Keep It Simple Foods » Breakfast

Meyer Lemon, Olive Oil, and Cornmeal Snack Cake

Jen @ Keepitsimplefoods — Wed, 25 Jan 2012 13:37:27 +0000

‘Tis the season for Meyer lemons and so I set out to make a lemon coffee cake. At first, I planned on one infused with rosemary, but all the recipes I found were crazy complicated and time consuming. I don’t have that kind of patience in the morning. So, I got out my mixing bowls and began experimenting by building on recipes I already knew and ingredients I had on hand. Thankfully, I had recently picked up a jar of lemon curd which made this recipe truly sing. For those of you who haven’t tasted lemon curd (please do so!) it is a delicious, creamy, lemony emulsion that is sweet, yet has enough tang to make your jaw tingle when you eat it. Oh yeah.

The result of my culinary efforts could just as easily be called a breakfast cake. In fact, I ate it for breakfast two mornings in a row. The beauty of this recipe is has bright, lemon flavor, but isn’t overly sweet. I also like the added texture from the cornmeal. Oh yeah –the best part- it isn’t complicated or time consuming.

Ingredients:

2 eggs

1/2 cup sugar

2 Tablespoons lemon curd

zest and juice of 1 Meyer lemon

1/3 cup buttermilk (or milk)

1/3 cup extra virgin olive oil

1 1/4 cup flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

1/8 teaspoon salt

Directions: Preheat oven to 400 degrees F. In a mixing bowl, beat the eggs for two minutes. Then, add in the sugar, lemon curd, milk and olive oil. Beat together for another two minutes. Then, slowing add in the flour, baking powder, cornmeal, and salt. Blend until creamy.

Pour the mixture in a buttered or oiled baking dish. I used a pretty pie dish that I received this year as a wedding gift.

Smooth out the top.

Bake at 400 degrees for 25 minutes. At the midway point, cover with parchment so that the top doesn’t get too brown.

Allow to cool slightly. Serve with a dollop of lemon curd and a few lemon slices for a pop of color.

Enjoy this lemon cornmeal cake anytime you like!

Lightened-up Gingerbread

Jen @ Keepitsimplefoods — Wed, 11 Jan 2012 14:56:43 +0000

I feel as though I’ve been doing a ton of baking lately. Every weekend, I find myself in the kitchen, up to my elbows in flour, egg, and sugar. Don’t even ask about the state of my favorite apron. I’ve been trying little experiments to make goodies without sugar, or gluten- free, or vegan. But here’s the thing- baking is tough. Each time I begin, I feel like I’m back in 7th grade science lab starting out blindly on an experiment that, somewhere along the way, will manage to go horribly wrong. I never seem to get it quite right.

This gingerbread, however, is an exception. It came out moist, with lots of spice and sweetness. And the recipe is almost vegan (simply sub out the egg for a vegan version). It has very little sugar and oil, so it makes for a healthy breakfast food or snack food. No need to save it for dessert.

Ingredients: (makes 1 loaf)

Adapted from Oh She Glows

1 2/3 cup flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp garam masala (optional)

1 cup of canned sweet potato puree

4 Tablespoons maple syrup

1/3 cup molasses

1 egg (or vegan egg substitute)

3 Tablespoons coconut oil (or canola oil)

1/3 cup raisins

1/3 cup toasted, chopped walnuts

Directions: Preheat oven to 350 degrees F.

In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.

In a separate mixing bowl, combine the sweet potato puree, molasses, egg, maple syrup and coconut oil.

Next, combine the wet and dry ingredients and mix will. Then, add in the toasted walnuts and raisins.

Line a loaf pan with a parchment paper and rub with a drop of oil. Pour the gingerbread mixture into the pan.

Bake for 50 to 55 minutes, until done.

Allow the loaf to cool a bit before removing it from the loaf pan. Unwrap it from the parchment- feels like opening a present!

Slice and smear with cream cheese, butter or jam.

It’s also perfect with a cup of hot coffee. Yum.

