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Archive for Breakfast

RECIPE: BLT Pancakes

BLT Pancakes Recipe

Quark Cheese

Baby Arugula

Top: Something different: BLT Pancakes. Center: Quark and cherry tomatoes. Recipe and photos courtesy Tieghan Gerard | Wisconsin Cheese Talk. Bottom: Baby arugula from Baldor Specialty Foods | Facebook.

 

For National BLT Month, how about some savory BLT pancakes?

This recipe was created by Tieghan Gerard of Half Baked Harvest for Wisconsin Cheese Talk, who used Wisconsin-made quark in the recipe.

“Quark is like ricotta’s saltier cousin mixed with a creamy version of feta,” says Tieghan Gerard of Half Baked Harvest, who shared this recipe with the Wisconsin cheese folks.

“When I first tried it, I had so many ideas of how to use quark in my recipes, but one recipe stuck out: these BLT Quark Pancakes with Chipotle Bourbon Dressing.”

Here’s more about quark, a fresh cheese that looks like sour cream and yogurt.

Check out Half Baked Harvest. You’ll want to eat every recipe!

 
RECIPE: BLT QUARK PANCAKES WITH CHIPOTLE BOURBON DRESSING

Serve these pancakes for brunch, lunch, or even as a first course at dinner. The recipe serves 6 as an entrée, 12 as a starter.

If you can’t find quark, substitute ricotta. The biggest challenge is when to make the recipe:

It’s a recipe for tomato season, but it seems a shame to wait for July’s crop of heirloom tomatoes. So the next best thing is to substitute cherry tomatoes (in addition to the ones already in the recipe.

Ingredients

For The Chipotle Bourbon Dressing

  • Optional: 1/4 cup bourbon
  • 1/2 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 canned chipotle pepper in adobo, minced
  • 1 clove garlic, minced or grated
  • Salt and pepper, to taste
  •  
    For The Quark Pancakes

  • 2 eggs, whites separated from yolks
  • 16 ounces (1 pound) Wisconsin quark cheese, divided
  • 3/4 cup buttermilk
  • 1 cup white whole wheat flour or whole wheat pastry flour
  • 1 tablespoon honey
  • 1/2 teaspoon baking soda
  • Pinch of salt
  •  
    For The Topping

  • 1/3 cup heavy cream
  • Zest from 1/2 lemon
  •  
    Garnishes

  • 8 slices cooked bacon
  • 2 tomatoes, preferably heirloom, sliced
  • 1 cup cherry tomatoes, halved
  • 3 cups arugula or other dark greens
  •  

    Preparation

    1. MAKE the Chipotle Bourbon Dressing: In small saucepan over medium heat, bring the bourbon, if using, to a boil. Cook until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes. Transfer to a bowl; add the olive oil, apple cider vinegar, maple syrup, chipotle pepper and garlic. Season with salt and pepper to taste; whisk to combine. Set aside until ready to serve.

    2. MAKE the Quark Pancakes: Preheat the oven to 300°F/150°C. Beat the egg whites with an electric mixer until stiff peaks form, about 5 minutes. Combine 8 ounces of quark, the buttermilk and egg yolks in a separate, larger mixing bowl. Add the flour, honey, baking soda and salt to the batter, stirring gently until just combined. Stir a small scoop of egg whites into the mixture to lighten the batter; then fold in the remaining beaten whites with a spatula.

    3. HEAT a skillet over medium heat. Coat with butter or cooking spray. For entrée-size pancakes, pour 1/3 cup of the pancake batter onto the center of the hot skillet. Cook until bubbles appear on the pancake’s surface. Using a spatula, gently flip the pancake; cook the second side until golden. Repeat with the remaining batter. Keep the pancakes warm in the oven.

     

    Pancakes & Bacon

    Ready to assemble. Photo courtesy Tieghan Gerard | Wisconsin Cheese Talk.

     
    4. MAKE the topping. Place the remaining 8 ounces of quark in a mixing bowl. Add the heavy cream. Using an electric mixer with the whisk attachment, whisk until the quark is whipped, about 3 minutes. Stir in the lemon zest.

    5. ASSEMBLE: Stack the pancakes on serving plates; top with the bacon, tomato slices, halved cherry tomatoes and arugula. Add a dollop of whipped quark cheese and drizzle with the reserved dressing.

      

    Comments

    TIP OF THE DAY: Oatmeal With Peanut Butter & Jelly

    PB&J Oatmeal

    PB&J Oatmeal: a way to start the day. This recipe also sprinkles on some coconut. Photo courtesy SimplyQuinoa.com

     

    April 2nd is National Peanut Butter & Jelly Day. If you haven’t tried it yet, a bowl of PB&J Oatmeal hits the spot. If you don’t like jelly, we have a PB-only recipe below.

    Not to mention, more than 40 other toppings for your oatmeal, sweet as well as savory.

    There’s also National Oatmeal Day on October 29th. Here are the different types of oats. Check out the health benefits of oatmeal. Oats are the only major grain proven to help blood cholesterol.

    This recipe is adapted from SimplyQuinoa.com.
     
    RECIPE #1: PEANUT BUTTER & JELLY OATMEAL

    Ingredients

  • Rolled oats or steel-cut oats
  • 1-3† tablespoons creamy peanut butter per serving
  • Optional: 2 tablespoons maple syrup
  • Optional: pinch cinnamon or nutmeg
  • Optional: pinch vanilla powder or 1 teaspoon vanilla extract
  • Jam or preserves of choice
  • Optional toppings (see list below)
  •  
    ________________________
    †One tablespoon provides a lighter peanut butter flavor, three tablespoons is very peanutty. Try the smaller amount first; you can always stir in more or use add a PB topping when the oats are done cooking.

