Breakfast Archives – The Kitchen Paper

Vegan Small Batch Cinnamon Rolls

Mary — Wed, 06 Feb 2019 13:26:53 +0000

This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

Cinnamon rolls are one of those things I rarely make, since it usually means making a huge pan of them. I just can't handle eating that many cinnamon rolls in one day, and you KNOW they're best eaten the first day! Enter: small batch cinnamon rolls. I've been wanting to figure this out for a while, and it turns out it's really pretty easy. More than just small-batch, these rolls are also vegan (but without all sorts of crazy ingredients you don't have!)!

The only changes I had to make to make this vegan, based of of my normal cinnamon roll recipe, were to omit the egg, use Pacific Foods Organic Oat Beverage instead of milk, and use coconut oil instead of butter. EASY! Oh also: if you want cream cheese in your frosting (as I always do), get some vegan cream cheese (it's really delicious and not much different than what you're used to!).

I've been making this recipe (to test, ya know!) every weekend for the last month and am REALLY into it. It takes just a few minutes to mix up the little ball of dough and knead it smooth. Let it rise for a couple of hours, then shape (again, quick and easy because it's so small), cut, rise again for 45 minutes, and bake! DONE!

Originally I was going to call this a recipe for two cinnamon rolls … but I kept on accidentally making three. My (two) roommates (husband & brother) don't seem to mind! That said, if you really only want to make two: make sure you roll the dough out in a really thin strip when shaping.

Vegan Small Batch Cinnamon Rolls

Author: Mary
Prep Time: 10 minutes
Cook Time: 3 hours 5 minutes
Total Time: 3 hours 15 minutes
Yield: 3 rolls

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Description

This small batch recipe yields 2-3 vegan cinnamon rolls without any unusual ingredients. They're light and fluffy, and take about three hours to make.

Ingredients

Units

Dough

⅓ cup Pacific Foods Organic Oat Beverage (Original)
3 Tbsp sugar
½ tsp yeast
1 cup flour, divided
½ tsp salt
2 Tbsp coconut oil, melted

Filling

⅓ cup (packed) golden brown sugar
2 tsp ground cinnamon
2 Tbsp coconut oil

Glaze

3 Tbsp vegan cream cheese, room temperature
1 tsp Pacific Foods Organic Oat Beverage (Original)
½ tsp vanilla extract
1+ cup powdered sugar

Instructions

In a very small mixing bowl, heat the oat beverage to 115F (no hotter), then stir in 1 tablespoon sugar before sprinkling the yeast over top. Let the yeast proof for 5 minutes.
While the yeast is proofing, whisk together ¾ cup plus 1 tablespoon of the flour, the salt, and remaining 2 tablespoon of sugar.
Once the yeast has proofed, add it to the flour mixture along with 2 tablespoon melted coconut oil. Mix to combine (I found my hands to be effective here), then begin kneading. Knead between your hands, or on a countertop, using as little flour as possible - you should not need to use more than 1 (maaaybe 1.5) tablespoon extra during this process.
Place the dough into an oiled bowl, cover with plastic wrap and a kitchen towel, and let rise until doubled in size: about 2 hours.
When the dough has doubled in size, turn it out onto a lightly floured surface, and roll out into a long, thin rectangle (approximately 4"x12". If it is pulling back too much, let it rest for five minutes before trying again.
Pour 2 tablespoon melted coconut oil over the rectangle of dough, and spread it over the surface - leaving 1 cm at one short end dry. Spread the brown sugar and cinnamon evenly over the buttered area, and gently press into the dough. Roll the dough tightly, from the short side, into a log. Press the seam closed.
Cut the log in half, or into thirds, taking care not to squish it too much. I use dental floss wrapped around the entire log for this. Place the rolls into a lightly oiled pan, or individual muffin tin wells.
Let rise for 45 minutes covered with a kitchen towel.
Preheat the oven to 350F, and when the rolls are ready, bake for 20 minutes. The tops should be turning brown, but just barely so. Remove from the oven and let cool just a few minutes before removing from their pan (they will stick if you leave them too long).
To make the frosting, use a fork or small whisk to combine the vegan cream cheese, oat beverage, vanilla, and powdered sugar. Stir vigorously until smooth.
When the rolls have cooled slightly, liberally spread the frosting over the rolls.

