27 November 2012

Broth for breakfast? I’m trying it out this week, and I have to say, I don’t hate it. This happens to be turkey broth made from Thanksgiving leftovers.

I tried it for the first time mostly due to lack of other breakfast options (and a stubbornness that’s telling me I shouldn’t buy more groceries until December 1, since my food budget for November is already blown!).

If you want the real deal, try making bone broth. Forget blueberries and salmon — bone broth is therealsuperfood from what I can tell. Even though it’s a little out of my box, I think I’ll give it a try soon. Of course, you’ll get the full scoop!

In the meantime, don’t be afraid to think outside the breakfast box!

17 June 2010

Make It: Smoked Salmon Frittata

Those of you who have been reading the blog for any amount of time probably know that I love frittata. No, really, I LOVE frittata. And I’m constantly looking for ways to mix it up.

Recently, I had a genius idea: ADD LOX. I’ve made scrambled eggs with cream cheese and lox, but I’ve never thought to throw it in a frittata. Well, take my word for it and try it. It’s pretty wonderful!

I followed the method in this frittata demo video, just adding the smoked salmon along with the spinach, since neither really needs to cook much. Here’s the salmon in the pan with the cooked onions.

As the video says, it cooks for about 10-15 minutes on low heat on the stovetop, and then another 15 minutes in the oven at 375. I added some cheese right before it went in the oven.

I love how yellow my eggs are! I buy them from a local farmer, and there’s just no competition with grocery store eggs.

Anyway, I’m so excited to have breakfast ready to go all week! That’s why I always recommend that busy people take a Sunday afternoon and make a frittata for the week — it’s the perfect quick breakfast.

11 June 2010

Breakfast: Mimosas & Chorizo? OKAY.

Champagne at the office breakfast was a Friday WIN.

Our director, who’s great, is leaving next week, so it was a sad but festive (and delicious) occasion.

He cooked up breakfast burritos with eggs, chorizo, homemade pico de gallo, avocado, and cheese. We also had fruit salad and mimosas. I skipped the tortilla and had my eggs and sausage naked (with fixins’ of course).

I had a huge toddy, too. Those are so delicious!

4 June 2010

Breakfast: Cold Toddy

Iced coffee is one of those things I let myself have occasionally — when I’m really tired. It’s not that I think there’s anything bad about it, I’m just sensitive to caffeine. This morning was an iced coffee morning.

I always drink my coffee or black tea (hot or cold) with cinnamon and cream. The cream makes it so filling that it often becomes part of the meal. That was totally the case this morning. My b-fast was iced coffee and a couple TJ’s hard-boiled eggs. Not the best meal ever, but definitely a decent start to the day.

Okay, I lied. That’s actually not iced coffee — it’s an iced TODDY coffee. No, I didn’t have alcohol for breakfast (that’s a HOT toddy). Toddy coffee is just cold-pressed/cold-brewed coffee, and it tastes AMAZING — no dilution or bitter aftertaste like regular iced coffee. Cold-pressed coffee is smooth and spicy with natural sweet notes.

Ask your local coffee shop if they make it!

1 April 2010

Frittata Fest ‘10

This time, our team was in charge of the office breakfast. I nudged us gently in the direction of making several different frittatas. They’re make-ahead and microwave friendly… What more could you ask for?

Well, for starters, that I remember to take a picture BEFORE people dig in. Sorry…

We had three kinds of frittata: spinach, onion, and goat cheese; tomato, basil, and Italian cheeses, and my creation (a kind of “kitchen sick” frittata): bacon, sausage, bell pepper, red onion, butternut squash, spinach, and asiago

Like I said, epic.

I think the first cooking demo I’ll do will be making a frittata — I’ve gotten lots of questions!