Coconut Flour Pancakes: It Must Be Sunday!

Nothing says Sunday like pancakes, at least in my world. Pancakes don't have a place in my breakfast lineup any other day of the week - but on Sunday, Sunday, Sunday! - if all is right in my world, I can have a leisurely morning and a breakfast that includes a big stack of carbs. Ah - nothing better.

My current pancake obsession, however, is a complete departure from any traditional pancake that we all know and love. I've been converted to coconut flour pancakes. That's right - not a grain to be found in these fluffy flapjacks. No flour, no buckwheat, no sourdough. Hell - there's not even any dairy in the version that I make. Well, ok - eggs (if we're calling those dairy) - but no milk. They are totally caveman approved (perfectly paleo, if you're into that sort of thing... which I am, more and more) - and gluten-free as well. I saw them on the Nourishing Days blog, and tried them immediately. I haven't looked back since.

My main reason for giving these a go is that when I was in Laos, I had a coconut pancake of sorts made by a woman squatting in the street over a tiny coconut husk fire. The cake from her griddle was incredible - fluffy and savory, with a hint of coconut flavor. I've wanted to recreate it ever since, but I had no idea if her cake had a name or where I might find a recipe. So when I found this recipe, I was hoping it might somewhat replicate that delicious morsel of Lao street food. Well, it didn't. But boy - it sure is a damn good pancake regardless. So it's now my go-to. I love them because you can't make them very big (the batter just doesn't allow it) - so it satisfies my pancake craving without having to eat more than I should. In fact, when I'm making them just for myself, I cut the recipe in half, which is more than enough for one.

At any rate, I've included the Nourishing Days recipe in full below since it's obviously been perfected to perfection. I, however, don't add any sweetener or vanilla to mine. Just straight up works for me. I hope you give them a try!

(Note: You can buy coconut flour in bulk at Whole Foods. The recipe says you can use regular cow's milk or coconut milk - I always use light coconut milk from Trader Joe's.)

Fluffy Coconut Flour Pancakes
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of Stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated. Grease griddle with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Hashing it Out with Spaghetti Squash

I love spaghetti squash with all my heart, don't you? I seriously can tuck into a huge bowl of spaghetti squash - sprinkling of olive oil, dash of salt & peppa - and call it dinner. Of course I love it all dressed up with marinara or pesto or alfredo sauce as well - all of those tricks intended to show off its pasta imitating abilities. My latest love, however, is spaghetti squash hash browns. Never had them? Well let me introduce you to your next favorite weekend brunch item, people!

It couldn't be more simple:

• Nuke the spaghetti squash until it's soft - about 1 minute per pound. Microwaving spaghetti squash is really the easiest and quickest way to prepare it - what's easier than pushing a button and walking away? Make sure to pierce the squash with a knife kind of all over to allow vents for the steam to escape, but other than that, just throw the whole thing in and let it do its thing.
• Once it's cooked, slice the squash in half lengthwise and pull the strands out with a fork. Give the whole squash some time to cool before cutting into it - and even so, be aware that the inside will be scorching hot and steam will burst forth. Don't get burned, in other words.
• Spread a pile of the squash into a skillet or atop a griddle that has been heated with olive oil (or butter - your fat of choice), and fry it up just as you would hash browns. Just as with regular old potato hash browns, a thin layer is best so you can get them evenly browned. Crisp them up to your preference, using a little extra oil if necessary.
• Making them as plain as the day is long is fantastic - just sprinkle with salt and pepper. Or, do a loaded version (sorta like in the photo above): chopped scallion and Parmesan cheese being my go-to ingredients.

And there you have it. Yumm-o breakfast goodie that's oh-so-good for you. Mangia!

Steel Yourself: Savory Oatmeal

Phew! I am not crazy. Turns out I am not the only person on this planet wise to the ways of savory oatmeal for breakfast. For ever and ever, I've been eating oatmeal sans brown sugar, raisins, or any other of the sweet sprinklings that most people deem necessary. My toppings of choice: butter and salt. OMG good. I make it that way at home, I order it that way in restaurants. It's just the way I like it. Friends scoff. Have been told that I'm loony.

