1. It’s been at the top of my to-make list for forever… or at least since I had a game-changing shakshuka on our West coast road trip last May. If you’re ever in Portland, Oregon get thee to Tasty n Sons.
It’s time for episode 7 of TV Dinner on ulive and this one is going to blow your mind. It’s quinoa for breakfast. Maybe you’ve already had it and you’re all, Jam, you’re mad late to this. But for those of us who always thought of quinoa as a dinner food, this is a game-changer. The woman behind it? My new friend Liz Stein, founder of the incredibly successful and delicious granola company Purely Elizabeth. All of their food is free of soy, dairy and gluten and certified vegan as well. (Try the pumpkin fig granola and you’ll never eat another kind again.)
Who doesn’t love breakfast for dinner?! Since I had a bunch of leftover veggies from a cooking shoot I had in our apartment on Sunday — more on that to come next month! — I decided to whip up an egg scramble for B and myself.
No exact recipe here: just chop up any odds and ends you have in the fridge (I had 2 red peppers, 1 bunch of scallions, 1/2 an onion, + 2 jalapeno peppers) — saute them with a touch of olive oil and garlic — then add in as many eggs as you like. I used four for the two of us. Then cook, stirring often, until it’s as brown as you like. B prefers his eggs dry, so I burn them a little for him. (I know, I spoil him.) Once the egg scramble is plated on a bed of arugula, I pour a healthy dose of my favorite Trader Joe’s salsa verde in the pan to heat up. (Everyone’s been asking me about that stuff since I mentioned it to Grub Street – get it, it’s the best.) Let that simmer for 3-5 seconds, then drizzle over the whole plate, including the avocado on the side.
Serve with a bit of hot sauce (I like Cholula or Trader Joe’s jalapeno hot sauce for this dish) and some tortilla chips — and enjoy!
…or not so seedy, not so sticky — but definitely yummy — whatever consistency you please.
That’s the beauty of granola.
While my recipe is below, the best part about this homemade treat — and it is a treat — is that it is totally customizable. If you love coconut, knock yourself out and double my dosage. I know some people who add vanilla extract — that sounds delicious too. I’ve also read recipes that call for egg whites (to thicken and hold), cinnamon, nutmeg or even chocolate. So play with different spices, seeds and extras — see what you like — then let me know what you use, I always love trying new concoctions.
I know what you’re thinking now — this sounds like a lot of work, can’t I just buy granola in a store? Sure. But it’s not a lot of work, I promise — in fact, it’s the easiest thing you’ll ever make. PLUS, making your own is less expensive, so much healthier (the store-bought kinds are often loaded with sugar) and infinitely more delicious.
And you can make a huge batch that will last a month in an air-tight container. I always do — half for work, half for home — so I can eat it for breakfast or a snack. [I prefer mine with vanilla coconut milk yogurt and fresh berries.]
This time, I even made enough to bring a jar to my fabulous friend, Brew PR Queen @brooke, who had us over for a Super Bowl party yesterday. [jar + twine from the container store, a piece of a postcard -- and voila -- perfect hostess gift!]