Smoked Salmon and Eggs Toast

I wasn't sure what to call this beautiful creation. It's a cross between two breakfast/brunch classics: a lox and cream cheese bagel, and eggs benedict.  So, lox benedict? Lox and eggs toast? I don't know. I decided to call it smoked salmon and eggs toast simply because I felt that was one of the most descriptive options, without getting too long winded.  In any case, it's a truly delicious combination.

Here's the basic idea: start with some form of tasty bread. I used whole wheat toast, but you could definitely use a bagel or english muffin half if you want to lean more towards one influence or another. But to make this really special, I would serve it over croissants sliced in half. That's probably too rich for an everyday meal, but perfect for a special brunch. 

Then, you spread the bread with a delicious creamy cheese, replete with onion (a nod to the lox bagel) and fresh basil. Fresh dill would probably also work, if you prefer. Then, top with a fried egg and smoked salmon. I left the egg yolk runny because that's one of my favorite parts of eggs benedict. A squeeze of lemon juice over the top is a nod to lemony hollandaise sauce.  And a perfect breakfast fusion is born!

I call for creamy goats cheese in this recipe; it has a texture and flavor like cream cheese, with the slight tang of goats cheese. I found mine at Trader Joe's.  If you can't find it at your grocery store, soft goats cheese or regular cream cheese will also work nicely. 

Smoked Salmon and Eggs Toast
 If you prefer, use bagels, english muffins, or croissants in place of the bread. 
Yield: 2 servings

INGREDIENTS
4 slices of bread, lightly toasted
4 eggs
2 oz smoked salmon
1/2 cup creamy goats cheese or cream cheese
1/4 cup chopped basil, plus extra to garnish
4 tsp finely minced onion
Salt and pepper
1 lemon, quartered

DIRECTIONS
1. Heat a skillet over medium heat. Spray with cooking spray, break eggs over skillet, and cover with lid (I do 2 eggs at a time). Fry eggs to desired doneness (I like mine sunny side up). If necessary, repeat until all eggs are cooked (this depends on the size of your skillet). Alternatively, you can poach the eggs.
2. While eggs cook, combine goat cheese, basil, and onion in a small bowl.  Stir to combine, and add salt and pepper to taste. Spread each slice of toast with 1/4 of the mixture.
3. Place one egg on each slice of toast. Top with 1/2 oz smoked salmon. Garnish with additional basil and cracked black pepper. Serve with lemon wedges.

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Applesauce Pecan Bread

Our spring weather has hit a bit of a snag - with temperatures dropping to freezing last night, I had to bring the more delicate plants inside. It's going to be a bit chilly today, but it should warm back up pretty quickly. In anticipation, I'm getting things together for a few more outdoor plantings. Even though I know harvest is a long ways off, each day I grow more eager for harvest time. For now, I have to console myself with baking bread. And that's how this hearty loaf was born. 

This is a quick bread, meaning it's not yeast-raised so there is no rising time. It's sweet, but not overly so, and heavily studded with nuts and raisins. And between whole wheat flour, honey for sweetness, and only a bit of butter, it's not so bad in the health department either.

I like a slice of this bread, warmed for a few seconds in the microwave, with my coffee.  It's dense and not overly moist (like some banana breads can be), so it's fairly sturdy.You can see how many nuts and raisins there are from these pictures - trust me, this bread does not skimp on flavor!

Keep this loaf in the fridge, and it will easily keep a week or more. The aroma of the spices as this bakes are truly heavenly - it's worth making just to fill the house with that smell.

Applesauce Pecan Bread
Yield: 1 loaf

INGREDIENTS
1 large egg
1 cup unsweetened applesauce
1/4 cup melted butter
1/2 cup honey
2 cups whole wheat flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp nutmeg
1/2 cup raisins
1 cup pecans, coarsely chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Spray a 9"x5" loaf pan with nonstick spray.
2. Combine egg, applesauce, butter, and honey in a medium bowl and stir to combine. In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg and stir to combine.
3. Stir the wet ingredients into the dry ingredients until just combined. Fold in raisins and pecans.
4. Bake for one hour, or until a knife inserted in the center comes out clean. Remove bread from pan to a wire rack to cool completely.

