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Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Monday, May 19, 2014

Green Smoothie


So, not EVERYONE would appreciate being given an appliance for Mother's Day, but it just so happens that I am huge into kitchen porn (aka KitchenAid) appliances, and have been wanting a blender for a while. I had compared others at different price points, but ultimately - this one does what I want it to with good results.  I am in love!

And it's RED. And I like red. 

This isn't really a recipe, but it's just to show you what WE do for a basic smoothie. We play around with quantities of each, but basically:

Add to a blender:
  • Bananas
  • Baby spinach (yep, really)
  • Yogurt
  • Honey
  • Milk
  • (Ice sometimes)


Blast it til smooth, and feed to your children (call it incredible hulk juice if you need a hook)

I know... spinach... ew... - but you really can't taste it, it adds a pretty green colour and packs a couple of handfuls of spinach into you without even blinking...

Others we have made include leaving out the spinach and adding fresh (or frozen) raspberries, blackberries, blueberries, strawberries (whatever you have), adding vanilla protein powder, and using different milks like coconut milk (awesome with raspberries) and almond milk for a different taste and nutritional value.

The husband likes spinach, banana, protein powder, yogurt and peanut butter in his.

Another one we like is
  • Pineapple (fresh, frozen, canned - whatever)
  • Spinach
  • An apple or two (cut)
  • Orange juice
  • Ice

Monday, May 5, 2014

Blueberry Oatmeal Muffins


With a toddler in daycare and brutally early drop offs due to my work schedule, I needed some new and different things to beg him to eat feed him (and us!) in the mornings before we leave, or to send with him to eat there.

I wanted something I knew he'd enjoy, but still feel good about feeding him. These muffins ("muffles" if you ask the toddler) fit the bill and taste awesome. I made them as minis, but also some larger ones too. That we devoured.

nom nom nom

SOURCE: Adapted only slightly from $5 Dinner Mom - Breakfast and Lunch Cookbook

BLUEBERRY OATMEAL MUFFINS

INGREDIENTS:
  • 1 cup quick-cooking oats
  • 1 cup plus 1 tsp all purpose flour, divided
  • ½ cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 egg
  • ½ cup firmly packed brown sugar
  • 2 Tbs vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 cups blueberries – fresh or frozen

DIRECTIONS:
  1. Preheat the oven to 350 degrees F (180C). Line muffin tins with paper liners (12 regular sized, or 24 minis)
  2. In a bowl, mix together the oats, 1 cup of the all-purpose flour,  whole-wheat flour, baking powder, baking soda, cinnamon and salt
  3. In a stand mixer, combine the egg, brown sugar, oil, vanilla and milk until well mixed.
  4. Add in the combined flour mixture and beat until a thick batter forms
  5. Toss blueberries in the remaining 1 tsp flour, and fold into the batter
  6. Fill the muffin wells about ¾ full, and bake for 15-20 minutes for minis, and 18-20 for regular sized.
  7. Scarf immediately, or freeze individually for later use (right, like muffins would really last that long in my house….)



Wednesday, February 12, 2014

Cranberry Apple Crescent Rolls


If you are reading this from NZ or Australia, just stop. You can't get canned crescent rolls in your stores (not sure if this is a good or bad thing), so this will just depress you. Because these were delicious.

I saw these over on Life and Kitchen, and since we had all the "stuff", I made a batch (or two) of these for breakfast.

Source: adapted only very very slightly from Life and Kitchen

CRANBERRY APPLE CRESCENT ROLLS

INGREDIENTS:
  • 1 can crescent rolls
  • 1/4 cup butter, softened
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • a dash of salt
  • 1/2 cup diced apples
  • 1/4 cup dried cranberries (I used a dried berry blend of cherries, blueberries, raspberries and cranberries)
  • 1 Tablespoon milk
  • 1/2 cup powdered sugar
  • 1/4 cup sliced almonds

 DIRECTIONS:
  1. Preheat the oven to 375 degrees.
  2. Separate the rolls into eight equal triangles on baking stone, or parchment lined baking sheet. 
  3. In a bowl, mix the butter, brown sugar, cinnamon, nutmeg, and salt.  Fold in the apple and cranberries.
  4. Spread the mixture on the crescent triangles and roll them up tightly, using the long edge first (about a Tablespoon and a half will fit in each)
  5. Leave at least two inches between each roll and bake until they are golden and puffy, about 11-13 minutes.
  6. While the rolls are baking, mix the milk and powdered sugar until they form a glaze. 
  7. Lightly toast the almonds in a frying pan over medium heat (watch super close, I burned my first batch)
  8. Remove the rolls from the oven and let them cool for about 5 minutes. 
  9. Drizzle the glaze over the top and immediately sprinkle with almonds. 







