Tag Archives: Eggs

Multigrain Eggnog Waffles & Welcoming December

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Yesterday was the 1st of December. For the week prior I had been thinking of advent calendars; what I grew up with, which one I wanted to do, what activities would be in it and why.

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There are so many great ideas online, so many crafty ones far beyond my talents.  We had briefly talked about it, and we know Calla is still a little young this year to grasp the concept, but I wanted to start something.  Even something small, to get the juices flowing and first Christmas traditions for our little family started.

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A few ideas I had come up with were the traditional ones; bake Christmas cookies, watch a Christmas movie, make a gingerbread house, take food items to the food bank, drop donations off at salvation army, make a Christmas craft, decorate the tree and house, and read a Christmas story.  Nothing too original, but that’s Ok.  It’s stuff that we both grew up with, and the older she gets the more we can add and make them special to us.

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The idea of these Eggnog waffles came together piece by piece.  First, I spotted Eggnog at the Grocery store and decided to buy some, I was originally thinking Eggnog Scones.  Then I remembered the Waffle Iron by Grandma had sent us a little while ago and how I still hadn’t tested it out yet (I mean how could I not, I love waffles).  Then I realized December 1st was on us, and I still hadn’t put together our advent calendar.  Then it dawned on me that if these turned out nice, which they did, they could be added as the first item to our advent calendar and possible Christmas tradition in the making.

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I also didn’t intend on posting two breakfast items in a row, but Calla did sleep for 2 hours yesterday allowing me to make these, so it sort of worked out perfectly.

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This is a simple recipe with just a few main ingredients.  I chose Oat Flour and Whole Wheat flour, which produced a nice textural waffle, but if you do not have those or prefer a more classic flavor, I think you would be fine using All purpose or all Whole wheat, you just may need to adjust the batter in the end.  A little too thick, add a splash of milk or a little too runny, add a bit more flour. You could use part milk, part eggnog, you would just have a milder Eggnog flavor. The nutmeg is optional, I usually add it to my Eggnog drinks, so thought I’d add it here as well.

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My waffle iron has 4 square spots, so I used about 1/2 cup of batter per square.  This being the first time using it, I wasn’t sure what to expect for temperature, but kept it on 2-3 (medium) and that worked perfectly.  Also make sure to spray the grills with oil beforehand so they don’t stick.  I got a little impatient waiting for that first batch and tried lifting the lid too soon. Spotted the waffle pulling apart, so closed it quickly.  Waited a few more minutes, then peeked again. The lid came up clear and the waffles stayed intact, phew. Let them cook until they are nicely golden, then remove, spray grills again and repeat. Enjoy with maple syrup and a little icing sugar.

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Happy Waffle Making!!

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Multigrain Eggnog Waffles

2 cups Light Eggnog1 cup whole wheat flour
1 cup Oat Flour
1 tbsp baking powder
Pinch of fine grain sea salt
3 Eggs, whisked
1/3 cup butter, melted and cooled slightly
1/2 tsp nutmeg (optional)

Heat your waffle grill to medium. Mix together flours, baking powder, salt, baking powder, and nutmeg (optional) in a medium bowl and set aside. In a separate bowl, whisk eggs. Add eggnog and cooled butter, whisking again. Pour eggnog mix into flour mixture and stir together until just combined.

Spray grill with cooking oil.  Pour 1/2 cup onto each square (I used a square, 4 waffle grill), and close lid. Let cook about 3 minutes or so. Lift up gently.  If batter pulls apart, close quickly and allow to cook for a few minutes longer.  Remove waffles once golden brown.  Spray grill again, and repeat until all batter is used.

Keep waffles warm in oven set to 200F.  Or enjoy promptly with maple syrup and sprinkle of icing sugar.

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A Kale & Sweet Potato Salad

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It’s a typical Saturday night in our house.  After I destroyed the kitchen making yet a very simple Quiche, I left it to eat and play with Calla.  Then continued to watch her pull every toy, book and stuffed animal out into the living room and then moved back into the kitchen the create another mess of the floor.  We had some bedtime snacks then got Calla ready for bed. The house is now quiet with a sleeping dog, sleeping baby and even a sleeping husband, and still a mess surrounds me.

Yesterday I found a pretty great article on How to Stay Organized in the Kitchen while baking and Cooking, which I vowed I would follow. Very easy tasks that would make a world of different at the end of the night, however, I seemed to have forgotten to put them into play tonight… oops.

With the goal being how long I can forget about my kitchen, living room, laundry and mess of a house.  I’ve decide to take a little internet break and turned to Pinterest (It’s just a small obsession).  The problem is there’s so many great things to look at and check out I feel I might miss something if I don’t check it at least once a day.  After that I managed to send some photos to my mom, look up ideas for Mason Jars, watch a couple Jenna Marbles videos (have you seen any, they are pretty funny), drool over all the beautiful items on Anthropologie, kitchen wear being my cup of tea, go back to Pinterest, then finally decide to write this little blog post.  Have I mentioned I’m great at Procrastinating?  You may have picked up on that.

