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Fri, Jan. 25th, 2013, 08:22 am

*stoically poking spoon into breakfast bowl*

Those little shelf-stable boxes of silken tofu are a pretty good option for a low-effort high-protein warm breakfast: slurry together some dashi powder and miso paste in a bowl with enough water to dissolve, dump in the tofu and break into chunks, add more water to fill the bowl (and maybe add some frozen spinach), and nuke until warm/hot.

Tastyish and easy... but boy, it gets repetitive after a few days. I really need to look into mass-producing breakfast burritos to stuff into the freezer.

Fri, Jan. 25th, 2013 10:52 pm (UTC)
jane_drew_

The most recent "Bon Appetit" had a whole special on breakfast foods that were easy to make-- one that might be interesting to try was an overnight hot cereal:

"Bring 1/2 cup dried fruit (goji berries, cranberries, barberries, etc.) 1/2 cup steel-cut oats, 1/2 cup well-rinsed quinoa, 1/4 cup raisins, 1 tsp kosher salt, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom and 4 cups water to a boil in medium saucepan. Cover and let sit off heat overnight (alternatively, bring mixture to boil, reduce heat, and simmer, stirring occasionally, until grains are tender, 20-25 minutes). Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, toasted shelled pumpkin seeds, and toasted walnuts." (I don't know if they mean that everybody should put all of that onto their cereal, or if people should have a choice from those things) Four servings


They also had a recipe for A Better Granola

Wed, Jan. 30th, 2013 09:44 pm (UTC)
wombat1138

Sadly, my digestive system seems to object to oatmeal. Not enough fat/protein, I guess, unless I try experimentally adding creme fraiche etc? Or at least some huge proportion of nuts or nut butter. The quinoa def'ly sounds like an interesting adddition, though.

I've been pondering whether some sort of lentil-based breakfast dal would be plausible. Or good old-fashioned pease porridge with lotsa bacon bits.