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Entries in Breakfast (7)

Wednesday
23Dec2009

Spaghetti Squash Breakfast Loaf

DateWednesday, December 23, 2009 at 11:44AM

Adding some typical breakfast items to leftover spaghetti squash gives a different twist to morning meals, by Dave Utrata.


I had a couple of cups of spaghetti squash remaining from another dish and added them to my bacon and eggs for an easy meal idea.  This is really just a variation of an old vegetable and egg blend that I’ve used for a while now.  Make it once and you’ve got a few easy breakfasts.

Ingredients

  • 2 cups cooked spaghetti squash strands
  • 3 eggs
  • 3 strips of bacon
  • 3/4 cup sliced portabell mushrooms
  • 1 TBLSP chopped fresh cilantro
  • salt & pepper to taste
  • Parmesan cheese, ~1/4 cup grated

Directions

Blend the eggs with the spaghetti squash in a bowl, add salt and pepper, and set to the side.  Fry up the bacon nice and crisp, drain and crumble.  Add to the eggs and squash.  Saute the muchrooms in  the fry pan, deglazing the bits left from the bacon.  Add them to the mixture in the bowl and toss in the chopped cilantro.

Put this mixture in a covered, lightly greased loaf pan and bake for about 20 minutes at 350 degrees.  After this, check to make sure a toothpick comes out cleanly, showing the egg has set.  Remove the cover, sprinkle the parmesan on top, and set under the broiler for another 5 minutes, until the top is nicely golden.

I cut this into thirds and served with a toasted English muffin.  Easily reheated leftovers, with a strip of bacon and an egg in each serving, it made for tasty breakfasts on a cold winter’s day.  Good breakfast without much work; that’s about my speed in the morning.

 

AuthorDave Utrata | CommentPost a Comment | Print ArticlePrint Article
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Saturday
24Jan2009

Chocolate Gravy

DateSaturday, January 24, 2009 at 12:51PM

I reviewed a book recently that was all about making your
own hot chocolate.  Sometimes I love my
job.  Included in the book is a recipe
for Chocolate Gravy, which is a way to turn chocolate into a sauce poured over
hot biscuits for a morning snack.  If
you're counting calories, it would probably be a full-day meal, but we do what
we have to do.  On those days when you
need a bit more indulgence, this can be your breakfast of champions.  If you're just looking for a way to mix
chocolate into booze, another recipe excerpt can be found at the full
review.

Chocolate Gravy

Excerpted from Fred Thompson's Hot Chocolate


  • 1 cup Dutch-processed cocoa powder

  • 3/4 cup sugar

  • 1/2 cup all-purpose flour

  • 2 cups whole milk

  • 1 1/2 teaspoons pure vanilla extract

  • 6 leftover biscuits, lightly toasted


  1. Whisk the cocoa powder, sugar, and flour together in a
    medium-size saucepan until well blended. 
    Slowly whisk in the milk.  Bring
    to a boil over medium-high heat, stirring constantly.  Reduce the heat and simmer until slightly
    thickened, 3 to 5 minutes.  Remove from
    the heat and stir in the vanilla extract.

  2. Slightly crack the tops of the biscuits, place on serving
    plates and pour the "gravy" over them.  Serve at once.

Serves 3 to 6

AuthorTrevy Thomas | CommentPost a Comment | Print ArticlePrint Article
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Sunday
04Jan2009

Fruit & Nut Granola

DateSunday, January 4, 2009 at 9:23AM

DSCN0414 Healthy, homemade breakfast recipe from guest author, Heather Forsyth.


I admit, I sometimes go through stages with granola: I'll eat it every day for months, then refuse to look at it for a year.  But something keeps bringing me back.  It takes about an hour to make a batch, but invest in the time on Sunday and reap the rewards with a quick, healthy and tasty breakfast all week long.  I've developed this recipe over years of trial and error.  The basics are simple, and the variations are endless.  And for goodness sake don't worry about the amount of oil!  Spread out over several days, it's less than a tablespoon per serving and is much more wholesome than that packaged low fat muffin full of high fructose corn syrup and unpronounceable chemicals at your local coffee shop.



