Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > breakfast
All for 'breakfast'
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Carrot Cake Pancakes -- back to top
Meredith was in the mood for something sweet and this was the result. We based it off of this recipe (halved) but made some notable changes. We skipped the honey butter. We used apple sauce for oil (didn't have canola and EVOO may have been strange), we didn't use cloves (didn't have it) and we skipped the walnuts. Also, we used whole wheat flour and egg beaters. Finally, we went somewhat heavy on the spices
I was a bit surprised that the recipe calls for baking power and not baking soda considering it has buttermilk. Generally, when the recipe is acidic (from buttermilk), baking soda is fine. Only if it is not, do you use baking powder. And when it is semi acidic but not acidic enough, you use a combo. This just used baking powder.
Anyway, it was pretty good. We halved the recipe and it was just enough for two people.
Points (for 2):
Flour...440/2/16 (so 4/person)
1/2 cup Low Fat Buttermilk...1
Brown Sugar...1
egg beaters...0.5
extra/???...0.5
6 points/person is not bad. We topped them with apple sauce, nothing, fat free cool whip, and butter spray.
Original Wordpress ID and Date: 351, 2010-09-12_191220
Pomegranate Pumpkin Oatmeal Brulee -- back to top
We made a pomegranate pumpkin Oatmeal Brulee like we did last year except we were in a rush so I basically just made quick oats, added pumpkin, a bunch of seasonings, then I did the brulee thing. It was not as good so maybe next time I will follow the recipe better.
Original Wordpress ID and Date: 1475, 2011-10-22_135256
Carrot Cake Pancakes and Bacon -- back to top
I made carrot cake pancakes from the usual recipe. This time, I actually used walnuts which I had skipped in the past. I do not know what caused it, but it was super thick. Even before the carrots. With the carrots, it was still pretty dense. I tried to let it cook for a long time to make sure it was cooked through. Still, it ended up being a bit raw inside
I also made bacon in the oven. I used the "trick" where you use a cooling rack in the pan so that the bacon grease falls off while it is cooking. There was extra bacon so I cooked that in a pan as well but without the rack. Both came out very flat and well cooked, but the one without the rack was actually better. I guess because it kept frying in its own oil as opposed to it dripping down. I'll keep that in mind for next time and probably skip the rack.
Original Wordpress ID and Date: 2932, 2012-12-26_220928
Butternut squash, seitan hash -- back to top
I kind of threw this together. I cut up most of a butternut squash into small pieces and then I kept tossing them in a medium-high temp cast iron pan. I just used pam as the oil. I kept tossing them, covering them some of the time and letting them cook down. I added lots of rosemary and some salt. As they got more finished, I put a thing of seitan into the mix. Finally, I cracked eggs into the pan and put it in the oven. I alternated between the oven at 450 and the broiler. I think I may have gone just a but too long as the yolks were more set than I would have liked, but not too bad.
The stuff was very good. I would definitely do it again. Other than cutting the squash, it wasn't too hard and made a nice, low(ish) point breakfast. I am not sure if you have to start counting the squash at a certain point or not.
Also, on Emily's suggestion, I tried roasted the squash skin. I ended up burning most of it, but the unburned pieces were surprisingly good. I expected them to be chewy and gross but they weren't
Original Wordpress ID and Date: 3211, 2013-03-01_191300
5-Ingredient Banana-Oat Bars -- back to top
I made Banana-Oat bars for a long bike ride the next day. I figured I usually have oatmeal with a banana for breakfast so I could just have half of this recipe for breakfast and take the rest for snacks on the ride.
It was based on the recipe below but there is a lot of freedom. I used a bit less than two cups of oats since it is what I had, and it was quick oats (smaller pieces) so they were more dense. I also used about 2 1/4 banana since they were small. I added some almonds (slices; toasted first), chopped dates and some cranberries. I also used a bit of Splenda. Finally, when I pressed it into the pan, I then sprinkled it with pumpkin-pie spice.
I like the bars a lot. It was certainty more interesting than just eating oatmeal and also a lot easier since I could eat while getting ready. I ate half for breakfast (1 cup of oatmeal) and then I had a quarter as a snack at one point on the ride. I liked the dates and the cranberries however I was disappointed with how lost the almond flavor was in there. I would have preferred to use the slivered kind but they didn't have them. I'll probably just skip them in the future so as to not have the calories with no flavor.
