• About
  • Brush with Fame
  • Cooking Classes
  • Publishing
  • Testimonials
  • Videos
  • Personal Chef Services

Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Tag Archives: breakfast

Banana Zucchini Bread and Muffins

19 Sunday Apr 2015

Posted by snackingkitchen in Uncategorized

≈ Leave a comment

Tags

allrecipes, baking, bread, breakfast, muffins, recipe

banana zucchini bread and muffins (11)

Confession time. I don’t like bananas. Maybe it’s one of the reasons I’m not a fan when I get called Anna Banana. The riper the banana, the less I like it. The overwhelming aroma, the dark brown spotted skin, it all makes me want to run away.

But then there’s banana bread and banana muffins, that make it worthwhile to have an overripe banana in your kitchen. For this project though, I’ve combined the sweet, soft banana with the crunchy, fresh zucchini in a recipe that yields one loaf of bread and 12 muffins. Perfect, isn’t it? If you wish, turn this into 2 loaves or 24 muffins. You’re the boss!

banana zucchini bread and muffins (4)

Banana Zucchini Bread and Muffins

Ingredients

4 eggs
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup vegetable oil
1/2 cup apple sauce
1 teaspoon vanilla extract
2 ripe bananas, mashed
3 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoons ground cinnamon
1 teaspoon salt
2 cups shredded unpeeled zucchini
1 cup chopped walnuts

Directions

1.  Preheat the oven to 350 degrees F.

2.  Beat eggs, sugars, oil, apples sauce and vanilla extra in a bowl. Stir in bananas.

3.  In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to the egg mixture and stir to combine.

4.  Fold in zucchini and walnuts.

5.  Transfer half of the batter to a greased 9×5-inch loaf pan. Transfer the remaining batter into a greased 12-cup muffin pan. Bake in the preheated oven until the toothpick inserted into the bread/muffins comes out clean, about 50 minutes. The timing for the muffins might be less, be sure to check earlier. Cool on a rack.

banana zucchini bread and muffins (9)

And that’s all folks! Now you have bread and muffins to eat up, share and enjoy. These are quite good on their own. Do try the bread sliced, toasted and buttered (with either regular butter or peanut).

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Apple Walnut Pancakes with Cranberry Sauce ~ Breakfast Recipe

23 Wednesday Oct 2013

Posted by snackingkitchen in Breakfast, Brunch, Cooking, Dessert, Recipe, Uncategorized

≈ Leave a comment

Tags

breakfast, cooking, pancakes, recipe

apple_walnut_pancakes_cranberry_sauce_breakfast

Pancakes for breakfast? Yes, please!  Last weekend I decided to upgrade the traditional “eggs-for-breakfast” and make pancakes instead.  Rather than making them plain or over-the-top-pumpkin-spice variety, I decided on the Apple Walnut Pancakes with Homemade Cranberry Sauce and based the recipe on one of my favorites for Apple Bacon Pancakes I have done in the past.

Ingredients

1 1/2 cups all-purpose flour

1/4 cup of sugar

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

1 1/2 cups buttermilk

1 egg

1/4 cup vegetable oil

2 apples, grated

1/2 cup chopped roasted walnuts

Directions

1.  Whisk dry ingredients.  Add the wet ingredients and whisk to combine.  Stir in apples and walnuts.

2.  Heat a large pan over medium high heat and lightly grease with oil or butter.   

3.  Use a measuring cup (1/4 c) or a small ladle to make pancakes.  Cook the pancakes for 4-5 minutes on each side. You will notice the edges drying out and bubbles appearing on the surface of the pancakes – that’s when you know it’s time to flip!

