De Ma Cuisine

Breakfast Archive

Wednesday

16

April 2014

4

COMMENTS

Sweet and Savory Cornmeal Pancakes

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

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These pancakes may be my weakness. I mean, there’s just something about the egg dripping down, the savory bacon-mushroom-greens, and the sweet maple syrup that gets me.

After I took pictures, I knelt on the floor in front of the photographing area and inhaled them. I literally couldn’t stop.

This isn’t the first time this has happened. 😉

SweetSavoryCornmealPancakes2The day begins with some mushrooms that are all happy and warm in a dry pan. I didn’t add any oil right away because the mushrooms just soak it up. I wait until after they’re cooked to add it. It’s better this way. Trust me.

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The oil is added along with some beet greens. Kale, chard, spinach… all acceptable substitutions. Buuuut, if you have beets, try it, it’s goooooood. (Tip: the more red stem you remove the less they will taste like beets, if you’re not as keen on the beet taste as some.)

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We’re also adding bacon. So, yeah.

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The batter is kinda like a polenta. In fact, in a pinch, if you had some leftover polenta, you could just slice it up, fry it and top it with the greens.

I felt like making these gluten-free, because I had some GF flour. Regular flour would be great too. Use what you have.

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The pancakes puff up a bit and get nice and golden brown. They have just a hint of maple syrup in them, so they’re not overly sweet. They also make for a perfect next morning breakfast, toasted and topped with peanut butter, yogurt, fresh fruit, and syrup.

Make a big batch, then freeze a bunch and pop them into the toaster when it’s too early to think. Homemade hot breakfast. Done.

I did this about four days in a row. I ate the entire batch on my own. (I’m not kidding.)

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And then, the best part (ok it’s all just the best part, let’s be honest), eggs are fried to a perfectly delicious doneness (a.k.a however you like them cooked, I prefer over-medium), and plomped on top of a big ole stack of pancakes.

Yes.

I’m so ready to eat this meal again.

I’ve been eating chocolate all afternoon and am ready for some sustenance.

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Happy Eating!

Sweet and Savory Cornmeal Pancakes
Recipe Type: Breakfast, Brunch, Lunch, Dinner, Pancakes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 slices bacon, cooked and crumbled
  • 1-8 oz. pkg. mushrooms, sliced
  • 1 t coconut oil
  • 1 bunch (about 2 C) beet greens (or any other greens), chopped
  • pinch nutmeg
  • to taste salt
  • to taste pepper
  • 1 t maple syrup
  • pancakes: 2 t coconut oil
  • 2 eggs
  • 1/4 T maple syrup
  • 1/2 C buttermilk
  • 1 t baking powder
  • 2 t baking soda
  • pinch salt
  • 1 C cornmeal
  • 1/4 C all purpose flour (GF is fine)
  • 4 eggs, for frying
  • maple syrup, for serving
Instructions
  1. Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
  2. Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
  3. Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
  4. Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
  5. Whisk dry ingredients in a separate bowl.
  6. Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
  7. Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about 1/8 C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
  8. Fry eggs.
  9. Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.

 

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

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When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

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Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

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My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

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Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

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Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

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This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

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Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269

 

Monday

18

November 2013

4

COMMENTS

Christy’s Homemade Granola Bars

Written by , Posted in Baking, Breakfast, Fruit, Grains, Guest Posts, Kid-Friendly, Quick and Easy, Snacks, Vegetarian

My friend, Christy, is an inspiration to me. She’s a great cook. A really great cook. She makes healthy foods taste great! She’s a homemade savvy, down to earth, super awesome friend.

She and her husband, Rick, are instilling great eating habits in their four kids. They don’t do much in the way of processed foods. I applaud and admire this. They don’t tell their kids they can’t have anything processed, or occasional treats. But, the majority of their food is made by Christy.

I admire this!

Christy gladly shared her favorite recipe for Granola Bars. They are a staple in their home. I’m going to make them as soon as I finish typing this post, to eat the rest of this week, and to take with us to Paris (I’m writing this way in advance… no working for me while we’re away!!).

Happy Eating!

Christy’s Homemade Granola Bars
 
Author: Christy Durrance (adapted from Kitchen Stewardship)
Cook time:
Total time:
Ingredients
  • ½ c. (1 stick) unsalted butter, softened
  • ½ c. peanut butter (or other nut butter)
  • 1 c. honey
  • 1 t. vanilla
  • 4 ½ cups old-fashioned oats
  • 1 c. oat flour (or whole wheat flour)
  • 1 t. baking soda
  • ¼ c. wheat germ, optional
  • ¼ c. flax seed meal, optional
  • 2 cups total of any combination of the following extra goodies (or anything else that sounds good to your family in a granola bar): Chopped nuts (walnuts, almonds, pecans, etc.)
  • Seeds (sunflower, sesame, pumpkin, etc.)
  • Chocolate chips
  • Chopped, dried fruit (cranberries, raisins, cherries, apricots, etc.)
  • Unsweetened coconut flakes
  • Cocoa powder (up to ¼ cup)
Instructions
  1. Place butter through vanilla in bowl of stand mixer. Using a mixer with paddle attachment, beat on medium speed until smooth.
  2. Add old-fashioned oats, flour, baking soda, wheat germ (optional), and flax seed meal (optional), and continue to beat with mixer until oats are broken up into smaller bits.
  3. At this point, add 2 cups total of any combination of the extra goodies.
  4. Press firmly into a 9×13 pan. Bake at 325 degrees F for 15-18 minutes until lightly golden. Let cool completely before cutting into bars (I often cover and put in the fridge for a few hours which makes cutting a bit easier). Best stored in the refrigerator or freezer, though they travel just fine.
 

