breakfast | Simple By Cindy

Mini Frittatas

Oct. 30
2017

These mini frittatas are a wonderful dish to serve for a brunch or for a quick breakfast during the week. They are easy to prepare and also make a delightful presentation.

This recipe really is “that simple”. The batter assembles quickly and the baking time is only 8 to 10 minutes! The eggs, combined with the ham, cheese, and parsley are just delicious. They would be perfect with a cup of coffee or a glass of milk. I would even serve them as an appetizer for a holiday or family dinner. However you decide to serve them, they will be an instant hit.

There are some issues with this recipe worth mentioning, however. The recipe did not yield 40 frittatas as indicated. It made about 30, some of which crumbled or collapsed when they were removed from the pan. Although that was disappointing, it should not deter you from making these delicious treats.

This recipe is courtesy of Giada De Laurentis and will make about 30 to 40 mini frittatas that are so easy to pop in your mouth.

Ingredients for Mini Frittatas

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tbsp. chopped fresh parsley leaves

Preheat oven to 375.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.

Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.

Stir in the ham, cheese, and parsley.

Fill prepared muffin cups almost to the top with the egg mixture.

Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.

Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.

Serve immediately.

It’s that simple!

Cheesecake Bars

Oct. 16
2017

Like many people, I am a huge fan of cheesecake. When I saw this recipe for cheesecake bars with lemon, I hopped right on board. Everything about them sounded delicious and heavenly.

Words can’t accurately describe this rich, luscious, decadent dessert. The graham cracker crust is the perfect match for the creamy, cheesecake filling. The filling has just the right ratio of cheese, sugar and eggs. And, of course with the addition of lemon juice, it is perfect! It’s like a mouthful of happy! These delightful little bars are a “must try”. Trust me, you are missing out on something wonderful if you don’t indulge.

This recipe is courtesy of The Perfect Cookie and will make about 16 bars. You had better whip up two batches, because these are going to disappear quickly!

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Ingredients for Cheesecake Bars

For the Crust:

7 whole graham crackers, broken into 1 inch pieces
6 tbsp. unsalted butter, melted and cooked
3 tbsp. packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp. salt

For the Filling:

1 pound of cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tsp. lemon juice
1 tsp. vanilla extract

Preheat oven to 325 and adjust oven rack to middle position.

Make foil sling for an 8 – inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners of the pan , smoothing foil flush to pan. Grease foil.

For the crust:

Process graham crackers in food processor to fine, even crumbs, about 30 seconds.

Add melted butter, sugar, flour, and salt and pulse to combine, about 10 pulses.

Sprinkle mixture into prepared pan and press firmly into an even layer.

Bake until crust is fragrant and beginning to brown, 12 to 15 minutes, rotating the pan halfway through baking.

Let crust cool completely in pan on wire rack.

For the filling:

Using a stand mixer with a paddle attachment, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down bowl as needed.

Gradually add the sugar and beat until incorporated, about 1 minute.

Add the eggs, one at a time, and beat until combined, about 30 seconds.

Add sour cream, lemon juice, and vanilla and mix until incorporated, about 10 seconds.

Pour filling over crust and spread into an even layer until edges are set but center still jiggles slightly.

Bake for 40 minutes, rotating pan halfway through the baking.

Let cake cool completely in pan on wire rack, about 2 hours.

Refrigerate until completely chilled at least 3 hours or up to 24 hours.

Using foil overhang, remove the cheesecake from pan.

Cut into 16 pieces before serving.

– Uncut bars can be frozen for up to 1 month; let wrapped bars thaw at room temperature for 4 hours before serving.

It’s that simple.

Coconut Rice and Peas

Oct. 12
2017

This recipe is very different from my usual staple recipes because I do not normally choose recipes that have coconut. Although I am not fond of coconut, my family loves it, so I decided to give it a try.

I always find making rice a little tricky. If the rice to water ratio isn’t exactly correct, it turns out messy. I finally learned how to cook rice perfectly from a Brazilian friend. Even though she knew the recipe from memory, she carefully measured out all the ingredients for me as I used my timer to master the process.

This tasty recipe calls for the rice to simmer in coconut milk, which gives it a rich flavor. Surprisingly, the coconut milk does not make the rice sweet, rather it makes it creamy. If you would like to sweeten it up a bit you could try adding some honey, maple syrup or agave nectar. You can also substitute nuts or raisins for the peas. Any way you alter it, it is going to be delicious. And for someone who does not ordinarily like coconut, I really enjoyed it! I think you will too.

This recipe is courtesy of Cook This Now and will serve 4-6 people who will be craving a second helping!

Ingredients for Coconut Rice and Peas

1 (13.5 – ounce) can coconut milk
1 cup brown rice, rinsed
Large pinch kosher salt
3/4 cup frozen peas (optional)

Pour the coconut milk into a liquid measuring cup.

