Tag Archives: breakfast

Raspberry + white chocolate muffins

When I came home from the Triangle MQG retreat,  I needed a quick recipe as I was off to a  the Triangle MQG pot luck in 3 hours.

What could I do??? How about Mini Raspberry + White Chocolate muffins. This recipe took me ~10 minutes to make + ~ 10 minutes to bake. They turned out great and were so delicious!! Perfect for this time of year.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
8 oz Raspberries (fresh, 1 pummet)
1 cup white chocolate drops
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Stir in lightly, the raspberries + white chocolate.

Spoon the batter into 2-3 greased mini muffin tins/forms. Bake for 12 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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For the rest of the week, I am trying to concentrate getting my meals back on schedule and to a plan. Here is our week’s menu.

DAY BREAKFAST DINNER
Sunday Homemade French Toast  Raclette (Potatoes + Vegetables)
Monday Oatmeal + Banana + Soy Milk  Lasagne (GF pasta)
Tuesday Oatmeal + Rhubarb Apple Compote
+ Soy Milk
 Green Vegetable Frittata
Wednesday Oatmeal + Banana + Almond Butter
+ Soy Milk
 Vegetable Chili + Brown Rice
Thursday Rhubarb + Apple Crumble  Lentil Soup (Slow Cooker)
Friday Toast + Banana + Almond Butter  Ratatouille + GF Pasta

Autumn, A Fall Menu + Shepherd’s Pie

Autumn (or Fall) has definitely arrived here in North Carolina. After one windy night our deck is completely covered in leaves. I love the yellows, reds and browns at this time of year. IMG_0992

My favorite thing about the photo above is the splash of green against all those warm colors. I had to take a close up to capture the contrast.IMG_0995

It is the perfect time to pull out those winter recipes as the nights get colder. One of our family favorites, a recipe I grew up with, Shepherd’s Pie.

Ingredients (serves 4-6 people)

Tbsp Oil
1 onion, diced
250 g ground beef/ mince or 1/2 pound of ground beef (I use 96/4 ground beef)
2 Tbsp flour
2 Tbsp Ketchup/ Tomato Sauce
3/4 Vegetable or Beef Stock
1 Tbsp Marmite (or worcestershire sauce)
1/2 cup sliced carrots
1/2 cup frozen peas
2 Potatoes, chopped, cooked
1 Tbsp butter
1/4 low-fat milk
1/2 cup grated cheese

Pre-Heat Oven to 375 degrees F (or 190 C).

In a sauce pan, heat oil. Add onion and cook until glassy. Add the ground beef and brown the meat. Once meat is brown, sprinkle 2 Tbsp over the top. Mix the flour into the meat sauce. Over medium heat, add the carrots, peas, ketchup, stock, and marmite (or worcestershire sauce). Stir until blended, turn heat to low. Simmer for 10 minutes.

Place the meat mixture in a baking dish. NOTE: I like my carrots a little crunchy, if you would like them soft – cook carrots or use chopped frozen carrots.

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After draining your cooked potatoes, add butter and milk. Mash potatoes, butter and milk to make smooth mashed potatoes. Spread the mashed potatoes over the meat mixture. Sprinkle the grated cheese over the potatoes. IMG_1001

Place the baking dish in the oven for 20 minutes. The cheese should start to brown. Remove the dish from the oven and let stand for 10 minutes.

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Serve with a side of vegetables (e.g. Broccoli or Cabbage).

Here is the rest of our dinner plan for the week on our $70 budget.

DAY BREAKFAST DINNER
Sunday Ham + Egg + Hash Brown  Asparagus + Mushroom Spaghetti (GF)
Monday Oatmeal + Banana + Soy Milk  Shepherd’s Pie
Tuesday Oatmeal + Banana +
Almond Butter + Soy Milk
 Split Pea and Ham Soup (Slow Cooked)
Wednesday Toast + Banana + Peanut Butter  Beef Curry + Cauliflower + Brown Rice
Thursday Pumpkin Bread  Vegetable Frittata
Friday Oatmeal + Dried Fruit  Take Out

Slow Cooked Pot Roast + Menu Plan {10.21.2013}

So,  I have found a little cheat for making a slow cooked pot roast….using Campbell’s Slow Cooker Sauces. I loved the Tavern Style Pot Roast, and have the Korean BBQ flavor in the cupboard for next week.Slow Cooked Pot Roast

All you need is to place a piece of Chuck Roast, Campbell’s sauce, carrots, onions, and mushrooms. Turn on the slow cooker on low for 8 hours. Serve with potato’s and a vegetable side like broccoli. This will provide you with at least 4 servings and some meat leftovers for sandwiches.Pot Roast + Vegetables

Here is our meal plan for this week:

DAY BREAKFAST DINNER
Sunday Soft boiled egg Chicken & Spinach Indian Curry + Rice
Monday Pumpkin Bread Spinach, Mushroom, Ham Omlette
Tuesday Oatmeal + Banana Macaroni Cheese with Broccoli
Wednesday Toast + Banana + Peanut Butter Lentil + Kale soup
Thursday Pumpkin Bread Chicken Corden Bleu (light) + Broccoli + Potatoes
Friday Oatmeal + Dried Fruit Slow Cooked Beef Stew + Bread

New Pouch + Meal Plan {09.09.2013}

 

I was so lucky in our pouch swap….look at my new pouch, with the fabulous Melody Miller Typewriter fabric !! I love the grey corduroy on the bottom as well. My partner made this large pouch from the  Noodlehead open wide zipper pouch tutorial. Great, isn’t it? I am a very happy camper 🙂
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Look at that cute pocket in the inside 🙂Pouch_Swap_Typewriter_inside

I already know that this week, my schedule is going to be kind of chaotic at work…for instance between 1-5pm today I had 8 meetings…totally crazy. So, this week I want to keep our meal plan simple.

DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Fish Burgers
Sunday Toast + Banana+ Peanut Butter Spaghetti (GF) Bolognese
Monday Fresh Orange Lightening Muffins Fruit Salad
Tuesday Berry Spirulina Smoothie Vegetable Frittata
Wednesday Oatmeal + Banana + Walnuts Chicken Stir Fry + Brown Rice
Thursday Berry + Spirulina Smoothie Spinach + Pasta Salad
Friday Oatmeal + Dried Fruit Black Bean Vegetable Burgers + Homemade Fries

I hope to get a few hours of sewing in when I get home at night this week. I would like to finish 1 chair bag (which is an order), and a paper piecing block (which I am testing).

 

Menu Plan {02.09.2013} + Triple Berry Trifle

I am definitely enjoying the long weekend (Labor Day here in the US) and did not realize how truly and desperately I needed the day off :-). I have had a pretty productive weekend and will have some posts to show for the upcoming week, but I must say I am most happy with getting back in the kitchen and cooking/baking. It had been a while, and I decided to prep some of the items in our weekly meal plan.

DAY BREAKFAST DINNER
Saturday Gulguph (favorite German bakery) Grilled Chicken + Beef tips + Corn cobs+ Salad
Dessert: Triple Berry Trifle (see recipe below)
Sunday Left overs Slow Cooked Beef Bourguignon + Egg Noodles
Monday Breakfast Egg + Coffee Meatball Pasta Bake (with gluten-free pasta)
Tuesday Berry + Banana+ Spirulina Smoothie Vegetable Frittata
Wednesday Bircher Muesli Taco’s
Thursday Bircher Muesli Vegetable Stir Fry + Brown Rice
Friday Berry + Banana + Spirulina Smoothie Salad + Zucchini Corn Fritters

The dessert on Saturday night was due to us have friends over for a BBQ/grill. The two desserts I remember growing up, that represented summer in New Zealand, were a trifle and a pavlova. For the BBQ, I decided on the trifle but with some upgrades to it. I must say it was a splurge and a keeper!!!

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Ingredients

  • 1-2 Sponge cakes ( I used about 1 & 1/2)
  • 1/2  frozen berries
  • 1/2 cup blackberry jam
  • 1/3 cup marsala wine (madeira wine or sherry could be substituted)
  • 8-10 fresh strawberries (sliced)
  • 4 oz fresh raspberries
  • 3-4 oz fresh blueberries
  • 2 1/4 cups custard
  • 1 cup heavy cream (whipped)

Take sponges out of the oven and let cool (if you would like my recipe for the sponges then let me know). You can also use store-bought.
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While the sponges are cooling, make the berry compote. In a small – medium pot place put in the blackberry jam, marsala wine, frozen berries, slow heat until the jam is incorporated into the sauce and the berries have softened. Take off the heat and place on the side. IMG_8447

At this time I would also make the custard, which you can do two ways – with custard powder or by making an egg custard from scratch (let me know if you want this recipe, I know custard powder is not always easy to find in all grocery stores). I was a little lazy this time and used 2 1/4 cups of milk, 3 Tbsp of custard powder, 3 Tbsp sugar. Follow the directions for the custard powder and slowly heat until thick. Take it off the heat put cling wrap (glad wrap) directly on top of the custard to stop the custard creating a skin, as it cools.

Back to the sponges….cut the sponges in 1 to 1/2 inch cubes. Use ~ 1/2 the sponges and place randomly at the bottom of a glass dish, make sure you cover as much of the bottom, as possible, in a single layer.

Using a ladle, spoon 1/2 the berry compote evenly over the sponge.IMG_8451

Place 1/2 of the sliced strawberries, raspberries and blueberries over the compote layer.IMG_8454

The last of the first layer is the custard. Using a clean ladle, place 1/2 of the custard (about 1 cup) evenly over the berries. In the picture below my custard is still warm, as it needs to still be  spreadable/able to be poured.IMG_8456

Repeat all 4 layers again. Top with the whipped cream and refrigerate for at least 3-4 hours. You will have plenty of left overs, serves at least 12. Refrigerate the left overs as they will be great up to 4-5 days.

