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Quinoa for Breakfast

Quinoa for Breakfast

Cooked Breakfast Cereal.  Do you like it or not?

I really don’t like breakfast cereal of any kind except I do like grits for breakfast (recipe here) and occasionally I like to snack on dry cereal out of the package but that’s about it.

Quinoa.  Do you like it or not?

I have to admit that until about four years ago I had never heard of quinoa but now it’s trendy and pretty much a common household word.  I’ve eaten it in salads, but haven’t super loved it and I’ve seen lots of recipes for casseroles, salads, and even cookies (have you tried quinoa cookies?).  But I really like the idea of eating quinoa for it’s health benefits so when I decided to try it for breakfast I was so happy that it completely works as a cooked breakfast cereal.  Even my hubby likes it.  He’s eaten oatmeal practically every morning for about the last fifteen years (he’s a good boy and balances his meal out with eggs – I don’t like eggs) but he tried the quinoa with milk and sugar and thought it was really tasty and a nice change up.

It refrigerates so much better than oatmeal so a few times we’ve cooked up a double batch and refrigerated it and then just scoop out a serving at breakfast time, warm it up, and add our toppings – any toppings that suit your taste will work here.

Here are a few Quinoa facts: It’s a whole grain grown in the high Andes mountains of South America.  It provides all 9 essential amino acids so it makes a complete protein and it’s gluten-free, cholesterol-free, and almost always organic.  It’s a great source of dietary fiber and phosphorus, magnesium, iron and calcium.  And it cooks up quickly – just 15 minutes!

Give it a try and see if you like it for breakfast.

Quinoa [for Breakfast]

Yield: about 4 servings

For breakfast my husband likes his quinoa with raw milk and sugar, just like eating regular cooked cereal.

I prefer mine with just a small amount of almond milk or raw milk, and topped with blueberries and brown sugar. (Something magical happens when brown sugar is sprinkled over blueberries!)

Ingredients

  • 1 cup quinoa
  • 1-1/2 cups water
  • 1/4 teaspoon salt
  • Topping ideas:
  • berries
  • any kind of fresh or dried fruit
  • white or brown sugar
  • cinnamon
  • sliced almonds or pecans or any nut
  • honey
  • toasted coconut
  • pure maple syrup

Directions

  1. In a medium saucepan add all of the ingredients and stir.
  2. Bring it to a boil then cover the pan with a lid and turn the burner down to simmer.
  3. Simmer for 15 minutes.
  4. Remove the pan from the heat and allow it to sit for 5 minutes (with the lid on).
  5. Fluff the quinoa and now it's ready to eat.
http://www.abrightandbeautifullife.com/quinoa-for-breakfast/

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Quiche Lorraine

Quiche Lorraine

Remember that “Real Men Don’t Eat Quiche” phrase back in the 1980s?  I thought it was weird.

I’m not sure where it originated.  Was it just a joke?  I’ve never known, but it probably was.

Way back when I was a newlywed I bought a little quiche cookbook {maybe to test out that theory?} and made one and served it to my new husband for dinner and he loved it.

He’s a Real Man.  Ruggedly Refined.  And he loves quiche.

So he proved that phrase wrong.

Over the years I’ve made this Quiche Lorraine and we love it ~ for dinner, lunch, breakfast, anytime.  It’s rich and creamy and a perfect harmony of bacon, onion, swiss cheese, eggs, and cream baked in a pie crust. What’s not to love about that?  Serve it up with fresh fruit or a salad and the meal is complete.  And make it without the crust if you don’t like your quiche with crust.

Quiche Lorraine

Yield: 2 quiches

Quiche Lorraine

Ingredients

    For the Crust
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening {I use butter shortening}
  • 5-7 tablespoons cold water {I use about 6}
  • For the Filling
  • 8 eggs
  • 1-1/2 cups milk
  • 1-1/2 cups heavy whipping cream
  • 4 tablespoons melted butter
  • 2 tablespoons flour
  • 2 pinches of salt
  • 2 pinches of cayenne pepper
  • 2 pinches of nutmeg
  • 1 pound bacon, fried until crisp and crumbled
  • 2 cups Swiss cheese, shredded
  • 2/3 cup onion, minced

