Tag Archives: Breakfast

Roasted Poblano Quiche with Queso Fresco

Day 155: Good Day For A Picnic: Simple Food That Travels Well

June 4, 2011

I have been told that real men don’t eat Quiche. I don’t believe it as I had real men not only eat the Quiche, but they made the Quiche as well. Can I tell you how much I love having my children work for a fine dining establishment! He knows how to roast poblano peppers. I know I didn’t teach him that skill. I will take credit for teaching him how to tie his shoes….in a funny way yet endearing way. But the boy can also make gorgeous chocolate dipped strawberries and he isn’t even 18. Lucky mom I am!

Have you been on a picnic lately? I highly suggest you do so. It is good for your soul. My middle son is taking his girlfriend on a picnic this week. I raise some awesome kids! He needs to take a peak at this cookbook to find something to take on the picnic. Lovely cookbook with lovely ideas. Be romantic, and take that special out for a picnic.

The Ruling: I liked it….the men in my life felt it needed some meat added to it. Maybe some ham would have made them happy. I took a short cut and used a premade pie crust, go ahead and cheat, I won’t tell!

Roasted Poblano Quiche with Queso Fresco, pg 131

 Ingredients:

  •  1 tablespoon olive oil
  • 2 cups chopped scallions
  • 2 poblano peppers, roasted, peeled, seeded, and chopped
  • 1 or 2 jalapeno peppers, roasted, peeled, seeded, and chopped, optional
  • 2 tablespoons flour
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 cup crumbled queso fresco or mild feta cheese (about 4 ounces)
  • 1 recipe Whole Wheat Quiche Pastry in a 9 inch pie pan (page 133)
  • 1 cup whole milk
  • 2 large eggs
  • ¼ teaspoon ground cumin, optional
  • Chopped fresh cilantro
  • 1 recipe tomatillo Salsa (page 134), optional

Directions:  

  1. Preheat the oven to 375 degrees F.
  2. In a medium skillet over medium heat, heat the olive oil.  Sauté the scallions until they’re soft and just starting to brown, about 10 minutes.  Add the poblanos and jalapenos, if desired, and heat through.  Stir in the flour, salt, and pepper, and remove the mixture from the heat.
  3. Layer half of the cheese on the bottom of the Quiche crust.   Add the pepper mixture.  Beat the milk and eggs together and pour them over the Quiche.  Top with the rest of the cheese and the cumin, if desired.
  4. Bake for 35 to 40 minutes, until the custard is set and the crust is browned.  Serve garnished with cilantro and tomatillo salsa, if desired.
  5. For a picnic, serve the Quiche at room temperature or cold.  Though best the day it’s made, it can be refrigerated for 2 days.  For dining at home, or a backyard picnic, the dish is also good served warm.

 

To Joyful, Simplified Living,

 

MS. Simplicity

 

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.

  • Interested in starting your own Professional Organizing business, visit http://www.mssimplicity.com/ to learn about how Melissa can help you! 
  • Need to contact MS. Simplicity privately, you can email her at melissa@mssimplicity.com.
  • MS. Simplicity offers monthly classes, click hereto find out the latest offerings!
  • For daily organizing tips find the MS. Simplicity fan page here.

 

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Filed under Breakfast, Main Dishes

Egg, Canadian Bacon and Cheddar Biscuit Sandwiches

Day 126: Sara’s Secrets For Weeknight Meals

May 6, 2011

Making a homemade breakfast for my boys makes me feel like I am on top of the world. If I have the time to make them breakfast it means that everything is in balance in my life. So often I go rushing through my day and often don’t take time for the little things, like making breakfast, or giving my boys a hug and telling them how much I love them. I heard a long time ago that your eyes should light up when your kids enter the room. My eyes light up and their eyes light up when I have made them food…..yes they are boys and their needs are simple…..keep them full!

I really like the style of how Sara Moulton cooks. She has kids so she knows what it is like to have to get meal on the table in a hurry. I was able to find many items that my kids would eat in her cookbook. She goes into the typical food groups but she also talks about what you should stock in your pantry as well as if you only have the things in your pantry, what can you cook.

