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Category Archives: breakfast

Chaffle: Cheese and Waffle

This super easy fun waffle recipe is from HummingbirdHigh.com

She has amazing recipes!

The cheese and egg waffle called Chaffle!
Mozzarella cheese and egg are all you need
Grate the mozzarella
Add eggs
Combine egg and mozzarella
Pour Batter into hot Belgium style waffle maker
Close the lid and wait till the light turns green
Crispy Chaffle!

Ingredients

  • This recipe makes 2 Chaffles
  • 1 cup grated mozzarella cheese (4-8 ounces)
  • 2 eggs

Directions

  1. Place grated mozzarella in a small bowl. The original recipe from HummingbirdHigh.com uses 4 ounces cheese and 1 egg. I found less cheese works great too
  2. Add eggs and mix with a spoon
  3. Pour batter onto hot Belgium waffle iron. Mine is a nonstick surface. You may need to coat it with a tiny bit of oil first
  4. I set mine on my usual low setting for waffles and waiting till the light turned green. They were perfect!
Voila! My beautiful delicious Chaffle!
Thank you Michelle from HummingbirdHigh.com

Fried Eggs with Yogurt & Lemon

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I love this very popular recipe from Food52.  Julia Turshen developed it! I am not adapting her recipe. I’m copying it to share. It’s a very salty lemony flavor and reminds me of the salty yogurt drink from Istanbul.

Ayran is Greek yogurt thinned out with water and has a fair amount of salt added. It’s often served with meals and can be purchased in Turkey in ready to drink serving size containers and quart and half gallons too.

This Fried Eggs and Lemony Yogurt is an adaptable recipe. Fry one egg if you don’t want two. Use 1 tablespoon olive oil and the same amount of yogurt sauce. Don’t add the herbs, only black pepper. Try other Mediterranean herbs like zataar

Serves 1 but easily multiplies

Ingredients

1/4 cup plain yogurt (Greek or not, your choice)

1/2 lemon with a lot of juice in it!

Kosher salt (it should be salty in my opinion, at least 1/8 teaspoon)

Freshly ground black pepper (I prefer more finely ground, but at least 1/8 teaspoon)

2 tablespoons olive oil

2 eggs

1 tablespoon roughly chopped leafy green herbs such as basil, dill, chervil, chives, thyme and or parsley

Directions

1. In a small bowl combine the yogurt and a big squeeze of juice from the lemon half and whisk together. Season to taste with salt and pepper and adjust the lemon to taste too. Scrape the mixture to a plate and spread and swoop it so the yogurt covers most of the plate.

2. In a nonstick skillet over medium high heat warm the olive oil. Crack the eggs into the pan and sprinkle with salt and pepper. Sprinkle a few drops of water (less than a teaspoon) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately cover with a lid.

3. Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate setting them on top of the yogurt, then pour the remaining olive oil from the pan over the top. Squeeze whatever juice remains in the lemon half and scatter the herbs over all.

Serve immediately!

Eggs, yogurt, lemon, olive oil, fresh herbs, salt and pepper are all you need

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In a small bowl combine yogurt, lemon juice, salt and pepper

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Scrape the yogurt mixture onto a plate and spread around as a base for the fried eggs

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Fry the eggs in olive oil with a bit of water added and cover with a lid!

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Place the eggs on the yogurt and then pour over the olive oil from the pan and the remaining lemon juice and lastly the fresh herbs! Voila!

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Try it without the herbs and only 1 egg like I did here! Voila!

Corn Frittata with Romano Cheese

Corn Frittata

Corn Frittata

This is nice for breakfast, brunch or lunch. The size of the skillet determines how high the frittata is when served. If you want larger serving pieces, use a smaller skillet. I used a 10 inch stainless skillet. I would use an 8 inch skillet for a thicker serving wedge, but I would not use a larger skillet than 10 inch.

As long as your skillet is HOT before you add the oil or butter, it will not stick too much. If you want to be sure, use a nonstick skillet.

Corn Frittata in a 10 inch Stainless Sautepan

Corn Frittata in a 10 inch Stainless Sautepan

This recipe is taken from Cooking Light 2014. I have changed very little to this recipe. Although I did not add the parsley.

