Freezer waffles make such an easy and tasty breakfast and snack. We eat more Kellogg’s Eggo-Waffles at our house than I ever care to admit. So, why not make my own waffles? Should be easy enough, I thought. First, that meant purchasing a waffle iron, since I couldn’t find my old one. Second, it meant coming up with a recipe for waffles that taste like the commercial ones. Eggo-waffles are crispy, thin and flavorful. I wanted a square, thin waffles so that the waffles would fit in my toaster. The waffle iron which I purchased from Amazon turned out to be a Belgium waffle iron which makes thick waffles — and they are not square. Plus, the waffles are not crisp! But the waffles are very, very tasty. And, and I am happy to report that the frozen waffles do crisp up when re-heated in the toaster. Success!Continue reading
Wow, I’ve just made the best and easiest batch of granola possible. It is crunchy and aromatic. And I used my newest kitchen “gadget,” an air fryer, which I purchased around the holiday season. The air fryer was intended as a Christmas present for a relative. But when the relative stated that she already had an air fryer, I decided to keep this Christmas present for myself. Do you ever do that? Although other friends say that they “love” cooking with air fryers, I really haven’t figured out a way to make good use of my air fryer. Today I decided to give this little appliance another try and am pleased to report that I made a very successful batch of granola.Continue reading
I love these tender, flaky “Blueberry Scones” and can’t get enough of them. I have several quarts of blueberries in my freezer remaining from last summer’s backyard blueberry crop. So whenever I see an idea for using blueberries, I’m ready to try the recipe. A blueberry scone recipe in our local newspaper insert caught my attention. I have become pretty good at making homemade biscuits. Scones are similar — just a richer version. This recipe is delicious and easy to make because of several short cuts and tips that I learned while baking many batches of biscuits. I can prepare this recipe in just a few minutes. Here is how I made these melt-in-you mouth scones.Continue reading
As far as I’m concerned, an “Instant Pot” might also be called an “Impatient Pot.” For the person who likes to cook everything on the “high” burner of the stove, then an “Instant Pot” is the perfect kitchen appliance. Get the “Instant Pot” settings programmed and hit “Start.” Then leave the appliance alone and go on to another task. It doesn’t matter, as the “Instant Pot” regulates the temperature and pressure automatically. The recipe finishes cooking and the “Instant Pot” turns off. Yeah! No more burnt pots. I’ve tried cooking a variety of dishes in my brand new “Instant Pot.” And to the doubters who questioned if you could cook oatmeal in an Instant Pot, today I’m giving it a try.Continue reading
Zucchini for breakfast?? When life brings you zucchini, there are all kinds of ways to enjoy this vegetable. Last year I planted several unique varieties of zucchini. One was called a “globe” zucchini which is shaped like a globe as the name implies. To use the “globe” zucchini, I made a very tasty and fluffy “Zucchini Omelet.” This year, I adapted the recipe to make another “Savory Zucchini Omelet” using an ordinary zucchini. Hey, anything to add vegetables into the mix. The zucchini tasted just right when included in the omelet.Continue reading
When healthy tastes good…..It is much easier to eat a healthy breakfast when it also tastes good. I brought out the Ninja Smoothie maker again this summer to make coffee frappés and began experimenting with smoothies, too. I “invented” a wonderful oatmeal and banana smoothie. It is filling and tasty and and very nutritious. I enjoy sitting in the sun in the morning sipping my smoothie for some added health benefits — read on. Best of all, made with almond milk, this smoothie is lactose-free.Continue reading
Last summer, I posted a recipe for “Quick Breakfast Casserole.” I love the flavors of sausage, egg and cheese combined into a casserole, but wondered if I could adapt the recipe to make a vegetarian version. I tried substituting black beans and more vegetable seasonings in place of the sausage. My husband loved it stating, “this tastes like a quiche.” He’s partially correct. And so I have named my one-bowl vegetarian–not vegan–adaption, “Easy Vegetarian Breakfast Quiche.” Continue reading
Mardi Gras is this Tuesday, with parades, revelry, krewes and their balls and king cakes. It wouldn’t be Mardi Gras without king cakes and hundreds of these are sold in the weeks preceding Mardi Gras in Louisiana and the Golf Coast. These desserts are rich pastries baked in an oval shape and decorated with green, purple and burnt orange sugar or icing. Often they are filled with cinnamon sugar, cream cheese, cherries or countless other fillings. This week, our local newspaper featured recipe for a “Boudin King Cake” which is a savory pastry filled with Cajun Boudin sausage. That’s sort of a unique twist on dessert king cakes, I mused. Why not give it a try. And so I made a variation, “Savory Andouille King Cake.”
