Guest post by aninja

First of all, I’ve never been a huge fan of breakfast, but after reading some of your recipes, I might be changing my mind. I think the reason being that when I was growing up, it was mainly eggos, or breakfast sandwiches from the freezer. Of course there was the occasional bisquik pancakes, but other than that, it was whatever was fast and microwavable. So, naturally when I moved out of my parents house I found my own morning meals with out the plastic wrappers. And I must say that if I could have one meal to pick from to have all the time, between breakfast, lunch and dinner it would definitely be DINNER. So why not dinner for breakfast?! Dinner for breakfast is super easy to make. You basically just take whatever left-overs you have, chop it up into bite-size pieces and saute, then pour in 2-3 eggs scrambled style. Try this with pizza, and add a touch of heat (siracha or chili flakes) and maybe a tablespoon of cream cheese. If you really wanna jazz it up, before you start, carmelize some onions and fresh garlic. It’s kinda cool in a way, because you don’t ever need a recipe, and you get to experiment with different ingredients every time you make it. Nothing too fancy, just keeping it simple and delicious!

written by aninja check out her blog at EatNcheap

Links for breakfast and things

Check out this post from another breakfast blog.  These Honey and Cinnamon Hot Cakes look amazing.

There are so many great things to buy at the Portland Farmers Market, check them out.

The Screen Door is a great place to have brunch on Sunday.

This is an interesting breakfast plate. Try this one at home.

Traditional Southern breakfast is so amazing.  I am hungry now.

If you want to go out for breakfast in portland, there are some great places listed here. 

Here are some reviews of breakfast restaurants in the Portland area.  Some places that sound great.

Breakfast for dinner is so awesome,  there are some great recipes here.

Southern Biscuits and Gravy, so good, here is a great news review.

I can’t wait to try this country fried steak at home.

 

 

 

Breakfast for Dinner

       

Having breakfast for dinner is almost better than breakfast in the morning.  Sometimes it’s just to early in the morning to eat much more.  I don’t know how your mornings go, but there isn’t enough time in mine to spend time cooking something.  Breakfast for dinner can be more planned out. 

Another great meal using  the fresh farmers market veggies.  We had shiitake and crimini mushrooms and asparagus fritatta, with roasted fingerling potatoes on the side.  For the potatoes I tossed them in canola oil and seasoned with salt and pepper.  Then roast in oven at 350 for 40 to 50 minutes, or until tender.

For the fritatta, I started out by cutting an onion, slicing mushrooms, cutting asparagus, and slicing garlic in thin slices.   Then I got a pan heating on the stove and started rendering onions, throw in mushrooms and sautee.  Season with salt and pepper.  I went and cut some rosemarry and parsley from my back yard, add then when eggs are added.  Then add the asparagus to the onions and mushrooms.  It depends on the size of pan you are using for the number of eggs you use.  I used 8 eggs and added 1/2 cup of almond milk, then whisked them.  Season with salt and pepper.  You can add milk, or any other dairy product you like.  Once the asparagus is done pour in the eggs and keep on medium high heat, when the egg starts cooking you want to lift the edge and let the uncooked egg spread under.  You don’t stirr it.  When the egg is mostly cooked around the edge, pop it in the oven for about 20 minutes, or until done.   You can top with cheese before putting in oven.  Goat cheese goes great in a fritatta.

Give it a shot, let me know how it turns out!!

Breakfast Burritos

                 

This morning, I made breakfast burritos with our fresh eggs and the produce we got from the farmers market.  I also cooked up some fresh breakfast sausage for some extra flavor and protein. It is a pretty quick meal to throw together if you are running short on time.

