Category Archives: breakfast

Banana + Coconut Steel Cut Oatmeal

Inspired by Family Feedbag (thanks, Pinterest!), I’ve been enjoying this steel cut oatmeal recipe all fall.   At the moment, I’m addicted to all things cinnamon and nutmeg…

1/4 cup dry steel cut oats
2 tablespoons coconut flakes
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch sea salt
1 teaspoon vanilla extract

4 cups water
garnish with chopped bananas, brown sugar, milk, etc.

Bring 4 cups of water and one teaspoon of vanilla to a boil.  In a small bowl, mix together steel cut oats, coconut flakes, cinnamon, nutmeg, and sea salt.  Add dry mixture to boiling water and let simmer, uncovered, for about 30 minutes, until all liquid is absorbed.   Top with your choice of chopped bananas, brown sugar, dash of milk, and/or slivered almonds.  Happy fall!

 

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BAKED OATMEAL lottie + doof

A few weeks ago,  Lottie + Doof posted Heidi Swanson’s Baked Oatmeal recipe.  I finally made it this morning….and will spend the rest of my day trying not to eat the entire thing.  You should make this.  Now.

Recipe found HERE.

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THE BREAKFAST SMOOTHIE peanut butter & chocolate

Because mornings can be rough and because some of us have long ass lovely commutes…it is nice to kick off the day with a little chocolatey peanut butter goodness (and about a gallon of Peet’s coffee).   This is currently my favorite breakfast on the go.  It is a meal in itself, so don’t be alarmed by the number of calories in this little treat.
BREAKFAST SMOOTHIE
1 small frozen banana
1 scoop vanilla whey protein powder
1 tablespoon super green powder supplement
1 tablespoon unsweetened cocoa powder
1.5 teaspoons organic agave nectar
1.5 (heaping) teaspoons peanut butter
1.5 cups unsweetened vanilla almond milk
Blend until smooth (I like to throw a few ice cubes in to thicken it up).
380 calories/23 grams protein

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THE BREAKFAST SANDWICH CHALLENGE

A good friend  recently asked me to come up with a breakfast sandwich (actually, she used the phrase “throw down”).  Never one to back away from a challenge, especially when it involves eating, I gladly accepted.

Here is my spin on the “Viento” breakfast wrap from 10 Speed Coffee in Hood River.  They serve theirs on Middle Eastern flatbread, but I sometimes find it too….bready.

This challenge got me thinking way too much about what basically amounts to a glorified egg McMuffin. Here are some of the key conclusions that I came to:

  • Prep EVERYTHING before you start cooking the egg
  • Grate the cheese for even meltage
  • Use both hands, a bib, and several napkins while consuming
INGREDIENTS:
Southwestern Dressing
Extra Sharp White Cheddar Cheese
Morning Star Veggie Sausage
Tomato, very thinly sliced
Avocado, very thinly sliced
Egg
English Muffin
SOUTHWESTERN DRESSING:
This is one of my favorite condiments.  I use it on fish/shrimp tacos, southwestern coleslaw, BLT’s w/ avocado, and now on breakfast sandwiches.  It stores well in the fridge for about a week.  This is the basic recipe:
1/3 cup Sour Cream
1/3 cup Mayo (don’t look at me like that…just do it)
2 Chipotle Peppers in Adobo Sauce, seeds removed
Half of a lime, squeezed
1 large garlic clove, crushed
1/4 teaspoon Chili Powder
Salt to taste
Combine all ingredients in a blender or food processor until smooth, then tinker with it to get it the way you like it.
SANDWICH PREP: 
Get everything toasted and prepped before cooking the egg.  TOAST the english muffin, NUKE the veggie sausage (*I am addicted specifically to the Morning Star brand).  GRATE the cheese and THINLY SLICE the avocado and tomato.  SPREAD each side of toasted muffin with the Southwestern Dressing.  PLACE the avocado on one muffin half and using the back of a spoon, gently press down on it, so that it’s slightly mashed in with the bread, then layer with the tomato slice.
Now you are ready to get your egg on.  Do it however you like it.  We prefer ours fried….
FRIED EGG:
Over low heat, allow your smallest frying pan to warm up for five minutes.  SWIRL a dab of butter around the pan and crack open your egg.  SEASON with salt, pepper, and a dash of red cayenne.  COVER and allow it to cook, undisturbed for two minutes.  CHECK it, and allow it to cook, covered,  for up to three more minutes (*we like ours slightly gooey, which takes 4 minutes total on our stove).
Now, get the grated cheese on the hot egg ASAP!
PLACE the egg on top of the avocado/tomato half, then SPRINKLE with cheese.  ADD the veggie sausage and TOP with the other muffin half.  Put on your bib and CHOW down.  Warning: it is messy business.

