Entries Tagged as 'breakfast / brunch'

Happy Mother’s Day: Sweet Potato Cinnamon Rolls

1

12.5.13

Remember when you were a kid and you would ask your parents why there’s a Mothers and Fathers day but not a “Kids Day”, and they would answer, “everyday is kids day”. Well now I am starting to learn the truth of that statement and as I am getting older, I am realizing more and more why there is a Mother’s Day.

Mom’s are the bees knees. My mom has been my absolute best friend, especially since I have moved away. We speak on the phone everyday, and we have yet to run out of things to talk about. There is no way I would be the person I am or possess the strength I have each day without her, and I feel blessed we have the relationship we do. Even though we are apart today and are for most of the year, there is no one in my life I feel closer to and will listen about my day for hours, both the good ones and the bad ones. Always putting herself before others, I am constantly inspired by her and am grateful for the talents she has passed on to me.

Reason number two mom’s are the bees knees- they will be a mom to you and love you even when they’re not even your mom. Shane’s mom Debbie is another one of my best friends. The whole family is wonderful and I have so much fun with her. Whether she’s helping me cook in all her beautiful kitchens (she definitely gets the best Sous Chef award also) shopping together, snowboarding or at the beach, you know you’ll be having a blast. Yes, I know, I’m way too lucky.

Reason number three mom’s are the bees knees- even grandma’s who aren’t blood related will welcome you with open arms. This year Shane’s grandma is in town so everyone is feeling the motherly love. She’s another fabulous Roskey lady that I am grateful to know. I think about both my grandmas, Jeannie and Adele and how I wish they were here yet so happy I had as much time with them as I did. Just adding to the list of amazing, successful women in my life.

In sum, yup I’m pretty spoiled. But that’s why we need Mother’s Day. We need a day to sit down, reflect on and remember all the reasons these women in our lives are the best and how there is no way we could have accomplished all we have or ended up the people we are without them. If I’m half the mom my mom and these ladies have been, I will be proud and have some lucky babies someday.

But oh, right, so these SWEET POTATO CINNAMON ROLLS! They are so delicious and fun to make. It doesn’t even seem right that they are on the healthier side, but I promise you they are! The sweet potatoes make them moist, add fiber and nutrients that are all complimented by the spelt flour and very little sugar in these little rolls. I made them last mothers day inspired by this great blog, Good Things Grow, and they were such a hit they had to be made again! Try them out for your next brunch celebration, warning: you will be praised and admired for your awesome efforts.

THANK YOU MOMS! You’re the best and you deserve this day.

Glaze:

1-2 tablespoons milk, depending on desired thickness
1/2 cup powdered sugar
2 ounces cream cheese

Whisk all ingredients together until totally incorporated. Spoon over cooked cinnamon rolls and serve.

Shakshuka for Two

0

29.3.13

Shakshuka, is an Israeli dish of eggs poached in a spicy tomato sauce. The name is not only fun to say, but this dish is really good. Like, really good! Plus it looks so impressive; you should probably serve it up for your brunch this weekend.

For me, tomatoes and eggs are a match made in heaven. Not only does this dish look incredible, but the chilies and spices make it taste incredible too! Baked eggs are hard to accomplish just right, but chopping is literally the most labor-intensive part of this this meal!

I served mine with toast, but it is traditionally served with pita bread for sopping up every single drop of the precious sauce and broken yolk all in one perfect bite. You don’t have to have a crowd over either, that’s why I tweaked Smitten Kitchen’s recipe slightly so you could make it a fun breakfast with a friend. You could squeeze a third egg in there if one just isn’t enough.

What’s your favorite egg dish? Are you a fried, poached, baked or scrambled person? Let me know how you like this dish, I swear you will love it!