But like I said, turns out, not so much.

I recently became a convert to an even more savory version of my beloved warm cereal on one of my favorite all-time blogs, Appetite, by photographer extraordinaire Penny De Los Santos (it's official - I want her life). She imparts the joys of discovering savory oatmeal to which sharp cheddar, cracked black pepper, sea salt and olive oil are the accouterments. Heaven in bowl. Did you hear me? Heaven! In a Bowl!!

I pretty much made this recipe immediately after reading it, and have enjoyed it every single morning over this long Labor Day weekend when I've had the luxury of leisurely mornings. So naturally, I had to share with you. I hope that you become a convert as well.

Baked Lemons: Add Some Zest to Brunch

Who needs a brunch idea? This is a good one. Easy too.

Baked lemons, stuffed with whatever your heart desires. The ones pictured here were filled with antipasti-inspired ingredients: sundried tomatoes, artichoke hearts, green olive tapenade, chicken sausage, homemade multigrain croutons, Parmesan, fresh basil.... topped with a heap of shredded mozzerella cheese and baked for 20 minutes in a preheated 350-degree oven. I had juiced the lemons first with a citrus reamer (then scraped out/discarded the remaining fibers), and saved all the juice for salad dressings and marinades - not much goes to waste. I looked forward to an occasion to make this dish as soon as I read about the idea here; a family gathering over the weekend was just the ticket. The lemons turned out to be pretty tasty - the flavors were amazing. One thing I'd change, however: use a meltier cheese inside. The Parmesan - although yummy - just didn't provide the ooze and glue that in hindsight the filling needed. So learn from my mistake, and use a melty cheese to start with.

I like this for brunch because it's a savory dish, but not egg-based, so it really complements the egg dishes and sweet pastries that undoubtedly will be on your menu as well. But of course it would make a great appetizer or side dish for a dinner party too.

Breakfast of Champions: Bacon, Egg and Toast Cups

If imitation is the sincerest form of flattery, then I sure hope that Annie of AnniesEats.com is complimented by this post. I saw her photo and recipe for these brilliant bacon, egg and toast cups, and I knew I had to make them. I mean really - what a great idea, huh? It's breakfast all in a perfect little muffin-looking package. So tasty... and adorable! It's an ideal recipe for a long weekend when you actually have time to enjoy breakfast - I just had to share it with you in time for Labor Day.

So I took Annie's basic premise and pimped it out just a bit. Starting with an empty muffin tin, I first lined the outside of the individual wells with pre-cooked bacon. I used turkey bacon to keep the calories and fat at a less artery-clogging level (a girl has to try, right?). I then placed an English muffin half as the base instead of regular bread (cut to size with a biscuit cutter). In her version, Annie's next step was to top the bread with some shredded cheese. I, however, loaded up my version with a slice of fresh tomato, a dollop of goat cheese, and some fresh herbs from my garden (basil and oregano). Finally, the egg is the topper for it all. Place the muffin tin in a preheated 400 degree oven, and about 15 minutes later, you'll have the cutest little breakfast you ever did see.

As you can see, there's no real recipe, but there are a few tips to make the assembly go smoothly (some are Annie's, some are mine I learned the hard way!):

• Use cooking spray or butter to coat the wells of the muffin tin so that you're cups will pop right out.
• When pre-cooking the bacon, heat it through but don't get it to the crispy stage. It needs to be pliable enough to curl around the inside of the muffin wells, and still has some cooking time in the oven.
  
• Separate the egg yolks from the whites. Make a hollow-ish indention in the cheese layer where the yolk can sit. Nestle the yolk down in there before adding the whites.
  
