hash browns with poached eggs

Who doesn't love warm, smashed, crispy potatoes with cooked eggs on top?

Maybe a fair amount of people. But a true test of a successful dish in our family - the kid ate it. And he hates potatoes. Which is so strange in and of itself. I mean, who doesn't love... oh, I already said that.

These potatoes are spiced up with chili powder and sweetened with some sauteed onions. Just perfect, especially now that the weather has turned so darn cold. What's up with that?!

So. I am reading Infinite Jest, by David Foster Wallace.  Described as a 'must read' for anyone interested in having a knowledge of modern literature, it is, well, daunting. To say the least. But also incredibly engaging and influential. It really gets under your skin.

After reading the passage on how the protagonist sets up his house for a drug induced binge of cakes and cookies, soda and tubs of chocolate frosting due to be eaten directly out of the can with a large spoon, I was compelled to eat not one, but, two large slabs of the chocolate babka I'd purchased the day before from the local Jewish bakery.

All of which is to say, and maybe this is a stretch, make sure you have something like this hash brown and egg dish around when the indulgent mood strikes. Much better for you than cake, and oh so satisfying.

Hash Browns With Poached Eggs
Serves 2-4

Ingredients

• 2 tablespoons oil plus more to use while cooking
• Small bag tiny potatoes
• 1/2 white onion, chopped
• 5 eggs
• Salt and pepper
• Chili powder

Instructions

1.  Boil a pot of water with a pinch of salt and the potatoes. Cook until potatoes are tender , or easily pierced with a fork, about 15 minutes. Drain potatoes and smash them flat with the back of a fork.
2. Heat oil in a large skillet. Cook onions adding a pinch of salt and pepper, until translucent and aromatic, about 5 minutes.
3. Add potatoes to onion. Mix together, sprinkle with salt and pepper and chili powder. Flatten in the pan and let sit without being disturbed for 5-10 minutes. 
4. Add some oil around the perimeter of the pan and scoop out the potatoes, unsticking them from the bottom of the pan. Turn them over and flatten again to sit and brown the other side.
5. Form holes in the potatoes and break the eggs into the holes. Cover and cook at lower temp until eggs have set on top but not completely cooked. Depending on how you like your eggs you can cook them longer or shorter.

breakfast french toast custard

In an effort to lose weight - yes, I said it - I was thinking of ways I can have my breakfast and eat it too.

Here's what I came up with - French Toast sans the toast. Or toast ontheside, which I think is code for 'no thanks.'

Breakfast French Toast Custard
Serves One

Ingredients

• 2 tablespoons oil
• 1 egg
• 1/2 cup soy milk
• Dash cardamom
• Dash vanilla extract
• Dash sugar
• 2-3 pieces of in-season fruit, chopped

Instructions

1. Whisk all ingredients except oil and fruit together. Heat oil in a frying pan until water sizzles when splashed in it. 
2. Pour ingredients into pan and let sit, turning a bit to get the uncooked top spread out and cooked. Once the top has set scrape out with a spatula. I was hoping this would come out in one piece but it was too sticky. 
3. Add chopped fruit and enjoy.

Here are some other Eggy Breakfast ideas:

Stuffed Breakfast Poblanos

 Zucchini and Egg Breakfast Muffins

 Baked Egg and Avocado

Here are eggy breakfasts from around the blogosphere:

Joanne Eats Well With Others - Homemade Quick-Pickled Jalapenos on Hard-Boiled Eggs

Cozy Kitchen - Spaghetti Squash Egg Baskets

 Joy the Baker - Eggy Breakfast Pizza

honey-goat cheese popovers

I've made popovers by starting with a cold oven, and now I've made them by starting with a hot pan. The results are the same. Both times they pseudo-popped over. What can I say. Maybe it is my oven.

In any case they always taste amazing. Something about eggy batter straight from the oven always works for me. And this time, with honey-goat cheese thrown in the midst, they are so delicious you cannot resist one or five.

Even though the recipe state: Serve Immediately, I brought these to a party and they went over well. The savory sweetness holds up over time.

