Category Archives: Breakfast

Breakfast, Journal, Recipe

Easy Baked French Toast: The Perfect Breakfast Treat

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I have just posted my first video since we moved back to town. It’s quick and dirty (no tripods or proper lights) but to say we are happy with our move is an understatement. First, I will post the recipe and video. Then, I will give you a life update.

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Baked French Toast

Author: brendanolen Cuisine: Courses:
Difficulty: Beginner
Estimated Cost: $ 1

Description

A simple, busy-night, macro friendly French toast.

Ingredients

Instructions

  1. Slice your bread into one inch slices. Lay on a baking sheet and let dry out completely (one to three days, depending on your temperature and humidity).

  2. Oil your baking dish (spread with butter or spray with Pam). Place your dried bread in your baking dish.

  3. Crack your eggs into a bowl, add a little liquid and any other optional ingredients. Beat well, then pour as evenly as possible over each piece of bread. Cover and place in the refrigerator for an hour or two. Remove from refrigerator, flip your bread, ensuring each piece gets coated with the egg mixture. Cover and place back in your refrigerator until all of the egg mixture is absorbed (3 to 5 hours).

  4. Preheat your oven to 350 degrees. Remove your bread from the refrigerator, uncover, then place in the oven. Bake for 25 to 40 minutes.

Note

This is a highly adaptable recipe. You can make one to 20 slices of French toast at once. This is why my amounts are not specific. The most important factor is allowing one egg per slice of bread and adding your chosen liquid to help the egg absorb.

Keywords: breakfast, dinner, bake, French, toast

This year has been filled with so many endings (and beginnings) that I wouldn’t want to sit here and list them all. The most impactful were our decision to move back to town and the unexpected loss of my sister.

When I posted the last time, I did not anticipate the affect that would have on our lives. Yes, we were frustrated and felt like we were going in circles and had no options. Our situation (and a possible solution) were still coalescing, hadn’t quite completed, when I made that post. However, the reaction we got from the family was … we were gobsmacked. I’m pretty sure once my jaw dropped, it stayed there for a few weeks as the reactions kept getting worse (and more dramatic) by the day.

After looking at real estate prices, we came to the conclusion that we had no alternative but to move back to our house. That meant kicking my sons out, which took time. One decided New Jersey was the place to be (we are in California) and he’s making great progress there. The other moved in with his aunt until he can get some things taken care of and join my other son in New Jersey. He wasn’t able to make this move until July. So, for 7 months, our lives were very stressed. There were a few months solid that no one in the family would even acknowledge my existence (seriously, they would turn their head or look away if I tried to speak to them). I am grateful this was only my husband’s family and not mine.

During this prolonged death, we were dealt with the blow of my sister’s unexpected passing. In the grand scheme of things, it was gratefully quick but … she’s my big sister and it’s still (she passed May 22 of this year) just too raw.

I spent my time going through all of our belongings, packing, catching up on yard work at the house and getting it ready for us to move back in. We are still not officially all moved in but we are getting there. It will just take some time (we will be lucky to be able to clean out our cargo containers by the end of the year). We are actually fixing (not just coping with) our property.

When we were lucky enough to buy this house, we just lived here. There were so many things wrong/things we would love to change, but this was just a temporary place to live. Now? We are actively making this our home. We are repairing the garage floor, will be replacing the kitchen cabinets, will be tearing out some walls, installing new flooring, etc. We might even build a large shed/gym, too!

We are SO happy to be here and SO excited for our future together!

Breakfast, Journal, Low Carb, Recipe

Basic Egg Loaf

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For those who don’t know, this is keto/low carb french toast! Today, I made french toast dippers in my corn stick cast iron pans (and they turned out better than I have ever made them).

This is one of the easiest recipes! It’s full fat cream cheese, eggs, and melted butter in a ratio is 2:2:1. That means it can easily be adjusted up or down!

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Basic Egg Loaf

Author: brendanolen Cuisine: Courses:
Difficulty: Beginner
Estimated Cost: $ 1

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F.

