Family Bites

Apple Spice Pancakes

Matthew has turned into a bit of a pancake monster. He asks to make them three or four mornings a week, usually with Rob, who’s on parenting duty in the wee hours of the morning (yes, we still have a VERY early riser) while I work at my desk between 5 and 7 am. We approach this morning work arrangement with the same amount of enthusiasm the residents of Hawkins, IL tackle the upside down (that’s for you, Stranger Things fans!), but it works for all of us right now.

The difference between Rob and I and our pancake-making methods is that I follow a recipe, whereas he freewheels it every single time, adding a little of this and that to the mixing bowl without really measuring or taking note of ratios or quantities. I can’t say I think the result is always desirable, but guess what? The kids freaking love his pancakes! It might have something to do with the fact that he often adds cocoa powder and/or leftover chocolate chips to the bowl, and I don’t think it’s a stretch to say that some sort of candy-like substance has appeared as well. I, however, prefer my pancakes unembellished, or studded with something fruity like blueberries, bananas and even apple.

Sour Cream Pancakes with Roasted Apples

I’ve been making one of two pancake recipes for years. The first is a classic puffy buttermilk pancake made from a recipe that’s so simple to create I memorized it after the third time I whipped them up. The second is the one I make when I’m feeling extra healthy and want to add a boost of whole grains to the kids’ diets. Both are beloved, in regular rotation, and sufficiently satisfy our pancake cravings so I wasn’t looking to add another recipe to our collection. That is, until I read Julia Turshen’s new book, Small Victories, and her description of sour cream pancakes topped with brown sugar-roasted fruit.

I could go on and on about all the things I love about this book – and I will soon! – but at the top of my list is the fact that each recipe is both clever and creative, and uses as few ingredients as possible. Case in point, these pancakes require seven basic pantry and fridge items that I’m sure you have on hand. Flour? Check. Eggs? Check. Apples? Check. The sour cream might be a bit of stretch for some, but you can just as easily use yogurt in its place, and I’m willing to bet you probably have at least one of the two in your fridge, right?

I’ve put my own spin on this satisfying breakfast to make it both seasonally appropriate and to make use of the ingredients I had in my fridge, but as Julia instructs in her book, you can use almost any fruit, including bananas, which take really well to roasting. I’ve been in a bit of a breakfast rut lately – my boys are partial to eggs and toast or cereal on weekday mornings – but these pancakes left me inspired and craving a few new options to our morning meals.

Sour Cream Pancakes with Roasted Apples

Adapted from Small Victories

• 2 apples, cored and thinly sliced
• 4 Tbsp. packed dark brown sugar
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp. fine sea salt
• 2 eggs
• 1 cup sour cream or plain yogurt
• Unsalted butter, for cooking
• Optional: plain yogurt and maple syrup, for serving

1. Preheat oven to 400°F. In a small baking dish, combine the sliced apples with 3 tablespoons of the brown sugar and toss to combine. Roast, stirring occasionally until the fruit is soft and slumped and the sugar caramelized, about 10-15 minutes. Set aside.

2. Meanwhile, in a large bowl whisk together the flour, baking soda and salt.

3. Crack the eggs into a medium mixing bowl and add the sour cream and remaining tablespoon of brown sugar. Whisk until smooth and combined.

4. Make a well in the centre of the flour mixture and pour in the sour cream mixture. Stir with a rubber spatula until just combined.

5. Set a large skillet or griddle over medium heat and add a tablespoon of butter to the pan. Swirl it around to evenly coat the bottom of the skillet. If you’re using a griddle brush the butter over the surface.

6. Pour the batter into the pan in ¼ cup increments to make pancakes that are 3-4 inches in diameter; cook as many as you can comfortably fit into the skillet.

7. Cook pancakes until small bubbles begin to form on the surface and the undersides are golden brown, 1-2 minutes. Flip the pancakes and cook until the second side is nicely browned, about another minute or so.

8. Transfer pancakes to a plate and continue making them until you run out of batter, adding more butter to the pan as you go. Serve pancakes immediately and top with roasted apples, plain yogurt and maple syrup, if desired.

Everything Bagel Butter

In the past three months we've cooked two different Christmas dinners for a combined total of 29 eaters. We've also hosted not one, two, three or four, but six different birthday dinners/parties. There's been a handful of Sunday suppers, and then the regular rotation of ordinary events like sleepovers and Super Bowl, and nieces who pop by for pancake lunches. Winter is clearly the season for feeding our friends and family, wouldn't you say?

