Breakfast Archives - Page 6 of 15 - De Ma CuisineDe Ma Cuisine

Thursday

16

April 2015

Bacon and Feta Frittatas

Written by Rachel, Posted in Baking, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas

Prep Time: 20 minutes

Cook Time: 43 minutes

Total Time: 1 hour, 3 minutes

Yield: 2

Bacon and Feta Frittatas

Ingredients

4-5 slices bacon
bacon grease (or 1 T butter)
1 T olive oil
3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
3/4 C turnip (or radish), chopped
1 1/2 C onion, chopped
3/4 C carrot, chopped
to taste salt
to taste pepper
1/2 t dried thyme (or 1/2 T fresh)
1/2 t dried basil (or 1/2 T fresh)
1 C asparagus (or peas), stems snapped off and discarded, chopped
2 cloves garlic, diced
1 C greens, chopped
1 T fresh parsley, chopped
1 T fresh dill, chopped
3 eggs
1/4 C milk
to taste salt
to taste pepper
1/2 C feta, crumbled
Dressing: 1/2 t honey
1 t dijon mustard
1/4 C lemon juice
1 t fresh parsley, chopped
1/2 t fresh dill, chopped
to taste salt
to taste pepper
2 T olive oil

Instructions

Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
Serve frittatas topped with bacon and dressing.

http://www.de-ma-cuisine.com/bacon-and-feta-frittatas/

Wednesday

18

February 2015

4

COMMENTS

Turnip Hash with Bacon and Gouda

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Nuts, Pork, Potatoes, Quick and Easy, Vegetables

Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.

I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.

They took less than ten minutes. This is a quick one to whip up.

Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.

And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.

I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.

Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash with Bacon and Gouda

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2

Turnip Hash with Bacon and Gouda

Ingredients

4 slices bacon
2 T olive oil
3 small turnips (or potatoes or rutabagas), chopped
1 carrot, chopped
to taste salt
to taste pepper
pinch cayenne
2 C broccoli, chopped
1 egg/person
2 T gouda cheese, chopped
1 T green or spring onion, chopped
2 T almonds, chopped
lemon slices, for serving

Instructions

Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

http://www.de-ma-cuisine.com/turnip-hash-with-bacon-and-gouda/

Thursday

12

February 2015

2

COMMENTS

Cornmeal Pancakes with Almond Butter and Apples

Written by Rachel, Posted in Breakfast, Brunch, Dinner, Eggs, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Vegetarian

Breakfast food is good any time of the day. Take these pancakes for example. They’re simple enough to whip up in the morning when it’s a little earlier than you might like to be up. And, they’re filling enough to be eaten for lunch or dinner.

I’ve made cornmeal pancakes quite a few times before. I’ve written about different ways that I like to top them. Of course, they’re amazing just out of the skillet with nothing but maple syrup. But, I love to make a pancake breakfast (or lunch or dinner) into a hearty meal, so I like to add a bunch of toppings.

Today, I went with Burroughs Family Farms almond butter. If you haven’t tried it before, you are missing out… It’s seriously good stuff. (It would also be great on Stuffed French Toast, if you’re looking for another way to use it.) I thought that apples would be great with the almond butter (whatever fruit is in season will work: pears, persimmons, peaches, plums, nectarines, cherries… they’d all be amazing, or if you’ve got some homemade Peach Sauce, that would be delicious too). Then for a bit of brightness, I added some lemon zest. Do this. So tasty!

The pancake basics come together pretty quickly. The dry ingredients are whisked together separately from the wet ones. The wet ones include a Burroughs Family Farm egg. Love the color of that yolk!

Everyone gets whisked together to make a not too thin, not too thick batter.

These are smaller pancakes (which is why I can eat the whole batch on my own if I’m not careful). Just 2-3 tablespoons of batter is all that you’ll need for each one.

They cook a bit quicker than regular pancakes too. They just need about one minute on each side.

And then they’re ready to be topped with that almond butter.

Go for it!

You can top each one with apples and stack ’em, or just arrange them on the plate. Then add some lemon zest, a squeeze of lemon, and some maple syrup. If you wanted to make this meal even better, you could add a fried egg on the side… because a fried egg makes pretty much any meal just that much yummier. 😉

Happy Eating!

Print
Cornmeal Pancakes with Almond Butter and Apples

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Yield: 2
Serving Size: 4-5 small pancakes

Ingredients
1 apple, chopped
1 t lemon juice
1/2 C cornmeal
1/2 t baking soda
1 t baking powder
pinch salt
1 egg
1/2 T maple syrup
1 t coconut oil (plus more for cooking)
1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
almond butter, for serving
lemon zest, for serving
maple syrup, for serving
lemon juice, for serving
Instructions
Toss apples with lemon juice. Set aside.
Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
Serve topped with almond butter, apples, lemon zest, maple syrup, and lemon juice.
3.1
http://www.de-ma-cuisine.com/cornmeal-pancakes-with-almond-butter-and-apples/

Monday

5

January 2015

0

COMMENTS

Spaghetti Squash au Gratin

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Potlucks, Roasting, Sauces, Sides, Vegetables

Haaaaappy New Year!

We’re right smack in the middle of winter squash season. I find that in the middle of a season, I have to get a bit more creative with how to use things. As much as I love Spaghetti Soup or Vegan Roasted Butternut Squash Soup, we don’t want to eat it every week. Someone posted on social media that they were enjoying some Spaghetti Squash au Gratin. I knew I needed to come up with a recipe for that. It sounded amazing.

It ended up tasting a little bit like what I think it would taste like if you took grated hash browns and smothered them with cheese sauce.

It all starts with some squash roasting in the oven for about an hour. I had three squash sitting on my kitchen island. Since I knew we’d be getting another in this week’s Abundant Harvest Organics box, I figured that I should just roast them. That way, even if I didn’t use it all in this dish, I could just freeze what was leftover. Then I remembered that some friends of ours, who just had a baby, might enjoy this too. So all the squash was perfect.

While the squash roasts, a quick roux is made up. I used butter and olive oil and then added the same amount of all purpose flour (if you’re making a gluten-free version, skip the flour, and whisk 1 T cornstarch with 1/4 C cold water, and whisk it in later on when the milk mixture is really hot).

To the roux I whisked in some whole milk. A little bit at a time.

Once the milk mixture thickens, add ons go in. I chose chopped ham (but you could use chicken, beef, turkey… or omit the meat all-together), some dijon mustard, Greek yogurt, and cheese. If you had some leftover cooked veggies (like broccoli, carrots, cauliflower etc…) you could add those now too.

I added the cheese a little bit at a time, whisking until smooth-ish between additions. Then everything else hops in.

You know, if you wanted to double the recipe, you could use half for mac and cheese, pour some over roasted broccoli or cauliflower, or dip some crusty bread in it (it’s practically fondue).

The squash is scraped out of it’s skin and placed in an oven-proof baking dish. The ham and cheese sauce is stirred in.

Then it’s all topped with a bit more cheeeeeeese!

It will bake for a little while (which is really optional – you could just top your squash and go!), then stand for a few minutes, if you can handle waiting to dig in!

Happy Eating!

Spaghetti Squash au Gratin

Prep Time: 10 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 55 minutes

Yield: Serves 6-8 as a side, 4-5 as a main dish.

Spaghetti Squash au Gratin

Ingredients

2 medium-sized spaghetti squash, halved and seeds removed
1 medium-sized butternut squash, halved and seeds removed
1 t olive oil
1 T olive oil
1 T unsalted butter
2 T all purpose flour
2 C whole milk
1 t dijon mustard
1 C greek yogurt
to taste salt
6 oz. chopped ham (or chicken, beef, or turkey… or omit the meat all-together)
2 C cheese (combo of any of these: cheddar, gruyere, monterey jack, or mozzarella), grated, 1/2 C reserved
pinch cayenne
1 t paprika

