05 February 2009

Breakfast List, Redux

Wow! What a response to yesterday's post! Cool!!

Regarding how I use the list: well, Patricia, you're more organized than I am. Right now, I never know how much energy I'll have when I get up (still tweaking meds), so I put the master list on the fridge door and then star the things we have ingredients for (almost everything). Then we decide what we'll have when we get up; often the kids decide. I have one son who loves baked oatmeal, and I've told him that, if he wants to make it the night before and put it into the fridge overnight, he's more than welcome to. He hasn't done so yet.

My kids pretty much cook their own breakfast (unless I have the energy to make pancakes or something like that). My little girls fry eggs, the older girls keep the granola in stock, the boys are good at scrounging.

And I have the hardest time with leftovers. If we have them, they usually end up as lunch, but we don't often have them. For example, I made two large crockpots of stew Tuesday evening and there was none left when we were done. When I was younger, I used to eat cold pizza for breakfast, but we never have leftovers anymore, especially when we make it ourselves.

I forgot to add to the list farina (like whole wheat cream of wheat) and crustless quiche (which, I guess could count as egg casserole). I have some corn grits, but they're pretty old and stale and tasted pretty bad the last time I tried them. The kids scramble eggs and wrap them in a tortilla.

I can't believe I forgot waffles! I think because I'm trying to cut down on purchasing pre-made food, but we have a couple of waffle irons and can make a double batch to pop into the freezer for another day.

I have a great breakfast book: Breakfasts & Brunches from the CIA (the link is below). Some of the recipes are a bit involved, but they're pretty good and offer lots of creative tweaks. I'm getting hungry sitting here looking through it!

I love the egg muffin idea, only I'm a bigger fan of bacon egg biscuit sandwiches (Drew stocked up on canned biscuits the last time they were on sale, and when they're gone, there's an easy cream biscuit recipe on Cook's Illustrated's website).

Here are the recipes I'd love to have:

breakfast tacos and egg casserole (unless it's like quiche, in which case, I'm covered) from Renee
oven pancakes and toad in the hole from Patricia
wheat berries (proportions of berries to water?) and muesli (what's the difference between muesli and granola?) from Carolyn

Breakfasts & Brunches


  1. I'll send you those recipes a bit later. I'm laughing right now because when you wrote Breakfast and Brunches was by the CIA, I thought Central Intelligence Agency? Hmmm. So I went to the link and saw it's the Culinary Institute of America. It makes more sense, but not as intriguing.

  2. I use 1 C wheat berries to 3 C water. You can add all sorts of things to it, before or after cooking. A bit of salt, cinnamon, honey ... some use apple juice instead of water, add dried fruit, etc.

    Muesli is uncooked, at least the versions I'm familiar with, while granola is cooked. You can cook muesli to eat it hot (1 C muesli to 2+ C water), or just plop some yogurt on it and eat it cold. Soaking it yogurt and eating it cold is the Swiss way, I'm told. For hot, we tend to soak it overnight in 1C water/yogurt mix, then cook in an extra cup of water the next day. Our muesli is gluten free -- rolled oats, flax seed, dates, sunflower seeds or other handy nut, raisins, and such. http://www.greenfootsteps.com/muesli-recipe.html will give you an idea of the proportions.