Category for breakfast

Within certain circles, my mother has a bit reputation when it comes to cooking from a recipe. We like to tease her about her freewheeling approach to following directions. She doesn’t sweat the details – recipes are a starting place to her, not a set of directions that must be followed. Of course, this approach has advantages. Rare are the days when she passes on a recipe because she doesn’t have an ingredient – there is always a suitable substitute. However, when something goes wrong, it’s hard to fault the recipe. 

But, in the end, I love this carefree approach my mother brings to her cooking, mostly because it is in such contrast to my own tendencies. Once I see the recipe pictured, I want to reproduce it as closely as I can. I’ve written before about going out on shopping expeditions to find the right size pan for my cherry picnic cake. If my mom made the cake, she’d have been eating it for days before me, having roughly sized up an appropriate cake pan from the stack in the cupboard by the oven and carried on without missing a beat. 

But on to the granola – this recipe has been handed around and adapted within the family for a few years now. It is also one of Sean’s favorite breakfast items at my parents house. Knowing that he loves it, my mom often gives him a bag of it as a gift. While I have dabbled with other granola recipes over the years, this one remains his favorite. So, I decided I should try and make it at home.

When my mom gave me this recipe, I teased her that trying to reproduce it was a bit like translating a foreign language. The basics of the recipes were spelled out with my mom’s unique abbreviations, accompanied by notes, crossed out measurements and directions accumulated over several rounds of baking. There were notes about baking in a convection oven versus a food dryer. But one of the key things this made me realize is that the baking process is not so much about cooking the granola but drying it out. So, to keep things easy, I added directions on how to bake in a conventional oven. You’re on your own with the food dryer!

Rise and Shine Granola

The thing with granola is that it thrives on improvisation. This recipe comes from my aunt Georgia who shared it with my mother. And it is not lost on me that I’ve adapted it for you!

6 cups (700 g) thick oatmeal
1 cup (140 g) sunflower seeds or pumpkin seeds
1 cup (145 g) coarsely chopped almonds
½ cup (70 g) sesame seeds
Men above 40 years of age are known generic viagra from usa http://seanamic.com/flexlife-to-use-artificial-intelligence-to-monitor-subsea-structures/ to react with Sildenafil resulting in severe side effects. Along these lines, this is important to get treated or else there is cheap soft cialis no way out. In case, you see a manifestation of back pain, you viagra no consultation are not the only one. Life becomes quite troublesome when you have longer, harder, bigger, more viagra in line frequent erections, greater stamina, increased libido and sexual energy with less stress and more sexual desire. 1 cup (140 g) raisins
1 cup (90 g) unsweetened coconut flakes
½ cup (85 g) candied ginger, chopped
1 cup (150 g) dried pineapple
½ cup (150 g) maple syrup or honey
⅓ cup (70 g) oil
¾ cup (170 g) unsalted butter
¼ cup (65 g) brown sugar
¼ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Prepare two large rimmed baking sheets and line with parchment paper. Set aside. Heat oven to 275 degrees.

In a large mixing bowl, combine the oatmeal though the dried pineapple. Stir gently to combine.

In a small sauce pan over medium heat, combine the maple syrup, oil, butter and brown sugar until the sugar dissolved. Remove from heat, whisk in the salt, cinnamon and vanilla extract.

Pour the warm liquid over the dry ingredients. Stir well to combine.

Spread the granola evenly between the two pans. Place in preheated oven and bake for 15 minutes. Turn the oven off and let the granola sit in the hot oven for 10 minutes. Rotate pans, then turn the oven back to 275 and bake for another 15 minutes. Turn oven off and let sit for 10 minutes with the door closed. At this point, the granola is done, but I like to open the oven door and let the granola cool in the oven.

Once cool, store in an airtight jar or container.

