Makin Banana Pancakes :)

I love pancakes, it's a bit of a weakness actually. Generally in the morning though, I have a little more willpower than the rest of the day so I eat somewhat healthy, and if I have time to make breakfast, I try and stay away from gluten (since my poor tummy doesn't do well with it). So, long story short, I found red mill's gluten free mix, tried it, and loved it! So here you go..

Gluten free Banana Pancakes



How I make these wonderful things...
Follow the instructions for the pancakes on the package. Have ready (for one batch, which serves about 4, so 8 large pancakes)

2 bananas sliced in 1/4 inch ish rounds,
brown sugar, and
chopped pecans or walnuts if you are the nut type :) and also,
you can add ground flax meal to the top (not necessary, but we didn't have nuts, and I love flax)

On a skillet, griddle, pan, whatever you use to do pancakes normally, over medium heat, butter your pan and pour on 4 good size pancakes. Let cook for about a minute and then work quickly. Place between 5-7 banana slices on the top of each pancake and push in just slightly. I usually put one in the middle and do a circle around that, just for aesthetics. Sprinkle brown sugar with your fingers or spoon on top of the pancakes. Sprinkle, nuts, and or flax as well. Once you feel the bottom portion of the pancake is done.. flip! You will want to make sure your pan isn't too hot, burnt pancakes are just the worst. The sugar side can burn easily if it's too hot. Cook for a minute or two until you feel the pancake portion is done, not doughy, and that's it! If you can make pancakes, you can make banana pancakes. But if you tend to suck at pancakes, I don't really know what to tell you :) Good luck!
Also, you can use any pancake mix or recipe. I have a from scratch recipe I used to use before the gluten issues came up, and I can't find it, so I couldn't put it in the post.. but I'll find it one of these days.
Sprinkle with powdered sugar, drizzle with syrup, top with butter, go nuts! Add more fruit, whipped cream, however you love your pancakes.



Happy weekend breakfast everyone!


Here's the mix, in case you want to look into it. Red mill is an amazing brand for gluten free and just healthy products in general by the way. Most health food stores carry their line of products (stores like safeway only have a few things). We use red mill's pancake mix, quinoa, quinoa flour, oat flour, flax meal, etc. Locally, I know raley's has a large selection of their products, actually all of them.
Again, happy weekend!
with love,
kristin ann :)

I love me some eggs :)

Yes, it's a fact, I love breakfast. And, I love to cook breakfast! It's by far the easiest meal to make, and therefore, the most satisfying. For me its even better than making a quick sandwich, because it's a hot meal, which I also love. So my thought for today is to encourage you to make breakfasts. If you get in the habit of it, and just have breakfast foods around, its a great thing. I know cold cereal is tempting, and trust me, I love cereal (I usually have cereal for dessert or a midnight snack) but you should consider your options in the morning, especially if you're feeding little ones. Eggs are a wonderful thing. They are full of protein, vitamin A (and several others), and although they have cholesterol, studies have shown that the dietary cholesterol in eggs does not effect your blood cholesterol the same that other saturated fats do. If you didn't know already, your brain is made of primarily fats, so foods like eggs, that have dietary cholesterol are considered brain foods. When your brain is developing, so in your very young years (especially before the age of 5) it is important to have certain fats in your diet. When I have been at my absolute healthiest eggs are usually a staple in my diet.

Ok, enough of that...

My breakfast for two (of course)

1 leftover sausage sliced at a diagonal (thank you mary)

4 eggs beaten

2 pieces of bread toasted

a slice of cheese diced (or shredded)

salt and pepper

green onions, chopped

Saute the sausage for just a minute, add the eggs, keep the heat on med/low. Make sure to keep the eggs moving around, I very much dislike overcooked or burnt scrambled eggs. Feel free to salt and pepper at any step. When the eggs are just about done, so they still have a little bit of moisture, add the cheese. Serve on top of toast, or to the side. Garnish with green onions or chives.

