Category: Breakfast


Back before everyone was suddenly into baking bread during quarantine, I happened across an amazing and easy peasant bread recipe on alexandracooks.com.  It caught my eye because it said No-Knead.  I followed Alexandra’s basic peasant bread recipe.  However, instead of making two smaller loaves, I make one big loaf in a pyrex bowl that has a capacity of 2 Qts.

I also like to experiment with different flours and add ins.  However, after binge-watching hours of British Baking Show, be warned that any deviation from the basic recipe can change proofing time.   Today’s experiment was a success!  The best bread I’ve ever made!

20200426_102111

4 C. flour (I used 3 c. AP, 1/2 c. flaxseed meal, 1/2 c. millet flour)

2 tsp. salt

2 c. tepid water

2 tsp. sugar

2 tsp. yeast (I used Fleischmann’s Active Dry Yeast)

2 Tbsp. butter.  I wasn’t good about taking pictures.  They all started to look the same LOL.

First Place flour in large bowl and wisk in salt.

Boil water (you will need 1/2 c. boiling with 1 1/2 c. tap water to get “tepid water”)

I melt the sugar in the boiled water in a large mixing cup before adding in the tap water to make sure the sugar is dissolved.  (I actually forgot to do that today, and it still turned out okay).

Sprinkle water with yeast and let activate for 15 minutes.

Stir into flour/salt mixture until no pockets of flour remain.  Cover with plastic wrap and proof about 1 hour.  It should be doubled in size.

20200426_073344

Meanwhile, get the bowl(s) you will be baking the bread in ready by spreading butter over it’s entire inner surface.

Deflate proofed dough using two small forks, pulling dough in from the sides of the bowl onto itself.  It is really sticky and hard to scrape from the sides.  That’s normal.

20200426_083943

Put is into the bowl you are baking it in (just sort of plop it in there) and use a spatula or metal spoon to get as much of the dough out of the original bowl as possible.  You won’t want to waste any of it.  Trust me.

Preheat oven to 425F.

Sit bowl of dough on the stovetop where the heat comes out of the oven.  Let the dough have a second proof (about 20 minutes).  It will double in size again!

20200426_090208

Place bowl in the 425F oven for 15 minutes.  Reduce heat to 375F and cook 15-17 minutes more.

Immediately turn the bread out onto a cooling rack.

The video from Alexandracooks.com is great:

My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

 

 

 

20190915_102121

I was in the mood for some egg salad again. I do dread peeling hard boiled eggs though and didn’t really like the texture of the eggs when I bake them even though I posted it. Today I found post that suggested steaming the eggs. Guess what? It works! Try putting your eggs in a pan and a half inch of water with a lid and steam them for 15 minutes. The steam permeates the shell and the eggs peel like a dream. I am sold. Beautiful yellow yolks and no green Rings either! Great for making deviled eggs for the holidays.

 

I’ve been craving egg salad and I’ve been meaning to try no knead peasant bread.  Today was the day.

20190915_130122.jpg

I boiled eggs and activated the yeast  simultaneously.

20190915_102121

As you can see, some were super easy to peel, others not so much!  They were all cooked using the same method and peeled using the same method, so I got to wondering why some were easy and others not.  Apparently, the fresher the egg, the harder to peel.  Who knew?  They say to use eggs you’ve had in the fridge for a week or more and to store them on their sides if you are going to hard boil them.  The most recommended method is:  Bring water to a boil.  Turn off heat and cover and let sit 11 minutes.  After boiling, pour off the hot water, shake pan back and forth to crack the shells. Cover eggs in cold water and let set for a couple of minutes. Leave water and eggs in pan and peel, using water to rinse away excess shells.

Peasant Bread was according to a recipe on a website called alexandracooks.com

https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Follow the link to a great video and printable recipe.  I wasn’t intimidated because her instructions are so specific.  I made one loaf in a larger bowl than she uses.  You could easily use gluten free flour blends for this!  Everyone loved it.   This is a picture of my dough after the first proof.

20190915_105344

This is how it looked when done.

20190915_125350

I like a simple egg salad, similar in flavor to deviled eggs.  You can certainly add celery or onion in yours, but I love it like this:

20190915_130020

I made a huge batch using 18 eggs.  I’ve scaled the recipe down for a smaller batch.

6 eggs, hardboiled

1 heaping Tbsp. mayonnaise or salad dressing

1 Tbsp. yellow mustard

1/8 tsp. lemon juice

2 Tbsp. pickle relish

Salt and pepper to taste.  I used seasoned salt and a pepper blend.

The brunch was such a success, I will do this again and soon.  So easy and inexpensive!

 

 

 

In an attempt to make a breakfast with items on hand, I came across a recipe from Crazy for Crust.  I adapted it for dietary restrictions.

20190818_110051

10 eggs

1/4 C gluten free flour

16 oz.  Lactose Free cottage cheese

1/2 C melted butter

1 tsp. Baking powder

1 lb. Sausage, cooked and crumbled.

1 tsp. Seasoned salt

1 tsp. Garlic powder

1 package vegan cheddar like shredds

20190818_085027

Combine cottage cheese, eggs, butter, flour, and baking soda.  Mix in sausage and shredds.

20190818_092837

Pour into greased/sprayed 13 x 9 baking dish.  Bake at 400 F for 35 minutes.

Today is my oldest son, Austin’s 30th birthday.  We will be celebrating all day, starting with quiche and berries!

 

I made four different quiches – three vegetarian and one with chicken apple sausage.

I set up an assembly line and made them all at once.  The following is the basic recipe for one quiche.

