Smoothies are great! The one depicted is kiwi/mango. They take a little time, but no longer than any other breakfast preparation. Made a half gallon of fresh almond milk yesterday as well. Out of this world. So tasty.
Posted on 11/13/2010 2:47:18 AM PST by JoeProBono
cold left over pizza when it’s around. nothing better
Personally? I think “Mom” is a little old for the belly ring, but other than that, I like her style. :)
Most likely. We Wisconsin Women ain’t cheap to keep! (Ask my Soon-To-Be-Ex-Husband, LOL!)
Breakfast Burrito - eggs, sausage or bacon, hash browns, cheese and roasted New Mexico green chiles in a warm flour tortilla. You can make them ahead and freeze too. The hotter the chiles, the better the burrito. :)
I am crazy about the middle Eastern yogurt cheese called lebneh. You can put a dollop in soups and use it much as you would sour cream in any recipe. For breakfast, I cover a dollop with applesauce or apple butter and eat it with any kind of crackers. If you want to go savory, it tastes great on its own with rosemary crackers.
There are never ending combinations, depending on the topping and the type of cracker you use. It’s fast, easy, and doesn’t make a lot of dishes. It sticks with me until lunch and is good for the digestive system since it is pro-biotic. The olive oil has health benefits too!
Ingredients
16 cups plain yogurt
1 teaspoon salt, or to taste
1/4 cup olive oil
Directions
Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
My daughter and I make them every Sunday morning and have thought of freezing for the week. How long do they keep their flavor in the freezer?
You are a man after my own heart. My wife told me that she about divorced me the first time she saw me eating cold spaghetti in the morning. It was the first time she realized that she married a barbarian.
They keep their flavor all week long. Just wrap them well. I like to heat them up in the microwave, then a quick bit in the oven to dry out the tortilla a bit.
Smoothies are great! The one depicted is kiwi/mango. They take a little time, but no longer than any other breakfast preparation. Made a half gallon of fresh almond milk yesterday as well. Out of this world. So tasty.
Oh, that looks so good! But with no teeth to speak of, the steak would be too difficult. So instead, I have a protein shake and a cereal bar with hot coffee for breakfast.
You can have my share of baked beans. I’ve never liked them and probably never will.
Red,
Best omelette I ever had, came courtesy of The Lucky Platter on the northside of Chicago. (Evanston, perhaps?)
A Greek omelette: spinach, feta cheese, and mozzerella. Damn. I make them at home from time to time, using equal amounts of each item. It seems about right.
What a great restaurant:
Their breakfast, lunch, and dinner selections are all posted online:
Fair warning, if you go on a Sunday morning, expect to wait, and wait, and WAIT to be seated.
$2.95 and no tax - and we always wrap half, which gives me breakfast for the next two mornings.
Unbeatable and unbelievable. The burrito itself looks something like this, only a bit bigger....
If you’re the guy with the “foodie list” let me know. Hopefully, before this weekend is out, I’ll have time to unleash two recipes that have been requested.
:)
Machaca is beef that has been marinated, cooked, shredded and then dried. It is very similar to beef jerky. It is available in the Hispanic section of large supermarkets or in Mexican grocery stores. If you are lucky enough to live in Texas, they sell good machaca at Fiesta.
Ingredients:
3 eggs, beaten
1/4 cup machaca
1 small tomato, seeded and diced
1/ 4 cup onion, coarsely chopped
1 teaspoon serrano chile, finely diced
pinch of cumin
pinch of salt
1 teaspoon lard
Heat the lard in a medium skillet. Saute the onions and serrano chile for about 20 seconds. Add in the machaca and continue to heat for about 1 minute. Mix in the tomatoes and seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs, constantly stirring and scraping with a wooden spoon or spatula to make them scrambled. When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Let eggs sit in hot pan for an additional minute to finish cooking.
Serve with hot corn tortillas to scoop up the eggs, refried beans and avocado slices. Can enhance with a nice salsa, chile de arbol is yummy.
Also: cheese grits.
My family likes my “Scott’s Scramble”.
A base of potatoes...fried, hash brown, home fries, or even cut-up leftover french fries (I love to use leftover Cheese Fries from Outback). Fry those up until just crisp.
Add raw scrambled eggs. Turn the whole mess around until the eggs are as cooked through as you prefer.
Top with shredded cheddar cheese. If you want to get fancy, pour on some country gravy. Serve with toast or english muffin.
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