After months and months of having so many food-centric events on the calendar it's a little odd to having nothing scheduled until the end of April. We're taking a little break from Sunday suppers right now while our extended family members keep occupied with their own activities, so it looks like, with the exception of the odd day here or there, it'll just be the five of us around the table for the coming weeks. The wheels are already beginning to turn over ideas for an occasion I can create in which to get everyone over to my house again, but there's also a part of me that's willing to embrace the quiet - mostly for the sake of my introverted housing companions - and just accept that spring is not our season for feeding others.

If I were to invent a reason to invite people over, I'd say that spring is the perfect time to host a breakfast or brunch. In fact, those of us with wee ones will gladly attest to the fact that mid-morning events are right up our alley right now, especially if you happen to have a baby that wakes up before the birds. It's sad to say, but late-night dinner parties lose a little lustre for a year or two, or until you finally start to log more than four hours of sleep a day and feel a little less like the movie character you’re quickly resembling. I have a few ideas of the kind of menu I'd put together if such an event were to occur, and a self-serve bagel bar would very likely make it to the top of list.

Bagels freeze amazingly well so you can pick them up early in the week, and store them until needed. They can be toasted by the half-dozen on a baking sheet set under a broiler, and served with a variety of toppings like thinly sliced meat or smoked salmon; cream cheese, goat cheese, sliced cheddar cheese or ricotta; and fun, flavourful additions like sprouts, sliced avocado, tomato, cucumber, radish and capers. For the kids, I'd add peanut butter and Nutella, and apple and pear slices, because few of them are likely to want the more traditional items the adults enjoy.

Oh, and don't forget to include some flavoured butters! One of our favourites is an "everything" bagel butter. Of course you could just buy everything bagels and serve them with plain butter, but why not switch things up and purchase plain bagels to slather with flavoured butter? If we step away from the faux bagel brunch I've just concocted (once a party planner, always a party planner), and think about the other practical applications, it's a great way to get that beloved bagel flavour in other bready bits. For example, it can be smeared over toasted English muffins and served with soup (how we like to eat it), or spread on dinner rolls later in the day for an unexpected twist on something ordinary. The very best thing about this butter is that it can be used for so much more than bagels. Try melting it over roasted veggies or chicken, or tossing it with hot pasta and freshly grated Parmesan.

Everything Bagel Butter

Makes ½ cup

• ½ cup salted butter, softened
• 1 teaspoon poppy seeds
• 2 teaspoons sesame seeds
• ½ teaspoon dried garlic flakes
• ½ teaspoon dried onion flakes

1. Combine all ingredients in a bowl and mix thoroughly.

2. Spoon the butter onto a piece of plastic wrap and roll into a log.

3. Chill until firm (about 2 hours) and ready to use.

Note: Be sure to buy the best salted butter you can afford - you won't regret using a top-quality product in this recipe.

Maple-Cinnamon Pumpkin Baked Oatmeal

There’s one meal I have to make that’s almost always a source of stress for me. For this particular meal, no one in my family likes to eat the same thing. One person in the house takes their serving to go, while two others chow down at different times and are usually rushed in doing so. The baby will happily eat anything for this meal so he’s no trouble to feed, and I never feel like much, but force myself to sip a smoothie only because I know it’s good for me to do so. The meal? Breakfast.

Does it surprise you to know I’m a closet hater of the morning meal? I find no joy in firing up the stove first thing in the morning while the boys wrestle – literally – their way into the washroom amid constant reminders to BDT (make bed, put on deodorant, and brush teeth) after showering. At the same time, the dog is looking to be let out, Rob’s readying himself to walk out the door mid chaos (can you blame him?), the baby needs to be fed, and the lunches packed and put into backpacks. And somehow, in the middle of all of it, there are four people wondering what might be available to eat for breakfast, and, like I said, none of them like the same thing.

Some days I foolishly fall victim to their whiny ways and make something different for everyone, a recipe for morning insanity if there ever was one. So, lately I’ve been letting the boys make their own meal, and the result is a) cold cereal or b) a sweet SuperStarch, usually known as pancakes or waffles. Sadly (for them), I’m not a fan of either option, or the bevy of breakfasts I’ve been making. Enter plan B.

