In an Alternate Universe : Breakfast for Dinner

Is there anyone out there who has the time for breakfast at breakfast time? I of course do not refer to the oatmeal-cereal-toast kind of breakfast. Nope. While I do acknowledge the need, both practical and physical, for such "meals" I object to their inclusion in the hallowed realm of The Breakfast.

When I utter the word-or dream of it, as the case may be-I conjure only those foods begun with eggs, accompanied by bacon, dripping with syrup and coated with butter. Waffles, omelets and frittata's, oh my!

Naturally, in one of those curious twists of modern living, no one really has the time or the inclination towards such delicious bounty in the mornings. Too much clean up, too many kids to put on too many buses, too little coordination when one is barely awake and expected at work in less than twenty minutes.

What to do, what to do? Invent a new system of course, forge ahead with a new way of regarding time. Unfetter yourself from the limiting rules of what is appropriate to eat when. Who invented these rules anyway? Breakfast, lunch, dinner, breakfast, lunch dinner. I advocate not only brunch on Sundays, but brinner, dreakfast and any combination which suits your individual tastes and preferences (though I admit leakfast does not sound too appetizing.) Would IHOP be open twenty-four hours a day if we were expected to indulge in our pancakes only in the a.m.? I rest my case.

So forget the hassle of big breakfast preparation in the morning, but do not also banish it to the odd weekend treat. Use the making of such comfort food as a comfort to you when the working day is done. Take heart that breakfast food staples are among the most cost effective and the simplest to re-invent as you see fit (or as the realities of the cupboard dictate.)

Indulge you creativity while all the while appreciating the familiar. Enjoy the little tremor of excitement that comes from tossing the rules aside. What follows is but a selection of dishes, eminently indulgent. Yet preparing is simple, no doubt it is the savoring that you, with your hectic life, must practice. Grab a fork, a bottle of syrup and dig in.

The Recipes :

Oatmeal Pancakes with Strawberry Topping

1/2 cup quick-cooking or old fashioned oats 1 tablespoon sugar
1/4 cup all-purpose flour 2 tablespoons vegetable oil
1/4 cup whole wheat flour 1 teaspoon baking powder
3/4 cup buttermilk 1/2 teaspoon baking soda
1/4 cup skim milk 1/2 teaspoon salt
1 egg Strawberry Topping (below)

1) Make Strawberry Topping and keep warm.
2) Beat remaining ingredients with hand beater or wire whisk just until smooth
3) Spray griddle / 10 inch non-stick skillet with cooking spray, heat over medium heat.
4) For each pancake, pour slightly less than 1/4 cup of batter from a cup or pitcher onto the hot griddle / skillet.
5) Cook pancakes until puffed and dry around the edges.
6) Turn; cook other sides until golden brown.
7) Serve with topping

Strawberry Topping

1 jar (12 oz.) strawberry preserves
1 cup quartered fresh (or thawed frozen) strawberries
2 tablespoons butter or margarine

Heat all ingredients over low heat, stirring occasionally, until butter is melted and mixture is hot.

Stuffed French Toast

12 slices French bread, 1/2 inch thick 1/2 cup skim milk
6 tablespoons reduced fat cream cheese 2 tablespoons granulated sugar
1/4 cup jam /preserves (any flavor) powdered sugar (optional)
3 eggs flavored syrup (optional)

1) spread one side of 6 bread slices with 1 tablespoon of the cream cheese
2) spread one side of the remaining slices with 2 teaspoons of the preserves
3) make 6 cream cheese and preserve sandwiches
4) beat eggs, milk and granulated sugar with fork or wire whisk until well mixes; pour into shallow bowl
5) spray griddle or skillet with cooking spray; heat griddle to 325 degrees or heat skillet over medium-high heat
6) dip each side of the sandwich into the egg mixture
7) cook sandwiches 2 to 3 minutes of each side or until golden brown
8) transfer to plate; dust with powdered sugar and serve with syrup, if it is what you desire

Fresh Spinach and New Potato Frittata

6 eggs 1/4 teaspoon salt (another one)
2 tablespoons milk 1 cup bite sized spinach pieces
1/4 teaspoon dried marjoram 1/4 cup oil packed sun-dried tomatoes
1/4teaspoon salt (drained and sliced)
2 tablespoons margarine or butter 3 medium green onions
1 lb. Small red potatoes, thinly sliced (about 6-7) (cut into 1/4 inch pieces)
1/2 cup shredded Swiss cheese (2 oz.)

1) beat eggs, milk, marjoram and 1/4 teaspoon salt with fork or wire whisk until well mixes; set aside
2) melt butter in 10 inch nonstick skillet over medium heat
3) cover and cook potatoes and 1/4 teaspoon salt in butter about 8 minutes, stirring occasionally, until potatoes are tender
4) stir in spinach, tomatoes and onions
5) cook, stirring occasionally, just until spinach is wilted; reduce heat to low
6) carefully pour egg mixture over potato mixture
7) cover and cook about 6 minutes or just until top is set
8) sprinkle with cheese
9) cover and cook about 1 minutes or until cheese is melted


posted by Frodgie at 7:20 PM