Posts tagged ‘breakfast’

February 22, 2012

Food: Creamed Blackberry Ginger Lemon Scones.

I love scones. But I am picky when I choose them. And they can be hard to choose.

I had a scone this weekend from the airport. Yes, I know I should probably know better but when a girl is hungry she’s got to eat. Well, let me just tell you that the bottle of water I bought…it was consumed right away. Wow, was that scone dry.

It crumbled the second I bit into it.

I don’t like scones like that.

Enough of my venting. These scones are cakey and not the crumbling type!

It is the egg.

Egg + cream + butter = a delicious consistency!

Creamed Blackberry Ginger Lemon Scones

adapted from The America’s Test Kitchen Cookbook

Makes 8 scones

Ingredients:

  • 2 cups unbeached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold salted butter, cut into cubes
  • 2 tablespoon chopped crystalized ginger
  • zest of 1/2 lemon
  • 3/4 cup heavy cream
  • 1 egg, beaten
  • 3 oz Blackberries

Method:

Preheat oven to 435 degrees.

1. Place flour, baking powder, sugar and salt in bowl of food processor. Pulse six times.

2. Add cubed butter evenly to flour mixture and pulse 12 times (each pulse is 1 second). Add ginger and lemon zest to bowl and pulse three times.

3. Transfer mixture to medium-sized mixing bowl. With a rubber spatula fold in heavy cream and egg until is begins to come together. Transfer dough to a floured surface. Fold until incorporated. Pat out dough to a rectangle. Add half of blackberries to one side of the dough. Fold the side without the blackberries over the blackberries (make sense?) They will squish, but that is okay. Form dough into another rectangle, roughly 3/4 inch thick.

4. Cut into triangles or any shape you prefer. Place on ungreased baking sheet. Add remaining blackberries to the tops of each scone. Bake until scone tops are light brown, 15-18 minutes. Cool on wire rack for at least 10 minutes.

Lemon Glaze

Whisk together 1/2 powdered sugar, 1-2 tablespoons cream (1/2 and 1/2 or milk works great too) and 1 teaspoon lemon zest. If it isn’t thick enough, add more sugar. Spoon over cooled scones.

 

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February 1, 2012

Food: Gingered Chinese Five Spiced Eggs with Spinach.

Popeye called me the other morning.

Asked me where spinach was in my diet.

I decided to reply with this!

This is good. So good, that I didn’t even need a mid morning snack. It kept me going all morning…until 12:01!

No cheese? I know, no cheese. It really didn’t need it.

Gingered Chinese Five Spiced Eggs with Spinach

makes 1 serving

Ingredients:

  • 1/2 tablespoon butter
  • 2 slices white onion
  • 1 handful of spinach, cleaned and dried
  • 3 eggs
  • 2 tablespoons milk
  • small pinch of Chinese Five Spice
  • 1/2 teaspoon grated fresh ginger (2 grates on the microplane)
  • 1 pinch Red Pepper Flakes
  • 1 pinch of freshly chopped parsley
  • Salt and Pepper

Method:

1. Melt butter in a small saucepan over medium heat. Add onion and saute for 2 minutes. Add spinach on top of the onions – cook for 30 seconds, until just beginning to wilt.

2. Scramble eggs, milk, chinese five spice, ginger, red pepper flakes and parsley together. Sprinkle in some salt and pepper. Add to the onion and spinach mixture. Cook until it reaches desired consistency – I like my eggs cooked – so a little dry.

3. Serve right away!

*After the first bite, I added another pinch of red pepper flakes and Kosher Salt..you can see that in the below picture!


 

January 25, 2012

Food: Breakfast Sausage and Pepper Frittata with Guryere.

The most important word in this blog post title is Gruyere. Let’s be honest…that cheese is heaven.

Anyway.

In a second of despiration…I mean, I needed a second to realize that I need to change the usual weekend breakfast.

I am sure you have never heard of a frittata.

Well this is what it looks like. Looks fancy, huh? It is.

Peppers, sausage, cheese, eggs, parsley…sourdough toast! Yes, please!

Breakfast Sausage and Pepper Frittata with Guyere

Makes 4 servings

Ingredients:

  • 3/4 breakfast sausage
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow/orange pepper, chopped
  • 5 eggs, scrambled
  • 1/2 cup milk
  • salt and pepper
  • 2 pinches of parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated gruyere cheese

Method:

Preheat oven to 400 degrees.

1. In a medium-sized non-stick saucepan (one that can go in the oven), turn heat to medium. Cook sausage for 2-3 minutes, until almost cooked through. Add peppers and saute for 2-3 more minutes.