Monday, May 6, 2013

Individual Ham & Cheese Quiches

Although,  the quote says "Real men don't each quiche", I'm here to prove that just isn't true!  Well, especially when you just call it "ham, cheese and egg pie"

This was made because of a few factors. 1) I saw it on Pinterest, and had to make it, 2) I won a $25 gift card to King Arthur Flour (THANKS Lindsay!) and used it to buy mini tart pans), 3) I had all the ingredients on hand

These were good for a quick dinner, and were even better the next day as breakfast. I'm going to try a different filling next time (broccoli may well feature).

Enjoy!

SOURCE: Adapted from Better Homes & Gardens


INDIVIDUAL HAM & CHEESE QUICHES

INGREDIENTS:
  • 1 15 ounce package rolled refrigerated unbaked piecrust (2 crusts) (or make your own)
  • ½ cup shredded cheddar cheese
  • 1 cup finely chopped red pepper
  • ½  cup finely chopped peppered or smoked cooked ham
  • 2 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives
  • 1 ½ teaspoons all-purpose flour
  • 1 teaspoon Italian seasoning, crushed
  • ½  teaspoon salt
  • ½  teaspoon ground black pepper
  • 5 eggs, slightly beaten
  • 1 cup half-and-half, light cream, or milk
  • Fresh herb springs, such as basil, oregano or thyme (optional)
DIRECTIONS:
  1. Preheat oven to 400 degrees F.
  2. Let piecrusts stand at room temperature according to package directions.
  3. Divide each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans with removable bottoms. Trim excess dough from top of pans.
  4. Line each pastry shell with a double thickness of foil, (or use pie weights). Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
  5. In a bowl combine shredded cheese, red pepper, ham, green onion, flour, seasoning, salt and pepper. Divide mixture evenly among pastry shells.
  6. In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell.
  7. Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving. 


To make one large quiche:
Line a 10-inch tart pan with removable bottom with one piecrust (reserve remaining piecrust for another use). Line with double thickness of foil. Bake in 400 degrees F oven for 7 minutes. Remove foil; bake 8 to 9 minutes longer or until pastry is set, dry and lightly browned. Sprinkle cheese mixture evenly in shell. Pour egg mixture over cheese. Bake in 325 degrees F oven for 30 minutes or until set. Let stand 10 minutes before serving.

Monday, December 31, 2012

Blueberry Pancakes

Few things are more American to me than (not apple pie) Blueberry Pancakes.  I happened to catch a recent episode of Trisha's Southern Kitchen on Saturday morning, and my mouth watered as I watched her whip up a batch of these pancakes.  Simple little touches made a huge difference to the end product. The lemon zest is key, and the addition of sour cream gave them a lovely tang.

Anyway - I'm sure you know how to make pancakes, but here's a nice recipe to really knock them out of the park!

Source: Food Network

Blueberry pancakes

Ingredients:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk, plus more if needed
  • 1 cup sour cream
  • 1 stick butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 teaspoon lemon zest

 Directions:
  1. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend.
  2. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter. 
  3. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. 
  4. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

Wednesday, December 12, 2012

Oatmeal Pancakes (banana, pumpkin, apple)


Pumpkin variation shown here :)
 Now that the cooler weather has arrived, cold cereal doesn’t really cut it for a good start to the day.  These pancakes are a really quick breakfast, as I keep several batches of the mixed dry ingredients in zip lock bags in the pantry – ready to add the wet ingredients to.  They’re very dense and filling – and are a particular favourite of mine.   You will notice that there is no sugar in these - it's not a typo! I don't add it, but you should certainly feel free if you like things sweet.  I bet brown sugar would be especially good with the bananas and oatmeal in these!