Fruit and Nut Granola



  • 6 c. old fashioned oats
  • 1/4 c. whole wheat flour
  • 1 c. oil (I usually use safflower or sunflower)
  • 1 c. honey (try to get your honey locally)
  • 1/4 t. salt
  • 1 t. cinnamon
  • 1 T. vanilla
  • 2 c. total nuts and dried fruits, your choice


Preheat oven to 325.  Combine oats, flour, cinnamon and salt in large bowl.  Add oil, honey and vanilla.  Mix well.  Spread out in large shallow baking pan (I've used everything from cookie sheets to turkey roasters!).  Bake for 50-60 minutes, stirring every 12-15 minutes or so.  It will start out looking pale and soggy, but keep the faith.  As it bakes, it becomes golden and fragrant and a little stickier.  Meanwhile, wash out your large bowl and put in whatever combo of nuts and fruits that you like.  I usually include at least 1/2 c. sunflower seeds because of their protein, and another 1/2 c. of raisins, but the other cup is whatever I have on hand: usually peanuts and/or pecans.  At the end of the hour, or when brown to your liking, dump the oat mixture into the bowl with the nuts and fruit, and stir to combine.  Press the mixture down firmly into the bowl, cover with parchment paper and a clean dish towel, and leave it alone for an hour or so until cool.  When you come back to it, it will be in one big, cruncy piece.  Break it up and put it into a big jar or similar container with a tight fitting lid.  This makes enough for generous 1 c. servings for a week's worth of breakfast.  Good with milk, hot or cold, yogurt and fruit, or stirred into pancakes.  Eat this for breakfast and the rest of the day will look much better, even on Mondays!







AuthorHeather Forsyth | CommentPost a Comment | Print ArticlePrint Article
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Sunday
20Jan2008

Chocolate Croissants

DateSunday, January 20, 2008 at 3:00AM

Sometimes, this is the only
thing that can get me out of bed in the morning. I've had quite a relationship with chocolate
croissants over the years. While there
are plenty of mornings I eat a respectable bowl of oatmeal or whole wheat toast
and poached egg, some days just call for chocolate croissants. Sadly, those are not the same days I feel
like going out in search of them, particularly before I've had breakfast. So I found a cheater's way to make them at
home. I can't take credit for this; that
belongs to Nigella Lawson. I'm not sure
I remember exactly how she did it, but this is close enough. Easy and good.

Chocolate Croissant Recipe

1 sheet frozen puff pastry,
thawed (yes, you have to keep it on-hand always)
1 big bar of chocolate (same
as above)

Preheat oven to 400
degrees. Unfold the pastry sheet on a
cutting board (you can flour it but not a big deal), and cut it into
squares. I got about nine out of mine. Break the chocolate bar into small portions
and put as much as you can safely cram onto the top of each pastry square. Fold over and seal edges of each little
package. It looks cute if you make them
into little triangle shapes, but totally not necessary. Just get the chocolate sealed in. Nigella brushes on egg wash at this point,
but I don't see the point in that. Bake
10 minutes. Prepare to call on your
self-control.

AuthorTrevy Thomas | CommentPost a Comment | Print ArticlePrint Article
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Saturday
29Dec2007

Sweet Apple Pancakes

DateSaturday, December 29, 2007 at 4:01PM

I have some organic flaxseed pancake mix that tastes a lot
better than it sounds.  The creepy part is flaxseed pieces look
suspiciously like the little grain bugs that sometimes move into a bag of
flour.  So once I give the bag a good shake and inspect it with a
magnifying glass just to be certain there's no extra protein in there, I make
some yummy pancakes and serve them with a hot apple topping.  The mix
calls for water and a little oil, but it needs a lot more liquid to make sure
they're not dry.  Soy milk works too.  Hold the pancakes in a warm
oven while you make the topping.



Hot Apple Topping

1 apple, thinly sliced
1 tablespoon butter
1/2 orange
1 tablespoon brown sugar
1 teaspoon cinnamon
2 tablespoons maple syrup 

Melt butter in skillet over medium heat and squeeze in the
juice of half an orange. Add apple and
top with brown sugar, cinnamon and maple syrup. Stir to cover apple well and cook until softened, about 5 minutes. Serve over hot pancakes and serve. Makes 2 servings.

Calories & fat: A
lot, but you'll burn some off by cooking this for yourself. Still, get somebody to bring it to you in bed
if you can. Find your own way to burn it
off.

AuthorTrevy Thomas | CommentPost a Comment | Print ArticlePrint Article
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