Spaghetti Squash Fritters

IMG_8427

I don’t usually end up with leftovers, but I only made half of the recipe when I made the Spaghetti Squash and Turkey Meatballs, so I had extra spaghetti squash that was already roasted that I needed to use. I decided it would make a great breakfast. These fritters kept me full until lunchtime. They were seasoned perfectly and really easy to make and were definitely something different from the standard breakfast food.

I’m trying to use more leftovers to make breakfast foods. Yesterday I had the mushroom mixture leftover from the same spaghetti squash dish and served it over scrambled eggs. Today I’m having tuna patties on toast. And tomorrow I’m having poached eggs in curry (with a curry dish I haven’t posted about here yet, but will be doing probably tomorrow.)

Do you ever repurpose leftovers to make breakfast?

Spaghetti Squash Fritters

Ingredients
1 cup spaghetti squash, roasted and dethreaded
1 egg
2 tbsp onions, diced
1 garlic clove, minced
pinch of chili powder
1/2 tbsp olive oil

Directions

1. Combine together the spaghetti squash, egg, onions, garlic, and chili powder. Make a batter by mixing it together.

2. Form about three patties with the mixture.

3. Heat the olive oil in a small skillet over medium-high heat. Once hot fry the patties for 7 minutes on each side.

* serves 1
* shared with Weekend Cooking

Christmas Breakfast 2012

IMG_8388Over the next few days I will have several Christmas posts. There will be a Christmas breakfast post, a Christmas dinner post, and a Christmas cookie post. I figured it’d be best to stretch them out instead of cram everything into one overwhelming post of holiday cheer.

I go home to my parents’ house every year for Christmas. On Christmas Day we always wake up around 9 a.m. Of course, when my brother and I were little that used to be significantly earlier, but now that we’re in our 20’s we all appreciate the sleep. We wake up, make coffee or tea, and open presents. Our dog Mozart does most of the unwrapping for us. He loves Christmas and loves pulling the paper off of presents, but he knows only to do it when we let him.

Yesterday I got everything I could have wanted. The best of the presents I received was the milk frother so I can make some delicious coffee drinks and beautiful white gold hoop earrings from my dad. It was a great Christmas. I gave my mom the cookbook Barefoot Contessa Foolproof, I made my dad homemade beef jerky, I got my brother whiskey rocks and tumblers, I got my dog a blanket and made him chicken jerky, and I got my cat new water/food dishes and some toys.

After opening presents, laughing, and having generally a wonderful time we enjoy a huge breakfast. I always try to make something festive (last year I made eggnog and gingerbread pancakes.) This year I made Eggnog and Cranberry Cinnamon Rolls, a recipe I found at The Dutch Baker’s Daughter. They were absolutely delicious (in fact, I had a leftover cinnamon roll this morning for breakfast.) Clearly I didn’t make the frosting to top the rolls, but they really didn’t need it. With the rolls we had bacon, eggs, fruit, and sausage bread. My mom makes sausage bread every year a few days before Christmas, so regardless of what we eat on Christmas Day, sausage bread is always a part of it.

Today I’ll be sharing the cinnamon roll recipe with you.
Tomorrow you can see what we had for our wonderful Christmas dinner.
What did you have for Christmas breakfast?

Eggnog and Cranberry Cinnamon Rolls

Ingredients
1 cup eggnog
1/4 cup butter
1 package active yeast
1 egg, room temperature, slightly beaten
3 1/4 – 3 1/2 cups all-purpose flour
1/2 tsp salt
1 cup brown sugar, packed
1 tbsp cinnamon
1/2 cup butter, softened
3/4 cup chopped fresh cranberries

Directions

1. Heat the eggnog and the 1/4 cup butter. Heat until the butter has melted. Remove from heat and let cool to about 110 degrees (Fahrenheit) – bathwater warm temperature.

