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Posts from the ‘Breakfast or Brunch’ Category

Feb 3

13 Comments

Nutty Granola

Granola

Granola

Granola is one of my favorite breakfast cereals, most mornings I have a shake or smoothie but when a shake just won’t do this is my breakfast choice. I like to make my own, it doesn’t take long and the results are fantastic. This granola is chock full of nuts, 3 varieties, almonds, hazelnuts and walnuts, the lightly sweetened, roasted nuts and oats is irresistible. I don’t add fruit to the granola, I save that for serving. One thing I really like about this is that it’s substantial, you only need a little and it fills you up and you know you are getting a nutritious meal. This recipe makes a lot, it’s almost half nuts, sweetened with a little maple syrup and coconut palm sugar, I also add coconut flakes and flax seed. Serve on its own or with fruit and I like my DIY almond milk with it. You might notice I use olive oil but you can use whatever you like, vegetable/canola oil or coconut oil.

A bowl of goodness

A bowl of goodness

Makes a lot of granola

3 cups oats (not quick cook)

1/2 cup finely ground hazelnuts

1 1/2 cup ground almonds (I use the almond meal left from making almond milk)

1 cup chopped walnuts

1 cup coconut flakes (preferably unsweetened but sweetened is fine)

1/2 cup olive oil

1/4 cup coconut palm sugar or you can use organic or turbinado sugar

1/4 cup maple syrup (I used grade A but B is also good)

2 tbs flax seeds

Optional: drizzle a little honey on top before baking

In large mixing bowl add all the ingredients, stir to combine. Pre heat oven to 300 degrees. Line a baking sheet with parchment and spread the granola in one layer, drizzle with honey (this is optional).

Place in oven and bake, stirring every 10 or 15 minutes. You have to watch it especially towards the end of the baking time. It takes almost an hour to bake. The granola will be a lovely golden brown. Cool and place in air tight storage jars or containers.

Dec 22

18 Comments

Applesauce Mini Loaves

Applesauce Mini Loaves

Applesauce Mini Loaves

I am still working on edible gifts for friends and family and as usual I am behind. Most of these will be hand delivered but some will be getting theirs after Christmas. These loaves are a variation of the banana bread recipe that I love so much, the only substitution is that I used homemade applesauce instead of banana’s. I also added some spice and finished with a cream cheese drizzle and some toasted walnuts.

Makes one regular sized loaf or 3 mini loaves

1/2 cup (1 stick) unsalted butter at room temperature

1 cup granulated sugar

2 eggs at room temperature

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 heaping cup applesauce (homemade or commercially prepared-unsweetened)

1/2 cup sour cream (full fat)

1 tsp vanilla extract

Pre heat oven to 350 degrees. Butter or spray the bottoms of loaf pans or pan.

Cream butter and sugar until fluffy, add eggs and mix using either stand or hand held mixer until the eggs are completely incorporated and its smooth and creamy.

Mix flour, baking soda, salt and spices in a bowl and add to the butter mixture. Mix just until its combined. Add the applesauce, sour cream and vanilla and mix until completely combined.

Divide evenly into loaf pans if making the mini loaves or scrape into loaf pan. For mini loaves bake 35-40 minutes or until toothpick or tester inserted in the middle of the loaf comes out clean. If making a large loaf bake 60-70 minutes.

Allow to cool in pans for 10 minutes then invert onto rack and let cool completely, Drizzle with icing and sprinkle walnuts on top. Refrigerate until drizzle becomes hard (it’s important if you are going to package the loaves) Put approx 1/4 cup walnuts in food processor, pulse a couple of times, place on piece of parchment into the 350 degree oven for 5 minutes or until you can smell the walnuts. Remove and let cool.

Icing

2 tbs softened cream cheese

1 tbs butter at room temperature

1/3 cup powdered sugar

1/2 tsp vanilla

Mix until smooth, add a few drops of water it its too thick. Drizzle onto loaves and sprinkle with the walnuts.

