Breakfast, Snacks, Sweets

Gingerbread

I’m a ginger nut. Early in my marriage, I purchased candied ginger and would occasionally pop a piece and chew it slowly. My husband ate a piece and told me, it was inedible. It was too spicy. He had no idea how I could possibly eat such a thing. He never ate straight candied ginger again (to my knowledge). He has, over our six years of marriage, grown to appreciate ginger. He now drinks ginger beer. He likes ginger candy. He approved of this gingerbread.

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Gingerbread

3/4 cup ginger ale (do not use diet)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2/3 cup molasses

1/3 cup oil, plus a little extra

2 eggs

1 1/2 cups gluten free flour

1/2 cup sugar

1 tablespoon dried ginger

1 tablespoon grated fresh ginger

1/2 teaspoon salt

Preheat the oven to 350 degrees.

Grease a eight by 4 loaf pan with a little oil. I like to drizzle a little oil in the bottom of the pan and use a towel to wipe the pan to evenly coat the inside with oil.

Bring the soda to a boil. When boiling, remove the soda from the heat and add the baking soda. Make sure you’re using a pan with high sides because the soda will foam. When the foaming has stopped, stir in the sugar and the fresh ginger. Set aside to cool. When cooled, whisk in the eggs and the oil.

Whisk the flour, ground ginger, baking powder, and salt. Whisk the soda mixture into the flour slowly until combined. Pour the batter into the pan and tap the pan on the counter gently to remove air bubbles.

Bake for 45 minutes, or until the loaf is firm to the touch. Let the loaf cool before slicing.

 

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Breakfast

Breakfast Bread Pudding

Like everyone else in America, we’re caught up in the Steven Avery documentary on Netflix. We’ve been addicted to this show, huddled under covers, eating this bread pudding. This cozy and comfortable casserole will fortify you against the evils in the world, and for hours of digesting this docu-series.

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Breakfast Bread Pudding

1 stale large loaf gluten free bread, cubed (about ten cups of bread)

1 medium onion, diced

8 oz mushrooms, sliced

2 tablespoons butter

1 1/2 lbs maple breakfast sausage

12 eggs

1 cup whipping cream

5 cups broth (chicken)

1 teaspoon salt

1 teaspoon pepper

1 1/2 teaspoon dried sage

Handle your bread cubes. If they are not very dry, toast them in the over before moving forward.

Saute the onion in one tablespoon of butter, remove the onion from the pan and saute the mushrooms in the remaining butter. Saute the breakfast sausage until cooked and crumbled.

You’re going to need a large casserole dish for this one. Pour the bread, the meat, the mushrooms and the onions in the dish. Make sure that you have even distribution of the ingredients in the dish.

Whisk the eggs, the cream, broth, salt, pepper and sage together and pour over the bread. Make sure that the cubes are soaked, if any are above the liquid, press into the liquid.

Bake for 1 hour and ten minutes at 350.

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Breakfast, Snacks, Sweets

Gingered Pumpkin Bread

Winter is quick bread season. Life is fast, and if you need a little sweet in little time, quick bread to the rescue. This one is a mash up of some of my winter favorites: gingerbread and pumpkin bread. If you’re like me, you already have these things in your pantry already. Let’s get to mixing.

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Gingered Pumpkin Bread

1 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 rounded teaspoon baking soda

1 cup pumpkin puree

2 eggs, beaten

1/2 cup light brown sugar

1/2 cup molasses

1 stick butter, melted and cooled

1/4 cup water

1 thumb-sized length nub of fresh ginger

1 tablespoon oil, to grease the pan.

Preheat your oven to 350 degrees, and grease a loaf pan with oil.

Sift the flour, the salt, the spices, the baking soda into a large mixing bowl. In a separate bowl, mix the wet ingredients. Peel the ginger, and grate the fresh ginger into the wet ingredients. Mix well. Create a well in the dry ingredients, and mix in the wet ingredients.

Pour the mixture into the loaf pan. Bake for 1 hour, or until a knife emerges from the loaf cleanly. Let cool before slicing.

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Breakfast, Sweets

Banana-rama Bread

I love banana bread. Not only am I bananas about bananas, but there is something satisfying about taking a fruit that was at the end of the line, and make it into something new and fresh. Don’t you wish you could banana-bread-ize other things in your life? Of course, yes. But you can’t. Just make up for it by eating banana bread.

