Breakfast · New Favorite

Sweet Potato Toasts with Eggs, Avocado & Spinach

Whoever heard of Sweet Potato Toasts? They are delicious! Making them in the toaster…brilliant! I love recipes from IowaGirlEats and this one did not disappoint. The only change I made was using Everything But the Bagel seasoning on the Sunny Side Up eggs and that was a game changer. I mentioned this recipe to a friend who suggested replacing the sautéed spinach with mushrooms…that is next on the list!

IowaGirlEats also suggests eating the sweet potato toasts with other toppings. I tried it with peanut butter and it was so good. I toasted several slices of sweet potato to use another day, storing them in the refrigerator. Heated up in the microwave, they were equally as good.

Sweet Potato Toasts with Eggs, Avocado & Spinach

INGREDIENTS:
  • 1 small sweet potato, cut lengthwise into 1/4″ slices
  • 2 eggs
  • 1/2 avocado
  • 1 giant handful baby spinach
  • evoo, garlic salt, seasonings (I used Everything But the Bagel Seasoning)
DIRECTIONS:
  1. Add a sweet potato slice to each toaster slot then toast on high for the longest duration offered by your toaster. Flip and rotate the sweet potato slices then toast again on high and for the longest duration. If the sweet potato slices aren’t tender by this point, flip and rotate once more then toast a third time (might only need half the duration as previous rounds.) Top toasted sweet potato slices with avocado mashed with a little garlic salt then set aside.
  2. Meanwhile, place a small skillet over medium-high heat then add a drizzle of extra virgin olive oil. Add baby spinach then season with garlic salt and saute until tender. Place on top of mashed avocado.
  3. Turn heat down to medium then cook eggs to your liking – sunny side up, fried, scrambled, etc. – seasoning with the seasoning of your choice (I used steak seasoning but garlic salt and pepper is just fine!) Place eggs on top of spinach then serve.

Recipe from IowaGirlEats

Appetizers · Breakfast · Czech Heritage and Dishes · New Favorite

Cabbage Pie

Cabbage Pie is a new recipe, similar to a Frittata.  I had cabbage that I needed to use and the other ingredients were on hand.  What a simple, delicious recipe. It’s easy to imagine my ancestors making a similar dish from these simple ingredients. I did not add cheese to my pie. Next time I would experiment with different cheeses and herbs.

CABBAGE PIE

1/2 head green cabbage, thinly sliced
one small onion, halved and thinly sliced
salt and pepper
3 eggs
salt and pepper
1/2 cup to 2/3 cup flour
Shredded cheese (optional)

  • Combine sliced cabbage and onion in a bowl. Add salt and pepper to taste.
  • Beat 3 eggs and add salt and pepper to taste.  Pour egg mixture over cabbage and onions.
  • Add flour to cabbage mixture and stir to combine.
  • Add sunflower or canola oil to a non stick pan.  Heat oil over medium heat.  Add cauliflower mixture.  Cover skillet tightly with aluminum foil.  Place wooden cutting board (or heavy flat pan) on top of skillet.
  • Cook over medium heat for 15-20 minutes, until golden brown.
  • Remove cutting board and foil.  Flip cabbage pie onto plate and place other side down in pan.  Optional:  Sprinkle top with cheese and  cook until cheese is melted and bottom is golden brown.

  • Remove from pan.  Slice into wedges and serve.
  • Optional:  Top with a dollop of sour cream and chopped green onion.

Recipe from Olesea Slavinski on youtube.com

Breakfast · Casseroles · Garden · New Favorite · Vegetarian

Sweet Corn and Zucchini Pie

Fresh local sweet corn, zucchini from the garden and delicious mushrooms are a wonderful combination for this savory pie. My daughters do not like mushrooms, but another vegetable (roasted peppers, additional corn, etc.) would be just as good. I have served the pie warm and cold and enjoyed them both. This pie is so versatile it could be served for brunch or a light summer supper with a salad or with juicy garden tomatoes.

