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Buckwheat Breakfast Bowl

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Along the crazy train of trying to conceive I found out that I have hypothyroidism and in addition was told to try to severely limit (aka eliminate) wheat from my diet (as well as dairy and sugar).  Ugh.  It has been painful, people.

I am completely astonished at how many unsuspecting foods contain wheat.  Soy sauce?  Come on now.  Not that I eat much soy sauce at all, but it’s just an example of a product that I would never think has something like wheat in it!

I already eat relatively healthy and very rarely eat any processed or packaged foods.  As a result I am not having such a hard time with wheat free dinners.  The same goes for lunches, I usually have something that was leftover from dinner earlier in the week or a big bowl of quinoa with chicken or kale.  Breakfasts, on the other hand, get me the most upset.  There are only a VERY few things that are acceptable to eat.  And that can get very boring.

This past weekend I set out to create a type of ‘breakfast bowl’ containing something that would actually make me feel full.  One of the new grains I have tried cooking with is buckwheat (despite the name it does not contain wheat), which has a nutty flavor.  I have had it before in restaurants and liked it, so I thought it would be a great base for my breakfast bowl.  Then I basically chose a few of my favorite veggies and added eggs to it – voila!

Although this recipe does have a few seperate components going at the same time, this dish is not difficult to make and it tastes good.  Also, it holds up well in the fridge, so you really can get away with making a big batch of it to last you a few days.  Most importantly, you feel like you are eating something substantial and don’t feel as if you are sacrificing.  Which basically, you are.  Because all you can think about is having a big, fat muffin.

Here’s what you will need to serve 4…

Recipe

1 cup buckwheat

2 cups water

1 box cremini mushrooms, cleaned and sliced thick

1 small head of broccoli, cut into medium-sized florets

3 whole eggs

3 egg whites

2-3 tbsp chopped parsley

1-2 tsp truffle oil

salt & pepper

olive oil

Method

Preheat oven to 425 degrees.

Pour 2 cups of water into a saucepan and bring to boil.  Add 1/2 teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.

In the meantime, heat up a few tablespoons of oil in a large skillet.  Add the mushrooms and saute until softened, 5-6 minutes.  While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper.  Mix with your hands to coat all the broccoli.  Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so.  Allow to cool for a few minutes, then roughly chop.

Now for the eggs – basically just scramble the eggs as you would do normally.  Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.

All that is left now is to assemble all the individual components.  Into the large skillet with the mushrooms add the truffle oil and stir to combine.  Add the buckwheat, broccoli and eggs, mixing well.  Finally, add the parsley.

Buckwheat Breakfast Bowl
 
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Ingredients
  • 1 cup buckwheat
  • 2 cups water
  • 1 box cremini mushrooms, cleaned and sliced thick
  • 1 small head of broccoli, cut into medium-sized florets
  • 3 whole eggs
  • 3 egg whites
  • 2-3 tbsp chopped parsley
  • 1-2 tsp truffle oil
  • salt & pepper
  • olive oil
Method
  1. Preheat oven to 425 degrees.
  2. Pour 2 cups of water into a saucepan and bring to boil.  Add ½ teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.
  3. In the meantime, heat up a few tablespoons of oil in a large skillet.  Add the mushrooms and saute until softened, 5-6 minutes.  While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper.  Mix with your hands to coat all the broccoli.  Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so.  Allow to cool for a few minutes, then roughly chop.
  4. Now for the eggs - basically just scramble the eggs as you would do normally.  Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.
  5. All that is left now is to assemble all the individual components.  Into the large skillet with the mushrooms add the truffle oil and stir to combine.  Add the buckwheat, broccoli and eggs, mixing well.  Finally, add the parsley.

Frittata

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A frittata is an open-faced Italian omelette traditionally filled with leftover meat and vegetables.  Growing up in an Italian household, we ate alot of these.  Frittatas are delicious served warm out of the oven, but also work well served at room temperature making it a good meal to serve any time of day.  It could be a wonderful breakfast, a great lunch or even a light dinner perhaps served with a side salad.  Extremely versatile.

There are infinite ingredient combinations for frittatas.   You can throw in whatever you have leftover from previous meals.  You can use various ingredients or use just one.  You can make an all veggie version, keeping things on the healthy side or you can be a little sinful and add some meat like bacon or sausage.

This combination is one of my favorites and I make it repeatedly.  I use broccoli, red potatoes and bacon.  If I have leftover mushrooms on hand, I put those in as well.

