Category Archives: Breakfast All Day

Bowled Over

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Grain bowls. Lately I’ve been inspired by the idea of stacking food delicately into a small, fetching bowl. At its heart, a healthy grain or rice forms the base, then a good dose of well-flavored vegetables are arranged atop, with a smaller amount of protein tucked in for a balance meal in a bowl.

The concept hits all the right notes, it’s quick and easy. A bowl holds less food than a plate, and it’s a great way to round up a flavorful meal with odds and ends—or leftovers, in some circles. Of course the creative license to mix and match at will is powerful. There are no rules. Better than that, break the rules!

The key to the grain bowl’s success is to have a supply of pre-cooked rice or a grain such as farro, barley, or quinoa ready to go. For example, spoon a healthy amount of your grain or rice into a small, tall bowl, top with a generous handful of a pre-mixed blend such as spinach, pak choi, and mustard greens, fill in with a poached or fried egg to break up, much in the manner of a sauce.  Finish with some fresh herbs and a big punch of flavor, the likes of harissa or gochujang.

This past weekend I was on fire, filled with the anticipation of throwing together my own grain bowl.  A little low on supplies, I had only millet, but it was a fine start when simmered with a dash of turmeric and a bay leaf. Mostly, I was excited to take advantage of my latest rhubarb chutney, waiting for its own 15-minutes of fame.

At the farmers market I picked up a couple of beautiful zucchini and a few gorgeous carrots, a nice combo for a quick veggie add-on. In the fridge I had a small pork tenderloin. This was coming together more like a banquet that a small meal in a bowl. But, it’s the weekend!

When dinnertime rolled around I was running late, getting very hungry, and certainly glad this was going to be a fast, easy meal.  The pork was quickly rubbed with olive oil, Moroccan spice, salt and pepper.  I gave it fast sear and popped it in a 400° oven for about 25 minutes. While that was happening I deglazed the pan and made a quick sauce flavored with harissa.

The zucchini and carrots were quickly sliced into ribbons, tossed with a few drops of sesame oil and garam masala. Opa! We’ve got big flavors everywhere!  About 5 to 7 minutes before the pork was done, I added the veggies to the roasting pan and tossed them lightly with a little of the pan juices.  Once out of the oven, the tenderloin was tented for a few minutes to rest before slicing.Pork grain bowl

I had just enough time to pull it all together. It was then, that I was faced with the truth. A charming, small bowl would not do justice to the fine collection now waiting to be plated—or bowled, if that is a word.

This was worthy of a pasta bowl, of the first order.  Facing reality, I spread the thinnest possible layer of millet into the bottom of the bowl.  One of the grain bowl rules is to use more vegetables than protein. I smartly swirled a portion of the zucchini and carrots across the millet, allowing for three lovely medallions to arc around the corner, and finished the pork with a drizzle of the harissa sauce.  Rounding out the bowl, a small handful of spicy Asian greens became a mere place holder for the honored rhubarb chutney—and of course, a sprig of cilantro.

Good news!  No heartburn, or negative reaction to the epic grain bowl.  Delicious, all of it!

Epic Grain Bowl with Pork Medallions and Harissa Sauce

Ingredients
For the Pork
1 tablespoon coconut oil
1 pork medallion
1-2 teaspoons olive oil
1 tablespoon Moroccan spice
salt and pepper
For the Harissa Sauce
1 cup beef stock, divided
1 teaspoon cornstarch
1 teaspoon harissa paste
salt and pepper to taste
For the Vegetables
1 zucchini
1 carrot
1 teaspoon sesame oil
1 teaspoon garam masala
For the Millet
1 cup millet
3 cups water
salt
½ teaspoon turmeric
1 bay leaf
To Finish
1 cup Spicy Asian Greens (spinach, pak choi, mustard greens)
½ cup rhubarb chutney
few sprigs cilantro

Directions

  1. For the millet, combine the millet, the turmeric, bay leaf, salt and water. Bring to a boil, cover, and simmer for approximately 35 minutes, until water is absorbed.  Set aside to cool.
  2. For the pork, rub the pork with olive oil, then with Moroccan spice, salt and pepper. Heat a large skillet with coconut oil over high heat and sear pork on all side, about 5 minutes. Remove to baking pan and roast at 400° for approximately 25 minutes.
  3. For the harissa sauce: deglaze saute pan with ½ cup of the beef stock, let it cook down briefly while scraping the bottom of pan. Add the remaining ½ cup stock combined with 1 teaspoon cornstarch.  Add the harissa sauce and let reduce. Taste for seasoning add salt and pepper as need.  Keep warm.
  4. For the vegetables:  using peeler or spiralizer thinly slice zucchini and carrot into long strands.  Toss with sesame oil and garam masala.  About 5-7 minutes before pork is done, add veggies to the roasting pan. Toss with the pan juices and heat.
  5. Remove the pork and veggies, tent with foil and allow to rest briefly while preparing grain bowl.
  6. To finish: re-heat the millet and spoon into the bottom of bowl. Spread vegetables over half of the top. Slice the pork into ½” or thicker medallions.  Nestle in the pork and drizzle with a little of the harissa sauce.  Add a small handful of greens and top with a dollop of Rhubarb Chutney.  Add a sprig of cilantro and enjoy. Yield: 2 or more servings.

Donut Holes—Made Easy

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Yes, donut holes with all of the taste, none of the frying, and cute enough to warrant packing one away in each cheek. The real secret to these light, cakelike bites is the coating of cinnamon-sugar that’s held firmly in place by a whisper of butter thinly brushed onto their exteriors while still warm.

Muffins are one of the easiest quick breads to bake, and actually benefit from the least amount of handling. Dust off a mini-muffin pan or two and bake up a batch in absolutely no time. As with any cake donut, we want the contrast of crispy exteriors and light interiors. Here are a few tips to get you there.

For even distribution and rising, sift dry ingredients into a mixing bowl. Over stirring makes tough cone-topped donuts. Combine the liquid ingredients separately and add all at once to the dry ingredients in as few strokes as possible. A few lumps are fine. For consistent cup filling, use a small ½-ounce scoop; a tablespoon will also work.

Muffins are done when they are well-rounded with a light golden color and the centers spring back when pressed. For maximum crispiness do not cool in pan. Run a knife around edges to loosen and turn out onto cooling rack.

While warm lightly brush each donut hole all over with butter and roll in cinnamon-sugar.  Let rest 15 minutes to allow sugar coating to crystalize, and have at it!

Donut Hole Muffins

Ingredients
1½  cups all-purpose flour
2   tablespoons cornstarch
1½  teaspoons baking powder
½   teaspoon salt
½   teaspoon nutmeg
1   egg
⅓   cup vegetable oil
½   cup granulated sugar
¾   cup milk
Topping
¼   cup butter, melted
½   cup sugar
1   teaspoon cinnamon

Directions

  1. Preheat oven to 375° and thoroughly coat mini muffin cups with cooking spray.
  2. Sift flour, cornstarch, and baking powder into a medium sized mixing bowl.  Add the salt and nutmeg and mix well.
  3. In a small bowl whisk together the egg, oil, sugar, and milk.  Stir the liquid into the dry ingredients just to combine.
  4. Using ½-ounce scoop or a tablespoon, fill the cups with batter and bake for 20 minutes, until they begin to turn golden brown and the tops spring back when pressed. Turn muffins out onto cooling rack.
  5. Meanwhile, combine the sugar and cinnamon in a small wide bowl. One at a time, lightly brush each muffin all over with melted butter and then roll in the cinnamon sugar. Place on baking rack and repeat. Allow to set up about 15 minutes and serve.  Yield: 24-30 donut holes.

Scones: fresh from the oven!

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A beautiful scone beats a biscuit hands down—in my humble opinion. For most Southerners, those could very well be fighting word.  But, since this is my blog, I will continue.  Scones make a handy quick bread for breakfast, a special brunch, or an afternoon snack with tea.  These have real character. Their rough-hewn shape shouts, ‘Hearty country, made with love! Fresh from the oven!’

Blueberries are outstanding in these scones, but they also worthy of Oregon’s Marionberries or even pitted cherries.  In this batch I’ve substituted ¾-cup whole wheat flour for ¾-cup all-purpose flour, and for fruit, dried cranberries and apricots.  Dried fennel, other herbs and spices are obvious additions, whether in lieu of fruit or as a complement.

Scones are a snap to make with a food processor, but I have made them using 2 knives to cut the butter into the flour—much like making a pie dough.  Beyond that, it’s a simple matter of stirring the liquid into dry and forming the dough into two loaves, with the least amount of possible fuss.

The secret to light scones is minimal handling and a moderately hot oven for fast rising.  To do this, quickly form into two rounds and score the tops—instead of shaping individually.  Cool briefly before slicing into portions and enjoy hot with butter, jam, or straight up.  Store whole loaves lightly wrapped, reheat, and cut to order. For more ideas, check out the variations that follow.

Basic Scones

Ingredients
1-3/4 cups all-purpose flour
2 tbsp. baking powder
1/4 cup granulated sugar
1/2 tsp. salt
1/3 cup chilled butter cut into small chunks, or shortening
2 large eggs, beaten with enough milk to equal 2/3 cup
Optional finishing for tops:  2-3 tbsp. milk, 2-3 tbsp. demerara or cinnamon-sugar

Directions

  1. Butter a baking sheet or line with silpat. Preheat oven to 375°.
  2. In a mixing bowl sift the flour through salt.
  3. Using a food processor or 2 knives, cut the butter into flour mix until it becomes a grainy texture.
  4. Make a well in the center of the butter-flour and pour in the egg-milk liquid. Stir briefly to bring ingredients together and fold in fruit or other additions if using (details below).
  5. Turn out onto a floured surface and lightly knead if shaggy and form a round. Divide mound in half and pat into 2-6″ rounds, about 3/4″ thick. Mark the tops into 5-6 wedges with a sharp knife.
  6. Place on a greased sheet. Brush the tops evenly with milk and dust with sugar. Bake at 375° approximately 20 minutes, until golden brown.  Yield: 10-12 scones.

Berry Variation
1 cup blueberries, raspberries, cranberries, etc. (fresh or frozen, defrosted)
2 tbsp. flour
1 tsp. cinnamon
Dust the berries with flour and cinnamon. Gently add to the flour-fat mixture after the egg-milk liquid.  Proceed as directed.

Dried Fruit Variation:   to dough add 1 cup dried fruit such as cranberries, apricots, dates, cherries, or any combination

Jammer Variation
Score each round into 6-8 wedges.  Dust thumb with flour and press down into middle of each section, making 1/2″-3/4″ wide hole. Fill each impression with favorite jam (about 1/4 cup total).   Brush with milk, sprinkle with sugar and bake.  Serve hot.

Forget Dinner

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I should have known better. I did not expect much, and I was wrong. Maria Speck’s book Ancient Grains for Modern Meals has been a reliable resource in my kitchen for quite a while now, and it has rarely let me down.

It’s one of those recipes I have considered on several occasions but moved on, opting for something else. Perhaps it is because she offers it as primarily a breakfast dish—and it needs an overnight soak. Apparently, I have trouble thinking that far ahead.  Sad.

Maria calls it an Anise Oatmeal Puff.  That sounds interesting. But then she adds an egg, clearly something I’ve had difficulty imagining. Well, for anyone who is a rice pudding fan, take another look.  You receive all the instant gratification, plus it’s made more nutritious with oats.

Maria and her family must surely like it, because her recipe makes enough for 8 stand-alone servings.  This morning I decided to test her idea. I would resize the dry mix and forgo the prescribed overnight soak method.

It’s another microwave wonder:  true bliss in under 5 minutes. Tasty, filling, entertaining, and fast. In fact, I would even make this for dinner—or dessert—and forget dinner.

In all fairness to Maria, I offer her original recipe from sister book Simply Ancient Grains, because it is probably worth making in batches and investing in the overnight soak.  However, if you are like me, and in your first excursion would prefer to pass on the wait, those adjustments also follow.

Anise Oatmeal Puff

Inspiration from Simply Ancient Grains, Maria Speck
 
Ingredients
Dry Oatmeal Mix – 8 servings
2 cups old fashion rolled oats or rolled grains
2/3 cup golden raisins or dried cranberries
1 teaspoon crushed anise or fennel seeds
1-1/4 teaspoon baking powder

Oatmeal Puff – per serving
1//3 – 1/2 cup milk
1 tablespoon maple, agave, or other syrup
1/2 teaspoon vanilla
1 egg
A few grapes or other fruit such as fresh pear or apple, dried cranberries, dates or prunes
Powdered or cinnamon sugar for dusting, optional

Directions
Prepare the dry oatmeal mix and combine well.  Store airtight.
Allow per serving:

  1. The night before: In microwave safe mug or bowl place 1/3 cup dry oat mix with milk, syrup and vanilla. Cover and chill.
  2. The next morning: In a small bowl beat the egg with a fork until well blended.  Stir it into the mug mixture to combine.  Stir in 3-4 grapes or other fruit.
  3. Place mug in microwave and cook on high 1 minute 20 seconds – it will rise possibly above the rim, but will not spill over. It is done when a skewer inserted comes out clean.  Cook 10 seconds and test.  Let set a few minutes to firm up.  Top with more grapes, dust with cinnamon and serve.

Individual Anise Oatmeal Puff – recipe for 1, without overnight soak

  1. In an ovenproof mug combine:
    1/3 cup quick oats
    1 tablespoon dried fruit: cranberries etc.
    Pinch crumbled anise seeds
    Scant 1/4 teaspoon baking powder
  2. Add to the oats and mix well:
    1/3 cup milk
    1 tablespoon agave, maple, or other syrup
    Dash almond or vanilla extract
  3. To expedite soaking, warm mixture in microwave for about 40 seconds, stirring every 20 seconds to absorb some of the liquid and expand the oats, but not thoroughly heat.
  4. Beat 1 egg and incorporate in the oat mixture.
  5. Microwave a total of 1 minute and 20 seconds. Half way, rotate the cup for even rising. It is done when a pick or narrow knife inserted in center comes out nearly clean. Let rest about 3 minutes to set up.
  6. Top with a few fresh berries. If desired, sprinkle with powdered or cinnamon sugar.

An Honest Loaf

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Playing with my tiny slow cooker is much like Forrest Gump’s box of chocolates.  You never know what you are going to get.

Yes, it’s definitely the surprises that keep me coming back.  If you are a fan of the English muffin loaf style of bread or New England brown bread, then take a look at this chewy, highly nutritious, richly flavored brown bread.  Did I mention easy?brown-bread-slice

Its unusual approach begins by soaking rolled oats in yogurt for several hours. Once the baking soda and flour mixture is combined with the yogurt mixture the batter goes wild. Random baby bubble emerge during the baking process to create a moist and fascinating texture.

The brown bread element comes chiefly from a hint of buckwheat flour. I keep a small stash on hand for its dark robust characteristics that make everything taste better—from noodles to crepes and breads. Of course, whole wheat or rye flour will work, too.  An addition of egg helps to stabilize and provide a hint of richness to a seemingly bland composition. oat-brown-breadThere’s enough sweetness from the brown sugar to tie it all the together, admirably offset the tang of the yogurt, and complement the oats, buckwheat, and whole wheat flours. Once ingredients are combined, the results are somewhere between a dough and a batter: there is no shaping, just carefully spoon it into the pot.

It may seem silly to be ‘baking’ in a crock pot, but I love the idea of using a mere 95 watts of power to create a substantial loaf in only two hours. Since this is not a firm dough, I butter my 2-quart crockery pot and run two folded strips of parchment crisscrossing in the bottom and up the sides to act as handles for lifting out the bread.

A common problem with bread baking in the slow cooker is that the top does not brown. One solution is a quick toasting under the broiler, which seems at odds with the whole premise. Instead, for an inviting crunch here, I opt for a light dusting of grainy cornmeal in the bottom of the pot and a sprinkling across the top before baking.

Oat Brown Bread

Inspired by Fix-It and Forget-It, Baking with your Slow Cooker by Phyllis Good

Ingredients
1/2 cup yogurt
1/3 cup milk
1/2 cup rolled oats
1 egg
1 tablespoon oil
2 tablespoons brown sugar
1/3 cup mixture of buckwheat and whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2-3 tablespoons coarse cornmeal for dusting

Directions

  1. Combine yogurt, milk, and oats; cover and chill for 6 to 8 hours.
  2. In a mixing bowl combine egg, oil, and sugar with yogurt; blend and mix well.
  3. Combine the flours, baking soda, and salt and stir into the liquid.
  4. Preheat 2-quart crock pot set to high; butter the crockery liner and fit it with 2 strips of parchment crisscrossed and running up the sides. Dust the bottom with cornmeal.
  5. Pour batter into the crockery pot liner and sprinkle top lightly with cornmeal. Cover the top with 3 layers of paper towels tucked under the lid to absorb moisture.
  6. Bake for about 2 hours rotating liner every 30 minutes to brown evenly, until bread pulls away from sides and tester inserted in middle comes out clean. Lift out with parchment straps onto cooling rack. If it sticks, run a knife around edges. Let cool before slicing.  Yield: 1 small loaf.

Fluffy Scrambled Eggs in a Flash

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Given a breakfast choice, I tend toward poached or soft-boiled eggs, but easy scrambled eggs have their place, too. Especially if they are moist and creamy.

I suspect I’ve been influenced by my dad who preferred his scrambled eggs gently cooked in a double boiler, untouched by the heat of the simmering water below. In this slow luxurious process they gently form moist, fluffy, glistening curds. They were always outstanding, but it could have been due to the generous amount of butter and cream he used.scrambled-eggs

In my microwave tinkering, I have discovered this highly satisfactory version of scrambled eggs. Even though they are cooked on high heat, the practice of brief heat spurts followed by gentle stirring seems to make a difference. The curds don’t have a chance to form dry blocks of lifeless eggs.

The results: an individual portion of soft, moist, glistening egg curds made in two minutes. Please note that microwaves vary, use this as a guide and adjust accordingly. Also, suggestions for larger quantities follow.

Personal Fluffy Scrambled Eggs

Adapted from Not Your Mother’s Microwave Cookbook by Beth Hensperger

Ingredients
½ teaspoon butter, melted in a microwaveable mug
2 large eggs
1/4 cup milk or water
dash salt and pepper
optional: 1 teaspoon chopped green onion, 1 teaspoon grated cheddar cheese

Directions
1. Spread the melted butter around the interior of the mug.
2. In a small mixing bowl beat the eggs with liquid, salt and pepper and pour into the buttered mug.
3. Microwave uncovered on high for 45 seconds. Remove and stir with fork, mixing the set portions from the outside edge into center, then pushing the center back out to edge.
4. Microwave on high another 30 seconds, then if using add the onion and part of the cheese and stir gently.
5. Resume cooking for 20 seconds more, give a light stir and top with more cheese. Eggs should no longer be runny, but moist, glistening and puffed. Let stand 50-60 seconds to firm the eggs.
Yield: 1 serving.

Note: For larger quantities, use 2 tablespoons liquid per egg. Add herbs, meat, cheese, vegetables etc. 30 seconds before the eggs are done and still runny. Cook 4 eggs for 1 3/4 – 2 minutes, 6 eggs for 2 1/2 – 3 minutes.

Ice Storm Baking

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Here in Oregon’s central Willamette Valley, we are under winter storm conditions with yesterday’s 3-inch layer of snow. Today, early morning ice storm warnings advise all to stay off the roads due to dangerous conditions.

cranberry-orange-mini-coffeecakeHunkering down, my thoughts naturally drift to tinkering with food. I envision something easy and comforting—on the order of a warm, cheery Sunday morning coffeecake.

Of course, my recent fascination with the microwave was enough to inspire these personal portions of cranberry orange coffee cake. They were table ready within 15 minutes, including minimal cleanup.

Since everything cooks quickly in the microwave, it’s best to thoroughly pre-prep everything. I had fresh frozen cranberries handy in the freezer. To move things along I microwaved them with a dab citrusy orange marmalade until they began to pop, then set it aside to cool. Same with dry ingredients; a quick sift alleviates weird pockets of flavor.

Baking in the microwave is quite different from the traditional oven since powerful heat can create moisture accumulation. I abandoned the usual covering of food prior to cooking; it tends to adhere to the surface and make more of a mess. Also, to maintain an even rise, I turned the baking dishes every 30 seconds after the initial first minute.

indiv-cranberry-orange-coffeecakeIn total, these 3 lovelies took a little over 2 minutes total cooking time. Since the centers tend to cook first, the edges still appear undercooked, but that is fine. Carry over heat from the container plus the food’s internal heat will continue to cook after removal from the microwave.

Enjoy these warm in their baking containers.  For additional flourish, sprinkle with turbinado sugar prior to baking, or afterward cool slightly and dust tops with confectioner’s sugar or give a drizzle with xxx sugar thinned with liquid.

Cranberry Orange Mini Coffeecakes, Two Minute

Ingredients
1/3 cup fresh frozen cranberries
1 tablespoon marmalade
1/2 cup all purpose flour, or any flour combination (like 1/2 whole wheat)
2 tablespoon brown sugar
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
Dash salt
1 egg
2 tablespoon milk
Turbinado sugar, optional topping

Directions

  1. Spray 3 – 8 oz microwave safe baking dishes with non-stick spray, place on ovenproof dish.
  2. In small microwave safe container, heat cranberries and marmalade about 1 minute to soften and breakdown.  Set aside to cool.
  3. Sift dry ingredients into small mixing bowl and blend thoroughly.
  4. Separately, beat egg and milk to thoroughly combine.
  5. Combine the egg mixture with the dry ingredients and quickly swirl in the cranberry mixture.
  6. Divide batter evenly between three baking dishes, sprinkle lightly with turbinado sugar if desired.
  7. Bake on high for 1 minute.  Give each dish a slight turn and bake another 30 seconds and turn again.  Continue to bake and turn in 30 second increments for 2 minutes or more; edges will be moist, but continue to cook out of the oven.  Don’t overbake.  Yield: 3 servings.