English Scones with Raisins

Jen @ Keepitsimplefoods — Wed, 04 Jan 2012 14:47:02 +0000

Since our recent adventures in London, my husband and I have become shamefully obsessed with British culture. I’m not kidding. I’m watching BBC like it’s my job- Downton Abbey, anyone? (And let’s not forget about Upstairs Downstairs, Bleak House, and Victorian Farm! I’m obsessed.) And I’m always “taking” tea with milk and my husband is even considering a subscription to Country Living magazine- sheesh. Things are getting out of control around here.

But it’s the food I love most. Oh, aren’t English scones just divine? I couldn’t get enough while in London. Tea time was my favorite time of each and every day. I’d eat just a morsel of breakfast and wait all day for that afternoon high tea. And then stuff myself silly. I wish we had such a custom here. There’s something remarkably civilized about pausing in the middle of one’s day to sip a piping cuppa Earl Grey whilst nibbling a fluffy scone. With clotted cream and jam, of course. Although considerably less so when stuffing one’s self silly. In any case, it’s heaven and my absolute favorite thing about our trips to London. I can hardly wait for a return visit!

Ingredients: (makes about a dozen scones)

2 cups all purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 cup milk

1/8 cup buttermilk

1/8 cup sugar

1/3 cup raisins

clotted cream (or butter if you can’t find the cream)

jam

Directions: Preheat oven to 350 F. In a mixing bowl, combine flour, sugar, cream of tartar, and baking soda. Next, stir in the raisins.

Kneed dough on a lightly floured surface.

Roll out the dough and use a biscuit cutter (or mouth of a glass or jar) to cut out the scones.

Lay them on parchment paper and brush the tops with buttermilk.

Bake for 10 minutes, until they puff up and turn golden brown.

Next, it’s time to dress the scones.

I was ecstatic to find this jar of clotted cream at Whole Foods. So thick and luscious.

Smear each scone with a hearty scoop of cream and a dollop of good jelly. I used my mother-in-law’s homemade peach jam.

Pair one with a cup of Earl Grey or English Breakfast and you’ll have a jolly good meal.

Apple and Pomegranate Breakfast Crumble

Jen @ Keepitsimplefoods — Thu, 29 Dec 2011 12:13:10 +0000

This is just a little something I threw together on a whim a few weeks back. You see, inside my refrigerator lived a lonely, unloved pomegranate begging to be used before it went bad. And then there was that near-bushel of apples my mother-in-law sent us home with after Thanksgiving. I hate for perfectly good fruit to go to waste. So, I whipped up a healthy, flavorful, high fiber breakfast, making good use of all those lonely fruits.

Ingredients: (makes about 4 servings)

3 apples, cored, peeled and chopped

the arils (seeds) of 1/2 pomegranate

juice of 1/2 lemon

1 Tablespoon maple syrup

1 1/2 cup oats

1/4 cup chopped pecans (optional)

2 Tablespoons butter

1/3 cup maple syrup

a pinch of salt

Directions: Preheat oven to 350 degrees F. Mix the fruit, maple syrup, and lemon juice together and pour into a baking dish. I used a loaf pan.

On the stovetop, gently heat the oats, butter, and pecans until butter is melted and fragrant. Remove from heat and stir in the maple syrup and salt until well mixed.

Pour the oat mixture over the fruit. Cover with foil and bake for 20 minutes. Then, uncover and bake for another 10 minutes, until fruit is tender and the topping is crispy and brown.

Serve warm with fresh yogurt or cream and maybe even a dash of cinnamon on top.

Good morning to you!

Chocolate Chip and Pistachio Belgian Waffles

Jen @ Keepitsimplefoods — Sat, 24 Dec 2011 14:23:30 +0000

I’m sure many of you have Christmas morning traditions. When I was a kid, my mother would get up early and whip up a batch of “Santa pancakes” for my sister and me. She’d dress up pancakes with strawberries (for the red, Santa hat), whipped cream (for the beard), and blueberries or chocolate chips (for the eyes). We loved our Santa pancakes- they were adorable and really delicious.

I also remember trips to the Pancake Pantry in Gatlinburg, TN. I would always order the full stack of chocolate chip pancakes that were three times the size of my head and served with a pile of whipped cream and a baseball of butter. Delicious!

This year, my husband and I are starting a new tradition; chocolate chip and pistachio waffles. We fell in love with the chocolate and pistachio flavor combination during our honeymoon trip to Istanbul. (It seemed that pistachios were everywhere and even better when paired with chocolate!) And we just received a Belgian waffle maker as a wedding present, so it’s perfect!

