A Life, Lived

Hash Brown, Ham and Cheese Waffles

Now these were super yummy.

These aren't your grandmother's waffles. These are essentially potatoes cooked to crispy perfection in a waffle iron. Add in ham, cheese, herbs and you have an amazing treat.

I served them with sour cream to which I had added some green onions.

The recipe makes a lot so today I'll have them with a fried egg on top. Hello!

Enjoy.

Hash Brown, Ham and Cheese Waffles

1 (20-ounce) package refrigerated shredded hash brown potatoes
8 ounces black forest ham, diced
1/2 cups shredded cheddar cheese
3 large eggs, beaten
2 cloves garlic minced
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon dried thyme
/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.

In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.

Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.

Serve immediately.

Corned Beef Three Ways

Hmm, that almost sounds a bit dirty.

Mind out of the gutter people!

I cured my own corned beef again this year. I used a five pound piece of brisket. One of the downsides of corned beef is that it shrinks so much during the cooking process but I figured I'd have enough for some of my favourites with a piece that size.

The brisket had a big piece of fat running through it so I cut it in half through the fat and trimmed the fat off leaving me with two pieces.

The first I cooked for our St. Patrick's Day dinner. We bake it in the oven with a delicious glaze.

This piece of the corned beef provided six meals.

Then the other piece is used for other recipes.

Last Friday I made Reuben sandwiches.

Then on Sunday we had corned beef hash.

Lots of good eating from that one piece of beef!

Apple and Cinnamon Baked Oatmeal

This is a delicious variation on baked oatmeal, this Amish-style (which I never knew about before I found this recipe on GOOGLE) apple and cinnamon baked oatmeal is so easy and delicious (and can be made the night before.) The nice thing about this recipe for baked oatmeal is is can also be made the morning you need it making it a perfect spur of the moment choice.

It comes together quickly using ingredients that you'll likely have on hand.

We served it with some plain greek yoghurt sweetened with maple syrup and a dash of cinnamon.

YUM

Apple and Cinnamon Baked Oatmeal

3 cups old-fashioned rolled oats
1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)
2 1/2 cups milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons butter, melted
2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored and diced

Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (don't preheat the oven if making ahead of time and refrigerating overnight).

In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.

In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.

Pour this mixture over the dry ingredients and add the melted butter. Stir or whisk to combine.

Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).

Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly.

Serve warm or at room temperature with a little milk poured over the top, if you want.

 

Apple Cinnamon Pancakes

Nothing beats light and fluffy pancakes for breakfast, and these have some added apple and spice! Apple Cinnamon Pancakes are a great way to start your day, and although they are full of autumnal flavour, they are perfect for any time of year.

Quick and easy to make, you'll have breakfast on the table in no time.

Enjoy.

Apple Cinnamon Pancakes

¼ cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 cup white sugar

In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Healthy Granola

I've been eating a lot of the Blueberry and Almond granola that I made last month. So much that I was running out last week. Instead of making a tried and true recipe I thought I'd branch out and make something new.

This 'healthy' granola is sweetened with maple syrup or honey. I found a lot of both when I cleaned out the pantry so was happy to use some up. It's made with oats, your favourite nuts and fruit. The nice thing about it is the flexibility.

It make a lot - about 8 cups. When you only use a bit to sprinkle on yoghurt or cereal that will last a while.

Now, how does it compare to the version I made last month?

This recipe makes a granola that is less sweet. It also doesn't form the larger clusters that the other recipe formed. I didn't like it as much. Don't get me wrong, it is good, just not as amazeballs good as the other version.

Healthy Granola

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup almonds)
1 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes (I didn't add any of this in. Depending upon what you add the resulting granola may not live up to its name. LOL)

Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Bacon, Potato, and Egg Casserole

This is one of those recipes you hang on to - it is easy, can feed a crowd, and tastes amazing. Even better, you can prepare it in advance if that works for your schedule.

