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I am not much of a sweet tooth in the morning as I like a real meal to start the day of right. After all, for breakfast your should eat like an emperor. I generally like eggs in the morning with veggies and sometimes meat. This is a bit more fancy version of my morning breakfast. It’s quick and easy to make. It is almost as good at the omelettes at a local, very small and intimate breakfast place. I crave their omelettes more than we can afford to go there, so I just get busy in the kitchen myself.

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Onion, mushroom, roasted read pepper and feta omelette

The recipe for 1 omelette:

1/4 onion, sliced

1/2 roasted, red pepper, sliced in thin strips

4-5 mushrooms, sliced

2 slices of feta cheese

2 eggs

butter for the pan

Fry onions in butter until they start browning, add mushrooms and continue frying until mushrooms are done to your preference. Remove onions and mushrooms from pan, add a little bit more butter, mix eggs with fork and add to pan, allow egg to flow all over pan, cook covered until eggs are done. Turn of heat, add onions, mushrooms, roasted red peppers and feta cheese to one half of the omelette, fold over other side, cover and let sit for a minute or so. Serve and enjoy.

You can make this omelet with 3 eggs or just egg whites if you like. Cooking on well seasoned cast iron is best but other pans will work as well.

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It’s strawberry season and we have a nice little crop from our garden. This morning in my usual Saturday morning tradition I made a batch of my oatmeal pancakes and served them with strawberries and cream.

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Yummy cakes. Pottery by Upham Street Pottery

The recipe for the pancakes is very easy and forgiving to experimentation:

Oatmeal Pancakes
1 1/4 cup of buttermilk, plain kefir, drinkable yogurt or milk
1cup rolled oats (avoid quick oats)
A handful of ground walnuts
2 eggs
2 tbl canola or other flavorless oil
1/8 to 1/4 cup spelt flour or other light whole grain flour
1 tsp baking powder
Oil for the pan

Mix oats with milk/ yogurt/ kefir and let stand for at least 5 minutes. Add nuts and other ingredients. Use wisk or spoon for mixing. Ladle onto hot griddle or pan, cook until golden brown. Serve with strawberries and cream.

I often add frozen and lightly thawed raspberries right into the batter and just serve the cakes with syrup. This is really our staple version.

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