Breakfast

Banana Nut Pancakes

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Me: What kind of pancakes do you want this week?

Him: Something with nuts!

Me: What kind of nuts, pecans or walnuts?

Him: What did we just have with the coffee cake?

Me: Pecans.

Him: Then we should have walnuts.

Me: Done

And this is how Banana Nut or what I lovingly call, my favorite pancakes ever, were born.

Andrea’s Banana Nut Pancakes 

  • 1C Unbleached All-Purpose Flour
  • 1C Buckwheat Flour
  • 1tsp Baking Soda
  • 1tsp Cinnamon
  • 2TBSP Sugar
  • 1C Walnuts, crushed
  • 1 Large banana
  • 1C Unsweetened Coconut Milk (the kind in the dairy section, not from a can)
  • 1C Water
  • 2tsp Vanilla Extract
  • 1/2tsp Apple Cider Vinegar

Preheat grilled over medium heat.  In a large mixing bowl combine the flours, baking soda, cinnamon, and walnuts and whisk together.  In a medium sized mixing bowl combine the water, coconut milk, vinegar, extract, and banana.  Mash the banana in the liquids as much as possible.

Add the liquid ingredients to the dry and stir until everything is combined.  Grease your griddle with a little oil and drop batter by spoonfuls.  The size is up to you!  Cook for about three minutes on the first side or until you start seeing several bubbles pop up in the center.  Flip and cook for another minute to two minutes.  Remove from heat and continue until all the batter has been used.

Serve warm and enjoy!

Most favorite pancakes to date.  These are slightly sweet, completely fluffy and full of flavor.  The banana keeps the pancake moist and the crushed walnuts add a little bit of crunch and texture.

Toppings are your choice, but clearly I used maple syrup for mine.

Leftovers can be frozen and reheated either in a toaster or toaster oven.

Two things are true, I’ve got leftovers and they will be eaten this weekend.

Have fun guys, and remember, always play with your food! Enjoy!

Fig and Date Coffee Cake

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It’s no secret that I like cooking with beer but I also like baking with beer. And experimenting with different ways to use beer in the kitchen.

One of my most recent experiments resulted in what is now my favorite coffee cake of all time. This coffee cake uses dried figs, dates, and nuts as part of the crumble topping.

This helps keep the cake moist while baking and gives a slight nod toward the fig newtons of my childhood.  I wasn’t a huge fan of fig newtons as a kid but when I got older I enjoyed them a great deal.

Having found dried figs at the store, I knew that I wanted to use them in something.  With seasonal beers out right now, the idea of making a coffee cake with one seemed like a natural fit.

I’ve made this cake several times since the first experiment and it always makes me squee with happiness when I get a chance to nibble on it.

Andrea’s Fig and Date Coffee Cake

For the Batter:

  • 1 1/4C Dark Winter Ale
  • 1C Oats
  • 2C White Whole Wheat Flour
  • 2tsp Vanilla Extract
  • 2tsp Ground Cinnamon
  • 1tsp Baking Soda
  • 1TBSP Maple Syrup

For the Topping:

  • 8 Dried and Pitted Dates
  • 1C Dried Figs, stems removed
  • 1C Pecans, Heaping
  • 2TBSP Brown Sugar, Packed
  • 2tsp Vanilla Extract
  • 1/2tsp Cinnamon

In a medium sized mixing bowl, add in dates and figs and cover with very hot water.  Allow to steep for at least half an hour.  Drain water from dates and figs.

Preheat oven to 375 degrees.  Spray a square baking dish with nonstick spray or olive oil.  About a 9×8 dish is what I used.

In a food processor, combine all ingredients for the topping.  Pulse until everything is broken up and a crumble forms.  It will be sticky and will stick together.

In a large mixing bowl, combine all dry ingredients for the batter and whisk.  In a medium sized mixing bowl combine wet ingredients, beer, maple syrup, and vanilla and whisk.  Slowly add the liquid mix to the dry mix.  Gently stir until everything is combined.  Pour mixture into baking dish.  Top batter with fig and date crumble.  You’ll have to use your hands to crumble it and spread it around.  The crumble mixture should cover the entire top of the batter.

