Tag: Breakfast
Cinnamon and Vanilla Oatmeal- For the Week
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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Scrambled Eggs with Potatoes and Tomatoes
I love making eggs for breakfast on the weekend. I usually do scrambled- either plain or with some cheese. Some crunchy toast and a steaming cup of coffee- what else do you need?? Well, in my case, nothing else- okay some fruit as well.
My husband was watching food television- yes, most of us watch that channel at our house- and some food contest was going on where they made a huge amount of scrambled eggs with potatoes and peppers. When I asked him what he wanted for breakfast, he of course wanted scrambled eggs with potatoes.
I had purchased potatoes and garlic from the farmer’s market the day before and was excited to use the super fresh vegetables. I also had a big bowl full of cherry tomatoes from my backyard.
The dish was simple to make. I shredded a potato and cooked it on a non-stick frying pan with some oil. Once it started to develop a golden brown color, I added garlic and tomatoes with the green onions. A Serrano chili was added as well- it was super hot but so worth the flavor. Eggs with cilantro and cheese were added to the vegetable mix and stirred on a low heat until the eggs are the right consistency.
I served them with some toasted whole-wheat bread and coffee… a perfect breakfast…
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Healthy Snack: Fruit and Yogurt Parfait
This is a great snack and I am still eating it. I posted this back in September and thought I needed to repost it since it so healthy and delicious. If you missed it last time- here it is again. I changed it a bit in keeping with the seasonal fruits,etc.
I am sharing my new, healthy snack. I eat it everyday. Sometimes even for a meal.
If it’s a snack, then I don’t use as many fruits- but if it’s a meal- I make sure to add at least five to fulfill my daily fruit requirements. It is a delicious way to incorporate a bunch of healthy things I need to eat through the day.
I use the non-fat greek yogurt– it’s creamy like whipped cream and has a good amount of protein. I like to use wild blueberries– they are a super food, even better than the regular ones. I put them in frozen to achieve a nice crunch- and they are delicious. Besides the other fruits, I add walnuts– the best kind of nut to have. Fills you up and is good for you. Raw honey is very good for you as well. I add a tablespoon of it on top- it tastes like I am eating a big bowl of dessert. I also add flaxseed mixed with dried blueberries. I buy it from Trader Joes and love the taste of it. I sprinkle it right on top- it gives the snack a nice crunch.
I am absolutely loving this concoction. I look forward to it everyday and I am thrilled with how healthy it is. Definitely give it a try- I am sure you will enjoy it as well!
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Indian Omelet Sandwiches with Potato Home Fries
After a busy, hectic but delicious Thanksgiving weekend I am usually in the mood for ethnic food. I crave really spicy food. In fact I wanted it so much that I went to Edison and ate Indian street food to my hearts content.
The craving for spicy food prompted this particular meal. It makes a great breakfast but I made it for dinner. This Indian style omelet is served on the streets in Delhi, where I grew up. I remember going to an open market near our home and eating this with white bread. Yum- white bread is delicious and so I decided to buy a crispy baguette and make omelet sandwiches. Onions and chilies are chopped and sauteed. Eggs are beaten with fresh cilantro, salt, cayenne pepper and garam masala. I added extra cayenne in mine- yum!
While I was trying to decide what to serve with the sandwiches, home fries came to mind. While I was in school, my parents owned a deli. My Mom would make the most delicious potato home fries to serve with breakfast sandwiches. I replicated those for this meal. The home fries are quite easy to make – boiled potatoes, green or any colored peppers and the key ingredient was dried oregano. The were cooked on the griddle until crispy. At home, I made them in a cast iron skillet to ensure a nice golden brown color and even cooking.
The whole meal turned out really delicious. I made a cheese omelet for my daughter as she is not into the spicy egg concoctions. I gave her some veggies on the side and called it a night. I somehow didn’t feel like drinking wine with this particular meal- I guess my childhood memories didn’t include the alcoholic beverage. Although a beer or a riesling would be delicious!
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon garam masala
- ½ cayenne pepper
- ½ cup cilantro, chopped
Beat the eggs with salt, garam masala, cayenne pepper and cilantro and beat well. Keep aside.
- 2 teaspoons extra light olive oil
- 1 medium onion, chopped
- 2 serrano chilies, chopped
2 sour dough rolls, cut in half and toasted
In a large non-stick frying pan, add olive oil. Add the onions and chilies and sauté on medium heat till the onions are golden brown- about 5 minutes. Add the egg mixture and cook on medium heat till the egg mixture begins to cook. Roll into an omelet shape and cut into half. Serve each half in the toasted roll with home fries on the side.
Home Fries
- 4 medium yellow potatoes cut into 1 inch pieces
In a small saucepan, add the potatoes and top with cold water. Bring to a boil and simmer for 10 minutes or till the potatoes are soft.
