Tag Archives: breakfast

Coconut Chai Cake

Last month I was putting together an Indian-inspired dinner with friends and wanted to make a little somethin’-somethin’ sweet for dessert.  I wanted it it to compliment the spices I was using, and be quick and easy.  A few days earlier, The Fat Free Vegan had posted the perfect little cake recipe! She makes it for breakfast, and indeed it would be heavenly for first thing in the morning with a cup of coffee, but I also found it to be the perfect not-too-sweet bite after an evening meal.   Whips up and bakes in a flash; so moist it needs no frosting.  The only problem is waiting to eat it until guests arrive….

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Gather up your ingredients!

ingredients

  • 1 cup strong chai tea ( I used a coconut chai–perfect!)
  • 1/3 cup uncooked quick (not instant) oatmeal
  • 1 cup whole wheat flour
  • 1/2 cup unbleached white flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger (use more for a spicier cake)
  • 3/4 cup sugar
  • 1/3 cup unsweetened applesauce
  • 1 tbsp vinegar
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup flaked coconut, 2 TBSP reserved  ( I used an unsweetened, large-flaked coconut I usually have on hand for making granola.)

Preheat oven to 350F, spray-oil an 8×8 pan, and make a strong cup of tea by steeping 2 bags in 1 cup of boiling water until it is cool/room temperature.

tea

Combine the dry ingredients (oats, flours, soda, salt, cinnamon, ginger and sugar) in a medium bowl.

mix dry

Add the wet ingredients (tea, applesauce, vinegar, almond and vanilla extracts and all but 2 TBSP of the coconut.  Mix until just combined.

add wet

Pour into the prepared pan and top with reserved coconut.

pour into prepared pan

Bake 25-30 minutes, or until a pick comes out clean when inserted near the center, and the coconut topping is nicely toasted.  The scent that will envelop your kitchen is just heavenly! Good luck not touching the cake until your guests show up!

bake

Cut into pieces and enjoy warm or at room temperature.

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So easy, so yummy.  I might just need to bake another one for tomorrow’s breakfast….

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Filed under breakfast, comfort food, dairy-free, dessert, recipe, snack, vegan

Breakfast Pizza

Pizza is always a good choice for breakfast, no?  I love it when there’s leftover pizza in the fridge.  Sometimes I even heat it up.  But what to do when there is no (gasp!) pizza and you’ve got a pizza kind of cravin’ in the morning?  Make this super easy, fairly fast and yum-yum-yummy pizza with traditional breakfast-y flavors!  (This recipe is adapted from one featured on a package of Jimmy Dean Breakfast Sausage once upon a time.)

  • 1 tube crescent rolls
  • 1 pound browned sausage–breakfast sausage or Italian or whatever you like!
  • 1/2 can diced green chiles (optional)
  • 2 0r 3 handfuls frozen hashbrowns
  • 2 0r 3 handfuls shredded cheese
  • 4 eggs
  • splash of milk
  • salt and pepper
  • a sprinkling of parmesan

Preheat oven to 375F.

Open the crescents, separate them, lay them equally spaced on a regular pizza pan and smoosh them into a crust, complete with a lip on the edge. (This will keep your eggs from oozing over the side.  Do NOT use a pizza stone for this, unless you enjoy cleaning oozed, burned eggs from the bottom of your oven.  Trust me.  🙂 )

Brown sausage.

Drain sausage and spread evenly over the crust.

Add green chiles if desired.  This was the first time I’d used green chiles in this recipe; they are a nice flavor addition.  However, I used a whole can and it made the crust a bit soggy, so go with just the half-can if you choose to use them.

Sprinkle hashbrown shreds over the top–they can be frozen still.

Then layer on some cheese.

Beat eggs with a splash of milk, salt and pepper.

Pour eggs evenly over pizza, being careful near the edges.

Top with a sprinkle of parmesan.

Bake for 20-25 minutes; until eggs are done, cheese is melted and crust is golden.

Cut with a pizza cutter and enjoy!

Yummy!  Experiment with the idea: meat free, bacon instead of sausage, mushrooms, jalapeno slices, huevos-style with a sprinkling of black beans, top with avocado slices…..mmmmmm!

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Green Chile and Cheese Strata

The grocery store I shop most often has a couple of clearance areas.  One has dented cannned goods and seasonal leftovers, the other has baked goods nearing their expiration date.  I just can’t resist half-price artisan breads; so wonderful to have them on hand for soups and such.  Sometimes this results in leftover partial loaves, which are perfect for yummy breakfast stratas!

Stratas are super easy to make and are super flexible ingredient-wise, but must be put together the night before you plan to serve them.

For an 8×8 strata:

  • approximately 1/2 loaf leftover bread 
  • 1/4 cup finely chopped onion
  • 1 can chopped green chiles (I’d use two cans if you don’t use pepper jack cheese.) 
  • 5 eggs
  • 1 1/2 cups half and half
  • 2 cups shredded cheese (I used pepper jack–yum!)

