Lemon Poppy Seed Scones
2 Bite Lemon Poppyseed Scones
Ingredients:
1 1/4 cup of flour
3/4 cup of icing sugar
2 tsp of baking powder
2 tsp of poppy seeds
1/2 tsp of salt
1 cup of whipping cream
1 lemon (zest and 2-3 tbsp of the juice)
Heat the oven to 400 and line a baking sheet with parchment paper. Mix the dry ingredients together but only use 1/4 cup of the icing sugar! Mix the zest in as well. After it is mixed well, add the cup of cream. Use your hands to form into a dough and flatten into a circle. Cut the circle into thirds then roll those into circles and slightly flatten. Cut those circles into 6 pieces and place on the parchment. Bake for 13-15 minutes.
Mix the rest of the icing sugar with the lemon juice to form a glaze. When the scones have cooled, drizzle the glaze over. Enjoy!!
Ingredients:
1 1/4 cup of flour
3/4 cup of icing sugar
2 tsp of baking powder
2 tsp of poppy seeds
1/2 tsp of salt
1 cup of whipping cream
1 lemon (zest and 2-3 tbsp of the juice)
Heat the oven to 400 and line a baking sheet with parchment paper. Mix the dry ingredients together but only use 1/4 cup of the icing sugar! Mix the zest in as well. After it is mixed well, add the cup of cream. Use your hands to form into a dough and flatten into a circle. Cut the circle into thirds then roll those into circles and slightly flatten. Cut those circles into 6 pieces and place on the parchment. Bake for 13-15 minutes.
Mix the rest of the icing sugar with the lemon juice to form a glaze. When the scones have cooled, drizzle the glaze over. Enjoy!!
Greek Breakfast Casserole
Greek Breakfast Casserole
1 package of ground chicken or turkey
2 cloves of garlic minced
Small red onion diced
a couple shakes of Worcestershire sauce
1 cup of chopped/crumbled feta
1 ½ cups grated mozzarella
~ 8 sundried tomatoes chopped (about ½ cup)
1 small red or yellow pepper chopped
¼ cup of chopped parsley
10 eggs beaten
1 tbsp of oregano
1 tbsp pf chilli flakes
zest of a lemon
½ cup of milk or cream
2 tbsp of sour cream
Salt and pepper
1 tbsp of Olive oil
Olive tapenade as an accompaniment
Heat the oil in a large fry pan over medium heat. When hot, add the red onions with some salt and pepper. Saute for 3-4 minutes then add the garlic. Saute for another minute or two then add the turkey. Cook for 7-8 minutes breaking up the turkey into small pieces. Add a few shakes of worcestershire sauce some more salt and pepper and cook for another few minutes until cooked through.
Scrape all the turkey mixture into a 9x13 casserole dish. Add the tomatoes, peppers, parsley, and feta to the casserole dish spreading evenly over the bottom of the casserole dish. In a separate bowl, mix together eggs, milk or cream, sour cream, oregano, chilli flakes, lemon zest, salt and pepper. When well mixed, add the egg mixture to the casserole dish. Top with the mozzarella cheese. Bake at 350 for 45 minutes. When removed from the oven, the eggs should be set, if not, bake for another 5-10 minutes. Serve with olive tapenade.
1 package of ground chicken or turkey
2 cloves of garlic minced
Small red onion diced
a couple shakes of Worcestershire sauce
1 cup of chopped/crumbled feta
1 ½ cups grated mozzarella
~ 8 sundried tomatoes chopped (about ½ cup)
1 small red or yellow pepper chopped
¼ cup of chopped parsley
10 eggs beaten
1 tbsp of oregano
1 tbsp pf chilli flakes
zest of a lemon
½ cup of milk or cream
2 tbsp of sour cream
Salt and pepper
1 tbsp of Olive oil
Olive tapenade as an accompaniment
Heat the oil in a large fry pan over medium heat. When hot, add the red onions with some salt and pepper. Saute for 3-4 minutes then add the garlic. Saute for another minute or two then add the turkey. Cook for 7-8 minutes breaking up the turkey into small pieces. Add a few shakes of worcestershire sauce some more salt and pepper and cook for another few minutes until cooked through.
Scrape all the turkey mixture into a 9x13 casserole dish. Add the tomatoes, peppers, parsley, and feta to the casserole dish spreading evenly over the bottom of the casserole dish. In a separate bowl, mix together eggs, milk or cream, sour cream, oregano, chilli flakes, lemon zest, salt and pepper. When well mixed, add the egg mixture to the casserole dish. Top with the mozzarella cheese. Bake at 350 for 45 minutes. When removed from the oven, the eggs should be set, if not, bake for another 5-10 minutes. Serve with olive tapenade.