breakfast crazy

The fact of the matter is, I lOVE breakfast. I really do, just outright love everything about breakfast. I love eggs, I love ALL breakfast meats, I love pancakes and waffles in every flavor (even though I should stay away from gluten, they're still worth it to me), I love muffins, and doughnuts (oh how I LOVE doughnuts!), I love orange juice, and grapefruits, and cereal (I had cereal for lunch today), and fruit, and smoothies, and everything else that you could possibly incorporate with breakfast. I used to not like french toast, but I found a restaurant a few years ago that made it so divine (Maglebee's in Utah) that now I know a way that I even like french toast.
Well here was my breakfast today. I actually made just about the same thing yesterday, but better, but no camera, and no Martin. So today, because I didn't have school, and my amazing husband did. I got out of bed a little bit before he did, and I whipped this up. A breakfast burrito. I used to not love the idea of putting all my favorite things in a flour tortillas and having it for breakfast with salsa, but I got over that right quick (again, while living in Utah, thanks to the 24 hour Beto's). All these memories of Utah make me miss my sister. When I lived there for that short year, we ate together ALL the time. It was our favorite thing to do. Anyways, love you Jana.
So, here's how it went down.

• first, microwave a medium potato (after washing and piercing) for about 5 minutes, unless you have a leftover baked potato from the night before, which work the best!
• Next, cook your meat. I used a few strips of bacon and deli turkey. Cook the bacon first until almost crispy and set aside.
• Then, get the eggs ready. For 2 burritos, I would use 4 eggs; crack and scramble in a separate bowl. Feel free to add salt and pepper as you go along, set aside.
• In the same pan you cooked the bacon, or sausage, or steak, or whatever, saute the potato (after dicing in 1/2 inch cubes, with skin still on). This only takes a few minutes, if they look dry, add a drizzle of olive oil.
• Add the meat (diced turkey, and crumbled bacon) and some hot sauce. I prefer tapatio. Once all is hot and incorporated, set aside.
• In the same pan, cook your scrambled eggs. When the eggs are almost done (so still slightly runny) add a handful of cheese (small cubes, slices, shredded, whatever works) and once the cheese starts to melt, add the potato meat mixture.
• And you're done!
• You can heat up or cook the tortillas ahead of time if you would like.
• Serve with cilantro, avocado, hot sauce, tomato slices, whatever you see fit.

my breakfast.. a deliciously gourmet breakfast quesadilla

It's about 1 in the afternoon and I haven't had breakfast yet; this isn't weird for us because we wake up at 11.. yes, isn't our life amazing :) I'm in the kitchen and thinking to myself, eggs sound really good. We have eggs, cheese, lots of tomatoes, and some flour tortillas I recently purchased for a taco night. I then thought, well these tortillas are too small for a burrito, I'll figure something out. Martin was just on his way home from playing tennis so I knew he would be hungry, and I just started whipping things up. I prefer fried eggs, or sunny side up to scrambled, so I made 2 fried eggs, sliced up a golden tomato from the garden, found half of an avocado in the fridge from yesterday, and realized I had cilantro left from taco night as well. Long story short.. this is what I made. And it was delicious, and took just as long as any normal breakfast would take.

breakfast quesadilla:

2 fried eggs

1 medium size tortilla

1 sliced tomato

half an avocado

2 slices of cheddar cheese

sliced ham (or turkey lunchmeat)

cilantro

tapatio

salt and pepper

Have a wonderful weekend everyone :)

my breakfast.. a protein berry smoothie

This is an attempt to be healthy. I'm trying atleast :) Because my family is full of athletes and very weight conscious people I have developed a few habits that help me to be a little healthier. We eat at home a lot, which trust me, if you're trying to be healthier, is crucial, and we eat a lot of fruits and vegetables. The easiest and quickest meal I have, is a smoothie or shake. I like a milk base (it tastes so much better, and I believe in dairy, it's not for everyone though) to start out my smoothie. So in the blender I put about 3/4 cup of milk. Fruit is something I try to always keep on hand, but unfortunately most fruit doesn't last long. So, I freeze fruit that isn't used quickly, but usually only berries (strawberries, blueberries, raspberries, cranberries) because they freeze well. To the milk I add 1 1/2 cups of frozen/fresh berries, and a scoop of a chocolate protein mix. Unfortunately I don't have the brand or any information because I stole a bag from my parents, who bought in bulk (shhh). Most grocery stores now carry protein mixes, or a store like GNC. Blend until completely smooth; you may have to add a little more milk (or water) to the mix.
If you don't like the milk/protein style shake, do the same thing but use a juice base (apple is my favorite) and don't add the protein. I made on like this the other day and it was fabulous. Just like Jamba Juice (our favorite) but it's practically free, and no garbage, so you're helping your pocket and the environment, and yourself because it's so healthy!