Oct 1

25 Comments

Simple Concord Grape Jam

Grape Jam on buttered english muffin

The last two weekends at the farmers market I have found plentiful amounts of concord grapes, it’s that time of year you know. I love them, eating them right off the stem sweet and tart at the same time and an intense burst of concord grape flavor. I bought a lot of them, really way too many to eat so I decided to try my hand at making jam. I have never canned or preserved anything before, one day I will, but not this time, so this jam has to be used fairly quickly within a month or so but honestly, it’s so good it didn’t last more than a week. I sterilized some canning jars poured the hot jam in the jar, sealed and refrigerated it overnight, by the morning it was thick rich intense grape jam.  I have become somewhat obsessed with making jam now, giving jars to my daughter to take home for the kids and they are really enjoying it. This weekend I made a spiced plum jam following a recipe from Hannah and her beautiful blog, Blue Kale Road, it is amazing and you should try it. Back to the grape jam though, it’s so easy to make, and you can make it in small batches. This is going to make a really good PB&J sandwich.

Ingredients:

2 quarts (about 8 cups) concord grapes, cleaned and removed from stems

4 -4.5 cups sugar

juice of 1 lemon

Add grapes, sugar and lemon juice to a medium saucepan mash the grapes to release some of the juices. Bring to a boil on high heat, when it comes to a rolling boil reduce heat to medium and let simmer uncovered for about an 1-1 1/2 hours. You will notice it is thickening and it will coat your spoon. Drop some of the jam onto a saucer and if it thickens it’s ready.

simmering grapes

While the grapes are simmering sterilize your jars and lids, let them boil for 15 minutes, remove to a clean tea  towel to dry. When the grapes have finished cooking take a large non reactive bowl, I used an 8 cup heatproof glass measuring cup place a sieve on top and carefully pour the grapes into it. Stir it so that the liquid drips into the bowl, stir constantly and scrape the bottom of the sieve from time to time.

Strain it well

All you want left is the skin and seeds, push the pulp through, there will be very little left in the sieve.

See not much left only seeds and skin

Place the liquid back in the saucepan and simmer on medium for about 15 minutes. Pour into sterilized jars, screw lids on tightly and let sit until it reaches room temperature. You then refrigerate overnight or several days. It will become very thick and jam like.

Jun 13

24 Comments

Stuffed Avocado With Poached Egg

The food52 contest is all about avocado’s. My entry is very simple and makes a fantastic breakfast or brunch but can really be eaten anytime of day. I stuffed the avocado halves with sauteed grape tomatoes and shallots, topped with breadcrumbs and heated in the broiler for about a minute and then topped it with a poached egg. It’s delicious, loaded with flavor and you can make this your own by adding whatever you like.

Serves 2

1 ripe avocado halved

1/2 cup  grape or cherry tomatoes halved

1 lobe of the shallot chopped

1/2 cup fresh breadcrumbs

olive oil for pan

salt and pepper to taste

2 large eggs poached or fried

1/2 lime (for the avocado)

  1. Add olive oil to saute pan and add the chopped shallot, when it has softened add the tomatoes and saute just until the tomatoes start to soften and give off a little of their juices, season with salt and pepper. Remove from pan and add the bread crumbs.saute until they have absorbed the oil and are lightly browned. Remove from pan
  2. Turn oven to broil, place rack in the middle of the oven. Line a baking sheet with foil. Cut your avocado in half, squeeze the lime on both halves, sprinkle each with a pinch of sea salt. Fill the cavity with the tomato and shallots, top with bread crumbs and place in oven for approximately a minute just so it’s warmed and the crumbs are golden brown.
  3. Top with a poached or fried egg and enjoy