Keywords: vegan cinnamon rolls, vegan small batch cinnamon rolls, small batch cinnamon rolls

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Blackberry Buckwheat Pancakes

Mary — Wed, 24 Oct 2018 12:00:40 +0000

This post is sponsored by the Oregon Raspberry & Blackberry Commission. Thank you for supporting those who keep The Kitchen Paper up and running!

I haven't really announced this anywhere, officially, but the backstory to this recipe requires a little bit of an announcement: I'm getting married! In like ... 4.5 weeks ... SO SOON! I KNOW! I'm very excited, obviously, but am really only telling you this because of the pancakes. These pancakes are, definitely, the best pancakes I have on this site, and we all need to thank Marc for that. More than 3 years ago, shortly after we started dating, he made me these pancakes. He'd been talking a big game about how great they were, blah blah blah, and I thought he was probably over-selling them — but he was right! He's a master pancake maker, and this recipe (tweaked a bit here, but just as good!) is a winner. I wish I knew where it was from (he has an old photo of an old newspaper cutout!), but I don't.

But more about the pancakes: I added blackberries to these buckwheat pancakes because, you might remember, I worked with the Oregon Raspberry & Blackberry Commission throughout Feast — and looooved all of the dishes chef's came up with using Oregon Berries! Did you know that more than 90% of the frozen berries sold in the USA come from Oregon? THAT'S INSANE! And awesome. Very proud of my state right now (because you KNOW how I feel about berries!).

For those of you who weren't at Feast this year, here are all the ways Oregon Berries were used at Feast this year:

Media Brunch: Chef Vitaly Paley of the Heathman Hotel - Assorted Jams
80s vs 90s: Chef Kate McMillin of Lauretta Jeans in partnership with New Seasons Market: Pie Cones with Raspberry Jam
Grand Tasting Day 1: Chef Kyle Rourke and Chef Thomas Dunklin of The Waiting Room: The Savory: double smoked bacon rillette, marionberry gastrique, corn cake The Sweet: white chocolate cremeux, raspberry cream, oatmeal streusel
Grand Tasting Day 2: Chef Joris Barbaray of Bergerac Bistro: The Savory: Duck rillette with blackberry and red wine sauce, The Sweet: Chocolate pots with blackberry compote
Grand Tasting: Chef Annie Portlock of Annie's Pies: Oregon Berry Oatmeal Cookie Bites
Grand Tasting: Hestan Cookware (DIY Crepe Station): Berries & Cream and the PDX Dream featuring Oregon Marionberry Compote
Night Market: Chef Chris Bailey of Portland Mercado: Tlayuda de Jardín with Marionberry Sauce
Smoked: Chef Maylin Chavez of Olympia Oyster Bar: Grilled Oysters with Charred Berry Salsa and Cactus
Picnic AF: Ashley Rodriguez (Not Without Salt, Seattle) and Danielle Firle (Secret Supper, Portland): Fresh Oregon Raspberries
Pie Goals: Lauren Ko (Loko Kitchen, Seattle) and Michelle Lopez (Hummingbird High, Portland): Oregon Marionberry Pie

My personal favorite was at Smoked — grilled oysters with charred berry salsa and cactus! OMG. So so so tasty.

Back to pancakes: These pancakes have an assortment of flour in them for a really complex flavor. I used white, wheat, buckwheat, and oat. You could sub out any of those (especially the oat, which is a tiny amount just for a little texture/flavor) for a flour you prefer! I kept these on the not-too-sweet side, so if you enjoy a really sweet pancake: add more sugar. As for the berries: Would you believe me if I told you I used frozen berries!? I totally did. I just kept them in the freezer until right before I started cooking the pancakes, chopped them up, and sprinkled them onto each pancake rather than mixing them into the batter. Voila! Perfect berry pancakes all year round.

I also happen to know that these do really well frozen, then popped into the toaster for a quick reheat before work... FYI ;P

Blackberry Buckwheat Pancakes

Author: Mary
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2-3 servings
Category: breakfast

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Description

These blackberry buckwheat pancakes have four flours, giving them a complex depth and rich flavor. They have frozen blackberries, making them easy to enjoy all year round!