Do you think maybe if I wait long enough, or think about it hard enough it will learn to self-clean?  My oven knows how, maybe it can teach the whole kitchen??

Or, maybe not.

Alright, the salad.  This is a pretty great salad.  So great I had it for lunch, dinner, then removed a few ingredients, threw an egg on top and had it for breakfast the next day.  To eat Kale, I feel like you really have to know what to do with it. That being said I think it’s all in how you prepare it.  First, cut the tough large ribs out, even slice it into smaller pieces so it’s more manageable.  Season it with lemon juice, olive oil, some spices and some salt and pepper and that’s a good start.  Otherwise, despite the fact that it’s so good for you, it will still taste bitter, chewy and unenjoyable to eat. So far I’ve tried Kale chips, in this burger, in this soup, in smoothies and I think the next might just be a ceaser salad, in lieu of Romaine.  Could be a winner.  Hmmm… I wonder how that self-cleaning kitchen is doing…

Alright, to the kitchen…

Kale & Sweet Potato Salad
1 Cup cubed Sweet Potato (or more if you like)
2 tbsp Extra Virgin Olive Oil
Salt and Pepper
1 Bunch Kale, ribs removed and finely sliced (about 2 1/2 cups)
1/4 cup raw almonds, coarsely chopped
1/2 cup grated Parmesan Cheese
1 tbsp Fresh Lemon Juice

Heat oven to 425F. Line a baking sheet with parchment paper.

Toss the sweet potato in olive oil, just enough to coat.  Season with Salt and Pepper.  Spread onto prepared baking sheet and place in heated oven.  Roast until tender and caramelized, about 40 minutes, tossing every 10 minutes or so. Toast almonds in the same oven for about 10 minutes, tossing once or twice. Remove from oven and let cool.

In a large mixing bowl, toss together the kale, almonds, parmesan cheese and sweet potato.  Add lemon juice and olive oil.  Mix together then taste for seasoning. Sprinkle with salt and pepper, if needed.  Serve with lemon wedge and extra parmesan cheese.

If there’s any salad leftover, remove almonds and bake an egg on top (recipe below).

Kale, Sweet Potato & Eggs
1 – 2 Eggs
Kale and Sweet Potato salad (recipe above), minus the almonds.
1 tbsp Olive Oil

Heat olive oil in a medium size skillet over medium heat.  Add about 1-2 cups of salad to pan and allow to cook a few minutes until Kale starts to soften.

Bring salad together and crack 1-2 eggs over top.  Reduce heat to low, cover and let cook 5-7 minutes.  Or until eggs are cooked, but still soft on the inside.  Allow to cook longer if you like harder eggs.

Remove from heat, transfer to plate and enjoy with multigrain toast.

(The Initial Salad adapted from Food 52)

Black Bean Burgers with Roasted Red Pepper Hummus

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We spent alot of time at the swings this summer.  They just happened to be on our daily walk route or were a good excuse to go for a walk or sometimes we just stumbled upon a park and hit the swings.  Calla had fun on the swings, she loved to get going faster and higher, I know we have a little daredevil on our hands, I just know it.  Love it though!

Um I think you’ll agree with me here.. this is Hands down the best swing reaction ever!

We also got into a bit of a burger kick this summer, but not the typical beef burgers with bacon, cheese and condiments.  More chickpea burgers, tilapia burgers, even zucchini burgers (coming soon). These black bean burgers were a total hit.

I love the taste of black beans sauteed with cumin, cayenne, and curry powder.  I would be happy eating that alone, but instead we stepped it up a notch and added jalapeno, garlic, onion, corn, oats, bread crumbs and cilantro.

Blended together it really doesn’t look like much. But let it chill for a little while, about 2 hours or so, and man the flavors really start to come together. After the ingredients have had some time to get to know each other, add the breadcrumbs and divide into 4 equal parts. Form each part into patties, packing them together nicely so the patties stay intact.

While the patties are heating up, sizzling away, you’ll have some time to gather dressings. There’s always a million ways to dress a burger.  Some go plain, some just a little sauce, some exxtra sauce.

It’s a good idea to throw some veggies on top, and a fresh warm (maybe) toasted bun is a great call too.  Once assembled, you may need some help diving in, so I say cut it in half for a little extra leverage.

Black Bean & Corn Burgers (adapted from Spoon Fork Bacon)

Serves 4

1/2 Red Onion, chopped
1 Jalapeno, seeded
3 Garlic cloves, minced
1 (14.5 oz) can Black beans, rinsed
1/2 cup plus 2 tbs Rolled oats
1/2 cup Corn
1 Green onion, thinly sliced
2 tsp Cumin
1/2 tsp Curry powder
1/4 tsp Cayenne pepper
1/4 tsp Paprika
1/4 cup Whole wheat breadcrumbs
1/4 cup Cilantro, chopped
salt and pepper to taste
3 tbsp Vegetable oil
4 Whole wheat buns
Topping: cucumber, tomato, lettuce, parmesan cheese & roasted red pepper hummus (or whatever you desire)

Place red onion, jalapeno & garlic in a food processor and pulse a few times, until blended and diced.

