Tag: Breakfast

Easy Breakfast Hash

Prep the ingredients the night before and you can have this breakfast ready quickly for any morning where you’d like to break the routine a little bit. A very yummy change of pace and proof positive that today is a new day!

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Easy Breakfast Hash

1 frozen safe sausage patty per person, about 1/4 cup of sausage. (We like Jones All Natural to avoid gluten, dairy, soy, and other fillers. Jimmy Dean Natural and Wegman’s Natural have been digested well, too)

1 cup diced potatoes, diced small (do the night before and cover with water in refrigerator to keep from browning)

1/4 cup each of diced bell peppers and onions (chop in advance to save time)

1 egg per person, whisked (optional – omit if egg allergy and add some mushrooms or zucchini)

1 sun-dried tomato, diced

a handful of fresh cilantro, chopped

2 scallions, chopped

pickled jalapenos (optional)

1/4 cup canola-based Mayo (such as Hellman’s Canola Mayo) mixed with 1 Tablespoon taco sauce and a dash or two of ground chipotle.

Directions

Heat about 3 Tablespoons of canola oil in a large skillet over medium-high heat. When oil is hot, add potatoes.

In another, smaller skillet or pot, add the frozen sausage with water and cook until finished. If the sausage is already cooked, such as the Jones brand, this won’t take very long. If you are cooking raw sausage, begin cooking it about 5 minutes before starting the potatoes.

Back to the large skillet, cook the potatoes for only a minute or two (longer if you cut them into larger pieces). Add the peppers and onions and cook until onions are beginning to turn translucent and potatoes are turning golden brown. Add the sausage.

Scramble the eggs in the pan that had the sausage. When finished, add the scrambled eggs to the hash.

Serve on plates and top with sun-dried tomatoes, scallions, cilantro, and taco mayo sauce. Of course, the kids like it with ketchup. 🙂

Tender and Delicious Waffles (Gluten-free, Dairy-free, and Bean/Soy-free)

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Homemade waffles, with a delicate texture and enticing aroma and flavor, make such a beautiful weekend breakfast. And these waffles contain very few additives that can detract from the flavor and texture. Most store bought gluten-free frozen waffles, especially, tend to contain soy lecithin and a legume-based flour. For those who suffer from soy, peanut or legume allergies, the store-bought gluten-free waffles are not an option.

Homemade waffles are surprisingly easy and budget-friendly. With a $10 dollar Rival waffle iron, we used a standard gluten-free flour mix and adapted a classic wheat recipe to omit several food allergens while retaining all the texture and flavor of a waffle that we agreed is superior to the frozen waffles.  This recipe is gluten-free, soy-free, peanut-free, treenut-free and dairy-free.

An egg-free version is still in testing. We attempted to make an egg-free version using applesauce as a replacement but applesauce is not recommended as causes the outer layer to caramelize and stick to the waffle iron (even with extra oiling). This article will be updated when a successful egg-free version is achieved.

These waffles are slightly sweet and perfect with our favorite Log Cabin All Natural syrup – made without caramel color or high fructose corn syrup. If you plan on adding a lot of sweet toppings, omit the sugar in this waffle recipe.

Note: Please be sure to double-check all of your ingredients to ensure you avoid your particular food allergens.

Tender Waffles (Gluten-free, Dairy-free, and Bean/Soy-free) 

Makes approximately 8-10 waffles

In a medium sized mixing bowl, combine:

1.5 cups (12 oz or 150 grams) Basic Gluten-free Flour Mix

2 teaspoons baking powder

2 teaspoons sugar (optional)

1/2 teaspoon salt

Then add:

3 Tablespoons of canola or grapeseed oil

2 eggs

1 cup (8 oz.) water

Following the instructions of your waffle iron manual, heat and prep the surface of your waffle iron. TO AVOID SOY, do not use a spray cooking oil. Instead, use a brush to apply a light coating of canola or grapeseed oil to the iron.

Mix together the ingredients above with a fork until ingredients are well-combined and lumps are removed. You will notice that the mixture will bubble a little and take on a frothy texture. This is good and exactly what you want to make a tender light waffle.

Using a 1/3 measuring cup, ladle waffle mixture onto each waffle section of the iron. You do not have to fill every square entirely or else the mixture will spread and overflow during the baking time.

When your waffle iron light indicates that the cycle of baking is complete, lift the lid and use a fork to pull up a corner. The waffle should then come up very easily.

And just one more picture to show the tender deliciousness. Enjoy!

Waffles

Would You Like Green Eggs and Ham? Or Eggless Please, and Thank You, Ma’am?

green eggs and ham 2“Oh no, I won’t have those!” said the little boy at last night’s table.

And I replied, “Resist these eggs? You won’t be able!”

Okay, I didn’t really say that. And so the story of last night’s dinner really went like this:

My son thought it was really nifty and different to have green eggs and ham for dinner, just like in the famous Dr. Seuss story – except these are not fried eggs and the ham isn’t green. But the idea was a brilliant froggy green dish. I suppose you could do all kinds of themes with this. Forest grass with broccoli trees and the like. I’m sure I’m not the first person to come up with this but, regardless, it’s still quite unusual and fun. The eggs, greened up with a puree of spinach, herbs, onion and garlic, was perfect for a natural effect – and flavor. All in all: a big hit!

Follow it up with a read of the story using your best silly voices. Aren’t food and stories fun?

Green Eggs and Ham….. and Cheesy Rice

Note: This CAN be made for the egg allergenic. If there are no soy allergies, use silken tofu in place of the eggs. If you need to avoid soy and eggs, follow the recipe for quiche on the Ener-G egg replacer product website http://www.ener-g.com/recipes/node/435 and mix in the spinach/herb mixture to make it green.

Start cooking your rice:

In a large saucepot, add 4 cups of allergen-free chicken or vegan broth

When it boils, add 2 cups of dry white long grain rice, cover and simmer on low for 15 minutes.

When finished, stir in 1/2 cup of Earth Balance non-dairy margarine and 1/4 cup of nutritional yeast and a little salt for flavor.

During the cooking of rice, cook your slices of ham until they are browned the way you like.

In a small food processor, puree 2 cups of baby spinach and 1/4 cup of basil (or mixture of your favorite fresh herbs).

Add 1/4 of a yellow or white onion and 2 cloves of garlic.

Add 1 Tablespoon of dried Italian seasoning.

Process all of it together with a little olive oil and mix into your eggs or egg substitute mixture. Make your eggs as you please (making sure you use an oil that is free of allergens).

Serve all together and Enjoy!