Food goodness

This is from Jessica what’s her name, the wash your fing hands woman, whose videos I really like. But I always forget what she calls it (it’s “breakfast braid”) and I have trouble following recipes that are only videos, so here is my loose transcription with my own modifications: Preheat the oven to 350. Sauté and scramble up some combination of veggies, meat, eggs, etc. I like diced onions, peppers, spinach, leftover chicken sausage, and 8 eggs. (Do not use tomatoes or zucchini unless you’re really careful about cooking off all the water forest; you don’t want it to be wet.) You can cook/scramble it all in the same skillet. Take premade pizza dough or two tubes of premade croissant dough and stretch them out into a large rectangle on an oiled cookie sheet. Put the egg mixture in the middle. Lay 4-5 slices of cheese or a handful of shredded cheese on top. Cut the dough into strips about 1.5-inches wide and alternate folding them on top. Melt a few t butter and mix with a squirt of whol...

With coconut milk:   Adapted from this recipe . Get 3 small mason jars. In each one, add: 3/4 cup old-fashioned rolled oats 1/3 can unsweetened coconut milk Big splash of oat or regular milk Big shake of chia seeds Small splash of maple syrup or agave Very small splash of vanilla Stir and shake and chill overnight. Serve hot or cold, with berries or chocolate chips or both. With lemon curd: Adapted from this recipe , which also has links to a lot of other flavors, but none are as good as this one. Mix together:  1/2 cup oats (can be quick-cooking or traditional; texture is better with old-fashioned) 1/2 cup plain yogurt (Greek or regular works fine; honey or maple is also delicious) 1/4 cup oat or other milk big shake of chia seeds nice dollop of lemon curd   smaller dollop of whipped cream cheese -- this is not strictly necessary imo, but if you're going to do it, make sure it's whipped cream cheese and not the regular kind. I've also used cottage cheese and it's passa...

 My friend Stacey Simpson Duke died in February. She was an incredible person in every way possible, and she used to make these pumpkin muffins for her family in the fall. I've made them a bunch of times too (using oat milk or regular milk instead of the almond), and I want to make sure I never lose the recipe.  Here's the link from her blog , together with her original description. I'll always think about her -- NOT baking bacon at the same time -- when I'm making them. They're the best, just like she was. --- I think I’ve probably posted about these before. It’s a recipe from Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock *. I’ve always loved this book. It no longer jibes with my paleo ways, but it’s my kids’ favorite pumpkin muffin recipe, so I oblige. I adapted it to exclude soy milk (which we do not drink), to lower the amount of sugar, and to include chocolate chips. 1 3/4 C all-purpose flour 1 C sugar 1 T baking powder ...

This is cobbled together from a couple different recipes. The texture of these is fab, and I love that it saves dishes. Take 2 pint-sized Mason jars (or whatever will fit into your slow cooker and allow you to still put the lid on).  In each jar, add 1/2 c steel-cut oats, 1/2 c water, and 1 c milk of your choice (I've been using oat milk).  Add a bit of mashed banana or a few T of applesauce, or a little extra water. You can also add a little vanilla, maple syrup, cinnamon, etc. Stir each one. Put the wire rack into your IP or crockpot, so the glasses are not sitting directly on the bottom. Put the jars in, and then fill the insert of the IP or crockpot with water until it comes about 1/3 of the way up the sides of the jars. Set the slow cooker on low for 4 hours, and then the timer for 4 hours. This is probably flexible, but this time combo is working for me -- it lets the oats soak for a while and then cooks low and slow for four hours, and then stays on "keep warm" for...

Yummmmm . Very flexible; you can sub applesauce for the banana, use any random milks available (today I used oat, coconut, and cow -- equal to about 2 cups), and sub more water than milk. Also freezes well in single servings. Preheat the oven to 375 F. Grease a 9x12 baking dish with coconut oil. Right in the dish, mix together: 1.5 c steel-cut oats 3 c any kind of milk + 3 c water (can really be any ratio, I think, as long as you get some combo in there) 2 ripe bananas, mashed 2 t vanilla 2 t ground cinnamon 1/2 t salt Stir to combine. Bake for 45-55 mins, until the oats are set and start to brown on top. Stir once during baking. Eat with toppings like chocolate chips, nuts, coconut, maple syrup, etc.

Super easy, no stirring, many thumbs up. With the IP on sautée, melt a little butter and cook a chopped apple or a handful of apple chips until slightly soft. Add a sprinkle of cinnamon or apple pie spice, 5c liquid (milk or water or a combination) and 2CUL jays. Set on manual for 4 min. Let sit for 5-10 mins, then open, stir, let sit for a few more minutes, and that's it!

Trying to use up an entire gallon buttermilk... these were good, although I might do half oil and half butter next time. I also substituted white whole wheat flour for the AP, and I would do at least half and half next time. 2 1⁄2 cups flour 1 1⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 3⁄4 cup sugar 1⁄4 teaspoon salt 2 eggs, beaten 1 cup buttermilk 4 ounces butter or 1⁄2 cup canola oil 1 1⁄2 cups blueberries 1 teaspoon vanilla (optional) Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake till golden brown. Bake at 400 F for 20 -30 minutes.

