Sunday morning and Solstice Day, 2014; what to have for breakfast??
I sauteed some chopped onion, garlic, and bell peppers, added some small red beans from the frozen bean stash and a can of petite diced tomatoes, and seasoned with a little ground mustard, turmeric, cumin, chilli powder, chopped dried chili pepper, bay leaf, salt and black pepper. We served this over fried polenta (aka corn meal mush) made with dark roasted corn meal. Following Jo's advice, I dropped a poached egg on mine.
We had this with a breakfast salad of baby spinach, sliced white mushrooms, sliced black olives, clementine slices and craisins with a tarragon vinaigrette dressing.
It was excellent! Happy Solstice Day, Everyone!
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