Single skillet maple French toast

Two slices of bread sized to the pan, one beaten egg combined with milk and cream accented with maple syrup. Salt and pepper blend to taste. 

Pour over buttered preheated skillet, bread slices , medium heat with a broiler finish.

Drizzle with maple syrup if desired. Coffee beverage.

breakfast bread pudding

 

cubed bread

milk
eggs
fried bacon crisps
American cheese

oven baked at 400 degrees

Banana chocolate cake

Bananas,a staple of our diet but  when they ripen faster than you can eat them,  into the freezer they go. I happen to come across this recipe for chocolate banana bread (and muffins)  that fit the bill with the exception of buttermilk, which I substituted milk with a bit of vinegar to sour it. So the frozen overripe bananas, now defrosted can be utilized.

The recipe is from Chatelaine.com

Chocolate-chunk loaf and muffins

basically a cake recipe that makes a lot of batter enough for 12 muffins and 1 loaf, good for lunch box.

    no pictures as of  yet of the finished products, they rose just fine and had a semi light  texture.

(another use for overripe bananas is that they can be mashed and served with other overripe fruits or utilized in a smoothie.

 

stuffing for breakfast ?

 

maybe a new series,  “Keyboard Meals” or “Opening the Kitchen”

a recent email, news letter, from Bon Appetite  cooking without recipes, inspired this dish for first meal of the day.

In your saute pan, which may be a permanent fixture on your stove top,  add diced kale  stems, some garlic and the seasonings of your choice. (Himalayan Sea salt and  pepper medley flakes)

I add butter and/or oil, once the mixture is fragrant, add torn bread, brown and then the kale leaves rough chop.

Plate and garnish with grated Parmesan and dried thyme.

brew up the coffee, and log on ! watch the sun rise, or go to your studio;

YES CHEF !

The original recipe calling for Tempe sounds good I’ll go in that direction soon, but for now, there’s enough on my plate !

 

could be considered sort of a a simple salad !

a quick light breakfast that I enjoyed !

Addendum : added fruit as a side dish (not shown)

 

Eeeeewww, liver !

As I prepared this breakfast it reminded me of the opening of an old TV series where the medical students as part of their training are required to witness an autopsy. Several of them faint. Not to curb your  appetite,  by telling this story, some,  like  chefs  can continue in their field even though they are adverse to parts of the  trade or decide that they will cater to a certain food group.

What’s  this got to do with liver ? I would not call beef liver a mainstream dish but recently a family member sourced beef liver to our kitchen from a retailer known for organic food. A bloody looking package indeed, but after a quick diced and sauté the flavor reminded me of the days of    liverwerst,   a deli favorite.

Some bread was diced and fried in butter and garlic, reserved, and some sautéed onions followed, along with dill.

Placed in a small oven proof container , two eggs beaten was added, yes I know cheese is usually in the mix, but keeping it light here. Low power in the microwave for several minutes till fluffed. (BTW a sprinkle of hot red pepper flakes in the mix, salt and pepper a given  also )

Served with sour cream, chili paste and greens , a mix of light and dark roasted Mexican coffee.

 

 

 

 

 

 

 

 

a real light breakfast

The bacon was frozen, so chicken breast was available along with some previously chopped greens. Good Morning !

Fried egg.

Medium roast blend of Mexican Organic Chiapas Altura and Colombian Reserva del Patron coffee.

Eggs and Polenta

something different on the breakfast plate , polenta.

Very easy to make , simply stir the corn flour/meal into boiling water, cook for about 5 minutes.

Place the mixture in a greased bread pan, let cool and refrigerate, the mixture will gel.

Similar to cornbread, but more gelatinous, slice the polenta, bake slightly and broil and/or fry, with olive oil.

If desired, make a sauce, veggie and re-hydrated mushrooms were available.

Plated up

The cooled and refrigerated polenta

The mushroom veggie sauce.

Sliced and fried polenta.

The ingredients for the polenta: Colavita instant  Polenta Cornmeal Mix.

100% pre-cooked corn flour, 100% Gluten free

Bacon potatoe hash with gravy

A few diced potatoes slightly microwaved, then  fried with  bacon, onion , green, and a light amount of  hot pepper. A veggie broth, cream sauce gravy to plate.

Corn salsa and red beans

one good thing about salsa is that it can be any combination of diced whatever you around , mine tends to always have some hot pepper in it either dried or fresh.

Corn from the cob, now seasonal , and onion and garlic and sautéed in  olive oil and butter starts the mix. A side of red beans , toast and fruit.

  

Labor Day breakfast

fruit available from recent purchases and some Diane fresh picked.

Apples, peaches and nectarines , added sugar and spices, broiled.

  
  Served over toast with whipped cream

Veggies roasted last night with an egg .