So breakfast this morning uses up the black bean dip that I made last night. I’ll get that recipe in here too, but I wanted to show off my soft tacos that we had this morning. It was fast and easy to put together and eat – before heading out to shovel more snow.
Scramble eggs, throw a soft tortilla spread with black bean dip (or refried beans if you like) and some swiss cheese (or cheddar or your favorite) onto a cookie sheet with a silicon sheet lining it into the oven. Top with some quick guacamole made with chopped up avocado and minced shallots. Fold it up and eat.Diana
Lately, I’ve been experimenting with three ingredients and my cast iron pan. I like that I can stick the pan under the broiler and bake some eggs, after I’ve partially cooked the other ingredients on the stove top. Cast iron is really great for even heat and works well even on my glass top, too. Trying the same dish over and over in different ways should give you perfection sooner or later, but I’m always thinking what if I did this, or this, or this. Don’t be afraid to experiment.
This combination of sweet potatoes, greens and fresh eggs has become family favorite. These aren’t the only ingredients I’m using, because often I add luna burgers broken up and I also use onions, shallots or leeks. Fresh herbs are good to sprinkle over top, and a little bit of chevre and swiss ( two of the lowest sodium cheeses my husband can eat). The greens are whatever I have on hand, sometimes spinach or chard, but this week tatsoi was in the market bag. Tatsoi is similar in look to bok choy, but a little milder in taste. Reading about tatsoi, it seems to be pretty winter hardy and may be something to grow in my garden next year.
Sweet potatoes are the base. They are grated, and the water squeezed out in order to form a bottom crust . If you’d like softer potatoes, squeeze only some of the water or none depending on how crusty you want it. I added ginger and rosemary to the potatoes. If you use salt, add it to each layer; the potato layer, the greens layer and the egg layer. We left it out because of my husband’s diet but the herbs give the dish a really nice flavor.
I’ve also added winter squash to the greens layer before. My mother in law thought it was really pretty with the light orange in with the bright greens. The greens layer is on top of the sweet potato base, but is started in another pan first. Then using a finger or spoon make a well in the greens to add the eggs. If you don’t make the well, your eggs slide out of place and they might anyway as I found out. Try as I might the eggs never stay perfectly placed. Move something around and they just slide another way.
- 1 large sweet potato or 2 medium.
- ¼ cup onion divided
- 1 knob of ginger
- handful of rosemary minced
- olive or canola oil
- 2 bunches tatsoi
- 6 large eggs
- 2 ounces chevre
- 1 ounce of swiss cheese grated
- fresh thyme
- Grate sweet potato(es), onion and ginger together.
- Place in a dish towel and squeeze liquid out.
- Add two tablespoons of whole wheat flour and minced rosemary and mix ingredients together.
- Heat Cast Iron or other pan and add 4 tbs oil.
- When the oil is hot sprinkle the sweet potato mixture all around until it covers the bottom in a layer. (and leave it alone).
- In a separate smaller pan - non stick, heat up 1 tbs of oil.
- Large dice onions, and the stems of the tatsoi.
- Separately chop the tatsoi leaves.
- Saute the onions and stems until they start to turn translucent.
- Add the tatsoi leaves to the pan and let cook down - the leaves will wilt down like most greens.
- You may need to add a little oil to the sweet potatoes as they cook.
- When the potatoes seem like they've formed a crust on the bottom, using a plate, flip the potatoes over and slide it back into the pan on the other side.
- Pile the greens mixture on top of the sweet potatoes and using your fingers, or a spoon make little wells for eggs.
- Dollop chevre around the pan.
- Crack eggs and place them with the yolk in the center of the wells.
- With the oven on low broil, place the cast iron pan into the oven.
- The yolks will start to firm and the translucent whiltes will become opaque, you'll have to watch to make sure that you get it out of the oven on time.
- Sprinkle the top with grated swiss cheese and herbs (thyme, parsley, etc.)
I am a granola eater from way back. After my bacon and eggs, then granola is my next favorite breakfast and it’s so versatile too. You can eat it for breakfast – my preferred way is with greek yogurt, some fruit or in the winter applesauce or home canned peaches or plums, and some ground flax seed My son loves it with milk – in a bowl – the regular way, but granola’s not just for breakfast. When I was a boyscout in high school, we used to make GORP to carry along on backpacking trips. Gorp stands for granola, oats, raisins and peanuts, but sometimes we often added m & ms and other nuts. I often use granola as a topping for my peach cobbler or on top of apples and applesauce, and you can also toss back a handful for a quick snack. Maybe that’s why we run out so fast – because it’s so useful.