After the frittata comes out of the oven I allow it to come to room temperature.  I cut it into four large wedges and individually wrap them in saran wrap, storing in the fridge.  They will last up to 3-4 days.  Whenever I want to eat one I just pop it into the microwave for about one minute.  Easy!

Here’s what you will need to make one 10 inch frittata…

Recipe

5 whole eggs

3 egg whites

2 tbsp ricotta cheese

2 tbsp milk

6 slices of low sodium bacon

2 cups steamed broccoli, chopped

1 cup sliced mushrooms (optional)

one medium red potato

2 tbsp parsley, chopped

1 tbsp parmesano reggiano

salt & pepper

Method

Preheat oven to 350 degrees.

Cut potato in half lengthwise, put in a pot and cover with cold water.  Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes.  Remove from pot and allow to cool.  Slice each potato half (widthwise) into thin half moon shapes. Steam broccoli until bright green and tender, about 10 minutes, chop.

In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally.  Transfer to a paper towel lined plate to drain and cool.  Chop into 1 inch wide pieces.  Wipe out skillet leaving just a slight residue of bacon fat on the pan.  If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes.  To the pan add the potato slices, chopped broccoli and bacon.  Allow to cook together over a LOW flame, stirring occasionally, for 3-4 minutes.

In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper.  Whisk until combined and the ricotta is no longer in clumps.  Over a LOW flame, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients.  You will slowly stir the mixture for about 1 minute slightly cooking the eggs.  Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula.  Continue to cook over the low flame for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan.  The center of the frittata will still be liquidy.

Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy.  I then like to turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color.  The frittata will puff up slightly.  Remove from the oven and allow to cool.  As it cools it will de-puff, don’t worry, that’s normal.

**If you don’t have an oven safe skillet (yours has a plastic handle) wrap the handle completely with aluminum foil before putting it into the oven.

 

Frittata
 
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Ingredients
  • 5 whole eggs
  • 3 egg whites
  • 2 tbsp ricotta cheese
  • 2 tbsp milk
  • 6 slices of low sodium bacon
  • 2 cups steamed broccoli, chopped
  • 1 cup sliced mushrooms (optional)
  • one medium red potato
  • 2 tbsp parsley, chopped
  • 1 tbsp parmesano reggiano
  • salt & pepper
Method
  1. Preheat oven to 350 degrees.
  2. Cut potato in half lengthwise, put in a pot and cover with cold water.  Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes.  Remove from pot and allow to cool.  Slice each potato half (widthwise) into thin half moon shapes. Steam broccoli until bright green and tender, about 10 minutes, chop.
  3. In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally.  Transfer to a paper towel lined plate to drain and cool.  Chop into 1 inch wide pieces.  Wipe out skillet leaving just a slight residue of bacon fat on the pan.  If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes.  To the pan add the potato slices, chopped broccoli and bacon.  Allow to cook together over a LOW flame, stirring occasionally, for 3-4 minutes.
  4. In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper.  Whisk until combined and the ricotta is no longer in clumps.  Over a LOW flame, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients.  You will slowly stir the mixture for about 1 minute slightly cooking the eggs.  Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula.  Continue to cook over the low flame for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan.  The center of the frittata will still be liquidy.
  5. Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy.  I then like to turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color.  The frittata will puff up slightly.  Remove from the oven and allow to cool.  As it cools it will de-puff, don't worry, that's normal.
  6. **If you don't have an oven safe skillet (yours has a plastic handle) wrap the handle completely with aluminum foil before putting it into the oven.

Tuscan Baked Eggs

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TuscanEggsFinalR

I love going out for breakfast.  Since I live in NYC there are so many breakfast/brunch places to try.  And I mean SO many.  It’s endless.  One is better than the next.  Awhile back I met some friends for brunch in the West Village (my favorite area of the city) at a restaurant called August.  What a charming little place!  Very rustic, which is right up my alley.  Anyway, I ordered their baked eggs dish and loved it.  It was that dish that inspired this, and now I can have a little taste of rustic Tuscany at home anytime I choose.  There aren’t really any exact measurements for this, it’s pretty loose.  If you want more herbs, add them.  If you like alot of cheese, then indulge.  This is a great way to use up leftover tomato sauce.  I had some arrabiata sauce in the fridge that I used.

Here’s what you’ll need to serve one…

Recipe

eggs (2 per person)

tomato sauce (any kind you have on hand)

1/2 tsp chopped rosemary

1/2 tsp chopped thyme

shredded mozzarella cheese

parmigiano reggiano cheese

salt & pepper

rustic bread, toasted

*gratin dish

Method

Lightly butter the bottom of a gratin dish.  Spoon a few tablespoons of tomato sauce into the dish, covering the entire bottom with a layer of sauce.  With a spoon, make two small wells in the sauce for the eggs.  Gently crack the two eggs into those wells.  Add some salt & pepper.  Sprinkle the rosemary and thyme over the eggs and sauce, then the parmigiano reggiano, then lastly the shredded mozzarella.

