Snausages! (Spicy Turkey Breakfast Bites)

Oh, my goodness. The twelve year old inside me cannot stop giggling at calling something bites. (It’s a French thing, you’ll have to google it.) But! Saw this idea while scouring the Pinterest for low carb breakfast ideas other than eggs.

I’ll give this a good grade – it’s yummy. Ground turkey mixed with some grated butternut squash and onion for moisture and flavor, with some fresh rosemary, sage and red pepper flakes to add spice. I am actually looking forward to mornings this week for the first time in a while.

Spicy Turkey Breakfast Bites
(Can we call it sausage? I don’t know if we can….but that’s the idea.)

1 lb. 85% lean ground turkey
1/2 c. grated white onion
1/2 c. grated butternut squash (or zucchini)
1 Tbsp. AP flour
1.5 Tbps. dried sage (leaves, not powder)
1.5 Tbsp. minced fresh rosemary
1 tsp. crushed red pepper

Preheat your oven to 400″. Line a baking sheet with silver foil and spritz with baking spray.
In a medium bowl, mix together everything but the turkey, then add in the turkey and mix well. I use clean hands, but use a paddle attachment in your mixer if you need to. Make twelve meatballs out of the mix, about the size of a golf ball. This is really sticky, btw, so just be mentally prepared. Then, wet your hand or the bottom of a glass and smoosh the balls down so they’re about 1/2″ thick and look like slider patties. Bake 20 minutes, turn, bake 10-15 more minutes. If they didn’t get brown enough, broil for 2-3 minutes. (Don’t bake much longer because you don’t want dry little hockey pucks.)

And, are you asking yourself why there’s a tablespoon of flour in there? It’s a back-up sponge; the ground turkey, grated onion and squash have a LOT of water between them. A little dash of starch (like bread crumbs in your meatloaf) keeps the moisture in the meat instead of running out the sides. I think. Since, you know, this is theoretical as I am not a food scientist.

Cool, and serve for brekkie. We had ours with an oven frittata, although a three-pack of these would be a great breakfast on their own.

The next time I make these, I am adding chopped spinach. Just for the added color and nutrients.

servings: 12

According to the verywell.com recipe nutrition analyzer, each patty has:
Cal 89
Fat 5.8g
Sodium 24mg
Carbs 1.9
Protein 7g

Ham & Green Chile Breakfast Bake


We’ve been getting a little nuts on the sugar thing (snort. we. you guys totally know who is to blame for this.), so we’re hopping on the no sugar bandwagon for a little bit to get that back in line. That means a fast and already prepared hearty breakfast (mainly so I don’t get a green chile bacon burrito in the Blake’s drive-thru every single day), and we love our little oven omelettes over here.

My obsession with Hatch green chile continues, so they’re the flavor in this iteration. Instead of the little silicone baking cups, I went with a square pan to slice in to servings. Honestly, those little cups are a pain in the ass to clean – and I can’t put them in the dishwasher because it’s like the soap never really comes off them or something. Ok, I digress. Breakfast, bitches!! And a serving comes in at 141 calories and 11 grams of protein. That is what my blood sugar calls a WIN.

Ham Green Chile Breakfast Bake
1.5c. diced ½” thick ham slab
10 eggs
1 c. mushrooms, sliced
1 c. hatch green chili
1 Tbsp. olive oil
½ medium white onion, diced
4 c. fresh baby spinach (or 1 c. frozen chopped, thawed and drained)
S&P
Dash pecorino cheese

Preheat your oven to 325*, and grease an 8” square cake pan. Spread out the diced ham in the bottom of the pan.
In a medium skillet over medium heat, add half the olive oil and mushrooms with a little S&P and saute the mushrooms until they are slightly golden and have shrunk by about a quarter. Spread them over the ham in the pan. Next spread the green chili over the ham and shrooms.
Put the other half of the olive oil in the skillet and add the onion, season with S&P. Saute until they are mostly translucent and maybe a little brown on the edged. Toss the chopped fresh spinach on top, season w/ S&P, put on the lid and remove from the heat. This will wilt the spinach.
While that’s doing it’s thang, crack the ten eggs in to a medium bowl and whisk them with a little salt and pepper. Stir the spinach and onion to combine, and spread over the mixture in the square pan. Gently pour the eggs over everything, and smoosh down any floaty bits that pop up. Dash the top with a little cheese. Bake about 35-40-ish minutes until golden and puffy. It should not jiggle when you shake it, and a tester will come out clean. Cool. Slice. Serve at room temp or put into individual servings to eat during the week. My plan is to serve this with those little turkey sausage patties. If that works, we’ll have that recipe in a couple weeks!