The Ruling: We all liked it….well the youngest child has informed us that he no longer likes eggs. So he picked out the bacon and that was it. The biscuits were surprisingly easy to make and I was pleased with how they turned out. I liked the fact that I didn’t have to roll them out and cut them, simple gather a ball of dough and flatten it on the cookie sheet. So simple and easy to prepare I was actually surprised! I did not have Canadian bacon on hand but I did have regular bacon. I also did not have cheddar cheese so I used havarti cheese instead. It still tasted great. Looking for breakfast for dinner, this would be a great option.

Egg, Canadian Bacon, and Cheddar Biscuits Sandwiches, page 103

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1 to 1 1/2 cups heavy cream
  • 8 thin slices Canadian bacon (about 6 ounces)
  • 2 tablespoons unsalted butter
  • 8 large eggs, lightly beaten
  • kosher salt and freshly milled black pepper
  • 4 ounces Cheddar cheese, coarsely grated (about 1 cup)

Directions:

  1. Preheat the oven to 425 degrees. Lightly grease a cookie sheet.
  2. Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough. On a lightly floured surface, knead the dough gently several times and divide into 4 equal balls. Pat each ball to make a flat 3-inch round on the cookie sheet. Bake for about 20 minutes or until pale golden. Transfer toa rack and let cool slightly.
  3. Meanwhile, in a large skillet over medium heat, cook the bacon, turning once, until just golden. Transfer the bacon to a plate and cover with aluminum foil to keep warm. Reduce the heat to low, add the butter to the skillet, and heat until the foam subsides. Add 1/4 teaspoon salt and 1/4 teaspoon pepper to the eggs and add them to the pan. Cook stirring frequently, until the eggs just begin to set. Sprinkle the cheese on top, cover, and remove the pan from the heat. Let stand for 2 minutes.
  4. To assemble the sandwiches, cut the biscuits in half horizontally with a serrated knife. Top the four bottom halves with a slice of bacon and one-fourth of the cheese-covered scrambled eggs. Top the eggs with another slice of bacon and the remaining biscuit halves.

To Joyful, Simplified Living,

MS. Simplicity

Register today for “Meal Planning for Busy Families: Grilling Part 1″,  if you are in the Fargo/Moorhead area. Class is scheduled from 6:30 to 8:30 and includes handouts, recipes, family meal planner and sampling of the food. Cost is $25. Please email MS. Simplicity at Melissa@ididit-fargo.com for more information.

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

2 Comments

Filed under Breakfast, Fast Meals, Uncategorized

Slow Cooker Oatmeal

Day 121: The Cleaner Plate Club

May 1, 2011

Throwing together breakfast the night before and having it ready to go in the morning is a dream. Finding an alternative to the traditional egg back is a nice change of pace. I love to make meals that are made ahead and simply heat and serve. And I love to use my slow cooker, so to combine the two concepts of make ahead and slow cooker is perfect.

The idea behind this cookbook is to help parents cook meals that are nutritious for kids. Parents need all of the help that we can get….I so love the idea behind this cookbook. Interesting combinations of food that I think one of my kids would eat but the others would pass on. There is not only recipes but also tips on getting your kids to eat more healthy. All my kids would probably eat the Sweet Potato-Parmesan “Fries” or the Chicken Scallopini. They would probably pass on the sautéed Red Chard or the Carrot-Orange Souffle. I do give the authors major points for creativity. They don’t just give you steamed brocoli. With the vegetables they also give tips on each vegetable and why it is good for you.

The Ruling: I liked it….nobody else did. I like oatmeal and so do my kids but it appears like they like the kind that is full of brown sugar and made in the microwave. I used dried cherries in my oatmeal and it turned it pink. Maybe it was the color that turned my kids off. I don’t know if any color would have mattered to them. I liked it….so isn’t that all that matters!

