Posts tagged breakfast

Pancakes

I have been attempting to do buttermilk pancakes from scratch for a while now and experimenting is the key, I must say. The basic foundation is pretty much the same as any recipe. It’s just a matter of little bit of this and a little less of that, to find that perfect balance. But it’s all a personal preference, really. After many tries, I think I have found what works for me. Light and fluffy and bursting with flavor. Definitely beats the boxed stuff any day.

Of course, regular milk works but I really prefer the subtle flavors of buttermilk and have gotten used to doing it this way, everytime.

It takes a little bit more work and care, though, to make the “perfect” pancake. For one, you must not over mix the batter, which I know I have done one too many times. And be vigilant about cooking it in perfect timing without any burning or under cooking. Time really depends on individual circumstances (i.e. type of stove, etc.) that’s why I don’t like to say to cook it for so many minutes before flipping over. You must learn to feel things yourself. Takes a little practice, for sure.

And so with this recipe, I want to give a final word to a couple of old ladies: Aunt Jemima… the family is now officially disowning you. Oh, and Mrs. Butterworth… it’s been nice knowing you, too.

Ingredients (2-3 Servings):
1 cup All-Purpose Flour
1 tbs Sugar
1/4 tsp Salt
1 tsp Baking Powder
1/4 tsp Baking Soda
1 cup Buttermilk
1 Egg
2 tbs Unsalted Butter
1 tsp Vanilla Extract

Directions:
In one mixing bowl, combine flour, sugar, salt, baking powder and baking soda. In a second bowl, add butter and microwave for a few seconds to melt completely. Then add buttermilk, egg and vanilla extract and whisk together. Add the liquid ingredients into the dry bowl and mix for about half a minute or so, or just when everything is combined but still lumpy. Do not over mix. Set aside.

Now, heat a griddle in medium heat. When fully heated (a few minutes), lightly grease the surface with butter, oil or cooking spray. Pour batter and cook in batches. When bubbling appears, it’s time to flip. Cook the other side for less than the time you cooked the first side. Peek underneath every now and then to make sure you don’t overcook. Serve with maple syrup, butter, berries, walnuts and what have you.

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Egg & Toast

Sometimes, you just want to have your dinner like… right now! No slicing, no dicing, no simmering. Just something quick to whip up. But good.

Solution? Breakfast. Yep, good ol’ breakfast for dinner. So, let’s see what we’ve got left in the fridge?

Well, there’s a slice of whole wheat bread left in the pantry that I was going to throw out to the birds (sorry, tweeties). There’s a couple of eggs, a few turkey pepperoni slices and some scallions for garnish.

Oh, and did I see a can of French’s Fried Onions? Perfect!

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Granola & Berries

Just a little picker-upper to get you going. Anytime of day, in fact!

Try this… toffee almond granola, mixed berries and organic rice milk. Good stuff!

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Open-Faced Breakfast Burrito

Oh, it’s nothing fancy! Just a basic version of a breakfast burrito, in fact. A good quality olive oil, salsa and cheese will provide the flavor burst, so you don’t even need meat in it, I don’t think. Unless, you have some leftovers from last night. And go ahead and roll it up, if you wish. I just want to eat it open faced, every now and then.

Open-Faced Breakfast Burrito

Ingredients:
1 medium-sized Flour Tortilla (I used Mission Life Balance)
2 tbs good quality Salsa
1 tbs Cilantro, finely chopped
2 tbs shredded Cheese (your choice)
1 Egg, whisked with Salt & Pepper
1/2 Lime
Hot Sauce

Directions:
In a medium-low heated skillet, scramble whisked egg with a little olive oil. When done, sprinkle with shredded cheese and turn off heat. Set aside.

Meanwhile, warm tortilla in the microwave for a few seconds, on a plate. Then, brush with a thin coat of olive oil and top with scrambled egg. Smother with salsa and squirt a little lime juice. Garnish with cilantro and a lime wedge. Serve with hot sauce.

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Huevos Rancheros

You’ve been good all week with a steady diet of granola and berries and rice milk. Well, it’s time for your reward. In my case, it’s a hefty meal I’ve been wanting to cook for a long time now. But this time, I wanted to do it my way and go with what’s available in the pantry. I don’t know about you but I get hungry quickly, so I wanted something simple and quick.

My version of Huevos Rancheros definitely delivers, in no time. It took me 10 minutes to whip it up! I only had to grab a bag of tortillas from the store and I was all set. And since this dish is rich, I tried to make sure that I was using health-conscious ingredients without sacrificing one bit of flavor.

Obviously, if you have homemade chilli sitting around, use it instead. I was just trying to come up with something quick and easy.

Ingredients (2 servings):
4 medium-sized Flour Tortilla (I used Mission Life Balance)
1 cup Chili (I used Stagg Turkey Ranchero Chili)
1/2 cup good quality Salsa
1/4 cup Cilantro, finely chopped
1/2 cup shredded Mexican Blend Cheese
2 Eggs
1 Lime
Tapatio Hot Sauce
Tortilla Chips (I used Blue Corn)

Direction:
In a large skillet, combine chili, salsa and cilantro. Bring to medium heat until bubbly. Drop the eggs on the mixture and sprinkle with shredded cheese. Cover and allow eggs to poach, about 4-5 minutes.

Meanwhile, warm tortillas in the microwave for a few seconds. Lay on each plate two tortillas, then top with one egg and smother with chili mixture. Add a dash of hot sauce and a squirt of lime juice. Garnish with a lime wedge and more cilantro leaves. Serve with tortilla chips on the side.

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Nutty French Toast

I was initially hesitant to use non-dairy milk to make my french toast. But I went ahead and took the risk since hemp milk was all I had in the fridge. Well, I have to say I couldn’t tell the difference. And I just added a little sprinkle of mixed nuts and a few berries and it was breakfast heaven! Simple, yummy and healthy… what more can you ask?

Ingredients (2 servings):
4 slices Whole Wheat Bread (slightly stale is best)
3/4 cup Hemp Milk (Rice or Soy will do, I’m sure), room temp
2 egg yolks
2-3 Tbs. crushed Mixed Nuts (or whatever you have)
1 tsp. Vanilla Extract
1/3 tsp. Cinnamon Powder
Butter or EVOO
Pinch of Salt
Pure Maple Syrup
A handful of Berries (or some other diced up fruits)

Directions:
In a wide-mouth bowl, whisk the eggs along with the milk, nuts, vanilla extract, cinnamon powder, salt, a tablespoon of cooled melted butter or EVOO and a tablespoon of pure maple syrup. Dip bread into mixture for 25-30 seconds on each side and set aside.

Meanwhile, melt a dab of butter (or drizzle a little olive oil) in a medium-low heated skillet and cook each slice to golden brown, about 3-4 minutes on each side.

Serve with maple syrup and garnish with more nuts and/or fruit of your choice.

4 slices Whole Wheat Bread (slightly stale is best)
1/2 cup Hemp Milk (Rice or Soy will do)
2 eggs (1 whole, 1 white only)
2-3 Tbs. crushed Mixed Nuts (or whatever you have)
Pinch of Salt
Pure Maple SyrupIn a wide-mouth bowl, whisk the eggs along with the milk, nuts and salt. Dip bread into mixture for at least 30 seconds on each side. Melt a dab of butter in a medium-low heated skillet and cook each slice to golden brown, about 3 minutes on each side. Serve with maple syrup and garnish with more nuts and/or fruit of your choice.

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Berry Berry Good Pancakes

Good morning, ya’ll! Well, I had some batter left in the box and a few berries (blue, black & rasp) in the fridge, so I decide to go for a big breakfast today. Nothing like fresh fruits in your pancakes, I tell ya. A big breakfast once a week is not bad at all. Especially when it’s prepared the healthy way.

By the way, I sliced the berries so the juice would bleed when cooked. It’s a good thing, trust me!

Ahhh!! Now, I can say…. CARPE DIEM!

Ingredients: Pancake Batter, Berries (your choice), Walnuts, Pure Maple Syrup, Margarine with no Hydrogenated Oils, Mint Leaves

Directions: Slice berries in half and fold in with prepared batter along with some walnut pieces. Cook in non-stick griddle. Be careful not to overcook or it’ll dry out. Serve with butter and syrup. Garnish with mint leaves and more walnuts, if you want.

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