idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Blueberry Crepes I imagine this is how my Tuesday morning conversations will go with my co-workers: “So what did you do this holiday weekend?” “Uhmmm…I made crepes.” “Oh that sounds tasty…what else did you guys do?” “I, uhmmm, wrote a blog post?” “Anything else?” “I finished reading The Omnivore’s Dilemma…great book.” “That’s it?” “Did I mention I made crepes? The Boy and I have been running ourselves ragged over the last few weeks, so this past 4th of July weekend, we decided to kick it on the home front. I’ve made crepes before , so that part was relatively easy (except for the first two attempts at flipping the crepes over…but we won’t discuss that). For the filling, I combined some of Keswick Creamery’s whole milk ricotta with powdered sugar, vanilla and some more blueberry puree. Blueberry Crepes with Blueberry Vanilla Ricotta Filling For the crepes: 1 1/2 cups all purpose flour 3/4 teaspoon salt 1 1/2 cups whole milk 1/2 cup water 6 tablespoons butter, melted 3 large eggs For the filling: 2 teaspoons vanilla
Healthy Black Forest Baked Oatmeal I recently read an article which stated that people who ate dessert for breakfast had less cravings throughout the day and they actually lost more weight than those who swore off sweets completely. When I read this I immediately began thinking about Valentine’s day desserts I could transform into breakfast. Chocolate covered strawberries, red velvet cake, chocolate mouse. The possibilities were endless. After having great luck with baked oatmeal, I thought it would lend itself well to other dessert flavours. I adore the combination of bitter chocolate and sweet cherries so I decided on making black forest cake baked oatmeal. These little cakes are incredible. Healthy Black Forest Baked Oatmeal 1 cup rolled oats (not instant)½ cup applesauce½ cup fat free milk (or dairy free milk, to make vegan)¾ cup pitted cherries (fresh or frozen)½ Tsp. vanilla extract¼ cup chocolate chips1 Tbsp. chia seeds1 Tbsp. cocoa powder Preheat oven to 375 Combine all ingredients in a medium bowl. Related posts:
15 Basic Stir Fry Sauce Recipes - Food and Whine I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. 1/2 cup lemon juice 2 tsp. lemon zest 1/2 cup chicken broth 2 Tbsp. soy sauce 1/4 cup sugar Lemon Stir-Fry Sauce II – nice with chicken and seafood. 2/3 cup chicken broth 1 Tbsp. cornstarch 1 Tbsp. sugar 1 Tbsp. soy sauce 2 -3 tablespoons lemon juice (to taste) Optional: red pepper flakes 3/4 orange juice 1 Tbsp. Tips:
The Comfort of Eggs in a Basket Eggs in a basket was the first meal I ever cooked. I was in 5th grade, and it was a Sunday morning at my best friend's house after a sleepover. We woke up hungry, and for some reason his parents weren't home. This confused me--my parents would never do that--but more important than confusion was the fact that I was terribly hungry, and I didn't see how that problem was going to be solved, since his house never had any cereal in it. "We'll make eggs in a basket," my friend said, pulling out a loaf of bread, a jug of oil, and a carton of eggs. The resulting breakfast was awesome: runny yolk and crisp bread dripping with oil (we filled the skillet so much oil it was basically deep-fried). Ideally, make this with slices of toast cut thick. I guess I have a fondness for very fast and simple eggs + bread dishes, my love of "eggy bread" evidence of this, which is basically French toast without sweetness or spices. What are your go-to quick meals when hunger looms? Eggs in the Basket
lemon poppy seed pancakes one of my favorite childhood memories was when my mom would make breakfast for dinner. i know that may not sound like a big deal, but i loved the idea of breakfast for dinner. it was out of the ordinary. even now, when i have a hard day or just need a pick-me-up i make breakfast for dinner. it is comforting. one of my favorite cookbooks is by Heidi Swanson - Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. she delivers some truly wonderful recipes and the pancake section is amazing. if you have read picky cook for any amount of time, you will already know my love of lemon. i know it may seem like a lot of zest in this recipe but trust me - it is perfect! i served these lemon poppy seed pancakes with macerated berries (any mix of berries would work). just add a bit of sugar to the berries and let them sit at room temp while you make the pancakes. another serving option would be raspberry syrup. i hope you enjoy them as much as i do. butter, to serve (and for pan) lemon curd desserts
Overnight, Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal This cooks while you sleep, so you can wake up to the aroma of a delicious, ready-to-eat breakfast. The oats, flax seed, bananas, and coconut milk will give you the fuel to keep going all morning. It's lactose free and vegan, too. Last year I shared two recipes for Slow Cooker Steel Cut Oats, one was apple-cinnamon and the other was cherry-almond. They are healthy, hearty breakfasts that have been very popular with readers. So I thought it was time to try out a new flavor. It was Yummy reader, Bella, who got me thinking about using coconut milk when she asked in the apple cinnamon oatmeal comments about substituting coconut milk for the skim milk in that recipe. Coconut Milk is good for you, too! A power breakfast! Weight Watchers PointsPlus: 6 points per 3/4 cup serving Step-by-step photos for makingSlow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal Step 1. *I recommend using very ripe bananas. *Canned coconut milk is located in the Asian aisle of most groceries stores. Step 2.
