Category Archives: Breakfast

Peaches and Cream Oatmeal

Forbidden Rice Blog | Peaches and Cream Oatmeal (4 of 6)

At least once a week, I get a text from one of my girlfriends I’ve been friends with for over two decades. Having moved back to Kaua’i with her husband recently, expecting her first baby girl in a few short months, this morning message often includes a photo of the beach with words such as “enjoying my oatmeal at the beach!” I try to contain my jealousy and refrain from writing “thanks for the induced homesickness bi-yotch!” (Teehee!)

The other thing these messages often do is leave me a hankering for some good oatmeal. Since I don’t generally eat breakfast, this craving hits around 1:30 or 2 PM. While I do enjoy overnight oats very much in the summer, I also thoroughly like oats that have been cooked on the stove.

Around here we throw all sorts of things into our oatmeal — peanut butter, sunflower butter, honey, maple syrup, homemade jam, bananas, other chopped up fruit we happen to have on hand, cranberries, currants, walnuts, macadamia nuts, etc., etc. Since my favorite locally grown peaches happen to be available right now, I am a huge fan of peach-filled oatmeal… Like the following recipe!

Forbidden Rice Blog | Peaches and Cream Oatmeal (6 of 6)

Peaches and Cream Oatmeal

Serves about 6.

Ingredients:

2 1⁄2 cups water
1⁄8 teaspoon salt
2 cups old fashioned oatmeal
2 tablespoons sugar
1⁄2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
1/2 cup whole milk
2 tablespoons heavy cream
3 tablespoons butter
1 teaspoon vanilla extract
2 tablespoons brown sugar (or to your liking)
2 ripe peaches, peeled, pitted, and diced

Forbidden Rice Blog | Peaches and Cream Oatmeal (3 of 6)

Directions:

Bring the water to a boil. Add the salt.

While stirring constantly, gradually add the oatmeal. Return to a boil and then reduce heat to a simmer. Allow oats to thicken for a few minutes. Once they have thickened, stir in the milk, cream, butter, vanilla, and brown sugar. Gently fold in the diced peaches.

Serve with a little additional butter, cream, and brown sugar if you’d like.

Forbidden Rice Blog | Peaches and Cream Oatmeal (1 of 6)

Forbidden Rice Blog | Peaches and Cream Oatmeal (2 of 6)

Forbidden Rice Blog | Peaches and Cream Oatmeal (5 of 6)

Buttermilk Blueberry Biscuits

Forbidden Rice Blog | Blueberry Biscuits (1 of 4)

My name is Julie Hashimoto-McCreery, I am 30 years and 1.6 months old, and I still do not know the technical difference between scones and biscuits. While there is talk of differences being lightness, or moistness, or savory(ness) or sweetness… when it comes down to it, the best scones AND biscuits I’ve had incorporate few differences. Savory, light, but moist scones? YES. Savory, light, moist biscuits? YES. (Thou shalt never use the words “moist” and “biscuits” together from this day forward.) There’s debate on SHAPE being the determining factor (seriously, folks!).

I call the following recipe biscuits. You could call them scones if you prefer. They are fluffy, not-at-all-dry, packed with fresh blueberries and just a hint of lemon. These biscuits are most excellent while still warm, preferably with a cup of coffee or tea!

Forbidden Rice Blog | Blueberry Biscuits (2 of 4)

Buttermilk Blueberry Biscuits

Yields about 10-12 biscuits.

Ingredients:
3 cups all-purpose flour
2 tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon sea salt
3/4 cup butter (cold and cut into cubes)
1 egg, beaten
3/4 cup very cold buttermilk
zest and juice from 1 large lemon
1/4 teaspoon fresh ground nutmeg
2 cups fresh blueberries
2 tablespoons all-purpose flour
1 tablespoon sugar

Forbidden Rice Blog | Blueberry Biscuits (4 of 4)

Directions:

Preheat the oven to 425 degree F and prepare an ungreased baking sheet with parchment paper.

In a mixing bowl, sift together the 3 cups of flour, 2 tablespoons sugar, baking powder, cream of tartar, lemon zest and salt. Cut in the butter until the mixture looks like coarse cornmeal.

In a small bowl, lightly toss together the blueberries with the 2 tablespoons flour and 1 tablespoon sugar, until the berries are well coated with the flour. Add the blueberries in the the flour/butter mixture, mixing together well.