Add enough water until the liquid measures 2 cups and pour into a large saucepan with the rice.

Bring the liquid to a boil and add the salt.

Reduce the heat, cover, and allow the rice to simmer until the liquid has been absorbed and the rice is tender, about 45 minutes to an hour. (set your timer for 45 minutes, take a look and adjust time as needed)

Stir in the peas during the last 2 minutes of cooking.

If the rice is tender but there is still liquid in the pan, remover the cover and simmer on high heat until the liquid evaporates. Keep checking it or it may burn.

Fluff well before serving.

It’s that simple!

Crunchy Granola Bars

Oct. 10
2017

As late afternoon approaches, I am always looking for a snack. I used to reach for a granola bar, until I became more informed about its ingredients.

Many of the bars claim to have nutritional value, but in actuality, the “natural flavors” listed are chemically engineered sugars manufactured to resemble the designated foods.

If you are interested in obtaining more information about this, check out “The Food Babe” website. She is passionate about the foods we are eating and their ingredients.

This is why I decided to try and make the granola bars. I know that I am using healthy and nutritious ingredients. These bars are easy to make and so delicious. Feel free to modify this recipe with any healthy ingredient you enjoy. I did change a few things, as I noted in the recipe.

This recipe is courtesy of The Perfect Cookie by America’s Test Kitchen. It will make 36 bars ( depending on how you cut them).

Ingredients for Crunchy Granola Bars

7 cups old-fashioned rolled oats
1/2 cup vegetable oil (I used coconut oil)
1/2 tsp. salt
3/4 cup “natural” honey
3/4 cup packed light brown organic cane sugar
1 tbsp. vanilla extract
2 tsp. ground cinnamon
1 1/2 cups almonds, peanuts, or walnuts, coarsely chopped

Preheat oven to 375.

Adjust oven rack to middle position.

Toss oats, oil, and salt together in a medium bowl.

Spread mixture over baking sheet and toast, stirring often, until pale golden, about 20 – 25 minutes.

Meanwhile, line an 18 by 13-inch rimmed baking sheet with aluminum foil and grease foil. ( I used parchment paper, which I extended beyond the baking sheet rims).

Cook honey and sugar in a small saucepan over medium heat, stirring frequently, until sugar is fully dissolved, about 5 minutes.

Take off the heat and stir in the vanilla and cinnamon, if using.

Transfer toasted oat mixture to a large bowl.

Reduce oven temperature to 100. Add honey mixture and almonds (or any nut you are using) to oat mixture and toss until well combined.

Transfer mixture to prepared sheet and press firmly into even layer with a greased metal spatula.

Bake bars until golden, 35 to 30 minutes, rotating sheet halfway through baking. (set your timer).

Let bars cool completely, in sheet on wire rack for 15 minutes, then cut them into 36 pieces.

Let cool completely, then remove individual bars from sheet with spatula.

Bars can be stored at room temperature for up to 2 weeks.

It’s that simple!

Banana-Oat Snack Cake

Aug. 31
2017

Banana and Oats? This recipe caught my eye because I am crazy about them! It is a quick and easy recipe to prepare, and is, oh so yummy! Bananas alone make a great nosh, but when you bake them with rolled oats, you have heaven in a bar. The banana adds a rich sweetness, while the oats create a wonderful texture.

Prepare your ingredients ahead of time and you are good to go! I am sure everyone will think you put much more time and effort into this recipe than you really did. It will satisfy your craving for sweets anytime of the day. They are perfect for breakfast or just as a pick-me-up snack for parents and kids alike!

I loved how these bars turned out, and I know you will too.

This recipe is courtesy of Bonappitit.com and will make 12 bars. Be sure you take one for yourself, because they are going to disappear quickly!

Ingredients for Banana-Oat Snack Cake

6 tbsp. unsalted butter, cut into 1/2-inch pieces, melted, plus more for baking dish
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
1 1/4 cups (packed) light brown sugar
2 large eggs
1 tsp. vanilla extract
3 bananas, chopped

Preheat oven to 350.

Lightly coat a 8×8-inch baking dish with butter and line with parchment paper.

Whisk oats, flour, baking powder, cinnamon, and salt in a large bowl; set aside.

banana oat oats flour baking powder and cinnamon

Whisk brown sugar, eggs, and vanilla in another large bowl until mixture is smooth.

Slowly stream butter into brown sugar mixture, whisking constantly until well blended.

Add bananas to dry ingredients; toss to coat.

Stir into brown sugar mixture (batter will be thick).

Spread batter in the prepared dish.

Bake until golden brown and the edges start to pull away from the sides of pan, 35-40 minutes.

Transfer to a wire rack and let cool completely in dish.

It’s that simple!