Category Archives: Breakfast

Hipster Pancakes

a.k.a. Marionberry Pancakes

Recipe adapted from Bobby Flay/Portlandia

Pancake Ingredients: 1 1/2 cups flour, 1/4 cup cornmeal, 2 tsp baking powder, 1 tsp salt, 3 separated eggs, 1 1/4 cup milk, 1/2 cup ricotta cheese, 1/4 cup + 1 tbsp sugar, scant 1/2 tsp lemon zest

Compote Ingredients: 3 cups of marionberries (blackberries), 1/2 tsp lemon zest, 1/4 cup sugar

1.  Mix the dry ingredients for the pancakes.  Then in a large bowl, whisk together egg yolks, milk, ricotta, 1/4 cup sugar, and lemon zest.  Add the flour mixture and stir until well mixed.

2. Beat the egg whites in a separate bowl until there are soft peaks.  Beat in the 1 tbsp of sugar and fold the egg whites into the batter.

3. To make the compote, combine all ingredients in a saucepan with 1/2 cup of water.  Bring to a boil, then reduce to a simmer and stir and crush the mixture until it thickens – about 10 minutes.

4.  Heat up and butter the griddle or pan.  Pour a 1/3 cup of batter into the center to form the pancakes.  Cook until golden brown on each side.

5.  Serve with compote on top of pancakes, with extra berries (and leftover Korean fried chicken).

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Blueberry Breakfast

The best part about July 4th baking is having leftover blueberry pie for breakfast today!

Recipe adapted from Alton Brown

Pie Crust Ingredients: 2 1/4 cups all purpose flour, 2 tbsp unsalted butter, 3/4 tsp salt, 1/2 cup shortening, 7-8 tbsp cold water, 1 egg

Blueberry Filling Ingredients: 4 cups of blueberries,1/2 cup sugar, pinch of salt, 5 tablespoons tapioca flour, 1 tbsp fresh orange juice, 1 tsp orange zest

1.  For the filling: mash up half the blueberries.  Combine sugar, salt, and tapioca flour in a separate bowl.  Then, stir in the mashed blueberries, orange juice, and orange zest. After letting the mixture sit for 15 minutes, add in the other half of the blueberries.

2. For the pie crust: mix the salt and flour.  Add in shortening and butter.  I find it easier to mix with your hands at this point.  The flour should resemble pea-sized crumbles.

3.  Add the water one tablespoon at a time.  It should be enough of a dough-like consistency to roll into a ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.

4.  Take out the dough and cut in half.  Each piece will make up the top and bottom crust.  Roll out the bottom crust on a lightly floured surface.  The crust size should be slightly larger than the pan size.

5.  Transfer the crust to a lightly grease 9″ pie pan.  Press the crust against the bottom and sides of the pan.  Bring the pan with the crust to the refrigerator to cool while rolling out the top crust.

6.  Roll out the top crust in the same manner.  You can choose to keep it as one piece or cut strips to weave.  Take out both the bottom crust and filling.  Pour in the filling into the pan and then place the top crust.  Pinch the sides together, completely sealing the crust.  You can form a decorative crust.

7.  Bake at 400 degrees for 50-55 minutes.  Let the pie cool down a bit so that the filling solidifies more before cutting and serving.

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Blueberry Chocolate Chip Muffins

Breakfast baking with a sweet indulgence.

For 6-8 Muffins

Ingredients: 1/2 cup white sugar, 1 egg, 1/2 cup vegetable oil, 1/3 cup milk, 1 tsp vanila, 1 1/4 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 plain yogurt, 3/4 cup blueberries, 1/4 chocolate chips

1. Pre-heat  oven to 375 degrees and grease baking pan.

2.  Mix together the egg, sugar, oil, milk, and vanilla until well combined.  Next, stir in the flour, baking powder, and salt, but do not overmix.

3. Finally, add in the yogurt, followed by the blueberries and chocolate chips.

4.  Pour batter into the muffin pan and bake for 25 minutes.

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Everyday Smoothies

With a busy work schedule, it can be rather difficult to take in the necessary amount of fruits and vegetables.  Lately, we have been making morning smoothies for breakfast and sometimes even dessert smoothies.  Smoothies are an easy and delicious way to incorporate more fruits and vegetables in your diet.  The human body has the ability to drink more amounts of fruit compared to eating.  This way, we have been able to incorporate an new element to our morning routine that adds to a healthier lifestyle.

Here’s a look at some of the smoothies we’ve been making recently.

Berry Breakfast Smoothie

Blend a handful each of grapes, blueberries, raspberries, and strawberries with one banana, plain yogurt, and soy milk.

I love using berries in the morning when there’s little time and these fruits require minimal preparation.  There’s no chopping necessary – just wash and blend.

Afternoon Mango Banana Smoothie

Blend together one mango with one banana, about 1/4 cup of yogurt and 1/2 cup of almond milk for one serving.

Rich and creamy and just the right amount of sweetness.

Dessert Smoothie

A light refreshing smoothie with plenty of ice is a great way to cool down during the warmer nights.

Blend one cucumber, one apple, 1/2 cup of grapes, and one Korean pear with plenty of ice and some water.

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Potato Pancake

Oh god, not another pancake post…this one is slightly different though, I promise.

Loosely based on Chinese potato pancakes, but with leftover fridge ingredients from a somewhat choppy work week post-holidays.

Ingredients: 1 potato, two eggs, 1/2 cup all purpose flour, half of a green bell pepper, 1 clove of garlic, salt and pepper to taste, water

1. Peel the potato and cut into shreds.   Dice the garlic and green pepper.  Transfer potato shreds to a bowl, crack in two eggs and mix.