4.  Add butter or oil, as needed between the batches.  Serve the pancakes hot, with a drizzle of honey, yogurt and homemade cranberry sauce.
And speaking of cranberry sauce, it has got to be one of the easiest things to make yourself in the kitchen!  Simply combine fresh cranberries with organge juice, zest of oranges or mandarines, a little bit of grated ginger and sweetener.  You can use sugar or honey, to taste.  I like mine on the sour side and don’t use too much of either sweetener.
The combination of hot pancakes with cool yogurt and cranberry sauce will surely win you praise with your breakfast companions.
I have been eating the leftover of the cranberry sauce and yogurt for breakfast, as a parfait, tossed together with chia seed granola.  Bon appetite!
Back to Snacking in the Kitchen

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Farmers Market Breakfast – Farmstr Mystery Basket

20 Sunday Oct 2013

Posted by snackingkitchen in Uncategorized

≈ 2 Comments

Tags

breakfast, farmers market, organic

Image

This project began with a tongue.  Cow tongue to be exact.  My friend Janelle, of Talk of Tomatoes and Farmstr, asked if I would like to get a cow tongue.  I grew up eating this tender, mild flavored delicacy.  In fact, my mom has been cooking it in a pressure cooker for years, with lots of garlic.  She then slices it paper-thin and serves as sandwich meat.  Of course, I wanted to take one tongue home and give it a try in my own kitchen.

Alas, this post is not about tongue.  It’s about the mystery farmers basket that Janelle delivered to me from her company – Farmstr.  Farmstr is an online marketplace where you, the consumer, can find small, local farmers and can buy directly from them at more affordable prices.  It’s a win-win.  Farmstr was first launched in Seattle and is quickly expanding to Western Washington.  Looking for Washington and Oregon farmers?  That’s the place to be!

Image

When I opened the basket (ok, it was a box), I was more than thrilled to find some of my breakfast favorites: local organic eggs, GMO-free sweet corn, and Anaheim peppers.  And then there was an eggplant, a baby one, which threw me for a loop.  The corn came from the Rents Due Ranch in Stanwood, WA.  Unfortunately, the corn season is over for the year, but you can certainly buy varieties of winter squash from them now.  The rest of the produce came from the Burke Ave Farm – the urban farm located in the Wallingford neighborhood of Seattle.

I got cooking, picking up a handful of cherry tomatoes from my own garden  and red onion to bring this dish together.

Farmers Market Breakfast for 2

Ingredients

1 tablespoon olive oil

1 eggplant, diced

2 Anaheim peppers, seeded and sliced

1/2 red onion, diced

kernels from 1 corn on the cob

1/2 cup cherry tomatoes

4 eggs

salt and ground black pepper to taste

Directions

1.  Heat oil in a large skillet over medium high heat.  I used my newly fixed and trusted cast iron skillet.  Add eggplant, peppers and onion and saute until almost tender, about 5 minutes.  Eggplant is a known sponge for oil, so keep a close eye on it and add more oil if needed.

Image

2.  Add corn and tomatoes and cook until corn is lightly charred and tomatoes are about to burst.  Season with salt and ground black pepper to taste and mix together to combine.

Image

3.  Crack four eggs over the vegetables, lower the heat to medium low and cook until the whites are set and the yolks are lightly runny.

Image

All that’s left to do is eat!  Crack the yolks and let it run and ooze over the vegetables.  Normally, I would drizzle a bit of hot sauce over this, but honestly, the flavors of the farmers produce were so bright and vibrant, we enjoyed breakfast just as it was prepared.  No condiments needed.

Image

If you would like to experience Farmstr and what it has to offer for yourself (and why wouldn’t you), please sign up for the Farmstr newsletter and Hot Sheet to learn about the great deals offered, in season produce, and the farmers.  To sign up, scroll to the bottom of the page www.farmstr.com and click on ‘Join Mailing List’.

To learn more, feel free to ask more questions and/or read How it Works and FAQ.

Disclaimer: I was offered the produce at no charge in exchange for the recipe and review.  All opinions stated in this post are my own.

Back to Snacking in the Kitchen

Want to share?

  • Tweet
  • Email

Like this:

Like Loading...

