Archive

Tag Archives: Breakfast Recipes

strawberryscones2

i read this post the other day, about the pervasiveness of the boring blog, which got me thinking about whether my little corner of the internet has any real worth, about whether anything i’m doing is original. here’s where i landed: very few things are truly original these days. what is original about something – be it a recipe, or a moodboard, or a story – is that its yours. that it’s told in your own voice, which is a voice no one but you can convey.

take, for example, the above recipe for strawberry scones. i riffed off this one, from annie’s eats. for all intents and purposes, it’s annie’s recipe, not mine. but when i made it, i added vanilla. i squeezed a bit of extra lemon juice into my batter instead of just adding zest. i used my hands to cut my butter into the flour mixture, instead of putting it into the food processor (a tip my mother taught me long ago). do those few things make it “mine enough” to warrant a post? i suppose that’s up for debate.

what i do know is that i made this recipe, and made it my own. and it was delicious, so i’d like to share it with you. it’s as simple as that.

so, let’s do this, shall we?

scones are one of those foods that people seem to imagine are difficult to make (i put risotto into this category as well). in fact, when i made these on saturday, the first thing my roommate said was, “scones? aren’t those really hard to make?”

guess what? they’re not. scones are actually uber SIMPLE to make. which is what makes them so magical. they’re a breakfast/brunch standby, and you can whip them up in under 30 minutes. generally speaking, it’s likely that you already have all the ingredients you need on hand, which is always nice. these ones, which are spiced with a hint of lemon zest and feature fresh strawberries, are like a pop of spring in your mouth, which is a good thing on a sunny day when it feels like mother nature is finally letting go of her grasp on the warmer weather we were promised almost a month ago.

what you’ll need:

1 large egg

¼ cup greek yogurt, plain (i used chobani)

½ cup milk

1 tsp. of vanilla extract

1 tsp. lemon zest + the juice of 1/2 of your zested lemon

2¼ cups all-purpose flour

¼ cup sugar, plus more for sprinkling

1 tbsp. baking powder

½ tsp. salt

8 tbsp. cold unsalted butter, cut into small pieces

1 heaping cup diced fresh strawberries

strawberryscones1

what you’ll do:

preheat your oven to 425.

in a small bowl, whisk together your yogurt, milk, vanilla extract, lemon zest, and lemon juice.

in a larger bowl, mix your dry ingredients. set aside, and cut up your butter. i like to cut mine into sliced (the way you’d slice up cheese), then quarter those slices.

add your butter to dry ingredients. with clean, dry hands, begin to smush the little bits of butter into the flour. you can use a pastry cutter, or a food processor, or even two forks, to do this, but i find using your hands is a) most effective and b) most relaxing.

{the warmth of your hands helps to melt the butter ever so slightly, and there’s something incredibly calming about running the mixture through your fingers, smoothing the lumps and turning the ingredients into a crumbly bowl of goodness. my favorite thing about baking is how tactile it is, whether you’re measuring flour or kneading dough. whenever you can, choose to do things with your own hands, instead of letting a machine do them. it’s worth it, i promise.}

once the butter has been mixed into the flour (it should resemble pea-sized crumbs), toss your strawberries into the mixture. {this is an important step! coating the berry bits with flour ensures that they won’t get too mushy.}

once you’ve folded in your strawberries, add the wet ingredients to the dry, and mix lightly with a spatula or wooden spoon, until all the wet has been incorporated into the dry. {don’t stir vigorously, you’re not trying to mix concrete here. over-mixing your batter is the biggest mistake you can make in baking. big mistake. HUGE.}

transfer your dough to a well-floured surface (i like to use these cutting board mats), and pat it down to flatten a bit. if you’d like, you can shape your dough into a circle, and cut into wedges. i got these cute biscuit cutters at the williams sonoma outlet last year, so i always opt to put some nice fluting details on my scones when i can. what can i say? i’m fancy like that. anywho, you can basically shape your scones however you damn please, so long as you make them all somewhat equal to ensure even cooking.

to bake, place your scones on a baking sheet lined with parchment paper (or silpat, if that’s your jam) for 13-15 minutes. they should be golden around the edges, and have risen considerably. when your kitchen starts to smell like fruity spring goodness, they’re done.

eat ’em as soon as you can, because sadly, the strawberries get a bit mushy after a day or so. eaten hot out of the oven, with a pat of butter, these are positively stuff your face delicious. happy eating!

