I’m on a mission. My pantry and cabinets are stuffed to overflowing with food. I’ve got half-empty bags of pearled barley and farro, scant teaspoons of xanthan gum, about eight different types of flour, and enough chilies to catch a hundred mouths on fire precariously stuffed in my cabinet. Vinegars, from champagne to white balsamic, sit between an assortment of preserves and a plethora of dried fruits and nuts. Typically I find comfort in having so many staples close at hand, but recently I’ve found it a bit overwhelming. I’ve felt the urge to spring clean my pantry.
So over the past couple of weeks, I’ve limited my grocery store shopping and instead have looked to the freezer and the pantry for inspiration. It’s been nice to use up that tiny bit of bulghur wheat in a soup and to use those duck breasts that have been in the freezer since December for a fun weeknight meal. This week, however, the refrigerator drew my attention.
Cooking for one is a funny thing. I love the idea of making a delicious dinner just for me. It seems wonderfully indulgent. Yet every time the opportunity arises, I lose motivation. Thoughts of ingredients that need to be prepped, dirty pans, and the final clean-up leave me feeling exhausted. As if on cue, I’m mysteriously pulled to the pantry where cereal is lurking and before I realize it, I’m seated on the couch eating breakfast.
What a shame that quiche is usually reserved for bridal showers and ladies lunches. After all, it’s an economical entrée of endless variations that is equally at home on the table for breakfast, lunch or dinner. Consider that you can prepare it ahead of time and serve it hot, cold or at room temperature and your probably kicking yourself that you don’t have a quiche in the fridge now.
Before you run off to the grocery store to buy the ingredients to make this quiche, stop for just a minute. Peek inside your fridge. I’m willing to bet that you have some milk or cream and a couple of eggs. How about some flour and butter? Yes? Congratulations. You can make a quiche.
Like a little black dress a recipe for a good breakfast casserole is a must in any cook’s repertoire. After all, there are few things better than waking up with a hot cup of strong coffee, your local newspaper, and a plateful of eggs.
I’ve been breakfast obsessed my whole life. My parents, who did so much to prepare me for life after them, did me a huge disservice in the breakfast department. My father, short-order cook extraordinaire, made a hot breakfast for us every morning. Apple pancakes, scrambled eggs, and red-eye gravy were the breakfast of champions growing-up. Waffles weren’t just for Saturdays.
Boring oatmeal is my normal breakfast of champions. Monday through Friday I dutifully prepare it and swallow it down for its heart-healthy powers. It helps that I sprinkle copious amounts of brown sugar over it and stir in a little heavyweight whole milk. Yet no matter what I add with every bite I still know I’m eating oatmeal.
Which is why I love weekend breakfasts. Plenty of coffee, fluffy pancakes, and lots of time to dwell over the paper make weekend breakfasts some of my favorite meals of the week. Unfortunately a hectic work schedule over this past weekend had me eating oatmeal on the run this past Saturday and Sunday. And when I woke up this morning, despite it being Monday, I just couldn’t stomach another bowl.