Quick and Easy Breakfast

Nutritionists tell us breakfast ought to be the most important meal of the day. The stomach tell us the same thing. We probably all have days when we just ignore the stomach and forget about those nutritionists and their health advice. We are just too lazy or too rushed to sit and eat in the morning, not to mention cooking on top of that.

Well, here’s a breakfast that takes about 10 minutes to prepare and 5 minutes to eat.

Cut 5-6 salami slices. Dice them, then toss it in a pan with a teaspoon of olive oil. Cook it over medium heat. Chop half of a red bell pepper and add it in the pan. Stir frequently.

Red pepper and salami for my easy breakfast recipe

Red pepper and salami for my easy breakfast recipe

Take two eggs and beat them. Add a little bit of paprika powder. That’s only for the nice, red color of the food, so you can skip it if you wish.

Beat two eggs and add red paprika

Beat two eggs and add red paprika

Your salami and red bell pepper should be cooked enough by now, so add the beaten eggs to the pan. Cook over medium heat. Use a wooden spatula to lift the edges of the omelet, in order to allow the egg mixture to cook evenly.

Easy breakfast cooking

Easy breakfast cooking

After about 3 minutes flip the eggs, add some grated cheese on top and let them cook for one minute more. Fold the omelet and transfer it onto a plate. Add a few slices of cheese and a few olives, sprinkle some freshly ground pepper on top and enjoy your fast breakfast.

Your 10 minutes warm breakfast

Your 10 minutes warm breakfast

You probably figured out already that you can tweak this recipe in multiple ways. Add whatever you like, leave out what you hate. The main idea is that one needs only 15 minutes in the morning to start the day with a warm breakfast, even if it’s this simple.

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Mushroom Quiche With Potato Crust

Yummy quiche with pickled beetroot decor

Yummy quiche with pickled beetroot decor

Basic quiche recipes call for pastry for the crust. However, if you want, you can replace the pastry with potatoes. I did this and here’s my potato crust quiche recipe, which you can use as base for any kind of quiche you like: mine has mushrooms, red bell pepper, parsley, dill and onions, but variations are welcome.

The first step is to make the crust. You need two onions…

Two peeled onions

Two peeled onions

and about 6 medium size potatoes. Don’t ask me why my onions were one yellow and one red. Use whatever you have, the color makes no difference in this situation.

Peeled potatoes

Peeled potatoes

Peel and grate the onions. Here’s the part where you start to cry, so take your time, wash your face, grate some more, cry some more… the whole operation shouldn’t take you more than 5-6 minutes.

Grating onions

Grating onions

Peel and grate the potatoes. I grated them coarsely, but if you want a finer crust, use the fine side of the grater box.

Grating potatoes

Grating potatoes

Pre-heat the oven at 450F.

Squeeze the grated onions and potatoes very well to drain the liquid, then put them in a bowl and mix them.

Mix grated potatoes and onions

Mix grated potatoes and onions

Use both your hands, not one like I did. You won’t have to hold the camera, I guess ;)

Add a teaspoon of salt, some ground black pepper and 2 tablespoons of all purpose white flour. If you want, you can add spices. I added about a teaspoon dried thyme. Mix everything very well.

Grated potatoes - onions - flour mix

Grated potatoes - onions - flour mix

Oil a baking dish (bottom and edges). Shape the onion-potato mix into a pie crust, trying to get even thickness all over.

Raw potato quiche crust

Raw potato quiche crust

Bake the potato crust at 450F for about 15 minutes.

Take the baking dish out of the oven, brush the crust with extra virgin olive oil and put it back in the oven again for 10 more minutes. If you don’t have a special brush, you can use a folded paper towel to oil the crust evenly.

Oiled quiche crust

Oiled quiche crust

While the crust is baking, we are going to prepare the filling for our quiche. You need one onion, 15-20 button mushrooms, half red bell pepper, parsley and dill.

Button mushrooms

Button mushrooms

Peel and chop the onion. Heat a teaspoon of olive oil in a pan, add the onion and fry it for about 2 minutes, stirring a couple of times.

Chopped red onion in pan

Chopped red onion in pan

Thoroughly clean the mushrooms, chop them and add them to the frying pan. I also added about a teaspoon of fresh rosemary, minced, but that’s optional.

Chop about half of a red bell pepper. Add it to the food. Stir and cook over medium heat. Chop the parsley and the dill and add them to the pan.

Vegetables in pan

Vegetables in pan

Continue cooking and stirring until the vegetables are soft and there’s a lot of liquid from the mushrooms in the pan. This process should take about 10 minutes.

Remove vegetables from heat, transfer them into a colander and drain them very well. You can use a wooden spatula or a spoon to squeeze them dry.

Draining stir fried vegetables

Draining stir fried vegetables

Pour the vegetables over the quiche crust, spreading them evenly onto the surface.

Quiche recipe - work in progress

Quiche recipe - work in progress

Grate the cheese. You’ll need about 1 cup of grated cheese. I used feta, but you can use any cheese you want such as Cheddar or Swiss cheese.

Grated Feta cheese

Grated Feta cheese

Spread the grated cheese on top of the baking dish.

Spread the grated cheese over the quiche

Spread the grated cheese over the quiche

In a small bowl, beat 3 eggs. Please note that there are only two eggs in the photo, but after I beat those, I decided to add one more.

Beat three eggs and add milk

Beat three eggs and add milk

Add about 1/4 cup of milk, 1/2 teaspoon salt, 1 teaspoon paprika powder and some freshly ground black pepper.

