Archive for Breakfast

Huevos Rancheros

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Two soft corn tortillas with a sunny-side up egg on top, topped with salsa, queso fresco, chopped cilantro, and avocado slices.

Based on the Huevos Rancheros Verdes recipe here: https://www.seriouseats.com/huevos-rancheros-recipe

INGREDIENTS

4 medium tomatillos, cut in half
1 chile poblano
1 small white onion, sliced (about 3/4 cup)
2 T oil
4 medium cloves garlic, thinly sliced
2 t ground cumin
1/2 c roughly chopped cilantro, plus more for garnish
salt and pepper

15-ounce can (or 2 c fresh boiled) pinto or black beans, drained and rinsed
1 bay leaf

corn tortillas
eggs
jack or cheddar cheese
queso fresco
avocado, sliced
quartered limes
hot sauce

INSTRUCTIONS

  1. In a toaster oven, place tomatillos cut side down and chili poblano on a baking sheet. Broil until the chili is blackened on one side (about 10 min) then flip and broil until blackened on the other (ca 6 min). Transfer all to a medium boil and cover tightly with plastic wrap or aluminum foil to let steam for 5 min. Then peel the chili.
  2. Heat 1 T oil to a medium saucepan over medium heat until shimmering. Add onion and garlic and stir occasionally about 4 min until softened but not browned. Add cumin and stir about 30 sec until fragrant. Transfer 1/2 of this to the vegetable bowl, add the cilantro and 1 T of juice from a lime, rough blend with hand blender, and season to taste with salt and pepper. Keep warm.
  3. Add the beans to the saucepan along with a bay leaf and 1/2 c water, simmer for 10 min. Remove the bay leaf, then hand blend and season to taste with salt and pepper. Keep warm.
  4. To freshen up corn tortillas, dip in or brush/spray with water and then drop in a hot skillet for a few seconds to slightly brown, or separate tortillas then rap the stack in a damp (wetted then squeezed) multilayered cotton cloth and microwave on high for 30-60 seconds. Keep folded in a towel so they stay soft. Or, watch this video for more options: https://www.youtube.com/watch?v=kqHq_V4JcnY
  5. Add 1 or 2 (stacked) tortillas to a plate, sprinkle with jack or cheddar cheese and microwave until the cheese melts, then top with a fried egg (sunny side up). At the table:

– Pour on some of the warmed salsa (amount depending on heat level and tolerance).
– Top with queso fresco, avocado slices, and a dash of hot sauce.
– Put refried beans and a lime wedge on the side.

Posted in Breakfast, Ethnic, Ethnic_Latin American, Main Dishes, Uncategorized

Christmas Fried Eggs

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9 eggs
1/2 red bell pepper, diced
green part of 2 green onions, diced
3 T oil
1/8 t salt
1/4 c shreeded cheese
a little parsley

Beat eggs and add salt. Heat oil in a pan until shimmery. Add bell pepper and green union, sprinkle lightly with salt, and stir about a minute until bright red/green. Dump in the eggs. Stir slowly after they start to solidify but before they begin to brown. Turn off the heat just before they are all solidified. Once solidified, top with shredded cheese and parsley for garnish.

Posted in Breakfast, Main Dishes, Vegetarian Main Dish

Morning Glory Muffins

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Rachel’s —

Muffin recipe: https://sallysbakingaddiction.com/simple-morning-glory-muffins/#tasty-recipes-73691

I changed pecans to walnuts, decreased the brown sugar to 1/4 cup, and instead of the applesauce, orange juice, orange zest, and 1/2 of the apple I took a can of cubed pineapple, drained the juice, crushed the rest in the food processor, then added 1/3 cup juice and 2/3 cup crushed pineapple. I still kept the other half of the apple in.

Posted in Breads, Breakfast, Desserts

Chia Breakfast Pudding

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Mix 3 1/4 cups milk and 1/4 cup honey or maple syrup. Set aside.

Mix 2 cups Scottish or quick oats, 1/4 cup cocoa and 1/4 cup chia seeds until cocoa lumps are all gone and ingredients are well combined.

Add milk mixture to oat mixture, stir well and let sit in refrigerator over night.