Ingredients: (Makes about 6 waffles)

Adapted from Emeril’s recipe for classic Belgian waffles.

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, separated

2 tablespoons sugar

1/2 teaspoon vanilla extract

4 tablespoons unsalted butter, melted

2 cups milk

1 cup chopped pistachios

1 cup chocolate chips

non-stick cooking spray

Directions: Preheat the waffle iron.

In a medium bowl sift together flour, baking powder, and salt. Set aside.

In a separate bowl beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.

In a separate bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter.

Add chocolate chips and pistachios to the mix and combine.

Coat the waffle iron with non-stick cooking spray (if required) and pour enough batter in iron to just cover the waffle grid. Close and cook until golden brown, about 2 to 3 minutes. Serve immediately.

Drench with maple syrup.

Sprinkle a few extra pistachios on top.

A delicious new tradition.

What are your family’s Christmas morning traditions?

Merry Christmas!

Pumpkin Vanilla Smoothie

Jen @ Keepitsimplefoods — Sun, 20 Nov 2011 19:48:01 +0000

I think I’ve finally managed to crawl out of my breakfast rut. It took a little effort and more than a few tries in the kitchen, but, thanks to this smoothie, I am once more excited for breakfast! (Who am I kidding?- I can once more tolerate breakfast and that’s saying a lot!) I know a pumpkin smoothie sounds strange, but hey, ‘tis the season for pumpkin. This smoothie is refreshingly light and packed with protein and calcium. I’ll be drinking one everyday until I fall inevitably back into my breakfast rut.

Ingredients: (makes 1 smoothie)

1 small container vanilla Skyr yogurt (or other very thick yogurt)

1 cup sweetened vanilla almond milk

1Tablespoon pumpkin puree (not pie filling)

1/2 teaspoon pumpkin pie spice

several cubes of ice

Directions: In a blender, add the yogurt.

Then pour in the sweetened vanilla almond milk. If you prefer using unsweetened, be sure to add some additional sweetener to the mix later.

Next, add the ice and pumpkin pie spice.

Then the pumpkin puree. (Now that I think about it, a banana work be a nice addition too!)

And blend!

Like magic! Pour and serve.

Garnish with an additional dash of pumpkin pie spice (or nutmeg) and a cute straw. Cute straws make everything taste better.

Fig and Goat Cheese Breakfast Crostini

Jen @ Keepitsimplefoods — Wed, 26 Oct 2011 00:21:51 +0000

I intended to post this way back when figs were in still in season. Per usual, things didn’t go as planned.

If, by chance, you happen to find a fresh fig or two at your grocery store, please make this for breakfast. It’s divine. It’s also a no brainer, which is what I often look for in a good breakfast dish.

Ingredients: (make as many as you like!)

Fresh baguette (white or wheat)

Fresh figs

Goat cheese

Fig jelly or jam

Directions: Slice the baguette into 1 to 2 inch pieces and toast lightly.

Slice the figs into coins.

Smear goat cheese on each crostini and layer with the fresh, sliced figs.

Top with a dollop of jelly and serve.

I like this dish best for breakfast, but you could serve it anytime as a snack or appetizer. If you don’t like goat cheese, sub in any soft cheese you like. If you can’t find fig jam, try apricot or peach.

Sweet Potato Skillet Hash

Jen @ Keepitsimplefoods — Mon, 24 Oct 2011 11:50:47 +0000

I love weeknight meals like this one, that can be whipped up in a single skillet. When you’ve worked a long day and you’re tired and hungry, throw a bunch of veggies in a hot cast iron skillet, stick a fork in it, and call it a night.

Ingredients: (makes 2 servings)

1 cup diced onion

1 small yellow potato, chopped

1 green pepper, chopped (red pepper would work too)

1 sweet potato, peeled and chopped

1 bunch kale, washed and rough chopped

2 fried eggs

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 Tablespoon olive oil

Directions: Heat olive oil in a skillet on medium high heat. Add the onions, potatoes, sweet potatoes, bell pepper, salt, and spices. Stir together for several minutes until the veggies soften a bit.

Next, work in the kale and cook until it turns bright green and wilts slightly (about a minute).