In the last few months I have been trying to eat more "raw" foods. A lot of my health issues can be easily cured just by making some adjustments in my diet, and this has been not that easy. But this is an easy way to get a 100 % raw meal (if you do just the bare fruit juice smoothie), and it feels substantial. Anyways, food for thought.

Enjoy your day!

with love,

kristin ann :)

my breakfast, arugula and feta omelette

Lately I've been trying to think of recipes that incorporate the produce I've got growing right in my backyard. This morning I went out and picked a handful of arugula, cherry tomatoes, a pablono pepper, a zucchini the size of my arm (no joke) and a handful of green beans. Well this is what I decided to go with.

ingredients:

4 eggs

3 T. milk

salt and pepper

2 T. butter (or olive oil)

5 large arugula leaves

a handful of cherry tomatoes or diced tomatoes

crumbled feta (however much you would like)



Whisk the eggs, milk, dash of salt and pepper in a bowl till slightly fluffy. Place 1 tablespoon of butter in a medium saute pan on medium heat. Once butter has melted and you have covered the bottom of the pan add the egg mixture. Keep on heat for 3-5 minutes. If the bottom begins to brown too much, turn down heat. When the eggs are close to cooked I like to flip it over (if you can keep it in tact) so that it is cooked all the way through. After a minute take omelet of pan and place on serving place brown side down. Sprinkle feta on half of the omelet. In the same saute pan add the last tablespoon of butter and add tomatoes. Cook for about 2 minutes and add arugula. You can lightly salt and pepper the vegetables. After a minute (you don't want the arugula to completely loose shape) take off heat and add to the half of the omelet with the feta and fold the top half over. A 4 egg omelet is usually shared between martin and I; if you're making it for 1, use a smaller pan and cut back to 3 eggs. Enjoy!

Banana Nut Streusel Muffins

2 c. brown sugar
½ c. shortening
½ c. butter
4 eggs
3 1/2 c. flour
2 t. baking soda
5 mashed bananas

Streusel Topping

½ c. butter (at room temperature, or microwave for about 15 seconds)
1 c. brown sugar
1 c. flour
2 c. pecans or walnuts (chopped)

Cream sugar, butter, and shortening. Add eggs, mix well, and make sure to scrap the bottom of the bowl. Add flour, and baking soda, mix until combined. Then add bananas. Set this mixture aside.

For the streusel topping, cream butter and sugar together (the butter should be very soft). Add flour and combine completely, the mixture should look like a crumble. With your hands mix in the chopped nuts. You want to have some texture to the streusel, so with your hands you can clump it together while mixing. Add just over half the streusel to the muffin mixture and lightly fold in. There should be waves of streusel in the mixture, you do not want to over mix this!!

Scoop the muffin mixture into the liners, going about 2/3 up. This recipe should make about 3 dozen muffins (but on the smaller side). Or you can make 2 dozen, and make a loaf with the remaining, which is what I do. Sprinkle the remaining streusel on top of the muffins generously. You can pat it down slightly to make sure it sticks.

Bake at 350 for about 18 minutes, if your oven tends to burn, bake at 325. When the muffins are done a toothpick will come out clean. Make sure to not overcook them, they’re much more delicious when still moist.

For a loaf, cook at 325 for close to 45 minutes.

Easter Brunch ideas!!!