Ingredients

Units

⅔ cup whole wheat flour
⅓ cup all purpose flour
⅓ cup buckwheat flour
1 Tbsp oat flour
3 tsp white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ¼ cups buttermilk
2 eggs
1 Tbsp melted butter
1 tsp vanilla
2 cups frozen blackberries, coarsely chopped
extra butter for the griddle
maple syrup for serving

Instructions

In a mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
Combine the wet and dry ingredients, mixing until almost smooth (but still a little lumpy).
Heat a skillet or griddle on medium-high heat. Melt a tiny bit of butter, then pour ⅓ cup of batter onto the hot griddle. Immediately scatter a small handful of berries on top of the uncooked pancake.
When the edges of the pancake are dry, and bubbles are holding their shape in the middle of the pancake, flip and cook for another minute on the other side.
Repeat with all of the batter, and serve warm with maple syrup and other pancake toppings (yogurt, bee pollen, peanut butter, butter, etc.).

Keywords: blackberry buckwheat pancakes, blackberry pancakes, blackberry pancake recipe, buckwheat pancake recipe

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Chocolate Hazelnut French Toast

Mary — Wed, 17 Oct 2018 12:00:57 +0000

This post is sponsored by Pacific Foods — a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

As much as I love summer, I love it when fall arrives, weekends slow down, and cool mornings necessitate warm, comforting breakfasts. This chocolate French toast checks all the boxes: carbs, chocolate, and warmth.

I made this recipe using challah, but you could use sourdough or any other loaf you like. I also used Pacific Foods Organic Oat Non-Dairy Beverage, which is my favorite of their non-dairy beverages, but I almost used cashew — so, choose whatever you like best! Assembling this recipe is relatively easy — mix together the wet ingredients, slice (and toast) the bread, then let it soak for an hour or two (or longer, if you want!). Then assemble all of the soaked slices in a dish, bake it, and serve it hot with maple syrup. EASY! Also studded with chocolate chips and hazelnuts, so you really can't go wrong.

In addition to sprinkling this recipe with chocolate chunks, I also added cocoa powder to the liquid for soaking the bread — DOUBLE CHOCOLATE WHAMMY!

I'm definitely excited to make this, along with other baked breakfasts (like this almond berry oatmeal or pumpkin oatmeal!) all winter! What are your go-to winter breakfasts??

Chocolate Hazelnut French Toast

Author: Mary
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 4-6 servings
Category: breakfast

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Description

This easy-to-assemble breakfast is sweet and chocolatey, full of hazelnuts for crunch, and challah baked to perfection as baked French toast.

Ingredients

Units

1 large loaf challah, sliced to 1″ thick slices
¼ cup brown sugar
2 Tbsp cocoa powder
½ tsp cinnamon
pinch of salt
5 eggs
2 cups Pacific Foods Organic Oat Non-Dairy Beverage
1 Tbsp vanilla
½ cup chopped dark chocolate
½ cup fresh hazelnuts
maple syrup, for serving

Instructions

Slice the challah 12+ hours before you begin this recipe, OR run each piece through the toaster briefly so it's slightly dried but not browned. Arrange in a single layer on a large baking sheet, and set aside.
Whisk together the brown sugar, cocoa powder, cinnamon, and salt until no chunks remain.
In a separate bowl, whisk together the eggs, Pacific Foods Organic Oat Non-Dairy Beverage, and vanilla until smooth.
Combine the wet and dry ingredients, again whisking until smooth and combined. Pour this mixture over your prepared slices of bread. Let the bread soak for 1-2 hours (or longer), ideally periodically flipping the pieces so they can soak in the liquid from both sides.
When the bread is thoroughly soaked, layer it upright in a baking dish (I used a 9" pie pan). Sprinkle the chocolate and hazelnuts between pieces as you arrange them. Pour any remaining liquid over the top.
Loosely tent with foil, and bake at 350F for 45 minutes, or until you can see the remaining liquid has set up and is not jiggling.
Serve hot, dusted with sugar (optional) and maple syrup.

Keywords: baked french toast, chocolate baked french toast, chocolate hazelnut french toast

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Mocha Maca Smoothie

Mary — Wed, 15 Aug 2018 13:57:11 +0000

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

I've been drinking a lot less hot coffee than normal this summer. I'm not sure what it is, exactly, but I've been going days or weeks at a time without it. What I have been drinking every day? SMOOTHIES! Nearly every day I'll make a smoothie, and since I still love coffee in general, this mocha maca smoothie is a darn good choice!

