Today’s diary is about reading. No, not the city in England or Pennsylvania.
“But wait, basket, what does reading have to do with breakfast?!”
Reading has everything to do with breakfast!. Reading many books sure would work up an appetite, and depending on the subject matter, may require nourishment for mental faculties as well.
Chicken soup is a staple associated with nourishment of physical, mental and emotional health. I mean, there’s even a series of books about it too!
This particular chicken soup recipe calls for a slow cooker, which allows you to prepare it overnight.
- Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
- Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.
I would probably add fresh carrots and celery sticks on the side to add a bit of crunchy flavor to the soup.
Maybe chicken soup isn’t your thing — after all, we’re looking for something that you can eat while reading.
French toast is another good choice; there’s something about warm maple syrup and the sizzling aroma of it that always appeals to me. It also goes well with a side of bacon, sausage, eggs (I prefer mine scrambled) or a plant-based protein such as a black bean patty.
- Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.
A Philly steak sandwich is something that everyone knows — but have you tried a Philly “steak” sandwich? This also sounds like it would go well with reading books (perhaps after draining any excess oil to avoid staining the pages).
- Heat oil over medium heat, then stir in onion and bell pepper. Cover and sauté, stirring occasionally, about 5 minutes, until soft.
- Add seitan, cook for 2-3 minutes until golden, turn and repeat. Stir in Worcestershire, salt, and pepper, then top with cheese and let sit until it melts.
- Assemble the sandwiches and serve!
Vegetarian Cheese “Steak” Sandwich
Last but not least, mock “chicken” (or other meats) using seitan is one way to capture the flavor of a meat-based dish without meat. There are lots of other variations, particularly in South-East Asia, where you can find mock meatballs, mock mutton (beef), mock duck, and so on. They are particularly suited to curries — some people can’t tell the difference!
- In a large glass bowl, mix together the wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.
- In a large stock pot, boil water with extra tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, no larger than 1cm thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan is now ready to be crumbed and fried, chopped up and used in salads, or seasoned in any way you like.
Mock Chicken Seitan Recipe
Sometimes, though, you’re really just not in the mood to eat while reading. That’s ok; drinking while reading is also acceptable (and may be easier to do when you’re under time or pantry pressure).
- Fill tall glass with ice.
- Add vodka and lime juice, then ginger beer; stir to mix.
- Garnish with lime wedge.
- Stir wine, soda and orange juice, 8 lime slices, 8 lemon slices, orange slices, brandy, sugar, Cointreau, grenadine, lemon juice and lime juice in a large pitcher to combine.
- Let stand 30 minutes.
- Fill Fill 8 large wineglasses with ice cubes.
- Divide sangria among glasses.
- Garnish each with remaining lime and lemon slices and serve.
- Pour ingredients over ice in a tall highball glass.
- Garnish with a maraschino cherry and a orange slice.
Shirley Temple
That’s all for now; happy reading! (and eating/drinking)
P.S. If you have misplaced your funny bone, Sherlock Hound will take your case and help you find it at your local library.