Veggie Sausage Muffin with Carmelized Onion & Red Pepper
Here is the first of what I hope to be a whole cookbook of recipes that somebody could make in a tiny house with very few ingredients and not a lot of cooking space. I also am hoping to make the recipes a little more on the healthier side but from time to time I’m sure to have some yummy totally fattening so bad that you might not fit in your tiny house any longer recipe. I hope you enjoy this really simple breakfast sandwich. Remember breakfast is the most important meal of the day!
Happy Living!
Julia
Veggie sausage muffin w/ carmelized onion & Red Pepper
1 Whole Wheat English muffin
1 Morning Star Breakfast Sausage Patty
1 slice of low fat cheese or veggie cheese
1/2 Red bell pepper
1/4 small red onion (approximately)
1 tsp of honey
cooking spray
chipolte chili powder (optional)
Cover a small cookie sheet in foil and spray lightly with cooking spray. Thinly slice approximately 1/4 of a red onion into rings and place on cookie sheet. Evenly brush honey on top of onion slices. If you like your morning a little on the wild side, sprinkle onions with a tiny bit of chipolte chili powder. Cut a red bell pepper in half removing seeds. Place the pepper cut side down on cookie sheet with onions and spray lightly with cooking spray. Turn toaster oven on it’s highest heat, toast red bell pepper and onions until tender and browned then remove from oven covering in foil to hold heat in. Remember while toasting to watch closely as to not burn down your tiny house. Now toast the english muffin & heat the sausage in the toaster oven until warm. Before the english muffin is completely toasted top with with cheese slice. Remove from oven assemble and eat!
Mmm, the veggie sausage muffin sounds very good! We have a very tiny cooking area (not even a real kitchen to most people) but I manage to cook two to three good meals a day in it. It takes a little planning and the right appliances but it can definitely be done!
Thanks Denise! Since you have real experience cooking in a tiny kitchen I’d love to see what you make on a day to day basis. :D I bet you have a ton of recipes!
I want to try to come up with a little low fat granola recipe too.
Julia, a lot of the things I make are mentioned in my blog but there are many things I don’t think to post about. I should but I just don’t sometimes!
Years ago, when my kids were little I made granola. A lot. My sons are in their 20s now and won’t eat the stuff. Sad, huh? ;)
Having a tiny cooking area presents some special challenges. So does having specific dietary needs and the other half and I both have those, some in common and some different. Argh! Cooking can be quite an adventure here.
We eat a lot of fresh vegetables, and although I love them raw, the other half prefers cooked so stir fry is a pretty decent compromise and a staple for us. We eat lean meat so buffalo, fish, and poultry are also staples.
Here’s a favorite dish with a little south of the border kick. I vary this according to what vegetables we have so it’s always different but it’s always tasty and filling.
Lean beef or chicken, sliced very thin
Fresh broccoli and cauliflower florets
Carrot, sliced thin
Green onions, chopped
Green beans, snapped into 1 inch pieces
Asparagus, cut into 1/2 inch pieces
Zucchini, sliced
Chili powder
Chipotle seasoning
Garlic
Other spices as preferred
In a wok or skillet with a little olive oil (or sesame oil for a really nice subtle flavor), stir fry the meat, carrot, broccoli, green beans, and cauliflower until tender. Add a smidge of chili powder, Chipotle seasoning (I use the one from Mrs. Dash), garlic, pepper, and other spices then add remaining vegetables. Turn the heat way down and let simmer about 5 minutes until the asparagus is fairly tender. Remove lid and serve immediately.
This is really good over wild rice but it’s also very good alone.
Of course, if you like your veggies less cooked, you can cook it just a little. Or not at all! lol