I’m a little late to the overnight oatmeal game, but definitely consider it a life-changing solution to my morning misery. I’ve experimented with a few different recipes and every person in my house will eat the one I’m sharing today. Yes, you read that right. Some like it more than others, but when one meal that can mostly be made the night before will feed five people the following day, you can be sure it’s going into the regular recipe rotation.

This particular overnight oatmeal happens to be vegan, if that’s your thing. But it’s also adaptable, and if you want to use ordinary milk instead of the almond variety, by all means, please feel free. The original version of this recipe calls for applesauce instead of pumpkin purée, so you can use that, if you prefer. Whatever you do, don’t trouble yourself with making a meal first thing in the morning. Just pop this into the oven when you stumble down the stairs, leaving it on the counter for those who want to pack theirs to go (the dad), shovel it down the hatch after that third reminder to apply deodorant (shall remain nameless), or eat in peace once everyone is out the door (mom and baby).

Maple Cinnamon Pumpkin Baked Oatmeal

Serves 6

• 2 1/4 cups rolled oats
• 2 Tbsp. brown sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 2 cups unsweetened almond milk
• 1/2 cup pumpkin purée
• 1/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract

1. Lightly grease a 2qt. baking dish and set aside.

2. In a large bowl, whisk together the oats, sugar, baking powder, cinnamon, ginger, and salt.

3. In a separate bowl or large glass measuring cup, combine the almond milk, pumpkin purée, maple syrup, and vanilla and mix well. 

4. Pour the liquid mixture over the oats and stir to combine. The mixture will be soupy in consistency. 

5. Tip the mixture into the prepared baking dish, giving it a shake to smooth the top. Cover and store in the fridge overnight.

6. In the morning, remove the casserole dish from the fridge and preheat the oven to 375°F. Bake, uncovered, for 35-40 minutes or until the oatmeal is tender and the liquid is completely absorbed.

7. Allow to cool for 5-10 minutes before serving. Serve with a splash of almond or regular milk and a drizzle of maple syrup, if desired. Leftovers can be stored in the fridge for up to 3 days.

Adapted from Oh She Glows.

P.S. We had a wild lion in our house for Halloween!

Bacon and Egg Baked Baguette

I thought I would just jump right back into blogging last week when I set out to re-establish a work routine, but who knew that my new nine-pound work companion would keep me so busy during the work day? The good news is that his Dad is now working from home one day a week leaving me free to return to this space in between nursing sessions, and I couldn't be more thrilled about it.

Last Friday night, I made a spicy honey and soy glazed pork butt that I can't wait to tell you about, and there there's the chocolate chip skillet cookie I made for a friend that's so tasty it's definitely worthy of a post. Both of these are partially written and currently sitting in my drafts folder, and I'm determined to get them to you in the next week, even if I have to type with one hand while I hold the baby with the other. 

But for now, I'm going to share what could be your next best breakfast creation. At least, that's how all the boys referred to it when I served this up late Sunday morning, a savoury solution to the chocolate that had been consumed earlier in the day. It's made from things I almost always have hanging around the kitchen - eggs, bacon, cheese, baguettes - and is so easy to assemble it's hard to believe that something so simple can be this good.

To make it, you simply hollow out a loaf of bread and fill the shell with shredded cheese, cooked bacon, beaten seasoned eggs, and a little more cheese. Then it bakes until the eggs are soft but set, and the baguette is golden brown and crispy. I like to garnish mine with fresh green onions (and hot sauce, of course) just before slicing, but you could use parsley if you prefer. 

While I haven't done it yet, I think this would be an excellent addition to any spring brunch. The bacon could be cooked ahead of time and the loaf assembled just before baking. You could also add a few spears of asparagus for a seasonal spin on the dish and a pretty pop of colour. 

Bacon and Egg Baked Baguette

Serves 4-6

• 1 one-pound French baguette (approx. 18” x 3”)
• 4 slices bacon, finely chopped
• 5 eggs
• 1/3 cup half-and-half cream
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 1 cup shredded aged cheddar cheese
• 3 green onions, thinly sliced
• Hot sauce, optional

1. Preheat oven to 350° F and line a large (15 x 10-inch) baking sheet with parchment paper.

2. Using a sharp serrated knife cut a wedge lengthwise into the top of the baguette, leaving one inch intact on each end. Remove the insides of the bread with your fingers (save for homemade breadcrumbs) and arrange bread shell on the prepared baking pan.