2. In a large mixing bowl combine the eggnog mixture, yeast, egg, 2 cups of flour, and salt, beat well with the paddle attachment to a stand mixer. Add the remaining flour 1/2 cup at a time, stirring well after each addition. Continue until the dough has just pulled together. Remove the paddle attachment and put the bread hook attachment on. Knead with the bread hook in the stand mixer for 5 minutes.

3. Place the dough in a greased bowl and cover with a damp towel. Place in a location free from drafts. All the dough to rise and double, about an hour.

4. While the dough is rising combine the brown sugar, cinnamon, and softened butter in a small bowl.

5. Once the dough has doubled, place it on a floured surface. Roll the dough out into a 12×9-inch rectangle. Spread the cinnamon mixture on the rolled out dough. Sprinkle with the cranberries. Roll up the dough from the long end and pinch the seam to seal. Cut into 12 equal sized pieces and place into a greased 9×13 pan. Cover and let rise until doubled.

6. At this point you can either bake them or refrigerate them. If you refrigerate your rolls for the morning, cover with plastic wrap and place in the refrigerator. Before you bake the rolls let them sit out for a half hour.

7. Bake rolls in an oven preheated at 375 for 25-30 minutes, or until browned.

* makes 12 rolls
* shared with See Ya In The Gumbo

Pumpkin Cinnamon Rolls

 

On Wednesday afternoon Matt and I are heading to my parents’ house for Thanksgiving¬†festivities. Since we’ll be gone for a few days I decided to clean out the fridge and use what needs to get used. I had half of a can of pumpkin in there from when I made the pumpkin chocolate chip mini muffins that has just been sitting there sadly. I gave Matt a couple of suggestions: pumpkin pancakes, pumpkin cookies, pumpkin bread, or pumpkin cinnamon rolls.

It’s quite obvious what got used.
Now I still need to try to find a purpose for the broccoli, jalapeno, mushrooms, cotija, blue cheese, mozzarella, monterey jack, and pepper jack that I have in my fridge. The cheese will probably make it until I get back, but the veggies definitely won’t as they’re already on their last days.

This is a Smitten Kitchen recipe. It was the perfect use of the pumpkin and has left me with about 16 cinnamon rolls that I’ll have to bring to San Francisco with me. It has also inspired me to make an eggnog cinnamon roll for Christmas breakfast next month.

Pumpkin Cinnamon Rolls
(source)

Ingredients

DOUGH
6 tbsp unsalted butter, melted, divided
1/2 cup skim milk, warmed to 110 degrees
1 package active dry yeast
3 1/2 cups flour (plus some for rolling)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
1/4 tsp ground ginger
2/3 cups pumpkin puree
1 large egg
oil for coating the bowl

FILLING
3/4 cup brown sugar
1/4 cup white sugar
1/8 tsp kosher salt
2 tsp ground cinnamon

GLAZE
4 oz cream cheese
2 cups powdered sugar
2 tbsp skim milk
1/2 tsp vanilla extract

Directions

TO MAKE YOUR DOUGH

1. Combine the warmed milk and yeast in a small bowl. Let sit until the yeast gets bubbly, about 7 minutes.

2. In the bowl of an electric mixer, combine flours, sugars, spices, and salt. Add 1/4 cup of the melted butter and set the rest aside for assembly. Stir to combine. Add the yeast mixture, pumpkin, and egg. Mix until combined. Place your dough hook on the mixer. Beat the dough for 5 minutes with the dough hook.

3. Place dough in a greased bowl. Cover with plastic wrap and a towel. Let sit in a place free from drafts for an hour, until the dough doubles in size.

TIME TO ASSEMBLE YOUR ROLLS

4. Place the dough on a powdered surface and roll the dough into a rectangle approximately 11×16-inch. Brush the reserved melted butter onto the dough. Stir together the filling ingredients and sprinkle evenly oven the dough.

