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Breakfast Paleo Mug Cake

Written on May 13, 2014 by Wannabe Chef in Breakfast

I’m a boring breakfast person. I like to eat the same thing every day until I get tired of it and find something new. For the past couple of months these have been my breakfasts. It’s fast, easy, and chocolate-flavored so it’s easy to love.

This has been one of my most popular recipes. I still have people commenting on the original post who’ve made it and loved it, and that’s a good feeling. The ingredients are fairly common and cheap, so even if you’re skeptical I’d say give it a try. It always tastes better with peanut butter or Nutella slathered on top so if you’re still not convinced I’d say try that.

I’ve never tried any variations but I’ve had readers mention this recipe works just as well with sweet potato puree, butternut squash, and applesauce. You can also mix in other ingredients like chopped walnuts, chocolate chips, or raisins(well, maybe not raisins).

Paleo Mug Cake

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(Makes 1 cake):

1 small ripe banana
1 1/2 Tablespoons almond butter(or any nut butter)
1 egg
2 heaping Tablespoons cocoa powder

Method:

With a fork, mash the banana into a smooth puree.
Mix the almond butter, egg, cocoa powder into the banana puree until it forms an even batter.
Fold in any mix-ins into the batter that you’d like. Otherwise, pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.
Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.

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4 Egg-Filled Easter Brunch Recipes

Written on April 18, 2014 by Wannabe Chef in Holiday, Recipe Round-Up

Easter doesn’t make a lot of sense when you think about it. There’s a bunny but bunnies don’t lay eggs, so why are you searching for them? And where does the candy come in?

Assuming you’re not having plastic eggs filled with dollar bills and chocolate candies, you might want to have something a little more satisfying. Maybe for a brunch crowd–maybe for just yourself. Here are 4 of my favorite egg-cellent(I’m already sorry I made that pun) brunch recipes for you.

For something traditional…

Easy Broccoli Frittata Serving

Easy Broccoli Frittata is a great way to feed a crowd something healthy and satisfying. I’m a big fan of frittatas for breakfast or dinner. Even as just one person, they’re good to make on the weekend and heat up through the week. Add some potatoes or toast and you’re golden.

For just two(or one—no judging)…

Mushroom and Herb Cheese Omelette

I’d never make omelettes for a crowd because they’re hard to keep warm while the rest cook, and if you have other distractions going on in the kitchen they’re a nightmare. But a Mushroom and Herb Cheese Omelette is satisfying and just the right amount of food for one or two people and goes great with just about any side.

For something spicy…

Thai Deviled Eggs have just the right amount of flavor and kick mixed with tradition to please just about anyone. I assumed I didn’t like deviled eggs until I toughened up and tried some. Hopefully the peanut butter and kick of these will get a few deviled egg nay-sayers to bite.

For something sweet…

Gluten Free Chobani Pancakes

Chobani Pancakes may not be egg-filled but the egg helps to make almond flour and greek yogurt into a delicious, hearty, and gluten-free breakfast. It’s a much better option than the white flour pre-made pancake mixes. And at the end of the day who doesn’t like pancakes for brunch?

Happy Easter!

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Spinach Mushroom Frittata

Written on February 26, 2014 by Wannabe Chef in Breakfast, Entree

If you read this blog often, you might not think I eat anything other than dessert. Hopefully this shows otherwise.

Of course I eat savory food every day, several meals a day. But I hardly ever blog about it because I’m someone who’s content with having the same meal for lunch every day of the week, every week of the month. The same with dinner, too. It’s an anomaly when I make something new.

I don’t always make frittatas but I enjoy them every time I do. How can you go wrong with eggs, cheese, and vegetables? It’s good for a group or to have and heat up the leftovers the next day and an easy way to switch up the meal rut.

Spinach Mushroom Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4 servings):

12 eggs
1 cup mushrooms, washed
2 Tablespoons oil
1/3 cup milk
2 cups spinach
2/3 cup shredded cheese(I recommend gouda if you can find it)
3/4 teaspoon salt
1/2 teaspoon onion powder

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl and make sure there’s no shells in it.
Heat the oil in a large frying pan and sauté the mushrooms until they’re golden.
Beat the milk, salt, and onion powder into the eggs.
Grease a 9-inch baking pan well on the bottom and sides.
Pour the egg batter into the pan.
Dump the mushrooms into the egg and spread evenly. Add half of the cheese on top.
Add the spinach on top of the batter and press down with a fork or utensil. Sprinkle the remaining cheese on top.
Bake for 50 minutes or until the center has set.
Remove from the oven and let cool before cutting.