Cinnamon Rolls

sugar mixture:

1/2 c. shortening

3/8 c. sugar

1 t. salt

1/2 c. hot water

yeast mixture:

1 T. yeast

1/4 c. warm water

(combine and let sit)

2 eggs

3 3/4 c. flour

1/2 c. cold water

Filling:

1/2 c. sugar

2 T. cinnamon

1 T. nutmeg

1/3 c. butter

1/2 c. chopped pecans

Add hot water to sugar mixture, lightly whisk. Add eggs and yeast to the sugar mixture, lightly whisk. Add flour alternately with cold water mixing until all of flour has been added. The dough will still be a little gooey.

Rollout on a floured surface until it is a large rectangle. Spread the filling over the dough, and roll length wise. The dough will be cut into about 15 pieces (about 1 1/2 inches). Place in a buttered 9x13 pan. Cover and let raise for about 45 minutes (the dough should double in size). Bake at 375 for 17-20 minutes. Let sit for a few minutes before frosting.

Cream Cheese Frosting:

4 ounces of cream cheese (half a box)

2 T. milk

4 T. butter

1 T. vanilla

dash of salt

1 1/2 c. powdered sugar

Beat cream cheese until softened, add milk slowly, and continue to beat until lumps are gone. Add melted butter vanilla and salt, beat until completely combined. Add powdered sugar slowly and mix till combined (don't beat on high).

An oh so delicious breakfast casserole!

Broccoli and Feta Bake

1 8 ounce container of feta crumbled
1 large head of broccoli, cut into small bites
9 eggs
1 c. of cream (or 1/2 c. milk)
1 t. salt
fresh ground pepper
1 c. shredded cheddar cheese

Butter a 9x9 pan. Even distribute broccoli. Sprinkle half the feta cheese and half the cheddar cheese over the broccoli. Whisk the eggs, cream, salt and pepper together, and pour over the broccoli. Bake at 350 for about 30 minutes until it looks as though the eggs have set (a toothpick or knife should come out clean). Sprinkle the rest of the feta and cheddar on top and continue baking until melted, about 5 minutes.

You can make this dish the night before, and it makes brunch the next day very easy. Simply bake the egg dish for about 25 minutes and refrigerate. The next day, right before serving, bake at 350 for 10 more minutes, sprinkle the cheese on top, and bake for another 5, and you're ready to serve.

** You can use any cheese that you like. Not everyone loves feta, although its one of the healthier cheeses, but you can try a white cheddar or gruyere, or a sharp cheddar, something with a lot of flavor at least.

Quiche Champignon

Crust:
1 c. flour (+3 T.)
1/4 t. salt
1/3 c. shortening
5 T. cold water
9 inch pie pan

Filling:
½ lb. bacon
3 large Portobello mushrooms
½ c. spinach
2 cups. Gruyere cheese
3 eggs
¾ c. cream
¼ t. salt
¼ t. pepper

Mix flour and salt. Add shortening and with a fork mix in the shortening. With the fork you lift from bottom to top, you don't press down to break up the shortening. It will take a little bit of time, and the pieces of shortening should all be pea size or smaller.
Take a few fork fulls of dough crumbles and set aside. Add the water to the flour mixture. The dough should come together as a ball in your grip, add a few more drops of water if necessary.
On a floured surface roll out dough with a rolling pin. Just roll it out to the edge of your surface or about 1/4 inch thick. It doesn't matter the shape or look of the dough at this point. Sprinkle the dry dough mixture, that had been set aside, on the top of the dough, to the edges. Roll dough up, like a fruit roll up, and close off the edges so the crumbs don't fall out. Cut into fourths, stack on top of each other, and smash down, so you have one large mass of dough.
Again on a floured surface roll out dough. This time you're going to eventually need a close to perfect circle, so when rolling out, try to keep your shape. After you've rolled dough out a few inches wider than pie pan. Place pan in the middle of dough and cut a circle out, use the extra pieces of dough to fill in places that didn't quite keep shape. Using rolling pin, roll dough over and then onto the top of the pie pan. Lift dough into pan, making sure that it's up against the walls and edges. Fold the edges of the dough up so that not much is hanging off the sides. Or you can roll the edges up for a smoother look.
With a fork, poke a few holes in the crust. Bake at 425 for about 10 minutes. The edges will have a slight golden color.

