Recently I had some friends down from Northern California who stayed with me.  The first morning they were there I was all excited to cook breakfast when to my horror, I realized that I had picked up a large yam instead of a sweet potato.  Yikes, now I had to come up with something for the yam.  Hence this recipe was born.
I really like how the apple and yam work together. While it may seem strange to add the cinnamon and sugar, you are only adding enough to give a very mild "hint" of cinnamon.  The small amount of sugar helps to ensure that the taste is not bland.  You can cook the apples and tomatoes in with the yams, I just perfer not to.  If you decide to do it all together, cook the yams until they are just about done. Push them to the out edge and make a "hole" in the center of the pan.  Add the butter and let it melt.  Then add the apple and tomatoes and cook.  Iv'e done this with others and it worked just fine.  If you really want to finish this off, add some spinach at the end and let it wilt and serve.
Hope you enjoy this recipe.
Serves 3 based on these amounts but you can easily increase or decrease the amounts to feed more or less



Recipe:


  • 1 Large Yam
  • 1 Apple 
  • 1/2 cup Grape Tomatoes
  • 1/2 TBSP Sugar/Cinnamon mix*
  • Salt and Pepper to taste
  • Vegetable oil
  • 1 TBSP butter



If you like to make the cooking go a bit faster, poke some holes in the yam and cook for 3-4 minutes in the microwave.  It should be just getting to the point of being soft but still hard.

-Peel the yam and cut it into bite size pieces
-Peel the apple and cut into bite size pieces
-If using grape tomatoes, cut them in half

Heat about 1-1 1/2 TBSP oil in a fry pan, over medium heat add the yams and sprinkle with the sugar/cinnamon mix.  Let them brown on one side, then turn them over and brown on the other side.  Let them cook until easily pierced by a fork  Remove from pan and place into a warming bowl.
Heat the butter in the same fry pan
Once hot, add the apple and tomatoes
Keep moving them around so that they do not burn but brown.
Once done, add to the yams
Salt and Pepper to taste


Optional (and how I make them):  I cook bacon in the pan first and reserve the drippings.  Using a TBSP of the drippings at a time, I cook the yams.  Then make it the same the rest of the way by cooking the apples in the butter.


*I keep this in my cupboard at all times in a plastic container.  I use 1/4 cup sugar and 1/4 tsp cinnamon 

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
That's right, I said it, Spam.  That wonderful mystery meat that everyone likes to hate on.  Not me.  I love Spam.  I've loved it since I was a kid and we would have it on all our camping trips.  Fried up, tossed with eggs, rolled in a burrito, there is no end to what you can do with Spam.  Another tip, it's Gluten Free.  Uh huh that's right, gluten free.  Deal.
I was starving this morning and wanted something different.  I've been eating WAY too much rice based stuff and my ass is showing it.  Well not just my ass but my thighs, hips, arms, face, back etc....  So not to belabor the point, it's time to cut down on the rice and rice products (my heart is sobbing right now).  I'm also doing a self 30 day challenge.  That will be a separate post.  Look for it.
So today I rummaged through my fridge for something new.  I came up with eggs (not new but let's poach them), cabbage, green onions, sweet potato, mushrooms, and cilantro.  Hmmmmm, what to make of this.

Well here goes.


Serves 1


Recipe

1/2 cup Sweet Potato grated or you could use yam
2 stalks green onion, diced
1/4 cup mushrooms of your choice, I used enoki
3/4 cup rough cut cabbage, I used green because I had some left over 
two slabs of the Spam about 1/4" thick or thicker depending on your taste, diced
1 egg
pot or pan with 2" of water to boil
Ghee or your choice of oil to stir fry in