Honey-Goat Cheese Popovers
Makes 12, from Eats Well With Others

Ingredients

• 3 large eggs, room temperature
• 1 1/2 cups 2% milk, room temperature
• 1 1/2 cups white whole wheat flour
• 1 1/4 tsp salt
• 1 1/4 tsp freshly ground black pepper
• 4 oz goat cheese, room temperature
• 2 tbsp honey

Instructions

1. Preheat oven to 450F, with an oven rack in the lower third of the oven. Preheat a muffin tin in the oven while you prepare the batter.
2. In a large bowl, whisk together the eggs and milk. Whisk for a minute so that the mixture becomes frothy.
3. Sprinkle the flour, salt, and black pepper over the top. Whisk until well combined. There may be some small lumps remaining.
4. In a small bowl, mix together the goat cheese and honey.
5. Remove the muffin tin from the oven and spray with cooking spray. Divide the batter among the cups, filling them about 3/4 full. Drop about a tsp of goat cheese into the center of each cup, dividing it evenly.
6. Bake popovers for 15 minutes at 450F. Lower heat to 350F and bake for another 15-20 minutes more, until puffed up and browned all over. Immediately turn out onto a wire rack when done. Serve immediately.

papaya muffins

Yes, we had no bananas... but we did have a papaya.

I know, weird. But... truth is often stranger than fiction.
So, what do papaya muffins taste like?
Well, they don't exactly taste like papaya. But they are sweet and moist and with an addition of chocolate chip how could they go wrong.
No, really, they were pretty good.

Papaya Muffins
Makes 12 muffins, adapted from Mark Bittman's How to Cook Everything Cookbook

Ingredients

• 2 cups all purpose flour1/2 teaspoon salt
• 3 teaspoons baking powder
• 3 tablespoons melted unsalted butter
• 1/4 cup maple syrup
• 1 egg, beaten
• 1 cup fresh papaya, mashed
• 1/4 cup milk
• 1 cup chocolate chips

Instructions

1. Heat oven to 375 F. Grease 12 muffin tins with oil or butter.
2. Mix all dry ingredients in a large bowl. Mix all wet ingredients
   
   
   in a medium bowl. Form a well in the center of the dry ingredients and pour the wet ingredients into it. Mix everything together until just combined. Mix in chocolate chips.
3. Distribute evenly into muffin tins. Bake for 20 minutes or until a toothpick comes out cleanly.

kale frittata

One phrase to describe this past weekend is "Let It Go".

No, not the song from the academy award winning movie. Although my son, much to my amazement, joined all the other under-seven-year-olds and sang every word of this song. This after only seeing the film once. How does that happen? Someone said it is in their genes.

But no, not the song, the concept. For the first time, since we have owned our little bungalow upstate, I was able to let my son leave my sight for hours on end without constantly worrying (and hovering) over him. What a revelation.

So this summer is shaping up to be a real vacation. One where I can bake baguettes, garden, and hopefully reteach myself the violin, in peace and quiet. Pure heaven.

Kale Frittata
Serves 4-6, adapted from Mark Bittman's How to Cook Everything Cookbook

Ingredients

• 2 tablespoons olive oil
• 2 cups fresh kale, chopped
• 7 eggs
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1/2 teaspoon red pepper flakes
• Salt and ground pepper
• 1/4 cup Greek yogurt

Instructions

1. In a large skillet saute onion in olive oil until starts becoming translucent, 5 minutes. Add garlic, salt and red pepper flakes and cook until fragrant, 2 minutes. Add Kale and cover pan. Cook until kale is wilted.
2. Meanwhile, scramble eggs. Mix in yogurt, salt and pepper.
3. Pour into skillet and cook over medium-low flame until the eggs do not run when the pan is tilted.
4. Place in oven at 350 F and cook another 5 minutes to set the top.

herbed goat cheese spread

While reading this article on home fries in the NYTimes I discovered Maître D’Hôtel Butter. It is butter infused with herbs, lemon and some sort of allium. As I read the article it became increasingly clear that the star of this show was the butter.


Then I read about the benefits of eating fresh thyme.


Armed with this information I set forth to make a goat cheese version of fancy butter with my fresh thyme. It turned out lovely. Do it. Your body will thank you.


Herbed Goat Cheese Spread
Serves one.