Granola in the store can cost a pretty penny – more than three dollars for a small box. However, the ingredients – are not really expensive individually and you can make your own granola easily. I’ll give you my super easy recipe for a really quick, and easy granola, but you have to make it yours. How will you change up my recipe to make it the one you like best? Substitute for the puffed rice – that’s a local cereal ingredient from Stutzman farms in Ohio. Maybe coconut isn’t your favorite? I’m not a fan mostly, but I like the dried unsweetened coconut in granola better than that sweet soft stuff. My recipe is pretty darned good, but go ahead and play with it and make it your own, and then stop buying the stuff in the stores with the preservatives. Your way is much better than the box of pre-made.
- 2 cups oats
- 1 cup stutzman farms puffed rice
- ½ cup coconut
- ½ cup slivered almonds
- 2 tbs olive or canola oil
- ¼ cup honey
- ½ cup apple cider
- 1 tsp almond extract
- 1 tsp cinnamon
- grated nutmeg
- ½ cup dried cherries
- ¼ cup golden ground flax seed
- On a baking sheet, or baking pan that will hold all of the granola in a shallow layer, mix the first four dry ingredients - oats, puffed rice, coconut, almonds.
- In a small saucepan heat up oil, add in honey and apple cider. Stir constantly until starts to simmer.
- Pour the wet ingredients over the dry on the cookie sheet and stir around to mix thoroughly.
- Bake at 350 for about 30 minutes stirring a few times throughout the baking.
- Take out of oven, stir another time. Sprinkle flax seed over top, with the cinnamon, nutmeg and dried cherries.
My mom wanted pancakes.
My mom requested pancakes made with the organic whole wheat flour I bought the other day. We were missing baking powder, I meant to get some, but I forgot, so in searching through the web for substitutions I found that baking soda and yogurt might work. Then I hit up mom’s cookbooks hoping for something useable and not too unhealthy. Tosca Reno’s The Eat-Clean Diet Cookbook had a Cottage Cheese pancake that sounded awesome…though I didn’t have any cottage cheese. So I substituted Greek Yogurt for cottage cheese and yogurt. It called for egg whites, and I had egg white substitute, it called for maple flakes but I only had white sugar. I did have cinnamon and salt in a little salt shaker.
Hoping for the best. (more…)Diana
Here’s a nice recipe to try from Autumn Quick and Easy by Gooseberry Patch. Good for breakfast, or if you want breakfast for dinner that would be delicious, especially topped with some spiced cinnamon apples.
Shared by Shelly Smith from Dana, Indiana
- 2-1/2 c. biscuit baking mix
- 1 c. milk
- 1 c. apple butter
- 2 T. oil
- 1/2 t. ground ginger
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 2 eggs, beaten
Stir together all ingredients until well blended. Pour about 1/4 cup of batter per pancake onto a hot griddle that has been sprayed with non-stick vegetable spray. Cook over medium heat until pancakes start to bubble; flip and cook until golden. Makes about one dozen.Diana
Recently, we were discussing breakfast. It came out that one person ate her breakfast as a salad. She cooked up her eggs and bacon, and ate it over salad. Well, here we were a week later, and out of bread, rolls, wrap, pita, etc. I thought, well, what the heck – let’s try breakfast as salad, because well, heck it’s salad season. So I cooked up my breakfast and put it over some nice greens with avocado, and salsa. The salsa is difficult to see under the egg, but it’s there. I really enjoyed my breakfast this way though I will let my salsa warm up a little first next time. Really cold salsa with warm eggs is too much of a temperature difference. A zap in the microwave or letting it come to room temp would be a little better.
- Salad Greens
- Home made Salsa
- Miscellaneous Herbs
Prepare your eggs and Pancetta in your favorite way. Create a salad and place the cooked eggs and pancetta on top. Sprinkle with salt, pepper and herbs. Enjoy!Diana
I like quiches a lot, but more without the pie shell. I’m that way with pies too, I like the insides the most. This was our breakfast this morning. I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche.