Some days I find myself stumped on what to share here. I love sharing stories and photos of what I’ve been up to. But I’ve got to come up with all of that good stuff first! Some days I don’t feel like I have good stories to tell and nothing seems to be coming together. Like this post – I’ve been waiting to share it for at least a couple of weeks while I try to come up with some story to share with you. But this recipe is too good to keep to myself, so here it is.

I don’t know much about fika, but browsing through the January issue of Saveur, a photo of a sweet bread stopped me in my tracks. Reading more, it appears that fika is the Swedish concept of an afternoon coffee break, with snacks. I’m in! As a regular Instagrammer, I’ve seen people posting about their afternoon fika, so the concept is not foreign. But I’m no expert on all of the real details. So imagine my delight to find not only a recipe, but the mention of an upcoming book devoted to fika recipes. I may have even pre-ordered it!

Without even really planning it, I’ve spent most of the winter so far with my own little interpretation of fika. As the early grey gathers on weekend afternoons, we’ll gather in the kitchen with candles and snacks arranged on the table. We spend some time chatting, browsing magazines or better still, drawing. And since finding this recipe, a few of our weekend gatherings have been accompanied by the sweet warm waftings of cinnamon and cardamom. I hope it will inspire some gatherings of your own.

Swedish Cinnamon and Cardamom Bread

This recipe appeared in the January 2015 issue of Saveur and is ever so slightly adapted here.

Serves 8 to 10

FOR THE DOUGH

7 tbsp. unsalted butter
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2 tsp. active dry yeast
4½ cups flour, plus more for dusting
¼ cup sugar
1½ tsp. cardamom seeds, lightly crushed
½ tsp. kosher salt 

FOR THE FILLING AND TOPPING:

½ cup granulated sugar
7 tbsp. unsalted butter, softened
1 tbsp. ground cinnamon
1½ tsp. cardamom seeds, finely crushed
1 egg, beaten
Pearl sugar, for sprinkling

Make the dough: Melt butter in a small saucepan over medium heat. Remove from heat and let cool just slightly. Stir in milk and yeast; let sit until yeast is foamy, about 10 minutes. Whisk flour, sugar, cardamom and salt in a bowl. Stir in yeast mixture until dough forms. Transfer dough to a lightly floured surface and knead until smooth and elastic, about 3 minutes. Return dough to bowl and cover with a clean dish towel. Let rest in a warm place until dough is doubled in size, about 1 hour.

Make the filling: Mix granulated sugar, butter, cinnamon and cardamom in a bowl until smooth.

Assemble the bread: On a lightly floured surface, roll dough into an 11″ x 17″ rectangle, about ¼″ thick. Spread filling over dough, leaving a ½″ border along edges. Working from one long end, roll dough into a tight cylinder. Transfer seam side down to a parchment paper-lined  rimmed baking sheet. Cover with dish towel; let sit in a warm place until dough has doubled in size again, about 45 minutes.

Bake the bread: Heat oven to 375°. Starting 1″ from one end of the dough, make crosswise slices with a serrated knife, spaced 1″ apart, three-quarters of the way through dough. Gently fan dough slices away from the center, alternating left to right. Brush dough with egg and sprinkle with pearl sugar; bake until golden brown, about 22 minutes. Let bread cool completely before serving, if you can hold yourself back that long! Best enjoyed the day it is baked, it will reheat perfectly for breakfast the next morning.

I wish that I could tell you that I baked this lovely loaf of bread, but I didn’t. Over the holidays our friend’s family stayed in our apartment while we were away in Kelowna and when we came home we found this bread waiting for us. Thanks guys!

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We enjoyed these little guys with a hot cup of coffee and then hit the road in search of adventure. When I say adventure I mean grocery shopping, buying a new door mat and picking up a few different varieties of green tea. So fun, so adventurous!

This is a story about breakfast, but not my breakfast. This is the breakfast I have been making for my husband ever since I spotted this recipe early this year in the January issue of Bon Appétit. First, I should tell you that I don’t usually worry about making breakfast for anyone during the week. We are more of a fend-for-yourself household in the mornings. Sean has a coffee routine he follows with almost religious fervour. He doesn’t deal in big productions, simplicity is the story of his morning. I prefer to take my breakfast to work to eat when I have a little more of an appetite. And I take a big enough bowl of fruits and grains to fill me up for the morning.

