Dairy Free Chia Seed Pudding Recipe

January 21, 2014 in Dairy-Free, Healthy Fare

Dairy Free Chia Seed Pudding. Breakfast or dessert? Why not BOTH?

Dairy Free Chia Seed Pudding
Dairy Free Chia Seed Pudding

 Pudding isn’t the first thing you think of for breakfast. But this pudding changes all that. This has to be the healthiest pudding of all time! Unlike flax seeds, chia seeds can be digested whole, and they are jam packed with nutrients.

The fun healthy cooking blog – Jeanette’s Healthy Living – made a chia seed pudding last fall that intrigued me. Then, Giada recently made a Chia Seed Pudding too. I decided to skip the dairy and use coconut milk instead. When you soak chia seeds, they absorb 10 times their weight in liquid, which provides the thickening for this pudding. The chia seeds soften and turn into little bites that have a gel-like texture – a little like tapioca pearls – making this a fun treat on your tongue.

I used coconut milk and added almond extract – a great flavor combo. And then I added sliced strawberries and almond slices – but you could use any berries or diced fruit. This delightful no-cook pudding can be made low-sugar or no-sugar – you decide. Just add your sweetener of choice!

Make up a batch of this by soaking overnight – it kept in my fridge for a week. And we ate it every single day and licked our spoons!

– posted by Donna

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Breakfast Lettuce Wraps Recipe

January 13, 2014 in Breakfast

Lettuce Wraps for breakfast. Why didn’t we think of this before?

Lettuce Wraps - Breakfast Edition

Lettuce Wraps – Breakfast Edition

I love, love, LOVE lettuce wraps. They are a Must Order for me whenever I see them on a menu. Anne and I are both huge fans of the Asian Lettuce Wraps at Kalyn’s Kitchen – I make them all the time. And so I don’t know why I never thought of lettuce wraps for breakfast before. But. Now this is my new breakfast obsession, especially on Sundays when we do a more relaxed morning meal.

I love to serve dishes like this where diners can assemble their own dish – and at a slow pace so you can have conversation as you go. Like fondue – Such fun!

So just plate up the cooked components and set them in the center of the table and let diners scoop out their favorite fillings into their own lettuce leaves.

If you’re like The Hubs, who can’t eat most things – let alone scrambled eggs – without ketchup, You can serve drizzling sauces like ketchup or salsa or an Asian sauce. But I like this dish very simple. Without any sauce, these are a fabulous low carb way to start your day!

The restaurant classic Asian first course. Only for breakfast.

The restaurant classic Asian first course. Only for breakfast.

– posted by Donna

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Farmer’s Market Baked Eggs in Zucchini Recipe

August 7, 2013 in Breakfast, Vegetarian Entrees

Zucchini Shirred Eggs Square

Baked Eggs. Eggs in Cocotte. Shirred Eggs. An egg by any other name would be as yummy.

And what did we ever do before farmer’s markets? This week is Farmer’s Market Week, and I’m a believer!

In honor of Sneak Some Zucchini on to Your Neighbor’s Porch Day tomorrow I am sneaking some zucchini into a breakfast dish. Whaaaa??? Zucchini for breakfast??? Trust me on this one – yummy and easy and garden fresh! Baked eggs are yummy and easy to make, and I love this pretty presentation with the zucchini wrapping around the eggs.

I did a spinach and ricotta base for the eggs, then placed a long zucchini slice around the edge of the ramekin and cracked an egg into the middle. Simple. Pretty. Delicious. And a bonus: helps get rid of zucchini!

If you have a ton of the green squash lurking in your garden, or if your neighbor sneaks some on to your porch, I highly recommend 
50 Amazing Zucchini Recipes
 over at Kalyn’s Kitchen. She always inspires me – especially this time of year with my garden overflowing!

- posted by Donna

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Eggelskivers: Easy Fried Eggs in a Whole New Form

February 14, 2013 in Entrees

Eggelskivers (On a bed of Sauteed Chard.)

Eggelskivers (On a bed of Sauteed Chard.)

Getting a Williams Sonoma box from Donna is always a good thing, and this past Christmas was no exception. This piece of fanciness was her gift to all the siblings, having recently become enamored with the little filled Danish pancakes.

Naturally, we proceeded to try out many variations, including the Sticky Toffee ebelskivers we made for our Downton Abbey Boxing Day Feast, but I had other ideas as well. First and foremost of these ideas: Not pancakes at all, but eggs.

Ebelskiver pan

Ebelskiver pan in action.

So simple, I’m sure all I need to do is show you the picture, but in a nut/eggshell:

1. Heat about half a teaspoon of butter or oil into each well you plan to use in your schmancy specialty pan over medium heat. Give it a little swirl. Yes, the pan is nonstick, but in order to smoothly flip them over, you need just a teeny bit more glide.

2. Carefully crack your eggs into the wells. If they’re extra-large eggs, you may overflow just a bit, but you can either cut the excess away or fold it under itself when you go to flip (step 4). Season with salt and pepper while they cook.

3. Cook eggs until about 3/4 of the whites have become opaque.

4. Carefully flip using a pair of skewers or chopsticks, using one skewer on each side. A good video of the flip in action can be found here; actual flip at 1:45.

5. Cook for another 2 to 3 minutes, depending on how hard you like your eggs cooked.

6. Pop them out of their wells and voila, adorable little fried egg balls.

Serve alongside whatever you like! I was in the mood for greens that day and sauteed up some chard with a touch of red onion and garlic, but whatever floats your breakfast boat!

