Tag: breakfast

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The Most Important Meal

By Fran Hill

Breakfast foods are my heart’s desire. Pancakes, waffles and French toast. Eggs: poached, scrambled, fried, rolled into an omelet, or baked into a quiche. Bacon. Sausage. Ham. Oatmeal. Potatoes shredded into hash browns or tossed with veggies in hashes. Biscuits. Sweet rolls. Danishes. Doughnuts. Fruit. Bagels. Lox. Burritos and cold pizza. Big glasses of milk or orange juice and steaming mugs of coffee and tea. Breakfast foods make me drool.

However, as someone who is frenemies with insomnia, it often seems like my best sleep happens just before the alarm goes off. The snooze button is my favorite. Staying in bed as late as possible is my Olympic sport. If I am on a schedule, there is seldom time for breakfast after I have finally drug myself through the shower and gotten presentable for the world. If I am not leaving the house, I often get wrapped up in my to-do list of projects and by the time I think I want to eat, the fridge seems full of”ingredients” instead of”food.”

Most days for breakfast, I require something simple that is also, if need be, easily portable. Brown Sugar Granola is the tasty solution. I can have it as cereal with milk, fresh or dried fruit optional. I can fill a baggie with these crunchy morsels and some dried fruit to gobble by the handful on the go. Or I can savor it my favorite way, as a topping with Greek yogurt and fresh fruit. (BTW … Hubs’ favorite way to enjoy it is sprinkled over a bowl of vanilla ice cream.) Brown Sugar Granola is one way I manage to (sometimes) get the most important meal of the day.

Breakfast can be complex or as simple as Brown Sugar Granola.

Brown Sugar Granola

(adapted from The Food Network)

1 1/2 cups brown sugar

1/2 cup water

4 teaspoons vanilla extract

1 teaspoon kosher salt

1 teaspoon cinnamon

8 cups old fashioned rolled oats (not instant or steel cut)

1 cup pecans, coarsely chopped

1 cup almonds, coarsely chopped

1/4 cup flax seeds

1/2 cup toasted pepitas

Heat oven to 275 degrees F.

Line 2 baking sheets with parchment.

Combine brown sugar and water in a microwavable bowl or measuring cup.

Microwave on ‘High’ for 5 minutes, until sugar is dissolved.

Remove from microwave, stir in salt, vanilla and cinnamon.

Meanwhile, in a large bowl, combine oats, nuts and seeds.

Add the brown sugar mixture and stir to coat evenly.

Divide between 2 baking sheets and spread evenly; bake for about 1 hour, until oats and nuts are roasted.

When granola has cooled completely, store in an air-tight container.

Note: I have found that it keeps better if I don’t mix dried fruit in for storage and just add to individual portions.

(Serves 10-12)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Start the Day with Comfort

By Fran Hill

I had hoped winter would hold off for a while. My husband and I have hardly begun the annual leaf clearing project in our backyard, and just last week, I harvested the last of the garden. However, the weather seems to have other ideas. After a few weeks of nearly perfect autumn temperatures and glorious fall colors, the thermometer has dropped to frigid and much of South Dakota has experienced its first snow.

While the white stuff has just been a dusting in my part of the state, it has still ushered in a call for comfort foods. Roasted chickens with mashed potatoes and gravy, big pots of slowly simmered beans flavored with herbs, vats of brothy vegetable soups, and even cheesy, creamy noodle casseroles with {gasp} canned soup have recently graced our table. But why should comfort foods be relegated to just dinner? Why not start the day with something hearty and soothing?

Baked Oatmeal with Berries is a warming breakfast casserole flavored with cinnamon and dotted with tart, fresh berries. Pepitas add a crunchy element and maple syrup and dates a subtle sweetness. Bake this up for Sunday brunch and enjoy a quick reheat of leftovers throughout the week to start every day in comfort.

Baked Oatmeal with Berries is comfort food for the breakfast table.

