MOTHER'S KITCHEN BREAKING THE FAST

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John's Chorizo and Eggs

This is a hearty man-type breakfast. Make it for brunch and no one will be hungry until dinner.

2 Mexican chorizo sausages, approximately ¾ lb., removed from casings (can be purchased at a Mexican grocery or butcher)
2 garlic cloves, minced
1 medium onion, minced
1 small cayenne or jalapeno pepper, minced
2 medium red or white-skinned potatoes, cut into ½ cubes ½ teaspoon ground cumin
1 large green pepper or poblano pepper, chopped
1 medium tomato, skinned and diced into ½" pieces
2 eggs
1½ cup low-fat Muenster or Monterey Jack cheese, grated whole-wheat tortillas "lite" sour cream or yogurt chopped green onion

Using a non-stick skillet, fry the sausage, garlic, onion, and hot pepper until the meat is cooked. Steam the potatoes in a tablespoon of water in a covered pan or microwave until done. Add the cumin, potatoes, green pepper, and tomato to the skillet and cook for three to four minutes, stirring occasionally. Drizzle the eggs over the mixture and let set over heat for a minute or so before stirring. Serve with cheese on top along with some tortillas, sour cream, and green onions.

Granola

Store-bought granola is not all that great for you. Try making a big batch yourself and save on the fat, sugar, and cost.

1 cup wheat germ
2 cups oat bran
3 cups oats
1 cup wheat or rye flakes
1½ cup sliced, almonds
¾ cup chopped walnuts (optional)
½ cup sesame seeds
¼ cup maple syrup
¼ cup honey
½ cup oil (1/3 cup if you desire less fat)

Mix dry ingredients. Heat the maple syrup, honey, and oil in a saucepan or microwave until bubbly. Stir into the dry ingredients, mixing well. Pour into a shallow pan (9" x 12" cake pan) and bake for 15 minutes in a 350° oven. Remove and stir. Bake for 10 minutes, then remove and stir. Bake for 10 more minutes until light brown. Let cool. Granola will become crunchy as it cools.

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