Greetings from Brasil! I arrived in February and will be spending the next year in Lavras, Minas Gerais teaching English at Universidade Federal de Lavras, and doing research on food security!
Importantly, I’m researching food! And guess what, we’ve got some tasty treats from this wonderfully warm country. This pão de queijo is a naturally gluten-free cheese bread. It’s super soft, chewy and delicious. Everyone loves it, and for Brazilians its that wonderful thing that reminds them all of home, and its a native dish for the state I’m in, Minas Gerais. Lucky me, I ended up in the state known for its delicious food.
I made this tasty treat with the supervision of a native Brazilians who also translated the recipe below (thanks Samuel!) and used the kitchen of a friendly pal, Eduardo (thanks Eduardo!) and got to bake with my fellow Americans, Nakeisha and Molly (pictured here with me!).
So, although this cheese bread is anything but healthy, its incredibly easy compared to other breads, and its SUPER tasty. Hope you try this and enjoy!
Every time I come home for a trip, my mom loves it when I make my galette recipe. It’s dynamic, makes great desserts, appetizers, and here, breakfasts, and you can throw in whatever you like! This time, we just had too much fun with alliteration and decided to use bacon, brie, and basil. It was yummy, and a lightened up version of our savory eggy breakfast dishes.
Traditionally I make my galettes on a board flat, but this one i put in a shallow pie dish so that it could keep form with the egg mixture. So, technically this was was kind of a quiche, but you could take it out of the pie dish and it didn’t lose its shape in the least.
These are really a delicious and hearty breakfast option. Even the lover of all carbs will be charmed by this number.
- 1 banana, mashed (preferably one which is more ripe)
- 1/2 cup of uncooked quinoa, prepared to package instructions (around 1 cup prepared quinoa)
- 2 T sugar
- 1 t vanilla extract
- 2 egg whites
- 1 or 2 t cinnamon
- 1/4 c corn starch
- 1/2 t baking soda
- Maple Syrup for serving
- optional: Almond milk
- In a large bowl, whisk egg whites until frothy.
- Add sugar, vanilla, cinnamon, baking soda, and corn starch. Incorporate until smooth.
- Using a spoon or spatula, add all of the cooked quinoa and banana. Stir well. Batter should have same consistency of normal pancake batter. If too thick, add almond milk by the tablespoon. Too thin, add corn starch by the tablespoon.
- Heat a griddle on medium-high. Be sure to use a non-stick pan and grease before each pancake.
- Pour 1/4 cup of batter onto the griddle. Once bubbles form and pop on batter it is time to flip. Cook on both sides and serve with maple syrup.
- Make about 8 pancakes.
…They’re so good. I’ve been oogling over this recipe for quite some time and decided to make them today for my Birthday. This is a lightly adapted recipe that I found on Food52, I just tried to make it a little more healthy. Seems to have worked out pretty well- these little cakes are still super super savory, buttery, cheesy delicious and gluten-free.
Makes 18 cakes.
- 1/2 cup of butter
- 1/2 cup nonfat greek yogurt
- 1 cup of sugar
- 1 cup of sour cream
- 3 eggs
- 1/2 grated parmesean
- 1 cup rice flour
- 1 t baking powder
- 1 t salt
- Preheat oven to 350* and line muffin tin with cup-cake tins.
- Cream together butter, yogurt, and sugar.
- Add eggs 1 by one until fully incorporated.
- Add grated parmesean and sour cream and mix thouroughly.
- Finally, add rice flour, baking powder and salt gradually into the mix.
- Divvy batter into 18 cup cakes (filling batter pretty high in the tin, these guys won’t rise so much since they’re made of rice flour so don’t worry about overflow.)
- Sprinkle with sesame seeds. You can use either white or black (or none) but I thought the black gave a nice aesthetic touch.
- Bake for 20-22 minutes. Enjoy! Continue reading
I made this for breakfast today when I couldn’t decide between french toast and something like meat and eggs. I’d heard a bit about savory french toast but never actually experimented myself, so I decided to give it a go and found that it was the best decision in a very very long time. This was heavenly: savory by the nature of the french toast and sauteed onions, made sweet by a dab of maple syrup mixed into the batter, and finishes off crispy and fresh with the arugula….and then bacon. Of course. Who doesn’t love bacon. Since the french toast makes it savory and dense already, I opted for dressing the sandwich with baby bell spreadable cheese rather than sliced cheese, and just added a good spread of dijon mustard because I am a dijon aficionado. This sandwich makes the BEST breakfast and can be an awesome lunch too- it doesn’t need to be bothered by any luncheon meats or heavy cheeses. It’s all good the way it is.
