Best on top of yogurt with fruit.
- 2 cups rolled oats
- 1 cup sliced almonds
- 1/2 cup plus 2 tbsp all purpose flour
- 1/3 cup light brown sugar
- 2 tbsp poppy seeds
- 1 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup pure maple syrup
- 2 tsp honey, warmed (added half way through baking)
- Preheat the oven to 300F and line a rimmed baking sheet with parchment paper
- In large bowl, toss oats with almonds, flour, brown sugar, poppy seeds, and salt.
- Over the stove, or in the microwave melt the butter in the maple syrup. Add it to the oat mixture and stir until thoroughly coated.
- Spread the granola onto the prepared baking sheet.
- Bake the granola in center of oven for 10 minutes.
- Stir the granola, and drizzle the honey over top.
- Bake for 20 minutes longer, stirring once more, until golden and nearly dry.
- Turn off the oven and prop the door open half way; let the granola cool completely in the oven, stirring occasionally.
Can be stored in an airtight container at room temperature for about three weeks.
This is based on a recipe at Food52, by “spacekase” — I’ve adapted it, ingredient-wise and quantities-wise to my own preferences. The quinoa adds a definite crunch; use quinoa flakes if you don’t like the whole quinoa.
Maple Quinoa Granola
Preheat oven to 225F
Mix together in a large bowl, then set aside:
- 2 cups whole rolled oats (not the instant kind)
- 1/3 cup uncooked quinoa, the pre-rinsed kind (like Bob’s Mill)
- 1 cup raw nuts, coarsely chopped (any kind that you like — I use walnuts & sliced almonds)
- 1/3 cup raw sunflower seeds
- 1/3 cup unsweetened coconut flakes or shreds
- 3/4 cup dried fruit, chopped if big (I like apricots, dried cranberries & dried cherries)
For the coating, whisk together until thoroughly combined:
- 1/3 cup coconut oil, liquid/melted
- 1/3 cup maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp sea salt
Pour the wet mixture onto the dry mixture, and stir until everything is completely coated.
Spread the mixture evenly into a large roaster, or onto a large cookie sheet, so that it covers the entire bottom.
Bake for 1 to 1 1/2 hours, until it is lightly browned. Allow to cool completely. Store in an airtight container.
Elie Krieger’s recipe
- 2 teaspoons canola oil
- 1/2 small red onion, diced (1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed canned black beans, preferably low-sodium
- 1/4 teaspoon chili flakes
- Salt and freshly ground black pepper
- 8 eggs
- 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
- Cooking spray
- 4 (10-inch) whole-wheat tortillas (burrito-size)
- 1/4 cup reduced-fat sour cream
- 1/4 cup salsa
- 1 large tomato, seeded and diced
- 1 small avocado, cubed
- Hot sauce
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk the eggs then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with black bean mixture, scrambled eggs, diced tomato and avocado. Season, to taste, with hot sauce.
Roll up burrito-style and serve.
Serves 4 to 6 people
- 16 ounces frozen hash brown potatoes, thawed
- 4 thin deli slices smoked ham, chopped
- 4 green onions, chopped
- 1 ½ cups sharp cheddar, shredded and divided
- 4 eggs
- 1 cup milk
- ¼ to ½ tsp salt
- ¼ tsp freshly ground black pepper
- Preheat oven to 350F. Grease an 11” x 7” casserole dish.
- In a large bowl, mix together the hashbrowns, ham, green onions, and 1 cup of the cheese. Turn into greased casserole dish.
- In a bowl, beat together the eggs, milk, salt, and pepper. Pour evenly over the potato mixture.
- Sprinkle remaining ½ cup of cheese on top.
- Bake, uncovered, for 50 to 60 minutes, until top is golden brown.
- Rest for 5 minutes before serving. Good with hot sauce!
Filed under food, Protein
Puts “oatmeal” to shame!
- 1 ½ cups water
- ½ cup milk
- 1 tablespoons butter
- ½ cup steel cut oats
- 1/8 teaspoon salt
- Handful of dried fruit (cherries or cranberries are good)
Bring the water and milk to a simmer in a wide bottomed saucepan over medium heat. Meanwhile, melt the butter in a skillet over medium heat, add oats, and toast, stirring constantly until they are fragrant and golden.
Stir the toasted oats into the simmering milk/water mixture, and reduce the heat to low. Simmer gently for 20 minutes until it resembles gravy; stir occasionally.
Stir in the salt, and the dried fruit. Continue to simmer for about 5 to 10 more minutes until the oats absorb almost all the rest of the liquid and the oats are creamy.
Let stand for 5 minutes before serving. A stirred-style fruit yogurt on top is delicious.
- 1/2 cup whole wheat flour
- 1 cup cottage cheese
- 4 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 Tablespoon wheat germ
Put the cottage cheese into a food processor, and blitz till very, very smooth. Add eggs and blitz again till smooth. Add the vanilla, salt and wheat germ; pulse a couple of times. Dump in flour and pulse till incorporated. If the batter is too thick to pour as pancake batter, add a small amount of milk until it is of the consistency that you like. Heat up a skillet until droplets of water splashed onto it jump around and evaporate. Pour a little canola oil onto the skillet, heat it, and spread it around.
Ladle batter onto skillet into the size and shape you like your pancakes to be. Cook the first side until tiny holes — not just bubbles — appear in the surface of the pancake. Flip over and cook the other side until golden. Serve hot with your choice of topping, such as fresh fruit with whipped cream; butter and real maple syrup; applesauce; or a fruit sauce made with frozen berries, a little honey, a bit of cornstarch, and a tiny bit of water.
These freeze very well, and can be reheated in a dry frying pan, a toaster, or in the microwave.
- ½ small red onion
- 1 yellow or orange pepper
- 1 jalapeno pepper
- 1 Tablespoon butter
- 4 green onions
- 8 eggs
- 2 teaspoons Dijon mustard
- ¼ teaspoon dried basil
- ¼ teaspoon tarragon (optional)
- ¼ teaspoon salt
- ¼ cup whipping cream (may use milk)
- 1 cup grated strong cheese such as: Gouda, Swiss, old cheddar, Asiago, or Parmesan
1. Finely chop red onion. Core and seed pepper, then finely chop. Seed jalapeños, then finely chop. Melt butter in a large frying pan over medium-high heat. When bubbly, add red onion, pepper, and jalpenos. Stir often until softened, 3 to 5 minutes. Meanwhile, thinly slice green onions. Remove pan from heat and stir in green onions. Scrape onto a plate and refrigerate, uncovered, until cool, 10 to 15 minutes.
2. Meanwhile, crack eggs into a large bowl. Whisk until lightly beaten, then whisk in Dijon, basil, tarragon, salt, and cream. Stir in cheese. Add pepper mixture.
3. Preheat oven to 325F. Coat a 9-inch pie plate with butter. Stir egg mixture. Pour into pie plate. Stir to distribute vegetables. Place pie plate on rimmed baking sheet. Bake in centre of oven until centre is set when jiggled, 35 to 40 minutes. Remove from oven. Let stand 5 minutes. Cut into wedges and serve with salad dressed with a light vinaigrette.
Note: This can be “readied” the night before. Do all of the prep including sauteeing the vegetables, and whisking the eggs. Combine them, put into a sealed container and refrigerate. Then, the next day, just butter your pie plate, preheat the oven, give the mixture a good stir, pour it into the prepared pie plate and continue with the recipe.