What’s Cookin’ at Callie’s Cabin: A bed and breakfast at home sweet home
Ryan Summerlin June 21, 2012
A light breakfast is my favorite meal of the day. In the morning I have learned to savor good-for-you foods that don’t take a lot of time and effort. Creating fresh eggs and vegetables paired with semi-homemade croissants (not the amazing ones seen in the film “It’s Complicated” created in a bakery). A morning meal can whisk you away creating a feeling like you’re eating at a cozy, romantic bed and breakfast.
I recall writing one of my Healing Powers series books several summers ago. My usual breakfast was nondescript, sort of like the morning-after cold cereal scene in “Jerry Maguire.” I opened the freezer, pulled out a frozen waffle and popped it into the microwave. After it was hot, I’d plop it onto a plate, drizzle it with imitation maple syrup. I’d nuke a cup of hot water and stir instant coffee into it. I took it black. But, as the years passed, I’ve been treating myself to a more exciting meal for the morning. Yep, I’ve become a breakfast snob.
Yesterday, for instance, I whipped up organic eggs and fresh vegetables while croissants (I cheated and used the store-bought kind in a roll) with chocolate were baking in the oven. Then, I ground coffee beans and brewed a cup of gourmet French Vanilla java. While these foods were working for me, I sliced fresh seasonal strawberries. Images of one of my favorite movies, “City of Angels” came to mind. There is the scene where Maggie (Meg Ryan) makes a perfect fruit salad for breakfast – and it’s one that sticks in my mind. Within 15 minutes, I had a real-life breakfast like the ones I recall that come with room service at a nice dog-friendly hotel. And yes, I had my pooches with me.
Veggie Scrambled Eggs
1 teaspoon European-style butter
4 organic Grade A large brown eggs
1/3 cup organic reduced-fat milk
1/3 cup green and red bell peppers, chopped
2 tablespoons red onion, chopped
1/2 Roma tomato, chopped
Ground pepper to taste
Lightly grease a skillet with butter, set aside. Combine and whisk eggs, milk and peppers. Turn stove onto medium heat and pour egg mixture into pan. Scramble. Add tomatoes. Serves 2.
Chocolate Honey Croissants
1 can store-bought crescent rolls
3/4 cup milk or dark all-natural premium chocolate chips
1/4 cup honey
2 teaspoons European-style butter
Open a store-bought can of rolls. Follow directions. Top each triangle piece with chips. Bake. Once done, drizzle melted honey butter on top. Sprinkle with confectioners’ sugar. (For a special eye-catching, chocolaty effect, melt extra chips in the microwave. Zigzag on top of each croissant.) Serves 4.
Not only are the eggs moist and creamy, it’s easy on the eyes. Each bite of the sweet croissant with French roots, juicy berries from California, and hot coffee with a splash of organic milk, is simple but heavenly. And, these days, this breakfast reminds me of late summer/fall, the months when I’ll be signing my books at faraway places. But it’s breakfasts, like this one, that’ll make me feel like I’m home – sort of.
Motto: Starting your day with nutrient-dense foods feeds your mind and spirit. Whether you cook breakfast or it’s served to you, it’ll make your day a good one with a healing jump-start.
– Cal Orey, M.A. is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate, Honey, and Coffee) published by Kensington. “The Healing Powers of Coffee” and “Animal Attraction: A Collection of Tales & Tails” will be released this summer. Her website is www.calorey.com.