Egg Scramble

Eating a delicious breakfast is the perfect way to start the day. I especially crave breakfasts like these on weekends. On Sunday morning I decided to make one of my favorite breakfasts, inspired by a combination of all of my favorite restaurants. 

I made an easy egg scramble with zucchini, garlic, tomatoes, and goat cheese, accompanied by a side salad and toast. Even though I had a book to read and a paper to write which I worked on, I didn't mind after this wonderful meal.

Egg Scramble with Zucchini and Goat Cheese
Serves 1

2 eggs, beaten
1 small zucchini, diced
1 oz goat cheese
2 cloves garlic, minced
1 tomato, seeds removed and diced
Olive oil
Salt
Pepper

Heat oil in a sauté pan. Add zucchini and cook until tender and slightly browned. Add garlic and cook for just a few minutes (do not let the garlic brown). Add the tomato, then pour the eggs into the pan. Season with salt and pepper, and cook stirring occasionally until eggs are cooked bit still soft. Fold in the goat cheese. Serve with toast.

Lentils with Onions and Mushrooms

My pantry here is very small, and it is hard to keep it organized. A lot of stuff is piled on top of other things, so I often forget what I have and don't have. Today I remembered that I have lentils.

This lentil dish is super easy and satisfying. Depending on the type of lentils you have (I used sprouted which cook up really fast) it can be made in about 10-30 minutes. Enjoy!

Lentils with Onions and Mushrooms

Serves 2

1 cup lentils

1/2 diced onion

8 oz rough chopped mushrooms

1/2 lemon, juiced

1/3 cup chopped parsley

Olive oil

Salt

Pepper

Cook lentils according to package. Heat a few tablespoons of olive oil in a pan and sauté the onions until translucent. Add the mushrooms, and cook until tender. Combine the vegetables with the lentils, and add the lemon juice, parsley, salt and pepper to taste. Serve with crusty bread, if you wish. 

Afternoon snack

Caprese, lettuce and avocado, kinfolk

Apple Pancake

Breakfast is my favorite meal. Especially on the weekends when I get to go out to brunch or make a delicious meal that is a little more special than my regular scrambled egg and toast. 

On Saturday my friend Maria and I decided to make this apple pancake. She showed me a picture of something really similar, and I had just saved this recipe to try! It was fate, we had to make it.

It was delicious! It's a really fluffy pancake that is more custardy than cake-y. It has apples, brown sugar, and cinnamon, and makes even the rainiest wisconsin morning enjoyable.

Recipe: http://www.loveandlemons.com/2013/03/04/apple-pancake/?utm_source=rss&utm_medium=rss&utm_campaign=apple-pancake

Pasta with Spinach and Truffle Butter

I love truffles. Truffle sat, truffle oil, truffle butter - I love it all, and on everything.

Recently my mom made an Ina recipe where you rub truffle butter underneath the skin of a chicken and then roast it. It was delicious, and so easy. I decided right then that I had to get some truffle butter to have for myself.

When deciding what to do with it, I had a little trouble. There are so many options, you can pretty much use it on anything. So I decided to pair it with one of my other favorite things. Pasta.

The truffle butter is the star of this dish, and the pasta just works to give it a nice background. I added some spinach for fun and topped it with a fried egg. The messy yolk mixed perfectly with the truffle butter and made the whole dish creamy and delicious.

Pasta with Spinach and Truffle Butter

Serves 2

1/2 package whole wheat linguine

3 oz truffle butter

1 T butter

2 eggs

8 oz spinach

Salt

Pepper

Olive oil

Saute spinach in regular butter until wilted. Set aside. Cook pasta according to package directions until al dente. Drain pasta, reserving 1 T of the water. Add pasta back to pot along with spinach and truffle butter. Season with salt and pepper to taste.
Heat 2 tbsp of olive oil over medium heat for a few minutes. Add the eggs, sprinkle with salt and pepper, and turn heat to medium-low, and cook until the white is set but the yolk is still runny.
Add the egg to the pasta. Break the yolk, and enjoy!

Weekend Food

Delicious weekend.

Egg scramble with bell peppers, garlic, cheese, and black beans

Pancakes with door county cherries and spiced butter

Old fashioned and cheese curds

Egg scramble with tomatoes, spinach, zucchini, goat cheese

Golden flax and oat pancakes with brown sugar peach preserves