Tag Archives: Breakfast

Breakfast (in bed) Pizza

Wow.  Today has been such a lovely day!  Fritz and I stayed up late last night talking, so I decided to surprise him with breakfast in bed, using some leftover pizza dough from last night.

The recipe for pizza crust that I used makes enough for three 12″ pizzas, and I used two of them last night and refrigerated the last one.  With the addition of eggs and other breakfasty things, it transformed into a perfect weekend morning eat-in-bed kind of breakfast.

I have a vague memory of eating breakfast pizza only one other time in my life–I’m pretty sure it was at a sleepover at my friend Angie’s house while I was in grade school, and I really loved it then…even though I think it came from a gas station.  I think.

You can use any pizza crust recipe–this spelt pizza crust I’ve used in the past is really good, or try out the basic crust I used yesterday (both require rise time):

Basic Pizza Crust (from America’s Test Kitchen) Basic Pizza Dough Printable Card

  • 4 1/4 C all-purpose flour (you can substitute bread flour for a crispier crust or wheat flour for a denser one)
  • 1 package yeast
  • 2 T olive oil
  • 1 3/4 C warm water
  • 1 1/2 t salt

In a mixer, combine the dry ingredients (only 4 C of flour to start), then mix in the olive oil and water.  Knead for five minutes using the dough hook, adding the remaining flour to stop sticking if necessary.  Place in an oiled bowl, covered with plastic wrap, and allow it to rise in a warm place until doubled in size, about an hour an a half.  Once ready, punch it down, divide into three, and cover with plastic again–allow it to rest for 20-30 minutes while you get the toppings ready.

If you want, you can wrap the dough in plastic after they rise once and store in the fridge for a day.  I’m not sure how well freezing it would work, but I may give it a try once my freezer has emptied out a bit.

Sorry there are no pictures of the dough-making process.  I didn’t want to blog it last night, but you really need to make this breakfast pizza.  Need to.

To assemble the pizza:

Preheat the oven to 500 degrees (make it hot, baby!) with a pizza stone in the oven on a middle-lower rack.

If you are a serious pizza maker, buy a pizza stone.  They come pretty cheap and they make your pizza crispy on the bottom in just a few minutes.  This is the first time I ever used it and man, oh man, it makes a difference.  By the way, thanks for my pizza stone, Mom!

Lay out a piece of parchment paper big enough for your pizza and sprinkle it with cornmeal.  Stretch out your pizza dough to 12″–I find it easiest to do this with my hands and not with a rolling-pin, but whatever floats your boat. 

Top the pizza however you want, brush the edges with olive oil, and slide the parchment paper on an upside down cookie sheet, walk over to the oven, and slide that pie off on the pizza stone, with the parchment paper.  Once it’s cooked, it’s really easy to slide the pizza off the parchment paper, but not so much beforehand.  Be careful.  The oven is hot.  Cook for 10-15 minutes, until the cheese is brownin’ and the sauces bubblin’.

And for some breakfast pizza inspiration?  Here’s what I did:

Dough.  Maple syrup.  Scrambled eggs (five of them).  A green onion, diced.  Ham.  Salt and pepper.  Mozzarella cheese.  Yeah baby.

Breakfast on top of a crispy pizza crust?  Better than you think.  The best part was the subtle maple syrup taste, but I bet it’d be great with a pesto base, too.

Morning is Henry’s craziest time.  When he transforms from nice cat into what we fondly refer to as crack cat.  When he viciously attacks anything that moves.  When he runs faster than Seabiscuit back and forth through the house.

This lasts for about a half an hour, then he checks out the view from the window and snuggles with Fritz.  Standard morning for him.

So tender.

Fritz and I also completed a long-awaited DIY project today that you’ll be able to see for yourselves tomorrow.  Have a great night!

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Carrot Cake Green Monster

Sick of green monsters yet, are ya?  Well, if you need to switch it up (and if you are anything like me, and you like your breakfasts to taste like dessert), than boy have I got the recipe for you.

But first I want to show you what we got in our CSA box number six this week (get ready, it’s a good one):

So yes, I see some more carrot cake green monsters in my future.  And speaking of them, here’s the recipe!

