emeraldowl

Posts Tagged ‘Breakfast’

Quinoa Grits

In Cooking, Uncategorized on June 30, 2011 at 9:32 pm

This is my first time to try quinoa. So far I am a big fan. It was just like cooking rice, although it smelled like I was cooking rice in peanut butter and chicken stock. Maybe that is just me, but it smelt weird so I was needless to say leery.  So I decided to make them cheesy and serve like grits with poached eggs for a meatless, but high protein dinner. So technically these aren’t grits, but this was the closest description I could come up with for the dish.

Quinoa Grits

Serves 2

1 cup cooked quinoa
2/3 cup shredded cheddar cheese
1/4 cup cottage cheese
3-4 baby carrot, finely grated
1 egg, plus 1 egg white
1 small yellow onions, finely diced
1 /2 teaspoon sugar
1/4 teaspoon black pepper
1/8 teaspoon ground cumin
1/8 teaspoon salt
pinch of  garlic powder
Olive oil to saute onions
 
2 poached eggs to serve with Quinoa Grits. 

 

Directions: Prepare quinoa according to directions and set aside to cool. In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan with olive oil and saute onions; then add mixture and cook through until warm and all the cheese is melted. Place in your serving dish and top with a freshly poached egg. Voila.

I made extra quinoa in the rice cooker to try other recipes. This recipe would lend itself to any variety of flavors and spices so if cumin isn’t your thing feel free to experiment!

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Smoothie Fest

In Cooking, Uncategorized on May 25, 2011 at 10:14 pm

I have been avoiding my kitchen like the plague.  Moving and packing stinks. Packing dishes, pots, pans and etc stinks 2x. So I have been living on random food from my pantry, Hill Country BBQ and gas station fair. While avoiding this area of my house I have still been drinking smoothies. What? It’s a good ten minutes. In – out and I live to avoid that room for another day.  Plus these sweet chilly concoctions are a great way to start a hot summer’s day.

 Whole Living Smoothies titles are linked to recipes

Mango – Coconut Water 

I used some frozen mango and pineapple. I can actually consume coconut water this way!! Otherwise I find it vile, which is sad considering it’s health benefits.

Blueberry and Green Tea 

This was my favorite of the three. Like blueberry sorbet. Very fresh and bright.

Chamomile-Banana This one was more like a milkshake. Very tasty and the banana went well with the tea. Next time I am going to try the addition of ginger.

Less than one week till the moving day!! Pretty soon I am going to have to face more than the blender in the kitchen… Here’s hoping the beginning of your summer is bright and filled with fruit!

Leftover Fruit Smoothie

In Cooking, Uncategorized on May 11, 2011 at 9:02 pm

I know. I know. That doesn’t sound appetizing, but I am working with the abundance of leftover fruit from my company this weekend.  It includes: watermelon, blueberries and bananas.  If you can think of a clever smoothie name that describes these things then – touché! I can not. It’s a smoothie, there is leftover fruit. It’s purpley. Promise it’s tasty. The End.

Ingredients:

1/2 large banana, frozen
1/3 cup blueberries, frozen
1 cup watermelon, chopped
1/4 cup pineapple juice, chilled 
1/4 cup ice

Directions: Combine all the ingredients in a blender; process until smooth. Pour in a glass. Ta Da beautiful, delicious and nutritious breakfast, or snack… or whatever.

I love that this is an all fruit smoothie (i.e. no dairy or added sugars). It tasted like something from Smoothie King (a smoothie company I adore.) It was a beautiful, naturally sweet and refreshing breakfast.  I have never made a smoothie with watermelon before, but to be honest that flavor did not stand out.  Tomorrow I may try something focusing more on that fruit alone… especially since I have A LOT of it. Watermelon and ginger, or green tea, or ??? should prove interesting.

P.S. I like drinking my breakfast. Is that weird?

Banana Butterscotch Scones

In Baking, Uncategorized on April 4, 2011 at 4:01 pm

These are in one word – delightful.  Butterscotch is not my favorite, but the banana compliments the flavor so well.  They are light, tender and not overly sweet – one reason I tend to avoid butterscotch, it can be so overwhelming.  But, not here.  These are great for breakfast, dessert or tea time.  P.S. the smell of these baking would sell houses – just sayin’!

Banana Butterscotch Scones

recipe complements of Alice’s Tea Cup
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp baking soda
  • 2 1/2 tsps baking powder
  • 3/4 tsp kosher salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces
  • 2 bananas, sliced
  • 1/2 cup butterscotch chips
  • 1 1/4 cups buttermilk
  • 1 tsp pure vanilla extract
  • 1/4 cup heavy cream (for brushing)
  • 1/4 cup sugar (for sprinkling)

Directions: Preheat the oven to 425 degrees. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.  With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.  Add the banana slices and butterscotch chips and combine well, so they are evenly distributed throughout the dry mixture.