Let’s start out the New Year on a healthy note by including nutritious foods in meals. Oatmeal is a breakfast cereal which is packed with nutritional benefits. Most importantly it is high in soluble fiber — beta-glucan — which lowers cholesterol and helps control blood sugars. Why not “revve up” this simple food to make it more tasty — and to add nutrition. My recipe for old-fashioned rolled oats adds satsuma juice, sunflower seeds, dried cranberries as well as a Louisiana Steene’s cane syrup and a pinch of cinnamon. This turns oatmeal into a satisfying breakfast meal.
Oatmeal – Good for You
There are plenty of reasons to eat oatmeal. Oatmeal is a “heart healthy” food which is often described as “good for you.” The fiber in oatmeal is the type which lowers cholesterol and maintains blood sugar control. And oatmeal has many other health benefits. It is high in minerals including manganese, magnesium, copper, iron and zinc and also in B-Complex vitamins – B1 and B5 – and folate as well as Vitamin E. Oats contain some unique components such as the class of antioxidants called avenanthramides which may help with blood pressure control and provide some anti-inflammation benefits. After reviewing all these nutritional benefits, I’m convinced to eat this food more often.
Gluten-Free, well sometimes
Rolled oats are gluten free, too. However, food mills which process multiple types of grains may have problems with cross-contamination between oats and wheat or other gluten-containing grains. For this reason, oats are often listed as a grain to be avoided on a gluten-free diet. Look for brands which have tested their oatmeal products for levels of gluten and certify negligible amounts of gluten.
Revved Up Rolled Oatmeal Recipe
I find that oatmeal is relatively bland-tasting. However, there are plenty of ways to “revve up” this breakfast cereal. Our local newspaper, The Advocate, recently included an article of ideas for dressing up oatmeal in a recipe for “Overnight Oats.” They suggested interesting flavor additions such as “Pumpkin Spice Oats,” “Pecan Pie Oats” and “Satsuma Cider Oats.” I tried a few variations of my own.
To make this recipe, I used the juice and zest of a satsuma from my backyard tree. (You could also use a small orange to substitute for the satsuma.)
Combine skim milk, the satsuma zest and juice to the old-fashioned rolled oats. Add a pinch of salt (optional) and a Tbsp of Steen’s Cane Syrup (a Louisiana produce) or brown sugar. Add extras for flavor and nutrition such as dried cranberries, roasted sunflower seeds, walnuts and a pinch of cinnamon.
The key to this recipe is to let the oatmeal combination set on the kitchen counter for about half an hour. (The Advocate article suggests letting the oatmeal set overnight — or even several days.) I found that half an hour was plenty of time to let the “oatmeal “rest”.
There are lots of ingredients that you could add to make the oatmeal more interesting. Use your imagination. This a healthy way way to start the day and the New Year!. Enjoy!
Revved Up Rolled Oats with Satsumas and Cranberries
- 1 satsuma (or small orange)
- 1/4 cup old-fashioned rolled oatmeal*
- 1/2 cup skim milk
- 1 Tbsp Steen’s Cane Syrup or light brown sugar
- dash salt
- dash cinnamon
- 2 Tbsp dried cranberries (or raisins)
- 2 Tbsp sunflower seeds (or chopped walnuts or pecans)
- Plain non-fat, plain yogurt (optional)
Method and Steps:
- Zest the rind of the satsuma and juice the pulp. Strain to remove seeds from pulp.
- Add the old-fashioned oatmeal, skim milk, Steen’s Cane Syrup, salt, cinnamon, dried cranberries, sunflower seeds and the satsuma juice and zest to a microwavable bowl.
- Let set 30 minutes.
- Cover bowl with plastic wrap and microwave 2 to 3 minutes.
- Remove and stir.
- Serve with a dollop of non-fat, plain yogurt.
Bonnie brought the most delicious breakfast muffins to our April weekend girls getaway at the beach. As she gave me the recipe, she said “whatever you do, don’t leave out the parsnips.” What? Parsnips in muffins? Yes, these muffins contained plenty of healthy ingredients — and you wouldn’t guess it. The spices blended with the all the “surprise” ingredients and the muffins were moist and irresistible. This is spicy muffin recipe is perfect for cool autumn days.