1 pie crust

5 eggs

1/4 large sweet onion

1/2 c. carrot matchsticks

1/2 tsp. seasoned salt or salt mix

1/2 tsp. herbs of choice (I used rosemary and thyme)

2 Tbsp. olive oil

1/4 c. sour cream (I used tofutti for my son, Donovan, who can’t have dairy)

1/4 c. milk (I used almond unsweetened)

1/4 c. cream cheese (again, I used tofutti)

1/2 package veggie shredds or shredded cheese of choice

1 package frozen vegetable of choice, cooked and drained – I used broccoli rabe, broccoli, and asparagus.

8 oz. cooked meat instead of or in addition to veggies – optional – I used apple chicken breakfast sausage.

Cook onion and carrot in olive oil, seasoned with salt and herbs, until softened and slightly browned.  If you’re making more than one, cook enough for all of them and save the pan for cooking the meat separately if you’re trying to keep any of them meat free!  Meanwhile:

Get pie crust ready.  I used 2 refrigerated and 2 frozen, since I only have two pie plates!Crust immaculate

Set out bowl to place cooked, drained veggies in.  Top with onion/carrot mixture, sour cream, cream cheese, shredded cheese, 5 eggs (per quiche) and blend.

Pour blended fillings into pie crusts.

Bake at 325 for 40-45 minutes or until knife in center comes out clean.

Many quiche recipes call for baking the crust first.  Totally not necessary!  These were a huge hit!

 

 

 

 

Leftover roasted potatoes are the star of this quiche. The bacon and onions don’t hurt either!

 

2 Immaculate pie crusts

1/2 pound bacon

3/4 cup chopped onion

2 to 4 cups leftover roasted potatoes cut into small cubes

10 eggs

One package mozzarella shirts vegan cheese

One half cup tofutti sour cream

Cook onion and bacon until bacon is crispy. Place in pie crust in pie pans sprayed with coconut oil. Combine remaining ingredients and pour into pie shells. Bake at 320F for 45 minutes.

 

 

Every 4th of July, there is a parade that passes my house.  This year for the first time, my grandsons got to see their Uncle Elliot take part!  Elliot’s dream.

The brunch was cheesy apple grits and apple crescent casserole, two family faves!

July 4 brunch

Top photo:  Apple Crescent Casserole

2 tubes crescent dough

2 apples, cut into 8 pieces each

4 eggs

1 c. almond milk

1 Tbsp. vanilla

1/2 c. sugar or agave

Core and cut apples into 16 wedges.

Wrap each piece of apple into a wedge of crescent dough and place into 13 x 9 casserole dish sprayed with coconut oil.

Bake at 375 for 15 minutes.  Meanwhile mix  eggs, mil, vanilla, and sugar or agave.

Crescent dough should be golden at this point.  Pour egg mixture over crescents and return to oven for another 15-20 minutes.

Serve with vanilla yogurt as a topping.  Yummy!

Cheesy Apple Grits:

4 c. water

1/4 c. sugar or agave

1/2 tsp. salt

1 c. quick cooking grits

4 eggs

2 c. shredded cheese (I used Veggie Cheese)

1/2 c. almond milk

1 apple, thinly sliced

Heat water with sugar or agave and salt.  Once at a rolling boil, add grits gradually and cook until thickened.  Add in shredded cheese and stir until melted.  Temper with milk and add in eggs.  Once blended, pour into a prepared 13 x 9 baking dish and top with apple slices.  Bake at 375 for 40-50 minutes.

Ideally, this goes into the oven prior to the first phase of the crescent casserole, so they can finish up together.

This is also delish with vanilla yogurt as a topping.

Our 4th was fun!   My grandsons got to see their Uncle Elliot in the parade with the local fire department, and had fun collecting and eating the candy!

 

 

Super easy and addictive!

20180513_094246

Butter bottom and sides of a 4 at. Crock pot.

20180513_070626

Pour 2 cans pie filling into crockpot  and spread evenly.

20180513_070850

Combine 1 box cake mix and one stick of butter melted. I used butter pecan cake mix. Yum!

20180513_071043

Spread over pie filling and cook on low 2 hours.  Top with vanilla yogurt!

 

I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

20180211_011803

Combine puree, milk and eggs

20180211_011814

Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

My sister, who has been eating gluten free for five years, was here for a visit.  What better reason to try out a gluten free banana bread mix I’ve been eyeing at Lucky’s?

King Arthur Gluten Free Banana Bread mix is amazing!  Below is how I modified the directions on the box to make it my own.  We enjoyed warm, delicious banana bread that we couldn’t believe was gluten free!

Banana Bread.jpg

banana bread2

1 box King Arthur gluten free banana bread mix

3 eggs

1 c. milk

1/2 c. melted butter

2 mashed bananas

1/2 c. chopped cashews

Mix eggs, milk and melted butter and add into mix until well blended.  Add in mashed bananas and nuts.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

@myfoodswings

Different moods, Different foods :)

My Meals are on Wheels

Life and Cooking from a Wheelchair

Thriving with Psoriasis's - Living Nightshade Free

Living with Psoriasis, Psoriatic Arthritis, and Erythema Nodosum

In Dianes Kitchen

Recipes showing step by step directions with pictures and gadget reviews

Kristen's Healthy Living Blog

Exploring ways to live a healthier life

This Man's Journey

Home Is Where Our Stories Are Welcomed To Begin.

Persevere

By Dan Sims

Dining with Donald

Donald on Dining in and Out.

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

Keralaslive

Creating tastes, inspiring desires.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original & Adapted Dinner Entrees in the Mediterranean Tradition

%d bloggers like this: