Archive for Breakfast

Vegetables Korma

May 27, 2011 at 6:42 pm · Filed under Breakfast ·Tagged , , ,

Source: Vegetarian Times, via Epicurean Vegan

Loved finding this recipe on Epicurean Vegan, and loved her substitutions. I made it the way she did and it was delicious.  For step-by-step photos, visit her blog.

Keep in mind – barley takes about 40 to 50 minutes to cook.

Makes 2 servings (I think we got about 3)

INGREDIENTS
1 C barley
1 C vegetable broth
2 C water
4 medium tomatoes, cut into chunks
1 white onion, cut into chunks
3 Tbs fresh ginger, minced
2 Tbs olive oil
1 tsp garam masala or curry powder (I used garam masala)
3/4 tsp ground cardamom (I used nutmeg)
4 Tbs golden raisins
2 C broccoli florets
1 C mushrooms, quartered
1 can waterchestnuts, chopped (I skipped)
1 zucchini, sliced then quartered
1-15oz can garbanzo beans, drained and rinsed
1/3 C coconut milk
Toasted peanuts, chopped (I used slivered almonds)

DIRECTIONS
Add water, broth, and barley to a pot and bring to a boil. Once boiled, cover and turn down heat. Let simmer for 40-50 minutes.

Using a food processor, puree the tomatoes, onion, and ginger. In a large saucepan, heat the oil over medium heat; add the curry powder and cardamom; cook for 30 seconds. Add the puree and raisins to the pan. Simmer for a couple of minutes until it start to thicken.

Stir in the vegetables, garbanzo beans, and coconut milk. If it’s too thick, add a bit more coconut milk. Season with salt and pepper, if you’d like. Cover and reduce heat to medium-low and simmer for 15-20 minutes, or until veggies are tender.

Serve over the barley, sprinkle with the almonds, and enjoy!

Leave a Comment

Moosewood’s Oatmeal Banana Pancakes

April 23, 2011 at 9:48 am · Filed under Breakfast ·Tagged

Source: Moosewood Restaurant New Classics

I used to think pancakes were all the same until I made these, YUM!

Makes 4 servings

INGREDIENTS
Dry ingredients
1 cup unbleached white flour
½ teaspoon salt
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ cup quick-cooking oats*
1 Tbsp wheat germ (my addition)
Wet ingredients
1 egg, lightly beaten
1 cup milk
1 tablespoon vegetable oil
2 Tbsp maple syrup or sugar
1 cup sliced ripe bananas

* Or use rolled oats chopped into finer pieces in a grinder or food processor.

DIRECTIONS
Sift together the flour, salt, baking powder, and nutmeg.  Add the oats and mix well.  In a separate bowl, stir together all of the wet ingredients.  Make a well in the dry ingredients and stir in the wet ingredients just to combine.

Lightly oil a skillet or griddle and place on medium-high heat.  Use about ¼ cup of batter for each pancake and cook until bubbles appear on the top, about 1 to 1 ½ minutes.  The bananas will settle to the bottom, so you want to flip these pancakes just as soon as bubbles start to form to avoid scorching them.  Cook on the second side until golden brown, about 1 minute.

Serve hot.

Nutritional Information
Per 6.5-ounce serving: 300 calories, 8.8 g protein, 7.5 g fat, 50.8 g carbohydrates, 2.4 g saturated fatty acids, 70.4 mg cholesterol, 509.1 mg sodium, 3.1 g total dietary fiber

Leave a Comment

Granola Cereal

April 7, 2011 at 7:45 pm · Filed under Breakfast, Snacks ·Tagged ,

Source: My friend Kristen

I have made this twice now and love having a granola cereal recipe to go with my granola bar recipe.  It is so nice to make your own granola and not have all the added sugar. Listed below is how the recipe was given to me. I’ve included how I made it.

INGREDIENTS
4 cups oats (I used old fashioned)
3 cups nuts/coconut/fruit **

** I used
1 cup raisin
1/4 cup wheat germ
1/2 cup unsweetened coconut
1/2 cup slivered almonds
1/4 cup sunflower seeds
1/2 cup walnut pieces

3/4 cup oil (I used 1/2 cup canola oil)
1 cup sweetener, honey/molasses (I used honey)

DIRECTIONS
Heat sweetener so it flows (about 30s in microwave).

Mix all ingredients, except for fruit.

Bake at 250-275 for 1.5-2 hours. (I found an hour at 250 worked for me).

Remove from oven, let cool. Add fruit.

Comments (2)

Blueberry Flax Hot Cereal with Quinoa

December 25, 2010 at 9:10 pm · Filed under Breakfast ·Tagged , , ,

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

This is a great morning cereal and a fabulous way to start to the day. I’ve now had it 3 days in a row!

Serves 1

INGREDIENTS
2/3 cup water
3 Tbsp quinoa
2 Tbsp quick-cooking rolled oats *
1-2 tsp maple syrup, honey or brown sugar
1 1/2 tsp flax seeds (ground or whole)
2 Tbsp blueberries, fresh frozen and thawed (I used blackberries and will use whatever I have on hand.)
Milk, half-and-half cream  or vanilla yogurt (optional)**

*you can use old-fashioned rolled oats, see adjustment to cooking in directions.
**vegan substitution, soymilk or almond milk

DIRECTIONS
Place the water and quinoa in a small saucepan, bring to a boil, and cover.
Reduce to a simmer and cook for 10 minutes. (If using old-fashioned rolled oats, add them to the mixture after 7 minutes of cooking time.)
Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender.
Remove from heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or yogurt, if using.
Serve immediately.

Leave a Comment

Almond Butter Banana Breakfast Shake

November 29, 2010 at 5:00 pm · Filed under Breakfast

Source: Me (adapted from Yumsugar)

This is a tasty treat for the morning start.  I paired it with a couple of Breakfast Drop Cookies and was fully satisfied.

It also helps with all those frozen bananas I have in my freezer!

INGREDIENTS
1 cup fat free or lowfat milk
1/2 cup frozen banana slices
1 Tbsp almond butter (original recipe calls for peanut butter)
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 tsp ground flaxseed
1/2 tsp wheat germ

DIRECTIONS
Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass.

Leave a Comment

Pumpkin Pancakes

August 25, 2010 at 10:11 am · Filed under Breakfast ·Tagged , ,

Source: Deceptively Delicious by Jessica Seinfeld

Jessica’s Pancakes use a sweet potato puree, but that didn’t seem as tasty as pumpkin to me, so I substituted.

My toddler daughter loved them and ate four of them in one sitting. These also freeze nicely. Pop them in the toaster oven to reheat.

INGREDIENTS
1 C water
1/2 cup pumpkin (original calls for sweet potato)
1/4 tsp cinnamon or pumpkin pie spice (I used pumpkin)
1 C pancake mix
Nonstick cooking spray
1 Tbsp canola or vegetable oil
1 Tbsp wheat germ **
1 Tbsp ground flax seed **

**my additions

DIRECTIONS
In a large bowl, mix the water, puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir to combine – batter should be lumpy. (Add wheat germ and flax, if using).

Coat griddle or large nonstick skillet with cooking spray and set it over medium-high heat.  When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles for on top of the pancake and the batter is set, 2-3 minutes. Then use spatula to flip the pancakes and cook them until golden brown on the other side, 2-3 minutes.

Leave a Comment

Sweet Potato, Apple, and Walnut Muffins

July 28, 2010 at 6:02 pm · Filed under Breakfast, Dessert, Snacks ·Tagged , ,

Source: Trim and Terrific Diabetic Cooking by Holly Clegg

These smelled so good while cooking and tasted great. I used less sugar then asked for since the yams came with sugar.
Enjoy!

18 servings/serving size = 1 muffin

INGREDIENTS
1 cup all-purpose flour
3/4 cup whole wheat flour or all-purpose flour
1.5 tsp baking powder
1.5 tsp ground cinnamon
3 Tbsp canola oil
1/3 cup light brown sugar
1 egg
1 egg white
1 (15-oz) can sweet potatoes (yams), drained and mashed
1/2 cup fat-free milk
1 1/2 cups peeled, chopped baking apples
1/3 cup chopped walnuts
1 Tbsp ground flax seed ** my addition

DIRECTIONS
Preheat oven to 400 degrees.

In a large bowl, combine the flours, baking powder, and cinnamon (and flax seed if using). In a medium bowl, combine the oil, brown sugar, egg, egg white, sweet potatoes, and milk until well mixed.

Make a well in the center of the flour mixture and add the sweet potato mixture, stirring just until moist. Do not over mix. Fold in apples and walnuts.

Spoon batter into paper-lined or nonstick muffin tins, filing about three-fourths full. Bake for 20-25 minutes or until the muffins spring back when touched lightly in the center.

Calories 127
Calories from fat 38
Total Fat 4g
Saturated Fat 0g

Cholesterol 12 mg

Total Carbohydrate 20g
Dietary Fiber 2g
Sugars 7g

Protein 3g

Leave a Comment

Apple Drop Biscuits

December 13, 2009 at 9:05 pm · Filed under Breakfast, Snacks ·Tagged , , , ,

Source: Clean Eating Magazine  January/February 2010

These biscuits were easy to make and very yummy. My daughter loves them, we use them for snacks. They freeze well.

My changes/substitutes are included below.

From Clean Eating,

This egg-free recipe lends itself well to those wishing to experiment with other flavors: Substitute carrots or pears in place of the apples for a different twist each time you bake up a batch of these biscuits.

INGREDIENTS
1 cup spelt flour *
3/4 cup oat or millet flour**
4 tsp baking powder
1 tsp cinnamon, ground
1/2 tsp baking soda
1/8 tsp sea salt
2 tbsp raw organic honey (I used reg. honey)
1/4 cup olive oil
1 cup low-fat plain yogurt or nonfat Greek-style yogurt
1 cup apples, unpeeled, shredded with grater (about 2 small ones)
Olive oil cooking spray

*1 c whole wheat flour = 1 c spelt flour
**If oat flour cannot be found, grind whole oats in a food processor (I did)

DIRECTIONS
Preheat oven to 400F. In a medium bowl, whisk together dry ingredients.

In a small bowl, whisk together honey, oil, yogurt, and apples.

Add wet ingredients to dry ingredients and combine. Do not over-mix.

Mist a baking sheet with cooking spray. Drop dough by rounded tablespoons onto baking sheet, 1 inch apart. Sprinkle Sweetened Oat Topping (below) on each biscuit, if desired. Bake 10 to 15 minutes or until biscuits are golden.

Sweetened Oat Topping

INGREDIENTS
1/4 cup rolled oats
1 tsp olive oil
1 tsp organic evaporated cane juice or Sucanat

DIRECTIONS
In a small bowl, mix all ingredients until combined.

Comments (3)

Breakfast Drop Cookies

July 20, 2009 at 9:49 am · Filed under Breakfast ·Tagged ,

Source: Canadian Living’s Best – Easy Cooking

I love having these around for the days I’m too busy to grab breakfast.

Breakfast Cookie

INGREDIENTS
1 cup 100% bran cereal
3/4 cup milk
1 egg
1/3 cup packed brown sugar (I used 1/2 this amt.)
1/4 cup vegetable oil
1 tsp vanilla
1 cup all-purpose flour
1/2 cup Whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup shredded carrots
3/4 cup raisins
1 tbsp ground flax seed (my own addition)

DIRECTIONS
In bowl, combine cereal with milk; let stand for 10 minutes.
Beat in egg, sugar, oil and vanilla.
In large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt; stir in carrots and raisins. (Add flax seed, if using)
Stir in cereal mixture just until moistened.
Drop batter by rounded tablespoons onto lightly greased baking sheet; flatten slightly with fork.
Bake in 400 F oven for 15 minutes or until tops spring back when lightly touched.
Let cool on baking sheet for 5 minutes; transfer to rack and let cool completely.

Leave a Comment

Follow

Get every new post delivered to your Inbox.