*for step by step of my pie crust

After bacon is cooked and cool, break into small pieces. Slice mushrooms and sauté for a few minutes in the same pan you cooked the bacon (after pouring out a majority of the oil). Salt and pepper the mushrooms to taste, and set aside. In the partially cooked pie crust add mushrooms, bacon, spinach, and cheese. Make sure ingredients are evenly distributed, you can even layer them to ensure even distribution.
In a medium sized bowl whisk eggs, cream, salt and pepper. Pour over ingredients in the pie crust (which should fill the crust completely, but not overflow).
Bake for40-45 minutes at 375, until a knife comes out clean, and the quiche looks inflated (when the eggs are cooked through, they will inflate slightly). While cooking, if the edges start to darken, you can use foil to cover just the exposed crust.
When quiche is cool, it can be served, or refrigerate over night and reheat individual slices.

*If you can’t find gruyere cheese, which I had a hard time finding, try something soft and with a unique flavor, like a smoked mozzarella. If you really can’t find either, use the traditional swiss.

Quiche

I love anything that has to do with breakfast foods, so of course I love quiche!!! You can make it just about any variety of vegetables and herbs, but this is my favorite concoction.



Pie crust recipe:
http://www.kristinannbeck.blogspot.com/2009/04/pie-crust.html

9 inch pie crust
2 c. shredded swiss cheese
1/2 lb. bacon cooked and crumbled
2 c. spinach chopped
3 tomatoes thinly sliced
1/2 c. basil chopped
1 1/2 c. cream
6 large eggs
salt and pepper



Divide the swiss cheese in the 3, everything else, split in half. You're going to layer the swiss cheese first, then spinach, tomatoes, salt and pepper tomatoes, basil, and bacon. Start with the swiss again, and push down layers into the crust. You don't want a lot of room between layers. Repeat all the layers, make sure to salt and pepper the next layer of tomatoes and end with swiss cheese on top. Flatten down into crust again.
Mix the cream and eggs in a bowl, add about 1/4 t. salt and however much pepper you would prefer. Slowly pour cream mixture over pie. It should not exceed the edges of the pie crust, so you may have more than needed. If you were to leave out the tomatoes in the recipe, which some prefer, you will be able to use all the cream/egg mixture.
Bake at 375 for 45 minutes to an hour. The pie should be golden brown on the top and look slightly inflated. The filling should also be stable. When it is not quite done, the filling will jiggle when moving the pie, it shouldn't do that. You can also pierce the top and look to see if the egg inside is cooked.

banana nut bread

This recipe is so easy! I really hope you try it out. You can cut it in half to make just one loaf. I added some helpful notes at the bottom, but the recipe is easy to follow and will definitely turn out every time.




1 c. sugar
1 c. brown sugar
½ c. shortening
½ c. butter
4 eggs
3 ¾ c. flour
2 t. baking soda
1 c. chopped pecans, or walnuts
5 mashed bananas
3 T. honey, or corn syrup

Cream sugars, butter, and shortening. Add eggs, mix well, and make sure to scrap the bottom of the bowl. Add flour, and baking soda, mix until combined. Then add bananas, honey, and nuts. Pour into greased and floured loaf pan. Bake at 325 for about 1 hour and 15 minutes, or until tooth pick comes out clean. This recipe makes 2 loaves.

*I usually check the recipe at about 45 minutes. The edges will most likely be browned, and so I usually place a piece of foil, shinny side down, under both pans and wrap it up around the edges, so it can keep cooking, but it keeps the heat off the bottom and sides. Also, with about 5 or 10 minutes to go, I’ll add a few thin slices of butter to the top and sprinkle some brown sugar down the middle, it makes for a more appealing presentation.

*In case you haven’t noticed, I like to add honey to a lot of my recipes. When I worked in a bakery a few years ago, I learned that by adding corn syrup to our chocolate chip cookie recipe it made it so the cookies stayed chewy for a few days, not just right out of the oven; and since my family has bees and we make honey, I have it readily available. Honey also tastes just so amazing. So I have incorporated this trick into most of my recipes, it keeps things moist, chewy, sweet, and delicious. Corn syrup will do the same trick, just without the added flavor.