Servings: 9
According to the verywell.com recipe nutrition analyzer, each serving has:
Cal 141
Fat 8.8g
Sodium 494 mg
Carbs 4.4g (sugars 1.7g)
Protein 11.1g
AND!
226% of your vitamin D, or
Vit D 45mcg
Calcium 60mg
Iron 2mg
Potassium 238mg

Green Chili Corn Cakes

Creen Chili Corn Cakes

These are so tender, savory, spicy and sweet, with just a little tooth from the corn kernals. I highly recommend making these immediately for dinner or breakfast. We spread ours with butter and a little drizzle of agave syrup. Total yum. Himself considers them very tasty.

I made these a couple weeks back after I saw a Food52 Instagram post for these masa cakes with cheese and cilantro crema. They looked so very tasty; well, except for the cheese and crema parts in our lactose-impaired household. Modified a bit for our tastes, boy are these amazing. The recipe is brilliant with the addition of some corn starch to the flour – it makes these so very tender.

As always, this recipe needs Hatch green chili. Do not use the mushy tasteless canned things. If you don’t have Hatch, mince up fine a fat jalapeno without the ribs and seeds, but use about 30% less of that than the green chili. And, if you are lucky enough to be able to eat cheese, a sprinkle of cotija on this would be amazeballs.
I keep wanting to see how these would be as a bun for an eggie sammich on a weekday morning, but there are never any left by Monday morning….life’s tough, I know.

Alrighty then, let’s make these mofos:

Green Chili Corn Cakes
Time: 30 m
Yield: about a dozen 3” cakes
Heat your griddle to medium.

Dry – in a big bowl, stir together:
1 c. corn flour (masa harina like MaSeca, NOT corn meal)
3 Tbsp. corn starch
½ c. AP flour
2 tsp. baking powder
¼ tsp. baking soda
1 tsp. salt

Wet – in a second bowl, whisk:
2 eggs
1 ½ c. buttermilk
2 Tbsp. oil (mild like Canola or light olive)
4 Tbsp. sugar
1/3 c. grated onion.
½ c. thawed frozen corn kernals
½ c. chopped Hatch green chili

Mix the dry with the wet until combined. You don’t have to be super gentle like with wheat flour, the masa doesn’t have gluten to toughen things up. (Don’t go nuts – there is a little AP in there.) Cook the way you do pancakes. Then happily consume them.

Bon apétit!

The VeryWell.com recipe nutrition calculator says each cake has:
cal: 135
fat: 3.9g
sodium: 366mg
carb: 21.9g (fiber: 1.3g, sugar: 6.2g)
protein: 3.7
and! 75% of your Vitamin C for the day (who knew? must be the chilis?)

Cranberry Crumb Muffins


So, these were supposed to be those blueberry muffins that came in out in the NYTimes last week – that new recipe with the smashed blueberries in it. Only when I went to the freezer to get the blueberries, I forgot himself had been making smoothies and….yeah, you see where this is going. But, because my poor long-suffering husband is awesome, he said, “what about cranberries? You have those.” Indeed. And they’re nice and tangy, to boot!

So a little tweak here and there, add some crumb topping and serve with some marmelade! Yum!!

That is kumquat marmelade, from my friend K’s tree, btw. Never made it before – turned out a bit thin, but yummy! (The interwebs tell me I overcooked it a bit and so killed some the pectin from the seeds. Sigh.) I’d never seen kumquats like those, turns out they are a hybrid with a mandarin orange and are called Fukushu. Those little fruits were so pretty, too. The peel itself was sweet. Amazeballs.

Well – lets bake! These cook under half an hour, and are gorgeous and slightly sweet. If you have some marmelade, it takes it to a whole new level.

Cranberry Crumb Muffins (yield 12-ish)

Preheat oven to 375. Line twelve muffin cups.

For the crumb topping:

1 stick unsalted butter
¾ c. sugar
¼ tsp salt
1 ½ c. AP flour
1 Tbsp corn starch
Melt the butter in a microwave-safe bowl. Stir in the rest of the ingredients until it’s crumbly. Set aside.

For the muffins:
In the mixer on low until it looks like fine crumbs.
1 stick unsalted butter
2 tsp. lemon zest
1 ¼ c. sugar
2 c. AP flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp salt

Add in, and then mix on medium high for a minute or two until thick and fluffy.
2 eggs
½ c. buttermilk or plain yogurt
1 tsp. vanilla

Stir in:
2 c. fresh cranberries (not sweetened dried!).

Spoon in to lined muffin cups, top with the crumb mix and bake for 20-25 minutes until golden and a tester comes out clean.