2. Mix eggs, milk, salt and pepper, parsley and red pepper flakes together. Once combined, add to pan with sausage and peppers. Sprinkle cheese on top. Put into preheated oven. Bake for 15 minutes. Checking half way through. Move the pan slightly to see if egg mixture has set. If it moves, it needs more time. Should puff up and be browned on top. Turn on broiler, if needed to brown the top.

3. Let cool for 1 minute before slicing into. Serve with toast, hot sauce, ketchup or on its own!

January 17, 2012

Food: Cilantro Sweet Potato Eggs.

I decided to eat a little bit healthier in 2012…in my head. I haven’t told anyone yet.

Focusing more on healthier breakfasts. I love bagels loaded with cream cheese. Actually any bread product slathered in butter or some form of cheese.

Those bread products aren’t really getting me going in the mornings…and they aren’t helping my mid-section either.

So in an effort to start my day off on the right foot…I added sweet potatoes!

This combination is worth a try. Sweetness from the potato, spice of the cilantro, creamy eggs, earthy mushrooms and just plain delicious gouda cheese…

If I had spinach, I would have added it to the eggs too. Next time.

Yes, I ate everything on the plate.

Just ignore that english muffin. It was for the photo shoot, Folks. Purely, used as a prop.

Cilantro Sweet Potato Eggs

enough for 1 serving

Ingredients:

  • 1 tablespoon butter
  • handful of mushrooms, sliced
  • 1/2 sweet potato, diced
  • 2 eggs, scrambled
  • 2 tablespoons milk
  • cilantro, rough chop
  • 2 pinches gouda cheese, grated
  • Kosher salt and freshly ground black pepper

Method:

1. Heat small saucepan over medium heat. Melt butter. Add mushrooms to melted butter and saute until browned. Add eggs and milk (scramble together prior to pouring into pan).

2. Meanwhile, heat sweet potato in microwave for 30-45 seconds or until heated through.

3. When eggs are almost finished, add a heaping pinch of cilantro and gouda. Stir to combine and to finish cooking. Add salt and pepper to taste.

4. Add heated sweet potato to plate. Top with eggs. Sprinkle more cilantro, if desired. Eat right away.

 

December 15, 2011

Food: Whole Wheat Pumpkin Waffles with Maple Cinnamon Butter.

I know. These were supposed to be a healthy breakfast but then it turned into a sweet indulgence. They are worth it.

Whole Wheat and Flaxseed Meal makes you feel good about eating these. The maple cinnamon butter does too.

And I can’t forget the pumpkin.

I am determined to keep pumpkin in my diet forever – I mean it shouldn’t just be brought around the Holidays.

They look pathetic without butter.

Whole Wheat Pumpkin Waffles with Maple Cinnamon Butter

adapted from Bob’s Red Mill, Multi Grain Waffles

Yields 6 waffles

Ingredients:

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 cup flaxseeds meal
  • 3/4 cup Whole Wheat flour
  • 1 teaspoon baking powder
  • 1 pinch of ground cinnamon
  • 1 pinch of ground nutmeg
  • 1/4 cup Vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 3/4 cup plain yogurt

Method:

Preheat waffle iron to medium heat.

1. Combine dry ingredients. In a medium bowl, mix together wet ingredients. Using a whisk, add the dry ingredients to the wet ingredients, mixing well to combine.

2. Spray waffle iron with cooking spray, liberally. Pour mixture into waffle iron. Cook throughly, or until waffle iron indicates they are done. Remove from iron and serve hot with maple cinnamon butter and maple syrup.

To make Maple Cinnamon Butter : Combine 2 tablespoons softened butter, 2 pinches cinnamon and 1-2 teaspoons REAL maple syrup.

 

November 22, 2011

Food: Mushroom Thyme Scrambled Eggs.

It is true. Scrambled eggs are pretty easy to make. I don’t think I have to tell you that.

But it takes talent to add more flavor to simple scrambled eggs.

Okay, that is pretty easy too. So when you are in need of spicing up your everyday scrambled eggs choose this combination.

Mushrooms, yellow onion, thyme, Asiago cheese, Dijon mustard, salt, pepper and eggs…oh and half and half.

Simple yet packed with different layers of flavors and textures. They are in fact a perfect addition to a breakfast line up.

Oh and of course adding grated Asiago cheese is a must and super important. Yes, eggs with cheese are in fact good. Try it.

Mushroom Thyme Scrambled Eggs

Yield – 2 servings

Ingredients:

  • 2 teaspoons butter, divided
  • 4 0z. or a handful of cremini mushrooms, sliced
  • 1/4 cup diced onion
  • 1 teaspoon dried thyme
  • 4 eggs, whisked
  • 2 tablespoons Half and Half (milk works just fine too)
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 teaspoons freshly grated Asiago cheese

Method:

1.  Heat medium-sized saucepan over medium high heat with 1 teaspoon butter. When butter is melted, add mushrooms, onions and thyme. Saute until mushrooms are brown. Remove them from the pan. Wipe the pan out with a paper towel. Return back to the heat, lower to medium low.

