen!).  It’s a neat little daily calendar that has a cupcake/muffin recipe for everyday.

I left six out for Vee and I to eat over the next couple of days and wrapped the rest individually in foil and put them in the freezer.  Just unwrap and nuke the muffin for 30-45 seconds in the microwave and you’re good to go.

Snacks can be frozen too!  I made hummus and put it in small freezer safe containers that hold about two servings each.  You can put the container in the fridge overnight to thaw.  Assuming that you freeze it right away, it will last two days in the fridge.

All in the name of time. Amen.

Do you any have meal-time saving tips?

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Breakfast Corn Fritters

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Fall is in the air and I’m loving it.  I’m also loving the fall veggies that I’m getting in my CSA from Barbee Farms.  I thought it would be neat to share with you how I use the veggies that I get in my box this week.  Here is what I have:

  • 3 ears corn
  • 2 bell pepper
  • 1 head bok choy
  • 4 small sweet potatoes
  • 2 turnips
  • 1 yellow squash
  • 2 zucchini
Let’s start with the corn shall we?
I don’t usually think of eating corn for breakfast, but cook it up like a pancake and douse it with syrup and I’m good to go!  This recipe comes from the Stonewall Kitchen Breakfast Cookbook.  I have a handy-dandy cookbook holder that I use, given to me as a wedding gift by my Aunt.  (Thanks Aunt Sue!)

Breakfast Corn Fritters

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 2 cups fresh corn kernels cut off 2-3 large cobs
  1.  In a large bowl, sift together flour, baking powder, and salt.
  2. Add the milk and whisk until smooth. I had to add a bit more milk to make it smooth.
  3. Beat in the egg.
  4. Gently mix in the corn.
  5. In a large skillet, heat 3 Tablespoons of oil over med-high heat.  Drop 3 Tablespoons of batter into the pan and flatten the mixture.  Cook for 2-3 minutes on each side.
Top with butter and maple syrup.
These taste just like a pancake with corn in them.  I like to call them corn cakes.  Vee said “I like it, but it’s not something I’d order off the menu.”  Don’t listen to him.  They are delish.  The corn makes them sweet and I love the crunch they give against the soft flour.
Charlie and I spent the rest of the day gazing out the window.

Pancakes with Chocolate Gravy

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Pancakes are for the weekends….or weekends are for pancakes?!?  Either way, you should have pancakes this weekend.  I’ve been using Martha Stewart’s Basic Pancake Recipe from her test kitchen.  Sounds so official doesn’t it?  I read a book by Dalia Jurgensen called Spiced, where at one point in her life, she had a job in Martha Stewart’s test kitchen.  And you guessed it, she tested recipes and made food at different stages in preparation for Martha’s show on TV.  Sounds like a pretty sweet gig to me.

Back to the pancakes.  I’ve been using all white flour, but for this instance I used half white and half whole wheat.  These pancakes were special because we topped them with Chocolate Gravy.

The Chocolate Gravy recipe comes from the kitchen of Beatrice Hoover Hill (Vee’s grandmother).  Vee’s dad gave me the recipe and said that his family grew up eating biscuits topped with chocolate gravy.

I decided pancakes were biscuit-like enough and we three musketeers set into action.

While I made the pancakes, the oven baked the bacon, and Vee stirred the gravy.

Charlie supervised, because you know, he’s an expert at making chocolate gravy and all.

I was expecting the chocolate gravy to taste more like chocolate syrup, but SURPRISE, it actually tasted like traditional gravy with a hint of chocolate.  It was good on the pancakes and wasn’t overly sweet at all.  It will gel like pudding if you put it in the fridge, but doesn’t really make a good pudding because you can still taste the flour.  It is a gravy after all.

Chocolate Gravy

  • 1 cup sugar
  • 3 heaping Tablespoons flour
  • 2 rounded Tablespoons cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cups milk

Whisk the dry ingredients together, then add the milk.  Cook over medium heat, stirring constantly.  Will thicken as it comes to a boil.  Let boil until it reaches the thickness you like.

Thanks for sharing Dr. Hill! 🙂

Easy Breakfast

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An easy breakfast brought to you by Trader Joe’s (mostly) except for the Maple Syrup.  I think that came from Harris Teeter (aka the Teeta YO!)

I started with Quick Cooking Steel Cut Oats.  Yes, quick cooking because I am HONGRY when I wake up.  These only take 8 minutes.  It normally takes 30 minutes to cook steel-cut oats (aka Irish Oats.)  Who has time for that?

Most people are more familiar with old-fashioned rolled oats.  The kind with the jolly quaker man on the can.

Goooood Morning!

Rolled oats have been cooked a bit and then rolled or flattened out.  Steel-cut oats have been, you guessed it, cut up into tiny pieces with steel blades.  Steel-cut oats are less processed than rolled oats, but both are still 100% whole grain and good for you.  You can learn more about the different types of oats at the EatMoreOats website.

While the oats were cooking, I chopped up my toppings.

Had a little TJ OJ on the side.

Here I have toppings for two:  a banana, sweet & salty pecans, and dried bing cherries.  I learned from the Daily Garnish to chop things up tiny to save calories, but still have the flavor dispersed through the dish.  I obviously didn’t chop these up tiny tiny, but they are smaller than what I started with.  I try.

I put the toppings over the oats once they were done, along with a drizzle of maple syrup.

Let’s eat!

I had TJ’s Gingerbread Coffee in my love mug.  Their Gingerbread Coffee is infused with ginger, cinnamon, allspice, nutmeg, and cloves.  Mmmmm coffeeeeee.

A nice warm breakfast on a cold, brisk morning.

Okay, so maybe it was closer to lunch time.

What did YOU have for breakfast?  Was it quick and easy?