    †Eating three grams of soluble fiber from oats each day, as part of a diet that’s low in fat and cholesterol, has been shown to lower blood cholesterol. This may reduce the risk of heart disease.

     
    Preparation

    1. PREPARE the oatmeal according to package directions. Stir in the peanut butter, maple syrup and spices when the oats have started to soften but are still runny. Cook until thick and creamy.

    2. TRANSFER to bowls and top with jam and any optional toppings.
     
    MORE FAVORITE OATMEAL TOPPINGS

    Toppings can be savory or sweet. You can use one or several on your bowl of oatmeal.
     
    Sweet Toppings

  • Apple, fig, kiwi, pear, stone fruits and other fresh fruits, diced or sliced
  • Agave, honey, jam, maple syrup, preserves
  • Banana
  • Berries, fresh or frozen
  • Brown sugar, cinnamon sugar, raw sugar
  • Cinnamon pecan topping (recipe)
  • Cooked fruit: apples, applesauce, compote
  • Dairy: butter, cream, mascarpone, milk, plain or flavored yogurt, sweetened condensed milk
  • Chutney, cranberry sauce, jam, preserves
  • Chocolate chips, chocolate syrup
  • Dried fruits: apricots, blueberries, cherries, coconut (plain or toasted, shredded or flaked), cranberries, dates, figs, raisins, strawberries
  • Granola
  • Fruit Salt
  • Mascarpone or ricotta
  • Nutella
  • Nuts, seeds (including pomegranate arils), trail mix
  • Sweet spices: allspice, anise cinnamon, nutmeg
  •  

    Savory Toppings

  • Baked/sautéed garlic
  • Barbecue sauce, fish sauce, hot sauce, soy sauce, Worcestershire sauce
  • Bourbon
  • Butter: brown butter, compound (flavored) butter, salted butter
  • Chopped green onions (scallions)
  • Chopped beef jerky
  • Congee style, with cilantro, chopped green onions, chopped peanuts, ginger, pepper, pickled/preserved vegetables, radish, sliced chicken, pork or fish, soy sauce (Congee is made with rice porridge, like Cream Of Rice)
  • Crumbled bacon or diced ham
  • Egg: hard-boiled/sliced, fried, poached, soft-boiled
  • Flavored salt and artisan salt
  • Flavored oil droplets: basil, chili, rosemary, sesame, etc.
  • Fresh cheese: cotija, goat, ricotta, paneer, etc.
  • Grated/shredded/crumbled cheese: blue, Cheddar, Parmesan, other
  • Greek: Greek yogurt or labne, feta cheese, lemon zest, Greek olives, pine nuts
  • Grilled shishito peppers
  • Ground pepper, chili flakes or minced jalapeño
  • Herbs: basil, chives, oregano
  • Kimchi or chopped pickled vegetables
  • Leftover cooked vegetables (mustard greens, spinach, kale, mushrooms, squash, etc.)
  • Mexican style: chili powder, cilantro, corn kernels, cotija cheese or grated Cheddar, lime zest, minced/sliced jalapeño, salsa
  •  

    PB Oatmeal

    Chocolate Peanut Butter Oatmeal

    Top: Peanut Butter Oatmeal. Photo courtesy HoneyWhatsCooking.com. Bottom: How about Chocolate Peanut Butter Oatmeal? Here’s the recipe from AlidasKitchen.com.

  • Nuts and seeds: chia, flax, hemp, sesame, sunflower
  • Olives
  • Plain Greek yogurt
  • Spices: caraway seed, celery seed, chili, cumin, fennel seed, toasted sesame sees
  • Thai-inspired: cashews, chile, chopped peanuts, cooked in coconut milk infused with optional lemongrass and/or ginger
  •  
    RECIPE #2: PEANUT BUTTER OATMEAL

    Ingredients For 1 Serving

  • 1/2 cup oats
  • 1-3 tablespoons* peanut butter, equivalent PB powder or other nut butter
  • Optional: 2 tablespoons honey or maple syrup
  • Optional toppings (see list above)
  •  
    Preparation

    1. COOK the oatmeal according to package directions.

    2. PLACE the peanut butter and optional honey/syrup in a cereal bowl. When the oatmeal is done, add to the bowl and stir to blend.

    3. GARNISH as desired.

      

    Comments

    TIP OF THE DAY: Farinata, Chickpea Pancake Snacks

    Like pizza but not the gluten? Try farinata.

    Called by different names around the world, farinata is a thin, unleavened pancake or crêpe made of chickpea flour. Originating in Genoa, it become a popular food on the Ligurian coast, from Nice to Pisa.

    It’s not like a conventional, airy European pancake. Without leavening, it’s dense, and enjoyed not for breakfast but as a snack food, served hot.

    It is baked in bakeries and pizzerias on tinned copper pans the size of a large pizza pan. Triangular slices are sold and enjoyed as handheld snack, like a slice of pizza. They typically have a light seasoning or pepper and herbs. That’s tasty (think of plain foccaccia); but you Americanize yours with different toppings.
     
    TRADITIONAL COOKING METHOD

    Farinata is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter. At bakeries and pizzerias, the batter is baked in a wood-burning oven in a tin-plated baking pan. In its simplest form, farinata is seasoned with fresh rosemary, salt and pepper.

    You can make farinata in your kitchen oven with skillets, as noted in the recipe below. We didn’t try it with a pizza pan, but we may do that next.
     
    REGIONAL VARIATIONS

    Variations of chickpea pancakes are found the world over. Some examples sourced from Wikipedia:

  • Algeria: Karantita are garnished with cumin and harissa.
  • Argentina and Uruguay: Fainá is often eaten on top of pizza (known as a caballo, on horseback).
  •    

    Pine Nuts & Pepper Farinata

    Zucchini Farinata

    Top: with plenty of pepper, plus pine nuts and red onion at Vegan Lifestyle Associates. Bottom: Topped with zucchini and cut into wedges at AskGeorge.com. In the U.S., chickpea flour (garbanzo flour) is sold in many supermarkets and natural food stores, as well as in Indian and Middle Eastern markets.