1 teaspoon olive oil

1 1/2 cups fresh corn kernels (2 ears)

1/3 cup diced shallots or onion

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4-1/2 teaspoon smoked paprika (a delish addition)

1/4 cup lowfat milk

6 large eggs, lightly beaten

2 teaspoons butter

1 ounce pecorino Romano cheese grated (1/4 cup)

2 tablespoons chopped fresh flat leaf parsley, optional

  • Preheat broiler.
  • Heat an 8 or 10 inch ovenproof skillet over medium high heat.
  • Add oil and swirl to coat.
  • Add corn and shallots; stir and sauté 3 minutes.
  • Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper and smoked paprika.
  • Saute 1 minute and remove from heat.
  • In a medium bowl whisk together eggs, remaining salt and pepper and milk.
  • Add corn mixture to eggs and stir.
  • Wipe out skillet with paper towel.
  • Return pan to medium heat and add butter and swirl to melt.
  • Add egg mixture to pan. Cook 1 minute without stirring.
  • Gently slide pan back and forth to keep eggs from sticking.
  • Cover, reduce heat to low and cook 4 minutes.
  • Sprinkle cheese over eggs.
  • Place under the broiler to finish cooking 1-2 minutes until eggs are just set and cheese melts.
  • Sprinkle with parsley.

 

 

 

Soft-Cooked Eggs

Soft-Cooked Eggs

Soft-Cooked Eggs

So with all the interest in high protein low carbohydrate diets, I have been eating soft boiled eggs for breakfast. To learn how to prepare these eggs perfectly, I went to the experts, Cooks Illustrated. They test hundreds of methods for each recipe. Their Soft-Cooked Eggs are perfect every time. Make sure to use a digital timer. No guessing allowed.

  • In a small saucepan bring 1/2 inch water to a boil.

Eggs in Boiling Water

Eggs in Boiling Water

  • This recipe works for 1-6 large, extra-large or jumbo eggs. Eggs must be taken straight from the frig to the boiling water!
  • Place 2 eggs in the boiling water and cover. Leave on medium high heat and boil 6 1/2 minutes.
  • When the timer goes off, remove the cover and move the saucepan to the sink. Run cold water over the eggs in the saucepan for 30 seconds.

Eggs Under Running Cold Water

Eggs Under Running Cold Water

  • Take the eggs out of the water.
  • Use the side of a teaspoon or the dull side of a butter knife to tap with one big stroke the side of the top 1/4 to 1/3 of the egg.

Score the Side of the Egg

Score the Side of the Egg

  • After this scoring, break open the egg with your fingers. Scoop egg out with a teaspoon into your serving bowl. You may prefer to eat the egg straight from the shell, but you’ll need one eggcup to hold each egg.

The  Opened Soft-Cooked Egg

The Opened Soft-Cooked Egg

Aggkaka (Baked Pancake)

Aggkaka Aggkaka
3 Eggs, 2 Cups Milk, 1 Cup Flour plus..... 3 Eggs, 2 Cups Milk, 1 Cup Flour plus…..
aggkaka8 Aggkaka is Puffy in the Oven
Aggkaka, Ready to Slice

Aggkaka is a Scandinavian breakfast food that is the simplest to make. My sister, Lisa Lyles, discovered this delish food while working at Holden Village in Chelan Washington. If you remember 3, 2, 1,  you can memorize the recipe: 3 eggs, 2 cups milk, 1 cup flour, plus some butter, salt and sugar

Ingredients

  • 4 tablespoons butter
  • 3 eggs
  • 2 cups milk
  • 1 cup flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt

Directions

  • Preheat your oven to 425 degrees
  • Melt 4 Tablespoons butter in a 9×13 inch baking pan in the hot oven.
  • In a medium bowl whisk 3 eggs a minute or two.
  • Whisk in 2 cups milk and then 1 cup all-purpose flour, 1/4 cup sugar and 1/4 teaspoon salt just until blended.
  • Pour batter over the melted butter and place in the oven.
  • Bake 25-30 minutes or until very puffy and lightly browned
  • The puffiness falls right away, so if you want your guests to visualize this, make sure they are standing at the oven.
  • Cut into 9 squares to serve.
  • You can serve with sifted powdered sugar, maple syrup, fresh or cooked fruit….
  • It’s great reheated as leftovers too!
  • Adding sliced apples to the melted butter and cooking them slightly in the oven before pouring the batter over them is yummy too 🙂

Spanish Tortilla/Frittata

The tortilla initial cooking on the stovetop before baking

The tortilla initial cooking on the stovetop before baking


Platter from Breda (Girona) in Catalunya.

