Day 126: Sara’s Secrets For Weeknight Meals
May 6, 2011
Making a homemade breakfast for my boys makes me feel like I am on top of the world. If I have the time to make them breakfast it means that everything is in balance in my life. So often I go rushing through my day and often don’t take time for the little things, like making breakfast, or giving my boys a hug and telling them how much I love them. I heard a long time ago that your eyes should light up when your kids enter the room. My eyes light up and their eyes light up when I have made them food…..yes they are boys and their needs are simple…..keep them full!
I really like the style of how Sara Moulton cooks. She has kids so she knows what it is like to have to get meal on the table in a hurry. I was able to find many items that my kids would eat in her cookbook. She goes into the typical food groups but she also talks about what you should stock in your pantry as well as if you only have the things in your pantry, what can you cook.
The Ruling: We all liked it….well the youngest child has informed us that he no longer likes eggs. So he picked out the bacon and that was it. The biscuits were surprisingly easy to make and I was pleased with how they turned out. I liked the fact that I didn’t have to roll them out and cut them, simple gather a ball of dough and flatten it on the cookie sheet. So simple and easy to prepare I was actually surprised! I did not have Canadian bacon on hand but I did have regular bacon. I also did not have cheddar cheese so I used havarti cheese instead. It still tasted great. Looking for breakfast for dinner, this would be a great option.
Egg, Canadian Bacon, and Cheddar Biscuits Sandwiches, page 103
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1 to 1 1/2 cups heavy cream
- 8 thin slices Canadian bacon (about 6 ounces)
- 2 tablespoons unsalted butter
- 8 large eggs, lightly beaten
- kosher salt and freshly milled black pepper
- 4 ounces Cheddar cheese, coarsely grated (about 1 cup)
- Preheat the oven to 425 degrees. Lightly grease a cookie sheet.
- Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough. On a lightly floured surface, knead the dough gently several times and divide into 4 equal balls. Pat each ball to make a flat 3-inch round on the cookie sheet. Bake for about 20 minutes or until pale golden. Transfer toa rack and let cool slightly.
- Meanwhile, in a large skillet over medium heat, cook the bacon, turning once, until just golden. Transfer the bacon to a plate and cover with aluminum foil to keep warm. Reduce the heat to low, add the butter to the skillet, and heat until the foam subsides. Add 1/4 teaspoon salt and 1/4 teaspoon pepper to the eggs and add them to the pan. Cook stirring frequently, until the eggs just begin to set. Sprinkle the cheese on top, cover, and remove the pan from the heat. Let stand for 2 minutes.
- To assemble the sandwiches, cut the biscuits in half horizontally with a serrated knife. Top the four bottom halves with a slice of bacon and one-fourth of the cheese-covered scrambled eggs. Top the eggs with another slice of bacon and the remaining biscuit halves.
To Joyful, Simplified Living,
Register today for “Meal Planning for Busy Families: Grilling Part 1″, if you are in the Fargo/Moorhead area. Class is scheduled from 6:30 to 8:30 and includes handouts, recipes, family meal planner and sampling of the food. Cost is $25. Please email MS. Simplicity at Melissa@ididit-fargo.com for more information.
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. For daily organizing tips find the MS. Simplicity fan page here.
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