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4 Healthy New Year’s Recipes

Written on January 9, 2014 by Wannabe Chef in Breakfast, Dessert, Entree, Recipe Round-Up

New Year’s resolutions are hard. It’s easy to shoot to high and make resolutions impossible to keep up with; the best kind are little changes you can work into your everyday routine and maintain without even thinking about it.

I didn’t make a food or fitness resolution this year. Mine is to get whiter teeth, so I bought special toothpaste and mouthwash. We’ll see how that goes with the horde of coffee and chocolate I eat.

If you did make a resolution to eat healthier, here are 4 simple recipes you can work into your every week to hit that goal. All of them have common, simple ingredients and are probably foods you already eat, so working them into your diet should be a breeze.

Breakfast:

Low-Fat Cinnamon Raisin Granola is a great quick and filling alternative to heftier breakfasts like bagels and cream cheese or a donut. You can make a big batch on the weekend and portion out servings for the weekday mornings to grab and go.

Snack:

Fruity Peanut Butter Yogurt Dip will satisfy your sweet tooth in the afternoon and still be tasty enough to enjoy. It’s a simple mix of yogurt, peanut butter, and sweetener that’s good for kids or grown-ups.

Entree:

Easy Broccoli Frittata is another recipe you can make in bulk over the weekend and reheat throughout the week whenever you’re less than motivated to make a meal. The eggs and cheese are full of protein while the broccoli adds a boost of healthy nutrients, too. Add a simple side and you’ve got a whole dinner.

Dessert:

Raw Vegan Chocolate Hazelnut Cake proves that you can still have dessert even when you’re eating healthy. The bulk of this “cake” is dates and hazelnuts, making for a delicious and nutritious end to a meal.

Did you make a New Year’s resolution? What was it?

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Caprese Omelet

Written on July 30, 2013 by Wannabe Chef in Breakfast, Entree

Fresh mozzarella is something great. It’s just the right amount of creamy and chewy that melts just right. I could eat just about anything with fresh mozzarella and basil on it.

This omelet is just as flavorful as any caprese salad or margarita pizza. The eggs give a blank canvas for sweet sundried tomatoes, creamy mozzarella, a touch of salt and fresh herbs. It’s a good fix for a savory breakfast or a vegetarian dinner.

Sundried tomatoes are perfect for this recipe because they add a lot of flavor without adding any moisture. To make this lower in fat, replace 1 or 2 of the eggs with an appropriate amount of egg whites.

Caprese Omelet

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 1 serving):

3 eggs
2 Tablespoons chopped sundried tomatoes
1/4 cup chopped or shredded fresh mozzarella
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon freshly chopped basil
Oil for greasing pan

Method:

Lightly oil a frying pan over a burner set to medium until the pan is hot.
In a bowl, gently whisk together the eggs until they’re beaten.
Pour the eggs into the pan and let them cook for about 30 seconds until the bottom has set.
Add the chopped tomatoes, mozzarella, salt and pepper to one half of the omelet.
Carefully fold the empty side of the omelet onto the filling to make a semi-circle.
Cover the pan and cook on a low-medium heat until the center is cooked. Flip the omelet to make the center cook faster.
Remove from the pan and garnish with freshly chopped basil. Serve hot.

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Easy Broccoli Frittata

Written on July 12, 2013 by Wannabe Chef in Breakfast, Entree

On an average day I eat more eggs than anybody I know. I wish they were always this intricately flavored and delicious but more often than not they’re just scrambled. But once in a while—once in a while it’s refreshing to put time and thought into the simple egg and make something with a little more wow-factor for yourself or others.

The broccoli and herbs help to flavor the eggs and give a bit of texture, since frittatas don’t have a crust like quiches to give them a little crunch. This recipe is called easy because you can put it in the oven and forget about it until dinner. You can also make it at night and have it reheated the next morning for breakfast. It’s just easy and easy to love.

I didn’t add any cheese to mine but it would definitely boost the flavor. If you’re thinking about it, I’d recommend 4oz of a sharp cheddar grated finely and added into the batter before baking. Otherwise if you’re making this for a crowd you can leave the cheese out and have some freshly grated cheese to serve on the side.