Onion Ring Sunny-side Up Eggs – Sauteed Onion as a Ring Mold for Eggs | Apr digg Make eggs in onion rings for a easy yet stunning breakfast. Eggs in Onion Rings I think we have established that I love to crack eggs into veggies, using them as “ring molds” for the eggs in the skillet. A fabulous reader commented that onion slices might make a nice egg mold, so the gauntlet was thrown down. This is a great version of the eggs in veggie ring molds – sauteed onions are so delicious, and give a nice tang to the eggs. Slice your onion into 1/2 inch slices. Now just sprinkle with kosher salt and cracked black, and sit back and wait for the raves! Perfect for a Meatless Monday breakfast!
www.menshealth.com/mhlists/gourmet-sandwiches-for-guys/printer.php From the molten yolk and bacon crunch of a hand-held breakfast, to the gooey charm of grilled cheese for lunch, nothing matches the simple pleasures of well-made sandwiches. They're quick to assemble, infinitely adaptable, easy to eat, and immediately satisfying—the very definition of good food. The 25 sandwiches you're about to meet can be thrown together during the average basketball halftime or, with practice, during the seventh-inning stretch. (Who needs hot dogs, anyway?) Use each recipe as a basic road map, but bring your talent for finding creative routes. Think BLT, but better. More on MensHealth.com: 20 Ways to Stick to Your Workout 2. Layer pieces of ciabatta or a sturdy sandwich roll with grated fontina or mozzarella cheese, thinly sliced prosciutto, sliced figs, and arugula. More on MensHealth.com: 100 Ways to Live Forever 3. In a bit of olive oil, fry a good-quality sweet Italian sausage until it's crisp and brown. More on MensHealth.com: 33 Simple Ways to Turn Her On 4. 5.
Cinnamon Roll Pancakes Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Coconut Whipped Cream « Nutty Kitchen We love our whipped cream in coffee, on berries for dessert, really on any of our primal desserts. But it’s nice to have an alternative to dairy and for our Paleo friends. Henry thought it would be good to have some cold coconut milk and stuck a can into the fridge for a couple of hours. When he opened it he noticed that it had gotten very thick on top, so he scooped it out and noticed that it had separated from the coconut water. So he added a little cinnamon and a little organic vanilla extract to the thick coconut and whipped it up. So since then we’ve been enjoying our morning cup of coffee with a spoon full. So here are a couple of pictures for you – try it, it is so incredibly easy and completely gluten and dairy-free. Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night Refrigerated Coconut Milk being scooped out by Henry Coconut Water Step 4: Enjoy every bite, anyway you like! Like this: Like Loading...
Flower Power Eggs – Bell Pepper Ring Molds for Sunny Side Up Eggs! | Apron digg Who needs expensive copper or stainless steel egg or pancake ring molds when you can use pretty, bright bell peppers? For those of you alive in the 1970′s, travel back in time with me for just a minute. Remember “Flower Power?” There’s no recipe, really, just three steps: 1) Cut bell peppers into 1/2 inch rings; 2) Place in a non-stick lightly oiled skillet; and 3) Crack an egg in the middle of each ring and cover and cook over low heat until done. We didn’t have Meatless Mondays in the 70′s, but if we did, we would have been making these for breakfast! Easy.
Ethan Allen Sandwiches Yes, I am still working my way through my post-vacation “cook every great thing I had to eat while in Vermont” syndrome. I think this might be the end of it, but it is a delicious and easy one. I should begin by saying I am a big fan of The Grilled Cheese Sandwich. So this concludes my retrospective of Meals I Ate On My Vermont Vacation. Ingredients Two slices country bread (I used ciabiatta bread) 1/4 cup shredded Vermont cheddar 2-4 slices thin-sliced ham (or more, if you want) 3 thin slices Granny Smith apple Butter Directions 1. 2. 3. 4. 5. 6.
Lady Behind the Curtain » Cinnamon Roll Waffles with Cream Cheese Syrup I’ve made pizza, sandwiches and muffins in a waffle maker. Why not make cinnamon roll waffles! IDEA: Slice them into sticks, pour a little syrup into the bottom of a wide mouth cup, place the sticks in with just the tips touching the syrup and you’ve got a nice dippers for the kids or you can serve them up this way for a buffet. Want to add another layer of flavor? How about CINNAMON CREAM CHEESE BUTTER!!! Cinnamon Roll Waffles with Cream Cheese Syrup Slice these into sticks and serve as dippers! Ingredients 17.5 ounce can of Pillsbury cinnamon rolls with cream cheese frosting For the Cream Cheese Syrup: cream cheese frosting (from cinnamon roll can) 1 tablespoon corn syrup 1 tablespoon water Instructions Spray waffles iron with cooking spray, place 4 cinnamon rolls on a PREHEATED waffle iron and close to cook. Cook until light goes off ( WARNING!!! Mix together the frosting and the corn syrup. Notes