Recently in Breakfast Category

pumpkin_pancakes_sm.jpgI love pumpkin in all forms and pancakes (as the title of this blog shows), so combining the two should be a sure thing. I may keep looking for another recipe, though... Daniel loved these but the texture was a little thick for my taste.

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1/2 cup canned pumpkin
1 egg, lightly beaten
2 tablespoons canola oil
In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Original recipe
crustlessquiches_sm.jpgRich, cheesy little quiches with gruyere, zucchini, and basil. The best thing about them - other than the taste - is they can be made ahead of time and either frozen or refrigerated until needed. A few minutes in the oven gets them toasty and ready for a party. 

1/4 c. cornstarch or 1/3 c. flour
1 1/4 c. milk
2 large eggs
2 large egg yolks
1 c. half and half
1/2 t. salt
1/8 tsp nutmeg
fresh ground pepper
oil for the pan

1 T. olive oil
4 cloves garlic, minced
2 shallots, minced
2 zucchini, grated
1/4 cup gruyere or parmesan, grated
fresh basil, finely chopped

Heat oven to 450 degrees.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.

makes ~48

Original recipe


chard_tart_sm.jpgAn elegant savory tart full of chard, onion and thyme held together by eggs and Parmesan on an oregano whole wheat crust. Perfect for a tea or brunch. Can made ahead and served warm or cold.

Crust:

1 c. whole wheat flour
1 c. all purpose flour
1 tsp dried oregano or thyme
1/4 c. olive oil
1/2 c. cold water (I used less)

Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan.

Preheat oven to 400°F. Grease the pan lightly if it doesn't have a nonstick coating.

Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (with just one hand, in the bowl) until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures to avoid overworking the dough.

Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest.

You can then blind-bake the crust (prick with a fork first, cover with foil, and cook at 400°F for 12 minutes), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.

Filling:

1 bunch of rainbow chard, stems and leaves chopped
1 onion, diced
1 big garlic clove minced
4 large eggs
2 Tb. half and half or milk
1/2 tsp salt
1/2-1 tsp dried thyme
2 TBSP olive oil
1/2 cup parmesan
aged balsamic vinegar for garnish

Heat olive oil in a deep skillet over medium-high heat. Add the onion and cook until the onion is soft and translucent, about 8 minutes. Add the chard stems (you will add the leaves later) and thyme. Cook for 7-10 minutes until the stems are tender. Add the garlic and cook for another 30 seconds or so. Add the chard leaves. Cook until the leaves are wilted and soft and any liquid has evaporated, 7-10 minutes. Remove the pan from the heat and let cool.

Beat together the eggs and season with salt and a pinch of pepper. Add the chard mixture and parmesan. Mix well and scrape the filling into the prepared shell.

Bake for 10-20 minutes, or until set. Let cool for 10 minutes, remove from pan and serve warm with a drizzle of balsamic.

Original recipe (filling)

Original recipe (crust)


This is a easy, light-ish coffeecake with a distinct almond flavor. Other berries could also be used such as frozen cherries, raspberries, etc. 8 servings is a little optimistic, we got around 6 out of it.

1  cup  all-purpose flour
1/2  cup  granulated sugar
3/4  teaspoon  baking powder
1/2  teaspoon  salt
1/4  teaspoon  baking soda
1 1/2  cup  fresh blueberries, divided
2/3  cup  low-fat buttermilk
2  tablespoons  butter or stick margarine, melted
1  teaspoon  vanilla extract
1/4  teaspoon  almond extract
1  large egg
Cooking spray
1/4  cup  sliced almonds
1  tablespoon  brown sugar
1/4  teaspoon  ground cinnamon

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 1 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/2 cup blueberries.

Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.

8 servings (serving size: 1 (2-inch) square)
Calories: 188 (27% from fat)
Fat: 5.7g (sat 2.4g,mono 2.2g,poly 0.6g)
Original recipe

I am forever in search of the perfect pancake recipe. This may not be it, but it's a nice change from the usual. Oats give the pancakes a hearty texture, without being as heavy as flapjacks. As always, nuts or berries are great additions.

1 1/3 cups milk
1 cup rolled old fashioned oats
2 eggs
1 tablespoon vegetable oil
2/3 cup flour
4 teaspoons baking powder
1 tablespoon brown sugar
1/2 teaspoon salt

Combine milk and oats and let stand five minutes. Beat the eggs lightly in a separate bowl then add along with the oil. Combine flour, powder, sugar and salt and stir into oat mixture. Let sit for about five more minutes or until slightly bubbly. Pour onto a hot griddle, or nonstick pan; flip when bubbles form and the edges are beginning to look dry.

Makes about 1 dozen pancakes

Original recipe

Hearty multi-grain pancakes, best with real maple syrup and fresh fruit.

1 c. whole wheat flour
¾ c. flour
1/3 c. cornmeal
¼ c. rolled oats
2 tbs. sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ tsp. cinnamon
pinch nutmeg
1 ¾ c. milk
4 tbs. butter, melted
¼ c. honey
3 large eggs
Heat skillet or griddle over low heat.
Whisk together dry ingredients in large bowl.
Whisk together wet ingredients in another bowl.
Add wet ingredients to dry ingredients & whisk until just mixed.
Increase heat to medium & brush skillet with oil. Pour batter, about ¼ c. at a time

From: Joy of Cooking
Classic fluffy buttermilk pancakes. My favorite variation: add chopped pecans or walnuts and sliced bananas.

1 c. flour
2 tsp. sugar
¼ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
3/4 c. buttermilk
¼ c. milk
1 large egg
2 tbs. butter, melted
Heat skillet or griddle over low heat.
Mix flour, sugar, salt, baking powder, & baking soda in medium bowl.
Microwave buttermilk & milk to room temperature, 20-30 seconds. Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients & whisk until just mixed.
Increase heat to medium & brush skillet with oil. Pour batter, about ¼ c. at a time

From: USA Today Feb 2007
1 2 >>