This is THE BEST pancake recipe ever. From Allrecipes . (Also, this makes a ton; for the three of us, I halve it and there are still usually a few left over.) 3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk  1/2 cup milk  3 eggs  1/3 cup butter, melted  In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on bot...

We can order these from our CSA, and I love them... but they need to be cooked forever, so the crockpot is really only the way to go. We've tried soaking them overnight, but they didn't have the nice chewy consistency they get in the slow cooker. 2 c whole oats, or "groats," or whatever you want to call them 5 c milk, water, or any combination 1 shredded apple, skin on Handful of raisins or dried cranberries Sprinkle of cinnamon or apple pie spice Pinch of salt Mix everything in the crockpot & turn on low. After a few hours, check it to make sure it isn't sticking and add more liquid if necessary. It's usually done after 5-6 hours, although cooking it longer doesn't hurt. I still haven't been able to cook this overnight without the edges burning, because you really do need the stirring step, but I've also just tossed the edges & the rest of it is fine.

From: Weelicious I made these with Sunbutter so that I can send them in to school with P.  I didn't make the whole 2-pancake with jelly in between sandwich thing, just the sunbutter pancakes.  I also used white whole wheat flour and they turned out fine. Ingredients 1 1/4 cup   all purpose flour 2 teaspoons   baking powder 1/2 teaspoon   salt 1/4 cup   peanut butter 1   large egg 1 tablespoon   sugar 1 1/4 cup   milk jelly, jam or  strawberry preserves  (if you want to make a pancake "sandwich" Preparation 1.  Whisk the first 3 ingredients in a bowl. 2.  In a separate bowl whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated. 3.  Whisk the wet ingredients into the dry ingredients until just combined (it’s okay if there are a few lumps). 4.  Heat a large sauté pan or griddle over medium heat and grease with oil (Vegetable or Canola). 5.  P...

From: Weelicious I made these pancakes for Piper this week.  She loves them.  I tried to get SJ to eat them, too, by telling her they were Hulk pancakes, but she was having none of it.  I ate a few, too.  :) Ingredients 1 cup packed fresh spinach 1 cup buttermilk 1 large egg 1 tablespoon oil 1 cup white whole wheat flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Preparation 1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth.   2. In a separate bowl, whisk together the remaining ingredients.   3. Whisk the wet ingredients into the dry ingredients until just combined.   4. Heat a large pan or griddle over medium heat and grease with butter or oil.   5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.   6. Flip the pancakes and cook for one minute longer ...

ha! right? This recipe (their title, not mine) was in the Sun back in July and it sounded perfect for a special occasion breakfast. K & T made these this weekend, though it wasn't even a special occasion. I just had the puff pastry dough burning a hole in my freezer and I thought about these every Sunday morning that went by for weeks. We marveled at the gooeyness. We exclaimed over the cinnamon nutty-toastiness. We were then an hour late to an actual special occasion (kid birthday party) and felt like we had a secret. I'm not even going to pretend this is a healthy recipe. Butter or cooking spray for (pans) 1/2 C chopped pecans or walnuts, toasted and cooled [We used 1 C walnuts, toasted in the toaster oven] 1/2 C sugar 1 1/2 t ground cinnamon 1 t finely grated orange zest [lemon worked great] 1/4 t salt 1 package all-butter puff pastry, defrosted Preheat oven to 375 degrees. Prep: Butter or spray a 12 cup muffin tin. Mix: In a small bo...

I've been experimenting with this and have found a few different ways to make it. I find I generally prefer red quinoa to the plain stuff, too, because it seems to hold its texture better when you let it sit a few days. Blueberry quinoa : Heat 1c frozen blueberries with a little bit of maple syrup, agave, or water until it's boiling. Remove from heat and stir in 2c cooked quinoa, plus a generous splash of something creamy -- milk or half and half. Serve with plain yogurt and chopped nuts on top, plus a drizzle of something sweet if desired. Coconut quinoa : Cook quinoa with coconut milk instead of water (using the same proportions). Sprinkle with that really good flaked coconut, nuts, chopped fruit, etc. Quinoa with nut butter : Pretty much what it sounds like. You can use the coconut-milk-cooked stuff for some creaminess, or stir in a little milk too. Sliced banana on top. I also want to try this breakfast grain salad but haven't yet. Mm, grains.

Based on this recipe . 2 heads or 1 package (10 oz.) frozen broccoli florets several scallions, white and green parts chopped  6 large eggs 1/2 cup half-and-half (can use fat-free) salt & pepper dash of red pepper & nutmeg  3/4 c (3 oz.) shredded cheese (I used a mixture of cheddar & gruyere)  Preheat oven to 350 degrees. Spray the pie dish. Bring a pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely. In a large bowl, whisk together eggs, half-and-half, and spices. Stir in broccoli, scallions and cheese. Bake until golden brown, 35 to 40 minutes.

