Category Archives: Breakfast

The Perfect Apple Cinnamon Muffins

 

Apple Cinnamon Muffins with Almonds

Apple Cinnamon Muffins without Nuts

Moist Apple Muffins

I think the perfect apple muffins

a) have a cinnamon-sugar topping

b) have small chunks of apple throughout

c) are not overly sweet

d) are moist

e) taste good with or without nuts

and here they are….


Perfect Apple Cinnamon Muffins
Compliments of JennaDish
adapted from Nigella Kitchen by Nigella Lawson
MAKES 12 MUFFINS

If some in the family don’t like nuts, and some do, only add nuts to the tops of a few muffins.  And leave them out of the batter.
 
2 apples (I used Granny Smith, but Pippin, Rome, or Winesap would also bake well)
1 cup unbleached all-purpose flour
3/4 cup white whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2/3 cup packed light brown sugar, plus 4 teaspoons for the topping
1/2 cup honey
1/4 cup plain or vanilla yogurt
1/2 cup canola oil
2 large eggs
1/2 cup raw (unblanched) almonds, roughly chopped (optional)
Preheat oven to 400o. Line a 12-cup muffin pan with paper muffin cups. (No need to spray with oil – they come out of the paper cleanly).
Peel the apple and chop into small dice and set aside.
Whisk together in large bowl the flour, baking poweer, and 1 teaspoon of the ground cinnamon.
In a medium bowl, place 2/3 cup brown sugar, the honey, yogurt, vegetable oil, and eggs.  Whisk until well blended.
If using nuts in the batter, add half of them to the flour mixture now, and put the other half aside.
Now fold the wet ingredients into the dry, until just mixed.  Add the chopped apple until just combined – don’t overmix.
Spoon the batter into the muffin papers.  They will be filled to near the top – don’t worry that they look too full, just make sure all the batter is used and is evenly distributed in the 12 muffin liners.
In a small bowl, mix together the second teaspoon of cinnamon and the 4 extra teaspoons of brown sugar.
You would also add the remaining chopped nuts now if you are putting nuts on all the muffins.
Otherwise start without the nuts and sprinkle the desired amount of muffins, then add the nuts to the bowl and finish topping the remaining muffins.
Bake for 20 minutes until golden.  Remove from the oven and let sit on a wire rack in the muffin pan for about 5 minutes.  Carefully remove them from the pan to a wire rack and let cool slightly.  Best eaten the same day.

Almond Milkshake with Peanut Butter, Banana & Oats

 Almond Peanut Banana Oat Shake

If you are thinking of drinking a plant-based milk to replace cow's milk, try Almond Milk!  It's full of calcium and other nutrients, and even the unsweetened version tastes like a very thin milkshake.

Tastes great on Frosted Mini Wheats.  I know!

But it's also great as the base for a healthy breakfast shake. A healthy shake might have milk, a fruit or two, a little sweetener, wheat germ, an herb or spice …. but I had not heard of putting rolled oats in a shake.  But I guess it makes sense.  If wheat germ is ok, why not oats?

I got the oats idea from a recipe in my new cookbook that Alyssa bought me for my birthday, Big Vegan by Robin Asbell

 

Almond Milkshake with Peanut Butter, Banana & Oats
Compliments of JennaDish

MAKES ONE SERVING

1 to 1 1/2 cups almond milk (or whatever milk you prefer)
1 frozen banana
1 Tablespoon natural peanut butter (I used chunky)
1/8 cup rolled oats
1/4 teaspoon vanilla extract or almond extract (optional)

Put all ingredients in a blender.  Puree for a minute or so.  Serve immediately.

 

Healthy Vegan Buckwheat Pancakes

Our 6-Week Vegan Challenge

Vegan Buckwheat Pancakes

Make Healthy, Non-Dairy, Buckwheat Pancakes.  They're easy.  

Healthy Vegan Banana Buckwheat PancakesVegan Buckwheat Banana Pancakes

Or better yet.  Make Healthy, Non-Dairy, Buckwheat Banana Pancakes.  Just as easy.

Arrowhead Mills Buckwheat Flour
I used Arrowhead Mills Flour.  Bob's Red Mill is also a fantastic brand.

Buckwheat Flour

 

Flaxmeal Egg Replacer
Vegans replace eggs with a mixture of ground flaxseed meal and water.  1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg.  Mix this together first when you start a recipe and set aside.  It needs 10 minutes or so to sit and thicken so the consistency is more egg-like.