This smoothie is relatively straight forward: banana, dates, cinnamon, vanilla, almond butter, Pacific Foods Organic Oat Beverage, maca (woooo energy!), cacao, and COFFEE!! For the coffee, I recommend using espresso or cold brew concentrate. Depending on what consistency you prefer for your smoothies, I recommend freezing the banana and at least one of the liquids. I only used frozen banana, but I don't mind a thinner smoothie!

Enjoy! xoxo

Mocha Maca Smoothie

★★★★★ 5 from 2 reviews

Author: Mary
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving

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Description

This mocha maca smoothie is a healthier alternative to an iced or blended mocha with milk! This one features oat milk, cacao, and almond butter for protein!

Ingredients

Units

1 banana, frozen
1 Tbsp almond butter
2 dates, pitted
1 pinch ground vanilla beans (or a splash of vanilla extract)
¼ tsp ground cinnamon
1 tsp ground maca
⅔ cup Pacific Foods Organic Oat Beverage
⅓ cup cold (strong) coffee, espresso, or cold brew concentrate
¼ cup cacao nibs

Instructions

Combine all ingredients in the blender.
Blend until smooth, and enjoy!

Keywords: smoothie, mocha smoothie, oat milk smoothie, maca smoothie

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Rhubarb Cream Cheese Coffee Cake

Mary — Mon, 25 Jun 2018 03:00:57 +0000

This tangy Rhubarb Cream Cheese Coffee Cake is a perfect summer baking project. Combine garden rhubarb with some cream cheese for a tangy, creamy, treat.

Rhubarb Cream Cheese Coffee Cake

Author: Mary
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

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Description

This flavorful cake has big crumbs, tangy rhubarb, and a delicious swirl of cream cheese throughout.

Ingredients

Units

Crumbs

¼ cup dark brown sugar
⅛ cup granulated sugar
½ tsp ground cinnamon
¼ tsp ground ginger
1 pinch salt
⅓ cup butter, melted
¾ cups all-purpose flour

Batter

¼ cup sugar
½ cup brown sugar
1 stick butter, softened
2 eggs
2 tsp vanilla extract
1 ½ cups cake flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
¾ cup milk*
enough rhubarb to cover the top of an 8x8" dish with a single layer

Cream Cheese Layer

8oz full fat cream cheese, softened
1 egg
¼ cup sugar
½ tsp vanilla extract

Instructions

Preheat the oven to 350 F, and prepare an 8x8" baking dish with butter and parchment paper.
First, mix together all of the ingredients for the crumbs and whisk until smooth. Pat it down in the bottom of a bowl, and set aside to cool and harden.
To make the batter, cream the sugars and butter together in a stand mixer with a paddle attachment.
Add the eggs one at a time, and then the vanilla, scraping down the sides of the bowl as necessary.
In a separate bowl, whisk together the cake flour, salt, baking powder, and baking soda.
Alternate adding half of the dry mixture and half of the milk to the wet ingredients in the stand mixer bowl. When everything has been added, mix just until incorporated (do not overmix).
In a separate bowl, whisk the cream cheese swirl ingredients together until smooth.
Spread ⅔ of the batter evenly in your prepared pan, then add the cream cheese layer, and top with the remaining batter. Use a butter knife to gently swirl the layers together, using an up-and-down movement as you move the knife around the batter.
Top with rhubarb (sliced however you'd like, or not sliced at all) in a single layer.
Use your hands to break the crumb into large chunks, and sprinkle those over the rhubarb.
Bake for 50-60 minutes, or until a toothpick comes out without batter on it.

Notes

I used Pacific Foods Organic Oat Beverage, but you could use any milk or milk alternative.

Keywords: rhubarb coffee cake, rhubarb crumb cake

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White Cheddar, Sausage, Kale Breakfast Quesadilla

Mary — Wed, 11 Apr 2018 03:54:27 +0000

We're back from Japan! It was delightful! I've been chatting a bit about it on my instagram, so I'll spare you here. That buzzfeed comic from a few weeks ago is giving me permission to write short posts and just leave you with the recipe! So here you go! Breakfast quesadilla with white cheddar, sausage, and kale. Simple, easy, tasty. I guess I have a thing for tasty/easy breakfasts!!

White Cheddar, Sausage, Kale Breakfast Quesadilla

Author: Mary
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 serving

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Description

This simple breakfast quesadilla recipe has spicy sausage, white cheddar, and kale — all tied together with eggs for a quick, fun meal.

