Category Archives: breakfast

Pork Roast ChilaMigas with Red Kidney Refried Beans

A hearty ‘morning after’ breakfast full of protein and assembled from odds and ends. This is a combination of two classic Mexican dishes, chilaquiles and migas, so I called it “ChilaMigas”.

Breakfast Pork Roast ChilaMigas – serves 2

NOTE: amounts are estimates based on availability and hunger level

1 tsp vegetable oil
1/4 cup leftover pork roast, diced (use leftover pulled pork or shredded rotisserie chicken if you prefer)
2 eggs, lightly beaten
1/2 cup salsa, spicy or medium (or mild)
1 cup refried beans**
2 handfuls of corn tortillas, crushed lightly
handful shredded Monterey or Jalapeno Jack cheese (use cheddar if you prefer it)

For Garnish … use as many of these as you have or want
fresh cilantro or green onion tops, thinly sliced
diced tomatoes
diced avocados
feta cheese (use Cotija cheese if you have some)

** I used my own home made red kidney bean refried beans

In a small bowl, combine the eggs and the salsa. Reserve.

In a large non-stick pan, heat oil over medium heat. Add the leftover pork and brown a bit until heated through. Add the refried beans, stirring until warmed. Add the egg/salsa mixture and the crushed tortillas, stir and continue cooking until the eggs are almost set.

Sprinkle the shredded cheese over the top and let it melt a bit.

Serve in a bowl with your preferred garnishes on top. You can eat this with more corn tortillas or a fork as it’s a bit thick.

PS: A can/bottle of Corona or Dos Equis with a wedge of lime would be a perfect accompaniment.

Advertisements

Egg Whites … Sweet and Savoury

I often have extra egg whites to deal with and, though meringues are fast and easy to make, I wanted to switch things up, so I decided to make an egg white omelette.

OMELETTE PICTURE FAIL WARNING:

Turning the omelette out onto the plate was a disaster. I was SURE it was freed up in the frying pan, but it turned out it was still attached, and fell apart. So I dressed it up with more sliced avocados… delicious. Next time I have extra egg whites, I’m going to make this again.

Three Egg White Omelette – serves one

1 tsp extra-virgin olive oil (if not using sauteed veggies)
3 egg whites
1/2 tbsp water
pinch of salt
grind of black pepper

Fillings – amounts are estimates

1/4 cup grated cheddar cheese
1 thinly sliced green onion
1-2 strips of red or green pepper, diced
sauteed mushrooms
2-3 oz sauteed spinach
1-2 slices grilled tomatoes or 1/4 cup sauted diced tomatoes
diced avocados

In a small skillet, heat the oil over medium heat.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper, just until frothy. Lightly coat a medium nonstick skillet or omelet pan with cooking spray (or EVOO) and heat the skillet over medium heat. Add the egg whites, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes. Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath.

Spoon filling onto half of the omelette, fold over the empty half, and slide the finished omelette onto a serving plate.

PICSPAM: I posted some pretty pink meringue pictures to make up for the less than photogenic omelette above. Enjoy.

I just listed the ingredients for the meringues cause everyone should know how to make them already. And if you don’t, you can search back on my LJ (or blog) for recipes I’ve posted.

Three Egg White Meringues/Pavlovas – flavoured and with colour trim

3 egg whites
3/4 cups of white sugar
pinch of salt
3 1/3 tbsp Jello powder (optional)
1 tbsp white vinegar
gel colouring paste (optional decoration used on piping bag)

 

Re-post of Old Standbys

PICSPAM BELOW:

Sometimes I just don’t have the energy to research/cook/post new recipes. So I dig out the tried and true recipes of the past. Pork is featured in some form in almost everything below, except for the chili.

Like pork crackling biscuits.

I use bacon fat instead of lard or butter for the lamination.

You don’t need to cross-hatch the top of the dough before cutting out the biscuits, but it does make them pretty.

Ham and bean (pinto) soup flavoured with bay leaves and thyme

Chili topped tostadas

Debrecener (Hungarian style pork) smoked sausages served over sauteed coleslaw flavoured with balsamic vinegar

Sometimes I just fry the sliced sausage rings and serve them with fried eggs and cottage cheese for breakfast.

Pizzas made with Greek flatbread

… or with my regular white bread/pizza dough. Half of the dough was used to make a 12 inch diameter pepperoni, mozzarella and fresh basil pizza and the rest was shaped into buns for work lunches.

Nice fluffy crumb in the pizza crust

Underside of the buns – baked for 20 minutes at 400 deg F then basted with melted butter

Early October Wrap Up

I haven’t had a lot of inspiration for cooking in the last couple of weeks, and I’m just getting over a bad cold. A woman’s got to eat, however. Luckily, I threw a few things together before it got too bad.

