Category Archives: Breakfast

Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash

My ideal brunch food toes the line of both breakfast and lunch. That’s certainly what the word “brunch” implies, right? A dish that’s not to sweet, like pancakes, and not too definitively lunch, like a sandwich.

Let’s be real. I’ll take anything delicious as long as it has an egg on top.

An egg at breakfast gets the day going in the right direction. What accompanies the egg is a minor character in it all. This particular dish features Brussels sprouts, but it’s only there to mop up and flavor the egg yolk.

When I studied abroad in Spain, my host mom thought it was absurd to eat an egg for breakfast. One day, she made me bacon and eggs for lunch. It was my first meal of the day, so I was over the moon with excitement to “trick” her into giving me eggs for “breakfast.” I’ve never again taken for granted eggs at breakfast.

A Brussels sprout breakfast hash is so perfectly strange. My dad’s response was, “Huh. Weird.” But it works. They’re cooked down and ever so tender, with a browned and garlic-y essence throughout. The fresh red tomato is a colorful compliment to all the green goodness. This would be great with bacon or crumbled sausage as well, but what wouldn’t be even better with bacon added to it? No matter how you make them, eggs will continue to be my favorite way to kick the day off right.

Brussels Sprout Breakfast Hash

Brussels Sprout Breakfast Hash

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Sweet and Spicy Scrambled Eggs

Sweet and Spicy Scrambled Eggs

Confession: I never owned nor understood sriracha until a month ago. I still have never even bought the stuff; my roommate bought the bottle (sorry I’m using it all, Meredith). Now I can’t stop putting it on top of every dish I make, and I’m constantly looking up others I could use it in. This sweet/salty/spicy combo with sriracha, brown sugar, and soy sauce has been my one and only craving lately. Top it off with fresh cilantro and the crisp bite from green onions, and it’s absolute perfection.

I got home from the gym dying for protein today, and I made Beth from Budget Bytes’ Dragon Noodles. They were delicious, but I needed more food afterwards. I wanted to eat the same thing, but had no more noodles! So I got a little creative and put my own spin on it by using the same flavors to make sweet and spicy scrambled eggs. This dish would make a great breakfast, lunch, or late night snack. And it can be easily doubled, tripled, quadrupled… heck, make it for a crowd! Oh, and it takes less than 5 minutes. You’re welcome.
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Banana Bread Oatmeal

I tried to write a post about breaking the status quo when I got entranced by Andrew Bird and watching the snow lightly whisper to the ground outside my window. As I attempted to describe paying more attention to the beauty in the world around us, I stared off into a distant, peaceful place and couldn’t think of the worlds I wanted to say. I was doing, not writing, which was exactly what I wanted to write about.

Breaking the status quo. On a normal day I wake up, fix a cup of coffee, and shuffle off to class. I stare at the sidewalk to make sure I don’t slip on ice. But I’m also inadvertently ignoring the world around me.

Two winters ago, I complained about the lack of color in winter. Then slowly, I started noticing all of colors around me. Reds and purples in tree bark, the icy blue of Lake Michigan, the occasional evergreen fighting off the winter with its hearty needles. It may sound stupid, but looking is the only way to see anything differently. Focusing your attention on focusing around you.

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Gluten-Free Banana Lime Muffins (Sort of)

This summer I took up wheel pottery. I needed a creative and social outlet where I could take my mind off everything else in the day and force myself to focus on the medium infront of me. Clay demands an extreme amount of attention, but practice and patience reward the artist with a beautiful piece.

Even if your pot doesn’t turn out how you intended, you can often salvage it into something else. A flopped vase or bowl evolves into what my teacher calls more “organic” than a perfectly circular pot. Experimentation with cooking is akin to pottery: you start with an idea, but it can take on a life of its own. Oh, and experimentation with baking is like playing with fire! Maybe your recipe will be delicious. Maybe it will blow up in the kiln (or oven). Have I taken this metaphor far enough?

My good intentions (making Dad “legal” desserts that don’t have flour or cane sugar) led me to adapt a recipe I made last weekend from Sundays at Moosewood Restaurant. Last weekend’s treat was a delicious, dense, moist banana lime bread so good that I carried a big chunk of it outside in the morning with my coffee, only to return 2 minutes later for another big chunk. I couldn’t get enough, but Dad couldn’t have any. Clearly it was time to start  substituting critical baking ingredients with absolutely no experience! HEY, at least the result was edible. Not just that, but good.

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