Would you look at that? I’m eating fried eggs now. That only took 27 years. In other inconsequential personal news, I ;ve coaxed my African violet into blooming again. Apparently it likes to be watered every seven days. Go figure!Maybe it ;s silly or childish, but I often catch myself craving recognition for these tiny everyday accomplishments. Living and working by myself is totally awesome, most of the time. An occasional “good job,” or pat on the back goes a long way, though.Sometimes I think it would be nice to have someone around. Like the other day, when I lifted up a heavy vintage desk and dragged a thick wool rug underneath all by myself, no one was around to see it. If they had been, I would have flexed my arm muscles and paraded around the apartment like a champion. Actually, no, I would have just asked for help.Back to the fried eggs. I’ve been eating huevos rancheros with scrambled eggs (sacrilege!) for years, but I’m moving onto the fried eggs now. A plate of saucy huevos rancheros is my go-to meal when I want a substantial, savory meal with lots of protein. My latest favorite homemade version features a creamy avocado sauce and spicy black beans.You’ll see that I took a shortcut by using jarred salsa verde. I don’t have a problem with store-bought salsas and besides, tomatillos aren’t in season anyway. If you wanted to make the recipe even quicker, you could skip the additional ingredients in the avocado salsa verde and just blend the avocado and salsa together. You’ll be missing out on some fresh flavor, though. You could also choose to serve the avocado sauce at room temperature instead of warming it. I ;m just kind of particular about food temps.Lastly, I’ll be the first to admit that this dish is not the most beautiful dish on the blog, but I try not to discriminate based on appearances. I’m hoping to distract you from the green goo with some cute puppy pics. Is it working? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Huevos Rancheros with Avocado Salsa VerdeAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 4 1xCategory: BreakfastCuisine: Mexican★★★★★4.9 from 12 reviewsThis huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde. It ;s a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on. Scale 1x2x3x IngredientsSpicy black beans2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)1 tablespoon olive oil½ medium red onion, chopped½ teaspoon chili powder½ teaspoon cumin powder¼ teaspoon cayenne pepper (optional)1 lime, halvedSalt and pepper, to tasteAvocado Salsa Verde1 cup mild salsa verde from a jar1 ripe avocado, pitted and slicedBig handful cilantro (some stems are ok)1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish)1 garlic clove, roughly chopped½ lime, halvedAssembly4+ corn tortillas4+ eggs½ cup feta, crumbledSmall handful cilantro, roughly chopped4 radishes, sliced into very thin pieces½ jalapeño, seeds and membranes removed, finely choppedHot sauce (Cholula is my favorite)InstructionsCook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and ¼ cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don ;t overheat this stuff! Cover the salsa until you ;re ready to serve.Cook the eggs: However you ;d like ;em. I fried mine but I won ;t judge if you scramble yours. Top with a light sprinkle of salt and pepper.Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.
Category: breakfast
Pumpkin Pecan Scones with Maple Glaze
On the evening of Halloween, I found myself stretching at a familiar pace during my regularly scheduled yoga class. Arms up, forward fold, flat back, jump to plank. Somewhere between upward dog and downward dog, my mind started wandering. What happened to my favorite holiday? Why hadn’t I dressed up this year? Inhale, exhale. Where are the Halloween parties? If I ;m not hearing about the parties, does that mean I ;m doing something wrong with my life? Or am I just too old for them?There I was, hanging upside down on my hands and feet, flashing back to college. At this time five years ago, I thought, I’d be asking my roommate Grace for help with my Princess Leia buns. Later that night, I’d be dancing around to Thriller with my friends—each a different character with a sloshing red Solo cup in hand.I went home feeling all stretched out and sentimental. I poured myself a glass of wine and nibbled on a dark chocolate mini peanut butter cup. That wasn’t cutting it. I missed my roommates and our three-day Halloween extravaganzas. I briefly considered taking a shot of whiskey for old time’s sake (bad idea). Then I recalled that Grace wanted a pumpkin scone recipe. She mentioned it when I went to visit her in Minneapolis this summer. Grace loves to spend quiet mornings with a cup of black coffee and a scone.I set down my glass of wine, got up and made pumpkin scones at midnight. Two batches later, I ended up with a simple whole wheat, vegan pumpkin pecan scone topped with a sweet maple glaze. I opted for coconut oil instead of butter in this scones, which is even easier to work with than butter and works just as well. I think you’ll like these, G.I know some people try to avoid powdered sugar, whether it ;s because the store-bought kind is usually cut with corn starch or simply because it ;s refined sugar. I thought you might like to know that you can make your own in a blender or food processor. I used fine organic cane sugar (see above photo, left side) but read that you can also make it with turbinado sugar or sucanat. Just pulse the sugar until it ;s nice and fluffy (see above photo, right side)! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Pumpkin Pecan Scones with Maple GlazeAuthor: Cookie and KatePrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minutesYield: 8 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.8 from 45 reviewsVegan (or not), whole wheat pumpkin pecan scones topped with a delightful maple glaze. This healthy pumpkin scone recipe will be a hit with your family and friends! Scale 1x2x3x IngredientsPumpkin scones1 cup raw pecans2 cups white whole wheat flour or regular whole wheat flour1 tablespoon baking powder¼ cup brown sugar, packed1 teaspoon cinnamon½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon cloves or allspice½ teaspoon salt⅓ cup solid coconut oil or 5 tablespoons cold butter¾ cup pumpkin puree¼ cup milk of choice (almond milk, low fat milk, etc.)½ teaspoon vanilla extractMaple glaze1 cup powdered sugar⅛ teaspoon fine grain sea salt1 tablespoon melted coconut oil or butter½ teaspoon vanilla¼ cup good maple syrup, more if neededInstructionsPreheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.Form dough into a circle that’s about an inch deep all around. Use a chef ;s knife to cut the circle into 8 even slices.Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
