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Breakfast

Breakfast, Eggs, Lactose Free, Recipes, Rice Dishes

The Perfect Egg

October 11, 2017

Eggs on Toast

Over the years eggs have come in and out of favor with nutritional science.  Throughout all these ins and outs, they have remained one of my favorite foods. Now in good standing, eggs are recognized as a nutritious multi-purpose food. They are very inexpensive and can be prepared in numerous ways.  Fried, boiled, poached, scrambled, and steamed. They are delicious served for breakfast, lunch, or dinner.  I especially like eggs that have perfectly set whites with jammy yolks. This 6 1/2 minute egg achieves that ideal. The egg is steamed in a bit of water for exactly 6 1/2 minutes.  What you end up with is a beautiful egg that can be served in multiple ways.  Here I show you just a few of my favorite ways to eat this perfect food.

Egg on Rice served with Kimchi

Besides being fond of eggs, I also love all types of rice.  A perfectly cooked egg atop steaming rice is divine.

Eggs on Avocado Bacon Toast

When avocado season comes around, we toast John’s homemade country sourdough bread and top it with avocado, bacon and eggs. This is one of my favorite meals for lunch.

Eggs on Toast with Maldon Sea Salt & Parsley

The simplicity of a perfectly cooked egg on good bread can’t be beat.  Toast the bread, dab on some butter, and sprinkle Maldon sea salt over the egg.  A scattering of fresh parsley adds a wonderful fresh note to the egg toast.

The Perfect Egg
 
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Serves: 2
Ingredients
  • 2 extra-large eggs (cold from the refrigerator)
  • flaky sea salt such as Maldon
  • freshly ground black pepper
  • toast or rice to serve with eggs
Preparation
  1. Bring ¾-inch of water to a boil over medium-high heat in a small saucepan with a tight fitting lid.
  2. Once the water begins to boil gently lower the eggs into the pan with tongs. Lower the heat to medium (water should still be boiling) cover the pan and start your timer. Six minutes and 30 seconds!
  3. Once the timer goes off, remove the eggs immediately and run under cold water for a minute or so to stop them from cooking further. Peel and serve the eggs on toast or rice. If you prefer to save the eggs for later, chill eggs in an ice bath for a few minutes as soon as they are removed from the pan. Store in the refrigerator until ready to use.

 

Bread, Breakfast, Dessert, Fruit, Lactose Free

Crisp Sugar Topped Blueberry Muffins

September 9, 2017

Crisp Sugar Topped Blueberry Muffins

One of my favorite uses of the nutritious blueberry is in muffins. They are one of the easiest breakfast (or dessert) snacks to make.  All you need is a bowl for the dry ingredients and a measuring cup for the wet ingredients. Combine the two, fold in the blueberries and your batter is ready.  In less than 20 minutes you’ll have warm, crispy topped muffins with just the right amount of blueberries.  These are delicious split down the center, toasted and served with a pat of butter.

Crisp Sugar Topped Blueberry Muffins

The sparkling sugar ensures the muffins have a perfectly crisp top that is not only a delight to eat but also gives the muffins that certain je ne sais quoi. Bob’s Red Mill decorative sparkling sugar works perfectly.

Blueberries

Muffin Liners

It’s best to use liners in your muffin tin to ensure that the muffins won’t stick to your pan.  Liners also mean easier clean up.

Crisp Sugar Topped Blueberry Muffins

These are beautiful muffins with crackly and crispy tops.  If by chance you have any leftover muffins, store them in the freezer in a heavy-duty plastic bag. They will keep well for more than a month.

Crisp Sugar Topped Blueberry Muffins

 

Crisp Sugar Topped Blueberry Muffins
 
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Serves: 12
Ingredients
  • 2 cups all purpose-flour
  • 1 cup + 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup lactose free milk (or regular milk)
  • ¼ cup canola oil
  • 4 tablespoons Earth Balance Buttery Sticks, melted and cooled for 5 minutes (or regular salted butter)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (8 ounces) fresh blueberries
  • Sparkling sugar such as Bob's Red Mill Simply Sweet Decorative Sparkling Sugar
Preparation
  1. Preheat oven to 400 degrees.
  2. Line muffin tin with muffin/cupcake liners.
  3. In a large bowl whisk to combine the flour, sugar, baking powder, salt, and cinnamon. Set aside.
  4. In a 2 cup measuring cup, measure ½ cup milk. Add ¼ cup canola oil, melted Buttery Sticks, eggs, and vanilla extract. Whisk ingredients together.
  5. Pour wet ingredients into bowl of dry ingredients. Stir to combine. Fold in blueberries. Divide batter between a 12 cup paper-lined muffin tin. Sprinkle each muffin with ½ teaspoon of sparkling sugar.
  6. Bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 10 minutes before removing to a rack to cool completely.

