This healthy, delicious and beautiful breakfast is easy to make to feed a crowd at your house! Make this in an 8X8 casserole dish for dishing up family style. I prefer the pretty individual serving effect of 4oz ramekins. If using ramekins, divide into 6 for large servings, divide into 8 for more modest helpings.
Preheat oven to 375. Regardless of the baking dish you’ve chosen, use coconut oil to grease the bottoms and sides.
Ingredients: In a large bowl, mix together:
2 cups rolled oats
1 tsp baking powder
2 tsp cinnamon
1/4 cup coarsely chopped toasted pecans
Distribute into baking dish(es).
Layer blueberries and bananas over the top of the oats, spreading evenly. I suggest using the season’s best and creatively using whatever you like best: strawberries and rhubarb in spring, blueberries and nectarines, blackberries, raspberries and chocolate, everything goes with bananas, pomegranate arils, cranberries and orange, even citrus like red grapefruit in the winter. This is a pic of how I distribute fruit for serving at the inn. For my own bowl I go very deep with berries, almost 1/2 and 1/2, because I love warm fruit so much. Feel free to layer as you like it, the recipe is very flexible.
In a small bowl, whisk together until well combined:
1 egg (can omit if vegan)
1/3 cup pure maple syrup
2 tsp vanilla extract
2 cups coconut milk
Slowly distribute over oats and fruit. Bake for 30-35 minutes until top is golden brown. Allow to cool slightly before serving.
The original recipe from which I adapted this claimed that this held up well, covered, in the fridge for up to 3 days. This has not been my experience or maybe I’m just too picky. It’s certainly edible the 2nd day (no waste!) but not so much the 3rd day, getting consistently drier and not nearly as luscious as the day made. So my advice? As a rule accept no substitutes: make and eat. If you have leftovers, microwave it the next day for a snack.
This recipe can be fully Vegan by omitting the single egg in the ingredients; I have done so and have experienced no significant change in the outcome.
Mac and Cheese is the ultimate comfort food that lends itself to many exotic, delightful variations. To me, the fundamental childhood version is best. This suits the mood for all ages at any family gathering, its simplicity never disappoints. Especially in this case, when it’s upgraded from antiquity to include the very best essential ingredients (organic cheese, butter and milk) for the bechamel and an effective stove top technique.
Make this recipe in one broiler safe 9X13 casserole dish, or break into 2 8X8 squares. You can also use individual ramekins.
Cook 1 LB of elbow macaroni in about 4 qts of boiling water and some salt. Under cook the pasta to just el dente.
Shred 8 oz Monterey Jack cheese and 8 oz Sharp Cheddar Cheese and set aside with a tsp of salt. In heavy Dutch oven, heat 5T butter over medium heat until foaming, whisking. Whisk in 6T flour, 1 1/2 teaspoons powdered mustard, 1/4 teaspoon cayenne, combining. Continue whisking until fragrant and deep in color, about 1 minute. Gradually whisk in 5 cups of milk, whisking constantly until it boils. Mixture must attain full boil in order to fully thicken. Reduce heat to simmer, whisking occasionally, until consistency of heavy cream, about 5 minutes. Turn off heat. Add shredded cheeses and salt. Stir to combine until creamy. Add pasta. Cook over low medium heat, stirring, until hot and steamy.
Transfer mixture to casserole dish(es). Top with bread crumbs, panko, shredded Romano or Parmesan cheese, smashed potato chips, crushed red or black pepper, your choice. Place under broiler, watching closely, until top is browned. Cool about 5 minutes and serve. Tabasco sauce and celery salt are nice condiments at the table.
Mac and Cheese microwaves nicely for a follow-up meal, but be sure to use the DEFROST cycle on your microwave. This keeps the cheeses from being ruined, seizing up, separating, and ruining the dish. Now you know.
Can you add diced ham and peas? Of course you can!!! Can you add kielbasa? Of course you can! (I’m a vegetarian though…)
Get green and yellow beans, absolutely dew-drop fresh from the Farmer’s Market or directly from your favorite local farmer. Organic garlic. Fresh dill flowers. And lovely, long red chile peppers called Arbol chiles.
For 4 pint jars (multiply as you wish):
2 1/2 cups white distilled vinegar
2 1/2 cups water
1/4 cup pickling salt
4 garlic cloves (or more to taste)
dill flower seed heads
Cleaning and preparing the garlic cloves. Choose your biggest and most attractive cloves.
Prepare a boiling water bath and sterilize your jars, caps and screw tops. Wash and trim the beans. Combine the vinegar, water and salt and bring the brine to a boil. Pack jars tightly without bruising the beans, into sterilized jars into which you have place dill flowers heads, 2-4 cloves of garlic and 1-2 arbor chiles. Slowly pour the hot brine over the beans. wipe the rims, add the rings/screw tops and process in water bath for 5 minutes. Let these pickles cure for two weeks at least before eating.
Is this a mess? Yes. Does it take some time? Yes. Put some music on, pour a glass of wine, perhaps, and enjoy the fun of perfect food prep and the gift of excellent nutrition for your family!
In fall of 2014 and in the spring of 2015 we are fashioning an all new garden experience at YMBB. The traditional English cottage-style perennial flower borders of the last 25 years have been dug up and carried away by 100s of guests and friends. We are landscaping the new garden to be water-wise and drought tolerant, with the natural, unfussy look of lakefront dunes. The new garden includes gorgeous perennial grasses and native flora. We also set nearly 30 huge boulders all over the property for interest and beauty. The deck is triple the original size with over-sized Adirondack loungers, tables and umbrellas and a fun Adirondack glider for two. We will still grow all our own herbs for the kitchen and there are are always decorative pots too.
These succulents are not winter hardy here in the North. So I brought them inside to a bright, cool porch to spend the winter months. In the meantime, I am propagating them in order to have a huger display next year. These plants propagate by separating new plants that grow at their base, or by setting a cutting or even a single leaf into soil.
Wish me luck and check back to see if I had a successful winter protection and growing season!
Unless I’m in The Yelton Manor B&B garden munching a cherry tomato off the vine, my food needs to be “processed”. Prepared, that is.
“Don’t eat processed food”, they warn. And they are SO right, boxed or canned grocery products loaded with salt, stripped of vitamins, flavored and preserved with chemicals, handled by dirty hands, transported, and who knows what else has putrefied your edibles all along the way. UGH!
Restaurant food is also processed. Most restaurant food is factory processed, eateries are just adding more fat and salt and turning it onto plates. It’s assembled with sketchy cleanliness at origin and in the kitchen, that’s my warning based on 45 years of experience with restaurant business. Cook and eat at home!
You can create an easy system for processing your OWN food. Here’s how to make it easy, beautiful, healthy and delicious! Always keeping your hands, counters, sinks, cutting boards and utensils impeccably clean, of course!
Purchase organic food, free of poisons in and on them. If you are purchasing root vegetables, they must ALWAYS be organic. You’ll pay a snidge more but it’s cheaper than health care, uh huh. Anyway, you will eat better and waste less after I show you how to “process your veggies”, making it a net gain to the max.
Make a week’s plan. If you make 4 weekly plans (soup week 1, pasta week 2, pizza week 3, leftovers and panini’s week 4, for example) you can simply rotate your plan monthly. One day/evening a week you go to the grocery store, purchase most of the food you and your family will eat in the next 5-7 days. The melons, kiwi, bananas, apples and whatever green (spinach, kale, chard, parsley, cucumber, etc) that will grace your smoothies (one batch=5 drinks). The vegetables that will be soup, pizza, pasta and sandwiches: carrots, celery, broccoli, cauliflower, asparagus, squash, etc.
By chopping and shaving different ways, you make veggies instantly ready for different recipes/cooking techniques, satisfying and beautiful, never boring. Here I have bagged up the florets of a head of broccoli for steaming, roasting or soup. With a wide, sharp vegetable peeler, I shave the gnarley stalks into wide green noodles, for salads, soups, pizzas, sandwiches. Ziplock bag and into the fridge.
Cauliflower, lovely heads for a crudite plate, soup, roasting or steaming, also shaved for eating raw in salad. Ziplocks, into the fridge! Brussel sprouts? Yup. Carrots chopped, shaved and sticks, for soup, salad and snacks! Celery too, clean the gnarly stalks for soup and smoothies, save tender insides and greens for salads and Bloody Marys.
Wash and pat dry your soup/smoothie greens so you can reach for them *ready to roll* for a recipe. Into the fridge. Dice your melons and freeze, ready for smoothies. Did you buy a legume? Soak it and get it ready for a soup, a stew, burritos, whatever. Into the fridge with it. Did you get citrus? Squeeze limes, lemons, oranges, grapefruit and clementines for cocktails and salad dressings! Into containers and into the door of the fridge for grabbing.
Now, as you are doing this, all the scraps of celery and carrot go into awesome veggie soup stock! No waste!
At the same time you are chopping, bagging AND making soup stock, you might also be roasting squash, sweet potatoes, onions, tomato, etc for adding into a breakfast omelette? Perhaps your bread machine is also making a fabulous 12 grain bread for the week’s meals?
Now, thanks to an hour or two of “multi-tasking”, you are ready to eat well at every meal, the fruits and vegetables are ready to go, right at your fingertips.
Process!!!!!! With simple organization you can be sure you are eating right and also make it easy and quick to make dinner at home, every single day.
It’s FALL! The Yelton Manor test kitchen is fired up to fashion some new recipes using the season’s freshest ingredients from our local farms. Coming into the market right now are bushels of tomatoes, summer and winter squashes, eggplant, beets, plums, apples, peppers. It’s The Grand Finale of the harvest!!!
This casserole is the nexus of my lifelong passion for Mac and Cheese, love of roasted vegetables, mission of breakfast, and gratitude for exactly the right herb and spice. Breakfast is the *new dinner*, so plan this as an appetizer, main event or side dish at your autumn dinner party. It has WOW factor presentation too!
I always double this recipe so I have one to give away. It’s a kitchen mess, so you might as well double up. It’s fun to share food!
Choose a baking dish approximately 9X13. This will make 15 small servings, 12 if larger portions. This is fabulous freshly made, of course, but also refrigerates nicely as a leftover and can be microwaved by the serving. Like anything with cheese that you are “rewarming”, choose a defrost cycle on your microwave so the cheese doesn’t “seize”. I am currently freezing a few portions and will come back to edit this when I know if that’s a good option.
Here’s what you need: 3-4 butternut squash, depending on their size. You will just use the neck (for perfect medallions, optimum pizzaz!), so look for squash with long, lovely necks. Chop, roast and freeze the rest of the squash for a soup, or veggie pot pies, later.
Preheat the oven to 400 degrees for roasting the squash. Prepare cookie sheet(s) with foil or parchment paper for roasting. Prepare baking dish(s) by coating the bottom and sides with olive oil and a sprinkle of kosher salt.
Peel and thinly slice the squash. In a large bowl, gently toss the squash medallions with olive oil, salt and pepper, and 1/2 teaspoon nutmeg. Spread the squash on the cookie sheet(s) and roast for about 30 minutes, until soft to a fork.
Get your grated cheese ready. A cup of Smoked Gouda and a cup of sharp cheddar cheese. Chop a bunch of scallion, including some of the green part.
For the custard, crack 10 eggs into a large bowl and add a handful of water, whisk like a warrior woman for a full minute. The ultimate awesomeness of this recipe depends on this whisk! C’mon, whisk it!
Gently fold in the cheese, scallions, a dash of paprika if you like a bit of heat, chopped dill if you like, and the roasted squash.
Pour the mixture into the casserole. For a dramatic effect, crack three more eggs onto the top of the frittata and sprinkle with salt and pepper. Next time I make this I am going to try and use a knife to cut the egg whites outward and maybe it will create a starburst effect!? I’ll keep you posted on that.
Don’t be tempted (I am a mac and cheese freak, remember?) to add a bread crumb topping to this. It needs no further adornment and the top is going to be worth seeing just as it is. Reduce the temperature in the oven to 325 and bake, uncovered, for about 40-50 minutes. The edges should be puffy and brown and the center should be firm, no jiggling. Remove from oven and let sit for 10-15 minutes before serving.
Oooh, are you ready for the layers of lusciousness?
At Yelton Manor B&B we specialize in feeding 34 hungry holiday-ers every full inn morning. This calls for a big breakfast buffet where the hot egg dishes bake, family style, like casseroles. But sometimes we serve a smaller houseful, and we have fun creating beautiful plates that can only be possible with fewer diners.
Turn the corners of your lips UP into a big smile, because here is an easy technique that turns out a very lovely breakfast entree! And remember: breakfast is the new lunch and dinner too! 😉
Choose a red, yellow, orange, purple and/or green sweet pepper, crunchy fresh from The Farmer’s Market. Core and slice into rounds. Make sure to trim any white pith inside, because it will be bitter.
No secret ingredients here, but we played around in The Manor kitchen to perfect the technique. Choose a nice fry pan that has a tight fitting lid, preferably see-through.
Use butter if you want a buttery, caramelized bottom on the fried egg. Use Pam or olive oil if you please. We used Pam and still got an excellent result. Grease the fry pan well.
Over a medium heat, warm the pan with the peppers laying flat. This pre-heating let’s you drop the eggs into the peppers without significant leakage out of the form. Have a 1/4 cup of plain water nearby. Test the pan for readiness by flicking water drops…when the water sizzles your pan is ready.
Then pour the 1/4 cup of water around the edges of the pan and close with the tight lid. This will steam the eggs for a nice “over easy” effect, leaving a runny yolk, ideally, but cooking the whites satisfactorily.
Watch carefully for perfect doneness! Then plate up beautifully, garnish with snipped herbs and edible flowers from the garden, and delight your diners!!! Today we served whole grain bagels on the side, and pumpkin muffins too. As a healthy, delicious accompaniment, we frequently add hot, sliced, baked sweet potato rounds to the plate.
This is a simple, lovely presentation and would be beautiful on a “breakfast in bed” tray too!!!