3. In a large skillet cook the bacon until slightly crisp and transfer to a paper towel-lined plate.

4. In a large glass measuring cup combine eggs, half-and-half cream, salt and pepper.

5. Scatter ½ cup of the cheese into the bread boat, sprinkling it evenly over the surface. Top with bacon pieces. Carefully pour egg mixture into bread shell and sprinkle with the remaining ½ cup cheese. Bake, uncovered, for 18-23 minutes or until eggs are set and the edges of the bread are golden brown and crisp.

6. Let stand for 5 minutes and garnish with sliced green onions. Using a serrated knife carefully cut loaf into slices and serve with hot sauce, if desired.

Leftover (Steel-Cut) Oatmeal Muffins

Before we go too far into today's post, I want to thank you for your thoughts on microwaves and toaster ovens. You've all definitely convinced me that I'm on the right track, and now I just need to decide which brand/size I want to add to my kitchen. I can spend hours (and hours) researching these things so it's very likely I won't come to any solid conclusions anytime soon, but when I do, I'll be sure to let you know.

Now, about these muffins. Leftover oatmeal muffins first fell on my radar sometime last year when I spotted the recipe on Amanda's site. I made them immediately, and when the entire batch disappeared faster than the pulled pork sitting on the stove, I knew I was on to something good. They've been made and remade more times than I can count, and when Molly wrote about their brilliance last month, I realized I haven't shared my version with you yet.

Most of my time spent in the kitchen is based on the idea that I will cook once in order to feed my family twice, and these muffins are shining example of just that. If I simmer a large batch of steel-cut oats for breakfast, what's intentionally left behind in the pot can be baked up and served as the next day's after-school/lunchbox snack, or another morning meal later in the week. And when paired with a hard-boiled egg and frozen fruit smoothie, you're left with a breakfast everyone's excited about.

It's important to note, these aren't like those oversized sweet muffins you find at your favourite coffee shop. They are thick and dense, and a little smaller than average, but the boys love them, and that's really all that matters.

Leftover Oatmeal Muffins

Makes 12 standard muffins

These are the easiest muffins you’ll ever make as long as you have the leftover oatmeal on hand to support the speed with which these come together.

• 1 ½ cups all-purpose flour
• 1/4 cup granulated or natural cane sugar
• 4 tsp. baking powder
• ½ tsp. fine sea salt
• 1 large egg, lightly beaten
• ½ cup whole milk
• 3 Tbsp. unsalted butter, melted
• 1 cup cooked and cooled steel-cut oatmeal
• ½ cup add-ins (such as fruit, nuts, seeds, chocolate, etc.)

Preheat the oven to 400°F, and grease or line a 12-cup muffin tin.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the egg, milk, butter, and oatmeal, stirring to combine and break up any clumps of oats in the bowl.  

Pour the wet mixture into the dry mixture, and stir briefly to just combine. Scatter your add-ins over the top and stir again. Divide the batter evenly between the prepared muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. The muffins won’t brown too much but that’s okay. Serve warm with butter, if possible.

Adapted from Amanda Soule and Orangette

Eggnog Pancakes with Hot Eggnog Syrup

Advent starts this weekend, which, to me, marks the beginning of the holidays. I've busted out the seasonal music, baked gingerbread cookies, and am planning a full day of gift-wrapping, Christmas decorating and movie watching with Jackson this coming Sunday (the rest of the family is away for hockey).

I kicked off the holiday spirit by making these eggnog pancakes earlier this week. I was working on an assignment that required me to make cocktails with holiday beverages (eggnog, pomegranate juice, etc.) and the leftover dairy was used in place of milk in our favourite breakfast recipe. While the pancake is tasty, it’s really the syrup that brings out the flavour of the eggnog. It’s hot and thick, not to mention sweet and seasonal, and I have a feeling we’ll be eating it on waffles and French toast, too.

PS - I should also mention that while Ben loathes eggnog, he happened to love these. 

Eggnog Pancakes with Hot Eggnog Syrup

makes 8-12 pancakes

For the pancakes:

• 1 cup all-purpose
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 2 tablespoons melted butter + extra for the pan
• 1 cup eggnog
• 1 egg

For the syrup:

• 4 tablespoons eggnog
• 3 tablespoons pure maple syrup
• 1/2 teaspoon fresh grated nutmeg

In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. 

In a separate bowl, beat together the melted butter, egg and eggnog. Pour the wet ingredients into the dry, and stir just until combined. 