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Banana-rama Bread

3 medium over-ripe bananas

1/2 teaspoon vanilla extract

3 tablespoons coconut oil, melted

1 egg

3/4 cup cashew milk (you can use any milk here, but do not use a reduced fat milk)

1/4 cup granulated sugar (white or coconut)

1/3 cup packed brown sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cardamom

1 1/4 cup almond meal

1 cup gluten free flour

1 1/4 cup gluten free oats

1/4 cup tapioca flour

Mash the bananas thoroughly. Mix in the vanilla, the coconut oil, the egg and the milk. Gradually mix in the sugars, baking powder, salt and cardamom. Add the flours and oats a little at a time until mixed.

Bake at 350 degrees for approximately an hour.

Let this baby cool completely before cutting, it is a little on the crumbly side straight out of the oven.

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Breakfast

Quiche with Potato Crust

I love potatoes. I love their flour-y flesh covered in butter and salt. Address your potato love by combining it with quiche. quiche with potato crust Quiche with Potato Crust

One large bag shredded potatoes

15 oz chopped kale

12 eggs

1 onion, chopped

2 tablespoons olive oil

1 teaspoon nutmeg

Oil a rectangular baking dish and arrange the potatoes in the dish. Lightly press the shredded potatoes into the sides of the dish as you would a crust. Bake the potatoes for 40 minutes at 400 degrees, until browned.

Saute the kale and onion in the oil for fifteen minutes. Whisk the eggs with the nutmeg and stir in the kale and onions. Pour the egg mixture over the potatoes. Bake at 350 degrees for thirty minutes, or until the eggs are cooked.

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Breakfast, Drinks

My All-Time, Most Favorite Protein Shake

Bananas, almond butter, and coconut milk? Sign me up! This is the protein shake that I drink the morning of my “eight miles or more” distance days, which end up being Saturdays. This is not a shake for the faint of heart – this is a shake for someone ready to take charge and get stuff done. You can certainly “shake” things up by making substitutions – using cow’s milk instead of coconut milk works, and peanut butter is great if you are out of almond butter. Make this shake yours!20150813_160748

My All-Time, Most Favorite Protein Shake

1 banana, peeled and chopped into five pieces

1 tablespoon creamy almond butter

1 scoop of your favorite protein powder

1 cup unsweetened coconut milk

1 teaspoon cinnamon

1 teaspoon vanilla extract

Blend, baby, blend. Slurp. RUN.

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Breakfast

Fig and Almond Granola

My mom keeps bags of granola in her house. She has a million varieties, some with honey, some with brown sugar, some with dried fruits, and other with chocolate. I love granola. It tastes homey, and spicy and is perfect over a sliced banana with a little milk. I rarely buy granola at the store, because granola is not usually gluten-free and when it is it is expensive. Here’s the good news – you can make it at home! Put whatever you want in it!unnamedFig and Pecan Granola

2 1/2 cups gluten free oatmeal

1/4 cup coconut oil

1/4 cup honey

1/4 cup almond butter

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

1/2 teaspoon vanilla

2/3 cup toasted pecans

10 dried figs, chopped

Melt the coconut oil, almond butter and honey in a small sauce pot. Add the cinnamon, the ginger, vanilla and the salt and stir to combine. Pour the coconut oil mixture over the oats and stir until the oats are completely covered.

Bake the oats at 300 degrees for 50 minutes until completely toasted. Stir the oats every fifteen minutes. You may like your granola a little less toasty, and if so, feel free to not bake the oats for the entire 50 minutes.

When the granola is toasted to your liking, add the figs and the pecans. Keep in a air tight container in the fridge for up to two weeks.

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Breakfast, Sweets

Poppy Seed Kolaches

I’ve been gone from this blog for a month now, and a lot has happened. My parents sold the house that I grew up in, and moved out. My little brother turned twenty-five. My aunt died, too young, from pancreatic cancer. My family mourned, and continues to mourn, her loss.

