On The Go Breakfast Recipes

With everyone's schedules going a little crazy around here, Mary and I decided we need some good "to go" stuff for breakfasts. These are things that freeze easily & can either be eaten cold or re-heated quickly in the microwave. With Mary living lactose free and Cari not being able to do gluten, this was a bit more challenging for me. Thankfully, David's off at school, so the nuts aren't an issue- until Chrsitmas break, anyway.

Here's a list of what I've done so far.

#1- Breakfast burritos and casserole. I cooked up bell peppers, onions and breakfast sausage then added a package of frozen shredded hash browns. To this mixture, I added cooked scrambled eggs and a small jar of salsa. After mixing it all together, I put a few cups into freezer containers for Cari and used the rest to wrap in tortillas for breakfast burritos. These got wrapped in foil then popped into a ziplock bag. We usually just take them out the foil and microwave them for about 3 1/2-4 minutes, if frozen and 1 1/2-2 minutes if thawed the night before in the refrigerator. The casserole can be heated the same way in the container (be sure to use microwave safe ones).

#2- Breakfast Cookies 

Ingredients
1 1/4 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup rice bran oil

1/4 cup coconut oil, melted
1/4 cup dark brown sugar
1 egg

1/4 cup peanut butter
1 teaspoon vanilla extract
1/2 cup rolled oats
1/3 cup raisins

1/3 cup dreid cranberries
1/3 cup coconut flakes
Directions
Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together dry ingredients in a medium-sized bowl. Combine oils and sugar in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg, peanut butter and vanilla and beat an additional 30 seconds. Add flour mixture and beat until blended, about 30 seconds. Add oats, coconut, raisins and cranberries; mix over low speed just until incorporated. Line a large cookie sheet with parchment pape or Silpat. Using between 1/4 cup batter, form a ball and place on cookie sheet (you can also use a 1/4 cup scoop). Repeat with remaining batter, leaving about 3 inches between cookies. Bake for 12 minutes, until cookies are just slightly browned. Let cookies cool slightly, then transfer to a wire rack to cool .

#3- Gluten Free Zucchini Bread

If you find a good "regular" zucchini bread and simply replace the flour w/ your favorite GF baking mix, it works great! I use a recipe from There Is Life After Wheat. Try some today. http://thereislifeafterwheat.blogspot.com/2013/08/the-best-gluten-free-zucchini-bread.html

#4- Roasted Potatoes and Eggplant w/eggs

If you pre-cook your potatoes and other veggies, in case eggplant, you have an easy re-heat able breakfast. I found this recipe on Pinterest and must give credit to Mother Earth Living. I made my eggs with a little of the Shishito pepper powder & it set the whole thing off deliciously! 

Here's the link, http://www.motherearthliving.com/food-and-recipes/vegetarian-recipes/roasted-eggplant-recipe-seasoned-potatoes-ze0z1308zmel.aspx. 

I hope these inspired you to try some new breakfast ideas! Whether you are feeding one or a houseful, it's good to have some healthy choices in the morning!

"Fall"ing To Pieces

So I decided this Autumn to start a new project. Since I'm helping mom at On The Stitch, I figured it was time for me to make another quilt. Greenbaum's Quilted Forest has a great way to help those of us who might procrastinate a bit. It's called First Fridays. Joining over 80 other quilters at 8:30 on the first Friday morning in September, I checked in and got my block #1 kit. The teacher- who just happens to be my mom- shared all kinds of pertinent info with us on how to put it together. I decided to buy other fabrics than were suggested just to add my own touch. 

I started the inner square a week ago then finished the whole thing yesterday. After a false starts, I got it finished. Having never done triangles before, I was pretty pleased with the results. You can't really tell, but it's larger than it appears. The pattern said it would finish at 36" but due to my having to fix my mistakes, mine ended up at 33 1/2". I now get to try to figure out what to do to make up for the extra few inches. Oh well, it's all a learning experience!

I also bought another couple of pieces for one of the blocks which I'm starting on as soon as the ivory I need for the middle comes into the store. It's such a fun project that I decided to make another quilt to raffle off for the salle. Pictures to come as soon as it's finished!

Veggies, Veggies, Everywhere...

We received another bunch of beautiful veggies from our Pitchfork & Crow CSA share.

Aren't they gorgeous? Now that the boys are both off to school again, we actually have a bit more food  in the house which is nice. I decided to make a few different things with the aforementioned vegetables. First on the list was roasted vegetables~ simple and delicious! Check out the following easy recipe.

Roasted Summer Vegetables

1 lb.  green beans, washed, stemmed and halved
1 lb. small red potatoes, washed and cut into quarters
1 lb. beets, washed, peeled and cut into quarters
2 zucchini or summer squash, cut into chunks
3 green onions, cut into 1 inch pieces
1/4 cup olive oil
1 tsp. black pepper
1 tsp. dried red chile powder
2 tsp. coarse sea salt (I used Sel Gris- grey sea salt from France)

Heat oven to 425 degrees. Place all ingredients in large bowl; mix until well blended. Pour onto baking sheet(s) and roast for 20 minutes. Stir and continue to cook for 10-15 minutes more until vegetables are tender. 
These are great as a side dish, wrapped in a tortilla or served in a bowl with grated cheese and a dollop of sour cream.

Cold Brewed Coffee-Honey Latte

So, I've been making cold brewed coffee syrup for a while, but it haven't used it for a bit. My dear friend, Annette, posted a photo of her cold brewed coffee on Instagram which made me think of the jar I had in the fridge. I decided to take the coffee syrup and pour it over some ice, mixing in a dollop of half & half and some of the honey simple syrup I had leftover from Joshua's 1920's cocktail graduation party we had Sunday. The results- delicious! Now I need to make some more coffee syrup so as to share with the other coffee drinkers in the family.

Cold Brewed Coffee Syrup

1 cup coarsely ground coffee

3 cups cold water

1/4 cup brown sugar

1 tsp. cinnamon

1/2 tsp. ginger

Pour coffee, b. sugar, cinnamon and ginger into quart size jar; add water and cover with lid. Shake well and place in refrigerator overnight. The next day, either 1)pour everything into a French press, press to separate grinds from coffee or 2)use strainer and strain liquid through into container to separate grinds. Wash out original jar then return coffee syrup to jar for storage. Keeps in refrigerator for up to three weeks. 

Honey Simple Syrup

1 cup honey

1 cup water

Place honey and water in medium saucepan and warm over medium heat- do not bring to boil. Cook for about 3-4 minutes. Let cool to room temperature and pour into container. Once completely cool, store in refrigerator.

Coffee-Honey Lattee

1 1/2 cups coffee syrup

1/2 cup half & half

3 tablespoons honey simple syup

ice

Place ice in glass. Add coffee syrup, half & half and honey syrup. Mix well. Enjoy!