Margarita French Toast

 

I was a little surprised that I had not already posted this one, but here it is. Possible substitutions are listed in parentheses. 



2 oz tequila

3 drops orange extract or 2 ounces orange liqueur (lemon extract)

1 oz fresh lime juice and a bit of lime zest (Rose's lime juice)

1 tablespoon simple syrup (sugar or honey)

3 tablespoons heavy whipping cream (half n half)

2 eggs

1 oz Mexican vanilla (regular vanilla or imitation vanilla)

Pinch of cardamom (cinnamon or nutmeg)

Mix eggs and flavorings. Dip bread into the egg mix. Fry in avocado or coconut oil and top with any combination of butter, fruit, whipped cream, and maple syrup - preferably all of them!

Pumpkin Cranberry Nut Muffins

This quick bread recipe has a distinct holiday feeling, but I can also envision serving it at a springtime brunch. Days are getting longer and soon we will be eating on patios and porches again. The cranberries in this recipe give the sweet bread a lively tartness that will complement any breakfast entree.

3/4 cup brown sugar

1/3 cup white sugar

1 cup of cooked pumpkin

2/3 cup chopped pecans or walnuts or whatever you might have on hand

1/2 cup chopped fresh cranberries (You can use the dried version, if it's not the season for fresh.)

2 eggs

1/2 cup buttermilk

2 1/2 cups flour

1/2 cup soft butter

1 teaspoon salt

2 tablespoons vanilla

1 tablespoon cinnamon

1 rounded teaspoon baking powder

1/2 teaspoon baking soda

This recipe will make 18 medium sized muffins. Four or five small loaf pans might be an option, too.

Bake at 350 degrees for about 25 minutes (muffins) or 30 minutes (loaf pans). Test for doneness by pressing on the middle. It should spring back and feel fairly firm.

The more efficient you get, the more you become a limitless reservoir for other people's expectations.

Jim Benson

Nutty Breakfast Bars

These are so quick and easy, that you will want to keep them on hand always. I store mine in the freezer and take one out when I am making coffee in the morning. By the time the coffee is ready, the breakfast bar is ready to eat. If you like to have a "little something" with your first cup of coffee, these are perfect. There is enough substance to keep you going for quite a while, and enough sweetness and flavor to make you glad to get up in the morning.

Hazelnuts or pecans or cashews - 1 heaping cup chopped

Egg whites 4

Oatmeal 2 cups

Melted Butter 1/2 cup

Dates 1 1/2 cups chopped

Ground flax 1 cup

Mix ingredients together and form 2" x 3" bars - about 1/2" thick. 

Bake for 30 minutes at 325° on a baking sheet coated with coconut oil.T

That's it!

Try not to become a person of success, but rather become a person of value. Albert Einstein

Fruit and Cider Pancakes

I'm searching for a better name for the long list of pancakes I have made over the past decade or so. "Cake" is not what I am going for, but they always consist of batter fried in a pan, so this is it for now. These have a summery flavor and are simple to make.

This summer was a good year for fruit and I like to use what's on hand.

For these tasty breakfast treats you will need:

5 eggs
1 1/2 cups of mashed fruit
1 + cups of any flour you like; I have used wheat, quinoa, and brown rice flour - all with good results.
1 teaspoon baking soda
1 cup of cider; it can be hard cider or the non-alcohol kind.

Mix your ingredients together. Heat some coconut oil in a large frying pan, and spoon in some batter, and cook on a low heat setting.

Make the pancakes dollar size for easier flipping. If you like thicker batter, it's all right to add more flour. I tend to like a crepe-like result, so I use less flour.

Top with fruit sauce, honey, syrup, jam, butter or anything else that you like on pancakes. I usually sprinkle some chopped pecans on mine.

Tamale Casserole

This is my new favorite breakfast. You can certainly have it for dinner, but Oh! What a fabulous morning meal. Truly a reason to get up in the morning!

