Tag: breakfast

Whole Wheat Dutch Baby

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A Dutch Baby is a fantastic weekend treat in our house. It’s quite simple to make but requires a bit of patience while it cooks. For those of you who are new to Dutch Babies, these popovers have their roots in German cuisine and are much like a heartier baked pancake. Their high egg content makes them quite filling and high in protein. Traditionally made with sugar, these can also be prepared as a savory breakfast. Leave out the sugar and other sweet ingredients and serve it with bacon, cheddar, and tomato jam (just a suggestion 😉). One Dutch Baby serves two for a lighter breakfast or one for a stick-to-your-ribs breakfast. It can easily be doubled.

This recipe is inspired by my friends at Jubilee Farm who are growing and milling their own whole wheat as part of their CSA. Fresh whole wheat flour has a distinct nuttiness and richness that simply cannot be beat. If you can get your hands on some I highly recommend it for its higher nutritional value and superior flavor.


Whole Wheat Dutch Baby

2 eggs
1/2 cup milk
1/4 all purpose flour
1/4 whole wheat flour
2 tsp sugar
1 tsp vanilla
1 tsp cinnamon
1 pinch salt
1 Tbsp butter
Toppings of choice for serving

  1. Place a cast iron skillet or Dutch oven on the center rack of your oven. Preheat the oven to 450°, allowing the pan to heat at the same time.
  2. Meanwhile, combine all ingredients except butter in a medium bowl and whisk until smooth.
  3. When the oven has reached its temperature, add the butter to the pan. As soon as it has melted, carefully tilt the pan to coat it with the butter and quickly pour in the batter. Bake for 12-14 minutes until the Dutch Baby has puffed up and is golden on top. Serve with your favorite toppings like fresh fruit, maple syrup, and/or a dollop of yogurt. Serves two.

Perfect Granola

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granola

In our house, we eat granola almost everyday. With homemade yogurt and fresh fruit for breakfast, by the handful as a snack, or with milk for a very lazy dinner… it never disappoints! After years of tweaking my granola game, I’ve finally settled on this recipe. The only sweetener it uses is maple syrup, so it is much healthier than the grocery store options with ingredients I can’t pronounce. Use this recipe as a guide. You can easily change out the fruit and nuts. Sometimes I make this with cherries and walnuts or hazelnuts and figs. The cacao nibs in this recipe are the raw parts of the chocolate pod and contain lots of phytonutrients. They have a slightly bitter flavor, much like dark chocolate. You can usually find them in the bulk bins at your local health food store or, if you live in Seattle, they can be purchased from Theo Chocolates. Can’t find them? No worries, just leave them out.

Mise en place

Maple-Sweetened Granola

1/2 cup sunflower oil or coconut oil
1/3 cup maple syrup
1 Tbsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cardamom
4 cups rolled oats
1 cup raw cashew pieces
1 cup coconut flakes
1/4 cup sesame seeds
1 cup dried blueberries
1/2 cup cacao nibs

  1. Preheat oven to 325°.
  2. In a large mixing bowl, combine sunflower/coconut oil, maple syrup, vanilla, spices and salt. Stir until well mixed.
  3. Add oats, cashews, sesame seeds, and coconut flakes and stir until evenly coated. Spread into an even layer on a large baking sheet lined with parchment paper.
  4. Bake for 30 minutes, rotating the granola halfway through.
  5. When done, allow to cool for 1 hour.
  6. Add blueberries and cacao nibs, gently stirring to incorporate.
  7. Store in an airtight container for up to a month, though I doubt it will last that long.

 

Ready to bake

Simple Strawberry Butter

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Strawberry Butter

Strawberry season is upon us! This is a cause for celebration and a great excuse to enjoy strawberries with every meal! Here’s a simple recipe to use up your super ripe strawberries. I’ve made a couple batches of this – one for immediate use and another tucked in the freezer to enjoy this winter when I’m longing for sunnier days. Enjoy your strawberry butter on biscuits, pancakes, in between layers of cake, or any other way you can think of! For an extra special treat add some herbs to your butter or a dash of rose water.

