• 11Nov

    Vegetables for breakfast? Certainly, when you stir them in with scrambled eggs and top the entire shebang with a bit of mozzarella cheese.

    And if you can get hubby to cook them … well, that’s even better.

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    Ingredients:

    4 eggs
    2 tsp water
    1 Tbsp Earth Balance Buttery Spread
    2 handfuls of fresh spinach
    1-2 green onions
    1 medium-small tomato (I used 5-6 cherry tomatoes)
    Sea salt, to taste
    Mozzarella cheese

    Directions:

    1. Beat eggs and water with a fork. Set aside.

    2. To wilt spinach, place in colander and pour boiling water over. Set aside.

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    3. Slice green onion. Remove seeds from tomato; chop in small pieces. Finely grate a small amount of mozzarella cheese. Set aside.

    4. Melt buttery spread over medium heat. Pour eggs into hot pan, sprinkle with salt and slowly stir, scraping the bottom of the pan as you go.

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    5. Just before eggs are done, stir in spinach, tomatoes and green onion until heated through.

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    6. Serve immediately with a smattering of mozzarella cheese on top. Makes enough for 2 people.

  • 03Nov

    When it comes to breakfast, I would choose savory and hubby would choose sweet. Almost every time.

    This combination of pumpkin and apples with a bit of real maple syrup satisfies hubby’s sweet tooth, and calls for enough fruits/veggies to make me happy.

    I adapted the recipe from Sunset Magazine, using whole wheat pastry flour, olive oil, Earth Balance buttery sticks, and with no extra sugar or butter. See what you think.

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    Ingredients:

    1 cup whole wheat pastry flour

    1 Tbsp baking powder

    1 tsp cinnamon

    1/4 tsp ground cloves

    1/4 tsp allspice

    1/4 tsp salt

    1 egg

    1 cup milk

    2 Tbsp olive oil

    1/2 cup canned pumpkin puree

    1 apple, peeled, cored and cut into small pieces

    Earth Balance buttery sticks

    Directions:

    1. Mix dry ingredients together.

    2. In a separate bowl, beat egg with fork. Stir in milk and oil, and pour into dry ingredients. Blend well.

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    3. Blend pumpkin puree and diced apples into batter.

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    4. Melt 2 tsp Earth Balance buttery sticks in large skillet over medium heat. Pour approximately 1/3 cup batter into hot pan, making 3 or 4 pancakes at a time. Cook, turning once, for about 6-8 minutes, until cooked through (apples will be tender).

    5. Add more buttery sticks and continue making pancakes.

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    Makes about a dozen 4” pancakes.

  • 19Feb

    Hubby went scouting the cereal aisles for granola, but was surprised to learn that most of them included unhealthy sugars high on the list of ingredients. So I pulled out an old granola recipe from back when we had munchkins underfoot (Make-A-Mix Cookery, 1978), tweaked it a bit with healthy sweetener and oil, and loaded up on the nuts. The result is a really tasty granola – a favorite quick breakfast.

    Ingredients:

    8 cups old-fashioned oats
    1 cup raw sunflower seeds
    4 cups of nuts (I use a combination of almonds, pecans and walnuts)
    1/2 cup water
    1/2 cup olive oil
    1 cup Fruit Sweet
    1/2 tsp salt
    1 Tbsp cinnamon
    1 Tbsp pure vanilla

    Directions:

    1. Preheat oven to 300 degrees.

    2. In a large bowl, combine oats, seeds and nuts.

    3. In a heavy saucepan, combine the water, oil, Fruit Sweet, salt, cinnamon, and vanilla. Stir over medium high heat just until blended. DO NOT BOIL.

    4. Pour warm liquid over dry ingredients and stir until coated.

    5. Spread evenly in two 12×17″ cookie sheets.

    6. Bake for 60 minutes, stirring every 15-20 minutes, until golden brown (edges will brown first). Let cool on cookie sheets completely.

    7. Store in airtight container. Makes approx 13 cups of cereal.

  • 13Feb

    Vegetables for breakfast? Certainly, when you stir them in with scrambled eggs and top the entire shebang with a bit of mozzarella cheese.

    And if you can get hubby to cook them … well, that’s even better.

    Ingredients:

    4 eggs
    2 tsp water
    1 Tbsp Earth Balance Buttery Spread
    Fresh spinach
    1-2 green onions
    1 medium-small tomato
    Sea salt, to taste
    Mozzarella cheese

    Directions:

    1. Beat eggs with a fork. Add water and beat again. Set aside.

    2. Slice green onion. Remove seeds from tomato; chop in small pieces. Finely grate a small amount of mozzarella cheese. Set aside.

    3. Over medium-high heat, melt the buttery spread. Stir in 2 handfuls of fresh spinach and cook until tender, about 1 minute (spinach cooks down quite a bit so don’t be stingy).

    4. Pour eggs into hot pan with spinach. Slowly stir, scraping the bottom of the pan as you go.

    5. After eggs are done (be careful not to overcook), stir in tomatoes and green onion until heated through.

    6. Serve immediately with a smattering of finely-grated mozzarella cheese on top. Makes enough for 2 people.

    Filed under: Breakfast
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  • 16Jan

    I was raised on hot cereals for breakfast – rolled oats, cream of wheat, cream of rice, Ralston – with a tablespoon of wheat germ on top for good measure. No cold cereals in our house. Frankly, I was a little embarrassed about this arrangement. You can imagine what a treat it was to eat sugared, boxed cereals at a friend’s house after a sleep-over.

    Gary and I had our first bowl of steel-cut oats a couple years ago at a Bed & Breakfast on the MacKenzie River. We loved the nutty texture of steel-cut oats. Back to my roots … Mom would be proud!

    The only problem was, the directions on the can indicate the cooking time to be at least 45 minutes. Who has 45 minutes to cook oatmeal?!

    Instead, here’s an easy, overnight soak that cuts the morning cook time down to just a few minutes.

    Ingredients:

    2 cups water
    1/2 cup Irish steel-cut oats
    1/2 tsp cinnamon
    1 Tbsp real maple syrup
    1/2 to 1 cup of fresh or dried cranberries, raisins, or fresh or frozen blueberries

    Directions:

    1. Before going to bed, bring the water to boil in a medium saucepan. Turn off heat and stir in the oatmeal. Cover the saucepan and leave overnight.

    2. In the morning, cook oats over low flame for 9-12 minutes.

    3. About 2 minutes before oatmeal is done, stir in cinnamon, maple syrup and fruit.

    4. Serve hot with or without milk.

    Makes 2 hearty servings.