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.
It’s Thursday. Which means it’s almost the weekend. Which means now’s a good time as any to start planning your weekend breakfast/brunch menu.
This recipe comes from the queen of food blogging, Smitten Kitchen. Slightly unique from your everyday pancake, these use oat flour and cooked oatmeal as well as all-purpose flour. The oats will add some texture and a nutty flavor to the breakfast favorite.
You can easily make the oat flour in your food processor using rolled oats. 1 cup of rolled oats will yield about 3/4 cup of oat flour.
Weekend mornings are for taking your time. Slowly waking up, enjoying your cup of coffee or tea and spending quality time in your kitchen. And nothing says breakfast like pancakes.
Start planning your weekend meals and before you know it, Friday evening will be here.
From Smitten Kitchen
Makes about 18 pancakes (good for leftovers, or halve the recipe)
- 3/4 cup oat flour ($.90 for 1 cup of oats)
- 1 cup all-purpose flour ($.50 for 1 cup)
- 2 tbsp sugar ($.15 for 2 tbsp)
- 2 tsp baking powder
- 3/4 tsp salt
- 3 tbsp unsalted butter ($.62 for 3 tbsp butter)
- 1.25 cups whole milk ($.71 for 1.25 cups)
- 1 cup cooked oatmeal ($.90 for 1 cup of oats)
- 1 tbsp honey ($.11 for 1 tbsp)
- 2 large eggs ($1.00 for eggs)
Approximate total for in.gredients: $4.89
First things first, cook the oatmeal. Combine 2 cups of water (or milk), with 1 cup oatmeal. Bring the liquid to boil and then reduce heat and let oats simmer for 5-7 minutes, until completely cooked. Set aside.
Whisk the dry ingredients together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for these pancakes; the batter should be slightly thick with a holey surface.
Heat a cast iron pan or griddle over medium high heat until water sizzles when splashed onto the pan. Lower to medium0low. Rub the pan with butter; Working quickly, dollop 1/4 cup mounds of batter onto the pan, two at a time. Once bubbles have formed on the top side of the pancake, flip it and cook until the bottom is dark golden-brown, about five minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven. As you can tell from the picture, they’re delicious served with peanut butter and syrup, with a side of grapefruit.
Happy Halloween! To celebrate, our daily recipe is one part Fall, one part indulgence. It seems fair that on a holiday revolving around candy and trick-or-treating, we give you a recipe to match.
These cinnamon rolls come from Smitten Kitchen, a goddess of the food blog world. This is a woman who seems to have endless cakes, cookies and decadent recipes up her sleeve.
As previously mentioned, this is recipe for when you feel like indulging your inner child, the one who craves sweets in the morning. This recipe has quite a few steps, but you can prepare the dough and assemble the buns the night before, letting them rise in the fridge.
These will take a bit of time, but let’s be honest, there is nothing quite like waking up to the smell of fresh baked cinnamon rolls. Happy eating!
Pumpkin Cinnamon Rolls
Adapted from Smitten Kitchen
Makes 16 to 18 buns
- 6 tbsp unsalted butter, to be divided
- 1/2 cup whole milk, warmed (not over 116 degrees)
- 2 1/4 tsp active dry yeast
- 3 1/2 cups all-purpose flour, plus extra for rolling out dough
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp table salt
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/8 tsp ground cardamom
- 1/4 tsp ground ginger
- 2/3 cups pumpkin puree (1 pie pumpkin)
- 1 large egg
- oil for coating rising bowl
- 3/4 cup brown sugar
- 1/4 granulated sugar
- 1/8 tsp salt
- 2 tsp ground cinnamon
- 1 1/3 cups powdered sugar
- 2 tbsp milk
First, make your pumpkin puree. Preheat your oven to 400 degrees. Lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the seeds. Place the pumpkin halves cut-side down on your baking sheet and roast the pumpkin until it’s completely tender inside, about 45-50 minutes. Scrape the pumpkin flesh off the skin with a large spoon and puree in a blender or food processor until smooth.
Now move on to making your dough. Melt the butter and keep it cooking over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor. Remove from heat and set aside to cool slightly.
Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy.
In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix to combine. If you do have a dough hook, switch to that and run it for five minutes on low. If you don’t, you can just use your muscles and a wood spoon and stir and stir and stir.
Then, scrape mixture in a large oiled bowl and cover with plastic wrap. Set aside for one hour in a draft-free place; it should just about double.
While it’s rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.
Next step is to assemble the buns, scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush the reserved melted butter over the dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It will be a giant mess. The dough is soft and some stuff spills off the ends, don’t freak out. It will all be delicious in the end.
Here’s how you want to cut the cinnamon rolls without squishing the spirals. With a sharp serrated knife, using absolutely no pressure whatsoever, gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer which means you’ll have the option to either make more buns, or just cut them a little larger.
Divide buns between two prepared pans. You can sprinkle them with any sugar that fell off of the counter over them. Cover each pan and let rise for another 45 minutes.
If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
15 minutes before you’re ready to bake them, heat the oven to 350 degrees F. Meanwhile, you can make the glaze. Combine powdered sugar and milk, whisk until you have the consistency you are looking for. You can either smear it on the buns, or drizzle.
To finish the buns, bake them for about 25 minutes until puffed and golden and your kitchen smells like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with the glaze.
Breakfast is served.
Austin is blessed to have so many people who care about food. Here at in.gredients we’re all about fostering that community, and with the huge local food blog scene, we think it’s about time to start our own ATX Food Blog Spotlight.
This week I had the pleasure of meeting and talking recipes with Michelle from The Kid Can Cook. Not only does she have incredible recipes on her blog, they’re designed so that your kid can be a part of the meal preparation. For those of you with children, you know how awesome it can be to get a kid interested and involved in the kitchen.
This fall-inspired granola is perfect for a yogurt parfait or just to have around for snacking. With pumpkin seeds, candied ginger and pumpkin pie-esque spices, this take on the classic is a perfect way to celebrate the season.
Original Recipe from The Kid Can Cook
Makes about 4 cups or 16 servings
- 3 cups rolled oats ($2.00 a lbs)
- 1 cup pumpkin seeds ($1.35 for 1 cup)
- 1/4 cup candied ginger ($1.25 for 1/4 cup)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 cup raw sugar ($.30 for 1/4 cup)
- 1/3 cup canola oil ($.50 for 1/3 cup)
- 1/3 cup maple syrup ($1.81 for 1/3 cup)
- 1 cup dried cranberries ($1.82 for 1 cup)
Approximate total for in.gredients: $9.03
Approximate total per person (16 servings): $.56
Preheat your oven to 250 degrees F and prepare two cookie sheets with a layer of parchment paper.
In a large bowl, combine oats, pumpkin seeds, candied ginger, all the spices, and the raw sugar. Stir until well mixed. In a separate bowl, whisk together canola oil and maple syrup. Hint: If you measure the oil out first, the measuring cup will be lubricated, making it easier to get all the maple syrup out.
Pour the oil and syrup mixture over the dry ingredients and mix together with a spatula until well coated. Spoon out in a single layer on the prepared cookie sheets and bake in the oven for about one hour, stirring gently every 15 or 20 minutes to make sure the granola is browning evenly.
Remove from oven when crisp and golden brown. Allow the granola to cool slightly before adding dried cranberries and tossing to combine. Store in an airtight container in your pantry and enjoy!