Browsing Tag

breakfast

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Whole Wheat Biscuits with Jam

March 3, 2014

Whole Wheat Biscuits | Espresso and Cream
In our house, weekends are for taking a little extra time to make breakfast. I love waking up early (yes, we wake up early even on the weekend) and starting a pot of coffee on the stove top, getting out ingredients for homemade biscuits and spending an extra few minutes in the kitchen preparing breakfast.

Growing up, my mom made biscuits served with beef stew and it was always one of my favorite meals. Today, I usually make biscuits for breakfast on the weekends, paired with scrambled eggs and, if Joe is lucky, I’ll make some bacon, too.

When Joe and I were first married, I made homemade biscuits for him one morning for breakfast. About half way through the first biscuit, he looked at me and said, “These biscuits are SO good. Where did you buy them?” When I told him I made them from scratch a look of disbelief came over his face. We still laugh about it today. My husband, who knew he was married to a food editor, in shock that I could make biscuits that delicious. Clearly, I had some work to do.

Whole Wheat Biscuits 3 | Espresso and Cream
Sometimes, when I’m feeling a little guilty and want to make a breakfast that feels slightly more virtuous I’ll make these biscuits 100% whole wheat. They’re heartier and more dense than a traditional biscuit, but I love the rich, nutty flavor of the whole wheat flour. If you’re looking for a biscuit that’s more traditional, lighter and fluffier, I would suggest using 1/2 whole wheat flour and 1/2 all-purpose flour.

Whole Wheat Biscuits 2 | Espresso and Cream

Whole Wheat Biscuits with Jam
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ cups whole wheat flour (if you like a lighter biscuit, swap half the whole wheat flour for all-purpose flour)
  • 2 teaspoons baking powder
  • ½ tablespoon brown sugar
  • ½ teaspoon salt
  • 6 tablespoons butter
  • ½ cup plus 1 tablespoon milk (use 2% or whole milk)
Instructions
  1. Heat oven to 450°F.
  2. In medium mixing bowl, combine whole wheat flour, baking powder, sugar and salt until well combined.
  3. Cut butter into small pieces. Use a fork or pastry blender to blend butter into flour until mixture resembles a coarse meal with some larger pieces of butter remaining.
  4. Add milk to flour mixture and stir until just combined. Use your hands to bring dough together gently, lightly kneading dough just 2 to 3 times. Turn dough out onto floured surface and pat into a rectangle about ½ inch thick. Fold dough in half crosswise to make a double thickness of dough.
  5. Use a 2½ to 3 inch biscuit cutter to cut two biscuits from dough. Re-shape dough and cut two more biscuits for a total of four biscuits.
  6. Bake 13 to 15 minutes or until biscuits are flaky and golden brown. Serve with jam or butter.

 

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Homemade Vanilla Coconut Butter

February 23, 2014

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I go in waves with all things homemade. Deep down inside, I love making everything by scratch. If I had the time, I would make my bread and my peanut butter and my pasta by scratch every week. Tonight I had a little extra time in the kitchen, so I made enchiladas with homemade flour tortillas and homemade enchilada sauce and I felt so accomplished knowing that I could name every ingredient in the food we were eating.

But if I’m being honest with myself, I just don’t have the time or energy to make everything from scratch all the time, no matter how much I might like to do so. My time is worth a lot, and I try to strike a healthy balance. Sometimes I go weeks on end making hummus by scratch or making my own peanut butter. Other times I simply find it worth it to purchase those items from the store.

The only time I regularly make things my scratch is when it’s vastly cheaper. I just can’t resist saving a little money and learning a new kitchen skill. I’m a big fan of coconut butter (not to be confused with coconut oil or coconut milk) which has a creamy, melty texture and great coconut flavor. But buying coconut butter can be pricey, so I set out to make it myself. I’m not sure what took me so long! I just had to share how easy it is to make coconut butter at home.

Because I prefer a little sweetness, I added some sugar to the recipe below, though you certainly don’t need it for the recipe to work. Since I’m not a huge jam or preserves person, I find that this coconut butter is a great substitute. It’s slightly sweet, creamy and tastes great on toast or drizzled on a morning bowl of oatmeal. The coconut butter will get hard at room temperature (especially in the winter when it’s colder in the house) but you can bring it back to spreading consistency by putting it in the microwave for a few seconds before you use it!

