breakfast – Page 5 – morestomach

overnight steel cut oats

Published on March 2, 2015March 1, 2015 by Lan | MoreStomach4 Comments

at the time of this post writing
it’s the first day of march
it’s also snowing
actually, i can hear the snow hitting the roof
so it’s sleeting
or, the sky is shitting
winter storm advisories are the norm
i’m contemplating yet another soup/stew to make for lunch
and i’m making plans for another week
of oat breakfasts

overnight steel cut oats
serves 2-3, depending on how hungry you are

note: i make this every night, there are recipes out there where you can make a week’s worth of oats but i’d rather make it fresh every night before bed. it’s so quick and easy, and we can re-use the containers/bowls, rather than having week’s a worth of dishes for two to contend with.

2 cups water
1/2 cup steel cut oats
generous pinch of salt
optional: 1/3 cup raisins. i find that adding them after the oats have cooked is OK but i like the plumpness the raisins take on when they’ve soaked overnight

night before:
in saucepan bring water to a boil
add in oats and salt and let boil for a minute. if it boils rapidly, stir and move around burner, but keep for a minute
remove from heat, lid and go to bed

morning of:
reheat the oats on low (i usually do this step while packing lunch or making coffee)
stir to fluff up the oats

if eating right away:
portion into bowls and top with whatever you want
we’ve topped with fresh fruit (in pics, we used frozen blueberries from over the summer, pomegranate seeds and kefir milk), raisins and brown sugar. for crunch we have added slivered almonds

if transporting to work/elsewhere
portion into to-go containers
in separate containers add your toppings
when at work, the oats may still have some warmth (it’s usually at the perfect for me) but you can reheat in microwave, and top according to preference

BAM!

roasted banana bread

Published on February 23, 2015June 14, 2016 by Lan | MoreStomach20 Comments

we’re back to feeling human again.
well, almost human.
i’m not quite 100%
but we’ll get there.

lately it’s been a fallback
on all things comfort
the comfort foods of my childhood
soups
dw’s old high school sweatshirt
tom selleck on netflix
and this bread.
it’s a little pedestrian,
banana bread,
and that’s what i needed,
something familiar
with ingredients already on hand.
the roasting is optional
but it perfumes the whole abode
beautifully,
and when sick,
i’m not in the habit of
denying myself such comfort.

Roasted Banana Bread
loosely adapted from terri wu

*note: i’ve been making this bread for a few years now, i cheat and use other recipes but i find myself falling back to this one. like all sweet breads this is flexible, you can add nuts or dried fruit, chocolate chips, whatever is available in your pantry. i like that. also, the liquid can be anything – water, coffee and admittedly, this past week i forgot to brew fresh and just added water to my already used up coffee grounds. obviously, the most flavorable loaf was the one with the super strong brewed coffee but you won’t die if you use weak coffee or just plain water.
**note: you don’t have to roast the bananas, especially if they’re super ripe. i just like the flavor it imparts, and it makes to mashing them up so nicely. this recipe doesn’t use eggs so i’m not worried about cooking the eggs in the batter before they even make it to the oven. should you decide to roast your bananas for your go-to banana bread recipe that uses eggs, be sure to cool them sufficiently before adding to the batter.

1/4 cup flaxseeds
1/4 cup + 2 TBL hot coffee (or hot water)
1/2 cup apple sauce (or neutral oil, like grapeseed or sunflower)
1 2/3 cups einkorn flour (or AP)
1 tsp baking soda
1 tsp ground cinnamon
4 large ripe bananas
2 TBL vegan mayonnaise (or vegan yogurt)
1/4 tsp kosher salt
1/2 cup sugar
1 TBL brown sugar
dash of cinnamon
1/2 cup cranberries, optional

preheat oven to 350F.

in a oven safe pan, or pie pan, lay the bananas down. sprinkle brown sugar and cinnamon over top. optional: slice the bananas length-wise first. the flavor difference is negligible. put in oven as it heats up. you’re aiming for anywhere from 15-30 minutes, however long it takes for the oven to warm up fully and/or do up the batter.