Easy Broccoli Frittata

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes 4-6 servings):

1 dozen eggs
1 1/2 cups steamed broccoli
1/4 cup + 1 Tablespoon milk(eyeball it)
1 Tablespoon herb mix(use whichever’s your favorite)
1/2 teaspoon onion powder
1/2 teaspoon salt(reduce if using cheese)
1/4 teaspoon garlic powder(optional)
4oz sharp cheddar(optional)
Butter for greasing

Method:

Preheat your oven to 350 degrees.
Crack all of the eggs into a large bowl making sure not to get any shells into the batter.
Add in the milk, herbs, seasonings and cheese if using and whisk until the eggs are a pale yellow.
Grease an 8-inch baking pan on the bottom and around the sides.
Pour the egg batter into the baking pan.
Add the steamed broccoli evenly around the pan and gently press it into the batter with a fork to cover the tops of the florets.
Bake for 40-50 minutes until the sides turn golden brown and the center is firm. Remove from the oven and let stand at room temperature for about 10 minutes to cool before serving.

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Mushroom and Herb Cheese Omelette

Written on April 2, 2013 by Wannabe Chef in Breakfast, Entree

A lot of the best food just isn’t very photogenic. Eggs and melted cheese always taste good without fail, but they don’t come off as pretty on a plate. Still—how could you say no to making anything with melted cheese?

I’m not a big fan of mushrooms on their own but they add a great flavor and texture to just about anything. They also soak up all of the flavors around them so chances are if you don’t like mushrooms you just haven’t made them properly yet. Sautéing them in oil and herbs before adding them to the omelette gives them extra flavor and keeps them from tasting like rubber.

If you don’t have herbs or want to flavor this differently, you can sauté some garlic and onions or fresh peppers with the mushrooms for something spicy or sweet instead of savory.

Mushroom and Herb Cheese Omelette

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(For 2 servings):

3/4 cup mushrooms
2 Tablespoons olive oil
1/2 Tablespoon dried herbes de Provence
1/2 teaspoon salt
5 extra large eggs
1/2 cup grated sharp cheddar cheese

Method:

Heat the oil in a pan over a burner set to medium.
Sauté the mushrooms for about 5 minutes until they brown on both sides. Add in the herbs halfway through your cooking.
Remove the mushrooms from the heat and season them with the salt. Set them aside in a separate bowl.
Crack and beat the eggs together. Return the pan to the burner with a little bit of oil on the bottom to prevent the eggs from sticking.
Pour in the beaten eggs and let them cook until the bottom has set.
Spread the mushrooms and half of the cheese out over half of the pan of eggs. Carefully with a spatula lift the other half to fold it over the mushroom and cheese.
Cover the omelette and let it cook through until the egg has set.
Lift the cover and add the remaining cheese on top. Cover again until the cheese has melted.
Move to a plate and serve hot.

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Chocolate Pumpkin Baked Custard

Written on November 21, 2012 by Wannabe Chef in Dessert

It’s no secret that my favorite food group is chocolate. I ~~could~~ eat it every day and was very excited when American Heritage Chocolate approached me and asked if I’d like to do some baking with their chocolate for Thanksgiving. Their company is all about producing authentic 18th century-style chocolate and what better time to celebrate that then during a holiday established by George Washington himself in the 18th century?

They sent me a package of goodies including hot cocoa mix, chocolate sticks and baking chocolate along with measuring spoons and pie pan. After tasting it and getting familiar with the flavors I tried this recipe and nailed it(if I can say so myself) on the first try.

I wasn’t sure exactly what to call this. Technically it’s not a cake since there’s no sort of flour in it, just eggs and dairy which makes it a custard. The texture is very similar to a flourless chocolate cake recipe—super soft and melts in your mouth.

My favorite thing about their chocolate is that it’s slightly spicy. They add in anise, cinnamon, nutmeg, orange peel, anise seed, annatto, and red pepper just like chocolate was made in the 18th century, but none of the flavors are too overpowering to take away from the cocoa. If you make this recipe using standard hot cocoa mix, I would recommend adding tiny amounts of any of these spices from your cupboard to make the flavor more enticing.