Bake in oven for about 10 minutes.  A toothpick inserted will come out clean.  Don’t over bake as that will result in a dry coffee cake.

Remove from oven and allow to cool for a few minutes.  Slice and serve!

I used Rivertown’s Winter Ale for this coffee cake.  It’s brewed with molasses and cinnamon.  The cinnamon is very prominent in this beer and I knew that it would work well in the coffee cake.  It’s also a dark colored beer which provides a nice caramel color to the coffee cake.

We had this coffee cake over the Thanksgiving holiday and I’m already dreaming about when I can have it again! That’s how much I love it!

The fig and date topping help keep the cake moist while also making it a very filling cake.  This isn’t your grandma’s coffee cake.  This baby is hearty!

Have fun guys, and remember, always play with your food! Enjoy!

Sausage Gravy

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While I might not have grown up eating traditional biscuits, we did eat traditional sausage gravy. If you are serving up sausage gravy in country gravy, I will be the first one at the table.

In fact, you might have to stop me from eating it before it even hits the table! I love it!

Country gravy where I’m from, is a white gravy loaded down with ground black pepper.  It’s super easy to make and most times is paired with sausage or dried beef, and poured over biscuits or toast.

Using local ingredients takes this dish up to a whole other level. Once you start using local sausage, there’s no turning back.

Andrea’s Sausage Gravy

  • 1lb Ground Bulk Pork Breakfast Sausage (or meat of your choice)
  • 3TBSP (Heaping) of Unbleached All Purpose Flour (can also use white whole wheat flour)
  • 2C Unsweetened Coconut Milk
  • 1tsp Ground Sage
  • 1tsp Poultry Seasoning
  • Olive Oil for sauteeing (about 2 tsp)

In a sautee pan add olive oil and heat over medium heat.  Add in the sausage and cook until done.  If the pan seems to have a bunch of oil in it, remove the sausage and drain.  Leave some oil, add the sausage back in, add in the seasonings and stir.  Then add in the flour.  Combine and allow to cook for about 3-4 minutes, stirring occasionally.  If it seems dry, you’ll have to add in some more oil, just a touch!

Slowly add in the coconut milk and stir.  Bring to a simmer and allow to simmer for about 5 minutes.  It will start to thicken up on you.  Once it’s thickened and can coat a spoon, remove from heat and place in a bowl.  Serve and enjoy!

Perfect for Sunday morning breakfast!  Along with some biscuits and you’ll have a bunch of very happy folks at the table.

I used coconut milk because that’s what I have on hand.  If you have milk (everything will work except fat free or skim), feel free to use that! I recommend Snowville.

Do yourself a favor, if you’re going to eat sausage and make gravy, get the good stuff.  Here’s a list for Columbus Locals:

Blues Creek, North Market

Mosley’s Meat Market

Thurn’s

Those are just a few! Columbus is loaded with places to purchase local ohio meats.  I encourage you to start checking them out.

Not to mention all the farmer’s markets that have local meats as well.

Have fun guys, and remember, always play with your food!  Enjoy!

Kale Hash

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Friends, what I’m about to share with you is one of my favorite meals. It came into my life not all that long ago and will be with me forever and ever, amen.

We all know that I love potatoes, right? So this dish is full of my favorite things.

  • Potatoes
  • Kale
  • Eggs

And it’s eaten out of a bowl

It’s heaven. And so easy! I was flipping through a Ray Ray magazine a few months back and saw the title, Kale Hash. I didn’t even read the recipe because I created my own right on the spot. I think I even made it that same night.

Kale hash is pure genius. It’s also purely delicious and completely perfect.

Life will never be the same again.

