Poison ivy is not an experience I’d recommend. I was moving some of my raspberry plants last weekend out of an area that I knew had poison ivy into a better spot without poison ivy in it. Well, I forgot to wash my gloves and […]
This week my littlest little went off to kindergarten embarking on a new adventure for himself and spreading his wings. Of course, that makes me a little teary-eyed because the house feels a little too quiet but I welcome the change. I’ve been home with […]
The last nine months (or more?) have been really taxing my creative brain. That’s not a bad thing, but my cooking mojo is on a much needed vacation after creating a minimum of three new recipes each week for months while working on a way cool project. As a result, my site has some much needed maintenance that needed attention so I’ve been spending time updating the static blog pages and improving the “Shop” pages to make it easier for all of you to find and shop the kitchen gadgets and ingredients I use on a regular basis. In the meantime, I’ve posted a bit less often and have really needed to fall back on easy no-brainer meals like these black bean avocado huevos rancheros.
Huevos rancheros is a Spanish word meaning “rancher’s eggs.” The base of this hearty breakfast (or lunch) is eggs, traditionally served over tortillas, refried beans, rice, avocado slices and a red sauce. I’ve eliminated the rice and corn tortillas in this recipe to be lower in carbs but feel free to toss them back in if you wish. I also swapped the refried beans for black beans alongside a chopped avocado and then smothered with easy enchilada sauce. Combining eggs, black beans and avocados is the perfect breakfast trifecta providing protein, fiber and healthy fats to keep you satisfied until lunch.
Soon, my friends, I’ll be all caught up and back to posting once a week with amazingly awesome recipes. Also, stay tuned for the big announcement on the project I’ve been working on in the next few weeks!
- 2 eggs, cooked any way you like
- 1 avocado, half of it sliced, the other half diced
- ½ cup black beans, rinsed and drained
- 1 cup enchilada sauce
- 1 tablespoon cilantro, chopped
- Cook your eggs and place them on a plate.
- Smother with enchilada sauce.
- Top with avocado, black beans, and cilantro!
It’s my darling husband’s 40th birthday today!! In honor of his big celebration, we had a huge yard party this past weekend with a taco and nacho bar which included fresh salsa, smoky guacamole, chipotle bean dip and chile con queso. We studded the yard with […]
“Whoa, Mom! These are GOOD!” exclaimed my oldest daughter with her mouthful of Swedish pancakes. That was exactly the sentiment I was hoping for from my picky “dad-makes-the-best-pancakes” crowd. It occurred to me over a plate of huge fluffy pancakes this past weekend that I have never made my kids the style of pancake, or should I say pannkaka, that I grew up eating. My grandma Marjorie almost always made us Swedish pancakes when we came to spend the night with her and I remember them well. I also remember the eye roll and look of amusement that she’d give to my grandfather after he sprinkled the cakes with chocolate chips while her back was turned. We thought that was supremely hilarious!
I do not like fluffy pancakes and it’s because I grew up on these little discs of Swedish pancake wonder also called plätter in the Swedish cookbook that I have passed down from my gram. Now, if you’re looking for a fluffy pancake, this is NOT the recipe for you. Swedish pancakes are thin and crepe-like. I like to stack them four or five high which my husband argues is the same thing as having one or two fluffy cakes. Totally NOT the same. The texture is very different and the way these cakes hold the toppings is different too. The toppings stay on top rather than absorbing into the cake which I personally prefer as they don’t get mushy like fluffy pancakes often do. You can serve them rolled up like a crepe, folded in half or quarters and traditionally these cakes are paired with fresh fruit or a preserve. I kept with tradition and smeared a tart lingonberry jam with a dollop of whipped cream (or coconut cream) on top. They are also tasty with butter and maple syrup. A few little changes I made to the recipe was that I used coconut milk (you can use any kind of milk) and I used an ancient wheat flour made from einkorn wheat as it has significantly less gluten and is healthier for you than modern wheat flours. I also used maple syrup in place of white sugar in the original recipe but white sugar or honey will also work great!
So, in a small tasty tribute to my grandmother, I lift my forkful of Swedish pancake smothered in lingonberry jam…Cheers to a most delicious breakfast!
- 2 cups einkorn wheat flour (or other all purpose flour)
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoons maple syrup (or sugar)
- 2 cups milk (dairy or non)
- 4 eggs, beaten
- butter/lard/oil for pan
- Toppings: fresh fruit, preserves, maple syrup, whipped cream
- Combine dry ingredients in a medium sized bowl.
- Make a well in the middle of the dry ingredients and add wet ingredients to the "well".
- Whisk all ingredients together to incorporate. Batter will be thin.
- On medium heat, warm up a small frying pan or griddle so that it's hot enough to melt butter but not burn it. If the pan it too hot, the batter will scramble rather than make cute round cakes.
- Gently pour a small amount batter into pan and tilt the pan so it spreads evenly.
- Let cook on one side for about 2-3 minutes until the top starts to look dry.
- Flip and cook other side.
- Serve warm with fresh fruit, preserves or maple syrup.
- Makes approximately 16 cakes 5-6 inches in diameter.
Breakfast, I think, is my favorite meal. I eat breakfast for lunch, or breakfast for dinner quite often. So many options!!! Plus, when you get ten dozen beautiful farm fresh eggs while heading back “home” for the Easter weekend, delicious protein rich breakfast gets to happen a lot!
This recipe is a simple one pan, easy one that is fast to put together and bakes in the oven while you make your morning coffee. Chorizo is the sausage of choice for this breakfast skillet but you can easily mix it up with any other breakfast sausage too. I really like how the spice of the chorizo is offset by the sweetness of diced sweet potatoes and red bell peppers. Dress it up with a bit of chives and cilantro and you have a beautiful rustic breakfast skillet!
- 2-3 eggs
- ½ pound ground chorizo sausage
- ½ onion, diced
- 1 red bell pepper, diced
- 1 small sweet potato, peeled and diced
- black pepper to taste
- cilantro and chives for garnish
- Preheat oven to 375 degrees.
- In an oven safe skilled (cast iron works great!), brown the sausage with the onion, bell pepper and sweet potato until sausage is cooked and potato is fork tender.
- Break 2 or 3 eggs over top of the sausage mixture without breaking the yolks.
- Bake until the eggs have mostly set, about 20 minutes.
- Serve hot and delicious!
You guys!!! It’s warm out and maybe, just possibly, actually the start of Spring!! Plus, I made these triple berry banana crepes!!! With a super yummy vanilla bean custard to smear inside and drizzle on top. These are quite a treat and can be made for either breakfast or dessert. […]