Breakfast For Dinner

Growing up, breakfast for dinner was always a special treat! My mom often made it when my dad was away on business (I don’t think it was enough food for him!) and my sister and I loved it. Usually, it consisted of scrambled eggs, toast, and some sort of vegetable. (If you want to see what we looked like then, take a look at my other source of internet fame…yes, seriously. I’m the one with the bowl cut!)

Lately, I’ve been on a bit of a breakfast for dinner kick as well. It’s an easy way to throw together a satisfying and relatively guilt-free meal. Tonight, I’ve got two of my “grown-up” breakfast for dinner favorites. One has no pictures and one has no real recipe, so bear with me. We’ll go for the no-recipe version first. Of course, both of these meals are great for breakfast or lunch, too.

Easy Eggs Florentine-ish

This is such an easy meal. It literally took me 15 minutes, fridge to table. Not bad for a yummy dinner!

Take a bunch of spinach (like a whole bunch, spinach cooks down SO much) and wash it thoroughly. Heat a little bit of olive oil in a medium saucepan. Add the spinach and cook down over medium heat.

It will quickly go from this:

To this:

Once it looks about like this, add a splash of half & half and continue to cook for about 2 minutes. Meanwhile, fry up an egg to your liking in a tiny bit of olive oil and toast a delicious slice of multigrain bread. To finish the spinach, add a scant tablespoon of cream cheese and a bit of pepper. Cook until the cream cheese melts and serve it up!

And there you’ve got breakfast for dinner! I love that this serving here has an entire bag of spinach in it and I ate it in about 5 minutes. Yum! (In the background, you can see my current reading material, The Lotus Eaters. Has anyone else read it? I’m really enjoying it so far.)

And now for the recipe portion. My husband and I made this on Sunday night, but I didn’t get any pictures, you we’ll just have to make do with the recipe. This is the second time we’ve made it this month, so it’s definitely in our regular rotation. This is from the same great cookbook as this meal from earlier this month.

Sweet Potato and Barley Hash

Adapted from Simply Organic by Jesse Ziff Cool

  • one large sweet potato, peeled and cut into 1/4 in cubes
  • one small onion, chopped
  • 1 cup pearl barley
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • salt & pepper
  • as many eggs as you want (at least 1 per person)

In a medium saucepan (I used the one in the pictures above), toast the barley dry over medium heat, tossing frequently, for about 5 minutes. They’ll start to brown and smell delicious and nutty when they’re ready. Remove from the heat and put the barley aside. Wipe out the saucepan, and put it back over medium heat with the two tablespoons of olive oil. Add the sweet potato and onion and cook for about 5 minutes. Add the barley and broth and bring to a boil over high heat. Cover and reduce the heat to medium low. Simmer for about 40 minutes, until the liquid is absorbed and the barley is soft enough. I’d check it after 30 minutes just in case. Meanwhile, cook up one or two eggs per person any way you prefer. I like to cook them over-medium so the yolk can seep into the hash and make it even more delicious. Serve it up with eggs on top and a salad on the side.

Do you have any favorite childhood meals that you’ve recreated?



Some Catching Up…

First, the results from the breadmaker test: DELICIOUS! We’ve eaten the entire loaf already and I have a new loaf of anadama in there currently.

Second, sorry I have been kind of MIA lately. It has been hot here. And I, well, I don’t handle heat well. I get cranky and don’t feel like thinking. This has been pretty much all I’ve wanted to do lately:

Luckily, this is what I did all day today, so I’m feeling slightly more energized and centered. This week has been a strange eating week…lots of leftovers, barbecues, and throwing things together haphazardly. I made a delicious scramble yesterday for breakfast using spinach and the cippolini onion (just like in this post).  I also tossed spinach in with a box of my favorite fast meal, Annie’s Mac & Cheese. I tested my theory that everything tastes better barbecued by tossing radishes in some olive oil, salt, and pepper and grilling them up:

These were a delicious treat as a side for our burgers.