This weekend was full of parties and good cheer. It started with a bang on Friday, when my friends surprised me with a birthday party! I thought I was meeting one friend for dinner, but to my shock and delight, eight smiling faces were waiting for me when I arrived.My birthday is on Christmas and I haven’t had a proper birthday celebration in, oh, almost a decade, so it meant the world to me. I ;m actually looking forward to my real birthday now. And, now that I am no longer filled with Christmas baby bitterness, I might stop being a Scrooge and actually pull out some holiday decorations.My friend Tessa served her version of this quiche at girls ; night a couple of months ago. Two of the four of us are gluten-free, so we often serve simple, vegetarian frittatas that satisfy all four of us. (Add a bottle of wine, maybe a side salad and some chocolate for desert, and we ;ve made a gourmet meal with minimal effort.)That night, Tessa included an almond meal crust, which turned her baked frittata into a quiche. I’ve never been a big fan of all-purpose flour crusts, but this crisp, savory, herbed crust is another story. We all absolutely loved the flavor and texture of the crust and requested the recipe. The best part? You don’t even need a rolling pin to make it. Just smush the crust into form with your fingers.I’ve been working on a larger scale version that can be baked in a cast iron skillet ever since. My final, favorite version starts with a garlicky thyme and almond meal crust, which is filled with scrambled eggs, goat cheese, mushrooms and arugula. It’s fresh, filling and simple—perfect for a holiday brunch or a simple weeknight dinner.If you would like to serve the quiche with wine, I’d suggest a light-bodied pinot noir. This post’s sponsor, Robert Mondavi Private Selection, offers a widely available pinot noir that truly is just right. The pinot noir ;s notes of sour cherry and oak pair wonderfully with the flavors of goat cheese, arugula and Cremini mushrooms.Mondavi asked me to share some entertaining tips with you all today. My suggestions, which are all pretty basic but oven overlooked, come from my experience in food service as well as attending parties as a guest. What are your best tips? I’d love to hear them.Entertaining do ;s:Serve glasses of water alongside alcohol, and refill the water glasses whenever they are running low. Hydrated guests are happier guests.Cloth napkins always leave an impression. They don’t even have to match as long as they share a common theme. A matching salt shaker and pepper grinder is a nice touch, too.Gracefully clear plates from the table as they are finished. Guests can’t relax and put their elbows on the table if it’s covered with empty plates.Set up a drink station away from the kitchen that offers all of the necessary drink supplies: alcohol, glasses, ice, garnishes. Let guests serve themselves so they can drink at their own pace.Stemless wine glasses may not be the most proper wine glasses, but they’re less likely to tip over and spill or break.Lights! Music! Don ;t neglect ambience. Avoid harsh overhead lighting and play event-appropriate background music. (Thanks to my friend Grace for the reminder!)Entertaining don ;ts:Don’t try to do everything by yourself! Guests want to contribute and be helpful, so tell them what you need them to bring or do. Better to ask for help than to make everyone around you feel helpless and stressed for you.Don’t feel compelled to offer a million different menu items. Serve enough to satisfy your guests and their individual dietary restrictions. Humans have a natural tendency to want to try everything, which leads to overeating and post-holiday party guilt. There’s no need to prepare more food than people actually want or need!Don’t forget about the bathroom. Make sure to provide a clean hand towel and leave an extra roll of toilet paper in sight. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Arugula and Cremini Quiche with Gluten-Free Almond Meal CrustAuthor: Cookie and KatePrep Time: 20 minsCook Time: 55 minsTotal Time: 1 hour 15 minutesYield: 6 1xCategory: Breakfast★★★★★4.8 from 43 reviewsArugula, Cremini mushrooms and goat cheese quiche in a gluten-free thyme and almond meal crust. A simple, gourmet recipe for breakfast, brunch or dinner! Scale 1x2x3x IngredientsGluten-free almond meal crust2 cups almond meal or almond flour (I had better results with almond meal)3 garlic cloves, pressed or minced1 tablespoon minced fresh thyme or 1 teaspoon dried thyme½ teaspoon salt¼ teaspoon freshly ground pepper⅓ cup olive oil1 tablespoon and 1 teaspoon waterArugula, Cremini mushroom and goat cheese filling3 cups baby arugula, roughly chopped1 ½ cups cleaned and sliced Cremini mushroomsDrizzle olive oil6 large eggs⅓ cup milk½ teaspoon salt¼ teaspoon red pepper flakes5 ounces goat cheese, crumbledInstructionsPreheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or 9″ pie pan with olive oil or cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 ¼ inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes.In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.In a mixing bowl, whisk together the eggs, milk, salt and red pepper. Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.