Make a well in the center of the dry ingredients, and pour the buttermilk and vanilla into the well.  Combine the ingredients until all the dry ingredients are wet, but do not knead! Turn the mixture onto a floured surface and gather the dough together.  Gently pat the dough to make a disk about 1 1/2 inches thick. Using a 3- or 3 1/2 inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. (I used my scone pan… what can I say I love triangular scones and well it is easy!) Gather the remaining dough together lightly to cut more scones – just don’t knead the dough too much. p.s. this dough is SUPER sticky.

Brush the top of each scone liberally with heavy cream and then sprinkle with sugar. Next time I am using sugar in the raw – it’s one of my favorite scones toppings! Bake the scones for about 12 minutes, or until lightly browned.

Enjoy the bliss!

Loot: Spicy Apricot Loaf

In Baking, Loot, Uncategorized on February 23, 2011 at 9:41 pm

I am sure the readers of this blog will tire of my exploits with my friend Alisa’s jams, preserves and foodie type gifts.  Alas, that is what my loot posts are about! Wonderful gifts that inspire me in the kitchen and her Angry Apricot Preserves were the muse for this bread. (Thanks AJ – as always you rock my socks off ).  These preserves are delicious and if you want to substitute for regular preserves that would be fine, if you want them to be angry… crank up the heat with some crushed red pepper!! Other options for this bread would be any jam or marmalade which you love – orange marmalade would be lovely!  (Same goes for dried cranberries… feel free to use raisins, sultanas, currants or even dates!… or add nuts with the dry ingredients…)

Spicy Apricot Loaf

Ingredients:

1 cup sugar
1 cup milk
1/2 cup craisins (dried cranberries)
1/2 cup Preserves, chopped (or jam, marmalade… etc)
1 stick of butter
2 cups self-rising flour
1/2 tsp baking soda
1 tsp Jamaican allspice (or pumpkin pie spice)
pinch of coarse salt
1 large egg, beaten

Directions: In a medium saucepan over medium heat, bring the sugar, milk, raisins, preserves (chopped down smaller or roughly processed in food chopper), and butter; stir well and bring to a boil.  Remove from heat and let cool completely.  (so weird, but the concoction smelt amazing and looked like creepy porridge!)

Preheat oven to 350 degrees.  Line a 9 inch loaf pan with wax paper or grease and lightly flour.

Stir the flour, baking soda, allspice, salt, and egg into the wet ingredients with a wooden spoon.  Transfer the batter to the prepared pan and bake for approximately 50 – 60 minutes, or until top is golden.  (Can test the middle of loaf with a toothpick to ensure doneness… if it does not come out clean continue to cook the loaf.)

Remove from the oven; let cool for 10 minutes on a wire rack; once it has cooled cut slices and serve; or wrap up to give… eat – that is what I do… eat and it’s the best part!

Apparently I have had a tea time thing going as of late (and for the Palmer Family this week!).  This bread does not fall short of that category and would make a lovely gift.  This is the first time I have used this method where you cook the wet ingredients and then cool before assembling – very interesting and I am sure it will inspire further exploration of ingredients, combinations and other random ideas. As for the taste: I adore the spiciness from both the allspice and the Angry Apricot Preserves, the bread is dense and has sweet surprises with the bits of cranberry and apricot, it was great with hot tea!! As always AJ, love ya and your mad jammin’ skills 😀

Bacon and Onion Scones

In Baking, Uncategorized on January 28, 2011 at 9:41 pm

We have company this weekend – which always leads to baking!! I love to have bread hanging around for people to munch on for breakfast or if you need a little snack between meals.  These are yummy, I mean bacon and onions… how could you go wrong?  A little bit sweet, a tad salty, little bite of pepper, and oh so fluffy!

Bacon and Onion Scones

  • 4 strips center cut bacon
  • 1/2 a medium-sized onion, finely minced
  • 1 Tbsp sugar
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Black pepper, to taste (I used as a garnish)
  • 1/4 cup chilled lard, cut into bite
  • 1 cup buttermilk (I used fat-free milk with a Tbsp vinegar)
  • 1 large egg
  • 1 tsp water

Directions: Preheat oven to 425 degrees.  Grease a large baking sheet, or line with parchment, and set aside.  In a skillet, fry the bacon over medium heat until crisp; remove bacon and let it cool on paper towel.  Add the onion and sugar to bacon grease, stir until softened and onions begin to caramelize, about 2-3 minutes; drain grease and dry on paper towel.  Crumble bacon finely.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pepper, add the lard, and work it in with your fingertips till the mixture is crumbly.  Add the crumbled bacon and onion and stir until well blended.  Add the buttermilk and stir until sticky dough forms.