Andrea’s Kale Hash

  • 2 Idaho Potatoes, scrubbed, and cut into bite sized cubes
  • 1 Large bunch of kale, stemmed and chopped
  • 1/2 Onion, chopped
  • 1/2 Green pepper, chopped
  • 4 eggs, beaten
  • Salt, pepper
  • Garlic Powder
  • Chili Powder
  • Olive oil, for sauteeing and roasting
  • Stock for braising, 1/4-1/2C (veggie or chicken)

Preheat oven to 425 degrees.  Line a baking sheet with foil, and spray with nonstick spray or oil.  In a storage bag, add in cubed potatoes and toss with olive oil (about 1/2 TBSP). Sprinkle with salt, pepper, garlic powder, and chili powder.  All to taste.  Place potatoes on the lined baking sheet, in a single layer and place in oven.  Bake until browned and crispy, about 20 minutes.

In a sautee pan, heat a small amount of olive oil, about 2 tsp, over medium heat.  Add in eggs and scramble, cook until just about done.  Remove eggs from pan and set aside.  Now add in more oil, 1/2-1TBSP, and add in the onions and peppers.  Sprinkle with a bit of salt and sautee for about 2 minutes.  Add in kale and sautee for about 5-7 minutes.  If the kale still needs to cook down but the pan is getting dry, add in some of the stock a little at a time.

Season kale mixture with garlic powder and chili powder.  When the potatoes are cooked through, remove them from the oven.  Add eggs and potatoes in with the kale mixture and combine.

Spoon into large bowls and serve!

 You can have this for breakfast or dinner.  You can even have this for a snack.  Or whenever your little heart desires.

Really, this dish just screams, “Hi, I’m Andrea’s Most Favorite.” Total comfort food for me. It doesn’t hurt that it’s yummy and good for you.

I prefer potatoes that have been roasted crispy in the oven but you can certainly shred the potatoes and cook them in a skillet if you like.  That would be more in line with a traditional hash and I have done that with this dish.  My taste buds prefer toasty roasted though and I stick with that.

Sometimes I’ll even roast the onions and peppers in with the potatoes. They get a little crispier and have a hint of a smokey flavor to them.

This is a dish that is quick to make, you only dirty one pan, and it’s very hearty and filling.

If you’re like me and want to take this dish up another level, add in some shredded cheese and top with hot sauce.

Yeah, Kale Hash will be your new best friend.

If you want to make this vegan, sub in beans or scrambled tofu for the eggs.  Perhaps a nutritional yeast “cheese” sauce on top?

Have fun guys, and remember, always play with your food! Enjoy!

Pina Colda Pancakes

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Earlier this week, I discussed how a recent kitchen flop then lead me to create one of the best pancake flavors to date. Happy day!

I had been toying around with making a summery-themed pancake one that tasted like the sun and reminds you of the beach and drinks with little umbrellas in them.

Or tasted like the sun and reminded you of being pool-side with drinks that had little umbrellas in them.

I’m flexible.

Once I trashed the failed pancakes, I got busy making some Pina Colada inspired pancakes.  While I don’t like an actual pina colada, the flavors that make one up are fantastic and can be used in other applications (like smoothies!).

I knew that I could use those flavors in a pancake as well!

Andrea’s Pina Colada Pancakes

  • 1C Spelt Flour
  • 1C Buckwheat Flour
  • Pinch Ground Cinnamon
  • 1/2C Unsweetened Shredded Coconut
  • 2TBSP Cane Sugar
  • 1/2tsp Baking Soda
  • 1C Pineapple Juice
  • 1/2C SO Delicious Unsweetened Coconut Milk
  • 1/2C Water
  • 1tsp Vanilla Extract

Preheat griddle over medium heat.  In a large mixing bowl, combine all dry ingredients and whisk.  In a medium sized mixing bowl, combine all liquid ingredients and stir.  The coconut milk will curdle in the pineapple juice, this is OK. Acid mixing with a cream will create this reaction. It’s not bad or sour, so don’t freak out.  Slowly add the liquid mixture to the dry ingredients, gently stir until everything is well combined.

Grease the griddle (I brush on olive oil) with your choice of oil or butter, and then spoon some of the batter onto the griddle.  The size of pancakes you want is up to you. Cook on one side until you start to see bubbles popping in the middle of the pancake, about 2-3 minutes. Flip and continue to cook until done, about 1-2 minutes.  Remove from griddle and repeat with remaining batter.  Serve warm!

