Anotheryarn Eats

November 6, 2009

breakfast breaks the rut?

Filed under: almost a recipe, Breakfast — Tags: , , — anotheryarn @ 11:40 am

One can hope.  I know I’ve been woefully absent, I have drafts for three meals, am behind on chronicling our weekly share and to top it all off got in a rut of barely cooking for the last two weeks – which of course means that my fridge is overflowing with kale.  (A friend of mine shared this link the other day and I totally felt for the people who have fridge picture #3 on page 1, oh I remember that time).  Luckily with fall means winter squash and potatoes and onions which keep much longer than greens and don’t hog precious fridge-space).

But back to breakfast.  I’ve been trying to get better about eating breakfast.  I’ve always been one of those people who isn’t hungry right when I wake up.  On weekdays breakfast must be simple, something that I can make while half-asleep, while I like to wait a bit on the weekends and make your classic breakfast fare like pancakes, french toast, omelets, muffins and such.  But today I was excited to try this combination that I thought up a couple weeks ago and finally set in motion on Wednesday with the purchase of some granola.  Well, I didn’t really think up this combination, I’m sure someone else did.  I know a number of people strain yogurt to get a cheaper version of greek yogurt, and I had a classmate who used to add jam to his plain yogurt; if I googled it I’m sure oodles of people have done this before me.  But it was so easy, and am excited to have another jam eating outlet so I have an excuse to make more jam (I have fruit just waiting for me in the freezer, but first I need to free up a few jars).

breakfast

Wednesday night I put some plain yogurt in a strainer (over a bowl) lined with cheese cloth, covered it with plastic and plopped it in the fridge.  This morning I spooned some of the very thickened yogurt into my bowl, added a spoonful of my homemade peach-lavender jamsyrup, stirred it up, tasted, added a smaller spoonful of jam, then topped it with granola (supposedly ginger, but I didn’t notice).  Soooo good.  The type of breakfast that makes you say, “I’m going to eat this for breakfast everyday for the rest of my life” (which of course you never do, because after a week or two you get tired of eating the same thing everyday; this is the same reason why I don’t make yogurt at home, too often I barely get through my quart of yogurt in time).  I now have visions of doing this and pre-prepping this in cute little mason jars (but then I couldn’t use the strained yogurt for things like tzaziki).  Must by more cheesecloth.

September 1, 2009

and more baking

Filed under: Breakfast, Recipes, Recipes by me — Tags: , , , — anotheryarn @ 10:58 pm

I baked both the blueberry-apple muffins and zucchini basil muffins today Wednesday.  Then I accidentally ate 6 of the mini zucchini basil muffins (I ate the smaller, slightly burnt ones, and the two that were mauled by my efforts to remove them from the muffin tin, and they are good – I stopped once I realized how many I had eaten).  Score 1 for me 🙂  I made two things on my meal planning list.

IMG_1370

Zucchini Basil Mini-Muffins

I actually started with the blueberry-apple muffins though, and when they were in the oven I tackled the zucchini basil muffins.  I have a kitchen sink muffin recipe, it started as the Better Homes & Gardens New Cook Book [basic] muffins and I’ve morphed it several times (bit of leftover spelt flour, toss it in; extra fruit hanging around, in it goes; and so on).IMG_1346 For the most part these muffins turn out pretty good with the exception of the time that I experimented with agave syrup instead of sugar – those were just so-so muffins.  Today blueberries, apple, vanilla yogurt and slivered almonds were on my “use-up” list.  I’ve also been trying to slip a bit of whole wheat flour in here and there (last weekend it was in pancakes, and now muffins).  Either the 1/2 cup of whole wheat flour is actually adding some good flavor or I’m just getting lucky.

IMG_1348

Blueberry & Apple Muffins

  • 1 1/4 c flour
  • 1/2 c whole wheat flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 c sugar
  • 1/4 t salt
  • 1 c vanilla yogurt
  • 1 egg
  • 1/4 c oil
  • 1/3 c blueberries (that was all I had)
  • 1 small apple, peeled and diced
  • 1/8 c slivered almonds, finely chopped

bake at 400 until… um golden brown, probably 15 to 20 minutes (today I forgot to set the timer, then set it for 10 minutes, then decided they need a few more minutes but forgot the timer and took them out just in the nick of time, but unknown time) – do the toothpick test.

April 24, 2009

When you think there is nothing in the fridge

Filed under: Breakfast, Recipes — Tags: , , , , — anotheryarn @ 11:58 am

Last Saturday we had a mish-mash of food in the fridge. I’ve been trying to stick to a weekly meal plan and that involves planning on Sunday or Monday, then grocery shopping for only the things I need to complete each meal. I only plan dinners, with a mind to making sure most of the dinners make leftovers for lunches. This means my fridge has been a lot emptier lately. This also means I’m wasting less food (yay).