Ingredients

• 1/2 cup goat cheese
• 3-5 basil leaves, minced
• 5-6 thyme stems, minced
• 1 small clove garlic, minced
• 1/2 teaspoon fresh lemon juice

Instructions

1. Smash all ingredients together in a bowl with the back of a fork. Spread on freshly baked baguette slices, or your favorite bread.

breakfast cleanse smoothie

I am not a fan of fruit juices.

I mean, I like them well enough, but I feel like if you want to eat a fruit, eat a fruit. The fiber is half the benefit of them.

But lately, and I am guessing you too, have been feeling the winter dull drums.

In need of a pick me up, I tried out a juice cleanse a colleague of mine is on.

I only did one full day of the 3 day cleanse. Not because I wasn't liking it, or starving, but because it was my birthday and I had dinner plans - more on that later.

One day on the Dr. Oz Cleanse is not all that different than my usual diet, only it is in liquid form. Never-the-less I feel great after just one day. My lingering congestion is gone. My skin has cleared up. I feel more energetic. Not sure if this psychosomatic (the green tea did wonders for me and the prescribed Epsom Salt/Lavender oil bath was heavenly), but don't really care.

Here is the breakfast one. I adapted it a bit to suit what I had in the house.

Breakfast Cleanse Smoothie
Makes one smoothie, adapted from Dr. Oz

Ingredients

• 1 cup water
• 1 cup blueberries
• 1 tablespoon ground flax seed
• 1 banana
• 1/4 cup kale
• 1 tablespoon chunky peanut butter

Instructions

1. Blend all ingredients together. Drink.

single serve kale feta frittata

I am a carb in the morning kind of gal. I don't generally go for a protein-rich breakfast like my husband does.

But these frittata cups looked so cute and easy to make I had to try them. And I am glad I did. My husband ate them all up and asked me to make them again. The perfect breakfast for him.

Glad they worked for someone, my son wouldn't touch them.

I think he takes after me. Happy Monday!!

Single Serve Kale Frittata Cups
Makes 8 cups, adapted from The Kitchn
Ingredients

• 2 cups chopped kale  
• 1 garlic clove, thinly sliced
• 3 tablespoons olive oil
• 1/4 teaspoons red pepper flakes 
• 8 large eggs 
• 1/4 teaspoon salt 
• Dash ground black pepper 
• 1/2 teaspoon fresh sage, minced 
• 1/2 cup feta cheese, crumbled

Instructions

1. Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
2. In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
3. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and sage to the egg mixture.
4. Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with feta cheese. Bake until they are set in the center, about 25 to 30 minutes.
5. Frittata is best eaten warm from the oven or within the next day, but leftovers can be kept refrigerated and reheated for up to a week.

overnight oatmeal {vegan}

Anything that makes getting out the door in the morning easier is a welcome addition to my home.

And this recipe did the trick. My son ate his breakfast without the usual prodding and we were  dressed and gone in no time.

Priceless.

Overnight Oatmeal
Serves 2

Ingredients

• 1 cup rolled oats
• 1 cup ilk of your choice (I chose soy milk)
• 2 tablespoons maple syrup (or any sweetener)
• topping like walnuts, raisins, blueberries, cinnamon

Instructions

1. Combine oatmeal, milk, and sweetener in a bowl. Leave covered in the fridge overnight.
2. In the morning add your favorite toppings and eat. If you like it warm, zap it in the microwave (we don't have one, but no problem, my son likes everything cold. The colder the better. He eats his frozen peas frozen).

healthy molasses oat breakfast rolls

I have discovered the new best breakfast. One that doesn't need to be mixed and fried while hungry certain somebodies are (im)patiently awaiting their meal.

While it does take a little time management to make them, once done they are ready to go at moments notice. Just pull off a sweet morsel and you're on your way. They can be eaten on the go (out the door) or leisurely with tea and honey (my favorite).

