breakfast Archives | Page 2 of 2

Potato Hashbrowns

March 1, 2015
Allison
One Comment
Recipe
breakfast, chorizo, eggs, hash browns, hashbrowns, onions, potatoes

It still takes me a little bit of time to remember all of the awesome kitchen tools we received from the bridal shower and wedding. The food processor is one of those tools that I know I could be using more frequently, but just need to get used to. For example, this morning while I was preparing breakfast I started shredding potatoes by hand. I got about a quarter of the way through one when I thought, “the shredding attachment!” This recipe is much easier if you use one but if you have to do it by hand, it will be worth it too.

Potato Hashbrowns
2 tablespoons canola oil
3 russet potatoes, shredded
1 small yellow onion, shredded
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne powder

1. Shred potatoes and onions, keeping separated.
2. Heat one tablespoon of oil in skillet. Place half of potatoes in cast iron skillet, evenly distributing (NOTE: This is the de-rusted and re-seasoned pan from this post). Place half of onions on top of potatoes. Be careful not to overcrowd the skillet. If you have a larger skillet and can use full portion of the recipe at once, you may do so.
3. Let the potatoes crisp on one side then flip them over to allow the other side to cook and crisp. Sprinkle half of seasonings on and mix the potatoes. When the first batch has finished, remove them from the pan and keep warm while you repeat for the second batch.
4. When finished cooking, serve with eggs and chorizo (or sausage, bacon, and/or toast.)

His and Hers Pancakes + Homemade Whipped Cream

February 21, 2015
Allison
No comments
Recipe
bananas, breakfast, brunch, chocolate, food, nutella, pancakes, recipes, strawberry, sweet, whipped cream

Jason and I were both craving pancakes this morning. He loves bananas and Nutella, I prefer strawberries and chocolate chips, so I made his with whole wheat batter and mine with gluten free batter. You can add any toppings to these batter recipes. I’ve used candied walnuts, pecans, blueberries, blackberries, and probably other things I’m not remembering now. Use whatever you prefer! Each recipe below will make approximately 8 pancakes. I make the full recipe and save half for the next day.

Whole Wheat Pancake Batter

1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup skim milk
1 egg, lightly beaten

1. Mix dry ingredients together.
2. Mix wet ingredients into the dry.
3. Heat nonstick frying pan and when hot, pour on portions of the pancake mix.
4. Before they start too cook too much, place the toppings onto the batter placed on the pan. Do not overcrowd each pancake with toppings. It’s important that when you flip them, there’s some space for the batter to coat the edges of the toppings.

Gluten Free Pancake Batter
1 cup gluten free all purpose flour (I use Bob’s Red Mill)
1 tablespoon flax seed meal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup applesauce
3/4 cup skim milk

Same instructions as the whole wheat pancakes.

Homemade Whipped Cream
1/2 cup heaving whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

1. Put all ingredients in the bowl of a stand up mixer.
2. Using whisk attachment, turn on high until cream begins to stiffen.
3. Pause the mixer, and use a spatula to mix the ingredients and make sure there isn’t sugar sticking to the bottom of the bowl.
4. Turn machine back on high and mix until peaks form.

Here we go…

January 22, 2015
Allison
No comments
Adventure, Home, Recipe
adventure, appetizers, baking, breakfast, brunch, california, childhood, cookies, cooking, crock pot, desserts, dinner, food, golden gate bridge, growing up, half moon bay, lunch, meals, moving, new jersey, new york, pacifica, photography, pictures, recipe, slow cooker, tacos

I like taking pictures. Ever since middle school I can remember having a digital camera with me everywhere I went. I enjoy cataloguing my life. It is nice to be transported through pictures back to the moments they were taken. Sometimes my memories blur between events I actually remember and the images I’ve looked at over the years. I constantly find myself going through old pictures and recalling when and where certain things took place. It gives me the ability to piece together a timeline, and refresh my memory.
Facebook ends up being the home to many of the pictures I take. It’s comforting to offer them to the people I’ve shared experiences with, so we can all reminisce together. Especially now that my husband and I live across the country from our family, they’re able to keep tabs on us. Since 2010, I have posted over 120 albums on Facebook. That’s an average of 24 per year with the number of pictures per album ranging from 20-200. That’s a lot. What can I say? I like taking pictures.
I also like baking and cooking. For some, they only like baking OR cooking. That’s probably because they’re very distinct disciplines. Baking is a true science. Too much baking powder, salt, or butter will give you a completely different outcome than you had anticipated. Cooking offers more give and take. You can add more garlic here or cayenne there. Different parts of my brain have a great appreciation for both art forms. I find the kitchen cathartic. Not everything comes out perfectly, but I enjoy the process and sometimes, the frustration.
Those are my “Stills and Spills”. The still images that represent my life’s ups and downs. The spills in the kitchen that have been successes and failures.

Tag - breakfast