Archive for the ‘Breakfast’ Category

I came across this recipe a couple of weeks ago and thought what a great way to start the day.  It takes about 30 minutes from start to finish so allow time to make it if you have a busy morning.

Also note you can add whatever toppings you like or have in your pantry. I used cranberries, raisins, apricots and almonds.  I’m happy to have found another super food to add into the breakfast rotation of egg whites, oatmeal, red river cereal and yogurt!  This is a very filling breakfast. Quinoa is also a great source of protein/iron.

This makes a couple of servings.

Quinoa Porridge

1 cup milk (1%, 2%, almond, soy)
1/2 cup quinoa
1/2 tsp cardamom OR cinnamon (don’t use both together)

Nuts (toasted walnuts, pecans or slivered almonds)
Dried fruit (raisins, cranberries, mango & apricots | slice bigger pieces)
Fresh fruit (berries, bananas)
Honey or maple syrup

Pour your milk into a sauce pan and heat over medium high heating watching & stirring regularly so as not to burn the milk. Bring to a light boil and then turn heat down to a simmer. Add in your spice if using and then add your quinoa. Cover pot and simmer for 12 minutes. Again watching so your milk does not boil over (yes this happened to me!).

At 12 minutes remove from heat, fluff and let sit covered for an additional 15 minutes.

Spoon cooked quinoa into a bowl. You can add more milk if you wish and whatever toppings you want. Drizzle a little honey or maple syrup on top and more cinnamon if using. Yum!

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Pancakes really are that easy to make.  The next time you want some, instead of using a bisquick (or other) pancake mix…try this recipe. It’s so quick/easy you will wonder why you didn’t make them from scratch before.

This is my go to pancake recipe.  I typically double the batch and once they are on the skillet sprinkle on my add-ins (allowing everyone to get involved and make their own or have options).  Leftover pancakes get separated by parchment paper and frozen in ziplock bags. To reheat let them sit out for a few minutes and then drop them into the toaster.

Adapted from Canadian Living

Simple Pancakes

1 egg
1 1/2 cups milk
2-3 tbsp butter, melted in microwave
1 1/2 cups all-purpose flour
1 tbsp baking powder
1 tbsp white sugar
1/2 tsp salt
1 tsp wheat germ
1 tsp cinnamon

Chocolate Chips, Butterscotch chips or chopped white chocolate
Marshmallows, crushed graham crackers, chocolate chips (smores)
Fruit (chopped banana, mango, strawberries, blueberries, etc.)
Chopped toasted nuts

Let’s begin…

Grab 2 large bowls.

Heat your pan or griddle.  If using a pan add in some oil or butter.

In first bowl beat your egg, add in your milk and butter mixing well.

In second bowl whisk your flour, baking powder, sugar, wheat germ, cinnamon and salt together. Pour dry ingredients on wet mixture and stir until smooth and no lumps remain.

Using 1/4 cup measure scoop up some batter and pour onto griddle. Cook for about 1 minute or until underside is nicely browned and bubbles break on top. Flip pancake and cook for an additional minute until golden brown.

Serve with fruit preserves (jam), honey, butter, maple syrup, bacon…more chopped toasted nuts if you wish, whipped cream, creme fraiche, vanilla greek yogurt – whatever you like!

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Back when I was single and living on the coast (Vancouver) I used to follow the Greens Restaurant (in San Fransisco), even bought their cookbook “Field of Greens” by Annie Somerville. It’s a vegetarian cook book with fabulous recipes, tastes and flavours.  I tried out a few back in the day and loved every one of them.  I am ready to get back to some vegetarian cooking and happily still have the cook book for inspiration.  This is one recipe I have made many times and adore.

Adapted from Fields of Greens

Orange & Pecan Scones

1 orange, zested
4 tbsp orange juice, fresh squeezed
1/2 cup dried currants, stems removed
3 cups all-purpose flour
5 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter
2/3 cup buttermilk
1 egg yolk
1 tbsp milk
1/3 cup pecan pieces, toasted

Preheat your oven to 400F.

After scanning your currents for stems, plump them in a bowl in the orange juice.

