The simplicity of vegetables for breakfast

Turkey Tetrazzini with Cranberry Relish. I’m glad I didn’t mix these together

Thanksgiving 2018 is in the books and I feel like I’ve eaten nothing but starch and meat… probably because that is basically what I’ve been eating…  ok, I threw in a few green beans but I’m stuffed with stuffing and overflowing with gravy (my two favorite things about Thanksgiving).  I resisted the urge to make biscuits… just barely… and I’m giving the leftover turkey tetrazzini the side-eye …  that will be my lunch today because I’m not going to waste it… and I’ll probably throw the last of the cranberry relish on top.

I can feel my body crying out for something with more vegetables.  It’s back to the office tomorrow so I’m cooking up a big batch of something I can put a soft boiled egg on.

Did you know, you can rewarm a soft boiled egg in hot water?  My coworker turned me on to this trick when I saw her putting a hot, runny egg on a piece of toast and I was astonished.  It never occurred to me to do this!

Anyway, after the carb-o-thon, I decided to cook up some veggies in a big batch.

As I was cooking, I was reminded of the the beautiful simplicity of just cooking… no recipe.. nothing fancy.. just ingredients I love, cooked together with mindful intention.

Mushrooms and Garlic cooked in olive oil

I know it sounds a little woo woo but I found myself totally drawn into the process.

I poured a nice glug of olive oil in my dutch oven and while the oil heated up, I peeled some garlic and sliced it up.

When the oil was hot, I tossed in the chunks of garlic and listened to it sizzle.

Standing in front of the pot, I cut each mushroom in half and tossed them in, one by one…  leaving the small ones whole… in went a good sprinkle of salt to get them to give up their liquid.

The carrots got  a good scrub and then I did a rough chunky cut and into the pot they went.

I’m not at all embarrassed to say that I buy greens washed and ready to cook. This is about keeping it simple and easy and I honestly can’t always be bothered to clean greens… or cut out the rough stems.  Some convenience foods are worth it and kale holds so well… I’ve never had an icky green in a bag like this one.. Baby Spinach? that’s a different story.

The kale goes in the pot in batches as it won’t all fit. I give it a toss with my tongs.. another sprinkle of salt to help it wilt and on goes the lid for about 10 minutes.

A peek under the lid shows me that the first round is pretty well wilted and before the last bit of greens go in, everything gets a healthy splash of this  of this amazing vinegar my mom made me.

If you’ve never had White Pine Vinegar, you are missing out.  This stuff is delicious.  Lots of info is out there on how to make your own, but I like this link from “Four Season Foraging” because it includes how to identify white pine from other evergreens.

To be honest, I never liked kale until I started putting vinegar on it.

Everything got a good stir, and a final seasoning with salt and it cooked on the stove, covered for about an hour on low.

The result is not pretty but it sure is tasty.

I packed it all up in five separate containers so it’s ready to come to work with me, ready to be topped with a rewarmed soft boiled egg.

More veggie for breakfast ideas:

Sweet Potato Breakfast Mash

A Healthy Breakfast Recipe from Learning Herbs

Vegetable Breakfast Hash from The Kitchn

Roasted Vegetables Hash and Egg from Ellie Krieger

Today’s Playlist was simple and sweet:

Cooking: 11/25/2018

Sweet Potato Breakfast Mash

When I gave up having bread on a regular basis, I realized that I was giving up one of my greatest pleasures… Dipping toast into a warm salty egg yolk.

I almost wept.

Then I found Life As a Plate’s recipe for Acorn Squash Breakfast Hash. AndreAnna had the same problem.. she missed the runny egg yolk.

I happened to have acorn squash in the fridge so I gave it a go… omg… soooooo gooooood… The egg yolk was amazing with the squash. Who knew!

One morning, I wanted this SO HARD. I thought, hey! I have a sweet potato! I bet I can microwave that sucker! I’m gonna give that go..

It werked… like magic.

First, Go all “Norman Bates on the Potato (after you clean it first)… you know.. stab it full of holes.

Stabby Stabby

Wrap it in a paper towel

Potato in a blanket

Microwave that sucker for about a 2 minutes, roll it over and nuke it again. It should be pretty soft when you put a knife through it. How long you cook it is going to depend on the size of your potato and how strong your microwave is.
While the potato cools, cut up some red onion and ham.

No salt needed.

Cut your potato in half and peel it. You cut it in half so you have a flat edge to work with.

It’s still hot.. which is why my hand is barely touching it

The skin should slide right off

Tah Dah!

Melt some butter and cook up your onion and ham. Just enough for the onions to get soft.
While they are cooking…

Smoosh it with a fork

I usually add a little olive oil here.. sometimes these are a little dry. The original recipe had garlic powder and onion powder, but honestly, I don’t miss it.. so I don’t bother.
After the onion and ham are cooked up, mix them into your sweet potato goop.

I must be tired.. I can’t think of anything clever to say. Also, that is my olive oil drizzler thingy hanging over the top of the picture..