Tamale Casserole

18 - 20 corn tortillas

Cooking oil - at least 4 - 6 ounces

1 cup corn meal

1 can creamed corn

1/3 cup water

4 eggs

2 oz diced pimento

4 oz chopped ripe olives

4 oz diced green chilies or diced jalapenos

1 teaspoon salt

2 1/2 cups shredded, cooked chicken

1 teaspoon cumin

Chili powder or chili powder blend*

3 cups enchilada sauce

3/4 cup crushed tortilla chips

1 cup shredded cheddar cheese - optional

* If you use pure chili powder, use a 1/2 teaspoon for the corn meal mix and a 1/2 teaspoon for the sauteed chicken. If you are using a blend you can sprinkle it in a little more liberally.

1. Cut 18 corn tortillas in strips, saute in oil. They don't need to get crisp. Use plenty of oil to soften them. Put some in the pan and then drizzle a little over the top. 

2. Saute 1/2 of the tortillas and put them in the bottom of a 9 x 13 casserole dish. Pour 1 1/2 cup of enchilada sauce over the tortillas. Stir them slightly so they are evenly coated with sauce.

3. Cook corn meal along with: eggs, creamed corn, water, pimento, diced green chilies or diced jalapenos, salt, and diced ripe olives. Cook on medium heat until thickened. Stir to keep it from sticking to the bottom of the pan.

4. Saute the shredded, cooked chicken in oil with cumin and chili powder.

5. Ladle the cooked corn meal mixture over the tortilla/sauce layer.

6. Saute the other half of the tortilla strips and arrange them over the corn meal.

7. Spread the spiced, sauteed chicken over strips; ladle the remaining enchilada sauce over chicken.

8. Sprinkle crushed tortilla chips over chicken. If you like, sprinkle grated cheese over the crushed chips.

Bake covered for 45 minutes at 350

If you delight in existence, you will become a guide to those who need you, revealing the path to many.

Sutra Nipata

Holiday Pancakes

Holiday Pancakes

Pancakes can be made with whatever you have handy - a few eggs, a bit of ground grain or seed, some flavoring and salt and as much liquid as you need to make a pour-able batter. Whether or not you add some baking powder depends upon how fluffy or dense you like your pancakes.

In this instance, I ground some oat flakes, pumpkin seeds, chia seeds, and slivered almonds in a coffee grinder and added them to three beaten eggs and about a third cup of coffee liqueur. Some salt and cardamom for flavor and the pancake batter is complete. To quote Ina Garten, "How easy is that!"

The ratio of eggs to flour to liquid depends a little on what kind of grains and seeds you use. Chia seeds absorb a great deal of liquid, so only about a cup and a half of the flour mix is used. As your batter sits, it may thicken. Just add any liquid: water, milk, or a nut milk if you prefer.

I like a dense, high protein pancake, so I usually start with 3 or four eggs. Then add a small amount of liquid - about a half cup. Then add flour until the batter is the right consistency.

Fry in a neutral oil such as avocado. Silver dollar sized pancakes are nearly always easier to flip and cook, especially if you use an alternative flour.

You have to wake up in order to grow up. Loch Kelly

Sweet Potato Breakfast Bake

Sweet Potato Breakfast Bake

Cooked sweet potato - about 2 cups
The canned ones would work. You can also easily roast your own by popping them in the oven whole until they are soft and then scooping out the inside.

3 eggs

1/2 cup butter/bacon drippings blend Or coconut oil if you prefer

1/2 cup ricotta cheese (Silken tofu for a dairy free version)

3 tablespoons brown sugar or honey or maple syrup

1 teaspoon cumin
1 teaspoon salt
1 teaspoon cinnamon
1 tablespoon chili powder blend (not pure chili powder)
A couple tablespoons of spiced dried kale flakes - if you keep this kind of thing around. If not, throw in some parsley and call it good.

1. Use an electric mixer to beat the eggs, the add all of the other ingredients and mix thoroughly.

2. Spread in a 9 x 13 glass baking dish

3. Bake at 350 degrees for 45 minutes.

4. Top with crumbled bacon and serve warm.

This is an easy and hearty breakfast. You could mix it up the night before and stick it in the fridge to pull out and bake in the morning. In this case, I would add the bacon crumbles in the morning just before baking.


