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Basic Granola

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Basic Granola

Soggy cereal just isn’t my thing.

I need some bite. Some crunch. Some substance. I don’t often eat cereal for breakfast, partly because most varieties quickly turn into a soggy mess and partly because I’m hungry again in like forty-two minutes. When I do choose to eat cereal, granola is at the top of the list. Because of the (hopefully) giant clusters of oats and nuts, things stay pretty crunchy.

I’ve made some bad granola in the past and was a left with a lot of uneaten leftovers. This made me a little leery of trying my hand at it again, but my fears were unfounded. I really liked the flavor and texture that this recipe provides. It also makes a small quantity, perfect for experimenting. When I make it again I’m sure I’ll double it.

This recipe isn’t too sweet, making it a perfect pair for honey sweetened yogurt. You’d also better believe I ate some with milk and fresh raspberries.

Basic Granola

Basic Granola

Ingredients

2 cups old fashioned oats

1/4 cup finely chopped raw almonds

1/4 cup whole raw almonds

1/4 cup raw honey

2 Tablespoons maple syrup

1/2 teaspoon vanilla extract

1/3 cup whole wheat flour

1 Tablespoon vegetable oil

Pinch of salt

Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.

In a large bowl thoroughly combine all ingredients. Spread in a thick layer on the prepared baking sheet.

Bake 30-40 minutes. After the first 15 minutes, gently flip/stir to evenly cook. If you like big clusters, try to keep it packed together. Continue to flip every 10 minutes.

Remove from the oven when lightly browned. It will continue to crisp up as it cools.

Adapted from Cookin' Skinny

http://www.theliveinkitchen.com/2012/10/11/basic-granola/

Brown Butter Blueberry Muffins

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Brown Butter Blueberry Muffin

Patience. I have none of it.

Waiting for Netflix to arrive when I sent my other movie back a whole day before? What will I watch on the in-between days? Regularly scheduled programming? Ugh.

Waiting for my toddler to use the potty? Oh. my. gosh. Stop playing with the toilet paper and let’s go already!!

Waiting for butter to brown? I can barely deal with that. But its so worth it. So worth it. Let’s have some patience and make some muffins.

It honestly takes less than five minutes to brown butter, so I’m definitely being dramatic by not wanting to do it. When you brown butter the water cooks off and the milk solids cook down into a golden brown with a nutty flavor and aroma. Its pretty awesome. Don’t walk away while its happening, lest you let the butter get too brown and burnt. Burnt is not delicious.

The blueberry muffin holds a special place in my family’s breakfast preferences, though I briefly toyed with the idea of adding raspberries as well. I think you could use just about any berry you’d like here with similarly delicious results.

Brown Butter Blueberry Muffin

Brown Butter Blueberry Muffins

Ingredients

For the muffins:

7 tablespoons butter

1/3 cup milk

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 1/4 cup fresh blueberries

For the topping:

3 tablespoons butter, cold

1/2 cup all-purpose flour

3 tablespoons granulated sugar

Preheat the oven to 375ºF. Line a muffin pan with paper liners and set aside.

To make the muffins, melt the butter in a small saucepan over medium heat. It will melt, froth, and begin to crackle. The crackling will subside and the butter will froth again and begin to brown. Remove from the heat when the butter solids become a medium brown color and the butter smells slightly nutty. Immediately pour hot butter into a small bowl to prevent further cooking and burning.

In a small bowl, whisk milk, egg, yolk, and vanilla until combined. Add brown butter and whisk to combine.

In a large bowl whisk together flour, sugar, and baking powder. Add the milk mixture and stir gently to combine. Gently fold in the blueberries. Divide the batter amongst the prepared muffin cups.

To make the topping, combine all of the ingredients in a small bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the muffin batter in the cups.

Bake 18 to 20 minutes until golden and crisp and a toothpick inserted in the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature. Muffins will last in an airtight container for 3 days.

http://www.theliveinkitchen.com/2012/10/18/brown-butter-blueberry-muffins/

Oatmeal Pecan Cinnamon Rolls

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Oatmeal Pecan Cinnamon Rolls

I love cinnamon rolls, but hate that they take about 3 hours to put together. I want to eat them for breakfast, not lunch. My solution? The slow rise! Prepare cinnamon rolls the night before you want them and let them slowly rise in the refrigerator overnight. When you get up you’re less than an hour away from sweet cinnamony goodness.

The other problem with cinnamon rolls is the sugar factor. Sugary white bread dough wrapped around tons of cinnamon sugar and topped with, yep, more sugar. Yum. Maybe I’ve been pregnant and nursing for too many years, but I just can’t do a simple carb breakfast. I need some protein and fiber to keep me full and prevent a sugar crash. My solution here is oatmeal and pecans!

Oatmeal Pecan Cinnamon Rolls

I would consider this a healthier version of a cinnamon roll (although let’s not try to call it health food). This is like combining a hearty bowl of oatmeal with the sweet treat of cinnamon rolls. The oats, pecans, and whole wheat flour fill you up and keep you from crashing later. There is plenty of brown sugar and frosting to keep things sweet and satisfy that morning craving.

These rolls don’t fit neatly into the two 9 inch cake pans called for, but it can be done. If you’d like, use three pans or a larger one. I prefer the soft centers to the crispy edges, so a little crowding is ok. I also baked one pan and put the other in the freezer for another day. I covered them tightly with plastic wrap. When I want to eat them I’ll let them thaw in the refrigerator overnight and then follow the recipe as directed.

Oatmeal Pecan Cinnamon Rolls

We’re trying to be healthy and plan ahead. Look at us, being grown ups.

Oatmeal Pecan Cinnamon Rolls

Oatmeal Pecan Cinnamon Rolls

Ingredients

For the dough:

1 cup very warm water

2 Tablespoons yeast

1/2 cup plus 2 teaspoons honey, divided

2 1/2 cups milk

1/2 cup butter

4 teaspoons kosher salt

4 cups whole wheat flour

4 cups bread flour, plus more as needed

For the topping:

Butter

1/4 cup brown sugar

1/2 cup old fashioned rolled oats

1/2 cup chopped pecans

For the filling:

1/2 cup butter, melted

1/2 cup brown sugar

1 Tablespoon cinnamon

1/2 cup old fashioned rolled oats

1/2 cup chopped pecans

For the icing:

1/4 cup butter, melted

1/2 teaspoon vanilla

2 cups powdered sugar

2-3 Tablespoons milk

To make the dough:

In a large bowl, mix water, yeast, and 2 teaspoons honey. Let sit for a few minutes while you do the next step.

Melt butter in a large saucepan over medium heat. Add 1/2 cup honey, salt, and milk. Heat to 120ºF.

Pour the milk mixture into the yeast mixture and stir. Stir in both types of flour, 2 cups at a time. Turn the dough out onto a floured counter and knead for 5-10 minutes, adding more flour as needed to prevent it from sticking to the counter and your hands. Place the dough in an oiled bowl and cover with a lightly oiled sheet of plastic wrap. Let rise for 1 to 1 1/2 hours, until big and puffy.

