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breakfast

breakfast/ Mexican/ Uncategorized

Breakfast Tacos with Scrambled Eggs and Cheese

I first tried breakfast tacos in Austin, Texas years ago. There they are a staple of food trucks and coffee shops, and for a few dollars you can get a pair of egg and cheese tacos to start your day. They are so simple: warm tortillas, scrambled eggs, some cheese if you like, and a bit of salsa or hot sauce. Sure, you can get fancy. What I love about these is that they are delicious in their basic form, but you can embellish them with any number of tasty add-ins (chorizo, beans, potatoes, avocado, roasted veg). Continue Reading…

baked eggs/ breakfast

Baked Eggs in Spicy Tomato Sauce

We are leaving for the weekend tomorrow, and I wanted to use up some of the accumulated odds and ends in the refrigerator. Every so often I find I have a tiny bit of bacon or ham, a few lumps of good cheese, or maybe a pickled pepper or two left over from pizza night. As long as I have some good tomato sauce on hand, I can throw it all into a skillet, crack a few eggs on top, and 15 minutes later our baked eggs are ready to eat. A side of thick-cut toast is never a bad idea.

Tonight’s baked eggs included shallots and sautéed kale, crushed tomatoes, pickled peppers, ricotta and mozzarella cheese. Jarred chilis or pickled peppers add a bit of heat and flavor that keeps the tomato sauce interesting. If you want to start with a bit of rendered bacon, you’ll get some smokey notes in there too. It’s important that the sauce in the skillet is hot when the eggs are added; otherwise you’ll have hard-cooked eggs and lukewarm sauce. Continue Reading…

breakfast/ recipe/ this is how we do it

This is How We Do It: Homemade Granola

Granola often suffers a boring ‘health food’ rap, which I think is unfair. My granola recipe is more of a treat with healthy ingredients, which I am always happy to feed to my family. Once you discover your favorite blend, you’ll find yourself craving fresh, homemade granola, and not just for breakfast.

I’ve found my favorite combination of ingredients over the years, and the basic components are: grains (I always use oats), fruits, nuts, and seeds. You’ll need something sweet to bind everything together, and my favorite sweetener is maple syrup (with a touch of good honey added, if I have it on hand). I tend to make a triple batch; not only do we eat tons of it, but it makes a lovely little gift in a cello bag or glass jar. The recipe below is delicious with yoghurt for breakfast, and it makes a superb topping for custard or ice cream after dinner.

When I am trying to minimize my sugar intake, I will make muesli with the same ingredients. Mix your dry ingredients together in bulk. Serve with milk or fruit juice, allowing a few minutes for the liquid to soak into the oats. Top with fresh fruit for a super healthy breakfast or snack!

If you like the recipe below, here are a few other flavor combinations I’ve tried and liked:

oats, cashew, coconut, pumpkin seed, dried cherry
oats, poppy seeds, orange zest, almond, dried currants
oats, rolled dates, coconut, hazelnuts, flax, cinnamon
oats, dried apricot, pistachio, walnuts, cardamom

Kate's Homemade Granola

Print Recipe
Serves: 8 Cooking Time: 45 minutes

Ingredients

  • 16oz/450g thick rolled oats
  • 8oz/225g whole cashews
  • 6oz/170g pumpkin seeds
  • 4oz/113g unsweetened coconut chips or unsweetened coconut flakes
  • 6oz/170g dried tart cherries
  • 5oz/177ml maple syrup
  • 1oz/29ml honey
  • 1oz/29g butter
  • 1/2 tsp salt
  • 1/2tsp vanilla extract or vanilla paste

Instructions

1

Preheat the oven to 325°F/162°C.

2

Combine the oats, cashews, pumpkin seeds, and coconut in a large mixing bowl.

3

Set aside the dried cherries.

4

Bring the maple syrup, honey, butter, and vanilla extract to a low boil.

5

Pour over the mixture of dry ingredients, mixing well.

6

Add the salt and mix a bit more.

7

Toast the granola on two large sheet pans, stirring every 5-7 minutes, until golden (about 15 minutes)

8

Add the dried cherries to the toasted granola.

9

Cool completely, then store in an airtight container.

Notes

The ingredients are easy to switch around; try rolled spelt flakes instead of oats, sunflower seeds instead of pumpkin seeds, etc. There are endless possibilities!