Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Friday, January 8, 2016

Greek Yogurt with Oranges, Mint and Pistachios


I have officially completed my first week of college.  I have felt many emotions this week: fear, excitement, and joy.  My favorite class is choir.  Yes, I am taking choir because I never took it in high school.  I love to sing and want a chance to work with a teacher to better my skills when it comes to belting out my favorite songs at random times in my life.  I like to say that my life is a musical.  

This little bowl of deliciousness is my favorite flavor combination when enjoying yogurt in the morning.  I can't explain why this combination of flavors works so well together--but it does.  I am not usually a person who eats loudly.  I am a quiet consumer when it comes to my table manners until I eat this.  Then, it's noisy and embarrassing.

I can't help myself.  You have the creamy texture of the yogurt combined with two crunchy elements-the pistachios and chocolate chips.  The tang of the oranges is never the same experience because they all taste different and finally the mint.  The mint is fresh and unexpected.  It is the glue that holds the dish together.  One without the other does not give the same experience.  Believe me I have tried and it doesn't punch the same POW that the original 5 ingredients do.  

I use dark chocolate chips and I unshell my own pistachios. You can use the kind that are already shelled.  I use all types of oranges and have even cheated with a can of canned mandarins.  I have tried this with greek yogurt, honey flavored yogurt and soy yogurt.  

We eat a lot of greek yogurt in our house.  So much that I just bought the system to make our own yogurt.  I plan on using coconut milk for ours. I bought a vegan starter from Amazon that was highly suggested by several blogs I follow.  

Yay me!  I hope it works.



This is our second favorite way to enjoy yogurt.  I have never lived anywhere that we could buy huge bags of cherries.  Well, we can in Oregon and it is amazing!  The come frozen and combine two types.  We heat them in the microwave until warm.  The juice just pours out of them when heated.  The fun part is that your yogurt turns pink.  We add my homemade granola to the mix and ta-da--it's a bowl of desire and comfort. 

To make homemade granola you can try these recipes below.  I make all of these throughout the year.  My newest one is Pecan Pie Granola.  I am still testing it and it should be added soon.





Greek Yogurt with Oranges, Mint and Pistachios
Makes one serving

1/2 cup of your favorite yogurt--plain, honey or vanilla work best
1 orange, peeled and diced into segments
1 teaspoon fresh mint, minced
handful of pistachios-shelled
as many chocolate chips as you want

1.  Grab a bowl and start adding ingredients.  Mine looks pretty just for the picture.





Tuesday, November 25, 2014

Grain Free Pumpkin Waffles


Grain Free Pumpkin Waffles are quite good if you ask me or my kids.  We make these all the time,  even in the months that don't begin with O or N.  Pumpkin is an ingredient that we like year round.

I can usually get about 10 waffles from each batch but it really depends on your waffle maker.  Honestly, I hope that Santa brings me a new waffle maker.  Ours just stinks.  It has hot spots that make the waffles stick and the grooves are shallow.  I really like the Belgian Style Waffle Irons--just in case Santa is reading this-- that flip over.


I have tried this with pumpkin pie seasoning and we don't like the flavor so I just stick with cinnamon. I use an amount that is not over powering.  If you want a cinnamon punch with your waffles then you will need to add more than what I have suggested.

I beat the egg whites before adding them to the pumpkin mixture and this creates a fluffy waffle while baking.  The waffles, when cooled, feel firm but when you add your syrup they melt in your mouth.  They kind of shrivel too.  Don't let this discourage you from making them--they taste amazing!

We eat our waffles with real maple syrup, lots of butter (see the picture), molasses, apple pumpkin butter or plain.  The baby likes hers just plain-nothing fancy for Miss Finnley.

Let me know how you like them or if you have any questions.

Please share on Twitter, Facebook, Google+ or Stumble Upon.  Thanks! This post may contain affiliate links. I make a small amount of money from any purchases.  The money is used to maintain my blog and create recipes.  

Grain Free Pumpkin Waffles
Makes 8-10

1 cup pumpkin (I use organic canned pumpkin)
6 eggs, separated
1/2 cup coconut milk
4 tablespoons Ghee or Grass Fed Butter
1/2 teaspoon vanilla
3/4 cup almond flour
6 tablespoons coconut flour
1/4 cup real maple syrup
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon --use more for a stronger flavor

1.  Preheat waffle maker.  I don't have any fancy switches. Just two lights: when it turns green I know that it is ready to use.

