Breakfast Potato Mushroom Kale Hash (GF, DF, Vegan)

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Here's another gluten free, grain free breakfast for you! I made this vegetarian hash for brunch as an addition to scrambled eggs, toast and turkey bacon. And made a little scramble with eggs to take to work. It would also be good wrapped in a tortilla with hot sauce and melted cheese as a breakfast burrito to go. 

Serves 6. 

Breakfast Hash with Potato Mushroom + Kale

2 tablespoons olive oil 

3 russet potatoes, peeled, 1/2 inch dice

1 large or 2 small leeks, halved, thinly sliced

10 oz cremini mushrooms, sliced

2 teaspoons coarse kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

2 big handfuls of chopped kale

In a 12 inch skillet, set over medium heat, warm oil. Add potatoes, leeks, mushrooms. Season with salt, thyme, sage, pepper, garlic powder, onion powder and paprika. Cook until potatoes are tender, stirring frequently, about 15 minutes. Stir in kale and cook about 5 minutes more. 

Grain Free Peanut Butter Chocolate Chip Pancakes (Paleo, GF, DF)

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Snow day? No problem! If you're on the east coast, you probably experienced this 'bomb cyclone' that hit last week. Happily, I was told to stay home from work. Not only did I stay home but I made these paleo pancakes in my pjs and slippers because why not. Serious Sunday morning vibes happening. 

These are officially my snow day pancakes but you can make them anytime. Best thing is they are grain free, gluten free, dairy and sugar free. Yes! Also, no weird ingredients, just coconut four which you probably have already, right? What I like most about these is that the flavors are balanced with even tastes of banana and peanut butter and a nice does of chocolate here and there. No overwhelming coconut here. 

Serves 2-4. 

Snow Day Paleo Pancakes with Peanut Butter and Chocolate Chips

1 ripe banana, peeled and mashed

2 eggs

1/2 cup milk, your choice but I used coconut milk beverage 

2 tablespoons melted coconut oil

1 tablespoon peanut butter

dash vanilla extract

1/4 cup coconut flour

1/2 teaspoon baking soda

dash cinnamon

dash salt

1/2 cup chocolate chips

Add all ingredients except chocolate chips into a bowl and blend with a stick blender or hand mixer. You can also use a bender. Just zip everything until smooth, about a minute. Fold in chocolate chips. 

Heat a non stick skillet over medium low heat and lightly oil. Do not use too high of heat, lower is better - these guys need time to cook without burning before flipping than usual pancakes. Add heaping tablespoon sized spoonfuls to warm skillet. Swirl back of spoon over batter to flatten and spread a bit. 

They will be ready to flip when they are fully set in the center, about 3 minutes. Shake to pan slightly and look for wiggling in the center of the pancakes. If they look wiggly and wet, cook a little more before flipping. There will be plenty of bubbles in the batter, too. When, ready flip and finish cooking on other side. Second side will cook much faster, about 1 minute. Serve warm. I find these perfectly sweet so we skipped the maple syrup - whipped cream and strawberries would be just right if you have them!

Gingerbread Not-Meal (AIP, Paleo, GF, DF)

Have you heard of this 'Notmeal' business?  It's usually things like squash or other vegetables grated and prepared like oatmeal.  I call it sort of oatmeal - it's made with riced cauliflower and coconut milk, spiced up like gingerbread.  Breakfast is a big challenge on AIP and sometimes you get sick of meat patties and avocado slices.  If you are, here's something warm and sweet, just in time for this cooler weather.  

To rice the cauliflower, place roughly chopped florets and stems into a food processor and pulse carefully until cauliflower is in riced sized bits. This can also be found pre-riced in the produce section if you're feeling a little lazy. 

Makes 4 servings. 

Gingerbread Sort of Oatmeal

4 cups riced cauliflower

1 cup coconut milk

2 tablespoons molassas

pinch salt

3/4 cup unsweetened coconut flakes

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground all spice

1/2 teaspoon ground clove

Place everything in small sauce pan.  Simmer gently until cauliflower is soft, about 20 minutes. 

Pineapple Coconut Chia Seed Overnight Oats

I like the convenience of overnight oats.  I stir everything into a cup before bed and wake up to a nutritious breakfast.  I rarely eat breakfast at all - a habit I'm trying to break starting with this easy one.  

Makes 1.