Instructions

Pre-heat the oven to 350F. Drizzle squash with 1 t olive oil and place cut side down on a baking sheet. Roast for about 1 hour, or until flesh is tender.
Heat a pan and add 1 T olive oil and butter. When it's hot, whisk in the flour. Cook for about 30 seconds. Whisk in milk, a little bit at a time, whisking until mostly smooth between additions. Bring to a simmer (but do not boil). Reduce heat to low and cook until thickened, about 10 minutes, stirring occasionally.
Remove from heat, stir in dijon, yogurt, and salt. Back on low heat, slowly add cheese, a bit at at time, whisking between additions until fairly smooth. Stir in ham. Continue to stir over low heat for about 2 minutes. Stir in cayenne and 3/4 t paprika. Taste and adjust seasoning if desired.
Scrape squash from skin. Mash together in a greased 9x13 oven-proof baking dish. Stir in sauce. Taste and adjust seasoning if needed. Sprinkle with reserved cheese and 1/4 t paprika.
Place baking dish on a baking sheet (in case it bubbles over). Bake on a rack in the upper portion of the oven for 15 minutes. Increase heat to 375F and bake for 15 minutes more. Let stand for 10 minutes before serving.

http://www.de-ma-cuisine.com/spaghetti-squash-au-gratin/

Thursday

18

December 2014

0

COMMENTS

A Menu for Your Holiday Brunch

Written by Rachel, Posted in Breakfast, Brunch, Holiday, Menu Planning

It’s always been a tradition with my immediate family to eat brunch after we’ve opened our gifts on Christmas morning. When we were younger, the brunch took place at a much earlier hour. Now that we’re grown, it’s at a more traditional brunch time. Mainly because we’ve probably been up much too late on Christmas Eve catching up, wrapping gifts, and drinking hot chocolate.

No matter what time we brunch, for as long as I can remember, my mom has always made, what we call a Bread Wreath. It is what it sounds like. A wreath of sweet bread (think cinnamon bun-like dough), topped with frosting (icing in my family), pumpkin seeds, and cranberries. It’s delicious eaten plain or with some cream cheese that’s been mixed with a bit of jam. We also often enjoy scrambled eggs, bacon, fried potatoes, and some sort of fruit. Add some coffee, tea, hot chocolate, and orange juice, and that’s our breakfast. It’s the best. Partly because it just tastes good, mostly because of who it’s shared with.

When it’s just Tim and I for Christmas, or if we’re having our Christmas morning on a different day due to travel, we might change things up a bit. I like to leave the baking to the experts if at all possible (although I’ve successfully baked enough this past year that I think I need to stop saying that I don’t bake). So, our brunch might consist of something more along these lines.

The Main Dish

I love to have something eggy as a main dish, so I tend to gravitate towards things like a Savory Baked French Toast, Sweet and Savory Cornmeal Pancakes, Fresh Fruit and Basil Stuffed French Toast, or a Winter Frittata.

The Sides

Any of those main dishes would go nicely with these sides. I like a Simple Orange Salad, because it’s an easy way to fancy up an orange. I love Paris Potatoes because they remind me of our time in Paris. I always want to remember those weeks, so incorporating Paris in as often as I can is a must.

The Drinks

Coffee, made in a French Press, is always my favorite breakfast drink. But, since I will have probably downed at least two cups during gift opening time, orange juice is a fun treat (especially if it’s freshly squeezed). If you wanted to make it extra extra fancy, you could add champagne or sparkling apple juice, to make mimosas. And of course there’s always tea and hot cocoa.

The Bread

If I’ve opted for something like a Frittata, and I’ve decided to bake something bready, I might like to serve Mom’s Cinnamon Buns. If it’s just the two of us, I might either share the extras with friends, or freeze them for another weekend brunch.

And now I’m hungry for all the foods.

Wishing you the best for this holiday season! And as always,

Happy Eating!

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Breakfast Archive

16

3

Bacon and Feta Frittatas

Happy Eating!

18

4

Turnip Hash with Bacon and Gouda

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12

2

Cornmeal Pancakes with Almond Butter and Apples

Happy Eating!

5

0

Spaghetti Squash au Gratin

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18

0

A Menu for Your Holiday Brunch

The Main Dish

The Sides

The Drinks

The Bread

Happy Eating!

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