Category: Breakfast

Breakfast, Granola, Recipes

Pumpkin Granola

Sarah

So, Labor Day has come and gone. Classes have begun. There’s a chill in the air and fall is definitely en route. I am so excited.  Summer is great and all, but I am just ready for a change. A change in weather, a change in clothing, and a change in food flavors.

One of my favorite flavors of fall is pumpkin. For longtime readers, that’s probably not a surprise, and for new readers–consider that a heads up for what you will experience over the coming months. 🙂 Though I hoarded stockpiled a dozen or so cans at the end of the holiday season last year just in case there was an unexpected pumpkin shortage, I’ve been a little reluctant to enjoy too much pumpkin over the summer months. It’s just not seasonally appropriate, you know? And there was just too many other fun seasonal treats to enjoy, like Roasted Tomato Sauce or Whole Wheat Zucchini Banana  Chocolate Chip Muffins.

But last week… I couldn’t wait any longer. I just had to crack open one of those lovely cans and fulfill my deepest craving and desire. I just couldn’t help it. It was inevitable. And guess what: I am not sorry.

Not sorry at all that this sweet, spicy Pumpkin Granola has been gracing my breakfast table over the past week or so.

Not sorry at all that while the granola was baking, my kitchen smelled like Yankee Candles–but naturally, not with the help of fragrances [delightful as they may be].

Not sorry at all that each crunchy bite incorporates hearty pumpkin, spicy cinnamon, sweet cranberries, and nutty almonds and pepitas.

Nope, I’m not sorry at all, and I’m pretty willing to bet that you won’t be either once you get a taste of this fantastic granola. So try it out, and welcome fall with a crunch!

So, what flavors are you most excited to experience this fall?

Pumpkin Granola [from The Sweets Life]
printable version

Ingredients:

  • 1 1/2 cups old-fashioned oats
  • 1/2 cup slivered almonds
  • 1/3 cup pepitas [pumpkin seeds]
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/3 cup pure maple syrup
  • 1/3 cup dried cranberries

Directions:

Preheat oven to 300 degrees. Line a baking sheet with foil and grease with cooking spray.

In a large bowl, mix together oats, nuts, and spices. In a smaller bowl, whisk pumpkin, maple syrup, vanilla, and cranberries then fold into dry ingredients.

Spread mixture onto baking sheet. Bake for 30-40 minutes, stirring every ten minutes, until granola is golden brown and crisp. Granola will continue to harden as it cools, so be careful of overbaking.

Serve plain, in cookies, with yogurt, etc. and store in an air-tight container.

Yield: 5-6 cups.

Time: 40-50 minutes [30-40 minutes active].

Breakfast, Muffins, Recipes

Whole Wheat Zucchini Banana Chocolate Chip Muffins

Sarah

Need a way to use up an abundance of late summer zucchini? Well, look no further. I have the perfect solution for you.

Simply put, these muffins are awesome and a great way to combine two of my favorite quick breads. They have a long name–Whole Wheat Zucchini Banana Chocolate Chip Muffins–but each part of the name is important and revealing of the muffins’ wonderful components.

The “whole wheat” assures you of the health component. Blah blah blah. Not very exciting, I know, but I had to throw that in there. These muffins have very little sugar but are still sweet and flavorful. “Zucchini” and “banana” demonstrates the main components, the main kinds of flavor–and add a little extra fruit and veggies to your day. And last but not least… “chocolate chips.” Well, I think we all know what those morsels of goodness are… deeelicious!

I made these muffins on a Friday, and by Monday, they were completely inhaled. I need to get my hands on some more zucchini asap! Anyone have some to send my way?

Whole Wheat Zucchini Banana Chocolate Chip Muffins [from Eats Well with Others via Marcus Samuelsson]

printable version

Ingredients:

  • 2 eggs
  • 1/4 cup honey
  • 1 cup mashed very ripe bananas [about 2 medium]
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • pinch salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 1/2 cups zucchini, grated [from 2 small or 1 medium zucchini]
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease muffin tin or line with paper liners.

In a medium bowl, beat together eggs, honey, banana, brown sugar, and vanilla until well mixed.

In another bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the egg mixture, then add in zucchini and chocolate chips. Stir until just combined, then spoon into muffin cups, filling about 2/3 of the way.

Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cover with foil after 20 minutes if the tops are starting to brown but the center is not fully cooked.

