Tag: breakfast

Homemade pop tarts

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We tried this recipe: https://lemonsandzest.com/the-easiest-homemade-pop-tarts/ For the filling, we used our homemade strawberry plum jam. First, we found that ¾ Tbsp per pop tart was sufficient. Second, we used store-bought pie crust (1 box, which had 2 layers). We strongly recommend rolling out each layer of dough to no more than 1/8" thick for a… Continue reading Homemade pop tarts

Chilaquiles

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We had about 3 cups of leftover tortilla chips, but no salsa on hand. We followed this recipe: https://www.thekitchn.com/chilaquiles-recipe-268271 For the salsa, we had to adjust based on our pantry (and lower volume of tortilla chips). Our modifications: 14.5 oz can diced (no salt) tomatoes in lieu of fresh; 2 garlic cloves; 1 small onion… Continue reading Chilaquiles

Roasted potato, sweet potato, and mushroom hash

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While on vacation with a limited pantry, we loosely followed this hash recipe: https://www.foodnetwork.com/recipes/bobby-flay/wild-mushroom-yukon-gold-hash-2111863 Our modifications: first, we used 6 oz cremini mushrooms and 1 shallot. Instead of sauteeing them, we oven-roasted them at 425 until browned (about 20 mins). Second, instead of boiling the potatoes, we used ½ lb leftover oven-roasted fingerling (baby yukon… Continue reading Roasted potato, sweet potato, and mushroom hash

Scrambled egg, bacon, and avocado breakfast sandwich

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This sandwich is simple to assemble as long as you have the components: first, prepare 6 bacon slices (we used microwave-ready precooked bacon) and set aside. Second, prepare scrambled eggs (we used 3 eggs and 2 egg whites mixed with 2 tsp half and half or milk). For scrambled egg technique, we loosely followed the… Continue reading Scrambled egg, bacon, and avocado breakfast sandwich

Shredded chicken and chickpea fatteh

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This was an easy use of leftover pita bread and rotisserie chicken. We followed the contours of this recipe: https://feelgoodfoodie.net/recipe/lebanese-chicken-fatteh/ Our modifications: first, to toast the pita: We preheated the oven to 375. We cut 7 slightly stale whole wheat pitas into 2x2" cubes, then tossed with about 2 Tbsp olive oil, ½ tsp black… Continue reading Shredded chicken and chickpea fatteh

Persian spiced omelette with caramelized dates

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This is a warm and comforting breakfast that reminded us of sweet matzoh brie and French toast. We tried this recipe, but we doubled the amounts (for two servings) and also added specific measurements where needed: https://www.eater.com/2017/1/28/14421434/recipe-persian-date-omelet Our modifications: first, cut ½ cup pitted Medjool or Persian dates in half, lengthwise. Place the halved dates… Continue reading Persian spiced omelette with caramelized dates

Crispy hash browns

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We tried this recipe: https://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html Our modifications: we used Simply Potatoes shredded potatoes (about 8 oz), which we microwaved in a paper towel-lined flat bowl for 1 min. We then heated 2 tsp ghee (clarified butter) in a cast iron pan, and we cooked until browned on one side, sprinkling with salt and pepper (about… Continue reading Crispy hash browns

Vietnamese-style iced coffee

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I figured out a shortcut recipe. It’s not authentic, but it tastes pretty close. Brew 12 oz of your strongest roast coffee (we use either Lavazza Classico or Trader Joe’s Laos Bolaven Plateau). Spoon 2 tsp to 1 Tbsp sweetened condensed milk (we recommend Longevity brand) into a 2-cup measuring cup. Pour the hot coffee… Continue reading Vietnamese-style iced coffee