Breakfast :: 2/3 :: Leslie Durso

Archive for Breakfast – Page 2

Think About Your Heart…

By Leslie · Comments (3) · September 12th, 2011

Yes, I have some watermelon left over from my watermelon-ade, but I really wanted to share with you some little known information about watermelon. (P.S. I cut the watermelon with a heart shaped cookie cutter, so much cuter, don't you think?)

This watermelon with soy yoghurt and topped with granola is a great way to start your day! It tastes good and is light and hearty at the same time for one, but for another, it is packed with all sorts of things fabulous for your heart. Did you know that watermelon contains lycopene?

Lycopene is (in short) an antioxidant that helps fight heart disease and many kinds of cancer. And my friends, watermelon contains a higher concentration of lycopene than found in any other fruits and vegetables!

Watermelon also contains high levels of vitamins A, C, and B6.

Who knew watermelon was such a super food?

Comments (3)

Categories : Breakfast, gluten free, Vegan

Oatmeal Brulee

By Leslie · Comments (7) · July 20th, 2011

And why don’t you deserve a weekday fancy breakfast?! This is so easy and will get you going in only a few minutes.

So all you have to do is make oatmeal the way you normally would, but to make it super special, I add a pinch of cinnamon when it’s cooking and because I like mine creamy I cook it in half water and half soy milk. I also stir in some chia seeds at the end just for some extra benefits. When it’s done, place the oatmeal in a bowl and sprinkle with a teaspoon or more of brown sugar. Now, if you have a kitchen torch: awesome, but if you don’t you have a couple options. You can put the oatmeal in an oven proof bowl and broil it for just seconds or you can use a lighter like this:

So easy! So this weekend, why don’t you make your breakfast a little fancier?

Comments (7)

Categories : Breakfast, Vegan

Italian Leftover Breakfast Hash

By Leslie · Comments (3) · May 26th, 2011

Have you ever made a big pasta dinner for two? Well, I do all the time and there is always leftover sauce. Most of the time I just freeze it and use it again for something else. But sometimes I carry it right over into breakfast. Check out this Italian style hash. It’s a great and tasty way to use up that leftover sauce!

Italian Leftover Sauce Hash

Serves 2

What you’ll need:

6-8 red potatoes, cubed (I like to keep the skin on, but feel free to take it off if you like)

6 (or more) cherry tomatoes, halved

Some leftover sauce (could be tomato, vodka, pesto just about anything) I used tomato vodka sauce in the picture. You can find my recipe for that here.

a few fresh basil leaves, chopped to garnish

What you’ll do:

In a medium frying pan heat up some olive oil on medium high, add in the potatoes and saute for about 10 ish minutes or until they are firm, but fork tender. Add in the tomatoes and toss for about 30 seconds. Then add in a few spoonfuls of sauce until it coats the potatoes. Reduce heat to medium low and let cook a couple more minutes in the sauce. If you are going to fry an egg, now would be the time. Serve in a bowl or on a plate and garnish with some fresh basil.

Enjoy!

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Comments (3)

Categories : Breakfast, gluten free, Vegan, Vegetables: Potatoes

Waffles and Ice Cream

By Leslie · Comments (5) · April 8th, 2011

Waffles and ice cream have been a tradition in my family for generations. When my Grandparents were dating, they used to go to the movies, then go out for waffles and ice cream. Well, luckily for us, my grandparents passed this tradition down. In fact, some of my fondest childhood memories included my Dad making us dinner because we knew odds were it would be waffles and ice cream! It's one of the simplest, most delightful things I make. Whenever I'm in a sad mood, this comforting meal cheers me up instantly! So thank you Mom, Dad, Grandma and Grandpa for this dish!

Waffle and Ice Cream

What you'll need:

waffles, your recipe or mine

ice cream

syrup or chocolate sauce

What you'll do:

Make the waffles and while they are still hot, top with ice cream and sauce.

Enjoy!!!

Comments (5)

Categories : Breakfast, Desserts, Vegan

Corn & Beet Hash

By Leslie · Comments (5) · March 9th, 2011

With St. Patrick's day right around the corner, I've been thinking of fun ways to "vegetarianize" some of the traditional Irish fare. My first attempt was to make vegetarian corned beef hash. And I have to say, I love my version of corn and beet hash! So delicious! I don't know why I have never tried potatoes and beets together before. And I love the play on words with this dish : )

Traditional corned beef hash is a mix of corned beef, cabbage and potatoes fried up the day after eating corned beef for dinner. It is also often served with a fried egg on top, which if you eat eggs could definitely add to this recipe.

Serve this as breakfast dish or a side dish, either way I think you'll enjoy.

Corn & Beet Hash

Serves 4

What you'll need:

3 red potatoes, diced

1/2 onion, diced

1/2 red bell pepper, diced

1/2 cup corn

2 small beets (red or gold), steamed and peeled

garlic salt

pepper

chives to garnish

What you'll do:

In a large frying pan, add a couple tablespoons vegetable oil. Add in the potatoes with a pinch of salt and toss to coat in the oil. Fry for about 10 minutes tossing occasionally until the potatoes start to toast. Add in the onions and red bell peppers. Cook another couple minutes until the onions just start to get soft. Add in the corn and season with garlic salt and pepper. When the potatoes and onions are soft, gently toss in the beets. Garnish with chopped chives and serve as a side or with toast or a fried egg.

