{CC#14} Mushroom and Herb Omelet

Wednesday I started the Whole30 Program.  My triglycerides were through the roof and I knew I had to do something.  I mentioned it to my friend Kayte and she decided to do it with me.  Then I mentioned it to another friend, Leslie, and she joined in, too.  With the three of us not living anywhere near each other we are not really together but we can keep each other motivated and on the right track.

I didn’t want to not do at least two more recipes from my current cook book for Cookbook Countdown so I am finding recipes that are, or can be, Whole30 compliant.  Like this breakfast.

Two Three eggs mixed with 1 tsp chervil curly parsley, 1 tsp tarragon, 1 tsp chives, all fresh and chopped. Dash in a little water.  Don’t over beat the eggs.

Make your omelet as you usually would and wrap it around about 1/4 cup – 1/2 cup sliced mushrooms and 1 chopped clove garlic that have been sauteed in about 1/tsp or so of coconut oil. Breakfast is done!

Using the coconut oil instead of butter makes this dish Whole30 compliant. Everything else is already there.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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{CC#14}Multi-Grain Waffles

Every Sunday after church I fix The Man waffles.  It has become our habit.  I don’t eat them because He likes them swimming in syrup and just plain with nothing inside. What about blueberries?  Pecans?.  Cinnamon?  Nope, not for him!

This past Sunday while he was enjoying his waffles I fixed some just for me!!

A nice multi-grain waffle filled with whole wheat flour, buckwheat flour, and ground flax cooked 10-grain cereal.  I would have used the flax seeds but mine were old and I tossed them.  Since the 10-grain has lots of other grains I figured it would be okay.  Just as healthy.

I did like these.  They were filling and nicely textured.  Instead of the apple-raspberry sauce I used some not-too-sweet Wild Huckleberry Syrup a friend brought from Montana.  It is only huckleberries so no added sugar.

The recipe is from Eat to Beat High Blood Pressure page 25.

You can find the recipe HERE. Or HERE.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#11} Pumpkin Waffles

After all the hecktic-ness of Thanksgiving and not having time to cook what I want I finally got back to using The Frog Commissary Cookbook my cookbook for November.  Now I have only a couple of days left to do some more recipes and still have plenty more I want to do.

Every Sunday after Church we have waffles.  I decided to try something different.  And  so glad I did.

Pumpkin Waffles with Apple Cider Syrup

While the pumpkin flavor was there it was faint.  But the spices – nutmeg, cinnamon, coriander cane through beautifully.  Topped with the syrup and just a little decadenace – whipped cream – it was almost like having dessert rather than breakfast.

The recipe is on page 194 of The Frog Commissary Cookbook.  I also found it HERE!  Try them, seriously, try them.  They are so good

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{IHCC} Hello, Heidi!

This month we said good-bye to Curtis Stone and Hello to Heidi Swanson.  Heidi is a vegetarian chef with several cookbooks with  lots of tasty recipes  as well as her blog with even more.  This will be a fun 6 month!

Besides saying Hello to Heidi I am also saying good morning as the first recipe of hers I used was for …

Coconut Macaroon Pancakes

This is probably the first time I have every made pancakes with so little flour (1/4 cup) and so much coconut (3 cups!) along with 14 oz of coconut milk.  They were nicely sweet without having to use sugar {altho’ Heidi does sprinkle a little brown sugar on the top of the pancakes while cooking}.

These came out a little browner than I would have liked.  I blame it entirely on they griddle having a bad morning.  No matter how much I sprayed the pan they stuck.  And browned!  Lord KNOWS I would never  burn over brown anything!  Brown or not they were tasty.  I drizzled with a little honey and didn’t, and this is unusual for me, use ANY butter on my pancakes.  But then why ruin a good vegan pancake!  These were like eating coconut macaroon cookies.  Who says you cannot eat cookies for Breakfast??

I found the recipe at Heidi’s blog 101 Cookbooks.

For more welcoming recipes from Heidi Swanson visit I Heart Cooking Clubs!

It’s going to be a fun 6 months – especially for someone who is NOT a big veggie fan!