To make the topping:

Generously butter two 9 inch cake pans. Spread brown sugar evenly over the bottom of both pans and sprinkle oats and pecans over both. Set aside.

To assemble the rolls:

Punch the dough down and knead out all the bubbles. Divide the dough in half, working with one and leaving the other covered with plastic wrap. On a well floured surface, roll the dough into a large rectangle about 1/4 inch thick.

Use a pastry brush to spread half the butter on the rectangle.

In a small bowl combine the brown sugar, cinnamon, oats, and pecans for the filling. Sprinkle half of this mixture onto the buttered dough. Roll the rectangle up horizontally, jellyroll style. Use a sharp serrated knife to cut into slices 1-2 inches thick.

Place the rolls in one of the prepared pans. Repeat with the other half of the dough.

Cover the rolls with a lightly oiled sheet of plastic wrap and refrigerate overnight.

Remove the rolls from the refrigerator at least half an hour before baking. Preheat the oven to 350ºF. Bake the rolls for 30 minutes or until lightly brown and baked through.

After removing from the oven, place a plate over the rolls and flip over to remove the rolls from the pan. If the rolls stick, run a thin knife around the edge of the pan and try again.

To make the icing:

Combine all ingredients in a small bowl and whisk until thoroughly combined. Spread evenly over the rolls.

Dough and icing adapted from Heavenly Homemakers

http://www.theliveinkitchen.com/2012/10/23/oatmeal-pecan-cinnamon-rolls/

Banana Oat Muffins with Ultimate Crumble Topping

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Banana Oat Muffin

As usual, I have taken something healthy and trashed it up with chocolate and butter.

I have an ongoing love affair with muffins, so I figured I would try and make a healthy one. My go-to for health is usually oatmeal. Its high in fiber and has a satisfying chew. The oats do give the muffin a very different texture than a regular muffin, so please be prepared for that. Of course all bread should have chocolate in it, soft and sweet, and I felt dark chips would be perfect with the banana flavor.

Banana Oat Muffin

Heaven knows I’ve made my share of banana muffins before, so I wanted to try changing it up a little bit. I had been seeing graham cracker muffins all over the place lately, so I crushed some up and threw them into the topping. By the time I added some sugar, chopped nuts, and more chocolate, things were getting a little ridiculous. This crumble topping is the ultimate. Use it on the muffins or eat it straight out of the bowl for dessert. Of course you can leave the muffins uncrumbled, but then you would just have a healthy muffin. Which is probably what you should do, what with your resolutions and all.

Banana Oat Muffin

Banana Oat Muffins with Ultimate Crumble Topping

Ingredients

For the Muffins:

1 cup all-purpose flour

1/2 cup whole wheat flour

1 cup old-fashioned oats

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup packed light brown sugar

2 tablespoons milk

1/2 cup applesauce

1 teaspoon vanilla

3 large ripe bananas, mashed

1/2 cup dark chocolate chips

For the Topping:

1 tablespoon cinnamon

1/4 cup packed light brown sugar

1/4 cup crushed graham crackers

1/4 cup chopped walnuts

1/4 cup mini semisweet chocolate chips

3 tablespoons butter, melted

Preheat the oven to 375ºF. Line a muffin pan with cooking spray or paper liners. Set aside.

To prepare the crumble topping, combine all ingredients in a medium bowl with a fork. Set aside.

In a medium sized bowl, combine flour, oats, baking powder, baking soda, and salt.

In a large bowl, beat the eggs and sugar. Add the milk, applesauce, vanilla, and banana. Combine but do not over mix. Add the dry ingredients and stir until just blended. Gently fold in the chocolate chips.

Divide batter evenly between prepared muffin cups. Top with the crumble topping, pressing down gently to adhere it to the batter. Bake 25-30 minutes or until golden brown.

Adapted from Trials in Food

http://www.theliveinkitchen.com/2013/01/02/banana-oat-muffins-with-ultimate-crumble-topping/

Cornmeal Molasses Pancakes with Raspberry Syrup

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Cornmeal Molasses Pancakes with Raspberry Syrup

I know I’m late to the party, but I’ve been watching a lot of Breaking Bad lately.

I’m a little conflicted on it. Its a great show but sometimes the writing can be kind of lackluster. There’s an episode about a fly for crying out loud. Anyways, the real problem is that now I want to end every sentence with “yo” or in reference to female dogs. If you’ve seen the show you know what I mean. Its an excellent study in how what we choose to take in becomes a part of us and our mental dialogue.

When it comes to baked goods, Joy the Baker is the bomb (which is another Breaking Bad-ism that I’m embarrassedly latching on to). I’ve made chocolate coconut almond scones, oatmeal cookie pancakes, and vegan chocolate cupcakes. She pretty much negates my need to exist on the internet because every time I think I have a good idea it turns out she’s done it and she’s probably done it better.

Cornmeal Molasses Pancakes with Raspberry Syrup
Holy cats these are good. They’re every bit as sweet and toothsome as cornbread with the slight crispiness of a pancake. I could eat these just slathered in butter but if you really want to take it over the top add the raspberry syrup. Want to get even more decadent? Sprinkle the whole thing with powdered sugar and then SHUT THE FRONT DOOR. If you’re of the meat eating variety you could just top them with my bbq country pork ribs and call it dinner.

Be sure to wait long enough before you flip them or it can be a little tricky. Let them set up nicely on the first side and you’re all ready to do a quick flip. If you have a big family double the recipe right away. This recipe barely satisfies two adults and two kids (although we tend to over indulge because they’re sooo good).

Cornmeal Molasses Pancakes with Raspberry Syrup
Also, it would seem that I am incapable of making a round pancake. I guess they’re getting eaten either way.

Cornmeal Molasses Pancakes with Raspberry Syrup

Ingredients

For the Pancakes:

1 large egg

1 1/4 cups buttermilk

1 tablespoon unsulfured molasses

1 teaspoon pure vanilla extract

1/4 cup butter, melted and slightly cooled

1 cup all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup yellow cornmeal

Butter for the griddle and finished pancakes (optional)

Powdered sugar for topping (optional)

For the Syrup:

1 heaping cup fresh raspberries

1/3 cup water

2 teaspoons pure vanilla extract

2 tablespoons granulated sugar

Pinch of salt

In a small bowl, whisk together the egg, buttermilk, molasses, vanilla, and butter. Set aside. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cornmeal. Add the buttermilk mixture to the flour mixture and stir until just combined. The batter should be a little lumpy. Let the batter rest for 10 minutes while you assemble the raspberry syrup.

To make the syrup combine all the ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until enough of the liquid has cooked off to create a slightly syrupy sauce.