 

Bread, Breakfast, Dessert, Lactose Free, Recipes

Amazing Whole Grain Muffins

May 8, 2017

Whole Grain Muffins with Tart Cherries

These little beauties are my favorite mid-morning snack.  They are 100% whole grain muffins that have the perfect texture and flavor.  Sometimes I add dried tart cherries to the batter but they are just as good without adding any additional ingredients.

White Whole Wheat Flour & Wheat Bran

Whole wheat flour and additional wheat bran make this a very nutritious muffin.  I take one to work each day and enjoy it with my morning cup of coffee. They are low in calories, high in fiber and protein, and just plain delicious.

Apple Bananas

A very ripe banana helps to moisten the batter as well as improve the flavor. These are not tall domed muffins.  The batter makes just enough to fill a dozen standard 12-cup muffin pan.  Use a spoon to fill each muffin cavity 1/2 full then divide any leftover batter between the 12 cups.

Whole Grain Muffins

Whole Grain Muffins with Tart Cherries

I love to split the muffins and toast them until they are nicely browned and crisp around the edges. Slather some Earth Balance Buttery Spread and homemade lilikoi jelly over the warm muffins and serve them for breakfast with cheesy scrambled eggs and bacon.

Toasted Whole Grain Muffins with Lilikoi Jelly

 

Whole Grain Muffins
 
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Adapted from Cooking Light
Author:
Serves: 12
Ingredients
  • 6 ounces white whole-wheat flour (about 1⅓ cups)
  • ¼ cup wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ scant teaspoon kosher salt
  • 2 tablespoons Earth Balance Buttery Sticks, melted
  • ¾ cup plain 2% lactose free yogurt
  • ¼ cup lactose free sour cream
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed (1/2 cup)
  • 1 large egg
  • ½ cup coarsely chopped dried tart cherries, optional
Preparation
  1. Preheat oven to 375 degrees. Lightly butter the cups of a 12-cup muffin pan (I use a non-stick pan lightly buttered)
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, wheat bran, baking powder, baking soda, and kosher salt in a large bowl. Stir with a whisk to combine ingredients.
  4. Combine 2 tablespoons melted Buttery Sticks, yogurt, sour cream, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Divide the batter evenly among 12 muffin cups (fill each cup ½ full then divide the remaining batter between the 12 cups)
  5. Bake for 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely on a wire rack.

 

Bread, Breakfast, Dinner, Lactose Free, Recipes, Sandwiches

Avocado Toast with Bacon & Egg

April 23, 2017

Avocado Toast with Bacon & Egg

Before the last of our avocados disappeared for the season, I decided to make a quick lunch using the creamy and rich Green Gold fruit.  Nothing could be easier and more satisfying than avocado toast.  All you need is good bread, an avocado and salt and pepper.  And maybe a dash of hot sauce too.  But if you want to take it up just a notch, scatter some crispy bacon over the avocado and top it off with a jammy egg.

Green Gold Avocado

We have two varieties of avocados in our garden, both of which are winter bearing.  The Sharwil is very popular here in Hawaii. It produces beautiful fruit, rich and creamy with small seeds.  The Green Gold’s flesh is dense, rich and creamy, perfect for guacamole and avocado toast. I love both of our trees however, the Green Gold is a bit more dependable in producing a large crop each year.

John's 9-Grain Bread

John makes 9-grain bread that is perfect for avocado toast.  It’s hearty and full of flavor from all of the grains that go into the bread.  Whatever bread you use for avocado toast, make sure that it has structure and is not the airy, flavorless type you might find on some supermarket shelves.

Daily's Bacon

One of the best supermarket brands of bacon is Daily’s. Use the best bacon that you can find.

Avocado Toast with Bacon & Egg

Avocado Toast with Bacon & Egg
 
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Author:
Serves: 2
Ingredients
  • 2 large eggs
  • 2 - 4 pieces of good bread, toasted
  • 1 tablespoon of your favorite mayonnaise
  • 1 medium avocado, thinly sliced
  • 2 - 4 pieces of crispy bacon, broken into bite-sized pieces
  • chives and Italian parsley, chopped
Preparation
  1. Cook the eggs: Bring ½-inch of water to a boil over medium high heat in a small pot (one with a tight fitting lid). Using tongs, gently lower eggs into the water and cover the pot. Adjust heat to maintain a gentle boil. Set a timer and cook the eggs for 6 minutes and 30 seconds. Remove the eggs from the pot and run under cool water to stop the cooking (or place in an ice bath for a minute or two). Peel the eggs and set aside.
  2. Spread mayonnaise on the toasted bread. Place avocado slices on the bread and mash lightly with a fork. Season with a little coarse salt and black pepper. Scatter bacon pieces over the mashed avocado. Slice each egg into even pieces, enough for each avocado toast. Season with coarse salt and pepper. Scatter chives and parsley over the top.

