Our Fabulous Bites

 I thought this sounded and looked kind of weird when Isla made it, but turns out, it was yummy. Serves 4 Prep 10 minutes Cook 6-8 minutes Ingredients : 1 cup plain yogurt (greek is fine) 1 garlic clove, finely chopped or grated zest and juice from 1 lemon 1/2 lemon cut into wedges salt 4 eggs 1/2 tablespoon sesame oil 4 T butter 2 T crushed red pepper flakes or Aleppo pepper 1/3 tsp paprika 1 T sesame seeds Fresh parsley, basil, mint, and/or dill for serving (any combo works)  Good hearty bread, or flat bread Directions : 1. In a small bowl, stir together the yogurt, garlic, lemon zest and juice and a pinch of salt.   2. In a small saucepan over medium heat, combine sesame oil, butter, lemon wedges, red pepper flakes, paprika and pinch of salt.  Cook until lemon is browned, 3-4 minutes.  Remove from the heat and discard lemon wedges.  Stir in the sesame seeds. Set aside. 3. Poach or fry the eggs. 4. Spread the yogurt into the bottom of 4 bowls and add...

 I haven't tried this yet but want to.  I'm putting the recipe here to remind me.  I like beans for breakfast so I was excited to see this recipe under a breakfast section.  Serves 2-4 Ingredients : 2 large naans or pita bread 2 15 oz cans of white beans (navy beans work. So do canned baked beans) 4 tsp harissa A handful of baby spinach 4 eggs 4 green onions, chopped Directions: 1. Preheat the oven broiler to medium.  Place naan bread on baking sheet and set aside. 2.  Add the beans, harissa, and spinach to a sauce pan.  Heat gently over medium heat. 3. Spoon the bean mixture on top of the naan.  Create a dip in the beans so there is a little cup for each egg.  Crack 2 eggs on each naan. Sprinkle green onions onto the eggs and beans.  Don't worry if eggs run a bit. 4. Cook under the broiler for 5 minutes.  This will just set the egg whites and leave the yolk running.  Cook longer if you don't want running eggs.  Serve hot....

 serves about 6 Oatmeal Ingredients 1 1/2 cups steel-cut oats 4 cups unsweetened nondairy milk 1 (15 ounce) can unsweetened pumpkin puree 1 teaspoon pure vanilla extract 1 tablespoon pumpkin pie spice Coconut-walnut crumble ingredients 3/4 walnuts, chopped 3/4 unsweetened shredded coconut 3 Tablespoons maple syrup 3 tablespoons coconut oil, melted 1.5 teaspoons pumpkin pie spice 1/8 tsp kosher or sea salt Directions 1. Spray inner pot of the instant pot with cooking spray 2. Add the oats, milk, pumpkin puree, vanilla, and pumpkin pie spice to the instant pot. Stir to combine. 3. Secure the lid and set the pressure release to sealing. Select the pressure cook setting at high pressure and set the cook time to 12 minutes. 4. Meanwhile, make the coconut -walnut crumble: In a bowl, stir together the walnuts, coconut, maple syrup, melted coconut oil, pumpkin pie spice, and salt until you have a sticky crumble.  Taste and adjust seasons to taste. 5. Once the instant pot timer goes of...

  Recipe from Bonnie Cordon (General YW President) -4 cups of milk, divided -1 cup cornmeal -1/2 teaspoon salt -toppings of choice Heat 3 cups of milk until boiling. Meanwhile, mix the remaining 1 cup of milk with the cornmeal and salt in a bowl until smooth. While stirring the milk, gently pour the cornmeal mixture into the boiling milk. Turn to low and stir until cooked to desired thickness. Serve with a little cream, honey, maple syrup, or whatever you love!