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Homemade Vanilla Coconut Butter
 
This recipe is an adaptation of a recipe by Ashley from Edible Perspective, which I found on Food52. You can find her recipe here. It's incredibly versatile and I can see myself making lots of variations of this basic recipe. The sugar isn't necessary in this recipe, but I like the sweetness it adds and the way it brings out the coconut and vanilla flavors.
Ingredients
  • 2 cups unsweetened coconut
  • 1 teaspoon high-quality vanilla
  • 2 teaspoon sugar
Instructions
  1. Place all the ingredients together in the bowl of a large food processor. Blend 3 to 5 minutes or until smooth and creamy. Coconut butter will get hard in cooler temperatures. To soften, microwave 20 to 30 seconds or until desired consistency for spreading on toast.

 

 

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Peanut Butter Chia Breakfast Pudding

February 10, 2014

Chia_Pudding_1

Let’s talk about breakfast. It is, after all, the most important meal of the day, but you already know that, don’t you? I’m always amazed at how many people don’t eat breakfast. Maybe that’s because I go to bed each night thinking about what I’m going to eat each morning for breakfast.

Breakfast gets your ready for the day and prepares you for whatever challenges you may face. Take, for example, when I put too much shredded beef down the disposal all at once on Saturday and it led to a major clog in our basement drain when all the beef tried to go down the pipe at once. Yeah, can you imagine how happy my husband was about that? I imagine he’ll be even less pleased when we get the plumber’s bill today. Thankfully. I had a large, healthy breakfast to keep the hangry (hangry = hungry + angry) at bay while dealing with said plumbing issues.

Since we haven’t been able to use the sink in our kitchen, cooking has been reduced to zero this weekend. We’ve been eating down leftovers from our fridge and freezer and using paper plates, bowls and silverware. This chia pudding has also been on rotation since it doesn’t require a pot/pan to prepare and is incredibly filling. It makes you feel like you can take on the world and fix all the plumbing issues. Okay, maybe that’s an overstatement, but you get the idea.

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If you’re new to the chia pudding game, don’t be afraid of their less than stellar appearance. The chia seeds plump up as they sit in liquid like milk, water or yogurt, taking on a gel-like consistency similar to tapioca. Chia seeds are packed with fiber, omega-3s and calcium, among other things. Plus, when you’re eating them you just feel super healthy. That’s got to count for something, right?

Since a lot of people (including me) are interested in nutrition when it comes to breakfast recipes, I did a rough calculation of the nutrition information in this recipe, not including the bananas or dark chocolate chips and assuming you’re using stevia instead of brown sugar.

Peanut Butter Chia Breakfast Pudding
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1
 
Creamy chia pudding made with almond milk and peanut butter is the perfect breakfast when topped with sliced bananas and dark chocolate chips for a bit of decadence.
Ingredients
  • ½ cup unsweetened almond milk
  • 2 tablespoons chia seeds
  • 1 tablespoon creamy natural peanut butter
  • 1 packet stevia or 1 teaspoon brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • Toppings such as sliced bananas or dark chocolate chips
Instructions
  1. In small bowl, stir together the almond milk, chia seeds, peanut butter, stevia, vanilla and cinnamon until well combined. Continue to stir for 1 minute longer.
  2. Refrigerate at least 30 minutes (or overnight) until the chia seeds are plumped and mixture is thick. Top with banana slices and dark chocolate chips before serving.

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Apple Pie Almond Meal Pancakes

January 19, 2014

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Is there anything better than weekend breakfasts? Joe and I make a point to eat breakfast together almost every morning. We’re even the crazy people who wake up an extra hour earlier than we need to because we want time to drink coffee, eat breakfast, talk and watch a little morning news. Weekend breakfasts, however, are an entirely different thing. We have time to wake up a little later and still soak up a few hours together, drinking cups and cups of coffee and lounging around in our pajamas, playing with the pups.

During the weekdays we stick to our routine of oatmeal or oat bran for ease, taste and convenience. But on the weekends, we get a little more creative. Eggs, bacon and homemade biscuits are a favorite, homemade pancakes, yogurt bowls with chia seeds and berries and plenty of drippy almond butter.

Although I love pancakes first thing in the morning, particularly of the whole grain variety, I don’t love the fact that they leave me hungry only a couple hours later. Almond meal pancakes, I’ve found, keep me full much longer probably due to the fact that they contain protein.

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For a while now, I’ve been making a quick “apple pie” mixture by mixing apple slices, a little brown sugar and butter, cinnamon and flour and microwaving the mixture for a couple minutes until soft and delicious. It’s amazing how much it tastes like apple pie and satisfying dessert cravings without totally blowing the rest of your day. I don’t know why it took me so long to figure out that combining this apple mixture with almond meal pancakes would create a breakfast nirvana, but I’m glad I finally did!