• Pour the eggs whites on top at the very end - it will seep into all the crevices and act as the glue that binds everything together.
• Adjust the cooking time depending on how well-done you like your yolks. I love the gooeyness of over-easy yolks, and 15 minutes was just about right. Keep them in the oven 4-5 minutes longer to firm them up - just make sure the whites are cooked through, regardless.
• I made a couple ultra low-fat, low-calorie versions by omitting the English muffin, cheese and egg yolk (kept the bacon, of course!). By using the tomato and herbs as the base, and filling the cup with only egg whites, it turned out almost equally as good. We have bacon to thank for that!

Rise and Shine! Breakfast Adventures in Utah

It's not too often that I actually contemplate moving back to Utah, the gorgeous Rocky Mountain state where I had the pleasure of spending my youth. Visit? Absolutely - wish I did it more... but actually move back? Not so much (sorry mom). But during my most recent visit to the Beehive State, I found myself actually missing a great Utah weekend ritual that almost - ALMOST - made me nostalgic enough to see myself back amongst the fold: Breakfast.

Sure, we've got breakfast here in Napa Valley (if you've ever been a guest and enjoyed the brunch at The Villagio Resort & Spa... I rest my case), but not a prolific amount of choices. Randall and I rarely go out to a real sit-down, full-menu breakfast because I can count on one hand the places worth frequenting (iHop and Dennys don't count). You simply want coffee and pastries? We've got adorable, delicious options out the wazoo... but a couple scrambled eggs and toast with a charming view or ambiance? Few and far between. And I find this to be the case pretty much Bay Area-wide - this corner of the world is a breakfast black hole! (Readers - prove me wrong! Send me local breakfast options... please! And yes - I know of Toast... it's my current fave.)

But Utah - now there's a place that does breakfast right. Drive up any canyon: breakfast with a view. Visit some of the more eclectic neighborhoods in most towns: breakfast with ambiance. So, my Utah itineraries always include breakfast. Always.

This time around, I got out for two amazing breakfast meals. First up: Silver Fork Lodge in Big Cottonwood Canyon, a rustic inn that holds a special place in my heart. The place is a funky old log cabin, complete with lodge pole ceiling beams and cowboy motif. The deck is the place to be on a nice day, with its unbeatable mountain views. And the food is good - and hearty. Everything you would expect to be served up in a mountainside cabin: sourdough flapjacks, corned beef hash, omelets. I had myself the house special: pan seared trout and eggs. You know how it is... when in Rome!


The other place I enjoyed breakfast during my short stay was new to me, and turned out to be a real treat: Em's Restaurant on Capitol Hill in Salt Lake. I learned of Em's from fellow blogger, Becky of Vintage Mixer. Her Twitter alias is @SLCFoodie... so I figured any recommendation from her would fit the bill, and I wasn't disappointed. The restaurant is tucked in amongst one of SLC's fantastic residential neighborhoods, and honestly, the locale really spoke to me. If I ever find myself back in Utah, I'll plunk myself square in that part of town and make Em's my local haunt.

I didn't even look at the menu. I'm sure I passed up a lot of potentially amazing dishes, but the waiter had me when he uttered the special: Eggs over cheddar grits with fresh market corn, chorizo and heirloom tomato sauce. Side of fried apples. I wasn't feeling well that day, but my appetite came to life when the dish came to the table. I think I might have actually licked my plate clean.

When I returned home here to Napa, I kept thinking about those damn grits (really - SO good!); I had to recreate the dish. My version turned out equally good, so I thought I'd share it here. But it's not a hard and fast recipe - there's lots of room for improv, so I've left it mainly as an ingredient list for you to play with as it suits you. But try it - it'll make your next lazy Sunday morning complete.