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Comments (5)

Categories : Breakfast, Vegetables: Beets, Vegetables: Potatoes

Valentines Day Smoothie

By Leslie · Comments (3) · February 8th, 2011

Why not start your Valentines day off with a bang? A smoothie like this is just the answer! Healthy, nutritious and yummy! You’re probably going to have a heavy dinner, so starting your day with something like this is perfect!

Now smoothies are just about the easiest thing in the world to make. . . you really can’t go wrong. Pick your favorite fruits, add a little liquid and voila! And why not serve it in a wine glass to be extra fancy? It is Valentines Day after all! This is one of my favorite versions : )

A Berry Yummy Valentines Smoothie

Makes 1 tall glass

about a half a mango (frozen or fresh)

about 10 strawberries (frozen or fresh)

a handful or blueberries (frozen or fresh)

1 ripe banana

1/4 cup coconut water

1/4 cup (or more) soy milk

what you’ll do:

Put the fruit in the blender, add the liquid and blend. Add more liquid if it’s too thick.

Enjoy!

Comments (3)

Categories : Breakfast, Valentines Day Ideas

Cinnamon Bun Cupcakes

By Leslie · Comments (6) · February 1st, 2011

It's all the goey, yumminess of a cinnamon bun, wrapped neatly in a cupcake liner! : ) Baking these this way is so nice to serve to a large group of people. There's no pulling them apart and getting your fingers all sticky! Super easy and fabulous! I baked these for my friend Ashley's "Bun in the Oven" baby shower. They were a big hit! But these would be a fabulous treat for your Valentine!

Now there are plenty same day recipes out there that the dough comes together much faster, but I like to let the dough rise overnight. So be aware of that before you start this recipe.

Cinnamon Bun Cupcakes

Makes about 2 dozen cupcakes

What you'll need:

1 pint of whole milk

1/2 vegetable oil

1/2 cup white sugar

1 packet of yeast

4 cups of flour (plus 1 more cup for later and more for dusting)

1 1/4 tsp. baking soda

3/4 tsp. baking powder

2 sticks of melted butter

2 heaping tbsp. of ground cinnamon

1/2 cup white sugar

1/2 cup brown sugar

For the frosting:

8 oz. cream cheese, room temp.

1/4 cup good butter (1/2 stick)

1 cup powdered sugar

1 tsp. vanilla

What you'll do:

In a large pot, mix together the milk, vegetable oil and sugar. Bring to a simmer and remove from the heat. Let cool for about an hour. Pour in the yeast and let sit a minute till it dissolves a little. Add in the 4 cups of flour and mix well. Cover with a lid and let rise for about an hour.

Add one more cup of flour, the baking soda and the baking powder. Mix well and place the lid back on the pot and refrigerate overnight.

I hope you slept well! Now it's time to make the buns!

Get your counter space ready, by cleaning well, drying and sprinkling with flour. Take half of the dough and roll out to a thin rough-rectangle shape. Drizzle about a 1/2 a cup of melted butter over the dough evenly. Sprinkle with a very very generous amount of cinnamon. Then the white and brown sugar. Starting at the opposite end start rolling the dough towards you. Try to make it as tight as you can.

Line your cupcake pan with liners and spray them very lightly with cooking spray.

Using a serrated knife (like a bread knife), cut the roll in about 2-inch pieces and place them cut side down in the cupcake liners. Let rise in the pan for about 30 minutes. Meanwhile heat the oven to 375 degrees and make the frosting.

Make the frosting, by mixing it all together in a stand mixer with a paddle attachment or a hand mixer.

Spoon some melted butter on top of the buns and put them in the oven to bake for about 15 minutes or until golden. Remove from the oven and carefully remove the buns and place them on a wire rack. Immediately frost with the cream cheese frosting so it melts into the buns.

These are best served warm, but you can also serve them at room temp.

Enjoy!

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Tools I used:

Cupcake Pan

Cupcake Liners

Cinnamon

Comments (6)

Categories : Breakfast, Desserts, Valentines Day Ideas

Creme Fraiche Blueberry Pancakes

By Leslie · Comments (4) · November 29th, 2010

I don't know if you all saw the recent South Park episode where they made fun of the Food Network, but it was hilarious! I haven't laughed that hard in a long time! There was also a fantastic joke about creme fraiche being used on everything.

Creme fraiche is a light delicious french cream. It could be compared to sour cream, but I would not use it as a substitute. It can be found at trader joe's, whole foods, or most chain grocery stores.