If you’re looking for a slightly more involved but totally delicious breakfast that’s worth every bit of effort, make time for these Apple Pie Almond Meal Pancakes. I usually steer clear of overly sweet breakfasts, so I don’t care for maple syrup on my pancakes, but I think most people wouldn’t mind a warm drizzle of maple syrup for moisture and sweetness.

Apple Pie Almond Meal Pancakes
Pancakes 
1 large egg
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1/4 teaspoon baking soda
2 tablespoons unsweetened almond milk
1 tablespoon brown sugar (you could swap out the brown sugar for a little maple syrup or stevia)
3/4 cup almond meal (I used Bob’s Red Mill brand)
Apple Compote
1 large apple, peeled, cored and thinly sliced
1/4 teaspoon cinnamon
Very small pat of butter, melted (maybe 1/4 tablespoon or a little less)
1 packet stevia or 2 teaspoons brown sugar
1 teaspoon all-purpose flour

Directions
In medium mixing bowl, combine egg, cinnamon, vanilla, baking soda, almond milk and brown sugar or other sweetener of choice. Whisk until well combined. Mix in the almond meal until combined.

In a medium nonstick skillet over medium heat, melt a small amount of butter or spray with nonstick cooking spray. Spoon batter by the 1/4 cupful into pan. Cook 2 to 3 minutes or until edges are set. Flip, cook 1 to 2 minutes more or until pancakes are cooked through in the center.

In small microwavable bowl, combine apple, cinnamon, melted butter, brown sugar and flour. Stir until evenly combined. Microwave 2 to 2 1/2 minutes, stirring once halfway through, until apples are softened and cooked with just a bit of crunch remaining.

Layer apples and pancakes in a stack. Serve with a little maple syrup, if desired. Serves 2

Happy Cooking!
Madison

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My Favorite Way to Make Coffee

January 17, 2014

MakingCoffee_8
It’s no secret I love coffee. You know that, right? I love everything about coffee: the way it smells, the ritual surrounding it, drinking coffee with friends and ending the night with something sweet and a cup of decaf. I’ve been doing an okay job with cutting out caffeine, but truthfully I usually use coffee as a reward for doing something good. Drank a lot of water and ate plenty of veggies today? Okay, have a cup of decaf in the afternoon. You get the idea.

Joe and I like to joke that we have way too many ways to make coffee at our house. We own a Nespresso Pixie, a drip coffee maker, a Keurig Vue and a stovetop espresso pot. Out of all the methods available to me I find it funny that my favorite method happens to be the cheapest. We’ve owned a couple stovetop espresso pots and am always amazed at how great the coffee tastes versus other coffee-making methods. I’m not going to say it’s the best (since I know very little about using a Chemex or other pour-over methods) but I do think it’s pretty darn good coffee.

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Like any method of making coffee, there are a couple different price points for stovetop espresso pots. In my opinion, the best of the best is the Bialetti model, which is relatively inexpensive considering it is the top of the line. Right now I have a cheaper version and plan to go back to the Bialetti next time.
Bialetti 6800 Moka Express 6-Cup Stovetop Espresso Maker

If you’re unfamiliar with this method, here’s how it works:

1. Fill the base of the pot with filtered water. Make sure it’s filtered when you make coffee if you care at all about your coffee tasting great.

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2. Place the small metal filter on top of the water and into the pot.

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3. Fill with strong freshly-ground coffee or espresso. Since I love my coffee strong, I don’t usually pay much attention to the ratio of coffee to water. I fill my pot up with water as full as it can go, then use as much coffee that the filter can hold.

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4. Screw the top piece of the espresso pot on tightly. Place on your stovetop burner over medium heat. The water will eventually start to boil, pushing the hot water up through the coffee grounds and into the top section of the pot, resulting in hot, strong and deliciously-flavored coffee. You’ll know it’s ready when you hear a lot of steaming/bubbling/gurgling.

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5. Pour your espresso into your favorite cup (I like mine with a little 2% milk or half and half) and enjoy!

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PS: Have you checked out Nellie magazine yet? I’ve been contributing with a bunch of other amazing women and am blown away by the great content everyone is sharing. And as a bonus, right now you can win a Nelli Magazine mug! Just click here to enter. Since I’m a contributor, I received one free, but it’s my favorite new mug, and I’m pretty picky about coffee mugs.