Tag Archives: Breakfast

Breads, Breakfast, Dessert, Healthy, Snacks

Cranberry Orange Muffins

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One of the best things about fall is all the wonderful scents and flavors that come into season.  Of course the powerhouse is Pumpkin Spice, undisputed king of the fall flavors.  But I’m more of a fan of the littler-known seasonal delights, like nutmeg, fall squash, citrus, and cranberries.

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And of course, cranberries & oranges go together like peanut butter and jelly in the fall. Cranberry & orange tastes great on chicken, pork, or fish, they go together in relish for your Thanksgiving turkey, or baked into bread, cookies, and of course muffins!

These muffins are light and moist, with a lovely sweet tang from the juice and the berries. Perfect for snacking, quick breakfasts, or midday snacks. These muffins can also be frozen in single layers and popped into baggies for an on-the-go treat later. Simply microwave or pop in a toaster oven for a warm fluffy breakfast.

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Ingredients:

  • 1 large orange
  • 1 cup orange juice
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 cup fresh, dried, or frozen cranberries
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda

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Step 1: In a large bowl, mix together all the dry ingredients (flour, sugar, baking powder & soda, ) and in another bowl mix all the wet ingredients (egg, oil, juice). You can juice an actual orange for the juice if you have the ability.

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Step 2: Grate the peel of one orange, and mix it into the wet ingredients. Mix the wet into the dry ingredients, and fold together until moist. Add in the cranberries. If you’re using frozen cranberries, thaw and drain them first so your batter doesn’t get too watery.

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Step 3: Either spray muffin tins with cooking oil or line them with muffin papers. Pour about 1/3 cup of batter into each opening. Bake at 350 F for 25-30 minutes, until the muffins are browning on the top and a toothpick inserted in the middle comes out clean.

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Remove your lovely muffins and let them cool enough to take out of the pan. Then enjoy at least one (or three, I won’t tell!) while they’re still warm.  MMMM MMM! So delicious with coffee, hot tea, or some fresh hot chocolate.

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Breakfast, Healthy, Less than 5

Sausage & pepper quiche

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This recipe is so simple, you can make it for one person or a dozen, using only a plastic cup & frying pan, or the fanciest of oven-safe cast iron cookware. I used one turkey sausage link and a few slices of bell pepper, plus bagged spinach. But feel free to use whatever veggies you have in the fridge, like onion, carrots, broccoli, etc.

Scale up by multiplying the ingredients list by however many people you are wanting to serve. You could also put bread in the bottom of an oven-safe pan and pour this over it to create a breakfast strata, or just scramble it all in a pan if you don’t have a stove-top-to-oven pan.

Ingredients:

  • 1 sausage link
  • 1/2 bell pepper, sliced
  • 2 eggs
  • 1/2 cup spinach
  • Salt & pepper
  • Optional: sprinkle of cheddar cheese

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Step 1: In a frying pan or cast iron skillet, brown the sausage link. (You could also use a 1/4 cup of ground sausage or a patty). Cut the sausage into small bite sized pieces.

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Step 2: Break the eggs into a bowl or cup. Scramble them well with a fork, until fluffy.

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Step 3: In the skillet, using sausage oils, cook the peppers 5-6 minutes until softened, then add spinach. Cook just a few minutes, until wilted. Add the sausage back in and mix.

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Step 4: Pour the scrambled eggs on top, and distribute evenly around the pan. Let cook on medium heat, for 7-8 minutes, until the eggs are halfway cooked.

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If using, sprinkle on the cheddar cheese, and add the seasoning.

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Step 5: Assuming you are using an oven-safe pan, put the entire pan into the oven (carefully!) on 350 F for 10 minutes to fully cook the eggs. Alternatives here are to scramble it, or make it into an omelet by flipping it in half.

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Cut into pizza slices, and enjoy! This is a great brunch recipe, could be breakfast for dinner, and is even fast & easy enough to make for yourself on a weekday morning. Feel free to omit the sausage for a quick & delicious vegetarian breakfast as well.

 

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Breakfast, Comfort food, Less than 5

Perfect Diner Breakfast

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Whenever you go to a diner, you know the kind, with linoleum floors, a jukebox, and likely some kind of dated decor, you have to get the classics. Hashbrowns, scrambled eggs, and toast. Don’t forget the endless coffee.

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While those are the classics, many people are intimidated by these simple breakfast favorites. Let me assure you, the perfect diner breakfast can be yours at home in under 20 minutes! If you really are unsure, just try one component at a time until you convince yourself that you really can do it all. Maybe start with toast 😉

This makes enough for two hearty servings. Coffee separate.

Ingredients:

  • 3 eggs
  • Optional: veg/meat for the eggs, I used deli ham and chopped sweet bell peppers
  • 2 medium potatoes
  • 4 slices bread
  • 2 tbsp oil
  • Salt & pepper to taste

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Step 1: If using veggies or meats, cook those 5-7 minutes in a frying pan. You can also just leave the eggs plain, or fry them over-easy.

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Step 2: Dice the potatoes into small cubes. To make it faster, microwave for 6-7 minutes. Heat the oil in a pan (you can use the same one from the eggs) and add the potatoes. Cook, covered, for 5 minutes. Stir and add seasonings, then cook another 5 minutes or until soft but crisp outside, stirring often.

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Step 3: Toast the bread using a toaster or by buttering and placing in the frying pan for 1 minute per side.

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Place all the components on a plate, and enjoy!

This looks very visually appealing, and tastes divine. Proof that you don’t need anything too fancy for a perfect and satisfying meal. Breakfast is also great any time of day, you can totally have breakfast for dinner. And breakfast foods tend to be cheap too, the cost of 3 eggs, 2 potatoes, and 4 slices of bread is likely under a dollar.

[amd-zlrecipe-recipe:24]

 

Breakfast, Comfort food, Healthy, Vegan, Vegetarian

Recipe Review: Overnight Oatmeal from Oh She Glows

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We all know by now that eating breakfast is a good idea. It gets your metabolism going, and should help keep you from eating everything in sight by 11am. Now, in an ideal world we would all love cooking, be world-class chefs, have a kitchen and pantry stocked with nutritious foods, be able to dedicate an hour every morning to whipping up filling, healthy delicacies, and have a personal dish-washer and house cleaner afterwards.

This is not how the real world works.

Many of you are decidedly *not* morning people, and the thought of heating up a frying pan or dicing veggies before three cups of coffee is repulsive. Many of you have children, and the idea that you will have more than ten free seconds to yourself is laughable. And many just don’t enjoy cooking, don’t want to wake up 20 minutes early to make time to cook, or for whatever reason just don’t want to cook a hot breakfast.

That is totally fine. I have a solution that is far healthier and easier on your wallet than running through a drive through and wasting $8 on a carb-heavy bagel, fatty cream cheese, and overpriced coffee that will just leave you with a mid-morning slump.

At the risk of giving away the secret, I’ll tell you: oatmeal.

Ok, cat’s out of the bag. For those of you who just thought “ugh, I refuse to eat gruel for breakfast”, stay with me.

Oats are a powerhouse food, containing the highest amounts of beta-glucan, a beneficial type of fiber, in any known grain. Beta glucan helps slow digestion, and lowers levels of the ‘bad’ cholesterol. This fiber also helps you feel full longer, by eating fewer calories. They also contain a bundle of trace minerals our bodies need for all sorts of functions.

The FDA claims oats can help lower risk of heart disease, and many publications back up that claim. The only caution against oats is that, although they do not contain gluten, they are often grown in the same fields or near other crops such as wheat or barley. Thus those who truly are gluten-intolerant should be cautious.

Anywhoodles, in order to up your oat consumption without feeling like the little kid from Charles Dickens eating his gruel, there are so many things you can do to spruce up a bowl of oatmeal. And making it yourself at home can also save you tons of money and loads of added calories, sweeteners, preservatives, thickeners, etc. over pre-packaged microwave oatmeal options.

The time-saving factor comes in when you try the recommendation of “Oh She Glows” blogger: overnight oatmeal.

Anyone who has tried using real, raw oats rather than the “instant” or “minute” stuff knows, it takes a looooooong time to cook. So by soaking the oats overnight in the refrigerator, problem solved! The oats are soft and ready to go, you just need to give it a quick blast of heat, then add toppings as desired.

My first go, I followed the recipe exactly. Since then, I’ve experimented with oodles of different toppings. I’ll tell you my current fave at the end of the post!

Ingredients:

  • 1 ripe banana
  • 1-2 tbsp chia seeds
  • 1/3-1/2 cup rolled oats
  • 2/3 cup almond/soy milk
  • 1/2 cup water
  • 1 tbsp ground flax seed
  • Optional: cinnamon, nutmeg, sugar, sea salt, nuts/seeds/dried fruit

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Step 1: Mash your banana into a glass bowl. Add the oats, flax, and chia. Sprinkle on whatever spices you’re using: I added some cinnamon, nutmeg, and ginger.

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Step 2: Add the milk and water, and put it in the fridge overnight.

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Step 3: Now, while you sleep, the oats and chia are soaking up the moisture and getting nice and soft.

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Step 4: In the morning, add any other toppings you didn’t want to get too mushy, like dried fruits, nuts, or honey.

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I added about 1/2 tbsp cocoa powder, dried prunes, and chopped up almonds for a chocolate-banana feel and a little crunch.

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This is my oatmeal in the refrigerator, working its magic.

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All toppings added and mixed, ready to heat!

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Step 5: Just pop your bowl in the microwave for 2-3 minutes, or an oven set to 350 for 8-10 minutes, and enjoy!

 

Since I’ve tried every nut, fruit, and spice I could get my hands on, my favorite combo so far is:

  • 1/3 c oats
  • 1 tsp chia seeds
  • 4-5 dried prunes
  • 4-5 dried dates
  • 1 tbsp golden raisins
  • 1 tbsp almond butter
  • Sprinkle of cinnamon

The dates have such a unique flavor, and the combination of dried fruits lends such a sweetness to the finished product. The almond butter gives it a nice burst of flavor too. I cut back on chia and got rid of the flax, because the original recipe was a little too… chewy for my taste. After all, people use flax or chia and water as an egg substitute, so they do make a bit of a gel-like texture.

Your ideal bowl may be something different, mix it up depending on your tastes, what you have available, and any allergies/sensitivities. But this is a quick, super easy, and economical way to start any day off right!

 

Breakfast, Eggs, Healthy, Vegetarian

Rainbow burrito

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Burritos are one of my favorite ways to sneak in extra vegetables. Because you can’t really see them, you can put all kinds of rainbow goodies in there and help your heart and health with little effort.

Obviously, sub in 1 cup of whatever veggies you have on hand. This is what I had, and it made a pretty breakfast.

Ingredients:

  • 1-2 strips red bell pepper
  • 1 slice turkey bacon
  • 1-2 strips orange bell pepper
  • 2 eggs, scrambled
  • 1-2 strips green bell pepper
  • 2 med purple cauliflower florets
  • 1 10 inch tortilla

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Step 1: In a frying pan, saute the veggies until soft when poked with a fork.

Step 2: Add the eggs, and cook 5-7 minutes, stirring every so often, until everything is cooked.

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Step 3: Pour it onto a warm tortilla and wrap it up, tucking in the ends. You can add in sriracha or other sauces if you like. Enjoy!

Breakfast, Finances, Healthy

Turkey bacon frittata – SNAP Meal

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Frittatas are one of my absolute favorite meals for breakfast. You know I love any meal which is cheap, versatile, and lets me use up bits and scraps of food left in the fridge. This is exactly one of those meals. Frittatas take well to every vegetable, meat, or grain you have sitting around waiting to be eaten. Just mix in it, let the eggs bind everything together, and you have an amazing meal that didn’t end up in the trash!

Since I already had turkey bacon, I looked around to see what else would go well in my frittata. 2 pounds of rice and a pound of lentils makes an awful lot, so I added some to add heft. I have a tiny window garden, so some fresh green onions and spinach were added too.

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Helpful tip: You can grow your own green onions from the store. My grocery store regularly has them on sale, three bundles for $1. Just cut the bottom most inch or two off, leaving roots intact, and plant them! Then you will have your own free green onion garden forever after. You can see I have plants in various times of growth.

Now for the fun part.

Ingredients:

  • 4 strips turkey bacon
  • 5 eggs
  • handful green onions
  • handful spinach leaves
  • 1/2 cup cooked rice
  • 1/4 cup cooked lentils
  • 2 tbsp margerine

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Step 1: Cook the turkey bacon about 2-4 minutes on both sides, until crispy. Take off heat and let cool on a plate until you can slice it into bite-sized pieces.

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Step 2: Add the rice, lentils, and vegetables. You could add in here any vegetables you have, onion, potato, celery, the possibilities are endless. Cook in the bacon grease, adding margarine if things still stick.

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I used a cast iron skillet here, because this recipe calls for finishing in an oven. If you don’t have cast iron, or don’t have an oven, this recipe is just as perfect for an omelet. When it says “bake in a 350 degree oven”, simply scramble everything together, let cook, then flip to cook the other side. Viola!

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Step 3: Scramble up the eggs in a small bowl. Simply crack them all in, being careful to not add shells. Then with a fork, whisk them quickly. The longer you whisk the more air bubbles you create, and the lighter and fluffier the eggs will be.

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Step 4: Add the eggs to the pan. Make sure all the ingredients are distributed around the pan. Let cook on medium heat for 3-5 minutes, until the eggs begin to set. You will see the edges becoming more opaque and if you run a spatula through it the bottoms will be cooking through.