In a separate skillet, fry two eggs and lay them over top of the skillet hash.

Serve right out of the skillet.

And done.

Pumpkin Cinnamon Rolls

Jen @ Keepitsimplefoods — Fri, 21 Oct 2011 00:51:44 +0000

Here’s an idea for what you can do this weekend. Lazy morning cinnamon rolls. I can’t think of a better way to spend a Saturday or Sunday morning, or both. Why not?

It is officially fall, after all, which means pumpkins, crisp air, trick o’ treaters, and candy, lots of candy. These are also the days of sleepy weekend mornings meant to be savored with a cup of hot coffee and something sweet on your plate. Something like these pumpkin cinnamon rolls.

Does anything say “autumn” more than canned pumpkin? I think not.

Ingredients: Adapted from Leite’s Culinaria

8 tablespoons unsalted butter, melted

3/4 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

2 1/2 cups flour (use part whole wheat pastry flour if desired)

1/2 teaspoon salt

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 cups milk

1/3 cup canned pumpkin

For the icing: whisk together 2 Tablespoons milk and 1 cup powdered sugar.

Directions: Preheat oven to 425 degrees F. (my oven runs hot, so I set it at 400).

In a mixing bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, 1/4 teaspoon salt , and 1 Tablespoon melted butter. Stir until the mixture resembles wet sand.

In a separate bowl, combine the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining salt. Next, add the milk and 2 Tablespoons butter and stir until you’ve formed a good dough ball.

Transfer the dough ball to a lightly floured work surface and knead until smooth.

Roll or pat the dough into a large rectangle.

Smear the 1/3 cup of canned pumpkin evenly over the surface of the dough. Then, sprinkle the dough evenly with the brown sugar filling, leaving a half inch border at the edges.

Pat the filling into the dough. Then, begin rolling the dough carefully, using a spatula to loosen it from the work surface as you go. Roll the dough into a long, tight log.

Cut the log evenly into 1 inch pieces, you should have 8 to 10 pieces.

Fit the pieces tightly together in a Dutch oven or nonstick baking pan. Brush or pour remaining butter over top.

Bake for 20 to 25 minutes, until golden on top. Let cool slightly before pouring on the icing.

Serve with a cup of coffee or a tall glass of milk.

That’s what a weekend morning should look like!

Honey and Applesauce Cupcakes with Cinnamon Cream Cheese Frosting

Jen @ Keepitsimplefoods — Sat, 15 Oct 2011 00:48:11 +0000

These cupcakes are special. They are big boy cupcakes I made for Calvin who recently turned one year old. Calvin is one of the cutest babies I’ve seen and destined, I fear, to be a serious heartbreaker.

Unlike the last time I made cupcakes for a child’s birthday party , I opted not to roll the dice on food allergies. This time I played it safe by making an applesauce cake free of nuts and dairy, but full of flavor. No need to keep that EpiPen handy. Whew.

The cupcakes were a hit among parents and kids alike. I made them mini for small hands, but you can make them full-sized for adults. These would be a great fall breakfast treat and you could easily skip the icing to tone down the sweetness.

Ingredients: (makes 24 mini cupcakes)

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/3 cup honey

1 tsp vanilla

2 eggs, lightly beaten

1/4 cup vegetable oil

1 1/2 cup unsweetened applesauce

1 small apple peeled and chopped into small cubes

For the icing you’ll need: 8 oz cream cheese, 1 cup powdered sugar, 2 teaspoons cinnamon and 2 Tablespoons softened butter

Directions: Preheat oven to 350 degrees F. In a mixing bowl, combine the dry ingredients- flour, baking powder, baking soda, salt and spices.

In a separate bowl, combine the eggs, honey, vanilla and oil. Slowly add this wet mixture to the dry mixture. Then, add in the applesauce and chopped apple and combine.

Pour the batter evenly into greased mini muffin cups. Bake for 10 minutes.

Allow to cool and make the icing. In a mixing bowl mix the cream cheese, powdered sugar, cinnamon and butter. Combine the ingredients bit by bit and stir until creamy.

Chill the icing for about 10 minutes. Once chilled, pipe or spread the icing onto the mini cupcakes.

Serve with sprinkles and a candle for the birthday boy.

Happy birthday, Calvin! xoxo