Category: breakfast

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Pumpkin Parfait

      This time of year everything sounds better pumpkin flavored. Although I’m not a big fan of pumpkin lattes (too sweet and artificial), I am a fan of basically everything else pumpkin flavored, especially all Trader Joe’s products. The other day I went out to breakfast with friends and had the most amazing pumpkin waffles with cardamom mascarpone. It started me down the bad path of craving pumpkin treats at the breakfast hour when I’m usually my most health-conscious. This is what I came up with. This is also a great breakfast to pack for class or when you’re on the go.

      • 1/4 cup pumpkin puree
      • 1/4 cup plain Greek yogurt
      • 1 tbsp honey
      • 1 tsp cinnamon
      • 2 tbsp slivered almonds
    1. stir pumpkin puree and yogurt together until creamy and combined
    2. drizzle honey over the top and sprinkle cinnamon and almonds

© 2014, domenicadreamsofcalamari. All rights reserved.

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Leftover Polenta Breakfast

One of my biggest pet peeves is food waste. It’s lucky that I enjoy concocting strange new things because I often find myself with an assortment of leftovers that you wouldn’t necessarily think of together…life lessons of cooking?

I think I inherited this fearless trait of throwing things together with abandon from my dad.  Or maybe it’s a learned talent, from all of those childhood nights when my mom would go to book group and I’d watch in suspense as papa cooked up the most random ingredients into what he called, “Pirate’s Surprise.” My best friends’ dad had his “specialty dish” that he called ‘fireman’s delight’ or something like that, but my dad could never remember the name and came up with Pirate’s Surprise for his own creations and it’s stuck ever since. This was my own rendition of a Pirate’s Surprise that I made myself for breakfast the other day, using some of the leftover polenta from the White Wine Sauce smothered Polenta , the night before.

  • 1 egg
  • 1/2 cup roasted carrots
  • 1/2 cup spinach
  • 2 tbsp apple cider vinegar
  • 1/4 cup canned salmon
  • 1/2 cup polenta (cooked)

 

    1. reheat polenta in a nonstick pan
    2. roughly chop spinach and add it along with apple cider vinegar to polenta, when spinach begins to wilt, remove and put in bowl, add salmon and carrots
    3. cook an egg (I like under-easy) and slide it on top of the polenta-spinach mixture

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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œufs en Avocat

This is one of my favorite breakfasts and fairly fast and easy. Lots of protein, good fats and verrry tasty. At this time of year when avocados are plentiful, it’s especially appealing.

  • 1/2 of an avocado (preferably a large one)
  • 1 egg
  • pepper
  • salt
  • 1 sprig basil
  • 2 tsp feta cheese
  1. cut avocado in half, using the half without the seed, hollow out hole to fit an egg (depends on size of avocado and pit)
  2. fill with egg and sprinkle salt, pepper and whatever spices you feel like on top
  3. bake at 350° F for 15 minutes
  4. remove and add feta then return to oven and put under broil for 10 more minutes or until egg turns white and looks set (cooked to your liking)
  5. serve with basil, great with a good piece of bread or roasted potatoes (pictured)

© 2014, domenicadreamsofcalamari. All rights reserved.

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