To cook the pancakes, butter and heat a griddle. Once hot, drop 2 tablespoons of batter onto the skillet. When bubbles begin to appear and burst, carefully flip the pancakes. Cook until the bottoms are brown. If needed, keep warm in a 200ºF oven until ready to serve. Top with raspberry syrup and a sprinkling of powdered sugar.

http://www.theliveinkitchen.com/2013/02/05/cornmeal-molasses-pancakes-with-raspberry-syrup/

Shakshuka and a Review of Breakfast for Dinner

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Shakshuka

When we were in college my husband and I used to host an occasional brunch on Saturdays for a number of our friends. Those were really magical times. There was something about just starting out on our own, nothing to do and nowhere to go, cooking in our own kitchen, no (real) adults to tell us what to eat or how to eat it. Years later I began making brunch just for our small family, cooking pancakes and eggs on a lazy Saturday morning. While that tradition has somewhat fallen away for us in this season of our lives, it is something I long for again. There’s just something about brunch foods, intended for the morning but served later in the day, that are comforting and community driven. Everyone can bring something and as long as it is “breakfast,” it will fit perfectly.

With all of my fond brunch memories I was really excited when I found out Lindsay Landis and Taylor Hackbarth of the blog Love & Olive Oil were writing a cookbook called Breakfast for Dinner. It is filled with recipes that bring breakfast flavors to the dinner table. These are hearty dishes made out of traditional breakfast flavors. There’s even a dessert chapter (which, let’s face it, most of the time breakfast IS dessert. What exactly is the difference between a muffin and a cupcake??). Any of these recipes would fit in perfectly at a brunch gathering.

Even if you aren’t a cookbook junkie like me this is a must have for your home. Its full of great dinner ideas, some of which could even make a delicious breakfast. I’m also a sucker for a beautiful book design and this one has marvelous photographs and color schemes.

Shakshuka

While it was difficult to pick which recipe to try first, I decided to try the Shakshuka, or eggs poached in tomato sauce.This dish was a real hit with my family. My kids love “egg jabbers,” which is technically a sunny side up egg with toast to “jab” the yolk. This made for a fancier version that they couldn’t get enough of. I mean that literally, if you have a large family you might want to get two skillets going and double this up.

I’m sure I’ll make many things out of this beautiful book. I’ve already tried the Frittata Florentine with great success and I can’t wait to try the Granola Cookies and Banana Bread Bundt Cake. The book comes out Tuesday February 12th, which gives you plenty of time to figure out what you’re going to make for Saturday brunch.

Shakshuka

Ingredients

2 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

2 Anaheim peppers, seeded and chopped

1 jalapeno pepper, seeded and finely chopped

1 28 ounce can diced tomatoes, with their juice

1/2 cup vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 to 8 medium or large eggs

2 tablespoons chopped flat-leaf parsley

1/4 cup crumbled feta cheese

Warm pita bread or baguette, for serving

Heat olive oil in a large, deep skillet over medium-high heat. Add onions, peppers, and jalapenos and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper. Lower heat and simmer for 20 to 22 minutes, until thickened.

Crack eggs on top of sauce, cover and cook for 6-10 minutes, depending on how firm you like your yolks. Sprinkle parsley and feta cheese over top and serve with warm bread.

http://www.theliveinkitchen.com/2013/02/07/shakshuka-and-a-review-of-breakfast-for-dinner/

Apple Spice Muffins

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Apple Spice Muffins

If I had to survive on only one breakfast treat for the rest of my life (oh, what a world) it might be muffins. Cinnamon rolls are too much work and biscotti might as well be stale bread. Muffins give you that fresh baked bread smell without all the kneading and rising. They can also be customized a million different ways, and I’m always on the lookout for the next big muffin thing.

Enter apple spice muffins. A simple and straightforward muffin that is perfect for those who might not like soft chunks of fruit or decadent chocolate in their morning meal. These are made with applesauce rather than whole apples, so the apple flavor couldn’t be any easier to achieve.

Apple Spice Muffins

I’m not usually one to advocate for browning butter (who has the time??) but I think it pairs up with the whole wheat flour and the pecans to add to the nice nutty flavor here. The sweet earthy flavors of cinnamon and allspice are perfect for a breakfast treat while brown sugar keeps things soft and apple-pie like.

These muffins are true muffin top glory. The top is crispy and sweet, almost cookie-like. I love the big pecans studded throughout. If you decide to top them with some coarse sugar it will really add nicely to the crunch factor.

Apple Spice Muffins

Apple Spice Muffins

Ingredients

1 stick plus 3 tablespoons butter

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon nutmeg

Pinch of salt

2 large eggs

1 cup packed light brown sugar

1 cup unsweetened applesauce

1 cup pecans, coarsely chopped

Raw or coarse sugar (optional)

Place an oven rack in the middle position and preheat the oven to 400ºF. Grease a 12 cup muffin pan or line with paper liners.

In a small saucepan, melt the butter over medium heat. Keep an eye on it, allowing it to cook down until the butter foams, crackles, and begins to brown. Remove from the heat and pour into a small bowl to cool.

In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt. In another large bowl, whisk together eggs and brown sugar until well combined. Add the slightly cooled butter, a little at a time, until creamy. Stir in applesauce. Fold the wet ingredients into the flour mixture until just moistened, then gently fold in the nuts. Divide the batter evenly among the muffin cups and top with raw or coarse sugar if desired.

Bake in the preheated oven until puffed and golden, about 20 minutes. Cool in the pan on a rack for 5 minutes, then remove to cool completely. These are best eaten the day they are made.

Adapted from Amandeleine

http://www.theliveinkitchen.com/2013/02/19/apple-spice-muffins/

Blueberry Pomegranate Breakfast Parfait

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Blueberry Pomegranate Breakfast Parfait

When I was pregnant with my second child I developed something called a PUPP rash. To spare you the gory details, I was devoured by a 24 hour itch across my belly. I searched high and low for a cure. The only thing guaranteed to make it go away is to deliver the baby. With this one coming out 8 days past the due date, it was certainly looking to be a long wait. While many of the recommended remedies didn’t work there was one strange one that surprisingly did – a glass of V8 juice every day. I don’t know what it is in the juice that makes this rash go away but let me tell you it was a godsend (aside from all the extra weight I gained). I chose to go with V8 V-Fusion Pomegranate Blueberry and became totally hooked on the flavor combination.

I try to avoid liquid calories for the most part these days but I’ve discovered other ways to enjoy the blueberry pomegranate combo. This parfait is an absolute favorite. While I’m labeling it for breakfast, it can really be an anytime food. If you need to eat lunch in the car or are looking for a sweet snack before bed, this has you covered. It is also beautiful served in little glass goblets on a tray at a brunch gathering. I can’t go a day without my yogurt fix and the fruit, honey, and granola is just icing on the cake.

Blueberry Pomegranate Breakfast Parfait

These are super simple and customizable. If you are unaccustomed to the flavor of plain yogurt, you may want to use plenty of honey or mix the honey straight into the yogurt. Over time you can cut back on the amount of honey you use as your taste buds get used to it. You can use any fruit you enjoy here. If you only have strawberries and chocolate chips lying around that would totally work (and I’m coming over). Remember my homemade larabars and chewy peanut butter bites? Throw those in there! You can use your favorite granola or breakfast cereal. I discovered Udi’s Gluten Free Granola through the Foodie Penpal program a while back and it has been in my pantry ever since. Even though I’m not gluten free, its delicious! I might also recommend using some of my basic granola.