Powerhouse Breakfast
Quick and Easy Powerhouse Breakfast
1 cup of quinoa
1 3/4 cup of chicken broth (or veggie broth or water)
eggs
1 tbsp of vinegar
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate it into a smooth sauce. Place into an airtight container and keep in the fridge for the week.
Toppings:
chopped green onion
To make this in preparation for the week, I make the quinoa, sauce and chopped green onions. I don't make the eggs until just before ready to eat. I make my quinoa in my rice cooker, which is amazing - always turns out perfectly and I don't have to watch it. Follow the stove top instructions if you don't have a rice cooker and double the recipe if more than one of you will be having this throughout the week. Store your quinoa in an airtight container in the fridge.
To poach your eggs, bring a small pot of water and 1 tbsp of vinegar to a low simmer. On Masterchef they say you should crack your eggs, one at a time, into a bowl and gently slide them into the simmering water while having the water moving in a circular motion. I can't be bothered and simply "gently crack" them and slide them into the simmering water. Leave them to simmer for 3 - 4 minutes for a soft poached egg then remove them with a slotted spoon.
Place your eggs on top of the warm quinoa, top with your yummy sauce and come green onions. Voila. Really satisfying, healthy breakfast in about 5 minutes.
1 cup of quinoa
1 3/4 cup of chicken broth (or veggie broth or water)
eggs
1 tbsp of vinegar
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate it into a smooth sauce. Place into an airtight container and keep in the fridge for the week.
Toppings:
chopped green onion
To make this in preparation for the week, I make the quinoa, sauce and chopped green onions. I don't make the eggs until just before ready to eat. I make my quinoa in my rice cooker, which is amazing - always turns out perfectly and I don't have to watch it. Follow the stove top instructions if you don't have a rice cooker and double the recipe if more than one of you will be having this throughout the week. Store your quinoa in an airtight container in the fridge.
To poach your eggs, bring a small pot of water and 1 tbsp of vinegar to a low simmer. On Masterchef they say you should crack your eggs, one at a time, into a bowl and gently slide them into the simmering water while having the water moving in a circular motion. I can't be bothered and simply "gently crack" them and slide them into the simmering water. Leave them to simmer for 3 - 4 minutes for a soft poached egg then remove them with a slotted spoon.
Place your eggs on top of the warm quinoa, top with your yummy sauce and come green onions. Voila. Really satisfying, healthy breakfast in about 5 minutes.
Super Easy Egg Muffins
Super Easy Egg Muffins
8 eggs
1/2 cup of cheddar or marble cheese
1/4 cup of fat free cream (or milk)
salt and pepper
Flavour twists:
basil leaves (I'm partial to Thai basil)
asparagus trimmed and chopped into small pieces
sliced zucchini
fried mushrooms
green onions
The sky is the limit really.
Set the oven to 350. Place your muffin liners in the muffin pan or spray the pan. Beat your eggs, cream/milk, salt and pepper together. Add the cheese and mix well. Fill the muffin liner to a little more than halfway with the egg mixture. I then add a few leaves of basil to some, then asparagus to a few and I leave some plain for the kids. Bake them in the oven for 20 minutes.
When reheating, just throw one in the microwave for 20 seconds and I like to put some hot sauce on top, yum.
8 eggs
1/2 cup of cheddar or marble cheese
1/4 cup of fat free cream (or milk)
salt and pepper
Flavour twists:
basil leaves (I'm partial to Thai basil)
asparagus trimmed and chopped into small pieces
sliced zucchini
fried mushrooms
green onions
The sky is the limit really.
Set the oven to 350. Place your muffin liners in the muffin pan or spray the pan. Beat your eggs, cream/milk, salt and pepper together. Add the cheese and mix well. Fill the muffin liner to a little more than halfway with the egg mixture. I then add a few leaves of basil to some, then asparagus to a few and I leave some plain for the kids. Bake them in the oven for 20 minutes.
When reheating, just throw one in the microwave for 20 seconds and I like to put some hot sauce on top, yum.
