Posts Tagged ‘breakfast’
We apologize for falling off the daily recipe bandwagon. We have a lot of great events in the works, which keeps us busy. Join us tomorrow from 4-7 pm for our Frios Mio Party with Third Coast Coffee. This amazing local coffee roaster has been with us since the beginning, and they worked with us to keg their awesome cold brew coffee.
They’ll be here giving out FREE cold brew (yep, all you have to do is show up) and cake! We’ll also have live music from the Paul Glasse Trio.
You know what goes really well with cold brew coffee and the weekend? Pancakes. And while traditional pancakes serve their purpose, we were intrigued by these Swedish pancakes. This style of pancake is baked in the oven, which creates a crunchy outer crust and a soft and creamy inside.
Sometimes the beauty of produce blows us away. We can all appreciate the perfection that is an heirloom tomato, a ripe strawberry, or in this case, rainbow chard.
This lovely vegetable is also known as the 5-color silverbeet. It’s a tender chard with multi-colored stalks, ranging from yellow to pink. Chard is hearty and makes a great addition to soups and stews. This vegetable is similar in texture to beet greens or kale and can be used in any dish that calls for “leafy greens”.
Swiss chard is a nutritional powerhouse. It’s an excellent source of vitamins K, A and C as well as a good source of magnesium, potassium, iron and fiber. Just a single cup of swiss chard provides more than 300% of the daily value of vitamin K.
We love our leafy greens.
We also love Sprouted Kitchen’s recipes. Here is a great hearty dish that you can make for breakfast, lunch or dinner. We’re firm believers in putting an egg on most dishes. Happy eating!
Sunny Eggs and Mustard Creamed Chard
From: Sprouted Kitchen
- ½ cup breadcrumbs (made from day old bread, crusts removed)
- 5 tsp. EIEIO mustard, divided
- 2 tsp. extra virgin olive oil, plus 1 Tbsp.
- ½ tsp. mustard seeds
- 1 bunch swiss chard
- ¼ cup half and half
- 2 Tbsp chopped fresh herbs (parsley, thyme, dill)
- 4 eggs
- Sea salt
- Fresh found pepper
Preheat oven to 400 degrees F. Bring the eggs out of the fridge, so they’re at room temperature. Toss the crumbs with 2 tsp dijon, 2 tsp olive oil, mustard seeds and a pinch of salt to coat. Scatter on a rimmed baking sheet and toast for 6-8 minutes until edges are golden.
Remove the stem from the chard and give it a rough chop. Over medium high heat, add enough water to cover the bottom of a skillet. Toss the chard just to wilt it, about 2 minutes. Scrape it into a mesh sieve and press out the moisture.
Wipe out the skillet, add the remaining 3 tsp of mustard, half and half, 1 Tbsp of the green herbs and the drained chard. Stir everything together and cook for about 3 minutes. Season with salt and fresh pepper. Remove from heat.
Heat remaining Tbsp of oil in a skillet over medium high heat. Crack eggs in the skillet, with plenty of space between and cook them until they reach your desired doneness. You may need to do this in two batches, if you are going to be making 2 eggs per person.
Divide the chard between two plates and top it with the eggs, breadcrumbs and herbs for garnish.
There’s something magical about a baked good.
Perhaps it’s the fact that you can pass something so sweet off as breakfast. Whatever the case, we love a good pastry. Seeing as we have dried blueberries on sale this week, we figured it made sense to feature a recipe using this dried fruit.
Don’t let the size of these guys fool you, they are a calorie-dense food, with a 1/3 cup providing 130 calories. This makes them a good snack for athletes, as they provide a lot of energy in a small amount of food.
Need any other reasons to fall in love with this berry? Here are some fun facts to seal the deal. July is national blueberry month because it’s the peak of the harvest season. These little berries contain more antioxidants than most other fruits and vegetables and recent studies have shown they may help prevent damage caused by cancer, heart disease and Alzheimer’s. Minnesota and New Jersey fell deeply in love with this berry. So much so that Minnesota claimed the blueberry muffin as its official state muffin (Texas’ is a corn and pepper muffin, if you were wondering) and New Jersey claimed the berry as its official state fruit.
There’s a lot to love about blueberries. Come pick up some dried blueberries and try them out in this sure-to-please scone recipe. Happy eating!