2.  In a large bowl combine all ingredients EXCEPT the egg whites.  Beat the egg whites in a separate bowl until stiff.   Gently fold in pumpkin mixture to the egg whites.

3.  Spray waffle maker with your favorite non stick spray.  Add enough waffle mix to cover the bottom of the waffle maker.  Close the lid and let cook.  Mine take about 2 minutes to cook.

4.  Remove and let cool on a wire rack for a few minutes and then serve.

Written by Sherron Watson


This is the pumpkin I use in our home. I buy it by the case. It is cheaper than buying it by the single can in our area.

Monday, September 12, 2011

Crepes with Peaches and Whipped Cream






Crepes with Peaches and Whipped Cream


This recipe is from "JOY of COOKING" and it is the best Crepe recipe I know of. 


Ingredients:

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Directions:

1.  Combine all ingredients in a blender or high speed blender, like a Vitamix.

2.  Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.).

3.  Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.

4.  Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. 

5.  Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

This is the gluten free crepe.  You can see how it holds it shape and is easily turned with a rubber spatula.

Stack the finished crepes between sheets of wax paper.

Use immediately or let cool, wrap airtight and freeze for up to 1 month.



Recipe:  Gluten-Free Crepes

Ingredients:

1/4 cup Tapioca Starch
1/2 cup Brown Rice Flour
1/4 cup Sorghum Flour
1/2 cup milk, cream, coconut milk or almond milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt

Directions:

1.  Combine all ingredients in a blender or a high-speed blender, like a Vitamix. Cover and let sit for 30 minutes on the countertop.

2. Place a nonstick or seasoned crepe pan over medium heat. If using butter to coat the pan, use very little or none at all.  When I make mine, I don't use anything.  I find that it does not cook the batter the same, it makes it too soft to flip.  It's not uncommon for the first one to not turn out. 

3.  Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. 

4.  Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes. 

5.  Before I take the crepe out of the pan, I fold it into a triangle and stack them on a plate.  



Stack the finished, unused crepes between sheets of wax paper and store in the fridge in an airtight container.  When you are ready to reheat the crepe, do not unfold.  Reheat in the shape of the triangle and then unfold the crepe and add your filling.  Reheat if necessary.

Written by Sherron Watson



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Tuesday, August 16, 2011

Dutch Baby


During the weekday we have simple and easy breakfast choices: yogurt, granola, oatmeal, toast or cereal.

Saturday and Sundays are a different menu.  WHY?  I am not sure.  Maybe it's because we get to sleep in and so we are extra hungry.  Although I think that time plays a lot in our choice of what to eat in the morning.

Mornings at my house are crazy trying to get everyone off to school and work.  I am lucky to have my hubby around every morning to help me with this task.  It's not the teenagers that need our help, it's the 4 yo.  She is super organized, so excited and buzzing around our home like a bee.  Oh, to be that excited about something, it's special to see.  4 is a great age filled with stories, princesses, love, and joy.  She is a ray of sunshine to our family.



What types of meals do we make for breakfast on the weekend?  We like the usual fare of pancakes, waffles, eggs, and omelets.  If we want to get really fancy-schmancy we will make crepes or Dutch Babies.

Sunday morning I had a request for Dutch Babies, but not for breakfast, for dinner.  Yes, we eat breakfast for dinner too.  I don't think we are unusual because I read about lots of people doing the same.

I have to admit, it's been a few years since I have made Dutch Babies.  The main reason is we have been traveling for a year in our motorhome and the oven was just not hot enough to make them.  The second reason was the wheat.  I have been searching and searching for a good recipe and just could not find one.  My main complaint was that they were flat.  I will admit, the crust is a must for me.  I wanted the soft and warm bottom with the crispy and buttery edges.  I wanted a "real" dutch baby.

Out of desperation, I decided to try my hand at creating my own dutch baby.  What did I have to lose?  Nothing but a few eggs and flour.  To my amazement, I turned the oven light on and Wallah...we had success.  I will tell you that my secret was to have all of the ingredients at room temperature and I used a great combination of flours.  This recipe is very tasty, in fact, I have gotten better results with this recipe than with my original.  I lived at very high altitudes in Utah and sometimes I could not get the tall edges.  I will share both recipes.

You can tell I let my butter brown a little bit in the pan before adding my batter.  I love it this way.

I will tell you I almost shed a tear when I took the first bite.  It was a little bit of heaven with the flavor of lemon, powdered sugar and dutch baby all dancing in between my teeth...so simple, yet so rewarding!