5. Starting on the longer side of the rectangle, roll the dough into a tight spiral.

6. Cut the dough into about 16 cinnamon rolls. Place into either one or two prepared pans. Cover with plastic wrap and a towel and let sit for 45 minutes in a draft free area.

BAKE THE ROLLS

7. Preheat your oven to 350 degrees.

8. Once the oven has preheated bake your rolls for 25 minutes.

9. Once finished, beat the glaze ingredients together. While the rolls are still warm, cover with the glaze.

* makes 16 rolls
* Shared with Sunday Funday & See Ya in the Gumbo

Lemon Rolls

This month at LiveJournal’s BakeBakeBake the challenge was to make a baked good using yeast. I was hesitant to partake because last time I tried something involving yeast, it was just a massive fail. I think mostly my last failure had to do with the temperature of my house and less to do with me just sucking. This weekend was the opportune time to make something using yeast. It was hot, but not too hot. And I had time (between reading for classes.)

I actually was convinced these wouldn’t work though. In fact I threw out my first yeast/milk combination because I think I had the milk too hot and the yeast wasn’t having the reaction I wanted it to. When I finally made the dough, I was still convinced these weren’t going to work. In fact, I was so convinced that while my dough was rising I went to Jamba Juice to get something to eat because I just had this feeling my dough was going to end up in the trash instead of the oven.

I am glad I was wrong!

These rolls were delicious. Though similar to the traditional cinnamon roll, these are filled with a butter, sugar, lemon combination. They were so good I couldn’t even take the picture of them without eating one first. Or two. ūüôā

Lemon Rolls

Ingredients
1 1/2 large lemons
1 envelope (.25 oz) active yeast
3/4 cup milk, warmed to about 100 degrees
1/2 cup + 3 tbsp unsalted butter, softened
1 1/4 cup white sugar, divided
2 tsp vanilla
4 1/2 cups all-purpose flour
1/2 tsp kosher salt
3/4 tsp nutmeg, divided
2 large eggs
1/2 tsp ground ginger
4 oz cream cheese, softened
1 cup powdered sugar

Directions

1. Zest and juice the lemons. Divide the zest into three equal parts. Divide the lemon juice into two equal parts.

2. In a bowl of a stand mixer sprinkle the yeast over warmed milk and let it sit for about 5 minutes, until foamy. With the mixer paddle, stir the softened 1/2 cup butter, 1/4 cup of sugar, vanilla, and one cup of the flour into the milk mixture. Stir in the salt, 1/2 tsp nutmeg, and one of the portions of lemon zest. Stir in the eggs and enough of the flour to make a soft yet sticky dough. I used about 3 1/2 cups of flour.

3. Switch to the dough hook and knead for about 5 minutes.

4. Lightly grease the top of the dough with vegetable oil and turn the dough over so it’s covered in oil. Cover the bowl tightly with plastic wrap and a towel. Let the dough rise until nearly doubled for one hour.

5. In a small bowl, mix together 1 cup of sugar with the 1/4 tsp of nutmeg and ginger. Add in a portion of the lemon zest and combine with your fingers until the sugar resembles soft sand. Slowly pour a portion of the lemon juice into the sugar. Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand.

6. Grease a baking dish. On a floured surface pat the dough into a rectangle about 10×15 inches.

7. Spread the 3 tbsp of remaining butter evenly across the dough. Spread the lemon-sugar mixture over the top. Roll the dough up tightly, starting from the top long end. Stretch the dough taut as you roll to keep the sugar inside. Cut the long roll into 12 even rolls. Pinch the bottom of each roll closed and place open and cut side up in the baking dish.

8. Cover the rolls with a towel and let rise for an hour.

9. Heat the oven to 350. Place the rolls in the oven and bake for 35 minutes.

10.While the rolls are baking, prepare the glaze. In a food processor whip the cream cheese until fluffy. Add the remaining lemon juice and blend until well combined. Add the powdered sugar and process until smooth and creamy.

