Category: Breakfast

Posted in Breakfast

For Sunday Brunch: Five-Grain Cereal with Apricots, Apples, and Bananas

Posted on by Northerly Nosh

Five-Grain Cereal with Apricots, Apples, and Bananas

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9 servings

1/3 cup flaxseed
1 1/4 cup steel-cut (Irish) oats
2/3 cup dried apricots, coarsely chopped
2/3 cup dried apple, coarsely chopped
2/3 cup dried banana chips
1/2 cup cracked wheat
1/2 cup uncooked regular grits
1/2 cup oat bran
1/3 cup wheat bran
3/4 teaspoon salt
13 1/2 cups water

Prep Day: Place flaxseed in a spice or coffee grinder; process until coarsely ground. Combine flaxseed, oats, and remaining ingredients except water in a large bowl, stirring well to combine. Store this dry cereal in a zip-top plastic bag in the freezer to keep it fresh.

Serve Day: Bring water to a boil in a large saucepan. Add all of the cereal; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 2 minutes or until thick, stirring constantly. Serve immediately.

Or

To make the cereal a batch at a time, add 1/2 cup dry cereal mix to 1 1/2 cups boiling water for each serving.

Posted in Breakfast

For Sunday Brunch: Blueberry French Toast Casserole

Posted on by Northerly Nosh

Blueberry French Toast Casserole

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Recipe from 30 Day Gourmet Freezer Cooking

Servings 6

Casserole:
6 slices Bread; cut into 1-inch cubes
8 oz. Cream cheese; cut into 1/2 inch cubes
1/2 cup Blueberries; fresh or frozen
6 Eggs; beaten
1 cup Milk.
1/2 teaspoon Vanilla
1/4 cup Maple syrup

Blueberry Sauce:
1/2 cup Sugar
1 tablespoon Cornstarch
1/2 cup Water
1/2 cup Blueberries; fresh or frozen
1/2 tablespoon Butter or margarine

Assembly Directions: Spray treat or grease a 8×8 baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. For each recipe, sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes.

In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup.

Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.

Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze.

To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Posted in Breakfast

For Sunday Brunch: Farmer’s Casserole

Posted on by Northerly Nosh

Farmer’s Brunch Casserole

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Recipe adapted from Don’t Panic-Dinner’s in the Freezer by Martinez, Howell & Gracia.

3 cups frozen shredded hash brown potatoes (24 oz bag)
3/4 cup shredded Monterey Jack cheese (3-4 oz)
3/4 cup shredded cheddar cheese (3-4 oz)
1 cup diced ham or Canadian-style bacon
(5 oz)1 4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1 12 oz can evaporated milk
1/4 t pepper
1/8 t salt

Prep day: Grease a 2 quart square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several house or overnight, then follow serving day suggestions.) Freeze.

Serving day: Thaw completely. Bake uncovered in a 350-degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.