Tag Archives: breakfast

Peach Pastry

IMG_5429Stone fruits are one of my favorite things about summer. I can remember summer time at my mom’s house, we have a local fruit stand which is just a couple of blocks from our house. I loved going there and picking up all sorts of delicious fruit. The first to hit the stands are the strawberries. This is when you know summer is really here. Officially summer in Seattle between 4th of July and Labor Day weekend. Before or after that is always hit or miss. Back to the strawberries. This is the first of the wonderful fruits to land in the markets. Followed by peaches. I can go savory or sweet when it comes to stone fruit.

This recipe is so simple, it almost feels like cheating. I’m going to try a different version this weekend, and am going to attempt to make my own puff pastry this time.

Recipe

Pre heat oven to 400 degrees

  • Store bought puff pastry, thaw for 30 minutes
  • 2 lbs. peaches cut up
  • Whole milk ricotta
  • Granulated sugar

Unfold puff pastry and cut each sheet into 9 equal squares. Spread 1 spoonful of ricotta onto each squre, place 2 slices of peaches, and sprinkle with a little bit of sugar. Place baking sheet with pastry into the oven, and bake for 20 minutes, or until just turning golden brown along the edges. Cool slightly and enjoy.

Morning Scones

sones 1sm This holiday season felt like it arrived so quickly. Shortly before I went home to Seattle, to spend time with my family, it merely felt like any other week. Work is busy, as usual for this time of year, and it was too easy simply focusing on the task at hand. Having some time off to relax, and spend time with my family is just what I needed. I have both of my parents, grandparents up there, all of my siblings were in town, and some of my best friends as well. My days were a mix of driving from my dads house to my moms, over to a friends, then repeat for 5 days. I loved every minute of it. Nothing makes me happier than a loud house filled with my brothers, and sisters.

These scones are perfect for a weekend family breakfast. Very few ingredients, simple to make, and taste amazing fresh from the oven still warm. I feel that most scones are dry and heavy, which is why I normally opt for more of a decadent breakfast pastry. These however are light and fluffy.

Morning Scones

I originally found this recipe on one of my favorite food blogs, Orangette, which I slightly adapted. In the latest version, I’ve been adding orange zest dried cranberries, which can be purchased from Trader Joe’s. You can feel free to leave them out, or add any type of nut or dried fruit that you would like.

Recipe

  •  2 cups flour
  • 1 tsp. salt
  • 1 tbs. baking powder
  • 2 tsp. sugar
  • 1/4 cup dried cranberries with orange zest
  • 1-1 1/2 heavy cream
  • 2 tbs. melted butter

Pre heat oven to 425 degrees. Combine flour, salt, sugar, and baking powder in a large bowl and stir with a fork to blend. Add the cranberries and stir. Slowly add in the heavy cream, until the ingredients are just combined. If the dough is still a little dry add some more cream, the dough should just hold together.scones2sm

 

Place the dough on a lightly floured work area and kneed for 1 minute.

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Pat the dough into a square using the palm of your hand until it is half an inch thick. It will feel like you are making the scones too thin, but they puff up considerably in the oven, so trust this process. Cut the dough into 12 squares, and brush all sides with the melted butter.

scones4smBake the scones for about 15 minutes, or until they just begin turning golden brown. Cool slightly and enjoy.

Scones 5sm

Green Smoothie

Smoothie Set up1

While it’s not technically summer any more it still feels like summer. The temperatures are expected to creep back towards 100 degrees by the end of the week….uuugggghhhh, but hello warm nights. Today however you can feel that quality in the air that says fall is just around the corner. Well LA’s version of fall. It’s not like in Seattle where you have that beautiful fall weather, leaves are changing, school starts, and there is a certain energy about the city which I really miss, that says this is really the beginning of a new year. Then of course October 15th hits, and it’s rain and clouds from then on out.

The produce section of the grocery stores are also an indication of the seasonal change in a city where there really isn’t a huge variance. I started making green smoothies last winter, and in my humble opinion they are amaze. I tend to just grab whatever I happen to have lying around, and will fluff it up with kale, as much as will fit into a ninja, and sometimes a second round of blending to cram more in for that green goodness.

Smoothie cup

Recipe

You can vary this quite a bit, I always do, and kept forgetting what works until I finally started taking notes on the combinations. I LOVE Pacific’s dairy free milk options. I’ve been bouncing between hazelnut milk, hemp milk, and their 7 grain milk for quite awhile now. I originally started with rice milk, but I just don’t think that it has enough flavor, I find that these three really have a full flavor to them.

  • 1 bunch kale, washed and torn into smaller pieces
  • 1 banana
  • 1 grapefruit
  • 1 orange
  • 1 pear
  • small hand full of mint leaves
  • 1 cup of hazelnut milk.
  • 1 cup of ice cubes

Start with the ice first, I find that if it’s on the bottom it blends much better than adding the greens, or fruit first. Peel the grapefruit, orange, and banana and throw that in as well. I then top it off with the kale and really cram it in there. Pour the glass of whatever milk you feel like using. I always want more kale than will fit in the first time, so I do a pre-blend, then add the rest of the kale in after that.

*Note that I use the Ninja which is a bad ass blender, can’t say that my technique will work on any blender, I’m just sayin’.