Warm a skillet over medium heat and add a pat of butter. When melted, pour 1/4 cup batter for each pancake into the pan. Cook until the top forms bubbles that have burst, then flip them over. Repeat with remaining batter.

While the pancakes are cooking, combine the syrup ingredients in a saucepan and bring to a boil. Lower the heat to a simmer, and cook until slightly thickened. Pour the hot syrup over the cooked pancakes and serve.

Almond Mango Parfaits

I have a new favourite breakfast.  

I whipped these up after seeing something similar in a tattered and well-worn copy of Everyday Food magazine.  The date on the front of the petite monthly tells me I've been storing this particular issue since the spring of 2006, yet somehow it took me six years to try the idea.  This isn't a bad thing, though.  It proves to Rob that I do in fact need shelving to hold my massive Martha magazine collection (we won't talk about how many issues of Living reside with me), because it might take me a very long time before I actually get to make everything tucked within the pages.

Besides, I sent one of these off with him this morning, and if he liked it as much as I did, he just might condone the many periodicals that take up some of our precious real estate.

So, not only are these tasty little things perfect to keep tucked within the fridge for breakfast or a mid-day snack, I'm also thinking they would be so fun for spring entertaining. Like an Easter brunch specifically, for the colours of the parfait mimic those of an egg, and filling a large colourful basket with these would be utterly charming, don't you think?  

Almond Mango Parfaits

Makes 4 - 125ml servings

• 1 cup plain Greek Yogurt
• 1 teaspoon almond extract
• Mango Puree (see recipe below)
• 1/2 cup chopped Almonds

Combine the yogurt and almond extract in a small bowl.

Layer the yogurt mixture and mango puree until you fill the vessel.

Top each serving with 1 tablespoon chopped almonds.

Seal and refrigerate until ready to serve.

Mango Puree

• 2 mangoes
• 3 tablespoons granulated sugar or honey
• 3 tablespoons cold water

Peel the mangoes and separate the flesh from the pit.  

Place the mango flesh in a blender or food processor. and add the sugar and water. 

Puree until smooth.

 

Pancake Hors d'Oeuvres

I missed the boat on Pancake Tuesday yesterday. We typically do partake, but this year I had a roast beef just begging to be, well, roasted, so I cooked that instead. We also just embarked on a pancakepalooza this past Sunday with the cousins, leaving us well padded with flapjacks and maple syrup for more than a few days.

But speaking of breakfast, I've been busy planning a country-style breakfast party over on my Pinterest page. I have no idea when I'm hosting this party, but I feel it will likely be sometime in the spring. Maybe I'll do it for Ben's birthday. Brunch entertaining is so effortless compared to dinner soirees, and it works for the entire family regardless of age, seeing that most of us are awake at 10am.

Regardless of when I host this party, these little pancake hors d’oeuvres will certainly make an appearance. About 1 inch in diameter, these golden discs are stacked three-cakes tall, and lightly brushed with a just a touch of syrup. They can be topped with any number of things: bananas, berries, orange segments, mint, whipped cream, nuts, or whatever tickles your fancy or can be found in your fridge. Once skewered, most of the toppings stay together easily, and the little appetizers can be passed around a party, or set out buffet-style for the taking. 

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A Valentine's Day Meal

Despite my passion for all things chocolate, it's nice to know that it isn't the only tasty thing cupid can bring to our family table tomorrow. Other than the treats I like to package up for the boys, I try to keep our day simple by staying away from the sweet shops and adding a few heart-inspired items to an otherwise regular weekday meal.

What I like about this kind of idea is that it works just as well for dinner as it does for breakfast. I'd likely add a few strips of baked bacon, some crispy pan-fried potatoes, and a soft baguette if I was serving this later in the day. But for breakfast, it works perfectly well as it is.

I made the frittata in my little heart-shaped bundt pan.  If you don't have one, a muffin tin will work just as well.  Place a paper liner inside each muffin cup and wedge a marble between the liner and the pan.  This will force a heart shape which you can fill with with your egg mixture, or batter if you prefer to serve up something sweet.

 

Blood Orange, Pomegranate and Banana Smoothie

• Juice of 1 blood orange
• 1/4 cup unsweetened pomegranate juice
• 1 banana
• 1/2 cup plain or vanilla yogurt
• 1 teaspoon agave or honey
• 1/3 cup of ice

1. Combine all of the ingredients in a blender and mix until combined.

2. Serve immediately.  Fun straw optional.