During picture time, Lily insisted on including her Gak pancake too, so here’s her contribution:

DSCN2562

DSCN2563

Other ebelskiver innovations:

Ebelskivers with Streusel Banana Pecan Topping from Teenie Cakes
Cinnamon Bun Ebelskivers from Erin Cooks
Ebelskivers Stuffed with Nutella from Citron et Vanille
Blueberry Ebelskivers from Baking Bites

 — posted by Anne

Breakfast Salad with Toast Croutons and O J Vinaigrette (Oh Yes! and Leftover Hard Boiled Eggs)

April 9, 2012 in Vegetarian Entrees

Breakfast Salad Square 2

Breakfast Salad with O J Vinaigrette and Toast Croutons

What to do with that abundance of hard boiled eggs? Never fear, food fans ~ we here at Apron Strings have a solution: breakfast salad. Yes, you read that right. Salad. For breakfast.

I’m not entirely sure why salads have never caught on for breakfast. They are a nice way to start the day off on the right foot food wise: light, refreshing, leafy greens and veggies with some sliced eggs and a few toast croutons and some OJ vinaigrette.

Eat this to start your day and who knows what you can accomplish. Can world peace be far behind?

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Sunny Side Up Egg in Shaved Asparagus Ribbon Nests – Springtime on Your Breakfast Table!

March 30, 2012 in Vegetarian Entrees

 

It’s springtime, and you know what that means, food fans. Asparagus is here!

I can hardly wait until asparagus shows up in produce sections each year. It is one of my very favorite foods, and so I think of as many ways as I can to eat the “little green trees,” as one of my kiddos once called this veg.

I have made asparagus the star in all kinds of dishes. I am no stranger to turning asparagus stalks into pasta-like ribbons and slathering them with marinara. Yum.

 

We are no strangers here to cracking eggs into all kinds of veggies. First there was our Flower Power Eggs in bell pepper rings. Then I cracked eggs into avocado slices. Next up: onion ring eggs. A fabulous food blogging friend – Dara of Cookin Canuck – one day asked the question: “What will you think of next?” So Dara, this post is for YOU.

These little asparagus “nests” are dreamy. Simple. Flavorful. Spring time in your mouth! And, they would look so pretty on a platter fro your Easter Brunch!

First, you need to buy medium or large sized stalks. Those little skinny pencil sized stalks just can’t be “shaved” easily. Blanch your stalks in boiling water for 1 or 2 minutes, until just fork tender, but not mushy. Immediately plunge stalks into very cold water to stop the cooking. Use a vegetable peeler and carefully shave off thin ribbons.

Heat a small skillet to medium heat. Put a little oil in the skillet and then place a handful of asparagus ribbons in the center of the pan, forming a nest with a hole in the center. Crack an egg into the center and dab the top of the yolk gently with a paper towel to remove the white from the top of the yolk. Cover skillet and cook until the egg is done to your liking. Sprinkle with some S & P.

That’s it. Really.

Happy Asparagus Season, Everyone!

– posted by Donna

 

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Skillet Baked Eggs with Spinach and Tomatoes for a Meatless Monday Breakfast

January 10, 2011 in Entrees, Gluten Free, Vegetarian Entrees

Skillet Baked Eggs with Spinach and Tomatoes

When I latch onto a recipe that’s a) healthy, b) delicious, and c) easy, I tend to get carried away, making it over and over and over for weeks. The current obsession? This egg dish, inspired and based on a recipe from Kalyn’s Kitchen. I have recently been able to add eggs back into my diet, and am happily celebrating this, since I’ve always loved them AND they also have lots of nutritional advantages. Read the rest of this entry →

Joyful Almond Oatmeal Recipe: If This Isn’t THE Best Oatmeal You have Ever Eaten . . .

November 3, 2010 in Gluten Free, Healthy Fare, Uncategorized, Vegan Recipes

. . . I will pay you ONE MILLION DOLLARS. (* See end of post for the terms of payment!)

Almond Joy Oatmeal

Joyful Almond Oatmeal

But, seriously. Goldilocks got it right: good porridge is one of the most delicious comfort foods on the planet. This oatmeal porridge recipe was inspired by an 8-hour class I attended recently about cooking with whole grains. And, not just any old grains, but the eight “Super Grains” that contain complete proteins. The class was taught by “Chef Brad,” an executive chef for Bosch, Inc. I learned an amazing amount of information packed into those 8 hours, and am now using grains in so many, many ways I had never even thought possible. More posts on the “super grains” are in your future, my fab frugal friends!!!

(( BTW, Did you know Oatmeal is “sexy” again? I do know we at the Kelly household were waaaaay ahead of this trendiness- we have always LOVED oatmeal. ))

But, I digress. Back to the Most Amazing Oatmeal Ever. This recipe is what would happen if the Almond Joy candy bar was to be reincarnated in oatmeal form. It is as blissful as it is healthy. And so easy – 10 minutes of prep time, max! First, toast the oats in a dry skillet. This gives them a yummy toasted flavor. Then,  throw the oatmeal and some almond milk in your slow cooker late at night and then in the morning when you’re frantically short of time, just stir in the other ingredients and – – – Breakfast Magic in a Bowl.

Bonus: This keeps well in the fridge for a few weeks – just scoop and microwave for a 1 minute hot breakfast!

Goldilocks would find this porridge juuuuuusssssst riiiiiiiiiiight!

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