 

{EwE} Pancake Pandemonium

This week is Gaye’s Birthday and we are celebrating with panacakes!

When you think of pancakes what do you think of?  Sweet pancakes with butter and syrup? Savory with zucchini and spices?  Thin like crepes?  Layered with frosting as in a Dobash?

YES!  All of them.  

But I went with the basics…

with some Huckleberry Syrup and chopped pecans.

For the mix: 

2 cups whole wheat pastry flour, or regular whole wheat flour
1½ cups all-purpose flour
1 cup low-fat dry buttermilk (buttermilk powder)
½ cup cornmeal
¼ cup toasted wheat germ
2 tablespoon granulated sugar (optional)
1 tablespoon plus 1 teaspoon baking power
2 teaspoons baking soda
½ teaspoon salt (optional)

Whisk all the mix ingredients together in a large bowl until combined. Store in the refrigerator in an airtight container for up to 3 months. Makes about 5 1/3 cups of mix.

Visit with Ellie to find out how to put the pancakes together.

This is a perfect mix to keep in the fridge.  Pancakes quickly that are healthy.

Happy Birthday, Gaye, from my Kitchen to Yours!

For more Pancake fun – Pancake Pandemonium!

 

{WWDH} Breakfast!

Morning, noon, or night, Breakfast is always good.  This week’s theme: Wake-Up Call! Breakfast meant we could just fix a good meal to get the day started.  Maybe not in the morning…..I made mine for lunch.

Puffed Cheese Omelette

I tell you – THIS is the way to eat eggs!  Whipped egg whites mixed with cream, seasonings, and yolks folded over a filling of Parmesan, Cheddar Cheese, and Mascarpone (I used Greek Yogurt} seasoned with chives which just oozed out of the omelette.

And it was delicious!  The puffiness of the eggs and the tartness of the filling was just right.  Worth the 5 containers and the time it took to make it.

The recipe is from Donna’s Website .

What else is for Breakfast?  Visit Wednesdays with Donna Hay.

 

{IHCC} Sunny Side Up – Breakfast with Curtis

This week we woke up with Curtis.  Not literally, of course.  But facing Curtis across the breakfast table would be a treat!

I had marked this recipe a long time ago hoping we would eventually need a breakfast item.

spicy sausage breakfast burritos

A whole wheat tortilla filled with scrambled eggs, spicy sausage {I used a local Cajun Sausage}, and onions.  And I really should call this a semi-spicy burrito because I left out the jalapeño.  Trust me, the cajun sausage had plenty of bite without it.

The sausage is broiled and then sliced before being mixed in with the eggs and green onions.  This makes it quick and easy to make.

This was the perfect breakfast.  Lots of protein, lots of flavor.

The recipe is from  relaxed cooking with curtis stone. (page 53) I also found it HERE if you want to try it.

What else is for breakfast?  Check the buffet at I Heart Cooking Clubs.

 

{EwE} Breakfast?

Peggy likes to eat Breakfast for Dinner. And since it was her turn to pick the weekly theme for Eating with Ellie we are all eating Breakfast for Dinner.

I also like the comfort of breakfast foods on some nights.  Nights where it is cold out side and a nice big breakfast is just the thing.  Or if lunch was big.  Or just because.  We do it often.

This night we had Ellie’s Banana-Walnut Pecan Multigrain Pancakes.

I have always liked toasted pecans in waffles and pancakes so I subbed those in instead of the walnuts.  I had never thought of adding banana slices in as well.  Good idea.  What you end up with is a nice, sweet, healthy (multigrain) slice of yum.  The maple syrup adds just he right amount of sweet.  Definitely doing this again.  Although, I think I will cut the banana into smaller pieces so they are more evenly distributed through the batter.

The recipe is on page 37 of Ellie’s Comfort Food Fix.  And it’s HERE, too.

Check out more Breakfast for Dinner.

