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Breakfast

Cardamom Buns (Kardemummabullar)

Cardamom Buns (Kardemummabullar)

When I was in Sweden I was told about "Fika" which turns out to be the best thing ever because it's getting coffee and pastries, and the pastries in Sweden are delicious!  I wasn't sure how I felt about cardamom, but after eating these every day for about a week I definitely fell in love!  My sister's boyfriend shared a recipe for Swedish meatballs and I am going to use the recipe he sent me for the buns as well, you can check out the original here:

https://nadelundgabel.wordpress.com/2014/09/03/the-joy-of-fika-swedish-kardemummabullar/

I adjusted the amounts from metric for us Americans who are inept at weighing ingredients... hope they are all accurate!

INGREDIENTS:

DOUGH:

  • 1 cup whole milk
  • 1 envelope dry active yeast
  • 3.5 cups flour
  • 5 tablespoons brown sugar
  • 1 tsp whole cardamom seeds
  • 1/4 tsp salt
  • 5 tablespoons butter room temperature

FILLING:

  • 4.25 tablespoons butter room temperature
  • 2.5 tablespoons brown sugar
  • 1.5 tsps whole cardamom
  • 1/2 tsp cinnamon

TOPPING:

  • 2.25 tablespoons brown sugar
  • 1/10 cup water
  • 1 overflowing tsp brown sugar
  • 1tsp cardamom seeds

INSTRUCTIONS:

First thing for everything, put all of the cardamom together and grind using mortal and pestle until as fine as you can get it.  You should add some sugar as the crystals will help to make it easier to grind.

DOUGH:

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  1. Heat the milk until lukewarm and then stir in the yeast until dissolved
  2. In a large bowl mix together the flour, sugar, cardamom, and salt
  3. Stir in the yeast and milk
  4. Slowly add the butter in small cubes until dough is formed
  5. Knead for about 5-10 minutes
  6. Cover with a towel and let sit for 40 minutes

FILLING:

  1. In a small bowl combine butter, sugar, cardamom and cinnamon
  2. Stir until you have a nice paste

ASSEMBLY:

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  1. On a large rectangular cutting board (or marble slab in my case) roll out the dough
  2. Using a spatula or spoon spread the filling all over the dough 
  3. Divide the rectangle into three and fold the two parts on the side over to the middle so there are three layers of dough and filling
  4. Cut these into 2 inch strips
  5. Now take each strip and cut down the middle almost to the end
  6. Twist each piece outward and fold/braid them into a bun
  7. Cover and let rise for another 30 minutes
  8. Preheat oven to 425 degrees

TOPPING:

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  1. In a small pot heat sugar and water until dissolved into a syrup
  2. Mix sugar and cardamom in a small bowl
  3. Once buns are done, using a pastry brush cover the buns with the syrup and sprinkle with sugar and cardamom mix
  4. Enjoy!
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Breakfast Burritos

Toronto has amazing food, and obviously I want to eat everything under the sun because it's all new and it's all delicious.  But I have to remind myself I am on a budget and it's important to cook at home and save some $$.  I have found that breakfast burritos have been the biggest bang for my buck, and the most delicious.  My sister inspired me to start prepping breakfast burritos because when she goes snowboarding she always buys a frozen burrito and carries it with her in her jacket.  That way when she falls on it there are no corners of tupperware piercing her ribs.  

However she has always been disappointed with the quality of the frozen burritos, they always seem to be more tortilla than filling.  I knew that I could make a better frozen burrito, so I decided to try.  Turns out if you load it up with eggs and meat instead of beans and air, it's way more satisfying.  Maybe I should turn this into a business and start selling them at the base of ski resorts.  They are easy to assemble, and then you have an easy meal for the whole week!