Healthy Molasses Oat Breakfast Rolls
Adapted from the Kitchn

Serves 8-12

• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1/4 cup lukewarm water
• 3/4 cups milk
• 3/4 cups rolled oats
• 1/2 cup vegan butter cut into cubes
• 3 tablespoons molasses
• 2 teaspoons salt
• 1 egg
• 2 1/2-3 cups flour (unbleached all-purpose or bread flour)
• 2-3 tablespoons oil for brushing tops of rolls

1. Dissolve yeast in 1/4 cup lukewarm water with a pinch of sugar. Let stand until bubbly. If it doesn’t get bubbly, throw it out and get some new yeast.
2. Scald milk then add it to the butter in your mixing bowl. When butter has melted, add brown sugar, rolled oats, molasses, and salt. Blend thoroughly and cool to lukewarm.
3. Add egg and mix well. Add the yeast and mix to incorporate it. Then mix in 2 ½ cups of the flour. Add what you need to of the remaining ½ cup of flour until the dough loses its sheen. Let rest for 10 minutes.
4. Scrape the dough out of the mixing bowl and put it in a greased bowl. Turn to coat and cover with plastic wrap and refrigerate for a minimum of two hours (I left it over night for two nights - that's how my schedule goes). It doesn't rise a lot.
5. Turn out the chilled dough on a floured work surface and knead or fold and turn the dough slightly. Cut dough into 12 balls. Press each ball into a flat rectangle with your fingers, then roll up and tuck ends under. Place seam-side down in a well-buttered 9 inch round pan. Brush all over with oil and sprinkle with a little of the rolled oats. Let rise until doubled in size in a warm place, one to two hours.
6. Preheat oven to 350° F. Bake for 35-40 minutes or until rolls are nicely browned and sound hollow when you tap their tops. The internal temperature should be 190 degrees. Remove from the pans and brush generously with remaining oil. Let cool on a rack for 5-10 minutes. 
7. Serve with a generous spread of vegan butter or cream cheese, and honey.

spinach and sweet potato hash with fried egg

I grew up making art. Every time I tried to stray from it, it would pull me back into its vortex. I went to a specialized art high school. I majored in fine arts in college, I work at a museum... so why has it taken me until now to bring my four-year-old to MoMA?

Maybe I already answered that question. My whole life has been inundated with art. It is kind of nice to do something else for a change, no?

We've been to the Museum of Natural History numerous times. We've been to many other kinds of museums, zoos, botanical gardens, even the Museum of Math. Twice. But not to an art museum.

Until this past weekend. And boy am I sorry I didn't get there sooner.

 

Touring MoMA was a great experience. My son and his little friend loved sitting in front of paintings and drawing them. And the materials lab is fabulous. Complete with a mobile you can construct, various craft projects and materials to create them, books, toys, and even a computer set up to make stop-motion animation films. You could send an entire day there easily. And it is all completely free!! Can't beat that.

So if you've got a little one and are feeling shut in with all this snow, head on over the MoMA for a treat!

 

Spinach and Sweet Potato Hash
Adapted from Shared Appetite
Serves 2-4

 

Ingredients

• 2 medium sweet potatoes, peeled and cut into a fine 1/4" dice (I used one Japanese (white) and one American sweet potato)
• 1 shallots, finely sliced  
• 1 small box frozen spinach
• 1 teaspoon cumin
• 1 teaspoon paprika
• Pinch red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 2-4 eggs
• Extra virgin olive oil

Instructions

1. Heat 4 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add in the finely diced sweet potatoes, finely sliced shallot, cumin, paprika, red pepper flakes, and season very generously with Kosher salt and freshly ground black pepper.
2. Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
3. If using frozen kale (recommended, it's so quick and easy!), heat it according to package directions, then wrap kale in a couple paper towels and wring out any excess moisture. If using fresh kale, remove ribs and stems and roughly chop leaves.
4. Add kale into the skillet approximately during the last 5 minutes of cooking. Taste the hash and season with additional salt or pepper if needed.
5. As the hash is finishing up cooking, heat 2 tablespoons of olive oil or butter (or a mixture of both) in a large nonstick skillet over medium-low heat. Once hot (adding a droplet of water to the pan should make it sizzle), crack open eggs and add them, one at a time, into the skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).
6. Divide the hash among the plates, topping each with one of sunny-side up eggs. Sprinkle the egg with some freshly ground pepper, and enjoy immediately!
7. You can reheat the hash for lunch the next day (I did)!

whole wheat popovers

Let's get a little adventurous, shall we? Let's change things up a bit. Instead of the usual pancakes for weekend breakfast, let's make them puffy, eggy and full of lightness. Let's make the Pop Overs, shall we?

