Breakfast

Rolled Up Omelettes

Olive oil, for pan
1 cup milk
1/3 cup all-purpose flour (spooned and leveled)
8 large eggs
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 packages frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded cheddar (6 ounces)

1. Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.

2. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.

3. Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.

Today: Calling all multitaskers! While you sleep, you can cook your oatmeal overnight in the refrigerator. There’s no actual cooking — and no actual recipe — required. 

Multi-tasking always seems like a better idea than it is. It’s just an innocent, time-saving technique until one day, as you’re texting, listening to music, and writing an essay at the same time, you end up texting your mom about how annoying your mom is. Whoops!

And when it comes to cooking and baking, some of the most egregious offenses occur when you don’t give a recipe the attention it deserves (in my house: sugarless rice pudding is, unfortunately, a true story). 

Luckily, there is a way to cook and sleep at the same time. That might be a bit of an exaggeration, but it is true that you can cook your oatmeal overnight in the refrigerator with no actual cooking — and no actual recipe — required. This hands-off oatmeal is an endlessly customizable grab-and-go breakfast that will be waiting for you when you wake up.

How to Make No-Cook Overnight Oats Without a Recipe

1. The only ratio you need to remember is 1:1. You’ll soak 1 part rolled oats with 1 part liquid overnight. Use less liquid if you want thicker oatmeal, more if you like it runny. You can use water or any type of milk — almond milk, soy milk, coconut milk — and feel free to add a splash of cream, half and half, or even orange juice.

» RELATED: 10 exciting oatmeal recipes that prove that oats are good for so much more than porridge

2. Sweeten and flavor the oatmeal with whatever appeals to you: honey, agave, jam, maple syrup, cinnamon, vanilla extract, citrus zest … the list goes on. Then get creative: Add nuts, dried fruit, shredded coconut, seeds (chia, flax, sunflower, pumpkin), fruit, jam, or even nut butter.

3. Give it a stir, pack it into a jar, then let the jar sit overnight in the refrigerator. 

4. In the morning, top with fresh ingredients — fruits, granola, honey, a dollop of peanut butter — or simply take the whole jar for the road.

Oatmeal Cups

But now that you’ve had several breakfasts of bacon, eggs, and toast, you probably want a little variety. Baked oatmeal cups can start your morning off on the healthy foot, and Coffee and Quinoa‘s do not use any refined sugar, and are vegan too.
Ingredients:

• ½ cup almond butter
• 1½ cups mashed bananas (4-5 bananas) and 1 extra banana, sliced
• 3 cups old-fashioned oats
• 1½ cups plain unsweetened almond milk
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 cup raw sliced almonds and extra for topping

Directions: Preheat oven to 375 degrees Fahrenheit and position a rack in the center. Grease a muffin tin with baking spray. Be sure to get the spray all the way up the sides of the muffin tins because we’re filling them all the way up! If almond butter is not runny, microwave it for about 30 seconds to loosen it up.
Combine all ingredients in a large bowl and stir until thoroughly combined. Spoon into muffin cups. Top with a few sliced almonds and a slice of banana. Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20 to 25 minutes.
Optionally, set oven to low broil for an additional 1 to 2 minutes to toast the almonds and caramelize the banana on top. Be careful, though — the almonds burn easily! If your broiler is uneven or you’ve never used it before, you may want to skip this step.
Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Serve hot or let cool and refrigerate individually wrapped for breakfasts on the go. Enjoy!


Bacon and Egg Cups

• 
• 12 eggs
• 12 slices bacon
• 12 pieces bread
  
• butter, for greasing
• salt and pepper, to taste

Directions: Preheat your oven to 375 degrees Fahrenheit. Grease your muffin tin with the butter. Use a rolling pin to flatten your slices of bread, then cut them into large rounds. Put one slice of bread into each muffin cup and press it around the edges of the tin so it makes a little cup.
In a large skillet, cook the bacon until almost crispy, but still pliable.  Drain on a paper towel-lined plate.  When cool enough to handle, place one slice of bacon into each cup. Gently crack an egg into each cup and season with salt and pepper. Bake in preheated oven for 20 to 25 minutes, or just until the eggs whites are set. Use a plastic knife to loosen the cups from the pan and serve immediately.

 Monkey Bread

You may know this treat as cinnamon pull-apart bread or sticky bread. Whatever you call it, it’s delicious as dessert, breakfast, or a super sweet snack. Instead of using the traditional bundt cake pan method, try making it in a muffin pan, like The Cookin’ Chicks did.
Ingredients:

• 2 cans refrigerated biscuits
• ½ cup butter, melted
• ½ cup brown sugar, packed
• ¼ cup sugar
• 2 teaspoon ground cinnamon

Directions: Preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray. Set aside. Melt the butter and add in the brown sugar, stirring until combined. Add 1 tablespoon of butter mixture to the bottom of each muffin cup.
Cut each biscuit into 5 to 6 pieces. In a gallon-sized bag, add the sugar and cinnamon together. Drop the biscuits into the bag and shake to coat each piece thoroughly. Add about 8 to 10 biscuit pieces into each muffin cup. Bake for 13 to 15 minutes.
Remove from oven and allow to cool for about 2 minutes. Flip muffin tray upside down onto a cookie sheet.