Ingredients:

  • 6 tortillas
  • 12 eggs
  • 1 lb slab bacon (or sausage)
  • 10 cups spinach
  • 2 tbsps milk

Directions:

  1. Chop up your bacon or sausage into small pieces and throw into a large pan
  2. Cook until the bacon is starting to get crispy or the sausage has browned
  3. Depending on how fatty your meat is you may need to drain some of the fat from the pan
  4. Throw in the spinach a few handfuls at a time until the spinach is cooked
  5. While the spinach is cooking down, whisk all your eggs together with 2 tbsps of milk (or water if you don't like milk in your eggs)
  6. Add the eggs to your spinach and meat and stir until eggs are cooked to your preference (if you are like my dad you want them runnnny)
  7. Microwave your tortillas so they are soft enough to roll
  8. Spoon out your eggs into your six tortillas
  9. Channeling your best Chipotle employee, snuggly wrap up your breakfast burrito to prevent any leakage
  10. At this point I wrap up 5 of the burritos in plastic wrap and freeze at least 3
  11. With the 6th I put it back into the pan rotating it every couple of minutes to brown each side of the burrito
  12. Remove from pan, grab your favorite salsa or hot sauce and enjoy!
  13. When you want to eat the rest of them, either just microwave them for a few minutes.  Or if you are like me and enjoy the crispy tortilla, microwave for 45 seconds, and then put onto a frying pan with a dab of oil or butter and rotate until the sides are all brown.
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Bacon and Spinach Frittata

Ingredients:

  • 6 slices of bacon
  • 5 cups spinach
  • 12 eggs

Directions:

  1. Preheat oven to 375 degrees
  2. Cut your bacon into 1 inch pieces 
  3. Toss bacon into a skillet and cook on medium heat until bacon begins to crisp
  4. Leaving the bacon fat, add the spinach to the skillet
  5. Cook until the spinach has begun to wilt
  6. If you use slab bacon, there is probably a ton of fat.  CAREFULLY drain out excess fat into a can or jar.  
  7. Whisk your eggs together in a large bowl with 1/4 cup of water
  8. Add the eggs to the skillet and stir with a wooden spoon
  9. Place the skillet into the oven and bake for about 20 minutes or until the center of the frittata is no longer gooey 
  10. Take out, let cool for a few minutes, slice and enjoy!  I packed mine for the week :)
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Pulled Pork with BBQ Sauce

Ingredients:

  • 5 lb pork shoulder
  • 2 thinly sliced yellow onions
  • 6 garlic cloves sliced
  • 1 cup chicken broth
  • 3/4 cup dark brown sugar
  • 2 tbsp chili powder or cayenne pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1/3 cup kosher salt
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 cup butter
  • 1 cup vinegar

Directions:

  1. Add the onions, garlic and chicken broth to the slow cooker
  2. Combine all of the spices into a small bowl
  3. Take about 1/4 cup of the rub and thoroughly coat the meat, get into every crevice!  Use more or less as needed
  4. Now, put the meat in the slow cooker and put on low for 9 hours
  5. After it has completed cooking remove the meat from the slow cooker
  6. Drain the veggies and set the liquid aside and allow to cool
  7. Using two forks, shred the pork and return to the slow cooker with the onion and garlic
  8. Cover with 1/4 cup of the remaining liquid
  9. Now, to make the BBQ sauce
  10. Melt the butter in a pan and cook until it is brown, but not burnt
  11.  Add the left over meat juice and 1/2 cup of spice and cook until it has reduced by a third (about 20 minutes)
  12. Remove from the heat, stir in the vinegar and season as needed
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Collared Greens and Bacon

Ingredients:

  • 4 batches of collared greens
  • 6 pieces of bacon

Directions:

  1. Cut the bacon into small 1/2 inch pieces and cook in a large skillet
  2. Place bacon on a paper towel to remove excess grease
  3. Shred the collared greens and place into the bacon fat in batches
  4. Cook until the greens have wilted
  5. Return the bacon to the veggies and stir to combine
  6. Enjoy!
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Open-faced Breakfast Sandwich

