April 13, 2014

Blueberry Breakfast Goodies!

I am so happy that berries are back. I've made strawberry scones, blueberry coffee cake, blackberry bran muffins, and more just last week. Going wild with berry baking :)

But before I get to last week's recipes, I have to go farther back in time to two very good recipes just so I don't forget about them. That would be tragic. Every good meal deserves some blog time and recognition. If only for my own reference if I need to look it up again but also to share because sharing is caring.

I rarely prefer whole-grain or whole-wheat baked goods to the non-whole (part-wheat or part-grain?) counterparts. They usually are too dense or dry for me. This recipe was an exception to that rule. They tasted positively delicious, fluffy, and sweet thanks to the blueberry maple syrup. The syrup is so easy, it made me wonder why I don't make it more often. Just boil some fresh blueberries with a little sugar and some maple syrup and it makes a world of difference in your morning pancake experience.

Blueberries on blueberries on blueberries. Yes.

Recipe from: http://www.101cookbooks.com/archives/001464.html

This quick banana bread recipe was so delicious and dense! I made it twice in a week because we had ripe bananas screaming to be used. I loved this recipe with a cup of coffee in the morning. Perfect!

I baked this in a 8"x8" pan because my oven is temperamental and can't seem to bake a loaf pan evenly. The center usually comes out a little soggy, no matter if I increase the baking time or temperature or both. I like these as brownie shape more anyways because there's more "top" surface area.

Recipe from: http://juliasalbum.com/2013/04/banana-bread-with-blueberries/

April 9, 2014

Spicy Sausage Brussels Sprouts Soup and Brussels Sprouts French Bread Toast

Brussels Sprouts popped onto the restaurant food scene in LA overnight. All of a sudden, every restaurant I went to featured brussels sprouts on their appetizer menu, usually roasted, usually with bacon. It took me a while to buy into the trend, just because I am inclined to think trends are just trends and they pass by because they're not THAT great. But these have stuck around, even a year later. I've had them at AOC, Gjelina, Tapenade, etc. and they always pack a punch of flavor and have a slightly bitter background taste to round out the sweet. I love them. I'm on that bandwagon. Want proof? Here are two dishes that taste positively delicious, mainly because they have brussels sprouts in them.

Pro tip: Trader Joe's sells pre-washed, trimmed, and sliced brussels sprouts that I highly recommend. It's quite a bit of work to do that all on your own.

I've made similar spicy sausage soups before but this one was a personal favorite because there were potatoes involved (sliced, not diced like usual, which I ended up liking even more!) and brussels sprouts. I would make this again next winter...it's very spicy though so grab a bottle of beer to go with it!

Recipe from: http://www.thecandidappetite.com/2013/01/19/spicy-sausage-potato-kale-soup/ (I subbed a bag of brussels sprouts for the kale)

This open faced toast was quite easy to make and the recipe made two dinner's worth of food for me and Nick (using one whole loaf of bread and one bag of brussels sprouts). The prosciutto and brussels sprouts makes this feel like a fancy, grown up version of pizza and the caramelized onion and freshly sprinkled pepper on top give it a nice contrast of spice and texture.

Recipe form: http://www.littlemarketkitchen.com/2014/02/brussels-sprout-and-prosciutto-french.html

I'm pretty excited that as someone very adverse to eating raw vegetables, I've found some veggies that I really like and even love when prepared and cooked in the right way!

April 8, 2014

Huevos Rancheros with Mexican Rice and Pico de Gallo and Cinnamon Pull Apart Bread

So after I made that big batch of Mexican-style rice (see post here) I made yummy, individually served huevos rancheros to use up the leftovers. I also made some killer pico de gallo to top it off with. The rice with the salsa with the eggs, beans, and cheese made for an amazing brunch dish...if I do say so myself. 

Of course, I always balance savory with sweet for brunch so for my sweet I made a cinnamon toast loaf. Yes. It was individual cinnamon rolls (made with yeasted dough), flattened into pancakes, and then layered in a loaf pan. What resulted was beyond epic. Below are multiple photos as proof of this epic meal. 

First, the lovely, fresh, and awesome pico de gallo.

The baked huevos rancheros. 

The adorable cinnamon roll slices! 
To make these, I first mixed the dough, rolled it out into a huge rectangle, and layered it with brown sugar and cinnamon. Once I rolled it into a typical cinnamon log, I got to use the awesome floss method! The awesome floss method allows you to slice cleanly through the dough without flattening or ruining the shape of the log. Try it! It's fun and may even inspire you to floss more often. Maybe not. 

Here is the loaf after each little slice was piled into a loaf pan and baked! 

The finished product, with icing. Epic, right?!