breakfast Archive

Recipe Swap: Coconut Brown Rice Pudding

It’s our first recipe swap of 2012, and I’m only a few days late to the party. (Oh well! Better late than never, I suppose…)

As many of you know, I’m part of the Burwell General Store Recipe Swap. The swap consists of 25 foodies and writers from all over the world, and each month we re-interpret a vintage recipe (selected by Christianna of Burwell General Store) and post our creations on the first Sunday of the month.

This month, Christianna selected this recipe for the swap: Zabaglione for Two.

I was a bit flabbergasted by this recipe. First off, I had to google Zabaglione as I had no idea what it was. The images that appeared on my screen horrified me: it looked like a rich, lumpy, custardy mess. Granted, this recipe came at a bad time – I had just started my January detox and was feeling particularly over-sugared from the holidays. I couldn’t stomach the thought of a heavy custard. I decided that I needed to transform zabaglione into something light and healthy.

The only problem was that I could not, for the life of me, figure out how to pull off this transformation. I was stumped.

After a lot of thought, I finally decided to make a coconut milk brown rice pudding. It’s vegan, gluten free, and it doesn’t contain much sugar. And, most importantly, it’s easy to digest. It makes my belly happy. And as of right now, a happy belly is a top priority.

I won’t bore you with all of the details, but I do think it is worth mentioning that I have IBS.

Meaning: my stomach hates me.

I’ve tried various medications, elimination diets, fasts, probiodics, kombucha, vitamins, herbs, and more. I’ve been tested for various diseases and allergies, but everything comes back negative. In my opinion, IBS is the diagnosis doctors give you when they can’t figure out what’s wrong with your digestive system. So, I just do my best to take care of myself. I try to listen to my body. I started a detox on January 1st, because I wanted to cleanse after the holidays. I drank a lot of chicken broth and ate a lot of veggies. And the funny/tragic thing is, my stomach felt even worse during the cleanse. I was downright miserable. Nothing I ate or drank (or didn’t eat or drink) seemed to help.

I just didn’t have the heart to cook anything, let alone create a recipe for the swap.

But, I gave it a couple days and gradually I began to feel better. I allowed myself to dream of delicious and tummy-friendly recipes that might work for the swap. And then I remembered an amazing rice porridge I had for breakfast a couple years ago at a local brunch spot in Portland. I specifically remember that I ordered the porridge because I wasn’t feeling well and it was named something clever like “The Belly Pleaser”. It was made with coconut milk and had fresh mango on top. I loved it (and so did my stomach).

So this is my ode to “The Belly Pleaser”. It’s no zabaglione, to be sure. But it is a pudding — a pudding that happens to be vegan, gluten free, low-sugar, and is quite easy on the stomach. It also happens to taste wonderful. And that, my friends, is a fabulous thing.

Coconut Brown Rice Pudding
Adapted from The Witchy Kitchen
Note: This recipe uses pre-cooked brown rice, so make sure you factor that into your cooking time. Once the rice is cooked, however, this recipe takes 5-10 minutes to throw together.

Ingredients:
2.5 cups pre-cooked short grain brown rice
1 can (14 ounces) of light coconut milk
1/4 cup soy milk (or dairy milk)
2 tablespoons sugar
1 teaspoon corn starch
1 teaspoon cinnamon (plus cinnamon stick for garnish)
1 teaspoon vanilla*
1/4 teaspoon nutmeg
3 cardamom pods
1/4 cup golden raisins (plus more, for garnish)
Slivered almonds, for garnish

*I think this recipe would be incredible with real vanilla bean, I just didn’t happen to have any at home when I made this. Vanilla extract works nicely, I just think that real vanilla would be killer.

Method:
Heat coconut milk, soy (or dairy) milk and sugar together in a medium sized pot. Until warm. Whisk in corn starch and vanilla. Add in rice, 1/4 cup of golden raisins, and cardamom pods and bring to a simmer. Stir constantly and reduce heat if necessary. Allow mixture to gently simmer for 4-5 minutes, stirring often.

Once the pudding has thickened, remove from heat. Stir in cinnamon and nutmeg. Serve warm, with a dusting of cinnamon. Garnish with almond slivers and extra golden raisins. Can also be enjoyed cold.

Welcoming Fall (with The Best Zucchini Bread Ever)

And just like that, autumn has arrived.

I want to fight it! I want to kick and scream and go on strike until the sun comes back out. I want more red tomatoes in the garden (and less rock hard green ones). I desperately want an Indian summer. But, that’s the funny thing about life…you don’t always get what you want.

