A friend of mine from college also has a cooking blog (Nothing Special, But It Sure Is Good) and she posted a recipe for a spinach and banana smoothie the other day.
Now, I love raw spinach. We currently have a bag and a half of it sitting in the fridge that I fully know will be gone in the next week or so. But spinach for breakfast? ... Is awesome :)
Basic Green Monster Smoothie (via Stephanie's blog and greenmonstermovement.com)
2 cups raw spinach
1 to 1.25 cups low fat or fat free milk
1 Tbsp flaxseed (optional) - I actually used wheat germ -J
1 banana
ice
Place the ingredients into the blender in the following order: 1) Flax, 2) spinach, 3) banana, 4) milk. The reason for this order is so the heavier ingredients weigh down the flax and spinach and keep it from flying up around the blender and sticking to the side. Blend everything on the highest setting for 1 minute or so. Finally, add ice and blend on the ice setting.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, November 19, 2009
Sunday, February 15, 2009
French Toast Apple Bake
serves six or so
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
In our Sunday School class, we take turns bringing in breakfast for the class. I like things we can make ahead. After our first experience with the Breakfast Pizza, we decided that trying to prepare everything the morning of just creates too much stress (and yelling). Today was our turn again so we made this. It has absolutely no redeeming qualities ... which means that of course it was delicious.
Side note: Putting a cookie sheet underneath the pan to catch overflow while cooking is a good idea. Letting it overflow and THEN putting a cookie sheet on the bottom rack of your oven results in an oven fire :) Just so you know. (And just in case you're in the kitchen taking the kids out of their high chairs and you look over and see flames in your oven, FIRST turn off the oven (DO NOT OPEN THE DOOR) and then unfasten the kids as fast as possible and shove them in the living room to go yell for Daddy. And once the fire is out and cleaned up ... put some bowls of vinegar around your house and in your oven to absorb the smoke smell.)
3/4 C butter, melted
1 C brown sugar
1 tsp cinnamon (more, if your palate pleases)
2 (21 oz) cans apple pie filling
15 to 18 slices white bread
8 eggs
1 3/4 to 2 C milk
1 1/2 tsp vanilla extract
Syrup (for later)
Grease/Pam/Butter a 9X13 baking dish
Pour butter into the dish and then sprinkle brown sugar and cinnamon into the dish.
Top with the apple pie filling.
In a mixing bowl whisk together eggs, milk and vanilla
Layer the bread slices on top of the apple pie filling, pressing down firmly so that they get all nice and smooshed down onto the apple pie/butter mixture. You can alternate layers of bread with pouring the egg mixture so that every layer is thoroughly saturated. Make sure that you pour SLOWLY, so as to avoid spillovers
Cover with aluminum foil and refrigerate overnight.
Uncover and bake at 350 for 1 hour.
Drizzle with syrup and put in the broiler for a few minutes to caramelize.
Sunday, January 25, 2009
Applesauce Bread
makes one loaf or 12 muffins
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Jackie stayed with us for a week after Dax was born helping us adjust to life with two kids. One of the great ideas she had was to cook huge batches of muffins and freeze them thereby providing Julia with a good breakfast even if her mom slacked off the rest of the day :) This recipe was one of Julia's favorites. (I don't know what book she got the recipe from.)
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups applesauce
2/3 cup sugar
2 Tablespoons vegetable oil
2 egg whites (or one egg)
1/4 cup low-fat milk
Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg. In a large bowl, combine the applesauce, sugar, oil, egg whites and milk; mix well. Gradually add the flour mixture and mix until blended.
Pour into a 9x5 inch loaf pan that has been coated with nonstick cooking spray. (Or a 12-cup muffin pan) Bake for 55 to 60 minutes (25 to 35 minutes for muffins) or until a wooden toothpick comes out clean. Remove from pan and cool on wire rack.
Friday, January 16, 2009
Breakfast Pizza
serves four
This is a recipe from my Betty Crocker cookbook. We made this one Sunday to bring to our Sunday School class. We bought two full-sized crusts and used a roll of breakfast sausage (which we browned first) rather than sausage links. We also made one of the pizzas with diced, cooked bacon (one whole package) as a substitute for the sausage. We did not pre-bake the crusts, but we should have. Dave and Julia stopped by Pizza Hut the night before to get two boxes to carry our pizzas to church. :)
1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces
6 eggs, beaten
4 ready-to-serve pizza crusts, 6 inches in diameter
1 1/2 cups shredded Cheddar cheese (6 ounces)
Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.
Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.
This is a recipe from my Betty Crocker cookbook. We made this one Sunday to bring to our Sunday School class. We bought two full-sized crusts and used a roll of breakfast sausage (which we browned first) rather than sausage links. We also made one of the pizzas with diced, cooked bacon (one whole package) as a substitute for the sausage. We did not pre-bake the crusts, but we should have. Dave and Julia stopped by Pizza Hut the night before to get two boxes to carry our pizzas to church. :)
1 package (8 ounces) frozen brown-and-serve pork sausage links, cut into 1/2-inch pieces
6 eggs, beaten
4 ready-to-serve pizza crusts, 6 inches in diameter
1 1/2 cups shredded Cheddar cheese (6 ounces)
Heat oven to 400°F. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown; drain. Remove sausage from skillet; set aside.
Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist.
Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top each with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.
Monday, January 12, 2009
Bran Muffins
(from my mom)
2 cups boiling water
4 cups All-Bran cereal
3 cups sugar
1 ¼ cups butter
4 eggs
5 cups sugar
1 teaspoon salt
5 teaspoons baking soda
2 cups Bran Buds
1 quart buttermilk
Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.
2 cups boiling water
4 cups All-Bran cereal
3 cups sugar
1 ¼ cups butter
4 eggs
5 cups sugar
1 teaspoon salt
5 teaspoons baking soda
2 cups Bran Buds
1 quart buttermilk
Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.
Friday, January 9, 2009
Granola
makes about twelve cups
I found this recipe when reading one of my random blogs. I leave out the coconut because I don't like it. Same with the raisins. I leave out the nuts for Julia. Plus, it's cheaper without all the extras. And we move through this stuff pretty fast. I also found that 300 was too hot in my oven so I cook it at 250.
12 cups uncooked oats
1 cup shredded coconut
1 cup whole wheat pastry flour
½ cup powdered milk
1 T. cinnamon
1 ½ t. salt
1 cup light olive oil
1 1/3 cup honey
1 T. vanilla
2 cup raisins
2 cups nuts of your choice, chopped
You will need a very large bowl for mixing. Combine oats, coconut, flour, powdered milk, cinnamon and salt well in the large bowl and mix well. In a saucepan heat the oil, honey and vanilla until just warm. This helps the mixture pour easily. Pour this over the oat mixture and stir well. I start out by stirring it with a large spoon, but end up mixing it with my hands to insure that everything is evenly mixed. Spread this in a thin layer on 2 to 3 large cookie sheets and bake in the oven at 300 for 45 to 50 minutes. You will need to stir it about every 15 minutes. I bake two trays at a time and switch the position of the trays each time I stir so that the granola browns evenly. When the mixture is done you can pour it back into the large pan and let it cool. When completely cool stir in the raisins and the nuts. You can store the finished granola in any air tight container or even a couple of large Ziploc type bags. This recipe will make approx. 20 cups of granola.
I found this recipe when reading one of my random blogs. I leave out the coconut because I don't like it. Same with the raisins. I leave out the nuts for Julia. Plus, it's cheaper without all the extras. And we move through this stuff pretty fast. I also found that 300 was too hot in my oven so I cook it at 250.
12 cups uncooked oats
1 cup shredded coconut
1 cup whole wheat pastry flour
½ cup powdered milk
1 T. cinnamon
1 ½ t. salt
1 cup light olive oil
1 1/3 cup honey
1 T. vanilla
2 cup raisins
2 cups nuts of your choice, chopped
You will need a very large bowl for mixing. Combine oats, coconut, flour, powdered milk, cinnamon and salt well in the large bowl and mix well. In a saucepan heat the oil, honey and vanilla until just warm. This helps the mixture pour easily. Pour this over the oat mixture and stir well. I start out by stirring it with a large spoon, but end up mixing it with my hands to insure that everything is evenly mixed. Spread this in a thin layer on 2 to 3 large cookie sheets and bake in the oven at 300 for 45 to 50 minutes. You will need to stir it about every 15 minutes. I bake two trays at a time and switch the position of the trays each time I stir so that the granola browns evenly. When the mixture is done you can pour it back into the large pan and let it cool. When completely cool stir in the raisins and the nuts. You can store the finished granola in any air tight container or even a couple of large Ziploc type bags. This recipe will make approx. 20 cups of granola.
Sunday, January 4, 2009
Mini Banana Apple Bran Muffins
(from The Petit Appetit cookbook)
1 cup organic whole wheat flour
1/2 cup organic oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup organic applesauce (I use unsweetened)
3 medium organic bananas, 1 mashed (about 1/2 cup) and 2 sliced
1/2 cup packed organic light brown sugar
2 cage-free, organic eggs
Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.
With a fork, combine flour, bran, baking soda, and salt in a small mixing bowl. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.
Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.
1 cup organic whole wheat flour
1/2 cup organic oat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup organic applesauce (I use unsweetened)
3 medium organic bananas, 1 mashed (about 1/2 cup) and 2 sliced
1/2 cup packed organic light brown sugar
2 cage-free, organic eggs
Preheat oven to 375 degrees. Grease 24 mini muffin cups or 12 regular muffin cups.
With a fork, combine flour, bran, baking soda, and salt in a small mixing bowl. In a large bowl, combine melted butter, applesauce, mashed banana, sugar, and eggs. Mix together with a rubber spatula. Add flour mixture to applesauce mixture and stir until just blended. Batter will be lumpy and very moist.
Spoon batter into prepared muffin cups, filling two-thirds full. Place banana slice on top of each muffin. Bake for 12 minutes, or until golden brown and set. Cool muffins in pan on a wire rack for 5 minutes before turning out muffins.
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