Breakfast Cheddar Grits, My Way

• Grits, prepared according to package directions (go for the Cadillac of grits - order yourself some from Anson Mills - you can thank me later)
• Smoked cheddar cheese, grated and stirred into the grits to melt
  
• Sundried tomato chicken sausage, diced and added to the grits
• Fresh corn kernels, cut from the cob and added to the grits
• Ladle the grits onto a plate and top with an egg or two cooked over-easy or over-medium (you want the oozy yolks - trust me)
• Top with a simple tomato sauce made from seeded, pureed and slightly reduced heirloom tomatoes, seasoned with salt, pepper and a touch of garlic powder (to taste)
  

Muffin Mania

Here's a couple of muffin recipes, submitted by my mom. Actually, one was a banana bread recipe that I made into muffins instead (just my preference, since I can eat one and freeze the others for later... but a loaf of banana bread? No control.). But you - make either of these recipes as you please - loaves, muffins - whatever! For the banana bread recipe, my mom uses the tried-and-true recipe from the 1967 edition of the "Better Homes and Gardens New Cook Book" - which she purchased while she was in college simply because it included this "exotic" banana bread recipe ("When I started making it," she said, "bananas were scare in this Utah desert. You actually had to buy and store them on purpose if you were going to make the bread!"). As for the lemon poppy seed muffin recipe, I'm not sure where that recipe originated, but it's a semi-homemade recipe that my mom has perfected. The muffins are delicious and moist and lemony and fantastic. Sorry I don't have a picture, but I'd about had my quota of baking with the banana bread recipe!

Banana Bread Muffins
Submitted by Judy Angell

• 1/3 cup shortening
• 1/2 cup sugar
• 2 eggs
• 1 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1 cup mashed ripe banana
• 1/2 cup chopped walnuts

Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-buttered loaf pan or lined muffing tins. Bake at 350 degrees; for loaves: 40-45 minutes, for muffins: 15-20 minutes.

Lemon Poppy Seed Muffins
Submitted by Judy Angell

• One pre-packaged lemon poppyseed muffin mix, available in the boxed cake mix section of the supermarket.
• 1/3 cup vegetable oil
• 1/4 teaspoon vanilla
• 8 ounces lemon yogurt
• Zest of 1 fresh lemon (about 2 teaspoons)
  
• 1 1/2 tablespoons water

Glaze

• 2 tablespoons fresh lemon juice
• 1 cup confectioner's sugar

Combine boxed muffin mix with remainder of ingredients; mix well. Batter will be very thick. Spoon into greased or lined muffin tins; bake in a preheated 400-degree oven for 18-20 minutes. Once muffins are golden, remove from tins and place on a cooling rack. Drizzle with glaze while muffins are still warm.

Baking Your Breakfast

I love having slow-cooked oatmeal on lazy weekend mornings, but sometimes, I must admit: I don't get it right on the stovetop! I don't know why - but I find oatmeal far from fail-proof: too runny, too bland, too gluey, gloppy or gummy. Sometimes, getting it "just right" proves to be elusive. So, when I've got the time, I like to bake my oatmeal instead! I have much better luck this way. The recipe turns out a rich, dense, flavorful and nutritious warm start to your day.

Oven-Baked Oatmeal

• 2 cups skim milk
• 1/2 cup cream (optional, but if you omit it, add equivalent of milk)
  
• 1 cup old fashioned rolled or steel cut oats (not instant)
• 1-2 cups of fresh fruit (pictured with blackberries and diced apples)
• 1/2 cup chopped nuts (walnuts, almonds or pecans work well)
  
• 1/4 cup brown sugar, plus additional for crumbling on top
  
• 1/4 cup maple syrup

Combine all ingredients and pour into an oven-safe casserole. Bake in a 350-degree oven for 1 hour, or until oatmeal is cooked through and liquid is absorbed (after 30 minutes, crumble additional brown sugar to taste over the top).

Rainbow's End

I try my best to shop at Farmer's Markets and stick to cooking what is seasonal and fresh. This time of year, the pickings at the market are far from slim. My attention is always drawn to the gorgeous rainbow-colored Swiss chard, a cold-weather crop that just declares its deliciousness by its bright jewel-toned stalks. The colors are a welcome splash of brightness in a season largely devoid of the candy-hued market offerings of summer - just buying it makes me happy! It's scrumptious in so many ways - even just sauteed on its own with a glug of olive oil, a sprinkling of salt and a dash of balsamic vinegar at the end. But to me, this fritatta recipe feels just like a warm, comforting hug on a brisk winter morning. Adding in the croutons or day-old bread came about as a tip from my good friend Betsy. Enjoy!


