I love Sunday morning breakfast. Church is later in the morning, and it’s fun to make a special meal when I have time to spare. Buckwheat pancakes with real maple syrup, sausage, and fresh fruit is one we really enjoy. I got the original recipe from Simply Recipes and made it our own. Buckwheat has an earthy flavor and Simply Recipes says you can substitute the wheat flour for all buckwheat (which is gluten free). I haven’t tried that.
- 1 cup buckwheat flour ( use Bob’s Red Mill)
- 1 cup whole wheat pastry flour (again, Bob’s Red Mill)
Buckwheat Pancakes with Sausage and Blackberries
- 3 Tbsp. sugar
- 1/2 tsp. sea salt
- 1 rounded tsp. baking soda
- 3 Tbsp. butter, melted
- 1 egg, slightly beaten
- 2 1/2 cups buttermilk
Put it All Together
- Heat a griddle or non-stick pan to medium heat.
- In a large bowl, whisk together the dry ingredients.
- Pour melted butter over dry ingredients and start mixing.
- Add the slightly beaten egg to the buttermilk. Slowly add buttermilk mixture to dry ingredients until you get the desired consistency for the pancakes. You may need to add or not use all buttermilk.
- Put a small amount of vegetable oil or spray on the heated pan/griddle.
- Pour about 1/4 cup batter onto the griddle. Cook until bubbles appear on top (3.4 minutes). Turn for an additional 2-3 minutes or until nicely browned.
- Serve with warmed REAL maple syrup, the fresh fruit of your choice (we use a variety of fresh berries), and sausage or bacon if desired.
I’m not a huge egg fan by any stretch of the imagination, as my family will attest, but today seemed like a good day to make them for a brunch. Our church service was at 0900 instead of later in the morning this week, so we went before breakfast and ate afterwards.
If I’m going to eat eggs, they need to be amped up a bit so I don’t taste the egg too much. I add lots of veggies and cheese and then serve with toast and some fruit. (Today the fruit was clementines).
Scrambled Eggs – All Dressed Up
- 7 eggs
- 1/4 tsp. salt
- 4 cloves of garlic, finely minced
Scrambled Eggs All Dressed Up
- 1/2 red pepper, finely chopped
- 4-6 oz. mushrooms, thinly sliced (I like to use baby Portobella mushrooms, but pic what you like)
- 4 oz. sharp cheddar cheese (Usually use the white)
- 1 tsp. tarragon, dried
- 1/4 tsp. truffle oil
- Olive oil and/or butter
Put It All Together
- Prepare the garlic, pepper, mushrooms, and cheese. Set aside for the moment.
- Crack the eggs into a medium bowl and add a 1/4 cup water. Mix thoroughly. An immersion blender works wonderful!
- Heat a non-stick pan over medium heat until a drop of water spatters. Add 1-2 Tbsp of olive oil and/or butter and heat again. Add garlic, pepper, mushrooms and tarragon. Sauté until soft – about 3-5 minutes.
- Add the eggs to the pan and then top with the cheese. Let eggs cook for a half minute. Then with a rubber or wooden spatula, gently push the eggs from the side to the center of the pan. Continue until there is no liquid left. (I find the eggs get fluffier when I add the cheese at the start of cooking).
- Sprinkle the truffle oil over the top of the eggs. This is optional, but it does give a delicious umami/earthy flavor to the eggs that I absolutely adore.
- Serve with toasted whole wheat bread and fruit.
Haven’t written anything for awhile. Have lots of recipes and no time :-(. Anyway, thought Id get caught up a bit by posting a basic smoothie recipe we like. I could have smoothies every day for breakfast! Here’s one I really like… and it’s definitely adjustable with a variety of fruits.
- 1 small banana
- 1 tsp. chia seeds
- 1 scoop vanilla flavored whey/protein powder (I use Mercola’s Miracle Whey)
- 1-2 Tbsp grated lemon or to taste. (NOTE: I put a lemon in the freezer and then grate it into the smoothie with a microplane grater)
- 1/2 cup plain Greek Yogurt
- 1/2 cup water or 1% milk
- 1 cup frozen manago chunks (more or less)
- Fresh grated nutmeg.
Put it Together
- Put all ingredients together in a small bowl.
- Grate about 1/8 tsp nutmeg over mixture.
- Using an immersion blender, mix the ingredients until smooth.
- Pour in a large cup or glass – or if you wish, put in two smaller cups for 2 servings.
- Grate some more nutmeg over the cup.
- NOTE: I leave the lemon and mango out 5-10 minutes before proceeding with grating/mixing. The lemon grates better if left out a few minutes and the mango blends better if slightly thawed.
