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Overnight Oats

2016-05-15 18.24.55

If you look at anything food related, particularly clean/healthy food related on the internets, you can’t help but have seen a post (or 100) about overnight oats. And it’s obvious why – they’re great. They allow you to make really quality food very quickly, so long as you do it early, and they are really really tasty. I’ve tried many, but here are my favorites, adapted from Marin Mama Cooks.

Ingredients

  • 1/4 C steel cut oats
  • 3/4 C almond milk (unsweetened)
  • 2 T chia seeds
  • 1/2 T maple syrup
  • pinch salt
  • 1/2 t vanilla extract
  • fresh fruit, cut in bite-sized pieces

Directions

Place oats, milk, chia seeds, maple syrup, salt and vanilla extract in a container with a lid. I use the wide-mouth pint mason jars. They’re cheap and sturdy. Give the the mixture a quick stir and top with the fresh fruit. I’ve done berries of all type, cherries and apples. They’ve all been delicious. Then place the jar in the fridge overnight.

Grab the jar the next morning on your way out the door and enjoy! You can also pop the jar in the microwave and heat for about 90 seconds for a warm breakfast.

And that’s it. Couldn’t be simpler!

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Apple Vanilla Muffins

2014-07-31 21.37.28Last Thursday, before our trip to Granby, I finally got to do some baking in the new kitchen. Baking at our temporary digs was incredibly infrequent and I’d missed it! It was nice to get in a well-functioning kitchen and whip these up for our trip. As a bonus, they are GOOD.

The original recipe came from Chocolate Chocolate and More (the original original recipe came from Busy Moms Recipe Box and was actually Vanilla Pear Muffins). For my purposes, I lightened it up a bit. I decided 4T of butter was plenty for that nice smooth texture and subbed more applesauce for the 1/4 C oil and added a special sprinkle.

Ingredients

1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
pinch cardamom
pinch cinnamon
pinch salt
2 large eggs
2 teaspoons vanilla
1 cup packed brown sugar
4 tablespoons unsalted butter, melted
1 1/4 cup apple sauce
1-2 granny smith apples
vanilla sugar or plain granulated sugar for sprinkling

Directions

Heat oven to 400. Line or grease a 12-muffin tin.

In a medium mixing bowl, sift together dry ingredients (flower, baking powder, spices, salt). In a separate bowl, combine eggs, vanilla, brown sugar, melted butter and apple sauce. Combine the egg mixture with the dry mixture, being careful not to over mix.

Pour about 1/4 cup of batter into each muffin tin. Quarter and finely slice the apples and add 3-4 to the top of each muffin. Sprinkle with sugar and bake for 20 minutes.

2014-07-31 22.05.23I happened to have some vanilla sugar hanging around the house that we bought on some hipster voyage to the spice shop. I figured it would be perfect for sprinkling in this recipe, and so I used that instead of plain granulated sugar. It was very nice and added to the vanilla flavor of these. You can obtain vanilla sugar from a few sources, but you can also make your own by mixing the scrapings of a vanilla bean with about 6 cups of sugar. It’s nice, but I’m also sure it’s not necessary.

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Breakfast Burritos for the Freezer

Daddy got to pick out breakfasts this week and (surprise, surprise) he chose breakfast burritos. Technically, I’ve already posted a recipe for breakfast burritos, but we’ve changed things up a bit since we first started making these bad boys, so here’s what we do now.

Breakfast Burritos

  • 18 flour tortillas (we buy Market Pantry low-carb)
  • 18 eggs
  • 1/2 package hashbrowns
  • 2 lbs chorizo sausage (if you can find Boulder Sausage Company, you win!)
  • 1 cup or so cheese
  • salsa to serve, if desired

We realized after years of making up all the ingredients and tediously filling each burrito with each ingredient that we could do this much more efficiently if we just mixed them together in a hash. So we prepare the eggs (scrambled and mixed in with the cheese at the last mo), chorizo (browned) and hashbrowns (browned) and then mix them all together.

Once we have the hash, we line up pieces of foil on the counter and lay out the tortillas, top them with the filling and roll them up for the freezer or fridge. Don’t forget to label. The whole process took us less than an hour to make 18 burritos. That will feed Matt and the kids all week with a couple leftover for me. When you want to eat them, you can just open the burrito and nuke it for about a minute. If you want to reheat for many, place in a warmed oven right in the foil. 400 for ~30 minutes.

