Scones take mere minutes to prepare and basic formula lends itself to variations of all kinds -- sweet and savory. The key is to use a light hand when mixing the dough and cutting it into squares, so the butter stays in pieces and produces and flakiest pastries. Scones also freeze really well, …
Kasha with Banana, Coconut and Pecans
The breakfast bowls are the dream to wake up to and a giant step up from instant oatmeal. Preheat oven to 350 degrees F. Place 1/4 cup coconut flakes and 1/4 cup pecans in a single layer on a rimmed baking sheet and toast until fragrant and just golden, about 5 minutes. Meanwhile, bring …
Quinoa with Bacons and Eggs
The breakfast bowls are the dream to wake up to and a giant step up from instant oatmeal. In a saucepan, toast 1/2 cup quinoa over medium-high heat until golden, 1 to 2 minutes, Add 3/4 cup water and 1/4 teaspoon salt and stir bring to a boil. Cover, reduce heat and cook until …
Black rice with Smoked Salmon, Red Onion, and Dill breakfast bowls
The breakfast bowls are the dream to wake up to and a giant step up from instant oatmeal. In a heavy-bottomed pot, bring 1/2 cup black rice and 3/4 cup water to a boil. Cover, reduce heat and simmer until rice is tender and water has been absorbed about 45 minutes. Remove from …
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