The key to a successful rise is to have your ingredients at room temperature.  I believe this to be the case for both recipes.

Recipe:  Original Dutch Baby (Puff Pancake)

2 eggs, at room temperature
1/2 cup milk
1/2 cup sifted all-purpose flour
4 tablespoons butter

lemon
2 tablespoons confectioners' sugar for dusting

Place a 10 inch cast iron skillet inside the oven and preheat oven to 425 degrees F (245 degrees C).  If you do not have a cast-iron skillet, glass pie plates work great too. I use both.  I have also made these in a square and heart pan.  The kids love the heart-shaped dutch babies, especially for special occasions.

In your blender add eggs, milk, flour, and 2T. of butter.  Blend on high until very light and fluffy.  You want the air in the mixture to make it light.

Remove skillet from the oven.  Melt 2 T. of butter in hot skillet so that inside of the skillet is completely coated with butter. Pour the batter equally between your pans (either 2 or 3 pie plates or cast iron skillets).  It's okay if the butter browns a little bit too.  I love the way it looks on the dutch oven..kinda crackly.


Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar and serve with lemon.



Recipe:  Gluten-Free Dutch Baby

This recipe will make enough for 3 pie plates.  You can do 2, but the bottom will be a bit thicker.  We like ours thin on the bottom and then we can fold them over and eat like a piece of pizza.  I have made both and they all taste great.

I make one per person, plus more for adults or really hungry guests.

5 eggs, at room temperature. It's  IMPORTANT that you do this!
1 cup of milk
1/4 cup tapioca flour
1/2 cup of white rice flour
1/4 cup of brown rice flour
1/4 cup of almond meal
4 T. of butter (2 T. for the skillet and 2 T. for mixture)

lemon 
powdered sugar


Place a 10 inch cast iron skillet inside oven and preheat oven to 425 degrees F (245 degrees C).  If you do not have a cast iron skillet, glass pie plates work great too. I use both.  I have also made these in a square and heart pan.  The kids love the heart shaped dutch babies, especially for special occasions.

In  your blender add eggs, milk, flour and 2T. of butter.  Blend on high until very light and fluffy.  You want the air in the mixture to make it light.  You can use a mixer too, I just think the blender is easier to pour the batter into the pans.

Remove skillet from oven.  Melt 2 T. of butter in hot skillet so that inside of skillet is completely coated with butter. Pour the batter equally between your pans (either 2 or 3 pie plates or cast iron skillets).  It's okay if the butter browns a little bit too.  I love the way it looks on the dutch oven..kinda crackly.

Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar and serve with lemon.


You can see in the back the whole dutch baby...they just pop out of their pans and look so pretty on a large plate.
Written by Sherron Watson





Saturday, July 30, 2011

Bacon Gravy and Biscuits

I don't make our gravy super thick, although, you certainly can if that is how you like it.  We also like to eat eggs with our Biscuits and Gravy.  ENJOY!
Every now and then I MUST have biscuits and gravy for breakfast.  It seems lately a lot of blogs that I follow are also sharing their recipes.  If my tummy is going to be tempted, then I must answer it with a scrumptious biscuit and yummilicious bacon gravy.  I like that word, my computer does not know what to do with it...LOL  It's a good word...YUM-MI-LIC-IOUS.  Just sounds good!

Oh, yeah...the gravy.  I like sausage gravy but I love a good bacon gravy.  It's not as bold as sausage so the gravy, really shines.  I don't know when I first started making this for my family, other than I know it's been too long to remember.  It's a family favorite and the more bacon I use the more hugs I get.  LOL


I will encourage you to buy great bacon.  Don't go for the thin stuff...thick is what you will need.  I usually buy my bacon from the deli and spend extra $ for this recipe.  Today I used Boars Head.  Their stuff is all gluten free. You can use pepper, maple or smoked...it might change the overall flavor a bit, but if your family likes pepper...then buy pepper!  Let's make the family happy.

I will share with you two recipes for biscuits.  One that I LOVE, but cannot eat anymore (wheat).  This is the recipe I used to make.  I will also share a GF biscuit recipe.   I try really hard to always provide something for everyone in my recipes and something that is GF.  I have so many friends that are being diagnosed with Celiac or have a sensitivity to wheat.  I am sure that you do to.  Let me tell you, that if my friends made something special for me and my diet needs, it almost brings a tear to my eye.  It says LOVE when someone WANTS to cook for me, with ME in mind.  That is why I share GF recipes and regular recipes.  It means a lot to those of us who are on a restricted diet.

 Bacon Gravy and Biscuits

1/2 pound of Bacon, cut into 1/2 inch pieces
1/2 cup red onion, chopped
1/2 cup celery, chopped (small pieces)
1/2 tsp salt.  You will need more, but this is a personal choice and you will need to taste and salt as you go.
1/2-1 tsp pepper.  We like a lot of pepper.  But start small and work up to more.
4 cups of milk
2 T. flour (I use corn starch for the GF version)


Fry cut bacon in a heavy duty skillet until crisp.  I cook my bacon on med to med high heat.  I don't like it to burn, so I would rather take it slow and not rush it.  When bacon is almost to where you think it is done for your family, add the onion and celery.  This combination only needs to cook for about 3-5 minutes.  Enough time for them to not be crunchy.  Using a slotted spoon, remove bacon/celery/onion mixture to a paper towel.

Discard all of the remaining grease except 1 T. bacon grease.  If using flour, add flour to grease and cook on med heat for 3 minutes.  If using corn starch, add the corn starch to a little bit of the 4 cups of milk and whisk together.

Add the milk or starch/milk mixture to the skillet.  Using a whisk and watching the heat, stir until bubbly and thick.  Add the bacon mixture and turn off the heat.  If the gravy is not as thick as you like it add more flour or starch.   NOTE:  Always add your starch to cold milk or water first, then add to the item you are cooking.  I would do the same with flour.  It prevents lumps.

I like to let the gravy sit for a few minutes so that everything has a chance to meld.  The flavors of the bacon, onion and celery need time to adjust to the flour and milk gravy.  This is why I make the gravy first and then make the biscuits.  It seems to work out perfectly.

Recipe: Biscuits

2 cups of flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1 cup of cream
1/2 cup of chicken broth
OPTIONAL: 1 cup of cheddar cheese...the men love the cheese with the bacon gravy!

Combine dry ingredients.  Make a well in flour bowl and add milk and broth.  Do not over stir.  Add cheese and drop dough onto a baking stone or greased cookie sheet.  Bake at 450 for 10-12 minutes.  The should just start to be turning brown.  Every stove is different, so watch them.

Recipe: GF Biscuits (These will taste like a wheat biscuit)

1 cup white rice flour
1/2 cup of millet
1/2 cup sorghum flour
1/2 cup of tapioca starch
1 tsp. xantham gum
2 T. baking powder ( this adds a lot of flavor to the biscuit)
1 tsp. salt

6 T. solid vegetable shortening
4 T. butter, soft
1 cup milk
Optional: 1 cup of grated cheddar cheese.

Preheat oven to 425 degrees. Place pizza stone in oven to preheat. You can use a cookie sheet too.

In a large bowl combine all of the dry ingredients. Using a whisk, blend dry ingredients well.

Add the shortening and butter. Using a pastry cutter, cut into flour until the flour looks like small pebbles.

Gently add milk and form dough. Try not to over mix.

Using rice flour, sprinkle on to the counter and tip dough out of bowl. I used my fingers to press dough to the thickness I needed my biscuits to be....about 1/2 inch. I used a small circle cutter. Remove stone from oven and place biscuits on stone, return to oven. Bake for 12 minutes. If the biscuits are larger, then you may need to bake them for a little bit longer. I was able to get 40 small biscuits  or 16-18 normal size biscuits.

These biscuits are flaky, soft in the center...perfect for using with soups. I did not add any sugar to this recipe because I like it that way. I can use it with savory meals or with sweet treats. If serving with whip cream, the sweetness will come from this and the fruit. Feel free to add sugar if you want it a bit sweeter. If you choose to add this, start with 1T. of sugar. ENJOY

Written by Sherron Watson

Tuesday, July 19, 2011

Potato Skin Quiche


 WOW, what a day!  I woke up tired and could not find my energy until my kids went and got me a DR. Pepper.  Thank you kidlets.  Disclaimer: I drink one Dr.Pepper a month.  It's pretty much all that my family can handle me to drink.  It really makes me run on over drive...I talk way too fast too.

Yesterday I made gnocchi. I decided to bake my potatoes instead of boiling them for two reasons.  One, I wanted the skins for tonight's dinner and two, I did not want all of the water that my potatoes would absorb.  That's another blog post for next week.  I totally forgot about the skins and dinner came around and I was at a loss.  It's not often I don't have a plan or have it already made from that morning.  I opened the door and they're staring at me were the skins.  THANK YOU!