I used the same basic dough recipe that I made those pumpkin and kaiser-shaped rolls with, but I left out the ground oats and threw in an egg and 1/4 cup of sugar. About 1/3 of the dough (300 gm) was rolled out and cut into six strips to wrap around Jumbo hot dogs … for pigs in blankets.

NOTE: Shaping and baking instructions found at link above.

I was going to make caramel rolls with some of the remaining dough but it turned out I didn’t have any caramel sauce in the fridge (just fudge sauce). So I got creative with the leftover cranberry sauce in my fridge and some quince jam from the pantry.

  

I transferred some of the cranberry sauce onto the quince jam portion, cause there was just too much sauce to roll up without it all oozing out. Originally, I was going to make two distinct fillings.

Icing sugar, softened butter and milk glaze

Close-up of crumb inside the rolls

Pantry chili with veggies from the crisper drawer and canned small red kidney beans and diced tomatoes (with herbs and spices). Served over or with those piggy buns.

   

Pasta is always a quick meal like this Shrimp aglio e olio over leftover linguine.  Sometimes finely minced garlic sauteed in olive oil is all you need to dress your pasta. And a sprinkle of pepperoncini (dry hot red pepper flakes). Cooking the pasta takes longer than cooking the shrimp and making the sauce.

Brunch – I love fried eggs over easy and bacon. For breakfast, lunch OR dinner. And some sort of dairy … like cottage cheese, or cream cheese if I can’t get that. Sometimes I pile it on top of toasted home made bread.

  

Red pepper hummus with home made sourdough tortillas for a quick snack or part of brunch

There’s still the weekend left for more cooking, but I think I’ll wrap things up here.

Cranberry Sauce

A bit of history first …

For Canadian immigrants in the 60’s, assimilation was the goal.

The ‘melting pot’ was a thing, and my brother and I adopted the Canadian life style with enthusiasm. So, a traditional Thanksgiving meal was one of the must have’s at our house.

Pumpkin pie and cranberry sauce weren’t a priority but the big turkey, mashed potatoes and gravy were front and center on our table. Stuffing … well my mom combined cooked rice, toasted and seasoned bread, sauteed onion and celery, turkey broth and turkey giblets into a dish that was the first thing I put on my plate. I even make it occasionally now that I’m doing all the cooking.

I think my mom must have bought canned cranberry sauce at some point. But I don’t remember. What I DO remember is that my nephew, a picky eater, HAD to have traditional jelly cranberry sauce. My SIL, may have even brought the can to our house to make sure that there were no tantrums in those early days. Watching that solid mass SLIDE out was a vivid memory. When they took leftovers home, the cranberry sauce was always included because no one at OUR house was a big fan.

Fast forward to the present and at the age of 61, I made my first batch of cranberry sauce, with whole berries.

Cranberry sauce

Cranberry Sauce – makes ~ 3 cups

12 oz/ 340 gm cranberries
1 cup white sugar
1 cup orange juice (or 1/2 cup water, 1/2 cup orange juice)
1 tbsp of orange zest

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat, stir in the orange zest and place sauce in a bowl.

Cranberry sauce will thicken as it cools.

And you know what?

It’s pretty tasty.

Uses for leftover cranberry sauce

Yogurt and cranberry sauce – if you like fruit flavoured yogurt for breakfast, stir as much of the cranberry sauce as you like into some drained yogurt and dig in

A moist and tender batch of Yogurt & Cranberry muffins, from “Cook the Story”. Instead of the large size that the recipe suggested, I made a dozen medium sized muffins and used the rest of the batter to make a tray that can be cut into bars. For serving, I stirred some cranberry sauce into sweetened whipped cream.

Maybe I should try making a pumpkin pie next year.

A leftover meal that’s even better than the original … turkey drumstick, blue cheese polenta, giblet gravy, sauteed kale

Flavoured Sourdough Tortillas

I used to buy various flavoured tortillas … pesto and jalapeno cheddar come to mind, so a recent FB post which mentioned a rosemary olive oil tortilla inspired me to flavour my own home made sourdough flour tortillas. I was going to add dried rosemary to the sourdough tortilla dough but the jar of pesto, which caught my eye, when I opened the fridge door, led me in another direction.

Shiso pesto tortillas … one tablespoon of the vegetable oil was replaced with pesto.

For these sun-dried tomato tortillas, I pureed 2 tbsp of sun-dried tomatoes with the water in the recipe and added 1 tbsp of tomato paste for colour. A couple of pinches of sugar were added as well as I was afraid the tomatoes would be a bit … bitter. They were fine, by the way.

Other flavours I’m thinking of making one day … chipotle in adobo, roasted garlic, roasted red pepper, spinach, sun-dried tomato and garlic. What do you think would be a great flavour?