Despite my protests, the rains have come. The days are getting shorter and darker. Whether I like it or not, the season is changing. And to be honest, I wasn’t having it. I was downright grumpy about the changing of the seasons. I was so fixated on the lack of sunshine that I almost forgot all that I love about fall: chunky sweaters, tights, scarves, all things pumpkin, cappuccinos, soups & stews, apples, pears, and so much more.

So, then, I can’t change the weather. But I can certainly make the best of it. On one particularly drizzly and chilly morning this week, I woke up and decided to do just that. I made my all-time favorite zucchini bread recipe, made a large French press of coffee (all for myself) and snuggled up with a blanket, my cat, and a Harry Potter book.

It was perfect.

It didn’t matter how miserable it was outside, I was happy and cozy and content. If there was ever a day to curl up with a good book (and cat, and coffee, and zucchini bread), this was it.

I won’t lie: I still miss the sun. But I’ll do my best to embrace this season; to curl up with a good book (and baked goods!) as often as I can.

As for the zucchini bread? There’s no point in rewriting the recipe. Heidi (from 101 Cookbooks) nails it. However, I’ll make a couple notes. First off, I don’t like walnuts and so I always make this bread with slivered almonds. Secondly, while Heidi says that the poppy seeds are optional, I disagree. The poppy seeds are totally and completely necessary (and delicious!). I also like to add in a bit of ground ginger and nutmeg and I substitute a cup of white flour for one of the cups of wheat flour. Oh, and lastly – don’t be afraid of the curry powder! I really think the curry powder is the secret of this magical zucchini bread. I promise you, it is the best zucchini bread of all time.

Whole Wheat Raspberry Ricotta Scones

This past week, my lovely little niece Jubalee was born.

At the exact time of her birth, I was having lunch with my family at a nearby cafe. We had been waiting patiently at the hospital, but the nurses told us to go get lunch as it would be hours until Jubalee made her entrance. After all, she was already 10 days late…why not stall a few more hours? But, of course, she decided to arrive while we were having lunch. Life is funny that way.

We quickly made our way back to the hospital to meet the little one. My sister was a champion (16 hours of labor!), but her and the baby are happy and healthy. Jubalee has a full head of black hair, powerful little lungs, and the cutest chubby pink cheeks. I may be biased, but I happen to think I have the cutest nieces on the planet.

So, after a long day of driving, waiting, cooing, picture-taking, baby-gazing and the like, we finally headed home. I was exhausted, but my heart was full. It was a really wonderful day.

When I got home, I did what any normal person would do after a long and emotional day: I baked raspberry scones. I probably should have collapsed onto the couch and zoned out in front of the television, but I just couldn’t help myself. Call me a little crazy, but I find that cooking (and baking) is my favorite form of relaxation. For whatever reason, I’ve found that when I step into the kitchen, my outlook on life changes.

So after the birth of my niece, I cooked. I celebrated her entrance into the world by making a whole host of goodies, including these raspberry scones. The reason I’m writing about the scones now – as opposed to the other goodies I made that evening – is simply that they were my favorite creation of the evening. They were simple, flavorful, and a joy to bake. The dough came together easily, the scones cooked quickly, and when I finally sat down to relax – I munched happily on warm scones and all felt right with the world.

Whole Wheat Raspberry Ricotta Scones
Adapted from Smitten Kitchen

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar (I used turbinado sugar)
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 cup (plus a little more) fresh raspberries
3/4 cup whole milk ricotta
1/3 cup heavy cream

Optional: Raw or large grain sugar to sprinkle on top of the scones.

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or Silpat. In a large bowl, whisk together the white and wheat flours, baking powder, sugar and salt.

Add the butter and use a pastry blender (or knives, or fingers) to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the pastry blender (or knives) again to break up the berries into smaller chunks.

Add the ricotta and heavy cream to the flour/butter mixture. With a spatula, stir together until a loose dough has formed (the mixture will be thick and wet). Using your hands, gently knead dough into an even mass, right in the bottom of the bowl.

With as few movements as possible, transfer the dough to a well-floured counter or surface. Flour the top of the dough and pat it into a 7-inch square (about 1-inch tall). With a large knife, cut the dough into 9 even squares. Transfer the scones to prepared baking sheet. Bake for about 15 minutes, until lightly golden at the edges.

Eggs en Cocotte

Sisters, Nieces, Bunnies, Coffee, Brunch. These are a few of my favorite things. And on one perfect Saturday, the stars aligned and I had all of my favorite things under one roof. Under my roof, that is. It was pure lovliness.

