Plump, tart blackberries are one of my favorite things about summer. When I buy them in the morning at the farmers' market, I usually devour them all before I make it home. On the rare occasions that I manage to save a few, I like to make this crumble. I like my desserts to be simple (mostly because I’m not much of a pastry chef and they’ve got to be simple or I’ll screw them up). This one is about as easy as they come. Chopped almonds (I like to use Marconas) give the topping a great little twist.
tags: breakfast desserts fruit bake more
This oven-baked pancake is super easy and very impressive when it comes out of the oven, as it is puffed up like a souffle – it quickly deflates, so admire it while you can! With a sprinkling of powdered sugar and some strawberries, this is an easy breakfast my kids love.tags: breakfast snacks Budget-Friendly rice, grains and breads eggs bake more
"Risotto of Irish oats? Well, I’m (sort of) Irish and Irish oats are (sort of) Irish. For enhanced Irishness, I like to use Irish Cheddar and good Irish butter like Kerrygold to finish the risotto. I suppose if you really wanted to be authentic, you could use Irish whiskey instead of the white wine, but that might be a bit much.
Whole oats are the whole grain, but they are simply not digestible as-is. All oats must have the hard outer hull removed; this, however, does not strip away the source of their nutrients.
Once hulled, there are three ways to render the oats more pleasant to eat: With steel-cut or Irish oats, the oat is cut into smaller pieces with steel blades. Since they are the least processed of oats, and still contain the whole grain including the bran, they are the most nutritious oats. With old-fashioned or rolled oats, the oat is steamed, rolled flat into flakes and sometimes steamed again, then dried. Usually the bran is removed.
Rolled oats are good for making granola or oatmeal porridge. They cook faster and aren’t as chewy as Irish oats. Don’t even think about using the third option, instant oats, because most of the nutrients that reside in the bran are removed in the very processing that makes them quick-cooking. What remains is cooked into oat oblivion." – Seamus Mullen, author of Hero Food
"This dish is, for me, the epitome of spring. Wild vegetables just folded together with fresh herbs, spring eggs, and crème fraîche. As a child, I spent a lot of time foraging for morel mushrooms, fiddlehead ferns and wild ramps with my mother. She would scramble our harvest with our own farm eggs in a dish not so different from this one. Come spring, this is a regular feature on our lunch menu and it sells out every time." – Seamus Mullen
I am always on the lookout for a new muffin recipe - I came across this newest one that looked somewhat healthy but delicious and decided to give it a try. They are chock-full of fruit - strawberries, blueberries, and banana - but I am sure they would work well swapping in any fruit you want. You could switch raspberries for the strawberries, fold in chopped apple for the blueberries - there are tons of possibilities depending on what you have on hand. As with all recipes that call for nuts, feel free to leave them out. From a recipe by Sunny Anderson, foodnetwork.com.tags: breakfast snacks lunch box fruit bake more