These are so yummy – lots of good feedback (nyuk!) from the neighbors.

Irish Soda Bread, er, Tea Cake

IrishSoda3
I tried a new ciambella recipe a while back, and found myself thinking, “hey, ciambella is like Italian Irish soda bread!” Which of course planted that seed and here we are. I’d never actually eaten or made Irish soda bread until a couple of years ago. I don’t know what I was expecting, but the actual loaf was nothing like I’d envisioned. Imagine a giant, moist scone. With currants and orange zest. (Unless of course you are a soda bread purist, in which case you will insist that including fruits actually make it a tea cake. ) Regardless of nomenclature, let’s settle on delicious. This freezes great. It’s easy to make, and even more fun to give to the neighbors. No one cooks anymore, so home made things always elicit the most enthusiastic responses in my experience. And this is easy-peasy!
IrishSoda2
I like to use currants instead of raisins simply because they’re smaller, so you get lots of little raisin bites instead of big blobs of raisin. I also like to soak my currants in hot water with a little vanilla before I start to bake with them. It adds a nice dimension and texture to the flavor profile. So, you’ll need some almost speciality ingredients for this – currants, buttermilk, real sweet cream butter. Because those ARE the flavor of the bread, using the real deal will make a significant difference. I will even go so far as to say if you don’t plan to use real butter, you shouldn’t plan on making this. It is that important.
IrishSoda5
This is roughly fifteen minutes to get in the oven, then you just have to wait. Oh, and have a house that smells awesome. Once it’s cool, slice yourself a big chunk and enjoy it with even more butter slathered on it, along with some orange marmelade or honey and lovely strong cup of Irish breakfast tea with milk and sugar. MMMMM. Heaven!
IrishSoda4

Irish Soda Bread
In a heat-safe bowl, stir together and set aside:
1 c. currants
½ tsp. vanilla extract
1 c. boiling water
Preheat the oven to 375*. Line the base of an 8” round cake pan with parchment.
In your stand mixer with the paddle attachment, mix to combine:
4 c. AP flour
1/3 c. sugar
1 tsp. baking soda
¾ tsp. table salt

Slice ½ a stick of butter in to its 4 tablespoons, and toss it in the dry. (Yes, cold.) mix on medium until it looks like bread crumbs.
In a another bowl or 2-4 c. pyrex measuring cup (because spouts! yeah!) , whisk together:
1 large egg
1 ¾ c. buttermilk
Zest of one orange (about 2 Tbsp.)

Drain the currants. Toss them and the liquid in to the flour and just barely mix it together.
Flour your board (counter) and dump the dough mixture out. Just barely work it until you have a nice ball.
Set the ball in the lined pan. With a sharp knife, mark a deep (like a ½” deep cut) cross or X on the top of the ball.
Bake around 50 minutes. It should be a deep dark brown and sound hollow when you thunk it.
Definitely let this cool all the way before slicing it, or you will have a big pile of chunky crumbs. And, when you do slice it, make them thick ¾” – 1” slices; slices too thin will just fall apart. Or, you could just make wedge slices.
This is truly a delight – not too sweet, full of buttery orangey goodness with lots of little currants. YUM!

Ciambella

Ciambella3
So, we were fast approaching the day when all are Irish. I made soda bread for the first time last year, and it was not anything like I’d expected. It was like a giant scone that you slice. So, since I have that other blog deal now, I did the Irish for that. But that made me think about ciambella – an Italian breakfast cake. Lemony, not too sweet. A little dry so you can schmear it with yummy jam or dip it in your cappucino. It’s like Italian soda bread, really.
Ciambella2Cmed
What do I love most about this? The rich buttery taste? The crunchy pearl sugar? The soft, lemony insides? I can never decide. But a hunk of this with some strawberry jam, and I am one happy, crumb-covered monster. This would be amazing with some whipped cream, too. I keep wanting to try it with orange. Or grapefruit. But hey – it’s citrus season. Maybe I’ll do that one next time.

This is an adaptation of a recipe from Mario Batali, and the freaking genius uses a food processer.
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I know I’ve been away. I took hiaitus through mid-February. When I tried to come back, I discovered the dark, seedy underbelly of having a blog. My site had been corrupted by some dickweed embedding some malicious code. Hacked through a vulnerability in my theme, and possibly through the recipe plug-in I’d been using. The Yum was flagged. I couldn’t even get in – we tried many different ways over a couple of weeks, but in the end the bastard had us beat. We had to pay our hosting site a fee (that we call a ransom) to remove it. I’m still pissed – feeling that violated, and unable to do anything was beyond maddening. Sooo….yeah. That’s where I’ve been. It’s still not right – look at this ugly theme, for now. But I want to be up and running again, and will tweak the pretties over a little time. In the meanwhile, please enjoy some ciambella.
Ciambella4Cmed

Brilliant!
Buon appetito!

