In slight departure from my usual Sunday Supper recipe, today we are cooking brunch. Enjoy!
My boyfriend is here, on a short break from law school. And while he proclaims himself perfectly happy with leftovers of the pot-roast last night for breakfast (and would be more likely to pitch in and help than complain, if he weren’t) sometimes breakfast should just be a little fancier than warmed-over pot-roast. Enter House-guest Brunch: it goes together in a few minutes and you’ll be back to your guests in just a few minutes.
Here’s what you need:
2-3 eggs per person
1/3 lb ground sausage
1/2 onion, chopped into small pieces
1 small potato per person
1/4 cup of chopped bell pepper or roasted sweet bell pepper strips (I’m using the latter, since it’s in my fridge
1/4 cup cheese: I’m using parmesan, but shredded cheddar, chunked feta or even strips of Swiss would work.
salt, pepper, dill…whatever your favorite spices are.
Here’s what you do:
Scrub potatoes, pierce skins, microwave them for about 5 minutes each
While the potatoes are baking, cook ground sausage and chopped onion over medium-high heat in large-ish skillet, till sausage is no longer pink.
Add chopped bell pepper or roasted sweet bell pepper strips to skillet
When the potatoes are done, chop into 1 inch squares and add potatoes to the skillet.
Lightly beat eggs in another bowl and slowly pour into skillet
Sprinkle cheese on top of skillet, add whatever spices you’d like to use
Brunch is done when the eggs have set.
(I had a few scraps of bacon in the fridge, so I threw them in at the last minute.)
Spoon the skillet scramble into large bowls, grab the coffee mugs and rejoin the party.
And voila! Breakfast, brunch or whatever you’re calling it, is served!
Cooking–well, any type of housework, really–is one of my most insidious forms of procrastination. I need to eat while I’m trudging the theory trenches and I’ll likely focus better if my kitchen isn’t a mess… and yet, I can subsist just as easily, for this short period of time left in the semester, on crackers and ramen and Diet Coke, and the kitchen sink isn’t going to collapse if there are a few dishes in there… it’d be much better to just get the work done. Alas, that’s not how my mind works.
And so, without further ado, Orange Pecan Waffles!
First off– marshal those forces again.
You will need:
1 cup of orange juice
1/3-1/2 cup of pecans, chopped
1/3 cup of oil (whatever type- I used vegetable, ’cause I’m classy)
ground Valencia orange peel (totally optional- I have some that I rarely use, so anything citrus-y gets a pinch)
powdered sugar and syrup (or whatever you prefer) for the top
coffee. Because really, are you going to make waffles without coffee? for shame!
So easy you almost don’t need a recipe. But just in case–
(Plug in/turn on waffle maker- those things have to pre-heat and it’s a pain to wait on it when you’re done preparing the mix)
Basically, you are just going to follow the mix instructions, subbing in orange juice for a portion of the water. The instructions on the package I used (Great Value) directed me to add 1 1/3 cups of water and 1/3 cup of oil to 2 cups of mix. Instead I added 1/3 cup of water, 1/3 cup of oil, and 1 cup of orange juice.
Sprinkle chopped pecans into hot, greased waffle maker
Pour mix in
Straighten up the kitchen while it cooks.
Orange pecan waffles: slightly crunchy, slightly tart, and holy-mother-of-god delicious.
And now, back to that post-colonial feminism in the Heart of Darkness. Oh, the horror, the horror!
I plan to be at my kitchen table, diligently working on final semester projects, most of the weekend. I have much to do. So I need provisions.
I’ve never made a frittata–I’ve made omelets (usually with less than stellar results… I want them to end up pretty, perfectly folded and golden on the outside. Mine rarely do) and quiches (which need a bit more planning, requiring milk and a pastry shell, things that I usually don’t have on hand) but this frittata will be added to my go-to, use-what-you-have, quick and easy** recipe standby list. I don’t think I’ll even need a recipe in the future–it’s that easy. But this time, I used a recipe recently posted on From Scratch (with several additions/changes.)
First, marshal your forces and clear the field.
You will need:
-approx 2 tsp of olive oil
-about a cup of feta cheese
-a clove or so of garlic*
-some chopped mushrooms*
-about a fourth cup of red onion*
-approx of cup of chopped tomato*
-a pinch of dill weed*
-salt and pepper to taste
*These are all optional, use whatever is in the fridge.
Obviously, the measurements aren’t precise. Usually, this infuriates me (Brown until it’s done? But how how how do I know know know?) But it works in this recipe–basically, you are just tossing a bunch of stuff in with your eggs and baking it. Not rocket science. Rockets create lots of smoke. This really shouldn’t.
preheat the oven to 400
saute the garlic in the olive oil (if you are using garlic) for about a minute in a pan you can put in the oven (I used my trusty iron skillet. I love my trusty iron skillet. Reminds me of my granny.)
mix up the eggs, salt and pepper
pour eggy mix (like an iggy mix, but with fewer teddybears) over the sauted garlic
layer everything else in–feta cheese, mushrooms, tomatoes, onions–no particular order but as evenly distributed as possible
sprinkle dill on top, if desired
keep on stove top until edges are set (they’ll start to pull away from the edges of the pan a bit)
then bake for about 10 minutes on 400
And that’s it! Bask in how delicious it smells while it cools, then dive in.
**any time a recipe is lauded as ‘quick and easy’ I’m reminded of that ridiculous joke: “If you are what you eat, then I’m fast, cheap and easy.”