  2. Once all of the ingredients are at room temperature, place them all in a bowl and blend until smooth. You can use a Kitchen Aid, a food processor, a blender, a stick blender, etc.

  3. Pour into a greased baking dish (just about any will work: loaf pan, 13×9 casserole, muffin tins, etc.) and bake 30 to 45 minutes (or until brown).

Keywords: egg, keto, low,

Here’s the link to my meal prep containers:
https://amzn.to/31czIBI

Bread, Breakfast, Food Storage, Recipe

Sprouted Grain Buttermilk Biscuits

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My favorite biscuits are Baking Powder Biscuits from Kraft (https://www.myfoodandfamily.com/recipe/051722/baking-powder-biscuits). Out of all of the recipes I have ever tried, these always turn out fantastic. So, I thought I would try to adapt that recipe for my sprouted grain flour. I think I have a winner!

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Sprouted Grain Buttermilk Biscuits

Author: brendanolen Cuisine: Courses: ,

Ingredients

Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

    In a large bowl, mix the dry ingredients. Grate the frozen butter into the flour and, using a fork, coat the butter with the flour. Add the buttermilk and mix until almost all of the flour in incorporated (do not mix too much or the biscuits will be dense).

    Sprinkle flour on your countertop and scoop out the biscuit dough. Gently fold the dough until it becomes more solid (roughly 20 times), only adding flour to prevent it sticking to your hands or countertop. Pat flat so the dough is at least 1/2 inch thick.

    If you want circles, cut with any item that is at least 2 inches round (a biscuit cutter, a drinking glass, an empty food can, etc.). If you want squares, just cut with a knife. Place biscuits on the parchment-lined baking sheet an bake for 8 to 12 minutes (until the edges start to brown). Let cool a few minutes, then split with a fork (use the tines of a fork to split the biscuit instead of a knife). Serve.

Breakfast, Dinner, Level 1, Lunch, Recipe

Oven Roasted Tri-tip

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One dark and stormy night (a relief in Central California) we really didn’t want to barbecue in the rain (and we were low on charcoal). So, my husband made a tri tip roast in the oven. If you aren’t accustomed to this cut, here’s the Wiki about it: https://en.wikipedia.org/wiki/Tri-tip.

How we (my husband as I watched and took pictures) made it:

Oven Roasted Tri-tip Roast
Ingredients:

  • 1 beef tri tip roast
  • Your choice of seasonings

Season your roast (we have been using McCormick Montreal Steak seasoning lately).
Preheat your oven to 350 degrees F.
Place a heavy skillet (we love our cast iron) on the stove and heat on high. Once the skillet is hot, add about a teaspoon of oil to the pan (or spray with Pam). Place the roast in the pan and sear it for about 4 minutes (as you can see from the photos, it wasn’t that brown this time and turned out better than ever). Flip it over and sear the other side.
Now, place the skillet in the oven (do not cover) and let cook until you are happy with the doneness.

Here’s a great webpage about proper doneness of beef: https://www.certifiedangusbeef.com/kitchen/doneness.php.

The basic rule of thumb is 10 minutes per pound. We baked ours for almost 20 minutes and removed the tri tip from the oven when the thermometer read 135 degree F.

While resting (we let it rest for 10 minutes before cutting) it reached 140 degrees F.


That’s it! To serve, either slice it thick (against the grain) like a steak or thin (think roast beef). My favorite way to eat it is with some cheese and avocado (OH! Maybe some horseradish sauce, too!). Tri tip is great leftover, too! Either dice it and add to scrambled eggs, pan-fry and serve with fried eggs, or just grab a piece and munch away!
Here’s some pictures (unless you do not like this setup, I think I will post any recipes I/we create before any pictures because I HATE having to scroll a mile just to read a recipe).

