Monday, June 11, 2012

Breakfast for Dinner

On a recent trip to the market, I took a page out of Barbara Kingsolver's book and went up to the Berry Busy Farm and told them to give me every berry they had left. This cost me over $20 but it was so worth it. Right now they have blackberries, blueberries, strawberries and peaches as well as jellies and jams. It was pretty amazing. I froze a lot of the berries for later but not before making a delicious breakfast for dinner.

Pan-sautéed new potatoes with green onions (all from Houston Farms)
Scrambled eggs (from Windy Hill Farm)
Blackberry pancakes with strawberry jam (jam I made from berries I got from Houston Farm a couple weeks ago and the blackberries from Berry Busy)

3-4 cups potatoes of choice chopped into 3/4 inch pieces
1-2 green onions
1/4 cup mushrooms (optional)
  1. We cheat in our house and microwave potatoes for about 6 minute
  2. Put them in a large skillet with some olive oil and sauté for 10 minutes or so on relatively high heat
  3. Add the onions (and mushrooms) and saute until the potatoes are your desired tenderness
Note: I strongly encourage adding some Team Sweet Mama's Kansas City BBQ seasoning from the Savory Spice Shop

Scrambled eggs:
For this much dinner, I would use 1 egg per person (usually I use one and a half per person)
2-3 tablespoons milk, Greek yogurt or soy milk
Seasoning salt 
(I'm guessing everyone knows how to make scrambled eggs...)

(This is the recipe from The Joy of Cooking and is so easy to whip up any day of the week!)
1 1/2 cup flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 eggs
3 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup berries of choice
  1. Mix all dry ingredients in one bowl.
  2. Melt butter then add eggs, milk and vanilla. Mix well.
  3. Combine wet and dry ingredients.
  4. Pour 1/3 cup batter onto hot griddle. Place 1-2 berries in the center.
  5. Flip once bubbles appear on the surface and press down to flatten berry(ies) and release juices.
  6. Remove and serve warm with jam or syrup!


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