Tag Archives: breakfast

Karl’s Chicken Sausage Breakfast Strada (Strata)

When  I left home I copied all of my favorite recipes from my mother’s recipe box. Strada is one of those easy to make and infinitely flexible dishes that can be adapted to breakfast, brunch, lunch, potluck, or dinner.  One more of Jan’s friends from high school is joining us for breakfast, so I decided to make a breakfast strada.

Karl’s Chicken Sausage Breakfast Strada (Strata)

Karl’s Chicken Sausage Breakfast Strada (Strata)

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Jan’s Blueberry Kale Smoothie

Jan is still on a blended food diet, so she has been making a lot of smoothies. The blueberries help a lot in disguising the dark green of the kale, so today’s smoothie looked quite presentable and tasty.  Jan thought it was delicious.

Jan’s Blueberry Kale Smoothie

Jan’s Blueberry Kale Smoothie

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Karl’s Pear Compote

Eilene’s birthday party turned into an overnight, so I had to come up with a breakfast. Eilene asked for waffles. I had a Bosc pear on hand so I decided to whip up some fruit compote to go on top.

Karl’s Pear Compote

Karl’s Pear Compote

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Karl’s Brochette Omelette

Jan wanted something light for dinner. She had picked some tomatoes and basil from the garden. She also wanted breakfast for dinner, so I made her a brochette omelette.

Karl’s Brochette Omelette

Karl’s Brochette Omelette

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Karl’s Cinnamon Scone Pinwheels

I have recently been making excellent scones, but why leave it at excellent? My mother, Claudia, used to make raised dough cinnamon pinwheels. These were heavy, sweet and sticky, and took hours to make. Could I make a lighter, slightly less sweet cinnamon pinwheel that I could make in much less time?

Karl’s Cinnamon Scone Pinwheels

Karl’s Cinnamon Scone Pinwheels

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Karl’s Canadian Scones with Currents

I was planning on making my Orange-Infused American Scones with Currents this morning, but my orange sugar had disappeared. I suspect Jan, my wife, used it for something she had baked or worse decided to tidy up my kitchen, so it could be anywhere.

Karl’s Canadian Scones with Currents

Karl’s Canadian Scones with Currents

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Karl’s Orange-Infused American Scones

Jan woke up in the mood for scones. She knew that I have had a jar of double strength orange-infused sugar sitting on my counter melding for two weeks now. She asked for orange scones.

Karl’s Orange-Infused American Scones

Karl’s Orange-Infused American Scones

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Karl’s Blueberry English Scones

Adapted from a Zurie recipe

We had leftover blueberries from dessert last night. Jan woke up with, “I wouldn’t mind blueberry scones this morning.”  Please note that she never really asked for scones, but that is just her way. I usually make oatmeal scones, but today I wanted to do something different.

Karl’s Blueberry English Scones

Karl’s Blueberry English Scones

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Karl’s Fat Free Banana Bread (and a higher fat option)

Adapted from Joy of Cooking

When Jan had her gall bladder removed while we were in China (a long and scary story), one of the results was that she was not able to digest fat normally. Too much fat in a meal would leave her feeling sick for the rest of the day or give her a very bad night.  It has gotten better over the last 25 years, but I still cook with much less fat or oil than the normal American diet.

Karl’s Fat Free Banana Bread (and a higher fat option)

Karl’s Fat Free Banana Bread (and a higher fat option)

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Jan’s Muesli Cinnamon Swirl Mini-Muffins

I overslept today, so Jan invaded my kitchen. Jan loves to tweak her anthropology student’s by telling them that the kitchen in our house is a very gendered space. They all go “yeah, yeah, of course that’s right.” Then she drops the punch line, “No Women Allowed!”  

Jan's Muesli Cinnamon Swirl Mini-Muffins

Jan’s Muesli Cinnamon Swirl Mini-Muffins

 

This morning Jan had a hankering for Schat’s Bakery Cinnamon twists. Jan’s parents were living in Lone Pine when she was born and she has taken many field classes through Eastern California, so Schat’s has a very special place in her heart. It is not the gooey sweetness she misses, but the bite of the amount of cinnamon that they use. Most bakeries and recipes are very shy in their use of cinnamon.   Jan wanted the spicy heat of the cinnamon, but she did not want it to be drowned out by the sugar. She also wanted to make it healthier, but still to be like muffin Red Hots.

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Filed under bread, Breakfast, Side Dishes, Starches