As an aside - don't feel you have to relegate this casserole to breakfast or brunch. This is one of those things that would be awesome if you are a fan of 'breakfast for dinner' . . . which we certainly are. LOL

This is also a good recipe to modify for the crowd you are feeding. We cut in half and had plenty of leftovers to pop into the freezer for quick hot breakfasts on those days when we are out shovelling the driveway early in the morning.

Bacon, Potato, and Egg Casserole

1 lb bacon, cut into 1/2-inch strips
1 yellow onion diced
1 red bell pepper seeds removed and diced
3 garlic minced
12 large eggs
1 cup milk
3 cups frozen diced potatoes you don't have to thaw or cook the potatoes
2 cups shredded cheddar cheese divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions chopped

Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.

In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.

Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.

In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set ¾ cup of bacon aside and stir in the rest. Season with salt and pepper.

Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 tot 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.

ote: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

Baked Blueberry Oatmeal

OK. I have to admit that I am late to the baked oatmeal party.

It likely comes from my aversion to the bowl of oatmeal I'd be served as a child. Hot, tasteless and with a consistency more appropriate for putting up wallpaper than eating. In short, gross.

NOTE - as with all 50 + year old memories it likely wasn't bad at all but it wasn't one of those things that turned my crank as a wee lad.

Anyway, in my mind oatmeal = gross.

Paul likes oatmeal and will often make a bowl of instant oatmeal on a cold morning before he walks to work. He'd often offer to make me some but my preference was to reach for the Cheerios.

Anyway. Saw this on a blog. It looked delicious. I made it this morning. Now I am an oatmeal convert.

I followed the recipe as printed with one exception - the original blog post was sponsored by a commercial jam making company so it calls for a specific brand. I make my own jam so I used a jar of wild blueberry jam that I had in the cellar.

Baked Blueberry Oatmeal

1 (8.2-ounce) jar Blueberry jam
3 cups rolled oats
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 large eggs
1 cup milk
6 tablespoons melted unsalted butter
¼ cup brown sugar
1 tablespoon vanilla extract
1 teaspoon salt 
¾ cup chopped nuts (I used pecans)
1/2 cup fresh blueberries

Preheat the oven to 350 F, and place a rack in the center of the oven.  Prepare an 8x8 OR 9x13 baking dish by greasing the inside with softened butter or oil. (Either size works, I’ve made it in both!)

Combine the rolled oats, cinnamon, and baking powder in a large bowl.

Whisk together the following ingredients in a separate bowl: 2 eggs, milk, melted butter, brown sugar, vanilla extract, and salt.

Pour the liquid ingredients over the oats and mix well. 

Stir in the nuts and fresh blueberries.

Pour the jam on top, and fold to streak throughout the casserole.

Spread the casserole in an even layer in the greased baking dish. Bake at 350 F until the aroma of warm berries and oats fills your kitchen, and the edges look dry and are starting to brown, about 35 minutes.

Remove from the oven and serve. 

Mildred's Temple Kitchen Buttermilk Biscuits

One of the interesting things that has come from the pandemic is that iconic local restaurants are sharing some of their recipes so that people can enjoy some of their favourites at home. Some, as you can imagine, are incredibly complex . . . like the recipe for French Onion soup that takes three days to prepare. I love you Maison Selby but that is just not happening! Others are more simple and can be easily accomplished at home.

This recipe from Mildred's Temple Kitchen falls somewhere in the middle. Now before you 'at' me for saying biscuits are a complicated them to make . . . this recipe involves yeast. Yeast is as challenging to find as the Holy Grail during the pandemic. If you do manage to find some, whip up a batch on a Sunday morning a d prepare to enjoy a wonderful brunch.

Mildred's writes:

Enjoy this recipe of our Buttermilk Biscuits that we serve fresh and hot during our famous Brunch (and B’lunch!). What you would normally enjoy before your buttermilk pancakes, Veda’s Choice, Huevos Monty or whatever your fave is, you can now enjoy in comfort of your own home. There’s nothing complicated about making these simple luxuries. Try these biscuits with some of your favourite jelly or jam!