  • Genoa: The birthplace of farinata goes for fainâ co i gianchetti, farinata with whitebait. Alternative toppings are onions or artichokes. Fainâ is local dialect. A variation is panissa/paniscia, a thicker batter like polenta. When cut into strips and fried, it is called called panissette.
  • Gibraltar: The pancake is called calentita when baked and panissa when fried. Considered Gibraltar’s national dishes, they are typically eaten without toppings.
  • India: The name varies by region based on the local word for chickpea. The batter of chickpea flour and water is cooked on an oiled skillet. Cabbage, green chiles, onions are added, along with different and herbs and spices.
  • Nice: Socca is a specialty in southeastern France. It is topped generously with black pepper.
  • Sardinia: La fainé genovese reflects the island’s historical ties with Genoa.
  • Savona: This seaport town near Genoa prefeers farinata bianca (white farinata), made with wheat flour instead of chickpea flour.
  • Tuscany: Cecina (“made of chickpeas”) or torta di ceci (chickpea pie) is baked and served plain.
  • Pisa and Livorno: The pancake is stuffed into small focaccia or between two slices of bread (similar to the Argentinian “en caballo”).
  •  

    Pizza Oven Farinata

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/farinata puttanesca blossomNY 230sq

    Top: Farinata fresh from the pizza oven, from OnMilwaukee.com. Bottom: Turned into a puttanesca “crepe” at Blossom Restaurant | NYC. We found it easier to eat with the filling on top!

      RECIPE: FARINATA, CHICKPEA SNACK PANCAKES

    Here’s a recipe from Food and Wine for a lightly seasoned farinata. To turn the snack into lunch, top it like a mini pizza. We quickly steamed mushrooms, red onions and zucchini in the microwave with diced San Marzano tomatoes and baked it on top of the pancake, like pizza.

    Prep time is 30 minutes, passive time is 2 hours, baking time is 30 minutes.

    Ingredients For 8 Servings

  • 4 cups warm water
  • 3 cups (15 ounces) chickpea flour
  • 1 tablespoon kosher salt
  • 1 teaspoon finely chopped rosemary leaves
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  •  
    Preparation

    1. POUR the water into a bowl. Whisk in the chickpea flour slowly, until you have a smooth batter. Let the batter stand at room temperature for 2 hours.

    2. PREHEAT the oven to 500°F. Skim any foam off the top of the batter. Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the olive oil. (Note that using a different oil, such as canola, gives the pancake a notably different taste.)

     
    3. HEAT two 10-inch cast-iron skillets in the oven for 10 minutes. Carefully add 2 tablespoons of the oil to each skillet, swirling to coat. Divide the batter between the skillets; it should be less than 1/2 inch thick.

    4. BAKE for 25 to 30 minutes, until crisp around the edges. Slide the farinata onto a board; cut into wedges. Sprinkle with pepper and serve.
     
    MORE RECIPES

  • Farinata With Sage, Olives & Onion
  • Sage Farinata With A Side Of Olives & Feta
  •   

    Comments

    TOP PICK OF THE WEEK: Modern Oats Instant Oatmeal

    Two years ago we recommended Modern Oats, a packaging concept that places elegantly-flavored, gluten-free* oatmeal in stylish grab-and-go cups.

    All you have to do is add hot water to cover the oats in the coated paper cup. Put the lid back on, wait a few minutes and enjoy. No added sweetener, milk or microwave is required. The colorful designs give a boost to starting the day.

    Success has enabled the brand to expand the number of flavors to 10. The lineup now includes:

  • Apple Walnut
  • Chocolate Cherry
  • Coconut Almond
  • 5 Berry
  • 5 Berry No Sugar Added
  • Goji Berry
  • Just Oats
  • Mango Blackberry
  • Nuts & Seeds
  • Vermont Maple
  •    

    Grab & Go Oatmeal

    Cheerful packaging adds to the enjoyment of these delicious flavored oatmeal cups. Photo courtesy Modern Oats.

     

    Suggested retail price is $3.50 per cup.

     

    Modern Oats Coconut Almond

    Coconut Almond, one of 10 flavors. Photo courtesy Modern Oats.

     

    MODERN OATS ARE GOOD OATS

    The rolled oats in the containers are grown by family farmers in the foothills of the Canadian Rocky Mountains. They are minimally processed by steaming and flaking; you look into the carton and see what looks like “real oats,” instead of the small particles familiar to consumers of instant oatmeal.

    Not surprisingly, the oat flakes provide a textural differences that deliver a more solid bite (and, the company says, optimal absorption of nutrients).

    Modern Oats are produced in a 100% gluten free facility and are Certified Gluten Free, Non-GMO, Halal, Kosher, Vegan and 100% Whole Grain. (Whew: There’s no more room left on the carton for any more certifications).

    Bonus: Oats are the only major grain proven to help blood cholesterol†.

     

    If you can’t find the cups locally (here’s the store locator), buy them on the Modern Oats website.

    There’s a four-flavor gift-boxed set; an assortment of flavors makes a nice Easter gift for the nutritionally-focused.
     
    ____________________
    *To be certified gluten-free, they must be processed in a facility that does not also process grains with gluten. In the milling and processing process, oats are susceptible to cross-contamination; so not all oatmeal and other oat products are gluten free.

    †Eating three grams of soluble fiber from oats each day, as part of a diet that’s low in fat and cholesterol, has been shown to lower blood cholesterol. This may reduce the risk of heart disease.

