I was inspired this week by an undiscovered (by me) magazine, "Everyday with Rachael Ray". I usually don't pick it up, but the recipes inside beckoned to me from the grocery line, and I wasn't disappointed. There's a booklet included that actually lays out a grocery list under 100 dollars, along with 7 days of really nice recipes. What a handy resource for busy parents who still want to eat well!
Another feature I enjoyed was the 5 ingredient recipes for breakfast, lunch, and dinner. I actually have made variations of both of these breakfasts before, and have never thought to share them, so here they are! I wrote them up in paragraph form with ingredients bolded.
Potato Pancakes With Avocado Mash and Eggs
Place 1 1/4 pounds shredded baking potatoes in a kitchen towel and squeeze to remove moisture. Transfer to a bowl and stir in 1 grated onion, 1 tablespoon extra virgin olive oil, 3/4 teaspoons salt and 1/4 tsp pepper. In large non stick skillet, heat 2 T olive oil over medium heat. Divide the mixture into 4 mounds and pat into 4 inch pancakes. Cover with foil and cook, turning once and adding 1 more T olive oil until browned, about 15 minutes. Transfer to platter.
In same skillet, cook 4 eggs sunny side up or to desired point with 1 T olive oil for about 1 minute. Mash the flesh from 2 avocados and season with salt. Top each pancake with avocado, an egg and chipotle flavored hot sauce or fresh salsa.
Peaches and Cream Barley
In medium saucepan, bring 1 cup pearled barley and 3 1/4 cups water to a boil. Lower heat and simmer until al dente, about 30 min., drain and return to pot. Add skinned sliced peaches (about 1 1/2 cups), thinly sliced, 1/4 cup half and half, 2 T brown sugar, 1 T butter and couple pinches of salt. Cook, stirring occasionally, until heated through. Ladle into bowls and drizzle each portion with about 1/2 T more half and half.
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