Enter this delicious oat bar. It is like a granola bar, only better and packed with oats, nuts and seeds. Mix and match ingredients to add in favorites or suit specific tastes. It is already gluten free, but can be vegan or nut free if needed. Bake up a loaf and prepare for a week of easy and portable breakfasts. We might not be eating breakfast together, but we have been baking this morning treat together just about every Sunday for the last several months.

But don’t limit this bar to just breakfast. It packed up perfectly for winter adventures for months around here. Paired with the sweetest winter citrus, it made for a great snack out in the snow. I can’t help but think it will be equally at home packed up for a summer adventure or stashed away as a ready-made camping snack. Tuck a slice into the back pocket of a cycling jersey or feast on a quick bite after a run. And if dessert is needed, pair a slice with some ice cream or fresh fruit. There is not stopping this oat bar.

I feel like I must make mention of the dates in this recipe. Sean takes a pretty tough stance on dates, they just are not his favorite. So the first few times I made this recipe, I kept that little detail from him. Trickery in cookery? Why yes, sometimes we must all resort to it. And in this case it was a success. He now knows that there are dates in the bar, but still is a big fan. I hope you’ll give them a shot!

Breakfast Oat Bars

Adapted from Bon Appetit

Mix and match your favorite nuts and seeds in this bar. Swap out the almonds for walnuts, cashews or other favorites. Coconut also makes a tasty addition.

6 large Medjool dates, pitted and chopped
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½ teaspoon salt
2 tablespoons unsalted butter or coconut oil
2 cups old-fashioned oats
½ cup almonds or other nuts
½ cup shelled sunflower seeds
½ cup pepitas
2 tablespoons sesame seeds

Lightly coat a glass loaf pan with oil, then line with parchment paper, leaving the edges out of the pan. (See picture above.) Heat oven to 350.

Combine dates, maple syrup and salt in a small saucepan and bring to a boil. Turn heat down to medium high and cook to soften, about 10 minutes, stirring often. Remove from heat and mash the dates until they combine into a thick paste. Add butter and stir to melt and combine. Set aside to cool for a minute or two.

Stir oats, almonds, sunflower seeds, pepitas and sesame seeds in a large bowl. Add the date mixture to the bowl and stir to evenly coat. Spoon mixture into prepared loaf pan. Tightly pack the oat mixture into the pan with a spatula. Bake for 40 to 45 minutes or until dark golden brown. Remove the pan from the oven and allow to cool for five minutes. Run a knife around the edges of the pan to ensure the bar does not stick as it cools. Transfer to a wire cooling rack and leave the loaf in its pan until it is cool, even overnight.

Wrap tightly and slice when ready to use. Keeps for a week of delicious snacks.

I was really hoping to be sharing a soup recipe with you today. A few days ago I went to the store and picked up all the ingredients I needed, came home and started cooking. As fate would have it, there was a soup tragedy! So, instead of wonderfully warming and hearty soup, let’s talk crepes.

Crepes are fantastic really. Two of their biggest virtues in my books are, that if you don’t really care about absolute perfection, then you don’t need any special equipment to make them and secondly they are ridiculously flexible as a meal. You could eat them for breakfast, lunch or dinner. You can stuff them full of whatever goodness you are inspired by at the moment. And if you are just not that inspired you can melt a few squares of dark chocolate in your crepe and bam! you have a fantastic little treat!

I usually find myself gravitating towards savoury fillings. I love a breakfast crepe stuffed with scrambled eggs, Swiss cheese and caramelized onion or a little ratatouille. Yum. But this particular morning, savoury wasn’t in order. The crepe recipe works well for two but also doubles easily if you are feeding a larger group.