Let’s wash those hands and let’s get to it!

Mildred's Temple Kitchen Buttermilk Biscuits

• • 1 T of fresh yeast
  • 1 T of warm water
  • 3 cups of all-purpose flour
  • 2 tsp of baking powder
  • ½ tsp of baking soda
  • 2 tsp of white sugar
  • 1 tsp of salt
  • 1 cup of unsalted butter, cold
  • 1 cup of buttermilk
  • 2 T of unsalted butter, melted

Preheat the over to 400ºF (200ºC)

Wake up your yeast by dissolving it in the warm water. Once it’s foamy, in about 5 minutes, it’s ready to use.

Sift the flour, baking powder, baking soda, sugar and salt into a separate bowl. Using a coarse cheese grater, grate the cold butter into the dry ingredients and combine with your fingertips until the texture is crumbly.

Add the buttermilk and the yeast mixture, and mix all the ingredients together until the dough forms a ball.

Turn the dough out onto a lightly floured surface and knead gently until smooth, about 2 minutes. Roll the dough out to a 1″ (2.5cm) thickness. Dust a sharp knife with some flour and cut the biscuits into 2″ (5cm) squares.

To bake, place the biscuits 2″ (5cm) apart on a parchment paper-lined baking skeet. Brush the tops with melted butter. Bake on the top rack of the oven for 15 to 18 minutes until puffed and lightly golden.

Tip: Is it just little ol’ you for brunch and you can’t eat all 12 biscuits? Place the unbaked biscuits on a parchment paper-lined baking sheet and pop into the freezer. When they’re frozen through, transfer them to a freezer bag or tightly sealed container. As the craving strikes, take some out of the freezer, place on a tray and defrost completely in the refrigerator before baking.

English Muffin and Ham Breakfast Strata

The other day I realized I was hoarding English Muffins in the freezer. Don't ask. I have no idea why but I had 7 or 8 packages in there. As I searched the internet for recipes I might try which would use up some of the excess supply I came upon this one. It served a dual purpose as it used up 8 eggs . . . there were lots of eggs from our CSA deliveries needing to be used up as well.

It seemed as if the stars aligned.

I've made plenty of recipes like this before - you prepare the casserole the night before. Bake it the next morning and sit back and listen to people ohhhh and ahhhh thinking you've been busy in the kitchen for weeks. The one thing this version had going for it was the presentation - because of the layered English Muffins this version of the classic breakfast casserole looked fabulous.

Tasted amazing as well . . . in short, a hit.

 

English Muffin & Ham Breakfast Strata

Cooking Spray
English Muffins
1/2 lb. sliced ham, or Canadian bacon, cut into halves
8 eggs
2 egg whites
2 cups milk
1/2 cup sour cream
1/4 cup parmesan cheese, shredded
2 1/2 cups cheddar cheese, shredded

Prepare 9x13 baking dish with cooking spray; set aside. In dish, alternately arrange muffin halves and meat, overlapping slightly.

Sprinkle with cheddar and Parmesan cheeses. Set aside.

In a large bowl, whisk together eggs, egg whites, milk, sour cream and pepper until combined. Pour over muffin, ham and cheese layers.  Cover entire dish tightly with plastic wrap.  Refrigerate at least 2 hours and up to overnight.

Preheat oven to 350 degrees. Bake strata, uncovered, until puffed and set in the center, approximately 60-80 minutes.  If strata begins to brown before puffing up, cover loosely with foil to prevent burning.  Let stand 10 minutes before cutting and serving.

Photo Hunt - Breakfast

This week's Photo Hunt theme is 'breakfast'.

This was our first breakfast in Athens. Our apartment had a balcony and it was a great spot to hang out and watch the world go by.