Greetings!! After a very temporary culinary hiatus, I am back and ready to share more recipes just in time for the cold weather and upcoming holiday season ahead. I will be posting some of my favorite healthy and comfort classic foods to give everyone some ideas on what to cook for all of your holiday parties these next couple of months. That’s right, Culinary Jam is back (again), and this time with a silver tray, tall glass of OJ, and breakfast in bed!! Who doesn’t love a fluffy home-made stack of waffles dripping with maple syrup when it’s chilly out? In this recipe, I’ve made a healthy, gluten-free, sugar-free version of my beloved waffle, to satisfy my craving for these gut-bombs for breakfast but with out the gut-bombing-ness of all that gluten and sugar. And the best part is they taste soooo good, you would have no idea that they are good for you. Think of it as a “safety meal” you can enjoy without the guilt so that when you DO chow down on all of those holiday treats, you won’t feel quite so much like a tubby Santa.
There’s nothing I love more than breakfast for dinner. This quiche recipe is just so glorious and delicious, you will want to make it every week. I was inspired by the Julia Child recipe, and this is based on her recipe for a leek quiche. I decided to add mushrooms and bacon, since I love that trio of ingredients together so much. The bacon adds heartiness and a nostalgia to the quiche, while the mushrooms just tie in so well I had to add them. Some other amazing combos that I’ve tried are goat cheese, eggplant, and red bell pepper as well as a tomato basil version. You can always get creative with what you decide to put in your quiche, which makes it fun and allows for creativity in the kitchen. Ok so, this isn’t technically one pot, as you will need a few separate pots/bowls to make it, BUT the finished product is in one “pot” or pie pan, soooo I thought I would include this for a one-pot Monday meal. It’s also a great feel-good food that will get you through the week as well. One bite and you’ll feel like you’re vacationing in Paris, sitting on a little bench on the cobble stone Rue De- something or other, rather than at your dining table. I’m thinking that’s what Julia Child was envisioning when she created her version as well.
This frittata is not only perfect for breakfast, but makes for a pretty mean southwest- inspired dinner. I always love how hearty and filling a flavorful egg dish can be for dinner. There’s something very comforting about being able to cook everything in one skillet, and end up with a yummy, delicious meal that’s not something you would normally think of to cook come dinnertime. The purple potatoes add a nice contrasting color with the tomato, egg, and cilantro, but you can always use a nice red potato if you’re scared of eating purple things. I, personally, am a one-eyed, one-horned, flyin’ purple potato eater… Aside from the awesomeness of the purple potatoes, this one also has a great amount of cheese, which is essential for the perfect frittata bite. Throw some bread on the grill to serve it with, and you’re in business.
Happy Monday everybody! Before you head out to the store today, add these ingredients to your grocery list… you will be thanking me later!! Today I’m going to share my recipe for my Mama’s French toast. We used to have this for breakfast on lazy Sundays, and the smell of the toast sizzling in the frying pan fills up the house with such warmth…This is SUCH a great French toast recipe! What really makes it is the fresh orange juice and orange zest. Oh, and the sourdough bread. Make sure and use sourdough, or even a crusty French bread, just something very durable that will soak up the batter but won’t fall apart… There’s nothing like waking up (or after a night out for some of us) craving some “Freeench Tooooast” a-la 40 year old Virgin, and ending up with soggy bread for breakfast. As long as you use a good, crusty bread, and make sure the batter soaks through, this recipe will knock your socks off!
This is my version of a Greek yogurt pancake. After a whole lot of experimenting with diffent recipes, and clunking around the kitchen on Saturday mornings like a mad scientist, I came up with my OWN version that yields a tasty, hearty, and pretty healthy pancake. It’s also pretty, all dressed up in orange zest and honey. This version uses honey as a sweetener instead of sugar, and 2% Greek yogurt versus the traditional (and played-out) buttermilk. I wouldn’t do the 0%, just because this is where you are getting most of your fat from, and they may end up tasting too bland with a lower fat content yogurt…The sea salt, lemon zest, and cinnamon add a little flavor dimension that-HOPEFULLY- won’t have you missing the full-fat version. Also, bananas work great in this recipe if you have a berry allergy or just to mix things up…You could also do a whole wheat flour if you wanna be a super healthy nut. Continue reading →