2. Whisk together eggs, half and half, pinch of salt and pepper. Add 1 teaspoon butter to pan. Once melted, add eggs and scramble on low heat until done. Add mushroom mixture right before eggs are done. Remove from heat and sprinkle cheese on top.

3. Serve with a side of Dijon mustard for dipping fork fulls of eggs into – DEVINE, I tell you.

*sourdough toast is excellent with these too.

 

November 9, 2011

Food: Pumpkin Banana Muffins with Walnuts.

When you have 3 bananas showing their last hours of life and when you have left over pumpkin puree from your Spiced Pumpkin Bread you make these muffins.

I’ve been eating them for breakfast, sliced open and toasted with a pad of butter. Then again for a snack. Then again for another snack. They are that good.

The combination of pumpkin and banana is superb..then you have the crunch of the walnut and the smooth cake like muffin – yes, please.

This recipe is based from my Banana Bread recipe.

Pumpkin Banana Muffins with Walnuts

Yield: 24 muffins

Ingredients:

  • 2 cups flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 pinch ground ginger
  • 1 cup sugar
  • 1/4 cup softened butter
  • 2 eggs
  • 1 1/2 cups mashed bananas (x3)
  • 1 cup pumpkin puree
  • 2 heaping tablespoons low-fat plain yogurt
  • 1 teaspoon vanilla
  • 1 cup walnuts

Method:

Preheat oven to 350 degrees.

1. Combine sifted flour, baking soda,  salt nutmeg, cinnamon, and ginger into a bowl.
2. Mix sugar and butter with electric mixer until incorporated. Add 1 egg at a time until well beaten and combined. Then second egg.
3. Add bananas, pumpkin puree, yogurt and vanilla and mix until just combined (helps to mash bananas prior to adding them to mixing bowl – don’t want to over beat the yogurt so that the batter stays light).
4. Add flour in 3 separate portions to the banana pumpkin mixture until just combined and moist.
5. Pour into greased muffin tins. Add 3 walnuts to the top of each muffins- press down slightly. Bake for 20 minutes. Let rest on wire rack for a few minutes, then remove from muffin tin and continue to cool on wire rack, until cooled.
 
 

October 18, 2011

Food: Cornmeal Bacon Waffles with Maple Blueberry compote.

I can’t remember the last time I cooked a weekend breakfast, besides my go to breakfast sandwiches like  here and here. Its been a while. Feeling motivated on an early Saturday morning – not sure where the motivation came from – I imagined something salty and sweet…and one of the requirements was to use my waffle iron.

See that piece of bacon peeking out?

I really like sweet and salty tastes together. You taste one first then you finish with another – bliss!

I added more maple syrup after I took these pictures. I’m an addict.

Cornmeal Bacon Waffles with Maple Blueberry compote

Adapted from Bon Appetit.

Serves 4-6

Ingredients:

  • 8 thick cut bacon slices
  • 1 1/4 cups all purpose flour
  • 3/4 cup yellow cornmeal
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 5 tablespoons pure maple syrup, divided – plus more for serving
  • 1/4 cup unsalted butter, melted, cooled – plus more for serving
  • 1 heaping cup of blueberries (frozen is fine)
  • 1/4 cup water

Method:

1. Cook bacon your way. Whether it is cooked in the oven on the rack or in a large skillet – cook until crisp. Drain and crumble bacon.

2.Whisk flour and next 4 ingredients together. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.

3. Preheat waffle iron to medium heat. Add blueberries and 1/4 cup of water to small sauce pot. Heat on medium heat, turn down once it comes to a boil. Stir occasionally. Berries will break down- turn off heat once desired consistency is reached. Add 3 tablespoons maple syrup to blueberry mixture. Let sit.

4. Lightly brush iron with melted butter or spray with non-stick cooking spray. Spoon batter onto waffle iron, spreading evenly over grid. Close and let set for about 6 minutes.

5. Transfer waffles to plates. Serve with blueberry compote on top with a slice of butter and maple syrup.

October 3, 2011

Food: Simple Huevos Rancheros.

Huevos Rancheros for one is a quick and simple breakfast to whip up for yourself.

I love eggs in the morning. I also love eggs with any variety of hot sauce. Some may say that the colors of the red sauce and the yellowy eggs really compliment each other – but let’s be honest people, that’s not what attracts me. It is the compliments of flavors..yes the colors look lovely but I really care about what is happening in my mouth. Rambling…

Check out those layers.

Simple Huevos Rancheros

Note: no measurements. You were warned.