Light and sweet pancakes that taste like summertime fun. The pineapple and coconut come out in full force in these pancakes but not so much as to be overwhelming. Both Scott and I enjoyed these a great deal and I’m happy to have found another way to use pineapple juice.

I like keeping the coconut milk to a small amount because I don’t want it to weight down the pancakes. By only using 1/2 a cup, the pineapple juice and water make up the rest of the liquid and help to keep the pancakes fluffy.

Have fun guys, and remember, always play with your food! Enjoy!

Chocolate Coconut Oats

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Most times I’m just a regular old fashioned oats girl with no frills. I used to make all kinds of combos but then I moved away from that and became more old school.  Or plain. However you want to label it. I found comfort in regular oats.

But some days we just need something fun. Some days we need a little pick-me-up.

Some days we just need some dang chocolate.

And on those days, I get a little sassy with my oats and make something super yummy.  Nothing too terribly fancy and I’m sure others have been doing this for a while but this is my take on a classic flavor combo.

Chocolate and coconut!

Andrea’s Chocolate Coconut Oats

  • 1C Old Fashioned Oats
  • 1.5C Plain Soymilk (or liquid of your choice)
  • 1 Ripe banana
  • 1TBSP Wheat Germ
  • 1TBSP Ground Flax
  • 1TBSP Coconut Butter
  • 1TBSP Unsweetened Cocoa powder
  • 2TBSP Dried Unsweetened Coconut
  • Extra coconut and dark chocolate chips for garnish

In a small pot, add in the soymilk and the banana. Mash the banana around and then add in the cocoa and coconut butter.  Heat over medium-high heat until the soymilk just begins to bubble. Add in the oats and reduce heat to medium-low.  Also add in the ground flax, wheat germ, and dried coconut. Stir and allow to cook for about 5-7 minutes until the oats soften and the mixture starts to thicken up.  Remove from heat, spoon into bowls, and top with chocolate chips and coconut for garnish. Makes enough for two bowls of oats.

Everything before you hit the coconut butter, is how I make my typical morning oats just adding in a sprinkle of cinnamon for some flavor and warmth. Whenever I try and make a fancier bowl of oats, I start with the basic and build up from there. It makes things easier plus I know if the oats don’t turn out, it’s because of the new ingredients since nothing else is different.

This is a lovely bowl of oats when you want something a little different. It’s not too sweet and the chocolate isn’t overpowering. The flavor is subtle and you can appreciate taking a little trip down chocolate lane as you eat it.

Just because it’s chocolate doesn’t mean you can’t have it for breakfast!

Have fun guys, and remember, always play with your food! Enjoy!

Pina Colada Smoothie

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It’s the end of March and yesterday Columbus was blessed with a snowstorm that lasted all afternoon.  It was the last thing that any of us wanted. Okay, well there might be a few residents who don’t mind but the rest of us were cursing and shaking our fists in the air.

So to beat the winter blues, I’m posting something springy and fun!  Something that nourishes both the body and spirit.

Pina Colada smoothie!  Super green in color to perk up any blah winter day and tasty enough that you might start looking around for some rum.

Andrea’s Pina Colada Smoothie

  • 1C OJ
  • 1C Unsweetened Coconut Milk (like SO Delicious)
  • 2 Large handfuls of baby spinach
  • 1 Frozen Banana
  • 1/2 C Frozen Pineapple
  • 1/4C Frozen Mango

Add all ingredients to a blender and blend until smooth.  This will be a thicker smoothie, like milkshake or frozen drink style.  Makes enough for two large glasses.

Perfectly tart and creamy. It tastes just like a pina colada but looks like spring. The amounts of frozen pineapple and mango are estimates because I didn’t measure those out.  Go by what you like.  The pineapple is more tart while the mango is more sweet.  You need to use enough pineapple to ensure you get the pina colada taste because that’s what makes the smoothie.

I’m telling you it’s tart so be prepared! But it’s refreshing and will remind you of the warmer temps that will be arriving soon!