*i packaged most of mine up and dropped them off to my ladies at blackstones – my favorite hair salon in the city – as a thank you for prettifying me and giving me some serious blonde ambition the night before.

Image

as you’ve probably figured out, my baking tastes don’t exactly fall into the super healthy category. you won’t find me baking paleo bread, or cookies that substitute applesauce for butter, or any of those other healthy folk shortcuts. in general, i’m of the mindset that sweets should be just that. if you’re going to eat a cookie, eat a damn cookie, the way it’s meant to be baked and eaten, and don’t hate yourself for it. just don’t eat twelve cookies. moderation, you know? i’d rather be allowed just one really freaking delicious sweet a day than be able to eat multiple faux-sweets. 

that being said, however, i do really like oatmeal-ly baked goods. i love oatmeal raisin cookies, and there are these things called oatcakes that they serve at a bakery/cafe in my hometown that i ADORE. for years, i’ve been searching for a recipe to recreate them. they’re almost like a combination between a scone and an oatmeal raisin cookie, but somehow, better, lighter and healthier overall. while i still haven’t found the perfect recipe (more testing to be done), i thought i’d share this one, because these babies are a) SUPER healthy and great for breakfast and b) pretty close to the real thing.

 Image

The Recipe

From Super Natural Everyday via Green Cilantro

Makes 12 oat cakes
  • 3 cups / 10.5 oz / 300 g rolled oats
  • 2 cups / 8 oz / 225 g spelt flour or whole wheat pastry flour
  • 1/2 teaspoon aluminum-free baking powder (i got mine at trader joe’s)
  • 2 teaspoons fine-grain sea salt
  • 1/4 cup / 1.5 oz / 45 g flax seeds
  • 3/4 cup / 3 oz / 85 g chopped walnuts, lightly toasted
  • 1/3 cup / 2.5 oz / 70 g extra-virgin coconut oil (note: i didn’t have this so i used butter, and it made the cake too dense. i guess it was dense of me to assume i could make the substitution. stick with the coconut oil)
  • 1/3 cup / 3 oz / 85 g unsalted butter
  • 3/4 cup / 180 ml maple syrup
  • 1/2 cup / 2.5 oz / 70 g natural cane sugar 
  • 2 large eggs, lightly beaten
  • 1/2 cup dried cranberries


to make, preheat your oven to 325. grease a 12 cup muffin pan (or put in paper liners). 

in a large bowl, combine the oats, flour, baking powder, salt, flax seeds, and walnuts. set aside. in a medium saucepan, heat the   the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don’t let the mixture get too hot.

remove from heat and pour over the oats. mix with a wooden spoon. add your beaten eggs and mix again, until eggs are evenly incorporated. mix in your cranberries, then spoon the dough into the muffin cups (they should be about 3/4 of the way full). 

bake for 25-30 minutes, until the edges are golden. remove from heat and let cool for a few minutes, then tip them out onto a cooling rack and let cool completely. 

these are great for a grab and go breakfast or an afternoon pick me up snack – but don’t eat them right before a workout. flaxseeds can give you gas, and a gassy girl on the treadmill ain’t a pretty sight. 

when i was younger, i hated breakfast. as in, there was nothing i wanted to eat in the breakfast food category. not bagels, not cereal, not eggo waffles or even pancakes. i just flat out did not like breakfast. it was my least favorite meal of the day, to the point where i’d only eat in the morning if i was eating a meal that technically fit in a different category (like “dinner”). case in point: i’d happily eat a can of beefaroni (my fave – big shout out to chef boyardee!) for breakfast, but you’d be hard pressed to find me enjoying a bowl of cheerios before school.

now that i’m mature and an adult and all that jazz (yeah right), i’ve come to appreciate breakfast. actually, scratch that. i’m still not a huge fan of breakfast in general – but my love for brunch, that beloved middle meal where you can eat whatever you want, has taught me the beauty of early morning eating and all that comes with it. for starters, if you eat in the morning, you feel better all day long. it’s just a fact. you’re also less likely to overeat at lunch, and hence, less likely to overeat at dinner. you start the day off feeling groovy, and there’s really nothing bad about that.