 

Vegan Buckwheat Pancakes
Compliments of JennaDish

MAKES ABOUT TEN 4" PANCAKES – SERVES 2 

1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside)
1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all-purpose)
1/2 cup buckwheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon sugar (can use white, raw cane, brown – whatever you prefer)
1 cup soy milk (or any non-dairy like almond milk or rice milk)
1 teaspoon canola oil (or olive oil)
Additional water, about 1/4 – 1/3 cup
Canola oil for the pan
Banana, Blueberries, other fruit, optional 

Mix the flaxseed meal and water and set aside.  Heat a cast iron skillet with Tablespoon of oil in it or heavily sprayed with cooking spray, on low, while preparing the recipe.  

In a medium bowl, mix the 5 dry ingredients.  Add the wet ingredients – milk, oil, water – starting with the smallest amount of water and adding to desired consistency.  Should not be runny, but should also not be so thick it won't pour out of a measuring cup into the pan.

Turn the heat up to medium low or medium, depending on your stove.  To test if the pan and oil are the right temperature, flick some water from your hand into the pan.  If it barely sears, it may not be hot enough, if it practically explodes and pops – too hot.  You want it to sizzle moderately.

Take 1/4 cup measuring cup of batter and pour it slowly into a pile, trying to keep a round shape.  Let cook until bubbles form around the edge and maybe a little longer (lift and peek to see if brown enough for you).  Flip over and finish cooking on other side.  

For Banana Pancakes, once you pour the batter in the pan, quickly add banana slices on top of the batter. Flip when ready, making sure you let the banana caramelize and brown enough so that it releases from the pan easier.  

Serve with your favorite syrup or topping.

Creamy Crunchy Southwest Style Hash Brown Casserole

Creamy Crunchy Southwestern Hash Brown Casserole
It's Nurse's Week.

And since their gift to the Admins during Administrative Professional's Week was Godiva Chocolates…

We're getting them back with a full breakfast, including a cheesy hash brown casserole.  

Smile.

 

Creamy Crunchy Southwestern Hash Brown Casserole
Compliments of JennaDish

MAKES about 16-20 SERVINGS (4 – 4.5 quart baking dish)

This dish can be put together in the baking dish and refrigerated overnight for a quick bake the next morning.  While oven is heating, set the pan out of refrigerator to take the chill off.

1 package Simply Potatoes Shredded Hash Browns
1 package Simply Potatoes Southwest Style Hash Browns
2 cans cream of [celery, mushroom, or chicken] soup (10 3/4 oz), or any combination of 2
2 cups (8 oz) shredded cheddar cheese
1 package (8 oz) cream cheese, room temperature
1 1/2 cups sour cream
1/2 cup chopped onion (about 1 small onion or 1/2 large)
6 Tablespoons unsalted butter, melted

Topping:
3 cups corn flakes, lightly crushed
4 Tablespoons unsalted butter, melted

Preheat oven to 350o.  Spray 4 to 4.5 quart baking dish with cooking spray.

In a large bowl, combine both packages of potatoes and lightly toss to combine evenly.  Combine remaining ingredients with hash browns.  Make sure cream cheese is soft enough to blend.  Spread into prepared baking dish.

In a small bowl, toss together topping ingredients.  Spread evenly over potatoes now.  It's also ok to wait and put corn flake topping over the potatoes halfway through.  

Bake 45 minutes or until hash browns are tender and starting to bubble. 

 

Crustless Veggie Quiche

Crustless Veggie Quiche
Individual quiches fix many problems.  Hunger. Leftovers. 4 Different People with 4 Different Tastes.

Overeating. Plenty of cheese and eggs in the fridge but not much else for dinner.

Asparagus in which you've used the tips for another recipe. 

World peace.

IMG_3603

IMG_3613
From the base recipe, add man stuff for a heartier meal, like ham and hot sauce on the right.

Individual Asparagus Quiche

Crustless Veggie Cheddar Quiche
Compliments of JennaDish

from Martha Stewart

SERVES 4

Butter, for ramekins
Coarse salt
1 bunch fresh asparagus (or a 10 ounce package frozen broccoli florets)
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

Place ramekins on a rimmed baking sheet. Ladle mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.

 

The Deconstructed Omelet and Other Omelet Ideas

  Egg Potato Avocado on Toasted Pita
Leftover fried potatoes, avocado, fried egg on pita toast. So good.

IMG_5937

Omelet with Fontina Cheese, Red Peppers, Chives and Crushed Red Pepper Flakes

IMG_3166
Whoops. It happens.