These days, my sisters and I aren’t all under one roof very often. We all live in the same state, but we all have busy schedules that don’t seem to intersect often. However, my youngest sister is having a baby this summer. And with babies come baby showers, and the planning of said baby shower(s). So, the three of us decided to get together under the auspices of planning Candyce’s baby shower. I offered to fix brunch and introduce them to my new baby bunny and the matter was settled.

The thing is, we didn’t do much in the way of actual planning. We were extremely distracted by the cuteness of one infant (my niece Ramona) meeting one baby bunny (Lil Omar). It was too cute for words, so I will just show you a picture:

The cute fest ended when Ramona started hitting Lil Omar in the face, so we separated the two little ones and went about our brunching. We did as the Strannigan sisters are prone to do: inhaled our food, gabbed about life, drank a lot of coffee, fought over who got to hold the baby, and so forth. It was just what I needed. A simple meal, enjoyed with some of the people I love the most.

So, here’s to sisters and babies and bunnies. And to fresh eggs with bright orange yolks that are baked with cheese, herbs, and cream. And to coffee mugs with creepy kitten pictures on them. I love it all so very much.

EGGS EN COCOTTE (AKA: SHIRRED EGGS)
Serves 3
(Based off Leela Cyd’s lovely recipe on The Kitchn)

3 eggs
3 tablespoons cream
3 teaspoons minced shallots
3 grated gruyere cheese
2 teaspoons minced chives
A few sprigs of fresh thyme, minced
3 slices crusty bread or toast

Method:
Preheat oven to 425°F. Lightly grease three small ramekins (or any other oven proof cups or bowls). Crack one egg into each ramekin or bowl, and pour one tablespoon of cream onto each egg. Sprikle the cheese, shallots, and a bit of minced time over each egg.

Bake for 7 to 10 minutes (7 for a runny yolk, 10 for a firmer yolk), until the egg is ‘set’ to your liking. Serve (and eat) as quickly as you can, as the yolk will continue to cook in the hot dish (and we don’t want overcooked eggs!).

Best enjoyed with a big cup of coffee (or tea), in your favorite kitten mug. In addition, it is great when paired with strawberries and fresh cream, your two little sisters, a baby bunny, and the cutest niece on the planet.

*Note: Being the ever-blossoming Pacific Northwest granola that I am, I made this meal the day after I’d purchased my first gallon of raw milk from a local dairy. I skimmed the cream off the top to use with the eggs, and used the rest of the cream to make whipped cream for the strawberries. It was heavenly. All other whipped cream pales in comparison.

Beet & Quinoa Pancakes

Forgive me if I sound like a world-class drama queen for a moment…but if I see one more heart-shaped Valentine’s recipe I might claw my eyes out. Just saying.

Its not that I hate Valentine’s day or romance…I don’t. I have a Valentine (husband) whom I love very much, and I’m excited for our quiet night in together. I’m just not a fan of the hearts and the cupids, the pink and the red, the chocolates and the teddy bears. Its just not my thing.

So it is a complete coincidence that this recipe happens to be something that is in the Valentine’s color palette. Yes, the beet quinoa pancakes are a vibrant shade of pink/red. Yes, I am posting them on Valentines day. Did I make them for my Valentine? No. I made them for my friend Mari and then a week later, I made them for my family. So take that for what it is, and lets all put this heart-shaped madness behind us.

Now that I have that out of my system, I can tell you without any hesitation that these pancakes are my new favorite breakfast. I’d seen the recipe a while back and placed them on my list of “things to make” in 2011. I was immediately intrigued by their vibrant color, and when I saw that the recipe originate from Kim Boyce, I knew I had to make them. Kim just recently migrated to the Northwest and is the author of “Good to the Grain“, which is a cookbook I’ve been meaning to check out as I am trying incorporate more whole grains into my diet (and Kim is the queen of whole grains!)

There is only one potential problem with these pancakes: you have to get your hands on some quinoa flour. If you are lucky enough to live in Portland, Oregon, you can get quinoa flour from Bob’s Red Mill (You can visit their store & buy their products in bulk or you can get many Bob’s Red Mill products at Portland area grocery stores). However you come by quinoa flour, I highly encourage that you do so. The quinoa adds a distinct (and wonderful) nutty flavor to the pancakes. In addition, quinoa contains no gluten and is a source of complete protein.

Since the pancakes are made up primarily of quinoa flour (and beets!), they are actually good for you. On top of that, they are really quite pretty. And they taste good! In case you need a little more convincing, I’ll mention that these pancakes contain no gluten and very little sugar. The texture is light and fluffy and the flavors are complex and nutty. The beets add a slight sweetness (and the gorgeous color) that pairs nicely with a touch of maple syrup. My family was slightly skeptical when I announced that I planned to make beet quinoa pancakes for a family brunch (they protested that the pancakes sounded too healthy), but I am happy to say that I made believers out of all of them (even my dad had seconds, which is saying a lot). The beet quinoa pancakes were a hit.