Bake at 400 degrees for roughly 25-30 minutes, or until the eggs reach the consistency you prefer and the sauce and cheese are bubbling.  I like my eggs to still be a bit runny, this way when you break into them with the bread the yolks run into and mix with the sauce.  Like this…

TuscanEggswithBreadFinalR

Tuscan Baked Eggs
 
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Ingredients
  • eggs (2 per person)
  • tomato sauce (any kind you have on hand)
  • ½ tsp chopped rosemary
  • ½ tsp chopped thyme
  • shredded mozzarella cheese
  • parmigiano reggiano cheese
  • salt & pepper
  • rustic bread, toasted
  • *gratin dish
Method
  1. Lightly butter the bottom of a gratin dish.  Spoon a few tablespoons of tomato sauce into the dish, covering the entire bottom with a layer of sauce.  With a spoon, make two small wells in the sauce for the eggs.  Gently crack the two eggs into those wells.  Add some salt & pepper.  Sprinkle the rosemary and thyme over the eggs and sauce, then the parmigiano reggiano, then lastly the shredded mozzarella.
  2. Bake at 400 degrees for roughly 25-30 minutes, or until the eggs reach the consistency you prefer and the sauce and cheese are bubbling.  I like my eggs to still be a bit runny, this way when you break into them with the bread the yolks run into and mix with the sauce.

Steak N Eggs

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SteakNEggsFinalR

Some nights I just don’t feel like making a production out of cooking.  In other words, I get lazy.  I want something yummy, but quick.  I saw Giada make this on her show once and it stuck in my mind, so I thought I would give it a try.  I didn’t follow her recipe exactly – I didn’t put olive oil on the steaks because I sprayed my grill pan with Pam that contains olive oil.  And, I used some butter to cook the egg in, not olive oil.  I used my stove top Le Crueset grill pan and the steak came out great with wonderful grill marks.  Next time I might broil it in the oven, in an attempt to not smoke out the place.

I am a big fan of goat cheese and I really like it in this dish.  The heat from the egg gently melts the goat cheese so it becomes creamy.  And once you cut into the egg, the yolk starts to run and you have a terrific gooey creamy mess to slather on each bite of steak.  The parsely adds a nice freshness to this dish.  In my opinion, almost everything is better with parsley.

Traditional combination of steak with eggs is most commonly seen on menus for breakfast.  But really, it works well for any meal of the day.  Personally, I can’t have a steak for breakfast….brunch, possibly.  For dinner it was great.  This recipe serves one.

Recipe

1 rib eye steak

1 tbsp herbs de provence

1 egg

1 tsp parsley

goat cheese (about a 1/2 inch slice)

salt & pepper

Method

Place grill pan over medium high heat on the stove top.  I sprayed mine with Pam, as mentioned above.  Season both sides of the steak with some salt and pepper and the herbs de provence.  Grill away until it is cooked to your liking.  Once the steak is done, set aside on a plate to rest for about 5 minutes.  At this time, put some butter in a non-stick skillet over medium-high heat and crack an egg directly into the pan.  Season with salt and pepper and cook for about 2-3 minutes.  Place the egg directly onto the steak.  Break up some small chunks of goat cheese and scatter all over the egg.  Lastly, sprinkle parsley and serve.

Giada’s recipe can be found here…

http://www.foodnetwork.com/recipes/everyday-italian/grilled-tuscan-steak-with-fried-egg-and-goat-cheese-recipe/index.html

Steak N Eggs
 
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Ingredients
  • 1 rib eye steak
  • 1 tbsp herbs de provence
  • 1 egg
  • 1 tsp parsley
  • goat cheese (about a ½ inch slice)
  • salt & pepper
Method
  1. Place grill pan over medium high heat on the stove top.  I sprayed mine with Pam, as mentioned above.  Season both sides of the steak with some salt and pepper and the herbs de provence.  Grill away until it is cooked to your liking.  Once the steak is done, set aside on a plate to rest for about 5 minutes.  At this time, put some butter in a non-stick skillet over medium-high heat and crack an egg directly into the pan.  Season with salt and pepper and cook for about 2-3 minutes.  Place the egg directly onto the steak.  Break up some small chunks of goat cheese and scatter all over the egg.  Lastly, sprinkle parsley and serve.