This parfait won’t heal your rash (for all I know) but it is a great way to start your day and eat healthy while feeling like you’re having a treat. What are some of your favorite healthy foods that taste like dessert?

Blueberry Pomegranate Breakfast Parfait

Ingredients

Plain fat-free Greek yogurt (such as Chobani 0%)

Honey

Blueberries

Pomegranate seeds

Granola

Drizzle a tiny bit of honey in the cup or bowl you'll be serving the parfaits in if you want it to show through on the outside. Add one spoonful of yogurt and top with a few blueberries, pomegranate seeds, and a spoonful of granola. Add another spoonful of yogurt, top with another drizzle of honey, and layer on more blueberries, pomegranate seeds, and granola. You can layer as many times as necessary to fill your serving dish. Serve immediately or keep cold until ready to eat.

http://www.theliveinkitchen.com/2013/02/21/blueberry-pomegranate-breakfast-parfait/

Cinnamon Swirl Banana Bread

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Cinnamon Swirl Banana Bread

Every time I go to the grocery store I pile a ridiculous number of bananas in my cart. Secretly I’m hoping that my family won’t eat them and I will be forced (forced!) to make some sort of banana treat. Most weeks my kids have no problem devouring at least one banana a day, leaving me nothing for my dreamy treats.

On this rare occasion I did have plenty of brown, spotty bananas and decided banana bread would be my drug of choice. Of course I can’t just do something I’ve done before. This time I decided to spice things up with a little cinnamon swirl through the middle.

Cinnamon Swirl Banana Bread

If you’re anything like me the logical progression from realizing this bread tastes like a cinnamon roll is to want to cover it in a powdered sugar glaze. Feel free to follow your instincts. I tried it and it was delicious. It is, however completely unnecessary, especially if you’re looking to save calories. The bread is sweet and flavorful enough to stand on its own.

It seems everything I’ve been making lately is brown. Hoping to remedy that soon. Stay tuned!

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

Ingredients

For the bread:

1 cup all-purpose flour

1 cup whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

4 tablespoons coconut oil

1/2 cup firmly packed light brown sugar

2 eggs

1 1/2 cups mashed ripe banana (about 3)

1/3 cup plain yogurt

1 teaspoon vanilla

For the swirl:

3 tablespoons light brown sugar

1 teaspoon cinnamon

1/2 cup roughly chopped walnuts

Preheat the oven to 350ºF. Coat a 9x5 loaf pan with cooking spray and set aside.

In a medium bowl, whisk together all-purpose flour, wheat flour, baking soda, salt, and cinnamon. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat coconut oil and brown sugar on medium speed until well blended, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla. Pulse the mixer on low until just incorporated. Add the dry ingredients in three parts, pulsing after each addition until just incorporated. Do not overmix.

Pour half the batter into the prepared pan. Sprinkle evenly with brown sugar, cinnamon, and walnuts for the swirl. Carefully top with the remaining batter and smooth out the top. Bake 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes in the pan on a wire rack, then remove and cool completely on the wire rack.

http://www.theliveinkitchen.com/2013/02/26/cinnamon-swirl-banana-bread/

Zucchini Muffins

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Zucchini Muffin

I’m sure I’m not the only person who is obsessed with summer produce.

Maybe you live in California and are able to get fresh produce year round. I hate you, only because I want to be you. In the three weeks of actual summer here in Wisconsin you can find me at the farmer’s market. There is one practically every day of the week in a different location, and even if I don’t buy anything it can be a really fun place to take the kids. They like seeing all the fruits and vegetables and picking out something fresh. Occasionally they can even snag some healthy samples.

Zucchini Muffins

One thing you can always find in my farmer’s market bag is zucchini. These healthy veggies grow in abundance and I know people are always looking for a way to use them up. If I can’t find a use right away (think chocolate chip zucchini bread, zucchini brownies, or zucchini banana chocolate chip muffins) I’ll shred them, measure them, and stick them in the freezer.

The other day I found some zucchini in the freezer and couldn’t wait to use it up, making room for some fresh stuff in the months to come. Yes, its spring now, despite the freezing weather we’re having.

Zucchini Muffins

Believe it or not I was able to keep these pretty simple. They’re not too sweet, making them perfect for those who don’t like sweets at breakfast. I even served some (without chocolate chips) alongside my crispy quinoa bake for dinner. The chocolate chips are entirely optional, I just believe all quick breads and muffins should have chocolate in them.

As much fun as it is going to the farmer’s market I’d love to grow my own vegetables. Dare I plant a vegetable garden this year? I have not had success in the past. Please share with me any advice you might have.

Zucchini Muffins

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup milk

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

2 eggs

3/4 cup shredded zucchini

1/2 cup semisweet chocolate chips (optional)

Preheat the oven to 400ºF. Spray a 12 cup muffin pan with cooking spray or line with paper liners.

In a large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder and salt.

In a small bowl combine milk, vegetable oil, vanilla extract, and eggs. Make a well in the center of the dry ingredients. Add the wet ingredients and stir together quickly with a rubber scraper. Its ok if there are still a few dry spots. Gently fold in the zucchini and chocolate chips, if desired, until everything is combined.

Divide evenly amongst the muffin cups. Bake 20 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool briefly in the pan before removing to a cooling rack to cool completely.

http://www.theliveinkitchen.com/2013/03/22/zucchini-muffins/

Pillowy Maple Nut Breakfast Cookies

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Pillowy Maple Nut Breakfast Cookies

I’ve been thinking a lot lately about how I want to spend my time.

The only conclusion I’ve really come to is that I need more of it. I want to paint every surface in my house (no, REALLY) which requires the sacrifice of evenings and weekends when the kids aren’t around. I want to spend time outside with my kids running in the grass, filling up the kiddie pool, and planting an herb garden. I really can’t figure out how to fit outside time into my busy day. Am I too committed to cooking and cleaning? I really don’t know how to get those things done if I’m spending my twenty non-nursing, non-napping baby minutes outside. I want to go on bike rides with my family but oh. my. gosh. Its so nerve-wracking taking three kids on a long distance bike ride. I get all nervous the whole way out because if someone starts fussing/pooping/SCREAMING we still have to turn around and ride all the way home. Do I just let them cry and keep having fun? These are the obstacles in my life.

We actually biked the three miles to church on Sunday and it went better than I could have expected. On the way home the baby and 3 year old fell asleep in the trailer. I couldn’t bring myself to wake them up to come inside so we ended up standing there watching them sleep for a while, which was pretty adorable. I made these cookies to take to church and I was so glad I went with nuts because by the time we got there I was hungry.

Pillowy Maple Nut Breakfast Cookies

I haven’t had fake syrup in the house for years now and I couldn’t be happier about that situation. When I first made the switch to real maple syrup I almost couldn’t taste it. I didn’t think it was sweet enough because my taste buds were used to the high fructose corn syrup dyed to look like syrup we used to buy. Now that I’m used to it I’m in love. It has a subtle sweet flavor and you can use it more sparingly than the other stuff. While I was originally appalled by the amount of maple syrup in this recipe, it was totally worth it. I was only appalled by the amount because maple syrup is so freaking expensive (I dream of living Aimee’s life).

These cookies could easily be made vegan by swapping in almond milk for the dairy milk and using regular peanuts instead of honey-roasted. Even if you make it as is, the lack of egg makes the dough delightfully edible. The maple makes it slightly sweet and the peanut butter makes it a little salty and the whole thing just keeps calling out to you. I haven’t even mentioned that these cookies are intended for breakfast. Breakfast cookies!!!

Pillowy Maple Nut Breakfast Cookies

Ingredients

2 tablespoons ground flax seeds

1/4 cup milk

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup pure maple syrup

1/4 cup vegetable oil

1/4 cup chunky peanut butter

1/2 teaspoon pure vanilla extract

1 cup honey-roasted peanuts, coarsely chopped

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a Silpat. Set aside.

In a small bowl, whisk together the ground flax seeds and milk and allow to stand for 5 minutes.

Meanwhile, combine all-purpose flour, whole wheat flour, baking soda, and salt in a large bowl.

In a medium bowl, combine the maple syrup, vegetable oil, peanut butter, and vanilla. Stir vigorously until thoroughly blended. Add the flax mixture and stir until well combined.

Pour the wet ingredients into the dry ingredients, add the chopped peanuts, and mix well.

Using a cookie dough scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. The cookies will puff slightly but won't spread too much. Bake them for 13-15 minutes until lightly browned and set in the middle. Allow to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

http://www.theliveinkitchen.com/2013/05/14/pillowy-maple-nut-breakfast-cookies/

Cheesy Spinach Baked Egg Sandwiches

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Cheesy Spinach Baked Egg Sandwiches

I’ve gone through a few breakfast phases in my life, never to return to them again.

When I was a kid I remember eating granola bars every morning for breakfast. How did I get away with that? Its basically a candy bar.

When I first got into eating healthier and working out (also known as the time right after I got chunky working at a desk and took full advantage of “bagel day” once a week) I had a bowl of microwaveable oatmeal every morning.

Morning sickness threw oatmeal out the window, to be replaced with pretzel sticks and ginger ale. Yikes.

Now I can’t stop with the Greek yogurt, honey, fruit, and granola. Currently strawberries are in season and they’re so sweet and juicy that I want to go to bed right now just so I can get up and enjoy how they turn my creamy yogurt the faintest shade of pink. Also my amazing mother in law just bought me the most beautiful honey crock, so how could I not use that every day?

Cheesy Spinach Baked Egg Sandwiches

Cheesy egg sandwiches may be the vixen that lures me away from Greek yogurt for breakfast. They’re just waiting in the wings for their time to shine. Bake them up at night to have a handy breakfast sandwich ready for everyone in the morning or serve them for dinner. They’re pretty tiny so you can absolutely eat two, or serve them at a brunch alongside tiny balls of cantaloupe and your grandma’s famous coffee cake.

One may call me crazy for putting breadcrumbs on a sandwich. Buuut, they’re totally necessary and delicious. They take things to a whole other level.

Cheesy Spinach Baked Egg Sandwiches

Fontina is creamy and slightly salty. Gruyere would be a fine substitute (or addition, you cheese lover, you). Spinach wilts perfectly beneath the eggs but feel free to experiment with other greens you enjoy and use whatever amount you have on hand.

I like my eggs to be just barely solid through the center and achieved this by baking them for 18 minutes. No runny yolks and no bright yellows to be found. If you like your eggs runny be sure to check them every few minutes starting about 15 minutes into the cook time and remember that all ovens vary. You can tell how done they are by jiggling the pan gently. This might be your first rodeo, but it’s not your first horse. You know how you like your yolks. Go with it.

Cheesy Spinach Baked Egg Sandwiches

Cheesy Spinach Baked Egg Sandwiches

Ingredients

1 bunch (about 6 ounces) fresh baby spinach

8 ounces fontina cheese, freshly grated

8-10 large eggs

2-3 tablespoons heavy cream or half and half

1/2 teaspoon freshly ground black pepper

1/4 teaspoon coarse kosher salt

2 tablespoons butter

1 garlic clove, minced or pressed

1/3 cup panko bread crumbs

Fresh parsley, chopped

8-10 whole grain ciabatta rolls, toasted and buttered

Preheat the oven to 400ºF. Coat a 9x13 baking dish with olive oil or cooking spray.

Place the spinach in an even layer in the baking dish. Add about half the grated cheese, then crack the eggs over the top, spacing them out evenly. Sprinkle with salt and pepper and drizzle the heavy cream over the top. Top with the remaining cheese. Place in the oven for 15-25 minutes, checking every few minutes towards the end for desired doneness.

While the eggs are baking, melt the butter in a small saucepan over medium heat. As it begins to bubble, whisk constantly until little brown bits begin to form on the bottom of the pan. Remove from the heat and whisk for an additional 30 seconds, then let stand for 2 minutes. Whisk in the minced garlic, then stir in the panko until well coated.

Once the eggs are done, remove them from the oven and sprinkle with breadcrumbs and chopped parsley. Scoop one egg onto each toasted bun and serve.

Adapted from How Sweet It Is

http://www.theliveinkitchen.com/2013/07/05/cheesy-spinach-baked-egg-sandwiches/

Mini Pumpkin Chocolate Chip Muffins

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Mini Pumpkin Chocolate Chip Muffins - So soft, sweet, and satisfying!

I know, I know, I know.

I just shared pumpkin chocolate chip bars with you and now you’re asking, what’s the difference between those and these pumpkin chocolate chip muffins?

The answer is: It is socially acceptable to eat pumpkin chocolate chip muffins for breakfast.

Mini Pumpkin Chocolate Chip Muffins - So soft, sweet, and satisfying!

It’s autumn, and pumpkin is the Miley Cyrus of the food world right now. It keeps showing up places it shouldn’t be and twerking so darn hard just to get noticed. You don’t need to try so hard pumpkin! You’re awesome when used in all the right places.

These little two-bite muffins are outrageously moist and fluffy. I love how they keep the chocolate perfectly soft at room temperature. The mini factor means you can eat two… three… maybe lose count and forget about it.

Mini Pumpkin Chocolate Chip Muffins - So soft, sweet, and satisfying!

Mini Pumpkin Chocolate Chip Muffins

Ingredients

1 2/3 cups unbleached all-purpose flour

1 cup granulated sugar

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 stick unsalted butter, melted

3 ounces bittersweet chocolate, chopped

1/2 cup semisweet chocolate chips

Preheat the oven to 350ºF. Line 48 mini muffin tins with paper liners.

In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, pumpkin, and butter. Slowly add the dry ingredients and mix until well combined. Add chopped chocolate and chocolate chips and pulse the mixer a few times to incorporate.

Divide batter evenly among muffin cups (I like to use a little cookie scoop) and bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Muffins are best on the day they are made but can be stored in an airtight container for up to 4 days.

Slightly adapted from Table For Two

http://www.theliveinkitchen.com/2013/10/15/mini-pumpkin-chocolate-chip-muffins/

Banana Coconut Muffins

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Banana Coconut Muffins // The Live-In Kitchen

Ok it has seriously been forever since I posted a muffin recipe.

Muffins used to be my favorite and my only, but they fell out of vogue for a while because of their sugar crash carb-y nature. Maybe if I only ate one I would have such a crash a few hours later, but who eats just one muffin?!

Banana Coconut Muffins // The Live-In Kitchen

These banana coconut muffins are tender with a toothy bite from the coconut. Coconut oil adds a double punch of coconut, but if you don’t have any on hand feel free to use melted, cooled butter.

Banana Coconut Muffins // The Live-In Kitchen

I’m a huge fan of using half wheat/half white flour in my muffins and quick breads. I only had white flour on hand the day I made these, but I think they would really benefit from the nuttiness that wheat flour provides. As with just about any muffin, they would also benefit from the addition of chocolate chips. I recommend up to a half cup of mini chocolate chips.

Banana Coconut Muffins // The Live-In Kitchen

What’s your favorite kind of muffin? How do you prevent the inevitable sugar crash? Let me know in the comments!

Banana Coconut Muffins

Ingredients

1 1/2 cups unbleached all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup coconut oil or butter, melted

1 egg

1/4 cup plus 2 tablespoons milk

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2-3 large bananas)

1/2 cup chopped walnuts

1/2 cup chipped unsweetened coconut, plus extra for topping

Preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and baking soda. Add the coconut oil and mix. Add the egg, milk, vanilla, and mashed bananas to the mixture and mix well. Gently fold in walnuts and coconut.

Divide the batter evenly amongst the muffin cups. Top with extra coconut if desired. Bake 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

http://www.theliveinkitchen.com/2013/11/15/banana-coconut-muffins/

Healthier Double Chocolate Mini Muffins

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Healthier Double Chocolate Mini Muffins // The Live-In Kitchen

My life requires a lot of chocolate.

And when I say my life, I really mean me. I love the stuff. I crave it in my yogurt, I want it in my banana bread, and I definitely need it in my cookies. I don’t drink coffee, so whenever I need a little afternoon pick-me-up, I’ll pop a bite of chocolate in my mouth (yeah, a super healthy alternative, I know).

Any time we can work chocolate into breakfast it’s a total win. I don’t, however, want to feel like I just ate birthday cake for breakfast. I need to have some substance and vitamin behind the chocolate curtain to keep me going until lunch time.

Healthier Double Chocolate Mini Muffins // The Live-In Kitchen

These double chocolate mini muffins are a rich little bite. They’re soft, satisfying, and unlike most quick breads, a little bit better the next day.

The glaze is optional, but is it? Really? The muffins are much healthier without it, but also much sweeter with it. I like the sweet, what can I say. That chocolate chip blanketed in glaze right there? Definitely my favorite part.

Healthier Double Chocolate Mini Muffins // The Live-In Kitchen

I took this opportunity to use up a couple of leftover baby food jars I had laying around. The 4 ounce jars are just right for throwing into the mix to lighten things up. I used apples and sweet potato, but you could also use banana, carrot, or squash. If you’re using a homemade puree you may need to add more or less flour to the mix, depending on how wet your puree is. The batter should be scoopable, not runny.

What’s your favorite way to eat chocolate for breakfast?

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Healthier Double Chocolate Mini Muffins

Ingredients

For the Muffins:

1/4 cup butter, melted

1/2 cup applesauce

1/2 cup sweet potato or carrot puree

1/3 cup pure maple syrup

1/3 cup firmly packed light brown sugar

1 1/2 teaspoons baking soda

2 large eggs

1/4 cup whole milk

1/2 cup unsweetened cocoa powder

1 2/3 cup unbleached all-purpose flour

1/3 cup mini chocolate chips, plus more for sprinkling on top

For the Glaze:

2 cups powdered sugar

1/2 teaspoon pure vanilla extract

2 tablespoons milk

Preheat the oven to 375ºF. Spray two mini muffin pans with cooking spray. Set aside.

In a large bowl, whisk together butter, applesauce, sweet potato, maple syrup, browin sugar, baking soda, and eggs. Stir in milk and whisk again. Add cocoa powder and flour and stir with a wooden spoon or spatula until just combined. Do not over mix. The batter should be thick, but if it appears too thick you can add a bit more milk. Finally, stir in the chocolate chips.

Divide the batter evenly amongst the muffin tins (should be about 40 mini muffins) and sprinkle with a few more mini chips if desired. Bake about 10 minutes, watching carefully as you don't want to over bake them. The tops should spring back when touched and a toothpick inserted in the center should come out clean. Let cool for a few minutes in the pan before removing from the tins and letting cool completely on a rack.

To make the glaze, whisk together powdered sugar, vanilla, and milk in a large bowl until smooth. Dip the tops of cooled muffins in the glaze, allowing extra to drip back into the bowl. Place glazed muffins back on the cooling rack to allow the glaze to set.

Glazed muffins are best eaten the day they are made, but will keep in an airtight container for several days.

Adapted from Minimalist Baker

http://www.theliveinkitchen.com/2014/02/09/healthier-double-chocolate-mini-muffins/

Mediterranean Eggs

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Mediterranean Eggs - Caramelized onions, sun dried tomatoes, eggs, and feta make a flavorful breakfast for dinner! Full recipe at www.theliveinkitchen.com

I have kind of a love/hate relationship with eggs.

I like the flavor and they’re a great protein source. There’s something about the texture though that freaks me out. Maybe I’ve been ruined on squeaky scrambled eggs. But still, a runny yolk freaks me out. Even though I know it’s probably fine and dandy and delicious. Eggs are just… weird.

I’ve been overcoming my weird-o texture problem by adding tons of flavor and texture to my eggs lately. You’ve all tried these cheesy spinach baked egg sandwiches, right? So cheesy. So garlic-y. So good. Buuut maybe not the healthiest breakfast for dinner you’ll ever throw together. Let’s lighten things up.

Mediterranean Eggs - Caramelized onions, sun dried tomatoes, eggs, and feta make a flavorful breakfast for dinner! Full recipe at www.theliveinkitchen.com

These mediterranean eggs are a flavor and texture powerhouse. It all starts with some caramelized onions. They take time, but not a lot of work. Get them going, then give them a stir every time a commercial comes on while you’re watching Party Down South. That’s not how you spend your afternoon? It can be any tv show really…

Mediterranean Eggs - Caramelized onions, sun dried tomatoes, eggs, and feta make a flavorful breakfast for dinner! Full recipe at www.theliveinkitchen.com

Once your onions are nice and caramelized, add some sun dried tomatoes, garlic, eggs and feta. Let the eggs cook to your liking (runny yolks if that’s your style). I like to put my finished eggs on a crusty ciabatta roll for a little sandwich heaven.

These eggs are perfect for breakfast, brunch, lunch, or dinner. They’re super savory and a new favorite of mine. What’s your favorite way to eat eggs?

Mediterranean Eggs - Caramelized onions, sun dried tomatoes, eggs, and feta make a flavorful breakfast for dinner! Full recipe at www.theliveinkitchen.com

Mediterranean Eggs

Ingredients

4-5 small or 1 1/2 large yellow onions, halved and sliced

1 tablespoon butter

1 tablespoon extra virgin olive oil

1 clove garlic, minced

1/3 cup firmly packed julienne cut sun dried tomatoes

6-8 large eggs

3 ounces crumbled feta cheese

Coarse kosher salt and freshly ground black pepper

Parsley, finely chopped (optional)

Ciabatta rolls (optional)

In a large cast iron or stainless steel skillet, heat butter and oil over medium heat. Once the butter is melted add the onions to the pan and stir gently to coat in the butter and oil, arranging them in an even layer. Reduce the heat so the onions just barely sizzle. Allow the onions to cook, stirring every 5 to 10 minutes, until they are soft and a deep brown color, about one hour.

Add garlic and sun dried tomatoes and cook, stirring, for about 1-3 minutes or until fragrant. Arrange the mixture in an even layer in the pan, then carefully crack eggs over the top. Sprinkle with crumbled feta, salt, and pepper. Cover with a tight fitting lid and allow to cook undisturbed for 10-15 minutes. Watch the eggs carefully in the last few minutes as the yolks change quickly. You can check yolk doneness by jiggling the pan. Runny yolks will jiggle slightly while firm yolks shouldn't move at all.

Remove pan from the heat and sprinkle with chopped parsley if desired. Serve on crusty ciabatta rolls.

http://www.theliveinkitchen.com/2014/02/18/mediterranean-eggs/

Five Minute Breakfast Burrito

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Five Minute Breakfast Burrito - A healthy breakfast on the go is only minutes away! // The Live-In Kitchen

The other day I took my son to the grocery store to get the monkey balloon he had been hoping for on his birthday.

I had been going back and forth on whether it would be best for me to go by myself and surprise him with it or take him with for a special adventure. I decided I would take him with, despite an ominous hail storm happening. The whole time we were out he kept saying, “It’s just you and me mom! It’s just you and me.”

Five Minute Breakfast Burrito - A healthy breakfast on the go is only minutes away! // The Live-In Kitchen

I think I don’t realize how little one on one time he (or any of my kids) get. We’re all home together all the time, but he was really enjoying being the center of attention. Despite the pouring rain and high winds threatening to take his beloved balloon, the smile never left his face over the excitement of it just being me and him.

My husband and I try to alternate which kid gets to go with us on special adventures, but I’m going to try incorporate more one on one time into each day. I want to really be able to stop and see them for who they are and let them know I care about them.

Five Minute Breakfast Burrito - A healthy breakfast on the go is only minutes away! // The Live-In Kitchen
One way to work more time into your day is to have a speedy breakfast. I love how fast this breakfast burrito comes together. I would honestly eat it any time of day when I’m in a pinch for time or lacking groceries in the cupboard. This is made mostly of staples you can keep on hand for several weeks.

Five Minute Breakfast Burrito - A healthy breakfast on the go is only minutes away! // The Live-In Kitchen

These burritos hit all the major food groups and are a great way to work more veggies into your breakfast. The addition of prepared salsa gives the burrito lots of flavor without a lot of work. Whip one of these up and you’ll have a filling breakfast ready to take out the door (or to the table) in about five minutes!

Five Minute Breakfast Burrito - A healthy breakfast on the go is only minutes away! // The Live-In Kitchen

Five Minute Breakfast Burrito

Ingredients

2 large eggs, lightly beaten

1/4 cup baby spinach

1 Tablespoon salsa

1 high fiber wrap (such as La Tortilla Factory Smart and Delicious Multigrain Wraps) or flour tortilla

2 Tablespoons shredded cheddar cheese

Coarse kosher salt and freshly ground black pepper

Coat a small skillet lightly with olive oil or cooking spray and set it over medium heat. When the pan is warm, add the eggs and spinach. Cook, stirring, until the eggs are soft but fully cooked and the spinach is wilted, about 2 minutes. Remove from the heat and stir in salsa. Season to taste with salt and pepper. Heat the wrap in the microwave for about 10 seconds until warm. Spread cheese evenly along the center of the warm tortilla and top with the egg mixture. Fold in the sides of the wrap and then roll up tightly from the bottom. Serve immediately.

http://www.theliveinkitchen.com/2014/04/21/five-minute-breakfast-burrito/

Vegetable Frittata with Balsamic Burst Tomatoes

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I know, I know, I know. I’m balsamic-ing all the things.

Vegetable Frittata with Balsamic Burst Tomatoes - A healthy, flavorful addition to any brunch! www.theliveinkitchen.com

Chickpeas? Check. Couscous? Check. Add tomatoes to the list because yum. Balsamic vinegar is where it’s at! Especially for summer. It adds this earthy depth to what you’re cooking that is somehow both savory and rich. You just have to trust me.

Vegetable Frittata with Balsamic Burst Tomatoes - A healthy, flavorful addition to any brunch! www.theliveinkitchen.com

Today we’re popping tomatoes open and drowning them in balsamic vinegar. But first we’re going to shove a bunch of vegetables into some eggs. If you think this is starting to get violent you’re both right and wrong. Just know that despite frittatas having kind of a delicate name, you’re not going to mess this up with your big dumb hands.

Vegetable Frittata with Balsamic Burst Tomatoes - A healthy, flavorful addition to any brunch! www.theliveinkitchen.com

This vegetable frittata is a great way to use your farmer’s market finds and add more vegetables to your diet. Serve it for brunch or alongside some baked sweet potatoes for a light supper. Using a flavorful cheese means you’ll need less of it, which saves on fat and calories, but if you don’t have any on hand a little cheddar or Monterey jack cheese will do just fine.

Vegetable Frittata with Balsamic Burst Tomatoes - A healthy, flavorful addition to any brunch! www.theliveinkitchen.com

Are you following along on Facebook, Twitter, Pinterest, Google+, and Instagram? If those aren’t your thing you can subscribe to The Live-In Kitchen to have new posts delivered straight to your email.

Vegetable Frittata with Balsamic Burst Tomatoes

Ingredients

8 large eggs

2 tablespoons whole milk

2 tablespoons olive oil, divided

1/2 vidalia onion, chopped

1/2 bunch asparagus, ends removed and cut into bite size pieces

2 scallions (green onions), white and light green part only, chopped

1 cup baby kale or arugula

1/2 cup shredded smoked black peppercorn gouda cheese

Coarse kosher salt and freshly ground black pepper

1 pint grape tomatoes

1 clove garlic, crushed

2 teaspoons balsamic vinegar

Dried parsley flakes, for garnish (optional)

Preheat the oven to 375ºF. In a large bowl, whisk together eggs and milk. Set aside.

In a 10 inch, non-stick, oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the vidalia onion and cook for 2 minutes, stirring frequently. Add the asparagus and continue to cook, stirring often, for another 5-6 minutes. Add the scallions and kale and cook, stirring, for 1 minute or until the kale begins to wilt. Add the egg mixture and stir quickly to incorporate. Sprinkle the cheese over the top and season with salt and pepper. Transfer the skillet to the hot oven and let cook 20-25 minutes or until set and just beginning to brown. Remove from the oven and allow to rest for a few minutes before cutting into 6-8 slices.

While the frittata is cooking, heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat. Add the tomatoes and garlic and cook, shaking or stirring the pan often, until the tomatoes begin to burst, about 10 minutes. Add the balsamic vinegar and allow to cook, stirring often, until the tomatoes become coated in the syrupy juice.

Serve slices of frittata topped with burst tomatoes and sprinkled with dried parsley if desired.

http://www.theliveinkitchen.com/2014/07/14/vegetable-frittata-balsamic-burst-tomatoes/

Zucchini Muffins

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Zucchini Muffin

I’m sure I’m not the only person who is obsessed with summer produce.

Maybe you live in California and are able to get fresh produce year round. I hate you, only because I want to be you. In the three weeks of actual summer here in Wisconsin you can find me at the farmer’s market. There is one practically every day of the week in a different location, and even if I don’t buy anything it can be a really fun place to take the kids. They like seeing all the fruits and vegetables and picking out something fresh. Occasionally they can even snag some healthy samples.

Zucchini Muffins

One thing you can always find in my farmer’s market bag is zucchini. These healthy veggies grow in abundance and I know people are always looking for a way to use them up. If I can’t find a use right away (think chocolate chip zucchini bread, zucchini brownies, or zucchini banana chocolate chip muffins) I’ll shred them, measure them, and stick them in the freezer.

The other day I found some zucchini in the freezer and couldn’t wait to use it up, making room for some fresh stuff in the months to come. Yes, its spring now, despite the freezing weather we’re having.

Zucchini Muffins

Believe it or not I was able to keep these pretty simple. They’re not too sweet, making them perfect for those who don’t like sweets at breakfast. I even served some (without chocolate chips) alongside my crispy quinoa bake for dinner. The chocolate chips are entirely optional, I just believe all quick breads and muffins should have chocolate in them.

As much fun as it is going to the farmer’s market I’d love to grow my own vegetables. Dare I plant a vegetable garden this year? I have not had success in the past. Please share with me any advice you might have.

Zucchini Muffins

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup milk

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

2 eggs

3/4 cup shredded zucchini

1/2 cup semisweet chocolate chips (optional)

Preheat the oven to 400ºF. Spray a 12 cup muffin pan with cooking spray or line with paper liners.

In a large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder and salt.

In a small bowl combine milk, vegetable oil, vanilla extract, and eggs. Make a well in the center of the dry ingredients. Add the wet ingredients and stir together quickly with a rubber scraper. Its ok if there are still a few dry spots. Gently fold in the zucchini and chocolate chips, if desired, until everything is combined.

Divide evenly amongst the muffin cups. Bake 20 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool briefly in the pan before removing to a cooling rack to cool completely.

http://theliveinkitchen.com/2013/03/22/zucchini-muffins/

Pillowy Maple Nut Breakfast Cookies

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Pillowy Maple Nut Breakfast Cookies

I’ve been thinking a lot lately about how I want to spend my time.

The only conclusion I’ve really come to is that I need more of it. I want to paint every surface in my house (no, REALLY) which requires the sacrifice of evenings and weekends when the kids aren’t around. I want to spend time outside with my kids running in the grass, filling up the kiddie pool, and planting an herb garden. I really can’t figure out how to fit outside time into my busy day. Am I too committed to cooking and cleaning? I really don’t know how to get those things done if I’m spending my twenty non-nursing, non-napping baby minutes outside. I want to go on bike rides with my family but oh. my. gosh. Its so nerve-wracking taking three kids on a long distance bike ride. I get all nervous the whole way out because if someone starts fussing/pooping/SCREAMING we still have to turn around and ride all the way home. Do I just let them cry and keep having fun? These are the obstacles in my life.

We actually biked the three miles to church on Sunday and it went better than I could have expected. On the way home the baby and 3 year old fell asleep in the trailer. I couldn’t bring myself to wake them up to come inside so we ended up standing there watching them sleep for a while, which was pretty adorable. I made these cookies to take to church and I was so glad I went with nuts because by the time we got there I was hungry.

Pillowy Maple Nut Breakfast Cookies

I haven’t had fake syrup in the house for years now and I couldn’t be happier about that situation. When I first made the switch to real maple syrup I almost couldn’t taste it. I didn’t think it was sweet enough because my taste buds were used to the high fructose corn syrup dyed to look like syrup we used to buy. Now that I’m used to it I’m in love. It has a subtle sweet flavor and you can use it more sparingly than the other stuff. While I was originally appalled by the amount of maple syrup in this recipe, it was totally worth it. I was only appalled by the amount because maple syrup is so freaking expensive (I dream of living Aimee’s life).

These cookies could easily be made vegan by swapping in almond milk for the dairy milk and using regular peanuts instead of honey-roasted. Even if you make it as is, the lack of egg makes the dough delightfully edible. The maple makes it slightly sweet and the peanut butter makes it a little salty and the whole thing just keeps calling out to you. I haven’t even mentioned that these cookies are intended for breakfast. Breakfast cookies!!!

Pillowy Maple Nut Breakfast Cookies

Ingredients

2 tablespoons ground flax seeds

1/4 cup milk

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup pure maple syrup

1/4 cup vegetable oil

1/4 cup chunky peanut butter

1/2 teaspoon pure vanilla extract

1 cup honey-roasted peanuts, coarsely chopped

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a Silpat. Set aside.

In a small bowl, whisk together the ground flax seeds and milk and allow to stand for 5 minutes.

Meanwhile, combine all-purpose flour, whole wheat flour, baking soda, and salt in a large bowl.

In a medium bowl, combine the maple syrup, vegetable oil, peanut butter, and vanilla. Stir vigorously until thoroughly blended. Add the flax mixture and stir until well combined.

Pour the wet ingredients into the dry ingredients, add the chopped peanuts, and mix well.

Using a cookie dough scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. The cookies will puff slightly but won't spread too much. Bake them for 13-15 minutes until lightly browned and set in the middle. Allow to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

http://theliveinkitchen.com/2013/05/14/pillowy-maple-nut-breakfast-cookies/
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