Platter from Breda (Girona) in Catalunya.


Authenic serving platter inverted onto tortilla

Authenic serving platter inverted onto tortilla


Spanish Tortilla

Spanish Tortilla

1 pound fresh sweet mini peppers, halved & roasted or 2 cups bottled roasted red peppers in brine, drained and cut into 2 inch x 1 inch pieces

1 pound small round potatoes

12 large eggs

1 cup milk (optional soy milk, almond milk, or heavy cream)

2 ½ cups grated manchego and romano cheeses

1 teaspoon salt

½ teaspoon pepper

2 teaspoon dried thyme leaves or 2 Tablespoon fresh thyme leaves

2 tablespoons olive oil

1 medium size yellow onion, chopped

4 large cloves garlic, minced or pressed

Classico brand Spicy Tomato Sauce with red peppers

  • Preheat oven to 350 degrees with rack in upper third.
  • In a large saucepan place potatoes and cover with water. Bring to a boil.
  • Simmer until potatoes easily give to a fork prick, about 5-10 minutes.
  • Drain and cool on a towel to room temperature.
  • Peel potatoes if desired. Set aside.
  • In a large bowl whisk together eggs, milk, cheese, salt, pepper and thyme.
  • In an oven safe 10-inch non-stick skillet, heat olive oil.
  • Saute onion until tender. Add garlic and stir ½ minute. Do not brown garlic.
  • Add the roasted mini peppers and heat through and stir.
  • Over medium heat pour the egg mixture over the peppers.
  • Cook until edges are set, a few minutes.
  • Slice the potatoes in 1/4 inch slices.
  • Layer the potatoes over the egg mixture. They will sink just under the surface.
  • Place in the oven and bake until the center is set. An inserted knife should come out clean. The edge should be puffed and golden in spots. Cool at least 10 minutes.
  • This can be served in wedges from the sauté pan, or inverted onto a platter.
  • Serve hot with a roasted red pepper tomato sauce.

Makes 8-10 entrée size servings or 12 tapas servings

Tomato Tart

Tomato Tart

I made this delish dish last night for my hungry pumpkins and they loved it! It is a recipe adapted from the August issue of Cooking Light 2012.

2 packaged refrigerator pie dough

Cooking spray

5 oz fontina or provolone cheese, grated or cubed

4 oz mozzarella, grated or cubed

1 cup pitted kalmata olives, cut into 1/4’s

1 medium onion, peeled, halved and sliced thin

3-4 heirlom tomatoes, seeded and cut into 1/4 – 1/2 inch slices

6 tablespoons all purpose flour

2 tablespoons cornmeal or ground up corn tortilla chips

2 tablespoons dried thyme

2 teaspoons kosher salt, divided

1 teaspoon black pepper

2 1/2 cups 2% milk

6 tablespoons Parmigianno-Reggiano, grated

6 large eggs, slightly beaten

6 tablespoons fresh basil, torn

2 large sprigs fresh thyme

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Preheat oven to 350

Roll dough to fit 2 9 inch deep tart pans or 8 inch square baking pans. Spray pans with cooking spray.

Place dough in pans.

Layer pans with fontina & mozzarella, olives & onions.

Arrange half of tomato slices

over onion.

In a small bowl combine flour, cornmeal and thyme. Sprinkle over tomatoes.

Top with remaining tomato slices and sprinkle with salt and pepper.

Layer 1/2 of fresh basil and all the thyme sprigs.

In a medium bowl combine eggs, milk and Parmigiano. Pour into pans.

Bake 40 minutes or until set; let cool 10 minutes. Serve with remaining basil.

Banana Crunch Muffins

These muffins turn out perfectly every time.  Make sure not to over bake them! Remove them from the oven just as they begin to lightly darken! Another recipe from The Barefoot Contessa by Ina Garten. Makes about 34 standard size muffins. For the crunch, I use my Toasted Barley & Berry Granola recipe found on this site.