Our suggested pairing: Columbia Gorge Organic Orange Juice….it’s ridonkulous.

*Note:  Freeze left over chipotle peppers in ziploc baggies (I freeze mine in groups of two) then thaw for future use.

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Things we love: BRUNCH!

The best thing about brunch is that everything can be done ahead, so that when the guests arrive,  you can kick back with a mimosa and enjoy the party.  We celebrated the unofficial start of summer by hosting Memorial Day brunch at our house.  Here are some tips for how to roll out of bed in your PJs and host a party: 


Tip #1:  THE DRINK STATION: although coffee and tea were readily available, (oddly) the Bloody Marys and Mimosas proved to be the crowd favorites.  There really is no need to make the Mary mix from scratch when you have delicious, local, all natural Lyle Style Bloody Mary Mix at your disposal–it’s tough to beat!


Tip #2:  SCONES: Flash freeze the scones, then pop them in the oven the morning of.  They taste fresh and the kitchen smells divine!  I made these lemon blueberry scones from scratch, then froze them on a cookie sheet.  They require a high heat for baking (450 degrees), but I turned it down slightly and extended the cooking time so they would not burn.  (*the cookies are the Belgian Butter Cookies from Trader Joe’s–they do not disappoint.)  

Tip #3:  FRUIT. Cut up and pre-wash fruit for the salad but don’t mix with the “dressing” until about 30 minutes before, otherwise it turns to mush.  Honeydew melon, mango, and fresh blueberries mixed with fresh lime juice, zest, and minced crystallized ginger. 

Tip #4:  STINKY CHEESE.  I bought the stinkiest brie I could find and paired it with a rustic baguette and mixed grapes.  Those who couldn’t handle the stinky brie moved on to the soft goat cheese and peach habanero pepper jelly, made locally at the Apple Valley Country Store

Tip #5:  BROIL THE MEAT.  For easy clean up, line a broiler pan with foil and then broil bacon (*we are fans of the thick cut KC bacon from Rosauers Grocery).



Tip #6:  MINI QUICHE.  Always a crowd pleaser.  I’m a big fan of the mix ‘n match aspect of mini quiche–everyone can find something they like.  I made an assortment of sizes and flavors.  I cheated and used frozen puff pastry and frozen pie shells (Trader Joe’s!).  I buttered and floured both standard and mini muffin pans then filled them with the following ratio of milk to egg:  

  • 2 whole eggs
  • 1 egg yolk
  • 1/2 cup cream
  • 1/2 cup milk 
  • nutmeg
  • salt and pepper
I used biscuit cutters to cut out the dough, formed them into the tins, then sprinkled in variations of  goat cheese or sharp white cheddar, pancetta, fresh herbs, mushrooms, then filled almost to the top with the egg mixture.  I baked them at 375 degrees for about 30 minutes (the standard muffin tins required a few minutes longer).  I also experimented with flash freezing and it worked wonderfully!  The morning of, I baked them on a cookie sheet at 375 for around 20 minutes.  I’m happy to report that they didn’t dry out and weren’t watery.  As some of my friends have gluten allergies, I made one tin of crust free mini quiche:  spray the pan with vegetable spray, fill almost to the top with the egg mixture, then add cheeses and toppings.  Bake for slightly less time–until they are puffy and slightly browned on top.  



Finally,  I set the table using a vintage looking water bottle and an old milk jug full of freshly cut lavendar and chive blooms from the garden (inspired by a recent dinner at Sophie’s Restaurant in HR).  
As many of our guests arrived in their PJ’s, I will refrain from posting those pictures(*you guys can thank me later).  With hardly any remaining food and a recycle bin full of bloody mary and prosecco bottles, suffice it to say that a good time was had by all. 

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LEMON BLUEBERRY BUTTERMILK PANCAKES emeril lagasse




Is there anything better than pancakes on a Saturday morning? We think not. This recipe from Emeril is one of our favorites. Thanks, mom, for passing this little gem along.  Enjoy….

Ingredients (serves 2-3 people as a main course):

1 cup flour
2 tablespoons sugar
1 teaspoon baking soda
pinch salt
1 1/4 cups buttermilk
1 egg
2 tablespoons melted butter
2 teaspoons grated lemon zest
1 pint blueberries

SIFT flour, sugar, baking powder, baking soda, and salt. WHISK buttermilk, egg, butter. ADD dry ingredients to wet. FOLD in the lemon zest & allow to sit for ten minutes. POUR batter on to a skillet over medium low heat, and sprinkle with blueberries. COOK for about two minutes, until big bubbles form, then flip. NOTE: If fresh blueberries are not available, use frozen. Rinse until water no longer turns blue to prevent bleeding.

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