Ingredients

Units

¼ cup ground sausage (I used spicy, but you could use breakfast!)
½ cup chopped kale
2 eggs
⅓ cup shredded sharp white cheddar cheese
⅛ cup chopped green onion (light green parts)
salt & pepper
2 tortillas (5-7")
toppings: avocado, sour cream, salsa

Instructions

In a small skillet, cook the ground sausage over medium-high heat. Let some pieces brown a bit, but stir frequently and break up big clumps.
When the sausage is fully browned, and mostly cooked-through, turn the heat down to medium and add the kale.
As the kale wilts, whisk together the eggs, half of the cheese, green onions, and a pinch of salt and pepper.
Once the kale has softened, but isn't totally limp, add the egg mixture. If your pan has dried out, you may need to add some oil/butter at this point to keep the eggs from sticking — if not, go ahead!
Use long, slow pulls with a spatula across the pan to cook the eggs into a scramble. I like to cook this until it's decently done — not the time for runny/wet eggs.
Remove the eggs from the heat when they're done. Either wipe out that pan, or use a new pan to cook the quesadilla as follows:
Over medium-high heat, place a tortilla flat in the pan. Sprinkle half of the remaining cheese on the tortilla, then carefully spoon the cooked eggs in an even, flat layer reaching nearly to the edge of the tortilla.
Sprinkle the remaining cheese on top of the eggs, and cover with the other tortilla. Cook on each side until the tortilla is golden and crispy, and the cheese has melted. Flip carefully, using a hand on top to keep everything in place!
Let cool 1 minute before slicing into pieces, and serve warm with (optional) avocado, sour cream, and salsa.

The post White Cheddar, Sausage, Kale Breakfast Quesadilla is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Vegan Strawberry Oat Waffles

Mary — Wed, 28 Mar 2018 12:00:44 +0000

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Hello from JAPAN!! Yep, we're currently eating our way through Japan and absolutely loving it. Will I ever get sick of ramen? I don't think so. Although tbh, there are so many different foods to eat here (yakitori, udon, soba, ramen, donburi, etc.) that we've only had ramen twice. NOT MAD ABOUT IT!

When we aren't eating, we've been walking around gardens, temples, city streets, alleyways, cute shops, and just generally exploring. AND taking approximately ten bajillion pictures of cherry blossoms. They are SO GORGEOUS. It's really hard to do them justice, but I am trying.

But let's talk about these vegan strawberry oat waffles, shall we? I made these just a few days before we left for Japan, and was clearly inspired by cherry blossom season and had to put some pretty flowers on my waffles. Practical, right? Whatever — they're pretty and I am all about the flowers these days! But more about the waffles: these are using Pacific Food's Organic Oat Non-Dairy Beverage, which is really freaking tasty. I'm a huge fan of it for a creamy non-dairy option. You guys know that I'm not vegan, but for some reason I got it in my head that I really wanted to make vegan waffles (how hard can it be?!) — and I failed HARD the first time. I made floppy gross oat patties (which I served to guests, because OF COURSE I TRIED A NEW RECIPE WHEN GUESTS WERE COMING OVER. #FACEPALM). LUCKILY round 2 went way way way better, and resulted in these babies. They're crisp! They're flavorful! They're gorgeous and EASY and, yes, still vegan!

Enjoy the rest of your week — and get these ingredients on your list for brunch this weekend! Berry season is pretty much here! I am so ready.

Vegan Strawberry Oat Waffles

★★★★★ 5 from 1 reviews

Author: Mary
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3-4 servings

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Description

Vegan strawberry oat waffles are crispy, fluffy, easy to make, and oh-so-delicious! They use non-dairy oat beverage, fresh strawberries, and flax.

