Remember those beet burgers I made way back when? Turns out, they’re also incredible if you don’t add egg or bread crumbs and sautee the ingredients as a hash. They’re good with eggs or in a flour tortilla with some sort of yogurt tzatziki sauce.
On the bus from Tbilisi to Sighnaghi in Georgia’s wine region we met a woman who runs one of Georgia’s many homestay/guesthouses. We stayed with her, and while we shirked at the sight of cheese, we enjoyed this breakfast. Eggs! The bread is present at every meal, and it’s wonderful. And when you’re on the road and a little bit sick already you question the cleanliness of fruit and veggies, but who can turn down tomatoes when all you’ve been eating is bread and cheese!? It’s good exercise for the stomach.
I like polenta. It’s super easy to make (boil in water, add butter and cheese), however, for the lazy traveler, you can buy it in a premade tube, cut slices and grill ‘em up for an fast and delicious meal. I found a tube of quinoa polenta (regular cornmeal polenta with the added bonus of quinoa). I added it to chili and eggs for dinner and to eggs and pesto for breakfast. For the unlazy traveler, try homemade polenta soft or hard.
Filed under: Cook it | Tags: autumn, dinner, eggs, food, squash, veggies, Wichita
Autumn in Wichita has meant corn mazes, pumpkin patches, and a multitude of squash dinners. One night we ate this Spaghetti Squash and Chard Gratin recipe as written (switching out the chard for kale). It was yummy, and because it was a casserole it felt very midwest, which is very fitting.
Another evening Nina and Sara roasted a whole chicken and acorn squash. They filled the chicken with a lemon, sage, and s+p and rubbed butter, garlic, and sage on the skin. Then, into a baking pan went yams, red potatoes, onions, apples, vegetable broth and the chicken. This they roasted for approximately 1 1/2 hr. The squash was halved and roasted in tinfoil with some water for 40 mins. They then filled the middles with butter and brown sugar and roasted for another 10 mins. Devine.
However, for me, the epitome of autumn food is the butternut squash. And if you’re eating butternut squash, you should most definitely be eating it with sage, caramelized onions, some delightful soft cheese (goat, gorgonzola), and maybe some pear or walnuts. That go-to combination can work in pasta, on a whole wheat pizza or on its glorious lonesome. We made it into a scramble. It was the best scramble I’ve ever had, and I don’t take eggs lightly. This is definitely going to be an autumnal special at my future breakfast cafe. Recipe below. Sara whipped up a side salad of spinach, dried cranberries, pears, and pistachio nuts (with a dressing of balsamic, olive oil, mustard, and maple syrup). And Nina whipped up some oatmeal cookies for dessert!
Scramble recipe follows