Inspired by Smitten Kitchen

Serves 2

2 tablespoons olive oil
2 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
½ small yellow onion, chopped
3 cloves garlic, crushed then sliced
½ teaspoon ground cumin
2 teaspoons paprika
½ teaspoon cayenne powder
1 teaspoon tomato paste
2 large tomatoes, diced
Kosher salt, to taste
2 or 3 eggs
¼ cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm toast or pitas, for serving

Heat oil in a cast iron skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, cayenne and paprika, and cook, stirring frequently, until garlic is soft, about 1 minute. Add tomato paste and cook 1 more minute.
Add chopped tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with toast or pitas, for dipping.

Berry Grapefruit Curd

2

14.3.13

This is my “Welcome Spring!” dish this week. The weather has been getting warmer and I am definitely celebrating! To tell you the truth I’m over the winter months and can’t wait to get myself to the beach! I purchased a brand new beach cruiser and need the weather to climb just over 60 so I can ride it around oh so proudly!

This might be one of my most favorite things I’ve ever made. The color alone is to die for, and frankly I wish I had a dress that pretty. I’ve always wanted to make my own curd of any kind, but every recipe I found was too intimidating or didn’t seem worth the heavy amounts of egg yolks and butter with little fruit. However when I found this recipe, it was perfect, and had all the potential to welcome in some more citrus.

As I’ve mentioned before, I’m not a huge sweets person. Sure I love the occasional cheesecake (more than usual lately thanks to the Test Kitchen) or indulging in a bowl of FroYo, but I don’t really crave it like some people. So when I made something I fell in love with that only had 1/8^th teaspoon of salt, that’s big news.

Another great thing about this spread is you can have it on almost anything. Here I have it on a scone, but any fresh baked good would be delicious. I wouldn’t recommend a cookie or very strong/sweet cake, because it does have sugar in it, but anything else that’s a less sweet or breakfast dessert would be delicious. Heck, slather that on some baguette and I’m good!

Let me know what you would cover in this liquid magic or perhaps your favorite curd to make at home (I’m so addicted I’m going to need new flavor ideas!) So if you see me walking down the street with berry grapefruit curd all over my face, please don’t judge until you’ve had some!

1 cup frozen blueberries, thawed
1 cup frozen raspberries, thawed
1/2 segmented grapefruit
1 teaspoon grapefruit zest
2/3 cup sugar
1/8 teaspoon salt
2/3 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
2 tablespoons lemon juice
3 large eggs, lightly beaten
1 tablespoon butter

Directions

Place the thawed berries and grapefruit in the blender and process until smooth. Press blended berries through a fine mesh sieve positioned over a medium bowl. Using the back of a spoon, press and scrape until you have at least 1 cup of puree. Discard seeds and refrigerate any extra puree for another use.

In a medium saucepan, combine sugar, salt, and cornstarch with a whisk. Stir in 1 cup of berry puree, lemon juice, zest and eggs and heat over medium heat. Stirring constantly with a whisk, bring to a boil over medium heat. Reduce heat and simmer for 1 minute or until curd is thick, still stirring constantly. Remove from heat and gently stir in butter.  Spoon mixture into jar or bowl then cover and refrigerate for at least 6 hours before serving.

Savory Breakfast Muffins

0

04.2.13

During the busy weeks, it can be difficult to get three full, nutritious meals in. For breakfast I am really into making a big batch of something a head of time and heating it up the morning of before heading out the door. I’ve been doing quiches and oatmeal for a while now, so when I saw this recipe I thought it was the perfect opportunity to mix it up and add a muffin to the routine!

These are more soufflés that muffins, as the author states, which is great because that’s that I’d rather be eating anyway! Plus they are savory and that’s usually the way I prefer to go in the mornings (unless it’s the weekend and we make banana pancakes). 101 cookbooks offers different recipe variations, so I decided to go the direction of adding a little of my own touch.

I really like to use the mornings as an opportunity to get some greens in, so that’s why I decided to add some spinach to the herb combination. Spinach is a great, nutritious packed vegetable that cooks up very quickly and is easy to add flavor to. It also has a great texture that doesn’t need much manipulation.

I actually did mushroom, shallots and spinach instead of the sundried tomato basil! It turned out to great, I think I’ll try the others next time though!