Mix together your dry ingredients.  Cut the butter into small pieces and cut it into the dry mixture using a pastry blender. Do this until the mixture resembles coarse meal.  Add in your currant/orange juice. Add your orange zest to the buttermilk, give it a quick stir. Add to dry ingredients and mix until moistened. Do not over mix.  If you find batter slightly dry add another tbsp of buttermilk.

Put your dough on a lightly floured counter and form into a round, 1 inch high. Cut like a pizza into approximately 8 wedges.  Place on parchment lined baking sheet ensuring they are about 1 inch apart.  Stack another cookie sheet underneath to keep bottoms of scones from browning too quickly.

Whisk together egg & milk and brush onto the tops of the scones.  Sprinkle with toasted pecans. Bake until lightly browned on top, 15-20 minutes.

Serve warm with butter or jam. Makes 8 scones.

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The first time we had this was at my sister-in-law’s house. It was delicious! We begged for the recipe and now make it a couple times during the year when we have guests staying the night. This is a make the night before recipe – so it would even be great for Christmas morning.

Submitted by Brenda

Croissant Casserole

3 cups mushrooms, sliced
1/2 cup green onions, diced
2 tbsp butter
6 eggs
1 1/2 cups milk
1 1/2 cups cheddar cheese, grated
1 1/2 cups mozzarella cheese, grated
1/3 cup parmesan cheese, grated
6 medium sized croissants
100-200 grams sliced ham (you can eat what is leftover)
Extra grated cheese for the top
salt & pepper to taste

9×13 casserole dish

Let’s begin…
Heat pan over medium heat and add your butter. Drop your mushrooms and green onions. Saute until mushrooms are nicely browned. Season with salt and pepper.

In a bowl beat your eggs. Add milk and mix well. Set aside.

In a separate dish mix the cheddar, mozzarella and parmesan cheese together.

Spray your baking dish with Pam. Cut your croissants in half lengthwise. Line bottom of baking dish with croissant bottoms. Pour 1/2 of the egg mixture over the croissant bottoms. Layer your mushroom/green onions, sliced ham and mixed cheese. Add the other half of the croissants (tops) and pour remaining egg mixture over top.

Cover and refrigerate overnight. The next morning Bake at 350F for 30-35 minutes until set.

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Back to school, crisp Fall mornings, smell of baking wafting throughout the house – time for muffins.  I like to convert regular size muffin recipes into mini muffins because they fit easier into little hands.  You can make them with liners or without (just remember to spray your muffin tin if you do not use liners). 

This classic recipe calls for brown sugar, which adds moisture and a caramel flavor. It’s a great basic muffin recipe – once you get the hang of it, try stirring in other fresh or frozen fruit (peaches, rhubarb, cranberries, apples), dried fruit and/or grated cheese.

Recipe Source: Dinner with Julie

Brown Sugar Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola oil
1/3 cup milk
2 large eggs
1 tsp vanilla
2 cups fresh or frozen (don’t thaw them) blueberries
Sprinkle of cinnamon

Preheat the oven to 375F and line muffin pan with paper liners.

In a large bowl, stir together the flour, brown sugar, baking powder, salt and cinnamon. In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined; add the berries and stir just until blended.

Divide the batter among the muffin cups. Bake for 20 minutes, or until golden and springy to the touch. Makes about 1 dozen muffins.

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I love my crockpot.  Nothing better then smelling the aroma of supper cooking  on a cold day…or a day where there are evening activities and not much time to cook…or really any day works!

This casserole is surprisingly delightful.  We love barley and this dish a perfect accompaniment to pork or ham….although husband indicated it would be great with ice cream!

As this is a kid friendly recipe consider getting the kids involved with helping…they can dice, slice and toss into the slow cooker!

Recipe adapted from Mable Hoffman’s Crockery Cookery

Orange Barley Casserole

2 cups orange juice
1/3 cup barley
1/4 cup thompson style raisins, sliced
1/4 cup dried apricots, diced
1/4 cup chopped dates
1 apple, peeled, cored and sliced
3 tbsp chopped pecans

Combine all ingredients in your slow cooker. Cover and cook on low 3-4 hours. Serve warm!

6-8 servings

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Breakfast Strudels

Mmmmm a long shot as far as the kids go….that turned out delicious!  And really what doesn’t taste good wrapped in FILO?!! 

