I had some buttermilk leftover from the amazingly good Grilled Buttermilk Chicken from last week’s menu. So I was Googling around for a good way to use that up. We have a long-time favorite scone recipe that has served us well over the years. But I decided to give this recipe from 101 Cooking for Two a try. Yum!
Category: Breakfast
Blueberry Yogurt Muffins
Somehow our family of 4 managed to finish off 2 gallons of milk this week, so when I went to make breakfast, the options were a bit more limited than normal. We had about 1 cup of yogurt leftover from the Chickpeas and Pita Casserole (which the parents really liked, but the kids found a bit garlicky), so I figured I could use that in something. We have tons of frozen blueberries still, so when I found this recipe at For the Love of Cooking, I knew I had a winner! I changed it up a bit, partially based on what we have in the kitchen. One thing I am always trying to add is flax seeds. Our oldest has fish allergies, so there goes one source of omega-3s. Flax seeds are another great source, and the Flax Paks make it really easy to throw into recipes.
Blueberry – Yogurt Muffins:
Adapted from For the Love of Cooking
1 cup white flour
1 cup whole wheat flour
1 Flax Pak
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 cup juice
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup yogurt
2 large eggs
1 1/2 cups fresh or frozen blueberries
1 tbsp sugar
Preheat the oven to 400. Mix the try ingredients in a large bowl. Mix the wet ingredients and stir into the dry. Spoon into greased muffin pan. Cook 18-20 min.
Mint scones
Mint scones based on recipe at The English Kitchen:
- 3.5 cup flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 Tbs finely chopped mint leaves
- 1/4 tsb salt
- 6 Tbs unsalted butter
- 8 oz cream ( I needed to add about 1/4 c more)
- Jam
Mix flour, baking powder, salt and the sugar. Using pastry blender chop in butter until the mixture resembles bread crumbs. Stir in the mint leaves. Add the cream mixing it in until the mixture forms a soft dough. Turn the dough out onto a lightly floured surface. Roll the dough out until it is about 1/2 inch thick. Cut into triangles or other shape. Place onto the prepared baking sheets, leaving a good two inches between each.
Gently make an indentation into the center of each scone using the back of a teaspoon or one of your fingers. Spoon a heaped half teaspoon of jam into the middle of each indentation. Place into the heated oven and bake for 20 to 25 minutes, or until the edges are golden brown.
Quinoa pumpkin pancakes
OK, so it looks like most of my favorite meals are breakfasts. It is true that on most weekends I’ll come up with an idea based on some ingredient we have and Google around until I find something that looks good.
Today we had some pumpkin left over from last weekend and jus
t found out about quinoa. I saw a few recipes around the similar to this, but they either didn’t have pumpkin, or used quinoa flour. So here’s our version:
Quinoa pumpkin pancakes
Cook 1/2 cup quinoa (1/2 c raw + 1 c water, bring to boil, reduce heat and simmer for 10-15min. Start it and mix the rest of the stuff and it will be ready to add in at the end.*)
In a bowl mix:
- 1 cup flour
- 2 tsp baking powder
- 1tsp baking soda
- 1 tsp ground cinnamon
- 1/2tsp ground ginger
Add in:
- 2 eggs
- 3 tbs melted butter or oil
- 1 cup pumpkin puree
- 1.5 cup milk
- 1.5 tsp lemon juice
- And the cooked quinoa
Mix it all up and adjust the consistency as needed. Cook in pan, top with maple syrup or whatever you like.
* Under normal circumstances it probably wouldn’t take 10-15 minutes to mix this up, but this morning we had a standoff in the kitchen with the kids arguing over who got to add the baking powder: Kid 2 brandishing the open container of baking powder, Kid 1 refusing to relinquish the measuring spoons! My attempts to mediate the situation were futile and kids were banished from the kitchen…
Pumpkin Omelets
We love pumpkin, and are always looking for new ways to incorporate it into meals. We make pumpkin pancakes and muffins a fair bit, but this morning I wanted to use some of the abundance of eggs that we have…
I found this recipe for pumpkin omelets. They were really good. We tripled the recipe for the 4 of us and made a few small modifications:
- 6 eggs
- 1 cup canned pumpkin
- 1 tsp vanilla extract
- 2 tsp real maple syrup
- 1.5 tsp cinnamon
- 1/2 tsp ground ginger
- 3 Tbs caramel syrup
- 3 oz cream cheese
Mix all but the cream cheese together and when firm add the cream cheese in small chunks, fold remove from heat and cover. Let set for a couple of minutes.
Blueberry Souffle
Still trying to catch up on posts…especially where I have some photos. Last weekend, I 
made the blueberry souffle from the Yumology blog. One of the reasons I started this log was for recipes like this…I run across is online on a weekend morning trying to figure out what to make for breakfast, and make it. Trying to keep track of the successes and failures has been difficult.
Part of our challenge is modifying recipes to fit out no peanut, tree nut, fish diet since Kid 1 has life threatening allergies to these. The original recipe on Yumology had almonds and almond paste. I substituted sun butter (sunflower seeds) for the almond paste…ended up being a bit of an odd flavor, maybe use a bit less than called for next time.
But something else happened and it took about twice as long as the recipe called for to cook. I am not sure if there was more water in the berries or what, but it was a bit soupy.
That aside, it was a delicious breakfast treat!