What I'm eating for Breakfast

Do you ever make something on the fly for yourself and like it so much you eat it almost every day?

I'm kinda funny that way, because I generally can't eat the same thing everyday.  Back when I had a proper office job, I had a good friend who would cook on Sunday and eat the same thing for lunch almost everyday that week.  I always marveled at that.   I think it's because I couldn't commit to eat the same thing everyday.  The funny thing is that I've been doing it for the past week.

Meatless Monday...Guest Post

Welcome first time guest poster Tania from Love Big Bake Often. I found Tania and her blog as soon as I started blogging and have considered us virtual friends ever since. She is Canadian, married to an American; the exact opposite of me, an American married to a Canadian. The big difference is that her hubs is in the US Army and she spent most of last year as a single mom to her two adorable boys while her hubs was deployed. She believes in making everything from scratch and much like me shows love through the things she makes for her family. She'll be posting twice this week and I'm sure it will all be delicious!

Hi there! Tania here. I love guest posting, so when Jen asked me to help her out, I jumped on the chance. Jen was actually the first person who told me about Meatless Mondays, and since then I have been trying to participate as much as possible. Jason hopped on board as long as it wasn't too much tofu! Though I have to say that he has thoroughly enjoyed the tofu stir-fry that I have made for him and eats it with gusto. And I am always on the look out for new tofu recipes, so if you have one leave me a link would ya? Thanks.

I am a Quiche Lover! Jason wasn't so much a quiche lover when we met, but I think I have turned him into one. Yes, I see a trend here....there are a lot of things that Jason had never experienced before he met me. This is one quiche that I make often....and we love. For dinner, breakfast, lunch...it's good hot or cold.

Sunday Brunch: Greek Frittata

I wouldn't call this a classic Greek Frittata, like to one Jen over at Domestic Divas has shared or my partner in crime at NoReEATS, Carole, made.  Something chock full of tomatoes, onions feta and some sort of greens.  Basically a Greek salad in a frittata. Sounds delicious, right?  I'm sure both versions are and I plan to try them at some point soon, either for dinner or brunch. But my take is inspired by a different Greek dish, one of my faves, Moussaka.  While I was cooking up the filling from my Stuffed Baby Eggplants I knew I had too much veal, so I chopped up some extra potatoes and if I had extra eggplant I would have added that too and cooked it all up, cooked up the extra beef and tossed it all together and saved the filling I had leftover for this yummy frittata.

Knitting & Food: Green Eggs & Ham

Update:  Apparently Tuesday March 2 is also Dr. Suess' birthday, making this fun dish even more timely. I can't think of a more flavorful or fun way to celebrate this literary icon's birthday. 

Now I know I usually post meatless recipes for Meatless Monday, but today is the inaugural post for my new Knitting & Food Series.  I have partnered with In the Loop, a knitting store back in my hometown of Norfolk, MA to create recipes that go along with the store's monthly themes.  In the Loop's theme for March is "Green," which I think is great since all of us who live in snowy, cold places are craving a bit of green in our lives, myself included.  They don't call Canada the Great White North for nothing and while it was wonderful to wake up yesterday morning for a lovely dusting of fresh snow, I'm just about ready for Spring to get here.

With a task set forward I began to brainstorm.  It initially seemed like such a broad assignment, there is a plethora of green foods and I was given complete freedom to take it in any direction.  I thought about St. Patty's Day and about the possibility of incorporating that into my recipe.  I thought of all kinds of veggies.  I thought of these Green Velvet Cupcakes I made a few years ago, when I finally settled on one of my favorite children's books Green Eggs & Ham.  There have been a few different Food Network Chef treatments of this book, but I was determined to make my own version, utilizing some fabulous ingredients and turning it into a flavorful and simple brunch dish that will help ring in the spring.