Pineapple Coconut Chia Seed Oats

1/4 cup old fashioned oats

1 1/2 teaspoons chia seeds

1/4 cup coconut milk (like silk or so delicious brands)

1/2 teaspoon brown sugar

2 tablespoons crushed pineapple

small splash vanilla extract

about one tablespoon toasted coconut flakes 

Mix all ingredients together except the coconut flakes.  Cover and refrigerate overnight (8 hours).  Top with toasted coconut flakes and enjoy.  

 

Buttermilk Cornbread Pancakes

Oh, pancakes.  Nothing says 'it's the weekend' more strongly than homemade pancakes.  Made these last sunday and happily drowned them in maple syrup.  Cam ate his topped with two sunny eggs.  He's so sensible.  

Makes 6 pancakes.   

Cornbread Pancakes

1 cup cornmeal

1/4 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

1 egg

1 cup buttermilk

high heat oil, as needed for cooking

Whisk together cornmeal, flour, sugar, baking soda, baking powder and salt.  Whisk in egg and buttermilk until just combined and flour is hydrated.   

Heat a griddle or skillet over medium heat.  Oil surface if necessary.  Pour 1/2 cup ladlefuls of batter onto the hot skillet.  Leave enough room for flipping.  When the edges bubble, flip.  Cook until the bottom side is light brown.  

Serve warm with maple syrup and butter.   

AM Breakfast Smoothie

Another quick breakfast.  The flax and almond meal make this smoothie a bit more substantial.  I use whatever fruit looks good and ripe.  The more ripe the fruit, the naturally sweeter the smoothie.  Peaches, nectarines, plums, blueberries, strawberries, melons, raspberries and bananas are all great for this. I like to mix it up.  The pictured smoothie has peaches and raspberries.  

A note on the flax seeds.  I store mine whole and always grind freshly to order in a clean coffee grinder.  This extends their shelf life and grinding makes them digestible.  

Feel free to adjust this one as you see fit.  Use any type of yogurt and milk.  Easily made dairy free.  And any sweetener you prefer:  sugar, honey, maple syrup, agave, brown rice syrup... do you have a sweetener you like?  I'm still hooked on agave.  

Makes 1 smoothie.

AM Breakfast Shake

1/2 teaspoon whole flax seeds

2 teaspoons almond meal

1/2 cup plain yogurt  (any kind)

1/2 cup chopped fruit (peeled, pitted as necessary) 

sweetener, to taste

splash of milk, to taste (any type of milk)

Grind the flax seeds to a powder.  Blend with almond meal, yogurt and fruit.  Adjust sweetness and consistency as needed with the sweetener and milk of your choice.  

 

 

Breakfast in a Hurry: Ham, Egg + Cheese Frittata

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I decided I needed a very quick but very satisfying breakfast for busy weekday mornings.  I have a few others up my sleeve I'll be posting in the next few weeks.  This was one of them.  I make a pan of these Sunday night, cut it into squares and then monday morning eat a square on a piece of seedy, sprouted whole grain bread.  It's delicious and the protein holds me over til lunch.  

I call these egg squares, but it's a frittata with ham, leeks and cheese.  

4-6 servings.

Ham + Cheese Egg Squares

1 leek, white + light green parts, halved, thinly sliced

4 oz sliced ham, chopped

2 oz sharp cheddar cheese, grated

5 cage free eggs

s + p

Heat oven to 350 degrees and grease an 8 x 8" pan.  Set it aside.  

In a small saute pan, heat a oil over medium heat.  Add leeks.  Cook until soft.  Remove from heat and toss with chopped ham.  Spread ham and leek mix over the bottom of the prepared pan.  Sprinkle evenly with grated cheese.  

Crack eggs into a bowl, season with salt and pepper.  Whisk until yolks and whites are well combined.  Pour over cheese, ham and leeks.  Arrange ingredients under the eggs, maybe pressing of stirring if needed.  Place in oven and bake 20 minutes, eggs should be just set.   

Remove from oven.  Cut into squares.  I like to cut out a bread sized square, put in on a piece of multigrain toast.  And eat it. 

Strawberry Rhubarb Buttermilk Pancakes

Walking around Williamsburg, brooklyn the other weekend and saw these on a brunch menu.  Although I did not try them (I was on a BLT mission.)  I have been thinking about them since.  In fact, they've been on the top of my to do list for the past two weeks.  

Finally.  Strawberry rhubarb pancakes.  

If you find you have extra compote left make fruit leathers!  Just blend it smooth, spread it evenly on a silpat lined sheet tray and bake it at 160 degrees, in the oven until set.  Remove from oven, cool and cut to desired sized strips.  

