Oatmeal and hazelnut breakfast smoothie

Mar25

If my Instagram feed is any indication, I have been drinking a lot of smoothies lately. By a lot I mean literally on a daily basis – in spite of how annoying it is to wash the blender over and over again. My latest favorite creation is this recipe. What I love about it is that it’s basically a meal in a glass so you can have a healthy breakfast even on busy mornings, while taking the train or driving to work or school. Another thing I love about it is that it’s rich, delicious and can easily be mistaken for dessert. Make it and taste for yourself!

(Yield: 1 smoothie)

Ingredients:

2 ice cubes

1 ripe banana

1/3 c oats (both the quick-cooking and old-fashioned kinds will do)

1 generous handful roasted hazelnuts

2/3 c low fat milk

Procedure: Place everything into a blender and blend until smooth. Then (if available), process on ‘Whip’ function for an extra 5 seconds to make the smoothie frothier. Serve in a chilled glass.

Curried sweet potato hash

Feb10

Ever since I had my first breakfast hash at brunch in District Commons, I realized that hash is one of the greatest things to ever happen to breakfast. Caramelized vegetables studded with bits of salty meat and topped with a runny egg – I mean, it’s completely irresistible.

This recipe is meat-less but it’s so flavorful that it doesn’t feel like anything’s missing. The way the sweetness of the sweet potatoes, carrots and onion mixes with the fragrance of curry is divine and unique, and I foresee myself returning to this flavor combination again and again in the future.

It is also important to point out that sweet potatoes are a power food. They are a low calorie food that is high in fiber and potassium, but most notably in Vitamin A, which acts as a powerful antioxidant and aids in preserving eyesight. They are very versatile so they’re easy to incorporate into any diet.

(Yield: 4 servings)

Ingredients:

2 tbsp extra virgin olive oil

2 medium sweet potatoes, cut into 3/4″ cubes

1 yellow onion, diced

1 portobello mushroom, diced

1 large carrot, diced

2 garlic cloves, minced

1 tsp yellow curry powder

1-2 (to taste) tsp red curry paste

Salt + pepper

1 tbsp chopped cilantro

1 tbsp Butter

4 eggs

Procedure: Heat a large skillet over medium heat and add oil. Add all vegetables and cook, stirring frequently, for about 10 min.

Then season with a generous pinch of salt and add garlic and curries. Stir and cook for a few more min, until potatoes are fork tender. Turn heat off, stir in cilantro, taste and re-season if necessary, and keep warm on the stove. Meanwhile, heat a griddle or skillet over medium-high heat. Melt butter on griddle. Gently break eggs onto griddle and season with salt and pepper. Cook until edges are browned and middle is set. Divide hash amongst four plates and top each one with an egg. Serve hot.

What is your favorite way to cook sweet potatoes?

Breakfast blini w/ peach sauce

Aug29

It seems like every time I come across a blini recipe, they are served with crème fraîche, smoked salmon and/or caviar. I don’t know what Soviet Union those cooks are from, but as far as I’m concerned, our blini were rarely graced with such lavish toppings. Caviar was a cherished ingredient reserved for birthdays and national holidays that was served atop heavily buttered fresh bread. Blini* are a breakfast food that most prefer to eat with sour cream, jam, or honey.

*Blini: Russian for pancakes, plural; Blin: singular. In my house, we call these blinchiki [bleen-cheeky], which means little pancakes.

If you are a devout reader of this blog, you are no stranger to my love of fresh fruit sauces – as in these strawberry and blueberry varieties. Now I can add peach to this list.

(Yield: 4 servings)

Ingredients:

6 oz buttermilk

1/2 tsp baking soda

1 egg

1 tsp granulated sugar

1/2 tsp vanilla extract

1/2 c – 1 c all-purpose flour

Vegetable oil

Procedure: In a cup, stir together buttermilk and baking soda. Let stand for about 2 min. In a large bowl, lightly beat egg. Then whisk in buttermilk, sugar and vanilla. When combined, add flour – my mom never measures the amount of flour so nor do I. Start by adding 1/2 c and gently whisk. The final batter should be the consistency of a thick smoothie, so add more flour as needed. Then heat a griddle/skillet over medium heat and add enough oil to cover the bottom. Using a small ladle, pour about a tablespoon’s worth of batter onto griddle, spacing blini at least 1/2″ apart. (If blini start to curl up and sizzle around the edges right away, the batter is too thin). Cook about 3 min per side, flipping once. Drain on paper towels. Repeat with remaining batter. Serve hot.

Sauce:

1 medium size peach, finely diced

2 tbsp water

1 tbsp lemon juice

3/4 tsp corn starch

1 tsp sugar (may vary according to fruit’s natural sweetness)

Procedure for sauce: Stir together all ingredients in a small saucepan. Heat over medium heat. When mixture starts to bubble, turn heat down to low and cook until fruit softens and syrup forms, about 5 min. Serve hot.

Disclaimer: The day I made this batch and took these photos, I miscalculated the recipe a tad. I diligently went over it with the expert – my mom – and we tracked down the problem. The recipe above is the final edited version. However, the proper recipe will yield blini that are puffier than the ones photographed here.

The easiest strawberry sauce ever.

May13

This sauce is quick and easy to make, and perfect for this time of year because berries are finally in season. Sure, you can buy a jarred sauce in the supermarket, but I assure you that my version is superior. I guarantee your satisfaction. Try it risk-free, and if you’re not happy, I’ll give you your money back! (Just kidding – No, I won’t).

I’ve posted a similar recipe in the past, but this one is a bit more advanced and far more delicious – it’s the vanilla that makes all the difference. This sauce may also be served on waffles, French toast, ice cream, sirniki, blini, crepes, and just about anything else you can imagine.

(Yield: about 2 servings)

Ingredients:

1 c /about 8 large strawberries, finely chopped

1 tbsp water

1 tbsp lemon juice

¾ tsp corn starch

1 tsp vanilla extract

1 tbsp granulated sugar (may vary according to sweetness of fruit)

Procedure: Stir together all ingredients in a small saucepan. Place over medium heat and bring to a simmer. Lower heat and simmer until sauce has thickened. Taste and add sugar if necessary. Turn heat off.

My mom’s Sirniki: Take 1.

Jan20

Here is another post inspired by my lovely mother. And also another recipe that calls for that strange ingredient – “farmer’s cheese.”

Sirniki (I’m not even going to attempt to spell this out phonetically) means “little cheese cakes” in Russian. Along with blinis and crepes, they’re what my mom makes most often for Sunday morning breakfast. I’ve never seen her actually making sirniki because I am always asleep until the smell of these little cakes frying in oil gently wakes me up. And let me just say, it is impossible to have a bad day after a sirniki breakfast. Well, no, I’m sure it is possible, but I’m trying to make a point here!

When I asked her for the recipe, she vaguely listed the ingredients and described the procedure. When asked for exact measures, she just held up her thumb and middle finger and said, “About this much,” as she usually does. I guess it’s because she’s made a bijillion sirniki in her life so it comes as second nature to her and she doesn’t need measurements.

And so, I was left to my own devices when trying to make sirniki for the first time.

(Yield: about 12 cakes)

Ingredients:

8 oz farmer’s cheese

1 egg, beaten

1 tsp vanilla extract

½ tsp salt

1 tsp granulated sugar

1 handful dried cherries (optional)

About ¾ c flour, divided

3-4 tbsp vegetable oil

Sour cream

Procedure: In a bowl, combine cheese, egg, vanilla, salt, sugar and cherries until well incorporated. Start adding flour, beginning with 2 tbsp. Mix well. (Final mixture should be solid yet soft and not sticky to the touch. Add flour by the tbsp. until desired consistency is reached). Turn mixture onto floured surface and form into circular log, of about a 2” circumference.

Dip a knife into flour and slice log into 12 ¾”-thick medallions. Dredge medallions in flour.

Place a large skillet over medium heat and add enough oil to cover the bottom. Fry the medallions for about 4 min, until golden brown, flip, and fry for 3-4 more min.

Drain on paper towels. Serve warm, topped with sour cream.

Verdict: When I rolled out the log and tried to slice it into ‘medallions,’ I realized I must’ve taken a wrong turn somewhere because the dough started to fall apart a little. However, to my pleasant surprise, the cakes turned out pretty soft and fluffy, almost as great as mymother’s.

Croque Madame

Nov11

This is one of my favorite French foods. During the month I spent in Paris, I ate it like every other day – it was cheap, and along with omelettes and crepes, it was on almost every brasserie menu. Oh the crispy, cheesy, saucy memories!

(Yield: 2 sandwiches)

Ingredients:

4 slices white bread

4-6 slices deli ham

2 slices Gruyere cheese

2 eggs

2 tbsp butter, divided

Salt and pepper

(For Béchamel sauce)

1 tbsp butter

1 tbsp all-purpose flour

8 oz whole milk

1/8 tsp grated nutmeg

Begin by preparing the sauce: Melt the butter in a small sauce pot over medium-low heat. Whisk in flour and cook for 60 seconds, until it is tan in color, stirring constantly (this is a roux). Then whisk in milk. Cook for 4-5 minutes, until the sauce comes to slight boil and thickens, stirring frequently. Turn heat off. Season with nutmeg and salt and pepper to taste. It should be thick enough to coat the back of a wooden spoon.

Then the rest: Preheat the broiler. Butter one side of each bread slice. On a work surface, place two of the slices buttered side down. Spread one tablespoon of the sauce over the two slices, and top with ham and cheese. Cover with the remaining bread, buttered side up. Spread another tablespoon of the sauce over the top of each sandwich. Place on a baking sheet and broil until the bread is toasted and the cheese is melted, 4-5 minutes. In the meantime, fry the eggs ‘sunny side up’ in the remaining butter over medium heat until crispy at the edges. When the sandwiches are ready, top each one with an egg, and serve immediately.