Megan’s Morning Glory Oatmeal
Carrots are stealing the show this week. This recipe features the same flavors as morning glory muffins—shredded carrots, raisins, orange zest, coconut and walnuts—in oatmeal form. I came across it in Megan Gordon’s new cookbook, Whole-Grain Mornings.In the headnote, Megan calls the oatmeal “porridge,” which always brings Goldilocks and her three bears to mind. I prefer to call it oatmeal, which sounds ever-so-slightly more sexy than porridge, but it’s still just fancied up peasant food. Not that I have anything against peasant food. Those royals weren’t doing themselves any favors with their fine white flour and refined sugar. I’d take hearty whole grains over that stuff any day (am I showing my peasant roots?).Anyway, back to Megan. She runs a granola business, posts recipes and stories on her blog, contributes to The Kitchn and, somehow, in between all of that, produced a killer cookbook. The book is brimming with breakfast/brunch recipes, organized seasonally, that incorporate whole grains. When Megan asked me if I’d like a review copy, I said yes (because Megan knows how to make a great breakfast) while kicking myself for not coming up with such a terrific concept.This recipe called to me from the winter section. It ;s just sweet enough to taste like a treat, but hearty enough to hold me over until lunch. I ;d almost forgotten about the steel-cut oats in the back of my pantry before I made this. Steel-cut oats are what rolled oats are made out of—they ;re the oats you grew up eating, before they were rolled flat. They take a little longer to cook than old-fashioned oats, but they are so creamy that they are worth the wait.I prefer to make big batches of oatmeal at once like this. Then I can warm the oats in the morning while I make my coffee, which takes less time and effort than it would to heat up one of those sad packets of instant oatmeal. I usually swirl in some plain yogurt for protein and creaminess. (Bonus: yogurt cools down the oatmeal, which is nice when you’re an over-eager breakfast eater like me.) I’m looking forward to another bowl tomorrow morning.Once I’m out of this batch, I want to try Megan’s technique for cooking “the very best oatmeal,” which you can find at The Fauxmartha and A Couple Cooks. That’s about as sexy as oatmeal ever looks, folks. Then I’ll probably have to try Laura’s spin on the farro bowl and prepare some saucy tomato poached eggs for brunch once I’m settled into my new house. I. Can’t. Wait! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Morning Glory OatmealAuthor: Cookie and KatePrep Time: 10 minsCook Time: 30 minsTotal Time: 40 minutesYield: 4 1xCategory: Breakfast★★★★★4.8 from 15 reviewsCreamy, wholesome steel-cut oats cooked with carrots, coconut milk and spices. Serve with yogurt for a breakfast that sticks with you until lunch time. (This recipe is gluten free and easily vegan.) Scale 1x2x3x Ingredients3 cups water1 cup light coconut milk (or milk of choice or another cup of water)1 cup steel-cut oats1 cup grated carrots (about 2 large carrots)⅔ cup seedless raisins (I used golden raisins)¾ teaspoon ground cinnamon¼ teaspoon ground ginger¼ teaspoon ground nutmeg½ teaspoon kosher salt½ cup unsweetened coconut flakes (I used a mix of unsweetened shredded coconut and large flakes since that ;s what I had)1 ½ tablespoon grated orange zest (this took 1 ½ oranges for me)1 teaspoon vanilla extract1 or more tablespoons maple syrup (or honey or agave nectar or brown sugar)½ cup chopped walnuts or pecans (optional but recommended)InstructionsIn a saucepan, bring the water and milk to a boil. Stir in the oats, carrots, raisins, cinnamon, ginger, nutmeg and salt. Bring the mixture back to boil, then decrease the heat to low and partially cover the pot.Cook the porridge, without stirring, until it begins to thicken and the oats are soft yet chewy. Check the oat ;s texture by stirring them after 25 minutes of cooking (it might need a few more minutes of cooking).Remove from heat and stir in the coconut flakes, orange zest and vanilla. Add maple syrup (or other sweetener), to taste. Cover and let the oatmeal rest for 5 minutes before serving.Toast the walnut pieces in a pan over medium-low, tossing frequently, until the edges are golden and the walnuts smell nice and toasty.Serve the oatmeal with a sprinkling of walnuts and a splash of milk or a swirl of plain yogurt.
