Not Oatmeal Breakfast Salad

For the ladies and gents who asked. Salad is good any time of day. I like it in the am instead of hot cereal. In this case bulgur subs for oatmeal, but so could barley or wheat berry. Any whole grain. The veg can be poached from leftovers. Do yourself a favor and dress with olive oil or lemon juice, or better yet make a super simple vinaigrette that has zero of the additives of store brands.

1/2 cup cooked bulgur warm, cold or room temp

Handful cooked green beans whole, or 1 inch

Handful grape tomatoes, halved

1/4 bell pepper, sliced and diced

2 spoonfuls feta (or cooked white beans for dairy averse)

Sprinkle of chopped parsley, dill, both or nothing

Vinaigrette

1 tablespoon olive oil

2-3 teaspoons white vinegar

1 teaspoon-ish

A few grinds of pepper

2 big pinches salt

Shake & drizzle over salad

Double down if you're feeding more than one

Eat – B

 

Birthday Biscuits

It wasn't breakfast in bed as promised, but I did deliver the biscuits with bacon and eggs to the birthday child. This recipe is virtually idiot proof. Opt for lightly rolling out the biscuits and not too thin! You may get fewer but they'll rise higher.

I used a pastry cutter to blend the butter. Do not wait until later to eat them. They're better warm from the oven. This may be a Thanksgiving addition!

http://www.marthastewart.com/316713/flaky-buttery-biscuits

(Butter) and eat – B

 

 

B-L-inner

Anyone can make this, especially when your child asks for the oh so trendy avocado toast and you only have the toast. Works 24/7.

Ingredients

2 eggs

Tomatoes, handful, halved

Goat cheese or other

Dill or fave fresh herb (chive!) or both

Butter

Salt pepper

Toast (no avocado)

Medium heat, non stick pan. Melt a good amount of butter. Lower heat. Crack eggs and flip when they're cooked through. Crumble cheese on top-any amount. Plate in a minute. Raise heat, cook tomatoes 1-2 minutes while toasting bread. Herbs, salt, pepper.

Eat -B

 

 

Snausage and Egg Frittata

Here's your gluten free one pot dinner, or lunch, or breakfast. I've had the sausage free version and unless you're a vegetarian, with sausage is better.

Btw, this sausage is from my friend Manny who has a small Italian specialty store in my hometown. He makes just enough each week. The difference between his and commercial brands is enormous – far less fat and no filler. This is the real deal. No wonder he reluctantly sold me my first pounds when I said it was going to the grill. It really can dry out if you're careless. Support small biz! 🙂

Ingredients

3 russet potatoes

1/2 pound sausage, out of casing

1/2 large or 1 medium onion, halved and sliced

1/4 pound – ish mushrooms, sliced

8 eggs

1/4 cup Parmesan or other sharp grated cheese

Olive oil

Butter

Salt & pepper


Preheat oven 350. Peel, halve, slice potatoes Р1/4 inch ish. Steam potatoes until tender, maybe 10-15 minutes. Meanwhile cook sausage in medium, non stick oven proof saut̩ pan. Medium low heat. When it's browned and cooked through, remove. Add about a tablespoon of olive oil. Add onions and soften about 5-8 minutes. Add mushrooms and saut̩ 5 minutes. Season with salt and pepper. Whisk eggs, 1/4 teaspoon salt, some pepper, cheese. Sprinkle more oil in pan if needed and a tablespoon or two of butter. Add sausage and eggs. Gently distribute the hard bits with the egg. When edges set, toss in oven until set. 15 minutes.

To remove from pan (not necessary!), loosen all edges. Cover pan with large plate and turn upside down. Then right side on another plate.


Eat – B


Note: Please don't tell anyone related to me about the cheese – I lied about it.

 

Breakfast salad for Meat-free Monday

 

Despite my sweet teeth, I mostly prefer savory for breakfast. If grains and veggies are not your daybreak cup of tea, try this salad for lunch or dinner. It tastes the same.I made this as a single serving but double or quadruple. It keeps well for a couple of days and travels nicely too! 

Ingredients
1/4 cup barley, cooked 
1 pickling cucumber, chopped 
Handful of cherry tomatoes, chopped 
1 tablespoon dill, chopped 
1 teaspoon olive oil
1/2 teaspoon-ish red wine vinegar 
1 oz feta, crumbled 
Salt 
Pepper 

Combine barley, pinch of salt & up to 1 cup water. Boil & reduce to simmer, cooking until it's just slightly chewy. Drain excess water if there is any. Cool slightly & combine all other ingredients. Adjust pepper, salt & vinegar to taste. I like to assemble it when it's warm. You could add red onion or chives, but even I don't indulge at breakfast. :)

 Eat - B