Because breakfast is the most important meal of the day
One of the things my family plans on changing is our eating habits. Of course, the change began a while back when we cut down drastically on our red meat consumption. That was followed by the low-fat and low-sugar diet that my doctor required. In addition to all that, we plan on breaking away from our habit of being too lazy to eat breakfast. We will be breakfast eaters from now on. A daily habit is not easy to acquire but, at least, we’ve taken the first steps.
Since the breakfast habit is a phase in our lives that I think is worth sharing, I will be documenting our daily breakfasts…
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Poached egg in dashi — with ground sichuan peppercorns!
Poached eggs are cooked in simmering (not boiling) water. The shells are cracked and the eggs are allowed to cook in the water until the whites are firm but the yolk still runny. I never poached eggs in water. I used to cook them in simmering meat broth. But because I am on a low-fat diet now, I am discovering other ways to poach an egg.
Try poaching your egg in dashi. Then, sprinkle it with salt and freshly ground sichuan peppercorns.
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Corn bread
I baked a pan of corn bread based on a recipe in Martha Stewart’s Baking Handbook. I said “based on” because I made one substitution. The original recipe uses frozen corn; I used fresh sweet yellow corn. I cut off the kernels from the cobs myself just like I did when I baked a batch of corn muffins a la Kenny Rogers. The second page in the corn muffins entry has a very illustrative photo on how to cut corn kernels off the cob.
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What’s for breakfast?
In our house, the meal that we fuss over is dinner. It’s the time when everyone’s home and, after a grueling day at work and in school, the husband and the kids deserve some pampering. But breakfast is quite another story. Since neither the kids nor their father eat breakfast, the house helper and I often eat what’s left from the kids’ packed school lunches or whatever leftovers there are from the previous night’s dinner.
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Udon for breakfast
I rarely eat breakfast. I usually take two cups of coffee in the morning then eat somewhere between 9 and 10 which qualifies my first meal as brunch. One day last week when the kids’ packed school lunch consisted of stir-fried pork and vegetables, I decided that my brunch would be udon. I boiled some udon, tossed them with what was left of the stir fried dish and the result is what you see in the photo.
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Cream style corn in my pancakes
Last Sunday was the first time I was going to make corn dogs using cornmeal instead of the usual pancake mix. I used a recipe from the Food Network, one by Alton Brown, and the result was not even mildly satisfactory. The inclusion of cream style corn in the batter was an unnecessary complication, as far as I was concerned.
Anyway, since I didn’t use the contents of an entire can of cream style corn, I kept the remaining half in the fridge. It went to good use yesterday morning — pancakes with cream style corn.
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Banana-stuffed pancakes with coco jam
Inspired by the crepes a la mode at Bliss Cafe in Baguio City, I decided to make a very Filipino pancake breakfast — stuffed with slices of sweet bananas that had been tossed in kalamansi juice and sprinkled with ground cinnamon, and drizzled with coco jam.
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Waffles for breakfast
The photo above was supposed to be accompanied by a photo of the waffle maker because this is supposed to be a review/feedback about whether or not a waffle maker is indeed a useful/convenient item to have in a modern kitchen…
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