11. When the rolls are done, smear them with the cream cheese glaze and sprinkle with the remaining lemon zest.

* makes 12 rolls
* Shared with BakeBakeBake, Mealtime Monday, Makin You Crave Monday, & Mix it Up Monday

Foodie Penpal Reveal: July

For the second month in a row I participated in the most fun event on the web: Foodie Penpals. What is foodie penpals you ask? Here’s a breakdown:

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treats.

¬† This month I received a box of goodies from Erika at You Just Did What?!¬†Erika is also from California, just from a different part of the state than I’m from. She’s a runner and a good treat box packer! Erika sent me a variety of treats, all of which I’ve tried/eaten at this point! Well, except for the Power Bar, but I’m going to eat that tomorrow as a snack at work. First things first. Erika sent me a jar of Trader Joe’s Fat Free Spicy Black Bean Dip. I ate some of it spread on a sandwich. I also ate some off of my finger. I need to get some chips to eat the rest of this with, because it’s¬†so good. The flavor is slightly spicy, but not overwhelming at all. I really like the texture of the dip. It might be fun to make into a seven-layer dip also… Oh man, or on¬†nachos¬†with melted cheese and guacamole. In the box there were also these two bars, a Luna Bar and a Power Bar. Like I mentioned above, I haven’t had the Power Bar yet. But I did have the Luna Bar at work the other day. It really just tasted like candy. For 180 calories for this size bar of what essentially is candy (with a lot more health benefits than just having a chocolate bar), I need to buy myself some of these. I get hungry at work at random times, so it’s nice having a snack in my drawer to grab and munch on. The Luna Bar did the job and I’m sure the Power Bar will as well. Erika also threw in two Crystal Light Margarita mixes. The first pack I used to make a pitcher with just water and the mix. The flavor was really great, especially when my boyfriend pureed some strawberries to add to it. The next packet will be used to make an alcoholic version of the drink (as suggested by Erika!)

Erika also sent me a loaf of lemon bread which she got at a bakery in Rancho Cucamonga. I was mainly surprised at how¬†moist the bread was, even after being in a box and shipped across the state. Seriously, it tasted as if I had gone to the bakery myself and ate the bread the same day it was baked and sold. I had some of the bread for breakfast the day after I got my box of goodies. It made a great breakfast paired with a cup of coffee. While I loved everything in the box, this was my favorite part. It caught me the most off guard (a whole loaf of bread!) and I couldn’t get over how moist and tasty it was.

In my box I also got a container of trail mix, which has also been a great work treat. Now here’s a story for you. My boyfriend is allergic to almonds. I still eat almonds (and everything else he is allergic to), I just make sure to not mix it into his food. He’s not incredibly sensitive to anything he’s allergic to (which includes almonds and some other nuts, avocados, peaches, mangoes, and basically every fruit with seeds in the middle.) I told him when I first got it not to eat the trail mix, it had almonds in it and it was for me. Now, Matt just sometimes can’t resist things that look good to him even if he’s allergic. I mean, he’s even gone to the grocery store for the sole purpose of buying a peach just to complain for hours about how his tongue itched. Matt decided that if he picked the almonds and other nuts he’s allergic to out of the trail mix he’d be okay. I don’t know what he was thinking, but he complained for hours about his itchy mouth. He’s lucky his allergies are so minor because otherwise he couldn’t just decide to put things in his mouth that he knew he was allergic to. Crazy. With that being said, I have no food allergies to nuts or otherwise and I have eaten almost this entire tub of mix. The flavors are so good and I love it!

Last but definitely not least, Erika sent me a jar of strawberry jam from the same farm she got the trail mix from. This jam is soo good. Unlike the Smuckers I buy, this tastes a lot less processed and less sugary. The flavors of the strawberries are so strong and good. Rather than just spread it on toast, I decided my first use of the jam should be¬†fun!¬†I like to pick something from the box to make a recipe with to share here, since this is my food blog where I share recipes I’ve made and all.