Lemon and Dried Blueberry Muffin
From Epi Curious
- 3 cups flour
- 1/2 cup plus 1 1/2 Tbsp sugar
- 3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups dried blueberries
- 1 cup + 1 Tbsp homemade buttermilk (1 cup+ 1 Tbsp milk and 1 Tbsp lemon juice)
- 1 1/2 Tbsp lemon zest
First you’ll want to make your buttermilk. To do this, take your 1 Tbsp lemon juice and put it in a measuring cup. Add your 1 cup+1 Tbsp milk and lets stand for five minutes, and you will have buttermilk!
Next, position rack in the top third of the oven and preheat to 425 degrees F. Line large baking sheet with parchment paper. Whisk flour and 1/2 cup sugar in large bowl. Using fingertips, rub chilled butter until pieces are the size of small peas. Add dried blueberries and toss to coat. Mix 1 cups buttermilk and lemon zest in a measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough beings to form (some of the flour will not be incorporated). Transfer dough to a lightly floured work surface and gather the dough together.
Knead dough briefly, about 5 turns. Diving dough in half. Form each dough half into a ball and flatten into a 1-inch-thick disk. Cut each disk into 6 wedges. Transfer scones to a prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 Tbsp of buttermilk and sprinkle with remaining 1 1/2 Tbsp sugar. Bake until scones are golden brown on top and a toothpick inserted into the center comes out clean, about 25 minutes.
We’re sticking with the breakfast themes because we can. And nothing says breakfast like french toast.
We have some seriously crafty people working here, so when one of our team members was handed a bunch of bread she decided to create this delicious baked french toast as an in.store breakfast option.
It’s been tested and approved by the staff, and is best served with warm maple syrup. We wanted to offer up the recipe so if you get a taste of it and want more (which you will), you’ll know how to make it at home.
What makes baked french toast a little different is that you assemble it the night before and let is soak up all the goodness overnight. This ups the flavor of the dish and leaves you with a recipe that will have you licking the plate clean. Literally.
Baked French Toast
From: The Pioneer Woman
- Butter, for greasing
- 1 loaf crusty sourdough or french bread
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp vanilla extract
- 1/2 cup flour
- 1/2 cup firmly packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- Freshly grated nutmeg, optional
- 1 stick cold butter, cut into pieces
- Warm syrup, for serving
For the french toast, grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away.
For the topping: mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions, top with butter and drizzle with maple syrup.
This super bowl connection might be a stretch, but you always need a good breakfast, right? And we’re sure that people wouldn’t turn down a fresh baked scone, even if it may be a strange thing to bring to a super bowl party.
We wanted to feature strawberries, seeing as it’s January and we just got them from a nearby farm. There’s something brilliant about eating a local strawberry in “winter”.
This recipe comes from one of the great TV chef gurus of our time, Ina Garten. Also known as the Barefoot Contessa, her simple recipes are well-thought out and beautifully crafted, and her calm nature makes you want to sit in her kitchen with a cup of tea.
Or, in this case, start with a cup of tea and then move on to beer and football.
Strawberry Walnut Scones
From: Barefoot Contessa
- 4 cups plus 1 Tbsp all-purpose flour
- 2 Tbsp sugar, plus additional for sprinkling
- 2 Tbsp baking powder
- 2 tsp salt
- 3/4 cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 3/4 cup small-diced strawberries*
- 2/3 cup chopped walnuts
- 2 tsp orange zest
- 1 egg beaten with 2 Tbsp water or milk, for egg wash
* The recipe calls for dried strawberries, but the scones will turn out using fresh, or if you’re REALLY patient, you can dry your own strawberries using a food dehydrator or pop them in the oven.
Preheat the oven to 400 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss the strawberries, walnuts and orange zest with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
Happy boxing day! For many of us, the day after christmas is dedicated to catching our breaths, and finding some quiet time. Some of you might be back at work, seeking out your normal routine. Boxing day isn’t something that people celebrate, and I was left scratching my head when someone asked what boxing day actually celebrated.
So before we get to the food, here’s a brief history of boxing day. You’re sure to impress your friends and family by spouting these facts come the next boxing day. Traditionally, the day after christmas was the day that the servants and tradesmen would receive gifts from their superiors.