Directions

    For the Crust
  1. (For visual instructions see my Delicious Flaky Pie Crust post)
  2. Mix the flour and salt together in a bowl or a stand mixer.
  3. Cut in the shortening with a pastry cutter, two knives, or the wire whipping attachment for a stand mixer until it is like a cornmeal/small crumb mixture.
  4. Sprinkle the water 1 tablespoon at a time and mix well with a fork or the flat paddle attachment.
  5. Continue adding the water 1 tablespoon at a time until all of the dough is moistened and slightly moist to the touch.
  6. Form into balls.
  7. One at a time, flatten on a lightly floured surface by pressing with the edge of your hand 3 times across in both directions.
  8. Roll from the center to the edge until 1/8 inch thick and/or to the size of your pie dish.
  9. Fit the pastry into the pie dishes, trim 1/2 to 1 inch beyond the edge; fold under and flute the edge. Fill with uncooked rice or dry beans or prick the bottom and sides well with a fork. Bake at 400 degrees for 7 minutes.
  10. For the Filling
  11. In a blender or large bowl, mix all of the ingredients together.
  12. Scatter the bacon, cheese, and onion over the bottom of the crusts.
  13. Pour the custard from the blender over the tops of the other ingredients.
  14. Bake at 375 degrees for 40 minutes or until the custard is firm, puffy, and lightly browned.
  15. Serve warm or cold.
http://www.abrightandbeautifullife.com/quiche-lorraine/

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Hearty Sausage and Egg Skillet Breakfast

Hearty Sausage and Egg Skillet Breakfast

A few weeks ago I was trying to come up with a hearty, tasty breakfast idea that would make a large amount and keep well in the refrigerator so we could just scoop out a bowlful and heat it up for a quick, nutritious, substantial meal to start our day.  I had made breakfast burritos for our San Juan Sailing trip in September so I just made a variation of that filling.  It turned out really well and we loved it ~ and it’s creamy cheesiness is delicious.  There are so many possibilities to customize this dish to suit your tastes ~ add any veggies you like, any cheese you like {next time I’ll use pepper-jack}, and any seasonings you like.  I think it would be really good with chunked up ham, too.

These pictures don’t do it justice so you’ll have to believe me when I say if you like sausage, egg, and cheese you’ll love this.  If you love breakfast burritos you’ll love this.  If you like all of the previously mentioned items with veggies you’ll love this.  And you can make as much as you want ~ just alter the ingredient amounts.

Hearty Sausage and Egg Skillet Breakfast

Hearty Sausage and Egg Skillet Breakfast

Ingredients

  • 1 large or 2 medium sized onions, chopped to your desired size
  • 1-1/2 pounds breakfast sausage {ground, not links}
  • 1-2 pounds mushrooms, sliced
  • 12-18 eggs, whisked
  • 10 ounces {or more} fresh spinach
  • shredded cheese, about 2 cups
  • seasoning salt, to taste
  • optional ~ top with salsa or wrap in a tortilla, or both!

Directions

  1. In a large skillet or dutch oven, brown the sausage and onions together.
  2. Add the mushrooms and cook until they are soft and cooked through.
  3. Pour the eggs into the skillet and mix with the sausage/onion mixture and stir and cook until the eggs are cooked and slightly browning.
  4. Add in the spinach and cook until the spinach is wilted and hot.
  5. Add the shredded cheese and stir until it's melted.
  6. Sprinkle on seasoning salt, to taste.
  7. Eat plain or top with salsa or roll up in a tortilla
http://www.abrightandbeautifullife.com/hearty-sausage-and-egg-skillet-breakfast/
Hearty Sausage and Egg Skillet Breakfast

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20 Delicious Apple Recipes

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Grits for Breakfast ~ one of my favorites

Grits for Breakfast ~ one of my favorites

I think there must be a bit of the south in me because I LOVE grits ~ for breakfast or dinner, and cooked almost any way.

The word “grits” is derived from the Old English word “grytt”, which means coarse meal.  It originally referred to wheat and other cooked cereals but now refers to ground corn ~ stone-ground coarse cornmeal, and it’s oftentimes called polenta, which is basically the same thing but some people think grits should be ground from white corn and polenta from yellow corn.  I purchase mine from the bulk section of the local store where I shop, or I sometimes coarsely grind my own corn using my Wondermill Grain Mill.  If neither of these is an option for you just purchase packaged stone-ground coarse cornmeal.  It’s also possible to buy instant grits which have been processed to speed up cooking.  They can be found in the cereal area of most grocery stores, which is what we used to buy lots and lots of years ago when we first started eating them.  They were pretty good but not as nutritious, hearty, or delicious so I much prefer the coarsely ground grits.

One of my favorite ways of eating them is for breakfast with just a bit of butter melted over the top and sprinkled with some brown sugar.  YUM.  Have you tried them this way?

 

Grits for Breakfast ~ one of my favorites

Grits for Breakfast ~ one of my favorites

Ingredients

  • 6 cups water
  • 2 teaspoons salt
  • 1-3/4 cups coarsely ground grits (cornmeal)
  • butter
  • brown sugar

Directions

  1. Bring 6 cups of water to a boil in a heavy large saucepan.
  2. Add 2 teaspoons of salt.
  3. Gradually whisk in the grits.
  4. Reduce the heat to low and cook until the mixture thickens and the grits are tender, stirring often, about 15 minutes. Add up to 1/4 cup more water if the grits thicken too much and/or stick to the pan while cooking.
  5. Remove from the heat.
  6. Serve with butter and brown sugar.
http://www.abrightandbeautifullife.com/grits-breakfast/

 

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