About 12 pancakes

Buttermilk Pancakes + Strawberry Rhubarb Compote

for the compote

2 tablespoons brown sugar

2 tablespoons water

squeeze of lemon

2 rhubarb stems, chopped

1 lb strawberries, stemmed, sliced

for the pancakes

2 cups whole wheat pastry flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

2 tablespoons sugar

2 eggs

2 cups buttermilk

2 tablespoons olive oil 

high heat oil, for the griddle

Warm sugar, water and lemon juice in a small pot over medium low heat, stir to dissolve sugar.  Add rhubarb and strawberries.  Let simmer 15 minutes, or until rhubarb is soft, stirring frequently.

While compote is stewing, set a griddle or skillet on stove and brush with oil.  Turn on burners to medium heat.    

In a bowl, whisk flour, baking soda, powder, salt and sugar.  Set aside.  

In another bowl, whisk eggs, buttermilk and oil.  Fold into flour mixture.  Fold until all flour in hydrated but batter still contains small to medium lumps.  Use a 1/3 cup to portion out pancakes.  Pour onto hot griddle.  Wait for bubbles to form, about 2 minutes, and flip.  Cook 2 minutes more.  Reduce heat if needed to avoid burning.  Work in batches.  Cooked pancakes can be held in a 200 degree oven, if needed.  Stack just before serving to help maintain fluffiness.  

Top with warm compote and serve.  

 

 

 

 

 

Everything Bagels

OH YEAH!!!!  We made everything bagels over the weekend and I will be eating them until they are gone with home made butter or sandwich fixings.  Or maybe even as delightful little pizza bagels.  I love pizza bagels.  They're so difficult to find in nyc.  Why is that? 

Also, I am the happy recipient of a kitchen aid artisinal stand mixer.  (Thank you mom + dad!)   This bagel dough is the first thing I used it for.  (Followed by fresh butter, recipe to follow!)  I love this pretty machine already.  Do you have one?  In what color and what's your favorite thing to make with it?

Makes about a dozen bagels.  

Everything Bagels

For the bagels

 1 packet dry active yeast (7 oz) + 1/2 cup warm to hot water

2 tablespoon sugar

1 1/2 cups unbleached whole wheat flour

2 1/2 cups a.p. flour

1 tablespoon salt

1 cup warm to hot water

1 tablespoon brown sugar

1 egg yolk

For the toppings

2 tablespoons sesame seeds

1 1/2 tablespoons poppy seeds

1 tablespoon caraway seeds

1/2 teaspoon red chile flakes (optional, for a spicy kick)

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

Use either a food processor with a dough blade or a stand mixer with a dough hook attachment.  The food processor will be quicker. 

Place yeast, the half cup of warm water and sugar.  Wait 5 minutes.  If there's evidence of activity like foam or bubbles then we're good to go. The yeast is activated.  Give a little stir to dissolve sugar and yeast granules

Add flours and salt.  Slowly add warm water.  Scrape down the sides of the bowl as needed.  Knead or process until dough is elastic, satiny and clings to the hook/blade.  About 1 minute in the food processor or 5 minutes in the stand mixer.  

Transfer to a large oiled bowl.  Turn to coat all sides of dough in the oil.  Cover completely in plastic wrap and set aside to rise.  Let rise 1 - 3 hours.  Dough will have doubled in size.  

Unwrap and turn out onto a well floured surface.  Press on the dough to release gases and deflate.  Cut dough into 12 pieces.  Form into balls.  Press a hole into the center of each and gently stretch until the hole is 2 to 3 inches across.  Place each on a floured surface and cover with a towel or plastic.  Let rise for at least 10 minutes.

While the dough is rising, boil 4 quarts of water in a large pot.  Dissolve brown sugar in the water.  

Heat oven to 400 degrees.  Prepare 2 baking sheets with a silpat or parchment paper. 

Use a slotted spatula to lower bagel forms into the boiling sugar water.  Work in batches of 2-3. Boil for 30 seconds, flip, boil 30 seconds more.  Remove from boil, transferring to  towel to dry.

In a small bowl, mix egg yolk with 1 tablespoon water.  In another small bowl, combine all toppings ingredients.  With a pastry brush, apply egg wash to bagels, sprinkle generously with topping mixture,  Line up on baking sheets.  (The bagels will not expand much during baking.)

Bake 25 minutes.  Bagels will be very golden brown when done. 

Ham Wrapped Asparagus

Have any of that easter ham left?  Perfect.  Serve these with a poached or fried egg for breakfast or alone as a party snack.

Serving size is up to you.  This recipe is easily changed as you need one thin slice of ham for each asparagus spear.  

