french toast

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When I woke up this morning I was starving- but when I got to the kitchen and took out my eggs to make my usual omelet, I realized just how sick I was of eggs. I eat them all the time, and they begin to lose some of their excitement after a while. So, I dug around my kitchen to try and find something to whip up, and I remembered I had the last little bit of a baguette sitting out, which would mean it would be just stale enough for french toast! Growing up french toast was one of the family favorites, and it had been way too long since I had any.

Ingredients

slightly stale bread
1 1/2 cups of milk, half and half, or heavy cream (I actually used an almond and coconut milk blend)
2-3 eggs
vanilla extract (I use vanilla bean paste)
cinnamon & nutmeg (Wholefoods makes a great blend of cinnamon, nutmeg, cloves, allspice, lemon & orange zest that I used)

Instructions

Mix together the milk, eggs, and spices until combined. Place sliced bread into the mixture and let it soak up some of the liquid. Flip over and allow the other side to absorb some liquid as well. Once all of your bread is dunked, melt some butter in a skillet and place the slices of bread into the pan. Cook until golden brown on both sides, and serve with your favorite maple syrup!

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lentil cakes with poached eggs

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First off, I wanted to apologize for my slight hiatus. My computer decided it wanted to stop working and I had to turn it into the apple store for repair! Although I will not be posting every single day, I will try my best to post four to five times a week! Any ways, onto this great recipe!

If you’re anything like me, you have enough leftovers to feed an army when you decide to cook. I’ve tried learning to cook smaller amounts and cut recipes in half, but it just never works out. So more recently, I’ve been trying to find recipes that utilize some of the types of leftovers that I always have around. This recipe, which I slightly modified from Cannelle et Vanille, I was able to use some leftover lentils from a potato salad recipe that I will be posting at some point this week! That being said, you can definitely make this recipe with fresh lentils.

Also, a lot of people are very intimidated with poached eggs. They’re a lot easier than they seem- I promise! If you’re really uncertain about cooking them in the traditional sense, there are pans and other gadgets designed to make poaching eggs really simple! Now, on to the recipe!

Ingredients

3/4 cup lentils, rinsed and drained
1 tsp fine sea salt, plus more for the eggs
6 eggs (4 are to poach)
1/3 cup breadcrumbs (the original recipe called for panko, I did a mix of half whole wheat traditional breadcrumbs, and half panko)
1 medium green onion, sliced into thin pieces
3 tablespoons finely chopped herbs (I used fresh thyme, plus my lentils had already been cooked with a few other herbs, but you can use your favorites!)
1 ounce of finely grated parmesan
1/2 teaspoon black pepper
3 tablespoons of olive oil, plus more if needed
2 tablespoons vinegar

Instructions

If you are using fresh lentils, bring 2 cups of water to a boil, season with salt, and cook the lentils for about 15 minutes so they are cooked, but not mushy. If you are using leftover lentils of any sort, bring to room temperature.

Whisk 2 of the eggs and add to the lentils along with the breadcrumbs, green onion, chopped herbs, parmesan, 1/2 teaspoon salt and black pepper. Stir to combine- I started with a wooden spoon and then switched to my hands to really get everything combined. I also had to add some extra breadcrumbs but you will be able to decide if you need more or not while you are mixing. Take about 1/4 cup of mixture, roll into balls and then gently flatten the ball slightly to form the cakes.

Coat the bottom of a large skillet with olive oil (or oil of your choice) and heat until you see ripples in the oil. Once the oil is hot enough, turn the heat down to medium and start cooking patties- about three minutes on each side or until golden brown. If you want to focus on just cooking these instead of making them at the same time as the poached eggs, you can make these first and keep them warm in the oven! 

While the oil is heating, bring about 5 inches of water to a boil in a sauce pan and add a splash of vinegar (most suggest white wine vinegar but I didn’t have any so I used cider vinegar). Crack your eggs into a bowl to make cooking them easier. Stir the water vigorously until you create a whirlpool affect. Add your eggs to the swirling water and turn down the heat so it is at a gentle boil. The whites will begin to wrap around the yolks, and at this point, time the eggs to cook for 2-3 minutes. Gently remove the eggs from the water with a slotted spoon and let rest on a paper towel.

Remove the lentil cakes from the oven or pan and top with the poached egg. Finish with a touch of salt and freshly ground pepper.

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breakfast is key!

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It’s amazing what a difference thirty minutes can make in the morning. Personally, I’ve never been an early riser, and breakfast generally means a cup of coffee. If you want the best start to your day though, breakfast is key. It jump starts your metabolism and literally turns your body on. I just finished reading The Body Book by Cameron Diaz, and she did a great job explaining why this meal was so important. Your body needs its nutrients to work properly, and if you try to start your day without giving your body fuel, you’ll just lag until your next meal and will probably end up overeating when you finally do sit down for lunch!

So, I decided to take on this challenge and throw myself out of bed at 7am instead of 7:30. First I drank a huge glass of water- your body becomes dehydrated during sleep so replenishing is key! Almost immediately I felt more awake and motivated to actually make breakfast. After a quick gander in the fridge, I grabbed some eggs, spinach, and cream- that counts for protein, protein, and more protein! Instead of just a regular omelet, I wanted something a little fluffier and different so I whipped up this fusion of a quiche and a fritatta… This kept me full all morning and into the afternoon at work!

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a filling breakfast!

i started my new job this week, and unfortunately i don’t get a break during my four hour shift. so, to make sure i don’t get hungry while i’m working, i made sure i had a very filling, long lasting breakfast!

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yesterday, i made myself a spinach and gruyere omelet with quick home fries! omelets are great because you can use up a bunch of stuff from your fridge and they’re so easy. first, i sauteed my spinach with some butter, salt, and pepper in a pan until it was wilted and dark green. then i poured 2 or 3 eggs right over the spinach and let it cook most of the way. to finish it off i added my cheese (gruyere and some ricotta) and put a lid over it to melt the cheese and cook the rest of the egg. after a couple minutes, i folded the egg over and, voila! a perfectly delicious omelet. and because i can’t just half do anything, while preparing the omelet, i had thrown some chopped potatoes in a pan with some butter, onion, rosemary, salt, pepper, and a touch of cayenne pepper. this was such a good breakfast and it lasted me all day at work.

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also this weekend i made oatmeal chocolate chip pancakes. i got the idea originally from Nuts and Bolts, but ended up changing up the recipe a little bit. the main reason i did that was because i didn’t have a lot of the ingredients from that recipe, so i made a basic pancake batter i found on martha stewarts website, found here. i just eyeballed the oatmeal and chocolate chip amounts, mixed, and served! they were also very yummy, and a nice sweet treat to start the day. the oatmeal makes them much more filling than regular pancakes which was pretty cool!

i hope everyone had a great weekend!