Wednesday, May 30, 2012

Blueberry Flax Seed Pancakes


Holiday weekends are the best.  A chance to get a little extra rest and have some fun. So it was unspoken that the breakfast had to fit the bill as well. Pancake recipes can have a lot of parts and pieces to them but I stick with a base recipe that I've seen in various places on the internet Cooks.com is where I first saw it and I've tweaked it:

2 cups self-rising flour
1/3 cup oil
2 eggs
2 cups of buttermilk

I add all the ingredients to a pourable glass mixing bowl (less dishes if you just mix it in the container your going to pour from) and voila!



The good thing about this recipe is that you can then add different things to it in order to mix it up a bit. This time since nursing has been a primary concern to me, I wanted to add some flax seed and wheat germ along with some blueberries in the spirit of the holiday. I added 2 tbsp of flax seed and 1/4 cup of wheat germ to the batter. Then I used a frozen bag of raspberries (16 oz) and combined in a sauce pan with 1 cup of sugar on med high heat until it reduced down to a wonderful syrup.

Red, White and blue pancakes for the holiday?
 Check....

Baby in holiday inspired outfit?
Check....


Great Weekend?
Check...

Wednesday, May 23, 2012

Friday, May 18, 2012

TGIF - Baby Photos & Weekend Breakfasts

When you're on maternity leave with a new baby the days seem to melt into night and melt into day again. You find yourself drifting away from the structure of the office environment. But there has always been two things that I want to accomplish every day: wash the dishes and make my bed. Everything else is a bonus. But one additional thing I've managed to do is get Sophia and I on a little schedule. As soon as we come downstairs we go into my little office nook off the kitchen and she sits in her bouncy seat and I check email with a cup of coffee (cold by then but it does the job anyways), plan meals, make lists and pay bills.  But I keep my camera ready for moments like these when I can capture the perfect photo.

I'm practicing my skills quite a bit these days....


Weekend breakfasts are on my mind and the fresh strawberries at the market are inspiring me and hopefully my new photography skills will help with my food photography as well.  Stay tuned tomorrow for my idea. But until then look at these past weekend breakfasts for inspiration. It's been a wonderful week in our family and I wish a great weekend for everyone!
 

Wednesday, May 16, 2012

Salmon & Leftover Asparagus Frittata



This was my first Mother's Day. But as a new sleep deprived mother to a 5 week old it could have been any other day. My concerns usually relegated to feeding, pumping, burping, changing and washing our new little bundle of joy. It was 10 am and I was enjoying some coffee with my husband while the baby took a nap. He asked if I wanted him to make something. "I know how to make eggs or grilled cheese," were the options.



So I went to the refrigerator hoping for a miracle of ingredients that I could throw together fast for breakfast and thankfully I found some. Although my husband didn't sound so excited when I told him the menu he ended up loving the cream cheese component. My advice to new Moms? Put a slice of this Frittata between two slices of your favorite bread or a Ciabatta roll so you can eat and carry around a crying baby...



Our peaceful Mother's day was able to continue. So blessed to be able to see this face everyday. That is the best present of all.

Salmon & Leftover Asparagus Frittata
8 eggs
4 oz cream cheese (cut into little cubes)
1 tsp salt
8 oz smoked salmon (roughly chopped)
1 medium shallot chopped
1 tbsp butter
2 tbsp olive oil
5 large asparagus (already cooked - mine were leftover)

 Put oven on 350 degrees. Put frying pan on med and add butter and olive oil. Add chopped shallot and cook until soft and translucent. Add asparagus and salmon. Whisk eggs with 1 tbsp water until fluffy. Add salt and then add to the pan. Add the little cubes of cream cheese all over the top. Cook until edges of the frittata set and put in the oven for 15 minutes or until center is cooked through.

Thursday, May 10, 2012

New Beginnings

It's hard to believe your life can change so quickly within the span of less than a year but I'm here to attest to you that it certainly can - and has for me.

It seems like a few weeks ago that I found out we were going to start our family. Then the tiredness and morning sickness set in and my posts became far and few between. But I still thought I could keep the blog going pretty regularly. One post a week or every other week isn't asking too much, right????

Wrong....

Besides the tiredness and of course the fact that I have a job that became even more demanding (yes, I have impeccable timing) there were new projects to do: baby registry, loooooonnnnng overdue home projects that needed to be complete so we could welcome home baby into the perfect surroundings, decorating the baby's room and yes finding that perfect non-toxic paint that would make everything perfect.  Blogging became a distant memory for me. Cooking, however did not. Cooking and baking still took place in my newly organized kitchen. However, getting to the point of photographing the finished product rarely happened. The above photo is one of the few (from back in December) where I managed to capture proof that I did indeed cook even though it wasn't what I would call "inspired". However, when you're making breakfast sometimes a cute little individual dish is all you need to turn the basic hash brown and eggs into something cute and easy to make.

So now I'm sitting in my kitchen office with the windows open and finally ready to get back to what I loved to do - blogging and photography, cooking new recipes, crafting new things but this time I get to look at this precious little face. 

I am truly blessed.



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