Category Archives: breakfast

Pantry/Freezer Clearout – Hash Brown Patties

During the summer, my monthly discretionary budget is pretty strict, but I recently had to “borrow from Peter to pay Paul” due to some unexpected expenses. Which means that the pantry clear-out is even more important.

There was a large bag of frozen hash brown patties in the freezer with a paltry six patties left. What to do … what to do?

Bake the patties off first (20 min at 400 deg F) and then use your imagination.

If you’re cooking for a family of two to four, you can make all kinds of casserole dishes. Replace lasagna noodles with the patties for a potato lasagna and fill with sauteed veggies for a tasty Italian vegetarian option. However, the patties are also convenient for singles who don’t have a lot of time to whip up something filling.

I decided on Eggs Benedict (eggs are relatively cheap) on a potato patty with leftover Hollandaise. The sauce stands up to refrigeration far longer than the experts advise and with gentle reheating in the microwave just until you can spoon the sauce, you’ve got a great breakfast or lunch dish. Instead of ham, I used the last couple of slices of peameal bacon from the freezer. I had bought a peameal bacon roast on sale, a while ago, and sliced it myself into eight 3/8-1/2 inch slices and then portioned them for easy thawing, as needed.

Another option for the leftover Hollandaise: Add a couple of tablespoons of the cold Hollandaise to a serving of hot pasta. The heat of the pasta will melt the cold sauce creating a rich and creamy sauce. I like linguine, fettuccine or spaghetti.

The potato patties also make a tasty base for a pizza. I had some grated mozzarella cheese in the freezer and spooned on a couple of tablespoons of that spaghetti sauce that I got such a great deal on. A couple of fresh basil leaves from my sturdy Italian basil plant … and you’ve got a hash brown potato pizza Margherita.

Three patties down and three to go.

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“Best” Oatmeal Ever

I didn’t grow up eating oatmeal for breakfast but, over the years, I’ve periodically given it a try in the interest of healthy eating.

My pantry door can barely close and, often, when I open it, things fall out. (Not that that’s a new occurrence.) Still, I DO try to clear things out periodically. So, when I ran across a mostly full jar of bulgur wheat, from making kibbeh, and a couple of jars of quick cooking rolled oats, I decided to do some net surfing and find a dish that would use them both.

And that’s when I ran across this recipe for what was called the “Best Oatmeal Ever”.

I don’t know whether I’d go that far in praise of the result, but it’s pretty good and it’s relatively fast and easy to make. I tried a half recipe and will refrigerate the second portion to see how it reheats. Cornmeal is also an ingredient in the recipe. Next time, I must remember to pour it in S-L-O-W-L-Y to avoid lumps. The oatmeal is already ‘lumpy’ from the rolled oats, but there’s no reason to be sloppy in your cooking technique.

Brown sugar and maple syrup, raisins and fresh strawberries were my add-ins and toppings before serving.

Breakfast, Snack, Dessert and Drink Odds and Ends

Breakfast for lunch (aka brunch) or dinner (aka brinner) is one of my favourite meals.

Bacon, eggs and cream cheese …

… sometimes the eggs get scrambled and the cream cheese gets spread on toasted sourdough bread. There’s usually bacon in the picture though.

Two thick cut slices of sourdough bread soaked in a mixture of 1 whole egg, 1/3 cup of milk and a splash of vanilla extract and fried in unsalted butter makes a delicious if not diet friendly serving of French toast (pain doré) with lots of real Canadian maple syrup. And on the side … BACON!!!!!!!!!!!

Snacks

Genoa salami and home made crunchy sourdough flatbreads

Before cooking – gochujang sourdough tortilla, guacamole and shredded Monterey Jack cheese

Desserts

I hate throwing away egg whites, though I have often done so. If I had a decent sponge cake recipe, I’d try to make a small version but I only have a full sized sponge cake pan and my last attempt at the full size (many years ago) was a miserable failure. And don’t get me started on macarons. I’m not THAT desperate. So, I’m stuck making meringues. As often happens, I FORGOT to let the egg whites come to room temperature. And they may have been ‘aged’ longer than advised. Still, even a somewhat grainy meringue bakes up to a tasty treat. I sprinkled toasted coconut on some of the meringues before baking. And I beat in espresso powder on the last third of the beaten whites so they deflated. Who cares?

The last of the home made puff pastry rectangles filled with espresso sweetened whipped cream with a cup of coffee … cause you can never have TOO MUCH caffeine.

I bought an unripe mango and cut it too early so it was hard and somewhat tasteless … no problem. Peel and dice and add 1 cup of orange juice, 1/2 cup of yogurt, sugar or honey to taste and about a tbsp of fresh grated ginger. Whizz it up in your blender and you get three refreshing servings of mango smoothie.

Drinks

Mango Smoothie

February Wrap-Up

ANOTHER PICTURE HEAVY POST WARNING:

February’s been a month of snow and rain and cooking.

I’ve already posted a number of things but there have been meals and dishes produced to nourish the body even if they were not post-worthy on their own or repeats of previous posts.

No-knead sourdough with a bit of ground rolled oats added to make for a taste boost. Toasted and spread with peanut butter … a delicious breakfast addition or snack.

I also made another loaf of sourdough quinoa for sandwiches.

I tried out a recipe for Chipotle Yum Yum Sauce posted on “The Frugal Housewifeblog and used it on pork roast and on poached eggs served on toasted sourdough bread … a sort of Tex-Mex eggs Benedict. Fast and easy to make and delicious.  I’m sure I’ll think of other ways to use it in the future.

Devilled eggs made with the Yum Yum sauce in place of the mayonnaise … so good

Meals and stuff

Creamy beef tortellini soup

Teriyaki baked salmon

Japanese chicken and tofu curry (using prepared roux) over rice

Chinese sausage rice bowl

Sliced bread/baguette pizza

Grilled cheese and cream of tomato soup … I added a couple of strips of cooked bacon to the sandwich as well.

Fried eggs, Polish sausage, cream cheese breakfast or lunch

Puff pastry filled with sweetened whipped cream and fresh blackberries

Blackberry lemonade

 

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.

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