1 1/4 cups all-purpose flour
1 1/4 cups fine cornmeal
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 stick unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups sweetened shredded coconut
2 tablespoons finely grated grapefruit zest (from 2 small grapefruits)
11 ounces bittersweet chocolate, finely chopped
Fine sanding sugar, for sprinkling

1. Whisk together flour, cornmeal, baking powder, and salt.

2. Beat butter with a mixer on medium speed until smooth. Add granulated sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest, and 5 ounces chocolate until evenly distributed.

3. Drop heaping teaspoonfuls of dough, spaced 1 inch apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.

4. Preheat oven to 350 degrees. Bake, rotating sheets halfway through, until golden, 18 to 20 minutes. Let cool completely on baking sheets set on wire racks.

5. Melt remaining chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes.

Classic, Goey Cinnamon Rolls

INGREDIENTS
For the dough:

• 2/3 cup whole milk
• 2 (1/4-ounce) envelopes instant yeast (4 teaspoons total)
• 1/2 cup sugar
• 2 large eggs, at room temperature
• 3 cups unbleached bread flour
• 1 teaspoon fine sea salt or table salt
• 4 tablespoons (1/2 stick) unsalted butter, cut into 6 pieces and softened at room temperature

For the cinnamon butter:

• 8 tablespoons (1 stick) unsalted butter, cut into small pieces and softened at room temperature, plus additional butter for greasing the pan and plastic wrap
• 3/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons pure vanilla extract

For the icing:

• 2 tablespoons unsalted butter
• 1 cup confectioners’ sugar, sifted after measuring

PREPARATION
Make the dough:In a heavy, small saucepan over moderate heat, warm the milk until it almost reaches a boil. Remove the pan from the heat and let the milk cool to lukewarm (about 100°F).

In the bowl of a stand mixer, whisk together the lukewarm milk and yeast. Wait 30 seconds, then whisk again. Add the sugar and eggs and whisk to combine. Add the flour and salt and use a rubber spatula to stir together. Scrape the bowl to make sure there is no unabsorbed flour clinging to the sides or at the bottom of the bowl. Distribute the butter pieces on the surface of the dough, then place the bowl on the mixer and attach the dough hook.

With the mixer on low, knead the dough until it comes together, about 2 minutes. Using a rubber spatula, scrape the dough off the hook and from the bottom and sides of the bowl. With the mixer on medium, knead the dough until it's smooth and elastic, about 1 minute. Cover the bowl with plastic wrap and let the dough rest at warm room temperature for 1 hour. (The dough won't double in size, but may look slightly puffy.)

While the dough is proofing, make the cinnamon butter:
In a medium bowl, use a rubber spatula to beat the butter until smooth. Add the brown sugar, cinnamon, and vanilla and beat until smooth and fully combined. Make sure the mixture is easily spreadable, and beat it a little longer if it seems too firm.

Line a 13- by 9-inch metal baking pan with parchment paper or foil, allowing 1 to 2 inches to hang over the long ends of the pan. Butter the parchment or foil.

Lightly flour a work surface and scrape the dough out of the bowl. Lightly flour the dough then gently press and pull it into a 12- by 18-inch rectangle. Dot the cinnamon butter all over the surface, then use a knife or small offset spatula to evenly spread it over the entire surface of the dough.

Starting at one of the 18-inch-long edges, roll up the dough, jellyroll-style. After rolling, push and gently squeeze the roll together to make it 18 inches long. Use a sharp knife to cut the roll into 12 (1 1/2-inch-thick) slices. One at a time, work the slices into an even round shape (they squish when cut) and arrange them, cut side down and about 1 inch apart on all sides, in the prepared pan, in 4 rows of 3 rolls. Cover the pan with buttered plastic wrap and let the rolls proof at warm room temperature until they are puffed and starting to fill the spaces in between them, 1 to 2 hours depending on the room temperature (the warmer the kitchen, the faster the rolls will proof).

Once you see the rolls puffing visibly, set a rack in the middle of the oven and preheat to 400°F. Place the pan in the oven, decrease the temperature to 375°F, and bake the rolls until they are well-risen and golden, about 25 minutes.

Cool the rolls in the pan on a rack for 10 minutes. Using the parchment paper or foil overhang, lift the rolls out of the pan and transfer to a work surface. DO AHEAD: Cinnamon rolls can be baked, cooled, and stored in an airtight container, up to 2 days. Warm the cinnamon rolls in a 350°F oven for about 10 minutes then ice them as described below. Cinnamon rolls can also be frozen: Once cool, return the cinnamon rolls, still on the parchment or foil, to the pan, wrap the pan in a double layer of foil, and freeze up to 2 weeks. Defrost the rolls then warm them in a 350°F oven for about 10 minutes, ice, and serve.

