Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Spinach, Onion and Sweet Potato Pancakes

Monday, September 8, 2014

Hey all! I am so happy to finally be back doing this blog thing! I was MIA for over half a year now due to life happening. I know, it's no excuse. But sometimes when things just come up you tend to put other things on the back burner, and thus among those "other things" was my blog. But I am happy to be back! And with that, I leave you with a yummy breakfast or brunch recipe that I have been making for quite some time. I tend to make the batter the night before so all I have to do is fry them up in the morning. Takes little time to do, and I make as many as we will eat for breakfast (since they are better fresh and warm than re-heated later in the day). The rest of the batter I save for the next couple days or freeze in a ziploc bag until I am craving them again (which is pretty often!).

Don't worry if your batter doesn't really look like pancake batter, in terms of runniness. It is supposed to be basically all composed of  the veggies. The flour and milk are just there enough to help bond the veggies together. 

I love topping the pancakes with a scoop (or two!) of sour cream or Greek yogurt! Enjoy!

Spinach, Onion and Sweet Potato Pancakes
Prep time: 5 min        Cook Time: 15 min           Yield: 10-12 pancakes

- 1 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup chickpea flour
- 1 small sweet potato, grated
- 1 small onion, finely chopped
- 2 handfuls spinach, finely chopped
- Olive oil, for frying
- Sour cream for topping (optional)

1. In a bowl whisk together milk and both flours. Stir in sweet potato, onion and spinach and mix thoroughly.
2. In a large skillet over medium heat, heat the olive oil. Drop spoonfuls of mixture into pan and spread to flatten pancakes. Cook for 3-4 minutes on each side or until browned. Repeat with remaining batter. Top with sour cream. Enjoy!

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Blueberry Coffee Cake

Friday, January 17, 2014

Mmmm...who doesn't love coming home to some home baked goodies on the counter and that fresh smell of coffee cake in the air? Although it isn't blueberry season, nor is it even spring for that matter, I thought some warm happy thoughts would make the warm weather come faster (right??).

Anyways, I had some frozen blueberries left in my fridge and decided I will use them all up for this perfect recipe! I had a bit more blueberries than what the recipe called for, and they still turned out perfect! A perfect companion to any green tea in the morning! Enjoy!

Moist Blueberry Coffee Cake
Prep time: 10 min        Cook Time: 35-40 min           Yield: 16 squares


-1 3/4 cups All Purpose Flour
-1 tbsp baking powder
-1/2 tsp salt
-3/4 cup sugar
-1/4 cup butter, softened
-1 egg
-1 tsp. vanilla extract
-3/4 cup milk
-1 1/2 cups fresh or frozen blueberries, thawed and drained

Streusel Topping:
-1/2 cup All Purpose Flour
-1/2 cup Quick Cook Oats
-1/4 cup packed brown sugar
-1/4 cup butter, softened
-Icing sugar, for dusting (optional)

1. Preheat oven to 375ºF. Grease a 9” cake pan or line with parchment paper.
2. For the cake: In a medium bowl, combine flour, baking powder and salt. Stir to combine well. In a separate bowl, cream together sugar, butter, egg and vanilla. Slowly add milk while stirring to combine. Begin adding your flour mixture to sugar mixture, stirring as you combine. Stir until all ingredients are moistened and combined.
3. Spread half of the batter in prepared pan. Spoon in blueberries over batter. Spread the remaining batter over the blueberries.
4. For the topping: In a small bowl, combine all ingredients and stir to incorporate. Sprinkle topping evenly over batter.
5. Bake in the oven for 35-40 minutes or until toothpick inserted comes out clean. Allow to cool for 5 minutes. Cut into squares, dust with icing sugar (optional) and serve warm!

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Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce

Monday, November 18, 2013

There is this cute little breakfast place that we sometimes go to for weekend breakfast. I always make sure to order their omelette crepes with a drizzle of Hollandaise sauce. However, it is always better to make a great replica at home - that way you can always make a different omelette! It's always great to experiment with new ingredients and tastes! I had some left over spinach from the spinach and ricotta cheese stuffed portobello mushrooms, so it was a perfect addition to the smoked ham I bought.

Here is my version of my favourite breakfast dish! I hope you enjoy it as much as I did!

Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce
Prep time: 15 min        Cook Time: 20 min           Yield: 2 servings

- 1 cup milk
- 1 egg
- 2 tbsp oil
- 1 cup flour
- Extra oil for pan

Ham, Spinach and Cheddar Omelette
- 2 thick slices smoked ham, cut into 1" cubes
- 1/2 cup torn spinach leaves
- 1/4 cup grated cheddar cheese
- 4 eggs
- 2 tbsp milk
- Pinch salt and pepper

Hollandaise Sauce
- 3 egg yolks
- 2/3 cup butter
- 2 tsp lemon
- Pinch salt and pepper

1. For the crepes: In a medium bowl, combine egg, milk, flour and cooking oil. Whisk until smooth and combined. Heat a lightly greased 6-inch skillet over medium heat. Spoon in about half a ladle filled with batter. Lift and tilt skillet to spread batter evenly around pan. Return to heat. Once top of crepe is bubbled and the bottom is lightly brown, flip crepe over and continue browning other side. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 10 to 12 crepes.
2. For the omelette: In a medium skillet over medium heat, add ham and cook until slightly brown, about 3 minutes. Add spinach and cook for 1-2 minutes. In a medium bowl, whisk together eggs and milk. Pour into skillet and allow the eggs to cook without stirring, until cooked, about 5 minutes. Remove from heat and sprinkle with shredded cheese.
3. For the Hollandaise sauce: In a small bowl over a pot of boiling water (like a double broiler), add egg yolks, 2 tbsp of the butter, lemon, salt and pepper and whisk vigorously until mixture begins to thicken. Add remainder of the butter in small pieces at a time, as needed, to thicken the sauce.
4. Assembly: On a plate, place one crepe, top with egg mixture. Roll up and cut in two. Drizzle Hollandaise sauce over the crepe. Repeat with the second crepe, omelette and Hollandaise sauce. Enjoy!

Jam Filled French Toast Roll Ups

Friday, October 25, 2013

Have I got a yummy breakfast recipe for you guys! I was on Pinterest a couple weeks ago and came across a recipe twist to the standard french toast - a roll up with your choice of jam filling! I made it the next day and fell in love! I will be making these once a month (or week!) as a sweet breakfast treat. Enjoy!

Jam Filled French Toast Roll Ups
Prep time: 10 min        Cook Time: 18-20 min           Yield: 16-20 roll ups

- 16 - 20 slices sandwich bread
- 1/2 cup jam, your choice (I used strawberry)
- 4 large eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 2 Tbsp all-purpose flour
- 1/2 tsp baking powder
- 2 Tbsp butter, melted
- 1/3 cup granulated sugar
- 1 1/4 tsp cinnamon

1. Preheat oven to 375°F. Lightly grease a large cookie sheet or line with parchment paper.
2. Trim crust off each slice of bread. Working with one bread slice at a time, use a rolling pin to flatten bread to half its original size. Spread one tablespoon of jam onto one half of the slice. Starting from the jam side, roll up bread and set aside. Continue with remaining bread slices.
3. In a medium bowl, whisk eggs, milk, vanilla extract, flour and baking powder. Dip each bread roll up into mixture and transfer to prepared cookie sheet.
4. Bake in center of oven for 18-20 minutes, turning them after 9 minutes.
5. In a small bowl, combine sugar and cinnamon. Once the roll ups are baked, dip each roll up in cinnamon mixture to evenly coat. Serve immediately.

10 Easy Egg Breakfast Ideas

Friday, August 23, 2013

Everyone says breakfast is the most important meal of the day, and it is! Are you getting the nutrients you need for the day from your breakfast dish? Here are some easy and tasty breakfast ideas to help make breakfast a little more hearty! Some of these you can even prepare the night before and just re-heat or bake in the morning.

Dill Feta Scramble

Healthy Veggie Scramble

Wednesday, June 26, 2013

I love making scrambled eggs for breakfast on weekends. It is my time to add new veggies that I have in my fridge. This time, I had some zucchini, tomatoes, onions and mushrooms. It is a healthy breakfast filled with protein and nutrients! Enjoy!