      

    Comments

    TIP OF THE DAY: Leftover Pasta For Breakfast

    Spaghetti

    Pasta For Breakfast

    Angel Hair With Fried Egg

    Top: Start with unsauced pasta (photo courtesy Wikihow.com. Middle: A breakfast version of Spaghetti Carbonara from TheViewFromGreatIsland.com. Bottom: A fried egg tops pasta mixed with cherry tomatoes and chives, at Popsugar.com.

     

    Pasta for breakfast? Yes, although not cold or reheated with sauce.

    We’ve previously published recipes for gnocchi topped with a fried egg and breakfast pizza.

    But plain leftover pasta, unsauced, can be served up as breakfast with a fried or poached egg, plus any cooked veggies you have on hand: broccoli florets, mushrooms, peas, spinach or other leafy greens, for example. Got cherry or sundried tomatoes? Toss ‘em in.

    Our favorite leftover pasta for breakfast is angel hair pasta (capelli d’angelo) or other thin ribbon (capellini, spaghettini). If we’re cooking it for dinner, we make extra for breakfast or brunch. It will keep for a few days, if you don’t want to follow one pasta meal with another.

    You can also use standard linguine or spaghetti; and, while they don’t hold a fried egg as evenly, any cut of pasta from tubes (penne, rigatoni) to shapes: bow ties (farfalle), shells (conchiglie), wagon wheels (ruote) and so forth. (See the different types of pasta.)

    We adapted this recipe from TheViewFromGreatIsland.com, a blog by Susan Moran, who calls it “pure satisfying comfort food.” She enjoys it with her coffee.

    Don’t forget the toast!

     
    RECIPE: LEFTOVER BREAKFAST PASTA

    Ingredients For 2-4 Servings

  • 3 cups cooked pasta
  • 1 cup diced ham
  • 4 slices cooked bacon (or substitute another 1/3 cup of ham, sausage or other breakfast meat)
  • 2 cloves garlic, minced or sliced
  • Olive oil as needed
  • 1 cup grated Parmesan cheese
  • 4 eggs, beaten
  • Black pepper or red chili flakes to taste
  • 1/2 cup fresh parsley (substitute fresh basil or cilantro)
  • Salt to taste
  • Optional garnish: extra parsley and cheese
  •  
    Preparation

    1. REMOVE the pasta from the fridge and let it warm on the counter.

    2. COOK the bacon until crisp. Add the ham and garlic and sauté for 3-4 minutes, adding some olive oil if the bacon didn’t render enough fat to cook the garlic. If you’re using only ham, you’ll need about 2 tablespoons of olive oil.

    3. COMBINE the Parmesan and eggs in a small bowl, with fresh-ground black pepper to taste.

     
    4. HEAT the pasta in the microwave at 30-second intervals until hot. Add the pasta and the egg mixture to the skillet and toss, along with the parsley.

    5. COOK until the eggs and cheese become a creamy sauce. If it is too thick, you can add some milk or cream. Taste and add salt as desired (or let each individual add his/her own salt to taste).
     
     
    THE DIFFERENT TYPES OF PASTA

     
      

    Comments

    TIP OF THE DAY: Cooked Grains At Breakfast

    Poached Egg With Whole Grains

    Eggs On Rice

    Baked Eggs In A Rice Nest

    Poached Egg Grain Bowl

    Top: Our most recent whole grain breakfast: poached egg, red rice, baby arugula, sautéed cherry tomatoes and mushrooms (photo courtesy InHarvest). Second: We’ve also eaten our poached egg with leftover white rice and veggies (photo courtesy Gardenia | NYC). Third: You can bake the egg atop the cooked grain instead of poaching it, as in this saffron rice nest (photo courtesy American Egg Board). Bottom: A poached egg with quinoa, broccoli rabe and a sprinkle of pine nuts. Here’s the recipe (photo courtesy Good Eggs | SF).

     

    We’re not tooting our horn after all that Valentine candy, but we’re still holding on to our new year’s resolution to eat a healthy breakfast.

    We miss the bagels and cream cheese, the cheese danish, the cinnamon rolls, the weekend pancakes dripping with maple syrup. How long we’ll miss them we can’t predict, but so far, we’re still on the wagon*.

    Thank goodness, because it’s National Hot Breakfast Month, and we wouldn’t want to let a food holiday down.
     
    OUR NEW GO-TO BREAKFAST

    We recently featured a grain bowl for breakfast (bottom photo). We’ve been eating lots of them.

    We really enjoy the combination of grain, egg and veggies for breakfast; and we especially like the opportunity to use leftover grains and veggies in a most delicious way.

    All we need to do is poach the egg; although we’ve skirted that too, by using peeled, hard-boiled eggs that we pick up at Trader Joe’s. (Slice or halve them and heat them in the microwave for 10 seconds.)

    The recipe in the top photo was developed by Mike Holleman, a corporate chef with InHarvest Foodservice, a supplier of premium grains to restaurants and other food operations. He used red rice along with more familiar items.

    Just put together these ingredients, and hold off on Chef Mike’s creamy salad dressing in favor of a light toss with lemon or lime juice and olive oil:

  • Poached egg (or baked or other style if you can’t poach well—until you pick up an egg poacher or poaching pods)
  • Baby greens and other salad fixings
  • Optional: cooked veggies
  • Whole grain (see the list below)
  • Garnish: fresh herbs (substitute dried herbs)
  •  
    LIST OF WHOLE GRAINS

    Most of us already eat grains for breakfast, in the form of cold cereal or porridge. Here are grains usually used as lunch and dinner sides, that can be part of your whole-grain breakfast.

    If you have leftover beans or lentils instead of whole grains, use them!

  • Amaranth
  • Barley (but not pearled barley)
  • Buckwheat (kasha)
  • Bulgur (cracked wheat)
  • Chia/Salba®† ‡
  • Corn (whole grain corn or cornmeal, yellow or white—not grits†)
  • Farro (emmer wheat)
  • Flaxseed‡
  • Grano
  • Hemp‡
  • Kamut® (khorasan wheat)†
  • Millet
  • Oats (oatmeal, Whole or rolled oats)
  • Popcorn
  • Quinoa
  • Rice: black, brown, red, wild
  • Rye (whole)
  • Spelt
  • Sorghum
  • Teff
  • Triticale (a barley/wheat hybrid)
  • Whole wheat
  •  

    HERE’S MORE ABOUT WHOLE GRAINS.
     
    ____________________
    *The idiom “to be on the wagon” refers to heavy drinkers who are abstaining from alcohol. To fall off the wagon is to end one’s sobriety. The phrase evolved from an expression used in the early 20th-century American temperance movement, “to be on the water wagon” or the water cart, which meant that the person was sober, drinking water instead of alcohol. A horse-pulled water wagon or cart was used to hose down dusty roads. The phrase has evolved to encompass other addictions or compulsions. [Source]

    †Salba is a trademarked name for chia, Kamut® is a trademarked name for khorasan wheat. Grits are refined and are not whole grains.

    ‡These are whole grains that are used as seeds, due to their tiny size. Use them as a garnish, not as a base grain.
     
      

    Comments

    TIP OF THE DAY: Chocolate Pancakes

    Valentine’s Day falls on Sunday this year, a day of the week when many of us have some extra time to make pancakes.

    What pancakes do you make for Valentine’s Day? Chocolate pancakes, of course! They can be the focus of breakfast or brunch, or served as dessert in smaller portions.

    Two recipes follow: All-Chocolate Pancakes and Dark Chocolate Raspberry Pancakes, which are regular pancakes packed with chocolate chunks.

    You can make either recipe with all-purpose flour, or use half all-purpose and half whole wheat flour for more nutrition and an added flavor element. But first:

    Not into chocolate? Make these Red Velvet Pancakes.
     
    SOME PANCAKE HISTORY

    People have been eating pancake-like foods for a very long time. According to Alan Davidson in the Oxford Companion to Food, the first mention of anything other than bread baked on a griddle is the oldest surviving cookbook, De Re Coquinaria (“On Cookery) by Apicius*.

    The book describes “cakes” made from a batter of eggs, milk, water and flour. They were fried and served with honey and pepper.

    Here’s more on the history of pancakes.

    RECIPE #1: CHOCOLATE PANCAKES

    This recipe was developed by Foodie Crush for GoBoldWithButter.com.

    Ingredients For 8-10 Pancakes

  • 1 cup all-purpose flour
  • ¼ cup whole wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/3 cup unsweetened cocoa powder
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 egg
  • 1-1/4 cups milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla
  • Additional butter, for serving
  • Maple syrup, for serving
  •  
    Preparation

    1. WHISK the dry ingredients together in a medium bowl. In a small bowl, mix the wet ingredients together until combined.

    2. ADD the wet ingredients to the dry ingredients and mix until just combined. Set the mixture aside to rest for 10 minutes.

     

    Chocolate Pancakes

    Chocolate Pancakes

    Red Velvet Pancakes

    Top: Chocolate pancakes by Foodie Crush for GoBoldWithButter.com. Center: Dark Chocolate Raspberry Pancakes made with a heart pancake mold, from The Baker Chick. Bottom: Don’t like chocolate? Make these Red Velvet Pancakes from Taste Of Home.

     
    3. PREHEAT a nonstick griddle to 325°F and cook the pancakes in batches. Keep them warm by placing a cooling rack atop a cookie sheet in a 250°F oven, until ready to serve.

     

    Ice Cream Pancakes

    Nutella Pancakes

    Dessert pancakes. Top: With ice cream or
    whipped cream and chocolate sauce. Photo
    by Robyn Mackenzie | Fotolia. Bottom: Add
    some Nutella. Photo by Dusan Zidar |
    Fotolia.

     

    RECIPE #2: DARK CHOCOLATE RASPBERRY PANCAKES

    The Baker Chick used heart-shape pancake molds for a special presentation.

    You can also use the molds to fry eggs, shape burgers, etc.

    Ingredients For 6-8 Pancakes

  • 1 cup all-purpose flour (or 1/2 cup whole wheat pastry flour and 1/2 all-purpose)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon canola oil
  • 1 large egg, lightly beaten
  • 1/2 cup chocolate chunks or finely chopped dark chocolate
  • 4 ounces fresh or frozen raspberries
  • 1/2 cup maple syrup (more if you like)
  • Optional: pats of butter
  •  
    Preparation

    1. PREHEAT a griddle or skillet over medium-low heat.

    2. WHISK together the flour, baking powder and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if the batter is too thick. Fold in the chocolate chunks.

    3. SPRAY or butter the skillet and pour in the batter. When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.

    4. MAKE the syrup: Mash the raspberries with a fork and blend with the syrup. Warm it to your liking.

    5. TOP the pancakes with butter and syrup and serve.

     
    PANCAKE TIPS

  • Have leftover pancakes? Reheat them by toasting them in a toaster oven. The outsides get nice and crispy. In our book, they’re even better than the original batch.
  • Pancake varieties: Check out the different types of pancakes.
  • Syrup: There are 14 different types of syrup—not flavors, but types. See them in our Glossary of Sugars, Syrups & Other Sweeteners.
  • Pancake mixes: Here are our favorite multigrain and whole grain pancake mixes.
  •  
    *“Apicius” is believed to be the pseudonym of one or several writers who authored the book. The manuscript of some 400 recipes is believed to have been compiled in the late 4th or early 5th century C.E. Why the name Apicius? It had long been associated with gourmet preferences, named after Marcus Gavius Apicius, a wealthy Roman merchant and epicure who lived in the 1st century C.E. He is said to have once sailed all the way to Libya to eat some much-praised prawns, only to return home without having found any to his satisfaction. He hosted colossal banquets, which eventually drove him to bankruptcy…and suicide.