IMG_3170
I had a few organic cherry tomatoes to use up….   Cherry Tomato Omelet

Omelet with Pesto Pancetta and Feta

Leftover pancetta and leftover pesto … Omelet with Basil Pesto, Pancetta and Feta Cheese

   IMG_3162

 Prosciutto, Peppers, Feta Omelet

 
IMG_4811_1

Salsa, Basil, Olive Omelet

 
IMG_4292

Eat an omelet burrito … while you're doing a puzzle

IMG_3791
Frizzled Sage and Prosciutto Omelet

IMG_3798

Goat Cheese Quiche with Hash Brown Crust

 Goat Cheese Quiche Hash Brown Crust

Look at the swirls of the scallions and the scraggly toasted hash browns running up the edge. 

This quiche could double as an art project.

Who wouldn't love a wall of crispy, seasoned hash browns, protecting a sea of baked eggs and creamy

goat cheese with scallions floating atop? 

Goat Cheese Quiche with Hash Brown Crust
Makes a pretty presentation for a brunch or gathering.

This recipe is from MarthaStewart.com where you unfortunately do not get much in the way of photos or

tips.  So here are a few …

Squeeze excess moisture hash browns
Squeeze excess moisture from hash browns with a lint-free towel, like the towel in the photo.  This is

better than paper towels which stick to the food.

Line pan with strips of wax paper

The instructions call for wax paper, but my paper stuck to the crust and I had to painstakingly pick it off

portions of the bottom and sides before serving it.  It may be because I baked the crust the night before,

refrigerated it, baked the whole quiche the next morning, then refrigerated it a few hours before

serving.  Hot, cold, hot, cold may have been the cause.  So next time I will use parchment paper.

 

This dish came out of the oven about 7:30am, was refrigerated for about 3 hours, and was about room

temperature at that point.  You could heat it in the microwave for about 2 minutes to warm it up a bit

but it is fine served warm, not hot.

The taste was delicious.  If you don't want to use goat cheese, the same amount of cream cheese will do

the trick.  Other cooks have reported good results with the substitution. 

 

Goat Cheese Quiche with Hash-Brown Crust
Compliments of JennaDish

from Martha Stewart

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Dark Chocolate and Anise Biscotti from Joy the Baker Cookbook

 Joy the Baker Chocolate and Anise BiscottiJoy the Baker Dark Chocolate Anise Biscotti

 

I learned something today. I learned that dark chocolate is "synonymous with" semi-sweet chocolate.

I thought dark chocolate was dark chocolate and semi-sweet was semi-sweet.  Dang.  I was going to

correct Joy the Baker for offering up a Dark Chocolate and Anise Biscotti recipe, then listing semi-sweet

chocolate chunks in the ingredients list. 

 

Chocolate Anise Biscotti

 

I've only made biscotti once before, about 7 years ago.  I've avoided it for some reason.  I guess it was a

scary experience.  Wait.  I just remembered it was from a Mary Engelbreit's Cookies Cookbook.  So it

can't be that.  I am not askeered of Mary Engelbreit.

Anyway, Joy the Baker is an up and coming baker, blogger and cookbook author.  She's cute.  And she has

tattoos.  So….gosh I'm feeling really old right now.

 

Here's the Recipe Overview

 

Anise Seeds Mortar Pestle

 

Lightly crush anise seeds with mortar and pestle, or put in a baggie and use a rolling pin, or place it on

your driveway and run over it. Come back in the house and mix anise with dry ingredients in a bowl.

 

IMG_3368

 
Cream butter and sugar until fluffy, add eggs and mix thoroughly.

 

IMG_3369

 
Add dry ingredients and mix until combined.

 

IMG_3372

 
Mix in chocolate chips.  I used Enjoy Life Vegan Semi-Sweet Chocolate Chips.  I like them better than

regular chips. I have my reasons. 

 

Dark Chocolate Anise Biscotti Dough

 
Divide dough and place the halves on separate baking sheets. I actually used a scale to be accurate.

One half was about 12.5 ounces.

 

Anise Chocolate Biscotti

 

Shape each half into a log about 8 inches long and 1 1/2" tall.  The width may be about 2 inches. 

Beat an egg and brush lightly onto each half.  Sprinkle logs with sugar.  Bake awhile, switch the two trays

around in the oven, bake a bit longer.

 

How to Make Biscotti

 

This reminds me of a crocodile.  Remove logs from oven to cool until able to handle.  Cut in 3/4" to 1"

widths.  Note to self: 1" thick was a tad too wide for me.  Another note to self:  1 cup of mini chocolate

chips would have been enough vs. the 1 1/2 cups called for.  Either way.

 

Joy the Baker Dark Chocolate Anise Biscotti

 

Lay these biscottis cut side down on baking sheet and place back in oven to finish baking.  Let cool.

And yer done.

