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Posts Tagged ‘breakfast’

When I hosted brunch a few weeks ago, I had visions of serving my favourite brunch fare, quiche.  Our start time, however, was too ambitious for me to make a homemade pie crust.   I was determined however to have my egg fix, so I decided to switch tactics and embrace a frittata.

As a quiche lover (and who wouldn’t want to enjoy tender flaky crusts when possible?) I have very little experience making a frittata. I was looking for a bright, fun vegetarian recipe.  A quick google search brought me to this mouthwatering dish from Gimme some Oven – cheesy eggs infused with roasted red peppers, pesto, and arugula sounded like a delicious combination to try.

I loved the fresh flavour combination, along with the ease of assembling!  And I may have to bring this dish out at Christmas given the gorgeous red and green colours.

Roasted Red Pepper, Pesto, and Arugula Frittata
Baked Frittata with Roasted Red Peppers, Arugula, and Pesto

Serves 9-12

Ingredients

1 tbsp olive oil plus extra to grease pan

1 white onion, diced

3 cloves garlic, minced

8 eggs, whisked

1 (12-oz) jar of roasted red peppers, drained and diced

2 large handfuls of baby arugula, roughly chopped

2 cups shredded Mozzarella cheese

1/4 cup pesto

Freshly ground salt and pepper to taste

Directions

Preheat oven to 350 degrees F. Grease a 9-inch pie plate with olive oil.

Heat oil in a large frying pan over medium-high heat. Add the onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and saute an additional 1-2 minutes until fragrant. Remove from heat.

In a separate large bowl, combine the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper. Add in the onion mixture, and stir until combined. (Note – it will resemble vomit at this point, but I promise you, persevere as it will taste delicious!)

Pour the filling into the prepared pie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. The frittata will rise while baking, but should settle back down once you remove it from the oven. Allow the frittata to rest for at least 5 minutes before serving.

Bon appetit!

– Catherine

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I don’t know about you, but for me there are very few things that beat waking up to the smell of muffins baking in the oven. Now that I live alone, I have to make-do with waking up early enough to make them before it can be enjoyed, but it’s still worthwhile, especially with such an easy, delicious recipe as this one. I can pop it in the oven, have a quick shower, and have delicious hot muffins when I’m done.

I came across the recipe on the back of the package of 10 Grain Bob’s Red Mill cereal, and have spruced it up to my taste. I’ve made it with both 10-grain and 7-grain mixes from Bob’s Red Mill, which I often have as hot cereal as well. I hope you enjoy, and I really hope you will surprise a loved-one with them one day!

IMG_20150129_143757

Ingredients: makes 12 muffins 
-1 1/4 cups sour milk/buttermilk (just add 1-2 tsp lemon juice or vinegar to milk, it will go sour!)
-1 cup 10 grain breakfast cereal (or 7 grain), I use Bob’s Red Mill (that’s where the recipe comes from)

-1/3 cup butter, room temperature (original recipe calls for margarine, so I’m sure it works well too)
-1/2 cup sugar
-1 large egg

-1 cup unbleached white flour
-1/2 tsp salt
-1 tsp baking powder
-1 tsp baking soda

-1/2 cup dried cranberries (I like to use the dehydrated kind that is unsweetened, but I’m sure craisins are delicious too)
-zest from 1 orange or 2 clementines
-1/2 cup pecans (optional)
-12 muffin tin liners

Directions:

Put milk and 10-grain cereal in a bowl and stir. Let stand while you prep the rest. Preheat oven to 400F. Line each muffin pan with muffin liners (this will help a lot!).

Cream the butter and sugar in a large bowl. Once creamed, add the egg. Mix well, then add the orange zest. In another bowl, mix the flour, salt, baking soda, and baking powder.

Add dry ingredients and milk/10 grain cereal mix to the big bowl, and stir well. Add the cranberries and pecans.

Pour into a muffin tin either lined with muffin paper (my preference with these muffins as they are a bit sticky) or greased and floured.

Bake for 15-17 minutes, then remove from the muffin tin onto a cooling rack and enjoy warm!

-Sitelle

PS I can’t believe Catherine and I have been adding to this blog for 4 years today! That’s a lot of recipes 🙂

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The last few months have been crazy – as a clinical clerk (senior medical student), I’m often required to be at the hospital well before sunrise.  I’ve needed a hearty breakfast to keep my energy levels up, and critically, one that easy to prepare in a semi-asleep state!  For years I was under the illusion that granola was tricky to make – thank goodness my roommate helped show me the light.

Homemade granola is simple to prep and far more delicious than any grocery store variety I’ve ever purchased.   I love how I can control what I put into it (no longer do I need to put up with raisins…) and how little sugar goes in compared to the bought variety.  This recipe is Jamie Oliver’s and its incredibly versatile: simply mix and match the nuts, seeds, and dried fruits to what’s in your cupboards and to your favourite flavours.