… And here are a couple more tortilla pizzas. I’ve pretty much stopped making regular yeast pizza dough, or even bread, as these tortillas are much more convenient for a single person. One has bacon on it and the other has a meat ragu sauce base with fresh basil leaves.

In place of sandwich bread, wraps are more fun, like in this breakfast or lunch scrambled egg and pepperoni wrap

August/Summer Wrap-Up … Butter Saffron Basmati Rice and Pepperoni Pizza Sourdough Bread Loaf

PICTURE HEAVY WARNING

Summer has been much too short. Of course, I didn’t get much accomplished. In fact, I can’t even remember the semi-ambitious plans I had made.

Next year, I’m going to have to make and post a list of To Do‘s to keep me on track.

I hope work calls are more frequent this fall than last year and that my insomnia doesn’t flare up again. Going to bed at 5am is a bad habit and I need to get my sleep patterns back on track if I keep getting 6am phone calls to work.

And now, for a quick clear out of dishes I’ve cooked and pictures that I haven’t shared in August. Posting should slow  down quite a bit as work starts again.

I made butter saffron basmati rice with which to serve some leftover green chicken curry.

Butter Saffron Basmati Rice – ~3 cups

1 cup basmati rice
1 1/3 cup water
1 tbsp butter, unsalted
1/2 tsp salt

Saffron garnish
pinch or two of saffron threads
2 tbsp boiling water

Combine the boiling water and the saffron threads in a small bowl/ramekin and set aside.

Cooking the rice:

Wash the rice in several changes of cold water and then pour into a colander and drain.

In a medium saucepan, melt the butter over medium heat and then add the drained rice. Saute for a minute or two. Add the water and salt to the saucepan and bring to the boil. Once the water is boiling, reduce the heat to the minimum setting on your stove and cover.

Cook for 20 minutes.

Remove the saucepan from the heat and let the rice continue to steam for another 5-10 minutes.

Fluff with a fork. Every rice grain should be separate from every other. Transfer to a serving bowl and drizzle the saffron over the top.

Serve.

I tested the suggestion that using bread flour instead of all-purpose flour in my sourdough baking would give me better oven spring. The result did not bear that out but as I made some other changes to my ‘go to’ no-knead sourdough recipe, they’re not conclusive. The add-ins (1 oz diced hot pepperette, 1 tbsp tomato paste, 1 tbsp sun-dried tomatoes, 2 oz shredded mozzarella cheese, and 1 tsp Italian herb seasonings), at least, gave me a very tasty, if flat, oval loaf of pepperoni pizza bread.

It was great as a dip for marinara sauce and toasted or plain, with butter, peanut butter or as a base for an open faced egg salad sandwich.

 

Mushroom and Tofu Egg Drop Miso Soup – It’s hard to take a nice picture of miso soup

A shrimp appetizer

Shrimp and Mushroom Scampi over home made Fettuccine pasta

Some breakfasts/lunches

 

Spicy pepperoni and mozzarella cheese stuffed omelette

Sourdough tortilla pizzas have been appearing often on my plate – from the classic pepperoni/mozzarella, with or without sweet peppers, Canadian bacon and fresh basil to pulled pork/bbq sauce to shrimp or mushroom on a base of shiso pesto. A bacon and mozzarella pizza made today isn’t pictured.

 

 

I was sure I had some fudgy chocolate cupcakes in the downstairs freezer for a quick dessert (even had a frosting idea that I was excited about) but then I had to scramble for a new plan when I discovered that I had eaten them all up, and all that was left were nine red velvet cupcakes. Making a cream cheese frosting was my immediate thought and, after weighing what was left of the last brick of Philly cream cheese (77 gm) in  my fridge, I searched my hard drive for one of the many ‘one day, I must try this’ frosting recipes that I could scale down. I was very pleased with the result … a thick, pipeable frosting with a touch of lemon juice to cut through the cloying sweetness of so many cream cheese frostings.

The last of the raspberry cupcakes with raspberry curd

Basic Breakfast Quinoa and Nectarine Murabba/Compote

I don’t eat breakfast, as I generally don’t have time to do so, but this basic ‘porridge’ recipe inspired by Martha Stewart, featuring quinoa, might solve that problem in the future.

Basic Breakfast Quinoa

Basic Breakfast Quinoa – serves 4

1 cup quinoa
2 cups milk, whole or 2%
1/4 cup brown sugar
pinch of salt
pinch or two of ground cinnamon

Fruit Add-ins – amounts are rough estimates
1/4-1/3 cups dried fruits like apricots, cranberries, dates, raisins, prunes
1/3-1/2 cup fruit compote
1/2 cup fresh fruit like whole blueberries or diced firm fruit like apples, pears, peaches, nectarines

Soak quinoa for a half hour or rinse several times and then drain it well.

In a medium sized pan, bring the milk to a boil and stir in the prepared quinoa. Once the milk has returned to the boil, reduce the temperature to a simmer, cover and cook for about 15 minutes. Stir in the brown sugar, salt and ground cinnamon, cover and continue cooking for another 10 minutes.