Have fun guys, and remember, always play with your food! Enjoy!

Andrea’s Basic Oats

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I love oats in a pretty serious way.  I eat oats almost every single morning in some shape, either a bowl of oats or in the form of granola.

When I first started eating oats, I made all kinds of crazy combinations but now I’m an oatmeal purist. I just like straight up oats please.  Occasionally I’ll play around with oats and do something fancy, which we can talk about later.  But for the most part, my oats are pretty straight forward.

I have two kinds of oats on hand, Quaker because that’s the easiest for me to get as most grocery stores have that brand, and also some bulk oats I get from Kroger.  Quaker for breakfast and baking, the bulk oats for granola.  Quaker oats don’t really make the best granola but the bulk oats making amazing granola.  The opposite is also true, Quaker makes a great bowl of breakfast oats, while the bulk granola does not.

It pays to shop around and try different brands!

My pantry is packed full of oats at all times.  I use Quaker old fashioned oats because quick oats and instant are a little ridiculous.  Much like “minute rice” it’s unnecessary and not good for you (stop buying that stuff!).

I tend to get a little cranky if I go without oats for a while.  My body loves the fiber and protein that they provide.

I get asked a lot about my oats and how I make them which caused me to realize that I never posted the recipe!  At least I don’t think that I have so today I’m fixing that and bringing you my basic oats mix.

Andrea’s Basic Oats

  • 1C Old Fashioned Oats
  • 1.5C Plain Soymilk
  • 1 Large banana
  • 1TBSP Ground Flax
  • 1TBSP Wheat Germ
  • Cinnamon, to taste

In a sauce pan add in the soymilk and banana.  Mash and whip the banana until it is incorporated into the soymilk.  I use a potato masher to do this.  Place pan on stove and heat over medium-high heat until the soymilk starts to come to a boil.  Don’t let it boil though!  Add in the oats, cinnamon, flax, and wheat germ.  Stir and reduce heat to medium bringing the oats down to a simmer.  Cook for about 5-7 minutes until the oats are soft and the consistency is light and fluffy.

Makes enough for two servings.

Pretty easy, right? Of course you are free to use whatever liquid strikes your fancy.  If you like milk, go for it.  If you want to use almond milk, do it! I’ve tried SO Delicious Coconut milk but that didn’t work too well.  I don’t know why but it didn’t give me the same texture or effect I was looking for.  The taste was also a tad bitter.  Soymilk works well for us and doesn’t scorch or taste odd.

The banana sweetens the oats so that there is no need for additional sugar or sweeteners.  The cinnamon gives it just enough of a background taste to keep the oats from being plain.

Flax and wheat germ for the omega fatty acids and minerals they provide.  Along with additional fiber!  I told you, my body loooovveessss fiber!

In the comments, Brandi asked a great question that I should have addressed! This recipe makes enough oats for two people.  Either it can be split right down the middle or divided up however you like, but this recipe does in fact make a bunch of oats.

What about you? Do you eat oatmeal? What’s your favorite way to prepare it?

Have fun guys, and remember, always play with your food! Enjoy!

Apple Cinnamon Baked Oatmeal

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I grew up in Pennsylvania. Western PA as a matter of fact. Home of the Steelers, The Penguins (and the Pirates if we must) and the City of Bridges. I didn’t grow up in the city but in a rural coal mining and farming town which was only an hour south of the city. I now live in Columbus, which is only 3 hours away from my hometown.

Doesn’t sound like a huge difference but in terms of weather it totally is! Ohio gets some of the most crazy weather and by crazy I am referring to how extreme it is.  It goes from one end of the spectrum to the other, sometimes in the same day.

This week we have the pleasure of dealing with an ice storm and then more snow.  Good times.

Thankfully Scott and I work from home which means we can stay bundled up.

On the first cold and iced-in day, I decided to kick my normal bowl of morning oats up a notch and make it something special.  I’ve seen others talk about baked oatmeal before and the concept always intrigued me.  Baked oatmeal sounds really decadent and like a lovely winter treat, doesn’t it?

