Breakfast is typically the first meal of a day. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more “typical”, or “traditional”, breakfast menus to exist in most places, but the composition of breakfast varies widely from place to place, and has varied over time, so that globally a very wide range of foods are now associated with breakfast.
I’ve been seeing the usual fall selection of pumpkins and winter squash in the market for a couple of weeksnow, so, I thought it might be nice to put them to some use. Here is a quick and easy way to have some fresh pumpkin or winter squash (Butternut, Hubbard, Tan Cheese…etc.) to use for breakfast.
Oatmeal – 50 gr (1.8 ounces or 5/8 cup)
Pumpkin – 70 gr (1/2 cup)
Milk -250 ml (1 cup)
Pinch of cinnamon – 1/8 teaspoon
Vanilla sugar -1 teaspoon
Honey – 1 tablespoon
Butter – 1 tablespoon
In a saucepan combine milk, honey, butter, cinnamon, vanilla sugar, and bring to a simmer on medium-low heat.
Grate pumpkin with a coarse grater.
When the milk with spices starts to simmer, add the pumpkin, and stir
When milk with pumpkin starts to simmer again, add oatmeal, and slow simmer
for 10 minutes.
Remove from heat, cover, and let the oatmeal to infuse for a few 5 minutes.
Fit Foods, which has since closed their doors permanently, introduced me to
this dish. Marine Corps Mash was a favorite of mine, so I once made a copycat
version of the dish, which I found on my computer today and thought I would
post before I lose it. Admittedly, this
recipe is less spicy than the My Fit Foods version, but I like it, so, I hope
you will as well.
Mario’s Marine Corps Mash Ingredients:
1 1/2 teaspoons chili
1 pound extra lean ground
1 teaspoon garlic powder
1 teaspoons salt (optional)
1/2 cup canned kidney or
black beans, rinsed (optional)
1/2 sweet onion, minced (optional)
1/2 teaspoon paprika
2 cloves garlic, minced
2 teaspoons cooking oil
3/4 cup quinoa
½ cup diced fresh tomato
Pepper to taste
diced fresh tomato
Marine Corps Mash Directions
Cook quinoa according to directions on the package.
Over a medium-high heated skillet, add cooking oil, garlic, and onion.
Cook them, stirring occasionally, until onions begin to turn translucent (about approximately 3 minutes).
Add ground turkey and remaining mash ingredients (except cooked quinoa) and cook for about 10 minutes until turkey is well done.
Once is mash is cooked, add in the rinsed kidney beans, cooked quinoa, and fresh tomato stir thoroughly.
Add optional topping and garnish, if desired.
If you intend to reheat and serving later, then the following changes are suggested:
Treat tomato as an optional topping (and cheese) and add to the dish after it has been reheated.
Divide the prepared mash into its four serving and place in a vented reheatable contains. Once chilled close vents.
Place in refrigerator and do not stack until thoroughly chilled.
The mash will be food-safe for about three days if stored in this way, so, you don’t want to prepare too much at one time.
The beans have been listed
as optional in the ingredients, because some folks don’t like beans much, but
they do add volume, flavor, color, and vegetable protein to the mash.
For the onion lovers amongst us here is an easy onion pie, which is
suitable for brunch, lunch or dinner.
Flour – 195 gr (6,8 oz\
Oil – 40 ml (1,4 oz)
Provencal herbs – 1 tsp
Salt and spice to taste
Water – 75 ml (2,6 fl. oz
\ 1\3 cup)
Onion – 450 gr (16 oz)
Seasoning – optional (salt,
sugar, red pepper, dry garlic to taste)
Tomato paste – 70 gr (2,5
Water – 200 ml (7 fl. oz)
1. Prepare the dough. Combine water oil and salt with herbs de Provence. Knead the dough, if it turns out too liquid, then add water, if not going into a lump, then a little more flour. The dough should be smooth elastic dough. Cover it with cling film and leave until you prepare the filling.
2. Prepare the fillings. Cut the
onion into half rings and fry it until half-cooked, mix water and paste. Add to
onion and simmer until tender. Add spices.
3. Roll out the dough and put it in a mold, from the sides. The form does not need to be lubricated with additional oil.
4. Spead the filling out evenly.
5. Bake at 180C for About 30 to 40 minutes.
6. Remove onion pie from oven and cut into servings. There your very tasty and simple onion pie is ready. Enjoy!
Smoothies have been around for a long time and are an excellent way of working in some low effort, health, food into your diet. The term smoothie came out of the 1970s but some form of the drink has been around since about the time that blenders became commercially available in the 1930s.
All you really need to get started is a good blender, some fruit, and berries (fresh or frozen), vegetables, ice, fruit or berry juice and, usually, some dairy product or a dairy substitute.
Smoothies As Time Savers
Smoothies can be a very quick, easy, and tasty way to work some fruit and vegetables into your day. I will admit a preference for the fruit smoothies, but there are a large number of perfectly good vegetable or green smoothie recipes available, as well. They can be consumed as meal replacements, when in a hurry, as a tasty relaxing dessert, or simply as a nutritious and refreshing drink.