Yield: 16-18 muffins

Time: 40 minutes [10 minutes active]

Breakfast, Egg Dishes, Recipes

Kale Frittata for Two

Sarah

So, we left town for vacation on a Thursday. Since Wednesday is our CSA Day, not only did I have the task of packing and cleaning out the fridge that evening before we left, [because nothing is worse than coming home to half a rotten, mushy cucumber…ask me how I know] but I also had to figure out what to do with a pound of potatoes, three bell peppers, a bag of kale, two heads of garlic, and three sweet onions from that day’s CSA pick-up. Whew! I’m exhausted just thinking about it again. But it was necessary… I already gave up a week of my CSA while we were gone [a friend got to enjoy it]; I didn’t want to miss out on another week, too. I am happy to report that I was able to deliver on this very important task. Read on to see how.

In order to guarantee success, I did what any good blogger/blog reader would do–take to the interwebs! After perusing posts I had saved in my Google Reader, I came across a lovely little recipe that was sure to satisfy our packing-induced hunger and our abundant amount of produce.

Introducing… Kale Frittata for Two! This little gem can be prepared in about twenty minutes and is packed full of veggie goodness, but a healthy dose of cheese makes everyone happy–even those who aren’t the biggest bell pepper fans, like a certain husband ‘o mine. We loved that each bite contained a variety of textures and tastes–from cheese and eggs to veggies and herbs, each bite was flavorful and simply delicious to behold! And a bonus–since it’s sized “for two,” you won’t even have any leftovers! Well, on second thought–that’s not exactly a bonus if you want leftovers, so adjust comment in your mind accordingly. 🙂

In my book, the no-leftovers was a great thing and was a huge help in finishing all the produce. For the record, here’s what I did with everything:

  • pound of potatoes–roasted about half in the oven for dinner, saved the rest in the pantry
  • three bell peppers–used one in the frittata, flash froze the rest for future meals
  • bag of kale–used 1/3 in the frittata and made a marinated kale salad with the rest
  • two heads of garlic–used some in the frittata and refrigerated the rest
  • three sweet onions–refrigerated

I’d call that a victory, especially when you look at all the pretty colors on our plate… since color = nutrients, I’d say we passed the test for our last homecooked pre-vacation meal with flying colors!

And in case you’re worried about making a frittata, like I was… you’ve have no reason to be nervous. They really aren’t as complicated as you think. This was my first time making a frittata and so I wasn’t exactly sure to what to expect, but Megan’s directions were super clear and concise to guide me through the process. This is definitely a recipe that I’ll be making again and again, perhaps next time with different variations–spinach, tomato, and feta, anyone? Enjoy!

What’s the most creative pre-vacation-use-up-the-fridge meal you’ve made? Creative does NOT have to equal artsy-fabulous like mine. I must say, I was quite impressed with this meal… usually our finish-the-fridge meals are crazy random concoctions like yogurt with soup and the odd carrot or two.

Kale Frittata for Two [adapted from What Megan’s Making]
printable version

Ingredients:
  • olive oil
  • about 1 cup chopped kale leaves, washed and stems removed
  • 1/2 cup green bell pepper, chopped
  • 4 eggs
  • 3/4-1 cup shredded cheese [I used a combination of cheddar and colby jack]
  • 2 cloves garlic, minced
  • 1 tablespoon fresh tarragon, chopped
  • freshly ground black pepper
  • 1 tablespoon water
Directions:
Preheat the oven to 350 degrees. Heat a little bit of olive oil in a small oven safe skillet on medium-high heat. Add bell pepper and garlic to skillet and saute until just softened. Add the kale and cook until it begins to wilt [it may be helpful to cover the pan to help the process].
Meanwhile, beat the eggs in a small bowl and stir in pepper and tarragon. Mix in water and 2/3 cup cheese. Add eggs to the pan, using a spatula to evenly distribute the vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer to the below to cook. When eggs are almost set, top with remaining cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.
Breakfast, Recipes, Scones

Lavender-Lime Scones

Sarah

So, there are lots of food combinations in the world. Some are familiar and welcoming, like peanut butter and jelly or Oreos and milk. Others aren’t as common but can be equally delicious if only given a chance. And we’re all about food equality here at TPC! 🙂

So, please don’t just ignore these poor scones just because they are a bit atypical. Lavender and lime pair together to form a wonderful, albeit unusual flavor palate.

Let’s first consider the lavender side of things.

