unwind cooking
Breakfast
Asparagus Mushroom and Ham Skillet
Great over brown rice or as an egg skillet or omelet. 1 sweet onion, chopped 2 garlic cloves, minced 8 ounces white mushrooms, sliced 4 ham slices, cut and diced 2 tablespoon oil 1 bunch asparagus Prepare asparagus: Cut the very ends off and toss. Then cut asparagus into bite sized pieces and separate the … Continue reading
Spanish Romesco Sauce with a Fried Egg on Toasted Italian Bread
Recipe serves 4. Left over sauce can be refrigerated. 1 large red bell pepper, sliced with ribs and seeds removed 1/3 cup olive oil, plus more for cooking 2 garlic cloves, pounded and sliced in half lengthwise 1/4 red wine vinegar * 1/4 cup red wine such as a Merlot or a dry Cabernet Sauvignon. … Continue reading
Healthy 3-Heart Multi-Grain Flaxseed Pumpkin Pancakes from the Box
Sunday morning is for pancakes! This morning I made heart-shaped multi-grain pancakes. Coffee to sip while making pancakes: freshly brewed Colombian Supremo with Organic Soy Milk I use a high-speed blender (Vitamix) to blend my pancake mix. 1 cup Multi-Grain Pancake mix (from the box) 1/2 cup Pumpkin Pancake mix (from the box) 2 eggs … Continue reading
Freshly Ground Columbian Coffee with Organic Soy Milk Creamer
A very important part of my morning breakfast is my mug of coffee. I grind my coffee fresh every day for a superior yummy smooth taste. For 4 cups of coffee I grind 2 scoops of whole bean coffee. Then I brew it in my 4 cup coffee brewer. Adding soy milk creamer makes for … Continue reading