 

Dark Chocolate and Anise Biscotti
Compliments of JennaDish

from Joy the Baker Cookbook, 100 Simple and Comforting Recipes

MAKES ABOUT 3 DOZEN BISCOTTI (depends on size of logs – mine made less)

2 cups all-purpose flour
1 1/2 teaspoons anise seeds, slightly crushed
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling
2 large eggs
1 large egg yolk
3/4 cup semisweet chocolate chunks (I used Enjoy Life mini vegan choc chips)

Place a rack in the center and upper third of the oven and preheat oven to 325 degrees F.  Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, anise seeds, baking powder, and salt.  Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, 3 to 5 minutes.

Reduce mixer speed to low, and add 1 of the eggs and egg yolk and beat until well incorporated, about 2 minutes. 

Add the flour mixture, all at once, to the butter mixture and beat on low speed until well combined.  Mixture may seem a bit dry, but that's ok. (Mine didn't.)  Add chocolate chunks and blend.

Divide the dough between the prepared pans,  If the dough is shaggy and crumbly, that's fine – just knead it together.  Shape dough into logs about 1 1/2 inches wide (high) by 8 inches long. (This is where I felt uncomfortable with the directions.  I think it could easily be about 10"-12" long by 1 1/2" wide).  Beat the remaining egg and brush over the logs, and sprinkle generously with sugar.

Bake biscotti on both racks for 20 minutes.  Swap racks and bake for another 15-20 minutes, until golden brown and baked through.  (Since I used my convection oven at 300 degrees, I probably didn't need to swap the sheets, but I did need to rotate them 180o because the back browned more than the front). 

Let biscotti rest until cool enough to handle. (Careful, it looks sturdy but will break easily if you lift it by it's ends.)  Use a serrated knife to gently slice biscotti into (3/4" thick) slices. Flip cut side up onto the baking sheet and bake for another 10 to 15 minutes.  Biscotti will still be slightly soft to the touch (mine eventually cooled to a very firm bite, so…less time?)

Store in airtight container at room temperature up to 2 weeks. 

 

 

 

Zucchini Feta Pancetta Frittata

Zucchini Feta Pancetta Frittata

Love the name.  Super tasty.  Serve with grits or taters. 

IMG_2960

Pretty Pancetta.

Tip:  I bought a 1 pound hunk of pancetta then took it home and thought, "What am I gonna do with all this."  So I froze it and I've used it twice since.  Freeze the whole hunk – it doesn't freeze solid so you can take it out and cut off a few slices as needed.

 

Zucchini Feta Pancetta Frittata
Compliments of JennaDish

MAKES 2 to 3 SERVINGS

1/3 cup diced pancetta
1 average sized zucchini, peeled and diced
6 eggs
handful of watercress, long stems cut
1/4 cup crumbled feta
salt and freshly ground pepper, to taste

Turn on oven broiler.

In an oven-safe, non-stick skillet, pan fry pancetta over medium to low heat, remove to paper towel-lined plate.  Pan fry diced zucchini until softened, throw in pancetta, watercress, feta, then beaten eggs and cook on Medium Low a few minutes until set on the bottom.

Put skillet in oven about 8 inches below the broiler – not too close.  Let the frittata finish cooking and remove when it starts to brown on the top.

Remove from oven and let set a couple minutes before serving.

Vegan Whole Wheat Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

IMG_3123

Finally found some vegan chocolate chips.  That means only one thing.  Vegan Chocolate Chip Cookies!

 

Heart Shaped Chocolate Chip Cookie

 

… and heart-shaped chocolate chip cookies …

 

IMG_3117

 

…and big, fat round chocolate chip cookies.

These are cakey cookies, which I love.

 

Whole Wheat Chocolate Chip Cookies
Compliments of JennaDish

from Vegan Cookies Take Over Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

MAKES ABOUT 2 DOZEN COOKIES

1/3 cup sugar
1/3 cup brown sugar
1/2 cup canola oil
1/2 cup almond milk (or nondairy milk of choice)
2 Tablespoons tapioca flour (you can sub arrowroot powder or cornstarch – I used arrowroot)
2 teaspoons pure vanilla extract
2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350oF.

In a mixing bowl, mix together the sugars and oil for about a minute.  Add the almond milk and tapioca flour and beat vigorously until there are no clumps of tapioca left.  Mix in the vanilla.

Add half the flour, the baking soda, and salt and mix well.  Mix in the remaining flour.  Fold in the chocolate chips.

Drop dough by rounded tablespoons onto baking sheets lined with parchment paper, or lightly greased.  Space the cookies about 2 inches apart and flatten them down a bit with your fingers.

Bake 10 minutes for soft, chewy cookies, 12 minutes for crispier ones.  When they're done baking, let th cookies rest on the sheets for about 5 minutes before transferring them to wire racks to finish cooling.