Sweet Corn & Zucchini Pie

INGREDIENTS:
  • 4 tablespoons butter
  • half of a yellow onion, diced
  • 2 ears sweet corn
  • 2 large zucchini, sliced very thinly (about 4 cups)
  • 8 ounces sliced mushrooms
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 12 ounces shredded cheese (I used both Mozzarella)
DIRECTIONS:
  1. Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  2. Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Recipe from Pinch of Yum

Breakfast · New Favorite

Italian Spaghetti Squash Egg Cups

What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one.  Frankly, I didn’t expect them to be very good, but they were delicious!  I made them and refrigerated them, heating them up in the microwave the next day.  I’ll definitely be making this again, and again.  

ITALIAN SPAGHETTI SQUASH EGG CUPS

5 eggs, beaten
3-4 cups cooked spaghetti squash
1-2 tablespoons olive oil
1 cup cooked Italian Sausage, crumbled
1/4 shredded Pecorino Romano or Parmesan cheese
1/2 tsp. Italian seasoning
salt & pepper to taste
Extra shredded cheese to sprinkle on top of the egg cups before baking.

Preheat oven to 350 degrees.
Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup. Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups.  

 

Breakfast · Cookies and Bars · Health · Holidays · New Favorite

Maple Pumpkin Oatmeal Breakfast Bars

Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

Maple Pumpkin Oatmeal Breakfast Bars

2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)

  • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Recipe from Iowa Girl Eats

Maple Pumpkin Oatmeal Breakfast Bars

Breads · Breakfast · Garden · My Roots · Vegan · Vegetarian

Wild Plum Jam

Wild Plums are a new discovery for me. A few weeks ago,  I was on a walk with my granddaughter when we saw these pretty purple, red and yellow fruit growing in the open space.  I brought a few back to house and identified them.  Wild Plums!  My daughter and her family walked to open space to pick several pounds of fruit. We were cautiously optimistic and decided to make a trial batch from the few ripe plums.  We left the skins on for the trial. It was delicious but and we did not like the texture of the cooked skins.

A week later, the rest of the plums were ripe and we decided to make and can the jam, using a food strainer to remove the skins.  My Mom’s trusty food strainer did the trick!

Vintage Sieve and Pistle

The jam is pretty and tart.  I can’t wait to try it on  breakfast toast, pancakes, or perhaps with a mild cheese.

Finding these little gems caused interest in the history of the wild plum and how Native Americans and our ancestors may have used them.  Wild Plums appear to grow in many states. The Minnesota Conservation Volunteer published an interesting history.

WILD PLUM JAM

5 pounds Wild Plums
5 cups sugar (the original recipe called for 10 cups of sugar)
4.5 tablespoons lemon juice

  • Pit the plums and place them into a thick bottomed pot.
  • Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.
  • Add in sugar and stir.  Simmer, stirring often for about 10 minutes.1/2 to compensate for the naturally sweeter fruit.
  • When the jam thickens, pour the hot jam into a food sieve.  Press to remove the juice and pulp.  Discard the remaining skins.  Put back on heat to assure the jam returns to temperature.
  • Pour the hot jam into prepared canning jars.  At this point, the jam can either be stored in the refrigerator or processed for 10 minutes in a water bath canner.
  • After a 10 minute process, turn off the heat, wait 5 more minutes and then remove the jars from the canner.
  • Allow the jars to cool, and after 24 hours place any unsealed jars in the refrigerator and use within a few weeks.

Recipe adapted from Earthfoodandfire.com

Breakfast · Cakes · Family · Home

My Favorite Things … What’s Keeping Me Sane

Living through a Pandemic was certain not on my wish list but here we are. While I try to keep an upbeat attitude, my first inclination is go dark but I’ve learned that doesn’t accomplish a thing.

Keeping busy with things that interest me is key. I have a long list of ‘to-dos’ that I have been ignoring so … get on it, Cathy! There is yardwork and garden preparation, closets to be cleaned, Shutterfly books to finish, genealogy research to be done, etc. I try to accomplish a little of this each day but self-care and personal connection is most important.