Taco Breakfast Bowl
Taco Breakfast Bowl
1 package of ground turkey/chicken
1 pepper chopped
1 can of black beans rinsed and drained
2 tbsp of taco seasoning (homemade is better but you can use packaged)
1 onion diced
1 egg
1 tbsp of oil
Heat a fry pan over medium heat and add oil. When the oil is hot, add the diced onions. When they begin to soften add the turkey/chicken and mix well. Continue to cook for another 10 minutes (approx) breaking up the chicken so it is in small pieces. If there is excess liquid, I drain it off. When the chicken is cooked add the peppers ( I like my peppers to have crunch but if you would like them softer, add earlier) and taco seasoning and mix well. Then add the beans and leave a few more minutes to let everything get happy together. While that is happening, fry the egg in a separate pan. To get it sunny side up like the one in the picture above, just crack your egg into hot oil or butter then put a little cover over it and let it sit for a few minutes. The steam will cook all the whites on top but leave the yolk runny.
Place your taco mixture into a bowl, gently slide the egg from fry pan to bowl then top with some cilantro. Break yolk and watch sunny side goodness ooze, so satisfying.
1 package of ground turkey/chicken
1 pepper chopped
1 can of black beans rinsed and drained
2 tbsp of taco seasoning (homemade is better but you can use packaged)
1 onion diced
1 egg
1 tbsp of oil
Heat a fry pan over medium heat and add oil. When the oil is hot, add the diced onions. When they begin to soften add the turkey/chicken and mix well. Continue to cook for another 10 minutes (approx) breaking up the chicken so it is in small pieces. If there is excess liquid, I drain it off. When the chicken is cooked add the peppers ( I like my peppers to have crunch but if you would like them softer, add earlier) and taco seasoning and mix well. Then add the beans and leave a few more minutes to let everything get happy together. While that is happening, fry the egg in a separate pan. To get it sunny side up like the one in the picture above, just crack your egg into hot oil or butter then put a little cover over it and let it sit for a few minutes. The steam will cook all the whites on top but leave the yolk runny.
Place your taco mixture into a bowl, gently slide the egg from fry pan to bowl then top with some cilantro. Break yolk and watch sunny side goodness ooze, so satisfying.
Thai Breakfast Bowl
Thai Turkey Breakfast Bowl
1 package of ground turkey or chicken (450 gr) - this makes more than necessary for this recipe
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
This turkey can make 4 servings or one Tasty Thai Pizza and one breakfast bowl.
For one serving:
1 cup of spinach (more if you like)
1/2 cup of chopped peppers
1 egg (more if you are making more than one serving - obviously)
torn basil for topping
veg oil or coconut oil
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. This is enough turkey for 4 servings.
The amount of spinach and peppers in the recipe above is for one serving so if you are making more than one serving, increase the amount of peppers and spinach accordingly. Add the spinach and peppers to the turkey mixture and saute for a few minutes until the spiach is partially wilted. Push all the ingredients to the side of your frypan and add a bit of oil to the empty side. Crack the egg into the hot oil and fry. Flip when done on one side (just a few minutes) and cook to your liking. Runny yolk is best. Place meat mixture on a plate or bowl, top with the egg then basil.
1 package of ground turkey or chicken (450 gr) - this makes more than necessary for this recipe
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
This turkey can make 4 servings or one Tasty Thai Pizza and one breakfast bowl.
For one serving:
1 cup of spinach (more if you like)
1/2 cup of chopped peppers
1 egg (more if you are making more than one serving - obviously)
torn basil for topping
veg oil or coconut oil
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. This is enough turkey for 4 servings.
The amount of spinach and peppers in the recipe above is for one serving so if you are making more than one serving, increase the amount of peppers and spinach accordingly. Add the spinach and peppers to the turkey mixture and saute for a few minutes until the spiach is partially wilted. Push all the ingredients to the side of your frypan and add a bit of oil to the empty side. Crack the egg into the hot oil and fry. Flip when done on one side (just a few minutes) and cook to your liking. Runny yolk is best. Place meat mixture on a plate or bowl, top with the egg then basil.
Fried Green Tomatoes with Poached Egg
Poached Eggs on Green Tomatoes
(2 servings)
2 eggs
couple tbsp of white vinegar
4 slices of green tomato
1/4 cup of bread crumbs
butter
salt and pepper
hot sauce
Bring a pot of water to a low boil and add the vinegar. While waiting for it to come to a simmer, heat a fry pan and add a tbsp of butter. When it has melted, add your slices of tomato and liberally salt and pepper them. While your tomatoes are browning, gently crack your eggs into the pot of boiling water. Swirling the water before putting the eggs in can help the eggs stay together. They should poach for just a few minutes if you want soft boiled eggs. Remember to flip your tomatoes so they can brown on both sides. When your eggs are cooked to your liking, remove them with a slotted spoon and put on paper towel. When the tomatoes are finished, add a little more butter to the pan and quickly saute your bread crumbs until they are crispy. Plate your tomatoes, with an egg on top, sprinkle with the bread crumbs and some hot sauce if it suits your taste.
