breakfast « (y)our food choices™

These simple breakfast treats are a favorite weekend go-to. They’re made from the sorts of basic staples everyone should have on hand – eggs, milk, flour and butter. They take virtually no time to whip up and they cook fairly quickly. Like any custard or popover, these puff pancakes can be flavored a thousand different ways. They can be savory with the addition of herbs and cheese or they can be prepared with fresh fruit and served with real maple syrup.

The puff pancakes pictured here are filled with sautéed apples that were seasoned with the rich, savory flavors of caramelized onion and black pepper. The seasoning was made possible thanks to a beautiful leftover fond I saved from my preparation of onion jam the night before. We finished these pancakes with a rich maple syrup.

Recipe:

1 cup whole milk
1 cup unbleached all purpose flour
2 crisp, tart apples, diced
2 large eggs
4 tbsp unsalted butter, melted
Pinch of salt

Preheat oven to 400 degrees. Prepare ramekins or whatever baking dish you intend to use by coating with butter or non-stick spray, and placing them on a cookie sheet (this will help prevent a mess in oven).

In a blender, combine first three ingredients and puree until well mixed. Slowly drizzle melted butter into batter until incorporated. Add pinch of salt.

Just before adding batter, place baking dish or ramekins in preheated oven and bring to temperature. Once heated, pour in the batter, top each with a portion of the diced apples, and bake on center rack of oven for approximately 15 minutes or until golden brown. Once set, they should be easy to remove from the baking dish. Serve right away.

Since going plastic free some of our regular purchases have been nixed from our shopping list. We used to eat Kashi shredded wheat squares for a quick breakfast and sometimes as a late night snack. It was organic and healthy with not a lot of sugar, and even though it was in a cardboard box we weren’t okay with the packaging since the inner bag was made of plastic! Our response was, Is the plastic bag really necessary? The way we see it, all it does is add to the shelf life of the product, meaning that the manufacturer —Kellogg’s now owns Kashi–can keep it on the shelf much longer than it really should be there. What if Kellogg’s decided to use a waxed paper bag instead? It could still stay on the shelf for just as long. Or, even better, if they decided to sell the delicious squares in bulk instead of in boxes, eliminating the need for packaging all together. Kellogg’s executives, if your reading our blog (which we both doubt), we’re asking you to start selling your cereals in bulk. We’re not anti-corporation, we just think that there’s a better way to sell your products and eliminate the need for unnecessary plastic and paper.

A weekday morning breakfast; granola and bananas in milk.

The bulk section at our grocery store, Rainbow Grocery, sells only granola and muesli. I make my own muesli, so I thought how hard can it be to make granola. I found out it’s not hard at all. With Martha Stewart’s granola recipe as a blue-print, I started on my own recipe with items I had on hand. I’m sure Martha’s is just as good, if not better, and one day, when I have all the ingredients, I’ll give it a try. For now though, what follows is my granola recipe. Use it as a morning cereal with milk or yogurt, an ice cream topping, or just eat a handful as a snack. However you eat it I hope you’ll enjoy the “healthy” benefits of the cereal.

This is the reason we don’t start a home business. Even Moe likes our granola.

Granola (Version I)

2 tablespoons light flavor oil (canola, grapeseed, etc.)
5 cups oats
¼ cup flax seeds
2/3 cup pumpkin seeds
2/3 cup sunflower seeds
2/3 cup maple syrup
1/3 cup agave syrup (or honey)
1 orange (zest and juice)
1 tablespoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ cup cranberries
½ cup currants or raisins
½ cup dehydrated coconut

Preheat oven to 300 degrees. Lightly oil two sheet pans with 1 tablespoon oil each. Toss the oats, flax seeds, pumpkin seeds and sunflower seeds in a large bowl. Heat the maple syrup, agave syrup (or honey), orange juice and zest, vanilla, cinnamon, nutmeg, and salt, until barely starting to boil. Toss the syrup with the oat mixture and spread out between the sheet pans.

Place the sheet pans in the oven for 45 minutes, stirring the mixture and rotating the pans every 15 minutes. Allow the granola to cool on the pans. Put the toasted granola in the large bowl with the cranberries, currants or raisins, and coconut. Toss everything together and store in an airtight container. It will stay fresh for at least 2 weeks.

Cheers, Jason & Steve