 

{SRC} Meeting Melissa

Have you met Melissa? She is my Secret Recipe Club assignment for August. She is just up the block from me in Michigan. Well, maybe not JUST up the block since I am in Louisiana. But after reading through her blog posts and looking at ALL her recipes I feel like we have been visiting each other. She has a beautiful little girl named Summer and she loves to be in the kitchen where she cooks for her family and friends but she LOVES to bake. And I could tell from the list of cookies, cakes, etc on her blog. I did so wish I needed a sweet treat in the house…..I could have filled my freezer and my friend’s freezers with enough treats for a year!!!

You know I cannot just do ONE recipe. I like to get a better feel for my ‘assignment’ so I usually end up with at least two and usually three of their recipes. No different this time. I hope it is a good variety.

I started with her Quinoa Pilaf.

Like Melissa I was late to the Quinoa party but I am making up for lost time. I love subbing it in rice dishes and sometimes pasta so when I ran across this recipe I knew I had to make it.

Her original recipe called for celery but there was none in the house so I threw in some fresh corn and red bell pepper instead. Love all the colors. All you need to do is saute your veggies (she also has chopped carrots in hers) in some butter. Throw in about a cup of rinsed quinoa. Add enough chicken or veggie broth to cook it along with some salt, pepper, and fresh thyme. It came together very quickly and was the perfect side with our burgers the other night.

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Melissa’s Aunt-in-Law used to make small Strombolis for her Grandmother to freeze, reheat, and eat. This made me crave, like Melissa, some Strombolis for supper. I used Melissa’s dough recipe but subbed out 1/2 of the white for whole wheat flour. I filled one with typical pizza toppings – pepperoni, cheese, red sauce,

and one with ham chunks and lots of Mozzarella cheese. Both were delicious and didn’t last past one meal. I made them rather large hoping for leftovers, but it was not to be. Guess I will just have to make them again!!!

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This morning for breakfast, well, brunch, I couldn’t decide between Melissa’s Blueberry Scones, Blueberry Pancakes, or the Egg Muffins. I finally decided on the…

How can anyone turn down pancakes? These were crunchy on the outside, due to being ‘fried’ in butter, and creamy on the outside. And did I tell you they were chock full of BLUEBERRIES?? They were! Smothered in butter and Maple syrup they were the perfect plate. This doesn’t mean I won’t try the scones or muffins, just not THIS Sunday!

So these are just three of Melissa’s recipes. All three were just right and I will go back for more. I still want to make her Whole Wheat noodles, Kung Pao Chicken, Biscoff Shakes, Chocolate PB Mug Cake, and anyone of her trillion sweet treats.

I love Secret Recipe Club . Meeting new cooks/bakers every month. Trying new recipes. Some inside the box, some not. You should join us!

And check out this month’s other member’s dishes.

 

{IHCC} “Reveille-toi” – Breakfast!

I had breakfast with Jacques Pepin this morning. Okay, not really WITH him but I did enjoy his Oeufs Cocotte (Eggs in Ramekins) for BREAKFAST. And in case you hadn’t guessed, this week’s theme for I Heart Cooking Clubs is BREAKFAST!

It was simple and perfect.

2 1/2 teaspoons unsalted butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large fresh eggs, preferably from free-range organic chickens
4 slices white bread (4 ounces)

Butter the insides of 4 small molds or ramekins with butter, ( or spray with buttery oil.
sprinkle the inside of each with the salt and pepper.
Break one egg into each mold.
Bring about 1/2 inch of water to a boil in a medium deep skillet. Place the molds in the water. Cover them with a lid.
Cook for about 4 minutes, until the whites are set but the yolks are still soft
inside.

Whle the eggs are cooking, toast the bread, and spread each slice with butter.
Trim off the crusts, cut each slice into three or four thin rectangular strips, and serve with the molded eggs.

To serve, Pepin says to run the blade of a sharp knife around the edge of the mold and unmold onto the plate/bread.

Pepin suggests that in the bottom of the mold, before you add the egg, you could add:

A tablespoon of cooked peas, or
2 teaspoons of minced herbs and courtons to each mold, or
4 round croutons (cut from the toast?), or
Chopped ham.
I think chopped bacon would be good, too.
I added about 1 tablespoon of shredded cheese.




The recipe is on page 456 of Pepin’s Jacques Pepin’s Table

Check with other members of IHCC and see what they had for Breakfast.