but that all being said, it’s not like i wake up in the morning and crave eggs (except when i’m hungover. then i want eggs to the face, preferably smothered in hollandaise and served with a whopping side of homefries). i’ve come to really love bagels, and i appreciate a good stack of pancakes now and then. and i LOVE homefries. man, i have to got to put a homefries recipe on this blog. note to self. homefries, in my opinion, are god’s gift to starch-lovers. they’re a godsend when you’ve got the kind of hangover where you think you might barf into your bloody mary and your head feels like someone shoved a brick inside it – a brick that’s repeatedly hitting your skull, hard.

my favorite homefries can be found in a few places:

Beverly’s, Saratoga Springs, NY – my college town homefry joint. best homefries i’ve ever had, i think. a quick google search for the beverly’s website confirms that the resto CLOSED and is hunting for a new location. heart=broken. are you there, god? it’s me, sarah. i need you to find beverly’s a new lease in a new location. maybe they can relocate to NYC?

Jake’s, Northampton, MA – my hometown homefry joint.  they make a dish called “deluxe homefries” that are regular homefries covered in CHEESE. i mean, what could be better? jake’s closed a few years back but reopened with a new lease on life thanks to a skidmore grad (!!!) and northampton native. they’ve since brought back the “late night” menu – opening from 11pm to 3am – which is a genius move. hello, stoners of western massachusetts. this one’s for you.

B&H Vegetarian, New York, NY – an east village standby where breakfast costs you less than $5 and you get some great convo with the israeli cook to boot. the homefries here are somewhat unnaturally orange (but you know they’re actually all natural – just spices!) and are mixed with parsley. they’re served at the counter with a bottomless cup of coffee and a big ice water and some greasy made-right-before-your-eyes eggs. want an omelette? you got it. want a milkshake? no problem. a smoothie? that too. this place is the opposite of pretentious, which is why i love it. i spent many a morning here during my first year in new york, hungover and filled with a thirst for city life that even my exhaustion couldn’t curb.

so, anyway, where were we? oh, eggs. the incredible edible eggs. i’m not a fan of yolks, but i do love the healthy protein that eggs provide – and i love a good “throw everything in the pan and scramble” meal, which is where this recipe came from. on a recent day off, i found myself scrounging around in my fridge for whatever i could find, and as it turned out, whatever i could find was the leftovers from the tacos i’d made a few nights before. so i figured, mexican eggs could be pretty good, right?

let’s get down to business.


The Recipe

2 to 3 eggs (your choice – how hungry are you?)

3 tbsp chopped red onions

1/4 cup chopped mushrooms

1/4 chopped tomato of your choice

1/4 cup shredded mexican cheese

1/2 of an avocado, chopped

sour cream and salsa, to taste (optional)

3 tbsp chopped cilantro

to make, saute the tomato, mushrooms and onion in a pan with a little bit of olive oil. season with salt and pepper and cook until the onion has softened, about 3 minutes. meanwhile, scramble your eggs in a small bowl and add a dash of milk. mix the cheese into the bowl as well.

pour the egg mixture into the pan and stir so that the tomato, mushrooms and onion are evenly distributed. turn the heat down to low. scrambled eggs, according to my grandfather and now my mother, are best cooked “low and slow.” don’t turn up the heat, and don’t rush it. just let them do their thing, stirring occasionally. you might want to add a bit more salt and pepper here, and you could also throw in a little hot sauce if that’s your sort of thing. as the eggs start to harden, throw in half of your cilantro and the avocado, then stir again. now, let them be.

your eggs are done when they’re no longer runny, and have a tiny bit of golden crust at the edges. remove your scramble from the pan and top with the rest of your cilantro. if you feel so inclined, add a dollop of sour cream and some salsa. i served mine with salad and some fresh pineapple (fusing flavors, i suppose), but these eggs would be DELISH with some tiny corn tortillas and some black beans.

now, go forth and make eggs. and eat homefries.