Baked Oatmeal with Berries

(adapted from Martha Stewart)

3 tablespoons unsalted butter, divided

2 cups whole milk

1/4 cup pure maple syrup, plus more for serving

2 eggs

1 teaspoon vanilla extract

1/4 cup dates, pitted and chopped

2 1/2 cups old fashioned rolled oats (NOT quick cooking oats. The recipe needs the texture of old fashioned oats.)

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

3/4 teaspoon cinnamon

1/2 – 1 cup fresh mixed berries (I used raspberries, blueberries and blackberries, but one type of fruit would work, or even sliced bananas.)

1/4 cup toasted pepitas

powdered sugar, for dusting (optional)

Preheat oven to 350 degrees F. Add butter to an 8-inch cast iron skillet (or similar oven-safe pan) and place in the preheating oven to melt. While butter is melting, whisk together milk, maple syrup, eggs and vanilla extract. Add about 2 tablespoons of the melted butter to the milk mixture and combine. Swirl the remaining butter around the pan to fully grease bottom and sides.

Stir oats, baking powder, salt and cinnamon into the milk mixture. Scatter the dates evenly across the bottom of the buttered pan. Spread the oat mixture over the dates. Sprinkle the top with fresh fruit and pepitas. Bake for 35 minutes, until just set. Allow to cool slightly (about 5-10 minutes). Dust with powdered sugar, if desired.

Serve drizzled with additional maple syrup. While totally not necessary, my husband and I liked our servings scooped into a bowl and served with just a little milk (more like traditional oatmeal) before drizzling with syrup. Leftovers can be stored covered in the refrigerator for up to five days. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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These Eggs Are Peachy

By Fran Hill

Fried egg? Think again.

What does someone who is obsessed with food, recipes and fun do on April Fools’ Day? Of course, they pull a food prank.

Get up before your spouse, fry some bacon, toast your favorite bread and brew a pot of coffee. Then, get ready for the prank. Create a special “egg” on a breakfast plate and have it waiting when the sleepy fool meanders down the stairs. Having a spouse that doesn’t fully wake up until the second cup of coffee does help to pull off the surprise. Enjoy the laughs and have a great day!

Peachy Eggs for April Fools’ Day

1/3 -1/2 cup vanilla yogurt

Ω peach (canned halves in light syrup work well)

Spread yogurt into circle on plate, using the back of a spoon. Place peach half, flat side down, in the center of the yogurt.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Bed or Breakfast?

By Fran Hill

I am not a morning person. Sleep usually evades me until the wee hours, and often I am just getting comfy when the alarm goes off. In my perfect world there would never be morning alarms, but there would always be breakfast. I am absolutely a breakfast person.

At home, my breakfasts are quick and easy. I fall prey to the snooze button, morning belly rubs and snuggles with the pups and last minute chores. By the time I hustle through a shower, splash on some makeup, try on half my closet and pull a flatiron through my hair, I am already behind. A quick cup of yogurt with some fruit and Brown Sugar Granola or a slice of toast slathered with peanut butter and honey are my go-tos.

However, when I travel, I love going out for breakfast and brunch. If Eggs Benedict is on the menu, I won’t read any further. There are no words for the depth of my love for poached eggs layered with a multitude of savory ingredients and topped with a rich sauce. I am drooling at the thought.

Classic Eggs Benedict is a toasted English muffin topped with a slice of Canadian bacon, a poached egg and drenched in Hollandaise sauce. During my travels, I have sampled a garden version of this breakfast with a thick slice of ripe and juicy tomato and baby spinach between the egg and English muffin. In New Mexico, the muffin was swapped out for cornbread topped with sausage, and the eggs were ladled with green and red chile sauces. There was once a Tuscan option with prosciutto and drizzled with balsamic vinegar. Smoked Salmon Eggs Benedict has drawn me in, as has Crab Cake Eggs Benedict served over bruleed potatoes. I have even had a southern version with biscuits, andouille sausage and sautÈed peppers and onions, topped with spicy milk gravy instead of Hollandaise. There isn’t an option for this delicious meal that I won’t try.

Recently, I cooked some masa cakes, layered fresh-from-the-garden salsa on my poached eggs and crumbled queso fresco over it all. While missing the sauce of traditional Eggs Benedict, this was a light and flavorful riff of the dish. Some grilled sausages and onions on the side filled my plate and made a breakfast worth waking up for.