 

Bread, Breakfast, Lactose Free, Recipes

Cream Cheese Biscuits

April 3, 2017

Cream Cheese BiscuitsGood biscuits are an irresistible accompaniment to any meal.  We particularly enjoy them with breakfast as an alternative to our usual toast. Cook’s Country mentions that cream cheese biscuits are a favorite in Charleston, South Carolina.  After making a few batches of these biscuits I can see why they are so popular.  Light in texture and rich in flavor these biscuits are a snap to make for your weekend brunch.

Cream Cheese Biscuit Dough

The dough is gently rolled into a rectangle then cut into 12 squares.  Baked until lightly browned, they are ready in 12 – 15 minutes.

Cream Cheese Biscuits

 

Cream Cheese Biscuits
 
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Adapted from Cook's Country magazine
Author:
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt (1 teaspoon if using unsalted butter)
  • ¾ teaspoon baking soda
  • 4 ounces Green Valley lactose free cream cheese (or regular cream cheese) cut into ½-inch pieces and frozen 30 minutes
  • 4 tablespoons Buttery Sticks (or unsalted butter), cut into ½-inch pieces and frozen 30 minutes
  • 1 cup + 1 tablespoon lactose free buttermilk (or regular buttermilk)
  • For lactose free buttermilk: 1 cup minus 1 tablespoon lactose free 2% milk + 2 tablespoons fresh lemon juice. Give it a quick stir and let sit for 5 minutes until thickened.
Preparation
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Line a baking sheet with parchment paper.
  2. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer mixture to a large bowl. Stir in buttermilk until combined (dough may appear slightly dry).
  3. Turn dough onto a lightly floured surface and knead briefly until dough comes together. Roll dough into 8x6-inch rectangle, about ¾-inch thick. Cut into 12 squares and transfer to prepared baking sheet. Bake until light brown, 12 - 15 minutes. Transfer to a wire rack and let cool for 5 minutes. Serve warm.

 

Breakfast, Dessert, Lactose Free, Recipes

Ina’s Lemon Yogurt Cake

March 7, 2017

Ina's Lemon Yogurt Cake

Whenever I spot a recipe by Ina Garten (she hosted one of my favorite food shows) that sparks my interest, I know that I’m in for a treat.  You can always count on Ina for foolproof recipes that taste delicious.  I discovered her lemony infused cake right when our little tree was full of ripe lemons.  The timing was perfect.

Lactose Free Yogurt

Lucky for me and all of you who are lactose intolerant. There are really great products available to us in the markets these days.  Green Valley makes high quality yogurt, sour cream, butter and cream cheese that are lactose free.

Lemons from the Garden

Our little lemon tree produced so many large, juicy fruits this year.  It was a bit stressful to see so many lemons hanging from the tree’s lanky branches.  We removed some of the green fruit so that the tree wouldn’t topple over.

Ina's Lemon Yogurt Cake

Ina's Lemon Yogurt Cake

This is a moist, spongy, lemony cake. It’s delicious.  I was planning to freeze part of it for later, but I decided to take it to work where we all enjoyed it with our morning coffee.

Ina's Lemon Yogurt Cake

Ina's Lemon Yogurt Cake
 
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Adapted from Ina Garten's recipe
Author:
Serves: 1 loaf
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup lactose free plain whole milk yogurt (or regular yogurt)
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • ½ cup canola oil
  • ⅓ cup freshly squeezed lemon juice
  • For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice
Preparation
  1. Preheat the oven to 350 degrees. Grease an 8½ by 4½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. Sift together the flour, baking powder, and salt into a small bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the canola oil into the batter making sure it is well incorporated. Pour the batter into the prepared pan and bake for about 50 - 55 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, heat the ⅓ cup of lemon juice and remaining ⅓ cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully remove the cake from the pan and place on a baking rack over a sheet pan. While the cake is still warm, slowly pour the lemon-sugar mixture over the cake and allow it to soak in. Let the cake cool on the rack.
  5. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. Slice the cake and serve alone or with fresh berries on the side.

 

 

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