I have high hopes and expectations for the breakfasts and brunches that I create, but they often fall short when I’m low on time or ingredients. This French Toast recipe is one of my go-to’s in those times, and it came in clutch this morning when I looked in the fridge and saw less than I had hoped to find.
Forunately, I always seem to have eggs and bread-and perhaps you find yourself in a similar predicament, too. Give it a try and this French Toast will have you thankful for the simple things in life.
Recipe serves 2-3 (makes 6 pieces total)
- 6 pieces Italian bread with sesame seeds (use any white or wheat bread that you like)
- 4 eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 Tbsp milk or water (optional)
- Butter for greasing pan
- Beat eggs in as medium sized bowl.
- Add in cinnamon, ginger, and milk (optional), making sure to thoroughly incorporate.
- Place a medium or large-sized non-stick skillet over medium heat.
- Once the pan is warm, place a small pad of butter on the pan to grease.
- Dredge bread through the egg mixture, one piece at at a time, making sure that each side is covered, but leaving any excess behind (do not leave it dripping with mixture).
- Place on pan. Heat for about 2-6 minutes, or until golden brown, before flipping to cook the other side for 2-6 more minutes.
- Once done, remove from heat.
- Repeat process with remaining pieces of bread.
- Enjoy plain or serve French Toast warm drizzled with pure maple syrup, warm honey, jam, or preserves. Sprinkle with cane sugar, powdered sugar, ground cinnamon, or ginger for extra texture and flavor.
Pie pumpkins are on sale at a local store (Woodmans) for only $0.99, so I figured why not try to make some homemade pumpkin puree?
(My recipe is adapted from Alton Brown’s Pumpkin Puree Recipe, which is made with only pumpkin and salt)
1 small pie pumpkin (3-5 lbs.)
pinch of salt
1/4 C water
2 Tbsp. pure maple syrup
1 tsp. ground cinnamon
about 1 in. finger fresh ginger
Preheat oven to 400F. Wash pumpkin thoroughly after removing stem. Carefully cut pumpkin in half from top to bottom. Remove seeds and gooey fiber with a large metal spoon. Set seeds aside for other use (you can roast washed, partially dried seeds sprinkled with salt at 325F on a baking sheet lightly sprayed with cooking oil for about 15 minutes for a crunchy snack or topping). Sprinkle pumpkin halves with salt. Place the halves flesh side down on a pan lined with parchment paper. Roast in oven for about 45 minutes, or until a knife can easily be placed in and removed from the pumpkin without the flesh sticking to it. Remove from oven. After the pumpkin has cooled down enough to handle (30mins-1hr), remove the flesh from the skin with a spoon. Put cooked pumpkin flesh in a blender (or food processor, if you have one) with water, maple syrup, cinnamon, and ginger. Blend until smooth. Yields about 3-4 cups. Refrigerate up to 1 week. Enjoy in smoothies, with yogurt, or in recipes as a substitute for canned pumpkin puree!
Our baby tomato plants (yellow and red) have been extremely fruitful, so I decided that it was about time to make some homemade red sauce with them.
30-40 baby tomatoes (yellow & red, or whatever you have)
1Tbsp. Olive oil for roasting
1-2 Tbsp. Olive oil for the sauce
1/2 tsp. salt, or salt to taste
2 Tbsp. water
1-2 tsp. Chili Garlic sauce
Two dashes of turmeric
2 Tbsp. Finely chopped red onion
2 cloves garlic, finely shredded or diced
Preheat oven to 400°F. Line baking sheet with parchment paper or aluminum foil. Wash tomatoes thoroughly and dry on a towel or in a strainer. Place tomatoes on baking sheet. Drizzle with olive oil. Sprinkle with half of the salt. Place in preheated oven and cook for 20-30 minutes, or until the tomatoes begin to burst and look slightly brown on the tops. Take out of oven and pour the tomatoes and their juices into a bowl. Heat a small pot or saucepan over medium heat, adding the remaining olive oil. Once the oil has warmed, add the onions, garlic, and remaining salt. Heat for about 4-6 minutes, or just enough so that the onions and garlic begin to cook through, stirring ocassionally so that the onions and garlic do not stick to the pan. Add the water and chili garlic paste, stirring thoroughly. Next, add the reserved cooked tomatoes and juices and two dashes of turmeric, stirring well once again. Heat until sauce is to desired temperature. Serve warm over pasta or vegetables. Enjoy!
Sorry that I’ve been on a blogging hiatus for awhile, but I’ve been busy between enjoying my summer, working, and getting ready for the semester to begin! When I don’t have time to blog my recipes, I usually share pictures of what I’m creating in the kitchen on my Instagram feed (@radiantlyliving), but I hope to start finding a little bit more time to share my recipes, regardless of the fact that I am about to become much more busy. I won the in-house manual coffee brewing competition that I competed in, and will be advancing to the next round of the competition with the help of a sponsorship by the company that I work for–Stone Creek Coffee–which is hosted by the Specialty Coffee Association of America/Barista Guild of America, so I will be practicing for that, as well as beginning school again in just a few short weeks, but don’t plan on losing any of my passion for cooking, so figure I may as well take the time when I have it to share 🙂
On another health-related note, I recently started doing Tone It Up workouts and have fallen in love! Last night, I purchased the Beach Babe 3 workouts and began following Karena and Katrina’s weekly workout schedule that they post to their website as of this morning. And Mike and I also purchased our first kettle bell (15 lbs.) today!!!! Woot woot! Can’t wait to see my progress and continue to get stronger while my man does too!
Tonight I’d like to share a tasty recipe for Spicy Black Bean Hummus that I whipped up to squeeze some extra protein into our meal and pair with some homemade baked yellow potato fries and steamed purple cauliflower and multicolor baby carrots.
1 16oz. can drained, rinsed black beans
juice of 1/2 a lemon
2 tsp. pink Himalayan salt, or salt to taste
1 tsp. cayenne
1 tsp. turmeric
2 Tbsp. water
3 Tbsp. tahini
2 tsp.-1 Tbsp. hot sauce of your choice (I used Valentina because that’s what we had in the fridge), optional
cilantro to garnish, optional
In a blender or food processor, mix all ingredients until smooth. Use a spatula to make sure that all of the hummus is removed from the blending vessel. Cover and refrigerate until ready to enjoy! Garnish with cilantro if desired.
Yet another zingiberaceae smoothie packed with anti-inflammatory goodness (especially helpful to the ladies out there experiencing cramping)!
2 bananas, cut into coins, frozen
1 C pineapple, diced, frozen
1-2 C spinach, packed
1/2 in. finger ginger (or about 1/2 tsp. dried ginger)
1/2 in. finger fresh turmeric (or about 1/2 tsp. dried turmeric)
1/2-1 C water for blending
Add the pineapple, banana, ginger, turmeric, and water to the blender and blend until smooth. Empty half of the contents into a glass. Add the spinach to the remaining contents of the blender and blend again until smooth. With the second mixture, top off the first layer of the smoothie. Enjoy!
1 small mango, frozen
3/4-1 C pineapple, frozen
1 or 2 bananas, frozen
1 in. finger ginger
1-2 C kale, chard, spinach mix, packed
1-2 C water
1 Tbsp. chia seeds
For a layered smoothie, add 1/2 or 1 whole banana to the blender with the kale mix, 1/2-1 C water, and ginger and blend until smooth. Empty into a glass. Rinse out blender. Add the pineapple, mango, remaining banana, and water to the blender and blend again until smooth. Top off glass with second layer of smoothie and chia seeds. Enjoy!
1 1/2 C spinach
1 Tbsp. peppermint
1/4-1/2 C diced cucumber
1 apple, cored and diced
1/2 in. finger fresh ginger
1/8 in.-1/4 in. finger fresh turmeric
1 1/2 C water
5 ice cubes
1 1/2 tsp. honey (I used raw Acacia honey because it was on sale)
1 C frozen raspberries
For a layered smoothie, blend the spinach, peppermint, cucumber, ginger, turmeric, apple, ice cubes, and 1 C water until smooth. Empty into a glass. Wash out blender. Put raspberries and remaining water into blender and blend until smooth (you may need more water, so don’t be afraid to add more if you do, so as to not burn out your blender’s motor). Add to green layer. Enjoy!