I always thought popovers were daunting. Anything you need to worry about the exact temperature and timing has me anxious from the start. But popovers seem such a close cousin to the pancake, which I make every single weekend, I thought, How hard can it be? And I was right. Easy peasy. Even with whole wheat flour.

Here's the trick, as per Fannie Farmer (aka Marion Cunningham), my traditional go-to source for everything (until I discovered all the many wonderful bloggers out there, which I now source everything from), start with a cold oven, cold pan, cold batter. Turn the heat on while everything is in the over. Do not pre-heat.

So, how hard can that be? Even with a tricky, temperamental oven? It turns out not at all. It was a cinch.

Once done these lovely fluff balls lend themselves to all kinds of adornment. Slather any flavor jam or preserve you like on them. They can take it.

Whole Wheat Popovers

Adapted from The Fannie Farmer Cookbook

Makes 12 popovers

Ingredients

• 2 eggs
• 1 cup soy milk
• 1 tablespoon oil + more for greasing the muffin pan
• 1/2 cup whole wheat flour
• 1/2 cup white flour
• 1/4 teaspoon salt

Instructions

1. Put all ingredients in a large bowl and mix thoroughly, without over beating. Half fill oiled muffin pan. Pu the pan in the cold oven and set heat for 450 F. Bake for 15 minutes, then reduce heat to 350 F, without opening the oven (this was the hardest part) and bake for another 15-20 minutes. 
2. Test one to be sure it is done by removing it from the pan. It should be crisp on the outside and tender on the inside.

pomegranate and lemon breakfast rolls {#MonkFruitintheRaw}

Success is a lovely thing... Unless it is a whole pan of melty, warm, lemony buns that you devour standing at your kitchen sink before anyone else in the house can get a chance to even see the darned things.

They start out lovely.

Then they are gone.

And it's just sad.

AND not good for the waistline. Not at all. Darn that Deb!

Unless, you made them with Monk Fruit in the Raw to reduce sugar content and create a lower calorie recipe for a sweet treat. I substituted regular sugar for Monk Fruit in the Raw - even made my own brown sugar by adding molasses to it - and it was every bit as sweet as the real deal. Sweeter, even!

I am very happy with the way this recipe turned out and would make it again very soon if only I could control myself.

Pomegranate and Lemon Breakfast Rolls
Adapted from Deb's Cranberry-Orange Breakfast Buns on Smitten Kitchen
Dough:
2 large egg yolks
1 large whole egg
1/8 cup Monk Fruit in the Raw
3 tablespoons vegan butter, melted, plus additional to grease pan
3/8 cup soy milk
Zest of 1 1/2 lemon, finely grated (to be used in dough and filling, below)
1 3/4 cups all-purpose flour, plus more for dusting counter
1/2 packet (1 1/8 teaspoon) instant dry yeast
3/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl
Filling:
1 tablespoon vegan butter, melted
1/2 cup Monk Fruit in the Raw
2-3 tablespoons molasses
1/2 cup fresh pomegranate seeds
Lemon zest leftover from above
Icing:
3/4 tablespoons fresh lemon juice
1 cups powdered sugar

1. In a bowl, whisk the yolks, whole egg, Monk Fruit in the Raw, butter, soy milk and 3/4 of the lemon zest together (saving the rest for the filling). Add the flour along with the yeast and salt; stir until evenly moistened, then continue stirring and beating it for several minutes, until it comes together. Knead it for another 5 minutes. It will stick; don't sweat it. Just scrape everything up and into the oiled bowl when it's time to let it rise. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

2. Butter a 8x8-inch baking dish. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide and 12 or so inches long. Brush the dough with the melted butter. Sprinkle it with the molasses/Monk Fruit mixture. Scatter the pomegranate over it, then the remaining lemon zest.

Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, gently saw the log into 1 1/2-inch sections; you should get 10-12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.


3. Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden, approximately 30 minutes.

Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the lemon juice and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.

I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.

delicata fried eggs

I've been reading a book about math. A Mathematician's Lament, by Paul Lockhart. In it he describes math as an art form, and not as the practical discipline we've been led to believe it is. To him, it is something unto its own, unrelated to this world of imperfection and complexity.