Banana-Oat Bars [4 Ingredient] (from The Kitchn)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 3371, 2013-03-29_073409
Breakfast Tacos -- back to top
I threw together breakfast tacos. I scrambled some (really fresh) eggs, mixed with a bit of sriracha. I served them on warmed tortillas (warmed on a dry pan), some cherry tomatoes and salsa. Topped it with a bit of smoked salt.
Pretty quick and simple....
Original Wordpress ID and Date: 6473, 2013-08-15_124234
Vegetarian Breakfast Cupcakes -- back to top
I bade breakfast tacos using the normal taco idea (~350 for 15-18) except, on my Dad's suggestion, I baked the bottom shells first. I put them in the oven for about 5 min just to crisp them.
The filling was small pieces of Gimme Lean and eggs. I cooked the gimme lean first and took it out of the pan. I then scrambled the eggs (about 4 eggs plus about 1 eggs worth of egg beaters). I mixed it all. Ari together and seasoned it.
I wish I had made smaller sausage pieces and maybe more eggs (and better chopped) as it seemed like the chunks were too big for the cupcakes. It turned out fine in the end. The cheese (mozzarella) filled the gaps nicely held it together.
Overall, they were very good! And we also had bagels and a mango (too much food)
Original Wordpress ID and Date: 6521, 2013-08-22_064004
Breakfast Cupcakes (Take II) -- back to top
We made breakfast cupcakes again. My dad did most of it so I am not sure of all of the details, but the filling was eggs with softened onions and pepper-jack cheese chunks. We put them into the cupcakes which we again pre-cooked the base layer.
I cooked them for about 14 min at 350 which seemed sufficient (and the base was about 4-5 minutes towards the end of the oven warm-up).
Original Wordpress ID and Date: 6526, 2013-08-26_174528
Huevos Rancheros Pizza and Butternut Squash Hash with eggs -- back to top
Meredith and I made breakfast for us and Emily. I made the butternut squash hash. It was pretty simple. I just cooked the squash on low to medium low (with and without a lid) until they were mostly cooked then I upped the heat to brown. We added a bunch of sliced kale about 1/2 way into cooking. I used salt and pepper but nothing else too fancy since I was preoccupied while cooking. I finally poached a few eggs into the squash and finished it on the broiler.
Meredith assembled the breakfast pizza. We started with a whole doughball but it was one of the wet from the other day. Between the texture and it being right from the fridge, it was hard to form. As you can see, it is the size of a normal pizza (made with 8 oz) but this is with 16 so it was much thicker.
The pizza was a huevos rancheros (ish) pizza. The "sauce" was mild salsa. We first cooked it jalapeños and cheese and then about half way, added the eggs (just two), kale and then the avocado when it came out.
Both the pizza and the hash were very good. The hash could probably have used more flavor and more crisp (which is harder to do with squash). The pizza had a great flavor and texture but was too thick (as expected). I would have liked a bit more salsa but it was well within the realm of personal preference.
Overall, there was a lot of food and it was very, very good
Original Wordpress ID and Date: 6748, 2013-10-13_182522
Rocky Mountain Toast -- back to top
I made rocky mountain toast using whole wheat bread. I cut a hole and toasted the middles separately. I then pammed the bread and cooked it on a stainless steel pan (didn't have non-stick). I pammed the middle, added the egg and let it cook. I then broiled it for a bit just to help set the egg. I flipped them and again used the broiler to help set the eggs. For the one on the left, I put cheese on and broiled it for a minute.
Original Wordpress ID and Date: 6837, 2013-10-29_091342
Breakfast: Bacon, Toast and Eggs -- back to top
A pretty easy and simple breakfast. I baked some thick-sliced peppered bacon (from The Fresh Market) and served it with two fried eggs and toast from extra sour-dough from the night before.
Original Wordpress ID and Date: 7236, 2014-02-09_105645
Sweet and Savory Breakfast Crepes -- back to top
We made crepes for breakfast. I followed the recipe in my Ratio book. It basically called for 2:2:1
I did almond milk, 4 eggs (it's suggestion) and a scant 1 cup flour.
Anyway, I mixed it all and let it sit for about 40 minutes. There were still some flour clumps but it worked pretty well. I kept having some trouble flipping and/or spreading them but they eventually came out. I lost a few but we just ate them without filling. Honestly, I thought it tasted a bit eggy. I wish I had read around because I have since found Alton Brown's which use less egg but more liquid. His isn't as pliable with the liquid choice but I think I would use this as a jumping-off point for next time and I'll modify the liquids as I see fit.