in grinder, grind up the flaxseed. add to hot coffee (or water). mix, and ignore, 15 minutes.

in a mixing bowl add the dry ingredients: flour, baking soda and ground cinnamon.

in the flaxseed container add the sugar and apple sauce (or oil). mix it up. fold this mixture into the flour mixing bowl until few dry streaks remain.

remove pie pan of banana goodness from the oven. use your best judgement: there have been times when it got quite mushy & liquidy and it strained it, and other times the moisture level wasn’t alarming. it’s up to you. to the pie pan add the vegan mayo (or yogurt), along with the salt, and stir to mix through. fold the mixture into the mixing bowl. add in the cranberries if using, combine completely.

transfer batter to greased loaf pan.

bake for 1 hour.

allow to cool completely in pan, invert onto wire rack.

to serve, i like to slice 1 thick piece and toast it, until the edges are nice and crunchy and dark.

BAM!

update:
my blog friend dixya made some banana bread today too, though hers is more like a bananas foster! her recipe.

frozen old fashioned waffles

Published on January 26, 2015January 25, 2015 by Lan | MoreStomach6 Comments

for us,
weekend breakfasts can be indulgent.
there is no time crunch
to get out the door
and fight traffic.
i try to make something
basic and easy for the weekday morn,
scone or muffin.
for the saturday or sunday fast breaking
dw takes the reins,
be it pancakes or waffles
or a fancy omelette.
to take some of the weekend
with us to the work week
we have some waffles –
pre-made when minutes didn’t count
and re-made when the minutes did.

have a great week friends.

mimi thorisson‘s old fashioned waffles
adapted from a kitchen in france
makes 11 good sized waffles

1 ½ cups lactose free whole milk, we use Organic Valley
2 tsp fresh yeast, we use King Arthur’s
2 TBL granulated sugar
2 cups AP
3 large eggs, separated
7 TBL combo of ghee + coconut oil, melted
pinch of salt

for serving, maple syrup, shoot for grade B

heat 1/2 cup of the milk in microwave until warm, and stir in yeast + sugar. ignore for 5 minutes while it gets frothy.

in a mixing bowl, mix flour with yeast mixture, mix it well. gradually, mix in the rest of the milk, egg yolks and melted fat (coconut oil + ghee) until it’s a smooth batter.

while you’re doing this, in a stand mixer, beat egg whites until stiff.

gently/carefully, fold egg whites into batter using a spatula. try not to deflate, it’s ok if there’re white streaks still. makes it rustic. cover and ignore for 30 minutes.

warm up waffle maker.

to cook fully, make the waffles according to manufacture’s directions. for mine, it took about 5 minutes to reach a golden hue. we let it go for an extra minute or two to get a little darker.

if you’re aiming to freeze the waffles, cook them slightly under. in our case, that was about 3 minutes. it was still pale but had structural integrity. cool completely on wire rack and then freeze, single layer on cookie sheet. when fully frozen, store in freezer bags.

just like the commercial stuff, pop in toaster/oven and warm through until golden brown.

serve with drizzling of maple syrup or powdered sugar.

BAM!

other breakfast ideas:
red pepper & baked egg galette
chocolate babka rolls
s’mores donuts
blueberry jam danishes
asparagus & scrambled egg

cranberry swirl mini-loaves

Published on December 22, 2014December 22, 2014 by Lan | MoreStomach5 Comments

there’s been talk lately
about cancelling our cable.
and in preparation for it
we’ve been watching more netflix.
thus far,
i haven’t missed television,
not when most shows i enjoy
can be viewed in hd
and sans commercials.
so far, we’ve enjoyed:
spinning plates
sushi: the global catch
haute cuisine
repeats of: The Mind of a Chef, Bizarre Foods, Chopped, & Parts Unknown

what are some of your favorite netflix shows or online viewing pleasures?