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5 Spot Pancakes

Since we’re camping this weekend I thought I’d FINALLY share my favorite pancake recipe with you. This came up in a search last year when I was looking for camping recipes. We made it on our first camping trip in our pop-up and it was an instant hit. And we’ve been making it ever since. We’ve made it times other than camping as well, but I cannot imagine a camping trip without it and I’m pretty sure it will make an appearance each time we go.

When we go camping, I take the dry ingredients and measure them out and mix them up (and store them in a plastic container. I pre-measure the buttermilk into a jar and keep that in the cooler or camper fridge until ready to use. An egg and a little butter and some bananas is all that’s left – and of course some syrup. These come out super light and fluffy and amazingly tasty!

One recipe should do well for a family of four if two of the four are light eaters or small children, but any more than that and you’ll probably want a double recipe. Worst case scenario you can feed your fellow campers. I have also found it unnecessary to oil the griddle when I make these (presumably because of the butter in the batter) but if you find them sticking, obviously Pam it up.

5 Spot Pancakes (with Bananas)

adapted from Sunset Magazine

Ingredients

  • 3/4 C all-purpose flour
  • 6 T whole-wheat flour
  • 1 1/4 t baking powder
  • 3/4 t baking soda
  • 1 1/2 t sugar
  • 1/4 t salt
  • 1 large egg
  • 1 1/2 C buttermilk
  • About 3 T melted butter or margarine
  • 2 ripe bananas, peeled and thinly sliced or other toppings of your choice (blueberries!)

In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

Ladle batter, 1/4 cup at a time, onto a medium-hot (350°) griddle or 10- to 12-inch nonstick frying pan over medium heat. Put 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer. Serve pancakes immediately!

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Blueberry Buttermilk Muffin Cake

This weekend, post Zone, during the midst of our snowstorm, we had a very nice family breakfast. We don’t do leisurely breakfasts very often. Weekdays the kids are at their sitters, I’m at the office and Matt … I’m not sure Matt even eats breakfast most days. But on Saturday, we had no place to be at any certain time. So while Matt shoveled the walk and the kids played outside (again), I made Blueberry Buttermilk Muffin Cake (original recipe from Alexandra’s Kitchen). It came out super light and fluffy and browned on top and everyone absolutely loved it. We ate it with a side of bacon and some yogurt and of course, tea.

I picked up these darling little teacups for the kids at Fishs Eddy while we were in NYC. I think they’re technically espresso cups or something, but they make great little people teacups. I love the charming NYC skyline pattern and they’re a really fun souvenir. The size is great for the kiddos because even if they get spilled, the amount of liquid they hold is pretty small.

So we ate breakfast. We talked about our trip to NYC and Ben talked at length about what a funny movie Home Alone is and how Kevin smacks the burglars with paint cans, etc. Of course I only understood about half of what he said. That makes it all that much better.

Ingredients

  • ½ C butter, at room temperature
  • 2 t lemon zest or more
  • 3/4 C + 3 T sugar
  • 1 egg, room temperature
  • 1 t vanilla
  • 2 C flour
  • 2 t baking powder
  • 1 t coarse salt
  • 2 C fresh blueberries
  • 1/2 C buttermilk

Directions

Heat oven to 350. Cream together butter and all but one tablespoon sugar. Add egg, lemon zest and vanilla and mix thoroughly. Meanwhile, sift together 1 3/4 C flour, salt and baking powder together. Toss remaining 1/4 C flour with blueberries. In alternating batches, add buttermilk and flour to sugar/butter mixture. Gently fold in blueberries.

Lightly grease a 9×9 (or 8×8) square pan) and spread batter in. Sprinkle with remaining tablespoon of sugar and bake for 35 to 40 minutes.

This was wonderful warm from the oven and just as yummy cold the next day.

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Make-Them-Your-Own Muffins

One of the simplest weeknight dinners I make is a pan of scrambled eggs. I season/flavor them with whatever’s on hand: cream cheese and some dill, smoked salmon, leftover bacon, salsa, spinach and feta, ham and swiss and mushrooms. They are always a hit with the kids.

And whenever I do that I like to have some sort of lightly sweet baked good to go along with the meal. Sometimes it’s two-bite cinnamon rolls from Costco or just toast with jam, but likely as not, I make homemade muffins. I have used tons of recipes, but these are my go-to muffins that are perfect for using up any fresh fruit that’s getting past its prime or the tail-end of a frozen bag of fruit.

