Bagels

July 17th, 2019 · 21 Comments

Bagels from Sugarlaws

I actually put of making these for a long time.  Like, six months or a year, during which I really *wanted* to make homemade bagels, but somehow I couldn’t do it.

Why?  Because I thought they were hard to make!  In fact, I thought they would take all day, be easy to screw up, and generally be a finicky bread recipe.

But, come on.  These are bagels.  There is nothing finicky or annoying about them — they are just easy, totally simple, and immensely satisfying.  Smeared with a pat of butter or jam, you have an easy, simple, and completely delicious.  Plus, I froze about two thirds of this batch, and they’re easy to defrost in a toaster oven and make a perfect on-the-way-to-work snack.  As an extra tip, I like to cut them in half before freezing them — instant portion control for those days you’re just not that hungry in the morning.

So, I think you should make these.  I know I end a very significant percentage of my posts this way, but it’s because I genuinely love these recipes, and nothing makes me happier than hearing from you guys when you make them and email me about them!  Sincerely, nothing makes me happier than those moments.  So, well, go make these.  Please.  If only to make my day!

Bagels from Sugarlaws

Bagels

INGREDIENTS:
2 cups white whole wheat flour
1 cup bread flour
2 tbsp sugar
1 tsp salt
1 package active dry yeast
3/4 cup warm water

DIRECTIONS:
Proof the yeast in 1/4 cup of water until frothy.  Mix the yeast mixture, the rest of the water, salt, sugar, and both flours and knead for 5-10 minutes.  Allow the to rise in a greased bowl, covered with saran wrap, for about an hour.  Punch the dough down, and let it rest on a lightly floured surface.

Meanwhile, in a large pot bring a pot of water to a boil. Stir in 3 tablespoons of sugar.  Cut dough into 9 equal pieces, and roll each piece into a small ball. Poke a hole in the middle of each, and pull the dough gently to enlarge the hole.  Prepare a baking sheet with parchment or silipat and preheat your oven to 375 degrees,

Carefully transfer bagels to boiling water, and boil for 1 minute, turning halfway through.  Drain briefly after taking each bagel out of the water, and place it on the baking sheet.  Sprinkle them with your choice of toppings (sea salt, poppy seeds, sesame seeds, etc).  Bake at 375 degrees for 20 minutes, or until lightly browned. 

Bagels from Sugarlaws

Tags: breads · Breakfast and Brunch · food

avocado and egg toasts

July 3rd, 2019 · 12 Comments

Avocado-Toast-Final-1

So, this avocado-and-egg thing.  Is this a thing that people know about?

Because it is AWESOME.

And so incredibly easy.  I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too. 

But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you.  Basically, win-win.

So, brunch this weekend?  This is what you’re having.  You can thank me later.

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avocado and egg toasts

INGREDIENTS
1 teaspoon butter
1 egg, beaten
1/4 avocado
3-4 baguette slices, toasted
Chives
Salt
Pepper

DIRECTIONS

In small nonstick pan, melt butter over medium heat.  Add egg; season with salt and pepper and scramble.

In a separate bowl, mash the avocado and season it with additional salt and pepper.

Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives.  Serve warm.

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Tags: Breakfast and Brunch · food

baked quinoa and eggs

June 19th, 2019 · No Comments

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I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day. 

Let’s be clear: I’ve always loved eating breakfast foods.  I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing. 

That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast.  And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.

And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish.  It’s a yummy, nutritious way to start your day! 

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Baked Quinoa and Eggs

INGREDIENTS
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
4 eggs
1/4 cup grated Parmesan cheese
2 tbsp chives
Sea salt
Fresh ground pepper

DIRECTIONS

Preheat oven to 375.  In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes).  In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture.  Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact. 

Bake until the egg whites are set, about 15 minutes.  Remove from the oven and sprinkle with chives and additional ground pepper.  Serve warm.

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Tags: Breakfast and Brunch · food