First toss in your ghee and let it melt and get hot.  
Place a shallow pot of water to boil with no more than 2 inches of water.  Keep an eye on it.  When it boils, turn it down to a simmer
I threw the sweet potato in first and let it cook on medium for about 4 minutes.  I then moved it to the side and tossed in the Spam and let it begin to brown on one side.  Watch your sweet potatoes as they are still cooking.  Look for them to begin to brown also and flip them.  Flip the Spam when it begins to brown. When you have flipped the spam so the browned side is up, toss in the cabbage, onions and mushrooms.  The Cilantro can go in either the last few minutes or when you are plating.  I like it either way.  
At this point you will want to poach your egg.  The water should be at a simmer.  Crack your egg into a separate bowl and gentle pour (get as close to the water as physically possible) your egg into the simmering water.  Let it cook 3-4 minutes.  Use a slotted spoon to remove the egg from the water.  Blot the back of the spoon on a dish towel to remove excess water.  Plate your stir fry and lay the egg on top.  Voila.
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Ghee is clarified butter
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie

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Nutritional information obtained using CalorieCount.com
 
 
I have always loved Hollandaise sauce but was so intimidated by it.  My thought was that it was just to fancy for me to make.  Then about a year ago a friend of mine whipped us up some in moments.  I was astounded.  How? What? Why?  It looked so easy.  It did take me a few tries as I didn't whisk the entire time or was distracted or didn't have all the ingredients ready and handy.  Learn from my mistakes. Now, the one other thing that will really make a difference in your sauce is your ingredients, use real butter (unsalted), real lemon juice and fresh eggs.  Again, these were mistakes that I made.
Now, you don't have to cook bacon or ham, you don't even have to have a english muffin.  Here I present a few different ways to eat it.  Instead of the corn tortilla, use wilted spinach it is just as good.
Serves: 1


Recipe:


1 Egg
Ham or Bacon (or even Peppered Spam)
Salt and Pepper to taste
1 Corn Tortilla (Gluten Free)

Optional:  Fresh Basil, 1-2 leafs, Cayenne Pepper, wilted spinach


Hollandaise Sauce

1 Egg Yolk
1 TBSP Butter
1 TBSP Hot Water
1 tsp Lemon Juice

Small sauce pan, small glass or metal bowl that will fit in sauce pan but not all the way.  It just needs to touch the simmering water in the sauce pan (see picture)

Wire whisk

Hollandaise sauce comes together very quickly once you start to cook it.  First, get the water simmering  but not boiling for the sauce and set your bowl in it so that it gets hot.  Make sure all ingredients are ready and handy.  
Then get the pan ready for your fried or poached egg.  I have made it with an easy over egg, fried egg and a poached egg.  One thing that I do, I whip the egg white with some fresh basil and cook it at the same time as my other egg so that it doesn't go to waste.

Put the butter in the bowl over the simmering water and let it melt.
Once it is melted start your other egg (poached, fried etc.)
Put the tablespoon hot water in with the butter (I just scoop out a tablespoon from the simmering water)
Whisk briefly
This is where it comes together very quickly!
Put in the lemon juice and whisk briefly
Your egg yolk should be ready in a small bowl
Add about a tablespoon of the butter mixture to the yolk and whisk
Do this again 
Now add this to the butter mixture and whisk, don't stop.
It should only take about 15 seconds for it to thicken
Remove from heat.
Plate and serve.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Based on sauce from above plus 1 poached egg, 1 slice bacon, 1 corn tortilla
 
