Category Archives: Breakfast

May 22, 2012 · 8:44 am

Goose Eggs for Breakfast

Several weeks ago on MommaCooks’ Facebook page I had mentioned some new foods I had tried lately and some that I wanted to try, like lychee fruit, which I still haven’t tried yet. Well, we have some neighbors down the street who raise chickens, geese and some dairy goats. When we walked down to their house last night to pick up some chicken eggs they had one goose egg for sale. The boys were so excited, so we picked up one goose egg to go along with our chicken eggs.

Trying a goose egg was not on my list of new foods to try, it wasn’t even on my radar, but that’s what we had for breakfast this morning…scrambled goose egg. Since we only had one goose egg, we mixed in a few chicken eggs as well. What was the verdict? We all decided the goose egg did taste a little different than chicken eggs and that the eggs turned out more yellow because the yolk is a lot bigger. Everyone gave it a thumbs up!

Goose egg on the left and chicken egg on the right.

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

April 30, 2012 · 10:56 am

Vanilla Granola

I know you’re thinking to yourself, “Goodness gracious, does she eat anything else but granola?” I do. Honest. But I also really like granola and really enjoy making up different batches/flavors.

Ingredients:
5 cups old fashined rolled oats
1 cup whole wheat flour
1 cup wheat germ
1 cup unsweetened coconut
1.5- 2 cups chopped pecans and/or sliced almonds
2 T vanilla
1/4 cup water
1 cup honey
1/2 cup vegetable oil
Cooking spray

Instructions:
Preheat oven to 250 degrees.

Mix all ingredients together in a large mixing bowl.

Spread granola out on a greased cookie sheet that has sides.

Bake approximately 1 1/2 hours.

Remove from oven, cool and store in air tight containers.

What did the family think? I am the only one who has had any of this version and I love it. It’s one of my favorites.

Where did this recipe come from? Katie Did

photo from Feasts and Fotos

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Vegetarian

April 24, 2012 · 9:02 am

Peanut Butter and Banana Smoothie

I love trying new smoothie recipes, so when I saw this one over at The Gracious Pantry, I knew I had to try it. I love it because it has a fruit, a veggie, protein and dairy.

Ingredients:
1 cup unsweetened almond milk (I used unsweetened soy milk)
1 cup spinach
1 banana
1 T peanut butter, no sugar added
1/2 tsp. vanilla extract

Instructions:
Blend together and enjoy.

What did the family think? I am the only one who’s had this, but I will tell you it’s very yummy. If you’re afraid of it tasting too spinachy, don’t worry. All you taste is the peanut butter and banana.

Where did this recipe come from? The Gracious Pantry

photo from Urban Chickpea

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April 13, 2012 · 3:59 pm

Nutty Cashew Granola

I have been on a homemade granola kick ever since I tried this recipe and realized that homemade granola is a lot easier than I thought it would be. I like the nuttiness of this one. The only thing I think it’s missing is some raisins, but that’s easily fixed.

Ingredients:
3 1/2 cups rolled oats
1 cup sliced almonds
1 cup cashew pieces
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (pepitas)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon grated or ground nutmeg
6 tablespoons unsalted butter
1/2 cup honey
2 teaspoons vanilla extract
Also need – parchment paper

Instructions:
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes. Stir every 20 minutes or so while it’s baking.

Store in air tight container at room temperature for up to 2 weeks.

What did the family think? I am pretty much the only granola eater in our house

Did I change anything? I added some raisins after it was done baking, but it’s good without the raisins, too.

Where did this recipe come from? 100 Days of Real Food

photo from Etsy

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Make Ahead of Time, Vegetarian

April 10, 2012 · 8:07 am

Egg Souffle

About the only way we eat eggs around here is scrambled, so for Easter I decided we needed to do something a little “fancier”. These came out great and were an excellent addition to our Easter brunch.

Ingredients:
2 T butter
2 T whole-wheat flour
1 cup milk
Salt & pepper
5 eggs
1 cup grated cheddar cheese

Instructions:
Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.

Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form and set aside.

Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour. Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.

Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper.

Quickly whisk the egg yolks into the milk mixture without allowing them to cook.

Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in cheese. Do not overmix.

Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”). Enjoy!

What did the family think? Yum!

Where did this recipe come from? 100 Days of Real Food

Photo from More Intelligent Life

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Not so Easy, Six Ingredients or Less, Vegetarian

April 5, 2012 · 8:48 am

Mini Frittatas

We are back from vacation which means I am back in the kitchen. I love going on vacation and eating out a lot just as much as the next person, but it’s good to be home again eating home cooked meals, too. We all love breakfast for dinner and this meal was an easy way to get back in the swing of cooking again.

Ingredients:
8 large eggs
1/2 cup half-and-half
Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and chopped bacon, ham, or sausage)

Instructions:
Heat your oven to 350º F and coat a muffin pan with nonstick cooking spray.

