Tag Archives: sausage

Breakfast in Scotland

27 Jun

Breakfast.  What does it mean?  When we sleep, we are fasting, meaning we do not eat.  Breaking the fast, or breakfast, is the first meal of the day.  We are often told that breakfast is the most important meal of the day.  This is a topic of great debate in nutritional circles and beyond.  As for me, well, it’s not a meal that I skip.

There really isn’t uniformity with breakfast.  Depending on lifestyle, culture,  socioeconomic status, and time constrains, breakfast food varies.  If I have a morning workout, a protein packed breakfast is my go to choice.  If it is a lazy weekend morning, a chewy toasted bagel and some fresh fruit can be wonderful.  And, of course, if there are leftovers around, those also work at times.

Since I like to eat regionally, I enjoy all meals that reflect the personality and culture of the surroundings.  Recently I was in Scotland.  The food was spectacular.  And the breakfast was not only filling, but a very interesting combination…and one that I would not have put together.  But I loved it nonetheless.

As my beloved partner Denis and I steeped ourselves in the people, history and food of Scotland, we noticed that this breakfast was pretty much a staple in every region of the country.  The flavors varied slightly, reflecting the region of the food, but when we ordered the “standard” breakfast, it was consistent.

Breakfast consisted of bacon (it looked and tasted like ham to me, but it was called bacon), potatoes, an egg, a roasted tomato, sautéed mushrooms, and a sausage. A basket of breads also accompanied the plate.  Sometimes beans and back pudding were present too.  This meal started us off on the right foot.  Daily breakfast left us with a full belly of warm food on which to set out for the adventures that each day held for us.  Breakfast was sustaining, culturally reflective, and delicious.

So the next time you are off on travels, depart from your comfort zone.  Be open to local culturally rich experiences, including culinary.  Break your fast in the way that is right for you, but notice local flair. Scotland held many delights along our travels, and breakfast each morning started our day off just right.  Go out there and have fun. Let me know what you find.

IMG_5964

 

 

 

Be Flexible

1 Mar

I like options.  I like flexibility.  Especially with cooking.  I am a busy mom.  I can’t afford to fiddle fart around during the busy work/school week, and don’t want to get locked into one option.  I am going to cook one thing that will last more than one meal, and that can be used in a number of ways.

Brown some ground italian sausage.  Yum!

Brown some ground italian sausage. Yum!

That said, this is what I made on a busy week night.  I started by browning a pound of italian sausage.  Next, I added some freshly chopped peppers.  I happened to have fresh peppers that I quickly chopped, but listen…you don’t have to take the time to cut peppers yourself.  Nicely cut peppers and onions are available in the produce section of the grocers.  Don’t let the label “fajita mix” fool you.  Those peppers are not seasoned yet, so if you want to throw them into a pot of browned italian sausage, you go right ahead.

Stir in some freshly chopped peppers. Layer those flavors!

Stir in some freshly chopped peppers. Layer those flavors!

So after my sausage was brown, I drained most of the fat, leaving about 1 tablespoon.  I tossed the peppers into the pot and stirred the mixture around.  That cooked for about 5 minutes, then I tossed in a can of diced tomatoes, parsley, basil, and some red pepper flakes.  I gave that a good stir.  Then I added a dash of salt and sugar.

 

Add these simple ingredients.

Add these simple ingredients.

But hey, did I mention I am busy just like you?  I don’t have time to sit in the kitchen and stir my sauce.  So into the oven it went.  I wanted it to simmer, and the oven is the perfect spot for that.  Side note.  Invest in a pot that can go from the stove top to the oven.  It will save you loads of time, and after all, time is money.

That sauce bubbled in the oven for about an hour.  Man oh man did the house smell great.  I pulled it out, removed the lid, gave it a good stir, and was pretty hungry for dinner.

Now what?  Did I mention that I like options?   Here is the beauty of this sauce.  It had protein and vegetables in it, so it was an “all in one” as far as that goes.  I did not need to make a separate vegetable.  We can go a couple of ways with this dish, depending on what is in the pantry.

We could:

1. Toss this with pasta-even throwing in a handful of spinach if available

2. Use as a pizza topping

3. Make pepper and sausage sandwiches

4. Load onto a baked potato

5. Make a quesadilla

How about that?  Love those options!  And the leftovers were divine.  Now that’s flexibility for you!

 

Quinn and I made open face sanwiches that night.  They were delicious.

Quinn and I made open face sandwiches that night. They were delicious.