Today for breakfast I decided to be semi-adventurous the result was a bit gruesome to the eyes so I balanced it out with an old favorite – cheese omelet and toast. Anyway to the experiment. I had a ton of spinach that was due to go past its ‘best by’ date this week. I also had some grapes that weren’t my preferred level of tenderness. Knowing I wasn’t going to eat either (had my meals planned and they didn’t include spinach salad) I threw both in the blender and decimated them. The result? 6 cups of runny green goo. Sounds appetizing right? I warily dipped in my spoon and was rewarded for my bravery with a wonderful taste and unique texture. I was worried there would be just chunks of spinach leaves but there wasn’t to many and they were tiny enough to ignore. Also the grapes dominated the flavor, and the slight spinach essence only enhanced the experience, rather than detract. That’s one way to get your veggies without dealing with the sometimes bland taste. As an added bonus Spinach is full of good-for-you stuff like calcium, folic acid, vitamin C & K, iron, fiber, carotenoids, lutein and bioflavanoids. The goo was actually my favorite part of breakfast. The other stuff (eggs & toast) were just old had compared to the uniqueness in my glass. Anyway must dash, until next time ~ Q
When I was a kid my mom would save making french toast to only Sundays, thus they were called ‘Sunday Snowflakes’. To this day, even if made on a day not Sunday (because Tuesday Snowflakes sounds so wrong), I call them Sunday Snowflakes. Keeping with tradition, I decided to have Sunday Snowflakes for breakfast today-french toast topped with powdered sugar. Ah the taste of sweet memories. Until next time ~ Q
What to do when you have roughly half a cup of cooked ground beef, a couple eggs that ‘expire’ today and bread? Throw it together and bake it of course. That’s what happened for breakfast today. I mixed up the eggs, added some cheese and the beef, then set aside. I placed two slices of bread into an oven safe dish (having already preheated the oven to 350) and then covered with the egg mixture. I believe I cooked it for about 10-15 minutes, just play it by ear though, depending on how compressed everything is. My ingredients were fairly spread out in the dish so it didn’t take too long to cook. Topped with salsa and presto – delicious breakfast. Served with ice tea adds the cherry on top.
Until next time ~ Q
As an undergrad I studied abroad in Italy. Something that has stuck with me was a love of Nutella (even though I swear the American version is a bit different than the Italian but whatever). My sisters say it’s overrated, but I don’t know, it’s just nice to reminisce. Any who I infused my pancake batter with some Nutella and topped it off with some red raspberries and a dash of syrup so it wasn’t so dry. The only thing I didn’t quite remember is that I always have extra batter…so Nutella pancakes for the rest of the week-yum! Lucky me. Until next time~Q.
I swear I always buy eggs thinking I wont wait until the expiration is two days away to start eating them. Low and behold here we are again. I suppose if I would actually meal plan, like I always intend to, that wouldn’t be a problem. Anyway, breakfast today was a veggie omelette. I don’t really keep tons of fresh veggies in the house, they go bad before I can eat them all. Two things I do keep are baby carrots and onion. So it was really a cheese-onion-carrot omelette and it was quite tasty.
I think this is my first successful omelette I’ve made since I took beginning foods as a freshmen in high school, ten years ago, wow. I can’t believe it was that long ago-yikes. Usually I end up breaking the omelette so then I just make scrambled eggs instead. Anyway, it was good and I’ll make it again, I’m sure. Super thrilling I know, but I realized I hadn’t included any cooking posts in a long time and can’t the picture speak for itself anyway? So until next time~Q.