1 batch makes 6-8 dollar sized (palm sized) pancakes
Banana Oatmeal Pancakes

INGREDIENTS:
  • 1 cup of oats
  • ½ cup of whole wheat flour (or regular, or a mix of both)
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon (optional)
  • 1 banana, mashed
  • 1 egg, beaten
  • Milk (around ¾ cup)
DIRECTIONS:
  1. Combine dry ingredients until well mixed, then add the banana, egg and enough milk to make a thick (but pourable) batter. Let batter sit for a minute or two to soften the oats. 
  2. Heat a skillet, pan or whatever you usually use to make pancakes.   
  3. Spoon onto skillet, and flip when the underside is browned. 

NOTE: These are very dense, so do take a little longer to cook through all the way.

VARIATIONS:
  • replace banana with ½ cup apple sauce
  • replace banana with a pouch of pureed baby food
  • replace banana with half a can of pure pumpkin (and add some pumpkin pie spices if you like too!)
Side note: TheFutureFoodCritic can put away 2-3 small pancakes smeared with yogurt or applesauce, or even extra mashed banana.
 

Monday, November 26, 2012

Raspberry Cream Cheese Pastry (Braid)


YUM! TheFoodCritic told me I could make this anytime I wanted.. isn't that kind?

 

It has five ingredients. Interested now? 

OKAY. So, I also have to point out that it uses canned crescent rolls. I'm not big on processed food in general - so, you are welcome to make your own pastry if you have that kind of time on your hands (I do not, currently).  

Another note is: using pastry filling vs pie filling is key. Pie filling will spread and ooze out of the braid, and create a (albeit delicious) mess.

I pulled this together in literally 5 minutes, and threw it in the oven.  It comes out very pretty and tastes amazing. I use a large stoneware pan to bake this on.

INGREDIENTS:

  • 2 cans of crescent rolls
  • 8oz cream cheese, softened (I used low fat - like it matters)
  • 1/3 cup powdered sugar 
  • 1 can of raspberry pastry filling
  • 1 egg white

DIRECTIONS:

  1. Preheat oven to 375.
  2. Open both cans of crescent rolls, and place triangles of dough with points on the outer edges and short edge in the middle. Use a roller to flatten center.
  3. Mix cream cheese and powdered sugar and spread on the center of dough.
  4. Use a small cookie scoop to do a line of pastry filling down the very middle (cream cheese will be twice the width).
  5. Bring dough points over in braid pattern and secure on other side.
  6. Brush dough with egg white, and bake for approximately 20 mins (check at 18 minutes)


Monday, June 18, 2012

Sunday Frittata

It's eggs, it's potatoes, it's red/green/yellow peppers (capsicums), it's onions. It's sausage. It's cheese.  And it was all found in my fridge.
Sunday mornings are usually pretty lazy. Although I'm up pretty early, it takes a while for the rest of the family to drag their butts out of bed, and by that time - we're all hungry.  A quick rummage in the fridge and I found a bunch of peppers that needed using up, some leftover baked potato, two chicken/artichoke sausages, found some more ingredients, and this dish was born.

I'm not going to pretend that no one has ever made this before, or that the idea is unheard of.  I AM going to say that the Teenager and I ate the whole pan of it though. TheFutureFoodCritic was vaguely interested, but... well, he's six months old. And doesn't eat a lot yet.


OK. All the bumble and ramble is complete - onto what I did!

INGREDIENTS:

  • Two chicken sausage links, sliced
  • 1/2 each of a red, yellow and green peppers, sliced in strips
  • 1 small onion, sliced
  • 5 eggs
  • 1/2 Cup milk
  • Two medium cooked potatoes, cut into chunks
  • Cheese (to taste)
  • Salt and pepper

DIRECTIONS:
Saute the sausage in an oven safe skillet (we used a cast iron pan) until it gets lovely brown marks on it. Add the peppers and onions and cook until soft.