I love me some muesli. This recipe was a good starting place... I made some modifications below. Warning: It makes a TON -- J & I both ate it for breakfast several days in a row.    The recipe thinks it only lasts 2 or 3 days, but I may or may not have eaten it an entire week after I made it and it was still fine. 3 cups whole milk (I used low-fat) 2 cups plain whole yogurt (I used some of TJ's vanana yogurt) 1 cup apple, skin on, grated (2 apples) 3/4 cup yellow raisins (I added some dried cranberries too) 1 ripe banana, sliced (I skipped because I thought it would make the muesli go bad too quickly) 9 tbsp cracked wheat or bulgar wheat (I used bulgar. warning: do not toast this... I stuck it in the toaster because I'd already mixed it with the next two ingredients, but it burned a bit.) 9 tbsp rolled oats, toasted 9 tbsp wheat germ, toasted 1/4 cup honey (I skipped because the yogurt was sweet... but I do think this mixture needs a little sweetness to it o...

Based on this recipe , with some fairly substantial modifications. I've made it once with the blueberry sauce and once without, and I think it's actually better with just plain maple syrup on top. You could make this right before eating it, of course, but letting it sit overnight helps everything meld together. Ingredients: A loaf and a half of challah (the best way) or a substantial amount of any kind of bread One package cream cheese (you can use reduced fat, but the regular kind melts better) A pint of fresh blueberries or a few handfuls of frozen 8 eggs 1/2 to 1 c milk 1/2 c maple syrup dash of vanilla dash of cinnamon Grease a 9x13 glass baking dish. Cut the cream cheese into little squares. Tear the bread into bite-sized pieces and layer them in the dish with the cream cheese and blueberries, distributing things somewhat evenly. Whisk together the eggs, milk, syrup, vanilla and cinnamon. Pour it over the casserole a little at a time, making sure it...

From: Honest Fare We ate muesli almost every morning when we were in Ireland a couple of years ago, and it was so much better than muesli I've been able to find here in the States.  Weaver's in Lancaster now makes a version of it that you can buy in quart-size containers, and theirs is pretty good.  It's kind of expensive, though, especially if it's going to be an every-morning kind of thing.  So, I decided to make my own.  I'm kind of using this post from Honest Fare as a basic formula, and I like her instructions regarding the order to add the ingredients so the dates don't clump together and everything gets dusted with cinnamon, etc.  Obviously you can mix up the ingredients to your taste.  I added some dried apricots instead of raisins, and pepitas instead of sunflower seeds.  I'll be eating this for breakfast this week.  I also recently figured out that I like muesli even better when I add the milk the night before and let it soak overnight...

From: Everyday Food (Martha Stewart) I combined the fresh rhubarb from the farm share with some rhubarb I had in the freezer from last year's farm share (why didn't I use that earlier?) and made this recipe.  It was nice to find a recipe that just used rhubarb without requiring a complementary fruit.  I subbed Splenda for all of the sugar in this recipe and it worked well.  It came together very quickly, especially since I didn't use the food processor and just mixed the topping by hand in a bowl.  I have eaten it both for dessert and for breakfast this week.  2 pounds rhubarb 1 1/2 cups sugar (I used Splenda) 1/4 cup flour 1/2 cup (1 stick) butter, chilled, cut into pieces 1 cup rolled oats 1/2 tsp cinnamon Preheat oven to 400 degrees.  Slice the rhubarb into uniform 3/4 inch pieces.  Place in a 9x13 baking dish; toss with 1 cup of the sugar and 1/4 cup of the flour. In a food processor (I just used my fingers and mixed the ingredients in...

I promised Heather I'd post this a long time ago and then everything went nutso. Here you go!  4 c. liquid (I use half water, half milk) 1 2/3 c. steel cut oats cinnamon or vanilla extract (or both) pinch of salt Bring it all to a boil in a pot, then turn it off. Portion into containers. I used half-pint canning jars (6 of them) but you could easily use tupperware if you like. The canning jars are cuter, though. Stick those containers in the fridge. In the morning, add your toppings and shove in your lunch bag. Heat when you get to work. So much better than those packets of instant oatmeal.

I love everything about this recipe. I love it at breakfast, I love it at lunch, I love it at dinner. Mostly I've eaten it for the first two meals of the day, but it'd make a great Meatless Monday dinner, too. Adapted very little from Skinny Taste 2 tsp olive oil 1/4 cup diced shallots 1 1/2 lb baby spinach 4 large eggs salt and freshly ground pepper, to taste 4 tbsp shredded Asagio or Parm cheese Preheat an oven to 400°F. Lightly spray four oven-safe dishes or ramekins with cooking spray. Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Sprinkle the cheese on top. Break an egg into each dish and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still so...