This is day 13 of self isolation except for a very protected trip to get my allergy shot (extreme tree pollen allergies) and porch delivery of my Mom’s chicken and noodles to my girls and their families.

Each day the weather cooperates, I try to go on a long walk. Seeing neighbors outside playing with their children, sitting on their front porch or simply waving to neighbors warms my heart.  The two best experiences while walking were 1) encountering a family of dinosaurs with Mom and little daughter in full dinosaur costumes and Dad in a mask; 2) completing a chalk lava field drawn by a child on their sidewalk.  I love to see such creativity!

Talking with my girls and my grandchildren is saving me, too.  My grandchildren are ages 6, 4, 3 and 1.  The opportunity to read books, have dance parties, and just play via video chat is a wonderful capability that we all can enjoy.  Talking with friends, Virtual yoga with my Hot Flash yoga pals, virtual happy hour with our local winery, and family Zoom sessions also help to keep me connected.

I’ve not been to the store since Friday, March 13 but I have plenty to eat.  My Mother taught us to always have a full pantry and freezer and now is the time to use it!  To conserve on eggs, I’ve shifted my daily egg to a breakfast cake I’m loving with a dollop or yogurt!

Breakfast Cake

2 mashed bananas
1.4 cups oatmeal
2 beaten eggs
3 cups berries (fresh, frozen or canned/drained–even less works just fine)
1/2 teaspoon cinnamon (optional)

Mix together and placed in greased pan (about 8×10″) and bake at 350 degrees for 25 minutes. Cut in squares.

I heat a square of breakfast cake in the microwave for 20 seconds and then add a dollop of Greek Yogurt. So yummy!

This experience causes me to think back to the 1918 Spanish Flu Pandemic and the hardship of those times.  What did our ancestors do in quarantine, usually with a multitude of children and no chance of grocery delivery or the care of today’s modern medicine.  My Grandma Susie would be slaving over a hot wood cookestove in a very tiny house, with 4 little kids running underfoot.  To my knowledge, no one in our family died during that time but I do not know who may have contracted the disease, either.  

A friend shared with me that her Grandmother had written a journal during the time of the Spanish Flu and she has been reading it.  It prompted her to start a journal for her grandchildren.  What a great idea! I am not a journal kind of person, but this is such a unique time in our lives, that I think it is important to document what this experience has been like.  Perhaps we can actually learn from our mistakes in the future.

In closing let me thank everyone who is sacrificing their own safety to care for the people of the United States. You are our true heroes!

God Bless and Stay Well!

Breakfast · Cookies and Bars · Gluten Free · Health · New Favorite

Berry Oatmeal Breakfast Bars

These Berry Oatmeal Breakfast Bars are great for breakfast on-the-go or for a snack.  The bars are free of refined sugar and gluten.  The original blueberry recipe from Iowa Girl Eats is delicious (of course everything she makes is!).  My second batch was made with blueberries and raspberries…Yum!  I may try to substitute applesauce for the bananas on a future batch for family members that don’t like the taste of bananas.

Wouldn’t these be great to freeze and have on hand especially for busy Moms once the kids are back to school?

BERRY BREAKFAST OATMEAL BARS

  • 2.5 cups certified gluten-free old fashioned oats, divided (I actually just used the food processor on all of the oats)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1/2 cup mashed banana (about 2 small or 1 large banana)
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 heaping cup of berries
  1. Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  2. Add 1 cup old fashioned oats to food processor or blender and process until oats have turned into flour (Note:  I blended the entire 2.5 cups).  Set aside.  Alternatively you can use a scant cup of oat flour.
  3. Add milk, mashed banana, honey, coconut oil, egg, and vanilla to a large bowl then whisk to combine.  Add remaining 1.5 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine.  Fold in the berries then pour batter into greased baking pan.
  4. Bake for 35-40 minutes or until the edges are golden brown and the center has set.  Cool before slicing into bars and store in the refrigerator.  Alternatively, you can individually wrap the bars in Saran Wrap and freeze.

