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.

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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.

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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.

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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,

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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…

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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.


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!

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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.

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    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.

This week IHCC says CHEERIO to Nigel Slater. It has been an interesting 6 months with his recipes. I didn’t get to participate every week but I did most of the ‘themes’ and ended up with some great recipes to add to my cycle. I couldn’t decide which recipe to use for our fond farewell so I went with something very simple – James’ Tortilla for One

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    1 Tbl butter + 1/2 tsp oil
    1 medium potato, unpeeled, shredded I used some hashbrown because I discovered NO TATERS in the pantry!}
    1 shallot, finely chopped
    1 egg, beaten and seasoned
    salt and pepper to taste

Melt butter and oil in a small {mine was 7″} skillet.
Add in potatoes and fry on medium heat until light brown. Lightly season with salt and pepper.
Add in shallots and continue to brown
Add in egg and cook for about 3 minutes until it puffs around the outside but still a little loose in the middle.
Briefly run under a broiler until set – about 45 seconds.
DONE! Breakfast for ONE!!


Simple, tasty, and open to all kinds of variations. It would be great with a little cheese added in. Or maybe some crumbled bacon. Or peppers and ‘shrooms!!

The original recipe is on Nigel’s webpage. from a collection of recipes he has made in his kitchen and photographed with his phone.

How did the rest of the group say Farewell to Nigel. Check it out on I Heart Cooking Clubs.

Our new Chef for the next 6 months is Diana Henry. Lots of good food there!

If you want to join in the fun just visit the IHCC webpage and follow the themes for Diana.

If you are an egg and potato fan then this recipe is for you. It is exactly what the title says it is.

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And incredibly easy to make.

    peel potato
    chop potato
    fry potato in a little olive oil
    season potato
    add sage. Fry a little more
    add egg. Fry a little more

DONE!! A quick and easy breakfast or lunch.
I had not planned to add the egg since I was using the potatoes with steaks but the thought of that lovely yellow yolk mixed with the potatoes was just too good to pass up. Seriously. Delicious!

The recipe is HERE on Donna’s site.I know that Gaye, who chose this week’s recipe, and Chaya have made them and liked them.

If you need something quick to cook up for breakfast or lunch (or dinner) you might try a Frittata. Similar to a quiche it is crustless and finished in a broiler rather than baked in the oven. This frittata of Donna’s is super simple, super quick and super tasty.

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This is her zucchini and ricotta frittata and it is loaded with zucchini and and flavor from the ricotta and Parmesean cheese. It requires 6 eggs but I think you could get by with less. The recipe is HERE on Donna’s site. It was Chaya’s choice for WWDH this week. Good one, Chaya! I am sure Gaye, Kayte, and Sarah enjoyed it as well.

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Debbie does DELICIOUS!!!

    In more ways than I can count!

And lucky for me she was my assignment for June’s Secred Recipe Club.
For once I did not have any trouble picking a recipe. I WANT to do ALL of them!! But since I only had two weeks and there are TONS of delicious, healthy recipes on Deb’s site, I had to settle for two, or maybe three…

Before we start with the Recipes…Debbie of Debbie does Dinner is a mom and home cook who decided that dieting was the pits unless you had good tasting food. She has adapted and developed tons of recipes that are healthy, delicious, and lower in calorie. Thanks, Debbie. These are just what I needed.


Okay, now for the food!! Breakfast: A Breakfast Smoothie to be exact. With lots of fruit and dairy and SPINACH!! Yeah, I know what some of you are thinking. SPINACH? In a smoothie? But it totally works. AND it means more fiber and protein. Yep!

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All those beautiful healthy colors!!

    10 strawberries
    1 banana
    1 handful of blueberries (or blackberries)
    6 oz. low fat plain yogurt
    1/4 cup low fat milk
    1 big handful of baby spinach

Put all of the ingredients into a blender and mix until you reach desired texture. If you want it cold and icier, freeze the fruit before putting in the blender. {I used all frozen fruit.}
While I make smoothies quite often I have never put spinach in one. There were lots of little pieces of green, red, and blue from the spinach and berries. Great start for the day. {Original Recipe}

And Dinner meant QUINOA. Debbie has several quinoa recipes on the site. If I had had some Sun-dried tomatoes I would have made this one but the Mexican Quinoa was awesome.

P1040409Mexican Quinoa

    1 medium onion, chopped
    3 cloves garlic, minced
    1/2 cup yellow corn
    2 tsp. cumin
    2 tsp dried cilantro
    2 cups quinoa, rinsed
    3 cups veggie broth
    1 can diced tomatoes
    1 tsp. oregano
    Salt and pepper

Boil the onion in about 1/4 cup of veggie broth in a large saucepan.
When it is soft add the garlic, cumin and chili powder and cook for about a minute. Add the quinoa, broth, diced tomatoes, corn, oregano, salt and pepper.
Bring to a boil then reduce the heat, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

Lots of wonderful flavors in this one. The only change was to add some corn and put some dried cilantro IN the saucepan with the other ingredients. It was a tasty side. For lunch the next day I added some diced roasted chicken. YUMYY!

And Dessert! Of Course!

And lucky for us she had a cheese cake recipe. Lucky because that is our favorite dessert. And then, even better, it had PEANUT BUTTER and CHOCOLATE!!

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Chocolate Peanut Butter Cheesecake

    Filling:
    2 (8 oz) bars cream cheese {Lower cal with fat-free}
    3 eggs
    3 egg yolks {I used Egg Beaters}
    1 cup Splenda
    1/2 cup fat free sour cream
    1 cup creamy peanut butter

    Topping:1 cup fat free sour cream
    1 cup milk chocolate chips
    2 tbsp. light brown sugar

DUMP all the ingredients into a food processor. Process until it becomes a silky smooth mixture.
Pour the filling into a springform pan (9″ or 8″) and bake for 1 hour to 1 hour 5 minutes.
Remove the pan from the the oven and place it aside allowing it to cool just a bit.
Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes.
Cool cheesecake completely before eating. The chocolate topping will harden in the fridge.
Debbie’s original cheese cake had a crust but I made mine crustless. {Original Recipe}

I have so many of Debbie’s recipes pinned. It was hard to pick and I still have to try:

Just to name a few.


So hop (Get it – Blog HOP) on over to Debbie’s blog and try some of her DELICIOUS! recipes.


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