In Britain, Canada, New Zealand and Australia, the holiday has become dedicated to shopping. Much like Black Friday in the United States, people flock to the stores to hit the sales and return their less-than-desired gifts. So if you’re looking for an excuse to go return some of those gifts you got, consider celebrating boxing day like the rest of the world.
Now back to the food. There is something about the holidays that calls for big, slow breakfasts. This french toast is somewhat decadent, but seeing as it’s still technically the holidays, you can splurge. The spiciness of the crystallized ginger pairs well with the acidity of the grapefruit. Top it off with maple syrup, and you’ll leave your taste buds singing.
Thick Cut French Toast with Maple and Ginger Pink Grapefruit
From: PCC Natural Markets
- 1 pink or Red Rio grapefruit
- 3 tablespoons butter, divided
- 2 tablespoons slivered almonds
- 1 tablespoon minced crystallized ginger (you may substitute 1 teaspoon of freshly grated ginger)
- 1/4 cup maple syrup, divided
- 3 eggs
- 2 tablespoons milk
- 8 slices country-style bread (about 3/4-inch thick)
With a zester or microplane, remove the zest from the grapefruit. Cut a small slice off each end of the grapefruit and stand it upright on a cutting surface. With a knife, remove the peel from the grapefruit in strips, maintaining the curved shape. Holding the grapefruit in one hand, cut out the segments of fruit between the membranes. Hold your hand over a bowl to catch any juices. When you are done, squeeze the remaining juices from the skeleton of the grapefruit into the bowl, and reserve.
In a small sauté pan, melt 1 tablespoon of butter and add the almonds, ginger, 3 tablespoons of the maple syrup, and the reserved juice. Bring to a simmer and cook until the consistency of light syrup, about 1 to 2 minutes. Remove from heat and allow to cool slightly. Toss in the grapefruit sections. Stir very gently to coat the sections and set aside.
Beat the eggs with the milk, the remaining 1 tablespoon of maple syrup, and add 1 teaspoon of the grapefruit zest. Heat a large sauté pan over medium heat and melt the remaining 2 tablespoons of butter. Dip 3 or 4 slices of bread into the egg batter and cook until golden brown on both sides. Remove to a heated platter or keep warm in a low oven. Dip the remaining slices in egg batter and cook as above.
To serve, place 2 slices on each of 4 plates and top with the grapefruit. For a little sparkle, toss the remaining zest with a little unrefined sugar and garnish each plate.
Have we mentioned that we just got in some fresh strawberries? Not only are they beautiful, they may be the best berries we’ve ever had. We’re not over exaggerating.
They got here yesterday from Markley Family Farm, an outdoor hydroponic u-pick farm in New Braunfels, TX. For those of you not familiar with the hydroponic farming method, here’s some quick background information.
Hydroponics is a method of growing plants without soil. Instead of having their roots supported by soil, they plants are supported by a growing medium and a fed via a nutrient-rich water solution. This is a great method for growing food in areas where the soil is unsuited for gardening or what there is limited space. You can find out more about hydroponic, aquaculture and soil-less farming methods here.
Now back to the strawberries. Oh these beautiful strawberries.
We wanted to give you a good weekend breakfast recipe where the berries are the star. A simple dutch baby (or German pancake) does the trick. A sweet, egg based popover/pancake hybrid, the dutch baby will be popular with the whole family. Who doesn’t love a sweet, strawberry laden breakfast food?
Dutch Baby with Strawberries
From the Food Network
- 3 tbsp butter, melted and divided
- 1/2 cup all-purpose flour
- 3 tbsp sugar, plus extra for serving
- 1/2 tsp kosher salt
- 1/2 cup whole milk at room temperature
- 2 large eggs, room temperature
- Lemon wedges
Preheat the oven to 375 degrees F.
Place 2 tbsp of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait ten minutes before assembling the other ingredients.
Place the flour, vanilla sugar, salt, milk, eggs and remaining tbsp of melted butter into a bowl or a food processor or blender and process for 30 seconds. Pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30-35 minutes or until the edges are puffed and brown. Spring with additional sugar and serve with lemon wedges. You can also top it off with maple syrup, always a tasty option.