Wednesday, February 16, 2011

Breakfast for Dinner

This week my ganas struck for buttermilk pancakes.  Perhaps the most defining American classic second to the hamburger, pancakes are an important part of of the yanqui diet.  On my last trip back from the states I picked up some Whole Foods buttermilk powder which has revolutionized my life.  You might think that buttermilk doesn't exist in BA, but it can be made with just milk and the juice of 1 lemon mixed together and let sit for 15 min!  With the idea of breakfast for dinner stuck in my head, I began my recipe search, invited the girls over, and got ready for a chill friday night of mimosas, biscuits, banana pacakes, a chorizo-squash frittata, and fresh fruit.  Check out my recipe inspirations:

Banana Buttermilk Pancakes
Buttermilk biscuits
Chorizo, Squash, Red Pepper Frittata - no online recipe for this one because it's super easy

6 Eggs - lightly whipped with 1/4 cup of milk
1 Package of chopped butternut squash
1-2 Chorizo (I tried the light version from Disco to be more healthy.  Super good move)!
1 Red bell pepper - chopped
1/2 Onion - chopped
Salt/Pepper to taste

Directions: Lay squash on a pan, sprinkle with honey, salt, and pepper and roast in oven on HIGH for 10-15 min while preparing the rest of the ingredients.  Chop onions and peppers and saute in a pan with oil over medium heat.  While they are cooking for about 5-10 min, take chorizo out of casing and crumble into onions/peppers.  Cook the chorizo until almost done and add squash after a couple of min.  Turn heat off.  Lightly beat eggs and milk and combine with saute mixture in a bowl.  Prepare a circular baking dish with a bit of oil and pour mixture into pan.  Bake in oven for about 10-15 min or until cooked through.  I like to sprinkle some cheese on top for a little extra flavor!

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