2 c. AP flour
½ c. sugar
½ tsp. baking powder
8 Tbsp (1 stick) butter
1 egg
¼ tsp. almond extract
1 tsp. vanilla extract
zest of one lemon
¼ c. buttermilk or plain yogurt
2 Tbsp. pearl sugar & 1 tbsp. milk or water
Preheat oven to 375. Grease a shallow tube pan (like a baba au rhum pan), or line a cookie sheet with parchment paper.
Put the dry ingredients in the food process, pulse to combine.
Add the butter cubes, pulse until it looks like polenta.
Mix everything but the pearl sugar, pour it in the food processor, and pulse until you have dough.
It will be very stiff – like cookie dough. Pull it out, and roll it into a log about 2” thick. You can circle it in to the tube pan, or you can make it look like a giant doughnut on the parchment. You could also shape it in to a loaf about 3” wide and 8” long.
Once it’s shaped, brush it with the milk or water and sprinkle it with the pearl sugar.
Bake about 30-35 mins until golden and a tester comes out clean.
Cool and eat!
SERVINGS – 10
NIciambella

Crumb Cake Muffins

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Yesterday my friend M. (who has found great love and happiness far away in England) posted a picture of a crumb cake she’d made for tea. It looked divine.  I could not get the thought of that crumb topping out of my mind. You know, the kind with the big clumps of crumb that almost take over the cake and that explode into crunchy, sugary, salty, buttery goodness when you bit into them, and leave a powdery, sugary mess everywhere? Yeah, that.

CrumbMuffin2Cmed

Our Google Overlords led me to an America’s Test Kitchen recipe. It’s got a lot of steps.  It’s a pain in the ass. But, my. There are times it’s worth it, and this is one.

CrumbMuffin3Cmed

My only kvetch was that the first time I made these, the cake was a little dry the next day, I’m sure due to the fact that I made muffins instead of the cake. So, now I just add a little veg oil, for moisture insurance.

CrumbMuffin4Cmed

Himself and I both took these to the office, and they were a big hit. What is awesome about this recipe (beside all.that.crumb.topping!), is that it’s not too sweet.

Enjoy. Goddess knows we sure did!
For the crumb topping
½ c. white sugar
½ packed dark brown sugar
½ tsp salt
1 tsp cinannmon
12 tbsp melted butter
2 ¼ c. AP flour
2 Tbsp corn starch**
For the cake, dry
2 c. + 2 Tb AP flour
2 Tb corn starch
¾ c white sugar
½ tsp salt
½ tsp baking soda
8 Tbsp butter
For the cake, wet
2 Tbsp vegetable oil
½ c. buttermilk
1.5 tsp. vanilla
2 eggs
plus powdered sugar to dust on top
Instructions
Preheat oven to 325*. Line muffin pan(s) with cupcake liners.
Throw all of the crumb incredients in the mixer with the paddle attachment and mix until crumbly. It should hold large chunks of crumb. Set aside in another bowl.
Still in the mixer with the paddle attachment, mix all the dry ingredients on low (yes that includes the butter) until it looks like fine breadcrumbs. Then, pour in the wet and whip on med-high for a minute. It should look like thick frosting.
Scoop a heaping soup spoon of batter in to each cup. It should it a little less than halfway. Then, top with the crumb mixture. I found I needed to smoosh it a little to make the big chunks before I put it on the batter. However it clumps here is how the finished product will look, so……
Bake about 25 minutes, or until barely golden and a tester tests clean.
Cool and dust with powdered sugar.
Notes
If you don’t want muffins, this will make one 9×13 pan of breakfast cake.
** The original recipe called for cake flour. I don’t keep that on hand, so I use a little less flour and add in some corn starch. Link to the original if you want to use the cake flour.
By Karen Maginnis
Adapted from From an ATC recipe posted on Food.com

serves 24
calories 238
fat 11
cholesterol 41mg
sodium 138mg
carbs 31g
-fiber 1g
-sugars 12g
protein 3g

Lemon Pistachio Vanilla Scones……can it get any better?

Big batch of buttery goodness

 

Lemon. Yum. When it comes to sweets, lemon really is my favorite.  Even more than chocolate.  A while back, S. at work asked if she could buy some scones from me for a family member in her 90’s.  I always say no to these requests – being paid takes away the fun – but it was really hard to refuse.  So, I found a vanilla scone recipe at Joy of Baking, and of course tweeked it a bit.  They turned out nicely, and the grandma sent me a hand-written thank you card. Got me a little verklempt. 