Slow-Cooker Oatmeal, page 161

Ingredients:

  • 1 cup steel-cut oatmeal
  • 1/3 cup chopped dates
  • 2/3 cups raisins
  • 1/3 cup dried figs
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped almonds or walnuts
  • 4 cups water
  • 1/2 cup half-and-half

Directions:

  1. Mix all the ingredients together in a slow cooker before you head to bed. Set to LOW and cook for 8-9 hours.
  2. Stir to combine.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

1 Comment

Filed under Breakfast, Slow Cooker

Cranberry Orange Scones

Day 99: “Baking Artisan Pastries and Breads”

April 9, 2011

I have made scones before but they are more work than I am willing to give on a weeknight. Scones are a nice treat to have with a cup of tea on a cold winter day. Scones are a twist on the American biscuit and are said to have originated in Scotland. Slightly sweet, but they can also be savory as well. I think I like the savory ones better, put in some chopped bacon, grated cheese and green onion. Make sure you eat them soon after they are made as they will dry out quickly.

An entire cookbook dedicated to the love of carbs! This really is more along the lines of a textbook than a cookbook. It even comes with a DVD for heaven’s sake. The cookbook takes you on the journey of making something simple like quick breads to the more complex and exotic Gibassier or Bostock (I have never heard of these breads either). If you are the type of person who would like to learn the art of baking bread, this would be a great cookbook for you. I am too much of the instant gratification type of girl, so I handed this off to my son to prepare….I know….I am such a smart mom!

The Ruling: They do dry out quickly so make sure to eat them within a day. My oldest son made these and he did not find them to daunting to make. His hands were covered in dough as the dough is very sticky. He decided to start making these late on a school night….I think he didn’t want to go to sleep. I don’t think the younger two even tried them. We do not have a convection oven, so we just baked until they were browned, keep an eye on them!

Cranberry-Orange Scones

Ingredients:

  • 3 1/2 cups flour
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 2 tbsp. baking powder
  • 10 tbsp. unsweetened butter
  • 1 egg plus 1 egg white
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • zest from 1/2 orange
  • egg wash
  • sanding sugar, as needed

Directions:

  1. Preheat oven to 350 degrees for about 30 minutes before baking.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, salt, and baking powder.
  3. Be sure the butter is cold and slice into small cubes. WOrk the butter into the dry ingredients using your fingertips until the butter pieces are no larger than the size of a pea.
  4. In a separate bowl, whisk together the eggs and buttermilk.
  5. Make a depression in the center of the crumbly dry ingredients and pour the liquid ingredients into this well. Using a rubber spatula or a plastic dough scraper, blend the two together by folding the dry ingredients into the wet ingredients.
  6. When the butter just comes together and is still a little lumpy, add the dried cranberries and orange zest and hand mix briefly.
  7. Place butter on a flour-dusted surface and fold together using your hands until the batter is manageable. However, do not overwork the batter. You will know if you did if your scones end up distorted and tough.
  8. Divide the dough in half and shape into balls. Press or roll into two 5/8 inch thick disks. Cut each disk into triangular wedges, 8 per circle. Place scones on a parchment-lined half sheet pan or cookie sheet and let rest for 30 minutes. Brush the tops with an egg wash and sprinkle with sanding sugar or coarse granulated sugar.
  9. Bake in the preheated convection oven for approximately 15 to 18 minutes until golden brown on top. Remove from the oven and let cool on the sheet pan or cookie sheet.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

1 Comment

Filed under Breakfast, Sweets

Nutella French Toast Panini

Day 77: “Panini Express: 70 Delicious recipes hot off the press

March 18, 2011

How many Panini’s can one family eat?  We are now eating them for breakfast!  I posted about throwing a Panini party here, so it looks like I better add another type of panini to our party recipe list.  Have you ever had Nutella?  I first had it when I traveled to Europe as a poor college student.  Now most grocery stores carry it and you can find it in the peanut butter section.  I have even seen a commercial where they are saying it is part of a balanced breakfast….this information is on the label as well.  “An example of a tasty yet balanced breakfast: a glass of skim milk, orange juice and Nutella on whole wheat bread.”  Really?!  Since I had 3 open containers of the stuff in my pantry someone must believe this to be true!  A serving size of the Nutella is 2 tablespoons and in that is 200 calories of which 100 are fat calories.  Not so sure of the health benefits.  But I will say that my kids like to dip pretzel sticks in the Nutella as an after school snack…..looks like I should make those whole wheat pretzels and have them drink a glass of milk and a glass of orange juice so that it is a balanced after school snack!