Anyway, I made savory crepes that had scrambled eggs, thick-cut bacon and a bit of Meredith's harissa. Plus salt and pepper. Meredith made sweet crepes. She made two "sauces" out of part-skim ricotta. One had powdered sugar and lemon zest while the other was TJ's fig butter. And she macerated strawberries. We tried a tiny bit of sweetened condensed milk on a few but it wasn't as good as we had hoped.
I folded mine like a burrito which worked fine but I like how Meredith's looked better. She put all of the toppings on a corner and then folded it into a triangle.
I want to explore making other types of crepes by modifying the recipe and fillings. We will see what I come up with.
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.
Original WP Post ID: 7449
Original WP Pub Date: 2014-02-17_100216
Potato Hash with Fried Eggs -- back to top
I had some leftover potatoes from yesterday's moussaka so I made home-fries. I first sautéd a really small onion and then I put in diced leftover potatoes (They were par cooked from yesterday). As they neared completion, I added some (too much) salt and pepper. I finally topped them with two over-medium fried eggs. A fairly quick and simple breakfast!
Original Wordpress ID and Date: 7478, 2014-02-18_094305
Baked Breakfast Garden Rolls -- back to top
I was still bummed about yesterday's issues and I had a bit of extra time this morning so I made breakfast garden rolls. The filling was just 2 scrambled eggs and about 1/3 of a Gimme Lean sausage, cut and sautéd. And, when I was assembling, I added a small amount of part-skim mozzarella. (plus some salt and pepper)
I made two with the 22 cm wrappers but I had a lot of extra filling so I made a larger one with the 33 cm wrappers that could hold it all. It was a bit hard wrapping with warm, wet ingredients but it ended up fine. Just a bit loose.
I put them on a baking sheet with non-stick aluminum foil and sprayed them with pam. I baked them at 425 for 15 minutes.
They came out pretty good. Fairly crispy and harder. The cheese was melted (the main reason for baking them) and they held together very well. Clearly, this would have been preferable the day before.
Original Wordpress ID and Date: 7530, 2014-02-27_071846
BATs (Bacon, Avocado, Tomato) -- back to top
We had a pretty simple breakfast: BATs (Bacon, Avocado, Tomato) We had Whole Foods' Black Forrest Bacon which we baked at 350 until it was crisp (Best bacon and best method to bake it). We also had a not-quite-ripe avocado, tomato slices and Brummel and Browns. The bread was a few slices of rye from last week's meals and small (slightly stale) rolls from Whole Foods.
Simple and good meal.
Original Wordpress ID and Date: 7669, 2014-03-17_195902
English Muffin with Crab -- back to top
This was a fast breakfast. I fried an egg and heated some leftover crab with Old Bay and black pepper. We put it on an english muffin and topped it with half an avocado. It was fast and easy,
Original Wordpress ID and Date: 8014, 2014-07-26_071513
Breakfast of Leftover Pimento Cheese and Bacon -- back to top
We had a breakfast of leftover pimento cheese plus some Chipotle Cherry bacon from Whole Foods. We also had some fried eggs, and toast from the leftovers.
Pretty simple and easy breakfast.
Huevos Rancheros -- back to top
We had people over so we made the usual for breakfast. It was a bit of a juggle with four different pans, each with four slightly different versions but I think it came out ok.
We used "505 Hatch Valley Green Chile Honey Chipotle Salsa" pictured below (taken from the website)
Breakfast Omelets / Scramble -- back to top
The original intent was omelets but after two of them failed, I made the last one (pictured) a scramble.
I sautéed mushrooms, onions, and peppers in a bit of oil. When ready, I added the eggs and scrambled them. Also served with some oven-baked, center-cut, bacon.
Not too much to it, but made a nice and easy meal.
Green Chile Shrimp and Grits -- back to top
Shrimp and Grits is usually a dinner in the south, but I made it for breakfast.
The package of grits said something like a 3:1
I did my usual creamy trick and used almost entirely almond milk in place of the water. I added two packets of frozen Green Chile to the grits. I started with one but it wasn't looking particularly green and it was getting dry. The second packet seemed to do the trick. Maybe a bit too hot but not bad. In addition, I threw in some salt, pepper, and some grated parm cheese. I forgot butter.
I just steamed the shrimp right from frozen. I didn't really have any good idea of timing so I just watched it.
Overall, it was pretty good. Shrimp was maybe a bit strange for breakfast but it worked.
I made oatmeal for my mom. I do not remember the exact proportions, but I followed some recipe. And I just used almond milk in place of water. As it was almost done, I added some raisins and almonds. Other than that, I just added some (too much) salt. Actually, I could have gone a lot lower on the salt.
It was ok. Not really sure what else I did. And I didn't eat much of it. Most of it was for my mom.
Hatch Chile Breakfast Casserole and Yuca -- back to top
** Forgot to take a photo :-( **
Meredith made the Hatch Chile Breakfast Casserole from The Kitchen (Local Copy 1). She used fresh roasted green chiles. Her other changes were:
I also made yuca home fries. When I had them on 2016-08-15 I really liked them so I tried to make them for everyone. I followed this recipe and tried to roast them. The parboiling worked fine but I roasted them for too long. Some were burned and others were just cooked a bit too much (but crispy!). I just felt like the flavor of the yuca wasn't there. Maybe next time I will just roast them and for less.
Sadly, I forgot to take a picture. But it was all very good. We will do the casserole again.
U: guest, P: name of my dog, all lower case ↩
Green Chile Bacon and Eggs -- back to top
A very quick breakfast. I baked the bacon at 350°F (convection) for about 18 minutes and then let had them on paper towel. Meredith made some fried eggs with green chile.
Not much else to say. Easy and fast breakfast.
Turkey Chorizo with Sweet Potato Hash -- back to top
I made turkey chorizo for breakfast using the Feasting at Home recipe (LOCAL). I do not think it is even intended to be a Whole30 recipe, but it worked fine for it. I thought it was a bit heavy on the seasoning, especially the oregano. Less in the future. And maybe more smoked paprika.
We also made (purple) sweet potato hash. I chopped them and microwaved them with a little bit of water for 5 minutes. I then crisped them on the cast iron with some ghee and added salt as I went.
It all came out pretty good. A nice breakfast. And we have some leftover chorizo for later.
Turkey (and Beef) Scotch Eggs -- back to top
We prepped ahead and made turkey scotch eggs. We used the recipe from Stupid Easy Paleo (LOCAL) (and using their gingerbread spice -- local is on the other page).
We halved it with an extra 1/2 lbs of turkey from the night before with 3 hardboiled eggs.
They were surprisingly sausage tasting, though a bit dry. I would consider this again either for breakfast or using this sausage mix for other things.
I made these again later with 93% lean beef. I did everything else the same except I did the eggs for only 9.5 minutes so that the insides wouldn't get overcooked. As you can see in the second picture, they were a bit undercooked after everything.
I did my very best to wrap them all and it worked well enough, except when I cooked them, the beef pulled back on some of it.
I think I liked the turkey more. With the beef, the flavors didn't meld as well and gave it a less-enjoyable taste. Certainly not bad, but I would do Turkey (or maybe pork?) next time.
Meredith had originally planned to make breakfast egg muffins. She spiralized a russet potato and put them at the bottom of a muffin tin and baked it to crisp it a bit. She sautéed:
then added egg beaters with green sauce. After baking it for ~30 min at 400°F.
Sadly, they stuck so badly. We could barely get them out!
There was still tons of leftover potato and veggies so this morning, I started by laying out a bunch of the potato spirals and letting them crips. I then added some real eggs, some egg beaters, more green sauce, and green chile. It worked surprisingly well! The potatoes added a nice texture and everything else tasted good. Green chile and green sauce go really well in eggs.
We made eggs and (paleo/whole30) bacon. We used the same stuff as last time. It worked out well. I like this mix for breakfast a lot.
Soy Chorizo Hash -- back to top
I made a pretty simple breakfast of soy chorizo hash. I used two medium-sized russet potatoes and got them (somewhat) crispy in the cast iron pan. I then added a package of store-bough soy chorizo (pictured below). We usually prefer the Trader Joes one but this was fine. I decided not to use ketchup and/or Sriracha like I do for corned beef hash since the chorizo was so wet (though we topped it with Sriracha).
Finally, I poached an egg in it (and finished it on the broiler).
It wasn't bad though also wasn't super interesting. I prefer corned beef has to this any day!
