CityMama™

Homemade Herbed Breakfast Sausage

 

Turkey breakfast sausage

This is a fun and easy kid-friendly cooking project for your weekend breakfast.  The best part about making this sausage is that you know exactly what goes into it.  This is my mom's recipe. One of my earliest memories of my mom cooking is her making batches of this sausage and freezing it. I used 96% fat-free turkey, but she uses pork. Which is delicious.

Herbed Breakfast Sausage

Note: I use a food processor to chop the onions, garlic, and herbs, then I combine that with the ground pork (or turkey and egg white), salt, and chilis. Also, wet your hands before forming the patties to keep them from sticking to your fingers.

1 pound lean ground turkey or pork

1 egg white (omit if you are using pork)

1/4-1/2 yellow onion depending on what you like

1 clove minced garlic

1 tsp. chopped fresh rosemary

8-10 chopped fresh sage leaves

1 tsp salt

crushed red chilis to taste

Combine all ingredients, form into 6 patties and pan-fry or grill (over medium heat), or bake until cooked through. (I baked the turkey sausage for about 30 minutes on a lightly-oiled foil-lined pan at 325º.)

Thai-Style Peanut Butter Sandwich

Janelle of Brown Bag Blues asked me to share a variation on the peanut butter and jelly sandwich that my kids enjoy eating. This recipe is inspired by a bagel at one of my favorite cafes.

THAI-STYLE PEANUT BUTTER SANDWICH

On a toasted, halved whole wheat bagel (or wheat toast) spread a layer of creamy peanut butter.  Then top that with chopped salted peanuts. (You could use chunky peanut butter but this method is waaay better.)

Then, top the peanut-y peanut butter bagel with:

• thin slices of red onion
• thin slices of cucumber
• a Thai or regular basil leaf

Dig in!

Four veggie frittatas

For a brunch potluck this weekend I made four different (ovo-lacto) vegetarian frittate.

The basic recipe is the same: 8 eggs whipped with a couple splashes of milk, salt and pepper. Pour into an ovenproof pan in which the "filling" has been cooked. Let set-up for a couple of minutes over low heat (I cover the pan to ensure even cooking), then top with cheese, and pop under the broiler for a minute or two. I made them one after another and it took about 45 minutes total.

Beginning with the fritatta that has the red tomatoes and continuing clockwise, the types of frittate are as follows:

• Sweet 100 tomatoes, pecorino romano cheese, and fresh baby mozzarella balls; garnished with basil after it comes out of the oven.
• Sauteed baby spinach, mushroom, onion, and thyme, with Irish porter cheddar (it's not burned, the cheese itself is brown from the beer...and so tasty!)
• Potato, garlic, and chive. (No cheese)
• Asparagus, marjoram, and raw milk gruyere

Cut into wedges and serve either warm or at room temperature.

We have lots of leftovers so tonight I will do as my Italian family does and make fritatta sandwiches for dinner. I'll warm some good bread, drizzle it with fruity olive oil, and let each person choose they own wedge of warmed frittata to put in their sandwich.  We'll also have a green salad along side.

Stuck for something to serve for brunch (or dinner!) beyond the usual bagels and pastries?  Why not try making a frittata or two...or four.

[photo credit: Stefania Pomponi Butler]

BIRCHER MUESLI CITYMAMA STYLE

My family are cereal eaters, especially of the granola, oatmeal, and muesli varieties.  Me?  I prefer  Cap'n Crunch Peanut Butter Crunch cereal, but I can't eat that in front of the kids or I will have to share.  Oh yeah, and it's soooo bad for you. //eye-roll//

J.'s favorite place in the grocery store is the bulk food aisle.  He likes to fill bag after bag with granola and if we ever have a flood, we can simply empty our cupboard and use those sacks in lieu of sandbags.  Bunny likes the bulk section, too, but that is because she views it as her own personal snack bar.  It takes two of us to wrangle her in the bulk aisle because one person has to block her access to the (super-expensive) pine nuts and dried pineapple while the other scoops.

I like to make my own Bircher muesli because it's easy, it's cheap, it's tasty, and you don't have to pre-cook or pre-toast it like you do with granola.  I also like its fresh, simple flavors.  And, it couldn't be easier to cook.

If you have a covered, glass Pyrex baking dish and a microwave, breakfast will be on the table in minutes.

CITYMAMA'S BIRCHER MUESLI

There are hundreds of different recipes for muesli.  This is one that my family likes.  To cook it, use a 2:1 ration of liquid (milk, soymilk, rice milk) to muesli. 

• 5 cups of organic rolled oats (not the quick-cooking kind)
• 3/4 cup sliced almonds
• 3/4 cup of raw wheat germ
• 1 cup of dried cranberries (the orange-flavored ones for Trader Joe's are great in this)
• 6-8 dried apricots, chopped.

Combine all ingredients and store in a tightly covered container.

To prepare (This makes enough for 2 adults and 2 kids.):

Place one cup of muesli mix and 2 cups of milk in a Pyrex bowl.  Add a dash of salt.  Cover with lid and microwave for about 6 minutes.  Remove from oven.  Stir in at least one grated apple (no need to peel)—a must-have.  Garnish each serving with blueberries or any other fresh fruit—optional.

We always add at least one grated apple (sometimes two), but the other fresh fruit varies depending on what it in season.  And sometimes we eat it just with the apple.  It needs no other sweetening, but feel free to add brown sugar or honey as you wish.  (P.S.  Look at these Oregon blueberries.  They are the size of grapes!)