To start you need to chop onions and mushrooms.  Start the sausage cooking in a separate pan.  Next step, get another pan heating with a little oil and add the onions and cook.  Then add the shiitake mushrooms, when the mushrooms are almost done add as many eggs that you would like, I used 4, which makes 2 burritos.  Once eggs start cooking, keep stirring, and add the maitake mushrooms and fresh spinach.  Heat tortillas in a skillet until it bubbles then flip and heat until it puffs up.  Once the tortilla is warm the burritos are ready to fill.  Add the sausage and egg scramble, you can also add fresh salsa or sriracha to spice it up.  Don’t forget the cheese!! (if you can handle the dairy)

       

Lets have pie for breakfast

Today I had the best breakfast yet.  If you haven’t ever had pie for breakfast, it’s time to give it a try.  The fresh strawberries and rhubarb turned into a delicious pie on Monday night.  Pies are another one of my comfort foods.  It makes me feel at home when the whole house smells like fresh baked pie.  I am a big fan of huckleberry, it’s my favorite, but I don’t think I could turn down any slice of pie.  There are so many different ingredients to put in the filling.  They can be sweet or savory and so very delicious.

Here is a recipe for pie crust:                                                                 

2 1/2 cups All-Purpose Flour

1 teaspoon salt

3/4 cup crisco or (1/3 cup butter and 1/3 cup crisco)

1/2 cup cold water

Pre-heat oven to 400 F

Mix the flour and salt, then cut in crisco until it is pea sized pieces.  Add water and mix just enough to hold the dough together.  Be carefull not to over mix, should be flaky.  Turn out onto floured surface and split in half.  Place one half in the refridgerator.  Roll out one half for the bottom of the pie and place in pie pan in the refridgerator to chill.  Then add filling and roll out other piece of dough.  Place ontop of pie and crimp together crusts.  Garnish with graulated sugar on top and using a fork or knife make some breather wholes on top.  Place in oven on center rack for 15 minutes.  Turn oven down to 350 F for 40 to 50 minutes, or until filling starts to bubble.

Strawberry Rhubarb filling recipe:                                                     

1/2 cup sugar

1/4 cup cornstarch

2 pints fresh strawberries

4 stalks fresh rhubarb

Slice berries and rhubarb to desired size, mix in sugar and cornstarch.  Add to pie dough and cook.

Sunday, Sunday, Sunday

This slideshow requires JavaScript.

The Milwaukie Farmers Market happens on Sunday, and for some folks Sunday is the best day to get out and get some fresh vegetables.  It was the first farmers market for me of the season, and I am so excited that the seasons have finally changed.  It really is starting to feel like summer is coming.

There was so many fresh  fruits and vegetables to choose from.  We had to do a walk through before we bought anything.  I am not sure if that is the right tactic, we walked past the most beautiful strawberries and decided that we would get them on the next time around.  When we got to the booth they had sold out of the berries and only had flowers.  Luckily we were still able to get 2 pints of fresh Oregon Strawberries. 

We ended up bringing home some a lot of fresh local goodies: goat cheese, sweet onions, honey from Boring, Oregon, rhubarb, shiitake and maitake mushrooms, asparagus, flour tortillas, fava beans, snow peas, breakfast sausage, some broccoli leaves to make our chickens happy, and we shared a savory beef and mushroom pie.

So I will be writing about some more great breakfasts real soon.

Paisano Plate

My partner lived in Latin America and ate this meal nearly every day.  Rice, beans, and a fried egg is a satisfying and simple meal.  You can dress it up with delicious salsa, sour cream, and avocado.  For an additional treat, add fried tortillas.  Basic recipe for rice:

1 cup rice

2 cups water

1 tablespoon butter

salt to taste

Add all ingredients and bring to a boil.  Once at a boil turn down heat to simmer and cover with a lid.  Cook for 20 minutes and then let stand for 5 minutes still covered.  Fluff with a fork.

You can use black, pinto, or refried beans.  Then fry up an egg or two, to your desired doneness.  Spice up with hot sauce or fresh made salsa.

This meal is so quick and easy, you will have a full belly after this one.

%d bloggers like this: