Posts Tagged ‘breakfast’
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST
Posted: January 24, 2021 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, GF, gluten-free, pancakes, recipes
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
SHEET PAN EGGS
Posted: October 23, 2019 in breakfast, Food, Recipes, sausageTags: breakfast, EGGS, food, recipes
When you’ve got 20 people showing up at your house for breakfast the morning after hosting a 165-person party the night before, you want to make it all as easy as possible for yourself. Sheet pan eggs are the answer!
I pre-cook everything but the eggs the day before…I caramelized some onions, cooked sausage patties and cut them into small cubes, and wilted a couple of handfuls of spinach…then kept them in the fridge, ready to use. Grating or crumbling some cheese–cheddar or feta–is also a good idea.
2 dozen eggs, scrambled
12 sausage patties, pre-cooked
2 large handfuls of spinach, wilted in a pan with some olive oil
1 large onion, thinly sliced, and sautéed until caramelized in a little olive oil
cheddar cheese or feta, optional
milk or cream, optional
butter
olive oil
The next morning, I get a large bowl out and scramble 2 dozen eggs. A touch of milk or cream is optional. Then I add all the pre-cooked ingredients, stirring well.
The secret to successful sheet pan eggs is to make sure the pan is greased really well. Using a cube of butter, I cover every inch of the sheet pan thoroughly. Then, I pour a small amount of extra virgin olive oil in the pan, and spread that around with my fingers.
Once the pan is nicely greased, I carefully pour the contents of the bowl into the sheet pan and place in a pre-heated 300-degree oven.
Let the sheet pan eggs bake at this temperature, resisting to hurry the process by cranking the heat up. Higher temperatures will burn the bottom before the top is properly cooked. Eventually, you’ll see the bottom of the pan solidify while the top is still a bit runny. Be patient! When the top is cooked to your liking, remove it from the oven and let it cool for at least 5 minutes before slicing it into squares.
To serve, either go the sandwich route by toasting some fresh slider buns. Or simply serve a square on a plate, garnishing as you like, a little Tabasco on the side.
OVERNIGHT OATS
Posted: February 4, 2019 in breakfast, Food, RecipesTags: berries, breakfast, chia, food, maple syrup, oats, recipes
The popularity of overnight oats seems to come and go. Now I’m finding more and more articles about it again. I suppose cooler weather makes us think of oatmeal, but to be honest, I’m not a fan of hot cereals. I wake up at 4AM for work every day, so to have something tasty and healthy already waiting for me, next to my carafe of iced coffee in my fridge, is awesome. This is my favorite way to get my oat fiber, and it’s absolutely delicious and simple to make.
Doing some research, I noticed that many overnight oats recipes contained almond milk, which some people think is a healthy alternative to regular milk. The reality of it is: it’s not…unless you make it yourself. (See how at the bottom of this blog.) Store-bought almond milk has little or no nutritional value–or almonds, for that matter. The same goes for soy milk: non-organic soy is often grown with Monsanto’s Roundup-ready products.
I happened to grow up as a kid that loved, and still loves, dairy, so I go for organic grass-fed milk. (The amount of fat in the milk is up to you. I use whole milk and add some water to it.) The chia seeds in the recipe add anti-oxidants and omega-3’s, but they’re optional if you don’t like their slippery texture. Cinnamon has some health benefits, too, but it’s mainly here for flavor. And I use frozen organic blueberries in this recipe, but any frozen or fresh organic berries (or sliced organic apples!) will work.
1/2 cup rolled organic oats
1/2 cup organic blueberries, apples or other fruit
3/4 cup organic grass-fed milk (I use 1/2 cup whole milk and 1/4 cup water)
1 teaspoon chia seeds
2 teaspoons maple syrup (because…yum)
1/4 teaspoon cinnamon
Combine the ingredients in a container that seals tightly. Give it a good shake and refrigerate it overnight. Eat it the next morning.
How to make your own almond milk…
Start with raw, organic almonds. Take 1 cup of the almonds and place them in a Mason jar (no lid). Cover the almonds with water and let them soak overnight.
The next day, pour the water off, and place the almonds in a food processor. Add 2 cups fresh water and process the almonds on high for 2 minutes.
Strain the liquid through some cheese cloth, squeezing out as much liquid as you can, and you’ve got real almond milk! (Throw the solids into your compost pile.) Sweeten it, if you like.
It doesn’t keep for a long time, so make small batches, and keep them sealed in the fridge.
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST
Posted: January 16, 2019 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, GF, gluten-free, pancakes, recipes
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
PANCAKES MADE WITH FRESH RICOTTA
Posted: February 27, 2018 in breakfast, curds, Food, Iron Chefs, New York City, pancakes, Recipes, restaurants, UncategorizedTags: April Bloomfield, breakfast, food, pancakes, recipes, ricotta
It’s National Pancake Day!
These pancakes, based on a recipe from chef April Bloomfield (The Spotted Pig and The Breslin in NYC), are made from fresh homemade ricotta cheese. Light as air…and really delicious! I’ve made a few batches of fresh ricotta cheese in my day, but when the family has a craving for these pancakes at the last-minute, a good-quality store-bought ricotta cheese will do.
1 1/2 cups all-purpose flour (I use Cup4Cup GF flour if I want to make these gluten-free)
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups milk
2 large eggs, separated
1/2 cup fresh ricotta
In a large bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another large bowl, whisk together the milk, ricotta, and egg yolks. Fold the wet ingredients into the dry ingredients.