Mar 10

Breakfast-Banana Waffles

Banana Waffles with Hot Buttered Syrup

I shunned my usual shake this morning for some hot home made waffles. I was thinking of making banana bread today, had two banana’s that are on their way to becoming very very ripe, but instead I decided to make banana waffles. I used my go to recipe for waffles from an old Betty Crocker recipe book but really tweaked it. I used all purpose flour, stone ground whole wheat flour and cake flour, buttermilk, brown sugar and banana.  I usually separate the eggs, whip the whites and fold them in, instead I beat the whole eggs with the electric mixer which produced a less fluffy waffle but still very good. If you want a higher rise and lighter texture just beat the whites separately and fold in. The syrup is Grade B maple syrup, butter and Lyles Golden Syrup. Just using maple syrup is great but I love Lyles and like to mix it with my maple syrup, add butter and heat.

Makes: 12  waffles

1 cup cake flour

1/2 cup organic whole wheat flour

1/2 cup all purpose flour

4 tsp baking powder

1 tsp baking soda

2 tsp packed brown sugar

1/2 tsp salt

2 eggs

1 1/2 cup buttermilk

1/2 cup vegetable oil

1 ripe banana mashed

Maple syrup

Lyles Golden syrup (optional)

Butter (I used 2 tbs)

Heat waffle iron according to manufacturers directions.

Add flours, baking soda and powder, sugar and salt to mixing bowl and whisk to combine. In another bowl beat eggs with electric mixer until thick and foamy. Add the rest of the ingredients and fold in.

When waffle iron is heated add some batter, use as much as directions say to use for your waffle maker. While waffle is cooking, preheat oven to 200 degrees. In saucepan add the maple syrup, Lyles syrup and butter and heat gently, simmer until waffles are ready, I am not giving amounts you decide how much of each you want to use and certainly you can omit the Lyles Syrup. Have baking sheet ready, lined with parchment, when waffles are done remove to sheet pan and keep warm in the oven, do this until all the batter is used. If its more waffles than you need freeze them and use another day.

Mar 2

8 Comments

Baked Egg Casserole

I usually make this on the stovetop but adapted it to bake in the oven primarily because I entered this recipe in a Whole Foods Baked Breakfast contest. I actually like it better baked in the oven so from now on that’s exactly how I am going to make this. I must confess I try to have a healthy smoothie or shake for breakfast every morning but every now and then and I want something filling and warm and well, with runny eggs, cheese and bread.  This certainly satisfies me in every way and its quick and easy to make to boot. It consists of a baguette cut into cubes, cherry tomatoes roasted in the oven, eggs and a quick and easy no fuss cheese sauce.

  • 1 small baguette cut into cubes
  • 10-12 cherry tomatoes cut in half
  • 1 cup grated cheddar cheese
  • 4 tablespoons heavy cream
  • olive oil to drizzle
  • salt and pepper to taste
  • 4 large eggs (preferably organic and pastured)

Preheat oven to 450 Tear off 2 sheets of foil and lay on baking sheet, on one sheet place bread cubes and drizzle with olive oil, on the other sheet place tomatoes drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 6-8 minutes until bread is lightly browned and tomatoes are soft. Remove from oven. Mix the grated cheese and heavy cream together. Keep oven at 450 degrees. Butter a gratin pan and scatter the bread cubes in the pan so that they cover the bottom. Add the tomatoes next and distribute evenly with the bread, now carefully break the eggs on top nestling them into the bread and tomato, season the eggs with a little salt and pepper, now spoon the cheese and cream on top of the eggs making sure its evenly distributed. Place on baking sheet and bake for 8-10 minute until the egg whites are somewhat set, now turn on broiler and broil for 1- 2 minutes until the cheese is lightly browned, Note: Watch carefully oven temps vary and it make take a little less or more time depending on your oven and the size of the baking pan, I used individual gratin pans and it took 8 minutes to bake and a bit over 1 minute under the broiler.