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Pancakes 'O Love

To mark the first day of February, I thought I'd share my current favorite pancake recipe with you. And to make the post seasonal, I made the pancakes in heart-shaped molds. Note that this is absolutely unnecessary, and not something I usually do - although it's a fun Valentine's Day idea.  Also note that you can use a metal cookie cutter as a mold if you like - but do not use an enamel-coated one (mine bled coloring all over the pancake - that pancake went straight in the trash!!!), and definitely don't try to use plastic.  The directions given with this recipe assume you are using molds, but these can be made as normal pancakes too.

Play with flavor variations to keep things interesting here. I made raspberry chocolate chip, because it seems like a good valentine-y flavor. However, I have also made these with pecans instead of chocolate chips, and small chunks of banana in place of the raspberries. I imagine almond-blueberry would be a delicious combo.

Pancakes 'O Love
You can make these with molds, to be heart-shaped, or as regular pancakes. 
Yield: 2 servings, about 4 cakes each

INGREDIENTS
1/2 cup white-whole wheat flour
1 tbsp baking powder
pinch salt
2 eggs
1/2 cup plain greek yogurt
1/2 cup milk
1/2 cup raspberries (I used frozen)
1/4 cup chocolate chips

DIRECTIONS
1. Preheat a skillet and molds over medium heat. Spray the pan and molds with non-stick cooking spray.
2. Combine the flour, baking powder, and salt in a bowl. Stir. Add eggs, yogurt, and milk, and stir until combined. Fold in berries and chocolate chips.
3. Pour the batter into the molds (if using) about half-way up the sides. Let cook until bubbles appear in the middle, then carefully remove the molds (I used tongs, because they will be hot), and flip the cakes. Continue cooking until done.
4. Serve topped with butter, maple syrup, and/or jam, as desired!

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Apple Oat Scones

As much as I love to bake, that love is tempered by the amount my jeans will stretch. So I'm always looking for a way to healthy-up a baking recipe - reducing the sugar and butter, and making sure there's lots of nutrition packed in. Granted, my holiday baking doesn't reflect this at all, because I think christmas cookies just need to be the real deal. But most of the time, a few simple tweaks can make a recipe both tasty and healthy enough to eat every day.

Some of my favorite tricks are substituting part or all whole-grain flours for white flour, reducing sugar by 25% or so, or replacing sugar with honey or maple syrup, swapping butter or oil for applesauce or pumpkin puree. Adding some form of nuts and/or fruit both adds flavor and nutrition content. And in short order, I can have a whole new recipe. Occasionally, a few too many swaps will turn the recipe into something unrecognizable. But other times, the recipe is a definite keeper, like these scones.

Enjoy these for breakfast or as a snack. They're best if you warm them for a few seconds in the microwave. Top them with butter and honey if you like, but I enjoy them just as they are. 

Apple Oat Scones
These are slightly sweet, with a fantastic nutty flavor from the grains. To make oat flour, process oatmeal in a food processor until you reach a flour-like consistency. 
Yield: 16 scones

INGREDIENTS
2 cups whole wheat flour
1 3/4 cups oat flour
1 tbsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/2 c sliced almonds
1 apple, peeled, cored, and chopped
1/4 cup butter
1/4 cup maple syrup
1/4 cup applesauce
2 eggs
1 t vanilla
1/2 cup milk or almond milk, plus additional for brushing.

DIRECTIONS
1. Combine flours, baking powder, salt,  and cinnamon in a large mixing bowl. Cut the butter in using a pastry cutter or a fork, until the mixture is slightly crumbly. Stir in the almonds and apple.
2. In a second bowl, combine maple syrup, applesauce, eggs, vanilla, and 1/2 cup milk. Stir to combine, then add to the dry ingredients. Stir until the mixture comes together. It will be fairly dry, but be sure all of the flour is incorporated.
3. On a baking sheet lined with parchment, scoop out about 1/4 cup dough at a time, and shape each into a slightly flattened disc. Brush the top with milk, and transfer the sheet to the freezer. (Note: you can put all the scones on the same sheet for this step, then separate them for baking). 
4. Freeze for about 20 minutes, while you preheat the oven to 425 degrees.
5. Remove the scones from the freezer (divide between two trays if needed, leave about 2" between each scone), and bake for about 20 minutes, until the top is golden brown. Let cool for a few minutes on the sheet, then remove to a wire rack. Enjoy warm. 

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Banana Walnut Pick-Me-Up Muffins

I was feeling a bit stressed over the terrible quality of the photo with my curry post, particularly because I think the recipe is both delicious and practical, and I'd like people to consider making it. I made a promise to myself to try to take better photos. Now, I'm not a food photography blog, but I do like pretty pictures of food.