(2 servings)
2 eggs
couple tbsp of white vinegar
4 slices of green tomato
1/4 cup of bread crumbs
butter
salt and pepper
hot sauce
Bring a pot of water to a low boil and add the vinegar. While waiting for it to come to a simmer, heat a fry pan and add a tbsp of butter. When it has melted, add your slices of tomato and liberally salt and pepper them. While your tomatoes are browning, gently crack your eggs into the pot of boiling water. Swirling the water before putting the eggs in can help the eggs stay together. They should poach for just a few minutes if you want soft boiled eggs. Remember to flip your tomatoes so they can brown on both sides. When your eggs are cooked to your liking, remove them with a slotted spoon and put on paper towel. When the tomatoes are finished, add a little more butter to the pan and quickly saute your bread crumbs until they are crispy. Plate your tomatoes, with an egg on top, sprinkle with the bread crumbs and some hot sauce if it suits your taste.
Huevos Rancheros
Huevos Rancheros
Beans:
1 can of black beans
1 small onion diced
2 cloves of garlic minced
1 tbsp of cumin seeds
1 tbsp or so lime juice
salt to taste
2 tbsp of olive oil
Salsa:
2 small tomatoes diced (seeds removed)
1 small jalapeno diced, seeds and membranes removed
½ bell pepper (yellow, red or orange) diced
½ small onion diced
1 garlic clove minced
juice of half a lime (unless its not very juicy then use all of it)
⅓ cup of chopped cilantro
salt to taste
1 cup of grated marble cheese (another cheese, like cheddar, works well too)
4 tortillas
some veg oil
garlic salt
4 eggs (or more if some people want 2 eggs on top)
Garnish options:
cilantro leaves
sour cream
avocado
pickled jalapenos
For the beans, heat the oil in a frypan over medium heat. When hot, add the onions and garlic and cook for 3 - 4 minutes until onions are softened. Add the cumin seeds and cook for another a minute or two. Add the beans and mix well. Cook together for another few minutes and add salt for taste. Turn off the heat and add the lime juice. Taste and adjust.
Combine all the ingredients for the salsa and taste to adjust.
Brush the tortillas with the oil and sprinkle with a little garlic salt or powder. I throw mine in the toaster oven and toast but if you don’t have a toaster oven you could do the same in the proper oven. Traditionally, you heat oil in a frypan and crisp each tortilla in the oil by flipping them until they are crisped on both sides. I find my method the easiest but you choose the one that works for you.
Fry the eggs in oil and I prefer over easy but some people may want their eggs done differently. Add some salt to your eggs.
Put it all together. If your beans have cooled reheat them in the microwave. Put some grated cheese on the hot tortillas then add the hot beans on top of the cheese. Place your eggs on top of that then your salsa. Garnish.
Beans:
1 can of black beans
1 small onion diced
2 cloves of garlic minced
1 tbsp of cumin seeds
1 tbsp or so lime juice
salt to taste
2 tbsp of olive oil
Salsa:
2 small tomatoes diced (seeds removed)
1 small jalapeno diced, seeds and membranes removed
½ bell pepper (yellow, red or orange) diced
½ small onion diced
1 garlic clove minced
juice of half a lime (unless its not very juicy then use all of it)
⅓ cup of chopped cilantro
salt to taste
1 cup of grated marble cheese (another cheese, like cheddar, works well too)
4 tortillas
some veg oil
garlic salt
4 eggs (or more if some people want 2 eggs on top)
Garnish options:
cilantro leaves
sour cream
avocado
pickled jalapenos
For the beans, heat the oil in a frypan over medium heat. When hot, add the onions and garlic and cook for 3 - 4 minutes until onions are softened. Add the cumin seeds and cook for another a minute or two. Add the beans and mix well. Cook together for another few minutes and add salt for taste. Turn off the heat and add the lime juice. Taste and adjust.
Combine all the ingredients for the salsa and taste to adjust.
Brush the tortillas with the oil and sprinkle with a little garlic salt or powder. I throw mine in the toaster oven and toast but if you don’t have a toaster oven you could do the same in the proper oven. Traditionally, you heat oil in a frypan and crisp each tortilla in the oil by flipping them until they are crisped on both sides. I find my method the easiest but you choose the one that works for you.