Ingredients:

6-8 very ripe strawberries
2 sticks of unsalted butter, room temperature
1 pinch of salt
optional: 1 teaspoon of leaves from several sprigs of thyme, fresh chopped basil, or fresh chopped mint OR 1/2 teaspoon of rosewater

Method:

  1. Roughly chop or mash your strawberries with a wooden spoon.
  2. Place strawberries in a stand mixer and turn on medium speed. Once the strawberries are well macerated, turn of the mixer and add your butter and salt. Turn mixer on high and whip until the strawberries and butter are well combined. Note: you may want to hold up a dish towel or place some plastic wrap around your mixer to prevent strawberry juice from splashing everything in the near vicinity.
  3. If using herbs or rosewater, stir them into the butter at the end.
  4. Roll your butter into a log using parchment paper and refrigerate or place in the freezer. Enjoy!

Kale Smoothies

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Purple kale smoothieGood Morning Kale! We got the mother load of kale in our CSA boxes this week! I’ve covered the basics of massaging kale for a salad here, but this versatile veggie is also a great way to start the day. Here’s a simple recipe to jumpstart your morning with a kale smoothie. Feel free to switch things up depending on what you have available- I fashioned mine around the CSA box and the last bits of frozen fruit lurking in the freezer from last year’s harvests.

Smoothie

Ingredients:

3-4 purple kale leaves, de-stemmed
1 small apple or pear, cored and cut into smaller pieces
1/2 cup frozen blueberries
1/2 cup frozen mango (pineapple or strawberry would be great too)
1/2 cup yogurt
1 tablespoon chia seeds (optional)
Almond milk or water to thin as needed

Method:

Place everything in the blender and puree until smooth! This recipe makes enough for two!

Rutabaga Fritters

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Welcome back everyone! The Winter CSA session is back and I’m excited to be giving you more recipes over the next six weeks! If you have any questions, you can always contact me through the link above. Now let’s get started!

winter week oneWe’ve had a mild winter thus far and it’s easy to get tricked into thinking that spring is beginning to peak through our grey days. I don’t want to alarm you, but as of this week, winter is only halfway done. I know. It’s tough love. But! Just think! That means we still have plenty of time to indulge in the comfort foods that are a signature of these dark days! And so, I offer you some Rutabaga fritters. These are an easy weeknight treat or a great weekend brunch option. And they make use of so much from this week’s box! Similar to Jewish latkes, these fritters embrace the earthy flavors of winter with some fond memories of fall (thanks to the pumpkin butter) and the hope of spring (from the bright flavor of sour cream). These are a staple in our home and I hope you find comfort in them as well.rutabaga fritter serving

Ingredients:

1 pound rutabaga (if you don’t want to use this, double your potato amount)
1 pound potatoes, peeled
3 leeks, white and light green parts only, thinly sliced into half moons
4 eggs, lightly beaten
6 tablespoons flour, plus more to coat the fritters
1 teaspoon nutmeg
1 teaspoon thyme
salt and pepper to taste
neutral oil like canola or sunflower to fry

to serve: fried eggs, sour cream, and pumpkin butter

Method:

  1. Using a box grater or food processor, coarsely grate the rutabaga and potato.
  2. Mix together remaining ingredients in a mixing bowl.
  3. Use your hand to form ping pong sized balls, gently squeezing out any extra liquid. Next, flatten these balls and lightly dredge them in flour. Set aside.
  4. Heat enough oil in a fry pan that 3-4 fritters will be submerged about 1/3 of the way up. This amount will depend on the size of your fry pan. You don’t want your fritters too crowded.
  5. When the oil is hot, place 3-4 fritters at a time in the fry oil and cook until golden brown (about a minute), then gently flip until the other side is browned as well. Remove and place on a plate lined with a paper towel.
  6. Once all the fritters have been cooked, served them with a dollop of sour cream and pumpkin butter. To be extra decadent, fry an egg or two per person to enjoy with their fritters! Runny yolks make a great sauce for these guys!

Note: If you aren’t too keen on pan frying these, try baking them in a 375 degree oven until golden brown. Begin checking them for doneness after 8-10 minutes.

rutabaga fritters

fritters and egg