Smoothies As A Hot Weather Beverage
Because smoothies are usually made with frozen fruit, ice or ice cream, smoothies are a cool drink will which can be very refreshing and a nice break from the heat of a hot day. The ease of creating smoothies can make them a crowd pleaser when entertaining or juice a healthy tasty drink for your family. few children would turn down a tasty fruity drink after some hard play time. The children really don’t need to know or care that it can good for them.
Beware Of Commercially Prepared Smoothie
I recommend that you use a combination of fresh and or frozen fruits and berries. However, take care if you are considering buying a commercial prepacked smoothie blend. Unfortunately, many commercially prepacked smoothie’ blends have added sugars, food coloring, and other less desirable ingredients. For the healthiest smoothies use fresh fruit or unsweetened frozen fruit and or berries, and vegetables (if you are into green smoothies). Even a little unsweetened juice can be used as a dairy substitute, to add some color, and flavor to your smoothie.
Smoothies are easy to experiment with you simply switch out an ingredient or two and see if it meets your tastes. I do recommend starting with a couple of recipes which you know you like already and use them as a foundation by adding or swapping an ingredient or two at a time, that way you ease your way into new flavor combinations.
Time To Get Started
Well, if you are still reading this article, I assume you are ready to get started, so, go find some recipe which appeals to you and has a fun wonderful smoothie adventure.
Every year, millions of Americans join the rest of the world
in celebrating St. Patrick’s Day on March 17th. Other than wearing green, St.
Patrick’s Day celebrations cannot be complete without traditional St. Patrick’s
Day foods in America, and possibly everywhere in the world. Whether it is a
small family gathering or a party filled with friends and family,
Irish-inspired foods take the center stage of every St Patrick’s day feast.
With lots of Irish delicacies to choose from, you can never
be short of meals to prepare for a March 17th party. Below are some traditional
St. Patrick’s Day foods in America that are worth trying to add that Irish
feel. You don’t have to be in Ireland to indulge in Irish-inspired inspired
A traditional Irish breakfast consists of a
large selection of food. It comprises of fried eggs, bacon, white pudding, and
black pudding. You can also include baked beans, tomato slices and Irish potato
bread for a truly Irish feel. Down this hearty meal with tea and begin your St.
Patrick’s Day celebration the right way.
Beef and Cabbage
Corned beef and cabbage are undoubtedly one of
the most popular traditional St Patrick’s Day foods in America. You can decide
to purchase ready-made corned beef or cure it yourself. The brined brisket and
cabbage combination is easy to make and full of flavor. Add potatoes and
carrots to the corned beef and cabbage. Cut them into large chunks before
adding them to your cooking corned beef to prevent them from being mushy.
Irish soda bread uses bicarbonate soda to make
it rise. Made from only salt, buttermilk, flour and salt, the traditional Irish
soda bread is uncomplicated and can be baked even by beginners. Give the soda
bread a twist by adding spices, berries or nuts to give it a unique,
distinctive flavor. This traditional Irish classic can be served for breakfast
It’s almost impossible to mention Ireland
without potatoes coming to mind. Irish nachos are basically potato chips topped
with cheese and bacon and then baked. Add sour cream and tomatoes to it and you
are set. The Irish nachos make for the perfect appetizers or side dish as one
of the traditional St. Patrick’s Day foods in America. You have the option of
adding whatever toppings fits you and your loved ones.
Colcannon is mashed potatoes with a little twist
to it. Prepared by mixing kales or cabbage with butter and mashed potatoes,
colcannon is a creamy delicacy best for a St Patrick’s day feast. Substitute
butter and cream with low-fat milk and olive oil for a low-calorie dish. Take
it a notch higher by adding sautéed onions, chives and leeks then serve it
garnished with parsley.
Being one of the traditional St Patrick’s day
foods in America, the shepherd pie is meat pie topped with mashed potatoes. You
can use cauliflower mash for a lighter topping and add a pinch of green in the
form of peas and other green vegetables. If you are vegan, you can do away with
the meat and opt for lentils or mushrooms.
Chocolate Mint Shamrock Cupcakes
Incorporate both mint and chocolate into your
cupcake recipe for a St Patrick’s day celebrations. Add shamrock decorations to
really bring out the mood of the day.
Sautéed cabbage or cabbage soup is a common way
most people eat their cabbage. Another way to enjoy a cabbage delicacy is by
making it into rolls. Prepare cabbage rolls by stuffing cabbage leaves with
vegetables or meat fillings.
Bacon and Cabbage
The bacon used in this St Patrick’s Day meal is
Irish bacon from the loin and comes cured and unsmoked. This dish is prepared
by boiling the bacon with cabbage and potatoes. It is then finally topped with
Although they came up as a way of using leftover
foods, coddles are an Irish comfort food that you can add to your St Patrick’s
Day menu. Prepare coddles by boiling sausages and Irish bacon with potatoes and
onions. You can also add parsley if it suits your taste.