 

Living in one's dreams can be so reassuring, where everything falls into place in perfect harmony. Sometimes things seem much prettier in my mind than in reality. I mean, what would be prettier than a flower shaped squash surrounding a fried egg, sunny side up: a marvelous photo op.

 

But then when I made the thing and it existed in the real world it didn't come out as planned. Not the fault of the eggs, not the fault of the squash, just a reality of life. things don't always come out as planned. But the flavor is immense - sweet squash with salty egg is a heavenly way to start your day.

 

Delicata Fried Eggs

1 tablespoon olive oil

One delicate squash, sliced and seeded (a small on makes 10-12 circles)

Eggs (as many as you plan to eat - up to 10-12)

Fresh thyme leaves

Salt and pepper to taste

 

1.  Brush the delicata slices with oil and lightly salt them. Bake at 425 for 10 minutes each side.

 

2. Place baked delicate on an oiled frying pan and crack an egg in each hole. Sprinkle with thyme, salt and pepper and fry until mostly cooked. Turn over to cook the yolks, or eat sunny side up.

 

sweet cashew ricotta

I have been eying nut cheeses for a while, but only just made the plunge this week. What has keep me from making them, you ask? Mostly the soaking overnight. I am just not that organized.

But lately my time has opened up in the morning and I find myself at home with a half hour to kill, all to myself. As a result, I am exploring breakfast options. I mean, breakfast, alone, in my own kitchen. I never thought I'd see the day (those with children understand). And this sweet lemony 'cheese' is just perfect for topping toast. Add a nice warm mug of tea and you have the best breakfast ever (besides pancakes). I found this recipe at the Tolerant Vegan. Check her site out - it is full of great recipes.

{recipe}

Other new morning rituals include lunch making. At first I had trouble getting into the swing of this routine and considered buying the school lunch on offer. But American cheese and chocolate milk (and by the way - why does the DOE offer peanut butter when so many kids are allergic??)?? I don't think so.

So, I began to make my own. It really isn't all that hard once you have a plan: protein and grain in large compartment, veggie and fruit in the smaller ones.

roasted turkey and muenster cheese on whole wheat hearts. grape tomatoes. peach slices.

almond butter and honey on whole wheat puzzle pieces. blackberries. yellow pepper.

plum clafoutis

So yeah, you got me. While my husband is headed full throttle into autumn, I am still holding on to summer. Just a little longer, please. I am not ready to give up short sleeved shirts, running through the grass barefoot, and fruit fruit fruit. What about you? Have you embraced the drop in temperature and shorter days?

I've been meaning to try this dish. It is a wonderful custardy treat. Perfect for breakfast or dessert. We gobbled it up in one sitting. I changed the recipe a bit - substituted almond flour for the regular flour, making it gluten free - and changing cherries for plums, since that is what is still in season. Technically speaking, clafoutis is only clafoutis if you use cherries. It was pretty good none-the-less. I love how easy this recipe is - bu everything in the blender and push the button. Now that's the kind of recipe I can embrace.

Plum Clafoutis
Serves 2-8. Adapted from Saveur's Recipe: Cherry Clafoutis

1 tbsp. unsalted vegan butter, softened
1 ¼ cups almond milk
6 tbsp. sugar
1 tbsp. vanilla extract
6 eggs
Kosher salt, to taste
¾ cup almond flour
3 cups prune plums, pitted and sliced

 1. Heat oven to 425°. Grease a 9″ cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes (mine took another 15-20 minutes to solidify- but my oven is hunpredictable).

the pancake

Well, things got a little crazy around here. Maybe you noticed. Maybe not. In any case, they have not calmed down as of yet, but I am here to say when everything in your life is total chaos, when you are dealing with eradicating small critters, who shall remain nameless, from your home and must paint and clean your entire kitchen, throwing everything into disarray at the same time that your young son begins a new school, with a starting time that only my cat (and other nocturnal creatures) is awake for, things fall apart.

So here we have something I can always rely on. The Pancake. Perfect in form. Always at the ready. Comforting beyond belief. The Pancake is my friend. And should be yours too.