 

Monday

13

May 2013

4

COMMENTS

Iced Coffee

Written by , Posted in Breakfast, Brunch, Drinks

IcedCoffee5It’s a little warm today. 102 degrees F. Not cool. (Pun intended.)

I needed a little coffee break today before I even started with work. No reason why, just kinda felt like it.

You could also invite over your best girlfriend, or let the kids take a nap or play in the sprinkler while you sit in the shade and have a sip… Take a moment for yourself today.

IcedCoffee

Since summer is apparently here, Iced Coffee seems like a good plan. I make mine without ice, so it doesn’t get watered down. It just takes a tiny bit of planning ahead (or accidentally making extra coffee in the morning and letting it chill in the fridge until you’re ready for a treat in the afternoon).

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All you’ll need are coffee beans, a place to brew them, and something sweet and maybe creamy to stir in. I think French vanilla ice cream would be a yummy idea but, I’m just as happy with milk and sugar. My Mom suggested maple syrup as a nice option. That’s the way I’m taking it today along with a splash of vanilla extract and some milk. I like the idea of adding some caramel sauce. And, hey, if you like bourbon, you could add a smidge of that too… The possibilities are pretty limitless.

Now, go. Enjoy. Treat yo’self.

Iced Coffee

Yield: 4

Iced Coffee

Ingredients

  • 9 T coffee beans, coarsely ground
  • 6 C hot water (not quite boiling)
  • milk or cream (optional, for serving)
  • sugar (or maple syrup, simple syrup, honey) (optional, for serving)
  • vanilla extract (optional, for serving)
  • caramel sauce (optional, for serving)
  • vanilla ice cream (optional, for serving)

Instructions

  1. (Instructions are for French Press - you can also use a regular coffee maker and make it like you normally would.) One minute after water comes to a boil, pour over beans. Stir and let stand for 4-5 minutes.
  2. Gently depress plunger. Pour coffee into a pitcher. If using any sort of granulated sugar, stir in (this is optional - it will dissolve in the hot coffee better than when it's cold). Refrigerate until cold.
  3. Stir in your favorite things and enjoy!
http://www.de-ma-cuisine.com/cool-cool-cool/

Wednesday

24

April 2013

1

COMMENTS

Strawberry-Balsamic Tart – Episode 64

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Baking, Breakfast, Brunch, Dessert, Fruit, Nuts, Roasting, Snacks, This Week's Feast, Vegetarian

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I love to cook. That’s not a secret. I’m better at it than some, much worse than others. I fail and I succeed.

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I made some Fish Tacos the other week. They were a definite fail. But, today, my friends, was a good cooking day because of a little thing called Tart (it might actually be more of a dessert pizza, but I like the word tart, so that’s what I’m calling it).

It surprised me with it’s deliciousness. I love surprises. But, usually culinary ones are more along the lines of “Wow! That’s really gross,” or “Darn, the pan with the sauce for today’s main dish fell on the floor”… You know what I mean?

But this tart, this little Strawberry-Balsamic Tart, is the good kind of surprise.

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Strawberries get all melty and soft when they’re roasted. Reduced balsamic vinegar is syrupy and thick. Pizza crust is thin and crispy. Walnuts are slightly toasted and crunchy. Onions are caramely and sweet. And, maybe the most surprising ingredient, black pepper, adds just the right tiny kick of spice.

Be still my heart.

I can’t stop thinking about this tart.

It was love at first bite.

I ate this on its own for lunch… and had a hard time not eating the entire thing by myself. However, should you want to share, I think it would be great alongside a Spinach Salad topped with Shredded Chicken (use leftover Roasted Chicken), Walnuts, and Strawberries. It could be a brunch food – how about with the Spring Frittata I made a few weeks ago?! Or maybe serve it as an appetizer? Why not?! You could also also also serve it with a dollop of vanilla ice cream and call it dessert.

Ready? Set. Go!

StrawberryBalsamicTart

Strawberry-Balsamic Tart

Prep Time: 10 minutes

Cook Time: 29 minutes

Total Time: 39 minutes

Yield: 4

Strawberry-Balsamic Tart

Ingredients

  • 1 T butter, divided, melted
  • 1 pint strawberries, hulled, and quartered lengthwise
  • pinch nutmeg
  • 1-2 medium onions, sliced
  • 2 T honey
  • pinch salt
  • 1/2 C balsamic vinegar
  • 1 pizza crust
  • 1/4 C coconut palm sugar (or brown sugar)
  • 1/4 C raw walnuts, coarsely chopped
  • pinch freshly ground black pepper

Instructions

  1. Pre-heat oven to 425F. Melt butter.
  2. In a hot, dry skillet, add onions, honey, and salt. Cook over medium-low for about 15-20 minutes, or until they are caramelized, stirring occasionally.
  3. While onions cook, in a small saucepan, bring vinegar to a boil, then reduce to a simmer. Cook until thickened and syrupy, about 12-18 minutes (being careful not to let it burn).
  4. Meanwhile, roll out pizza crust. Par bake for 5 minutes.
  5. Toss strawberries with 1/2 T melted butter and nutmeg.
  6. Brush crust with 1/2 T melted butter. Sprinkle with sugar and press into crust slightly (with a spatula or fingers). Top with onions, walnuts, strawberries, and black pepper. Bake for 7-9 minutes (or according to your pizza dough's recipe instructions), or until crust is done.
  7. Let stand for a few minutes.
  8. Drizzle with balsamic vinegar. If you can wait that long, serve at room temperature. If not, I totally understand. 😉
http://www.de-ma-cuisine.com/it-might-be-love-ep64/

Happy Eating!

This episode is sponsored by: Abundant Harvest Organics, Waterfall Creative, Molly Jenson.