3 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted

2 extra-large eggs

3/4 cup milk

2 teaspoons vanilla

1 cup mashed very ripe banana (2 bananas)

1 cup diced ripe banana (1 banana)

1 cup chopped walnuts

1 cup granola (Barley & Berry Granola recipe found on this site)

1 cup flaked unsweetened coconut (large flake style found at health food stores)

Optional: dried banana chips, granola or coconut

  • Preheat oven to 350 degrees. Line muffin tins with paper liners.
  • In a large bowl of an electric mixer whisk or sift together flour, sugar, baking powder, baking soda, & salt.
  • Add the melted butter and combine with paddle attachment. Do not over mix. This toughens the dough.
  • In a medium bowl combine eggs, milk, vanilla & mashed bananas. Add to the dough and do not overmix.
  • Fold in the diced bananas, walnuts, granola & coconut.
  • Spoon batter into paper liners, filling 3/4 full.
  • Top with dried banana chips, granola or coconut if desired.
  • Bake 15-20 minutes or until tops just begin to darken and an inserted toothpick comes out clean.
  • Cool!

Fresh Cheese with Honey & Figs/Mel I Mato Amb Figues

This is a traditional Catalyan dessert made with a cheese only a day or two old. This cheese that is barely a cheese is traditionally made with goat’s, sheep’s or now cow’s milk. The best examples are from Montserrat, outside of Barcelona. When purchased there, the cheese is wrapped in large green leaves to keep it’s shape and freshness.  The best substitute available is whole milk ricotta and when sprinkled with a little sugar is also a delicious popular breakfast in Catalonia.

For each serving place on a small plate:

One 1/2 inch slice or a spoonful about 1/2 cup in size of whole milk ricotta cheese

One fresh fig, stem removed, cut in quarters, flesh side up; dried figs are a good substitute

Drizzle evenly with honey

Serve at once!

Nutrition Note: This cheese is a rich source of calcium and protein and a very healthy dessert lower in fat & sugar than most!

Toasted Barley and Berry Granola

Granola & Milk, a take along breakfast

Granola, Vanilla Yogurt & Fresh Fruit Parfait shown here with Granola ready for snacking

The crunch in the Banana Crunch Muffin & the Parfait comes from this granola

The granola recipe is below. To make the parfaits layer Dannon Vanilla Yogurt (do not use the Lite variety! It tastes bad & has a brown like color), Toasted Barley & Berry Granola, more yogurt and then top with a mixture of fresh berries. Serve right away or it becomes soggy.

  • 1 ½ cups unsalted pumpkinseed kernels
  • 1 ½ cups unsalted sunflower seed kernels
  • 1 ½ cups pure maple syrup (thank you to Peachie Martin for her Michigan UP maple syrup!)
  • ½ cup dark brown sugar
  • ½ cup vegetable oil
  • 1 Tbsp cinnamon  (my favorite is Penzey’s Ceylon Cinnamon; I also added their Vietnamese Extra Fancy Cinnamon)
  • 2 Tbsp vanilla
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 Tbsp cardamon (this is essential for a delicious flavor & fragrance!!!)
  • 8 cups rolled barley flakes
  • 1 cup toasted wheat germ or wheat bran
  • 1 ½ cups dried blueberries (do not use the cranberries infused/flavored with other juices!!)
  • 1 cup dried cranberries
  • 1 cup dried cherries

1. Preheat oven to 325 degrees
2. Place pumpkin and sunflower kernels on a baking sheet lined with parchment paper. Bake for 5 minutes. Cool.
3. In a mediuim bowl combine syrup through cardamon with a whisk.
4. Pour barley, toasted kernels and wheat germ into a large mixing bowl. Stir in syrup mixture.
5. Spread barley mixture on 2 large baking sheets lined with parchment paper. Bake for 30-45 minutes, or until slightly light brown, stirring every 15 minutes. Works well to use a large pancake turner to flip sections of the mixture to toast it all.
6. Cool baked granola. Stir in dried fruit. Store in airtight containers. Makes 16 cups.

Adapted from Cooking Light Magazine, March 2010

NSF 2/2011