Written by adam on Nov 13, 2006

Carnival of the Recipes, Breakfast and Brunch Edition

Filed Under:
Tags:

Well, if the clich? is correct, the Japanese language uses the same word for opportunity as it does for crisis. If you are reading this now, then I am really really glad. Because about 4 days ago host decided to upgrade security measures on my server, thus making it impossible for me to log in. Fortunately, I complained loud enough that they fixed my site, however, the damage was done and I've been through this too many times already. Unfortunately for them, this is the last entry I will be writing on their server. I am changing hosts as of tomorrow. Good riddance to bad rubbish.

Breakfast is the most important meal of the day, but I think brunch can be more fun. Speaking in terms of dining etiquette, brunch is the only meal where you can have dinner type food or breakfast type food all on the same plate. As Jacque once told Marge Simpson, "It's not quite breakfast; it's not quite lunch. And it's served with a slice of cantaloupe at the end!"

The best part of brunch is that you can serve yourself a little bit of everything and not feel guilty about it. And no one ever has to complain to you that "Salmon isn't for breakfast!?"

Let's get started with some of my favorite breakfast/brunch things: the sweets. I had a feeling that you bloggers would come out in droves and load up on the sweet stuff. Nothing brings more joy this time of year than the sweet stuff.

I'm gonna get this one our right away, since it is one of the few entries that contains a picture. Hannah presents Local Breakfast posted at The Purloined Letter. Mmmmmm, nothing tempts my taste buds more than waffles, butter, and honey, a threesome of epic and other-worldy proportions.

Joe Donnachie is Pursuing Health and Happiness over at this blog of the same name. This week, Joe has posted a delicious sounding recipe for Power Porridge. All you fitness nuts should get a kick out of this, plus it will make you as regular as Old Faithful.

Renata Vincoletto has gone out of her way to post an extremely unique way to use a pumpkin. In fact, this entry gets my vote for entry of the week. Congratulations. Check out Renata's Pumpkin with Minced Beef posted at A Geek Family. The recipe just sounds like minced beef and pumpkin, that is until you realize said pumpkin is being used as the container. Very original!

You can always count on there to be a recipe from Disease Proof on the Carnival of the recipes. All you hosts out there should be used to its presence. This week, the site has submitted Flax to the Max.

Calling something The Best, Bar None is a statement of epic proportions. But we should all have recognized the quality works of Mama Squirrel by now. The Best, bar none is a set of two recipes for bars, jam bars and chocolate fingers, that is. Gosh, I can hear Joey Tribbiani's stomach growling right now.

Janine presents Pumpkin Overload posted at Why Homeschool.

Moving forward, we'll mix things up a little bit with batch of these savory goods.

Head on over to Keewee's Corner for a slice of Bacon and Egg Pie. This is a delicious take on the typical breakfast quiche, but instead of a piecrust, it uses a puff pastry. Very delicious looking and could be very good for you if you add in the optional vegetables.

Holly Aho presents Really Good Garlic Chicken Recipe - Easy! posted at Soldiers' Angel - Holly Aho. A very lean and savory dish, this garlic chicken should be easy to make and a perfect dish for two. Don't blink or else you might miss Holly's bonus recipe for artichoke dip.

I am a big fan of the crockpot in cooking. One of my family's best recipes is roast beef with potatoes, cooked all day in the crockpot. Just set it in the morning and it's done when you get home. On that note, Marsha Hudnall presents Lean Beef Stew Crockpot Recipe posted at A Weight Lifted.

Deputy Headmistress (love that name) presents Tortellini Soup posted at The Common Room. Nothing soothes the soul and the stomach like a nice warm soup. It's perfect for those chilly days that keep cropping up.

Joe Donnachie chimes in again with My Polish Roots by Karola Gajda. This is actually a recipe for something called, Barszcz, a delicioius sounding dish of beets, mushrooms, cream, and dill.

Step right up, folks! Step right up and see the World Famous Recipes! The finest recipes this side of the Pecos! Bill submits Country Style Breakfast Casserole. Dude, anything called "country-style" gets a vote in my book.

Thinking along the exact lines that we think here at Men in Arpons, Kathy Maister has put together an illustrated step-by-step instruactional of How to Make a Hamburger. I'm actually really excited to post this entry, as I am a big fan and reader of Start Cooking. Kathy's recipes show exactly how to do things step by step with full color photos. Very good stuff.

Muse presents One-"pot" (frying pan) mealThis is not so much of a recipe as it is a process. Some folks might call this a goulash, I would called it a skillet hash. Muse suggests not using Teflon for this type of thing. I would agree, and would suggest cast iron. You'll get a nice crispy crusty bottom with cast iron.

You don't have to drink tea to eat tea sandwiches, but it could help to be in that frame of mind. Incidentally, tea sandwiches are sometimes a very good brunch food. They're small and light, so you won't feel all full and bloated after brunch. Christine Torres presents "Relaxed Fit" Tea Sandwiches posted at Morning Coffee & Afternoon Tea.

For a change of pace, we move on to a more dinner-type recipe: Meatloaf. But in this case, the caveat is that we cannot use wheat products. Good thing we have Cehwiedel to show us how to make Wheatless Meatloaf. In this case we use oatmeal as the binder ingredient instead of bread crumbs. Sounds like a great idea to me and something you might want to look into if you are allergic to wheat products.

I am feeling jealous right now. TheWife and I are on a curry kick, and seeing a recipe for curried lentil soup is not making things easier. After you wipe up the drool from your keyboard, go check out The Wheat/Rye Guy's Curried Lentil Soup Recipe

Our illustrious and effervescent carnival organizer has submitted a great brunch recipe for cheesy hashbrown potatoes. I'm glad that Shawn posts to her own carnival. That way we really get to dote on how great she is for putting this thing on week after week, and putting up with those of us who have tech problems or cannot log in to the email account properly. If you reading this, you could go over to Shawn's blog and leave a comment telling her thanks for organizing this carnival.

Get your food history on with Gillian Polack as she presents Martha Washington - Spirit of Beazor and biskets posted at Food History.

Here's another chicken dish for two that you might want to take a look at. Stove Top stuffing holds a special place in my heart. I remember it so fondly from my childhood. I'm not really sure why we don't see as much anymore. Maybe it's just kind of passe. But this Chicken & Corn Stuffing Bake seems to put it to pretty good use.

Thelly at Chicken Recipes submits Chicken, Guadalajara Style. Now this is a dish that's right up my alley. Plus, I really like saying "guadalajara."

And finally, from New Hampshire State of Mind, we cap off our unexplained extreme foray into the world of chicken with a Southwestern White Chicken Chili. A perfect dish to end our brunch and our carnival for this week.

Thank you all for dropping by, and I apologize for this thing being so late. Sometimes we are at the mercy of the ones who control the technology, and that stinks. Stay tuned for the next edition of the Carnival of Recipes, which is being hosted at The BBQ General. I am proud to say that I've had the privilege of meeting the general and his wife. Very nice folks, and very knowledgeable.