Carrot Cake Green Monster (Carrot Cake Green Monster Printable Card)

  • 2 small carrots and their greens, or one large carrot and its greens, or spinach to substitute for carrot greens
  • 1 ripe banana (mine was frozen)
  • 1/2 C skim milk, 1/2 C water (or 1 C skim milk, or 1 C water…)
  • 1/8 C old-fashioned dry oats
  • 1 T hemp powder (optional, obvy)
  • 1 T Carnation instant breakfast (I started using these up to get rid of them, and now I actually like a little in my green monsters–you could also use protein powder, or just skip it)
  • 1/2 t cinnamon
  • 4-5 ice cubes

Layer the way we always do: liquids, oatmeal, and powders on the bottom, then leafy greens/carrots, then bananas and ice cubes on top.  The heavy stuff on top helps weigh the leaves into the blender mechanism.  Blend away until smooth.

Top with a sprinkle of extra cinnamon, and indulge yourself.  Cake.  For breakfast.  Drinkable cake.

It really does taste a lot like carrot cake!  Fritz requested to have one of these, and it was a nice change from peanut butter (but don’t worry, peanut butter green monster–you’ll always be my number one).

And yes, carrot greens are edible!  Some people are allergic to them, but if you aren’t, then try ’em.  They taste a little like carrot-y parsley, and definitely make the carrot cake green monster more carrot cake-y.  If you go to a farmer’s market, you can usually find carrots with their greens.

I also have been eating them in salads–just be sure to chop them finely to avoid any unpleasant throat scratching from their weird shape (just like curly kale or parsley).

So how’s studying going?  Pretty well.  Henry finds it to be pretty boring, though, and is falling asleep all over the place:

You know it’s sad when I’d rather watch my cat fall asleep than study.  But don’t worry, he’s not sleeping all the time.  Still plenty of time for this:

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Filed under Beverages

Cookie Dough Green Monster

Top o’ the mornin’ to ya!

I don’t have class until one today, so I woke up early, made a giant mug of chamomile tea, straightened up a bit, then had a giant green monster.  I’ve been craving fruits and veggies for a few days, so I knew it was time for a hearty dose of spinach for breakfast.  In cookie dough form.

This green monster has a special ingredient–you may have guessed it based on the above picture.  Drumroll, please!

Yes, oatmeal.  You all know by now that I love oatmeal in any form, and old-fashioned oats were on sale at Waldbaum’s yesterday–buy one get one free, basically.  It cost $4 for two of those big oats containers–yay!  We haven’t had anything other than steel-cut oats for a while, so I was excited to get back to these guys.

Cookie Dough Green Monster

  • 1 C skim milk
  • 1 ripe banana
  • 1/3 C uncooked old-fashioned oats (though you could use quick oats, too)
  • 2 handfuls spinach
  • 2 T vanilla Carnation Instant Breakfast (ugh–still trying to get rid of these)

Using the standard layering order of green monsters, I added milk, instant breakfast, oats, spinach, and banana on top.

I had a few very ripe bananas lying around last week, but I knew I wouldn’t have time to make anything with them.  Rather than throw them away, I peeled ’em and froze them in large chunks.  This is perfect for green monsters, ’cause I don’t need to add ice to have a cold smoothie, and no wasting old bananas!

Blend for a few minutes until smooth, and enjoy.  I made one for Fritz this morning, too, in an attempt to help him get over a summer cold.

The Carnation Instant Breakfast isn’t my favorite thing in the whole world, but it did give a nice vanilla cookie dough flavor with the oats.  It was a little sweet for my taste, so once I’m finally rid of these things, I’d probably just add a teaspoon of vanilla extract and skip the added sugar.  If you need it at little sweeter, you can use sugar, honey, vanilla protein powder…

I love the flavor of the blended oats.  They give the green monster a really nice texture and doughy taste.

I also tried blending some granola in a green monster the other day, but it also turned out to be too sweet.  Similar texture as the oats, though, which I did like.  My bananas lately have been extra ripe, so the sweetness factor is already pretty high.  Other things to try in this particular mix: adding cinnamon for an oatmeal-raisin cookie dough, and cocoa for a chocolate chip cookie dough.  Yum!

In other news, guess who’s been feeling better lately?

Have a good day today!

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Filed under Beverages, Breakfast

Refrigerator Review: Spinach and Pasta Frittata

When a woman leaves her husband alone in their apartment for a week while she goes to visit her parents, several things will appear to be true upon her return:

  1. The kitchen table, counter, and stove top will have clearly not been wiped down since she left;
  2. Her cat will have apparently contracted some kind of UTI or bladder issue, and will now be lingering piteously around the cat box;
  3. The vet bill for said cat will cost $192; and
  4. The refrigerator will be full of half-finished man foods that need to be used ASAP or they will go terribly, terribly bad.

Despite ridiculous vet bills (wish I could just give him some cranberry juice and leave it at that) and leftovers I’m not sure what to do with (a lot of cooked spaghetti, 1/2 lb of uncooked ground turkey, and wilty spinach), it’s really nice to be home.  So when the opportunity came to cook Fritz a nice meal while impressing him with my ability to turn what he calls “an empty fridge” into something delicious, I jumped on it.  I want to be a leftover magician.

Hello, frittata.

Spinach and Pasta Frittata

  • 1 small onion, diced
  • 1 T butter
  • 1/2 lb ground turkey (you could also use chicken, beef, sausage, whatever)
  • 1/2 t smoked paprika (alright, I’m obsessed)
  • 1/2 t salt
  • 2 handfuls spinach (1/2 C cooked spinach)
  • 1/2 lb-3/4 lb cooked whole-wheat spaghetti
  • 5-7 eggs, depending on how much pasta you have
  • 1/3 C skim milk
  • 1/2 C grated cheddar cheese

I didn’t take an “ingredients shot” this time, because, let’s be honest–it’s really difficult to make a pile of leftovers look appealing.

Preheat the oven to 350 degrees.  Melt the butter in an oven-safe pan (we are gonna cook the entire frittata in this pan) over medium heat and saute the onion until soft and translucent.  Add the ground turkey and cook thoroughly, then flavor it with the salt and paprika.

Next, toss in two handfuls of spinach and stir in until they are wilted.  Add the spaghetti on top, and combine.

Crack the eggs into a separate bowl, and add the milk and cheese.

Whisk until light, and pour over the top of the spaghetti mixture.

Bake in the oven on the medium rack until the eggs no longer look runny, and the edges are brown and crispy, about fifteen minutes.  I also turned on the broiler for the last few minutes to get a nice, browned top–it’s always nice to have a little crunch!

This came out really nicely.  The best thing about a frittata like this is that you can literally make it however you want–add different vegetables, meat, spices, sauces, whatever!  It’s perfect for a leftovers dinner or even a leftovers breakfast.

The smoked paprika also gave it a nice smoky flavor that I now want to eat in everything.  I’m obsessed.  I can’t stop.

Fritz took one look and said, “that looks gourmet!”.  He also said that it didn’t taste “leftover” at all.

Success.

Henry, who has been traumatized from his visit to the vet, has taken refuge in a pile of cardboard by the door waiting to be recycled.  I spotted him by the tail–poor baby.

We also just watched the movie Funny People, which I actually liked a lot despite its large quantity of genital-based humor.  Adam Sandler is so nice to watch when he is playing a serious character, and I thought it ended up being quite moving and thought-provoking.  Anyone else out there enjoy that movie?

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Filed under Breakfast, Entrees

Gingery Green Monster

I’m so glad that I reintroduced myself to green monsters a while back, because I have a feeling that they are going to be a big, big part of my life this summer.  And today it was hot!  Perfect day for a cold green monster with a serious kick.

Gingery Green Monster

  • 1 C cold water
  • 4-5 ice cubes
  • 1/2 -1″ piece of ginger, peeled and roughly chopped
  • 2 handfuls baby spinach
  • 1 -1 1/2 C frozen fruit (I used pineapple, mango, and peach)
  • 1 t sugar

Layer all of the ingredients in the blender as listed (except for the sugar, which you can decide if and how much to use), and give it a go!

I started off without using any sugar, but I decided to add a bit just to cut the bite of the ginger a bit.  If I had a really ripe banana around, I would have used that and I’m sure it would have been just perfect.