Healthy Veggie Scramble
Prep time: 5 min        Cook Time: 5 min           Yield: 2 servings

- 1 tsp vegetable oil
- 1/2 zucchini, diced
- 1/2 onion, diced
- 3 mushrooms, sliced
- 1 tomato, diced
- 3 tbsp feta cheese, crumbled
- 4 eggs, lightly beaten

- Salt and pepper, to taste

1. Over medium heat, saute zucchini, onion, mushrooms and tomato until tender. Add feta cheese and allow cheese to melt but not burn.
2. Season eggs with salt and pepper. Add to skillet. Cook the eggs until set, stirring constantly to avoid burning or browning on the bottom.
3. Divide eggs between two plates and serve hot along side fresh cucumber or tomatoes.

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Mixed Berry Muffins - Guest Post

Friday, April 26, 2013

Today I am guest posting over at Abi's blog, Abi's Little Wanderings, and sharing a delicious and yummy mixed berry muffin recipe with her readers! Be sure to stop by the post and check it out! And while you're there, make sure to say hi to Abi!

Mixed Berry Muffins

Mixed Berry Muffins
Prep time: 7 min        Cook Time: 20-25 min           Yield: 12 muffins

-1 cup milk
-1/2 cup butter, melted
-1 egg
-2 cups all-purpose flour
-1/3 cup granulated sugar
-1 tbsp baking powder
-1 cup fresh or frozen mixed berries (such as blueberries, strawberries, blackberries, raspberries)

1. Preheat oven to 400°F . Line 12 muffins cups with paper liners.
2. In a mixing bowl, beat milk, butter and egg.
3. In a separate bowl, combine flour, sugar and baking powder. Add to wet mixture and stir to combine. Add mixed berries in 1/3 cup additions, gently folding in each time.
4. Spoon into prepared muffin cups. Bake for 20-25 minutes, or until top springs back when lightly touched.

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Apple Cinnamon Muffins with Dates

Friday, February 15, 2013

I have to say that when I first found this recipe online, I was a bit skeptical of the ingredients. So, I did what I always do and modified the ingredients a bit to fit to what I like. I must say that these turned out really good! It tastes like apple cinnamon oatmeal in muffin form! Yum! They are such a great morning muffin because all of the ingredients in it are packed with nutrients you need for the day. Enjoy!

Apple Cinnamon Muffins with Dates
Prep time: 10 min        Cook Time: 30 min           Yield: 12 muffins

- 1 cup large flake oats
- 1 cup yogurt (I used Greek yogurt)

- 2 eggs
- 1 large apple, peeled and shredded
- 1/2 cup unsweetened apple sauce
- 1/2 tsp vanilla

- 1 cup whole wheat flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda

- 2 tsp cinnamon
- 14 dates, chopped + 12 whole dates

1. Preheat oven to 350°F. Add baking cups to muffin pans.
2. Combine oats and yogurt in a bowl. Add eggs, shredded apple, apple sauce and vanilla. Blend until combined. Set aside.
3. In a separate bowl, add flour, sugar, baking powder, baking soda and cinnamon. Stir to combine. Add to egg mixture and blend to combine all ingredients. Add chopped dates and stir into mixture.
4. Spoon mixture into 12 muffin paper liners. Garnish each muffin with whole dates on top.
5. Bake for 30-35 minutes or until golden brown and firm to the touch.

Replace shredded apples with shredded zucchini or carrots.
Use white flour instead of whole wheat flour.

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Zucchini Nut Muffins

Wednesday, November 7, 2012

The other day, I bought some zucchini because I heard you can make so much with it. I never baked with it (I guess it was the thought that it was like a cucumber...who would eat a cucumber loaf?). I just thought it was a great veggie to eat along-side your steak or chicken. But I wasn't making any steak anytime soon so I figured I'll use it in a recipe and finally try zucchini bread. I searched online for recipes and found this one. I modified it - making muffins instead of a loaf, adding whole wheat flour instead of all-purpose flour, and using natural bran to compensate for the other cup of flour. I wanted them to be tasty but healthy. I now eat these every morning for coffee before going to work! Hope you enjoy them as well!

