My latest go-to for nursing a sour stomach is a hot bowl of rice and some miso soup. I cracked an egg over the rice, and some toasted nori and soy sauce for added flavor. It also doubles as a quick and easy breakfast, so I’ve been making sure to make some extra rice just in case. It seems like my stomach gets irritated every other day. We’ve been having more processed food lately, mostly due to time constraints and fatigue from working at a corporate hell hole.
That’s a story for a whole other post, preferably when I find another job.
It’s been awhile since I’ve made a food related post, hasn’t it? Every weekend I do myself a solid and make myself a fine breakfast/brunch since I don’t really do breakfast during the work week. We’re in autumn now, which means cooler weather and an opportunity to make use of the oven! The nice thing about egg bakes is being able to mix your fave ingredients/ pouring them into a bowl and letting the oven do it’s job! I was originally going to make an Italian Broccoli Oven Fritatta, but forgot a couple ingredients. Fortunately I have plenty of other ingredients to not only improvise, but make my own tasty abomination! You can adjust the ingredients to your liking, but this is what went into mine:
5 Eggs
Cooking Oil
1 Packet of frozen broccoli (chopped)
1 Cup of cooked rice
1/2 Cup of toasted onion
2 Small garlic cloves, or 1 big ass garlic clove finely chopped
1 Cup of grated cheddar cheese
2 Tbsp of grated parmesan cheese
1 Tbsp of parsley
1 Tsp of basil
1/2 cup of milk
Salt and Pepper to taste
Beat eggs until well combined. Mix in herbs, cheeses and milk. Set aside.
In a medium sized frying pan place enough oil in the pan to lightly coat the entire surface and set over medium heat. Cook the onion until translucent, unless you want them to be caramelized – remember to stir frequently! Add broccoli. Stir frequently and cook until tender, then add garlic and fry for about 30 to 45 seconds. Mix into egg mixture until well combined. Grease a baking dish with butter, or cooking spray and then pour the egg mixture into the dish. Bake at 350F (176C) for 25 to 30 minutes. Remove from oven and let stand for five minutes. Serve with a salad or some toast.
Ever have one of those mornings where the weather is dreary enough that you just end up in accidental hibernation? I practically had to drag my ass out of bed this morning with a mental reminder of all the stuff I had to get done today. Not all brunches are big fabulous events, they can be small and modest. I had one Hawaiian bun staring me in the face this morning, and the idea of bacon and eggs stuffed in between with a mayo seasoned with chili lime seasoning and some pineapple salsa, and a little feta cheese sounded nom. I also had enough Greek honey yogurt and tons of fruit and juice to make my own colourful healthy shake. It mainly consists of yogurt, a banana, frozen dragonfruit, and orange juice.
It might be a rainy day, but that doesn’t mean I can conjure the taste of summer to add some colour on what would otherwise be a quiet gray afternoon.
I felt like trying out a semi-english breakfast. Here we have bacon, sausage, toast, a fried egg hiding under some toast, and tomatoes and mushrooms that were fried in the leftover bacon and sausage fat, and of course we have some British style beans that I picked up the other day. I wanted to try beans on toast and it actually isn’t that bad. I used to think they used baked beans, but they just use a tomato sauce instead, and they taste quite good on toast. I’ve made up enough to have for work tomorrow too, so that kills two birds with one stone on my to-do list.
I’ve never seen anything like this before, now I want to find the ingredients and make my own!
I’m seriously considering it. I already have to order some of my pantry stuffs off of Amazon since locally we’ve stopped carrying some of my favorite things, like soba/udon noodles. Why not stock up on other stuff too? I’ve even been thinking of making Miso soup from scratch as well which already was difficult to obtain.
And when I become good at making things like raindrop cakes I’ll have to see if I can use juices in place of water. For some reason using watermelon juice as a base for something like that sounds really nice.
Decided to do something a little more productive today. I made cranberry muffins.
They taste amazing. I decided to try the recipe from one of my old time life cookbooks. Also decided to go out and enjoy the sunlight for awhile, then a little bit of ESO.
