Asian style quinoa breakfast bowl

I love it when kitchen experiments actually turn out! I was starving this morning after playing a tough ultimate frisbee double header last night and was craving something satisfying yet healthy for breakfast. I took a few extra things I had in my veggie bin, threw it together, put an egg on it and it actually turned out amazing. So happy with it! Hope you try it and like it too :-) Breakfast with an asian twist

Quinoa Breakfast Bento Bowl

Serves 2

Ingredients

1 bunch kale, destemmed and chopped

2 cups sliced crimini mushrooms

3 scallions, chopped

2 garlic cloves, minced

3 slices of bacon, chopped into bite-sized pieces

1 inch ginger, minced

1 teaspoon red pepper flakes

1-2 tbsp sesame oil

1 cup quinoa

1 tbsp Thai red curry paste

3 cups chicken broth

1/2 cup mirin (Japanese rice wine)

3-4 eggs for poaching

Garnishes: more chopped scallions, chopped cilantro, chopped peanuts, soy sauce, oh and SRIRACHA...!

Directions

In a saucepan over medium heat, combine the chicken broth and the red curry paste and bring to a simmer until well mixed. You will use two cups of this to cook the quinoa and 1 cup for the greens braising liquid.

Cook the quinoa according to package directions, using the broth instead of water. 

In a dutchoven or large stock pot, crisp up the bacon over medium heat and set aside. Add the sesame oil and turn the heat up to medium high. Once the oil is shimmering, add the garlic, ginger, scallions and red pepper flakes. Fry, stirring constantly for 2-3 min. Deglaze the pan with the mirin, scraping bottom of the pan to loosen all the crunchies from the bottom of the pan. Add the remaining broth and let reduce by approximately half.

Meanwhile, sauté the mushrooms in a separate pan and set aside. Poach or fry eggs, as desired. I would definitely recommend poaching or frying over easy to get that nice creamy texture!

When the broth is reduced, add the kale, lid the dutchoven or pot and let the kale wilt (a few minutes). Add in the mushrooms and turn off the heat. 

In a bowl, add a scoop of quinoa and the greens mixture, topping with some of the leftover mirin braising liquid. Sprinkle with some bacon bits and top with egg(s). Garnish with sriracha, cilantro, green onions, chopped peanuts as desired. DIG IN. 

Breakfast Chilaquiles

I don't have a picture of this, but we all know this is my favorite, go-to breakfast recipe when I want to impress.  You can cheat and buy salsa and chips from the store, but what fun is that? 

Breakfast Chilaquiles

Ingredients:
--1 batch of red or green salsa (either works well!)
--1 batch of homemade chips (found on same link as salsa recipes); probably need the medium package of tortillas to have the right amount
--2 dozen eggs (obviously you can adjust all these amounts for your target audience)
--1 package of quesa fresca (maybe about 16 oz)
--1 container of sour cream***
--1-2 bunches cilantro

Prepare the salsa and chips according to the recipes on the link.  (If you make the salsa in advance, reheat it on the stove prior to assembling the chilaquiles.  It needs to be warm.)

1.  While the salsa is still warm, mix in the chips.  Watch the ratio - I just eyeball it, but you want the chips to be lightly coated with salsa.  Don't drown them in salsa, but make sure they are all coated on all sides.  Too much, they get soggy; too little, they don't have the right flavor.
2.  Start frying the eggs; the timing is important as well so the chips don't get soggy.  Make sure the eggs are fried as desired.  I like to have the salsa already warm, the chips prepared, and then I mix the salsa/chips at the same time I start frying eggs. 
3.  Spread a thin layer of the salsa/chip mixture on a plate.  Top the mixture as follows:  fried egg (or two), a dollop of sour cream, a tablespoon of crumbled quesa fresca, and a sprinkling of cilantro.  Serve immediately (with a mimosa or a spicy bloody mary!).

This typically involves the cook being a short-order cook, taking orders for how the eggs should be fried for each person and serving it as soon as it's assembled.  For large crowds, you'll need a helper that can keep the fried eggs coming!

***Note:  some people don't like sour cream.  TOO BAD!  That makes this dish taste as it should, so do whatever you can to persuade them to at least TRY it.  It adds a creamy texture as the egg yolk mixes with the salsa, and it is incredible.  I WON'T eat it without sour cream!  Fat free is fine :)  And although I always substitute Greek yogurt for sour cream, I will not in this dish because it really does make a difference.

Cajun Breakfast Skillet

I've made this a time or two but never committed it to the blog, but it is one of my favorite breakfast splurges. Reminds me of this wonderful place in Denver called Lucile's that serves the best Cajun breakfast you'll ever have. 

Ingredients:
--1 russet potato, in 1/2" cubes
--1 tbsp coconut oil
--2 tbsp Cajun seasoning (Tony Chacheres or Slap Yo Mama)
--8 eggs
--1 med tomato, coarsely chopped
--1 med bell pepper, coarsely chopped
--1 med onion, coarsely chopped
--1 jar pickled jalapenos, coarsely chopped
--6 oz Jimmy Dean reduced fat breakfast sausage (uncooked)
--1 cup shredded cheddar cheese
--1 pkg white gravy, prepared

1. Preheat oven to 350F; arrange potato cubes on a pan in a single layer. Bake until golden brown. (You CAN fry them in the skillet if you want - that's the point of the skillet - but much less healthy.)

While potatoes are cooking:
2. Heat a large cast-iron skillet on the stovetop on medium-high heat. Add coconut oil and heat until melted.
3. Add bell pepper and onion; saute for 1-2 minutes (so they're still firm).
4. Add Jimmy Dean and cook until still slightly pink.
5. Add tomato, jalapeno, and all eggs. Scramble until eggs and sausage are fully cooked. Kill the burner, add cheese and stir well.

When you have about 3 minutes left:
6. Prepare gravy according to package, adding about 1 tbsp of Cajun seasoning to mixture.

To serve, layer potatoes on bottom of a soup bowl, then egg/sausage mixture, and top with gravy. This should serve about 4 people.

You could also use turkey crumbles instead of Jimmy Dean pork, but I can only find those already cooked, so you lose some flavor by not getting the juices in the pan while cooking. And you can make gravy from scratch, but that takes more time. Or you could make sausage gravy and omit the sausage from the skillet...too many options to list.  Enjoy!