Breakfast, Brunch

Cranberry Almond breakfast bars

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There is something about baked goods that just sounds delicious and sinful. I have always been a fan of scones, muffins and bakery treats for breakfast. However, my tummy is not that happy with them. Trying to be careful of what I eat for breakfast, I have been experimenting with different types of “bakes”. This is a gluten-soy-lactose free breakfast bar that turned out really great !
Ingredients:
¾ cup of oatbran
½ cup creamy almond butter
½ cup liquid egg whites
1 cup of almond milk
1 tsp of baking soda
1tsp of baking powder
2/3 cup shredded coconut (sweetened)
1 cup dried cranberries

Method:
Preheat oven to 375F
In a 2 cup measuring cup, measure out almond butter, eggs and milk-add to a mixing bowl and whisk thoroughly.

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Next add the oat bran, baking soda, baking powder and mix well.

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Stir in the cranberries and coconut at the very end.
Pour batter into a greased 9”x9” baking pan.
Bake for 20 minutes.

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Serve warm with a drizzle of honey, agave or maple syrup—it would also taste good with yogurt and fresh berries !

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Breakfast, Brunch

Pumpkin Apple Breakfast Cups

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This a gluten free, healthy breakfast that has all the flavors of fall.  I made this recipe mostly to clear out my pantry and it turned out really well.  So if you want to clean out the bottom of cereal box and use up the last of pumpkin puree–this is a good go to recipe.  The best part, it tastes like dessert, but it is a healthy breakfast.
So here we go.

Mix 3 eggs, 1/2 cup pumpkin puree, 1/4cup apple butter or applesauce, 1/4 cup almond milk and mix thoroughly –till smooth.

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Fold in 1.5 cups of rice chex cereal and 1/8 cups of dried cranberries.  Add a dash of pumpkin pie spice (or just plain cinnamon) and 1/8 cup of honey or agave.

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Pour into greases ramekins and bake for 40 min in a water bath at 350F.  The top will turn brown and the custard will release from the side of the ramekins.  the custard should spring back to touch.  Its is done !

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Serve warm or even piping hot with maple syrup !

Enjoy !

Breakfast, Brunch, Classics, Comfort food

Pumpkin Muffins

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A fall classic and a must make for these crisp mornings !
Ingredients:

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
  • Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

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Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.(I made some plain ones too)

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

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Lunch, Poultry, Quick Dinner

Chicken, Apple and Sage Patties with Homemade Cranberry Sauce

I will not take credit for coming up with these recipes.  I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes.  Also,  you could use thanksgiving leftovers to make these recipes as well.

For the Cranberry Sauce:

Ingredients

  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

Directions:

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

1  tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1.  Heat the olive oil in a medium skillet.  Add the onion and sauté several minutes, until soft.  Add the apples and continue to cook until they just begin to soften.  In a large bowl, combine the onion-apple mixture with the remaining ingredients.


2.  Using your hands, form the mixture into 10 small patties.

3.  Preheat oven to 375F.  Brush patties with oil and bake till golden brown and cooked through, about 30 mins.

Serve warm with the cranberry sauce.  This can be made into a sandwich too !

 

Sides

Roasted Brussel Sprouts with Cranberries and Almonds

Welcome Fall !!!!! On the first day of the best season of the year this is my recipe to you all.  Whether you use fresh or frozen, for a weeknight side dish or a holiday dish, roasted brussel sprouts with sweet/tart berries and nutty rich almonds will become a standard go to.  Try it this season and the best part is that it is super easy !

Ingredients:

1 tbsp of Olive oil

1 lb of brussel sprouts

salt and pepper to taste

chopped almonds and cranberries.  Walnuts and golden raisins would work too.  Please add much as your family likes.

Method:

Preheat oven to 375F

Toss the sprouts in oil and salt and pepper.

Roasted till the brussel sprouts are golden brown, and some of the outer leaves are crispy, about 40 mins. ( temp will change according to your oven’s power)

While the brussel sprouts roast chop up your nuts and berries.

Once the brussel sprouts are done, remove them from the oven and immediately toss in the nuts and dried fruit.  Residual heat will toast the nuts and soften the fruit.

Serve warm !

Cookies, Treats

Cranberry, White Chocolate Cookies

I made these cookies following the recipe on the back of the dried cranberries bag–so I take ne credit for the recipe.  They were delicious, however, I thought that the white chocolate made it too sweet.  I might use dark chocolate next time around.  Nevertheless, I made them for lab meeting and everyone enjoyed them !  Purpose met.

Ingredients:

2/3 cup butter

2/3 cup brown sugar

2  large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 Cup Dried Cranberries

2/3 cup white chocolate chips

Method:

Preheat oven to 375ºF.
Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.

Add eggs, mixing well.

Combine oats, flour, baking soda and salt in a separate mixing bowl.

Add to butter mixture in several additions, mixing well after each addition.

Stir in dried cranberries and white chocolate chips.


Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 10-12 minutes or until golden brown. Cool on wire rack.