Dinner By Dagny

Not just food, food with flavor

Archive for the category “Breakfast & Brunch”

Mixed Berry Baked Oatmeal

I don’t like oatmeal for breakfast. I don’t know if it is a carryover from growing up in a hot place or if it’s a texture thing – i don’t really like grits or polenta either. Anyway, I do like oatmeal in crumbles, or cookies. I was intrigued by this recipe to for strawberry-rhubarb baked oatmeal. It sounded like a good breakfast alternative with lots of fruit.

I did make about half the recipe and used previously purchased frozen mixed berries. I gussied it up with a dash of cinnamon and vanilla extract as well. The flavor was good but mine took a about 20 minutes longer to cook. I think it was partially due to the larger size strawberries and blackberries.  This recipe is forgiving as well.  I made a mistake when adjusting the recipe and added the original amount of applesauce, but then reduced the vegetable oil.  Also, I had leftover cinnamon sugar and used that instead of the brown sugar for sprinkling.

Ingredients

cooking spray

2-2 1/2 cups frozen fruit

1 egg

1/8 cup applesauce

1/8 cup vegetable oil

1/4 cup sugar

3/4 cup milk

1 1/2 cups quick oats

1/4 whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 cup brown sugar for sprinkling

Directions

1.  Preheat oven to 350 degrees.  Spray pan with cooking spray

2.  Layer in frozen fruit

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3.  Mix all the other ingredients together except the brown sugar for sprinkling

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4.  Pour oatmeal mix on top of fruit and mix in fruit

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5.  Sprinkle with brown sugar

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6.  Bake for about 50 minutes, checking every 5-10 minutes starting at 30 minutes.  Toothpick inserted in center should come out clean

Results

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I served my serving with a dollop of greek yogurt.  The tanginess balanced out the sweetness of the fruit.  I liked it and would definitely make it again as a breakfast alternative.

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Potato Latkes

We are the proud beneficiary of all the potatoes and carrots from our friend’s CSA basket. Due to allergies she can’t eat them, and her husband is incredibly supportive and sacrifices with her. The downside though, is the week after Thanksgiving everyone is a little bit tired of the regular mashed, steamed or baked potatoes. After watching the potato pancakes made on chopped, I decided to try something new. The recipe at the Smitten Kitchen helped.

Ingredients

6 small potatoes (~1 1/3 pounds)

1 small onion

2 eggs

1/4 cup flour

salt and pepper to taste

Directions

1. Peel potatoes and onions

2. Grate potatoes and onions (note – if I make these again, I’m going to pull out the food process and use the shredding attachment

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3. Wrap potatoes and onions in cheesecloth or lightweight clean dish towel

4. Wring out excess water

5. Meanwhile, whisk the 2 egss and mix in flour

6. Add in potato and onion mixture

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7. Form into patties (I experimented with different size spoons. The tablespoon worked better)

8. Saute in large saucepan over medium high heat until golden brown (the recipe said 1-2 minutes, but mine took 2-3 to crisp up)

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Results

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Obviously, I had to try them when they were finished. I adjusted the size of them after the first round and they turned out better. For dinner, I served them with kielbasa and then I had leftovers with a sunny side egg. I liked them and my oldest daughter said they were a hit (although she smothered them in hot sauce, as she does everything so I don’t know if that detracts from her opinion). My youngest disliked them, even covered in ketchup and my husband was indifferent. This might be designated as a brunch item for guests.

Vegetable Frittata and Other Brunch Goodies

I found myself with the refrigerator door open staring at the leftover vegetables, trying to figure out what I should do with them. There was purple cauliflower, fingerling potatoes, carrots, green beans and peas. I decided that this would all work well in a frittata. My next challenge was that this would be too much food for one person and my husband and oldest daughter were away for the weekend for a hockey tournament. I did the next best thing…invited some girlfriends over for brunch.

I contributed the veggie frittata, fresh fruit with a honey yogurt and peanut butter yogurt dipping sauces. There were also croissants, gluten free berry muffins and a large pitcher of mimosas. We had a very pleasant morning.

Ingredients

2 cups geek yogurt
3/4 cup honey
1 tablespoon peanut butter
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
Fresh fruit of your choice (I used cantaloupe, strawberries, pineapple, blackberries, blueberries, raspberries mad bananas)
2 cups leftover vegetables
7 eggs
Splash of milk
Salt & pepper to taste
Olive oil
1/2 shredded sharp cheddar cheese

Yogurt Dipping Sauces

1. Put 1 cup yogurt each into 2 bowls
2. Add 1/2 cup honey to one bowl and 1/4 cup honey to the other
3. Add 1 teaspoon cinnamon to first bowl (with more honey) and 1/2 teaspoon cinnamon to second bowl
4. Mix first bowl thoroughly
5. Add vanilla extract and peanut butter to second bowl and mix thoroughly
6. Cut up fruit and enjoy with dipping sauce

Veggie Frittata

1. Crack 7 eggs into bowl

2. Add splash of milk and salt & pepper

3. Whisk together

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4. Heat olive oil in large oven safe skillet (coat bottom and sides with oil) over medium heat

5. Add in veggies and heat through, stirring regularly so they don’t stick

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6. Add egg mixture and stir a couple of time

7. Add in 1/4 cup sharp cheddar cheese and stir to combine

8. Turn heat to low and cook for about 5 minutes (bottom should be starting to brown while top is runny)

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9. Sprinkle additional cheese on top of frittata

10. Put skillet under broiler for about 5 minutes, when top starts to brown and bubble

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11. Add chopped chives, or other herbs to top for garnish

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Results

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It was a really nice morning.  What can be better than good food, but to be surrounded by good friends.

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