Creating memorable and healthy dining experiences.
Cowboy Cornmeal Omelets – johanna
January 8th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish
In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.
If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.
Cornbread Omelets:
Source: Southern Living September 2009
3/4 pound Chorizo sausage, castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend
Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.
Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.
Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.
Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.
Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.
Makes 5 servings
Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat
Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.
Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.
2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt
Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook over medium-high heat until browned and cooked through.
Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.
Oatmeal Brulee – johanna
December 30th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breakfast
I can’t think of anything more satisfying on a wintry morning than a bowl of lightly sweetened hot oatmeal. When I was little my mom would spoon a little brown sugar and butter into our bowls before adding the oatmeal. The brown sugar and butter would melt together from the heat creating a syrup. We would swirl the oatmeal and syrup together then drown it in milk. So tasty.
This version is kissed with a touch of honey and a crispy layer of caramelized sugar. Oatmeal Brulee makes a wonderful snack after a morning in the snow too.
Source: Health.com
3 cups water or milk
2 cups oatmeal
1/2 tsp salt
3 tbsp honey or pure maple syrup
1/4 cup Almonds, walnuts or pecans
1/4 cup Raisins, cranberries or chopped apricots
Granulated sugar
Heat broiler.
Heat water and salt in a large saucepan to boiling. Stir in oatmeal; reduce heat to low and simmer five minutes. Stir in honey, raisins and almonds.
Spoon into 4 to 5 individual ramekins. Top with a thin layer of sugar, about 1/8-inch thick. Place ramekins directly under the broiler until it is brown and bubbling vigorously, about 2-3 minutes. Remove from oven. The melted sugar will harden once it starts to cool. Serve as is or with a splash of milk or cream.
Savory Orange Honey Butter – johanna
December 21st, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Snacks, RECIPES - Treats
Honey butter is very easy to make and tastes wonderful on everything from corn bread, muffins, french toast and rolls. I thought I would make up a batch for a special holiday breakfast treat. The orange zest is a nice compliment to the salty butter and naturally sweet honey. Slather some on a biscuit for a satisfying dessert.
1/2 cup butter, softened
1/2 honey
1 tsp grated orange zest
Whip the butter, honey an zest together until well combined.
Variations:
- To make a glaze use melted butter in the place of softened butter. Whip in the honey and zest. Allow to cool in the refrigerator overnight.
Basic Bread Pudding – johanna
December 18th, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Treats
Ever wonder what to do with left over bread? Make bread pudding of course! Bread pudding is a lovely addition to a holiday dessert table. Or begin a tradition by serving bread pudding on Christmas Eve with a mug of steamy hot cocoa. Even still bread pudding is mighty tasty for breakfast on a wintry morning.
I used a loaf of European French bread I purchased from the bakery. Cut the bread into bite sized cubes. Spread them out on a baking sheet and left them out, uncovered, overnight. In the morning the bread is just perfect for making bread pudding. Do not use fresh bread because the bread will become too soggy.
When cooking milk for longer periods you would want to stir frequently to keep it from burning the bottom. Milk when heated creates a film on the surface. This film is formed when the proteins attach to a fat molecule. The film then serves in increasing the temperature of the milk underneath. Stirring constantly keeps this film from forming and the milk from boiling over. For this recipe we are just heating the milk. Since we are using the film as a guide constant stirring is not recommended.
Source: MomsWhoThink
2 cups whole milk
1/4 cup butter
*2/3 cup brown sugar (light or dark)
3 eggs
2 tsp cinnamon
1/4 tsp ground nutmeg (use slightly less for freshly grated)
1 tsp vanilla extract
3 cups french bread, cut into cubes
1/2 cup raisins (optional)
In medium saucepan, over medium heat, heat milk just until film forms over top. Add butter, stirring until butter is melted. Cool to lukewarm.
Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Whisk until well combined and frothy. Slowly add milk mixture, whisking constantly.
Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm. To serve sprinkle with powdered sugar or a bread pudding sauce.
***Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar.
Bread Pudding Sauce:
1 cup whole milk
2 tbsp butter
1/3 cup granulated white sugar
1 tsp vanilla
1 tbsp flour
dash of salt
Mix everything together and bring to a boil over medium heat for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Whole Wheat Banana Pancakes – johanna
November 11th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast
It is not very often our five year old volunteers to help cook. This morning he was eager to take position as my assistant chef. He mashed the bananas, whisked the dry ingredients and then combined the two. This helpful streak of his has been going on all week. He has jumped in tackling tasks without being asked and even though it is not perfect it is a job completed. I love the words, “Can I Help?”.
Whole wheat baked goods often have a pungent after taste and are dense. Many bakers use honey to tone down the robust flavor. The King Arthur Flour Whole Grain Baking Cookbook
Make sure the griddle is not too hot or else they will burn.
Source: The Kitchen Witch
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Pinch of salt
1 cup buttermilk or plain yogurt
2 tbsp melted butter
1 large egg
2 mashed bananas (about 3/4 cup)
Extra sliced bananas
Maple syrup
In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt. In separate bowl, whisk together buttermilk or yogurt, butter or oil, egg and bananas.
Make well in center of dry ingredients and add banana mixture. Stir with fork until barely moistened.
Heat nonstick skillet over medium heat. Spray with cooking spray. Pour a 1/4 cup batter for each 4-inch pancake. When bubbles rise and break surface, turn over. Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200 degree oven.
To serve, top with sliced bananas, walnuts and maple syrup.
Makes 12 pancakes.
Oatmeal Apple Scones – johanna
October 30th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks, RECIPES - Treats
I cannot resist the crunch of a ripe hard juicy apple, it is so satisfying. Apples pair well with just about anything, my favorite a cube of cheddar cheese, mmm tasty.
Oatmeal Apple Scones and Chicken Apple Chili are among my favorite uses for apples. The scones, unlike cake or muffins, are not to sweet and make a wonderful companion with a mug of hot apple cider.
Source: Rachael Ray
1/2 cup plus 1 tablespoon half-and-half
1 large egg
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (4 ounces) butter, chilled and cut into small cubes
1 1/2 cups rolled oats
1 apple, cut into 1/4-inch cubes
Stir 1/2 cup crumbled cooked bacon into the batter.
Preheat the oven to 450°. In a small bowl, whisk together 1/2 cup half-and-half and the egg.
In a large bowl, combine the flour, sugar, baking powder and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the oats and apple and toss. Stir in the liquid mixture until the dough just forms a ball.
Turn the dough out onto a floured work surface. Pat into a 7-inch round; cut into 8 wedges. Transfer to a parchment-paper-lined baking sheet and brush the tops with the remaining 1 tablespoon half-and-half. Bake until golden, about 20 minutes. Transfer to a rack to cool.
Ranch Style Eggs – johanna
September 28th, 2009 | Filed under: RECIPES - Breakfast
I usually make omelets for breakfast on Sunday mornings. I have found it is a great way to use up the left over vegetables. This time I had some potatoes that I did not want to waste.
8 slices bacon or ham, cooked and chopped
2 cup Frozen hash brown potatoes
1 1/2 cups Shredded old cheddar Colby blend
6 Eggs, beaten
1 cup Milk
1/2 cup Thinly sliced green onions
Preheat oven to 350 degrees.
Cook bacon in large frying pan until crisp. Drain, reserving 3
tablespoons of drippings. Saute potatoes in drippings until browned,
about 10 minutes.
Divide potatoes among 4 individual greased 1 cup
shallow baking dishes. Sprinkle with cheese, then bacon. Beat eggs, milk and onions; pour into dishes. Bake 20 to 25 minutes until set. Serve with salsa.
Variation:
Make your own hashbrowns by shredding 2-3 russet potatoes.
Breakfast Bagel with Cream Cheese Egg and Salsa – johanna
August 17th, 2009 | Filed under: BUDGET MEALS, RECIPES - Breakfast
When I lived in West Palm Beach Florida, a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back we would stop by the pool to swim laps. By the time we made it back to her apartment we passed out on the couches from pure exhaustion.
Now that I am not coasting the 10 miles to burn off a bagel I placed them on my unfortunate catastrophes list. Never to enjoy again. The grocery store carries mini bagels that are the perfect size for little kids and adults alike. At 70 calories for the whole bagel I can enjoy a simple pleasure once again.
Whole wheat mini bagel, toasted or untoasted
Eggs
Cream cheese
Salsa
Cook eggs according to preference. Slather cream cheese on a half of a bagel. Top with a portion of cooked egg and a dollop of salsa.
Cheesy Polenta or Grits – johanna
August 14th, 2009 | Filed under: RECIPES - Breakfast, RECIPES - Sides
Today I decided to pay tribute to my favorite Great Aunt. I was simmering a pot of polenta when my mouth started watering for my Aunt Ruth’s cheesy grits. To me polenta is just a fancy Italian term for grits (Don’t tell tall and handsome. He thinks polenta is fab but can’t stand the other.) which is a good thing since living in California I have only been able to find quick grits, nasty stuff.
My Aunt Ruth’s traditional breakfast fare included fried eggs, bacon, biscuits and cheesy grits. Talk about southern hospitality my friend. She really does have an enormous heart. She is fun and witty. Caring and supportive. Even though she never had children of her own she played the doting mother to several children myself and distant cousins included. It makes me sad to think my children will not get to really know her as we live on opposites sides of the US.
1 cup polenta
4 cups water
1/2 tsp salt
2 tbsp butter
1 1/2- 2 cups cheddar cheese, shredded
Bring salt and water to a boil. Add polenta, reduce heat to low and simmer for 20 minutes. Add butter and cheese. Make adjustments to taste.
Pecan Sour Cream and Buttermilk Pancakes – johanna
August 10th, 2009 | Filed under: RECIPES - Breakfast
Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, a hitman for the US government, her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, sour cream, buttermilk and two eggs.
These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.
Grazie Agnes il mio amico. Buon appetito
Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole
Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes
Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.
Makes 16 four-inch pancakes
Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.
Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.
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