Beauty scatters the seeds of hope in us. Sister Joan Chittister

Pumpkin Fritters

Pumpkin Fritters 

5 large or six smaller eggs 
2 cups cooked pureed pumpkin 
1/2 cup coconut flour 
1 cup fava, rice or other gluten free flour blend 
2 tablespoons cinnamon 
1/2 teaspoon cloves 
1 teaspoon nutmeg 
1 teaspoon salt 

Your batter should be a bit stiff. Drop into hot coconut oil and flatten a little with the spoon. Fry at medium low and serve with toppings such as butter, fruit, nuts, syrup, powdered sugar, and whipped cream.

More Chia Pancakes

Because you cannot have enough recipes for pancakes...More Chia Pancakes

1/2 cup chia seeds
1 1/2 cups hot water
1/2 cup butter
3/4 cup coconut flour
5 medium or 4 large eggs
2 tablespoons cinnamon
1/2 teaspoon salt
Pinch of cloves

Coconut oil for frying.

1. Stir the chia seeds into the hot water. Let sit for 30 minutes or longer. These can even be kept in the refrigerator overnight if that is more convenient.

2. When you are ready to fry your cakes, mix all the ingredients together in a blender. Blend on medium speed for about a minute.

3. Drop spoonfuls of batter into hot coconut oil to make cakes about 3 inches in diameter.

4. Serve with any combination of toppings: butter, syrup, fruit sauce, nuts

The world will be saved by beauty.   Fyodor Dostoyevsky

Banana Fritters

Banana Fritters

Most of us have seen the recipe for 2 eggs/1 banana pancakes on the Internet somewhere. I have tried that recipe and found it somewhat wanting, so I have updated a banana fritter recipe. I think you will like it!

I froze my overripe bananas. I peeled them, broke them into pieces and froze them in zip lock bags. This isn't necessary, but it's useful if you don't want to make the fritters at the same time the bananas need to be used. After thawing, I drained them in a metal strainer. 

This resulted in about 1 1/2 cups of mashed banana. 

Add: 

1/2  cup ground golden flax seed 

1/3 cup of coconut flour 

4 eggs 

2 tablespoons of cinnamon 

2 teaspoons vanilla 

Small amounts of cloves, nutmeg or cardamom can also be used. (1/2 teaspoon amounts) 

1/2 teaspoon salt 

1/4 cup chia seeds 

1. Mix very thoroughly - a mixer is probably the best way. 

2. The batter needs to sit for a bit to let the chia seeds absorb moisture. Anywhere from a half hour to overnight is fine. If the batter becomes a little too thick, add some coconut milk (any kind of milk would work) to thin it a bit. The batter should be fairly thick, though. 

3. Drop small spoonfuls in hot coconut oil and then cook over medium low heat. Little discs about 2 inches in diameter is what you are aiming for. Lots of surface area is the key to good flavor and texture.

Eat them with any toppings you like: Butter, syrup, fresh fruit, cooked fruit, chopped nuts, coconut, jam, etc. Some people might like them without any toppings.

The best way to pay for a lovely moment is to enjoy it.    Richard Bach

HOT STUFF BREAKFAST

This dish works best when the squash comes fresh from the garden. Pick them when they are no longer than 5 or 6 inches. The smaller the squash, the more flavorful they are.

Summer squash – all colors, sliced very thin
Chopped artichoke hearts
Fresh herbs - Chives, basil, oregano and marjoram all work well.
Poblano or Anaheim chili if you like a little heat
An Ortega chili will work if you want to start the day in a milder style
Olive oil and butter
Salt and pepper
Parmesan cheese - Reggiano if you’re feeling fabulously rich

1. Chop the pepper into small pieces and saute in olive oil.

2. While the peppers are sauteing, wash and slice the squash. Put the thinly sliced squash pieces into the saute mix, sprinkle on some salt and pepper, and continue to saute for another 5 to 10 minutes.

3. Add the herbs, butter and the artichoke hearts; then turn the heat to low. Cover the pan so that everything heats through.

4. Sprinkle a couple of tablespoons of grated Parmesan  on the vegetables just before you remove them from the stove. (Leave this out for a dairy free option.) The cheese will melt quickly and acts as a flavor enhancer for the fresh herbs and vegetables.