 
Growing up my mom would make oatmeal for us and, sorry mom, it was horrible.  It was this gelatinous mass that was plopped into the middle of a bowl and then it didn't move. No oozing down or spreading out. We would surround it with milk and sugar and raisins, then forced to eat it.  Once I moved out, I never made oatmeal again.  Then companies came out with those oatmeal instant packages and I still didn't eat them until a camping trip in collage for a biology coarse.  The professor insisted that we all have them for breakfast.  Why I don't know.  Maybe it was a survivalist thing or something.  They were better then what I had grown up on but still not good. For years after that I would buy a box of the instant oatmeal and keep it at work for a quick breakfast thinking that it would be "healthy".  More often then not the box would sit there for a year or so and then get thrown out.  About a year ago a friend suggested that I try rolled oats and they gave me a brand new bag of Gluten Free ones.  Ugg is the only thing that went through my head (Sorry B!).  I smiled and said thank you and then thought, what the hell I'm I going to do with all these oats?  Being the good friend that I am (uuggg), I went ahead and made a bowl but I cooked it with honey, milk and cinnamon.  It didn't turn into a hard gooey mass.  What?  It had flavor, and chewy but not too chewy and creamy.  Again, What?  Since then, I've gone through many bags of the rolled oats.  I use them for a variety of things including my meatloaf and just a good bowl of oatmeal in the morning.  I make it many different ways but thought I would share this one since the holidays are coming up and by doubling and tripling this one you can feed many people (and it has cranberries in it).
Serves: 2

Recipe:

1 cup Rolled Oats (Gluten Free)
1 cup Water 
1 cup Milk
Pinch of Salt

The cranberries can be made in one of two ways:
One, you add all the next ingredients below EXCEPT the juice right in with the Oats as they cook (you will end up with red oatmeal but .....Also, reduce the fruit down to 3/4 cup Cranberries and 1/2 cup Strawberries.
or 
Two in a separate sauce pan:

1 cup Fresh Cranberries
1 cup Fresh or Frozen Strawberries or Raspberries or combination, cut up
1/4 cup Sugar
1/3 cup Apple Juice
1/4 tsp Cinnamon (I use a small Cinnamon stick)
1/4 tsp Nutmeg
1/4 or slightly less tsp Ground Cloves
1/4 tsp Ginger

Optional but I recommend:  1/4 tsp Cardamon

In a sauce pan add from the Cranberries down to Ginger. Turn on low and let simmer until thick (liquid is mostly reduce) a little over 15 minutes
Put the Oats, water and milk into another sauce pan and turn on low.  Let it simmer until thick, about 15 minutes.  The cranberries will pop (most of them).  I like to have some whole cranberries in mine.  The strawberries you may have to mush a bit if you don't want whole fruit or large pieces.


Place Oats in a bowl and top with the cranberry sauce and walnut or pieces of whole fruit.  Serve with bacon (or not your preference) 


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
The nutritional information for the cranberry sauce is on the left and the oatmeal on the right.
 
 
My neighbor stopped by the other morning before I had my breakfast and we got to talking when she asked if I had anything new on my website.  Since I was starving, I casually said "Well, I'm about to make one for the website right now and photograph it".  Me unaware that she hadn't eaten either, invited her up to the house to finish our chat.  Once there she peppered me with questions about the recipe.  Would she like it, would it be easy to make for a family of 4, could she change ingredients, it finally dawned on my thick mind that she wanted breakfast.  Yes, M, I'm talking about you!  So we chatted while I whipped this meal up. Now, one thing that I left out and didn't realize it until after the breakfast had been consumed and I went through the photos, I never photographed the Hollandaise sauce.  Hence the reason for the egg yolks in the picture below.  I know some people think it's a pain to make but it really is not.  I do not make it in the blender because I want my yolks cooked thank you.  I will post another similar recipe soon that will have the Hollandaise sauce with it.  I will also make a video on how easy it actually is to make.
This breakfast can also be made with leftover potaotes (how it really came about anyway) as was the ham steak.  We had the steak the night before with an apricot glaze so I wanted to use it all up.
Serves 4

Recipe

1 Small Ham Steak
1 1/2 cups Mashed Potato
2 TBSP Flour plus more for dredging (I used a gluten free flour)
4 Eggs
Butter or Ghee
Salt and pepper to taste

Optional adds to the potatoes:  Green onions chopped fine, sun dried tomatoes chopped fine
Optional:  When the ham is done, throw in a double handful of spinach and let it wilt and bit, serve over the ham but under the egg.