Ingredients:

  • 2 pieces of bacon
  • 1 cup spinach
  • 1/4 cup diced green pepper
  • 3 eggs
  • 1/2 roll of bread

Directions:

  1. Set your oven to broil and allow it to heat up
  2. In a skillet or frying pan cook your two slices of bacon.  (I like to leave them a little under cooked, so when I throw them back in, they can crisp up a bit more.)
  3. Place the two slices of bacon on a paper towel to drain.  This is the only bacon fat you are getting rid of
  4. In the remaining fat in the pan, add the spinach and green peppers
  5. Stir the vegetables until the spinach has started to wilt.  Trust me, the bacon fat adds to the deliciousness, and if you are a subscriber to the paleo diet, you will know that bacon fat is OK.
  6. Place your half roll into the oven, it should toast in there for about 5 minutes, no more than that or it will burn!  Mine barely made it out alive :/
  7. Scramble your eggs in a bowl with about 1-2 tablespoons of water
  8. Pour the egg over the vegetables and stir regularly with a wooden spoon 
  9. If you were my dad, you would remove it from the pan after a minute, he loves runny eggs! - crazy dude.  However for me, I wait about 3-5 minutes until all of the egg has cooked
  10. In an effort to consume less bread, (but really just to maximize the egg consumption), remove the bread from inside of the half roll so that it is like a mini-bread bowl 
  11. Scoop in the eggs, it's probably gonna explode over, so I used my spoon to press it down and add more on top.  Or, just leave it on the side for bonus egg after you are licking your fingers from such a tasty sandwich and wanting more!
  12. You will find that the bacon grease gives it a great flavor, but if you need a little more, sprinkle with garlic salt or hot sauce and Enjoy!
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French Toast

Ingredients:

These ingredients are assuming you have a large loaf like me(I got about 18 slices out of it) and that you are OKAY with some extra egg mixture.  I used it to make my French Toast Dumplings!

  • 1 loaf Challah bread (I got my loaf from Lotta's Bakery on Polk Street, what great local bakery!)
  • 12 eggs
  • 1 cup half and half
  • 2 tsps vanilla extract
  • dash of nutmeg
  • dash of cinnamon
  • butter
  • 1 cup chopped strawberries
  • 3 tablespoons crushed raspberries
  • 1/2 cup ricotta cheese
  • 12 pieces of bacon

Directions:

If you want bacon on the side, an easy way to do it without thinking to much is to bake it at 375 degrees for about 20 minutes on a large cookie sheet.  After it was done baking I turned off the oven and left the cookie sheet inside to keep the bacon warm and crispy while I finished up the toast.  Just keep an eye on it while you work on your french toast!

  1. Crack all of your eggs into a large bowl
  2. Add the half and half and whisk thoroughly
  3. Toss in the vanilla and sprinkle a dash of nutmeg and cinnamon on top.  It should look like you added a few freckles, but shouldn't significantly change the color
  4. Slice your loaf into 3/4 inch slices
  5. Heat up a large frying pan on medium heat (if you have a skillet, use that!  I just don't have that upgrade yet :))
  6. Add a large slice of butter.  And I mean large!  More butter the better.
  7. Dunk your slices of challah into the egg mixture one at a time.  Make sure it is well soaked.  It should be borderline falling apart when you put in onto the hot pan.
  8. Put 3-4 slices on the pan and cook for about 5 minutes each side.  I like mine a little crispier, so I let them cook a little longer on each side.
  9. As you finish cooking the slices in batches place on a plate and put into the warm oven with the bacon (if you aren't cooking bacon, just turn the oven on very low)
  10. Combine the ricotta, strawberry, and raspberry in a bowl
  11. After you have cooked all the slices, take 2-3 slices a person, grab a couple of pieces of bacon and add a large dollop of the fruit and cheese.
  12. Drizzle with syrup, and enjoy!
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