Poached Eggs with Masa Cakes and Salsa

(adapted from Food Network)

Salsa:

2 cups tomatoes, chopped

1/4 cup red onion, chopped

1/2 of a jalapeno, seeded and finely diced

1/4 cup cilantro, chopped

juice of half a lime

kosher salt

Masa Cakes and Eggs:

2 cups milk

3 tablespoons unsalted butter

2 cups masa harina corn flour

1/3 cup queso fresco, crumbled

fresh corn kernels cut from 1 ear of corn (about 3/4 of a cup)

2-3 green onions, chopped

1 teaspoon kosher salt

2 teaspoons sugar

olive oil

8 eggs

1 tablespoon vinegar

additional queso fresco

To make the salsa, combine the tomato, onion, jalapeno, cilantro, lime juice and salt (to taste) in a bowl. Set aside.

Preheat the oven to 200 degrees F and bring a deep pan of water to a simmer.

To make the masa cakes, heat milk and butter together in a small pan until warmed and combined. In a bowl, mix corn flour, queso fresco, fresh corn kernels, green onions, salt and sugar. Add the warmed milk to the corn flour mixture and stir to make a soft dough.

Divide the dough into 8 portions and flatten each into disks. This can be done between 2 sheets of parchment paper or by hand.

Heat olive oil in a large skillet and fry the corn cakes in batches until crisp and golden on both sides. Keep the prepared corn cakes warm on a baking sheet in the oven while poaching the eggs.

Add vinegar to the large pot of simmering water. Poach the eggs (1 or 2 at a time depending on size of pot).

Arrange 2 masa cakes on each plate and top with poached eggs. Layer on fresh salsa and crumbled queso fresco. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Dreaming Over Eggs

By Fran Hill

It seems like so much of my life is spent working to keep things the same. Every morning, I smear lotions and potions on my face to try to stay young. I tidy the kitchen, throw a load of laundry in the machine and run the Roomba around the house in an attempt to keep our home in a reasonable state of cleanliness. The yard is mowed and the flowers and garden tended to maintain a consistent state of orderliness. I make appointments with the furnace cleaner, my hairdresser, the chiropractor and the propane delivery guy. I could be described as the homestead maintenance man.

In the midst of all this maintaining, I attempt a few upgrades and updates. Renovations in our 100-year-old home could generously be described as slow and steady. Most improvements are DIY and are at the mercy of spare time and finances. With our main source of income being agriculture, both of those are often at a premium. We have big dreams for our home and are patiently working toward them while realizing that you have to start somewhere and maintenance is really just as important as upgrades.

It occurs to me that my home situation is much the same as the life of many small South Dakota towns. City councils and employees work hard to maintain a casual, friendly and comfortable environment while balancing the need for improvements. Time and money depend on limited tax revenue and must be managed creatively, but effectively. Simple maintenance projects can stretch the budgets to the brink of breaking, but that doesn’t mean there aren’t dreams.

Big dreams are, after all, what started every town in South Dakota. The beginnings were humble, and to those not accustomed to the hardworking but simple life of a small town, it can seem that many haven’t progressed. However, attend any Monday night city council meeting across the state and you will witness residents planning for improvements while working diligently to keep up with regular maintenance. Every small town is dreaming big, but facing the reality that they have to start somewhere.

Back at home, I think I will start with breakfast; scrambled eggs, to be specific. While I have a deep abiding love for the runny yolk of an over-easy egg, there is something classic and comforting about beaten eggs slowly stirred into fluffy scrambles. Serving them with sautÈed white beans and tomatoes and topping with pesto is an upgrade that takes this timeless meal into a powerhouse of protein and fiber to fuel all maintenance and dreams for the day.

Scrambled Eggs with Pesto and White Beans

(adapted from Real Simple)

4 eggs

kosher salt and freshly ground black pepper

olive oil

1/2 cup grape tomatoes, halved

1/2 cup canned white beans, rinsed

1/4 cup pesto

Toast

Beat the eggs with 1 tablespoon water and season to taste with salt and pepper.