Pour into a glass and you are good to go!  This actually made about a serving and a half, but because it’s so low-calorie (no milk or protein powder in this one), I drank both–the small glass as I was getting ready and the travel mug once I got to school.

Now, please don’t say that I didn’t warn you!  This drink is not for the faint of heart–and if you don’t like ginger, you might want to run in the other direction.  But if you’re like me, and there’s never too much ginger, than go for it.  Plus, ginger is nature’s Pepto Bismol, so if you have upset tummy problems, you might want to try this!  When I took the first few sips, I wasn’t quite sure if I liked it or not, but by the time I got to school, I downed the whole mug in about 30 seconds.  It was really, really good, and so refreshing.

Tomorrow’s green monster might involve coffee–I’ve been thinking of other flavors to make so that I don’t get bored!

Fritz just finished dinner–he made grilled turkey burgers with charred pineapple rings and grilled corn on the cob.

Does that sound good or what?

And tomorrow is my last day of case studies week, then I have a week off.  I’m going to see some friends friday, then head to my parents house for most of the week.  When I come back, Fritz will have picked up our very first CSA box!  Can’t wait!

What’s coming up in your life that you are excited about?

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Whole-Wheat English Mini-Muffins

Happy Sunday, friends!  I love Sundays–because I’ve finished running errands earlier in the weekend, I have the entire day to relax and make a yeasty bread that needs to rise twice.  Due to my love (obsession?) with breakfast, I decided to make some whole-wheat English muffins.  And then I made them mini.

That way, you can have two, each with a different topping.  It feels more exciting that way.  But if you want, you can use the same recipe and make regular-sized ones.

Whole-Wheat English Mini-Muffins (adapted from Bernard Clayton’s New Complete Book of Breads)

  • 2 1/2 C all-purpose flour
  • 2-2 1/2 C whole-wheat flour
  • 2 packages yeast (4 1/2 t)
  • 2 T sugar
  • 1 t salt
  • 1 1/4 C skim milk, warm
  • 3 T butter, room temperature
  • 1 egg, room temperature
  • Cornmeal

There should also be an egg in there.  At the time this photo was taken, my egg was warming from fridge-temp to room-temp in a hot water bath.  Good tip, by the way–’cause you always want to bake with room temperature eggs, but who really has the foresight for those things?

In the mixer bowl of your beloved KitchenAid (or in a regular large mixing bowl, if you are less lazy), combine the 2 1/2 C all-purpose flour, the yeast, salt, and sugar, and stir to blend.  Warm the milk (don’t boil, but do make sure it’s almost hot), and add the butter directly to it to melt.  Pour the milk/butter mixture into the flour mixture and mix for about 2 minutes.  Add the egg and beat until smooth.

Mix in the remaining whole-wheat flour, 1/4 C at a time, until the dough is a “shaggy mass” (thanks for that descriptor, Bernard).  Change to the dough hook and knead until the dough is smooth and elastic.  If you need more flour, add it in small amounts until it’s not sticky–but don’t go overboard.

Wrap the bowl in plastic and allow the dough to rise until it is doubled in size, about an hour.

Punch down the dough and knead briefly, then let it rest for ten minutes.  Spread a small handful of cornmeal over the work surface, and roll the dough out until it is about 1/4″ thick (I kept mine a bit thicker, but I would roll out to 1/4″ next time for flatter muffins).  Cut into rounds–for my mini-muffins, I used a wine glass that was about 2 1/2″ across, but use a cookie cutter that’s about 4″ across for regular-sized muffins.

English muffin army.

Place a towel over the rounds and let them rise again until doubled in size, about another 45 minutes.  Turn the oven to 45o degrees 20 minutes before you estimate they will be done rising so that it can preheat.  Gently lay the muffins on a cookie sheet and bake on a middle rack for about 10-15 minutes, flipping them halfway through.  They’ll be a nice golden brown on the top and bottom when they are done.

Allow them to cool on a wire rack before tearing them apart and slathering them with butter and jam.  Once they’re cooled, stick ’em in the toaster the way you’d do with any English muffin.

