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breakfast

Bagels!

Most people on the West Coast don’t realize that they’ve never really eaten a bagel. On this side of the country, when people say “let’s get bagels” what they’re really saying is “let’s get bread shaped like a ring”. There’s a myth that the reason the bagels are better in NY is because of the water, but actually that’s not exactly the case. The difference in the water may have some minimal effect on the taste, but the real issue is that people on the West Coast straight up don’t make bagels correctly! Bagels are meant to be boiled before you bake them — that’s what gives them their chewy, doughy, satisfying texture. One of the biggest bagel chains around here doesn’t even boil their bagels! They put them in an oven that they inject with steam, but this is not the same thing AT ALL. I’ve been craving a good East Coast bagel for a while now so I decided to try my hand at them. For a first attempt, they came out pretty good, but I certainly have not yet perfect the art of bagelry. Overall I was satisfied with the results and look forward to improving them in the future!

Ingredients:
2 c. white flour
1.5 c. wheat flour
2 tsp. salt
1 c. warm water
1.5 tbsp. sugar
1 egg
Toppings of choice (garlic, sea salt, seeds, etc.)

Put 1/2 c. of warm water into a small bowl, pour in the yeast and sugar, and let that sit for 5 minutes so that yeast is activated. In a large bowl mix the flour and salt and then pour in the yeast mixture along with another half cup of water. If the dough is extremely sticky add more flour, or if it’s super dry add a tablespoon of water at a time. Knead the dough for 10 minutes and put it in a bowl covered by a damp paper towel for 1 hour. Punch down the dough and then let it rise for 5-10 more minutes. Pull off pieces of the dough (slightly smaller than a fist) and form them into spheres, trying to have as few cracks as possible. Poke a hole in the sphere with your finger and pull into a ring shape. Allow the bagels to rise for another 10 minutes under a damp towel. In the meantime, bring a pot of water to a boil and preheat the oven to 425. Put the bagels into the boiling water, a few at a time, and let them boil for about 1-2 minutes on each side. Then pull them out, place on a greased baking sheet, brush with egg wash, and sprinkle on toppings of choice. Bake on 425 for about 20 minutes so that the bagels are browned on the outside.

Banana Chip Scones

Ingredients:
2 bananas
1/4 c. milk
2 tbsp. maple syrup
1/2 tsp. vanilla
2 c. wheat flour
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
4 tbsp. butter
1 c. chocolate chips

Mash bananas in a bowl and add milk, syrup, and vanilla. In a separate bowl combine flour, baking powder, cinnamon, ground ginger, and salt. Chop the butter into very small pieces and stir into flour mixture. Pour the wet mixture into the dry and stir. Add chocolate chips and knead with your hands until all of the ingredients are thoroughly mixed. Form the dough into a disk that is about an inch or two thick and cut into triangular pieces. Bake on a baking sheet at 425 for about 12 minutes or until scones are lightly browned.

Whole Wheat Banana Pancakes

You can substitute pancake mix for the flour and baking powder if you have it!

1 ripe bananas, mashed
1 egg
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 cup milk or buttermilk
butter or canola oil

Combine banana, egg, vanilla and milk in a mixing bowl and whisk together. Add flour and baking powder and whisk briefly. Add extra milk if the batter is too thick or extra flour if too thin. Heat a skillet to medium high heat and put a drop of butter. When it melts put a scoop of batter in the pan and flip after 1-2 minutes. Cook until both sides are golden brown. Serve immediately with syrup!

Sweet Potato and Kale Hash

Perfect for breakfast or serve with dinner for a hearty and colorful meal!

Ingredients:
2 sweet potatoes
1 bunch of kale
1/2 onion
1/2 tsp. cumin
1/2 tsp. paprkia
1/2 tsp. garlic salt
2 tbsp. olive oil
Pepper

Dice the sweet potatoes and onions. Saute onions in large pan until translucent and then add sweet potatoes. Cook for about 15 minutes, or until the sweet potatoes are tender. Chop kale into thin slices and add to pan, along with cumin, paprika, garlic salt, and pepper. Cook for a few more minutes until kale has wilted and serve warm. Pairs well with a fried egg for breakfast (or dinner)!