- 2 tablespoons extra light olive oil
- ½ red pepper, chopped
- ½ yellow pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 1/4 cup cilantro, chopped
In a non stick frying pan, add the olive oil. Add the peppers and potatoes. Mix well and cook on medium high heat, turning once in a while so the potatoes begin to brown. Add the oregano, garlic powder, salt and cayenne pepper. Mix well and cook for another 15- 20 minutes or, till the potatoes are crispy and golden brown. Check for seasonings and sprinkle with cilantro and serve with egg sandwiches.
Scrambled Eggs with Sausage and Mushrooms with Gruyere Cheese
I love it when I can make two completely different meals with the same exact ingredients.
In this case, I made the sausage and mushroom mixture for the quesadillas yesterday. I had about a cup of the mixture leftover after dinner. While I was cleaning up and putting away everything in the fridge, I told my husband he will be getting scrumptious scrambled eggs tomorrow morning.
I woke up the next day and quickly took the mixture out of the fridge. I beat the eggs with salt, half and half and the Gruyere cheese. The scrambled eggs were made in a matter of minutes. I heated a tortilla and served the eggs with leftover tomatillo salsa.
It was a delicious and quick breakfast. I on the other hand, had my usual spelt toast with a dollop of strawberry jam and a chunk of low fat jalapeno cheese. Of course I had a big, huge, delicious cup of coffee with it. I was happy and so was my husband. Sia was happy munching on whole grain pancakes with fresh raspberries and maple syrup. All in all it was a good Saturday morning.
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A Great Recipe for Leftover Bread: Egg in the Bread
I love cooking this dish for breakfast- the problem is that most of the time I forget to make it. Usually on the weekends, my husband makes pancakes for my daughter and I make scrambled eggs. The other day, I came down to make coffee and breakfast- I saw part of a leftover baguette sitting on the kitchen island. This particular dish came to mind right away. I had eggs and parmesan cheese in the fridge- so I decided to whip it up. One of the reasons I like making it so much is because it is so easy and fast. It’s a great way to use up left over bread. I love the idea of cooking an egg right in the middle of the bread. I added a couple of fresh garlic cloves and cooked them slowly in the same pan for the flavor to emanate through the bread slices. I made two for my husband and one for me. He likes his yolks cooked all the way- I on the other hand, like my yolks nice and soft. I topped the toasted, crispy egg filled slices with grated parmesan cheese.
Besides eating them, the best part is cutting into the yummy slices- the gooey egg paired with the crispy parmesan crusted bread is heaven. The subtle garlic flavor is amazing as well. The only downside about this is that you want to eat a bunch of them- they are surprisingly light.
I ate mine with a perfectly brewed cup of coffee and my husband had his with a big cup of masala chai– it was a great way to start the weekend…
Indian Breakfast Recipe: Scrambled Eggs with Green Onions and Cilantro
As you have probably guessed by now or maybe not… that most Indian dishes include onions, cilantro, chilies, etc… this includes breakfast as well. A very popular way to make scrambled eggs in India is to saute chopped onions, green chilies and tomatoes. The egg mixture includes salt, lots of cayenne pepper and tons of chopped cilantro. Once the egg mixture is combined with the onions, etc- a perfect breakfast dish is created. It is usually served with soft white bread on the streets but can be eaten with a roti or parantha as well. I remember eating this mostly for breakfast growing up- but once in a while, if I was lucky, my Mom would make it for dinner! She would make us individual portions in a small metal bowl – she would cook the eggs right in there on the stove and place it in our plates with a parantha! It was delicious! You should try it with a tortilla in case you can’t get your hands on an Indian flat bread.. the combination is great. Although it’s very delicious with sliced bread or even a fresh baguette. I made this particular dish with green onions- no real reason except that I like the color of green onions and they are milder in taste and flavor- any kind of onion will do. Tomatoes are optional- some people don’t like the soft tomato texture in this dish, but I love the tang and color they provide. Cilantro, to me is the key in this dish- although I love it in any and every thing I make. I go through tons of cilantro and absolutely love the very mild leafy onion taste it imparts- some people don’t care for it, in which case, parsley can be substituted. I also like to top the egg dish with garam masala- it gives every bite a very distinctively Indian flavor. Garam masala being a combination of a number of dry spices ground together to form a powder used to cook and garnish. It can be purchased at the grocery stores now but if you are able to make it yourself or know someone who makes it- do try the homemade one- there is no comparison in taste, aroma and flavor! I do make my own in bulk and freeze it to keep fresh. The aroma reminds me of childhood- I remember my Mom mixing the spices together in a large circular metal tray before she would grind them up- every time I mix the spices myself, the smell takes me back…