If using dried fruit, add it in with the brown sugar and cook for the additional 10 minutes. If using fresh fruit, add it in a few minutes before end of the final cooking period and cook for another 2-3 minutes. If using the fresh fruit compote, stir it in just before serving.

Additional add-ins: Roasted seeds like sunflower seeds may be added before serving or nuts like sliced almonds. For additional sweetness, a tablespoon or so of sweetened condensed milk may be poured over the quinoa.

This ‘porridge’ may be eaten warm or cold with additional milk poured over the top.

Breakfast quinoa with nectarine compote stirred in and more served on top

Dried cranberries and sweetened condensed milk … I didn’t have any oranges or I would have added some orange zest as well. Ready for cold milk to be poured over.

Another possible quick breakfast …

The inspiration for this fresh fruit compote recipe was found on “The Story of a Kitchen” blog

Nectarine Murabba/Compote served over drained yogurt

Nectarine Murabba/Compote – makes 2 cups

1 pound nectarines** (or apricots or peaches), peeled and diced into 1 inch pieces
1 cup sugar
1/2 cup water
4 cardamom pods, cracked
1/4 tsp rosewater
pinch of salt
juice of one lemon (use the juice of half a lemon if your fruit isn’t fully ripe)

** Free-stone fruit is preferred but cling-stone works too

In a small saucepan, bring the sugar and water to the boil. Add the diced fruit, cardamom pods, rosewater, salt and the juice of half a lemon and stir through. Continue cooking for another 2-3 minutes.

Taste one of the fruits and only add the rest of the lemon juice if it seems sweet enough.

Transfer the fruit to a 2 cup capacity glass canning jar. Pour over enough of the syrup to cover the fruit. Screw on the lid and let cool on the counter until it has reached room temperature and then refrigerate for up to two weeks.

Serve over drained yogurt for breakfast or as a dessert topping over ice cream or cake.

Sourdough Starter Green Onion/Scallion Pancake

ETA: Compare these to the ‘classic’ green onion/scallion pancakes here.

As a resource, YouTube is amazing. (And a huge way to fritter away a lot of free time … but that’s something we each have to deal with in our own way.)

Recently, I ran across an intriguingly titled video, “Never Ever Throw Away Your Sourdough Starter!” on Brothers Green Eats‘ channel and followed it to find one of the easiest SD recipes I’ve ever tried. And, it’s pretty tasty too.

Green Onion/Scallion Sourdough Pancake

 

Dipping Sauce for the Pancake – I use this same sauce for my pot stickers.

Dipping Sauce

1 teaspoon Asian chili sauce, Sriracha or sambal oelek**
1/4 cup soy sauce
2 teaspoon sesame oil (reduced to 1/2 tsp)
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

** What I used

Mix together until sugar dissolves. Sprinkle some sliced green onions and/sesame seeds on top just to make it look pretty. 🙂

Sourdough Waffles

NOTE: I have two brilliant ideas for no churn ice cream flavours but they both involve going shopping first. This is why I keep putting off going out for sushi … I blow my bi-weekly budget on cooking things in my own kitchen. Bread baking is cheap when you already have a 20 kg bag of AP flour in the freezer.

I recently finished the last of the sourdough pancakes in my freezer and rather than making another batch, I decided to switch things up and make sourdough WAFFLES. As I’m basically a lazy cook, I looked for the simplest recipe on line. I even solicited a recipe on my sourdough FB groups. Although a number of people recommended the King Arthur flour recipe and a fellow blogger, from whom I ‘borrowed”, my sourdough tortilla and naan recipes, shared hers, they either had ingredients or time constraints that I wasn’t prepared to deal with. So, I went with a recipe I found at the “Serious Eats” website. You can use either active or discard starter.

I didn’t rewrite the instructions enough that I feel that I can post it here so you’ll have to go to the source for the recipe.

You may remember that my waffle maker is an OLD OLD clunker with reversible plates, no temperature controls and sticking issues. It took me almost the entire batch of waffle batter to get the waffles to release from the top plates, which were probably on the bottom the last time that I used them, more than a year ago.

The plates are made for rectangular waffles, but if you pour the batter in the center and hold back on a tablespoon or so, you can get round waffles.

NOTE TO SELF: 1/2 cup of batter, per each side of my waffle maker, cooked for 2 min 45 sec to 3 min, is perfect .

Some odds and ends I want to share … a steak quesadilla snack on my home made sourdough tortillas.

Or a steak breakfast burrito plate as good as in a restaurant.

I’ve been playing with plating my Hungarian cheese dumplings … honey and cheese is a great pairing.

A first attempt at slider buns with enriched dough. Some hamburger buns were made with the leftover dough.