This jam made its way into Strawberry Ricotta Stuffed French Toast. This hands down was the best french toast I’ve made. I credit the jam.

What are your favorite things to do with strawberry jam?

Strawberry Ricotta Stuffed French Toast

Ingredients
4 slices white bread
1/4 cup ricotta cheese
3 tbsp strawberry jam
1 egg
1/4 cup milk
1/4 tsp vanilla extract
pinch of cinnamon
pinch of salt
4 tbsp unsalted butter

Directions

1. Spread 2 slices of bread with ricotta. On the other 2 slices spread with strawberry jam. Place a jam slice on top of a ricotta slice. Press gently.

2. In a shallow bowl, whisk the milk, vanilla, cinnamon, and salt. Dip both sides of each sandwich into the egg mixture until well coated.

3. In a large skillet, melt 1 tbsp of butter. Cook one sandwich at a time, 4 minutes per side or until golden. Repeat with the other sandwich. Let cool enough to cut in half.

* serves 2
* 397 calories per serving

Cheese and Tomato Baked Egg

I don’t typically do eggs. I’ve been told I have high cholesterol, so I pretty much avoid eggs. It hasn’t been entirely hard because I’ve never really been an egg person. Really, I was never really a breakfast person and that’s probably why eggs and I never really got on. But I finally busted out these ramekins when I made the Dutch Babies recently and also made mini chocolate souffles for my mom’s birthday (which I forgot to take pictures of!) I’ve really liked the ramekins, so I’ve been bookmarking page after page of ramekin related recipes.

Breakfast for dinner is better than breakfast for breakfast, in my opinion. This meal was light and delicious, despite not really liking eggs most of the time.

Cheese and Tomato Baked Egg
(source)

Ingredients
1/2 tomato, chopped
1 tbsp grated cheddar cheese
1 egg
salt and pepper, to taste

Directions

1. Preheat the oven to 375.

2. Place the tomatoes at the bottom of a ramekin and cover with half the cheese grated cheese.

3. Crack the egg and add it to the ramekin. Top with the remaining cheese.  Season with salt and pepper.

4. Bake for 15 to 20 minutes.

* serves 1
* 113 calories per egg
* Shared with Foodie Friday & Foodie Friday

Dutch Babies

For Christmas this last year my mom (or Santa?) gave me a set of red ramekins. I have a thing for red kitchen items, so this was the perfect present. However, 5 months have passed and my cute red ramekins were still sitting in their packaging untouched.  I decided this morning was the morning to put these guys to work.

I found this recipe for Dutch Babies and decided it would make the perfect breakfast this morning. I was no misled in the slightest. I literally burst out giggling when I pulled them out of the oven because they looked so comical, puffed up so high.

Dutch Babies
(source)

Ingredients
1 cup flour
1 cup milk
4 eggs
1 tsp vanilla extract
1 tbsp sugar
1 tsp salt
4 tsp vegetable oil

Directions

1. Preheat your oven to 475.

2. To make the batter, in a food processor combine the flour, milk, eggs, vanilla, sugar, and salt. Pulse until well combined.

3. In each ramekin spread 1 tsp of the vegetable oil with a pastry brush.

4. Divide the batter before the 4 ramekins. Place on a baking sheet.

5. Bake the dutch babies for about 15 minutes, or until they are golden brown and puff up.

6. You can top with lemon juice and powdered sugar.

* makes 4
* 243 calories per dutch baby
* shared with See Ya in the Gumbo

Banana Walnut Waffles

I never knew until the morning I made these waffles that my boyfriend hates walnuts. What the? How have I been with this man for 2 years and not know something like this? Additionally, HOW CAN SOMEONE NOT LIKE WALNUTS? I think we either need to breakup or have an intervention – maybe both.

