First of all -we want to send a huge THANK YOU for all the support that has come our way for the new blog. We are so excited to bring you more from our kitchen and it has been amazing to see our posts shared among so many of our friends and family.
So – Saturday mornings. Typically at this point, we’ve used up a lot of the groceries purchased for the week and dig into the fridge in a haze, hoping there is something to make that feels like the weekend. Since right now we’re taking part in the VegUp challenge (see – here) the goal this Saturday was to figure out how to eat vegetables as part of the meal.
Taking stock of our produce, we had some grape tomatoes, 1/4 of an onion, red potatoes (yes these are a vegetable) and a basil plant that we were forced to buy at Lazy Acres because that’s all they had. So what can all of these things be used to make? Eggs. Eggs literally go with everything. So we took all the produce and added some feta cheese and leftover chicken sausage from dinner the night before and made this scramble:
- 5 eggs, whisked with a fork + salt and pepper
- 1/4 diced onion
- 1/2 cup halved grape tomatoes
- 1/2 chicken sausage link (cooked) we used this kind
- Crumbled feta cheese
- 3-4 basil leaves, julienned
First, heat some oil in a nonstick skillet (avocado oil, olive oil, sunflower oil, butter, whatever) and add the onion. Once onion is soft, add the grape tomatoes and sausage. After about 2 minutes, add the eggs and scrape the bottom of the pan continuously to scramble. When almost ready, add in the feta cheese and basil.
For the breakfast potatoes, I was looking for something quick and easy (again, lack of ingredients here). So I found THIS recipe and it really did the trick. It calls for microwaving the potatoes to get them mostly cooked, then we fried them in a cast iron skillet with some butter, salt and pepper. We didn’t have any garlic powder (darn) so we used rosemary instead. We also don’t have any vegan butter so…ours weren’t vegan and that’s ok with us.
Last but not least, cold brew. If you’re like Philippe, you live in the world of cold brew and wouldn’t imagine drinking coffee in its original form. In that case, cold brew can break the bank really quickly, so we found a way to make it at home. Enter – the Toddy cold brew system. We literally use this every week, and it makes enough cold brew concentrate to last for a couple of days. Philippe drinks it mixed with cold water for iced coffee, and Julia usually mixes the concentrate with hot water to make hot coffee. Either way it’s a way smoother cup of joe, and we find it doesn’t even need sugar or milk to improve the taste.
To make it, just brew the concentrate based on Toddy directions, then mix about 1/3 concentrate with 2/3 cup water. Bonus – it is made overnight so Saturday mornings are that much more relaxing.