Turn dough out onto floured surface, knead 8 to 10 times, and pat into a circle 3/4 inch thick.  Cut four times (half, quarter and repeat in the center of previous cuts), leaving you with 8 equal-sized scones.  Arrange onto prepared baking sheet.  Whisk egg and water together and brush top of each scone; top with fresh cracked black pepper.  Bake for 12-15 minutes or until golden.

Enjoy hot or cool on a wire rack and then store in an airtight container.  I know! Bacon twice in a week… I don’t know what is going on, but hey it’s bacon ♥.  If you don’t want bacon and onions, feel free to substitute… ham and green pepper, go all veggie, bacon and green onions or chives, any cheese and herb combo really – just make it your own and use what you love! Happy eating! I’m off to enjoy my company… and bread 🙂

Maple & Olive Oil Granola

In Baking, Uncategorized on December 26, 2010 at 8:59 pm

Yummy to eat and sweet to give!  Great on yogurt, ricotta and ice cream.

Granola Recipe: adapted from NY Time recipe

3 cups old-fashioned rolled oats

1 1/2 cups roasted salted pistachios, hulled

1 cup raw pepita seeds

1 cup coconut chips

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

dash of ground cloves

3/4 cup chopped dried apricots, diced

Preheat oven to 300 degrees. In a large bowl, combine all the ingredients except the roasted pistachios. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

Transfer granola to a large bowl and add pistachios, tossing to combine. Serve with ricotta and fruit, if desired.

Crunchy, Salty, Sweet!!


Jalapeno Pepperjack Biscuits

In Baking, Uncategorized on December 20, 2010 at 4:15 am

Mmmmm… buttery.

Jalapeño-Pepperjack Biscuits

2 cups all-purpose flour, plus 1 Tbsp for dusting mix-ins

1 Tbsp baking powder

1 tsp salt

1 stick cold unsalted butter, diced

1/2 cup whipping cream

3 eggs, divided

1/4 pound Pepper-jack cheese, small dice

2 jalapeños pepper, minced and seeded (I personally would prefer not to seed these, but some people appreciate this)

1 Tbsp butter

1 tsp water

Directions: Preheat oven to 400°F. In a small skillet, melt 1 Tbsp of butter and sauté the jalapeños until soft;about two minutes. Let them cool, then place them in a small bowl with the cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt; use pastry blender to mix dry ingredients. Cut in the butter, until the butter bits are pea sized.

Lightly whip two of the eggs and whipping cream; add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheese-jalapeño mixture to the dough; mix until everything is incorporated.

Turn out the dough onto a well-floured surface and fold dough six times, dusting with flour as needed.  Roll dough out to a 3/4 – to 1-inch thickness and cut dough with biscuit cutter.  Gently fold and re-roll scraps out; cut remaining biscuits.  Make an egg wash by beating the remaining egg with a teaspoon of water.  Arrange biscuits on baking sheet  which has been well-oiled or use parchment paper (I use a Silpat); brush with egg wash.  Bake for 20 -25 minutes or until golden brown. (recipe adapted from Smitten Kitchen recipe – Thanks SK!)

These are best warm out of the oven… what isn’t really?  What I liked about this recipe is the biscuits come out surprising light, considering the cheese and all, and very buttery.  Plus it has jalapeño in it and well I am a big fan of adding peppers to just about everything.

Buttermilk Biscuits

In Baking, Uncategorized on December 13, 2010 at 4:44 am

Thursday we had company in route to our home… so I hopped in the kitchen to bake a few goodies to get us through the mornings!  I prefer laid back mornings filled with coffee, breads and well relaxation (dog hugs are always on the agenda!!); mornings where people get going and eat at their own pace.  Whats perfect for this mentality?? Well biscuits!  Heat em’ up with butter, jam or a little egg and cheese – biscuits are always good for breakfast.

Buttermilk Biscuits Recipe by Alton Brown

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup chilled buttermilk

Directions: Preheat oven to 450 degrees F.

In a large mixing bowl combine dry ingredients. Using a pastry blender cut butter and shortening into dry ingredients until it resembles crumbs. (Much like the beginning of pie dough.)

Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, sprinkle top with flour and gently fold dough over on itself 6 times.  Roll into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.  Place biscuits on baking sheet so that they just touch.  Roll the remaining dough out gently, cut and place on baking sheet.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

These biscuits are light, tender and so quick to make! They also reheated well, which is great for smaller families.  Oh and… they are gone!! 🙂 Always a good sign.