Beaten eggs - milk - spices

Beaten eggs - milk - spices

Mix well and pour over the grated cheese layer in the quiche dish.

Quiche - ready to bake

Quiche - ready to bake

Bake over medium heat for one hour.

Mushroom quiche with potato crust

Mushroom quiche with potato crust

Let the quiche cool for 10 minutes after removing it from the oven. Cut and serve hot.

Mushroom quiche slice

Mushroom quiche slice

Serving suggestion: decorate the quiche slices with pickled beetroot or gherkins.

Mushroom quiche with potato crust topped with beetroot

Mushroom quiche with potato crust topped with beetroot

Ingredients for this quiche recipe:

  • 3 medium size onions
  • 20 button mushrooms
  • 6 medium size potatoes
  • 2 tablespoons all purpose white flour
  • 1 cup parsley and dill, chopped
  • 3-4 tablespoons extra virgin olive oil
  • 3 eggs
  • 1/2 red bell pepper
  • 1 teaspoon paprika powder
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1/4 cup milk
  • 1 cup grated cheese

This recipe serves 4-6 people. I ate two big slices while writing the recipe for you, however :)

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Roast Whole Chicken Recipe

I like roasting the whole chicken. Although I know a big part of it will eventually end up in the soup, I still like to roast it whole, then tear apart those juicy, tender pieces, covered by the golden, crispy skin.

Here’s how it goes:

Take one piece free range chicken, as small as you can find. Mine was about 2 pounds.

Free range chicken - ready to roast

Free range chicken - ready to roast

Bigger chickens take longer to cook, so if you want to also roast some vegetables with your meat, they will be overcooked. If you cook for more than 3-4 people, you’ll probably need two chickens like this.

In a cup, mix one teaspoon of salt with half teaspoon black pepper, one teaspoon paprika and one teaspoon rosemary. If you can find fresh rosemary, that’s nicer. I only had dried rosemary, so that’s what I used. You can add whatever other spices you like. Red chili flakes and garlic powder are also excellent.

Roast chicken spices mix

Roast chicken spices mix

Rub the chicken thoroughly with the spice mix you prepared. Don’t be afraid to use your hands. In order to minimize the mess, I put the chicken in a big pot before rubbing it. It’s much better than doing it on the kitchen bench, believe me!

Rub the chicken with spices

Rub the chicken with spices

Don’t forget the interior and the underarms :)

Rub the chicken all over

Rub the chicken all over

Use plenty of spices, because this is how your roast chicken will get a nice color and amazing flavors. Rub the interior of chicken as well. You can also sneak some spices between the meat and the skin on the breast (you’ll see that there’s a kind of a pocket between the skin and the breast itself). That’s nice, because it helps the usually dry breast to become more tender and flavorful.

Don’t forget to pre-heat the oven now, you’ll need it soon. 400F should be a good temperature.

Free range chicken - ready to roast

Free range chicken - ready to roast

Oil an oven tray. Add some salt and the chicken. Now you don’t want your chicken to get bored for a whole hour in that hot oven, so add several potatoes, an onion and some 5-6 garlic cloves. Wash and cut the potatoes in halves or quarters. Do not peel them. Peel the onion and cut it in half. Don’t peel the garlic cloves.

Chicken and vegetables in the oven tray

Chicken and vegetables in the oven tray

Roast the chicken and the vegetables for about 45 minutes over medium heat. Take the tray out of the oven, turn the chicken and the vegetables upside down and cook them for 15-20 minutes more.

Roast whole chicken with crispy skin

Roast whole chicken with crispy skin

If you have guests for dinner, you can bring the whole roast chicken at the table, on a big plate, decorated with lettuce leaves. If you eat alone, like I did this time, you can simply grab whatever parts of the chicken you like most, put them on a plate with some of the roast vegetables and eat it using your bare hands.

Roast chicken leg and potatoes on a plate

Roast chicken leg and potatoes on a plate

I had that with pickled beetroot salad, which I was too hungry to photograph, so you’ll have to imagine it.

Now, the list of ingredients for this roast whole chicken recipe:

  • 1 whole free range chicken, about 2 pounds weight
  • 7-8 medium size potatoes, halved or quartered, not peeled
  • 1 medium size onion, peeled and halved
  • 5-6 garlic cloves, whole, not peeled
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
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Crockpot Macaroni And Cheese

Ingredients:

  • 1 pound macaroni
  • 2 tablespoons white flour
  • 2 tablespoons butter
  • 1/2 teaspoon dry mustard
  • 3 cups milk
  • freshly ground black pepper
  • 3 cups Cheddar cheese, grated
  • paprika
  • 1 teaspoon salt

Directions:
In a pot, mix the flour with dry mustard, salt, pepper and milk. Cook it on stovetop, on low temperature, stirring frequently, until it thickens. Remove from heat. Add the butter and 2 cups of Cheddar cheese. Stir well, until the cheese melts.

Cook the macaroni in salty, boiling water according to the instructions on the pack, but 1-2 minutes less. You want the pasta to be cooked “al dente”. Drain it well. Mix it with the cheesy sauce.

Butter the slow cooker dish on the bottom and on the sides, then place a layer of macaroni, followed by a layer of extra cheese, then repeat until you finish the macaroni. Sprinkle with paprika. Set the slow cooker on Low and cook the macaroni and cheese for about 3 hours.

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