Good Friday Quiche
06 Apr 2012 Leave a Comment
in Breakfast Tags: asparagus, quiche, red pepper
Happy Easter everyone!
I’ve just finished my rotation in Geriatrics, where I was going all over the hospitals, back and forth, up and down to the various floors for consults. Needless to say, this didn’t make it easy to bake…and who would I feed it to?
But I’m starting IMCU this week, so there will be plenty of nurses, PTs, OTs, and residents to feed. So stay tuned for more baking…
In the meantime though, since I’ve got friday and saturday off for Easter, I thought I’d make something fancy for brunch. Joffre’s post-call today and in a coma since he didn’t sleep last night, so I had the whole morning to myself to clean up the kitchen and make it messy again with this quiche.
Asparagus, Red Pepper, and Bacon Quiche (adapted from JoytheBaker)
I had a couple pillsbury premade pie crusts lying around, and thought this would be a perfect use for it! If you’re more motivated than me…you can make your own pie crust from scratch.
Ingredients for the filling:
- 6 whole eggs
- 1 C milk (I used skim)
- 1/2 C heavy cream
- 1 C shredded cheese (I used a combination of cheddar and mozzarella)
- 1 1/2 C chopped asparagus (I used almost 2 cups and the quiche almost overflowed…so stick to 1.5 C)
- 1/2 red pepper, diced
- 4-5 strips turkey bacon, diced
Preheat the oven to 375 degrees F, and put your pie crust into a 9′ pie plate.
Lightly saute in butter or olive oil, the asparagus, pepper, and bacon. Sprinkle with some salt and pepper. Then spread on the bottom of the pie crust, and top with 1/2 C shredded cheese.
Whisk together the eggs, milk, heavy cream. Add a pinch of salt and pepper. Pour on top of the asparagus/pepper/bacon/cheese mixture. Add the rest of the shredded cheese to the top. Then bake for ~50 mins (45-55 mins) until it’s not longer jiggly on the top and golden brown.
Voila! Enjoy!! I’m sure you can use whatever variation you want. Take away the bacon to make it vegetarian. Substitute half the cheese for feta. Add green onions, spinach, or mushrooms. YUM!
Post-call pancakes
07 Feb 2012 Leave a Comment
in Breakfast
Hold on a minute…we’re at the end of block 8? WHAT?!? I can’t believe first year is passing by so fast…I don’t feel competent enough to be a senior!!
Anyways. To make myself feel better, I’ve been making these cinnamon streusel pancakes. They are the PERFECT treat when you’re post-call, or on a lazy sunday, or for brunch for a few people. They’re heavenly and to die for. Joff thought they were a bit too sweet, so you can adjust how much streusel you top it with for each person’s sweet tooth.
The following recipe makes about 6-7 pancakes (i usually make them pretty big, if you like mini-pancakes it’ll definitely make a lot more). I made them again for brunch this weekend and the four of us were rolling around stuffed. Halving the recipe is perfect for two people, maybe even three if you have smaller appetites!
Cinnamon Streusel Pancakes
(from Twopeasandtheirpod)
Yield: 6 large pancakes
Ingredients:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil
1 teaspoon vanilla extract
Cinnamon Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks
Directions:
1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix, batter will be slightly lumpy.
3. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
4. Serve warm with maple syrup and butter.
ENJOY!
Breakfast for Dinner!
16 Mar 2010 Leave a Comment
in Breakfast Tags: lemon, poppyseed, waffle
I love brunch. My favorite meal by far…so many choices! Waffles are one of my favorites =)
These waffles are yummmmmy! I have a go-to recipe that I’ve used many-a-time, but I wanted to try out these ones and I wasn’t disappointed in any way. They’re like everything good from a lemon poppyseed muffin, but in waffle form.
