Breakfast

Zucchini Crustless Quiche

Zucchini Crustless Quiche

Recipe: Zucchini Crustless Quiche

This recipe was handed down to me by my Grandmother.

Ingredients

  • 3 small zucchini, diced (about 20 oz)
  • 8 oz diced mozzarella (or 4 oz mozzarella and 4 oz firm tofu)
  • 1.5 oz pecorino-romano shredded cheese
  • 4 eggs (or 2 eggs and 1/2 cup egg beaters)
  • 2 tbsp olive oil
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 tsp parsley flakes
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 375F.
  2. Mix all ingredients together.
  3. Bake for about 45 minutes. Center should be set and top should be brown.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Perfect Soft Boiled Eggs

Perfect Soft Boiled Egg

Recipe: Perfect Soft Boiled Eggs

Ingredients

  • 6 eggs

Instructions

  1. Bring ½ inch water to boil.
  2. Lower one to six eggs into the water.
  3. Cover pan and cook for 6 ½ minutes.
  4. Run cold water into the pan for 30 seconds.

Preparation time: 1 minute(s)

Cooking time: 7 minute(s)

Number of servings (yield): 3

Inspired By: The Incredible, Edible, Perfectly-Cooked, Soft-Boiled Egg

Pumpkin Pie Pancakes

Recipe: Pumpkin Pie Pancakes

Ingredients

  • 1/2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 cup milk (or buttermilk if you prefer)
  • 1 egg
  • 1 tablespoons canola oil
  • 1/2 cup pumpkin puree

Instructions

  1. Mix the flour, baking powder, sugar, cinnamon, nutmeg, cloves and ginger in a large bowl.
  2. Mix the milk, egg, butter and pumpkin puree in another bowl.
  3. Mix the wet and dry ingredients making sure to not over mix.
  4. Heat your griddle and cook pancakes 2-3 minutes, flip and cook and additional 1-2 minutes.
  5. Serve hot with maple syrup.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Pumpkin Pie Pancakes
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Carrot Cake Pancakes

Carrot Cake Pancakes

Recipe: Carrot Cake Pancakes

Ingredients

  • 1 cup plus 2 heaping tablespoons all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 plus one tablespoon cup buttermilk
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 3/4 cup grated carrot
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup coconut
  • 1/4 cup coarsely chopped pecans

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together first 5 ingredients, cinnamon, and nutmeg in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture. Then add carrots, coconut, and pecans. Whisk just until blended. Let stand 10 minutes.
  2. While you are waiting, make the cream cheese frosting. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Heat in the microwave, on low power, stirring frequently, until its the consistency on a thick syrup.
  3. Pour by 1/3 cup of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. Drizzle with heated cream cheese frosting.

Cooking time (duration): 45 min

Number of servings (yield): 6

Inspired By: Carrot Cake Pancakes

Buttermilk-Oatmeal Pancakes

Buttermilk Oatmeal Pancakes

Recipe: Buttermilk-Oatmeal Pancakes

Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.

Ingredients

  • 2 1/2 cups nonfat buttermilk, (see Tip)
  • 3/4 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup toasted wheat germ
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons canola oil, divided
  • Maple syrup, (optional)

Instructions

  1. Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats. Stir all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
  2. Lightly brush a large nonstick skillet or seasoned griddle with a little of the remaining 1 teaspoon oil and heat over medium. Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.

Personal Notes

Make Ahead Tip: Store the batter (Step 1) in an airtight container in the refrigerator overnight.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

Variations

I will frequently substitute flax seed meal for wheat germ, because that’s what I tend to have in the pantry.

Cooking time (duration): 55 min

Number of servings (yield): 6

Inspired By: Buttermilk-Oatmeal Pancakes
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Perfect Hard Boiled Eggs

Hard Boiled Egg

Recipe: Perfect Hard Boiled Eggs

This simple method of hard boiling an egg makes it very difficult to overcook the egg and end up with a dark grey/green yolk.

Ingredients

  • 6 eggs (more or less is okay)

Instructions

  1. Place a single layer of eggs in pan and fill pan with cold water making sure that the water extends one inch above the eggs.
  2. Cover pan and bring water to a boils.
  3. When the water boils, turn off the heat and keep covered for 12 minutes. If you have an electric burned, move the pan to a cold burner.
  4. After 18 minutes, cool eggs under cold water. Peel eggs and store for up to 3 days in the refrigerator or store for up to 5 days in the shell.

Personal Notes

Fresh eggs are very difficult to peel. Its best to use eggs that have been sitting in your refrigerator for a week.

I place the probe of an oven thermeter in the water and set the alarm for 210F so that I know when the water boils. Make sure that the tip is in the water and not touching the side or bottom of the pan.

When I started cooking these eggs, I kept them in for 18 minutes. I’ve slowly lowered the cooking time to my current 12 minutes. The yolk is a lot less dry and creamer. I may try 11 minutes, but right around 11 or 12 is the sweet spot.

Cooking time (duration): 20 min

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