Make this for someone who’s indecisive like me, and needs the best of all worlds.
Prep: 10 minutes. Ready in 30. Makes 3 sandwiches.
For THE SAUCE You’ll need:
- 2 eggs
- 1/4 cup milk
- 1/4 cup non-fat yogurt
- 1 t each of nutmeg, coriander, and any Italian herb of your preference (I used dried oregano)
- 2T maple syrup
For the rest, You’ll need:
- 6 slices of bread
- 1 medium-large onion, sliced
- 1T each of salted butter and olive oil
- 1 or 2t Worcestershire sauce
- 3 triangles of baby bell spreadable cheese (any spreadable cheese like goat cheese would work well too)
- dijon mustard
- 6 slices of bacon
- handful of arugula
- Mix ingredients for THE SAUCE in a bowl with a whisk until well blended. Pour into a deep plate to dip slices of bread.
- Warm up a frying pan to medium heat and pour a bit of olive oil and swirl around. After covering both sides of bread in the savoury-sauce batter, place the soaked bread in the frying pan and do your normal french toast magic. Flip on both sides, and place on a plate until all slices are cooked. Set aside, in a warm place if possible.
- In the same pan, heat olive oil and butter. Add sliced onions and saute until wilted and fragrant.
- While cooking onions, cook your bacon.
- Return to your onions and add Worcestershire sauce. Turn off heat.
- Time to assemble your sandwiches! This part is easy. 1 slice french toast, cheese, Dijon, onions, bacon, arugula, other slice, and then slice that baby and enjoy.
Who doesn’t love coconut?
I made some tres leches cupcakes for my darling friend Anna the other day and had left over tres leches sauce. They came out pretty wonderfully:
I decided it would be best to use the leftovers for waffles the next morning. So I did. Hope you enjoy! Continue reading
I made this as kind of an egg casserole that you can make the night before, stick in the fridge and heat up in the morning. It was a hit this morning so I decided to share!
For the egg caserole, you’ll need:
- 6 eggs
- 1/2 an onion, minced
- 3 T tomato paste
- 5 sundried tomatoes, minced
- 1/2 cup cream or milk
- salt and pepper
- toasted Naan bread
- tzatziki spread
- Preheat oven to 350*F
- Mix milk and tomato paste with a whisk until the tomato paste dissolves.
- Add eggs and whisk until well blended.
- Add remaining ingredients and place in a casserole dish.
- Bake for around 35-40 minutes
- While baking, toast/broil pieces of naan
- Spread tzatziki on naan, and place baked egg on top and serve!
Everyone loves Dr. Seuss. Everyone loves green eggs and ham. If you’ve tried them at least.
This recipe necessitates pesto. That’s how my eggs are green. It’s a fun surprise for kids, and a good laugh for anyone else. Finally, its delicious.
I made this recipe like a breakfast sandwich, but you can make just the eggs with ham if you like. I used prosciutto. Do what makes you happy. Let’s get started!
We had some leftover Guinness from making Guinness Brownies last night, so I decided it’d be fun to throw in my pancake batter! Leaves the pancakes with a slightly malty taste and pairs wonderfully with maple syrup.
- 2 cups of flour
- 1/2 cup Guinness
- 1/3 cup milk
- 1 egg
- 3T sugar
- 1t baking soda
- 1t baking powder
- 1t salt
- 2 T melted butter
- Add a dash of cinnamon and nutmeg, if you please.
- Maple Syrup, of course!
- Mix Guinness, milk, egg, and butter in a large mixing bowl
- Whisk in remaining ingredients
- Heat up a griddle or frying pan and spray non-stick spray
- Pour the pancake batter to make 5″ pancakes, flip, and serve!
- Yields 8-10 pancakes, delicious!
I made these bad boys while cleaning out the refrigerator. We had a few things that would go bad, in addition to an overripe banana. Never waste! Get creative, they made some great muffins.
- 1 1/2 cups flour
- 1/4 sugar
- 1/4 brown sugar
- 1 egg
- 1/2 to 3/4 cup yogurt
- 1 browned banana
- 1/3 dried cranberries
- ~ 1/3 of a small zucchini-shredded
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- dash of salt
- optional: shredded coconut for on top
- Preheat oven to 350F
- Mix sugar, brown sugar, egg, and banana in a bowl until well blended.
- Add yogurt to the mix.
- Gradually add flour and stir until combined.
- Add remaining ingredients (feel free to add any nuts, chocolate chips, etc. during this step if you like)
- Divy up your batter into tray. I found for this recipe it will make 12 muffins or 8 larger muffins (the kind that have a muffin top, as seen in the picture.) I added shredded coconut on top.
- Bake for around 20-25 minutes, or until browned.