Yum.  Not as many nooks and crannies as I expected, but that’s probably due to two things: 1) I used half whole-wheat flour and 2) I didn’t roll them out as thin as I should have, so they might have risen a bit differently.

Either way, still delicious (and they really taste just like an English muffin!).  You also can’t detect the whole-wheat flour at all.

I can’t wait to have one with peanut butter and one with raspberry jam for breakfast tomorrow–PB&J at its finest!

What’s your English muffin topping of choice?  Are you a PB&J kinda person like me, or a traditional butter and jam muffin eater?  Cheese?  Fresh fruit?  Honey or golden syrup?  Or an eggs and bacon guy like Fritz?

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Filed under Breads, Breakfast

Sweet Potato Cinnamon Rolls

Today was such a beautiful day!  Fritz started opening up the pool and we grilled chicken for our dinner salad today–summer’s on its way!  Even finals can’t get me down on a day like today.

Unlike winter midterms, it’s easier to not care about my finals because the weather is just so darn nice.  Which is probably not a good thing (but only three weeks to go ’till I’m a third year!)

I took a nice long study break to make a recipe that I found on FoodGawker (or TasteSpotting…I can’t remember which) for sweet potato cinnamon rolls.  The site is called So Good and Tasty, and there are some beautiful photos on there that you should go check out!

Rejoice with me.  They came out fluffy, sweet, orange, and fluffy.  Did I say fluffy already?  Lightest, finest (is that a word?) cinnamon rolls ever–you would never guess they are made with whole-wheat flour.  Or sweet potatoes, for that matter.

When I say you should make this recipe immediately, I really mean it.  I’m not cryin’ wolf.  Go make them.  This is a “healthy” treat that actually tastes incredibly decadent.  The best part?  It makes enough that I froze two more batches of unbaked cinnamon rolls, all ready for the lucky person that sleeps over next (Eber–that might be you!).

Sweet Potato Cinnamon Rolls (makes 16-24 rolls)

  • 1 C milk, warmed
  • 4 t yeast
  • 2 T maple syrup
  • 2 C mashed cooked sweet potato (hello, microwave!  I used 3 1/2 small sweet potatoes)
  •   2 1/2 C whole-wheat flour
  • 2- 2 1/2 C all-purpose flour
  • 1 egg
  • 1 T olive oil
  • 1 t salt
  • 6 T butter, softened
  • 1/2 C cinnamon sugar (I didn’t measure how much I used–this is a rough estimate)

Combine the milk, yeast, and maple syrup in a bowl and set it aside until the yeast gets nice and foamy.

Keep an eye on it, though.  Don’t be like me.

In the mixer, combine the sweet potato, olive oil, salt, egg and 1 C of flour (I started with the wheat flour).  Mix until fluffy (see?  this is where the airiness begins!).

Add the yeast combination to the mixer bowl and mix on low until it’s all blended.  Starting with the rest of the whole-wheat flour and finishing with the all-purpose, add the flour slowly until the dough forms a ball and cleans the side of the bowl–it’ll still be sticky.  Switch to the dough hook.

Let the dough knead for 8-10 minutes until it’s smooth, adding more flour if you need.  Cover the bowl and let sit for an hour or so until it has doubled in size.

Divide the dough in half.

One at a time, roll the dough out to a rectangle that’s about 16 inches by 10 inches.  Spread the softened butter over the top and cover with cinnamon sugar.  Starting at the long side, roll it up tightly and press the seam together.  Cut gently into sections–8 if you want giant rolls or 12 if you want smaller ones.  I did both–12 big ones and 6 small ones.

Arrange in an oiled baking dish (I put 6 large ones in a pie pan, and 6 small ones in a muffin tin), leaving space in between each one.

Cover, and allow them to rise until doubled in size.

Preheat the oven to 400 degrees and bake for 15-18 minutes until golden brown–be sure not to overbake, because they’ll dry out fast.

While they are cooling, mix together some icing by combining a little milk, vanilla extract, and confectioners’ sugar until it’s nice and thick.  Drizzle over the top and serve warm.

SO GOOD!

So good, they needed capslock to properly describe them.

One last thing–how can I get any studying done when there’s a cat sleeping on my orthopedics notebook?

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Filed under Breads, Breakfast