Leisurely, Lovely Breakfast

My teacher husband goes back to school Monday (!), so we're savoring these last few lazy summer mornings. This breakfast dish is beautiful, tasty, and just what we need in our bellies to swim right past the lunch hour.

Ingredients
Butter (or Butter Grapeseed Oil*)
Some vidalia onion, chopped
Red Pepper (I used roasted, which made it really sweet tasting)
Hand full of greens, coarsely chopped
3-4 eggs, beaten (I used 1 per person)
Sea salt and freshly ground black pepper
Fresh basil, chopped
Feta cheese


Directions

1. NOTE: This works best in a non-stick skillet.
2. Warm butter/oil over medium heat and add onion. Stir quickly and reduce heat so that the onion simmers, but doesn't burn.
3. While onion simmers, prepare remaining ingredients. Add salt and pepper to eggs.
4. If red pepper is raw add and cook with onion 3-4 minutes until tender, then add greens and cook until bright green.
5. Pour eggs over veggies and distribute evenly.
6. Cook on medium/medium-low heat until egg is firm.
7. Check egg bottom to be sure it's not burning. If eggs cook too quickly on bottom, scramble the whole skillet. If possible, refrain from scrambling and cook until "pie" is solid.
8. Cut into slices, top with basil and feta, and enjoy a grand start to your day!

*Email here to order.

Salmon Croquettes with Avocado Yogurt Dip

I had to post this recipe, because I've tried croquettes in the past without much luck keeping them together. I don't know what sort of magic was swirling in my kitchen, but this time around they stuck together beautifully. Boy am I grateful!

Now I can't decide which of these two I like better--they are both off the charts outstanding. I had a leftover croquette over salad greens with the remaining dip, and I think it may have been even better the second day.

The carrots don't cook down very much, which leaves a nice crunch in every bite. I would have thrown in greens, too, but only had salad on hand. Next time, I'll add some kale or collards. That's another great thing about the croquettes--I can "hide" all kinds of veggies in them. Not to mention it's main ingredient--wild, Alaskan salmon--the heart healthy stuff. Since "heart month" is upon us, it seems only natural to cook these up. So love on your heart with these yummy croquettes.

Ingredients
15 oz can wild, Alaskan salmon (bones included & packed in water is best), drained or 1-2 cups leftover salmon fillets
1/2-1 cup leftover cooked brown rice
2-3 carrots, grated or chopped finely
1 small red onion (or green onions or sweet onion)
2-3 cloves garlic, chopped
1 egg
1 t Dijon mustard
as much fresh or dried parsley as you can stand (start with a Tablespoon)
sea salt and freshly ground black pepper to taste
some bread crumbs (maybe 1/4-1/2 cup)
1/4-1/2 cup high heat cooking oil (I used Grapeseed oil, but Coconut oil or butter would be good, too)

Directions

1. Combine everything through salt and pepper in a bowl and mix well.
2. Add enough bread crumbs to help hold things together, but too many, which will dry the mixture out.
3. Pour bread crumbs onto work surface or plate.
4. Form mixture into patties (you decide what size you'd like--I got 7 largish patties out of this recipe) and coat well with bread crumbs.
5. Place on wire rack (best option) or plate and put in refrigerator for 15-30 minutes (or more--I made these ahead of time, picked up at school, ran a couple of errands, then came home to cook them).
6. Heat a skillet on medium high heat for 2-3 minutes.
7. Add oil enough to generously cover bottom of skillet and reduce heat to medium.
8. Cook croquettes until brown on both sides--about 3-5 minutes per side--I actually set a timer and prepared the avocado yogurt dip while the croquettes cooked.
9. Remove from heat and drain on paper towels.
10. Serve with Avocado Yogurt Dip or lemon wedges and get ready for a delightful taste explosion in your mouth!

 Avocado Yogurt Dip
This is so tasty on top of the croquettes, but is good with chips or cut up fresh veggies, too. It doesn't keep extremely well, so try to consume it within 24 hours.

Ingredients
1 avocado
juice of 1 orange
juice of 1-2 lemons (to your particular taste)
1/2 cup Greek style yogurt
some minced up red onion (maybe a heaping Tablespoon?--again to taste)
sea salt and freshly ground black pepper to taste

Directions

1. Place flesh of avocado and juices in bowl of a food processor or blender and process/blend until liquid.
2. In a bowl, mix with yogurt, onion, and salt and pepper.
3. Adjust seasoning to taste and enjoy!

Scrambled Shiitake Greens

There are very few things in this world as good as fresh shiitake mushrooms. Their flavor is unmistakable, and their health benefits include a high percentage of iron, vitamin C, protein, and fiber. The Chinese have been using them in medicine for over 6,000 years. I think they're onto something. Click here for more info. In the meantime, enjoy this lovely recipe.


Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 2 servings

Ingredients
2 pats of butter
Hand full of fresh Shiitake Mushrooms washed, stems removed, and cut into bite size pieces
2 cups of washed and cut greens* with stems cut into small pieces
Splash of water
2-3 eggs
Salt
Pepper
Fresh rosemary (optional)
Shoyu or Tamari soy sauce (optional)

Tools/Equipment
Small skillet
Medium to large skillet with tight fitting lid
Stove
Bowl to scramble eggs
Whisk or fork

Directions
1.    Warm one pat of butter on medium high heat in a medium to large skillet. Once it melts, add the mushrooms and sauté for 2 minutes.
2.    Add a splash of water (1-2 Tablespoons) and the stems from the greens and continue to sauté for another 2 minutes.
3.    Add green leaves and sauté for 1 minute, turn heat to low and cover.
4.    Crack eggs into bowl. Season to taste with salt, pepper, and fresh rosemary. Whisk until mixed.
5.    Warm second pat of butter on medium high heat in a small skillet. Turn off the heat to greens.
6.    When butter or ghee has melted and coated the bottom of the skillet, add eggs and let sit until they begin to bubble. Stir continuously until there is no more liquid. Remove from heat.
7.    Serve plates with greens/mushrooms on bottom and scrambled eggs on top.
8.    Season with salt, pepper, or soy sauce.
9.    Enjoy!

Variations:
*For greens, use what you like or have on hand—mix up a couple of different kinds
Sauté a little garlic and/or onions with the mushrooms
Try poached or boiled eggs or throw the eggs in the skillet with the greens & mushrooms
Sprinkle a little parmesan cheese on top—yum!
Got some left over veggies? Throw them in while sautéing the mushrooms