I decided that on a very cold and icy Tuesday morning, this was exactly what we needed.

Andrea’s Apple Cinnamon Baked Oatmeal

  • 2C Plain Soymilk
  • 1 Large Banana
  • 1/3C Greek Yogurt
  • 1tsp Cinnamon
  • 1 Apple, chopped (I used golden delicious)
  • 2C Old Fashioned Oats
  • 1TBSP Ground Flax
  • 1TBSP Wheat Germ (raw)
  • Pecans and Maple Syrup for fun

Preheat oven to 375 and in a small casserole or baking dish, spray with olive oil or nonstick spray.  In a large bowl, add in the soymilk and banana.  Mash the banana into the soymilk until it’s fully broken down.  Add in the oats, apple, yogurt, cinnamon, flax, and wheat germ, then mix.  Pour mixture into the baking dish and place in oven.  Bake for about 30 minutes. Stir once halfway through.

Remove, spoon into bowls and enjoy!

I was so excited about this breakfast! Partly because it was new to me and partly because I wanted to EAT! I was hungry when this was done!

Minus the yogurt and the apple, this is my basic oatmeal that I eat almost everyday.  I decided that the Greek yogurt would give it a nice rich background and make things just a tad more fancy for a weekday breakfast. Apples because why not?

The great thing is that this doesn’t cook long enough that the apples breakdown and get mushy.  They just get warmed through.

Topped with some crushed pecans and a drizzle of maple syrup takes this baked oatmeal to the top level.  It is a thick oatmeal and reminds me of a lovely custard.  Warm and creamy, with a sweet crunchy topping perfect for when you’re stuck indoors and need some fuel to get you through the day.

This would be a great thing to make for a brunch because it’s easy and quick to put together. Plus since it bakes in the oven, it doesn’t need a lot of fussing or focus while you deal with other things.  If I were to make this for a brunch, I would probably create a crumble type of topping to go with it, just to make things more fun.  Or maybe a “topping bar” so people can make their own style!

Ever have baked oatmeal before?

For another twist on baked oatmeal, checkout Fake Food Free’s Peach Baked Oatmeal.

Have fun guys and remember, always play with your food!  Enjoy!

Multigrain Pancakes

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Our most recent breakfast outing had Scott and I sharing a plate of multigrain pancakes.  These were new to the restaurant and I definitely wanted to give them a try.  They were delicious and full of wheat germ sprinkled on top.  Fluffy and huge making it the perfect thing to share over coffee and conversation.

However I wanted to make my own and you all know that I love me some pancakes.  First chance I had, (the following Sunday actually), I made my own batch of multigrain pancakes and they were fab!

Andrea’s Muligrain Pancakes

  • 1C Buckwheat flour
  • 1/2C White Whole Wheat Flour
  • 1/2C Unbleached All-Purpose Flour
  • 2 Heaping TBSP of Ground Flax
  • 2 Heaping TBSP of Wheat Germ
  • 2TBSP Brown Sugar
  • 1tsp Baking Soda
  • Sprinkle Cinnamon
  • 2 1/4C Apple Cider

Heat griddle over a medium heat.  In a large mixing bowl, combine the dry ingredients and whisk together.  Add in the apple cider and gently stir folding and combing everything.  Grease the griddle by your method of choice and drop by spoonfuls some of the batter onto the griddle.  When bubbles start forming in the middle (about 2-3 minutes), flip the pancake over, gently.  Finishing cooking on the second side, about 1-2 minutes.  Remove from heat and serve!

Butter and maple syrup went on top of my pancakes and I could not eat them quick enough.  Fluffy, sweet, and full of multigrain goodness, I was in pancake heaven.  Next time I might use half white whole wheat flour and half buckwheat flour.  I may reduce the sugar just a touch as well.

Or not because these were pretty perfect.

If you use water or milk in place of cider, add in some vanilla extract and maybe a tad more sugar.

Leftovers freeze well and can be reheated in a toaster oven.  This recipe can make a lot or a little depending on how large you make the pancakes.