Subscribe

  • Entries (RSS)
  • Comments (RSS)

Archives

  • December 2017
  • November 2017
  • February 2017
  • January 2017
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • May 2015
  • April 2015
  • January 2015
  • November 2014
  • August 2014
  • July 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • March 2011
  • February 2011
  • January 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • July 2010
  • June 2010
  • May 2010
  • April 2010
  • March 2010
  • February 2010
  • January 2010
  • November 2009
  • October 2009
  • August 2009
  • May 2009
  • April 2009
  • March 2009
  • February 2009
  • January 2009
  • December 2008
  • November 2008
  • October 2008
  • September 2008
  • August 2008
  • July 2008
  • June 2008
  • May 2008
  • April 2008
  • March 2008
  • February 2008
  • January 2008
  • December 2007
  • November 2007
  • October 2007
  • September 2007
  • June 2007
  • April 2007
  • March 2007
  • February 2007

Categories

  • Alabama
  • Allrecipes.com
  • Appetizer
  • Arugula
  • Asparagus
  • Avocado
  • Bacon
  • Baking
  • Baklava
  • Balsamic
  • Bananas
  • BBQ
  • Beans
  • bed and breakfast
  • Beef
  • Beets
  • Birmingham
  • Book Club
  • Bread
  • Breakfast
  • Brunch
  • Burger
  • Cake
  • Cauliflower
  • Caviar
  • Cereal
  • Challah
  • Cheese
  • cherries
  • Chicken
  • Chili
  • Chinese
  • Chips
  • Chocolate
  • Coffee
  • Cookbook
  • Cookies
  • Cooking
  • Cooking Classes
  • Corn
  • Crafts
  • Cravings
  • Culinary Instruction
  • Cupcakes
  • Curry
  • Dairy
  • Dairy Free
  • Decorating
  • Dessert
  • Dinner
  • Dolmas
  • Drink
  • Eggs
  • Events
  • Falafel
  • Fall
  • Farmers Market
  • Festival
  • Fish
  • Fitness
  • Five Ingredient Dish
  • Food Competition
  • Food Revolution
  • Food Styling
  • FoodBuzz
  • Freezing
  • French
  • Fruit
  • Furniture
  • Gifts
  • Giveaway
  • Gluten Free
  • GlutenFree
  • GPS
  • Grains
  • Greek
  • Green Beans
  • Grilling
  • Grits
  • Guacamole
  • guest blogger
  • Gym
  • Happy Hour
  • Healthy
  • Hillel
  • Holidays
  • House Decor
  • Ice Cream
  • Ideas
  • Indian
  • Iowa – Cuisine at home
  • juice
  • Kale
  • Kids
  • Kitchen
  • Kosher Food
  • Lamb
  • Lunch
  • Mango
  • Meat
  • Meatless Monday
  • Mediterranean
  • Mexican
  • Mint
  • Mother's Day
  • Mushrooms
  • Mussels
  • Mystery Ingredient
  • New York
  • Nuts
  • Outside the Kitchen
  • Paleo
  • Passover
  • Pasta
  • Peppers
  • Pho
  • Photography
  • Pizza
  • Plantains
  • Pork
  • Portland
  • Portugal
  • Potatoes
  • Product Review
  • Purim
  • quick and easy
  • Quinoa
  • Recipe
  • recipe development
  • Recipe Testing
  • Restaurant Review
  • Rice
  • Risotto
  • Russian
  • Salad
  • San Francisco
  • Sandwich
  • Seafood
  • Seattle
  • Shrimp
  • Sides
  • Snacks
  • Snow
  • Soup
  • Southern Living
  • Spain
  • Spanish
  • Stir Fry
  • Sushi
  • Sweet Potatoes
  • tacos
  • Teaching
  • Thanksgiving
  • The Culinary Institute of America – Updates
  • Tomatoes
  • Travel
  • Uncategorized
  • vacation
  • Vegan
  • Vegetables
  • Vegetarian
  • Video
  • Vietnamese
  • Volunteering
  • washington
  • Washington DC
  • Watermelon
  • whole30
  • Wine
  • Writing/Publishing
  • Year in Review
  • You Buy I Cook
  • Zucchini

Meta

  • Register
  • Log in

Create a free website or blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    %d bloggers like this: