Feeds:
Posts
Comments

Posts Tagged ‘brunch’

IMG_7267

I didn’t get a chance to get on here Thanksgiving Day to wish you all a Happy Day, like I had planned but I was cooking away in the kitchen and watching the parade, the dog show and football! I hope all of my American readers had an incredible day surrounded by people they love most and filled with delicious and tasty fresh foods made with so much love and care. If you aren’t in the US – I hope you have a beautiful Thursday, still!

Our day was perfect, I spent the day cooking in my kitchen and relaxing with hubby, we really needed a day like that, then we headed to my parents to see a ton of family for dessert. It is going to be an insane few weeks coming up so I was very happy to have the perfect balance of a quiet and calm day, with a bit of the usual holiday fare with the extended family.

Of course the best part of making a big feast for 2, is that we have a ton of leftovers. This is so perfect since we are leaving on Friday of this coming week to head to Chicago – so finding time to cook is probably going to be tough. Besides just reheating things, I plan to come up with all kinds of fun and creative ways to eat up the leftovers. This morning I saw a post on the Kitchn with this very topic – lots of great and delicious ways to eat up those leftovers! One of the hardest things to just simply reheat are the mashed potatoes, they are never as creamy and delicious as they are that night! You could certainly make a shepherd’s pie with them or potato pancakes of some sort, which I had planned on doing until I saw this post. The Kitchn had this delicious recipe for Mashed Potato Puffs that caught my eye instantly. Their puffs included ham and cheese, though this was a bit too rich for me after the two days of eating that I just had, so I skipped the cheese and ham and just added a small amount of turkey and some fresh chives from my garden. If you had a vegetarian Thanksgiving, these would still be equally as delicious without any meat at all. These adorable little puffs were super simple to put together and ready in 20 minutes. We had ours for breakfast and we put the leftovers in the fridge for either a side dish or another breakfast. They were puffy, had a slight crisp on the outside and were perfectly soft and creamy inside. I almost always make my mashed potatoes as garlic smashed potatoes, which I add a smidge of Nancy’s Organic Cultured Cream Cheese to for a little bit of creamy and tart flavor. I make my smashed potatoes with red potatoes, leaving the skins on – so my puffs were a bit more rustic and chunky than the original recipe, which I really liked. They can stick a bit when coming out of the muffin tin, at least they did for me, so make sure you grease your tin, even if it is non-stick. I personally didn’t care about that little bit of sticking – they were delicious regardless.

Well we’re off to the country to cut down our Christmas tree today and then to walk around beautiful Elicottville to really get even more into the Christmas mood! I cannot wait!

Tomorrow I plan to make a gluten-free turkey pot pie with some of the leftovers and I am going to cook down the bones to make a turkey stock for soup. What are you making with your leftovers?

IMG_7247

Smashed Potato Puffs
makes between 12 and 24 puffs, depending the size of the pan used
Adapted from The Kitchn

2 cups leftover smashed (or mashed) potatoes
3 large farm fresh brown eggs, beaten
1/4 cup minced fresh chives
1/4 cup shredded leftover turkey (optional)
Salt and freshly ground pepper, to taste

Heat the oven to 400°F and lightly grease the cups of a regular muffin tin or a mini-muffin tin.
Whisk together the smashed potatoes, eggs, chives, and turkey. Taste and season, if necessary, with salt and pepper.
Put a spoonful of the mixture in each muffin cup. Bake for 20-25 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.

Advertisements

Read Full Post »

Gluten-Free Chocolate Chip Flax-Seed Muffins

Yes, my muffin obsession continues. I can’t stop playing with recipes and trying out new ingredients. But, don’t be fooled, it isn’t all fun and tasty games, even though you don’t see it, there have been some epic muffin failures. Last week I attempted to make strawberry rhubarb muffins with a cinnamon crumble top and they turned out to be a sunken in soggy mess, boo! They were so delicious and full of flavor, but it appears my measurements weren’t correct and they just plain failed. So, we ate the soggy muffins and I vowed to redeem my muffin-loving self with a new recipe this week.

I have been craving a sweet breakfast muffin that was a little bit healthy and a little naughty. I mean, really who doesn’t love the concept of chocolate for breakfast. I actually usually prefer savory over sweet for breakfast but I had been craving something a little sweet, so I went with it. Since I added in chocolate chips, I took the sugar down to a mere 1/2 cup. I figured by taking down the sugar and adding in the flax-seeds, it would balance out the fact that I would be eating chocolate for breakfast. These muffins are perfectly moist and subtly sweet in my opinion. I left the flax-seeds whole, so there would be a nice little nutty crunch, you could grind them first or if you want to skip the flax-seeds altogether, you could just add in your favorite chopped nut or go without. I liked the idea of the flax-seeds since they add in fiber and some of those lovely, healthy Omega-3 fats.

Mark cannot get over that these muffins are gluten-free and every chance he gets, tells me they are better than any gluten-containing muffin like it that he has had. Talk about an ego boost!

*If you wish to skip the eggs to make these muffins vegan, replace the egg whites with 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy.

Gluten-Free Chocolate Chip Flax-Seed Muffins

Gluten-Free Chocolate Chip Flax-Seed Muffins
makes 12 muffins

1 1/3 cups almond flour
1 cup sorghum flour
1/2 cup potato starch or tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon xanthan gum
1/2 cup organic sucanat (dried cane juice)
2 tablespoons light olive oil
1/2 teaspoon vanilla
2-3 organic free-range egg whites (depending on the size, you are looking to get 1/4 cup of liquid), beaten until frothy*
1/2 cup warm water, more as needed, up to 3/4 cup
1/3 cup organic flax seeds, (I used them whole, you could certainly grind them first)
9 ounces of organic, semi-sweet chocolate chips

Preheat oven to 375º F. Line a standard muffin tin with paper liners.

Whisk together the first 7 ingredients (up to and including the xanthan gum). Beat in the sugar, olive oil, vanilla, egg whites and warm water. Beat until it is smooth and like a thick cake batter.
Add in the flax seeds and chocolate chips. Stir briefly, until thoroughly combined.

Divide the batter evenly among the muffin cups. Bake in the center of a preheated oven for 20 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.

Freeze any leftover muffins in tightly sealed freezer bags and pop one out for a quick and easy breakfast.

*See above note about making these vegan.

Read Full Post »

%d bloggers like this: