Tag: Breakfast

Simple Granola

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I’m not great with change and these last couple weeks brought enough new and different to last the whole year. In an effort to cope, I turn to familiar recipes. Foods that drown out the smell of disinfectant and fill the house with the comforting aromas of cinnamon and coconut. Recipes eaten all week long. At the top of the list is this simple homemade granola. It uses pantry ingredients and takes only the slightest effort.

While working at the Greenbean (God rest its soul) I made granola weekly. Having a soft spot for the rustic breakfast, I always looked forward to the task. The first time I made it, I was surprised to see dried quinoa as an ingredient. I’ve been hooked ever since. The quinoa adds such a nice little nutty crunch and a good bit of nutrition as well. I’ve made all sorts of granola recipes over the years, but have landed on this simple one. My family took to it once I started leaving out the dried fruit, which is fine with me.

We each have our own preferred method for eating granola. Mike adds milk, JP eats it plain or with vanilla yogurt, Kai likes it with plain yogurt and honey swirled together for a snack. I usually add sliced fresh berries or sliced bananas, along with plain yogurt for breakfast.

Ready to add it to your repertoire? I guarantee you won’t be disappointed.

Simple Granola

Feel free to add dried fruit to the granola after it has cooled.

Ingredients:

  • 3 cups old fashioned oats
  • 1 cup unsweetened coconut
  • 1/2 cup chopped, raw nuts (prefer walnuts, pecans or almonds)
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup uncooked quinoa
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2/3 cup pure maple syrup
  • 2 tablespoons oil (grapeseed or olive oil)

Directions:

Heat oven to 325 degrees F. In a large bowl, combine oats, coconut, nuts, seeds, quinoa, salt and cinnamon. Combine maple syrup and oil in a glass measuring cup and pour over oat mixture. Use a wooden spoon to mix well.

Dump on to a baking sheet and spread out evenly. Roast for 30 minutes. Take out of oven and stir gently, moving the golden edges to the center and the center to the edges. Rotate pan and put back in the oven for another 30 minutes.

Check granola and remove from the oven when the pan is uniformly golden brown and dry to the touch. Let cool and then transfer to an airtight container. Store on the shelf for a couple weeks.

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Simple Mini Frittatas

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I grew up liking eggs in all its forms: fried, scrambled, hard boiled, quiche, omelets, egg salads, and deviled eggs. Doesn’t everyone? Apparently not. Neither my husband nor children enjoyed eating eggs and refused to be persuaded until recently. How did this miracle occur? I wish I could take the credit (ok, I’ll take a little credit) but mostly it’s thanks to the kind people at Hilton.

A couple times a year we pack our bags and leave our little enclave in PNW for a vacation. More often than not, we stay at a hotel. For some reason the “no eggs” policy went by the wayside when we hustle down to the hotel breakfast buffet. Maybe it was the close proximity to the bacon and pancakes, but whatever the reason, eggs were scooped onto plates with no complaints at all. In fact, eggs became a dependable foods that could be counted on no matter which city we visited. We ate breakfast egg and cheese sandwiches in NYC, mini omelets in LA , and shoveled down softly scrambled eggs in Paris.

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Now back home, eggs are part of our regular weekend breakfast routine. I honestly don’t quite remember where I found the beginnings of this recipe on the World Wide Web but I think the original version had more veggies and perhaps bacon. Through pure laziness, empty produce drawers, and a need for these to resemble the simple egg dishes we’ve eaten over the years, I simplified. I’ve made these frittatas for Christmas morning, lazy Saturdays, and busy school days. They work equally well for all occasions.

I’ve also found that these mini frittatas freeze incredibly well. Cool completely and place in a freezer-safe container or zip top bag. To serve, microwave frozen frittatas for 30-45 seconds to rewarm.

Give them a try and let me know what you think!

Simple Mini Frittatas

Makes 12

Ingredients:

  • 8 eggs
  • 1 cup milk
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 cup shredded cheddar cheese
  • 2 green onions, chopped

Directions:

Liberally spray a regular sized muffin pan with cooking spray. Heat oven to 325℉. In a medium bowl, whisk eggs, milk, salt, and pepper until mixture is homogeneous. Mix in cheese and green onions.

Use a 1/3 cup measuring cup to fill the muffin cavities 2/3 full.

Bake for 15 minutes or until the eggs are puffed and firm on the top. Let cool slightly for a couple of minutes and then run a small spatula around the edges and lift the frittatas out of the tin.

Serve or let cool completely and store in an air tight container for up to 3 days. Reheat for 20 seconds in a microwave.

Toast – The Tastiest Bite

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I’m a sucker for personality tests. I find it comforting that seemingly personal quirks and internal motivations can be sorted and classified. When my husband sent me the 16 Personality test, I took the free test almost immediately. The results showed my personality type as more extroverted and organized than I often feel. Wanting to learn more, I signed up for the weekly e-newsletter which discusses challenges and opportunities for growth. Today’s topic was organization. I thought about this as I opened the fridge and pulled out the soft, white sandwich bread.

Consuls (my type from the test) are highly organized. I put the thick slice of bread into the toaster and grabbed the cold jar of natural, no stir creamy peanut butter. The toast was dark brown and smelled as toast should; nutty and reminiscent of the lazy mornings of childhood. I spread the peanut butter on thick. This can be helpful but also leads to a hard time just “being”. It’s challenging for me to slow down long enough to enjoy the very act of living. Next, I slipped the speckled skin off the ripe banana and sliced it into coins. After nestling the slices into neat rows, I grabbed the jar of honey and roughly squeezed the little bear so that honey lay in thick puddles on top of the bananas. Lastly, I sprinkled coarse salt lovingly over top and grabbed a fork.

It’s a good reminder that checking off a to-do list is not what makes for a happy life. I cut a small square of toast and speared it with my fork. The toast shattered happily in my mouth and I tasted the perfect balance of my simple breakfast. The checklist can wait until later.

Did you take the personality test? Do you have a trait that can be both challenging and helpful?