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Step 5: Put the whole pan carefully into a 350 degree oven for 5-10 minutes. Just long enough to thoroughly cook the egg on top. Take it back out and let cool

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This frittata was absolutely delicious! I sprinkled on a little bit of garlic salt, and enjoyed one quarter of it each morning for four days in a row. This can be refrigerated and reheated later. They are quite healthy (unless of course you add four kinds of meat and tons of butter and nothing else) and very frugal. Try it, I bet you’ll love these and make them regularly.

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The cost of the entire frittata was $1.20! Cut into quarters, that is a cost of $0.30 per serving. You can’t do much better than that for this quality meal!

 

 

**UPDATE: The SNAP Challenge is complete, with many lessons learned! All SNAP Meal Recipes listed below:

Breakfast, Snacks, Vegetarian

Blueberry-Lemon Scones with Devonshire Cream

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Scones are a popular breakfast, brunch, or tea-time treat. Linked historically to Scotland, Ireland, and England, it is unclear who really deserves the credit of invention. The original scone was made of oats, shaped into a round, cut into 4 to 6 wedges, and baked over an open fire. Nowadays, scones are similar to biscuits, made with wheat flour and baking soda or powder, producing a hard, dry texture.

Finished scones fresh from the oven

Scones can be plain or “fancy”, with added raisins, orange rind, chocolate bits, honey, or other added flavorings. They are usually served with clotted cream, also called Devonshire cream. It’s quite easy to make with just a few things you likely have in your fridge. Check out TheNibble for a history of both. For a very large list of scones you can try, wander over to The Kitchen Project.

Blueberry-lemon scone with Devonshire cream and apricot preserves. It was just as delicious as it looks!

I had been given a boxed mix for scones some time ago, and when blueberries went on sale, I knew it was time. I also had a few fresh lemons, and so it was destiny. If you are feeling brave, feel free to try making your own scones, perhaps using the Pioneer Woman’s recipe.

Ingredients:
1 box scone mix (or your own)
1 egg
1 cup milk
1 cup blueberries, fresh or frozen
1 fresh lemon (juice + rind)
2 tbsp melted butter or margarine

Devonshire cream:
1 package cream cheese
1/2 cup sour cream
4 tbsp sugar
1 tsp vanilla
1/4 cup milk

 
Step 1: Pour dry mix into a large bowl. Add the milk and eggs, and stir until it becomes smooth.
Step 2: Grate the lemon rind onto a plate, save the lemon as well. Add the blueberries, lemon juice, and rind to the dough and mix well. (Feel free to add a splash of vanilla or almond flavoring here for an extra dose of yummy)
The blueberries marbled the dough with their juices.
Step 3: Take 1/4 cup of dough at a time, and shape into small rolls on a buttered cookie sheet. (You can also do the classic whole round, then cut into triangles. Or make whatever shape you want). Brush the melted butter onto the scones.
Step 4: Bake at 350 for 12-15 minutes, until browned all over and solid. They smell delicious!
Now you have fresh, warm scones! You can eat them naked, add some butter and/or honey, or make some cream and serve with jam. Clearly, I’m all for sugar-shock when it comes to breakfast treats. I made these over the weekend, so calories don’t count. 😉
To remind you, here is what you need for your very own clotted cream. It’s best to let it all come to room temperature to mix, then refrigerate for an hour or so. Don’t fret too much if you can’t do so.
Devonshire cream:
1 package cream cheese
1/2 cup sour cream
4 tbsp sugar
1 tsp vanilla
1/4 cup milk
Step 1: Add all ingredients to a bowl, and use a hand mixer to beat together. It should take about 2-3 minutes to become thick and smooth. Add a little more milk if you want it thinner, don’t add as much or beat for a longer period of time if you like thick cream.
These are the jams I had, which were totally perfect for this. Peach preserves and cherry jam. Both were equally delicious. Good together too!
The finished cream, nice and thick. I could seriously just eat this stuff with a spoon it’s so good!
You can add extra sugar if you want it sweeter, or forget it if you like the tang. Try unflavored Greek yogurt in place of the sour cream if you dare.
Blueberry-lemon scone with Devonshire cream and cherry jam. Simply divine!
More photos, just to make you drool a bit.
If you aren’t convinced to make these on a weekend, there’s nothing more I can do here. Just enjoy pining for them I guess.
Of course, I had to have my scone with a strong cup of English breakfast tea. It’s only right.
You can see the bowl of cream is nearly empty… oops.

And this is the cherry scone my s.o. demolished. I think we both had about 4 each. The box recipe made 8-10, depending on how large you make your scones. I need to have a brunch party so I can make these again.