If you don’t prefer cottage cheese I think ricotta would be nice here. I also added shallots for a little more flavor. I’m really excited to eat these suckers all week long! Let me know if you made them made which variations you decided to try!

DIY: Nutella (Chocolate + Hazelnut Spread)

0

31.1.13

I was lucky enough to go to Austria when I was a senior in high school, where I actually met some of my greatest friends (including my current boyfriend) today. We stayed at this amazing hotel with a continental breakfast like you wouldn’t believe-They know how to eat over in Europe. We needed it before our day on the slopes, and from that moment on I was hooked!

So when I saw America’s Test Kitchen Blog, The Feed, feature it from their new DIY cookbook, I knew I had to try it. The hazelnut flavor is truly wonderful compared to the original, and I love the gritty texture that comes about by using the food processor.

I actually found this jarred cocoa mix at a farmer’s market in the south end of Boston this summer. I don’t make sweets too often, so when I noticed I hadn’t really put it to work since I bought it several months ago, I knew I had to think of something to put it in! It’s really cool because it is sweetened slightly with raw honey! The farmer wouldn’t let me in on her super secret, but you should check out what they’re all about!

This recipe is wonderful because it has little ingredients outside of the chocolate and hazelnuts- and why would you need much else? Also making it yourself cuts out all the preservatives and additives that you really shouldn’t be putting in your body! This recipe stays good for up to a month, but trust me it will be a challenge to keep it around that long!

Give it a try and let me know how it turns out for you or what you like to spread it on. Me, I like freshly toasted baguette or with strawberries!!

Tomato Pesto Fried Egg on Toast

0

10.1.13

Breakfast is so necessary- yet it’s something we skip out on every now and then. Eating within the first hour you wake up is actually super important because 1. It gets your metabolism moving and started, and 2. It’s another meal and opportunity to get nutrients in your system. Plus we get to eat- yay!

For this recipe I used already made pesto for convenience in the hectic mornings, so all that was really need was to toast the bread, slice some cheese and tomatoes, and cook that egg! You could eliminate the cheese if you prefer, but as I’ve said many times, I love cheese.

I am one for savory breakfasts in the morning, that’s why I’m a fan of eggs with some crazy combination. My dad is where I get my breakfast inspiration. The best is when he would throw in leftovers from the night before right into the skillet next to the egg. It always came out delicious! I’ve tried to live up to his infamous skillets, and now my touch is adding a nice fiber-filled piece of toast underneath. Yum!!

I love the combination of tomatoes and eggs. If it sounds strange to you, trust me it’s amazing! Sometimes if I don’t have fresh tomatoes on hand in the winter months I use jarred tomato sauce with spinach on toast with my egg. It’s truly delicious I promise.

So give this one a try! Let me know what you have with your eggs in the morning, no matter how crazy the combination might be!

Tomato Pesto Fried Egg on Toast

1 teaspoon olive oil

1 egg (cage free, organic is the best)

3 tomato slices

1 tablespoon prepared pesto (this is my favorite recipe)

4 slices white raw cheddar

1 slice sprouted bread, toasted

salt and pepper

Heat olive oil over low-medium heat in small skillet. Crack egg in the center, making sure not to break the yolk. Let cook 4 minutes, and carefully flip using a spatula and knife to get leverage. Continue to cook 2 more minutes (this depends on how you like your yolks cooked- me, I like a runny one! If you like yours cooked through leave on the heat 2-3 minutes longer in this step). Cover toast with cheese, then tomato, a little pesto and then your egg. Put a little more pesto on top, and season with salt and pepper.

Baked Raspberry Maple Oatmeal

1

10.12.12

Breakfast can be a hard task to do right in the mornings before work; if you’re like me it’s hard enough just getting out the door in time! So when my mom told me about her love of oatmeal that she makes ahead of time, it got me thinking- why not bake it in the milk and take a bowl with you! I ate this at my desk and it held me over until lunch.

Steel cut oats are wheat, gluten and dairy free, which makes it a great option for those who want to change up their diet and eliminate common allergens. They are also high in fiber and protein, so you don’t have to feel the guilt just because it’s sweet. They are a great substitution for an egg in the mornings. They are also the least processed of any other cut of oat.