  • Corn tortilla
  • black beans with jalepenos, warmed
  • green chile salsa
  • feta cheese
  • scrambled eggs (2 per person is a nice portion)
  • sour cream
  • hot sauce
  • chives, small chopped

1. To assemble, plate corn tortilla on a plate, layer beans, green chile and a sprinkle of feta cheese. Bake/broil or microwave for a few seconds. Then top with scrambled eggs, another sprinkle of feta cheese and another spoonful of green chile. Top with sour cream, chives and hot sauce.

2. Enjoy warm with coffee in the morning sun.

 

September 26, 2011

Food: Jumbo Yogurt and Blueberry Muffins.

Blueberries are my favorite berry.

When I’m in the mood for quick baking I turn to muffins. and I always think of blueberry muffins. Yes, I should probably be a bit more adventurous but hey, at least I know what I like.

Look at the lonely half of muffin without butter. What a shame.

Blueberries have made an appearance on this blog before, here and here.

Thanks to The Pioneer Woman for this recipe circa August 2008 -There is nothing like bringing back a recipe from 2008. I mean that was years ago.

I doctored it up a bit for the mile high city that I live in. And according to the PW herself, these are the awesome-est blueberry muffins…you be the judge.

Jumbo Yogurt and Blueberry Muffins

Yield= 1 dozen

Ingredients:

  • 3 cups minus 2 tablespoons flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 heaping cup plain yogurt
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries, washed and dried
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 2 tablespoons Turbinado sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon

Method:

Preheat oven to 385 degrees.

1. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

2. In another large bowl whisk together sugar, oil, vanilla, egg, yogurt and lemon zest. Add the dry ingredients and stir for 10 seconds.

3. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

4. Add mixture to muffin pans sprayed with cooking spray. Sprinkle remaining berries on top and press down lightly. Combine turbinado sugar, nutmeg and cinnamon together. Sprinkle sugar mixture over top.

5. Bake 20 to 25 minutes. Enjoy toasted and warm or at room temperature.

 

August 29, 2011

Food: Heirloom Tomato and Ricotto Breakfast Sandwich.

If this doesn’t scream summer breakfast, I don’t know what does?!?! Just look at this.

The color of the tomatoes, silkiness of the ricotta, crunchy toast and mouth watery basil…and check out that Kosher salt and pepper…love the combinations!

 Do I need to tell you how much I love heirloom tomatoes? I’m in love in the color and the sweet flavors. It is that simple.

Heirloom Tomato and Ricotto Breakfast Sandwich

for 1 breakfast sandwich

Ingredients:

  • 1 english muffin, sliced
  • 2 eggs
  • 1 tablespoon milk
  • 1 heirloom tomato, sliced
  • 1-2 tablespoons ricotta cheese
  • 4 basil leaves, chopped roughly
  • Kosher salt and freshly ground black pepper

1. Toast english muffin. Meanwhile combine eggs and milk and a sprinkle of salt and pepper. Scramble on medium heat until done. Sprinkle 1/2 chopped basil on top of finished eggs and fold to combine.  

2. To assemble sandwich, lather ricotta cheese on both sides of english muffin. On one side of the muffin, place 2-3 slices of tomato and sprinkle with salt and pepper. Layer on eggs, and remaining chopped basil, then top with other side of muffin.

3. Enjoy warm!

July 22, 2011

Food: Pesto and Ham Breakfast Sandwich.

I have a problem with pesto lately. It is a good problem though.

I put it on everything!

I can’t stop. 

The summer of 2011 is the summer of pesto.

I used it the other night with frozen corn – cooked it and added a dollop of pesto, mixed and dug in. De-lish!  

In an afternoon snack with cheese and crackers…and pesto.

Of course the usually pasta and pesto recipe here!

And breakfast this morning… what’s a breakfast sandwich without pesto?

I made this just for me. It can be doubled, tripled and made for a large crowd. Here is the recipe for just one.

Pesto and Ham Breakfast Sandwich

Ingredients:

  • english muffin
  • 2 eggs
  • 1 tablespoon milk or half-and-half
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon almond pesto 
  • 2 slices of black forest ham
  • 1/2 slice of baby swiss cheese
  • salt and pepper, to taste

1. Toast english muffin. While toasting, heat small non-stick pan to medium heat. Add beaten eggs and milk – mix in some salt and pepper too. About 1 minutes before eggs are done, move them to one side of the pan. Add ham to empty side to saute/brown/heat up. Sprinkle thyme on top of cheese, then add slice of swiss cheese to the top of eggs to begin to melt.

2. Take pesto and spread on both sides of warm toasted english muffin. Add half egg mixture to one side of english muffin. Then follow with half the ham, then the remaining eggs and then ham and of course top with other side of english muffin. Dig in while it’s hot.

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