My eleven year old son is obsessed with football. Tossing the football outside in the snow, playing football video games inside, watching all the classic football movies in search of his favorite, wearing football gear, and creating football tackle dummies out of just about anything he can find. Meanwhile, I’m busy thinking of football food worthy enough to rival his football frenzy.
I’m all about starting this new year off right beginning with breakfast each morning. There was a brief season of my childhood when I consistently ate breakfast before encountering the day, and it was my very favorite season. While my mother was more the kind of woman to skip breakfast or pour a bowl of cold cereal, my grandmother insisted on a hot breakfast each morning. As I’ve mentioned before, this is one of the many reasons I loved life at my grandma’s house.
After all of the holiday cooking and baking, the last thing I wanted to do was make another trip to the store. I pulled a can of coconut milk and garbanzo beans out of the pantry, inspiration struck, and a satisfying new recipe was born – Chickpea Curry with Kale.
In a nod to the infamous dish Sarah Jessica Parker’s character attempts in The Family Stone, I’ve prepared for you one holiday-worthy breakfast potato frittata. A frittata is very similar to a strata, only a strata has bread baked into the egg custard, while a frittata includes no bread.
One of my favorite classic holiday flavor combinations is cranberry and orange. This year, I combined two of my most reliable cookie recipes and turned them into one chewy, gooey, citrus-scented, cranberry-studded holiday cookie. These cranberry oatmeal cookies will make a beautiful and delicious addition to any cookie spread and will make wonderful food gifts, too.