So without any more chatting, here is my recipe for creme fraiche pancakes : )

Creme Fraiche Blueberry Pancakes

makes 6 pancakes

2 eggs

3/4 cup creme fraiche

1/2 cup flour

1/2 tsp baking soda

1/4 tsp salt

a handful of blueberries

In a medium size bowl, beat eggs and whisk in creme fraiche. In another bowl, combine flour, baking soda and salt. Add creme fraiche mixture to dry ingredients and whisk until just combined.

Heat your pan or griddle on medium high heat for 30 seconds then turn down to medium. Dollop batter on to the pan. Place the blueberries in the pancakes, press down and cover with batter. Cook 2 to 3 minutes, until bubbles appear on the surface. Flip pancakes and cook 1 to 2 minutes longer.

Top with additional blueberries if you like, homemade butter and maple syrup! Serve warm.

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and here is a funny clip from the episode that I think you'll all enjoy!

Tools I used:

Apron

Griddle

Pancake Flipper

Comments (4)

Categories : Breakfast, Valentines Day Ideas

Chocolate Waffles with Chocolate Sauce

By Leslie · Comments (10) · August 5th, 2010

So, I've been getting some requests for breakfast items. As much as I love indulging in breakfast, I usually end up with a bowl of Kashi cereal covered in blueberries and soymilk. This is usually because I spend the morning figuring out what items to cook and write about for the rest of the day.

So when I sat down and thought about all my favorite breakfast foods, waffles are definitely at the top of the list. And how do I do them a little different than ever before. . . well:

I've been in a little bit of a chocolate mood if you couldn't tell by the picture below : )

By the way, I just figured our how hard it is to photograph brown food!

I found these amazing waffles in Vegetarian Times.

Chocolate Waffles with Chocolate Syrup

Makes 4 waffles

What you'll need for the chocolate syrup:

1/4 cup cocoa powder

1/4 cup maple syrup

2 Tbsp. milk or soymilk

1/2 tsp. pure vanilla extract

What you'll need for the chocolate waffles:

1 1/3 cup flour

1/2 tsp. baking soda

1/4 tsp. kosher salt

2/3 cup milk or soymilk

1/2 tsp. apple cider vinegar

5 Tbsp. cocoa powder

a small handful of semi-sweet chocolate chips (or carob chips if you want to make them vegan)

1/4 cup water, boiling hot

1/3 cup brown sugar (dark brown if you've got it)

1/4 cup vegetable oil

1/2 tsp. pure vanilla extract

What you'll do:

For the chocolate sauce, whisk together all the ingredients in a small pot and heat until smooth. Set aside.

Preheat the waffle iron.

For the waffles. (WARNING: this is a 3 bowl recipe. I apologize ahead of time about the dishes, but it must be done.)

In bowl 1, whisk together the flour, baking soda, and salt.

In bowl 2, whisk together milk and vinegar. Set aside and let sit for about 10 minutes.

In bowl 3, whisk together the cocoa powder, chocolate chips and boiling water until smooth.

Now, Whisk the soymilk mixture into the chocolate mixture. When combined, whisk in the brown sugar, oil and vanilla. Then gradually stir in the flour mixture.

Cook according to your waffle iron instructions. When done, drizzle with warm chocolate syrup and shake some powder sugar over them.

The sugar shaker can be found here.

Don't have a waffle iron? This is my favorite one.

Enjoy!

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PS This recipe is so easily made vegan. All you have to do is use soymilk and vegan chocolate : )

Comments (10)

Categories : Breakfast, Desserts: Chocolate

Blueberry Cornmeal Scones

By Leslie · Comments (1) · May 27th, 2010

Scones could be one of my favorite things to eat for breakfast! This version is a little hardier because of the cornmeal, so now I can justify eating them for lunch too! Or two in one day. . . like I did today : )

Blueberry Cornmeal Scones

Makes 8 large or 16 small

What you'll need:

2 cups all-purpose flour

1 cup fine yellow cornmeal

2 Tbsp. sugar

1 ½ tsp. baking powder

½ tsp. salt

½ cup cold butter, cubed

1 cup buttermilk

1 basket or a big handful of blueberries

Course Sugar for sprinkling

What you'll do:

Preheat the oven to 425 degrees.

In large bow, whisk together flour, cornmeal, sugar, baking powder, and salt. Cut butter to flour mixture. Make a well in the center of the mix and add the buttermilk. Stir until moistened. Knead dough on a floured surface. Form into a 8-inch circle, 1 inch thick and cut like a pie in 8 pieces.

(or if you want smaller ones, form into a rectangle and cut into squares) Place on baking sheet, and press the blueberries in.

Brush with buttermilk and sprinkle with sugar. Bake 12 to 15 minutes or just until turning golden. Serve warm with some butter, jam or clotted cream.

Enjoy!

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Comments (1)

Categories : Bread, Breakfast

Archive for Breakfast – Page 2

Think About Your Heart…

Oatmeal Brulee

Italian Leftover Breakfast Hash

Waffles and Ice Cream

Corn & Beet Hash

Valentines Day Smoothie

Cinnamon Bun Cupcakes

Creme Fraiche Blueberry Pancakes

Chocolate Waffles with Chocolate Sauce

Blueberry Cornmeal Scones

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