Breakfast at Rancho Gordo

Leftover Strategies: Grits with Black Eyed Peas and Bacon

December 26, 2016 // 0 Comments

Earlier, I wrote about cooking on my wood-burning stove and the success I had making grits. It was simple and fun but even having given away a lot to my mother, there was still plenty left. This morning, I gently heated the grits with a little chicken stock. Meanwhile, I sauteed some chopped bacon pieces, drained the excess fat and then stirred in some leftover Black Eyed Peas. I made a bed for (Click for more)

A New Happy Addiction: Deep Fried Capers

December 6, 2016 // 0 Comments

A present of a jar of salt-packed capers from Sicily made my breakfast this morning happily insane. No Cheerios for me. My friend Lisa Minucci of Heritage Artifacts always finds the coolest things, both vintage and new, and this jar of capers was no exception. This may turn you off them but you do need to soak them for about four hours and changing the water occasionally is recommended. But you (Click for more)

Chia. No Jokes, Please

October 30, 2016 // 3 Comments

I’ve been drinking chia water for some time. It’s weird. The seeds are added to liquid and like oatmeal or flax, the exude a goo and it’s supposed to be very healthy. In Mexico, it’s normally a limeade plus the chia seeds and they go pretty light. I’ve asked some friends if there are health benefits to letting the water saturate the seeds. My instincts tell me yes, (Click for more)

Leftover Strategies: Eggs Poached in Tomato-Bean Broth with Mushroom Carnitas

October 28, 2016 // 0 Comments

Go ahead and laugh but for months I’ve been starting my day off with Zumba exercise DVDs. It’s hard work but it beats the treadmill I was using and I love how alert and awake I feel afterwards. Weight loss has eluded me but I’m more concerned about being sedentary than pounds. One thing is for certain, I can’t just have a bowl of cereal after a workout. It would be too (Click for more)

What Do You Say To a Fresh Bean Flower?

September 13, 2016 // 0 Comments

Hello, gorgeous! It’s that time of year where the flowers aren’t going to turn into beans any time soon and the cold weather is on the way . These runner bean flowers are better served in other ways. For me, scrambled eggs with Hatch chiles seemed like a reasonable idea. I was right. (Click for more)

Post Vacation Breakfast: Things Could Be Worse

July 27, 2016 // 0 Comments

My favorite sentence is, I just got back from Mexico. I would like to write it more often! The down side is coming home to an empty refrigerator. This morning, after pots of French Roast coffee (the Mexicans do many things well but good coffee is mostly hidden), I made brown rice, garbanzo beans and a salsa from the new chiles I bought on my trip. They’re oak-roasted heirloom chipotles from (Click for more)

Breakfast Soup

May 24, 2016 // 0 Comments

Why do so many of the best dishes come from leftovers? I had made our new Caballero beans last night and for breakfast, I decided to make a quick, simple dish using up what was left and some chicken stock. You know you have a hit on your hand when someone asks how much cream or butter you used to make the pot so rich and you know you’ve just used water, onion, garlic and a spoonful of olive (Click for more)

More Fun with Weeds for Breakfast: Purslane Fritatta

May 18, 2016 // 0 Comments

I think we all know now that yes, purslane is a weed and yes, it’s loaded with nutrition. I don’t think everyone is on board with how delicious it is. Let’s fix that! Pick the leaves from the stems from a bunch of purslane. If the stems are thin and young, you can chop them up. Saute the purslane with onion and a little Oregano Indio. Whisk eggs and add some leftover beans and (Click for more)
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