Zucchini Nut Muffins
Prep time: 5 min        Cook Time: 25-30 min           Yield: 12-16 muffins

- 1 cup whole wheat flour
- 1 cup natural bran
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 3/4 cup vegetable oil
- 2 medium-sized grated zucchinis
- Quick rolled oats for topping

1. Preheat oven to 350°F. Add baking cups to muffin pans. You will need 2 12-cup muffin pans for this recipe, depending on how much you fill each cup.
2. In a large bowl, combine flour, bran, sugar, walnuts, chocolate chips, cinnamon, baking soda, and salt. Stir well.
3. In a separate bowl, beat zucchini, eggs and oil. Add to dry ingredients all at once, stirring until just moistened.
4. Spoon approximately 2 tablespoons of batter into prepared muffin pans. Fill to three-quarters full for a regular sized muffin or full for a large sized muffin. For my batch, I filled three-quarters of the pan. Sprinkle each muffin with some quick rolled oats
5. Bake for 20 minutes for regular-sized muffins or 30 minutes for larger-sized muffins.

If you prefer all-purpose flour and no bran, use 2 cups all-purpose flour and omit bran.
Use chopped pecans instead of walnuts.
Replace zucchini with shredded carrots.

Replace chocolate chips with dried fruit (raisins, cranberries, cherries, blueberries).

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Easy Brunch Recipe - Spinach and Cheese Fritata

Wednesday, September 12, 2012

A brunch isn't a brunch without a fritata! I decided to make one with spinach since I love spinach, and I know it's not something too strong tasting (in case someone doesn't like spinach). This way I am safe!

Spinach and Cheese Fritata
Prep time: 30 min        Cook Time: 30 min           Yield: 1 pie

- 1 lb. fresh spinach, cleaned and chopped
- 8 eggs
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1/2 cup milk
- 1 cup grated cheese (Mozzarella and Parmesan)
- Seasoned salt to taste

1. Preheat oven to 450°F.
2. In large nonstick skillet, fry onions and peppers on medium heat until tender, about 3 minutes. Add uncooked spinach. Fry until the spinach leaves are fully wilted, about 5 minutes.
3. In a mixing bowl, beat eggs and milk. Add seasoned salt to taste.
4. In a greased pie dish, pour the spinach. Add the egg mixture and stir until everything is combined and ingredients are distributed evenly.
5. Add the cheese, sprinkling it evenly on the top. Transfer dish in heated oven and bake for 15 minutes or until eggs are fully cooked.
6. Once baked, let cool slightly. Serve with buttered toast and slices of seasoned tomatoes. To season tomatoes: sprinkle sliced tomatoes with dried parsley flakes and salt.

Add 1/2 cup bacon pieces.
Substitute Parmesan and Mozzarella cheeses for goat cheese or Swiss cheese.
Add 3/4 cup sliced mushrooms.

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Butterfly Themed Brunch

When I had begun planning for a brunch with my close girlfriends, I initially had no theme in mind. However, after going to my local craft store and choosing out the perfect paper for the invites, a theme had been born! Now my theme was geared around those invitations, shown here.

For the how-to on this easy centerpiece, see my post here.

The blue candle holders were once black, but after some sky-blue spray paint, they perfectly matched the colour scheme of the party!

These napkin ring holders I had made using thin twigs found from the dollar store, twirling the twigs around themselves to form a 2" ring, securing it in place with a dab of hot glue and gluing in place a butterfly found at the dollar store.

I turned these yellow candle holders into pretty flower vases.

And the main course of the brunch was this simple spinach and cheese fritata!

I also served croissants, toast with jam, and bowl of fruit.

Bakefest Friday - Banana Bread

Friday, August 31, 2012

Happy Friday to you all! It's the end of another great work week and time to get started on a long holiday weekend, woo hoo! So what better way to get started than with a house smelling of cherry pie, or sugar cookies. Or better yet - Banana bread! Happy baking and see you all in September!

Banana Bread
Prep time: 15 min        Cook Time: 45 min           Yield: 1 loaf

- 3 mashed bananas
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts

1. Preheat oven to 350°F.
2. Combine mashed banana and melted butter in a bowl. I use a potato masher to easily mash my bananas.
3. Add in sugar, egg, vanilla and cinnamon to banana mixture. Mix well until all ingredients are combined. Set aside.
4. In a separate bowl, stir flour, salt and baking soda. Stir into banana mixture gradually, mixing until smooth. Stir in walnuts. Spread into a greased loaf pan.
5. Bake for 40-45 minutes. Insert a toothpick to check on the baking - if it comes out clean it is ready to come out!

Add 1/2 cup dried cranberries to the batter.
Add 1/3 cup flaked coconut to batter
Add 1/3 cup chocolate chips to batter.

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