So, Happy Valentine’s Day (or Single Awareness Day or Hallmark Cheesy Holiday or whatever you want to call it…).Lets be done with all this heart-shaped madness, and eat some hot pink pancakes! :)

BEET QUINOA PANCAKES
(Adapted from A Cozy Kitchen)

3 small to medium sized red beets

Dry Mix:

1 and 1/2 cups quinoa flour (available from Bob’s Red Mill)

1 cup rice flour (*can use all-purpose flour, but I used rice flour in order to make the pancakes gluten-free)

3 tablespoons dark brown or muscovado sugar

1 tablespoon baking powder

3/4 teaspoon kosher salt

Wet Mix:

1 1/2 cups whole milk

1/3 cup plain (non fat) yogurt

3 tablespoons unsalted butter, melted and cooled slightly

1 egg

Method:

1. Roast the beets, Heat oven to 400 degrees. Trim tops off the beets & wrap each beet individually in aluminum foil. Roast until very tender (prick with a fork or knife), about an hour. Cool, peel, and purée the beets in a food processor or blender until smooth. You will need 1/2 cup of beet purée for the pancakes (any remaining purée can be frozen for later use).

2. Sift all dry ingredients into a large bowl. In a medium bowl, whisk together the milk, yogurt, melted butter, egg, and 1/2 cup of beet purée until smooth. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter should be the consistency of lightly whipped cream and crimson in color.

Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter. Working quickly, scoop/pour small, flat mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancakes, flip it over and cook until the bottom is dark golden-brown (about 5 minutes total). Keep cooking in batches (buttering the pan between each batch) and cook until the batter is gone. (If the pan is too hot or not hot enough, adjust the temp for consistent results).

Serve immediately with maple syrup and butter (if you so desire).

mother’s day brunch: french toast bread pudding

Happy Mother’s day, everyone! Today was such a lovely day, and I am grateful to have such a fantastic mom.

When I asked my mom what she wanted for mother’s day she was very clear in her wishes. She only asked for two things: she wanted her kids (and significant others) to make her brunch and she wanted us to help work on the house and yard (as my parents are putting their house on the market).

I was in charge of the brunch menu, and despite my pleading, my mom indicated that she really wanted a sweet brunch. I’ve been in a decidedly savory brunch phase lately, and so I had to do some thinking. But then I thought about the brunch spot down the street from Nich and I’s house that serves a bread pudding french toast with a mint and bourbon syrup. It is to die for. It is one of those brunch items that can turn a savory brunch eater into a sweet brunch eater (because, lets be honest: there are two types of brunch eaters. the two rarely mix). Plus, my mom loves bread pudding more than any person I know. So, french toast bread pudding was a mother’s day brunch must-have.

After perusing a few recipes, I settled on one from the Food Network. I think it was the addition of spiced pears (or what I would call a pear compote) that sold me on this recipe. In any case, this recipe requires very little prep work (rip some bread, put it in a pan, pour and egg and milk mix over it and let it sit over night. tada!) and yet it tastes like a little piece of french toast heaven. In addition to the spiced pears, I also made from fresh whipped cream (with vanilla and muscavado sugar) which was a great decision (and who counts calories for mother’s day brunch? or ever, really?).

So, here is the recipe (with my twists, because I can never just leave a recipe be.)

French Toast Bread Pudding with Spiced Pears
Adapted from the Food Network

Ingredients
French Toast:
1 tablespoon butter, softened
1 loaf (about 1 pound) challah or brioche, or any soft, egg-enriched bread (I used Challah and it was amazing)
6 large eggs
1/2 cup sugar (I didn’t actually include sugar in the egg mix, I totally forgot it! However, I dont actually think it needed it as the Challah bread is already sweet. Instead, I sprinkled dark brown sugar over the top of the french toast right before I baked it).
2 1/2 cups whole milk
1 1/2 teaspoons vanilla extract

Spiced Pears:
2 tablespoons butter
2 firm-ripe pears, cored and cut into chunks
2 teaspoons dark brown sugar
1/2 teaspoon ground cinnamon
Nutmeg, to taste

The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.

In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.

The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.

In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle brown sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook until pears soften.

To serve, spoon bread pudding onto plates and top with spiced pears (and whipped cream, if you so desire). Can also be served with maple syrup.