Whisk together the eggs and half-and-half then evenly distribute the egg mixture among the muffin cups. (The recipe makes about 8 frittatas so make sure your muffin tin is big enough.)

Add about 2 tablespoons of mix-ins to each cup.

Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.)

What did the family think? They loved them!

Where did this recipe come from? Family Fun

photo from Family Fun

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March 26, 2012 · 8:31 pm

Pineapple and Strawberry Smoothie

Both strawberries and pineapples were buy one get one free at the store this week, which is awesome, but now I have a lot of pineapple and strawberries and I have to figure out what to do with all of them before they go bad. This was part of our breakfast yesterday…it’s a great way to use produce and a great way to get a bunch of fruit into your kids (and you) all at once.

Ingredients:
6 oz. low-fat vanilla or plain yogurt
1 large banana
1/2 cup chopped pineapple
1/2 cup strawberries
2-3 tbsp. ground flax seed
1/4 cup milk

Instructions:
Combine all ingredients in a blender or food processor. Process until thick and smooth.

Add more milk if it’s too thick.

What did the family think? Only three of us were home when I made these, but we all liked it.

Did I change anything? This isn’t going to come out super cold. Blend some ice in too if you want it colder.

Where did this recipe come from? adapted from a recipe at Annie’s Eats

photo from Kelsey’s Apple a Day

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March 25, 2012 · 8:24 pm

Honey Yogurt Waffles

I use my waffle maker all the time. My husband gave it to me for Christmas about three years ago. I didn’t use it a lot right away, but I use it at least 2-3 times a month now. We love having breakfast for dinner and that usually includes homemade waffles. These honey yogurt waffles were on the menu this week and they were a hit.

Ingredients:
3 tablespoons unsalted butter
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/4 cups skim milk
3/4 cup plain Greek yogurt
1/3 cup honey
2 large eggs
1 teaspoon vanilla extract
Maple syrup or honey-for serving

Instructions:
Melt the butter in the microwave and set aside.

In a large bowl, whisk together flours, oats, baking powder, baking soda and cinnamon.

In another bowl, whisk together the milk, yogurt, honey, eggs and vanilla until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Gently fold in the melted butter.

Preheat and lightly grease the waffle iron.

When the waffle iron is hot, pour batter into the wells of the waffle iron. (Fill according to the manufacturer’s instructions).

Close the lid and bake until the waffle is golden and set.

Carefully remove waffle from iron and serve warm with maple syrup or a drizzle of honey.

What did the family think? These were super tasty. We all loved them.

Where did this recipe come from? I got it from Two Peas and Their Pod and they got it from Williams-Sonoma.

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March 8, 2012 · 8:15 pm

Almond Coconut Granola

The awesome thing about granola is that even if you don’t have everything the recipe calls for, it’s probably okay. Don’t have any raisins? Leave them our or add some other dried fruit. Don’t have any almonds? No worries. Try some pecans. Just ran out of nutmeg? Leave it out and add a little extra cinnamon. It may not come out tasting the same, but it will still probably be very good and a very good start to your day.

Ingredients:
4 cups organic rolled oats
1/2 cup chopped or slivered almonds
2 T flax seeds
1 cup shredded coconut
3 T brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup vegetable oil
1/3 cup good honey
1/3 cup apple juice or apple cider
1 cup raisins

Instructions:
Heat oven to 350 degrees. In a large mixing bowl, stir together the oats, almonds, flax seeds, coconut, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice in measuring cup.

Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Spread onto a large sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 20 minutes, depending on oven.

Remove granola from the oven and allow to cool completely, stirring occasionally. Add raisins. Store cooled granola in an airtight container.

What did the family think? I am the granola eater in our family. My hubby does a version of granola that he likes, but this one isn’t it.

Did I change anything? The original recipe called for hazelnuts, but I didn’t have any so I just added for almonds.

Where did this recipe come from? Originally it came from Barefoot Contessa. My version was adapted from Kiss My Spatula.

photo from my recipes.com

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Filed under Breakfast, Definitely Making it Again, Easy, Super Easy to Make, Vegetarian

February 2, 2012 · 8:46 am

Oatmeal Pancakes

This recipe is from The Biggest Loser. I have never personally watched the show, but it seems like they make some pretty good pancakes. 🙂

Ingredients:
6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Instructions:
In a blender, blend all ingredients until smooth.

Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray.

For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed.

We had these with eggs, sausage and fruit salad.

What did the family think? I thought these turned out great. I put a little extra cinnamon in them, so they were great with butter and syrup on them. Everyone else at the table gobbled them down, too.

Did I change anything? Just a teensy bit more cinnamon was added.

Where did this recipe come from? The Biggest Loser

photo from Goop

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Vegetarian