Crepes
makes 4

1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1/8 teaspoon coarse salt
3/4 cups whole milk
2 large eggs
1 1/2 tablespoons unsalted butter, melted

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Heat a non-stick pan over medium heat. Coat pan lightly with a little oil or butter. Pour 1/3 of a cup of batter into the hot pan and swirl to evenly cover the bottom of the pan with batter. Allow the crepe to cook unturned for 2-3 minutes until the underside is golden brown. Flip the crepe and allow to cook for another minute or so. Remove from pan and fill as you like.

Blueberry Sauce

2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 tablespoon lemon zest

Heat a sauce pan over medium heat, add blueberries, water, sugar and lemon juice. Stirring often, bring blueberries to a boil. In a small bowl combine cornstarch and water. Slowly stir the cornstarch mixture into the blueberries. Simmer until sauce has thickened. Remove from heat and stir in zest.

This is where the fun part starts! I like to fill my crepe with a little greek yogurt and blueberry sauce and then top it with a little more yogurt and sauce. But you can do what ever feels good to you. If you have an extra crepe left over, make sure to fill it with a little melted chocolate. Enjoy!

In my memory, there is a cherry tree in the backyard of my grandmother’s house. It is taller than the house and shades the back bedroom, where I often sleep when I visit. On the sticky hot summer evenings when we throw the windows wide, I can hear the breeze ruffling the leaves, lulling me to sleep. Its sturdy, spreading branches make this cherry tree more inviting to climb than the peach trees further down the yard.

With a cherry tree, it seems that you could pull your way up into the tree with little effort and vanish among the thick green leaves, finding a comfortable perch and your own personal cherry picking heaven. And while I don’t often take to climbing other people’s trees out in the picking orchards these days, I do love that experience of climbing deep into the tree on a towering ladder. Suddenly, you are surrounded by drooping branches of sweet fruit, sometimes sticky from the bees and birds that call these havens their own. I favor the clumps of heavy fruit that come off in long, elegant, stemmed pairs, nature’s tasty version of a 2-for-1 deal.

Last week, I mentioned I was working on a recipe for clafoutis. You’ve heard about clafoutis, right? It is a flan-like dessert, often served slightly warm, that is usually overflowing with cherries. (OK, maybe the overflowing part is more me than anything else!) Eaten as a dessert, or maybe even a tasty breakfast treat, the custardy filling is perfectly at home with seasonal fruit. And while cherries are the traditional filling, the batter takes well to almost any fruit. And once you’ve tasted it for yourself, you will likely find reasons to adapt it to raspberries, blueberries, pears and more.

I don’t generally make clafoutis year round. I seem to play with it a few times every season right about now as the cherries start to pile up in my fridge. There is something about cherry season that does not let me pass by the darkly glinting heaps of the black-red fruit that I find at farmers markets or roadside stands. Surely I can find a use for a few more pounds? A month or so ago, I got a pretty baking dish with deeply fluted sides, that claims to be a clafoutis mold. With that one mention, I jumped right back into clafoutis production like I’d never missed a beat. And while I’ve always made this dish in a cast iron skillet or even a pie dish, this pan makes for a pretty presentation, even if it is a little tricky to serve.

The thing with this pan is that is a little smaller capacity than what seems to be typical for most clafoutis recipes. So I’ve been tweaking, trying to find the perfect portions for a smaller crowd. I’ve also been playing with other flour combinations to find a good gluten-free variation, but I’ll have to save that for another day. I think this recipe will nicely serve four for dessert. You can use a pan with about a 6-cup capacity, or a 9-inch pie plate or skillet. See, we aren’t picky here!

And don’t let the fact that it is cherry season fool you—this dessert is really for Tina, who will be celebrating a birthday in a few days. An undying fan of Okanagan cherries and a true connoisseur of the flan, I am sure this recipe will be just the thing for your special day. I’m sorry I can’t make you a piece this year.

