Breakfast Cup * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs
Health Benefits of Graviola (Soursop) [This is an interesting article found in the webpage of www.health.centreforce.com for your reading pleasure] Today, the future of cancer treatment and the chances of survival look more promising than ever. There's a healing tree that grows deep within the Amazon rain forest in South America that could literally change how you, your doctor, and possibly the rest of the world think about curing cancer. With extracts from this powerful tree, it may now be possible to ... * conquer cancer safely and effectively with an all-natural therapy that doesn't cause extreme nausea, weight loss, and hair loss * protect your immune system and evade deadly infections * feel strong and healthy throughout the course of treatment * boost your energy and improve your outlook on life Through a series of confidential communications involving a researcher from one of America's largest pharmaceutical companies, this ancient tree's anticancerous properties have recently come to light.
Vegan Sun-Dried-Tomato-Hummus | The Healthy Family and Home By Karielyn, on January 24th, 2013 If you want a healthy vegan hummus recipe with a twist from the traditional version, here’s a nice Vegan Sun-Dried Tomato Hummus that’s really easy to make. While the ultimate in nutrition would be to make it with raw sprouted chickpeas (see my Raw Sprouted Chickpea Hummus recipe), sometimes quick and easy is in order. I happened to have two cans of organic garbanzo beans (aka chickpeas) it my kitchen cabinet, as well as some organic sun-dried tomatoes left over from the Raw Stuffed Kale Leaves with Mint Cashew Aioli recipe I made earlier this week, so this was perfect to try. It took about 5 minutes to make in my food processor and didn’t last much longer than that. One more thing I forgot. I used them once to cut out shapes with bananas and when my boys ate them, their response was “Mmmm..these taste so good!” 5 Fast Facts About Chickpeas: 5 Fast Facts About Tahini (Sesame Seeds): 5 Fast Facts About Tomatoes: 5 Fast Facts About Olive Oil: Ingredients Note
Grain-Free Granola | Plan to Eat Awhile ago our family did the GAPS diet, which means no sugar and no grain (among other things). I thought I would miss sugar the most, but that wasn’t the case at all. I was actually pretty okay without it. I think it might have to do with the huge amount of probiotics I’d been consuming. Has anyone else experienced this? My mom was in town for a month and gamely stuck to the diet with us. cookbook, but I modified it quite a bit, so I’ll share our version here: 1 cup pumpkin seeds 2 cups sunflower seeds 3-4 cups dried coconut large flakes 1/4 cup honey warmed if necessary 1/8 cup oil something mild, like safflower salt to taste 1 tsp cinnamon 1 tsp vanilla 1 cup dried fruit pieces apricots, apples, date, raisins, cranberries, &c. coconut flour optional Directions Powered by We think it's soooo yummy.
Ham Cups Even though I have had some rough egg experiences lately…the century egg, and little birdie fetus…I have not given up on one of my favorite foods. While eggs can be made to taste more disgusting than I ever thought possible, they can also be creamy, protein packed perfection and in the case of the baked egg cup, they are just that! The other morning, we had our friend Zach and one of his friends over for breakfast. Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny. Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Hey, like this post? Tags: Breakfast, eggs, healthy.
Crusty Bread Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.
No-Fail Whole Wheat Bread (it's not dense!) - Progressive Pioneer Though I'm still loyal to my Peter Reinhart book for making whole wheat versions of fancier breads (challah, cinnamon rolls, bagels, pita etc.), I've discovered that nothing beats my mother-in-law's recipe for simplicity, softness and tastiness. If I'm going to be making all our bread, the process needs to be pretty darn simple or it's just not going to happen. I can whip this up in under half an hour (just hands on time, not rising and baking, but you can do other stuff while that's happening). To make two loaves, mix 3.5 cups warm water, 1.5 tsp. yeast, and 1/4 c. honey in your mixer bowl and let the yeast proof. Now add the second half of the flour (another 3.5 cups). Final step: slice off a big, fat piece, slather it with butter and honey and sink your teeth in!
Baked Egg Boats Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1.
Spicy Baked Chickpeas | Andicakes Ingredients 2 (15 oz) cans chickpeas, drained2 Tbs extra virgin olive oil1 tsp paprika2 tsp ground cumin¼ tsp cayenne pepper½ tsp fresh ground black pepper½ tsp Kosher salt Instructions Preheat the oven to 450 degrees F. The first step and most important steps are to drain and then dry the chickpeas. Recipe adapted from Claire Robinson Copyright © 2011 Andicakes.
cinnamon swirl bread : sweet beet and green bean cinnamon swirl bread Posted by Jacqueline Gabardy, L.Ac. on Monday, March 2, 2009 · 29 Comments i first learned how to make my own bread when i worked in an italian restaurant in portland. i would make pizza dough fresh every morning so it had plenty of time to rise before we topped it with sauce, cheese, and toppings and popped it in the oven for lunch time. sure it takes hours to let the yeast do its thing, but i was surprised by the simplicity of the recipe. it’s really just a little warm water, sugar, salt, yeast, oil and flour. variations of that simple combination create most every type of bread. cinnamon swirl bread 1/3 c sugar 1 tbsp active yeast 1/2 tsp salt 1 c water 2 tbsp oil + some for greasing about 2 c white flour (i used organic) 1/4 c brown sugar 2 tbsp oil (canola works well) 1 tbsp cinnamon add the warm water, sugar, salt and active yeast together in a medium-sized bowl. let sit for 10-15 minutes or until the mixture begins to foam.
Baked Eggs with Crispy Hash Brown Crust One of the highlights of our winter brunch menu was this dish: Eggs topped with cheese, baked in a cast iron skillet, with a crispy hash brown crust hidden below. This one is much simpler than it looks. It’s really only three ingredients: potatoes, eggs, and cheese. The key to this one is pressing the freshly shredded potatoes between dish towels or layers of paper towels to get them as DRY as possible. After the first side is browned you flip the whole crust over to brown on the other side. I’ve made this multiple times over the past few weeks. Baked Eggs with Crispy Hash Brown Crust1 1/2 – 2 cups fresh shredded potato (about 4 medium sized red potatoes)1/2 tsp salt6 eggs3/4 cup shredded cheese (we used sharp white cheddar)2 Tbsp olive oil for cast iron skillet Shred the potatoes (I used my food processor to make quick work of this).
whole roasted garlic clove focaccia bread : sweet beet and green bean whole roasted garlic clove focaccia bread Posted by Jacqueline Gabardy, L.Ac. on Monday, December 8, 2008 · 14 Comments i love making my own bread. there really isn’t any comparison between a fresh, out of the oven, loaf and store bought varieties. but bread can be tricky to get right - either it is too dense, the crust isn’t thick enough, or it comes out lopsided. focaccia is a simple bread to make that’s always soft on the inside with a crunchy crust. adding italian herbs to focaccia is fairly normal, but i stepped it up a notch by adding whole cloves of roasted garlic to the bread, and lots of it. i used 3 heads of garlic in one batch, but you can use more or less according to your taste. keep in mind when you roast garlic the taste mellows out significantly to a savory and almost sweet caramelized flavor that isn’t pungent in the least. for most, this means you can eat a lot more of it. bake at 400F for 18 minutes until starting to toast golden brown on top. slice up and enjoy!