Heat olive oil in a large nonstick skillet; add the tomatoes and beans; cook, stirring occasionally, until warmed through.

Heat a little more oil in the skillet; add the eggs and cook, stirring until set but still soft.

Serve the eggs with the bean mixture and topped with pesto, toast on the side. (Serves 2)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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What Time Is Dinner?

By Fran Hill

Thanksgiving is just two weeks away. What time is dinner?

Do you get up at the crack of dawn to wrestle the turkey into the oven and frantically chop, stuff and whip the menu into submission for a prompt noon presentation? Or, are you a little more laid back, like me? Do you schedule a late afternoon meal and leisurely prep the dressing and mashed potatoes while saving your panic for when the gravy doesn’t come out properly?

There are a variety of reasons why I prefer a 4 or 5 pm dinner time for holidays. Hubs doesn’t have the stress of rushing through morning chores at the farm. My lazy side doesn’t have to get up with the chickens to cook. The candles look prettier as dusk starts to fall. And, most importantly, there is the food — precisely, MORE food.

With a noon dinner for Thanksgiving, there is the tendency to skip breakfast, and who has time for appetizers? Serve the meal a little later than lunch, but before a traditional evening dinner, and you have a day set up perfectly for my favorite type of eating: grazing.

My ideal Thanksgiving starts with a light and simple breakfast. It extends with trays of snack foods such as hummus and fresh veggies, spinach artichoke dip and crackers, crab stuffed mushrooms, spiced nuts, pickles and olives, and cheese and salami to be nibbled, but not devoured. Then, the feeding moves seamlessly into the full meal loaded heavily on the table with the grand turkey, rich and creamy gravy, savory sage dressing, garlic mashed potatoes, roasted winter squash, sautÈed Brussels sprouts, cranberry sauce (canned is OK with me) and fluffy dinner rolls. There is a brief break for clearing the main dishes from the table and possibly washing up, and then desserts roll out. Cakes, pies, tortes, and tarts, sometimes as many as one per person, are slivered up for everyone to finish with a sweet taste.

Admittedly, it is a bit of a gluttonous day of food. However, I never gorge myself with any one thing. For me, it is more of a day of sampling. There is a taste of this, a nibble of that, savoring all the flavors and being thankful for the blessing of so many indulgences.

If you wish to model your Thanksgiving day of feasting after my plan, I suggest starting out with Autumn Yogurt Parfaits. The thick creaminess of Greek yogurt pairs well with a seasonal blend of crisp pears, tart cranberries, crunchy almonds, and sweet maple syrup, but isn’t so heavy as to weigh me down. The parfaits can be customized individually, or made ahead of time for less kitchen fuss. I like small portions, just enough to take the edge off the morning hungries and ward off the what-time-is-dinner grumbles before the appetizers appear. Remember: The key to all day eating is to stuff the turkey, not yourself.

Autumn Yogurt Parfaits

Adapted from Real Simple Magazine

Honey-vanilla greek yogurt (or plain, if you wish)
1 pear, sliced thinly
Dried cranberries
Roasted unsalted almonds, chopped
Real maple syrup


Layer the yogurt with the pear slices, dried cranberries and almonds. Drizzle with maple syrup.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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A Warm Orange Glow

By Fran Hill

Yesterday, out here in south central South Dakota, we had gray clouds, wind, and snow flurries that didn’t amount to much of anything. However, by dusk snowfall was picking up and the sidewalks and streets were a little slippery. When I went to bed, there was some accumulation for the pups to run through during their last potty break, and this morning, I awoke to a full blanket of white covering the yard. Just shy of one month into spring, it looks a lot like a winter wonderland outside my window.

I really don’t dare to complain, as we need the moisture so desperately. The fairly dry winter did nothing to alleviate last summer’s drought. We are dry. The snow is wet and slow warm-ups have allowed it to soak into the pastures and fields as it melts. As much of a hassle it is to warm baby calves and bed cattle and move snow and shovel sidewalks, we appreciate the precipitation.

