Coming Soon... Mexican Tortas! Yum!
Creation Breakfast fit for a King....by a Queen.
They say that the largest meal of the day should be breakfast. Personally, I never used to eat breakfast... that is until I moved into an apartment in college. Often I would end up cooking for roommates and friends and eventually my now husband, boyfriend at the time, Mike.
I have never been a fan of pancakes, waffles, muffins or large meals first thing in the morning. I'm not a farmer working outside for 8hours.... starting the day with that kind of heavy meal never seemed pleasing to me. I'm more of an apple or oatmeal woman. But if you are looking to make a fancy weekend breakfast and over making bisquik pancakes...try a creation.
My husband and friends have become a fan of my own breakfast "creations". And thats just what I call them.
Recently a friend requested I put up some of my "creation" recipes... although, to be honest they aren't really recipes. :( Its just kind of a "grab whatever left over veggies are available" and go for it. But to help a sista out I will list some good morning veggies that go great with eggs.
- Spinach
- Asparagus (yes! Asparagus... sautee in a little butter, salt and pepper)
- Red, Green, Orange or Yellow Peppers
- Red or Vidalia Onion
- Tomato (cooked Lightly! ...or not at all :)
- Mushrooms
- Arugula ( sautee lightly, or a view pieces on top, adds A LOT of flavor)
Creation Hints
- Cook veggies lightly, do not cook them so the are mushy... when they go mushy they usually don't have much taste.
- Stay away from cheddar and American cheese... pick a cheese with a sharper flavor so you can use less, such as : Asiago, bleu, Parmesan, Romano or feta.
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| A Katie Creation for Mike- 2 fried eggs, 2 pieces of bacon, 1/4 cup of frozen spinach, red onion, tomato, red pepper, sprinkled with shredded asiago cheese and served with toasted pita. Approx. 550 cal. and VERY filling better than the average 6oz muffin that has over 400 calories. |
(based on http://allrecipes.com/recipe/vegetarian-shepherds-pie/detail.aspx)
- 2 tablespoons olive oil
- 1 large yellow onion,chopped
- 4 cloves garlic,crushed or minced
- 3 tablespoons butter (optional)
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 small red or green bell peppers, chopped
- 3 cups cubed eggplant, with peel
- 1 (15 ounce) can diced tomatoes
- 8 oz. package of sliced mushrooms
- 1/2 cup water
- 1 1/4 pounds small red potatoes, halved or 4 large russet potatoes
- 1/2 cup fat-free half and half (or milk)
- 1 cup frozen or fresh peas
- 1 cup of shredded Sharp Cheddar Cheese
- 1 pinch Salt and freshly ground black pepper to taste
1. In a large pot, boil potatoes. Transfer boiled pots to large bowl and proceed to make mashed potatoes using the boiled potatoes, milk, butter, pepper and salt to taste. Place ready mashed potatoes aside. ( I season my mashed potatoes with rosemary.)
2. In a large pot (same pot if you kept it clean). Heat stove to Medium High heat and heat oil, garlic and onions. About five mins or until onions are translucent. Then add cumin and curry.
3. Add peppers, tomatoes and water. Cook uncovered, stirring occasionally until peppers soften. About 5 mins.
4. Turn on the stove and preheat oven to 400 degrees F.
5. Add mushrooms and peas (frozen or fresh). Stir.
6. Dump contents of the pot into a 13 x 9in pan. Cover with mashed potatoes. Sprinkle cheddar cheese on top.
7. Bake for 20mins. During this time frozen peas will cook and mushrooms will soften.
8. Let sit for 10 mins before serving.
SERVING: Makes 6 large servings or 8 normal servings.
COST: less than $15.00 to make.
NUTRITION INFO: < 300 calories a serving