Homemade Bread

This is an easy recipe for crusty, doughy bread that is sure to hit the spot and keep you satisfied all day long.

Ingredients:
1 packet of yeast
6 c. flour
2 c. lukewarm water
2 tsp. salt
1 tbsp. sugar

Combine yeast, water, flour, salt, and sugar. Add in flour and stir for a few minutes until it becomes easier to just mix with your hands. Knead for about 5-8 minutes on a floured surface, being sure to rotate the dough as you go. Rinse out the bowl and lightly grease (I used oil). Place dough in the bowl, rotating a few times to coat in the oil. Cover with plastic wrap and allow to rise for about 1-2 hours, so that the dough has become nearly twice its original size. Split into two and shape into ovals or whatever shape you desire. Allow to sit for 5 minutes, and then etch three lines into the top with a knife. While the oven is off, put a casserole dish or other pan on the bottom rack filled with 1″ of water. Place the loaves on a baking sheet coated in flour on the rack above. Then turn on the oven to 450 and allow to bake for 30-40 minutes (starting when you turn on the oven), until the outside is a nice golden brown. Turn off the oven, open the door a few inches, and allow the loaves to stay in the oven for a little longer while the oven cools. Remove the loaves, cut into them, and enjoy!

bread

Pumpkin Waffles

Happy last day of the summer! This means pumpkin season officially starts tomorrow and these pumpkin waffles are a great start to a fall morning!

Ingredients:
1/3 c pumpkin puree
1 cup bisquick or other waffle/pancake mix
1 cup oats
3/4 cup buttermilk
1 egg
1 tablespoon canola oil
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger

Mix all ingredients until fully combined. If you have pumpkin spice, 1 teaspoon can be substituted for the spices (cinnamon, cloves, ground ginger). Pour batter into waffle iron until full, and cook for 5-8 minutes depending on the size of your waffle iron. Serve topped with maple syrup or honey!

Shakshuka

This classic Middle Eastern dish can be eaten for breakfast, lunch, or dinner. It is super easy to make and absolutely delicious!

Ingredients:
Olive oil
1 onion
3 garlic cloves
1 red pepper
1 28-oz. can whole tomatoes
1 c. feta cheese crumbles
8 eggs
1 tsp. cumin
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt
Pepper
Cilantro

Chop onions and red pepper and saute in olive oil until soft. Thinly slice garlic and add to the pan. Add cumin, paprika, and cayenne pepper and cook for a few minutes. Chop tomatoes and add to pan along with feta, salt, and pepper, and cook for 5-10 minutes on medium-low heat until the stew has thickened a little. Crack eggs evenly distributed around pan. Cover pan for another 10 minutes or until the eggs appear to be cooked. Garnish with cilantro and add salt and pepper to taste. Serve with pita, rice, or your bread of choice!

Banana Oatmeal Chocolate Chip Cookies

These cookies are a delicious way to make use of your mushy bananas if you’ve just had too many Chocolate Chip Banana Muffins lately!

Ingredients:
2 overripe bananas
1 egg
1/4 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
2 tsp. vanilla extract
1-1/2 c. oats
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
Dash of salt
1 c. chocolate chips

Mix bananas, egg, sugars, vanilla, and butter in large bowl. Add oats, flour, cinnamon, baking soda, and salt, and mix well. Allow dough to chill for a few hours (or days) in the refrigerator. Place mounds of dough on cookie sheet and cook for 10-15 minutes, until the edges are noticeably brown.

Mango Raspberry Muffins

We can’t not make muffins when we’re together. So here goes nothing.

Ingredients:
1 3/4 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup vanilla almond milk
1 teaspoon vanilla
4 tablespoons butter, melted
1 1/4 cup frozen mango chunks, chopped
1 1/2 cups frozen raspberries

Mix together the flour, sugar, baking powder and salt. Add in the egg, vanilla, and butter. Mix in the fruit until fully combined. Bake in a muffin tin at 375 for 30-35 minutes. Makes 15 muffins.

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