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour (you can do all one type if you like)
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 C sugar
  • 1/3 C natural applesauce
  • 1 egg
  • ~ 1/3 C milk
  • 1 T oil
  • 1 cup chopped fruit or a bit more if you’ve got it
  • spices to compliment your fruit

Note about fruit/spices: this is a great recipe for doing your favorite or using what you have. I’ve done blueberries with just a little vanilla extract, blueberries with some lemon zest and peaches with cinnamon, allspice and cloves. I think these would be wonderful with apples and/or raisins and cinnamon or anything else you fancy.

Directions

Heat your oven to 400. Place liners in a muffin pan – this recipe seems to make between 10 and 15 muffins depending on how much fruit you use and how generous you are when putting batter in the muffin tins.

In a bowl, combine flour, salt, baking powder and sugar. In a 1 cup measuring cup, add the applesauce, oil and egg. Add enough milk to go to the 1 cup line and stir. Pour this into your dry ingredients along with any spices you’re using and stir until combined, but do not over-mix. Carefully fold in your chopped fruit.

Pour batter into prepared muffin cups. I like to do 2/3 to 3/4 full though the original recipe calls for filling them to the top! Bake for 18-25 minutes or until just browning on top.

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Popovers

I have to say, I really love popovers. They require no leavening agent and rely, rather, on high-heat generated steam for their towering height. They have a nice, slightly custardy flavor and are incredibly easy to make.

I think this was the second time I’ve made popovers. It seems to me there was a go before this, perhaps while we were in Vail, but it’s a bit foggy up there so I can’t say for sure. I was reminded of them near the end of last week and I thought they sounded like a good thing to make with the yummy loaded potato soup we had on Friday. Every time (whether it was once or twice), they came together quickly and easily and turned out perfectly. As an added bonus, I almost always have the ingredients around. Popover connoisseurs insist that these must be baked in popover-specific pans, but I make mine in muffin tins and do not succumb to the dreaded unitasker. I am sure they taste just as good.

Ingredients

  • 2 eggs
  • 1 C all-purpose flour (I think it helps if you sift, but it’s not strictly necessary)
  • 1 C milk
  • 1/2 tsp salt

Directions
[flickr size=”small” float=”right”]http://www.flickr.com/photos/jesser80/5484034383/[/flickr]Heat oven to 450. Grease a 12-cup muffin tin with butter or non-stick spray. Beat eggs gently in a medium-sized bowl. Whisk in remaining ingredients until just smooth. Do not over-mix. Pour batter into prepared muffin tins until they are about 2/3 full or a bit less. Bake for 20 minutes then reduce oven temp to 350 and bake another 10-20 minutes or until popovers puffed up nicely and golden brown on top. Enjoy as you see fit … I suggest butter and strawberry jam.

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No Bake Granola Bars

from: Yum Food & Fun For Kids Dec 2010

Ingredients
2.5 C granola
1.5 C rice cereal
1/2 C quick oats
.5 C dried cranberries or blueberries
.5 C chopped dried apricots
.5 C honey
.5 C brown sugar
.5 C peanut butter
1 tsp vanilla

Directions
Grease a 9×13 pan with non-stick spray or butter. Combine first five ingredients in a large bowl. Combine brown sugar and honey in a small sauce pan and bring to a boil, stirring constantly until sugar is melted. Remove pan from heat and stir in peanut butter and vanilla. Pour peanut butter mixture over the cereal and fruit and mix thoroughly. Press mixture into 9×13 pan and allow to firm up for an hour or so. Cut into squares and ENJOY!

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Whole Grain Blueberry Waffles

from: Mr. Breakfast

Ingredients
1 cup fresh blueberries (or frozen if unavailable)
1 and 1/2 cups reduced-fat milk
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup whole wheat flour
1 large egg – lightly beaten
2 Tablespoons vegetable oil
3 teaspoons baking powder
1/4 teaspoon salt

Directions
Heat waffle iron to preferred setting and prepare with a generous coating of cooking spray.

In a large bowl, stir together flours, oats, baking powder and salt. In a separate bowl, stir together milk, vegetable oil and egg.

Stir wet ingredients into dry ingredients until large lumps disappear. Don't overmix. Fold in blueberries.

Make waffles according to your waffle iron's instructions. I make mine at medium-high heat (I like them a little crispy on the edges) and it usually takes about 4 minutes until steam stops coming out of the machine and the waffles are golden brown.

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Sausage & Egg Casserole with Sun-Dried Tomatoes

from: Bon Appetit April 2002

Ingredients
1 pound Italian sweet turkey sausage, casings removed
½ cup chopped shallots
2 garlic cloves, minced
½ cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
½ teaspoon salt

Directions
Preheat oven to 375 degrees F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 ½ cups cheese and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining ½ cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.