Lemon Poppyseed Waffles (Adapted from epicurious)
* 1 cup whole wheat flour
* 1/2 cup all-purpose flour
* 3 tbsp brown sugar, 2 tbsp granulated sugar
* 2 tablespoons poppy seeds
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs
* 1/4 cup sour cream
* 1 1/4 cups buttermilk
* 1/4 cup mostly filled with applesauce, then topped with vegetable oil
* 1 tablespoon grated lemon peel
1. Whisk together first 7 ingredients. In a separate container/bowl, whisk together the liquid ingredients (rest of the ingredients)
2. Pour liquids all at once into solids. Whisk just until mixed. Let sit at least 15 minutes.
3. Set up your belgian waffle maker (or regular one. I have a belgian one and it’s glorious) according to the instructions. I put oil on both sides just to make sure it doesn’t stick (and because I substitute out the butter in the recipe, so this makes them a little crispier). Cook until your liking – Some people like waffles soft. I like my waffles nice and crispy on the outside and soft on the inside.
Serve with whatever topping you like! Maple syrup, fruit compote, jams. I topped them with plain cream cheese and strawberry jam. 
Breakfast, you say? Why yes please!
02 Jan 2010 Leave a Comment
in Breakfast Tags: bacon, Breakfast, maple, pancake, waffle
Look at me go, two posts in a week!
Mmm…I love breakfast foods. Brunch is my favorite meal because you get breakfasty foods AND lunch foods. But I could eat pancakes and waffles at any time of the day. I don’t have a waffle maker unfortunately, but my friend Paulfreund does!
I love Paulfreund’s house. He has an adorable puppy named Molly. And adorable parents who make us delicious tea. And I get all these lovely boys to help me cook!
Joy the Baker (joythebaker.com) has awesome breakfasty foods on her website that make me drool. So we made some of them.
Maple Black Pepper Bacon:
Drizzle maple syrup (100%, no cheap aunt jemima’s for us!) on bacon. ~ 2 tablespoons for the 8 strips we used. And then sprinkle with a reasonable amount of black pepper. Bake for ~ 10 minutes or until crispy to your liking. Serve the DELICIOUSNESS!
Waffles:
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 cup brown sugar
2/3 cups canola or grapeseed oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk
Set up your waffle iron on a level, clean surface and turn on to preheat.
In a large bowl combine flour, baking powder, baking soda, salt, spices, and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon bites. Stir. Try not to over mix the batter or the waffles will become tough. It’s ok if a few lumps remain in the batter.
Cook according to your waffle machine instructions. This made HUGE quantities. I think we made 6 full-size waffles. that’s 24 waffle sections!
Our downfall was the pancakes, I think. Simply too many good things in one breakfast. Unfortunately we couldn’t finish all the pancakes and waffles and fruit AND bacon. 
But it was all mighty delicious.
Eggnog Pancakes:
This makes about 4-6 fairly big pancakes
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 egg
1 cup buttermilk
1 Tablespoon whiskey or spiced rum or 2 teaspoons vanilla extract
butter or a lightly colored oil for cooking pancakes
maple syrup for serving
In a small sauce pan, melt butter until much of the water has evaporated and little brown bits appear in the bottom of the pan. Remove from the flame and add the nutmeg, cinnamon and allspice. Set aside to cool a bit.
In a small bowl, beat the egg with the buttermilk. Add the melted butter, being to sure to scrape all the browned bits and spices into the buttermilk and egg. If the butter seizes up a bit in the cold milk, that’s ok. Add the whiskey/rum or vanilla extract and just whisk it all together.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to incorporate. Don’t overmix. It’s ok if there are a few lumps.
Let the batter rest, untouched for 5 minutes while you heat a griddle or skillet. Add a tablespoon of canola oil or butter to the hot skillet. Dollop heaping tablespoonfuls onto heated and oiled skillet and cook until evenly browned, flipping once. Place cooked pancakes on an oven-proof plate in a warm oven until ready to serve.
Look how full they are! Pancake overload! But we polished up pretty good.