When we lose someone, we turn to things that comfort us. This is a family food-memory. My great-grandmother Mary was famous for a few things: sing-song good mornings, stew, rolls and poppy seed kolaches. As popular as they are with the whole family, they seemed a fitting tribute for a wonderful woman.

poppyseed kolache

poppyseed kolache

poppy seed kolaches

1/2 Tbsp. dry yeast

1 1/4 cups whole milk, scalded and cooled

1 1/2 cups white flour

1/2 cup brown sugar

3/8 cup butter

2 eggs

1 tsp. salt

1/2 tsp. nutmeg

3 cups white high-gluten flour

2 cups poppy seed filling

1. Soften yeast in milk. Let sit for five minutes.

2. Stir in the white flour and half of the sugar. Whisk 100 times.

3. Cream the butter and sugar, then beat in eggs one at a time.

4. Fold the butter into the yeast sponge, with salt and spices. Fold in half of the additional white flour until a soft dough forms. Kneed the dough for several minutes, adding more flour as needed to form a soft dough.

5. Place the dough in a bowl, cover and leave in a warm room until doubled in volume. Punch down and divide into walnut-sized balls. Place on a cookie sheet covered in parchment paper. Flatten slightly with the heel of your hand, and let rise for 20 mins.

6. Make an indention in each ball of dough with your thumb and fill with one teaspoon… or more… of filling. Let rise for another ten mins.

7. Bake for 20 mins at 350 degrees.

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Breakfast

Lazy Saturday Morning: Arugula Eggs Benedict

If you remember, a little over a week ago, I shared our over-abundant arugula problem. Here is another foray into eating down our increasingly large arugula stock. On lazy mornings, we like to share a leisurely breakfast together. We get out the coffee grinder, and make coffee in our little french press. We skim the paper. This morning, we took advantage of all of our greens! If you haven’t had an opportunity to try cooked arugula, throw some in the skillet already! Compared to spinach, arugula has slightly more integrity cooked, and maintains a little of its fresh pepper flavor.

arugula eggs benedict

arugula eggs benedict

arugula eggs benedict

2 English muffins, split and toasted

4 eggs

3 large handfuls fresh arugula

3  tbsp butter

hollandaise sauce

a sprinkle of paprika

1. Saute arugula in butter.

2. Fry eggs, one or two at a time depending on the size of your pan.

3. Assemble your benedicts: place one toasted English muffin half on the plate, top with arugula, then one fried egg, then drizzle with hollandaise. Sprinkle with paprika.

hollandaise sauce

4 egg yolks

1 tbsp lemon juice

1 stick butter, melted

1. Simmer water in a sauce pan. If you have a double-boiler, then simmer water in the bottom of a double-boiler.

2. Whisk egg yolks and lemon juice until thick. This is easiest to do with some sort of electrical tool, I can’t get egg yolks to double in volume, like you need for this step by hand! This step needs to be accomplished in a bowl that will fit over a saucepan, or in the top part of a double-boiler.

3. Place the bowl you whipped the egg yolks and lemon juice in over the saucepan. Whip quickly, and be careful not to let the eggs scramble. Slowly drizzle in the melted butter. Whisk until the sauce s thick.

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Breakfast

Chorizo and Eggs

Chorizo is found in most grocery stores now, which means that there is an ever-present tube of Mexican chorizo in my freezer. Recently, my husband and I visited a new tex-mex restaurant that popped up down the street from our house. And, because my husband loves chorizo and eggs, and because that was an option on the menu, that is what he ordered. The burrito arrived in a flour tortilla, slathered with re-fried beans and with a huge amount of cheddar cheese. I am admittedly not the biggest fan of tex-mex, precisely for its love of re-fried beans and cheddar, but chorizo and eggs is no place for re-fried beans. Its a texture thing. 

I like fixing things. So we made chorizo and eggs and home. And hey, we already had the chorizo.

chorizo and eggs

chorizo and eggs

1/8 lbs chorizo

3 eggs

1/4 yellow onion, thinly sliced

olive oil

1 Tbsp butter

a sprinkle of salt

Corn tortillas, warmed.

1. Saute onion in the olive oil until soft.

2. Add chorizo, saute for five to ten mins, until cooked.

3. Whisk eggs with salt and pour into the pan. Stir eggs frequently to develop large, soft curds.

4. Finish with a pat of butter.

5. Serve with tortillas.

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