Tag Archives: breakfast

Overnight Oats with Peanut Butter and Banana (and Chocolate)

You guys are the best!  All day today, I felt like we were all standing around in the kitchen together, chatting about how to pull off a last-minute Thanksgiving dinner.  It’s easy, you reminded me.  Stuff a winter squash, roast some veggies, make a soup or a good salad, put out cheese or olives. Easy is perfect.  And just as perfect were the reminders that it’s not the food that makes a holiday special; it’s the excuse to gather as a family and enjoy each others’ company.

And…that’s good.  Because we arrived to find our rental-with-kitchen unsavory, and decamped to a hotel suite with only a mini-bar fridge instead.  So no kitchen, no Thanksgiving cooking.  We’re going to have our Thanksgiving dinner this weekend instead, back in Seattle.  Which I already have planned now, days in advance—I’m so uncharacteristically organized!  But seriously, thank you–I am so lucky to have met so many wonderful cooks and epicures and readers and writers in this little place called the internet (interwebs?) and I’m thankful to know you all.In celebration of life with a mini-fridge, and especially for those of you on the road this weekend, I’m sharing my favorite hotel-room breakfast today.  Continue reading

Pumpkin Pancakes (Vegan)

Sweet potato in my pie, pumpkin in my pancakes?  That’s right, green vegetables are giving way to orange, as evidenced by the piles of winter squash on my counters.  Luckily, orange is a very popular vegetable color around here.  Especially when the vegetables come in the form of pancakes.  Or pie. Continue reading

Peach and Ricotta Crostini with Basil

Have you entered the Food in Jars Cookbook giveaway yet?  Do it now.  It’s not just for canning enthusiasts, although it might turn you into one.

The entire point of today’s post is to entice you to run out to the farmers market and scoop up a final case of late-September peaches.  Are you convinced?  Because this weekend we are making jam, probably for the last time this summer.  Saffron Peach Jam.  Yes, it’s as intriguing as it sounds.  Yes, you will want to cook along.  And yes, a side benefit of having peaches in the house is that you can eat them on ricotta-slathered toast for breakfast. Continue reading

Baked Eggs with Greens, Yogurt, and Spiced Butter

Welcome to Emmy Cooks!  You can see some of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are June, July, and August).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

It’s a fact of life: sometimes things go wrong in the kitchen.  Sometimes very wrong.  No big deal, it happens.  Those are the recipes (and there are many) I never tell you about here–except, of course, for when I do.  (Ask me some other time about the all the dull things I’ve done with spinach, the watery attempts at Indian food, or those disgusting microwave potato chips.)  But today, this is a story of redemption.

Last time I combined softly-cooked eggs with greens and yogurt, the dish was a bust.  And you weren’t surprised.  But this time!  Things are different this time, friends.  Or, rather, things are much the same, but a few secret ingredients take the dish in a whole new, and altogether delicious, direction.  (Thank you, Yotam Ottolenghi, for your good ideas.)

The basics are the same: a bed of sauteed greens, perfectly-for-you-cooked eggs, and creamy, garlicky, salty yogurt.  The detail that ties it all together, though, is pure decadence: a generous drizzle of spiced butter in which you’ve crisped a few leaves of sage.  So much for my original plan to make a healthier-than-hollandaise sauce for poached eggs–but it’s so worth it. Continue reading Baked Eggs with Greens, Yogurt, and Spiced Butter (click for recipe)

One Jar of Cherry Jam

Am I right in suspecting that people who aren’t canners don’t make their own jam?  More’s the pity if that’s true.  Everyone should make jam occasionally, I think.  It’s a grandmother’s trick, preserving fruit with sugar and a few minutes of boiling on the stove, but it’s a trick worth keeping around.

I know canning sounds intimidating, all magic and mumbo jumbo, but that’s only until you see it in action just one time.  And then it’s no big deal.  This week a friend told me that she was inspired to can her first batch of jam after a recent visit where J and I were canning raspberry jam in the background when she arrived.  That was a proud moment for me.  But I’m not really here to talk about canning today.  (If you’re interested, Marisa‘s your girl.)

You can freeze jam too, you know.  Or better yet, mix it with yogurt and freeze it into Frozen Yogurt Jam Pops.

And here’s another thing you can do with jam: make just one jar, and eat it all up.  Or two, and give one away.  It’s an elegant little indulgence, and a smart way to give new life to days-old fruit.

Since you’re not canning this jam, you can take any liberties you like with the recipe.  (Canned foods require a certain minimum level of acidity for safe storage, so always use a modern canning recipe if you’re going that route.)  I started with three kinds of cherries, sugar, and half a lemon, then added a splash of almond extract at the end.  Cinnamon or vanilla would also be excellent additions to this jam. Continue reading One Jar of Cherry Jam (click for recipe)

Maple Granola with Almonds and Coconut

Happy weekend! It’s felt like the weekend here for a few days, honestly, with family in town and a bonus baby in the house (my nephew!) and the kind of lazy schedule that made me feel accomplished the day we all got out on our bikes/scooters/strollers and rode two whole blocks.  (Not impressed?  You try getting out of the house with four kids when the oldest is five.)

And now we get to cap that off with the real weekend.  I, for one, am celebrating with one more foray in my effort to become the web’s preeminent source of granola recipes.  (Ok, not really, but there are a lot of granola recipes on this website: that deliciously sugary olive oil granola, Heidi Swanson’s delicate and buttery granola with orange zest, currants, and walnuts, an oil-free crunchy hippie orange and almond granola, and my old standby with dried cherries).  And now, maybe, my new standby–this weekend, anyway–a nearly equal proportion of oats to seeds and nuts, maple syrup and olive oil for sweet and crunch, and a serious spoonful of salt that makes it all just right.

This recipe roughly follows the Seattle-based Marge Granola formula as it appeared on The Kitchn’s website, so if you lack the time or inclination to make your own granola you can just click that link above to order some seriously tasty granola from Megan (who also, by the way, writes the lovely blog A Sweet Spoonful–see you over there!).  But I imagine that if you are reading this blog you are, or aspire to be, a granola-making type, so let’s do it.  Continue reading Maple Granola with Almonds and Coconut (click for recipe)

Raw Rhubarb Compote

I don’t think I knew about rhubarb when I was a kid.  But I have read about and romanticized the childhood pleasure of being sent outside with a bowl of sugar to dunk the tart whole stalks as an afternoon treat.  Did you get to do that?

This compote is like a grown-up version of what I imagine that sweet-crunchy experience to be.  I especially like to make it with green rhubarb, which turns a dingy beige color when cooked; leaving it raw instead preserves the gem-green color and lets the occasional pink highlight shine.  The flavor is very bright, tart and sweet at once, and if you are feeling adventurous the recipe (from Rustic Fruit Desserts, again) smartly suggests infusing the compote with fresh rosemary or lavender.  I always mean to try that, but it’s so good as is that I never have.

Likewise, I’m not too creative about serving this dish.  We usually scoop spoonfuls over yogurt, maybe with a little granola (like this one with orange zest and currants) sprinkled on top.  What other ideas do you have?  I have a big bowl in my fridge.

Continue reading Raw Rhubarb Compote (click for recipe)