Pasta for breakfast is a wonderful thing.
Chris is usually good and will eat breakfast every day. A regular breakfast for him consists of oatmeal and usually something sweet like chocolate chips and/or a banana or some other fruit. Good habits!
I, on the other hand, am not really a breakfast person and have never really been huge on eating breakfast in the morning. I know that it’s important and good to eat breakfast, but I’ve just never been that motivated to eat breakfast based on its own merits.
However! I have found a solution. Typical (fast) breakfast food usually means cereal, toast, bagels, muffins, fruit, something like that. Boring! The solution to being motivated to eat breakfast is to make sure you have food you can look forward to eating. Basically, if you know you have really excellent food that you want to eat waiting for you for breakfast, you’ll be more likely to eat it. It also has to be easy and quick to make because who has time in the morning. Some people might argue that fresh eggs in the morning make a great breakfast and I’d agree but I’d also counter that if I had the time to cook in the morning, I would prefer to spend it sleeping.
One of my favourite breakfasts is pasta. Pasta is delicious. You can eat it with lots of different things too, like tomato-based sauces, cream-based sauces, gravy, etc. We had made pasta and an accompanying sauce on Sunday and I figure I’ll likely be eating it every day for breakfast for as long as it lasts. See below for another angle! Chris and I usually eat breakfast at our respective computers, hence the keyboard view. Please note that we used store-bought Classico pasta sauce for this particular sauce, though we added a bunch of things to it, so it’s not 100% homemade. Alone, it tastes good, but with all these things added to it? It’s magical.
What’s your favourite breakfast food?
Recipe for Easy Pasta Sauce:
- Prep time: 10 minutes
- Cook time: 45 minutes
- Difficulty: Easy
- Servings: 10 (I made this number up)
- 1 Jar Classico tomato sauce (here we used Tuscan-style Olive & Garlic)
- 1 lb Ground pork
- 4 White onions
- 1 Package white mushrooms (I’m sorry, I don’t have a better unit of measurement than “package”)
- 2 tbsp Cooking oil
- Cilantro to taste
- Pepper and chili flakes to taste
- Parmesan to taste
Cut the onions into slivers and wash and cut the mushrooms into onion sliver-sized pieces. I recommend you cut the onions before the mushrooms because it’s much easier to cut onions on a dry cutting board so that the little bits of peel don’t stick to everything.
Pour cooking oil into a medium-large pot on the stove and turn the stove on to high heat. Once hot, dump the ground pork into the pot and stir it around. You probably don’t need to cook it through before adding the rest of the ingredients because you’re going to cook it longer, but if you’re paranoid about undercooked meat like me, you should probably cook it until you are 100% sure it’s cooked through before adding anything else. If there’s still pink in it, it’s raw. If it’s all brown, it’s cooked.
Throw in the onions and mushrooms and stir everything around to cook. After a pretty much arbitrary amount of time, you can pour in the sauce. I recommend adding freshly ground black pepper and chili flakes to it because these things make everything delicious. Turn the heat to low and let it simmer, stirring occasionally. At this point, you are pretty much heating it to reduce the sauce, so you can stop it any point after it’s warm, depending on how thick you like your sauce to be. Near the end of the cooking period, you can throw in a bit of cilantro if you like that kind of thing. You can also take a wedge of parmesan and grate a few shavings into the sauce. I didn’t do this because I didn’t think of it at the time but later thought that it would be a good idea. At the very end, when taking a picture of the sauce, use the same trick as I did with the guacamole and put a little bit of fresh cilantro in the middle because the bright green pops and looks pretty.