Add beans, oats, corn, green onion, cumin, curry powder, and cayenne.

Pulse until combined.

Season for salt and pepper and pulse again until desired consistency is achieved (I would try to keep it a little chunky for extra texture).

Transfer to mixing bowl, cover with plastic wrap and refrigerate for at least 2 hours.

Remove chilled mixture and stir in breadcrumbs. Taste for any additional seasoning.

Heat oil in a large skillet over medium heat.  Divide mixture into 4 equal parts.  Using your hands, pack each part into patties about an inch thick.Add patties to skillet and and cook for about 5-7 minutes on each side, until crusty and heated through.

Remove patties from heat, transfer to bun and dress as you wish.

Roasted Red Pepper Hummus

This dip is a nice addition to the Black Bean Burger, it’s also a great dip with crackers, pita chip, veggies or you could even mix with pasta.  Quick and easy to whip up you just need some roasted garlic, roasted red peppers, chickpeas, a few walnuts and olive oil.

Roasted Red Pepper Hummus

1 Garlic clove, roasted
3 Red Pepper, roasted
1 Can Chickpeas, drained and rinsed
1/4 Cup Olive Oil, or to taste
1/2 Cup Walnuts
Salt & Pepper

Pulse the garlic in a food processor until finely chopped.

Add the walnuts and pulse a few more times to break up any large pieces.

Add the roasted red pepper and pulse a few times until combined.

Stream in olive oil through feed tube, and pulse until desired consistency.

Taste for salt and pepper, and add more olive oil if needed.  Serve with pita chips, veggies or as spread.

The Best Breakfast Sandwich

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When Calla sleeps, mom gets to eat.  Sometimes I even have time to make a really tasty sandwich like this one.

Sesame & Flax Bun + Avocado + Tomato + Spinach + Egg + Feta + Salt and Pepper = My Fav Sandwich, ok, well one of them.

One day I’d like to make buns like these, I get them in the bakery section at Save-On foods, they have great flavor to them.

Ever since we started putting avocados in the fridge once they became ripe, we always have at least one on hand as they keep for so much longer.  Best tip we’ve received, hands down!!

Poached egg, personal preference. I could go soft, medium or hard, but was going for a soft poach for this sandwich.

Feta, Spinach & Tomato, help tie it all together.

Cut bun in half and place in toaster oven. Push start.
Peel, core and slice about 1/4 of an avocado, set aside.
Slice about 1/4 of tomato, set aside.
Wash small handful of spinach, dry well
Heat 1-inch of water in a pan on med-high heat.  Once boiling, add egg, cover and let cook a few minutes until yolk starts to harden

Remove buns from toaster, butter lightly. Add spinach, tomato, avocado and poached egg. Crumble feta & sprinkle with salt and pepper.  Close sandwich, smush it down and dig in.

Spinach Quiche – A Weekly Affair

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Breakfast, lunch, dinner, winter, summer, on the side, as a main, picnic or potluck.  This spinach quiche is so versatile it works for any occasion and can easily be changed.  We make it at least once a week and have experimented with different ingredients.  The original quiche is still the best, however we’ve tried it with slices of pancetta, diced red pepper, jalapeno havarti cheese, jalapenos, and feta.

Can you believe a whole package of spinach goes into this quiche, one of the big ones, so about 11 oz.  It’s pretty incredible how much spinach wilts down, so you can eat so much of this nutritious vegetable that helps to boost the immune system, high in beta-carotene, folic acid, iron, B6, calcium, and vitamin C, to name a few.

This recipe was adapted from Smitten Kitchen , who adapted her version from Bon Appetit. Next time, I would like to try making my own pie crust, or make more of a tart.  I great excuse to buy a nice new tart pan :)

6 tbsp cream cheese, room temperature (plain or sundried tomato & basil)
1/3 cup milk
3 Eggs
1 tbsp olive oil
11 oz package of fresh spinach, or a 10 ounce package of frozen
1/4 cup grated parmesan cheese
1/2 cup red onion, finely diced
Salt & pepper
9 inch tenderflake frozen pie shell

Preheat oven to 425F.

Remove pie shell from freezer and cook according to instructions.

Meanwhile, heat olive oil in a medium saucepan.  Add onion and cook for a few minutes.  Add spinach in batches, cover and let steam for a few minutes until spinach wilts down and there is room to add more.  Continue until all spinach has been added.  Remove from element and let cool.

In a medium bowl, mix cream cheese until smooth.  Gradually add in milk and eggs. Mix in spinach, then pour into cooked pie shell.  Sprinkle parmesan cheese over top of quiche.  Bake for about 25 minutes, until edges are golden and filling is set.

Let cool about 10 minutes before serving.