Serve with bacon, sausage, or eggs or all by itself for a light, but invigorating breakfast!

Man's mind stretched to a new idea never goes back to its original dimensions.
Oliver Wendell Holmes, Sr

Hearty Fruit and Oat Muffins

This is a tasty muffin with a great texture. I think they bake up better as a mini muffin. One of the best things about them is that they are a good way to use up overripe bananas or other bits of fruit that need to be used right away.

2 1/2 cups oat flakes - either old fashioned or quick

1/2 cup melted butter

3 ripe bananas

1/3 cup Fruit sauce - any kind: fig, berry, apple, apricot

(You could also use 1 banana and 1 cup of fruit sauce or any combination that makes about 1 1/2 cups fruit.)

3/4 cup chopped nuts

3/4 cup chopped, dried cranberries 

1 large or two medium eggs

1 teaspoon almond or vanilla extract

Salt

Spices: 1 teaspoon cinnamon, 1/2 teaspoon each of ginger and nutmeg

2 teaspoons baking powder

Mix all of the ingredients together. Ideally, let the batter sit for an hour or two - especially if you use the old-fashioned oats.

Add the other ingredients, mix, fill mini muffin cups and bake. The recipe will make 24 - 30 mini muffins or 12 regular size muffins

330 degrees for 20 minutes for the mini muffins. The regular size muffins might take 25 minutes.

Love looks you straight in the eye and speaks the truth.  Philip Gulley

Yams with Fruit

We eat yams year round, but it seems they should get dressed up for the holidays. Any fruit will work - pears, apples, persimmon, oranges - anything that can be sliced.

Slice the potatoes and fruit into a casserole dish of any size.

Make a baking sauce using any or all of the following ingredients:

Bacon grease or olive oil

Butter

Salt

Cinnamon

Curry powder

Pinch of rosemary or thyme

Fruit juice

Almond extract or vanilla

Honey or maple syrup

Amounts are not too critical. I used about a third cup of the butter mix, a quarter cup of fruit juice and 3 tablespoons of honey. Spice to taste. You can veer toward sweet or savory. I used more curry than cinnamon. Melt the butter sauce, add spices and pour over the slices.

Sprinkle some chopped pecans or walnuts over the top. Bake covered with foil for 1/2 hour. Uncover and bake for 15 minutes more - all at 350 degrees.

Serve at any meal. This makes a great breakfast, a popular side or a good one-dish meal.

Spice Up Your Breakfast

When I talk about spices, they are very often the chili pepper kind, but this simple breakfast is made with the kind of spices you usually use in desserts.

This is an easy breakfast and will take you only a matter of a few minutes to make.

1 container of firm organic tofu
2 tablespoons coconut oil
2 tablespoons honey
dash of cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup nuts - cashews, pecans or walnuts
1 tablespoon sesame seeds or chia seeds

Melt the oil, crumble in the tofu, add the rest of the ingredients and heat until everything is thoroughly mixed.
In just 5 minutes, you have a tasty breakfast with protein and plenty of healthy fats. You won't be hungry for a long time.

Necessity is the mother of invention. Unknown

Orange is the New Delicious

Chia buckwheat pancakes are a staple at our house, and the toppings are a great opportunity for variety. I was recently given a nice basket of freshly picked oranges and one of the many ways I have used the juice is to make a delicious, fragrant pancake syrup.

Use:
1 1/2 cups orange juice
1/4 cup raw honey
1/4 cup butter

Heat these ingredients in a small saucepan until they are simmering slowly.

Stir:
1 1/2 tablespoons cornstarch into 3 tablespoons of water and add this mix very slowly to the warm syrup. Stir thoroughly and remove from heat.

This is a quick process, so you will be able to do it just before cooking the pancakes and have a nice warm fruit sauce for your pancakes. If you are lucky enough to have rhubarb where you live, a little rhubarb sauce added to the orange honey sauce would be grand!