Ingredients

Units

Waffles

1 ⅓ cup all purpose flour
⅓ cup whole wheat flour
¼ cup ground flax seeds
1 ½ tsp baking powder
½ tsp salt
¼ cup maple syrup
1 ½ cups Pacific Foods Organic Oat Non-Dairy Beverage
¼ cup melted coconut oil
1 tsp vanilla extract
1 cup diced fresh strawberries

Toppings

fresh strawberries, sliced
coconut yogurt
maple syrup
oats/meusli

Instructions

To prepare the batter, whisk together the flours, ground flax seeds, baking powder, and salt.
Separately, whisk together the maple syrup, oat beverage, melted coconut oil, and vanilla extract.
Combine the dry and wet ingredients and gently stir, using a spatula. Before it is totally combined, add the minced strawberries and fold into the batter. Do not over-mix!
Let the batter sit for 5-10 minutes. It will thicken considerably.
Heat your waffle maker to medium or medium-high heat (or use it how you know best! waffle makers vary so much!), spray or brush with an oil of your choice, then cook the waffles according to your waffle maker's instructions.
When you're ready to serve, top with coconut yogurt, maple syrup, and oats.

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Winter Vegetable Gruyere Strata

Mary — Fri, 19 Jan 2018 23:17:19 +0000

I've been meaning to write this post, and share this recipe, for a VERY long time now. Woof. I was going to post it before Christmas, as a Christmas brunch option, but clearly that did not happen. Oh well —
we're finally here! This is what going down to 4 days a week at my day-job means: I WILL FINALLY POST RECIPES MORE OFTEN, AGAIN! Yeehaw!

I made this strata in December for a fun brunch I went to with some other lovely Portland bloggers, and Finex. This isn't sponsored by them, but you guys know how much I use my Finex pan. I love it! It's gorgeous, and cast iron is just so darn useful. This was my first time making a strata, and it was perfect in this pan! I used some homemade bread (kinda like this, but a 48-hour levain version), veggies we grew in our garden, and tasty tasty gruyere!

Other bloggers at brunch were Marlynn (Urban Bliss Life), Holly (The Modern Proper), Amanda (The Happy Little Apron), Lena (Lena's Kitchen Blog), and some of our other local foodie friends. So much fun!!

Winter Vegetable Gruyere Strata

Author: Mary
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6-8 servings

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Description

This cheesey strata uses homemade bread, winter vegetables (squash and kale!), and gruyere for a delicious homemade brunch.

Ingredients

Units

4 cups butternut squash cubes (<1")
1 tsp olive oil
salt & pepper
2 Tbsp butter
½ cup minced shallots
2 cups chopped kale
8 cups cubed bread (1”)
1 Tbsp stone-ground mustard
1 Tbsp fresh thyme
10 large eggs
2 cups half-and-half
⅔ cup hazelnuts, chopped
10oz gruyere, shredded

Instructions

Preheat your oven to 425F. Toss the butternut squash with the olive oil and lightly season with salt and pepper. Spread in a single layer on a baking sheet and bake until mostly fork-tender (20 minutes). It's okay to be slightly under-cooked.
While the squash is baking, prepare your other ingredients — cube the bread, shred the cheese, etc.
In a heavy 12" skillet* over medium heat, melt the butter. Add the shallots and cook for 2 minutes, then add the kale. Cook until until wilted, 1-2 minutes. Remove everything from the skillet.
In a separate container, whisk together the mustard, thyme, eggs, half-and-half, and ½ teaspoon each salt & pepper. Set aside.
Reserve a handful of cheese for the final few minutes of baking — set it aside now!
Spread half of the bread in a layer in the pan, then top with a layer of the half of the baked squash, shallots, kale, hazelnuts, and cheese. Repeat with another layer of bread (the remaining bread, assuming it all fits), and the vegetables, hazelnuts, and cheese.
Pour the egg mixture over everything in the pan, making sure to saturate all of the bread as you pour.
Put everything in the fridge to soak for an hour. (If you can't, no biggie).
Heat (or reduce the heat) the oven to 350F. Cook the strata for 45-55 minutes, then check on it. The center should not be wobbly, and the edges should be browning. This may require baking up to 75 minutes — you don't want it to be soupy! 5-10 minutes before it's done, sprinkle on the remaining bit of cheese.
Let cool for 5-10 minutes before serving warm.

Notes

*Make sure your skillet has high walls. If it doesn't, you can also do this in a casserole dish.

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Super Greens Frittata

Mary — Tue, 02 Jan 2018 13:00:51 +0000

Happy New Year!

I hope you all had a great end to 2017 — ideally with some time off relaxing, with family or friends, outside, or just doing something that makes you happy. I spent the last week in Palm Springs with family (did you see all those palm trees!?), and it was honestly amazing. I didn't expect to love Palm Springs (I thought it would feel resort-y and fake), but I honestly LOVE it. Like, would go back in a heartbeat. Anytime. Who knew!?