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Let me know if you try it. Is there a favorite summer recipe you enjoy from your childhood?

Heavenly French Toast

Of course, while on vacation, we have more time to do things like make french toast for breakfast, go sight-seeing and hopefully get some reading and sewing in. For some reason though, I am falling behind in my replies to comments but I plan (and promise) to catch-up tonight. Maybe I am falling behind due to that craving of French toast???

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Ingredients

  • 2 eggs
  • 2 Tbsp milk
  • 4-6 slices of toast bread
  • butter
  • 2-4 Tbsp sugar
  • 1 tsp cinnamon

Lightly beat the eggs and milk together (I use a fork or a whisk). Pour mixture into a flat square/rectangle dish. Place the bread in the dish, leave each side for a few seconds (no more than a minute) to evenly coat the bread and let it soak in. Turn the bread over with a fork and coat the second side. The bread should soak up most of the egg mixture.

Mix the sugar and cinnamon together in a bowl. Sprinkle some of the sugar mix onto a plate. Carefully take a slice of bread out of the egg mixture and place on the sugar mix to coat. Repeat with second side.

Place about a 1/2 tsp butter in a warmed skillet. Spread the butter to evenly coat the skillet. Place the coated bread in the skillet, once browned and sugar is starting to caramelized use a fork to turn the bread to caramelize the other side.

Repeat with all slices of bread. Serve immediately with maple syrup or whipped cream or a fruit compote (blueberries or raspberries works well). I also like to add caramelized banana’s on top with a Tbsp of maple syrup.

Charleston_OldSouthCarriage

We have also been sight-seeing in downtown Charleston, as mentioned yesterday. Above is the Old South Carriage Company we used yesterday for the tour around Charleston. Below, is an amazing little Inn, close to the old market city – I just love that mustard color exterior. Charleston_Inn

Unique architecture can be found all over Charleston, but the most common characteristic is the Single House, a style from the English row houses…look at the privacy door. It is just a door to the Piazzas (veranda’s). They are so quaint and definitely contribute to the historic nature of the Charleston.Charleston_SingleRowHouse

Then of course there are the mansions which have been used in all kind of period films and now selling for $4 million USD on average.Charleston_Mansion Charleston_Mansion2 Charleston_Gates

We couldn’t believe the number of churches – Catholic, Lutheran, Jewish, Unitarian….and moreCharleston_Church

So that is what we do when we have that extra time….what things do you take time doing while on vacation??

 

Meal Plan {07.07.2013} + Pillow Swap recap

Remember last month, we had a pillow swap and I made Sea Spray pillow. My partner loved her pillow, and since I was not able to attend she picked up my pillow from my swap partner – Sarah from Stitching and Bacon. Here is my wonderful woodpecker pillow, I so love, sitting in my sunroom:
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My favorite part is the backing Godzilla fabric, which is cool 🙂IMG_7794

Now onto our meal plan for the week, we played a little flexible this week so you will see some repeats this week:

DAY BREAKFAST DINNER
Saturday Smootie Sandwich
Sunday Bircher Muesli Moroccan Lamb (Grilled)+ Cheese Cauliflower Bake + Wheat Berries
Monday English Muffin + Banana + Almond Butter Frittata
Tuesday Bircher Muesli Thai Green Curry + Brown Rice
Wednesday English Muffin + Banana + Almond Butter zPizza
Thursday Bircher Muesli BBQ Chicken + Grilled Vegetables
Friday Berry + Banana + Spirulina Smoothie Cook out with Friends

Most of our vegetables this week are from the garden, which made it a very short list for the week.

GROCERY LIST (NEW STOCK) IN THE CUPBOARD/FRIDGE
  • Soy Milk (TJ)
  • Bread (TT)
  • Frozen Banana /Berries (TJ)
  • Fruit for snack (TJ)
  • Eggs (TJ)
  • Cheese (TT)
  • + Additional Cook out
    items
  • Lamb Shanks (BJ)
  • Gluten Free Pasta (TT)
  • Brown Rice (TJ)
  • Oats (BJ)
  • Sultanas (TT)
  • Wheat Berries (WF)
  • Cabbage (our garden)
  • Broccoli (our garden)
  • Carrots (our garden)
  • Cauliflower (our garden)
  • Tomatoes (TJ)
  • Apples (TJ)
  • Potatoes (TJ)
  • Onions (TJ)
  • Chicken (BJ)
  • Thai Green Curry (TT)
  • English Muffins (TT)

NOTE: We shop majority at Trader Joe’s (TJ), Target (TT) with an occasional visit to Whole foods (WF), BJ’s , Harris Teeters (HT), Lowes Food (LF) and Fresh Market (FM).
NOTE: We do not typically use coupons mainly due to time.