Good things to eat

Posts tagged ‘Brunch’

Curried Kale Pancakes with Maple Glazed Onion topped Eggs!

Now I  know that all of the experts say that the key to a good food blog is enticing pictures of the dish that pull people in to read further and maybe even attempt your dish.

But I made something so delicious for brunch today, that I just had to tell you about it immediately.  I wasn’t even thinking that I would write about it because I had no idea it would be so good.   But then we gobbled it down and I never got a chance to take any pictures!

Hopefully just my description of the item will be enough to do the trick for you!

As anyone who has been following this blog for any length of time knows all too well,  I am a big fan of kale!  And that I like to use it in untraditional places.  Case and point in my kale pancakes.  But I have to say that this recipe is one of most looked at postings on this blog.  And in fact, if you Google kale pancakes, it is the first item listed!  On ALL of the interweb!!

So this morning I felt like making some eggs, but was out of bread for toast and it is a bit of a dreary winter Sunday so I didn’t feel like going out to get any.

What to make?  I didn’t really feel like anything too sweet………of course the kale pancakes!

So I whipped up a batch of the pancake batter, only I changed it up a bit and actually this version is completely Vegan.

Into the blender went:

  • 2 whole cloves fresh garlic
  • about 2 cups worth of ripped kale leaves, stems removed
  • 1 cup plain almond milk
  • 1 cup ( or more till you achieve right consistency) chick pea flour (or flour of your choice)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp curry powder

Whiz that all up in the blender and then let sit a bit.

Meanwhile, heat up your skillet ( I used two at a time to move things along quicker).

Once they are ready, add a bit of butter or oil of your choice and make your pancakes as you normally would.

Keeping the cooked ones warm in a low oven.

Once your pancakes are all cooked, use one of the skillets to caramelize an onion.

When it is well caramelized, douce it with a generous glug of good maple syrup!

Meanwhile, in the other skilled, fry up as many eggs as needed.  I did them to a nice “over easy” so that when you put them on top of the pancake and cut into them, the nice creamy yoke will ooze all over.

When ready to assemble, place pancakes on the bottom, then over easy eggs and then top with the maple covered onion!

Oh MAN was that good!

And if you were so inclined, feel free to add a little bacon or sausage to the equation and some extra maple syrup on top and you will have an impressive brunch item indeed!

I really wish I had a picture for you, cause it was THAT good!

Kale

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Savory Bread Pudding

Here’s another little gem you might want to enjoy over the holidays……..

I call it a “savory bread pudding” but I’m sure you could come up with other names for it.

Savory Bread Pudding

This could be used as a nice alternative to stuffing (dressing) if you are still looking for a bready side dish without all the turkey bother.  It does have dairy and eggs, but no turkey juice, so the vegetarians can eat this.

Here is what you will need:

  • aprox 3 cups of cubed bread of some kind
  • 1 onion or shallot finely diced
  • 1 cup of mushrooms of your choice, sliced
  • 1 -2 cups of chopped baby spinach ( depending on how much you chop it)
  • salt & pepper
  • 1 tsp dried thyme ( or poultry spice if you have that)
  • 3 eggs
  • 1 cup of 1/2 & 1/2 cream ( or whipping cream if you are inclined)
  • few dashes of hot sauce
  • some cheese ( I used some good white cheddar and a little bit of blue and parmesan cause I had it)

Heat the oven to 375 degrees and grease a pan with butter or olive oil.

Then in a frying pan with a bit of butter or olive oil, saute the onion and mushrooms, then add the thyme or PS and the S&P.

Meanwhile, cube your bread into 1/4 or 1/2 inch cubes and add them to your greased pan.  Then add in your cooked onions and mushrooms and toss them all together.

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Then lay on a layer of spinach and a good handful or two of the cheddar cheese and then stir those into all the other stuff till everything is thoroughly mixed.

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Then is a separate bowl, beat the eggs with the cream and the hot sauce.

Then pour the eggs and cream all over the bread then kind of swirl it around to make sure everyone is getting a little of the creamy love!

Even squeeze the bread down into the cream a bit to make sure it is all getting a bit soaked.

Then finish with a few sprinkles of the other cheeses like some blue cheese and parmesan.

Pop into the hot oven for at least 1/2 hour and then have a look at it.  Giggle it a bit, if it is still too wabbly, put it back in for a few minutes.

Then you might want to put it under the broiler for a few minutes just to brown off the top.

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To be honest, I probably could have just eaten a big bowl of the stuff by itself.   But instead I used it as a side dish with a spicy sausage stuffed Portobello mushroom.

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But I definitely feel it is worthy of a holiday side dish!

Pumpkin Scones

I thought what with Thanksgiving rapidly approaching ( this weekend here in Canada but next month in the US) that I would re-run a favorite seasonal treat that I tried last year.

Pumpkin Scones

I see a version of these in my local grocery store every year and it always bothers me how expensive they are!   And they REALLY aren’t as good as these!

Givem a try and impress your people!

Pumpkin scones

 

Veggie Pie

Well here’s an easy one for you, a quick mid-week supper or a Sunday lunch!

As you may know, I’m a big fan of “clean out the fridge” dishes and this one is a perfect example of that.