      

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    TIP OF THE DAY: More Uses For Granola…& A Better For You Granola Recipe

    Yogurt Parfait

    Granola Salad Topping

    Spicy Thai Cole Slaw

    Granola Coated Chicken

    Granola Baked Apples

    Top: The original granola add-on: a yogurt parfait from Fruits From Chile. Second: Granola as a salad topping at Nuts About Granola. Third: Spicy Thai coleslaw with granola from Nuts About Granola (here’s the recipe). Fourth: Granola-coated chicken or fish, from SayWhatYouNeedBlog.com (here’s the recipe). Bottom: Baked apples stuffed with granola from Reynolds Kitchen (here’s the recipe).

     

    Granola was originally devised by a doctor in 1863, as a spartan breakfast food. It was packed with fiber, intended to help people with digestive problems.

    Granola was reborn in the second half of the 20th century as a sweet breakfast creal, packed with dried fruit, refined sugars and fats. Most commercial brands of granola don’t qualify as a “healthy alternative” (just read the nutrition labels).

    Even when natural sugars are used—honey or maple syrup, for example—the calorie and carb count is just as high. Although natural sweeteners are theoretically “better” than refined sugars, the body metabolizes them exactly the same way*.

    Thus, today’s tip is to look for a granola that is low in sugars; or to make your own with agave or brown rice syrup, natural sweeteners with low glycemic indices.

    Then, try new uses for your granola: as a crouton substitute on salads, as a coating for chicken or fish fillets, etc. You’ll find ways to use it in every meal of the day, beyond the already-mainstay granola snack bars, cookies, muffins and yogurt parfaits.

    Be sure to try it with vegetables, from sweet potatoes to roasted carrots and other sweet veggies (beets, squash, sugar snap peas, rutabaga) but not corn: It’s overkill.

    Here’s a recipe for homemade, sugar-free granola, plus a way to use it to make crispy chicken breasts or fish fillets.

    RECIPE: SUGAR-FREE GRANOLA RECIPE

    Making your own granola lets you control the type and amount of sweetener and fat, while enabling you to add your favorite flavors: cinnamon, dark chocolate, nuts, peanut butter, vanilla, etc. You can make it organic, raw, whatever you like. Best of all, there is no “correct” recipe. Use whatever you like, in the proportions you like.

    Prep time is 10 minutes, bake time is 20 minutes.
     
    Ingredients

  • 2 cups whole rolled (“old fashioned”) oats
  • ½ cup nuts, chopped or sliced
  • ¼ cup seeds (sunflower or pumpkin seeds, plus chia or flaxseed if you like them)
  • 2 tablespoons agave nectar or brown rice syrup
  • 2 tablespoons virgin coconut oil, other healthy cooking oil or butter‡
  • ½ teaspoon vanilla extract or almond extract
  • 1 large pinch salt
  • Optional: ½ cup unsweetened dried blueberries, cranberries or other fruit†
  •  
    Preparation

    1. PREHEAT the oven to 300°F. Combine all ingredients in a mixing bowl, mix well and toss to thoroughly coat the ingredients with the sweetener and fat.

    2. SPREAD the granola in a thin layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. That’s it!

    3. COOL, then store in an airtight container in a cool, dry place. Use it within 2 weeks.
     
    RECIPE: CRISP CHICKEN CUTLETS OR FISH FILLETS WITH GRANOLA

    Instead of Corn Flakes, coat your chicken or fish fillets with granola. This recipe from Viki’s Granola uses crisp panko bread crumbs to cut the sweetness; but if you’ve made your own lightly-sweetened granola, you can lessen or eliminate the panko. You may also want to use a granola without added fruit†, although chopped nuts add some nice crunch.
     
    Ingredients

  • 2 eggs, beaten
  • 1 cup panko
  • 1/2 cup granola (Viki’s uses its Honey Granola)
  • 1/2 cup flour
  • 1-1/4 pounds chicken cutlets (substitute fish fillets)
  • Canola or vegetable oil for frying
  • Preparation

    1. PLACE the beaten eggs in a shallow dish. Pulse the panko and granola in a food processor and place in a separate shallow dish. Place the flour in a third dish.

    2. SEASON the cutlets with salt and pepper. Place 1/8 inch of oil in a large frying pan over medium heat. While the oil heats…

    3. DIP the cutlets first in the flour, then in the egg, then in the panko, shaking off the excess with each addition. When the oil is hot, add the cutlets.

    4. COOK until the bottoms are golden brown, about 3 minutes; then flip and brown the other side. Transfer to a platter lined with a paper towel.
     
    _____________________________________
    *There are natural, low-glycemic sweeteners: agave, glycemic index (GI) is 32, half that of sugar; and brown rice syrup, GI of 20. Agave is 1.4 to 1.5 times sweeter than sugar and honey, so you don’t need to use as much. By comparison, the GI for honey is 58, pure maple syrup is 54 and refined sugar is 60-65.

    †You can keep your granola flexible by not adding dried fruit initially. It’s easy to mix it in when you want it.

    ‡Butter has recently been de-demonized as a bad fat. Margarine remains a demon.

      

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    TIP OF THE DAY: Grain Bowl For Breakfast & Brunch

    Poached Egg Grain Bowl

    A new approach to breakfast: egg with grain
    and veggie. Photo and recipe courtesy Good
    Eggs
    | San Francisco.