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Browning in cast iron skillet
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Our meat thermometer from Home Depot
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Resting
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Medium Rare (almost medium) 140 degree internal temperature
Bread, Breakfast, Desserts, Dough, Recipe

Sweet Dough

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I’ve been using this recipe for about 6 months now and it hasn’t failed me yet.  I got it from my mom’s friend Bernice (who got it from a neighbor when her kids were little … and they are about my age).  I love it!  One note I would like to make:  I have tried substituting Splenda for all (and then part) of the sugar.  They just weren’t the same.  Splenda doesn’t have the same “bite” as sugar.  So, if you can’t have any sugar, just don’t make these.  I haven’t used whole grains yet.  Now that I’m more comfortable with the recipe, I’ll start branching out and maybe substitute some for the all-purpose flour but today I’m making these for other people (a memorial for my dear friend’s mother).

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Sweet Dough

Author: brendanolen Cuisine: Courses: ,
Difficulty: Intermediate

Description

For pastries, cinnamon rolls, anything sweet.

Ingredients

Instructions

Basic Dough Instructions

  1. Basic Dough Instructions

     

    In a small bowl, mix yeast and water.  Let sit while preparing the milk mixture.

    In a medium saucepan, mix sugar, butter, salt and milk.  Heat just until the butter and sugar melt (stirring continually to prevent scorching).  Pour into a large bowl.  Once lukewarm, beat in the egg and the yeast mixture.  Now, mix in the flour, a cup at a time, until a soft dough forms.  Pour out onto a floured surface and knead until it’s fairly smooth (I don’t knead this as much as bread dough).

    Place in an oiled bowl, cover, and set in a warm place until doubled (about an hour).  Now, form into whatever you decide to make, let rise another hour, then bake at 350 degrees F until slightly brown (about 15 to 20 minutes).

    A friend of mine just suggested this dough could be used to make kolaches.

For Cinnamon Rolls:

  1. For Cinnamon Rolls:

    You need

    • room temperature butter
    • brown sugar
    • cinnamon

    Roll out the dough into a rectangle that is about 1/4 inch thick (the thinner it is, the more sugary-cinnamony goodness your rolls will have).  Spread with butter (I use a rubber spatula so I don’t stick the dough).  Do not spread the butter all the way to the edge (leave about 1/4 inch gap).  Now, sprinkle with brown sugar.  I think the first time I did this I used about 1/2 cup packed brown sugar.  Now, I just go by look (I want it everywhere).  Then, sprinkle with cinnamon.  I use a lot.  I make sure all the sugar/butter has a dusting of cinnamon.

    Starting at a long side, slowly start rolling the dough tightly (I can’t emphasize this more … the first time I made these I didn’t roll tight enough and they unrolled while baking … tasted great, looked awful).  Once you get the the end, pinch the ends of the dough together (or, they will unroll).  Slice across the dough, making your rolls about and inch or more thick.  Place in a well greased 13X9 pan, cover, and let stand u

For Fruit Danishes:

  1. For Fruit Danishes:

    You need

    • room temperature butter
    • sugar
    • jam (I’ve used blackberry, blueberry, raspberry, grape, apricot-pineapple)

    Now, this one’s trickier.  Roll out the dough just like you are making the cinnamon rolls above.  I got the technique from Joe Pastry (http://www.joepastry.com/category/pastry/danish-pastry/).  He describes it much better than I do (and he has great pictures) so go there and read how he does it.  He also has other pastry ideas that this dough would be perfect for.  I originally made it like he does, with pastry cream.  Well, I don’t have any today so I’m just going to spread the dough with butter and sprinkle sugar on it (I’m wondering if brown sugar would be

For Icing:

  1. For Icing:

    • Powdered Sugar
    • Milk

    For a double recipe of sweet goodness, I use about 1/2 cup of powdered sugar, then slowly add the milk until it’s the consistency I like.  If it’s too runny, add more powdered sugar.  See in the picture on Joe Pastry’s web page of the icing?  That’s how it should look after you mix it.  Still white (can’t see through it) but liquid enough so it will stream a bit off a fork (I tried using a spoon and a tiny whisk but ended up with giant blobs of icing).

Keywords: pastry, dough, sweet, danish, cinnamon, roll,