Lavender can be more than just pleasing to the eye. Yes, lavender is widely considered to be a flower, or at the very least, a part of the floral family, but actually–it’s part of the mint family and culinary lavender [which is what should be used for baking] is more of an herb than anything else. In these scones, lavender adds a light note and a wonderful aroma while baking.

And limes… we all know that they are often a neglected member of the citrus family, but they shouldn’t be! The lime contrasts with the lavender to add a tart, zesty zing that is just perfectly refreshing in the heat of summer.

This is one recipe worth enduring the heat of the oven for! So be sure to hit up a local farmer’s market to grab some culinary lavender before the season ends. We loved these scones fresh out of the oven, or served up for breakfast the next day with just a touch of butter. Be aware though, that the lavender flavor intensifies after a couple days. So for a less intense experience, eat these quickly!

So tell me… what’s one off-beat food you’ve tried lately?

Lavender-Lime Scones [from thegourmetro]
printable version

Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar plus more for topping
  • dash salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • zest of one lime [about 2 tablespoons]
  • 2 tablespoons finely chopped fresh lavender [or 2 teaspoons dried]
  • 1/4 cup unsalted butter, cut into small cubes and chilled in the freezer for 15 minutes
  • 1/2 cup plain yogurt
  • 1/2 cup buttermilk

Directions:

Preheat oven to 400 degrees. Line two medium baking sheets with parchment paper.

In a food processor, mix together flour, sugar, salt, baking powder, and baking soda. Add lime zest and lavender and pulse to mix. Add butter and pulse until mixture resembles cornmeal. Transfer mixture to a large bowl.

Meanwhile, whisk together yogurt and buttermilk. Add to dry ingredients and mix until dough comes together. Then, using floured hands, gently knead dough in bowl for a minute. Scoop dough out in 1/2 cup increments onto prepared baking sheets, topping with a little granulated sugar. Bake for 15-20 minutes, or until golden brown. Cool on baking sheet for 3 minutes, then remove to wire rack. Makes 12.

Breakfast, Recipes, Waffles

Spiced Waffles

Sarah

Today, I am among the walking wounded. 😦
sore arm
My once slender forearm had an unfortunate meet-up with a wasp at the recycling center in our apartment complex and has now swollen larger than my upper arm and is quite itchy, red, and sore. It feels like a football is under my skin… ouch! Who knew recycling could be dangerous?
I was only trying to be good to the earth, and this is how I was repaid. Oh well, at least my arm has met its new BFFs: an ice pack, Benadryl cream, and Advil PM.

my poor arm
my poor arm 😦

But one thing–and one thing only– can make today better: Spiced Waffles. Won’t you indulge me?
Spiced Waffles - an easy make-ahead #breakfast you can enjoy all week long with fresh fruit via thepajamachef.com
These waffles are a delightful blend of simple and classy in one tender package. The familiar home style taste of fresh waffles shines through despite a plethora of rich, hearty spices like cinnamon, nutmeg, ginger, and cloves. This typical fall-blend of spices works in the summer when paired with a topping of sweet, plump, and juicy berries and provides a window into the comfort food of cooler weather. Oh, how refreshing such a thought is in this heat wave!

Now, I might normally suggest to enjoy these precious treats leisurely on a breezy patio with a tall glass of iced coffee at hand to capture the essence of summer… but I dare say that all that sugar and sweetness might invite some unwelcome friends company to your door… the vicious, hideous, rude, ugly wasp that must die [ oh, sorry, did that slip out? Ooops.] So, I won’t suggest anything of the like, but what I will suggest is to make these, stat. You’ll be glad you did!

Spiced Waffles - an easy make-ahead #breakfast you can enjoy all week long with fresh fruit via thepajamachef.com

Spiced Waffles [simplified from Dorie Greenspan]
printable version

Ingredients:

  • 1 cup + 2 tablespoons all-purpose flour
  • 1/3 cup + 1/4 cup whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1 1/2 cups milk, at room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup coconut oil, melted

Directions:

Preheat waffle iron. In a medium bowl, whisk together flours, sugars, baking powder, baking soda, and spices. In a separate bowl, beat eggs and slowly incorporate milk, vanilla, and melted coconut oil. [Try to have milk at room temperature or at least let coconut oil cool a little so it doesn’t seize up.] Pour liquids into dry ingredients and fold together until everything is just mixed. Scoop out onto hot waffle iron in 1/2-2/3 cup increments and cook until golden brown. Serve with butter, berries, and brown sugar or your favorite toppings. Enjoy–and try to eat just one! 🙂