Makes 4-5 servings. Optional – mix in 1 tablespoon nutella per serving, right before eating.

Posted in Breakfast

High Protein Pancakes

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1 cup egg whites or 4 whole eggs
1 cup rolled or quick oats
1⁄2 cup cottage cheese
1⁄2 cup Greek yogurt
1 1⁄2 tablespoons oil
1 tablespoon sugar
1 teaspoon cream of tarter
1 teaspoon baking soda
1 teaspoon vanilla

optional: 1 teaspoon cinnamon

Blend everything together until smooth and cook in a pan with a little bit of oil, over medium heat. Flip after the bubbles that are halfway between the edge and the center of pancake pop and stay open.

Posted in Breakfast, Grains

Light and Crunchy Granola

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10 c rolled oats and 6 c puffed wheat or barley or rice crispies (OR 16 c rolled oats)
3 c chopped dates
(This granola is not sweet. For mildly sweet, add 3 c brown sugar or 1 1/2 c honey + 1/2 c molasses.)
4 c nuts or seeds (sunflower, sliced almonds, peanuts, pumpkin, pecan, walnut, cashew)
3 c shredded unsweetened coconut (optional)
1/2 c chia (optional)
8 t ground cinnamon
8 t vanilla
2 t salt
3 c plain yogurt
1 c water

Preheat oven to 275. Mix dry ingredients and then stir in the yogurt until all is moistened. (If using rice crispies, mix them in at end.) Spread 1/2 inch thick on four cookie sheets. Bake for about 30 minutes, stir, then another 15 minutes or until some of the granola begins to brown. Makes 60 servings.

VARIANTS TRIED

Instead of 3 c yogurt and 1 c water, used 2 c yogurt and 2 c orange juice plus 3 T orange zest. The only other added sugar was 1/2 c molasses. Used the optional coconut and about 1/8 c chia. It was only very mildly sweet and only faintly orange flavored. Tasted good, though, and good texture.

Posted in Breakfast, Grains tagged with ,

Corn Meal Mush

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SMALL SERVING

Microwave 1/2 c water 1.5 minutes. Add 3 heaping T cornmeal. Stir. Microwave 30 seconds.

 

LARGE SERVING

Microwave 1 c water 2.5 minutes. Add 5 heaping T cornmeal. Stir. Microwave 30 seconds.

 

FAMILY SIZE

Bring 5 c water + 1/2 c cream + 1/4 t salt to a boil.

Add 2 c cornmeal premixed with 2 c cold water.

Stir until thick. Remove from heat and let sit 10 min.

Posted in Breakfast

Breakfast

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  • Cream Toast
  • French Toast
  • Toast and Hot Chocolate
  • Pancakes: Amy’s, Amy’s Fruit, German, Blender Wheat, High Protein, Rice
  • Muffins
  • Granola
  • German Meusli
  • Chia Breakfast Pudding
  • Grits (4:1)
  • Farina: 2 c water, 1/4 t salt, 1/2 c farina. Add cream, butter, brown sugar.
  • Coach’s Oats (3:1 = 2.25:0.75c for 6; 1.5:0.5c for 3; 0.75:0.25c for A)
  • Old Fashioned Oats (2:1 = 2.5:1.25c or 1.5:0.8c)
  • Ground Wheat Cereal (4:1.5c or or 3:1.25 c or 2.5:1c or 2:0.8c)
  • Rolled Rye (2:1 c, 1/4t salt, cream, simmer 10 min)
  • Rolled Wheat (2:1)
  • Cream of Wheat (5:1) 
  • Converted Rice (Winco) (1.5:1)
  • Brown Rice (1.25 water :1 rice)
  • White Basmati Rice (2 water : 1 rice)
  • Omelets
  • Rice and Milk with Dates
  • Dragon Eyes
  • Yogurt Parfaits

Posted in Breakfast, MEAL IDEAS tagged with

German Pancake with Buttermilk Sauce

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Pancake:

3 T butter (salted)
7 eggs
1/4 c cream (or use 1 1/2 c milk, no water, and 4 T butter)
1 1/4 c warm water
1 1/2 c flour
1/4 t salt

Melt butter in a large (12″ cast iron skillet) in an oven preheating to 375 degrees. Mix eggs, flour, and milk and pour into the sizzling butter. Bake for 30-40 minutes until golden brown. Serve at once under jam, crushed canned peaches, powdered sugar with lemon juice, applesauce with dash of cinnamon, or fresh strawberries with whipped cream.