Fry the eggs in oil and I prefer over easy but some people may want their eggs done differently. Add some salt to your eggs.
Put it all together. If your beans have cooled reheat them in the microwave. Put some grated cheese on the hot tortillas then add the hot beans on top of the cheese. Place your eggs on top of that then your salsa. Garnish.
Khao Man Gai (chicken with rice and awesome sauce)
Khao Man Gai (chicken and rice and awesome sauce)
chicken:
1 whole small chicken or a package of chicken breasts or thighs (skin on preferably)
1 tbsp of salt
4 bruised cilantro roots (often the grocery stores here cut the roots off so I used the stems of the cilantro bunch, leaving ~10 stems aside for the rice).
rice:
2 cups of jasmine rice
3 cups of chicken broth (same broth used to cook the above chicken)
4 thick slices of ginger
2 bruised cilantro roots (or the 10 cilantro stems you saved)
2 tbsp of chopped garlic
1/4 cup of canola oil
sauce:
1/4 cup of fermented soy bean sauce (the crucial ingredient mentioned above)
2 tbsp brown sugar (palm sugar is more authentic if you have it)
3-4 tbsp of soya sauce
2 tbsp of white vinegar
4 Thai chillies finely chopped (I used 1 Spanish chilli of medium size)
3 tbsp of finely chopped ginger
1 tbsp of finely chopped garlic
2 tbsp of water
Cilantro for garnish.
To make chicken and broth bring a pot of water to boil and add salt and roots or stems. Add the chicken (make sure the chicken is covered with water) and lower to a simmer. Simmer until chicken is cooked through but be careful not to overcook which can happen more easily if there is no skin on your chicken. When done, remove the chicken from the broth and let rest before deboning, removing the skin and slicing.
To make the rice use a rice cooker or pot and add your rice, broth from your cooked chicken, ginger, and stems or roots. Fry the garlic in the oil in a separate pan. Be very careful as it can go from lightly browned to burnt and bitter in seconds. As soon as it is nicely browned, remove the garlic with a slotted spoon and add to your rice. Stir to combine everything and cook rice the usual way.
To make the sauce simply add all the ingredients and mix. Taste and adjust. It will be salty and have strong flavours but try a little on the chicken and rice before diluting or changing it too much.
To serve, place a serving of rice in a bowl or on a plate, then top with sliced chicken, then a couple spoonfuls of sauce and some cilantro leaves on top.
chicken:
1 whole small chicken or a package of chicken breasts or thighs (skin on preferably)
1 tbsp of salt
4 bruised cilantro roots (often the grocery stores here cut the roots off so I used the stems of the cilantro bunch, leaving ~10 stems aside for the rice).
rice:
2 cups of jasmine rice
3 cups of chicken broth (same broth used to cook the above chicken)
4 thick slices of ginger
2 bruised cilantro roots (or the 10 cilantro stems you saved)
2 tbsp of chopped garlic
1/4 cup of canola oil
sauce:
1/4 cup of fermented soy bean sauce (the crucial ingredient mentioned above)
2 tbsp brown sugar (palm sugar is more authentic if you have it)
3-4 tbsp of soya sauce
2 tbsp of white vinegar
4 Thai chillies finely chopped (I used 1 Spanish chilli of medium size)
3 tbsp of finely chopped ginger
1 tbsp of finely chopped garlic
2 tbsp of water
Cilantro for garnish.
To make chicken and broth bring a pot of water to boil and add salt and roots or stems. Add the chicken (make sure the chicken is covered with water) and lower to a simmer. Simmer until chicken is cooked through but be careful not to overcook which can happen more easily if there is no skin on your chicken. When done, remove the chicken from the broth and let rest before deboning, removing the skin and slicing.
To make the rice use a rice cooker or pot and add your rice, broth from your cooked chicken, ginger, and stems or roots. Fry the garlic in the oil in a separate pan. Be very careful as it can go from lightly browned to burnt and bitter in seconds. As soon as it is nicely browned, remove the garlic with a slotted spoon and add to your rice. Stir to combine everything and cook rice the usual way.
To make the sauce simply add all the ingredients and mix. Taste and adjust. It will be salty and have strong flavours but try a little on the chicken and rice before diluting or changing it too much.
To serve, place a serving of rice in a bowl or on a plate, then top with sliced chicken, then a couple spoonfuls of sauce and some cilantro leaves on top.