Banana Baked French Toast with Peanut Butter Drizzle
Peanut butter toast and I go a long way back. When I was a kid, I was so picky that I refused to eat cereal and sandwiches. I would, however, happily eat peanut butter on toast, so I ate peanut butter on toast every single morning for breakfast.Here ;s how my morning routine went. Every morning, after staying up too late reading Nancy Drew books in bed the night before, I dragged my sleepy little self and my latest Nancy Drew book over to the table. A plate of peanut butter toast would magically appear before me (thanks, Mom), which I would savor as I read my book. The corners of my old Nancy Drew collection are smudged with peanut butter stains—a fact that lies somewhere between cute and gross.Eventually, I learned to like cereal and sandwiches, but neither are my favorite foods. I still stay up too late at night, and I’m always happy with peanut butter on toast (or avocado on toast, but that ;s a different post). These days, I like to add a drizzle of honey, and sometimes bananas, to my peanut butter toast.This baked French toast dish is an adult spin on my old favorite. Hearty whole grain bread, soaked in a rich custard and studded with bananas that caramelize in the oven. All that, finished with a drizzle of peanut butter and maple syrup. Total comfort food. It ;s a perfect holiday breakfast/brunch menu item that will stick with your guests until dinner time.If anyone wants to geek out over the recipe details with me, I ;ll explain why the recipe is written as it is below. First of all, most French toast recipes call for stale bread, but who actually has stale bread lying around when they need it? I took a cue from America ;s Test Kitchen and dried my slices of fresh bread out in the oven a bit beforehand, which helps the bread soak up the custard mixture. I suspect that ;s why this French toast does not require an overnight soak before baking. It might be better that way, but it ;s really fantastic if you just mix it all up and bake it.Also, I tried spreading peanut butter on the bread before baking, but the peanut butter dried out in the oven and lost its warm, gooey appeal. The maple syrup and peanut butter drizzle bypasses that issue. If you ;re not aiming for presentation points, you could just serve warm slices of baked French toast with a jar of peanut butter and maple syrup on the side. Add a Nancy Drew book, if you ;d like.I used my favorite whole grain sandwich bread for this recipe, which is made by Farm to Market here in Kansas City. You can use any bread you would like here, but I really love the nutty flavor of hearty, whole grain bread. It ;s more filling and nutritious, too. For more information about the health benefits of whole grains, visit GrainsforYourBrain.org. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Banana Baked French Toast with Peanut Butter DrizzleAuthor: Cookie and KatePrep Time: 20 minsCook Time: 1 hour 10 minsTotal Time: 1 hour 30 minutesYield: 6 to 8 1xCategory: Breakfast★★★3 from 4 reviewsWhole grain baked French toast with sliced bananas, drizzled with maple peanut butter sauce. To skip a step, just serve the French toast with peanut butter and maple syrup on the side. Scale 1x2x3x Ingredients8 to 10 slices quality whole grain sandwich bread2 bananas4 large eggs2 cups milk of choice (low fat milk or nut milk works)1 teaspoon cinnamon2 teaspoons vanilla extract¼ teaspoon salt1 tablespoon butter1 tablespoon honey2 teaspoons turbinado (raw) sugarPeanut butter drizzle½ cup maple syrup⅓+ cup peanut butterInstructionsPreheat the oven to 350 degrees Fahrenheit. Arrange the whole slices of bread on a large baking sheet and bake them for 8 minutes, turning halfway. This dries out the bread a little so it soaks up more of the egg mixture.In a mixing bowl, scramble the eggs, then whisk in the milk, cinnamon, vanilla and salt. Melt the butter in the microwave or over the stove. Whisk the honey into the melted butter before pouring it into the egg mixture.Grease a 9 by 9-inch baker. Cut most of the slices of bread in half, and the last couple of slices into quarters. Arrange the halved slices in the baker in rows, as shown in the pictures above, to make a roughly even layer of bread. Fill in the empty spots with the smaller pieces of bread.Peel and slice the bananas into ¼-inch wide rounds. One by one, stick the banana slices in between the slices of bread at random. Slowly drizzle the egg mixture over the bread. Use your hands to press down on the bread so it is fully submerged in the egg mixture for a few seconds (it ;s ok to squish the bread a little). Wash your hands, then generously sprinkle the French toast with a couple teaspoons of raw sugar. Bake until the top is golden and the custard is set in the center, around 1 hour to 1 hour and 10 minutes.To make the peanut butter drizzle, heat the maple syrup in small pan over low heat (you can also do this in the microwave). Whisk in ⅓ cup peanut butter or more, until it suits your tastes (keep in mind that the French toast is pretty sweet already). Remove from heat. Let the French toast cool for 5 to 10 minutes before slicing into 6 large or 8 smaller servings. Serve with maple peanut butter sauce.
Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream
Other potential titles for this post included, “Three of my favorite things” or “Recipes I’ve Been Meaning to Tell You About”. I’ve been feeling under the weather for the past week, but now that I can finally smell and taste properly again, I’m back to make up for my absence with three recipes in one. (A better blogger would have recipes on reserve for occasions like these, but then again, I have to be sufficiently excited about a recipe to post it and I could hardly stand to sit on a good one.)Each component is delightful on its own, but they just so happen to combine marvelously well in one breakfast bowl. Nutty, fruity, creamy—yes, more, please.I’ll give you a rundown of each. The oatmeal cooking technique, which I discovered in Megan Gordan’s Whole-Grain Mornings cookbook, yields nutty and fluffy (not at all mushy) oatmeal.The strawberry chia jam utilizes summer’s finest [frozen] strawberries, a dollop of natural sweetener and thickens with the help of “superfood” chia seeds. It cooks down in under thirty minutes and tastes much fresher and brighter than store-bought jams.Lastly, coconut whipped cream has already taken the internet by storm, for good reason. I like it just as much, if not more than, freshly whipped cream. It’s better for you, too.Since I haven’t been feeling well, I’ve been paying extra attention to the fuel that I’ve been consuming. I’m not a nutritionist, but I believe that this breakfast is excellent fuel. It’s full of whole grains, seeds, fruit and healthy fat. And more than that, it’s crazy delicious and brightens up dreary winter mornings with a swirl of shocking pink. Can’t beat that!I should mention that while I was snuggled up with sweet Cookie in front of the TV (House of Cards season two!), I researched foods that heal and fight inflammation. The internet says those foods are vegetables, fruits, whole grains, seeds… everything I’m already accustomed to eating! High five, self. Way to treat yourself kindly, recipe makers. Hope you enjoy these recipes as much as I do. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped CreamAuthor: Cookie and KatePrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minutesYield: 2 to 4 1xCategory: Breakfast★★★★★4.9 from 15 reviewsThree healthy recipes in one bowl: the best toasted oatmeal, (frozen) strawberry chia jam and coconut whipped cream. This breakfast is easily vegan and gluten free (see notes). If you ;re making the coconut whipped cream, be sure to chill your coconut milk overnight, and place your mixing bowl in the freezer at least 30 minutes. Scale 1x2x3x IngredientsStrawberry chia jam (yields about 1 cup, you might want to double these amounts so you ;ll have more for later)1 bag (12 ounces) frozen organic strawberries or other berries*2 to 3 tablespoons honey, maple syrup or agave nectar1 tablespoon chia seedsToasted oatmeal1 to 2 tablespoons coconut oil or butter2 cups rolled oats1 ½ cups + 2 tablespoons water½ cup milk of choice (I used light coconut milk)Generous pinch kosher or sea saltPinch of ground cinnamon (optional)Pinch of ground ginger (optional)Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.Coconut whipped cream1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to chill while you ;re at it.)1 tablespoon honey, maple syrup or agave nectar½ teaspoon vanilla extractInstructionsThe strawberry chia jam takes the longest to make, so let ;s start with the jam: In a medium saucepan, combine the berries (no need to defrost if they are frozen) and sweetener. Cover and bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is reduced and looking, for lack of better term, jammy (15 to 20 minutes). Note that the jam will further thicken up as it cools. Remove the pan from heat and add more sweetener if you ;d like.Make the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6 to 8 minutes.In a large, heavy bottomed pot, combine the milk, water, salt, cinnamon and ginger. Bring the mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate the oats into the liquid. Cover the pot and turn off the heat. Let the oats sit on the burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats. Mine were perfectly done at this point, but if yours are wetter than you ;d like, let them continue to absorb water in a covered pot for a few more minutes.Make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. The coconut cream should have separated from the liquid by now. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water (reserve for smoothies if you ;d like).Scoop the solid coconut cream into the chilled bowl. Using an electric hand mixer, beat the cream until fluffy and smooth. Add the sweetener and vanilla extract and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and firm when cold).