Make the icing:
In a small saucepan over low heat, warm the butter and 2 tablespoons water, stirring occasionally, until the butter is melted and the liquid is gently simmering. Remove the pan from the heat, add the confectioners' sugar, and use a small rubber spatula to stir the icing until it's thick and creamy.

Using a small spoon, drizzle about a tablespoon of the icing in the center of each roll and use the back of the spoon to spread the icing over the tops of the rolls. Let the icing set for about 10 minutes, then separate and serve the rolls.

Grilled Chocolate Sandwiches

 

 

 Unsalted butter

4 slices sweet or sourdough French bread or firm white sandwich bread
About 2 ounces broken or chopped semisweet or bittersweet chocolate, or 1/3 cup chocolate chips
Coarse sea salt (optional)
1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon (optional)

1. Butter one side of each slice of bread generously. In a skillet big enough to hold them, cook the slices butter side down over medium heat, just until pale gold on one side.
2. Cover two of the slices with chocolate. Flip a naked slice on top, butter side up. Cook, turning the sandwiches as necessary, until the chocolate is softened and the sandwiches are browned on both sides.
3. Serve immediately, sprinkled with a pinch of sea salt or a dusting of cinnamon sugar, if you like.

 

 

BUTTERY RYE CREPES

 

Ingredients: 

• 2 large eggs
• 1 large egg yolk
• ¾ cup buttermilk
• ¼ cup milk
• ½ cup rye flour
• ¼ cup all-purpose flour
• ¼ teaspoon kosher salt
• 2 tablespoons plus 4 tsp. sugar
• ¼ cup unsalted butter, melted, plus 8 tsp., room temperature
• Lemon wedges (for serving)

Preparation: Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

Heat ½ tsp. butter in a medium nonstick skillet over medium heat until foamy. Pour ¼ cup batter into skillet and swirl to coat bottom of pan. Cook crepe until lacy and golden brown on one side, about 2 minutes. Carefully flip crepe and cook on other side until just cooked through, about 1 minute longer; transfer to a plate. Repeat 7 times with remaining batter and stack crepes, placing a piece of parchment paper between each as you go to prevent sticking (you should have 8 crepes).

Just before serving, heat 1 tsp. butter in a large skillet over medium-high heat. Fold 2 crepes in half and place side by side in skillet; sprinkle with 1 tsp. sugar total, then flip. Cook until sugar is beginning to caramelize, about 1 minute. Repeat with remaining crepes. Serve with lemons for squeezing over.

 

Cream Cheese Danish

 

Ingredients:

• 2 (10 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese, diced
• 3/4 cup white sugar
• 1 1/2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons sour cream
• 1 cup confectioners’ sugar
• 1 tablespoon milk
• 1 tablespoon butter, softened

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13-inch baking pan. Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract, and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling. Bake in preheated oven for 20 to 30 minutes. In a small bowl, stir together confectioners’ sugar, milk, and butter. After Danish has cooled, drizzle with icing.

 

Oats&rice Idly :

oats:2cups

Rice:2cups

Urad dal:1cup

Soak it for 5-6hrs & grind it in a wet grinder.leave it for8-9 hrs.next day mrng the

fermented batter will rise &double up.

grease the idli pans and pour the batter in the moulds. steam the idli for 10-12 minutes .

Peanut chutney:

Roasted Peanuts :1cup

Red chillies :3-4

Garlic:1-2 cloves

Mustard seeds:1/2 teaspoon

Tamarind paste:1/2teaspoon

Oil:1teaspoon

Curry leaves:3-4

Water &salt

Take roasted peanuts, red chillies, garlic & tamarind paste in a mixi jar.add some water & salt . Grind them until it becomes a fine paste & transfer to a separate bowl.

Heat oil in a pan, add mustard seeds ,curry leaves&finely chopped onions. Sauté for 1 min &pour tempering over chutney.



 Stuffed Idli

I took little bit oil n sautéed boiled mashed potato cilantro n spinach for 2-3 minutes in haldi n salt just to blend n warm . You can put coriander powder for taste pepper etc.
Let it cool . I used MTR idli mix but wondering if regular one will be good !!!

Prepare idli batter. put little bit idli batter in the mould , then potato mixture (spread it) as second layer .
Again put idli batter over it as third layer completely covering the potato layer .
Repeat for all moulds and make it as regular idli.

Hope you n your family n kids love eating them .
With my little one this is a hit . 


Egg Rolls



Ingredients:
1 pkt pills bury crescent rolls.
6 eggs
1 small onion
1/2 green pepper
1/2 yellow pepper
1/2 red pepper
2 green chillies.

Method:
Scrambled the eggs with the veges.
I like peppers and onion in my eggs. You can use whatever vegs you want or go without it.
Separate the triangles of crescent rolls.