Mix the 2 TBSP flour with the mashed potatoes.  Using just less then a 1/4 mashed potatoes, make them into a ball and then flatten
Dredge the patties in the flour
In a skillet, heat your butter or ghee for frying on medium heat
Place 3 at a time, you don't want to overcrowd the pan, fry the mashed potato patties.
Try not to move them while they are frying.  You should see around the edges a nice deep golden brown when they are ready to flip.
While waiting, cube up the ham.  You can either wait until the patties are done and cook in the same pan or have another skillet going.
Once the patties are done, move to a warmer plate and finish the ham, and put your eggs into the pan to poach.
On a back burner, have a pan with 2 " of water. Bring to a boil and then reduce to a simmer.  This is what you will use to poach the eggs.  If you don't want to poach, wait until the ham is done and fry up the eggs in the same pan.
If you want to make the Hollandaise sauce make it on the pan of water you have at a boil for the poached eggs.  While the ham is cooking, and the potatoes have been flipped is when you would start the sauce.  you really don't need it with this recipe though.

Plate, 1 or 2 potato patties on the bottom, then ham steak with the egg on top.  Serve with a fruit salad with a light mint dressing.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
I know you are reading the title and thinking she's lost her mind, time to pull out the white jacket with the special sleeves.  Nope.  Sane as sane can be or relatively so.  These actually came about because I'm lazy.  I wanted french toast but I always have left over egg that just ends up going down the drain.  What a waste. Why not I thought just throw the extra egg in with the French Toast.  Hey better yet why not combine scrambled eggs and french toast.  It really made sense in my mind.  Now granted they are not the prettiest things to look at.  They are scrambled eggs after all but I think with the simplicity of this recipe, you will thank me in the long run.  Really, you will.
Serves 1-2

Recipe:


2 eggs
1 TBSP Milk (any type of milk)
2 strips Cooked Bacon, broken up
2 slices of GF bread (or any bread will do) cut into strips
small bit of butter, ghee, margarine, or oil

Crack the eggs into a bowl and add the milk, scramble
Heat a small fry pan on medium low
add a bit of butter
when hot add the strips of bread and follow with the egg over the top of the bread.  Make sure to cover all the bread
Top with the cooked bacon
Let cook
Using a spatula or other, cut it back up into strips
Flip and cook

Plate, serve with warm syrup and fruit
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutrition information obtained from CalorieCount.com. Serving size 1
 
 
This a actually a recipe that I came up with sometime ago and it was so simple that at the time I thought "meh", why publish it.  However, I received quite a few emails and a few requests on the Facebook page to publish it.  Really, this is so very, very simple and that is why I love it so much.  Most people get intimidated by the poached egg.  Don't!!  A poached egg is very, very simple to make.  Simmer your water first, then slide in the egg (don't crack it into the water), spoon some water around it to keep it together, remove with a slotted spoon and you are done. Easy peasy.  This is also gluten free!
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Ghee
Serves: 2

Recipe:

1 cup Polenta cubed (about 1/2 inch thick and 1 inch long or 1.27 cm x 2.54 cm)
1/2 cup Baby Bella Mushrooms, sliced
Ghee, bacon fat or oil for frying
2 eggs
Optional:  Bacon (crumbled), chopped sundried tomatoes

Place a small fry pan with about 2" of water on a back burner and heat to a simmer (this will be to poach the eggs).  Crack your eggs into separate containers, don't break the yolk.  The container should be small enough to gently slide the egg into the simmering water.

In another fry pan heat the ghee on medium to medium high heat.  When hot carefully add the polenta. The polenta will cook very fast. Once it is browned on one side, add the mushrooms and continue to cook.

Now is the time to slide the eggs into the simmering water, one at a time.  Have a spoon handy so that you can "spoon" the white back onto it's self.  Cook in the simmering water for 4 minutes.  Use a slotted spoon to remove.