[ if center doesn’t puff, try heating middle on stove over low flame for a minute or 2]

Prior recipe (Large – 9×12 + 8×8: 8 eggs, 2 c milk, 2 c flour, 8 T butter; Small – 9×13: 6 eggs, 1 c milk, 1 c flour, 2 T butter)

Sauce:

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

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Cream Toast

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Mix 6 eggs, ½ cup sugar, and a dash salt in a medium sauce pan.  Mix 4 cups milk and ¼ cup cornstarch; add to egg mixture.  Cook until rapidly boiling; remove from heat.  Add ¼ cup butter, 1 tsp. vanilla and (optional) a dash of nutmeg.

Serve over toast.

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Muffins

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Combine and mix until smooth:
2 eggs
¾ c sugar
½ – ¾  c grated or pureed fruit or vegetable
¾ c oil
2 t vanilla
¼ t other extract (optional)

Combine in separate bowl:
1 ½ c whole grain flour
1 t baking powder
1/3 t salt
¼ c cocoa (optional)
¼ c blueberry powder (optional)
1 t cinnamon (optional)
½ t ginger (optional)

Add dry to moist and mix well.
Optionally add:
¼ c chopped nuts, coconut, chopped cranberries, etc.

Bake at 375 degrees Fahrenheit for 15 – 20 minutes.

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Waffles

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3 ½ or 5 ¼ cups sifted flour

2 or 3 Tbs. baking powder

½ or ¾ tsp. salt

4 or 6 stiffly beaten egg whites

4 or 6 beaten egg yolks

3 ½ or 5 ¼ cups milk

1 or 1 ½ cup oil

(The number after “or” is for 1 ½ recipes, or about 30 waffles)

Sift dry ingredients together.  Mix milk, egg yolks and oil; add to dry.  Fold in whites, leaving a few fluffs. (If you forget to separate and beat the egg whites, just beat the batter for a couple of minutes after everything is combined.)

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Amy’s Pancakes

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1 ½ cups wheat flour

½ cup white flour

2 Tbs. sugar

1 Tbs. cream of tarter

2 tsp. (heaping ½ Tbs.) baking soda

¼ tsp. salt

2 eggs

3 Tbs. oil

1 ¾ cups milk

 

Mix dry and wet separately well, then combine and gently mix.

For Chocolate Pancakes – Add ¼ cup cocoa, an additional 1 Tbs. sugar and an additional ¼ cup milk.

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Blender Wheat Pancakes

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1 cup milk  (buttermilk)

1 cup uncooked whole wheat

2 eggs

2 Tbsp oil

2 tsp baking powder

2 Tbsp honey or sugar

1 tsp apple cider vinegar  (as per Cynthia)

1/2 tsp salt

Put milk and wheat in blender.  Blend on highest speed for four or five minutes or until batter is smooth.  Add and blend on low, eggs, oil, baking powder, honey, and salt.  Bake on hot griddle.   Variation- For waffles, add one additional Tbsp wheat and increase oil to 4 Tbsp.

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Yogurt

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1 gal

3 c

1/2 c

1/2 c

 cold water

powdered milk

whole milk

unsweetened plain yogurt with live active cultures
Mix powdered milk and whole milk into 2 qts water. Heat to between 200 and 220 F, stirring constantly. Add the remaining cold water and bring to between 100 and 110 F. Stir in yogurt. Strain. Turn oven on 150 F for 1 min, then turn it off (do not allow to preheat). Place yogurt in a closed container in the oven overnight.

Original Chris Latham recipe: Boil one 2% gallon milk, or one gallon of milk made with 1.5 c powder and 1.5 c whole milk. Cool to lukewarm (between 98 and 110 deg. F). Add 1/2 cup yogurt with live active cultures. Heat oven to 150 for one minute (do not heat until preheated, just turn it on and then off). Put milk mixture in oven for 4-6 hours (overnight is OK).

For a starter, try Fage 0% Greek yogurt
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