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?

~CM

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And Another Soup

It has been COLD here in the Boston area. Snow. Power outages (not at my homestead). Freezing trick-or-treaters. So today, when school was cancelled (no power there), I decided it was time for another soup. This one comes from yours truly’s brain, so forgive the lack of a recipe. Basically, you can make this soup with anything you want. It’s a great way to use up veggies that are about to turn (or just have turned). I’ve decided to call this version Super Soup because of the nice variety of veggies and vitamins (and because I have the sense of humor of a 10 year old…)

Start with equal parts butter and olive oil in the bottom of a large stock pot (I used about 1 tablespoon of each). Heat over medium. Add celery, leeks, and garlic (or onions, or shallots, or any combination thereof). Cook for about 5-8 minutes, until they start to caramelize.


Next, I added 1 large sweet potato, peeled and chopped into bite size pieces. Cook a few more minutes, until the sweet potato starts to brown.


Cover the whole combo with broth (I used chicken because I had it on hand, but I’d prefer vegetable for this type of soup). I use a mixture of broth and water, because I think it’s a bit too potent otherwise. For this batch, I used 5 cups broth and 2 cups water. Cover the pot and bring to a boil.

When the soup is boiling, add beans (I used beautiful fresh cranberry beans). Leave uncovered and bring back to a boil. Reduce heat and simmer for about 20 minutes. Add broccoli and simmer until the beans are soft (about 15 more minutes).

Aren’t they pretty?

Season with salt and pepper to taste. Enjoy with a nice piece of crusty bread, or if you’re like me and out of nice crusty bread, with a plate of crackers and goat Gouda.

 


Happy November, everyone! Stay warm!

~CM