Plate the polenta and top with the egg.  You can also add sundried tomatoes during the last moment of cooking.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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With crumbled bacon and sundried tomatoes.
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Nutritional information obtained by using Caloriecount.com. Based on information found in recipe but without the bacon.
 
 
Finally woke up to rain this morning.  Rain, glorious rain.  Here in Southern California we have been struggling with a serious drought and very hot weather.  Here it is October and we have been sweltering in the high 90's (32 degrees C) for weeks.  While we are getting a bit of a break today, by this weekend it will be back in the high 90's.  Sheesh.  While I will be making soup later today, I still wanted something a little light  as the house is still very warm from all the hot weather.  I've had some mint in the refrigerator for a drink that I will be posting shortly (for this weekend) and decided I wanted some for breakfast.  What is nice about this "dressing" is that not only can you use it for your breakfast, but it makes a super nice dressing for a fruit salad.   Just cut up your fruit and toss it with this dressing right before you are going to serve it.  It is also a nice twist to drizzle over angle food cake with blueberries.  Geez, I'm making myself hungry again.
This is another super quick breakfast idea.  Have fun with it.
Recipe:

1/2 cup (125 ml) Plain Greek Yogurt (I used Fage® Total 2% Greek Yogurt )
3 TBSP Honey
15 small or 8-10 large Mint leafs


Fruit of your choice:
Raspberry
Blueberry
Banana
Strawberry
Blackberry
Apples
Cantaloupe
Honey Dew Melon
Grapes

Place the yogurt, honey and mint in a food processor and blend until smooth.

Plate another 1/4 cup of yogurt, place about 1/2 cup of your fruit on top, drizzle with 2 TBSP dressing

If making a fruit salad, cut fruit into bite size pieces, cut grapes in half.  Dress the salad either right before serving or dress and store in the refrigerator until time to serve.

Store the rest in the refrigerator in a tightly sealed container for up to a week.



I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using Caloriecount.com. Includes 1/2 cup of fruit per serving
 
 
I've been looking back at some of my titles and they are weird.  Well some of them are weird.  Like Grilled Watermelon salad.  Who does that?  Oh, I do and it was damn good.  I'm not purposely trying to be weird, it just happens.  It's a natural phenomenon.  You're welcome. 
Here's the thing, this morning I wanted some french toast but I had this fruit that was starting to go soft but I didn't want to have the stove on a super long time to make a compote (which I love to make), I thought what about a warm fruit salad and make it like the caramelized bananas?  "Ohhhhh", thought my brain, "That sounds yummy.  You should go make that and put some powdered sugar on it."  See how my brain talks to me.  I don't have a choice in these matters.  It would have just bugged me all day to go make it. This is how I tend to make quite a few of my recipes.  My tastebuds start screaming about this or that and my brain, which seems either to ignore the taste buds or is simply slower, responds in it's own time. Once the brain engages, the recipe will come together fairly quickly.  There have been times though, like yesterday morning, where I woke up because my brain was telling me about a recipe that I just had to make.  Luckily I keep an electronic device by the bed and quickly typed down the notes.  I'm making that one this evening for dinner and really, really looking forward to it.  It made my brain happy, let's hope it does the same for the tastebuds (who are irritated they didn't come up with it first).  It's an on going battle that I face almost everyday.  Can't we all just get along.




Recipe:

Fruit of your choice.  I used the following and it was enough for two people:

1/2 Peach diced up
1/2 Nectarine, diced up
4 Largish Strawberries, diced
5-7 Cherries, pitted
Honey
Butter


French Toast:
3 pieces of Bread, your choice (mine was gluten free)
1 Egg beaten with a splash of milk.  You can also add a VERY small amount of cinnamon and a 1/2 tsp honey for each egg used.