This week, in our CSA share, we got an amazing variety, and I can’t wait to come up with some fun ideas! I’ll post all the details after I eat dinner, but for now, here’s a sneak preview:


Some Red With My Green!

This week, we are seeing a touch more color in our CSA share! That’s how you know that summer is getting into full swing here in the Northeast. I am going out of town for the holiday weekend tomorrow, but will be back with lots of catching up next week. Who knows, I might even post a bit from the road!

Today, when I picked up our share, I utilized a nifty feature of Farmer Dave’s CSA share that I hadn’t before: the swap box. Even though the shares come prepackaged, each week there is a box where you can swap things out of your share for something different. Since I still haven’t managed to use the Chinese cabbage or tatsoi (though I’m planning to tomorrow), I swapped out this week’s bok choy with an extra bag of spinach. I’m more used to cooking with spinach and it is so incredibly delicious at this time of year!

Here’s what our box looked like after the swap:

We got two bags of spinach, a head of Romaine lettuce, a bag of peas, and…

…radishes, more garlic scapes (!), and…

…a cippolini onion and rainbow chard.

I have some fun cooking in my future. I hope you have a wonderful long weekend!


Sunday Brunch

Today is a big cooking and experimentation day (check back tomorrow for the exciting reveal!) so this will be a quick one. Once again, we are nearing the CSA date and we still have SO much produce. Getting used to this schedule has been a bit of a challenge. As much as I love being experimental and cooking delicious things, yesterday all I wanted to do was eat Annie’s Mac & Cheese. Instead I ate leftovers, but didn’t cook anything new.

This morning, my husband and I realized we were out of cereal so we decided to make a scramble. We still had all the spinach and arugula from this week’s share, so I decided to saute that all down and mix it in with eggs and Muenster cheese. It always amazes me how much roughage I can eat once it’s been cooked.

This is what we started with:










By the time we were ready to stir it in to the five eggs we scrambled, it had reduced to about a quarter of the size! And between the two of us, we ate all those greens in one sitting. Talk about efficient!







When the eggs were just about cooked, I added in the greens mixture, straining out as much liquid as possible, and about a half cup of grated Muenster. We toasted up some marble rye and had a very enjoyable brunch!

I hope you’re having a delightful weekend. I’m off to finish my big food projects!


This Week’s Haul

Since it is early in the growing season here in Boston, this week’s CSA share looks much like last week’s. When that is the case, rather than posting pictures of all the same things, I’ll post what’s new and focus instead on what different things I do with the produce that came.

This week, we got another beautiful green bounty (with a hint of pink from my favorite, beets). Included was a large head of Romaine lettuce, beets (as I said already), spinach, peas, and a few more things.

This is tatsoi. I’ve never cooked with it, but have eaten it before. It is in the Chinese cabbage family along with bok choy. What is your favorite tatsoi recipe? I’d love to see your suggestions in the comments.

This, I believe, is arugula. It tastes like it, at least, with that slight peppery bite. Yum! This will definitely be featured in a salad this week. We also got another head of lettuce, greenleaf lettuce, I think. Sometimes, with a CSA, it’s all about the educated guess!

Somehow, I feel like this is the cutest head of lettuce I’ve ever seen!

We also got……drumroll, please…..more garlic scapes! Hip hip hooray! (It is a miracle that these are still here for me to take a photo of. That is a true testament to my love for beets!)

I left them in the bag because, just before taking these pictures, I stabbed myself in the finger while cutting the greens off the beets for tonight’s dinner. Yeouch! Luckily, when my husband and I moved in together, we brought with us two adult supplies of BandAids, so I was able to wrangle my fingertip and get it all patched up. Long story short, scapes are too tricky to wrangle in and out of a baggie with a bleeding finger!

Speaking of tonight’s dinner, I’m in the middle of putting together a Turkish-inspired meal to brighten up this cold, rainy night. Check back tomorrow for pictures and recipes!