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Posts Tagged ‘Breakfast’

Breakfast salad of Champions

Fact: 1780294 out of 1780294 American Gladiator contestants who ate this for breakfast kicked the patooties of contestants who ate Wheaties or Kurt Vonnegut’s 1973 novel for breakfast. You just can’t argue with those numbers.

For a long time, I always skewed to the “-unch” side of “brunch,” taking the non-breakfast savory route out whenever possible. In college, that usually meant settling for last night’s tofu parmigiana over danishes or “Eli’s Breakfast Sandwiches.” And I was one of roughly two people I can remember who could fathom touching the salad bar, even if brunch ran from 11 to 1h30. But now, in this post-mandatory meal plan age, I can create a happy compromise between my palate and gastronomic acceptability norms. It’s a breakfast salad. And it’s so freaking nutrient-packed that dietitians should shed low-sodium tears of hushed awe upon beholding its calcium-rich glory. And it tastes like sweet, nutty victory.

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100_1725

Sorry for the inconvenience, but we’ve moved. You can now find this post and the recipe for this delicious granola here:

http://foodjunta.com/2009/03/31/breakfast-briefs-granola/

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(Welcome to Breakfast Briefs. If you’re like me, you find yourself rushing out the door hungry and undercaffeinated many a morning, the inevitable result of which is $6 spent on a bad egg sandwich and coffee fit only for war criminals. In these posts, I’m going to share my tips and tricks for getting to work fed without adding more than 5 or 10 minutes to your morning routine.)

As the mercury sinks, my hunger for oatmeal rises. I never ate oatmeal as a kid (it isn’t either of my parents’s cup of tea), but a few years after I moved north, a friend of mine introduced me to the joys of steel-cut oats. I’ve loved oatmeal ever since.

The problem with oatmeal, steel-cut oats especially, is that they involve cooking and seasoning and a lot of dishes coated with sticky oatmeal residue. Not a recipe for an easy weekday breakfast. And the alternative is that stuff in the little envelopes that you combine with water to produce apple-cinnamon-scented wallpaper paste. Eugh.

Or at least this is what a lot of people think. But the truth is that you can have delicious hot oatmeal at your desk with just a little bit of prep the night before.

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(Welcome to Breakfast Briefs. If you’re like me, you find yourself rushing out the door hungry and undercaffeinated many a morning, the inevitable result of which is $6 spent on a bad egg sandwich and coffee fit only for war criminals. In these posts, I’m going to share my tips and tricks for getting to work fed without adding more than 5 or 10 minutes to your morning routine.)

Egg sandwiches: easy, cheap, portable, filling, delicious, versatile. The list goes on, but I think it’s the “easy” point that I’m going to need to convince people on. So here we go:

You can make an egg sandwich in five minutes.

You can. Have faith in yourself. And what’s more, you can do it with cheap ingredients that will last in your fridge for up to a month. Egads!

So get yourself a timer and take my five-minute egg sandwich challenge:

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Breakfast Briefs: Coffee, Iced

(This is the first in a series of posts that I’m calling Breakfast Briefs. If you’re like me, you find yourself rushing out the door hungry and undercaffeinated many a morning, the inevitable result of which is $6 spent on a bad egg sandwich and coffee fit only for war criminals. In these posts, I’m going to share my tips and tricks for getting to work fed without adding more than 5 or 10 minutes to your morning routine.)

I roll my eyes at those non-coffee-drinkers (bloody puritans) out there who look down on my habit, but I am the first to admit that I’m addicted. Whether it’s 6 AM on a Tuesday or noon on a Saturday, I need my coffee to wake up. So if I don’t get my fix before I leave the house, my wallet will be arriving at work a few dollars lighter.

So what’s my solution? A french press? A $500 espresso maker? Bottled frappucinos? Sucking on coffee beans on the 4 train?

Nope, just iced coffee, ready and waiting for me in the fridge every morning.

And how do I make it? Do I use the Times‘s excellent recipe for a less bitter brew?

No I do not.

My dark secret that will have coffee lovers shuddering in their seats after the jump.

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