2.  Add in a half cup of flour and continue to mix well.  Add salt and pepper, garlic, and green pepper.  Mix.

3.  Heat some oil in a non-stick pan.  Pour the potato mixture and spread into a pancake shape.  Fry until golden brown on each side.

Best served with chilli sauce

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French Toast and Maple Syrup

This is totally becoming a breakfast blog, isn’t it??  In the holiday rush, my favorite meal of the day becomes a time to relax, catch up on the events of the previous night, and to enjoy life’s small luxuries.

Last week for Christmas, my friends and I attempted a mini road trip to Vermont, one of the few states to produce maple syrup.  We stopped by Morse Farm Maple Sugarworks, after spotting it on a brochure in our motel.  It was there that I picked up a few souvenirs including maple tea and Grade B maple syrup.

Maple Syrup + French Toast = 😀

2 Servings (3 slices of toast)

Ingredients: 1/4 tsp nutmeg, 1/2 tsp ground cinnamon, 2 eggs, 3 slices of bread, powdered sugar, maple syrup

1.  Crack eggs in a shallow bowl.  Beat thoroughly and mix in the cinnamon and nutmeg.

2.  Heat a slightly greased pan.  Take a piece of bread and coat both sides in the egg mixture.

3.  Set the bread in the pan and cook for about 2 minutes on each side, or until golden brown.

4.  Dust with powdered sugar and serve with maple syrup.

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Mocha Spiced Pancakes

I am now toying with the idea of a pancake blog, seeing how this is probably the fourteenth pancake recipe on here.  Pancakes are one of my favorite breakfast foods (in case that was not obvious by now), but this recipe adds a few new elements while remaining simple and flavorful.

Plus, incorporating coffee into your breakfast carbs is a great shortcut to getting your morning caffeine buzz.

Recipe adapted from Offbeat + Inspired

Makes 5-6 medium-sized pancakes.

Ingredients: 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 2 tbsp instant coffee, 1 tsp cinnamon, 1/2 tsp nutmeg, pinch of salt, 1 cup milk, 1 egg, 2 tbsp melted butter

1. Mix the dry ingredients together.  Whisk the wet ingredients together in a separate bowl.

2. Add the dry ingredients to the wet ones in sections, whisking well to blend.

3.  Heat up a griddle or pan, slightly oiled.  Spoon a ladle-sized amount of batter to form pancakes.  Cook until slightly browned on both sides.

4. Serve with maple syrup, powdered sugar, jam, or all of the above.

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Weekend

Some late night and early morning kitchen creations over the weekend…

8:30 A.M: Breakfast Naan Pizza

Use the same naan recipe as last week, top with with tomato sauce, chopped cooked bacon, shredded mozarella, and carefully crack an egg on top.  Bake in the oven at 400 degrees for 15 minutes or until the yolk is set.  Top with chopped cilantro and cracked black pepper.  Best served with Sriracha Maple Syrup (equal parts sriracha sauce and maple syrup).

7 P.M: Kimchi Beef Dumplings

Mix 1 lb of ground beef with 1 1/2 cups chopped kimchi.  Mold into dumpling skins and seal.  Boil or steam to cook and serve with your favorite dumpling dipping sauce.

1 A.M: Cheese-Stuffed Jalapeño Poppers

Slice jalapeño peppers in half lengthwise and gut the insides.  Stuff with shredded mozzarella cheese and close the halves together; using toothpicks helps.  Make a batter mix of beaten eggs, black pepper, salt, and herb seasoning.  Dip the jalapeños first in flour, then in the egg mixture, and finally the breadcrumbs. 

Fry in hot oil until golden brown.  Pair with your hot sauce of choice. 

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Eggs Benedict

Sunday Brunch

Ingredients: 2 English muffins (sliced in half with a fork or by hand to maintain texture), 4 tablespoons butter with extra for the muffins, 4 egg yolks, 4 whole eggs, chopped parsley for garnish, cayenne pepper to taste, lemon zest, 1 tbsp lemon juice, vinegar

Recipe for the parmesan roasted potatoes available here.

1. Begin the prep work for this dish.  Slice and butter the English muffins, separate the egg yolks for the hollandaise, and set a pot of water with vinegar to an almost boiling temperature.

2.  As soon as the water with vinegar is barely boiling, carefully add in an egg.   Continuously swirl the water around the egg to maintain its form.  Cook for about 5 minutes, then remove from the water.

3.  Meanwhile, cook the ham and toast muffin halves.

4.  Make the hollandaise sauce by whisking the butter and egg yolks over low heat.  Add in the lemon juice and continue to whisk for about 3 more minutes.

5.  Assemble the eggs benedict as soon as possible once the sauce is finished cooking.  Stack a slice of ham on the muffin, followed by the poached egg, hollandaise sauce, parsley, and cayenne pepper.  Serve immediately.

Taiwanese Breakfast

The gloomy weather last week had me craving the Taiwanese breakfast of salted soymilk.  Plain unsweetened soymilk is heated up, and flavored with soy sauce, toasted sesame oil, and a dash of vinegar for the ultimate comfort breakfast.  Warm fried crullers, fresh chopped cilantro, and preserved radish and dried shrimp round out the flavors.

Ingredients: 2 cups unsweetened soymilk, 1/3 cup of chopped preserved radish and dried shrimp (rinsed), 1 tbsp chopped cilantro, 1/2 of a cruller – cut into 1″ thick slices.

1.  Heat some oil in a pan and saute the radish (you can also use preserved mustard green) and dried shrimp until fragrant and fully cooked.

2.  Heat up the soymilk until nearly boiling.

3.  Stir in soy sauce. sesame oil, and vinegar (optional as it will curdle the soymilk) and add in the rest of the ingredients.

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