Vegan Banana Nut Scones
Today is just not my day. It ;s one of those days when every earnest attempt at productivity is slowed by unforeseen circumstances. Like, my dog ate my lunch. My sidebar doesn’t look right. And I need to hurry to the post office so I can mail my life savings to Uncle Sam. So it goes.If these scones look familiar, it’s because they are a riff on last fall’s pumpkin pecan scones. Those scones have quite a few fans and the banana version turned out so well that I couldn’t keep it to myself. Frankly, I don’t think banana scones get better than this.Feel free to play with this recipe. I made my scones with solid coconut oil instead of butter, which means that these scones are vegan/dairy free. Bonus: it’s much easier to cut coconut oil into the flour than butter. You could swap in other nuts or skip the nuts altogether. I think whole spelt flour would be a fine substitution for the whole wheat flour, too.The scones are lightly sweet before topping with the maple glaze. If you want to avoid processed sugar altogether, try topping the scones with pecan butter or another nut butter and a light drizzle of maple syrup or honey. Let me know how you like them! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Vegan Banana Nut SconesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minutesYield: 8 1xCategory: Breakfast★★★★★4.8 from 35 reviewsHearty banana pecan scones made with coconut oil and whole wheat flour. Scale 1x2x3x IngredientsScones1 cup raw pecans or walnuts2 cups white whole wheat flour or regular whole wheat flour1 tablespoon baking powder1 teaspoon cinnamon½ teaspoon ground ginger½ teaspoon salt⅓ cup solid coconut oil or 5 tablespoons cold butter¾ cup mashed ripe banana (about 2 medium bananas)¼ cup milk of choice (almond milk, low fat milk, etc.)2 tablespoons maple syrup or honey½ teaspoon vanilla extractMaple glaze1 cup powdered sugar*⅛ teaspoon fine grain sea salt1 tablespoon melted coconut oil or butter½ teaspoon vanilla¼ cup maple syrup, add more if neededInstructionsPreheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl and whisk together.Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.In a liquid measuring cup, measure ¾ cup mashed banana. Add milk until you have a total of 1 cup liquid. Pour in the maple syrup and vanilla extract, and mix well.Pour the banana mixture into the dry mixture and combine with a big spoon. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.On a flat surface (like a cutting board), form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. (If you ;re using coconut oil and it solidifies on contact with cold syrup, gently warm the glaze in the microwave or on the stove, then mix again.) Let the scones cool for a few minutes, then drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.
Double Lemon Poppy Seed Muffins
I’m mad at these muffins. Mad because they took me three tries to get just right yesterday. Mad because the third variation turned out so well that I filled my belly with muffins before I went to bed last night. Fortunately, they’re composed of yogurt (instead of sour cream) and white whole wheat flour (instead of all-purpose flour), so they are more redeeming than your average muffins.I realize that being mad at an inanimate, edible object is totally ridiculous. It ;s like being mad at a puppy who’s been caught nibbling on your favorite pair of shoes. Impossible! They ;re just muffins and puppies being their irresistible little selves.Actually, after my leavening issues with the other batches yesterday, I’m downright proud of these muffins. After my lackluster first batch, I doubled the initial amounts of lemon zest and poppy seeds found in typical lemon poppy seed muffins, so these guys are bursting with flavor. No sissy muffins here. I also decided to use white whole wheat flour, which retains all of the nutrients of whole wheat flour but has a lighter flavor and color. That way the lemon could really shine.Before baking, I opted to sprinkle the tops with turbinado sugar, which produces a sweet, crackling top that complements the texture of the poppy seeds. The finished muffins dome up nicely—not as high as they would if they had less poppy seeds and were made of all-purpose flour—but the resulting texture is rich, almost like pound cake.I learned a few tips for muffin making yesterday that might be of interest to you (source: Diana’s Desserts). First, don ;t fill your muffin cups over three-fourths full or you’ll get flat, flying saucer-like tops. For nice rounded tops, grease only the bottom of the cups and halfway up the sides.I ;ve also found that paper liners make for easier clean up, but I much prefer the crisp bottoms that result from baking the muffin batter directly against the pan. Lastly, rubbing the zest into the sugar imparts way more citrus flavor than just whisking the two together. Now you know!Lastly, while I love to use natural liquid sweeteners like honey in my baked goods, honey didn ;t work here. I tried reducing the amounts of liquid so I could add one-half cup honey in place of the sugar, but the resulting texture seemed kind of spongy and the muffins didn ;t taste sweet enough to delight. Plus, it ;s impossible to rub zest into a liquid like honey, so the muffins didn ;t taste very lemony. I opted to use organic cane sugar instead of honey for these and I ;m pleased with the results. One-half cup sugar divided by twelve muffins really isn ;t an amount worth worrying about. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Double Lemon Poppy Seed MuffinsAuthor: Cookie and KatePrep Time: 15 minsCook Time: 16 minsTotal Time: 31 minutesYield: 12 1xCategory: Dessert★★★★★4.8 from 37 reviewsDelightful muffins bursting with lemon flavor and poppy seeds. These healthy muffins are made with whole wheat flour and yogurt. Serve with yogurt for a quick and filling breakfast. Scale 1x2x3x Ingredients½ cup + 1 tablespoon pure cane sugar2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)1 ½ cups white whole wheat flour or regular whole wheat flour¼ cup poppy seeds1 ½ teaspoon baking powder¼ teaspoon baking soda½ teaspoon fine-grain sea salt5 tablespoons unsalted butter, melted and cooled¾ cup plain yogurt (plain Greek yogurt works, too)1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)1 teaspoon vanilla extract2 teaspoons turbinado sugar for sprinkling on topInstructionsPreheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray. (Pro tip: grease only the bottoms and halfway up the cups so your muffin tops don’t flatten out while baking.)Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into sugar until the sugar is fragrant and pale yellow throughout. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.In a separate, smaller mixing bowl, whisk together the butter, yogurt, egg, vanilla and the juice of one of your bald lemons.Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix the two together. Stir only until the flour is fully incorporated into the liquid.Divide batter evenly between the 12 muffins cups. The batter will be thick but don’t worry, your muffins will turn out great. The cups should not be more than three-fourths full. Sprinkle the muffins with turbinado sugar and wipe off any sugar that lands between the muffin cups.Bake for 16 to 19 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the muffin pan, then carefully transfer the muffins to a baking rack to cool completely.
Roasted Strawberry Rhubarb and Yogurt Parfaits
Will my fellow perfectionists please raise their hands? I know I’m not the only one who chases perfection and suffers for it. In its more mild form, perfectionism can be a good thing, a steady drive to improve. I’ve taken it to the extreme lately, though, into never-good-enough territory. At this point, I am my own harshest critic and my own worst enemy. Whenever a surefire recipe concept fails me, or I don’t like what I see in the mirror, or the crumbs and splatters take over my kitchen countertop, my disappointment spirals downward until I hit rock-bottom defeat.Eventually, I drag myself up and put on Cookie’s leash so we can walk it off. Those brisk walks bring perspective. I remind myself that perfection is entirely subjective. Not to mention, impossible. Nothing will ever be perfect. So why am I bothering with such an impossible pursuit? My drive to be the best only succeeds in making me feel worthless, jealous, even bitter. That’s not me! To that end, I’ve hired a professional to help me. I want to learn how to accept less-than-perfect with grace rather than defeat.I wanted to find the perfect vehicle for this sweet and sour strawberry-rhubarb topping, but it’s just plain good on a lot of things. My strawberry and rhubarb were threatening to go bad, so I decided to roast the strawberries and rhubarb in the oven like I did for this balsamic stone fruit sundae. Roasting fruit is so simple and magical. If you ;ve ever cooked down rhubarb on the stove and been disappointed by the resulting fibrous goop, I think you ;ll prefer it roasted. The heat of the oven concentrates the sweetness of the strawberries and the tartness of the rhubarb. The final product is kind of jammy and still retains some texture, just like the filling in my strawberry rhubarb crisp.It’s great on pancakes, ice cream or swirled into milkshakes. I’m pretty sure it would be the best cheesecake topping ever. Tart plain yogurt might be my favorite creamy base, though. Add layers of granola, yogurt and strawberry-rhubarb stuff for a “parfait”—which, ironically, means perfect in French. (A coincidence, really. Insert eye roll here.) I just sprinkled granola on top for the pictures, but you can load it up however you ;d like. If you’re looking for an exceptionally simple and fresh spring dessert, this is it. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Roasted Strawberry Rhubarb and Yogurt ParfaitsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 4 to 8 1xCategory: DessertRoasted, honey-sweetened strawberries and rhubarb yield a delightfully sweet and tart sauce. You swirl the sauce into yogurt, oatmeal and milkshakes. The warm sauce would be a killer topping for ice cream, cheesecake or toast. Scale 1x2x3x IngredientsStrawberry-rhubarb sauce1 pound strawberries, hulled and sliced into bite-sized pieces1 pound rhubarb (about 4 stalks), cut into ¼-inch wide slices⅓ cup honey1 small lemon, juicedParfait ingredients1 batch of homemade honey almond granola, or several cups of store-bought granola (nut free if desired)32 ounces plain yogurt (Greek yogurt/vanilla yogurt works, too)InstructionsPreheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.On the baking sheet, toss the strawberry and rhubarb with the honey and spread the fruit into a single layer. Bake for about 20 to 25 minutes, tossing halfway, until fruit is tender and juicy. Watch the fruit on the edges of the pan, as the honey can burn quickly.Transfer the fruit and the juices to a bowl. Stir in the lemon juice. Serve warm over ice cream or cheesecake or let it cool and swirl it into a milkshake, etc.If you want to make parfaits: in small glasses or bowls, layer yogurt, strawberry-rhubarb sauce and granola to your liking.