While we were down there, we rode up the tram (SO COOL) and then went out to breakfast at Cheeky's, where I ordered a green frittata much like this. WHERE HAS THIS BEEN MY WHOLE LIFE!? This thing is tasty, packed full of green veg (MY FAVE), topped with more greens and avocado — and I added in some goat cheese, along with pesto in the eggs! Seriously, genius. DELICIOUS.

This recipe is for a single serving frittata (for a hungry person) — it only calls for two eggs, and I used a 7" pan to cook this (6" would have been ideal for a bit more thickness!). You could easily scale this recipe up for a crowd!

Have a wonderful 2018!

Super Greens Frittata

Author: Mary
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 1 serving

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Description

This single-serving frittata is packed full of healthy green vegetables, topped with goat cheese and avocado, and cooks quickly.

Ingredients

Units

1 Tbsp butter (or oil)
½ cup chopped asparagus (½" lengths)
½ cup chopped zucchini (similar size to the asparagus)
2 eggs
1 Tbsp pesto
salt & pepper
⅔ cup chopped kale
1 oz goat cheese
¼ avocado
⅓ cup micro-greens or frisée

Instructions

In a small heavy-duty skillet (I used a 7" cast iron, I think as small as 5" would work), heat the butter or oil over medium-high heat.
Add the asparagus and zucchini and cook, stirring occasionally, for 3-5 minutes. The vegetables should be bright green and beginning to soften.
While the vegetables are cooking, whisk together the eggs, pesto, 2 pinches of salt, and a few turns of fresh ground black pepper, until the eggs are very smooth and whipped. Set aside.
Add the kale to the pan, and put a lid over the pan for 1 minute.
Stir the kale together with the vegetables, and once fully wilted spread all of the vegetables in an even layer in the pan. At this point, if your pan is looking really dry I recommend you add some more butter or oil.
Pour the eggs into the pan in an even layer. Let cook for 1 minute, then use a small spatula to lift the edges and allow uncooked egg to run under the cooked layer. Work your way around the edges of the pan until most of the egg is cooked.
Use your hands to break the goat cheese into small pieces, and scatter it on top of the frittata. Broil, just a few inches under the coils, for 2-3 minutes. The frittata should puff up, the cheese will soften, and the edges will brown.
Remove the frittata from the oven, and top with sliced avocado and a big handful of greens.
Serve warm, either in the pan, or transferred to a plate.

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Chorizo Biscuits

Mary — Mon, 18 Dec 2017 04:22:21 +0000

You guys know I love biscuits. They're my go-to thing for weekend getaways or ladies brunches or whatever carb-tastic event I'm attending. Usually I stick with my classic favorite — flakey AF white cheddar buttermilk biscuits — but recently I've been playing around a bit. This time? CHORIZO BUTTERMILK BISCUITS! Yes, you heard that right. I cooked up some chorizo, folded it into my normal biscuit, and life got 1000x better. SO GOOD. These are incredible with a fried egg on top. SO GOOD.

Have a wonderful week!

Chorizo Biscuits

Author: Mary
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 9

Print Recipe

Description

This recipe puts a twist on a classic buttermilk biscuit by adding chorizo right into the dough. They're savory, fluffy, spicy, and perfect for any brunch.

Ingredients

Units

⅔ lb ground chorizo
3 cups AP flour
2 Tbsp granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
¾ cup cold butter, cut into small cubes
½ cup shredded white cheddar cheese
1 large egg, lightly beaten
⅔ cup cold buttermilk

Instructions

Pre-heat the oven to 400F.
In a skillet over medium heat, cook the chorizo. Break it apart with a wooden spatula so there are no large chunks, and cook until fully done. Set aside, and allow the grease to drain away from the meat.
Whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the shredded cheese, then cut in the butter*. When there are no chunks of butter larger than a pea, add the egg and buttermilk. Gently mix until mostly incorporated (it’s okay to still be a bit crumbly).
Gently fold in the chorizo before turning the dough out onto the counter and using your hands to bring it together and distribute the moisture — but don’t overwork it! Shape into a 1″ tall rectangle, and cut into 12 equal pieces.
Bake for 15-17 minutes, or until the tops are golden and the centers are fully cooked.

Notes

*I use my food processor to do steps 3 and 4.

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