Beat the egg with a splash of milk (and honey and cinnamon if using).  Now, you can do this two ways, either dunk the entire piece of bread in the egg and cook and then cut up or slice up the bread first and then dunk and cook.  I chose the latter as I like the entire thing egged!  Throw some butter in a pan and melt it.  Throw in the bites or the entire bread, again your choice and brown it on both sides (for the bites I then turn them on their sides and brown those too!).  Once done move these to a warming pan.  Thrown in more butter to the original pan ( about 1/4  tsp), drizzle in about a 1/2-1 tsp of Honey.  It should be hot.  Thrown in the fruit and cook about 4-5 minutes on a medium flame or setting.  Plate the fruit first and toss the bites on top, add a bit more butter and shake some powdered sugar on top.  Eat and enjoy!

See the video below and watch the magic happen!!  If you like the video, please hit the thumbs up and subscribe to my YouTube channel!


Thank you for stopping by, I hope you enjoyed what you saw.  Please leave a comment and come on back any time.

Remember enjoy life.
It's the one you have.
Tammie
 
 
I woke up this morning, early.  Well, I always wake up early but today I woke up thinking about breakfast.  I'm not sure why as normally I don't get around to eating until 9 am or so. I'm not the type of person that can get up and eat or drink anything.  Normally it is at least an hour after I get up that I can even have my coffee. So waking this morning at 5 am thinking about breakfast almost got me a little worried that something was wrong with me.  Who wakes up thinking about eating right away?  Ick.  I even had a hankering, cornbread.  I don't think it was anything that I was dreaming about, heck I can't remember what I was dreaming about.  Cornbread, steaming hot with melted butter with a hint of sweetness. Hmmmmmmmm, kind of like Homer Simpson with his donuts.
After I shuffled my son off to school I scooted into the kitchen.  Now I do have the boxed gluten free cornbread but I wanted something that didn't have any "extras" in it.  I don't have my own recipe but did find a great one on Wicked Good Kitchen (click the name and it will take you to their website).  This is a great recipe.  I added a bit of honey to the recipe to make it a bit sweeter for breakfast.  Also, this recipe can be a great dessert, just add whip cream on top and maybe some walnuts.  Excuse me, I'm having another Homer moment..............
This cornbread recipe is from Wicked Good Kitchen

Here is how I made it:

Cornbread mix:

1½ cups (188 grams) all-purpose Gluten Free flour, such as Better Batter® 
1½ cups (240 grams) Gluten Free yellow cornmeal, such as Bobs RedMill® 
½ cup (100 grams) granulated cane sugar 
2 tablespoons (29 grams) baking powder 
½ teaspoon (3 grams) baking soda 
½ teaspoon (3 grams) salt 

Buttermilk Cornbread:

2½ cups (420 grams) Homemade Cornbread Mix by Wicked Good Kitchen™, 
½ cup (1 stick/113 grams) unsalted butter, melted 
2 large eggs, lightly beaten 
1 cup (240 ml) buttermilk, I used the type you have to make up from the packet, then removed two tablespoons
2 TBSP Honey
Shortening to prepare pan or coconut spray
Preheat oven to 375 degrees F

I use a scale to measure all my dry ingredients.  If you use a cup, don't scoop.  You need to gently spoon into the measuring cup.
Place all dry ingredients into a medium/large mixing bowl.  Make a hollow in the middle and add the wet ingredients.  Mix with a fork.
Let the mix stand at least 5 minutes for the liquid to absorb.
Pour into prepared pan and smooth the top
Bake 25 minutes


To Caramelize Bananas


Cut the bananas into 1/2 slices
Heat a fry pan
put about 1/2 butter into pan and let melt
Add about 1 TBSP Honey to pan and heat until it begins to bubble
Add the banana
Let the banana brown on each side
Turn the bananas over carefully as they become very soft when heated

Slice a piece of cornbread and top with the caramelized bananas.
I hope you enjoy this recipe and to top it off...........here's the video making this recipe!
Remember, enjoy life.

It's the one you have,
Tammie