Which brings us to weekend breakfasts. We spend too many weekend mornings debating what we will eat, and then eventually we manage to eat around 11:30 and that throws the entire day’s meal schedule out of whack (lunch at 4 pm, dinner around 9:30…). So I woke up with a mostly empty fridge and bummed that I forgot to blend up crepe batter the night before (our recipe asks for a resting period so we make it the night before).  Enter pop-overs. Normally a vehicle for jams (attention all those who can oodles of jam and then wonder what to do with it all), it dawned on me that popovers have essentially the same ingredients as crepes, and all pantry staples to boot (eggs, milk, flour, butter, salt). I quickly whisked together a batch without even consulting TheHusband. Breakfast crisis averted.  We also pulled out the huckleberry chevre that I originally wanted to have in the crepes (also on this morning: peach preserves and Strawberry Marmalade from Holly).  

Popovers seem very decadent with the melted butter brushed over the top, but the recipe I’ve been using only uses two or three tablespoons total and that doesn’t seem so bad divided by 12 (and um multiplied by 3 or 4).  There are oodles of recipes, probably one in most all-encompassing cookbooks, but the first recipe I made came out nicely so I’ve stuck with it over the years.  Somedays they all rise up beautifully, other days they don’t and this day about half of them did – either way they are still tasty vehicles for jam.  And they often have nearly empty centers to fill.

popovers

Popovers from The Moosewood Cookbook by Mollie Katzen (she lists egg quantity variations but this is what I do)

  • 2 T melted butter
  • 3 eggs
  • 1 1/4 c milk
  • 1 1/4 c flour
  • ½ t salt

Preheat the oven to 375 F.  Melt the butter in a small dish*.  In a medium bowl whisk together the eggs and milk then add the flour and salt and whisk until smooth.  Brush a 12 cup muffin tin with the melted butter.  Pour 3-4 tablespoons of batter in each cup (I use a 3 tablespoon scoop, a 1/4 cup measuring cup also works nicely).  Bake for 30 minutes, or until golden. 

When you remove the popovers from the oven immediately pierce each popover with the tip of a knife and then brush with the remaining melted butter.  I like to run the knife around the muffin cups before removing the popovers to dislodge any slightly stuck bits.

*If you, like me, don’t have a microwave, toss the butter in a small oven proof bowl and put it in the oven while it preheats – then set the timer for a couple minutes and check it, repeat if necessary.  For some reason washing a small bowl seems like less work than a small pot.

April 10, 2009

Perhaps for Easter Brunch

Filed under: Breakfast, Recipes — Tags: , , , , , — anotheryarn @ 4:40 pm

Not that I will be having easter brunch, since moving away from extended family I feel a bit aimless on Easter day. This year I think we have plans to go skiing if the snow will be decent. But this is exactly the sort of dish I think would be good for a fancy breakfast or brunch. I hope to make it next year on christmas day.

I made this strata a month or so ago, for dinner. I modified the recipe a little bit, but it turns out I didn’t write down precise modifications. I know I halved the recipe, added 4 oz of chopped chanterelles (actually frozen and thawed), probably didn’t use as much heavy cream if I used it at all, and probably was a bit loosey goosey with the cheeses (I think we had another swiss instead of gruyere and some unidentified cheese that I mistook for parmesan). The picture you see below is a piece I reheated in the toaster oven for lunch. I was a little heavy handed with the cheese.

strata

Leek and Gruyere Strata from cooking.com (found via a local grocery store sample day)

  • 1-3 t butter (guestimate)
  • 2 leeks
  • 4 oz chanterelles, chopped
  • 1 garlic clove
  • 2-3 T white wine
  • 3 eggs
  • 1/2 c heavy cream
  • 2 c milk
  • 1/4 t nutmeg
  • pinch cayenne
  • fresh ground pepper
  • 1 c gruyere
  • 1/2 c parmesan
  • 1/2 loaf bread, cubed (day old preferred)

Slice your leeks into 1/2″ rounds (and clean of course), crush the garlic. Heat a 10″ saute pan and saute the leeks in some butter until soft, add the mushrooms and when they are soft add the garlic. Once it is fragrant add the white wine and cook until the liquid is reduced in half. Set aside. In a bowl whisk together the eggs, cream (if using, otherwise just replace with milk), nutmeg, cayenne, pepper and a pinch of salt. In a large bowl toss together the cubed bread and the leek mixture. Grease a 2 qt baking dish (I used more butter). Pour the bread-leek mixture in the pan and pour the egg mixture over it. Let it sit for 20 minutes or so (next time I’m going to try overnight) to let the bread absorb some of the egg mixture. Cover with foil and bake at 325 F for 20-30 minutes, then remove the foil and bake another 15-20 minutes.

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