Ham Wrapped Asparagus Spears 

12 spears asparagus, trimmed

12 thin slices of ham, (1/2 lb at the deli counter will do it)

Lightly oil a large skillet, set over medium heat.  Wrap each asparagus spear with one thin slice of ham.  Place in skillet.  Cook 2 minutes on each side, turing frequently to avoid burning the ham.  Total cooking time should be at least 8 minutes, 10 for a  more tender spear.  

Serve with a poached egg. 

To poach an egg:  Bring a small pot of water to a boil.  Add a pinch of salt and a splash of white vinegar.  Reduce heat to just below a simmer - 200 degrees.  Crack egg into a small bowl.  

Give the water a couple stirs to establish a current.  Carefully, slip the egg into the 200 degree water.  Leave it alone for 4 minutes.  (3 minutes for a gooey egg) Remove egg from water with a slotted spoon.  Transfer to paper towel or asparagus spears.

Cam's Berry Granola

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I've been bugging Cameron to make his granola or at least write down the recipe for awhile now and I'm so pleased he did.  Cam makes great granola.  I find home made granola to be better than any store bought and I like knowing exactly how much sugar and oil are going in and in what form.  

This recipe makes a ton of granola.  About 10 cups which didn't sound like much but is much more than we can eat.  Luckily, this stuff freezes really well.  

Cameron's Berry Granola 

1/4 cup flax seeds

6 cups (18 oz) old fashioned oats

2 cups (8 oz) raw, blanched slivered almonds

1 cup (5 oz) raw, hulled pumpkin seeds

1/3 cup pistachios, unsalted, roasted

1 teaspoon salt

1/2 cup vegetable oil

1/2 cup agave

1 cup dried cherries

1 cup dried cranberries

Heat oven to 350 degrees.  Prep 2 half pans with parchment paper.  

Grind flax seeds in a spice grinder or clean coffee grinder.  Combine ground flax seeds with oats, almonds, pumpkin seeds, pistachios, salt, oil and agave.   Toss until evenly coated.  Spread over each baking sheet.  Bake 10 minutes, stir granola and check for any burnt bits.  Return to oven and bake 10 to 15 minutes more or until deep golden brown.   Toss with cherries and cranberries.  

Pumpkin Morning Muffins

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Generally, I don't eat breakfast but wanted a quick little something to eat in the morning on the way to the gym or work for energy.  These are low in sugar and high in fiber.  And, more importantly, delicious.   Easy weekday breakfast with a coffee and piece of fruit.     

Pumpkin Morning Muffins

1 cup whole wheat flower

1/4 cup all purpose flour

2 tablespoons light brown sugar

1 tablespoon bran

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

3 tablespoons olive oil

1 egg

1 cup skim milk

1 cup pumpkin puree

1 cup old fashioned rolled 

1 cup crushed pecans

1 cup dried currants

Optional topping idea:  sunflower seeds, pepitas, flax seeds, nuts, coconut flakes... 

Heat oven to 350 degrees.  Place muffin liners in muffin cups and lightly coat each liner with cooking spray/oil.    

In a large bowl, whisk flours, bran, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and allspice.  

In another bowl combine egg, olive oil, milk and pumpkin puree.  Add flour mixture, stir until moist.  Fold in oats, currants and pecans.  

Spoon batter into muffin cups, filling 3/4 full and sprinkle with any optional toppings.  Bake at 350 degrees for 20 minutes or until no longer gooey when tested.  Remove from pan and cook on rack.  

Chocolate Cherry Pancakes

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I love brunch.  Any meal that allows for food that is clearly dessert to pass as a legitimate meal is ok with me!  This is one of those foods.  

If you find yourself out of buttermilk: add one tablespoon of white vinegar to one cup of milk and let it sit for ten minutes. 

Makes 7 large pancakes.  Enough for 2-4 people, depending on pancake appetite.   

Chocolate Cherry Pancakes 

1 cup cake flour (all purpose is fine, too) 

3 tablespoon cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

1 tablespoon sugar

1 egg

1 cup buttermilk

2 tablespoons coconut oil

1 cup cherries, pitted and coarsely chopped

Whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar in a mixing bowl.  Add egg, buttermilk and coconut oil and mix until just combined.  Fold in cherries.  

Heat a skillet to medium heat and once hot.  Pour small ladlefuls of batter onto the skillet to form pancakes.  Cook about one minute on each side.  The edges will bubble when its ready to be flipped.  Cook in batches if needed.  

Serve hot with maple syrup, agave syrup, chocolate syrup or whipped cream for an indulgent breakfast or brunch.