Form it into a ball like shape…

Why? only so I can grab it in one blog and throw it in the pan

Flatten and cook until crispy-ish

I’m gonna tell you straight up.. you can’t flip this all together.. just flip it in chunks and mash it back together

Crispy is relative.. it gets brown.. it gets yummy.. but it’s not really crispy

Top with an egg .. or two

Dooood… so goood

5 from 1 reviews
Sweet Potato Breakfast Mash
Prep time: 
Cook time: 
Total time: 
 
A relatively quick way to have a hearty breakfast. The egg yolk makes a "sauce" to go with your sweet potato mash
Ingredients
  • One sweet potato
  • half of one small hamsteak (about 2 ounces?), diced
  • ¼ cup diced red onion
  • 1 teaspoon butter
  • olive oil, to taste
Instructions
  1. Poke holes in your sweet potato, wrap it in a paper towel and microwave for about 3-4 minutes, turning over once.
  2. Melt the butter in a skillet over medium heat and cook the onions and ham until the onions are soft and the ham is slighly crispy
  3. Peel the sweet potato and mash with a fork, adding olive oil to taste.
  4. Mix the ham and onions in to the sweet potato and put back in the skillet. You may need to add more olive oil to the pan (or butter.. your choice)
  5. Cook, flipping occasionally until it's as crispy as you like it.
  6. Serve with eggs cooked over easy
Nutrition Information
Serving size: one potato and two eggs

Quick and Dirty Poached Eggs in Tomato Sauce

Last night I was unenthused about everything remotely related to food.

Even have those days where you are hungry but you just don’t feel like anything appeals?  The thought of actually consuming something brings on a bout of apathy?

You’d think, considering how often this happens to me, that I’d be thinner.  However, I suspect what happens is that I just scrounge around nibbling on little bits of this and that all night trying to find something that I want to eat.. and end up eating more than I realized.

LB cooked up something that was yummy.. but didn’t satisfy me.  There was absolutely nothing wrong with it.. and I ate enough to take the edge off my hunger… because being hungry is not a good thing..  messes up your day.. then I ate a giant tablespoon of cashew butter…  and that didn’t do it..

So I sat down in the living room and told myself  “do not go scrounging around for just anything to snack on”.

I turned to my yarn and to twitter and my TV. Distraction was my game.
I started working on the afghan I’m making for our house.  Last year, I convinced myself to pull the Stitch Sampler Afghan I made out of the box in the closet and actually use it. Acrylic yarn is tough stuff and this stood up to doggy abuse, so I figured a full sized one was in order.

After a few false starts, I finally figured out the stitch pattern.

Stitch Pattern for "Over the Rainbow" Afghan

Yes, I have Mario pants.. you got a problem with that?

So, I’m hooking along, trying to ignore that voice in my head that is encouraging me to start the futile search for whatever mystery food will satisfy that unnamed craving.

Then, something curious popped up on my twitter feed.

Eggs? Tomatoes? Whut?

*as an aside, I cannot tell you how much glee I get out of the email that said “Your Mom is now following you on Twitter”.

I was fascinated.  First of all, something internally yelled ‘EGGS! YES! That is what I want!” and then  the follow up.

Tomato Sauce? huh? bizzaro.. but.. intriguing.  I’ve tried eggs with salsa before and found them to be disgusting.

Well I wandered off to Google (do ya think I might have clicked the link in that tweet? of course not) and found the same Smitten Kitchen link that MuffPunch *snicker* linked to.

I thought, ah what the hell .. it might not suck.

Not suck? it was FANTASTIC!

I snapped a quick (and fuzzy) pic after two bites because I wanted to share the awesomeness with you but at the same time I wanted to gobble this up.

NOM!

That is my eggs poached in tomato sauce, on whole wheat toast and topped with a grated cheese.

So, based on the original recipe and what I had on hand I give you my Recipe Hack for Smitten Kitchen’s Eggs in Tomato Sauce which was evidently hacked from Martha Stewart.

[gmc_recipe 1826]

Every Morning Egg Scramble

One of the challenges that we’ve faced on the South Beach Diet is finding a way to each a healthy breakfast every day.   We like to sleep in as late as possible and we are NOT morning people.  At all.

The easiest thing for me to do is to do the same thing every day.  That way I don’t have to think about it.  If you’ve been following my March Personal Challenge (and I’m sure you haven’t because, well. … it’s boring reading)  you’ll see that during the week I post that I have an Egg Scramble for breakfast.  Nine times out of ten, it’s exactly the same.

I’ve tried to use different cheeses and different meats but what it comes down to is, I like it this way.  So that is what I have just about every morning.

If you are looking for something simple to make for breakfast, this might be for you. If you want something a little different, check out what Brie makes every morning.


At the beginning of the week, I cut up an onion and a red pepper into a medium dice and store in the fridge.  LB cooks some turkey bacon in the microwave because she is the Turkey Bacon Queen. I burn it. Every time.  A bag of frozen cut leaf spinach is allowed to thaw in the fridge.


Egg Scramble

[amd-recipeseo-recipe:3]