Crumbled-Cornbread Cereal

cornbread cereal 3 1.25.14

I made cornbread just to have this.

Usually, it’s the other way around. I make it from leftover cornbread that I made for something else.

But, with the focus in the past couple of posts on alternatives  to my usual oatmeal  breakfast, this one came up to nudge me. I don’t remember where I first came across the idea, but it’s an old favorite.

Simple.

Break cornbread into a bowl. Add milk of your choice (I used soy). Add raisins if you’d like. Warm it in the microwave for 10 or 15 seconds at a time to get it to the warmth level you’d like. I also added pine nuts. And the last drizzle of farmers market honey.

Warm…and so good.

FYI, here’s my go-to cornbread recipe. It’s adapted from an old Better Home & Gardens cookbook received as a wedding gift years ago.

Preheat the oven to 425°.

Into a bowl, stir together:

  • 1 cup all-purpose flour (that’s what I used this time. I’ve also used spelt and whole-wheat pastry flour when I have them.)
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt

Into a measuring cup, stir together, breaking up the eggs:

  • 1 cup milk (of your choice. Soy again for me.)
  • 1/4 cup neutral oil (I had canola.)
  • 2 eggs

Add  the liquids to the dry ingredients. Combine until smooth (don’t over mix). Turn into a greased 9x9x2-inch baking pan. Bake 20 to 25 minutes, when getting goldenish brown on top.

Bananas, Walnuts and Cracked Wheat

cracked wheat cereal 1 1.11.14This week I pulled out cracked wheat as alternative of choice to my usual hot-oatmeal-for-breakfast.

A sweeter grain, and a little nutty-tasting.

Easy to prepare, whether you microwave or cook stovetop.

Sliced bananas, chopped walnuts, and a drizzle of honey.

On with the day.

Raisiny Quinoa for Breakfast

quinoa cereal 2 1.4.14I eat hot oatmeal for breakfast almost every morning, even on some of the hottest summer days. And I enjoy it every time. This is a habit that began several years ago. I knew oatmeal was a good way to start the day, but I don’t think I’d expected to find it still satisfying years later.

I most often cook it with applesauce stirred in. Or diced apples, pears, mangoes…. A sprinkle of cinnamon. Three minutes in the microwave. A drizzle of honey or maple syrup or agave nectar. Usually with flax meal and wheat germ. A glass of soy milk on the side. Variations: sometimes fresh fruit instead of cooked, sometimes chopped nuts.

Of course, things—like The Holidays—can disrupt a good routine!

But, that’s the thing about a good routine, there comes a point where you find yourself being drawn back to it. The trigger for me the other day was the prediction of a substantial snowfall that would continue overnight. Knowing I’d wake up to a blanket of snow, and that I’d inevitably be doing some shoveling, had me craving hot cereal again.

When morning came, I reached for quinoa instead of oats. Decided to do a grain variation this time, as well as fruit.

I rinsed a cup of quinoa, put it into a pot with two cups of water, a cinnamon stick, and a good, generous handful of raisins (about a half a cup).

Brought it to a boil, turned the heat to low and simmered for 15 minutes. Fluffed with a fork.

quinoa cereal 7 1.4.14Scooped into two bowls (my husband and me). A drizzle of honey, a sprinkle of ground cinnamon, a few more raisins on top.

Reminiscent of rice pudding.

A good, hot breakfast before we bundled up to shovel that gorgeous snow.