Recipe adapted slightly from: Iowa Girl Eats

Breakfast · Family Favorites · New Traditions

Big Country Breakfast Bread Pudding

Breakfast casseroles are always a treat and easy peasy when you make it the night before.  This casserole has a wonderful cream cheese surprise in many bites.  Why have I never thought of that?

Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.

BIG COUNTRY BREAKFAST BREAD PUDDING

1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
9 eggs
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)

  • Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
  • Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth.  Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
  • Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese.  Lightly press the bread down to aid in absorption of the egg mixture.  Top with cream cheese, sausage and bacon, if desired.
  • Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
  • The next morning, preheat oven to 375 degrees.
  • Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
  • Serves 12.

Recipe adapted from foodforayear.com

 

 

Breads · Breakfast · Czech Heritage and Dishes · Family Favorites · Holidays · Home · My Roots

Cherry Kolaches, our Christmas Day Tradition

The gifts are wrapped, the house is decorated, and the baking is done. This year I thought I’d take a break from making Kolaches for Christmas Day until I mentioned this to my family. WHAT? BREAKING FROM TRADITION? So, I will not break the tradition and made them today.  The truth is I love them as much as my daughters and their families.

This year I used my Mother’s Foundation sweet dough which she used for cinnamon rolls and Kolaches. My KitchenAid mixer makes easy work of making bread instead of taxing my arthritic wrists. The past several batches of bread I’ve made from standard flour have been too dense, so I decided to try King Arthur’s unbleached bread flour. I loved the result with a very light sweet dough that melts in your mouth.

The cherry filling started with a bucket of frozen sour cherries I purchased at the Farmer’s Market last summer. img_8562

There is nothing better than the taste of those cherries. Truly, I could eat a bowl of the cherry filling and forget the bread dough!

I also make a dozen chocolate kolaches which started as a request by one of son-in-laws, now a family favorite as well.  I simply put chocolate chips (or this year a dove milk chocolate square) in the middle of the dough ball and then pinch it closed.  Let it rise to double in size then bake. When you remove from the oven, brush with melted butter and sprinkle with sugar.

img_8552

Another tradition for our Christmas Day celebration is the Nordic Kringla.  Turns out Kringla is a big hit with my 3 year old grandson and 1 year old granddaughter.  My 6 week old grandson has yet to weigh in…but next year…

Wishing all a very Merry Christmas and a peaceful and healthy New Year!

CHERRY KOLACHES, our Christmas Day Tradition

Mom’s Foundation Sweet Dough

2 cakes (Packages) yeast
1 tablespoon sugar
1 cup lukewarm water
1 cup milk
6 tablespoons shortening (I used unsalted butter)
1/2 cup sugar
1 teaspoon salt
6-7 cups flour (I used 6 cups King Arthur Bread Flour)
3 eggs, beaten

  • Dissolve yeast and 1 tablespoon sugar in lukewarm water. Set aside to soften and rise.
  • Scald milk.  Add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour to make a batter.  Add the yeast mixture and beaten eggs, and beat well.
  • Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and let set in warm place, free from draft.  Let rise until doubled in bulk, about 2 hours.
  • When light, punch dough down and shape in balls about the size of a walnut and place on a greased cookie sheet. Let rise for 10 minutes
  • When risen, push the centers of balls down and fill with cherry filling (or filling of your choice).  Let rise again.
  • Bake at preheated 400 degree oven (375 degrees for convectional oven) for about 7 minutes or until golden brown.

Cherry Filling
1 1/2 cups sugar
4 tablespoons cornstarch
3/4 cup juice from cherries
3 cups pitted tart red cherries (water pack)
1 tablespoon butter
1/4 teaspoon red food coloring

Combine 3/4 cup sugar with cornstarch.  Stir in cherry juice. Cook over medium heat, stirring occasionally, till mixture thickens and bubbles; cook 1 minute longer.  Add remaining sugar, cherries, butter, and food coloring and cook until thickened. (Mixture will be very thick.)  Let stand while preparing bread dough for Kolaches.

Reference:

KOLACHE … Bohemian Heritage and Christmas Tradition