Mmmm...lemony goodness

Lemon Pistachio Scone

 

So…..today I made a double batch to take to work tomorrow, one for the office and one for S. to take to Grandma’s.
Bon appétit.
Boxed up and ready to go!

Lemon Pistachio Vanilla Scones
Yields 8
Tender and lemony - a delightful not-too-sweet treat for breakfast, brunch or an afternoon coffee.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
364 calories
49 g
55 g
16 g
6 g
8 g
103 g
181 g
23 g
0 g
7 g
Nutrition Facts
Serving Size
103g
Yields
8
Amount Per Serving
Calories 364
Calories from Fat 142
% Daily Value *
Total Fat 16g
25%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 55mg
18%
Sodium 181mg
8%
Total Carbohydrates 49g
16%
Dietary Fiber 2g
7%
Sugars 23g
Protein 6g
Vitamin A
8%
Vitamin C
4%
Calcium
8%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups AP flour
  2. 1/4 cup sugar
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/4 tsp. salt
  6. Zest from 1/2 a lemon
  7. 1/2 c. unsalted butter, cold!
  8. 3/4 cup buttermilk
  9. 1 egg yolk
  10. 1 teaspoon vanilla extract (or 1/2 vanilla bean, scraped and mixed with the liquids).
For the glaze
  1. Zest of the other half of that lemon
  2. Juice of one lemon (about 3-4 Tbsp)
  3. 1 c. confectioner's sugar
For the garnish
  1. 1/2 c. pistachios, finely chopped
Instructions
  1. Preheat your oven to 400*.
  2. Line a standard size cookie sheet with parchment paper.
  3. In your mixer or your food processer, put all the dry ingredients. Pulse a couple times to mix. Cube the cold butter and drop it in the dry mix. Pulse until the mix looks like coarse corn meal.
  4. Whisk together the egg yolk, vanilla and buttermilk.
  5. Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands (this dough is quite sticky), gently, gently flatten the ball in to a disc about 8" across and 1" high. (or, divide the ball in two and flatten both those in to discs about 1" high). Heavily flouring your board knife or a large chef's knife, cut the circle in to 8 triangles.
  6. Use the heavily floured knife to help life the triangles to the baking tray. The dough is really soft and will lose its shape if you try to just pick it up and move it with your hand. If the scones are a little flourly, don't worry about. You can brush that off after they bake, and the glaze will hide imperfections.
  7. Bake 20-22 minutes, until they are golden brown and sound hollow when thumped.
  8. Remove from the oven and let cool almost completely.
  9. Make the glaze: mix the lemon zest, juice and confectioner's sugar. It should be the consistency of crepe batter.
  10. Use a pastry brush to glaze the scones (right in the pan, if you like) and while it is still wet sprinkle on the chopped pistachios. Gently press them in to the glaze so they stick.
  11. Serve.
  12. Best the same or the next day.
Adapted from Joy of Baking
beta
calories
364
fat
16g
protein
6g
carbs
49g
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Adapted from Joy of Baking
Bucket of Yum http://bucketofyum.com/

Pumpkin Cranberry Orange Pistachio Muffins, or P-COP’s for short

 PCOP Muffin

Tender crumb, full of chewy cranberry, tender pistachios and orange-y goodness. Made with the usual suspects (except the white chocolate – it didn’t make it in.)

COMingred

Preheat oven to 350°F. Line your muffin tins. Get out your ½ cup scoop and set it in a large glass of hot water. If you don’t have a scoop, a pair of soup spoons will do just dandy. Sift your dry ingredients on to a parchment sheet or flexible cutting board (to be able to easily add it to the wet later.)

COMsift

COMdry

 

Beat the butter and sugar on medium-high until light and fluffy.

COMsugbut

 

 Add the eggs.COMegg

Then the vanilla, zest, pumpkin, and buttermilk.

COMbuttermilk

Next the cranberries and pistachios.

COMfruitnut

Finally, stir in the flour mixture to just barely mix. Scoop the batter into the muffin liners, being sure to swirl the scoop (or spoons, use one to scoop the other to scrape the batter into the liner) in the hot water before each scoop.

COMscoop

 Bake 25-30 minutes, until it passes the toothpick test.

COM24

Cool, dust with powdered sugar before serving.

24PCOP1

 

Recipe here by Karen Maginnis, adapted from: http://whiteonricecouple.com/recipes/pumpkin-coffeecake-recipe/