Using frozen fruit versus fresh is best for making this in the wintertime because they are cheaper and were harvested in their peak season, making their nutritional levels higher. The tart flavors of the raspberries combined with the little sweetness of the maple syrup make a great combination! I bake this on a Sunday night, that way there is a big batch that lasts all week long, making mornings much easier!

Try this at home with any other frozen berry or another sweetener, such as agave nectar or honey. You could also use any milk you would like, such as almond or coconut milk!

Baked Raspberry Maple Oatmeal:

1 cup steel cut oats

3 cups milk (I used 2%)

2 tablespoons maple syrup, plus more for serving

¾ cup frozen raspberries

½ teaspoon cinnamon

pinch of salt

¼ cup slivered almonds

Preheat oven to 325. Combine all ingredients into a baking dish. Stir to incorporate, and place in oven until desired creaminess, 30-45 minutes. Enjoy warm or the next day heated up, with fresh milk and maple syrup on top.

Smooth Talk

0

04.12.12

When Shane and I moved in together this past spring, I was determined to make sure we were getting all our essential nutrients (I wasn’t sure how many green things or fruit he was eating before). However since we both had full time jobs and couldn’t be at home to 3 square meals a day, I decided to get creative and look into any short cuts that could get us to that goal with little time.

That’s when I discovered the cleanse and smoothie craze; it seemed everyone was getting into it would last until their will power caved. But I thought, instead of giving up all your favorites and cleansing constantly, why not take the ideas behind those cleanses those cleanses and integrate them into your everyday life. So in the mornings I started just getting up 20 minutes earlier and trying different things thrown in the blender, making sure to have a little more green than fruit.

So when I came across this recipe from wholeliving, I had inspiration! However, I wanted to ease Shane into the process, so I built my own recipe off of this one! I included kale because it is one of the healthiest veggies around. It has detoxifying elements, as well as high amounts of fiber and cholesterol lowering properties. The Vegetable also provides you with all your daily value of vitamin A and C.

I also added blueberries, which are also extremely good for you. They are one of the berries containing the highest amount of antioxidants and many cancer-fighting elements as well. Strawberries are right up there, and mangos contain many B vitamins. The tangerine adds some excellent flavor, also providing the acidic properties that allow the iron in the spinach to be better absorbed in the body.

But my favorite ingredient here is the coconut water. My friend from Boulder introduced it to me when she visited this summer and all the nutritious elements I was missing without it in my diet. It hydrates you more than an equal amount of water and it contains many electrolytes. Also the subtle flavor is nice in the smoothie virus using just plain water.

And the last special ingredient is the hemp seeds. Like I mentioned in my post about tuna yesterday, protein is very important and is something we tend to not get enough of. By adding the hemp seeds, you have less cravings for food throughout the day and makes that salad for lunch seem to last longer!

Try this recipe and please let me know what you think and the different health benefits you notice!!

Kale and Berry Citrus Smoothie:

2 cups packed fresh kale, stems removed

1 medium orange or tangerine

1/2 – 1 cup coconut water

1/4 cup frozen blueberrries

1/4 cup frozen strawberries

1/4 cup frozen mango

1 handful fresh or frozen spinach

1 tablespoon hemp seeds

Combine all ingredients in a food processor or blender. When ingredients get stuck or don’t mix, simply add more coconut water. Puree until desired consistency. If you use fresh fruit, add 4-5 ice cubes.

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Entries Tagged as 'breakfast / brunch'

Happy Mother’s Day: Sweet Potato Cinnamon Rolls

1

12.5.13

Shakshuka for Two

0

29.3.13

Berry Grapefruit Curd

2

14.3.13

Savory Breakfast Muffins

0

04.2.13

DIY: Nutella (Chocolate + Hazelnut Spread)

0

31.1.13

Tomato Pesto Fried Egg on Toast

0

10.1.13

Baked Raspberry Maple Oatmeal

1

10.12.12

Smooth Talk

0

04.12.12

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