That isn’t to say we wouldn’t like to see the sun. A little warmth in the sky would be welcome. We don’t want or need the scorching 90+ degrees that hit on the last day of winter in 2012, but something that would allow me to put away my gloves and boots would be nice. A pleasant, balmy day. Spring without winter. A congenial orange glow to warm our faces and souls.

Meanwhile, I will have to find comfort in the orange glow of Clementine Muffins with Orange Honey Butter. Warm from the oven and sweet with the promise of honey, these muffins are perfect for waiting out the winter of our spring.

Clementine Muffins with Orange Honey Butter

2 cups flour
1/2 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt (I actually used Greek Honey yogurt because that is what I had on hand.)
1/4 cup butter, melted
1 large egg, beaten
2 tablespoons grated clementine peel
1 1/2 cups diced clementine

Preheat oven to 400 degrees. Stir together sugar, yogurt, melted butter, egg, and grated clementine peel. Gradually add flour, baking powder, baking soda, and salt until just combined. Carefully stir in diced clementine. Spoon the batter into greased muffin tins, filling two-thirds full. Bake for 18 to 20 minutes, or until lightly browned. Cool for 5 minutes before removing to a wire rack to finish cooling.

Orange Honey Butter

1/2 cup unsalted butter, softened
3 tablespoons honey
1 tablespoon orange juice
Zest of one orange (or, in this case, about 2 or 3 clementines)

Beat all ingredients together until thoroughly combined. Chill for about 10 minutes before serving.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.


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South Dakota’s Best Breakfasts

By Katie Hunhoff

“A timid salesman has skinny kids,” quipped a sales consultant at a recent business meeting in Sioux Falls.

That may be especially true for salesmen in sparsely populated South Dakota, where you can literally run out of prospects and even restaurants. So the smart traveling salesman of the prairie makes the most of every day, every town, every mile.

And the experienced salesman knows the advantages of starting the day right, with a tasty breakfast enjoyed in a place where the locals meet — so we asked a few road veterans to share their favorite breakfast establishment as a travel tip for the rest of us.

Joie’s Cafe — Winner

Although Wayne Hopkins of Brookings sells electrical and air conditioning parts for Nielsen’s in a four state area, he chose a restaurant in his home town of Winner. “In the winter I’d go in the cafe, just a block from my school, to have a hot chocolate and warm up. It still looks the same as I remember it 30 years ago,” Hopkins says. His favorite item is the breakfast burrito.

Brock Green succeeded his father-in-law at Joie’s years ago. Special recipes for biscuits and gravy and made-from-scratch pancakes haven’t changed. He even has his own specialty sausage, made just for Joie’s at the local Super Duper Store.

The 140-seat Main Street cafe is a Winner mainstay that was called Sargent’s when Hopkins was growing up. Visitors are welcome to sit at the businessman’s roundtable, where locals shoot dice to see who picks up the noon tab. But be careful.”Usually it’s the new guy or the guy who only had soup that gets nailed,” laughs Green. Call 605-842-3788.

ALASKA CAFE — Lemmon

Lemmon is South Dakota’s northernmost city, but it’s still a far cry from the tundra so travelers are surprised to see the Alaska Cafe sign on Highway 12 and they often stop to pose for pictures.

Inside, they get an even better taste of the Land of the Midnight Sun. Pictures of grizzly bears, moose, the Bering Strait and North Pacific fishing boats grace the walls, and proprietor Laura Casey — who runs the cafe with her daughter, Breanna Thomas — has a big compass, the only surviving artifact of her father’s commercial halibut boat that was lost in a storm. Several years after the accident, Laura’s parents moved to Lemmon and she followed seven years ago and opened the restaurant.

Amy Pravecek of Winner chose the Alaska Cafe in Lemmon as her favorite breakfast spot because “everything on their menu is wonderful and the cafe is full of friendly locals who are always willing to visit,” she says.

Pravecek is the territory manager for Phizer in western South Dakota. She travels West River back roads visiting veterinarians, animal health distributors, farmers and ranchers, telling them about Phizer’s vaccination programs.