cranberry swirl mini-loaves – vegan
makes 7 mini loaves + 2 muffins

these are a riff from the blueberry swirl muffins, making use of the season’s cranberries, and of course, making use of our new mini-loaf pan.

muffins/loaves:
2 cups cranberries, divided
a few sprigs of thyme (optional)
1 cup sugar
2 1/2 cups flour
2 1/2 tsp baking powder
1 tsp salt
2 flax seed eggs (1 egg = 1 TBL ground flax seed + 3 TBL water)
1/4 cup vegetable oil
3/4 cup mayo, i used veganese
1/4 cup almond milk

streusel topping:
1 1/2 TBL sugar
1 1/2 TBL brown sugar
1/4 cup flour
2 1/2 TBL warm coconut oil

Directions:

in a small bowl make the streusel topping by combining everything and mix evenly. set aside.

in a small sauce pan reduce 1 cup of cranberries (+ sprigs of thyme, if using), mashing with a fork and stirring. you want the berries to break down, the sauce to be thick. strain through a sieve if you’re not keen on the skin/pulp. set aside and cool to room temp.

prepare mini-loaf pan by greasing with coconut oil, or vegan butter.

preheat oven 425F.

in a mixing bowl whisk the flour, baking powder, and salt. in another bowl whisk flax seed eggs + sugar until thick and then add in the veggie oil, veganese mayo, and almond milk. now combine the liquid to dry ingredients, with the remaining cranberries. the mixture will be all sorts of fug, but try not to over mix. seriously, it’s a rather dense looking batter.

fill mini loaf pan a little over 3/4 way up, these will expand/rise. spoon about a teaspoon, more or less, of the reduced cranberry sauce on top of each muffin. use a toothpick or some stick-like kitchen tool and swirl the sauce into the batter. finally, top with streusel topping, amount at your discretion.

bake 17 – 20 minutes, i started hawking them around the 15 minute mark.

remove from oven, allow to cool for a few minutes and then remove from pans to cool completely.

will keep for a week, covered, in fridge.

BAM!

peach ginger scones – vegan

Published on August 27, 2014August 26, 2014 by Lan | MoreStomach13 Comments

you can be the ripest,
juiciest peach
in the world,
and there’s still going to be
somebody who hates peaches.
– dita von teese

and that’s all
that’s got to be
said about that.

peach ginger scones – vegan
makes 12 scones

*note: bake time is tricky. i’ve baked them for as low as 13 minutes before, and they came out super soft and cake like, and then i baked them upwards of 23 minutes, where they came out dryer and crisper. you can top with a simple glaze after they’ve cooled, or you can go the lazy route and sprinkling these with sugar prior to putting in the oven. it may come out looking super rustic like various spots looking all sugar-clumped, but you know, whatever.

2 cups spelt flour
1 TBL baking powder
3 TBL sugar
1/2 teaspoon salt
4 TBL frozen coconut butter (i put 2 TBL worth of coconut oil in a silicon muffin liner, make 2, and freeze. it makes for much easier extraction. rough chop into smaller pieces)
1 peach, diced into small pieces and frozen, about a cup’s worth
1/4 – 1/2 cup chopped sugared ginger
1 container vegan yogurt (6oz) + 2oz of nondairy milk (or water) mixed to thin (i used almond dream)

preheat oven to 425F.

sift flour, baking powder, salt & sugar into food processor, process for 6 seconds to combine. add in the frozen coconut oil, process for another 12 seconds. transfer mixture to into a big bowl.

add in the thinned out vegan yogurt and mix until dough forms. then add in the peaches and ginger pieces, mixing gently, try not to overmix.

dump it on a clean counter. there is no saying this pretty: it’s a mess. i use a dough scraper to keep things together, form a circle or rectangle and cut into desired shapes. i’ve cut in to triangles and i’ve cut with round biscuit cutters. work quickly, coconut oil has a very low melting point so do what you can to not keep it out too long, or handle with your hands as your body temp will soften/melt the oil.

bake on cookie sheet for 20-23 minutes.

BAM!