My dad has a few cooking specialties up his sleeve and this happens to be one of them – and my mom’s favorite special breakfast. Every other year or so I get the craving to make a batch for myself and today happened to be the day. I’m sure there is some fancy name for this porridge like “soup” but we always called it milk and noodles.
Tag Archives: breakfast
I grew up on Jiffy mix biscuits. They were a pretty regular fixture at the dinner table and I still have a soft spot in my heart for those (mom used a cutter for round biscuits, and dad just dropped them from the spoon). However, we don’t buy Jiffy in our house, so when it’s time to make the perfect biscuit, a little elbow grease is involved.
- Mix 2 cups flour, 1/4 tsp baking soda, 1 TB baking powder and 1 tsp salt in a bowl
- Cut in 6 TB very cold butter until it makes a mealy mix
- Add 1 cup buttermilk and mix until just combined (over mixing is bad)
- Turn out onto a floured surface and press until it’s about half an inch thick. Fold the dough over on itself and press again.
- Repeat the folding process 4 times (this is how you get all those awesome flaky layers)
- Cut with a cutter and bake in a 450* oven for 10-12 minutes
Making the gravy and meaty bits is super easy. Thanks to my friend Colour who turned us on to doing this in the same pan a year or so ago, a process that was already pretty idiot proof got even easier.
- Brown 1 pound ground pork or the sausage of your choice
- Sprinkle cooked meat (don’t drain! Keep the oil and fat because, healthy!! And delicious…!) with 2 TB flour
- Slowly add 1 1/2 cups milk and stir to thicken
- Sprinkle with salt and liberally apply pepper
- Make sure your husband walks by and adds more pepper
- Add more pepper yourself (we like our pepper)
- When thick, spoon over your biscuits and unhinge your face
I bet you didn’t think biscuits and gravy could be that easy, eh?
I have walked by the stand selling quail eggs at the local farmers market for the last 3 years. I don’t know why it took me so long to give them a shot, but this last Saturday was the magic day. I purchased a dozen for $4 and the kiddo manning the booth was very helpful! Had he not given me a few pointers, I guarantee I would have ruined more than one of these teeny tiny speckled shells.
First of all the membranes on the inside of the shell are so thick you couldn’t possibly crack them like a regular chicken egg lest you destroy everything inside. Tap lightly on a counter and then insert a knife end into your depression, cutting the membrane and shell around half the egg. You can then split the shell with your finger and pour your egg into a little dish.
These eggs also cook in the blink of an eye, so dropping them directly into a hot pan should you plan on cooking more than one won’t work. I cracked 3 into a small glass dish and was able to pour them individually into my buttered frying pan to cook. Lightly salt and pepper, and flip after about a minute. Only 20-30 more seconds or so and you’re done!
I fried 3 eggs each for the husband and I and placed them on toast with browned reindeer sausage, thin cut onion and topped with garden grown chives. It was pretty amazing overall and I think I’m officially a quail egg fan.
What makes them so different? These little guys pack a rich punch. They seem so full of flavor (more so than your standard chicken egg) and let’s face it, they’re pretty friggin’ cute. It’s no surprise that royalty through the ages have coveted quail eggs as favorite foods. I’m excited to try them poached or boiled and plan to try some on a salad or two for garnish!
My grandparents always made banana pancakes for breakfast when I was a kid staying over at their house and they were amazing. Crepe thin and covered in maple syrup made right down the street in the neighbors sugar shack. Since then I have always considered banana pancakes to be an awesome treat. Lately I’ve been trying to cut down on some of the ‘bad food’ intake and stumbled across a recipe for these tasty treats without all the flour and sugar.
- Pulse 1/2 cup dry oats in a food processor
- Add 1 banana, 1 egg white, a TB milk or water and a dab of honey and blend until smooth
- Cook on lightly greased pan (I love our Misto for lightly spraying yummy olive oil) until golden brown and serve
I find they are sweet enough that I don’t need to add syrup and feel so much better about eating the entire batch (makes 3-6 pancakes depending on size).