Chocolate Pumpkin Baked Custard

Prep time: 10 minutes

Cook time: 40-50 minutes

Ingredients(Makes 12-16 servings):

4 eggs
1 1/2 cups half & half
1/2 cup + 2 tablespoons squash or pumpkin puree*
1 package(1 1/2 cups) American Heritage Chocolate finely grated chocolate drink
Ice cream, whip cream, or chocolate sauce for serving

* I roasted and pureed half of a butternut squash. You could also use a canned pumpkin.

Method:

Preheat your oven to 375 degrees.
In a large bowl, beat together all of the ingredients until they’re homogenized. Don’t worry about the chocolate mix dissolving since that will happen as it bakes.
Grease a 9-inch cake or pie pan.
Pour the batter into the pan and bake for 40-50 minutes until the center has set and a cake tester comes out clean.
Remove from the oven and serve hot with whip cream, ice cream, or a chocolate fudge sauce.

Who’s bringing the ice cream?

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Egg-Battered Tofu

Written on November 2, 2012 by Wannabe Chef in Entree

I have three roommates now and I’m pretty sure all of them would make a better food blogger than me. Every week one of them is making a recipe from Pinterest and the kitchen constantly smells amazing; I’m in awe and usually a little jealous on the days I eat cereal and yogurt for dinner.

One of my roommates made a Korean feast a few weeks after we moved in and served some of the best tofu I’ve ever had. I asked for the recipe and she made it sound so simple: just eggs, tofu, green onion and salt. I think she might have been keeping a secret because mine has never come out as good as hers but not for lack of trying.

I think the secret to making this taste good is to cut the tofu thin but not so thin it breaks apart. You don’t want to bite in after the eggs been cooked and taste cold tofu. Other than that, it really is a simple recipe, and definitely a staple for me now.

Egg-Battered Tofu

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients(Makes 2 servings):

1 block extra firm tofu
3 large eggs
2 Tablespoons chopped green onion
1/2 teaspoon salt
Sesame oil
Soy sauce

Method:

Dice the tofu into even-sized rectangles; the thinner the better.
In a small bowl, beat together the eggs, salt and green onion.
Heat a little sesame oil in a frying pan over medium-low heat.
Dip the tofu squares into the egg batter, coating them, and then dropping them into the pan. Make sure not to overcrowd the pan by cooking too many at once.
Let the egg cook for about a minute on one side and flip to cook the other side.
Move the tofu to a plate to keep it warm.
Repeat until all of the tofu is used, oiling the pan with sesame oil in between each batch.
Serve hot with sesame oil and soy sauce for dipping.

It took me a few batches to get it “right”, and even still I swear the one my roommate made tasted ten times better. I might have to trade brownies for cooking lessons.

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Easy Polenta And Eggs

Written on October 15, 2012 by Wannabe Chef in Entree

Real Italians look away; this recipe definitely isn’t for you. Otherwise keep reading.

Now that it’s getting darker earlier and earlier I can’t help but be lazier when it comes to cooking meals. I’ve been looking for simpler things I can throw together in 10 minutes or so that still pack a lot of flavor. I’ve started keep a tube of pre-cooked polenta(the horror!) around to heat up in sauce whenever I need a quick Italian fix. Gourmet? Not at all. But it’s healthy, gluten-free, and much cheaper than take-out options.

This is hardly a “recipe”; more like a list of ingredients to throw together for a quick meal. If you’re not a vegetarian, you can skip the eggs entirely and use a meat sauce instead. But I think there’s nothing better on a cold night than warm marinara sauce and runny yolks.

I’d generally say to expect 3-4 polenta slices, 3/4 cup sauce, and 2-3 eggs per person but you can customize this to perfectly fit your appetite.

Polenta And Eggs

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

Pre-cooked polenta
Marinara sauce
Eggs

Method:

Add enough marinara to fill a frying pan.
Slice the polenta 1/2 an inch thick and spread it out on the sauce in a single layer.
Cook for 2-3 minutes on medium in a covered pan, flip, and cook another 2-3 minutes.
Move the polenta onto a dish but reserve the sauce in the pan. Add a little bit of water if it looks dry or is thinning.
Poach the eggs in the tomato sauce until the tops are cooked but keeping the yolks runny.
Serve the poached eggs and marinara sauce over the plated polenta.

Of course if you have time you can cook your own polenta and make the marinara sauce from scratch. But then again if you have time for all of that something tells me you aren’t looking at this recipe.

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