Posts Tagged ‘breakfast’

Chocolate Chip Pancakes, Maple Pears, Roasted Potatoes

March 18, 2009

I’ve been craving pancakes for a few weeks, so I was glad to finally get time to make them.

Chocolate Chip Pancakes, Maple Pears

I use Cherrybrook Kitchen’s mix as they seem to be the fluffiest pancakes I’ve ever tried. Our Kroger stopped carrying them a few months ago so we picked up the last three boxes on clearance ($2.19!). Once they’re out, I’ll either start making my own or return to Aunt Jemima’s Whole Wheat Pancake Mix.

My wife likes chocolate chips and chocolate soy milk for her pancakes, but I can’t do all that sweetness so I gave her the ultimatum. She (wisely) chose to go for the former, which gave me a chance to try Enjoy Life Foods’ Chocolate Chips. Normally, I use Tropical Source’s, but these were cheaper so I figured I’d give them a try. Certainly hard to complain about ’em one way or another and I’ll likely be picking them up again.

We had some pears lying around as well so I had the genius (in hindsight) idea of sauteeing them with a little Maple Syrup. Delicious (no, not that Delicious). Sadly, I think I’ve painted myself into a corner as I’ll likely be forced to make them every time I make pancakes in the future. They were just too good.

As if that weren’t enough, I decided to make some hash brown-style potatoes. Whenever I make Mashed Potatoes, I always buy a 3 or 5 pound bag, use 2 pounds and put the rest away to use later. Several weeks later I always end up throwing them away, but not this time! As the potatoes were boiling, I cut up the rest, seasoned them up and roasted them off. Once cool, I threw them into zip lock bags and into the freezer for a rainy day. Well, today was that rainy day. I pulled them out of the freezer and threw them into a sautee pan, stirring frequently. I think we’re going to stop buying french fries and just do this from now on! So much more flavor and a lot easier to do.

Roasted Potatoes

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Whole Wheat English Muffin, Pecan Butter and Banana

March 18, 2009

I had a long day ahead of me on Saturday so I needed to actually eat breakfast – and I needed to to be filling. I recently made some Pecan Butter – and it was too easy.

Pecan Butter

Seriously, blend the pecans in a food processor, add a little bit of oil (I used Extra Virgin Olive), salt and sweetener if desired (Maple Syrup in my case). Puree until desired consistency. No more having to pay outrageous prices for the simplest of indulgences.

I needed something to spread this on and luckily I had some Whole Wheat English Muffins, so I toasted them up. Just as they were finishing up, I remembered I had a banana starting to go bad. Suddenly, I had a full on meal – starch, protein and fruit.

English Muffin

My Pecan Butter is a bit salty, but it was balanced out by the muffin and the sweetness of the banana. All in all, a terrific (and easy) breakfast.