Category Archives: Breakfast

And who said I don’t like leftovers?

20130527-194137.jpg

Last night’s meal by Stuart was Delicioso. Believe it or not, leftover polenta is even better the next day. I made this for breakfast after a long bike ride. My version of a breakfast burrito sans Tortilla…I’m never going for the wrapped version again.

Thank you Stuart. Love, Diane

P.S. Stuart claims I don’t like leftovers. What I really don’t like is bad leftovers.

Tagged ,

Carrot waffles

20130526-132906.jpg

I am a fairly serious amateur endurance athlete. I used to run marathons, and now I have moved to triathlons. At this point, I’m training for Ironman Madison in September.

Last year, I did a half ironman in Georgia. I just about had a major bonk when my nutrition plan, which consisted of eating as much Gu as I could stomach, turned out to be as total a failure as it sounds in print (I still use Gu, but now in moderation and not as a substitute for real food). Since then, I have been trying to figure out a way to eat real food while out exercising, particularly on my bicycle.

This is actually quite a serious problem. When you’re burning that many calories, eating gels and stuff is simply not enough. I recently purchased a book called Food Zone Portables, which promised to provide recipes that could be used to make real food easily consumed while exercising. I’ve only recently started fooling around with it, and the results have been pretty good. Originally I made some rice cakes with blueberries and chocolate, which were very good except I made them too thick. Then I froze them like a doofus, and they tasted terrible when they thawed. That was purely operator error.

Today I made some rice cakes with peanut butter and jell, which taste pretty good. I also decided to try making carrot waffles. They turned out pretty well, although I’m not usually much of a waffle maker (Diane normally handles that for our family). There were not too many ingredients, and I made two fairly large, thick waffles, which I froze in four portions. In retrospect, I probably should’ve made them a little bit thinner. Anyway, I’ll give these a try and see if they do better on my stomach.

NOTE: I am not posting the recipe here, because I am somewhat sensitive about posting recipes from cookbooks (the rice cake one linked above was posted by the authors, so that is fair game). I probably could do it; the state of the law seems to allow it. Nevertheless, I am a little sensitive on that, as the issue is somewhat controversial. Drawing a line between listing ingredients (fine) and exactly how to mix and cook them (maybe not fine) is tricky, and even if we only have like 4 readers (most of whom are relations), I still do not want the aggravation of messing with this. So, if you want this recipe, go to the authors’ website and ask nicely.

–Stuart

Nutty about nutmeg

20130421-135223.jpg

A friend of mine was recently gushing about the wonders of freshly grated nutmeg in French toast batter. I’ve always been a French toast lover, as is Sweet A. So after years of wondering if it’s really worth it, I invested in (Those little suckers are kind of expensive) the whole nutmeg. Not just one, but 17 of them.

While I’m a fan of spices in general, the jury is still out if these are really so spectacular. Perhaps I didn’t use enough…next time I’ll add a bit more.

And I’m happy to share. I can’t imagine using these up any time soon.

20130421-140026.jpg

—Diane

Tagged , , ,

Polenta, Chorizo and Poached Egg

20130311-212413.jpg
A few weeks ago the 3-year-old and I met Stuart and the girls for brunch at Green Market, which is closing up shop soon. I was about to order their burger when Stuart suggested the polenta. I’ve not had luck with polenta in the past but, as Stuart said, you can get a burger anywhere. So polenta with chorizo and a poached egg it was. And it was delicious. The 3-year-old also loved it.

Today I tried to replicate it at home. I found a goat cheese polenta from the Pioneer Woman and happened to have a log of goat cheese on hand. I’ve never made polenta or poached an egg before. The polenta came together nicely and after the water wasn’t quite hot enough for the first egg I managed to turn out four perfectly poached eggs. Who knew?

And, C, after giving me a hard time for taking the time to learn how to poach eggs, loved it. The kids loved the poached eggs and French bread I also made. They didn’t care for the polenta or chorizo. I know it was nowhere near the Green Market’s, even though C was excited about it. But she didn’t ever taste the Green Market’s. The 3-year-old couldn’t get enough of the polenta and chorizo at GM and she wouldn’t touch mine. So it goes.

-Corbett

20130311-213721.jpg

Tagged ,

Easy Saturday Lunch

20130126-123719.jpg
Sautéed spinach, warmed tortilla, a sprinkle of cheese, two eggs over easy. Salsa on top. Delicious!

Tagged ,

Frittata

20130105-094319.jpg

For me, frittatas are the ultimate once around the kitchen item. This week, I had some eggs, it’s a pepper, onion, potato, and some leftover red peppers from pizza last night. I also had a couple of kinds of cheese.

20130105-094411.jpg

I cheat by microwaving the diced potato for a minute or two, then sautéing everything together.

20130105-094719.jpg

I then add the blended eggs and allow them to set for moment on the stove. I then finish it under the broiler. When it comes out, it’s ready to go (see above). You can do this with any vegetables, leftover meats, herbs, etc, so long as you have eggs, cheese, and something else. Enjoy.

–Stuart

Scones

 

IMG_1307

I love the Google.   Buttermilk, maple syrup (the real stuff), old-fashioned oats…no recipe.  So I did a google on the youtubes and I uncovered this and this.

IMG_1312

Smitten Kitchen’s scones topped with Ina’s glaze turned out to be all right.

 

IMG_1314

The scone.  The perfect baked good.  I tried and didn’t quite achieve perfection, but I didn’t hear anyone complaining.  These just might stay in the Sunday morning brunch rotation.

 

–Diane

 

Tagged , , , ,

Dutch Babies

The kids and I were up early this morning so we made Dutch Babies. Well, I made them while they watched a WordGirl. These are super easy. Eggy and crepe-y. WordGirl might call them delectable.

Alton Brown has a recipe for one baby in a skillet. I made two, 9-inch babies in cake pans. The kids gobbled them up in record time. In fact, Clementine woke up just as the kids were finishing off the babies. So she missed out. You know what they say: you snooze…you don’t win. (Note: need three next time.)

Tagged , , ,
%d bloggers like this: