sarah: (craving)
[personal profile] sarah



My new favorite quick breakfast is a scramble of eggs and whatever veg, meat, and cheese I have on hand. This one is eggs, red peppers, spinach, and goat cheese crumbles. Took less that ten minutes, including slicing the peppers.

Start by sauteeing the peppers in a little fat for a couple minutes (I used coconut oil). Remove from pan into your serving bowl. Then cook the scrambled eggs. A minute or two before the eggs are done to your liking (i.e. still a little too wet), add in the spinach and stir until wilted. Add back the red peppers and mix. Serve with blue cheese crumbles.

waffles

Nov. 9th, 2014 12:03 pm
sarah: (whip it)
[personal profile] sarah
A light & crisp recipe, but the batter was thin and thus so were the waffles. Great flavor, though. Original recipe calls for 1:1 dry:wet ingredient ratio; increase this to 3:2 next time.

3-1/2 oz. (3/4 cup) all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup milk (or 3/4 c. buttermilk and 1/4 c. milk)
6 Tbsp. vegetable oil
1 large egg, separated
1 Tbsp. sugar
1/2 tsp. vanilla extract

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the milk and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook. Repeat with the remaining batter, holding the waffles in the oven, directly on the oven rack (don't stack them) until ready to serve.

Makes 4 waffles (not counting the first sacrificial one).

via Fine Cooking
sarah: (apple)
[personal profile] sarah
2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk
1-1/2 cups water
1 cup uncooked steel-cut oats
1/4 cup brown sugar
1-1/2 tablespoons butter, cut into 5-6 pieces
1/2 tsp cinnamon
1/2 tsp nutmeg
splash of vanilla
1 tablespoon ground flax seed
1/2 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

via the yummy life

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