When we are no longer able to change a situation, we are challenged to change ourselves.
Viktor Frankl

Well Wrapped

A sandwich wrap seems like such a good idea, but I am usually not really pleased with 

the texture or the taste of commercial wraps. Here is a simple to make wrap made with 

real food and no wheat or gluten. The breakfast wrap in the photo was made with cooked

squash and roasted garlic, which gives it that beautiful golden color.

The filling is: scrambled egg, avocado, cheese, and tomato. 

1 cup golden flax meal

1 cup fava or chick pea flour 

1 egg 

1/4 cup butter 

1 cup cooked, pureed vegetable, i.e. spinach, zucchini, 
broccoli, chard, or squash

1 teaspoon salt 

Soften butter and mix all ingredients.

If it is too sticky, add a little more fava flour. 

Chill the dough for at least an hour, then form small flat discs 
about 6 - 7 inches in diameter. I use a floured pastry cloth to pat the dough 
into shape. Make them as thin as you can without ripping them.

Fry in a small amount of coconut oil on a low heat. These make a 
great holder for beef, egg, chicken or other sandwich fillings. They probably 
taste a little better warm and are a little easier to handle while they are 
slightly warm. 

To rewarm them, run them quickly under a cold water faucet and wrap in a cloth dishtowel

or napkin and microwave for about 15 seconds. 

This recipe makes a fairly large batch - about 10 wraps. I usually make about five and 

put the rest of the dough in the refrigerator and make the second five fresh.

You can also make them a little smaller and use them more like a traditional flat bread for dips 

or to accompany a meal. 

There is time for everything.   Thomas Edison 

Cheesy Potato Snacks

"Snacks" might be a bit misleading. A couple of these will work for me for lunch or breakfast any day. They are easy to put together, pretty to look at, and most likely a crowd pleaser. They would make a nice hors d'oeurve if it's going to be a while before dinner is served.

Use leftover baked potatoes; cut each one in half and scoop out the middle. (Save this for a breakfast hash.) Leave about 1/4 inch of potato in each skin.

Place the skins on a cookie sheet. Add the following to each potato skin:
1 teaspoon butter
1 chopped fresh basil leaf
2 tablespoons soft herbed cheese or 1 ounce jack cheese

Sprinkle with paprika or turmeric and bake at 400 degrees for about 25 minutes.

While they are baking, chop some fresh tomato and avocado. Add these as soon as you remove the potatoes from the oven.

There is no such thing as an end unaffected by the means used  to obtain it.
Anne Perry 

Buckwheat and Chia Pancakes

There are myriad ways to make these delicious pancakes. Here are two possibilities. Gather your courage and start to experiment!

Method 1

1. Pour 1 cup buckwheat groats* and 2 rounded tablespoons chia seeds into a Pyrex bowl. Add 1 1/2 cups boiling water. Stir, cover and refrigerate overnight or until cooled.
2. Put the hydrated groats and seeds into a blender and add 4 eggs.
3. Blend and add vanilla, cinnamon and a pinch of cardamom.
4. Fry these in coconut oil and top with any combination of butter, honey, whipped cream, and fresh or cooked fruit.

This batter keeps very well in the refrigerator, so you can use it for two or three days in a row without any loss of flavor or texture.

*If you cannot find buckwheat groats at your local health food store, you can order them online.

Method 2

1/3 cup chia seeds

1 cup boiling water

1 cup buckwheat flour*

4 eggs

2 teaspoons vanilla

1 teaspoon salt

1teaspoon cinnamon

1. Pour boiling water over chia seeds and let soak until cool.

Or you can put the seeds in water the night before and let them soak, covered, in the refrigerator.

2. Mix all ingredients together and fry in coconut oil and serve whatever toppings you like.

*Other non-wheat flour options are: coconut, soy, brown rice, fava, or chick pea to name just a few.

Why chia seeds? These unique and very nutritious seeds create a light and fluffy pancake with a good balance of protein, healthy fat and starch. If you have ever felt like you could barely move after eating pancakes, this is a way to get a pancake breakfast without that weighed down feeling.

Here's a link if you're curious.
http://www.huffingtonpost.ca/2013/06/03/chia-seed-benefits-_n_3379831.html

Happiness is when what you think, what you say, and what you do are in harmony. 
Mahatma Gandhi