I’m not a cereal eater and peanut butter toast and I parted ways a long time ago. Oatmeal is only for very cold mornings.
Then I realized, since I’m such a late riser, that my usual habit of eating breakfast at 10 a.m. put it closer to lunch than breakfast, so I did not have to be bound by breakfast rules. I could have brunch as the first meal of the day.
So for the last several days, this flatbread pile-up has become my favorite way to start the morning. I don’t even need a late lunch on the days I eat it as it keeps me going until suppertime. So the next time you sleep in and don’t want to fry one more egg, give it a try. Or just have it as a simple, quick and tasty lunch.
What I do not get tired of, as I don’t get them but once a year, are pears. Friend Betty was sweet enough to share her crop with me again. First thing I do is eat one out of hand. Her pears are so crisp and juicy and nothing at all like the ones in the store that I refuse to buy.
Then I make this cobbler. It is so very good warm with a scoop of vanilla ice cream.
• 1 flatbread (Kangaroo brand)
• Miracle Whip/mayo
• shaved turkey or ham from the deli
• chopped pickled jalapenos, drained
• Colby, Colby-Jack, or cheddar cheese
• ½ avocado
• granulated garlic powder and black pepper
• cherry tomatoes and spring onions (on the side)
• Preheat oven on broil.
• Place flatbread on a cookie sheet.
• Spread a thin layer of Miracle Whip.
• Pile on the deli meat (or any leftover meat from last night’s supper) on top.
• Put under the broiler for a few minutes just to take the chill off the meat.
• Remove from oven and spoon on the jalapenos.
• Pile on your cheese of choice and put under the broiler until the cheese is melted and bubbly.
• Remove and top with sliced avocados.
• Sprinkle on the garlic powder and black pepper.
Cook’s notes: This brand of flatbread is found near the deli, not on the bread isle. I like the H-E-B brand of organic cheeses as they are nice and soft. They are in the section where they keep the nitrate-free bacon and deli meats, not with the regular cheeses. Ask to have your deli meats “shaved” for easier eating. Son Jason, who gave me this breakfast idea, adds fried or scrambled eggs to his pile-up.
Delicious Pear Crisp
• 12 pears, peeled, seeded, and chopped
• ½ cup sugar
• ½ cup orange juice
• 2 tbsp. lemon juice
• 1 tsp. vanilla
• 2 tsp. cinnamon
• ½ tsp. nutmeg
• 2 sticks butter, softened
• ¾ cup white sugar
• ¾ cup brown sugar
• 1½ cups flour
• ½ cup salt
• 1 cup old-fashioned oats
• Preheat oven to 350.
• Butter a 9x13 baking dish.
• In a large bowl, mix together the chopped pears and remaining filling ingredients until evenly coated.
• Transfer to the buttered baking dish.
• With your hands (or a mixer), mix together the topping ingredients until it gets crumbly.
• Put mixed topping evenly over the pear mixture.
• Bake for 1 hour.
Cook’s notes: I was out of fresh, so I used orange juice from the carton and the lemon juice that comes frozen in a squeeze bottle. If you do squeeze the juices yourself, feel free to put in a little bit of the orange and lemon zest. That really adds a nice touch.