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Breakfast 2019

liuzhou

By liuzhou
in Cooking

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Ann_T

Ann_T

Posted
Posted

Moe's breakfast. Eggs poached in salsa.

 

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I had some leftover salsa that I had made last night so I heated it up and poached Moe a couple of farm fresh eggs. Topped with a little grated cheese and served with blue corn tortilla chips.

Apparently it taste better than it looks because he really enjoyed it.

  • Like 9

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Ann_T

Ann_T

Posted
Posted

A repeat of a favourite meal.

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We had this same dinner at the beginning of the month. I pulled the other half of a Sterling Silver Top Sirloin roast out of the freezer on Saturday. Presalted it Saturday night with the intention of roasting it for dinner last night. Gave Moe the choice of having it for Sunday dinner or for Monday's breakfast.

He choose breakfast. So that is what we had this morning.

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With our typical sides of mashed potatoes, peas and Yorkshire pudding.

  • Like 11
  • Delicious 3

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Smithy

Smithy

Posted
Posted

@Ann_T, I swear I gain weight just looking at your photos. What glorious meals you produce!

  • Like 6

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Anna N

Anna N

Posted
Posted

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An onigirazu has become my standard breakfast!   Today it is sliced and fried kielbasa with an HP and mayo dipping sauce.  

I slice up a chub of kielbasa, freeze it on an open tray and then pour it into a Ziploc bag.  With frozen rice and frozen meat I can have breakfast ready in 10 minutes.   But I do need to spread my wings a bit more.  

  • Like 6
  • Delicious 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

lindag

lindag

Posted
Posted (edited)

An onion bagel for me; toasted and lightly buttered.  The aroma is intoxicating.

 

Edited by lindag (log)
  • Like 3
Kim Shook

Kim Shook

Posted
Posted

@Anna N - a question about all of your lovely wrapped up things that you are doing lately.  Do they stay hot in the time it takes to wrap them? (You are perhaps more deft than I, but I know it would take a few minutes for me).  Or do you heat them after wrapping?

 

We had out of town company for the weekend.  Breakfast on Saturday was Sunday Morning Casserole:

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Egg, bread, sausage, cheese and sliced red skinned potatoes.  I love something I can put together the night before.  This one is especially nice with the potatoes.

  • Like 8
  • Delicious 2

Kim

Kim's Cookbook

What Fresh Hell is This?

rotuts

rotuts

Posted
Posted (edited)

@Kim Shook

 

SMS  Id like to have right now !

 

Im pleased you did not peel the potatoes 

 

I don't  for RedBlis nor Russests

 

lots of flavor in the skins I thing

 

and more time for a taste of M.R. !

 

would your share the Rx ?

 

thanks 

Edited by rotuts (log)
  • Like 2
  • Thanks 1
blue_dolphin

blue_dolphin

Posted
Posted

Pasta with Cauliflower, Butter and Pepper from Vegetarian Cooking for Everyone 

IMG_0044.thumb.jpg.78c95c85b2845aeab6d90be7849d292b.jpg

The unusual element for me in this recipe was grainy mustard.  I used a generous amount of it and also roasted the cauliflower instead of boiling it.

Could have put an egg on top but I'll save that for the leftovers. 

  • Like 5
  • Delicious 2
Anna N

Anna N

Posted
Posted
  On 1/22/2019 at 4:47 PM, Kim Shook said:

- a question about all of your lovely wrapped up things that you are doing lately.  Do they stay hot in the time it takes to wrap them? (You are perhaps more deft than I, but I know it would take a few minutes for me).  Or do you heat them after wrapping?

Expand  

They are assembled on a piece of plastic wrap which you use at the end to overwrap them.  They are then left tightly wrapped for 5 to 10 minutes. They are still lovely and warm by the time I cut them down the middle, remove the plastic wrap and enjoy them. Initially of course it takes longer to assemble them but after three or four one becomes quite adept at it.   The rice mould makes a huge difference. 

  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Smithy

Smithy

Posted
Posted
  On 1/22/2019 at 5:30 PM, blue_dolphin said:

Pasta with Cauliflower, Butter and Pepper from Vegetarian Cooking for Everyone 

IMG_0044.thumb.jpg.78c95c85b2845aeab6d90be7849d292b.jpg

The unusual element for me in this recipe was grainy mustard.  I used a generous amount of it and also roasted the cauliflower instead of boiling it.

Could have put an egg on top but I'll save that for the leftovers. 

Expand  

 

Aha! This is what I needed instead of tomatoes for a brussel sprouts pasta dish I made last night!

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Kim Shook

Kim Shook

Posted
Posted
  On 1/22/2019 at 5:14 PM, rotuts said:

@Kim Shook

 

SMS  Id like to have right now !

 

Im pleased you did not peel the potatoes 

 

I don't  for RedBlis nor Bussests

 

lots of flavor in the skins I thing

 

and more time for a taste of M.R. !

 

would your share the Rx ?

 

thanks 

Expand  

Always happy to share!  Here you go!

  • Like 1

Kim

Kim's Cookbook

What Fresh Hell is This?

Anna N

Anna N

Posted
Posted

89A51CA9-4507-4150-BCBA-CFDC3D6504A6.thumb.jpeg.f405a22f4a8b9dc5117b0ff372da056e.jpeg

 

 Planned over chicken livers with garlic chives and Campari tomatoes. This reheated beautifully in the Cuisinart steam oven at 325°F steam bake for 15 minutes. 

  • Like 6

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Okanagancook

Okanagancook

Posted
Posted (edited)

@blue_dolphin That grainy mustard does look good....on my list to cook now.  If you like cauliflower and pasta dishes, D. Madison has a recipe in her Vegetable Literacy cookbook.  Page 144:  Cauliflower with saffron, pepper flakes, plenty of parsley and pasta.

The dish is finished with crumbled feta cheese or skip the feta and add some shrimp sautéed in garlic.  She calls for steamed cauliflower but I like your idea of roasting it instead. 

 

One could added some fried capers a la "Prune's" cauliflower recipe.

Edited by Okanagancook (log)
  • Thanks 1
blue_dolphin

blue_dolphin

Posted
Posted (edited)
  On 1/24/2019 at 12:07 AM, Okanagancook said:

That grainy mustard does look good....on my list to cook now.

Expand  

 

In the interest of full disclosure 🙃, after draining the pasta, I returned it to the pan, added the butter, mustard (generous measure, ~ 2-3X what the recipe specified), chili flakes, parsley and half the cheese over low heat and added a ladle of pasta cooking water to make enough light sauce to coat the cauliflower, which I added last. I used the Dry Breadcrumbs from Six Seasons that I had on hand.  I halved the amount of butter since I used some oil to roast the cauliflower. 

 

Edited to add that I will check out that Veg Literacy recipe as this is a good time of year for cauliflower around here.

Edited by blue_dolphin (log)
  • Thanks 1
Okanagancook

Okanagancook

Posted
Posted

If you don’t have Prune, her recipe is basically roasted cauliflower topped with a sauté of butter/olive oil, garlic, bread crumbs, anchovy, black pepper and fried capers...I think that’s it.

  • Like 1
Anna N

Anna N

Posted
Posted
  On 1/24/2019 at 3:04 AM, liuzhou said:

Unsweetened home made buffalo milk yoghurt with banana.

Expand  

 Love the bowl. The rest…meh. 😂

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
  On 1/24/2019 at 3:54 AM, Anna N said:

 Love the bowl. The rest…meh. 😂

Expand  

 

The bowl is a dirt cheap plastic thing from a thrift store. But yeah, I like it, too.

Disagree with you strongly on the contents.

  • Haha 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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