While there is some debated as to whether cherry clafoutis should be prepared with whole or pitted cherries, I’ll leave that decision to you. I can’t often be bothered with the pitting, but I don’t really relish the thought of someone breaking a tooth under my watch. In the meantime, I’ve included a few drops of almond extract to add a little more flavor, no matter which way you go!

Cherry Clafoutis
Serves 4 as dessert, 2 as breakfast
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¼ cup (40 grams) all-purpose flour
¾ cup milk
¼ cup (55 grams) sugar
2 eggs, lightly beaten
2 teaspoons vanilla
pinch of salt
a couple of drops almond extract, optional
2 cups (350 grams) pitted cherries

Heat oven to 350. In a large mixing bowl, measure flour. Slowly add milk to flour, whisking constantly. Beat hard to remove lumps. Add sugar, eggs, vanilla, salt and almond extract, if using. Mix well to combine.

Butter a 9-inch pan generously. Add cherries to bottom of pan and spread evenly. Pour batter on top of cherries. Place in the middle of the oven and cook for about 45 minutes, until the top is golden and puffy. The very middle of the clafoutis will still be a little wobbly when you gently shake the pan.

Allow the clafoutis to cool for about 30 minutes. Slice and sprinkle with a little icing sugar, or serve with freshly whipped cream.

Earlier this week Ginger came out and admitted that she is a grocery store tourist and being the good sister that I am, I didn’t want her to feel alone in this whole confession thing. So I will make a confession of my own. I am a reality TV addict. It is pretty bad, I like Survivor, America’s Next Top Model(I’m so embarrassed right now), The Batchelor, So You Think You Can Dance, you name it, I probably watch it. But more than the usual suspects, I also love to watch me some reality cooking shows too. With Canada’s Next Top Chef just wrapping up, I have moved on to my new current obsession, Master Chef.

Master Chef is a great show! Home cooks face off against each other, cooking with mystery supply boxes and participating in “cook for your life” type challenges. It is pretty good stuff if I do say so myself. One of the recent elimination challenges got me thinking about the breadth of my own cooking skills. The challenge for the contestant was to recreate the perfect classic Eggs Benedict. Nothing fancy or innovative, just cook a straight up classic. Now it is fully a known fact that I could not be on a cooking show, I need recipes. But perhaps I could use this reality show as a guide to grow my own skills. I almost wanted to start my own little Master Chef cook along series, then this weeks challenge happened: cook with a full pigs head. I promptly put that idea to bed.
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While you will not find me in the kitchen trying to whip something clever up with a pig’s head, you will find me whipping up eggs benny and my very frist batch of hollandaise sauce! And I will add that it went off without a hitch. If I were on the show, I most certainly wouldn’t have been sent home. Well if they would have supplied me with a recipe first.

Have you ever opened your cupboard only to find a surplus of odds and ends? Last night I decided to take a little peek into my baking bin to see what I had in store. Things had reached a critical point and more items were falling out than actually staying in the bin, so the timing seemed right.

I opened the cupboard, made my way past the tub of brown sugar, the container of raisins, the two jars of popcorn and I finally unearthed the baking bin and began rummaging. Sure enough, I found that the bin was filled mainly with bits of this and that. Four half used bags of slivered almonds, five quarter cup bags of roasted peanuts, three half used bags of chocolate chips, one half empty bag of butterscotch chips. Some dried cranberries, dries apricots, currents, seed and nuts galore. It was a regular old “not enough to do anything with but, to much to just trash” party under there!

My fridge is often in a similar state, and yesterday was no different. It housed a couple carrots, a few apples that have seen better days, a bit of mint, a little thyme, one stock of rhubarb and a few other things I’m sure. What I needed was a recipes that made use of all the bits and bites of left over this and that.