 

Toasted Granola

Toasted Granola

(makes enough to fill a large jar)

 

Ingredients

2 cups quick cook oats

1 heaped cup mixed nuts (hazelnuts, almonds, walnuts, cashews, brazil nuts), coarsely chopped

1/2 cup mixed seeds (sunflower, poppy, pumpkin, sesame)

3/4 cup unsweetened shredded coconut

1 teaspoon ground cinnamon

1 1/2 cups dried fruit (raisins, cranberries, apricots, cherries, prunes), coarsely chopped

5 Tbsp. maple syrup

5 Tbsp. olive oil

 

Directions

Preheat oven to 350 F. Mix all the dry ingredients except the dried fruit in a large bowl.  Drizzle with the maple syrup and olive oil and stir to coat evenly.  Transfer granola to a sheet pan (optional: use parchment paper). Toast for 25 to 30 minutes, stirring the granola with a wooden spoon every 5-10 minutes to ensure it cooks evenly.  Remove granola from the oven when it is golden and fragrant. Mix in the dried fruit and let it cool down.

Once cooled, transfer to an airtight container.  Delicious served with milk or over a dollop of yogurt.

Bon appetit!

– Catherine

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Last Saturday I took advantage of passing through Kensington Market in Toronto and picked up some fresh whole jackfish. “Do you want me to clean those fish?” the fishmonger asked me. Stunned, I took a second to reply. “Why, of course, that would be really nice” I ended up saying, while I smiled inwardly realizing how I have no problem doing so myself, but enjoyed having someone offer to help. I had sent scales flying on more than one occasion in Gambia, and I’m not squeamish. I’m not going to turn down the help though!

It’s kind of funny and ironic: some of my most common culture-shock has surrounded food (perhaps I should call it food-shock). Although I definitely felt it when I arrived in Gambia (I would have given almost anything for vegetables, fruit and sweets at first, and then it was low-oil cooking,  and finally it became meat and dairy), the real surprise has been feeling reverse food-shock as I readjust to Canadian life. I wake up craving fish, I don’t feel full unless I eat rice, and I eat as if 10 people were competing with me for my food at each meal- meaning I eat a mile a minute. Mind you I am definitely enjoying my veggies again.

This recipe is one I was delighted to discover: its spiciness I couldn’t resist on a hot, hot day, and I was forever grateful for its lack of oil.

For me on a hot steamy day there’s nothing better than a spicy but light at the same time meal.

Ingredients – 4 servings

4 jackfish or other small-ish fish, gutted, cleaned, spines removed, with slashes in their sides (jackfish have spines on the sides also)

1 red onion, finely sliced

1/2 sweet red pepper, minced into tiny pieces

1 tomato, seeds removed, pounded or crushed

2 cloves garlic, germs removed

1 jalapeno, seeds removed (medium hot), or half a scotch-bonnet, seeds removed (extremely hot)

1 cube vegetable bouillon

1 tsp whole peppercorns

salt to taste

1 1/2 cups water approximately

juice from 1/2 lemon

Fresh baguette

Directions

Clean and wash the fish. Slice the onions. Place water in a pan, add the onions, and increase heat to medium-high until it boils. Meanwhile, clean the garlic, and pound the garlic, peppercorns, hot pepper, and bouillon until they are a smooth paste.

When the water boils, dissolve the seasoning mixture into the water, and add salt to taste. Add the red pepper and tomato and stir, letting the mixture simmer, for 2-3 minutes.

Add the fish and lemon juice and poach the fish in the soup, for approximately 4-5 minutes per side.

Serve with fresh baguette in a deep plate. You can sprinkle finely chopped parsley on it if you’re feeling creative!

-Sitelle

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It’s been a very long time. I have been meaning to post some Gambian recipes, but it is not easy to get internet access. I am starting to get used to the african rhythm of life.

Steamed fish is something I have for breakfast here on the Smiling Coast. I think it would be appreciated for lunch or dinner in Canada though!

Here, access to electricity is never guaranteed, and most people don’t have refrigerators. That means instead that food is fresh fresh fresh because it is caught the day it is eaten, or picked the day it is sold. At the market, there are heaps of kani chilis, heaps of fish, tomatoes, onions, lettuce, squash, egg plant, bitter tomato, niambi, cassava, cabbage… and women greeting me everywhere in the hopes that the Toubab will be their customer. I greet them in wolof, and they laugh and say ‘this toubab understands wolof!’ And then the greetings begin.

Although this is a Gambian dish, it is definitely not one of the most common ones. I will post those recipes another time.

Ingredients – Serves 4
-4 lemons
-4 whole fish, fresh, gutted, scales removed, sides slit
-3 hot chili peppers (or more or less depending on your taste – here they use kani peppers)
-4 onions
-medium potatoes, peeled and cut into chunks
-salt to taste
-2 Tbsp mustard
-2 tsp – black pepper
-1/2 cube vegetable stock
-1 head of lettuce, washed
-4 tomatoes, sliced
-1 1/2 cups water

Directions
Bring water to a boil. Add potatoes and boil until cooked through, 10-15 minutes. Meanwhile, clean the fish and wash.