In another bowl beat the egg, buttermilk, and lemon juice together lightly with a fork. Add it to the flour mixture, stirring to create a soft dough. (Work quickly, as you want to keep the mixture as cold as possible to keep the butter from breaking down before getting in the oven.) Some of the blueberries will inadvertently get mushed; it’s okay!

Turn the dough out to a floured board and knead it about 15 times. Roll the dough out or pat it out, to about 1-inch thick. Cut into 2-3 inch rounds with a biscuit cutter. Reshape and roll out the remaining dough scraps to make more biscuits. Place the biscuits on your parchment-lined baking sheet, about 2 inches apart.

Bake for 12 – 15 minutes, until the biscuits are golden brown on top. Let the biscuits cool for about 5 minutes, then serve while still warm.

Forbidden Rice Blog | Blueberry Biscuits (3 of 4)

Baked Lemon Doughnuts with Homemade Lemon Curd

Forbidden Rice Blog | Baked Lemon Doughnuts with Homemade Lemon Curd

Some days I swear I’ve misplaced my brain. My friend Kara (hiiiiiiiii in MinneFuckinSota!) and I sometimes joke (I think it’s a joke… but other times I’m not certain) that we share a brain. Should one of us be having a day where our brain’s obviously missing, the other person must be using it. On the days where Kara has our brain, I have done things such as taken a big swig of canola oil thinking it was the beer I set on the counter (I don’t advise you trying this). I’ve left the house to go to the grocery store, walked around said grocery store, returned home, and realized I didn’t get a damn thing I needed or planned on. I’ve worn various clothing items inside-out, backwards, inside-out-and-backwards… I’ve put food in the oven to cook, for over an hour, before realizing the oven wasn’t ever turned on…

While I would probably never go as far as saying baked doughnuts are better than fried doughnuts, even on the days I don’t have my brain, I will eagerly agree that they are delicious in their own right. And easy to make. I am no stranger to the less-and-less-elusive baked doughnut (though typically I still prefer fried versions). These baked lemon doughnuts are a happy nod to spring time. They’re pillowy and soft, flavorful and a lovely balance of tangy and sweet… plus the homemade lemon curd is worthy of being eaten by the spoonful!

Forbidden Rice Blog | Baked Lemon Doughnuts with Homemade Lemon Curd

Baked Lemon Doughnuts with Homemade Lemon Curd

Yields about 1 dozen doughnuts

Ingredients:

For the lemon curd:
1/2 cup fresh squeezed lemon juice
2 teaspoons lemon zest
1/2 cup granulated sugar
3 large eggs
6 tablespoons butter, cut into cubes

Forbidden Rice Blog |Homemade Lemon Curd

For the doughnuts:
2/3 cup granulated sugar
1 teaspoon lemon zest
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1 cup whole milk
4 tablespoons melted butter, cooled
2 eggs, beaten
1 teaspoon lemon juice
1 teaspoon vanilla extract

For the lemon glaze:
2 cups powdered sugar
3 tablespoons lemon juice
1 tablespoon vanilla extract

Directions:

Prepare the lemon curd:  in a small pot, whisk together the lemon juice, lemon zest, sugar, and eggs until well combined. Turn the heat on to medium low and stir in the butter, whisking until the mixture thickens (6-8 minutes). Continue cooking just until the mixture starts to bubble up. Remove from the stove and allow the curd to cool completely.

Forbidden Rice Blog | Homemade Lemon Curd

Prepare the doughnuts:

Preheat your oven to 350 degrees F. Lightly grease a doughnut baking pan.

In a bowl, combine the granulated sugar and lemon zest. Use your fingers or a wooden spoon to rub the zest into the sugar until fragrant and well combined. Stir in the flour, baking powder, baking soda, salt and nutmeg.

Whisk together the milk, melted butter, eggs, lemon juice and vanilla. Stir the wet ingredients into the above bowl of dry ingredients just until everything comes together into a thick batter. Either pipe the batter, or simply spoon it into the doughnut pan until each well is filled a little more than 2/3-full (we want the hole to somewhat bake closed).

Bake for 8 to 10 minutes in your preheated oven. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan for 5-6 minutes before removing the doughnuts to a wire rack to cool completely.

While the doughnuts cool, make the glaze. Whisk together the powdered sugar, lemon juice, and vanilla until completely combined.

Dip the completely cooled doughnuts into your prepared glaze. Spoon about 1 teaspoon of the prepared lemon curd into the center of each doughnut. Return to the wire rack and sprinkle the vanilla side with color sprinkles. Allow to set for about 30 minutes before stacking or serving. Doughnuts are best within 2 days.

