Archive | Breakfast

granola-muffins

Granola Muffins

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Yield: 16 servings

2 tablespoons chia seeds
6 tablespoons water
2 small bananas, mashed
½ cup nut butter
¼ cup honey
1½ cups granola
1½ cups rolled oats
1 cup dried fruit
⅓ cup chopped chocolate
½ teaspoon salt

Preheat oven to 325°. Spray 16 muffin cups with nonstick spray or line with foil liners.

In small bowl combine chia seeds and water. Stir and let sit for 5 to 10 minutes or until thickened to the consistency of pudding.

In medium bowl, mix together bananas, nut butter and honey until smooth. Add granola, oats, fruit, chocolate, salt and chia mixture. Blend until combined.

Drop mixture into muffin cups until ¾ full, about ¼ cup per muffin. Bake 30 to 35 minutes or until edges are lightly browned. Remove from oven and let cool. Store in refrigerator up to 1 week.

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Photo by Mary Oswald

Slightly Sweet Granola

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Photo by Mary Oswald

Yield: 3 quarts

4 cups rolled oats
¾ cup flaxseed meal
¾ cup oat bran
½ cup salted sunflower seeds
½ cup sliced almonds
½ cup salted pepitas (no-shell pumpkin seeds)
½ cup pecans, roughly chopped
½ cup extra-virgin olive oil
⅓ cup maple syrup
¼ cup honey
1 tablespoon cinnamon
½ teaspoon cardamom
1 teaspoon salt
1½ cups dried mixed fruit

Preheat oven to 350°.

In a large bowl, combine oats, flaxseed meal, oat bran, sunflower seeds, almonds, pepitas and pecans. Set aside.

In a small saucepan, combine oil, maple syrup, honey, cinnamon, cardamom and salt and bring to a boil over medium heat. Remove from heat and stir for 1 minute before slowly adding the liquid to the dry mixture. Stir until evenly coated.

Line a large baking sheet with parchment paper and spread the granola on the pan.

Bake for 30 to 36 minutes or until granola begins to brown, stirring halfway through to avoid burning. Remove from oven and cool completely. Mix in fruit. Store in airtight container at room temperature for up to 1 week.

Variation: Sweet and Spicy GranolaRead More

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Cherry Syrup

Cheryy Limeaid made with Cherry Syrup
Photo by Janelle Shank

Yield: 2 servings

1½ cups water

1 cup sugar

2 cups fresh sweet cherries, pitted and halved

Bring the water and sugar to a boil over high heat in a deep, thick-bottomed pot. Add the cherries. Reduce heat to medium and cook for 20 minutes, stirring frequently.

Pour the mixture into a fine-mesh strainer over a bowl and push down on the cherries to release as much of the juice as possible. Let the mixture cool while the juice continues to drain from the fruit. Store extra syrup in glass jar in refrigerator.

Use in Cherry Limeade or serve over ice cream, pancakes or oatmeal.

—Recipe developed for Edible Omaha by Julie Kolpin

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egg

Poached Eggs with Hollandaise Sauce

 

Poached Eggs with Hollandaise Sauce

Ingredients

  • Poached Eggs
  • 6 cups water
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 2 eggs
  • Hollandaise Sauce
  • 3 teaspoons shallots, minced
  • ½ teaspoon white peppercorns, crushed
  • 4 tablespoons vinegar (white wine or cider)
  • 4 tablespoons water
  • 6 egg yolks
  • 16 ounces butter, clarified and warm (see
  • note below)
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 pinch white pepper
  • 1 pinch cayenne pepper, optional
  • 1 whole wheat English muffin, split and
  • toasted
  • 6 slices bacon, cooked
  • 6 asparagus stalks, rinsed, trimmed and
  • steamed

Instructions

  1. To poach eggs: In a saucepan, bring the water, vinegar and salt to a low simmer over high heat until small bubbles begin to come up from the bottom.
  2. Crack an egg, discard shell and slide egg gently into the simmering water. Repeat with second egg. Bring water back to a low simmer, reduce heat to low and simmer 2 to 2½ minutes until eggs yolks are soft and egg whites are set. Remove eggs from water with slotted spoon and drain on paper towels.
  3. To make sauce: Combine shallots, peppercorns and vinegar in a small pan and reduce over medium heat until almost dry. Add water and strain
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CRANBERRY APPLE MUFFINS

Serving: 12 muffins

  • 2 cups peeled, cored and chopped apples
  • ¼ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
  • ½ cup chopped walnuts

Preheat oven to 350°. Line muffin tin with liners or coat with non-stick spray. Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon.  Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist.  Stir in cranberries and walnuts.  Fill muffin tins ½ full.

Bake for 35–45 minutes, or until toothpick inserted into center comes out clean. Let cool before serving.

From Janelle Dangerfield Shank

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CREAMY SCRAMBLED EGGS

Serving: 2

3 eggs, pastured fresh or frozen (If using frozen eggs, thaw in refrigerator for

24 hours before preparing recipe. )

1 teaspoon unsalted butter

1 tablespoon cream

Salt and pepper, to taste

Chopped fresh herbs, optional

Melt butter in a small, heavy saucepan over medium-low heat. Whisk eggs and cream in a small bowl until yolks are completely incorporated with the whites. Pour eggs into saucepan. Cook over medium low heat, stirring occasionally until eggs are of desired consistency. Season with salt and pepper and stir in fresh herbs. Serve immediately.

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ASPARAGUS FRITTATA

Serving: 4

1 pound asparagus (about 1 bunch), washed, trimmed, and cut diagonally into 1-inch pieces.

1 tablespoon water

2 teaspoons olive oil

1 small onion, thinly sliced

½ teaspoon salt

½ teaspoon pepper

6 large pastured (fresh) eggs, lightly beaten

1 cup shredded Gruyere or Swiss cheese

Preheat oven broiler.

Cook asparagus by placing in a 2-quart microwavable dish with water; cover and cook on high for 2 minutes. Meanwhile, heat olive oil in a large oven-proof frying pan over medium high heat. Add onions, salt and pepper, and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low and cook for 2 minutes. Crack eggs in bowl and whisk until combined. Pour into pan with asparagus mixture and cook until almost set, but still runny on top, about 2 more minutes.  Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 5 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and season with salt and pepper, to taste.

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