And having a fun weekend with friends of the human and kitty variety is right up there too!

zucchini and egg breakfast muffins

I don't know about you but once it gets cold I get baking. And here is a dish that bridges the two seasons, summer squash and basil in a savory, eggy breakfast treat.

This is my real offering to Liz at Honey and Nonno for the Leftovers Club swap.

Zucchini and Egg Breakfast Muffins
Makes a dozen regular sized muffins
Adapted from Mince and Type
3 tablspoons olive oil
3 shallots, diced small
1/2 tablespoon salt
1/4 teaspoon red chili flakes
2 garlic cloves, minced
2-3 medium zucchini, diced small
3/4 cup white whole wheat flour
2/3 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 eggs
1/2 cup plain greek yogurt
3/4 cup fresh basil, shredded
1/2 cup shredded sharp chedder cheese

Preheat the oven to 350 degrees. Oil a 12-cup muffin tin.

Add olive oil to a saute pan over medium heat. Add the onion and cook for 5 minutes or until it becomes translucent. Add in the salt, chili flakes and garlic. Cook for another 1-2 minutes until the garlic is fragrant, then add in the diced zucchini. Cook for about 8-10 minutes. Remove from heat and cool. You should have about 2 cups of the zucchini mixture.

Whisk the flour, baking powder, salt and pepper together in a bowl. In a separate larger bowl, whisk the eggs until foamy, then add the cooled zucchini mixture, yogurt, and basil. Pour in the dry ingredients and half of the cheese. Mix well.

Pour the batter into the muffin cups and sprinkle the remaining cheese on top. Bake for 25-30 minutes. Enjoy! 

stuffed breakfast poblanos

Ahh breakfast. My favorite meal. Usually I make pancakes or steel cut oats but today I had the morning to myself.

Those of you without kids don't know what I mean. I have a full three hours of total silence. Can you imagine? Unless your hours usually consist of non-stop chatter and prodding and pushing in various directions, which includes being climbed on, being asked to draw sharks, and generally harassed, you cannot know the bliss of three hours of silence.

So what do I do with the time? There are New Yorker articles I have bookmarked for just such an occasion. I am in the middle of a pretty good novel that I barely get the chance to read. There are Netflix dvds unsuitable for a four year old awaiting my attention.

Nope. I made these stuffed breakfast poblanos.

Am I insane??

Stuffed Breakfast Poblanos
Serves 2-4
2 tablespoons canola oil, plus more for brushing
4 poblano peppers, slit down the middle keeping stem intact, seeded
4 cloves garlic, minced
8 eggs
A handful cilantro leaves, chopped
Salt and pepper

1. Heat oven to Broil. Mix eggs, cilantro, salt and pepper in a bowl until combined.

2. Heat the oil in a saucepan. Add garlic until fragrant. Add egg mixture to pan and let set a bit, pulling the mixture in from the edges, creating large chunks of scrambled egg.

3. Fill poblanos with egg mixture. Brush peppers with oil. Cook in broiler for 5-10 minutes, turning to evenly char.

Note: Don't go crazy trying to figure it out. Limes were not used in the recipe, although I suppose you could squeeze them over the eggs. Might be nice.

sugarless pancakes

I have been reading about high cholesterol and what causes it.  There is some evidence that an excess of sugar may be the cause. I don't know about you but I am a sugar addict. When I don't have my afternoon dark chocolate treat I feel my whole body sag and slow down.

In an effort to decrease my sugar intake I started making my usual weekend pancakes without the 2 tablespoons of sugar I usually use and skipping the puddles of maple syrup. Instead I add a splash of vanilla and some cinnamon and they taste great. Especially with some sugarless applesauce on top.

Sugarless Pancakes
Makes 6 medium pancakes
1 cup soy milk
1 egg
2 tablespoons canola oil
1 teaspoon vanilla
1 cup white whole wheat flour
2-3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons canola oil

1. Whisk all wet ingredients together. Add dry and combine, removing any large lumps.

2.  Put 2 tablespoons oil in skillet and heat over flame so that water spits when splashed into it. Pour three ladles worth of batter into three puddles. Wait until the puddles have bubbles around the outer edges and a few in the center. Flip the pancakes and cook on other side until browned on both sides.

3. Serve with any topping that suits you.