 Another recipe based on a Curtis Stone recipe, but with some adjustments.  This was a yummy breakfast and a change from what we normally do.  You can do smaller tortillas and only 1 egg per tortilla per person if someone isn't super hungry.  With my pregnant stomach space, I needed a smaller portion. Serves 4 Ingredients : 4 10-inch flour tortillas 3 T butter or olive oil 1 small jalapeño, finely chopped 6-8 cups spinach leaves, chopped salt 8 eggs 1 1/3 cups cheddar cheese, or another kind of cheese (also optional) hot sauce / salsa 8 slices ham /cooked bacon/ Canadian bacon, optional - my kids like with the meat, me not so much Directions : Preheat oven to warm, but not hot.  Cook tortillas 1 at a time, until hot and barely crisp, on a griddle or in a sauce pan.  Set tortillas on baking sheet, if using ham, place that on tortillas, and place in oven to stay warm.   Melt 1 T of butter in sauce pan, over medium-high heat.  Add the chopped jalapeñ...

This is based on a Curtis Stone recipe but with some adjustments.  We thought caramelized peaches was great with French toast.  You can use any French toast recipe and just add the caramelized peaches to the recipe of your choice, which is what I think I did.  I made it with frozen peaches once and it was still good, but I'll admit, it was better when I used delicious fresh peaches.  I like doing extra peaches and if we have leftovers, it is good with yogurt, granola, waffles.... Serves 4   Caramelized Peaches 1/2 cup sugar 4 peaches (about 1.25 pounds), pitted and cut into 8 slices 3 T unsalted butter French Toast 6 large eggs 4 1/2 inch slices of bread (brioche is good) 1/4 cup sugar 2 tsp ground cinnamon 2 T unsalted butter Optional: top with creme fraiche (we tried it once and it was good, but for us we think it is good enough without) DIRECTIONS To prepare the peaches: Combine the sugar and 1/4 cup water in a preferably heavy sauce pan over medium heat. ...

 Rees made this recently based on a Yotam Ottolenghi recipe.  The following is what Rees made.  We want to try Yotam's recipe more closely but we were using what we had on hand.  Yotam called for butter, and we omitted that, and I think we will continue to leave it out.  Maybe it would be better with, but it was still good without the extra fat.  The tomato salsa was really good on top. Avocado Butter on toast with Tomato Salsa  Serves 2-4 Ingredients : 2-3 very ripe avocados (about 9 oz of flesh) 3 limes (want about 2 tsp zest & 2 Tbsp juice) salt 1 tsp fennel (this wasn't in the recipe but what we included since we didn't have tarragon) 1/2 cup fresh tarragon, roughly chopped (we didn't have this but would like to try it) 1/2 cup fresh dill, roughly chopped (I noticed Rees didn't use all of the half cup) 7 oz cherry tomatoes, quartered 2 Tbsp olive oil black pepper 4 slices of bread 1 small garlic clove, peeled and halved 1/4 tsp cumin Directions...

 For so long I used my mission compagne's recipe.  She is the one that introduced me to dutch babies.  Then I found another recipe that made more at once which was handy so I switched to that.  I saw this recipe and decided to give it a try, and I made 2 batches because I knew a single batch wouldn't satisfy my kids.  I liked this recipe.  I would say our family isn't too picky when it comes to dutch babies.  This recipe puffed up even higher than my regular recipe, which is always fun. I made one batch with whole milk and one with non dairy milk and if my memory is correct, we didn't notice a difference.  I need to check that out again because if that is true, that is good news for me. I try to limit the dairy, especially since we seem to love cheese and really don't need more dairy. Rees likes his dutch babies with applesauce or lemon and sugar.  The girls seem to prefer Nutella.  I can eat one plain and I can easily eat it with berrie...

Makes about 3 cups Blend all the following ingredients together & enjoy. 2 cups frozen spinach (it doesn't have to be frozen, but that is what we do) 1 frozen banana 1 cup frozen pineapple chunks 4 -5 T shredded coconut (sweetened or not) 2-3 T chia seeds or flax seed (optional) 1-2 cups of water Juice of 2 limes 1 cup of ice cubes

I've switched this recipe rather than the recipe I got while on the mission.  Note, I often use part whole wheat flour, however, it really is better with simple white flour 1 cup milk 1 cup flour 6 eggs 1/2 tsp salt dash of tabasco sauce (optional) 1 tsp vanilla (optional) Place 9x13 dish into oven and preheat to 425.  Blend all the ingredients.  When oven is heated, take out the hot dish and spray with cooking spray.  Pour batter into the pan and bake for about 15 minutes.  If it is flat, let it go a bit longer, it should puff up.  Though I notice that it puffs less the more whole wheat flour I use. We eat these with Nutella, or lemon and sugar, jam, powder sugar.... I have discovered I really like when I add sliced pears or peaches and bake them into the batter.

photocred: lemonsforlulu.com We made this for "Brinner"tonight, and everyone enjoyed it. I got the recipe from the site listed above, though we omitted the meat addition, and loaded it with more tomatoes, avocado, and some green onion. It was really simple to make, and quite filling.   Hashbrown Skillet (I will list the measurements given, but to be honest, I never measure these out.) 1/2 c chopped onion 1/2 c diced red bell pepper 1/2 tsp salt 1/2 tsp pepper 2 tsp olive oil 2 1/2 c shredded hashbrowns 4 eggs 1 tomato, diced 1 avocado, diced green onion, chopped 2 tbsp cilantro salsa, optional Heat up oil in a pan on medium heat. Saute your vegetables until softened, about 3 minutes. Pour in your hashbrowns, s&p, and mix, then cook for about 8 minutes until the bottom starts to crisp up.  Then make wells for your eggs, crack them into the wells, place a lid on top, and cook for about 5-6 minutes until the whit...

The girls and I just made these this morning, and I think this is the biscuit recipe we will stick with. Light, buttery, and flaky, plus extremely easy to make. I love that I can make them with the girls without much hassle. On thing with biscuits is you do NOT want to use a rolling pin, and work the dough much. Just gently pat, and create those many layers by folding and patting, repeat. Buttermilk Biscuits 2 cups flour, plus more for dusting 1/4 tsp baking soda 1 tbsp baking powder 1 tsp salt 6 tbsp butter, very cold 1 c buttermilk Preheat your oven to 450....why haven't they made a degrees symbol on a keyboard yet??? Combine dry ingredients in a food processor. Cut butter into cubes and cut into flour mixture. Pulse it a few times until it resembles course meal. Basically you want to feel little pea sized chunks of butter in the mixture. Add buttermilk and mix until just combined. If it appears dry, add some more buttermilk, you want it to be w...

First time that I had buttermilk syrup I thought it was amazing.  Then I made the recipe and realized how much butter there is and realized, this will need to be a once a year kind of thing.  :)   Buttermilk Syrup   1 cube butter 1 cup white sugar ½ tsp. baking soda ½ cup buttermilk Bring to a boil for a minute, turn off heat, then add 1 tsp. vanilla

This is easier than a true souffle and works great for a brunch or if you are serving breakfast to a lot of people. Mock Egg Souffle 12 slices white bread 2 cubes melted butter ½ lb. medium cheddar cheese 1 lb. cubed ham, bacon, or sausage ½ lb Monterey Jack cheese 6 eggs 3 cups milk Salt and Pepper to taste Salsa: 7 oz. can diced green chilies 3 large tomatoes (peeled and seeded) 4 large scallions (green onions) 2 T. olive oil 1 T. red wine vinegar 1 tsp. salt ½ cup chopped cilantro Diced onion Assembly: Cut off crusts of white bread. Butter a 9x13 glass pan and brush bread with melted butter. Cover bottom of dish with bread. Sprinkle meat and cheese. Layer bread again, meat, and cheese. Beat eggs, milk, salt, and pepper (be careful not to put too much salt in egg mixture). Pour over pan and bread; cover with aluminum foil and refrigerate overnight. Bake at 350° for 45 minutes. Serve with salsa and sour cream.

This cereal mix is insanely filling. Like, 1/4 cup of it along with the added fruit will FILL YOU UP! And that's coming from a nursing mother who can eat like a maniac lately. I got this mix from the website Engine 2 Diet . They just throw each ingredient in each morning, but Josh and I decided to just make one gigantic cereal mix, so all we need to do in the morning is throw in some fruit. Like I said, it's filling, it's healthy, and loading that bowl up with fruit, how can it not be yummy! Man I love myself some fruit. Lots of fiber in this folks, so that is fantabulous:) Ultimate Cereal Bowl (Mix) Old Fashioned Oats (NOT quick oats) Grape Nuts Shredded Wheat Uncle Sam cereal Ground Flaxseed We bought a pound of the oats, and then the boxes of the other cereals. Throw it all in a big bowl, mix it up, and store in an air tight container. To each bowl we sprinkle ground flax seed (it needs to be ground, or you don't really get the benefits), a...

I'll give you the recipe first and then our reviews at the end. Lemon Souffle Pancakes with Berries Recipe: 3/4 cup milk 2 egg yolks Grated lemon zest from either 1 large lemon or 2 small lemons 2 tbsp lemon juice 1 tsp vanilla extract 2 tbsp butter, melted 1/4 cup wheat flour 1/2 cup white flour 1 tsp baking powder 2 T sugar pinch of salt 2 egg whites Toppings : Berries, sliced strawberries, blueberries, raspberries....use them all, or just one.... Honey Powder sugar Instructions : 1. Mix egg yolks, milk, vanilla, lemon zest & lemon juice in medium bowl.  Add melted butter and mix well. 2. Sift wheat & white flour, baking powder, sugar and salt together in large bowl.  (I just use a whisk)  Make a well in center of flour mixture and gradually pour in milk mixture and stir.  Mix until dry ingredients are moistened but try not to over mix it. 3. Beat eggs whites in a small mixing bowl with an electric mixer, until soft peaks ...

(Picture and recipe from www.alexandracooks.com) We bought a big container of blueberries at Costco last week and had plenty left over from what I got them for. I expected there to be extra, but I also expected Jon and Koen to love having them to snack on. My second expectation didn't turn out. I learned Jon doesn't care for fresh blueberries as a snack and Koen apparently lost interest in them since the last time he had blueberries.  So I was grateful to come across this recipe that would allow me to use my extra blueberries and hopefully sweeten them up enough for my boys to enjoy. I pinned this recipe some time ago and it can be found  here .  We all very much enjoyed it. I didn't have buttermilk so I followed a commenters suggestion of making my own. I didn't have any lemons on hand, so I did put a little bit of lemon juice in there... but no one noticed. I'm sure the zest would be better and more noticeable. I also used regular table salt, but put in just a tad...

photo courtesy of: socialcafemag.com This isn't really a recipe, so much as a reminder of good old fashioned Cream of Wheat for a healthy and filling breakfast. Last year while watching Beauty and the Beast, I got a craving for some. I don't like adding sugar or maple syrup. So I added some honey and berries. We've been enjoying it ever since. You can really add just about anything that suits your fancy. Fresh fruit, dried fruit, nuts, spices... This morning I cooked it with Almond milk, cinnamon, and huckleberry honey. Delicious! Cream of Wheat is Cheap, Filling, and Healthy...so it's a win, win, win!

I discovered I appreciate pancakes more with the following fresh strawberry syrup. This recipe is so easy.  I cooked the syrup for a bit longer than the recipe states.  I didn't strain it; I liked the texture with the strawberries.  Great way to use strawberries that you have that might be a bit too ripe for your liking.    Fresh Strawberry Syrup: 1 pound fresh strawberries, hulled* and diced, (about 3 cups) 1 cup sugar 3 tablespoons orange juice 1/2 teaspoon finely grated orange zest In a medium saucepan , combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes. Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.) Yield: 2 1/2 cups *Tip:  ladies from church...

I found a similar recipe on-line, made a few changes and liked the results.  I think these have a fun look and nutella is always good right?  By the way, they don't taste like pumpkin.  Also, I often find pumpkin stuff over spiced for my taste.  If you don't, increase the spices by 1/4 tsp or more if you like.  You could also add nutmeg if you like. 2 cups flour (I did half wheat and half cake flour) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons natural cocoa powder 1 – 15 oz can pure pumpkin puree (not pie filling) 1/2 cup vegetable oil 2 large eggs 1/2 T  pure vanilla 1/4 cup light brown sugar (I didn't pack it) 1/4 cup sugar  1/2 cup chocolate chips (optional) 12 heaping teaspoons Nutella for topping Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside. (I actually ended up with 15 muffins) In a large bowl, whisk together the flour, ...