Category Archives: Breakfast

Potato and collard green hash

Mise en place

This is what I made after getting home from a midterm that I didn’t feel that great about. By the time I finished cooking, I had gotten over it (the midterm, not the dish). The dish turned out warm and hearty, and would be perfect as a side with brunch or dinner. For me, it just ended up being my post-exam 10 PM dinner. And as a bonus, I finally figured out how to cook collards in a way that I enjoy them…cook them for a loooong time. 

This could be made vegetarian by using vegetable broth and omitting the bacon.

Potato and collard green hash
Serves 2-4
Source: adapted from New York Times Health

Hash

Ingredients
1/2 large bunch collard greens, stemmed and washed
Salt to taste
1 1/2 Tablespoons extra virgin olive oil
1 medium onion (or 2 small), sliced thinly in half-moons
2 garlic cloves, sliced thinly
1/4 teaspoon crushed red pepper flakes (optional)
About 1 cup chicken or vegetable broth
4 small to medium Yukon gold potatoes, scrubbed and cut in half
2 Tablespoons crumbled bacon

Directions
1. Bring a large pot of water to a boil. Fill another bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for 4 minutes, then transfer to the ice water with a slotted spoon. Drain and squeeze out extra water and chop coarsely. Set aside the cooking water.

2. Heat 1 Tablespoon of olive oil over medium heat in a wide, lidded skillet or Dutch oven, and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add a generous pinch of salt, the garlic, and crushed red pepper flakes. Continue to cook, stirring often, until the onion is tender, about 5 minutes. Stir in the collard greens. Mix together for a few minutes, then add about 1/2 cup of the broth. Bring to a simmer, cover partially, and simmer over low heat for 45 minutes to 1 hour, stirring often and adding more broth occasionally, so that the greens are always simmering in a small amount of liquid.

3. While the greens are cooking, add the potatoes to the pot with the cooking water. Bring back to a boil, and simmer until the potatoes are tender, about 25 minutes. Drain the potatoes, allow to cool slightly, and cut into large chunks.

4. Uncover the greens, and add the potatoes. Using a fork or the back of a wooden spoon, crush the potatoes and mix with the greens. Add 1/2 Tablespoon olive oil, crumbled bacon, and salt and pepper to taste, and stir over lower heat until the greens and potatoes are well combined. The potatoes should not be like mashed potatoes, just crushed and intermingled with the greens, like hash.

Company eggs (eggs and Swiss chard)

Fresh out of the oven

I came across this recipe on Twitter and thought it would be a great use for my two weeks of Swiss chard. I halved the recipe since two weeks of chard = 1 bunch. It is a good thing I wasn’t actually having company because there were only enough greens for one egg! I like a runny yolk and 15 minutes in the oven was too long…it cooked the yolk all the way through. It was still very tasty, but how can you go wrong with cream and cheese?

Company eggs for one

The cream and the greens kind of reminded me of creamed spinach, which made me want to add a bit of nutmeg to the recipe (just 1/4 teaspoon). I substituted light cream for the heavy cream. The complete recipe is below, but I am skeptical that 2 bunches of Swiss chard would be enough for 12 eggs. If you give it a try, let me know how it comes out! 

Company eggs
Serves: 6
Source: Epicurious

Ingredients
2 Tablespoons olive oil
1 small onion, thinly sliced
4 cloves garlic, minced
Kosher salt, freshly ground pepper
2 bunches Swiss chard, coarsely chopped (ribs and stems removed)
1/2 cup heavy cream
1/4 teaspoon nutmeg
12 large eggs
1/2 cup shredded white cheddar cheese

Directions
1. Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook 8-10 minutes, stirring occasionally, until onion is softened.

2. Add chard to skillet and cook 8-10 minutes until tender, tossing frequently. Add cream and nutmeg and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.

3. Spread chard mixture evenly in a 13″x9″x2″ baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle with cheese.

4. Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.

Yogurt

Five years ago I drove out to western MA to take a cheese-making class taught by the “The Cheese Queen”, Ricki Carroll. I had first heard about her and the class when I was reading Barbara Kingsolver’s Animal, Vegetable, Miracle. Her web site is also where I get my supplies.

It has been awhile since I’ve used any of these skills, but I decided to try to bring back the yogurt-making since I’ve been digging smoothies in the Ninja. One of these days I will also get back to attempting to master the mozzarella stretching.

Make sure you have a good thermometer, yogurt cultures (I’m a Y5 girl), ice, and something insulated to let the yogurt set (like a Yogotherm). I like to ice the bottom of my pot for a few minutes before heating the yogurt…it supposedly prevents the milk from burning on the bottom. My milk doesn’t usually burn, but it usually leaves a bit of a film which makes the pot a little challenging to clean.

Heatin’ the milk

Yogurt
Source: Ricki Carroll
Makes: a lot!

Ingredients
1/2 gallon milk (any percentage)
1 packet yogurt direct set culture
1/4 cup dry milk powder

Directions
1. Heat milk to 185 degrees F. Let stand for 10 minutes. Do not allow the milk to boil.
2. Cool the milk to 110 degrees F using an ice bath.
3. Pour the milk into the Yogotherm. Add the packet of culture and the dry milk powder and stir thoroughly.
4. Allow the yogurt to set undisturbed for 6-12 hours, or until set.
5. Refrigerate immediately. Yogurt will keep for at least 7 days.

Butternut squash, kale, and pancetta hash

Pinterest is really starting to interfere with the original purpose of this blog, which was to clear out some of the recipes I hoard (like years of Everyday Food magazines and other things I have ripped out of magazines over the years). But I keep finding fun things I want to make on Pinterest and that interferes with my progress on the paper recipe pile. 

Cubed pancetta
In case you are wondering, you can get pancetta at the deli counter (not the meat counter, which is where I went first). I asked for “thick slices” and he asked me how many slices I wanted – I opted for two slices and that seemed to work out just fine. I’m not sure how I felt about the sherry vinegar, but all in all I think it turned out pretty well. I served it (for myself) with an over-easy egg, and the rest I donated to a friend who I was visiting.

Butternut squash, kale, and pancetta hash
Serves: 4-6
Saute action
Source: In Sock Monkey Slippers via Pinterest

Ingredients
1 pound butternut squash, peeled and cubed
1 bunch kale, cut into bite-sized pieces
1 garlic clove, minced
1/4 pound thick sliced pancetta, cut into small cubes
1/4 cup water
2 teaspoons sherry vinegar
Salt and pepper to taste

Directions
Dinner (or breakfast)!
1. Place the cubed pancetta in a large saute pan over medium-high heat. Cook until the fat in the pancetta has rendered and the pancetta becomes crisp. While keeping the renderings in the pan, remove the pancetta to a plate and set aside.

2. Place the butternut squash and garlic in the saute pan and reduce heat to medium. Saute the squash, stirring frequently, until the squash is tender but not yet cooked completely, about 10-15 minutes.

3. Add the kale, water, and vinegar; stir and scrape the bottom of the pan to remove any cooked bits. Cook until the water has absorbed, the kale has wilted, and the squash is fork tender, about 5 minutes. Return the pancetta to the pan and stir to combine. 
Add salt and pepper to taste, and enjoy!

Peach blueberry smoothie

I needed something quick and easy (and easy on my GI tract) for a pre-run breakfast last weekend. Since I had yogurt and some frozen blueberries and peaches on hand, I decided to break out the trusty Ninja and make a smoothie. I can’t lie, the peaches were from my 2012 CSA and the blueberries had to be rescued from tons of ice (and a little bit of freezer burn)…but desperate times call for desperate measures, especially at 6 AM on a Saturday morning. 

I am happy to report that the smoothie tasted great and it made me want to stock up on some non-freezer-burned fruits. I’m thinking pineapple and mango would be great. What are your favorite smoothie ingredients?
Single serve smoothie
Peach blueberry smoothie
Serves: 1

Ingredients
1/4 cup frozen blueberries
1 cup frozen peach slices (6 slices)
1/2 cup plain Greek yogurt
1 Tbsp peanut or almond butter
1 tsp honey
1/2 cup water (adjust to desired smoothie consistency)

Directions
Add all ingredients to blender and blend until smooth. Enjoy!

Pumpkin chocolate chip bread

Pumpkin bread!

It was a perfect morning for baking, especially something pumpkin-y. I tried to use the baking attachment on my Ninja, but since the recipe made two loaves, the bowl of the food processor only had the capacity for the wet ingredients. It made quick work of mixing those up, and then I mixed the wet and dry ingredients the old-fashioned way.

I only have one loaf pan so I made one loaf of bread and 12 muffins. For the bread, it was hard to tell when it was done. The edges looked a little overdone while the middle was still undercooked. My oven tends to run a little hot, so I was checking on it periodically and ended up pulling out at just around 60 minutes. I really hope it’s not overcooked because I’m giving it as a birthday gift. 

On a side note, my place smelled amazing for hours!


Ninja, pre-mixing

Pumpkin chocolate bread
Source: adapted from My Baking Addiction
Makes: 2 loaves or 24 muffins

Ingredients
1 (15-ounce) can pumpkin puree
4 eggs
3/4 cup canola oil
3/4 cup water
1 Tbsp vanilla extract
2 cups sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp kosher salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 (12-ounce) bag semi-sweet chocolate chips

Directions

Ninja, post-mixing

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans or two 12-cup muffin pans.
2. In a large bowl, combine pumpkin, eggs, oil, water, vanilla, and sugar. Mix with electric mixer (or use stand mixer) until well blended.
3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
4. Slowly add the dry ingredients into the pumpkin mixture and stir until just blended. Fold in chocolate chips.
5. Pour batter into the prepared pans and bake for 60-70 minutes (bread) or 17-20 minutes (muffins) or until a toothpick inserted in the center comes out clean.

Apple cinnamon oat muffins

I finally had some time to bake something apple-y, which was a perfect rainy weekend activity. These have been great to grab in the morning for breakfast. I even brought a couple to my boss…he liked them but said they “seemed too healthy”.

Mixing up the batter

Apple cinnamon oat muffins
Source: adapted from The Goodie Plate
Makes: 12 muffins

Ingredients
1 1/2 cups flour
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 Tbsp cinnamon
1/2 cup canola oil
1/4 cup granulated sugar

Ready for the oven

1/4 cup brown sugar, plus more to sprinkle on top of muffins
1 large egg
1/2 Tbsp vanilla extract
1 cup plain Greek yogurt
2 apples, peeled, cored, and chopped into small pieces

Directions
1. Preheat oven to 350 degrees F. Oil a muffin tin (or use muffin liners).

2. In a medium-sized bowl, mix together flour, oats, baking soda, baking powder, salt, and cinnamon.

Ready to eat!


3. In a large bowl, mix together canola oil, sugar, and brown sugar. Add egg and vanilla and mix again. Then add yogurt and mix thoroughly.

4. Slowly add dry ingredients to the wet ingredients. Mix just until the flour gets incorporated, then fold in apples. Do not over mix.

5. Divide batter evenly among the 12 muffin cups. Sprinkle some brown sugar on top of each muffin.

6. Bake at 350 degrees F for 10 minutes, then turn down the heat to 300 degrees F for another 5-8 minutes, until they have a deep golden crust and a toothpick comes out clean.

7. Remove from oven, allow to cool, and enjoy!

Oat and almond breakfast bars

I love these oatmeal bars, and they are a staple for me when I run Reach the Beach (a 200-mile relay in NH, MA, and now NJ)…just completed my fourth relay this month!

Team Massakruliks

I won’t get on my anti-raisin soapbox, I will just say that I usually substitute dried cranberries. I also sometimes use pecans or walnuts instead of almonds.

Mixin up the dry ingredients

Oat and almond breakfast bars
Source: adapted from Good Housekeeping
Makes: 24 bars

Ingredients
1/2 cup canola oil
1/2 cup honey
2 tsp vanilla extract
1 large egg
2 cups old-fashioned oats (uncooked)
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sliced almonds (or chopped pecans or walnuts)
1/2 cup toasted wheat germ
1/2 raisins (or dried cranberries)
3/4 tsp salt

Directions
1. Preheat oven to 350 degrees F. Line 13″ by 9″ baking pan with nonstick foil.
2. In 2-cup liquid measuring up, stir oil, honey, vanilla, and egg until mixed. In large bowl, mix oats, flour, sugar, nuts, wheat germ, raisins (or cranberries), and salt with fork until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.
3. Bake about 20 minutes or until pale golden around the edges. Cool completely in pa on wire rack, about 1 hour.
4. When cool, transfer using foil to a cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in tightly sealed container at room temperature up to 2 weeks.

Perfect for breakfast or a snack!


Baked tomato and eggs

I decided to make breakfast for dinner, with this recipe and a nice batch of buttermilk pancakes (I used my pancake recipe and substituted 1 cup buttermilk and 1/2 tsp baking soda for 1 cup milk). If you like a runny yolk or plan to reheat them, definitely go for the shorter cooking time (8 minutes).

Mise en place
Tomato sauce

Baked tomato and eggs
Source: adapted from Marcus Samuelsson
Serves: 2

Ingredients
2 eggs
1 Tbsp grated Parmesan cheese
1 can diced tomatoes, drained
1 clove garlic, minced
1/4 cup bell pepper, diced
1/4 cup red onion, diced
1 Tbsp olive oil
Olive or canola oil cooking spray
Salt and pepper to taste

Directions
1. Preheat oven to 350 degrees F. Heat olive oil in a pan, then add the garlic, pepper, and onion and saute for about 5 minutes. Add the tomatoes and bring to a simmer.
2. Coat 2 ramekins with olive/canola oil cooking spray, then add the tomato mixture (evenly divided between the two ramekins). Crack an egg into each, on top of the tomato sauce, and then top each with 1/2 Tbsp Parmesan cheese.
3. Bake for 8-10 minutes, depending on how runny you like your yolks. Season with salt and pepper to taste, and enjoy!

Breakfast for dinner

Irish soda bread

I remember making Irish soda bread in home ec class. It’s been quite some time since middle school so I decided to give it another shot. The results were pretty tasty, though I think three cups of raisins is a bit excessive.


Irish soda bread
Source: allrecipes.com
Makes: 1 loaf

Ingredients
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

Directions
1. Preheat oven to 350 degrees F. Grease a 9-inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky.
3. Place the dough in the prepared pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread and dust with reserved flour.
4. Bake in preheated oven for 65-75 minutes. Let cool and turn bread onto a wire rack.

It was a fun St. Patrick’s day weekend…got to see the Celtics beat Charlotte and the Southie parade.

Go Celtics!

Everyone loves a parade