As seen on Appetude

Pumpkin and apple pancakes for one, please.

Nov4

That’s right. Because one pumpkin recipe this week wasn’t enough.

I had some canned pumpkin leftover from when I made the ravioli and this was the perfect way to use it up. I really hope ya’ll give this a go – it’s a great change from the standard.

(Yield: 1 selfish breakfast)

Ingredients:

4 oz canned pumpkin

1/3 c fresh chopped apple (rather a sweet than a sour variety)

1 egg, beaten

1 tbsp butter, melted

1/3 tsp ground nutmeg

1/3 tsp cinnamon

1/4 tsp baking powder

1 tsp sugar

A pinch of salt

2 tbsp milk

2-3 tbsp all-purpose flour

Cooking spray

Maple syrup

Procedure: Combine first 10 ingredients (through milk) together until homogenous. Gently stir in 2 tbsp flour. The batter should be the consistency of a thick smoothie; if it’s too thin, add some more flour, and if it’s too thick, add a splash of milk. Spray a griddle with cooking spray and warm over medium heat. The batter should make three pancakes. Cook 3 min on the first side, flip, and cook another 3 min, or until both sides are golden brown. Serve immediately, with maple syrup.

Apple-stuffed french toast

Oct9

God, I love this stuff. I have now attempted three variations of it. Besides apple, I’ve stuffed French toast with canned peaches and fresh strawberries. Next time I think I’ll flambé the apples with brandy before putting them into the sandwich.

(Yield: one mouthwatering breakfast)

Ingredients:

2 slices white Wonderbread

1 heaping tbsp cream cheese, divided

5-6 thin apple slices

1 egg

2 tbsp milk

1/2 tsp cinnamon

1 tsp butter

Maple syrup or powdered sugar for the grand finale

Procedure: In a shallow dish, beat together egg, cinnamon and milk, seasoning with a pinch of salt. Set aside. Divide cream cheese between two bread slices and spread evenly. Layer apples over cream cheese on one slice and close sandwich. Dip entire sandwich into egg mixture on both sides. Melt butter in skillet over medium heat until it begins to bubble. Place sandwich in skillet. Cook 2-3 min per side (or until golden brown), flipping once. Serve immediately.

Mini breakfast quiches

Sep17

This is a great recipe to utilize if you are having guests over for brunch, or if you’ve broken the dishwasher or something and need to distract your housemates from being mad at you (no, this isn’t a personal anecdote).

*I forgot to spray the muffin tin with Pam prior to filling it so the quiches stuck a little and didn’t turn out as picturesque as I intended.

*I made a sun-dried tomato pesto to serve these with and while I enjoyed the flavor combo, I didn’t like the texture of the pesto. Therefore, I will not share the recipe because it needs some work.

(Yield: 8 tiny quiches)

Ingredients:

Apprx. 8 slices white bread (preferably country-style or Italian)

4 strips thick-cut bacon

4 eggs

1 c fresh spinach leaves, chopped

1/2 c shredded Gouda cheese

Salt/pepper

Cooking spray

Procedure: Preheat oven to 375F. Cook bacon until crispy according to package directions. Drain on paper towels, cool, and chop. Set aside.

Beat eggs with a pinch of salt and pepper, and stir in spinach. Set aside.

Using a biscuit cutter or a glass turned upside down, cut out 8 rounds of bread – make sure size of rounds correlates with the size of circles in pan. Spray pan with Pam and place rounds into pan. (Use remaining bread to make croutons). Distribute bacon evenly amongst bread rounds. Then distribute egg mixture evenly over bacon.

Top with shredded cheese.

Bake for 12-15 min, until cheese has melted and eggs have set. Let cool in pan for 10 min. Then remove and serve warm.

Stuffed French Toast

Aug5

This breakfast is creamy, sweet, delicious and beautiful. It works wonders on significant others. Doesn’t it just implore to be eaten in bed? I assure you the other in question will be impressed. And you might even get some.

You’re welcome.

“T.J’s Cream Cheese and Strawberry-Stuffed French Toast” from the Deen Family Cookbook, 2009

(Yield: 1 luscious breakfast)

Ingredients:

2 slices white Wonderbread

1 heaping tbsp cream cheese

4-5 strawberries, sliced

1 egg

2 tbsp milk

1 tsp butter

Maple syrup or powdered sugar for the grand finale

Procedure: In a shallow dish, beat together egg and milk, seasoning with a pinch of salt. Set aside. Divide cream cheese between two bread slices and spread evenly. Layer strawberries over cream cheese on one slice and close sandwich. Carefully dip entire sandwich into egg mixture on both sides. Melt butter in skillet over medium-low heat until it begins to bubble. Place sandwich in skillet. Cook 2-3 min per side (or until golden brown), flipping once. Serve immediately.