impromptu crepes recipe

 a basic crepe recipe that doesn't require any chilling of the batter. 

crepe recipe
Makes 7-8 medium size crepes

1 cup all-purpose flour
2 large eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

1. Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.

2. 1. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

   2. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.

   3. Our family usually tops our crepes with nutella and berries/bananas, or lemon and sugar. 

lemon dutch baby

when your kids want pancakes, but you have stuff to do! Dutch babies are really fluffy pancake with more eggs and less flour, that bakes and rises, or soufflés (literally French for to breathe or blow) in the oven. This recipe is from Molly Wizenberg’s A Homemade Life.

Dutch Baby Pancake
4 servings

2 Tbsp butter
4 large eggs
1/2 cup all purpose flour
1/2 cup milk
1/4 tsp salt

For the topping:
freshly squeezed lemon juice
granulated sugar

Preheat oven to 425 degrees. Put the butter in an 8 inch cast iron skillet and place over low heat. Alternatively, put the butter in a similarly sized cake or pie pan, and place it in the preheated oven for a few minutes. As the butter melts, use a pastry brush to coax it up the sides of the skillet or pan.

Meanwhile in a blender or food processor, mix together the eggs, flour, milk and slat until well blended.

Pour the egg mixture into the warmed skillet. Slide into the oven and bake for 18-25 mins. The mixture will rise and puff around the edges, like a bowl-shaped soufflé. The Dutch baby is ready when the center looks set and the edges are nicely risen and golden brown. 

Remove from the oven and drizzle - or splash, really abundance is good here - with lemon juice and sprinkle generously with granulated sugar (you want to add the sugar just before serving so the granules stay intact and make for an excellent texture in your mouth). Serve immediately. 

omelet

made my first ever omelet this morning and it turned out well and everyone liked and ate it!

classic omelet

4 eggs
salt and pepper
handful of cooked vegetables
2 tbsp cheese

Beat eggs with salt and pepper.

Place a non-stick skillet over medium-high heat.

Add 1/2 tbsp butter and swirl to melt. Add the eggs and stir briefly with a rubber spatula, then let the bottom set but not brown. Fold like  a letter.

berry cocoa smoothie

has cocoa so M loves it, but also there's no added sweetener so... kid tested, mom approved? (ok, well only 1 kid likes it).

berry cocoa smoothie
makes 3 smoothies

2 frozen or unfrozen bananas (optional)
1/3 cup frozen strawberries or blueberries (I add more if I'm not using bananas)
2-3 Tbsp heaping cocoa powder
4 Tbsp peanut butter
2 Tbsp coconut oil
1 -1 1/2 cups milk (or can sub almond milk)

Place all ingredients in a blender or food processor and blend until smooth.

light and crispy waffles

we ate these all up! (ok, save for one, but we usually have a bunch that end up going into the freezer)


light and crispy waffles
makes about seven 3 3/4 in square waffles

3/4 cup all purpose flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
6 tbsp vegetable  oil
1/4 cup whole milk
1 large egg, separated
1 tbsp sugar
1/2 tsp pure vanilla extract

Preheat the oven to 200 degrees. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.

In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.

Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.

Preheat waffle iron (we have a 8 in circle one) and oil it lightly. Pour about 1 cup of the waffle batter into the preheated waffle iron and cook for 4 mins or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter.

Serve warm.

morning glory muffins

a nice baked good to gift to friends.

morning glory muffins
makes 24 muffins

1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup sugar (already reduced from original recipe)

2 tsp baking soda
3 teaspoons ground cinnamon
1/2 tsp salt
3 eggs
3/4 cup applesauce (can substitute pumpkin puree)
1.2 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 oz) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts (can substitute pepitas)

In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pans to wire racks.

light, fluffy pancakes

sweet and simple. a hit with the cousins over Christmas!

light, fluffy pancakes
makes 8 pancakes

1 1/2 cups (195 grams) all-purpose flour2 tablespoons sugar1 tablespoon baking powder3/4 teaspoon kosher salt1 1/4 cups (295 ml) milk, dairy and non-dairy both will work1 large egg4 tablespoons butter, melted, plus more for skillet1 teaspoon vanilla extract

Whisk flour, sugar, baking powder and the salt in a medium bowl.
Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.

hash brown egg cups

an addition to our breakfast rotation and it makes our mornings that much better.

hash brown egg cups
makes 24

1 bag frozen shredded potatoes
1/4 cup shredded cheese (I used cheddar)
12 eggs
6 slices thick-cut bacon
1/4 cup spinach, sliced into strips
salt and pepper, to taste

Preheat oven to 425 degrees.

Cook bacon and drain on paper towels. Chop into small strips. Set aside.

Combine shredded potatoes and cheese. Season with salt and epper.

Generously spray a muffin tin with cooking spray. Add potato mixture to each cup, pressing firmly so mixture creates a nest. Make sure that some mixture spills over the top.

Bake potato mixture in 425 degree oven for 15 minutes, or until edges are golden brown Remove from oven and let cool for 5 mins.

Crack eggs into a bowl and combine with 1/4 cup of milk, breaking up the yokes. Add spinach and salt and pepper.

Spoon egg mixture into hash brown nests, top with chopped bacon.

Return muffin pan to oven and bake at 350 degrees for about 10 minutes, until eggs are set.

When cool enough to handle, carefully remove egg nests. You may need to use a knife to remove the nests in one piece.

Serve and enjoy!

chocolate peanut butter banana smoothie

a kid favorite, what we do with overripe bananas.

chocolate peanut butter banana smoothie
2 servings

2 large overripe bananas, peeled, sliced and frozen (if possible)
1 cup milk
3/4 cup ice
1/4 cup peanut butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract

Add all ingredients to a blender and process until well pureed. Serve immediately.

banana pancakes

what I do when we have brown bananas

banana pancakes

1 cup flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup buttermilk (or milk)
2 tbsp vegetable oil
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)

Combine flour, sugar, baking powder and salt. In a separate, larger bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

chocolate zucchini muffins

I used these as cupcakes for one of our kids' birthdays, topped with some cream and fruit. 

chocolate zucchini muffins

4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.

In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.

whole wheat banana berry muffins

a muffin that is actually a healthy breakfast! these are great for freezing and then thawing one or a few overnight for the next morning.

whole wheat banana berry muffins
makes 18 muffins

2 eggs
1/2 cup plain yogurt
1/4 cup apple sauce
1/2 cup brown sugar
1 tsp vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1/2 cup oats
1 tsp baking soda
1/2 tbsp cinnamon
1 tsp ground ginger
1/2 tsp all spice
1/2 tsp nutmeg
1 1/2 cup frozen berries

Preheat oven to 350 degrees. Grease muffin pans or fill with paper liners.

In a large bowl, whisk eggs, yogurt, applesauce, sugar, vanilla and bananas. Combine the flour, oats, baking soda and spices. Stir into the banana mixture until moistened. Stir in the berries until evenly distributed. Spoon batter into muffin cups, 1/2 - 3/4 of the way full.

Bake for 20 mins. Cool before removing from muffin tins.

almond berry breakfast smoothie

I'm not a breakfast smoothie kind of person, but lately I've been making this every once in awhile. Marcy likes it because it always ends up pink or purple.

almond berry breakfast smoothie
makes 1 pint glass and 2 half kid cup portions

1/2 cup raw almonds whole or chopped
1 tbsp honey
1 tbsp coconut oil
1 tsp vanilla extract
3/4 cup frozen berries
1 banana
1 cup milk or almond milk

Combine all ingredients into a food processor or blender, and blend until smooth. If using a blender, you should probably make sure your almonds are chopped first.

homemade soy milk

I have been craving everything Chinese as of late, and this was one of them. Nothing beats homemade do jiang!

homemade soy milk
makes 6 quarts (24 cups)
 
1 1/2 lbs  soybeans
7 quarts (6 1/2 liter) water
Sugar, to taste

Rinse the soybeans thoroughly with water and soak them overnight with water. The next day, discard the water and rinse the soybeans a few times. If you want, remove the soybean skins as much as you can (I roll them through my hands and pick out any skins that are already or starting to come off). Drain and set aside.

In a blender, add the soy beans (in batches). Add some water to the soybeans and blend well. Transfer the blended soybeans and water into a big 8-quart stock pot. Repeat the same until all soybeans are blended.

Bring the soybean mixture to boil on medium height. Stir occasionally to avoid the soybeans from sticking to the bottom of the pot. As soon as it boils, lower the heat to medium-low and skim the foam off the top of the liquid. Continue to simmer for about 30 – 45 minutes or until the soy milk reduces to your desired consistency.

Turn off the heat once the soy milk is done. Use a cheese cloth or paper or cloth coffee filter to filter out the soybean residue. Squeeze the residue and make sure that all soy milk is fully extracted. Discard the residue. Add sugar to taste before serving the soy milk (I used about 1/2 - 3/4 cup).

P.S. the leftover soy bean pulp can be used to make soy flour (if you have loads of time), which is also gluten free.

new quiche recipe

I used to make this vegetarian quiche, spiced with a bit of curry, but got a little bored of it, so here's a new quiche recipe that is delicious! FYI, this recipe makes a ton of filling, so be sure to use a deep dish pie pan or crust. Or, you can actually freeze any leftover filling for another time and another quiche. Also, a great make-ahead breakfast with friends.

new quiche recipe
makes 2 9 inch deep dish quiches

2 (9 inch) deep dish frozen pie crusts

1 tablespoon finely chopped green bell

pepper

1 small onion, finely chopped

1 (4.5 ounce) can mushrooms, drained

and chopped

6 eggs

2 cups heavy cream

8 ounces shredded Monterey Jack

8 ounces shredded Swiss cheese

12 ounces cooked sausage, chopped

1/2 teaspoon vinegar

1/8 teaspoon dried tarragon

1 pinch garlic powder

1 pinch ground nutmeg

1 pinch dried parsley

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.

In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.

In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped sausage and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

bacon spinach gruyere frittata

I made this when we had some friends over for breakfast, and then I made it two more times after that. It's perfect, because the you can pre chop and saute everything the night before and in the morning, all that's required is mixing and baking. Plus, you can take a shower while the frittata bakes and still have time left over to do odds and ends before the first knock on your door.

Bacon Spinach Gruyere Frittata (adapted from here)
(makes about 20 small pieces)

24 oz spinach

2 tablespoon olive oil

2 cup chopped onion

16 ounces bacon, chopped

16 large eggs

1/2 cup heavy whipping cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups grated gruyere cheese (about 4 1/2 ounces)

Preheat oven to 325°F. Spray 13 x 9 inch baking dish with nonstick spray. 

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add bacon and sauté until brown and cooked through. Remove from heat and cool. (I often do this step the night before and put this in the fridge overnight).

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add spinach and bacon mixture, then gruyere; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. 

DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.