Variations: There are lots of variations on this. I will often use frozen blueberries or mixed berries as the fruit and then use cinnamon for the spice — using about 1/2 tsp. cinnamon in place of the nutmeg. A friend uses frozen peaches and raspberries. If no yogurt, you can use milk in it’s place if desired. I’ve left the whey powder out and added more yogurt and that works just fine too. Don’t believe there are any hard and fast rules for smoothies. Use your imagination and enjoy!
I published a chicken soup recipe awhile back here that I’ve made for years. These past few months I’ve found a new way of making chicken soup that is much faster to put together and tastes pretty darn good!
My son has been “into” brining poultry after we brined a turkey for Thanksgiving last year. He uses a recipe where uses equal amounts of kosher salt and sugar boiled to completely dissolve and then cool. He then puts two chickens in a large container with the brine and refrigerates over night. The next day he rinses the chickens in cold water, applies an herb run and roasts them. This is absolutely delicious and there is leftover chicken for salads, sandwiches and soups for a week for three of us. Maybe I’ll get more details later and publish a full blog on Brined Chicken! You can use any type of chicken you have available for this soup, however.
Fast Homemade Chicken Soup.
Chicken Soup – Fast to Make
- 2 cups of cut up roasted chicken
- 8 cups chicken broth (I use 2 – 32 oz. boxes of broth – or make your own broth as noted in my original chicken soup recipe).
- 2-4 cups hot water – depending on how much liquid you want in your soup
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 tsp (generous) of crushed red pepper flakes
- 1 Tbsp dried thyme leaves
- 3 bay leaves
- 4-8 cloves garlic, minced
- 2 cups onion, chopped
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 pkg frozen spinach (10 oz) – I’ve also used fresh chopped bok choy or baby spinach. Leave the spinach out for a couple hours to thaw if possible, but not necessary.
- 3/4 cup pearled barley
- 1/2 cup chopped fresh parsley (or equivalent dried parsley)
Put it Together
- Heat the olive oil in a soup pot. Add garlic and sauté briefly. Add thyme, red pepper flakes, onions, carrots, and celery. Sauté until just tender – 7-10 minutes.
- While veggies are sautéing, warm the chicken broth in another pan until almost boiling. Add this to the original soup pan and bring mixture to a low boil. Add bay leaves.
- Rinse the barley in warm water for a minute or two. Add this to the broth mixture. Bring soup back to low boil and simmer until barley is done. This usually takes 35-30 minutes.
- Add the spinach and cook until it is thawed or add the fresh spinach or bok choy.
- Add chicken and parsley. Cook until hot. Let simmer a few more minutes to meld flavors.
- Serve with bread, crackers and/or a simple lettuce salad. Enjoy.
I used to make yogurt occasionally when the kids were younger and I had a “real” yogurt maker of sorts. It always seemed to be too much “putzing” to be worth the effort. I recently heard about making yogurt in a crockpot and I was intrigued. So I did some research on the Internet and came up with a method that worked for me. There are numerous variations out there and you will need to find one that fits into your workflow. After a few adjustments, this is the method that works for me.
Homemade yogurt is awesome! It has a smooth, mellow taste and I can eat it by the spoonful without any sweetener.
Ingredients & Equipment:
- 1/2 gallon of milk (I use 2%)
- 1/4 cup of plain yogurt with live active cultures. (I’ve been using Greek Gods Yogurt)
- A 2-3 qt crockpot
- Candy Thermometer
- Small blanket
Put it Together:
- Pour the milk into a saucepan and heat until 185 F. (Some versions call for putting this in the crockpot and heat til 185, but I find it’s faster to heat in a pan first. You may also want to add a cup of powdered milk to make it thicker, but I never have it around, so don’t put it in :-).
- Pour the milk into the crockpot and cool to 110-115 F. This may take an hour or two. I leave the cover off and put the thermometer in the crockpot to monitor.
- Remove 1-2 cups of milk and transfer to a small bowl. Add the 1/4 cup of yogurt and whisk to mix. Add mixture back into crockpot and stir.
- Cover the crockpot and then wrap it up in a small blanket. Place the wrapped crockpot in an oven that is not turned on. Turn the oven light on and shut the door. Leave in oven 8-12 hrs. (The main purpose of the crockpot in this recipe is to act as an insulator to keep the temperature constant.)
- Remove crockpot from oven. At this point you can remove the base container from the crockpot and refrigerate until later or strain the yogurt to remove the excess whey to make it Greek yogurt.
