Jul 292013
 

I had bookmarked this homemade pop tart recipe from Smitten Kitchen two years ago, but never got around to making it.  If I am going to bake something sweet for breakfast, I would rather make something like a muffin or scone.  Plus, I am not that great with a rolling pin.  But then my mom saw the recipe, and she is good with a rolling pin, and we had all the ingredients on hand.  It was fate.

We followed the recipe from Smitten Kitchen very closely, but substituted 1 cup of whole wheat pastry flour for the all purpose flour.  (Sorry to report, that does not make these a ‘healthy’ breakfast!)  We made half of them with a cinnamon and sugar filling and half of them with a jam filling made from both blueberry and strawberry preserves.

Since it was a hot and humid summer morning, we had to put the dough in the freezer fairly frequently.  Every time it got too soft to work with, we tossed the dough, dough mat, and all right into the freezer for about 15 minutes, and then started again.  In other words, the next time we try this recipe will be in January!

The pastries came out of the oven lightly brown, with a tender and flaky crust.  Is it possible for a pastry crust to be too flaky?  Because these came close.  I may look for other variations of the recipe which would be a little sturdier.  Both the cinnamon and jam fillings were delicious, but someone suggested a Nutella filling which I think we have to try.  And my sister suggested we work on an icing.  While we’re not anywhere near to putting Kellogg’s out of business, this was a really fun project with a delicious end result.

 

pop tarts

Print Friendly, PDF & Email
 Posted by at 6:00 am
May 072013
 

As promised, here is one way which I enjoyed my Cilantro Lime Rice and Beans.  I was inspired by Closet Cooking’s Asparagus Huevos Rancheros, but I ditched the corn tortilla.  The layers include the rice and beans, freshly steamed asparagus, a fried egg, and sliced avocado.

You could add some salsa verde, or queso fresco, but I was very happy with this combination.  The other ingredients balanced the spice level of the rice, and this was both delicious and filling.  It could be breakfast, lunch, or dinner!

 

asparagushuevos

Print Friendly, PDF & Email
Apr 022013
 

When Easter was over and the kitchen was clean, I realized I still had a bunch of asparagus left in the refrigerator.  I couldn’t risk it going to waste with a busy week ahead.  So I decided to make a quick (and small) strata.

You could combine just about any vegetable with bread, eggs, and cheese, and it would be good.  But asparagus has a fairly strong flavor that works really well here.  A quick saute on the stove ensures that the asparagus doesn’t get overcooked.  🙂

I don’t usually make strata unless I am having company because it doesn’t freeze well, but this loaf-pan sized version is perfect for just a few meals.  If you have a big family, or if you are having company, go ahead and multiply this by 2 for an 8″square pan, or by 3 for a 13″x9″. Easter may be over, but it’s still asparagus season so enjoy!

 

Asparagus Strata

2 t olive oil
1 lb. asparagus, ends removed, cut into 1-2″ pieces
2 pieces Great Harvest Old Fashioned White Bread
4 medium eggs
1/2 c. nonfat milk
3/4 c. part skim shredded mozzarella cheese

Heat oil in a large frying pan. Add asparagus, and saute until tender, 10-15 minutes. Meanwhile, in a small mixing bowl, beat eggs with milk; season with salt and pepper.

Coat an 8″x4″ loaf pan with cooking spray.  Place bread slices on the bottom of the pan.  Cut them if necessary for a good fit.  Place prepared asparagus on top of the bread.  Pour egg mixture on top.  Sprinkle with mozzarella cheese.  Cover and place in the refrigerator for at least 1-2 hours.

Bake at 350F for 30-40 minutes, until golden brown.

Print Friendly, PDF & Email
Jan 072013
 

I said I would bake this weekend, and I did!  But I didn’t make the hearty rolls I had planned; I decided to bake some treats for the freezer instead.  I’ll get back to those rolls later, I promise.

I was surfing the Internet, and spotted this recipe for Ginger Pecan Pumpkin Muffins.  I had crystallized ginger leftover from the Dark Chocolate Brownies with Crystallized Ginger and Sea Salt that I made this summer.  I had leftover pecans from my Mom’s pantry clean out.  And way up top in my cabinet I had a stash of canned pumpkin.  It was destiny, right?  I did change a few things from the original recipe by using some whole wheat flour, replacing a portion of the sugar with honey, and changing the spices a bit.

The muffins were quite good, and I liked the crunch of the pecans.  You can only taste the ginger every few bites so if you want more of a kick, I would increase the amount of crystallized ginger to 1/3-1/2 cup, as in the original recipe.  Although I know pumpkin is often enjoyed in the fall, these muffins are pretty good for January too.

 

 

Pumpkin Ginger Pecan Muffins

1 c. white flour
1 c. whole wheat pastry flour
1/2 c. brown sugar
1 t baking powder
1/2 t baking soda
1 t cinnamon
1 t pumpkin pie spice
2 eggs, lightly beaten
1 c. pumpkin puree
1/4 c. canola oil
1/4 c. nonfat plain Greek yogurt
1/4 c. honey
1/2 t vanilla
1/2 c. chopped pecans
1/4 c. crystallized ginger pieces

In a large bowl, mix flours, brown sugar, baking powder, baking soda, and spices.  In another bowl, mix eggs, pumpkin, oil, yogurt, honey, and vanilla.  Add wet ingredients to dry, and mix just until blended.  Fold in pecans and ginger.

Spoon batter into 12 muffin tins coated with cooking spray.  Bake at 350F for 22-28 minutes.

-Adapted from Etsy

Print Friendly, PDF & Email
 Posted by at 6:00 am  Tagged with:
Dec 182012
 

My family’s Christmas morning breakfast tradition includes 3 things: Spinach Quiche, Whiskey Cake, and lots of coffee.  We’ve been working to modify some family recipes to accommodate the egg allergy which presented this year.  Sometimes we use ground flax (pancakes), sometimes we use chia seeds (meatballs), sometimes we leave the eggs out entirely (lasagna) and sometimes we use Ener-G egg replacer.

This past weekend, I experimented with an eggless quiche.  The original recipe is from the Ener-G site, although I made a few changes.  I didn’t want to bother with a crust, and I changed the vegetables since I don’t really like peppers.  Although this recipe still has a lot of saturated fat, I tried to cut back in a few places by using light cream and reduced fat cheese.

The consensus was that the dish was edible, but it wasn’t quiche.  The texture was off, and it lacked flavor.  However, I was impressed with the volume created by mixing the egg replacer with cream and milk.  The recipe needs some major changes, but the product works.  Now the big question, is there time for another breakfast experiment before Santa arrives?  Stay tuned for Take Two!

 

 

Eggless Vegetable Quiche

1 onion, peeled and chopped
1 c. cherry tomatoes, halved
1 (4 0z.) can mushrooms, drained
8 oz. reduced fat cheddar cheese
3T + 1t Ener-G egg replacer
8 oz. light cream
2/3 c. milk

Place onion, tomatoes, and mushrooms in the bottom of a 10″ pie plate coated with cooking spray.  Reserve 1/2 c. cheese, and spread the remaining cheese over the vegetables.  In a large bowl, beat egg replacer, cream, and milk with a hand mixer until foamy.  Scrape sides of bowl as needed.  Pour mixture into pie plate.  Top with remaining cheese.  Bake at 375F for 35-40 minutes.  Allow to set for 15-20 minutes before cutting.

-Adapted from Ener-G

Print Friendly, PDF & Email
 Posted by at 6:00 am