As I dug through the baking bin I was reminded of a muffin that I occasionally get at our local Whole Foods market, a kitchen sink muffin. The muffin really does have everything, except the kitchen sink in it and somehow it still manages to be delicious. It is filled with pumpkin seeds, sliced almonds, grated carrots and a host of other items that I had floating around in my kitchen. This muffin is the real deal if you need to do a little cupboard cleanse. If you don’t have carrots you can use zucchini, if you don’t have pumpkin seeds you can use sunflower seeds or any mixture there of. And if health is the name of your game I would imagine that you could experiment with reducing the sugar and oil and adding more banana.

Kitchen Sink Muffins
Makes 12 large muffins

2 cups flour
1 cup sugar
2 tsp baking powder
1 Tbsp cinnamon
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1/3 cup chopped dried fruit (I used apricots & dried cranberries)
1/3 cup pumpkin seeds
1/3 slided almonds
1 cup chocolate chips
3/4 cup coconut
1 banana mashed
3 eggs
3/4 cup oil
2 tsp vanilla

Preheat oven to 375F. In a large mixing bowl combine flour, sugar, baking powder and cinnamon. Mix well. Stir into the flour mixture dried fruit, nuts & seed, grated carrots & apple, chocolate chips and coconut. Mix until fully incorporated.

In a bowl whisk together mashed banana, eggs, oil and vanilla. Add the wet mixture to the flour mixture and stir until batter is just incorporated.

Divide the batter evenly between 12 lined muffin cups and bake for 25 to 30 minutes. Or until the tops of the muffins are golden and when poked a wooden skewer comes out clean.

Breakfast is a meal that I can’t live without. I am starving when I wake up in the morning and even after a good breakfast I am ready to eat again before noon rolls around. On weekdays I keep things fairly straight forward, steel cut oats with cinnamon and fruit, the weekend is a different story, I like to leave things open for meals that are a bit more exciting. After last weeks rhubarb blitz I have been feeling ready to embrace the flavours and bounties of spring. Asparagus is another seasonal veggie that I often forget to enjoy when it is actually fresh and local. Usually by the time I remember that it is asparagus season, the best of the spears have long since be snatched up by other foodies like Ginger, who must have some sort of alarm system set up in their smartphones reminding them which items are currently in season! At any rate, the grocery store was full of local asparagus this past weekend and I greedily snatched up a bag full with the hopes of turning it into a weekend breakfast delight.
The internet seems to be teeming with spring asparagus ideas, here are a few that I have been excited about trying out:
Asparagus, Zucchini and Ricotta Tart
Asparagus Leek Flatbread 
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Asparagus with Fried Eggs

I decided to start with The Jewels of New York’s Spring Breakfast Tart, mainly because the photographs looked so lovely. Yes, I am a sucker for a good looking photograph, and if there are no photos with a recipe, well it is like the recipe didn’t even exist. Keep that in mind if you are trying to get me to make one of your recipes :). With cheese, eggs, bacon and asparagus (I had to ditch the arugula flowers because my local grocery isn’t cool enough to carry them) this tart is sure to impress any breakfast guest!

I know, I know, it has only been a few weeks since we last cooked the cover of Bon Appétit but… what can you expect really? Have you taken a look at the May issue?

If, you want to buy medicinal solution but at the same time not willing to share their financial information. super viagra uk There are many counterfeit stores, promising to offer medications, but generic levitra pill in actual they don’t. You need to consume Kamdeepak capsules two times daily with milk or water cialis active for 2 to 3 months, you are advised to seek immediate medical help. They start to feel tired more of buying here buy cialis online the time. The cover as always looks delicious, but the moment I realized there was maple syrup in the batter, I was extra sold on making these pancakes! Well, that coupled with the fact that pancakes have always been a favourite breakfast food of mine. So, a few weeks ago when Ginger and I were planning her upcoming visit we decided that including these hotcakes in our menu plans for the weekend was a must. Truth be told these Blackberry Farm’s Griddle Cakes were the second thing we cooked after Ginger’s arrival.

These delightful maple pancakes where just about as big of a treat as getting to spend a long weekend together with Ginger!