BAM..it hit me.  I had spinach, saw the eggs and cheese.  I was going to use the skins as my crust and make mini quiches inside each of those golden potato skins.  Seriously, my heart was fluttering with excitement..or it could have been the Dr. Pepper, no matter. I was on fire!  And so it begins....my mouth starts watering, I can't wait for it to be done and the anticipation of whether or not the family will like it.

Oh, they did!  My son ate 6.  This is a great appetizer, breakfast or dinner.  You could use so many fun things in the skins other than spinach and onion. Get creative!  OWN IT and make it yours.



Potato Skin Quiche

18 precooked skins, 9 whole potatoes total
1 cup of cheese.  I used 1/2 Cheddar and 1/2 Asiago
1/2 cup onion, diced
1 cup of spinach, chopped
5 eggs
1/4 cup of cream or milk
salt and pepper to taste

Bake at 425 degrees.

I used a cookie sheet to lay my skins on.  I liked this idea because they could rest on each other while baking.  Arrange your skins on the cookie sheet.

Add chopped spinach and diced onion.  Add cheese.


Mix egg and cream, gently whisk to mix.

Add the egg mixture to the potato skins.  CAREFULLY fill the skins.  The egg is slippery and will slip right off of the spinach and cheese.  I picked each skin up and slowly poured the egg inside.  You will spill and some will tip and drip.  The cookie sheet will get messy. It's ok because the skins will still cook just fine.

Bake for 15-20 minutes.  You will know they are done because they will have risen and should be firm to the touch.

Serve skins with sour cream, salsa, guacamole or ranch dressing.


NOTE:  I used red and golden potatoes.  They were not very large.  I would say they averaged 4 inches long by 2 inches wide.  If you use larger potatoes, you will need to adjust the ingredient list to fill the skins. I figured it was one egg for every 4 skins.


Let me know how it goes for you and your family.  Also, I would love to know how you made these to fit your families taste.  Next time I might add asparagus or sauteed mushrooms.  YUM and ENJOY!

Monday, July 4, 2011

Cast Iron Breakfast with Potatoes, Bacon and Cheese




There are so many things I love in my kitchen: rolling pins, whisks, graters, measuring cups and the list goes on and on.  So it is hard for me to pick just a few because they all play such pivotal roles in my kitchen.  My cast iron is treasured.  I love cooking with it.  It reminds me of using a "kitchen tool" that has been used for many, many years.  I feel a connection to all of the cooks from my past...Grandmothers, Great Grandmothers and on and on.



I will buy the worst looking cast iron at garage sales and flea markets and bring it home and restore it to it's natural beauty.  I will give it a beautiful black patina.  I give each of them the egg test.  If I can make an egg in it and not have it stick, then I have done my job.  This dish is the ultimate egg test because it combines eggs, cheese, potatoes and bacon.  

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I read an article that gave the easiest and simplest way to re-season your cast iron.  I used to slather it with Crisco and let it season in the oven for an hour and cool.  This took forever, heated up my house and did not always work the first time.  The new way is much easier.  They have you do it on the stove top.  I heat my skillet up, grab some tongs and a napkin, dip my napkin in the Crisco and melt it all over the inside of the pan, all while on the stove top.  I do this about 4 times and it's done.  My last two pans passed the fried egg test the first time.  



Skillet Breakfast with Potatoes, Bacon, and Cheese
The large skillet would feed 4-5 adults 

4-5 baked potatoes (a great way to use up leftovers)
1/2 sliced onion
1/2 sliced bell pepper (optional)
salt/pepper
1/2 tsp. garlic salt
1 pound of Bacon..cooked and diced
2 cups of cheddar cheese 
6 eggs for the large skillet 
1/2 cup of cream or milk


1.  Preheat oven to 400 degrees and put skillets in the oven.  BEWARE, they will get very hot!

2.  Saute the onion, bell pepper and garlic for 3 minutes in butter. Add salt and pepper to taste.

3. Add eggs and milk to a small bowl and whisked together.

4.  Using a thick hot pad, remove skillet from oven and coat with butter. Layer your buttered skillet in this order:

Potatoes
Bacon
Onion and bell pepper
cheese
eggs/milk

5.  Bake for 15-20 minutes in a 400-degree oven.  The eggs should be puffy yet firm when touched.  See the picture below.  Serve immediately.  

Before...
...and after.

I think my family liked it!

I love how you can see the individual ingredients that create a wonderful flavor when eaten together.

Written by Sherron Watson

Donut Breakfast Casserole

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