It seems that I am attracted to paninis lately. But I guess it is not only me, as I sent my husband to the library to pick out the cookbooks and in he came with the panini cookbook!  Panini fever is running through our family.  What is the cure I wonder?  More panini as that is what we had for lunch today…we are now in need of a panini intervention!  This cookbook has 70 panini recipes, but it doesn’t stop there….how about recipes for making your own bread….or how about different spreads to go in your panini.  This cookbook would make a great gift along with a panini press.

The Ruling: We had to double the recipe as the one listed only makes two of the french toast.  Personally if you are going through all that work, why would you only make two?  Crazy….they must not have teenage boys living in their house like we do!  Everyone ate them and enjoyed them. My husband spiced them up a bit by making homemade whip cream and slicing a banana on the top and a dusting of powdered sugar….man is he a good husband!  To me it felt like it was missing something….syrup to dunk it in maybe?  Surprisingly it wasn’t overly sweet like I had expected it to be.

Nutella French Toast, page 136

Ingredients:

  • Four 1 inch thick slices brioche
  • 1/4 cup Nutella
  • 2 large eggs
  • 1/4 cup half-and-half or milk
  • 2 tablespoons confectioners’ sugar, plus more for dusting
  • 1 teaspoon vanilla extract

Directions:

  1. Heat a panini or sandwich press according to the manufacturer’s instructions
  2. Spread 2 pieces of bread with the Nutella. Top each piece with another piece of bread.
  3. Whisk together the eggs, half-and-half, confectioners’ sugar, and vanilla in a shallow bowl. Place one of the sandwiches in the bowl and then turn it to completely coat it with the egg mixture. Transfer to a platter. Let stand for a few seconds.
  4. Put the sandwiches on the press, pull the top down, and cook until they are golden and crisp, 4 to 6 minutes, depending on how hot your machine is. Carefully remove from the press, dust with confectioners’ sugar, and serve immediately.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

2 Comments

Filed under Breakfast, Sweets

Potato and Goat Cheese Spanish Tortilla

Day 68: “The Six O’Clock Scramble

March 8, 2011

The season of lent is upon us and we are on the look out for lent friendly meals.  When I was a kids it was my mom’s homemade mac and cheese.  When my husband was a kid he had buttered noodles, noodles with milk or fried fish.  Let’s up it a notch this Lenten season.  We are blessed to live in a county that is abundant with fresh produce and fresh recipes to make sure that this Lenten season one that is healthy as well as one that meets fasting guidelines with your church.  Although my husband and son did have the conversation tonight thinking that eggs counted as meat……my son’s Catholic school girlfriend stepped in and we all deferred to her knowledge…..and we had eggs!

This week has been a week of meals that need to be made in a hurry.  There is a huge section at my local library that has a nice selection of cookbooks for meals in minutes.  This cookbook is called “The Six O’Clock Scramble” and subtitled “quick, healthy and delicious dinner recipes for busy families…..ding, ding, ding, we have a family here that needs that!  This is not a cookbook filled with scrambled egg recipes in case you were wondering, it is just a coincidence that the one I picked had eggs in it. Finding a recipe was easy as most are things my family would eat.  Each recipe comes with a little intro.  Nice little background for each recipe.  No pictures in this one folks. 

The Ruling: Everyone ate it and liked it.  Youngest child told me it was good and I asked him if he had more than one bite…..nope!  The recipe can easily be served as any meal, breakfast, lunch, dinner or appetizer.  You can even serve it warm or cold.  Easy fast meal that you probably have all the ingredients on hand to make.  Feel free to substitute a different cheese for the goat cheese or add some ham or bacon in if you prefer meat.

