I was SO lucky these past few weeks because I got to spend them with Q! He had a little break from work, and I took some vacation days so that we could spend time with each other before Q heads out for more training. I found my love of the kitchen again, and remembered how much I LOVE cooking for another person (amazing how cooking for two is SO much better than cooking for one!). For Valentine’s Day, I wanted to try a new recipe, so I made these Coconut Pancakes. It made a bunch (I actually cut this recipe in half since it was two of us and there was still a ton left over!). I put them in a freezer ziploc bag and freeze them for the future. They were delicious and really not that much work, who knew? Enjoy!
- 2 cups sweetened shredded coconut (10 ounces)
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups buttermilk
- 1 1/2 cups whole milk
- 3 large eggs
- 2 tablespoons pure coconut extract
- 1 1/2 teaspoons honey
- 4 tablespoons unsalted butter, melted and cooled, plus more for serving
- Canola oil, for brushing
- Pure maple syrup for serving
- Preheat the oven to 35o. (Koko note: I did this in my toaster oven, since it is small and heats up quickly). Spread the coconut in an even layer on a parchment paper–lined baking sheet and toast until lightly browned, about
5 minutes. Let cool, then transfer to a bowl; reserve the baking sheet. Reduce the oven temperature to 200.
- In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 tablespoons of the butter until smooth. Whisk into the dry ingredients just until combined; there will be a few lumps. Let the batter stand for 10 minutes.
- Heat a griddle or large nonstick skillet until hot, then brush with canola oil or spray with Pam (the easy way). Ladle 1/4 cup of batter per pancake onto the griddle and spread into 4- to 5-inch rounds. Sprinkle each pancake with 1 tablespoon of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side. Transfer the pancakes to the reserved baking sheet, cover with a kitchen towel and keep warm in the oven. Repeat with the remaining batter and more toasted coconut to make 18 pancakes total. To serve, stack the pancakes on plates, sprinkling additional toasted coconut between the layers. Serve immediately with butter and maple syrup.
Adapted from Food & Wine
Let’s talk about breakfast for dinner. It could be one of my favorite types of meals, but instead of doing the usual cereal/oatmeal/eggs, I decided to make savory waffles, fried eggs and pan-roasted chicken for dinner the other night. The waffles were SO good, honestly better than I thought they were going to be. They are filled with herbs and cheddar cheese and then topped with a fried egg.
This recipe uses what felt like a lot of pots and pans in the kitchen, and required some time management (frying eggs and making waffles at the same time isn’t as easy as it seems), but the end result is totally worth it. I made all of my waffles before I fried my eggs. I made them and then popped them in a 200 degree oven, so they stayed warm while I used up all of the batter.
Gluten-Free Cheddar Herb Waffles
- 2 1/2 cups gluten-free baking flour (if you don’t need to be gluten free, use regular all purpose flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- 6 eggs, divided
- 1 1/2 cups lowfat milk
- 1 1/2 cups warm water
- 1/2 tsp honey
- 2 1/2 tbsp vegetable oil
- 1 cup packed, grated sharp cheddar
- 1/4 cup finely chopped fresh herbs (such as thyme, chives and basil), plus more chives for garnish
- 1 teaspoon olive oil
- In a bowl, combine flour, baking soda, baking powder, salt and yeast. Make a well; add two eggs, milk, water, honey and oil. Whisk until smooth. Stir in cheddar and herbs. Set aside until batter is doubled in volume and bubbly, about 10 minutes. Cook according to waffle iron instructions.
- Place a medium frying pan on the stove. Heat the pan on high heat for at least 30 seconds and then add your olive oil. Make sure to coat the bottom of pan. Crack eggs into pan. Let the eggs sit and cook for 2-4 minutes. They are done when the whites are cooked through and the edges begin to turn up. (I like to pop mine in a 350 degree oven for 2 minutes at the end to make the eggs more like over-medium, but if the oven isn’t on that can be a pain).
- Divide one waffle into four servings and arrange on plates. Top each with an egg. Garnish with chives.
Acai bowls are both ruining and ruling my life right now. Each morning last week I woke up, went to the gym (whatever ClassPass class I pick that day) and immediately followed my workout with an Acai bowl from Backyard Bowls. This fun routine lasted exactly a week, at which point I realized I had spent $50 on fruit smoothie bowls. Face palm to the face. (Quincy don’t be mad!).
After 5 smoothie bowls in a row, I decided to try my own at home to save my bank account and some time in the mornings. And for the hefty amount of about $2.50 per homemade bowl, my inner frugal self was happy again. It’s really not much different than my usual protein shakes, just a little thicker and with fun toppings (ohhh toppings!). Have some fun with your bowls with different fruits and toppings!
Acai Breakfast Bowl
- 1 cup frozen strawberries
- 1 frozen banana (if fresh that’s also fine)
- 2 tablespoons acai powder or frozen acai puree
- 1/2 cup unsweetened almond milk (or milk of choice), plus more as needed
- 1 scoop protein powder of choice (I like Isopure)
- 1 tablespoons nut or seed butter (I used almond)
- 1/2 tablespoon honey or agave, to taste
- Fresh fruit, sliced (I used bananas, strawberries, and blueberries)
- Bee pollen
- Granola (optional)
- Unsweetened coconut flakes (optional)
- Add the frozen fruits, acai powder, almond milk, protein powder, nut or seed butter, and honey to a blender. Blend until creamy and smooth, adding extra almond milk as needed to get the blender running. Aim for a frozen-yogurt consistency (it should be thicker than a smoothie).
- Spoon the acai mixture into bowls and top with sliced fruit, bee pollen, a drizzle of honey, and the optional toppings (if using).
I’m an oatmeal girl through and through. I’m either making oatmeal or a green smoothie before work each and every morning. Q on the other hand is a breakfast sammie guy. He loves his egg, cheese, and breakfast meat on English muffin sandwich. And I’ve been a bad wife recently and I’ve been letting him eat grocery story pre-made sandwiches! Oh the shame! So this weekend I took it upon myself to make him the best breakfast sandwiches ever.
These sandwiches are SO easy and can be frozen individually for a quick morning heat up on the way to work. I made a dozen sandwiches, half with sausage and half with bacon. I labeled the sammies so Q has his pick each morning.
Make-Ahead Breakfast Sandwiches
Makes 1 dozen
- 12 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 slices bacon
- 6 frozen sausage patties
- 12 slices cheese, like cheddar, Monterey jack, or Swiss
- 12 English muffins
- Heat the oven to 375°F: Place one rack in the lower third and another rack in the upper third of the oven.
- Make the eggs: Whisk the eggs together with the milk and salt in a large mixing bowl. Spray a 9×13 baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
- Make the bacon: Line a baking sheet with foil. Lay the bacon on the baking sheet in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.
- Toast the English muffins: When the eggs and the bacon are both finished, place the English muffins cut-side-up in the toaster oven, until the edges are toasted. If desired, you can brush the muffins with butter before toasting. You can also toast the muffins in the already warm oven for a few minutes.
- Cut out the egg rounds: Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 12 rounds out of the eggs. I could get 8 perfect rounds and then used the scraps for the other 4 sammies. If you want perfect rounds, make two sets of the eggs.
- Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon or a frozen sausage patty. Finish by adding the muffin tops.
- Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.
- Freeze for up to 1 month.
- Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn’t get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through. (You can also toast the muffin top separately, if you’d like!)
Adapted from TheKitchn