Start by thinly slicing the bread.

Layer half of the bread, tearing it to fill in holes, in a buttered 8×8 pan.

Saute the onions in a bit of oil until translucent.

Stir in green chiles.

Spread half of the green chile mixture over the bread.

Next, spread half of the shredded cheese.

Follow with another bread layer, then chiles, then cheese.

Whisk together eggs and half and half.  Pour over the layers as evenly as possible.

Cover with plastic wrap.  The wrap needs to touch the surface of the strata.

Place another 8×8 pan on the plastic wrapped surface of the strata and weight with a couple cans of veggies or dried beans.  This allows the bread to become thoroughly saturated with the custard.  Refrigerate over night.

Preheat oven to 350F.  Bake strata 50-60 minutes, or until puffed, pulling away from the edges and golden.

Cut into squares and enjoy the melty, yummy wonderfulness.

Oh yeah.  The perfect breakfast bite. 

Stratas are great for overnight guests, great to take for a potluck brunch, and awesome left over.  Microwave cold pieces of baked strata for a quick breakfast the next day!

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Leftovers (Fajita, Potato, Mushroom) Quiche

Earlier this week I made fajitas and mushroom burgers and steak fries.  I ended up with enough fajita filling for a couple fajitas–one serving, a serving of steak fries, and 7 mushrooms.  I needed to make dinner for three, hmmmmm, what to do?  Lucky for me, I had a box of two premade pie crusts, half and half, and eggs.  Pie crust+half and half+eggs+leftovers=quiche!  Woo-hoo!  Dinner for 3 plus breakfast the next day!

Have a look at what you have for leftovers.  If it sounds like a yummy combo to you, you’ve got quiche!  Here’s the basic quiche recipe.  I made two quiches, so doubled the recipe.

I used about 1 cup fajita filling, chopped a bit, 7 or 8 steak fries and 7 mushrooms, sliced.

Preheat oven to 375F.

Start by sauteing the mushrooms in 2 TBSP butter.  As a rule, I only use pre-cooked add-ins in a quiche.

Cut up the fajita stuff and the potatoes and added to the mushrooms to heat through.

Line two pie pans with the premade crusts and sprinkled a half cup of cheese in the bottom of each and divided the fajita-mushroom mixture between the two pans, topping with another half cup of cheese each.

Mix the custard according to the quiche recipe, divide between the two pans.

Bake 45 minutes or until golden and a knife stuck in the center comes out clean.  Wait 5-10 minutes, cut into wedges and serve!  Since my leftover quiche was sort of Mexican-flavored, I topped it with a small dollop of sour cream and an avocado slice.

Everyone loved this quiche, and it didn’t seem like leftovers! 

As pretty as it is yummy, and a great way to stretch a food dollar. 

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Sunday Waffles (Søndagsvafler)

We’ve had a Waffle Weekend here this weekend!  Mr17 wasn’t here for waffles last weekend, so it was only fair to make the Norwegian Waffles for him to try yesterday.  Then today, I just couldn’t resist trying the other waffle recipe in The Best of Traditional Norwegian Cuisine: Sunday Waffles (Søndagsvafler).  The description at the start of the recipe got me sucked in: 

 “If you want a special treat with Sunday coffee, try these waffles.  Right from the waffle iron, spread with good jam they are <<heavenly>>.”

I decided to get brave and try them the way my mom liked to serve them–with a dollop of sour cream and a strawberry slice. 

Oh yeah.  Totally yummy!  Most likely you have what you need already in your kitchen.  Makes about 20 waffles.

  • 3 cups flour
  • 4 TBSP sugar
  • 2 tsp baking powder
  • 3 cups milk
  • 4 eggs, separated
  • 1/2 cup butter, melted and cooled

Mix flour, sugar and baking powder in a bowl.

Make a hollow in the dry ingredients and pour in 2/3 of the milk.  Whisk the batter smooth, then pour in the rest of the milk and whisk to combine.  (Note–somehow my phone ate the pictures of the hollow and the smooth batter.  I borrowed a hollow picture from Norwegian Waffles.)

Add egg yolks to the batter with the melted, cooled butter.

Beat egg whites stiff and fold them into the batter.  Your bowl and beaters must be completely free of any oil for the whites to whip up. 

Folding is just very gentle stirring. 

I use a spoonula to lift batter from the bottom over the whites until mostly smooth.

Heat the waffle iron.  Grease the waffle iron with melted butter for the first waffle only.  Ladle in the batter to fill the center–these waffles will rise and fill your waffler.  It may take a waffle or two to figure out just how much batter you need per waffle.  Feel free to eat the ones that aren’t perfect.  🙂

Fry each waffle until golden.