You can pretty much use most vegetables that you would cook on this one.

Now when I say “cheated” with ready-made puff pastry……..I’m not really being that outrageous.  I mean I live with a professional Chef and even HE never makes puff pastry from scratch!!

So start with some store-bought puff pastry and roll it out as per manufacturers instructions.

Then cut it into manageable sizes.  Squares or like I have here, sort of round mini pizza sizes.

Roll up the edges slightly because you want to make the inside deep enough so stuff doesn’t run out.

Put on a baking sheet and bake in the oven ( see temp on pastry package)  for about 15 minutes.

Top with your vegetables of choice.

We happened to have some left over roasted squash, already sweet and smokie and perfect for this.

And some carmalized onions and some fresh asparagus.  Arrange them evenly all over the dough.

Then you are going to add:

  • 1 egg
  • 3/4 cup heavy cream
  • salt & pepper

Whipped up together and poured evenly over the vegetables, kind of like if you were making a very thin Quiche.

Finish with your favorite cheese.

Here we have a few knobs of my favorite goat cheese.

Bung them in the oven ( see pastry package for temp).

And bake until the pastry puffs up, the egg and cream set and  the cheese gets melty!

Serve with a side salad and you are in business!

Veggie pie

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Very Berry Cakes

I found myself with and abundance of berries.

I use them in smoothies and freeze them and all that but I feel that blackberries in particular kind of annoy me in a smoothie.  I find that the  seeds get caught in your teeth.

I was going to make some muffins but I didn’t have any baking cup liners and didn’t feel like greasing and cleaning and all that nonsense, so I just opted for some pancakes instead.

I always make my batters in the blender because then you can pour it easily into the frying pan.

So start with your favorite pancake recipe.  I use a lot of “groovy” stuff in mine to make them more nutritious, like oatmeal and chia and all that, but any batter will do.

Then add about 1/2 cup or more of black berries, or the berries of your choice.

The black berries make the cakes super purple, which in some circles is kinda cool.

While they are cooking on the first side, I gently add a few blue berries to each cake, that way they stay in one piece and don’t make the cakes double purple!

Keep the cooked ones warm until you are ready to serve.

I didn’t feel like the usual maple syrup so I added a dollop or two of my favorite lemon goat cheese and a few drizzles of honey.

Very Berry Cakes

Very nice way to start the day!

Sweet Potato Pancakes

Those of you who visit regularly or have been following along, know that I am a big fan of the savory pancake!

I just think that it makes such a more interesting side dish than plain ol rice or potato.  And I find them so particularly good when accompanied by a “saucy” dish because they suck up the juice and are so comforting.

The first ones were the KALE pancakes.   A particular favorite because I like to hide greens!

Then there were the Roasted Tomato pancakes, where was pretty much the kale pancakes with the addition of sweet roasted grape tomatoes.  Also a hit around here.

And then of course there was the Spinach Crepes stuffed with Mascarpone cheese which were just simply decadent.

This time I’ve made sweet potato pancakes.

Now I don’t want to argue with anyone, because there is much debate about which is which and this argument is perpetuated by restaurants who call “yam fries”  sweet potato fries!!

Just so we are straight:

  • YAM – big gnarly tuber with brown skin and dark orange flesh
  • Sweet Potato – looks very much like a yam only it has light ( almost yellow) skin and flesh

So I peeled, diced and boiled one large sweet potato.  Then drained it and mashed it like you would regular potatoes.  Only don’t add any of the butter and milk and what have you.

Although, if on the off chance, you ARE the kind of person who has left over mashed sweet potato in the fringe WITH all the butter and milk then those are perfectly fine to use.  I just didn’t want you to go to all the trouble.

In a blender add:

  • 2 cloves of garlic and or 2 green onions ( rough chopped)
  • mashed sweet potato once they have cooled.

Blend those together then add:

  • 2 cups sifted all-purpose flour (or whole wheat, spelt etc whatever you are into)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 egg (optional if eggs aren’t your thing)  just add 3 tsp of baking powder instead
  • 1 1/2 c. milk  ( I use almond but any milk will do)
  • 2 tbsp olive oil

Also feel free to add a little bit of  say ground cumin or chili flakes to zing it up a bit.

Then in a non-stick skillet or whatever your favorite pancake pan is, pour in dollops of batter, wait for the bubbles to appear then turn them over!

Keep the cooked ones warm in the oven until you are ready to serve.

We had them for our Sunday dinner with some roast and veg.

Yum-ee.

Toads in a hole

An oldy but a goodie.

Although I have no idea why they call it this.  But whatever.

Take a couple of slices of bread and cut a nice big hole in the centre.  ( The “hole” portion of the dish)

You can either use the holes for something else, like feeding the birds, OR you can toast them up and use for dipping.

Then, you can either use bacon drippings or a dab of butter in your frying pan and make sure it is nice and hot, then add your bread with the holes in them.

Toast on one side and then flip the bread.  Then ever so carefully break an egg ( The “toad” portion ) into the centre of the hole.   Cook until the yoke is still a bit jiggly and then serve.

Quick and simple.

Toads in holes with bacon and dipping rounds

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