Breakfast

Easy Almond Granola

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almond granola

I know this might sound a bit strange but I’ve created a schedule for our breakfasts during the week. Not because I’m anal, but because my son has become a food snob and if we eat the same thing too many times he simply won’t eat it. I’m not even a food snob but somehow I have turned both my husband and son into one. How does this work?

I do like variety though, so I thought I’d give in and create a system where I knew what was coming the next day. That way we don’t end up eating the dreaded peanut butter and jam on toast every day of the week.

I’ve tried a couple of granola recipes over the last couple months but all of them tasted like… homemade granola. Not that, that’s a bad thing, they just didn’t have me jumping up and down with excitement. This is the first recipe that tastes like I didn’t make it. Like there was a team of scientists behind it tweaking it to perfection. Except, it is homemade and I know every ingredient that’s in it.

It’s light. Not tough and crunchy like so many granola recipes are. And, yet it’s crisp. There is a very distinct almond flavour thanks to the almond extract. It’s not too strong just a nice undertone that enhances the granola and gives it that something special.

It’s such a simple recipe too. Hardly any babysitting and stirring. You might think it’s strange that there is both rolled and quick-cooking oats but the quick-cooking oats are there to help with the clumping. A great tip I picked up from Sylvie at gourmande in the kitchen.

I almost called this Perfect Almond Granola. But, I’m always a little hesitant to label anything “perfect” because what’s perfect for me may not be perfect for you. My family considers this granola to be “The Best” so that’s perfect enough for me. :)

I can’t wait to vary this recipe for different seasons. I think this one, with its light flavours, is perfect for summer and I plan on making big batches of it on rainy days (we get plenty of those here) all summer long.

What qualities are a must for your perfect granola?

Easy Almond Granola

  • 4 cups rolled oats
  • 1 cup quick cooking oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced almonds
  • 2/3 cup shredded coconut
  • 1/4 cup warm water
  • 6 tablespoons canola oil
  • 1/2 cup maple syrup
  • 1.5 teaspoons almond extract
  • 2/3 cup dried cranberries

Mix together oats, salt, almonds and coconut in a large bowl.

In a small saucepan combine water, oil, syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.

Bake at 275ºF for 30 minutes. Stir in cranberries and cook an additional 20-25 minutes, until lightly browned.

Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.

Makes: 8 cups

Adapted from Three Many Cooks.

Kids in the Kitchen: Homemade Egg McMuffins for Dad

By in Breakfast, Homemade, Kids 20 Comments Tags: , , , , , , ,

Egg McMuffins

Who says Mom’s the only one that gets a special breakfast made by the kiddo’s? My husband isn’t really a breakfast in bed kind of guy so I didn’t want to stretch it that far. But, it is fun for the kids to make something special for Dad and I think breakfast is a great (and simple) way for them to show him they care, first thing in the morning.

This recipe is super kid friendly. The eggs are cooked in the microwave so you don’t have to worry about them using the stove top which makes this recipe virtually hover free.

It’s pretty much an assembly process and would be a great recipe for kids to make for themselves in the morning before school, when they want to feel responsible.

I made mine with homemade sourdough english muffins. That’s why they look a little funny. I guess I have to work on my english muffin making skills. And you know what they say, practice makes perfect, so I guess I’ll have to make them again. Darn. :)

We sometimes make this as a breakfast-for-dinner meal. It’s one of my favourite throw together meals when we’re in a hurry. But, it tastes so good there’s no reason it can’t be used for a special event.

Cooking the eggs in ramekins or coffee mugs makes them the perfect shape and size to fit on an english muffin. If Dad is a fan of bacon, or other breakfast meat such as sausage patties, feel free to use that as a substitute for the ham.

Happy early Fathers Day to all you Daddy’s out there!

This is why he likes to be my model. :)

What do you serve for breakfast on Father’s Day?

English Muffin Breakfast Sandwich

  • 1 large egg
  • salt and pepper, to taste
  • 1 english muffin, split and toasted
  • mayonnaise, to taste
  • 2 slices deli ham
  • shredded or sliced cheese
  1. Grease a flat-bottom mug or ramekin with cooking spray. Crack egg into ramekin; season with salt and pepper and whisk a couple of time with a fork. Microwave for 1 minute or until egg is set.
  2. Spread english muffin with mayonnaise. Top with ham, egg and cheese. Let sit one minute before serving to allow cheese to melt.

Makes: 1 serving

*It’s important to whisk the egg a little or the pressure builds up and the egg may “explode” in the microwave. But don’t go too crazy with the whisking or the egg will puff up like crazy while it cooks and loose its perfect Egg McMuffin shape.

Quick Waffles with Vanilla Pudding and Blueberry Syrup

By in Breakfast, Mothers Day, Valentine's 11 Comments Tags: , , , , , , ,

quick waffles

I bought a waffle maker for my birthday a couple of months ago. We used to make them all the time in Canada but I had to leave my waffle iron behind in the move and I’ve been waiting to get one every since. I think we had forgotten just how much we loved waffles and now we can’t seem to get enough. In fact, we have now started a new Sunday morning tradition. Waffles. With vanilla pudding and blueberry syrup.

My husband’s family has a tradition of eating their waffles with homemade vanilla pudding. It’s a common thing to do in the community that he grew up. And, I accepted it readily because who doesn’t want their waffles covered in warm vanilla pudding? We’ve since added the blueberry syrup because it’s such a great compliment and adds a punch a flavour and color.

I’ve tried numerous waffle recipes on my husband but this one is always his favourite. And who am I to complain? It’s the most simple to make! The vanilla pudding is my mother(or sister)-in-law’s recipe and the blueberry syrup is my mom’s. I’m in love with every aspect of this dish and each of us waits eagerly for Sunday morning to arrive so we can have it again.

I couldn’t figure out a way to take a photo of this without it looking messy. But to me it looks like a tasty mess. One that I would happily clean up with my fork and mouth. :) Full disclosure: I do not actually put that much pudding or syrup on my waffles. It was for the sake of the picture because it looks so much prettier messier this way.

This is also wonderful topped with sliced strawberries in place of the blueberry syrup. Just toss them in a little bit of sugar and let sit for a couple of minutes and you’ll have softened strawberries in a syrupy sauce. Yum!

I’d love to know, what’s your favourite topping for waffles?

Quick Waffles

  • 2 eggs
  • 3/4 cup milk
  • 2 tablespoons oil
  • 1 cup flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons sugar
  • 1/2 teaspoon salt
  1. Beat eggs until thick. Whisk in milk and oil. Add dry ingredients, mix until smooth. Cook in waffle iron according to manufacturers instructions.

Makes approximately: 6 waffles

Vanilla Pudding

  • 1 1/4 cups milk, divided
  • 2 tablespoons flour
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  1. Bring 1 cup milk to a boil in a small saucepan set over medium-high heat.
  2. Meanwhile mix together flour, sugar and salt. Slowly whisk in 1/4 cup milk, making sure there are no lumps. Whisk in egg yolk.
  3. Slowly whisk flour mixture into boiled milk. Bring back to a boil, stirring constantly. Remove from heat and stir in vanilla. Serve warm.

*If doubling you can use one whole egg instead of two egg yolks.

Blueberry Syrup

  • 1 cup fresh or frozen (not thawed) blueberries
  • 2.5 tablespoons sugar
  • 1/2 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla
  1. Place blueberries, sugar, lemon juice and salt in a small saucepan. Bring to a boil, crushing berries as they cook. Let boil 1 minute. Remove from heat and stir in vanilla. Serve warm or cold.

 

Chicken & Sage Sausage Patties

By in Breakfast, Christmas, GF Mains, Gluten Free, Poultry 8 Comments Tags: , , , , , ,

Chicken Sausage Patties

I never thought I’d be one to make my own sausages, but I also never realized how easy they could be to make. Little did I know that you don’t need all the special packaging equipment to make a darn good sausage. All you need is your hands, a fork and some everyday ingredients.

I fell in love with these Chicken & Sage Sausage Patties the moment I saw them on marthastewart.com and they did not let me down. I was honestly surprised when they not only actually tasted like breakfast sausages but were so much better then anything I’ve boughten at a store.

This mixture is quite versatile too. Instead of shaping these into patties I have crumbled the mix and cooked it in a skillet to serve in breakfast burritos, which were delicious. I’ve also thought of cooking it this way and using it as a topping for pizza. Yum!

For a quick on the go breakfast you could freeze the cooked patties, heat them in the microwave in the morning and serve them on english muffins or biscuits for a delicious breakfast burger. Is your mouth salivating yet? Because mine is.

These would also be perfect for a Christmas brunch since you can shape them ahead and store them in the fridge or freezer to be cooked later. Just make sure to thaw and let stand at room temperature for a bit, for more even cooking. If you don’t like sage feel free to use another favourite herb, but I do think sage is perfect for the holidays.

Will you be having a holiday brunch? What will you be serving?

One Year Ago: Cannoli Christmas Trees

Chicken & Sage Sausage Patties

adapted from Martha Stewart

  • 1 pound ground chicken
  • 2 tablespoons onion, finely chopped
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)
  • 1/2 tablespoon dijon mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Using a fork, combine all ingredients in a medium sized bowl until evenly distributed.
  2. Shape mixture into 2 inch balls and place on a parchment lined baking sheet. Press down lightly until each patty is 1/2 inch thick. Make sure not to over-work the mixture or it will become tough.
  3. Heat a large skillet over medium high heat. Add a good drizzle of oil and cook patties in batches, adding oil as necessary. Cook 2-3 minutes per side, until golden brown and cooked through.

Makes: 10 patties (serves 5)

* You can make these the night before and store in the fridge, or freeze for up to 6 weeks. Make sure to place pieces of parchment paper between stacked patties to avoid sticking.

* Let the refrigerated patties sit at room temperature for 30 minutes for more even cooking. Thaw frozen patties in the fridge overnight and also let sit at room temperature for 30 minutes before cooking.

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On the Go Breakfast Bagel

By in Breakfast, Fall, Smithfield 11 Comments Tags: , , , , ,

breakfast bagel

These Breakfast Bagels are my new obsession. I’m a savoury breakfast kinda gal and these are a quick fix substitute for a tradition breakfast. All the flavour without the fuss.

“There’s definitely no need to go through a drive-through when these are on the menu. They take only a couple of minutes to whip up and are so very portable. The way they are cooked ensures they won’t be a messy eat either.”

Read more and get the recipe on Smithfield.com

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!

Breakfast Bagel

  • 1 bagel, sliced and toasted
  • 2 eggs
  • salt and pepper, to taste
  • 2 tablespoons chopped green onions
  • 1/3 cup grated cheese
  • 4 slices deli ham
  • mayonnaise, to taste

Preheat a skillet over medium heat. Grease lightly. Crack eggs into skillet, making sure they are slightly overlapping. Immediately break yolks, season with salt and pepper and sprinkle with green onions. Allow to cook until edges are set. Flip over and top with cheese and then ham. Cover and let cook until cheese is melted.

Meanwhile, spread mayonnaise over toasted bagel halves. Place cooked eggs, ham side up, on one bagel half. Top with other bagel. Cut in half if making two servings. Wrap in parchment paper for travel.

 

Double Chocolate Raspberry Muffins

By in Breakfast, Cakes, Chocolate, Mothers Day, Sweets 21 Comments Tags: , , , , ,

Double Chocolate Raspberry Muffins

I was debating whether to call these muffins or cupcakes. But I think anyone that eats chocolate muffins for breakfast understands that, that distinction is always hard to make when your having chocolate for breakfast. The only real reason I’m calling these “muffins” is because I took my Blueberry Sour Cream Muffin recipe and altered it slightly to make it Double Chocolate Raspberry. Can I get a whoop whoop?

My husband isn’t really a fan of raspberries but he devoured these for breakfast, snack and dessert, so I’m guessing he thought they were pretty good. I’m a die-hard chocolate-raspberry fan so these were pretty much heaven in cupcake form for me. A moist chocolate batter with gooey chocolate chips and fresh bites of sweet and tangy raspberry. Mmm.. what could be better?

Whether you decide to call these muffins or cupcakes I advice that you make them a super-indulgent breakfast sometime soon.

What’s your favourite breakfast splurge?

Double Chocolate Raspberry Muffins

  • 1 1/4 cups flour
  • 1/4 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup raspberries
  • 1/2 cup chocolate chips
  1. Sift together flour, cocoa powder, sugar, salt and baking powder in large bowl.
  2. In another bowl whisk together oil, egg, milk and vanilla. Pour into dry ingredients and stir just until moistened.
  3. Stir in sour cream until combined. Fold in raspberries and chocolate chips.
  4. Pour batter into 12 paper-lined or greased, regular size muffin cups.
  5. Top with additional chocolate chips and raspberries if desired.
  6. Bake @ 400ºF for approximately 20 minutes or until toothpick inserted in centre comes out clean.

Makes: 12

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