Rainbow Chard Fritatta

• 1/2 cup onion, finely diced
  
• 4 cups rainbow Swiss chard, chopped
• 8 eggs, whisked (for a more figure-friendly version, use the equivalent in egg whites, about 2 cups; it's my preferred variation!)
• 1/2 cup Parmesan cheese, grated
  
• 1/4 cup Italian parsley, chopped
  
• 1 cup seasoned croutons or crusty day-old bread cubes
• Salt and pepper, to taste
  

Coat the bottom and sides of an oven-safe saute pan with olive oil and sautee diced onions over medium heat until clear. Add the chopped chard to the hot pan and cook until wilted (You can add a tablespoon or two of water to the hot pan to create steam; it helps the chard wilt without burning. Just make sure to cook off or drain all of the water before continuing with recipe.) In a separate bowl, combine eggs, Parmesan cheese, parsley, croutons; mix well. Season egg mixture with salt and pepper. Once chard is wilted, add egg mixture to the saute pan. Stir to combine all ingredients, making sure the chard/onions are well-dispersed throughout. Place entire pan in a preheated 400-degree oven and bake until center is set, about 15-20 minutes (you want the eggs moist, but not runny).

Cookies for Breakfast

Here's another Christmas cookie that's required eating at our house over the holidays. Enjoy these dipping cookies for breakfast - dunk in a big cup of joe or a steaming mug of cocoa. Mmm.

Almond Sesame Biscotti
Contributed by Judy Angell

• 1 cube butter
• 1 tablespoon shortening
• 1-1/2 cups sugar
• 4 eggs
• 4 cups flour
• 4 teaspoons baking powder
• 1 cup almonds (optional)
• 1-1/2 teaspoons almond extract
• Sesame seeds

Cream butter and shortening, add sugar, and then the slightly beaten eggs. Add all dry ingredients and combine well. Divide dough in half and turn out onto a floured surface. Form into two oblong loaves. Roll the top side in sesame seeds. Score the top lightly with a knife to outline 1-inch slices. Place loaves on a baking sheet and bake in a 375-degree oven until brown, approximately 20-22 minutes. Remove from oven and slice along the score marks. Place slices flat on the baking sheet, and return to oven to toast under the broiler, turning once. Remove when both sides are browned; cool on a rack and serve when they have hardened.

Dutch Baby

Dutch Babies for breakfast! As odd as it sounds, a Dutch Baby is not a plump, sweet child from The Netherlands, but rather, a dish akin to a German Pancake (or a big pop-over, or a Yorkshire pudding... they're all similar in taste and texture). I'm not sure why I associate a Dutch Baby with the Christmas holidays - we certainly ate them throughout the year when I was growing up - but it's comfort food at its finest, and a holiday treat for me when I'm home in Utah for Christmas. At the root of it, this dish is simply a vehicle for butter consumption. Melted butter pools in the center of the dish as you pull it all puffy from the oven, and the browned butter bits make the top and edges crunchy and savory. The thought of it makes me salivate. Some people like to top their Dutch Babies with powdered sugar and lemon juice; me - I'm a purist. Just the butter, please! So, to hell with the New Year's resolutions - make this dish! You won't regret it.

Dutch Baby
Contributed by Judy Angell

• 1/4 cup butter
• 3 large eggs
• 1 cup milk
• 1 cup flour (can substitute rice flour for a gluten-free version)
  

Put butter into a deep 6-inch baking dish and place in a 425-degree oven. Leave in the oven until the butter melts and turns a dark brown (not quite burned, but almost). As the butter browns, put eggs into a blender and blend on high speed. Add milk. Continue to blend and slowly add flour. When butter is nice and browned, remove from oven and let stand for 2-3 minutes to come down in temperature. Pour batter into the butter, but do not mix. Return to oven and bake for 20 minutes. The Baby will puff up while cooking, but deflate as it cools.