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Cleaned out the fridge and made a sort of frittata, or omlette thingy with the last 3 eggs, about 1/2# of ground beef, some green onions and some sharp cheddar cheese. Also had the last 2 cinnamon raisin bagels (this was for two), and grapefruit juice.
I had gone to Cracker Barrel this morning, and had me some bacon, eggs over-easy, wheat toast, hash brown casserole, grits, and a few cups of coffee. It hit the spot.
The migas were inspired by this recipe I found online, thanks!
1/2 pound tofu
good handful of spinach
3-4 mushrooms
1/2 yellow onion
oil
1 garlic clove
soy sauce
nutritional yeast
a handful of corn chips
salt/pepper
Take block of tofu and simple crumble into a bowl using your hands.
Drizzle a bit of soy sauce on the tofu crumbles and toss with a bit of nutritional yeast. Add to heated and slightly oiled pan. Halfway through cooking, add a bit of minced garlic and remember to turn often - cook until "done" - nice and brown.
In a different oiled pan, add a good handful of fresh chopped spinach, chopped mushrooms and sliced onion. Cook until done and then add to the pan with the tofu - mix.
Here is an easy way to avoid making your own corn tortilla strips - just use a handful from a bag of corn tortilla chips. I try to keep these in the house because the chips go so well with refried beans - a great dinner or football snack.
So anyway, add the crushed chips to the same bowl you cooked the spinach etc. in - allow to heat and brown a bit - add to migas, salt and pepper - mix around and serve!
Hubby liked it even though he is not the biggest spinach fan. I will make this with red peppers next time!
Grill Pressed Hashbrowns
3 medium potatoes
1/2 yellow onion
salt/fresh ground pepper
oil
Cube potatoes - small! Boil in water for just a bit.
Drain. Chop onion.
Add potatoes in a nice layer to the oiled and hot pan. Add onions on top. Salt and pepper. Cover for the first 10 minutes or so. Uncover and flip potatoes and onion around.
Cook until done! These are so good! They have a nice crunch on the outside and are nice and soft on the inside.
I served breakfast today with toasted pita bread - a nice compliment to the above dishes. With some added fruit, I would say this can feed 3 or 4. We had left over migas between the 2 of us.
First pancakes of the year, got a late start inspired by it's finally getting cold here. I should have started sooner, they were so good.
Aunt Jemima smooth buttermilk pancakes (instead of my usual buckwheat) topped with 100% grade A dark amber Canadian maple syrup. I've never had the dark amber before, concerned that it would be too strong tasting, but I was wrong. It is wonderful and rich. Combined with some hearty sausage pucks, that taste so good when dragged through the sweet syrup. A couple of mugs of good coffee. It's 20* outside and going down.
When I was a kid, my grandfather used to enjoy Brer Rabbit Molasses on his cakes, and it tasted too scary strong to me. I might have to give molasses another try
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Cracker Barrel Today