- To strain the yogurt, place a damp thin, white, cotton kitchen towel or several layers of cheesecloth in a colander. Place the colander over a bowl. Transfer the yogurt to the lined-colander. It may take an hour or two to strain the yogurt if using a towel (which is what I do). You will have a cup or two of whey which can be saved to use for baking. It can be substituted for buttermilk in recipes calling for this.
- Once the yogurt has drained, place it in jars or glass containers and refrigerate. This makes 2 ping jars.
- Enjoy!! I serve this with fresh or frozen berries and sometimes my homemade granola on top.
I haven’t posted anything for a long time. Doesn’t mean I’m ignoring my blog cuz I use it to lookup my recipes frequently. Work and family seem to have left less time to write. But with Thanksgiving coming, I decided to put down the stuffing recipe I got from my daughter and edited to what we had on hand. This stuffing goes over very well with our guests and it’s open to any tweaking or changes the cook wants to make!
Apple, Cranberry, Sausage Stuffing
- 1 1/2 loaves of 100% whole wheat or multi-grain bread.
- 1 – 1 1/2 lbs pork sausage (you could substitute turkey sausage if desired)
- 3 cloves garlic minced
- 1 large onion, chopped
- 3-4 stalks celery, chopped
- 1 cup dried cranberries
- 1 apple, cored & chopped
- 1 Tbsp. dried sage
- 1 Tbsp. dried rosemary
- 1 Tbsp. dried thyme
- 6 Tbsp. melted butter
- 1/2 cup chopped fresh parsley. Substitute dried if not available.
- 4-5 cups liquid – mixture of chicken/turkey broth and water – use proportions as you wish.
Put it Together:
- Cube the bread in desired size. (My hubby did an awesome job of making nice small cubes of the bread and it made a difference in the outcome). Put the bread in a couple of cake pans and toast in oven at 350 for 10-15 minutes. Check on this frequently and stir as needed as the bread isn’t in a single layer. Remove when it’s at your desired “toastiness” 🙂 and transfer to a large bowl.
- Brown the sausage in skillet. When almost done, add the onions and garlic. Stir until onions done and sausage is nicely browned… probably another 5 minutes.
- Add the celery, rosemary, thyme, and sage. Stir a few more minutes to meld flavors.
- Pour sausage mixture over dried bread cubes. Add apple, cranberries, melted butter and parsley. Mix.
- Add broth, stirring until desired consistency is reached. The last time I made this, I used 4 1/2 cups broth. The dryness of the bread and how moist you want it if you stuff the turkey will dictate the amount of liquid used.
- You may either stuff the turkey or bake the stuffing in the oven. I have baked it at 350 for 45 minutes or so. I also like to put it in a crockpot on low for a couple hours.
I’ve always liked Apple Crisp from when my Mother and Grandmother used to make it when I was a child…. fond childhood memories, comfort food and all that goes with it!
My daughter recently made a Berry Crisp when we were visiting her – it was sumptious. Got the recipe from her and adjusted to what we had on hand. The fruit measurements are close to what I had available. You can use any combination you have on hand just so you have 4 1/2 – 5 cups of fruit – even if it’s only one or two kinds. I’ve been thinking of using peaches or nectarines for one of the fruits sometime.
Ingredients – filling:
- 1 1/2 cups sliced/diced strawberries
Berry Crisp – fresh out of the oven. One helping removed before it even cooled!
- 1 cup blueberries
- 1 1/2 cups blackberries
- 1 cup raspberries
- 1/4 cup sugar (I’ve been using raw cane sugar)
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 1 tsp. cinnamon (I love Penzey’s Vietnamese cinnamon.
- 2 tsp. corn starch
Ingredients – Topping:
- 1 1/4 cups rolled whole oatmeal (not quick kind)
- 1/2 cup whole wheat flour (I use pastry flour)
- 1 tsp. cinnamon (See my Penzey’s link on filling)
- 1/3 cup light brown sugar.
- 1/2 tsp. sea salt
- 1/4-1/2 cup chopped nuts (I’ve used sliced almonds or pecans cuz that’s what was there. You can omit if you wish, but why??)
- 1/4 cup butter, melted
Put it Together:
- Pre-heat oven to 375 degrees F.
- Put all the filling ingredients in a large bowl and gently mix. Set aside.
- In another bowl, mix topping ingredients (except for butter) thoroughly. Add the butter and mix again.
- Put the fruit mixture in a deep dish pie pan.
- Cover with the topping mixture, spreading out evenly.
- Bake in 375 degree F oven for 40 minutes or until fruit is done and topping lightly browned.
Serve plain, with whipped cream, or with vanilla yogurt. This is not overly sweet, so it could easily be served for breakfast. In fact, I have had it for breakfast :-). Hope you enjoy this as much as we do!