     

    A BRIEF BACKGROUND ON BREAKFAST TRADITIONS

    Traditional American breakfasts are echoes of the elaborate breakfasts of the English gentry, which fortified them for a day of sport. They’re much less elaborate today, but regular Brits can still enjoy a heaping plate of eggs, bacon, black and white sausage, beans, kidneys, kippers, mushrooms, potatoes and tomatoes, with a side of fried bread.

    In the late 19th century, the morning fare for wealthy Americans was similar: eggs with cutlets, ham, fried fish, deviled kidneys, black pudding (sausage), cold grouse or pheasant, fruit and pie. The less affluent made do with eggs or porridge.

    No wonder thousands of the well-to-do headed to spa-like sanitariums for rejuvenation. At one sanitarium, a physician named Caleb Jackson changed the way his clients breakfasted.

    In 1863, he developed a healthful, spartan, fiber-filled breakfast—the first cold breakfast cereal. Granula, as he called it, was an early version of Grape-Nuts, whose inventor, C.W. Post, first had it when a patient at another sanitarium.

    To make granula, baked sheets of graham flour dough were dried, broken into nuggets, baked again, and broken into smaller pieces. The resulting dense, chewy grain clusters had to be soaked overnight in milk before serving.

     
    Other spas followed suit; and as prepared, packaged foods became more common, granula paved the way for Bran Flakes (1915), All Bran (1916), Rice Krispies (1927) and Raisin Bran* (1942), eaten with milk and sugar. In 1951 the onslaught of heavily sugared cereals targeted to kids began, producing Corn Pops, Frosted Flakes, Honey Smacks and Cocoa Krispies. Here’s a detailed history of breakfast cereal.

    Around the world, there’s less of a distinction in foods served for breakfast versus other meals.

  • In China, there is a savory rice porridge called congee, but breakfast also can include dumplings, soup with rice and sweet items like fried sponge cake and steamed custard bun.
  • The traditional Japanese breakfast has rice, fish, miso soup, sticky soy beans and nori dried seaweed.
  • A common South Indian breakfast has vegetable stew served with steamed lentil and rice bread, and dosa, a thin crunchy crepe with spicy potato filling. [Source]
  •  
    A DIFFERENT APPROACH TO BREAKFAST

    Today’s tip is for a hybrid breakfast, combining breakfast eggs with dinner items: cooked grains and vegetables.

    This recipe was devised by Good Eggs in San Franciso, as a light dinner entrée: a poached egg with quinoa and broccoli rabe. They call it a grain bowl. But we make it for breakfast, to replace butter-fried or -scrambled eggs and hash browns (or bagels and cream cheese) with better-for-you chow.

    You can replace the poached egg with another style, the quinoa with other grains or legumes, and the broccoli rabe with your vegetable of choice.

    And you can serve it at breakfast, brunch, even for lunch.

    Prep time is 15 minutes, total time is 20 minutes.

    RECIPE: POACHED EGG WITH QUINOA AND BROCCOLI RABE

    Ingredients For 2 Servings

  • 2 tablespoons pine nuts*
  • 2 tablespoons olive oil
  • 6 cloves garlic, peeled and sliced
  • 2 bunches broccoli rabe, stems cut off (substitute spinach)
  • 2 pinches chile flakes
  • Salt and pepper to taste†
  • 2 eggs
  • 2 cups cooked quinoa or other whole grain
  • 2 tablespoons ghee (clarified butter), melted‡
  • 3 tablespoons parsley, roughly chopped
  • 3 tablespoons dill or other fresh herbs (basil, chervil, mint, roughly chopped
  • Garnish: flake salt, a pinch of chile flakes
  • _______________________________________
    *We substituted chopped pistachio nuts, untoasted. You can substitute other nuts or seeds.

    †If you plan to garnish with flake salt, under-salt the rabe and quinoa.

    ‡We didn’t have time to clarify, so used melted butter.

     

    Preparation

    1. TOAST the pine nuts: Heat a pan over medium heat and add the pine nuts. Toast for 3-5 minutes, tossing them in the pan occasionally to ensure an even color. Remove when they’re golden brown and transfer to a bowl.

    2. RETURN the pan to the stove, add 2 tablespoons of olive oil and turn the heat to high. When the oil is hot, add the garlic and sauté for about 3 minutes. As soon as the garlic starts to turn golden brown, turn the heat down to medium and add the broccoli rabe and a pinch or two of chile flakes.

    3. TOSS the rabe in the oil and garlic using tongs, and sauté together for 5-7 minutes. Add a pinch or two of salt and taste. You want the leaves to be tender and the flavor to be a bit bitter, but delicious. If the rabe still has too much kick for your taste, cook for a few minutes longer. When the rabe is done, remove from heat and set aside. While the broccoli cooks…

    4. SEASON the quinoa. Add the ghee and herbs to the quinoa and stir thoroughly. Finish with a few pinches of salt and a few grinds of pepper to taste.

    5. COOK the eggs. You may have your own way of poaching eggs (we use an egg poacher; the result is less pretty but it’s a lot easier). Otherwise, here’s a technique from Good Eggs.

  • Fill a wide and deep pan about ¾ of the way with water. Put it over high heat and bring to a boil. As soon as the water is boiling, turn the heat down to a simmer. Crack the first egg into a metal ladle and submerge it in the water while holding the handle of the ladle upright. Poach the egg in the ladle for about 5 minutes (more or less depending on your yolk consistency preference.
  • To check on progress, lift the ladle to just above the water level and tip it gently to pour out excess water. Gently touch the yolk with the tip of your finger to get a sense of how runny it will be. When the egg is poached, gently transfer it to a slotted spoon and slide the egg onto a paper towel. Repeat with the second egg.
  • 6. ASSEMBLE: Spoon the quinoa into the bottom of a bowl, then the broccoli rabe, then the egg. Finish with some flake salt, a pinch of chile, fresh herbs and nuts.

