Category Archives: Breakfast
I wanted to post this recipe for the longest time. I don’t end up making these home fries very often but they are so delicious… they deserve to be on this blog! Try this next time you are in the mood for eggs…
- 2 tablespoons extra light olive oil
- 6 to 7 green onions, whites and greens chopped and separated
- 3 garlic cloves, chopped
- 3 to 4 medium yellow potatoes, chopped into ½ inch cubes
- 1 yellow or any color pepper, chopped
Add the chopped potatoes to a medium saucepan. Top with water and bring to a boil. Drain and let dry.
Heat a cast iron pan with the olive oil. Add the potatoes and sauté on medium heat for 5 minutes. Add the whites of the green onions, garlic and yellow pepper and sauté for another 5 to 10 minutes. Add salt and the greens of the green onion. Check for seasonings and serve with brunch or breakfast.
This is a great, quick snack to have- definitely one of my favorites.. I usually make this delicious omelet when I don’t feel like eating anything else- or I am in the mood for something very spicy. I add lots of serrano chillies and cayenne pepper!
I like starting my day with a healthy breakfast.
I bought a carton of egg whites and decided to pair some up with a regular egg.
I sauteed up some veggies as well. My fridge is filled with peppers, mushrooms, spinach, zucchini, and sprouts. I decided to use some mushrooms, peppers and spinach. I cooked them with a tiny bit of oil. I used the non-stick pan so it doesn’t take too much fat to cook the vegetables. I mixed up the egg whites and egg with salt and added it to the non-stick pan.
It is a delicious breakfast with a very large cup of coffee- perfect way to start the day…
- 1 egg
- 1/2 cup egg whites
- ½ teaspoon salt
- 1 to 2 cups baby spinach
- ½ cup yellow or red pepper, sliced
- 3 to 4 cremini mushrooms, sliced
- ¼ cup low fat, shredded cheese
- 1 teaspoon extra light olive oil
Beat the egg and egg white in a small bowl. Add the salt and cheese and mix well. In the meantime, heat a non-stick frying pan and add the oil. Add the spinach, peppers and mushrooms. Saute on medium heat till the mushrooms have cooked down- about 5 minutes. Lower the heat and add the egg mixture. Mix well and turn the heat off as soon as the mixture begins to set. Serve immediately.
Diwali– Indian New Year is on Tuesday this week. For those who are not familiar with the holiday- there is just one thing you need to know- it a fabulous time to eat good food including something sweet.
Regardless of where you live in India or what tradition you follow, it is a day to eat sweets and spend time with your family and friends.
We usually get together with family and eat lots of delicious food. As I just mentioned, one of the traditions is to eat something sweet.
I had this sweet rice recipe which I thought would be perfect to eat on such an occasion. Actually it is ideal for breakfast with a steaming cup of coffee.
I grew up eating this delicious rice flavored with jaggery, cinnamon, cloves, cardamon and cumin seeds. It has an amazing nutty flavor. In this recipe I have used brown sugar instead- just to make it more accessible. I love eating this rice hot with a dollop of low fat tangy yogurt- it is delicious.
Try this one- it has an amazing flavor…
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The Royal wedding is tomorrow and a friend suggested I repost this old scone recipe for the occasion. I love eating scones but certainly don’t like all the calories… This is my healthy version. You can slather a huge amount of clotted cream and not feel too guilty. Enjoy these with a cup of English tea and enjoy the wedding. Speaking of the wedding, will you be up early morning or will you dvr it??
When it comes to eating out- one of my all time favorite things to do is- afternoon tea. I love the tradition and of course the food! I love the idea of sitting in a very adult and pleasant place; drinking tea and eating all the finger sandwiches and scones. When we were in London and Scotland, I made sure to go a few times for high tea. I usually get the darjeeling tea; all the sandwiches I can eat and of course – my favorite – currant scones. The subtle flavor is just enough to enjoy them with lots of jam and clotted cream. Oh- how I love the clotted cream- if it wasn’t so bad for me- I would eat it all the time. There is a place in Chester, NJ that serves great afternoon tea- I have not been in a very long time- now that I am writing this piece- I will be going very soon!
Typically scones are made with all purpose flour and lots of butter. The texture is crumbly and a bit dry- perfect combination for jam and cream. I do have a recipe I have been meaning to try for a long time- it is for traditional English scones given by my English Aunt. For whatever reason- I have never made them at home. Recently, I had a friend ask me if I could post a scone recipe on the blog. I remembered the one I have from my Aunt and thought about using the recipe- but I realized it has a lot of butter … and somehow it didn’t appeal to me. I started looking for other recipes but nothing stood out. Then, one day I had an overripe banana and I didn’t want to make my usual banana bread – so I thought- maybe I can bake some scones with it. Bananas are sweet and I wanted to pair a tangy ingredient to make the scones eatable without jam or cream- more like a snack- actually I was trying to save myself the clotted cream calories!- so I came up with dried apricots. I switched the all purpose flour for white whole wheat flour and decided to cut back on the butter a bit- this recipe does not have that much at all. I also decided to add some white chocolate chips- somehow using apricots made me think of white chocolate- they added a nice burst of sweetness to the scones.
Overall the scones were good- moist and not overly sweet- the bananas helped with the soft texture. I think next time I bake them- I might add an egg glaze on top with some extra sugar. They would be a bit more aesthetically pleasing. In terms of taste, they were delicious- Sia loved them and I gave them to my husband for breakfast- which he loved!
I still had some of the steak and vegetable mixture left from the other day- about half a cup. I came downstairs to my kitchen Saturday morning and wondered what to make for breakfast. It is my favorite time of the day- no one is around and I love being in my kitchen by myself.
I was going to do the usual coffee/tea, toast/GG crackers but then I thought about the steak mixture I had in the fridge. I decided to use it up with some shredded cheese and eggs.
I took out some eggs and beat them up with a bit of salt. I added chopped cilantro and the shredded cheese into the egg mixture. That was it- I sauteed the steak mixture in a non-stick pan and added the eggs. I folded them gently while turning the heat down.
I served the eggs with warmed whole-wheat tortillas and it was delicious…
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I have been making this oatmeal for my daughter for over five years now. She has it everyday- five times a week. On the weekends we mix it up a bit with eggs, etc.
I started making the oatmeal for the week when I realized she loved it so much. I use the old fashioned kind which takes a few minutes to cook since it is a bit better for you than the instant kind- less processed. I usually make it on Sundays for the week and save a lot of time in the morning through the week. I just add some for her in a bowl, top it with milk and heat it up. I slice half a banana and my daughter absolutely loves it.
I cook the oatmeal in milk. I add high quality maple syrup and cinnamon to it. A dash of salt brings out the flavor and makes it delicious. I finish it off with good vanilla extract- yum!
Last year my daughter announced she was not eating oatmeal every day. She wanted variety. I started giving her cereal, eggs, waffles, etc- but what do you know. After a few weeks- she started asking for oatmeal again- she missed it. She is a creature of habit like her mom. I can eat the same breakfast everyday- and I do.
Anyway, make this oatmeal for your kids- it is healthy and delicious!
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