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

 

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

 

 

Rhubarb Goodness

Thank goodness I didn't throw out the last of the season's wilted rhubarb. Feel free to cook it at it's peak, but cut off the ends of week-old rhubarb and you've still got the delicious makings of a loose jam, ice cream sauce, fresh fruit drizzle or BBQ ingredient.

Please excuse the odd measurements. I threw it together, but boy is it good!

12 ounces rhubarb, chopped

1/3 cup vanilla sugar or 1/3 cup sugar plus 1/4 teaspoon vanilla

1 cinnamon stick

Dash of lemon juice

Over medium flame bring all of the ingredients to a boil. Simmer for 15-20, let cool and store covered in the fridge. More rhubarb takes more sugar. Feel free to adjust sweetness as it's cooking. Rhubarb thickens as it cools.

OMG good – B

PS – I think you could add a little orange juice and zest to the mix, or even better? a dash of orange liqueur!

PPS – Fruit alternatives: peaches, nectarines

 

Birthday Muffins

New birthday bowl, say hi to blackberry muffins! I think it's a complimentary relationship 🙂

I also think the easiest way to intro anyone to baking is with muffins. There are a few helpful hints (don't over mix, or the muffins will get tough), but even mistakes are delicious.

I happened on a recipe for blackberry cornmeal muffins last week in the Martha Stewart Cupcakes cookbook. It wasn't far from the raspberry cheesecake recipe. Online, I found the same recipe in a cake form (click here for recipe) That's fine, or break it down into 12 lined muffin tins, for your birthday or otherwise.

This recipe calls for melted butter, making a mixer unnecessary. Get your buttermilk and eggs to room temp for even more success.

Finally, when it smells done, it's pretty close to being done. These babies took a full 25 minutes.

No need for butter – B

 

Breakfast Salad Twist

I was going for the toast when I remembered the leftover ear of grilled corn, and I mean grilled. Rich in color, requested by my youngest who saw the picture on tv, grilled corn. I'd cut off the kernels from the last ear after dinner. We all agreed we loved it, except for the older one who eats corn, but not on the cob (yes, really).

Add to it whatever you have in the produce bin. To me, grilled corn and avocado are the best of friends. Today's BS (breakfast salad 😉 includes half an avocado, both yellow and red cherry tomatoes, an unnamed hard Italian cheese, cucumber, the juice of half a lemon, a glug of olive lil, salt & pepper. That's it. I love fresh herbs – chive, cilantro, & basil come to mind. But it was pouring – 'nuff said!

Eat up – B

 

Gluten free Breakfast Salad :-)

Yes, I woke up craving a breakfast salad. Actually, coffee…and a stale chocolate covered, raspberry, kosher for Passover marshmallow. But after that, a breakfast salad.

The cool thing about salad is it can literally be made from anything to suit any palate, aversions and allergies. To prove my point, one lovely, well known event venue not far from the house offered “candy salad” as a bar/bat mitzvah menu option. If the overall price had been more budget friendly, we might even have gone there!

Since I also obsessively worry about wasting the vegetable bin, making salad can ease my anxiety. That's how the whittled carrots got shredded into today's mix.

Salad for breakfast can satisfy several of the day's produce requirements (unless it is the aforementioned “candy salad”). And while some elements can be cooked, they don't need to be, making it a perfect beginner dish. Any extra protein can be added to round out the dish.

SOTD (salad of the day) Ingredients:

Handful of sugar snap peas, slivered

Smaller handful of carrots or 1 large carrot, shredded

1/2 small yellow pepper, matchsticked

3 oil soaked sun dried tomatoes, chopped

Sprinkle of feta or goat cheese

Drizzle olive oil

Splash white vinegar

Sprinkle salt & pepper

Pinch sugar

Combine all ingredients. Adjust dressing. Serve.

Endnote: keeps for the road, EZ additions or substitutions include leftover chicken, pork, chickpeas, chive, scallions, cherry tomatoes…get the picture?

Enjoy – B