Alaska Cafe serves breakfast from 7 a.m. to 2 p.m. The big breakfast is a country fried skillet with scrambled eggs, hash browns, chicken fried steak, country gravy and cheddar sauce. Pancakes are the size of big plates.

Pravecek likes to dine on the biscuits and gravy and then take a little walk through the petrified wood park across the street. She also recommends visiting Lemmon Livestock sale barn if you are in town on a Wednesday. Call 605-374-7588.

SPARKY’S — ISABEL

Sparky’s operates from a nondescript building on Isabel’s Main Street, which is busier than you might expect because it also sits along S.D. Highway 65, a north-south corridor that cuts across West River country.

Operated by Ryan Maher, a young entrepreneur and Republican state senator, the restaurant serves three meals a day and sometimes even provides the evening entertainment, which has ranged from karaoke and country bands to pool tournaments, goat-roping and an ugly sweater contest.

Monte James of Yankton chose Sparky’s for their “All American Breakfast” — two sausage patties, two eggs, wheat toast and homemade hashbrowns. “The food is off the charts,” says James, a territory manager for Sioux Steel Company. Sioux Steel is a fourth generation family-owned business that opened in 1918 and makes grain bins, livestock equipment and other steel supplies for farmers and ranchers across the world.

James also frequents Sparky’s while announcing for the Isabel Rodeo, which he has done for the last ten years. “The locals are friendly and fond of visitors,” he says. ” They will want to know all about your comings and goings. And as the name indicates, it is not only a grill but a bar as well and the nightlife at Sparky’s is legendary.” Call 605-466-2131.

Editor’s Note: You can find more delicious South Dakota breakfast options in our January/February 2013 issue. To order a copy or to subscribe, call 800-456-5117.

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Viborg’s Pancake Balls

By Laura Johnson

“∆bleskiver? What’s that? How do you spell it? How do you SAY it?” It’s funny when you realize that something that you take for granted is completely unknown to most of the rest of the world. So it is with my beloved Êbleskiver. Unless you’re lucky enough to be of Danish descent or have been to Viborg’s United Methodist Church for their popular Danish Days Êbleskiver breakfast (to be held at 7 a.m. on July 21, 2012), you are probably not familiar with this, the best of all possible pancakes.

What’s so special about pancakes, you ask? These are ball-shaped, thanks to a cast-iron pan with round indentations. The holes are liberally greased with butter or shortening, which helps prevent sticking, and the batter is turned once or twice with a knitting needle, chopstick or fork to create a spherical treat.

According to legend, the pancake of the Danes was invented by hungry Vikings. Raiding and pillaging worked up an appetite, so the Nordic warriors fried up pancakes on a war-battered shield — the closest thing to a pan they had handy. Believe that if you like, but the name means”apple slices,” not”post-raiding snack.” Long ago, the pancakes were served with an apple slice or dollop of applesauce inside, but today they’re generally made without filling. In Denmark, they’re served with a dusting of powdered sugar and a bit of jam. Around here, I’ve seen them topped with maple syrup, honey or cinnamon sugar.

In the old country, Êbleskiver aren’t for breakfast. They’re reserved for Christmastime, which seems like a pity. This was the most special of breakfasts in my family, a treat of treats. I remember Mom working over the cast iron pan with her knitting needle, deftly turning the batter until the buttermilky balls were golden brown. My brothers and I wolfed down the ‘skiver as fast as she could deliver them to the table, mashing them into the piles of cinnamon sugar on our plates. I’m not sure if Mom ever got to eat any, but I have no regrets over my youthful greed. Sorry for not being sorry, Ma.

There’s plenty of Êbleskiver recipes out there, but here’s how my mother, a Viborg, South Dakota native, makes them. To get an idea of the process, view our Êbleskiver-making photo gallery.

∆bleskiver

2 cups buttermilk
2 cups flour
3 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon soda
2 teaspoons sugar

Beat egg yolks. Add sugar, salt and buttermilk, then flour and soda. Fold in stiffly beaten egg whites and baking powder. Place small amount of fat in a heated Êbleskiver pan. Fill indentations about 2/3rds full. Turn the batter once or twice to create a more-or-less round ball, cooking until centers are done.