This diary is part of an occasional series where I post photos of gluten-free meals I have prepared and suggestions on gluten-free cooking and dining.
Today I have photos of two breakfasts for the week. I do not always eat breakfast, and often when I do, it is not "breakfast-type" food.
Click the photos for a larger image.
This morning I made an omelet rolled with monterey jack cheese, topped with chile gravy made from New Mexico dried pepper pods.
For the gravy I tore up up pepper pods, poured boiling water over the pieces and brought them to a boil, and then put them through the blender with soft-cooked onions and garlic. I forced it through a sieve to remove pepper skins. I thinned it down with meat broth and added some meat fat for flavor and body. I have a tub of this sauce in the refrigerator that I am enjoying a spoonful at a time.
I cooked the omelet in a rectangular Korean omelet pan.
I added some leftover cooked Thai black sweet rice to a pot of cooked white rice to make the colorful rice.
I pan-fried the sweet potato cubes in butter, sprinkling them with cinnamon and red pepper flakes toward the end.
Here is breakfast from one day this week.