A Couple of Tricks Help Make for a Delicious Sunday Breakfast

Here's Sunday Breakfast!  An easy omelet made with leftover Mexican rice and crunchy wheat tortillas.

Here’s Sunday Breakfast! An easy omelet made with leftover Mexican rice and crunchy wheat tortillas.

Heloise I ain’t.  But along the way, I’ve learned a number of tricks that help make cooking faster and easier.

The weekend is the only time I can make a real breakfast.  On most weekdays, the first meal of the day is a couple of toaster waffles snarfed down on the main road between my neighborhood streets and the freeway.

On Saturday and Sunday, when I finally rouse myself enough to want something to eat, I’ve already drowsily completed a few other tasks such as pulling out chunks of chickweed from the garden, or like this morning, repotting a couple of African violets.

I rarely disappoint myself with home-cooked breakfast; this morning it was an omelet made with bacon and Mexican rice left over from yesterday’s takeout.  Alongside came a couple of wheat tortillas.

If you re-package bacon and store in the freezer, it won't spoil and go to waste.

If you re-package bacon and store in the freezer, it won’t spoil and go to waste.

Trick 1:  I used to never be able to finish a package of bacon before it began to spoil in the refrigerator, but from my sister, I learned how to keep ready-to-cook bacon on hand.  Just freeze it!  After you get the bacon home from the store, open the package.  Separate the slices of bacon and lay the individual slices on sheets of non-stick aluminum foil (or wax paper).  Layer the foil sheets, being sure to cover the bacon on the top with another sheet of foil.  Put the foil layers of bacon in a freezer bag, folding the foil to fit into the bag, if necessary.  Then whenever you want bacon, just take the bag out of the freezer and easily pull off as many slices as you want.  No more spoiled bacon!

Trick 2:  Heat up wheat tortillas in a regular toaster.  Just fold the tortilla in half and ease one end into the bread slot of the toaster.  Gently  push it down while you push the toaster lever down.  Set it for about medium time.  When it pops up, turn the folded tortilla around and do the same to the other end.  To me, the resulting crunchy tortilla tastes much better than one heated in the microwave.  It’s just perfect for filling with scrambled eggs!

Home-cooked Pinto Beans, Refried Beans, and Cardinals To Boot

Less than 1/10 of an inch (near 529 and Huffmeister), but the new rain gauge is ready to take on more.

Friday has brought another tranquil morning, and as I’m on vacation I’m going to enjoy it to the fullest.

This morning when I got up to take Annie out, there was a light rain coming down, so I was more ready to go out that she was.  Yesterday, I had put up a rain gauge.  The farm kid in me wanted a rain gauge to go along with my new garden.  There’s a perfect post right at the garden gate that’s right out in the open away from the influence of the surrounding trees.  Because it was still almost dark at that time, I couldn’t see how much precipitation–if any–had collected in the gauge.

I went back inside, but soon was ready for something to eat.  I don’t know what it is–on a work day morning, I’m not hungry when I get up, but when I have a day off, I feel like eating and usually make a substantial breakfast.

Yesterday I had made chile colorado and cooked some pinto beans.  (I’ll post the recipe for chile colorado later.)   I had wanted to make frijoles a la charra (ranch-style beans), but I didn’t have all the ingredients.  Anyway, when it comes to cooking, sometimes simple is better.  Here is what I did:

Home-cooked Pinto Beans

2 cups dry pinto beans  (Wash the beans in a colander, place in a large bowl, and add at least twice as much water as beans.  Let the beans soak for at least 4 hours, but overnight is even better.

When the beans are soaked and ready to cook:

1 medium onion chopped

1 cloves garlic (smash the garlic with the side of a big knife and then finely mince

2 tablespoons olive oil.

Heat the olive oil in a 2-quart pot and add the chopped onions.  Sauté the onions until they begin to change color, and then add the garlic.  (Garlic tends to burn if you cook for the same time as the onion.)

Once the vegetables are sautéd, dump the beans and water into the pot.  Add more water for a total of 1 1/2 quarts.  The water should be an inch or two below the rim of the pot.

At this point add a bit of ham, bacon, or salt port.  I had some thin deli ham, so I put in a couple slices, not very much at all.

Turn up the heat to medium-high, put the lid on the pot, and bring the water to a boil.  After the liquid is boiling, reduce the heat and partially cover the pot with the lid.  Cook the beans at a very low simmer for at least an hour and then check on them.  When the skins start to split, strain one or two beans out of the liquid and check them for doneness.  If they are still grainy, they’ll need at least an hour more.

In the food processor, pulse together: 1 can of stewed tomatoes, 2 tablespoons grape jelly, and 1/3 cup ketchup.

Add this mixture to the beans before they are completely cooked and let everything finish cooking together.  When the beans are completely cooked, salt and pepper to taste.

The broth is very tasty, so you could serve this as a soup, or strain the beans and serve them just as a vegetable.

Quick, easy, and yummy!For my breakfast this morning, I decided to take advantage of what I had cooked yesterday, so I strained out about a cup of the beans and pulsed them in the food processor.  Don’t overdo it, you want to keep some bean texture and not have a dip!

So in my non-stick frying pan, I cooked two eggs and added the beans for refried beans.  Why do they call them “refried” beans?  They’ve already been cooked, but “fried”?  Only once.  Maybe the refrying is in the method.  To get the beans nice and crispy on the outside, keep turning and turning them, something like you might do with a potato pancake.  Never made them?  Well, keep turning the beans until they look tasty.

Breakfast is ready!The light rain let up and I went out to eat my breakfast on the patio.  Once again, I feel like I’m truly on vacation.  My back yard is such as pleasant place.

Just to add to the peaceful environment, a pair of cardinals came to scratch in the grass and have a bit of breakfast while I was enjoying mine.