Breakfast Quesadillas with Spinach and Black Beans
Blink. Blink. Blink. I’ve spent so much time staring at quesadilla photos this morning that I can hardly see straight. Quesadillas are challenging to photograph. Actually, all of the staple Mexican meals are difficult to photograph—tacos, tostadas, huevos rancheros, burritos, enchiladas. They’re all messy, round and irritatingly, impossibly delicious. I try to do them justice. I don’t even want to tell you how many photos I took of these quesadillas before I settled on the ones you see here.I’m hoping these pictures will entice you to make these extra-crispy scrambled egg quesadillas. The filling is composed of spinach, black beans and scrambled eggs (hello, protein!), which is secured to the tortillas with a light sprinkle of shredded cheese.Then, to make the quesadillas can’t-stop good, I sprinkled a tablespoon of cheese on the outside of the quesadilla and let it fry against the pan. Served with guacamole, you have an outrageously tasty, complete meal. The quesadillas are so tempting, in fact, that I had to take Cookie on a walk last night just to get away from the leftovers. I polished off the rest this morning.These quesadillas are one of those beautiful recipes that scale well, from a single serving to family-sized proportions. I live alone so I appreciate quick, satisfying, one-person meals. Sometimes I don’t want to eat the same leftovers for days. I’ve heard from some of you lately who are in the same boat. Sometimes those leftovers serve as reminders of what we don’t have—a boyfriend, a husband, friends in a new city. This recipe is for you.You can, of course, make more than one quesadilla if need be. Just multiply the filling ingredients as necessary and cook them all at once. Then transfer the filling to a bowl and make two quesadillas at a time in a large skillet. You could get multiple burners going if you have enough skillets. I think these would be a fun brunch recipe for a small gathering. Kids just might love these quesadillas, too. I love a good breakfas-for-dinner option, don’t you?Before you go, thought I ;d mention that I started a new Pinterest board for wholesome breakfast recipes, featuring some of my favorite food bloggers ; recipes! If you ;re looking for Cinco de Mayo recipes, I ;m working on a Facebook album full of them. (Warning: you ;re going to want at least one of my fresh margaritas.) Lastly, you can find my tips for making great quesadillas on this post. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Vegetarian Breakfast Quesadillas with Scrambled Eggs, Spinach and Black BeansAuthor: Cookie and KatePrep Time: 15 minsCook Time: 10 minsTotal Time: 25 minutesYield: 1 1xCategory: BreakfastCuisine: Mexican★★★★★4.7 from 14 reviewsThis quick and healthy breakfast quesadillas recipe includes spinach and black beans. Extra crispy outsides and guacamole on the side make this scrambled egg quesadilla a totally irresistible breakfast (or lunch or dinner!). Scale 1x2x3x IngredientsScrambled egg quesadillas (ingredients per quesadilla, multiply as necessary)2 eggs1 teaspoon olive oil1 cup spinach, roughly chopped¼ cup cooked black beans1 medium whole grain tortilla½ cup melty shredded cheese (like cheddar or Monterey Jack), dividedHot sauce, like CholulaSea saltGuacamole (yields enough guac for 2 to 4 quesadillas)1 large avocado, diced1 tablespoon fresh lime juice (about 1 small lime, juiced)2 tablespoons finely chopped white onion or radishes3 packed tablespoons fresh cilantro (about 1 small handful)1 small garlic clove, pressed or minced½ teaspoon ground coriander⅛ teaspoon sea saltInstructionsTo make the guacamole: Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost ¼ cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife. Serve with guacamole.