What’s your favorite scone topping?

Breakfast

Breakfast Pancake Burger

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Yeah, this one is definitely inspired by my adorable carnivore SO. Meat-man loves beef, pretty sure I only trump steak by a few points. Therefore, when we had a grill-out at a park with some friends and came home with some leftover burger patties, he was a happy camper.
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As I often do on weekends, I woke up early, checked email and Twitter, blogged a bit, and decided what fancy thing I would make for breakfast. I love weekends because there is so much more time in the morning to make something other than pop-tarts or a smoothie. (Don’t get me wrong, I looooooove smoothies.)
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I decided on pancakes. 
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About this time, meat-man comes stumbling sleepily into the kitchen, and heads straight to the fridge. Upon noticing the nicely browning pancakes, and seeing the leftover picnic food, his eyes light up. I quickly made the connection too, and though it breaks so many nutrition rules, I had to admit I was curious.
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Yes, I’ll let you have a pancake burger. For science.
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It grosses me out personally, and makes my arteries cringe, but if the happy noises and time it took to demolish (about 15 seconds) is any evidence, it’s damn good. So if you’re feeling brave or want to make a man you know speechless with joy, have at this breakfast beast.
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Ingredients:
2 eggs, scrambled
1 burger patty
Maple syrup
1 slice of cheese
*Not counting this as a less than 5, because individual ingredients (pancake, burger) take several more ingredients to make.
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Step 1: Scramble the eggs in a small bowl. Add to a hot, sprayed pan, and cook into a small patty themselves by pushing the sides into the middle with a spatula as it cooks.

Step 2: If you haven’t yet, make pancakes, at least 2.

Step 3: Make or reheat your burger patty, and place on top of one pancake.

Step 4: Cover with egg, cheese, and some syrup.

Step 5: Top with the other pancake.

 


This bad boy was about the size of my face.

 

Then when you finish it all, you can go right back to bed in a food coma. If ever I have a restaurant (le sigh) this will totally be a food challenge on my menu.

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What’s your dream breakfast?



Breakfast, Eggs, Vegan, Vegetarian

Breakfast Burritos for the Busy

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I always say breakfast is the most important meal of the day. However I also understand mornings can be the busiest time of the day. This is why I have become quite talented at whipping up fast, hot, filling breakfasts in under 30 minutes. Sometimes, I even make several breakfasts I can leave in the fridge or freezer, then reheat and run out the door.

If you have a few minutes to spare in the AM or some time on Sunday to get ahead for the week, this a perfect idea to make filling your belly in the mornings easy. I made two, but you can scale this to whatever size you want.
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Ingredients:
2 tortillas
2 eggs, scrambled
1/4 cup cooked beans (I used canned kidney)
1/2 cup veggie (sliced zucchini featured here)
2 slices cheddar cheese

Step 1: In a sprayed or non-stick skillet, cook the veggies (I’ve used peppers, onion, cauliflower, broccoli, zucchini, squash, carrots…). Add the beans just to heat them, then pour in the beaten eggs. 

Step 2: Cook the eggs until fully done. Sprinkle on some salt or other seasonings if you like.


Step 3: Heat the tortilla for 10-15 seconds in the microwave, then add the cheese and half the egg mixture. Fold both ends of the tortilla in, then roll it up. I ate one that morning and saved the other for the next day. 

Please do get creative, you could add refried beans, black beans, spinach, sriracha… the possibilities are endless so you never get bored. These are also a quite affordable source of some major protein.

What’s your favorite wrap combination?
Breakfast, Vegetarian

Vegetarian Breakfast Strata

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I’ve said many times, and I’ll say it again, breakfast is the most important meal of the day.
I’ve also said many times that I love easy, make-ahead meals. This breakfast strata could be put together or baked the day before and stored in the fridge if needed. It is super simple and could incorporate any type of veggie or bean you prefer. You can make it completely vegan by using egg substitute and no cheese too.
 
Ingredients:
3 slices bread
1 can beans, slightly mashed
1/2-1 cup vegetable (spinach here)
8-10 eggs, beaten
sprinkle of cheese

Step 1: Lay the bread in an oven-safe pan sprayed with oil. Layer on the mashed beans, cheese and spinach.

Step 2: Add the egg mixture.

Step 3: I sprinkled more cheese on top. Bake at 350 for 45-50 minutes, until eggs are fully cooked.

Mmmmmmm! Hot, healthy, and protein packed breakfast. Actually this doesn’t necessarily have to be for breakfast, you could have this any time of the day.

 
What are your favorite strata ingredients?