lemon ricotta pancakes with sauteed apples You know how you know it’s November? I actually made breakfast this morning. I’m sorry if that shattered your pristine image of me. Sure, I occasionally cook big, elaborate brunches for friends or family and I even spoil myself from time to time with yogurt with pumpkin butter and pepita granola, but pretty consistently, Saturday and Sunday morning I chew on my fingernails until Alex wakes up, or sometimes, if I’m really hungry and he’s still sleeping (the boy is a sleep MACHINE) I’ll sit next to him on the bed and stare until he wakes up and brings us either bagels from Murray’s or eggs from the diner. Nonetheless, as it appears that despite my caveats this NaBloPoMo thing is on, I figure that if nothing else I can use it to clean out the refrigerator. Wow, I really know how to make a dish sound appetizing, don’t I? One year ago: Dream a Little Dream of Scone Lemon Ricotta Pancakes with Sauteed ApplesGourmet, September 1991 Servings: Makes about twelve 3- to 4-inch pancakes.
Pumpkin and Feta Muffins Recipe You all know by now, I love self-published cookbooks. Particularly ones with a strong point of view, thoughtful design, and inspired recipes. That said, I have a bit of a gem to share with you this afternoon. When I spent a month traveling around New Zealand a few years back, it became clear that New Zealand is the land of the awesome muffin. As far as the specs of the book go, Martha Goes Green is a collection of about fifty vegetarian recipes. Congratulations on lovely project Rosie, Ruth, and Jessica. - More Pumpkin Recipes - - More Breakfast / Brunch Recipes - The recipe calls for 2 cups of flour. Preheat oven to 405F / 200C, with rack in the top third. Sprinkle the olive oil and some salt and pepper over the squash. Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Makes 12 muffins. Adapted from a recipe in Martha Goes Green by Rosie Percival and Ruth Friedlander.
Fig Bran Muffins Recipe : Ellie Krieger Directions These moist, tender muffins will erase any memories of the rubbery, leaden low-fat muffins you have had before. One of the secrets is the applesauce which adds extra tenderness and sweet fruity flavor. The figs lend a deep flavored, sophisticated touch. Preheat oven to 400 degrees F. In a large bowl, combine the cereal and milk. Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Note: Make a batch of these muffins on the weekend, then wrap them individually in waxed paper and freeze them in a sealable plastic bag. Nutritional analysis per serving (Serving size: 1 muffin) Calories 230; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 42 g; Fiber 6 g; Cholesterol 20 mg; Sodium 135 mg Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
pumpkin cinnamon rolls Something kind of terrifying is going on around here, and it started in the back of the closet. I found shoes there, old shoes, shoes that did not fit. They had to go. Thus far, this is the snoring-est horror story yet, but wait, the discontent simmers: Half the closet followed, all of the plastic hangers that drove me batty were replaced with nonslip ones, sweaters were color-sorted, dresses were arranged by season and my husband’s closet is on notice too. It gets worse: What began as a vague declaration that “this coffee table needs to be replaced” turned into an entire living room overhaul, from a fresh paint job to a new sofa, chairs, and yes, tables too. You see, you can’t go on book tour if your son’s toys aren’t yet in colorful baskets; somewhere it is written. But the parallels between writing a book and having a baby are surprisingly numerous. I realize I probably sound just a little bit like I’ve lost my mind. Pumpkin Cinnamon Rolls Adapted from Baked Elements
blackberry ricotta cornbread September 9th, 2009 Whew, I am buying corn like it’s going out of style. I just can’t get enough… I sure hope you feel the same. If not, maybe this recipe will tempt you. I got this idea the other morning when I decided I wanted to make muffins. I used a new microwave technique to preheat my corn that turned out to be super easy and effective. When my batter was all mixed up I pulled out my cast iron skillet and started melting some butter. A half hour later I pulled the skillet out of the oven to find a beautiful golden bread, crisp along the edges and dotted with purple and yellow gems. blackberry ricotta cornbread makes 8 slices 1 cup all-purpose flour, plus 2 Tablespoons 1 cup yellow cornmeal 1 Tablespoon baking powder 1/2 teaspoon kosher salt 1 cup whole milk 1/4 cup vegetable oil 1 egg 4 Tablespoons sugar 1/4 teaspoon baking soda 1 cob cooked corn, kernels removed (about 3/4 cup) 1/2 cup ricotta cheese 1 cup fresh blackberries 1/4 cup (1/2 stick) unsalted butter Preheat oven to 375 degrees 1. 2.
Seeded Popovers Recipe The most delightful thing my oven produces is the popover. Gougères are a close second, but the popover wins for sheer drama. They're golden-crusted bready crescendos made from the simplest ingredients. Their crunchy exterior belies a billowy eggy interior that absolutely begs for a slather of butter or honey. Popovers are worth learning to make well. Which, I'll be honest, takes a bit of practice. I'm going to talk a bit about technique down below, but before you dive down the rabbit hole related to then endless number of popover techniques that are out there, you really want to make sure your oven is on point. Before we get to the recipe, I'll mention that just about every variable related to making popovers is up for discussion - both related to the recipe and the technique. - More Sesame Recipes - - More Millet Recipes - - More Breakfast / Brunch Recipes - I use individual timbales here, but you can use a special popover pan, or muffin tin. Now you're going to whisk the eggs.
Pomegranate Yogurt Bowl Recipe I'm hoping this breakfast sets the tone for my entire day. I love the pretty pomegranate swirls intertwined with ribbons of a Turkish black pine honey a friend gave to me. There are little puffed BBs of quinoa, toasted sunflower seeds, some bee pollen, and creamy clouds of Greek yogurt. It was a fluke, with everything just falling into place after I reached for the pomegranate juice leftover from my ongoing juicing experiment. So, for today, just a quick hi, and hopefully a bit of inspiration to make your next breakfast special. I can imagine cooking down a bunch of the fresh pomegranate juice to make a thick homemade pomegranate molasses the next time around, although I love the brightness of the fresh juice and the way it tangles with the honey and yogurt. Here's an ironic update - not two hours after writing this, I lobbed off a good chunk of my thumb using a mandolin. - More Yogurt Recipes - - More Pomegranate Recipes - - More Breakfast / Brunch Recipes - Serves 1. Print Recipe
Two Blue Lemons: Lemon Blueberry Scones Direct quote: "These are vegan?" Yup! They are also quick, easy, and relatively healthful as scones go. (All things in moderation.) Since we've been having some real scorchers lately I decided to use fresh summer flavors - blueberry and lemon - but the possibilities are endless! Chocolate Raspberry, Maple Walnut, Orange Coconut, Oatmeal Raisin... use a total of 1 cup of any of these flavor combinations and you can't go wrong! Virgin coconut oil is my preference over margarine or canola oil in vegan baking because it is simply oil from coconuts, is minimally processed, and contains no additives. Ingredients:2 cups whole wheat pastry flour1/2 cup whole oats1 tablespoon baking powder1/4 teaspoon kosher salt1 teaspoon ground cinnamon1/3 cup vanilla bean sugar (or 1/3 cup raw sugar plus 1 teaspoon vanilla extract)Zest of 1 lemon1/2 cup cold virgin coconut oil1 cup blueberries (fresh or frozen)1/3 cup oat milk (or soy, almond, hemp, etc.) Preparation:1.