Wednesday, July 24, 2013
Use it up July: thinking breakfasts
So what to do about breakfast? 3 of the 4 of us regularly have bfst.
-use up the cold cereal
-use up the oats, cream of wheat on cooler mornings (supposed to drop to 50's tonight! Heaven!)
-make bisquick impossible pies using fzn or fresh CSA kale, chard along with CSA eggs (get 2 doz/month so will need more for baking), frozen shredded cheeses(Cheddar, Swiss, Havarti with dill) as well as hand shredded blocks of "fresh" cheese in the fridge (Colby Jack, Swiss, Cheddar). I also have 2roll pork sausage,2 bacon in the freezer, 2 apple & chicken bfst sausage, all to be used sparingly (as a flavoring ingredient more so than as a side)
-make pancakes/waffles from scratch
-use gifted to me, self rising flour to make biscuits, serve with homemade jams. Can also make ham-cheese-biscuit sandwiches (have 3 lbs presliced, Deli American cheese in the freezer)
-finish the pint of vanilla Greek yogurt that is left
-use canned fruits in pantry: gingered peaches, peaches, pears, mandarins, home canned apple sauce, pineapple
-use fzn fruits/veggies: blueberries, pumpkin puree, cranberries, rhubarb, butternut squash, hubbard squash, kale, spinach, chard, shredded zuke for baked goods, fritattas, "quiche"
-continue to bake: this week found me making blueberry as well as cranberry muffins (used up unwanted oatmeal pkts that way), pumpkin bread as a tea loaf. I have also been experimenting a bit with my ABM's and making different type of yeast breads for sandwiches and toast.
How are your breakfast foods holding up now that the kids are home?