These are best still hot, fresh from the iron, but are also yummy at room temperature.  Place a dollop of sour cream and a strawberry slice on each waffle section, and pour yourself a nice cuppa.

Mom liked to break the hearts apart from each waffle and serve them that way as finger food at her holiday parties.

We decided we really like the texture of these waffles; sort of like a warm, crispy on the outside, yummy cloud.

Michael had his with butter only, Mr17 had his with ligonberry preserves and whipped cream, I had a couple with ligonberry and a couple with sour cream and strawberries–yummy!  What’s your favorite waffle topper?

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Gluten-Free, Dairy-Free Lemony Apricot Scones

The other day, I was reading about giving your body a break from certain things to start the new year.  The idea is that after the holidays, your body has been bombarded by too many heavy foods and needs a break.  Dairy tops the list,  along with gluten, of don’ts.  Eating more fruits and veggies tops the list of dos. 

With these healthy recommendations in mind I give to you, dear readers, a yummy way to start your new year:  Gluten-free, dairy-free lemony apricot scones!  Adapted from The Gluten-Free Almond Flour Cookbook.

You may need to go to a large grocery store or health food store for some of the ingredients.

  • 3 cups blanched almond flour
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup grapeseed oil
  • 3 TBSP agave nectar
  • 3 large eggs
  • 1/2 cup dried apricots, chopped into 1/4-inch pieces
  • 1/4 cup freshly squeezed lemon juice
  • 1 TBSP fresh lemon zest

Preheat oven to 350F.  Line 2 baking sheets with parchment paper or silpats.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg.

In a blender, combine grapeseed oil, agave nectar, eggs, apricots, lemon juice and zest.  Process on high for about one minute.  (The recipe wants you to blend until smooth, but I wanted pieces of apricot in the scones, so didn’t blend as long.)

Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Drop the batter in scant 1/4 cups 2 inches apart, onto prepared baking sheets.  You will get 16 scones.

 

Bake for 10-15 minutes, until golden and a toothpick comes out with just a couple moist crumbs.

Let the scones cool until they can be handled, on the baking sheets, and serve!

Yummy!  So light and fresh tasting!  Just the thing to treat yourself without guilt.  Yummy with tea or juice.  Won’t your coworkers love you for sharing this healthy breakfast with them one of these days?!

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Cinnamon-Swirl Banana Bread

I confess.  I am an eater of green bananas.  Not so green that they won’t peel, but just at that stage where they are still firm and almost crisp.  I will not eat them when they start getting spots.  I do not like anything banana flavored, except banana bread and banana muffins.  I especially dislike banana runts.  Yes, they are cute; looking like tiny bananas and all, but….blech.  Mr17 LOVES banana runts….I just don’t get it.  😉

I guess I’m picky where bananas are concerned, but I love, love, love this banana bread.  It’s what spotted bananas dream of becoming.  Just look at the sparkly sweet and spicy crust, the bands of cinnamon and sugar running through it….imagine that warm, fresh-from-the-oven banana bread smell, but even better because of the cinnamon….

I made a double batch the other day, because of the number of spotted nanners I had.  These ingredients are easily cut in half, as they appear in The Better Homes and Garden Cookbook under “Banana Nut Bread.”

Makes 2 loaves:

  • 2/3 cup unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 3 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp soda
  • 1 tsp salt
  • 2 cups mashed ripe banana
  • 1 cup chopped walnuts (pecans are yummy, too!)

For the cinnamon sugar topping and swirl:

  • 1 cup sugar
  • 1 TBSP cinnamon

Preheat oven to 350F.  Liberally grease 2 9x5x3-inch loaf pans.

Cream together butter and sugar.

Add eggs and beat well.

Sift together dry ingredients (flour, sugar, baking powder, soda, salt); add to creamed mixture,

alternately with banana. Blending well after each addition.

Stir in nuts.

Mix reserved sugar and cinnamon.

Pour half the batter into prepared loaf pans, top with half the cinnamon mixture.

Pour in the rest of the batter, spreading over the top of the cinnamon layer.

Top each pan with the remaining cinnamon mixture.

Use a knife to swirl through each loaf.

Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.  Remove from pans and cool on racks.

Here’s where the recipe says to wrap and store overnight.  Yeah.  That’d probably be best.  This banana bread cuts better when fully cooled or even chilled.  But who can wait when your kitchen smells so gosh darn yummy?!  Not me.  I had to have a slice warm from the oven with butter melted in to it. 

If you look closely, you’ll see the cinnamon swirl  It’s much more defined, you guessed it, when you slice AFTER cooling. 

I dare you to resist the tempting aroma and wait.  I double-dog dare you!  Don’t you think this banana bread would be perfect for breakfast? Or dessert?  Or to make as a gift for your BFF?  (Especially when you make two loaves–one for her, one for you!)

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