DH and I decided to have a traditional German breakfast, something he ate often (in one of its various forms) growing up. I like to make it because there’s only one pan to clean up, and I generally have little smokies sausages in my freezer. Some recipes for Bauernfrühstuck (Farmer’s Breakfast) have bacon in them, others have ham, some have both, and some have various forms of sausage. I like to use little smokies in mine. I also make mine quick and easy by using the cubed hash browns from the freezer instead of going to the trouble to peel and slice potatoes.
Bauernfrüstuck (Farmer’s Breakfast)
2 c frozen cubed hash brown potatoes
2 T oil
1/4 c chopped onion
1/4 c chopped bell pepper (any color)
approx. 10 little smokies sausages
Fry hash browns in oil in a large skillet until they start to get soft. Add onion and bell pepper, and continue to cook a while longer until potatoes begin to brown. Slice the little smokies into small pieces and add to the skillet. When potatoes are brown, crack the eggs into the pan. Stir mixture until eggs are cooked.
DH likes to eat his with ketchup; I like mine plain so that I can taste the peppers and onions. This is another great camping breakfast, since it’s just one pan.
I spent most of the day working on my thesis , which I decided to post in its own blog so that I can get some feedback from the hikers on the backcountry bulletin board that I frequent. (It’s all about the San Gorgonio Wilderness) If you want to check it out, go right ahead! Just be kind. I have a fragile ego. And it’s not done yet.
I took a break during the morning for a snack, and decided to use up the last three bananas in the kitchen in some bread. I also had about a cup of cranberries left from the bag I opened for some bread earlier in the week, so I threw them into the batter. The recipe called for raisins, which I replaced with dried cranberries. The result is a hearty banana-cranberry bread with lots of fiber.
Whole Wheat Banana-Cranberry Bread
1/4 c butter, softened
1/3 c Splenda granular
1/3 c honey
3 eggs, beaten
1 c mashed banana pulp (from about 3 small)
1/3 c water
1 t vanilla
1/4 c milk powder (I use Milkman)
1 t salt
1 t baking powder
1 t baking soda
1 1/2 c whole wheat flour
1/2 c oat bran
3 T ground flaxseed
1 c chopped walnuts
3/4 c dried cranberries
1 c fresh or frozen cranberries
Cream the butter, Splenda, and honey (with an electric mixer, if possible) until light; beat in the eggs, banana pulp, water, and vanilla. Stir together the dry ingredients; stir them into the first mixture, blending with a few strokes as possible. Stir in walnuts and raisins. Turn the batter into an oiled loaf pan; bake at 325˚ for about 1 hour, until well browned and a tester comes out clean.
Dinner is another dish that I can put in a pot and let simmer while I continue to work on the thesis. I don’t remember where I got the recipe, or why it’s called what it’s called, but it’s a unique stew, with cabbage and kidney beans in it. It sounds like a strange combination of ingredients, but they really cook into a tasty stew.
Normandy Beef Stew
3 T oil
2 med. onions, thinly sliced
1 lb. boneless chuck, round, or sirloin, cut in 1” cubes
1 1/2 c shredded cabbage
1/4 c dry red wine
1 15-oz. can kidney beans, undrained
1 t salt
1/4 t pepper
dash Tabasco sauce
1 14.5-oz. can diced tomatoes
Heat oil in large skillet or Dutch oven. Sauté onions until tender, about 3 min. Remove and reserve. Add beef, a few pieces at a time; brown on all sides; remove. Keep warm until all pieces are browned. Return beef and sautéed onions to kettle. Add remaining ingredients. Cook over moderate heat until vegetables are tender and stew is thickened, about 1 1/2 to 2 hours. Serves 4
Add a salad and some bread for DH and this is a great meal for two, with some leftovers. Now that I’m done with this, it’s back to the thesis!
healthy cooking, low carb recipes