De Ma Cuisine

Breakfast Archive

Friday

2

March 2012

1

COMMENTS

Katy’s Omelets

Written by , Posted in Breakfast, Cheese, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Katy’s Omelets
Recipe Type: Breakfast, Eggs
Author: Katy Durrance
Serves: 1
How about an omelet for breakfast in the morning or for a gourmet dinner?!
Ingredients
  • 2 eggs
  • a pinch of salt
  • a pinch of pepper
  • herbs (rosemary, time, chives, parsley, etc.) put as much as you please! 🙂
  • potatoes cooked with salt, pepper, and garlic
  • bacon, cooked and chopped
  • grated cheese (preferably monetary jack)
Instructions
  1. Heat a small pan to medium to medium high heat.
  2. Beat the eggs, salt, and pepper in a small bowl.
  3. Spread butter on the pan and immediately add the egg mixture. Here’s the secret, add the cheese and herbs when the egg is mostly raw, this helps all the flavors to seep into the egg and make it tastier.
  4. Once the egg starts lifting a bit from the pan add the bacon and potatoes. Then, with the spatula, fold the egg in half. Keep it there for a few seconds then slide it onto a plate. Garnish with a few leftover herbs. Bon Appetite!

 

 

Monday

16

January 2012

0

COMMENTS

Granola

Written by , Posted in Baking, Breakfast, Grains

Granola
Recipe Type: Granola, Breakfast
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 120 mins
Total time: 2 hours 10 mins
Homemade doesn’t get much easier than this granola.
Ingredients
  • 8 C oats
  • 1/4 C honey
  • 1/4 C agave
  • 1/4 C maple syrup
  • 1 t vanilla
  • 3/4 C hot water
  • 1/2 C canola oil
  • 1 t cinnamon
  • 1/2 C whole wheat flour
  • pinch salt
Instructions
  1. Pre-heat oven to 200F.
  2. Mix oats, flour, cinnamon and salt.
  3. Mix honey, agave, maple syrup, vanilla, water and oil.
  4. Mix wet into dry. Combine.
  5. Spread on 2 baking sheets.
  6. Bake for 2 hours, stirring every 30 minutes.
  7. Cool completely on a clean tea towel. Store in an airtight container.

Wednesday

11

January 2012

0

COMMENTS

Stuffed French Toast

Written by , Posted in Bread, Breakfast, Dinner, Eggs, Fruit, Lunch, Main Dishes, Sandwiches

Stuffed French Toast
Recipe Type: Breakfast, Lunch, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
French Toast gets Stuffed… and extra delicious!
Ingredients
  • 4 slices whole wheat bread
  • 2 pears (or whatever fruit you have that you enjoy), thinly sliced
  • 2-3 T peanut butter
  • 2 eggs
  • 4 T milk
  • a good sprinkle of cinnamon
  • dash nutmeg
  • pinch salt
  • drizzle of honey
  • maple syrup
  • Greek yogurt
  • walnuts
Instructions
  1. Cook pears with honey, until softened.
  2. Whisk eggs, milk, salt, cinnamon and nutmeg together.
  3. Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.
  4. Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.
  5. Serve topped with yogurt, walnuts and maple syrup.

Monday

12

December 2011

0

COMMENTS

Travis’ Banana Sourdough Pancakes

Written by , Posted in Breakfast, Fruit, Legacy, Main Dishes

 

Banana Sourdough Pancakes
Recipe Type: Breakfast, Pancakes, Waffles
Author: Travis Oberg
Ingredients
  • 1 cup sourdough starter (this can be the cup of removed sourdough starter, as you refresh your starter pot)
  • 1 1/2 cups lukewarm water
  • 1 cup AP flour
  • 2 T oil
  • 2 T brown sugar
  • 1 t. salt
  • 1 T cinnamon (heaping)
  • 1 banana (mashed)
  • 1 pinch of baking powder (optional)
Instructions
  1. In a large bowl measure starter, water, flour, oil, sugar, salt and cinnamon. Mix gently and cover at room temp. overnight.
  2. In the morning, heat a skillet or waffle iron, and while it’s heating, mash up a banana. Stir banana in to mix. Baking powder can be added to adjust the sour flavor. If you like a strong sour flavor, leave it out. Adding a small amount will balance the sour-ness. I wouldn’t add more than a quarter tsp.
Notes

Makes about 15 4-inch round pancakes or 10 waffles.

Friday

2

December 2011

0

COMMENTS

Katy’s Crêpes

Written by , Posted in Breakfast, Dinner, Eggs, Guest Posts, Lunch, Main Dishes

Crêpes
Recipe Type: Breakfast, Lunch, Dinner, Crêpes
Author: Katy Durrance
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8-9
Pretend like you’re in France and make Crêpes!
Ingredients
  • 2 eggs
  • 1 cup of flour
  • 1 1/2 cups of milk
  • 1 TB of cooking oil
  • a teaspoon of salt (if you are making dessert crêpes use 2 tablespoons of sugar instead of salt!)
  • butter (for the pan)
Instructions
  1. In a bowl, combine eggs, flour, milk, cooking oil, and salt (or sugar if dessert crêpes).
  2. Heat a pan on the stove on medium-high heat until pan is fairly hot, then turn it down to medium heat.
  3. Take a little bit of butter and set it in the middle of the pan. Then, using your hands, lift up the pan and twist it in a circular motion until most of the pan is coated. Then put 1/4 of a cup of the batter on the middle of the pan, and using the same circular motion, coat all of the pan with batter. If there are holes use a spoon and put some of the batter in the holes. Remember, you want this to be as THIN as possible!
  4. After a minute or so you can flip it over with a spatula.
  5. After another minute you can just slide it on a plate!
Notes

It takes around 30 minutes to cook all of the crepes, while one take about 1 minute and 30 seconds. This batch makes about 18 crepes and serves 8-9 people.

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