Beat the eggs with the milk, and season with salt and pepper, and add to the pan. Add the egg mixture to the pan, lower the heat and cook until the bottom is set (top will still be jiggly)



Sprinkle with cheese, and put under the broiler (oven grill for the Aussies/Kiwis), and cook until brown on top.

Pull it out, cut it in wedges and serve. (I run a knife around the outside first)

Monday, May 21, 2012

Pressure cooking/Freezer Cooking

Another "not really a recipe, more of an idea of what I do" post.

I'm a freezer queen from way back. I love being able to pull things out of the freezer and have a great meal on hand at any time.


I use my pressure cooker to make large batches of things in short amounts of time. I use it for rice, steel cut oatmeal, chicken (whole), and potatoes.  I'm sure I will find more uses for it in the future.


Anyway - I have a digital cooker, so it's a little more idiot-proof and requires slightly less respect than the regular stove top one.


When I have  a bag of potatoes about to go bad, I peel them all, cut them - and throw them in the cooker with a small amount of water in the bottom (about a cup).


Mashed potatoes
I put the timer on for 10 minutes (once pressure is reached) and let it go.

Release the pressure, and drain the potatoes.


Mash as usual, and freeze in freezer-grade bags (I use a food saver).


These freeze great, and reheat like you made them that day. Major timesaver. (Just thaw then pierce the package and microwave about 5 mins, stir and serve)


You can, of course, use a regular pot on your stovetop - but it does take longer.



Rice
Freeze in ziplocks. Don't bother to thaw, just throw in the microwave and heat until steaming hot. 
Steel Cut Oatmeal
1 cup of steel cut oats
4 cups of water
a pinch of salt


Optional:
peeled, chopped apple pieces
cinnamon
brown sugar

Combine ingredients in pressure cooker pot, select high pressure and set 15 minutes cook time. (It took my pressure cooker 10 minutes to come up to pressure).

I then portion it out for breakfasts that I can grab and reheat at work. A bit of milk, and we're good!


Monday, April 4, 2011

Stovetop Oatmeal with Whipped Banana

A really basic concept, but also, pretty fabulous. This is a cold-weather favourite (and so, for those of you in the Southern Hemisphere - this is for you!)

I really like this recipe, because it doesn't require any added sugar, and is good with or without pouring milk over it.

Source: Adapted from www.katheats.com
Serves 2


STOVETOP OATMEAL WITH WHIPPED BANANA

INGREDIENTS:
  • 1 cup old-fashioned oats
  • 1 cup skim milk 
  • 1 cup water 
  • 1/2 teaspoon table salt  
  • 1 banana, sliced thin 

DIRECTIONS:
In a saucepan, stir together the oats, milk, water, salt, begin cooking on medium heat.

Add the banana and continue to cook, stirring often, until oatmeal is fully cooked and banana has been absorbed into the oatmeal, about 7 - 10 minutes.

(Pay attention between stirs, the banana’s sweetness encourages burning.)

Serve immediately. Can be made ahead (and refrigerated) and reheated in the microwave for about 30 seconds.

Monday, September 21, 2009

Peanut Butter Protein Balls

Yup, I'm back.  Had a rough few months with not a lot of interest in cooking, blogging or.... pretty much anything.

So. Now that I'm back, here's a cute recipe for either an addition to breakfast-on-the-go, or in a school lunchbox.

I'm packing lunches these days and it gets just as boring PACKING the same old stuff as it does EATING it. So I did a wee google search and aside from the usual crap that everyone suggests - I found this little nugget here.


I halved the recipe, in case it sucked (in which case I would have wasted peanut butter and that would be bad!) and I added some coconut, because that's how I roll.

PEANUT BUTTER PROTEIN BALLS

INGREDIENTS:

  • 1 cup peanut butter (creamy or crunchy)
  • 1/2 cup nonfat dry milk powder
  • 1/2 cup raisins
  • 1/4 cup honey
  • Graham cracker crumbs (Mum, any kind of biscuit/cookie crumbs would work)

DIRECTIONS:

  1. In a large bowl, mix all the ingredients except the graham cracker crumbs.
  2. Shape the mixture into 1-inch balls. Roll in the crumbs and refrigerate.