So when you’ve forbidden yourself from buying packaged cereals, granola, English muffins and bagels, what do you eat for breakfast? Mark Bittman has some unusual suggestions in his book Food Matters. Today I tried one of them: couscous. Why not? It’s a cereal, and it’s fast and easy to prepare. I dressed it up like I would oatmeal. Bittman also suggests treating bulgur or leftover cooked grains like rice the same way. Polenta would be good too, I’d bet.
Speaking of Bittman, I tried an unusual but very tasty recipe of his from How to Cook Everything last night. It combines pasta with potatoes. I wouldn’t normally build a meal based on two starches, but the resulting dish is very hearty and satisfying. It starts with a little minced bacon crisping in olive oil. Add some garlic and red pepper flakes for flavor; then add diced potatoes and let brown. Next, throw in a can of diced tomatoes, a can of water and about half a box of cut pasta. Let simmer over low heat for 30 minutes or so, adding more water if necessary, until the potatoes are cooked and the pasta is tender. The resulting mixture should be a little soupy. This was definitely a “go back for seconds” type of dish.