I made these muffins at night but decided to wait until the next morning to photograph them so I could use natural light. Because we have no windows in the kitchen, I decided to photograph these out on the porch. Of course, when I woke up, the wind chill was -4. I braved the elements, and captured a few shots I really like. I hope you enjoy them!

I feel like these photos do justice to the absolute deliciousness of the muffins. The toasted walnut flavor combines with the hint of coffee to take basic banana to a whole new level. There is enough butter that it lends a rich flavor to the whole muffin, but these are not greasy at all. With whole wheat, healthy fat from the walnuts, and an extra touch of protein from Greek yogurt, these muffins are sure to keep you moving all morning.

To toast the walnuts, place them in a dry skillet over medium heat. Stir often, and keep an eye on them because they will burn easily. Use your nose to tell you when they are done (they will smell delicious!). You could also use pecans in place of the walnuts.

Also, if you have espresso powder, use that in place of the instant coffee. While I think that instant coffee prepared as a beverage is generally vile, I find it lends a good flavor to shakes/smoothies and baked goods, and is an acceptable substitute for the more expensive and difficult to find espresso powder.

If you don't have white-whole wheat flour, you can try substituting equal parts all purpose flour and whole wheat flour. I found my flour at Trader Joe's. 

Banana Walnut Pick-Me-Up Muffins
These muffins were inspired by Super Natural Cooking's Espresso Banana Muffins.
Yield: 12-18 muffins, depending on size.

INGREDIENTS
2 cups white-whole wheat flour
2 tsp baking powder
pinch salt
1 1/4 cups chopped walnuts, toasted
1 tbsp instant coffee
6 tbsp butter, softened
3/4 cup brown sugar, not packed
2 eggs
2 tsp vanilla extract
1 cup plain Greek yogurt
3 very ripe bananas, mashed

DIRECTIONS
1. Preheat the oven to 375 degrees, and line a muffin tin with paper liners. Or, to make mini muffins, spray the mini muffin tin with non-stick cooking spray.
2. Combine flour, baking soda, salt, coffee, and a little more than half of the walnuts in a bowl.
3. Cream together butter and brown sugar. Stir in eggs and vanilla, then add the yogurt and mashed bananas.
4. Add the wet ingredients to the dry, and stir until just combined. Do not over-stir!
5.  Spoon the batter into the prepared muffin tins. To make 12 muffins, you need to fill the tins all the way to the top. I filled to the top of my muffin papers (which were slightly shorter than my pan), and had enough batter leftover for 8 mini muffins. Alternatively, fill each tin about 2/3 full, and make 18 muffins. Sprinkle the top of the muffins with remaining walnuts.
6. Bake for about 25 minutes, until the tops turn golden brown. For mini muffins, bake 12-15 minutes. Let cool in the pan for a few minutes, then remove to a wire rack to cool completely.

Despite chilly temperatures, my new workout program is going well, leaving me hungry for plenty of these muffins. Here's hoping for no more single-digit (or negative!) temps or wind chills - this Nebraska wind is serious stuff.

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Whole Wheat and Flax Blueberry Pancakes

Some mornings, resisting the siren song of the snooze button is more than my sleepy will-power can manage. On those days, I motivate myself with the thought of the breakfast I'll be able to cook (and eat!) if I get up on time.  This recipe makes a healthy breakfast, equally suited to a sleepy Monday as a late-start Saturday. Although dragging out measuring cups on a weekday may seem taxing, I make these in the time it takes to brew the coffee. Simple and satisfying, these pancakes get me started on the right foot.

Whole Wheat and Flax Blueberry Pancakes
Yield: 4 pancakes, enough to serve 2 people

INGREDIENTS
1/2 cup whole wheat flour
2 tbsp flax meal (ground flax seeds)
1 tsp baking powder
1 tsp honey
pinch salt
2 whole eggs
1/2 cup milk or almond milk
1/2 cup frozen wild blueberries

DIRECTIONS
1. Preheat a skillet over medium heat.
2. Combine flour, flax, baking powder, and salt in a bowl; stir. In a separate bowl, whisk together eggs, milk, and honey. Add the wet ingredients to the dry ingredients and stir until just combined. Gently stir in the blueberries.
3. Spray the skillet with cooking spray. Add 1/4 cup batter to the pan, shaking a bit to spread if needed.  Cook for a minute or two, until the underside is browned, then flip and cook until done. Repeat with remaining batter.
4. Enjoy, topped with a bit of butter and maple syrup.