In a large stainless steel bowl, whisk the egg whites until they are stiff, but not dry. Fold gently into the batter.
Spray a non-stick griddle with a little cooking spray and drop about 1/4 cup of batter per pancake. Cook over medium heat for about 2 minutes per side, until golden and fluffy.
OVERNIGHT OATS
Posted: October 12, 2017 in breakfast, Food, RecipesTags: berries, breakfast, chia, food, maple syrup, oats, recipes
Overnight oats are something that came and went, it seems. But now I’m finding more and more articles about it again. I suppose cooler weather makes us think of oatmeal. This is my favorite way to eat it.
I wake up at 4AM to go to work every day, so to have something really tasty and healthy already waiting for me, next to my carafe of iced coffee in my fridge, is awesome.
Some people worry about eating raw oats because oats contain phytic acid or phytate. It’s found in grains, nuts, seeds, and beans and binds to essential minerals like calcium, zinc, and iron, preventing your body from being able to absorb them. But soaking oats overnight will remove some of the phytate, and what’s left is not a big deal. So eat up!
Many overnight oats recipes contain almond milk, but unless you make it yourself, store-bought almond milk has little or no nutritional value (or almonds, for that matter.)
And I’m not a fan of soy, especially non-organic soy that’s usually grown with Monsanto’s Roundup-ready products.
So I go for organic grass-fed no-fat milk. The chia seeds add anti-oxidants and omega-3’s. Cinnamon has some health benefits, too, but it’s mainly here for flavor. And I use frozen organic blueberries in this recipe, but any frozen or fresh berries (or sliced apples!) will work.
1/2 cup rolled oats
1/2 cup organic blueberries or other fruit
3/4 cup organic no-fat milk
1 teaspoon chia seeds
2 teaspoons maple syrup
1/4 teaspoon cinnamon
Combine the ingredients in a container that seals tightly and refrigerate overnight. Eat it cold or warm the next morning.
SHEET PAN EGGS
Posted: August 27, 2017 in breakfast, Food, Recipes, sausageTags: breakfast, EGGS, food, recipes
When you’ve got 20 people showing up at your house for breakfast the morning after hosting a 165-person party the night before, you want to make it all as easy as possible for yourself. Sheet pan eggs are the answer!
I pre-cook everything but the eggs the day before…I caramelized some onions, cooked sausage patties and cut them into small cubes, and wilted a couple of handfuls of spinach…then kept them in the fridge, ready to use. Grating or crumbling some cheese–cheddar or feta–is also a good idea.
2 dozen eggs, scrambled
12 sausage patties, pre-cooked
2 large handfuls of spinach, wilted in a pan with some olive oil
1 large onion, thinly sliced, and sautéed until caramelized in a little olive oil
cheddar cheese or feta, optional
milk or cream, optional
butter
olive oil
The next morning, I get a large bowl out and scramble 2 dozen eggs. A touch of milk or cream is optional. Then I add all the pre-cooked ingredients, stirring well.
The secret to successful sheet pan eggs is to make sure the pan is greased really well. Using a cube of butter, I cover every inch of the sheet pan thoroughly. Then, I pour a small amount of extra virgin olive oil in the pan, and spread that around with my fingers.
Once the pan is nicely greased, I carefully pour the contents of the bowl into the sheet pan and place in a 300-degree oven.
Let the sheet pan eggs bake at this temperature, resisting to hurry the process by cranking the heat up. Higher temperatures will burn the bottom before the top is properly cooked. Eventually, you’ll see the bottom of the pan solidify while the top is still a bit runny. Be patient! When the top is cooked to your liking, remove it from the oven and let it cool for at least 5 minutes before slicing it into squares.
To serve, either go the sandwich route by toasting some fresh slider buns. Or simply serve a square on a plate, garnishing as you like, a little Tabasco on the side.
BLUEBERRY CORNMEAL BUTTERMILK PANCAKES WITH LEMON ZEST (NOW GF!)
Posted: May 24, 2017 in breakfast, buttermilk, Food, pancakes, RecipesTags: blueberry, breakfast, buttermilk, buttermilk pancakes, cormeal, food, GF, gluten-free, pancakes, recipes
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
PANCAKES MADE WITH FRESH RICOTTA
Posted: January 7, 2017 in breakfast, curds, Food, Iron Chefs, New York City, pancakes, Recipes, restaurants, UncategorizedTags: April Bloomfield, breakfast, food, pancakes, recipes, ricotta
These pancakes, based on a recipe from chef April Bloomfield (The Spotted Pig and The Breslin in NYC), are made from fresh homemade ricotta cheese. Light as air…and really delicious! I’ve made a few batches of fresh ricotta cheese in my day, but when the family has a craving for these pancakes at the last minute, a good-quality store-bought ricotta cheese will do.
1 1/2 cups all-purpose flour (I use Cup4Cup GF flour if I want to make these gluten-free)
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups milk
2 large eggs, separated
1/2 cup fresh ricotta
In a large bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another large bowl, whisk together the milk, ricotta, and egg yolks. Fold the wet ingredients into the dry ingredients.
In a large stainless steel bowl, whisk the egg whites until they are stiff, but not dry. Fold gently into the batter.
Spray a non-stick griddle with a little cooking spray and drop about 1/4 cup of batter per pancake. Cook over medium heat for about 2 minutes per side, until golden and fluffy.