Pound the hot chili peppers in a mortar and pestle. Add to the fish in a bowl. Add the juice 3 of the lemons, the mustard, and black pepper to the fish as well as the cube of broth.

Slice the onions and add to the fish. Stir well to coat everything in seasoning.

Remove the potatoes from the water, and remove a few tablespoonfuls of water so there is less than one inch of water at the bottom of the pan. Add fish and cover. Cook for 10 or so minutes or until fish is fully cooked. Add potatoes at the end and stir to season.

Wash the lettuce, and add the juice of the remaining lemon and some salt to the lettuce. Arrange lettuce on a large platter. Place fish and everything from the pot on top of the lettuce. Serve with slices of tomatoes and fresh crusty bread!

-Sitelle (Alias Yandé Saar)

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Looking through the last dozen posts we’ve made, I see we’re really doing well in sharing seasonal recipes! This is yet another one in that category – I can’t help but keep eating pumpkin and squash, because it is delicious and versatile; and, especially, because starting in one month I will not be eating many vegetables for the next half-year…

I’m also curious to ask what other recipes people have for squash and pumpkin? Feel free to comment and share – as I’d love to try a few new ones myself!

This recipe was a great success. It’s simple, and I made it to use up the remaining pumpkin purée from the pumpkin pie I made for Thanksgiving. Not only did it help by re-interpreting left-overs, but it made a special brunch.

Ingredients – makes 16 scones

-2 cups all-purpose flour
-1/4 cup sugar (I used light brown sugar)
-1/2 tsp both ground ginger and cinnamon
-pinch of nutmeg
-1 tsp baking powder
-1/2 tsp baking soda
-pinch salt
-1/2 cup cold butter, diced
-1/2 cup walnut pieces
-1/3 cup cream (or yogurt if you are looking to reduce your cream intake)
-2/3 cup puréed pumpkin (I like to use fresh if I can, but if not, pure canned pumpkin can be substituted)
-1 egg, for brushing

Directions

Puréed pumpkin

To make the pumpkin purée, preheat oven to 400F. Halve a cooking pumpkin, remove the seeds, and place cut-side up on a baking tray. Bake for 40 – 60 minutes (approximately), until the flesh is tender and a few brown spots appear on the pumpkin. Remove from oven, let cool, and then scoop the flesh out of the skin. Place in a blender or food processor (or use a potato-masher, if you have one), and purée the pumpkin thoroughly (if you do it by hand, make sure you really put in the effort to purée it – it does not work well if it is watery or stringy).

Pumpkin scones

Preheat oven to 375F. Sift together the flour, baking powder, and baking soda. Add the spices, sugar, salt, and stir.

Cut in the butter using a pastry knife or your hands (quickly), until mixture looks like breadcrumbs (you can also use a food-processor if you have one!).  Add the walnuts in after.

In a separate bowl, mix the cream and pumpkin purée. Add this to the dry ingredients, and mix them together with your hands or a wooden spatula until the dough begins to form into larger balls. Do not over-work.

Line a baking sheet with parchment paper. Take small amounts of dough into your hand and form them into a disc. Place on the baking sheet. Beat the egg together and brush over scones.

Bake for 15-20 minutes (check after 15, it’s best to be careful because you don’t want the bottoms to burn). Cool on a wire rack, and serve with jam, butter, or anything else you like with your scones!

-Sitelle

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The first time I tried a smoked salmon and fresh basil frittata, it was made for me. I had never thought of the combination of basil with smoked salmon – usually I associate parsley, or dill – so this seemed unusual. With the first bite, however, I realized that they go very well together.

The great thing about this meal is that it is very simple, and yet very elegant. It can easily be made for an impromptu celebration – like celebrating the arrival of Saturday, or your friend for a spontaneous brunch.

This summer, we had an abundance of basil in our garden so vast that even eating it daily and making about 4 pounds of pesto to store in the freezer did not completely eliminate it. What a tomato-and-basil summer it was in Toronto!

This recipe comes from Donna Hay’s wonderful collection.

Ingredients – generously serves 2

-4 eggs, lightly beaten
-1/2 cup milk
-1/3 cup shredded basil
-1/3 cup grated aged cheddar cheese or gruyère
-cracked black pepper
-6-8 slices smoked salmon
-4 toasted slices of your favourite bread

Directions

Place the eggs, milk, basil, cheddar and pepper in a bowl and mix to combine.  Pour the mixture into a  frying pan and cook over medium heat for 4-5 minutes or until it is almost set.
Place under a hot grill (broiler) for 1 minute or until golden.  Remove from the pan and cut into wedges.  To serve, top with the gravlax, and buttered, toasted bread.
-Sitelle

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