Feb 26

8 Comments

Lemon Ricotta Blueberry Muffins

These muffins are tender and moist, flavored with lemon and chock full of blueberries. The batter has both whole milk ricotta and whole milk buttermilk. I love the combination of lemon and blueberries and the ricotta and buttermilk give these muffins a slight tang that is delicious. I also used some cake flour to give them a more tender crumb. The muffins are only slightly sweet and to add a little more sweetness, after you remove them from the oven brush with some melted butter and dust with granulated sugar.  When you just have to have a muffin I hope you will give these a try, they are simple to make, and you can whip them up in a flash. They also freeze beautifully. NOTE: If you use lowfat buttermilk and part skim ricotta increase butter to 6 tbs +4 tbs vegetable oil, and if you use lowfat buttermilk with whole milk ricotta just increase the butter to 6 tbs+ the 2 tbs vegetable oil.

Ingredients:

4 tbs melted butter
2 tbs vegetable oil
1 1/2 cups all purpose flour +2 tsp for blueberries
1/2 cup cake flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
3/4 cup buttermilk (whole milk buttermilk if you can find it)
1/2 cup whole milk ricotta
2 large eggs at room temperature lightly beaten
1 tsp vanilla extract
1 cup blueberries frozen (use fresh when in season)
1 1/2 tbs lemon zest
2 tbs butter melted  (to brush on top of muffins)
2 tbs granulated sugar (to dust tops of muffins)
Directions:
Pre-heat oven to 350 degrees and line muffin tin
Melt butter and add the oil, sift flour,baking powder, baking soda,salt and sugar into large mixing bowl, add the wet ingredients and lemon zest and stir only to mix, it may be a bit lumpy but thats ok. Sprinkle the blueberries with the flour and toss, add to the batter and gently stir. Place into lined muffin tin and bake at 350 degrees. Bake for 25-30 minutes or until tops are lightly browned. Let muffins sit for 10 minutes in pan, then place on rack to cool, brush top of the muffin with melted butter and dust with granulated sugar.  Makes 12 muffins

Feb 10

7 Comments

Featured Recipe-A Sage and Honey Walnut Milkshake (With a Vegan Option)

Almost every day I have a shake or smoothie for breakfast. It usually has the standard list of ingredients, fruit, soy milk, yogurt, and a whole grain whizzed in the blender. It’s good but get’s boring after a while and I want something different. I volunteered to test this recipe for a Community Pick on food52, it was submitted by Annalyse, her cooks name on food52 is Sagegreen. I was intrigued by the use of avocado, walnuts and sage, I had it for breakfast and am hooked. I enjoy this shake at least once or twice a week now. It’s packed full of healthful oils from the avocado and walnuts, its only slightly sweet and I get my daily dose of fiber also from the walnuts. This shake is thick and creamy and so delicious, believe me it’s addictive. Annalyse is an accomplished cook and a University Professor and you can view her more than 300 recipes, (yes 0ver 300!!) on food52, and I have to mention that she is one talented mixologist, her drinks are creative, beautiful and so delicious. Please check them out: http://www.food52.com/cooks/12307_sagegreen

Beautiful and Delicious Shake, photo by Sagegreen

Serves 1-2

1 oz. shelled organic walnuts

3-4 one inch long fresh organic sage leaves

1/2 ripe organic avocado

1 cup lowfat, but real cultured buttermilk (or almond milk with a splash of cider vinegar for vegan option)

1 1/2 tablespoons chestnut honey (or grade B maple syrup), to taste

optionally, a few crushed ice cubes

  1. In a heavy heated pan like a cast iron skillet, toast the walnut pieces for about 2 minutes, just short of smoking. Pan fry the sage leaves for about 1 minute. With the bottom of a smaller pan, or other heavy instrument, crush the walnuts. Shred the sage leaves. Add these to a blender.
  2. Add the avocado, buttermilk, and chestnut honey. If you like a chilled drink include a few crushed ice cubes. Process until smooth. Pour into one or two glasses. This could be part of a New Year’s resolution you could keep.
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