Breakfast for Dinner

We waited all day for the snow to start.

I don’t know why, but something about waiting and waiting for snow made the day just drag on and on. That and the even-more-futile-than-usual task of trying to clean up the house. Entropy just got the better of us. I gave in, quit trying to clean, and helped my daughter cook up some pink play dough.

My daughter kneading pink homemade play dough.

We rallied in the evening, though. It helped that my husband brought home three bars of Chocolove Almonds and Sea Salt in Dark Chocolate (Whole Foods got me hooked on it and then didn’t carry it for weeks). One bar (3 servings my foot) gave me enough energy to do dishes and make breakfast for dinner while my husband and the kids were upstairs watching Curious George. It was the first time I’d made either of the recipes I used (both from Feeding the Whole Family by Cynthia Lair), and they turned out to be the perfect thing for dinner tonight. Nothing like leafy greens to give a mommy back her energy.

Breakfast for Dinner: Green Eggs (No Ham) and Healthy Home Fries from Feeding the Whole Family

One was Green Eggs (No Ham). I cooked the eggs a little more than the recipe called for (I like well-cooked eggs. When I get eggs that are the least bit runny, I have the same reaction Napoleon Dynamite did when he tried the egg-laden orange juice at the chicken farm). What was nice, though, was that the addition of the little bit of rice milk in the eggs when I whisked them up along with the moisture of the spinach at the end of the cooking process kept the eggs moist and fluffy even though I browned them like I always do. The kids even liked them. My daughter said, “Mmm! Spinach! My favorite!” I’m guessing you could substitute chard leaves if spinach is not your favorite.

The other recipe was Healthy Home Fries. I used russets rather than red potatoes because that’s what I had on hand. It was a simple but very satisfying accompaniment to the eggs. I ate them with ketchup.

I’m still thinking about decluttering and making plans for next month’s resolutions (I’m planning to take some kind of class as part of January’s “Explore” theme, but I can’t decide what to take), but I’m trying to give myself a break from all the decluttering talk.

So, have yourself some yummy breakfast for dinner (or breakfast for breakfast). You’ll need your strength to tackle all of the post-holiday decluttering and re-stashing of decorations. Unless, of course, you celebrate holidays on the Orthodox Christian calendar, in which case you still have another week to go, and you’ll probably need your strength to get through the run-up to all of the celebrations to come, but you won’t be able to eat the eggs because you’re fasting. If this is your situation (or if you’re vegan full-time), Cynthia Lair’s book has a recipe for Tofu Vegetable Breakfast Burritos you might like to try. Have I mentioned this is my favorite cookbook?

Green Eggs (No Ham)

reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008) www.cookusinterruptus.com

Prep time: 10 minutes

Makes 2-3 servings

4 eggs

2 T water or milk

1/2 t sea salt

1 T butter (I used olive oil)

1 c baby spinach leaves (I used ~1.5 cups cut-up grown-up spinach leaves)

1/4 grated cheese, optional (my family made these into burritos with cheese, but I didn’t cook it in)

Whisk together the eggs, water, and salt in a bowl. Heat a 10-inch skillet over medium heat. Add the butter; when it melts, add the eggs.

Using a heatproof rubber scraper, gently stir the eggs as they cook, lifting the curds from the bottom of the pan. When the eggs are nearly cooked, add the spinach and the cheese, if desired. Cover briefly (less than 1 minute) to wilt the spinach.

Remove from the pan when the eggs appear light and fluffy, but still shiny and wet (I think I’ve already made it clear that mine looked dry and lightly browned when I removed them from the pan). Serve immediately.

Healthy Home Fries

reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008) www.cookusinterruptus.com

Prep time: 25 to 30 minutes

Makes 4 servings

6 red potatoes, cut into 1/4-inch-thick slices

1 T extra-virgin olive oil

1 onion, cut into half-moons

1/2 t sea salt

Freshly ground pepper

Place potatoes in a steamer basket and steam 7 to 10 minutes until tender.

Heat oil in a large skillet. Add onion and sauté until soft. Add steamed potatoes, salt, and pepper. Flip potatoes occasionally until browned on both sides. Serve warm. (My family added them to their burritos with the green eggs and cheese. I ate them with ketchup.)

5 comments

  1. Pingback: Huevos y Espinicas Rancheros « Imperfect Happiness
  2. timbra wiist · December 30, 2010

    that’s IT. . . you’ve talked about this book so many times, I’m buying it for myself with an amazon gift card I got for christmas! don’t try to stop me! there is a lady I’m considering putting alani in art class with, i think she does an adult art class, maybe that could be your “explore” i can give you the #, or something at red butte? what is your playdough recipe? it looks fantastic

    Like

    • CJ · December 30, 2010

      I think I’m going to get myself to do something physical for my “explore” month. I’m looking at dance or aikido or tae kwon do. There is a candlemaking class on January 19th in the evening, if you might be interested in attending that with me…

      My play dough recipe is from another great book, Becoming the Parent You Want to Be. It’s 4 c flour (the bleached white kind works well for this), 2 c table salt, 4 T cream of tartar, 4 c water (with food coloring added, if desired), 2 T oil. Combine everything in a saucepan, heat over medium heat, stirring constantly, until the mixture is stiff (or until your arm falls off, whichever comes first). Don’t worry if it’s lumpy. Cool and knead. Store in an air-tight container. This dough will last a very long time (like, months) without getting yucky and smelly.

      Like

  3. itsacupcakeworld · December 30, 2010

    yum. breakfast for dinner is my favorite!

    Like

    • CJ · December 30, 2010

      My favorite, too. Usually ours is heavier and sugary-er than this meal was. I quite liked this breakfast for dinner, not just for the taste while I was eating it, but for the not-weighed-down feeling I had after eating it.

      Like

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