Recipe Source: Adapted from The Complete Canadian Living Cookbook

Breakfast Strudels

2 tbsp butter + 1 dollop
2 tbsp flour
1 cup milk
1/2-3/4 cup shredded old cheddar
salt & pepper to taste
6 eggs, slightly beaten
1 1/4 cup diced ham
2 tbsp minced parsley (fresh or dried will work)
2 tsp minced green onions
1/2 tsp dried thyme
8 sheets phyllo pastry
1/4 cup butter, melted
4 tbsp grated parmesan cheese

Make a Roux & a Cheese Sauce
In saucepan melt butter over medium heat, stir in flour and cook for about 1 minute. Gradually whisk in milk blending well and constantly stirring until smooth and thickened. Add your salt & pepper and cheese mixing until cheese is melted. Set aside off the heat.

Breakfast Strudels

In a frypan/skillet add a small dollop of butter. Add eggs, ham, parsley, green onions, thyme and another pinch of salt & pepper. Scramble it all together for about 3 minutes until eggs are cooked & moist. Stir this mixture into your cheese sauce. Let cool slightly.

Breakfast Strudel

Please 1 sheet of phyllo on work surface (always keep remaining phyllo covered with a damp tea towel to prevent drying out). Brush lightly with butter. Fold in half lengthwise, brushing lightly again with butter. Spoon approx. 1/3 cup of the egg mixture along 1 narrow end of phyllo, leaving 1 inch border. Sprinkle with parmesan cheese. Fold sides over to enclose filling, roll up.

Place seam side down on greased baking sheet (or foil lined). Brush top with butter.

Bake in 375F oven for 15 minutes (approx. pending your oven) until golden.  Let stand 5 minutes before serving.   Serve it with a fresh fruit salad or melon!

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I make smoothies quite regularly as the kids love them. And they are so easy to make. I always start with the basics, banana & orange juice. After that you can add anything you like to make it yumo delicious!

My version goes like this…..

Mango & Strawberry Smoothie

1 cup – orange juice
1 – banana, peeled
1 cup – frozen mango
1 cup – fresh strawberries, sliced

Add it all into your blender and blend away until combined. Pour into your favourite cup/glass, add a fun straw and you are all set!

In addition to the basics you can add in yogurt, sherbet, ice cream and/or any combination of fruit you like. More often than not I have a frozen berry blend in the freezer and use it to make my smoothies but experiment, the combinations are endless and delicious!!

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French Toast Strata

This one we tried on the weekend when Kim was visiting and is definitely a keeper that will be used regularly and for special holidays! Note to self half recipe unless you are feeding a crowd!

French Toast Strata

10 cups white bread cubes (loaf of french bread)
8 0z – cream cheese, softened
8 eggs
2 cups – milk
1/2 cup – maple syrup
1 tsp – vanilla
1/4 tsp – freshly ground nutmeg

spirited apricot sauce, recipe follows

Place bread cubes in greased 9×13 inch baking dish. Using medium speed of mixer, beat cream cheese until smooth. Beat in eggs, two at at ime, beating well after each addition. Add milk, syrup, vanilla and nutmeg; beat just until blended. Pour mixture evently over bread. Cover and refrigerate overnight. Bake, uncovered at 350F for 55-620 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes before serving. Serve with spirited apricot sauce.

Spirited Apricot Sauce

2 cans apricot halves in light syrup
1/4 cup – golden raisins
2 tbsp – honey
2 tbsp – rum
1/2 tsp – cinnamon

Drain apricots, reserving syrup; set apricot halves aside. Pour syrup into a medium saucepan. Bring syrup to a boil, reduce heat and simmer until reduced to 2/3 cup. Add raisins, honey, rum and cinnamon; simmer for 1 minute. Remove from heat and stir in apricots. Serve at room temperature.

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This is probably the best & easiest cinnamon bun recipe you could make! This one is posted for Grampa!

Get this one ready the night before…..

Recipe Source: The Best of the Best & More

Cinnamon Buns (Land of Nod)

20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 tbsp cinnamon
3/4 cup raisins
1/4-1/2 cup melted butter

Grease a 10″ bundt pan and add frozen dough rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth and leave at room temperature.

In the morning and when ready to chow down, preheat oven to 350F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.


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