     
    BROCCOLI, BROCCOLINI & BROCCOLI RABE:
    THE DIFFERENCE

  • Broccoli is a member of the Brassica family of cruciferous vegetables, which includes bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, kale, kohlrabi, mustard greens and turnips, among other veggies. It has thick stalks and large, dense florets. It grows with large outer leaves, which are usually stripped away prior to hitting store shelves. However, they are edible and delicious.
  • Broccolini, which has long, slender stalks and small, less dense florettes, is hybrid developed in California by crossing conventional broccoli with Chinese kale. Unlike broccoli and broccoli rabe, it doesn not have leaves.
  •  

    Head Of Broccoli

    Raab

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/broccolini bodecology.com 230

    Top: Broccoli, with thick, shorter stalks and large florets. Photo courtesy Burpee. Middle: Broccoli rabe, which has long stems, small florets and elegant leaves, can look like a bouquet. Photo courtesy Conscious Life Force. Bottom: Broccolini has long stems but no leaves. Photo courtesy Bodecology.com.

     

  • Broccoli rabe or rapini (pronounced robb and sometimes spelled raab) is popular in Southern Italy, where it is often served with pasta or polenta. It looks like a very leafy broccolini but is actually a member of the turnip genus. It is more bitter than broccoli and broccolini.
  •   

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    TIP OF THE DAY: Overnight Oats

    Overnight oats are trending. According to Pinterest, there were 5 million overnight oats pins in 2015, a whopping 211% increase over 2014.

    If your goal is to eat a better breakfast and more whole grains, here’s how it can be ready for you to eat each morning.
     
    WHAT ARE OVERNIGHT OATS?

    Overnight oats are a way of preparing oatmeal by soaking the oats overnight, instead of cooking them. Raw oats are soaked overnight in your choice of liquid: drinkable yogurt or kefir, milk or nondairy milk (almond milk is splendid), water, yogurt/water mix, whatever.

    The soaking turns oatmeal into a cold breakfast cereal, although you can certainly heat it.

    You can use rolled oats, steel cut oats, even instant oatmeal; although given that the latter is ready in a minute in the microwave, we’d focus on the first two.

    The mixture sits in a lidded jar oats overnight (or for at least 6 hours) as the oats absorb the liquid. When it’s time for breakfast the next morning, the oats are plumped up, soft and ready to eat, cold or heated, plain or with the toppings of your choice.

     

    Overnight Oats

    One of our favorites: strawberry overnight oats. Here’s the recipe from A Pumpkin And A Princess.

     
    You can eat the oats at home or grab the jar on your way out the door. It’s that easy!

    Add Your Own Touches

    You can customize the flavors with your favorite ingredients, by adding anything from nut butter to fruit purée to the jar. For example:

  • Apple Cinnamon overnight oats, add 1/4 cup unsweetened applesauce plus 1/4 teaspoon cinnamon.
  • Banana French Toast overnight oats, add ½ mashed banana ½ teaspoon cinnamon, ½ teaspoon vanilla extra and 1 tablespoon maple syrup.
  • Almond Joy overnight oats, with coconut, chocolate chips and almonds.
  • Just About Anything Sweet. We’ve seen recipes for Brownie, Carrot Cake, Cinnamon Roll, Chocolate Chip Cookie Dough, Mocha, Moose Tracks, Peanut Butter Cup, Peanut Butter & Jelly…and on and on. If it gets the kids to eat their oatmeal, go for it!
  •  
    Don’t like sweet? Experiment with savory recipes, from caraway seeds to red chili flakes.

     

    Plenti Oatmeal & Greek Yogurt

    Yoplait Plenti: Apple Cinnamon is one of six
    flavors with “overnight oats” in Greek yogurt.
    Photo courtesy General Mills.

     

    RECIPE: OVERNIGHT OATS

    There is no right or wrong ingredient or proportion: It’s how you like your oats. Here’s a guide for your first batch; you take it from here.

    Ingredients For 1 Serving

  • 1/2 cup oats
  • 1 cup liquid, or 1/2 cup each water and yogurt
  • Optional: peanut butter or other “custom ingredient,” e.g.
    1 tablespoon cocoa powder
  • Optional: 1 teaspoon flaxseed meal or protein powder
  • Optional flavoring: cinnamon, cocoa, coffee, vanilla extract
  • Sweetener: agave, brown sugar, honey, maple syrup, noncaloric sweetener, etc.
  • Toppings of choice: dried or fresh fruit, nuts and/or seeds, granola or other crunchy dry cereal
  • Lidded jar or other container
  •  
    Preparation

    1. MIX the oats and liquid in the jar with the optional peanut butter. Tamp down with a rubber spatula or a spoon so that all the oats get moistened.

    2. PLACE the jar in the refrigerator overnight. It’s ready to eat in the morning. If using peanut butter or other nut butter…

    3. BLEND the peanut butter briefly before refrigerating, just enough so that you’ll have swirls of it the next day. (We whisked it briefly.) When you’re ready to eat…

    4. ADD the sweetener, microwave if desired, and add your toppings of choice.
     
    TRY YOPLAIT PLENTI WITH OATS

    Yoplait Plenti has applied the concept of overnight oats to its yogurt cups, combining oats with Greek yogurt. There are 11 grams of protein and 16 grams of whole grain in every cup.

    The six flavors include Apple Cinnamon, Blueberry, Maple Brown Sugar, Peach, Strawberry and Vanilla.

    It’s a brand-new product, so if your grocer doesn’t have it yet, ask or keep checking.

    Learn more at PlentiYogurt.com.

      

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