Well, or I can just get double the walnuts in everything from now on. That’s pretty much what I do with avocado since he’s allergic to it. Every possible opportunity I can to eat avocado I’ll eat it since I can’t do much with it at home.

In other news, I loved these waffles walnuts and all.

BANANA WALNUT WAFFLES
(source)

Ingredients
3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/4 cup brown sugar
2/3 cup vegetable oil
4 eggs
2 tsp vanilla extract
2 1/2 cups buttermilk
1/2 cup mashed banana
1/4 cup chopped walnuts

Directions

1. Preheat your waffle iron.

2. In a large bowl whisk together flour, baking soda, baking powder, salt, and brown sugar.

3. In a medium bowl whisk together eggs, vanilla, buttermilk, bananas, and walnuts. Add the wet ingredients to the dry ingredients. Stir until incorporated.

4. Cook according to your waffle iron instructions.

* serves 4
* Shared with Foodie Friday 

Lemon Scones

I go through “things” as I like to call it. I’ve been through the cupcake “thing,” a pancake “thing,” and I think now I’m stuck in a scone “thing.” In the past few weeks I’ve bombarded my house with scones. I just can’t get over how easy they are. These lemon scones were made because one of the attorneys in the office I work in brought a 5 lb bag of lemons to work and told everyone to take them, because his lemon tree is going insane. I took about 4 lemons. I still have 3 left after making these scones, so I need some more lemon ideas.

These were delicious and crumbly.
I love scones.

Lemon Scones

Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup crisco
1/2 cup buttermilk
1 1/2 tsp lemon zest
Additional sugar for topping

Directions

1. In a medium bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in the crisco so the mixture resembles fine crumbs. Add buttermilk and lemon peel. Stir until just mixed.

2. On a lightly floured surface knead gently about 6 times. Shape into a ball.

3. On a greased baking sheet, pat the dough into a circle about 1/2 inch thick and 8 1/2 inches in diameter. Cut 8 wedges into the dough, not cutting all the way through. Top with the additional sugar.

4. Bake at 350 for 25 minutes.

* makes 8 scones

Blueberry Waffles

Part of my weekend breakfasts this week included waffles. For as much as I like to cook, I’m going to admit I have never made a waffle before these blueberry waffles. Matt gave me this old waffle maker last year that he found when moving. It has sat in my kitchen supply cabinet since then. It actually even survived a move from my apartment to this house. ¬†But I’ve still left it sitting in the kitchen supply cabinet, along with the equipment I actually use on a normal basis (my rice cooker, slow cooker, blender, etc.)

I had a bunch of leftover blueberries this week, so I was trying to use them all so I wouldn’t have to throw them away. Unfortunately I think I used way too many blueberries in this recipe and probably should have cut it in half. I used 1 cup of berries, which was clearly too many and caused some burning on part of the blueberries in the waffle maker. Whoops! This was definitely a learning experience, that’s for sure.

There were two things I learned from this experience:
Lesson One: Don’t put too many berries in your waffle mix.
Lesson Two: Make lots of waffles!

Blueberry Waffles

Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 1/2 tbsp sugar
1/3 cup blueberry yogurt
1/2 cup + 2 tbsp milk
2 tbsp water
2 1/2 tbsp vegetable oil
1/2 cup fresh blueberries

Directions

1.  Preheat your waffle maker.

2. Mix all the dry ingredients in a large bowl. In a smaller bowl mix the wet ingredients. Combine the wet ingredients with the dry ingredients, mixing with a wooden spoon. Make sure to stir enough to get rid of any dry clumps.

3. Fold the blueberries into the waffle batter.

4. Spray your waffle maker with cooking spray. Pour 1/2 cup of waffle batter into your waffle maker. Cook for 5-7 minutes, or as long as your waffle maker takes to cook a waffle.

* makes 4 waffles
* 229 calories per waffle
* This waffle recipe is being shared with What Makes You Say Mmmmm? Monday Linky.