Forbidden Rice Blog | Baked Lemon Doughnuts with Homemade Lemon Curd

Forbidden Rice Blog | Baked Lemon Doughnuts with Homemade Lemon Curd

Forbidden Rice Blog | Baked Lemon Doughnuts with Homemade Lemon Curd

Strawberry Pineapple Smoothie

Forbidden Rice Blog | Pineapple Strawberry Smoothie

After a week of the flu and nearly a week of semi-recuperation, I finally am feeling better than semi-narcoleptic, achy, and half-dead. It’s fantastic! I’m really not so good at staying still, doing nothing, or making time to just relax. On top of that, I generally don’t get sick very often. So when some ailment knocks me on my ass the way this round of the jerk-flu did, it’s almost a necessary reminder to just slow down.

That said, I am finally cooking again and eating like a normal person. However, my days have also been very full of fresh smoothies, juices, and loads of tea. The following smoothie was a sick-week-cocktail, but I am adding it to my list of go-to-anytime-smoothies… since that’s precisely when this is an excellent smoothie to drink. Anytime.

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Strawberry Pineapple Smoothie

Yields about 72 ounces, enough for 4 large smoothies.

Ingredients:

1/2 a small pineapple, peeled, core removed, then cubed
1 pound strawberries, hulled
2 medium sized ripe bananas (preferably frozen ahead of time, but not necessary)
16 ounces unsweetened vanilla coconut milk yogurt
1 cup fresh juice (orange, pineapple or strawberry preferably)
10-15 ice cubes

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Directions:

Combine all the ingredients in a high speed blender, blending until smooth. If the smoothie is a bit to thick, you can add more juice.

Forbidden Rice Blog | Pineapple Strawberry Smoothie

Eggnog Waffles with Brown Sugar Butter Apples

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We recently went out for breakfast. While looking at the menu, trying to decide what to make, it occurred to me that I rarely get adventurous about breakfast food because typically I don’t eat breakfast. However, on the rare occasion that breakfast-hunger-pains strike, I usually want something carby and sweet (a.k.a. WAFFLES or FRENCH TOAST) or something completely opposite, that is extremely savory. Its been months since I made waffles of any sort, because around here the most popular request is pancakes.

When the urge for waffles recently occurred, as luck would have it, I realized we were completely out of milk. Luckily, we had a near-full half gallon of eggnog, as a certain 9-year-old requests it every holiday season. Eggnog waffles? This didn’t seem too wacky, seeing as eggnog is just milk… eggs, sugar, cream, perhaps some nutmeg. These waffles were crisp, smelled like doughnuts while cooking and certainly didn’t disappoint for flavor. Served with these brown sugar apples, the waffles are almost like eating dessert for breakfast!

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Eggnog Waffles with Brown Sugar Butter Apples

Makes about 6-8 waffles.

Ingredients:

For the waffles:
2 eggs, separated
3 1/2 cups all-purpose flour
2 tablespoons turbinado sugar
1 tablespoon baking powder
1 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
2 cups eggnog
1/4 cup coconut oil, melted
1 teaspoon vanilla extract

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For the apples:
1/4 cup butter
4 large tart apples – peeled (if you want), cored, sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

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Directions:
Preheat the oven to 200 degrees F. Place a rimmed baking sheet in the oven and let it preheat as well. Preheat your waffle iron as per its directions.

Use a mixer to beat the egg whites to stiff peaks. Set aside.

In a small bowl, combine the flour, sugar, baking powder, salt, nutmeg and cinnamon. In a large bowl, lightly beat the egg yolks, and then pour in the eggnog. Slowly fold the flour mixture into the eggnog mixture. Stir just until the batter is smooth. Scrape down the sides and add the melted coconut oil and vanilla extract. Lastly, fold in the egg whites, until just-combined. Set the batter aside until needed.

Begin preparing the apples. In a large skillet or saucepan, melt butter over medium heat. Add apples, then cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve the cornstarch in the water, then pour into the skillet. Stir in the brown sugar and cinnamon. Cook for an additional 2-4 minutes, stirring occasionally. Reduce heat to low and keep warm.

Cook the waffles according to your waffle maker’s instructions. Place the cooked waffles in the preheated oven, or you can eat them immediately for best results.
Top waffles with the cooked apples and additional maple syrup if desired.

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