Potato and Goat Cheese Spanish “Tortilla”, page 109

Ingredients:

  • 2 medium yukon gold or russet potatoes (about 3/4 pounds), peeled an diced
  • 2-3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • optional filling: 1/2 cup chopped ham or smoked turkey, sun dried tomatoes, sliced mushrooms, or any combination
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 eggs
  • 1/4 cup skim milk
  • 3 tablespoons crumbled goat cheese or feta cheese

Directions:

  1. In a medium bowl, sprinkle the diced potatoes with water. Lightly cover them and microwave them on high until they are fork-tender, about 3 to 5 minutes. Drain any excess liquid.
  2. Preheat the broiler and set the rack 4 to 5 inches from the flame.
  3. Spray a heavy bottomed oven-proof 10-inch skillet with nonstick cooking spray. Add the oil and heat it over medium heat. Add the onions and saute them until they are soft, 2 to 3 minutes. Add the softened potatoes (plus any optional ingredients), rosemary, salt, and pepper and saute the mixture for a few more minutes.
  4. In a bowl, mix the eggs, milk, and cheese and pour it over the potato mixture in the pan. Over medium-high heat, cook the egg mixture until the eggs just start to harden, about 2 minutes.
  5. Place the skillet under the broiler and cook the tortilla until it is golden brown on top, about 3 to 5 minutes. Watch closely or the tortilla will burn. Remove it from the oven, let it cool, cut it, and serve it warm. In Spain, they eat these cold!

4 Comments

Filed under Appetizers, Breakfast, Fast Meals, Main Dishes, Uncategorized, Vegetarian

Baked Blintzes with Fresh Blueberry Sauce

Day 64: “Barefoot Contessa Back to Basics

March 5, 2011

If you are invited to an event and asked to bring an egg bake, this is a great alternative.  Always looking to keep things fresh and exciting and not bring what is expected in the form of an egg bake I was so excited to come upon this recipe.  We have eaten Cheese Blintzes in the past……buying them frozen in the grocery store.  To make Cheese Blintzes in their traditional form from scratch involved the first step to make crepes, (which if you want to do try these) which can be time-consuming.  This recipe skips that step and instead you layer the ingredients and turn it into a one dish meal.

 

Have I told you lately that when I grow up I want to be Ina Garten?  I love her show “The Barefoot Contessa” and I love her style for entertaining as well as the food that she creates.  Her cookbook “Barefoot Contessa Back to Basics” delivers some great recipes for any family.  Full of pictures and full of party and entertaining tips, this cookbook takes you past just recipes.  I have about 10 more recipes that I want to try in this cookbook, such as the fresh raspberry gratins or the maple-roasted butternut squash.  But when I came upon the blintzes recipes I knew I had to make and share this one with you.

The Ruling:  We all loved it.  It makes a lot, so if you need to feed a crowd, this one will do it.  The only thing I wish I had done a better job doing was to pay attention to the “carefully spoon”, I poured and it made little rivers in my topping….no points for beauty on this one for me!

Baked Blintzes with fresh blueberry sauce, page 230

Ingredients:

For the batter:

  • 1 1/4 cups milk
  • 2 tablespoons sour cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 extra-large eggs
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder

For the filling:

  • 3 cups (24 ounces) ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 extra-large eggs
  • 1/3 cup sugar
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt

Fresh Blueberry Sauce:

  • 3/4 cup freshly squeezed orange juice (3 oranges)
  • 2/3 cup sugar
  • 1 tablespoons cornstarch
  • 4 half-pints fresh blueberries
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice

Directions:

  1. Preheat the oven to 350 degrees. Butter a 9×13 inch cake pan or baking dish.
  2. For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  3. Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  4. Return the pan to the oven and continue baking for 35-40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
  5. For the sauce, combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. WHen the mixture is translucent and thickened, stir int he blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

1 Comment

Filed under Breakfast