- turkey sausage – 6 breakfast links, cooked and crumbled
- handful of chard, stems removed
- shallot – diced
- 6 eggs
- 2 tbs evaporated milk
- 2 tbs herb garden chevre (you can substitute another herby chevre)
- 1 tbs gouda
- salt, pepper
Preheat oven to 350 degrees. Instead of butter, I used an olive oil spray and sprayed a glass pan. Spray a frying pan with olive oil, tear up chard and sauté the chard and shallots together until wilted. Take off the heat. Throw in the crumbled turkey sausage and the chevre. In a bowl, beat the eggs and the evaporated milk together. Stir in the sausage chard mixture, add in the gouda, salt and pepper. Pour into the glass pan and bake in the oven until the egg is cooked through. I think it took 20 – 30 minutes, but my pan was oval and not round, so the mixture spread out more. If you are using a glass pie pan, you might need to cook it a little longer.Diana
Two of Bob’s Red Mill’s newest products are Rolled Hemp Seed and Hemp Protein Powder. Hemp is an excellent source of protein, even better than nuts and possibly better than flax seed from what I’ve read.
“The hemp seed may be one of nature’s most perfect foods,” said Bob Moore, Founder of Bob’s Red Mill. “And like all of our hundreds of products we wanted to provide our customers with something that is fully nutritious and delightful to eat.”
Hemp contains all 20 known amino acids, including the 10 essential amino acids that our bodies cannot produce and must be supplied through food. Amino acids are the building blocks of proteins and are necessary for building and repairing muscle tissue and are vital to the maintenance of a healthy immune system.
Hemp Protein Powder from Bob’s Red Mill is high in protein (43%), fiber, and it contains all the essential amino acids the body needs. Adding hemp protein powder to smoothies, shakes and yogurt is also a simple way to make a quick meal – and to boost energy.
Hulled Hemp Seed from Bob’s Red Mill is high in Omega-3 and Omega-6 essential fatty acids, and is also an excellent source of protein. Hemp seed is a nutritious addition to cereals, salads, and baked goods.
Bob’s Red Mill’s Hemp is grown in Canada. It’s still illegal to grow it in the US, although there is an effort in place to try and get that changed. No, this isn’t the same stuff used in the funny plants you come across on street corners. This is the legal good stuff that is really healthy for you.
I tried the protein powder in my yogurt. While it didn’t change the flavor, it does add a little to the texture. I want to find a recipe for a protein bar that I can use it in, but in the yogurt or a shake, it’s good.
The hulled hemp seed – somehow remind me of quinoa in shape and size. They’re a little moist looking, but that’s because they are full of great omega 6 and omega 3 oils.
We added them to our pancake mix for breakfast and the pancakes turned out delicious. I don’t make pancakes very often, but my daughter was home and my son had a couple of friends over. My husband and I are a good team. I make the batter, and he does the watching and flipping. I don’t know why, but if he does the flipping it comes out much better. If I do it, somehow they lose their fluffiness and don’t rise as well. My daughter agreed, she said that she can’t make them rise as much as when my husband does it. The hemp seed pancakes were as light and fluffy as they always are when he makes them. They looked perfect and tasted great too.
- 1 cup Red Mill Buckwheat Pancake Mix
- 1/2 cup hulled hemp seeds
- 1 egg (or 1/2 cup yogurt)
- 1 tablespoon vegetable oil
- 1 cup water
- Grind seeds and blend with the mix
- Add egg or yogurt and oil and mix
- Add water for desired consistency
- Ask my husband to cook and flip your pancakes
Here are some more places where you can find information or recipes for hemp seed.Diana
When my daughter came home she brought this cereal – chocolate – sugar stuff that I would not allow in my house while she was growing up. I had some Bear Naked Granola – a good healthy cereal, that can also be a good healthy snack. Although she wouldn’t swap (so that I could toss the yucky stuff), she did take the Bear Naked Granola home to the Dorm with her and said it was yummy. She kept the Yumberry Goji Currant because she thought it was better without milk and could snack on it on the way to classes. I kept the Mango Agave Almond for myself, I love granola.Robin
These are not your healthy weekday muffins! These are sexy Sunday morning indulgences. (more…)