breakfast

Savory Spinach Turnovers

July 15, 2018 by Sarah Baade 5 Comments

Is there actually a better meal out there than brunch? The combination of savory and sweet breakfast items plus lunch is arguably perfect. It is also the only time adding a little booze to your diet before noon is not just acceptable but encouraged. Hello mimosas and bloody Marys! Next month I will be helping to host a baby shower with brunch so I’ve had all sorts of ideas running through my head. The hardest part of menu planning will be narrowing down our options.

I can’t quite decide what I like best about this recipe. It is incredibly easy to make with just 8 ingredients. But the bonus is that it would be great served at a brunch or as a grab and go option on a busy morning. I actually made these on a weeknight and then brought them to the office the next morning to share. My co-workers happily grabbed one to take back to their desks as a mid-morning pick me up.

Savory Spinach Turnovers

Sarah Baade

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Course Breakfast, Brunch, Side Dish, Snack

Servings 8 turnovers

Ingredients

10oz frozen, chopped spinach (thawed)
1/2 cup ricotta cheese
1/4 cup shredded mozzarella cheese
1/2 teaspoon minced garlic
2 Tablespoons shallots, chopped
1/4 teaspoon salt
2 sheets ready to bake puff pastry, thawed
1 egg, beaten

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Drain spinach of any excess water. In a medium bowl, stir together spinach, ricotta cheese, mozzarella cheese, garlic, shallot and salt.
Unfold sheets of puff pastry. Cut each sheet into four equal squares. Place 2 Tablespoons of spinach mixture into the center of each pastry square. Fold each pastry square diagonally over spinach. Pinch edges of dough together with a fork. Brush the tops and sides of each turnover with the beaten egg.
Place each turnover on the lined baking sheet. Bake 16-18 minutes or until pastry is golden brown.

Notes

Tips:

You can make the filling a day ahead and refrigerate it until ready to use.
If you have whole frozen spinach on hand, you can chop it yourself rather than buying the pre-chopped.

Keyword Puff Pastry, Savory Spinach Turnovers, Spinach, Spinach Turnovers, Turnovers

Honey Date Nut Bars

April 8, 2018 by Sarah Baade 2 Comments

Last week we had family in town for Easter. I had every intention of cooking a couple of vegetarian dinners but ultimately did not cook one single meal at home. I have no regrets though! Ultimately, the time I would have spent cutting vegetables or creating a sauce was spent having amazing conversations. I love cooking but I love quality time with family even more.

A couple of days before our guests arrived, I made these nut bars. I am definitely a grab and go breakfast kind of person. Even as a child, I did not eat a big breakfast. I’m so glad I had these on hand because they provided all of us with a quick, light breakfast or snack when we needed it. You’ll notice that there isn’t any fruit or chocolate in this recipe. It is so hard to find a granola or nut bar without these ingredients which is why I decided to create one of my own. If I really want chocolate, I’ll go grab a cookie. For a light, grab-and-go breakfast, I’ll stick with these nut bars.

Tips:

A candy thermometer is recommended for getting the honey to temperature. However, you can also let it get to a rolling boil and then drop a small amount of the hot liquid into a cold cup of water. The honey should become firm and when you pinch it with your fingers it should have very little give.
If you aren’t a fan of almonds or macadamia nuts, feel free to sub out for your favorite combination, just keep the measurement ratios the same as what is given in the recipe.

Honey Date Nut Bars

Makes 12 bars

2 cups roasted, unsalted almonds

1 cup roasted, unsalted macadamia nuts, broken into large pieces

3 pitted medjool dates, chopped

½ teaspoon salt

1 teaspoon vanilla extract

1/2 cup honey

1/4 cup pepitas

2/3 cup crispy rice cereal

Directions:

Put almonds, macadamia nuts, pepitas, dates, rice cereal and salt into large bowl and set aside.

In a medium sauce pan, bring honey and vanilla to a rolling boil, stirring constantly until you reach 300°F.

Pour hot honey mixture over nut mixture, stirring to quickly mix the two.

Spread nut mixture evenly over parchment paper lined 9×9 pan. Let cool completely before cutting and serving.

Five Spice Citrus Salad

February 25, 2018 by Sarah Baade 1 Comment

It has been such a long and rainy winter here in San Antonio. I’m not used to needing a heavy coat for more than a day or two at a time, let alone weeks at a time. I find myself daydreaming about bright colors and warmer climates. I won’t be going on a tropical vacation any time soon so my next best bet is eating bright, flavorful fruit.

We are currently right in the middle of prime orange and grapefruit season. There are so many varieties of citrus available and I took full advantage of that for this recipe. I love the variety of colors as well as flavors from these fruits. Given the tartness that sometimes comes along with citrus, I wanted to contrast that with a little bit of sweet and a little bit of spice. The result is a perfect dish to serve with brunch or eat as a snack.

Tips:

Place some paper towels under the edges of your cutting board, this will help to catch any juice that runs off the edge as you’re cutting the fruit.
Feel free to mix and match your citrus fruits to your liking or based on what is available seasonally. The main idea is variety.

FIVE SPICE CITRUS SALAD

The perfect salad to take advantage of seasonal citrus.

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Ingredients

6 oranges (I used blood oranges, tangelos, sumo citrus)
3 grapefruit (I used one large and two small)
1/4 cup pomegranate seeds
1/4 cup feta cheese, crumbled
1 Tablespoon fresh mint leaves
1/4 cup honey
1/2 teaspoon Chinese five spice
1 teaspoon vanilla extract

Instructions

Cut citrus fruits into ¼' slices, removing seeds as they are found. Cut rinds off of slices then place slices on paper towels to absorb excess any juice. Move citrus slices to a serving platter and top with pomegranate, feta and mint. In a small bowl, mix together honey, Chinese five spice and vanilla. Drizzles honey mixture over citrus salad as desired.

Strawberry Pastry

September 17, 2017 by Sarah Baade 2 Comments

God bless the person who decided pastries were an ideal breakfast food! Can I get an “AMEN”??? That sweet, carb loaded goodness might not actually be part of a healthy, balanced diet but it certainly does give me motivation to actually eat breakfast. My eyes don’t exactly light up the same way when presented with a bowl of plain oatmeal.

Homemade pastry is particularly delicious but it is also time consuming. I don’t have a lot of spare time these days so I fully embrace the pre-made puff pastry sheets found in my local grocer’s freezer section. Slice it, shape it, fill it and you’ll have beautiful little delights that fit in the palm of your hand. Whether you want to share these treats with friends is totally optional – I’ll admit I ate most of these myself.

Tips:

Be sure to pull the pastry sheets out of the freezer ahead of time. It takes about 30-40 minutes to thaw out.
The strawberry mixture will end up with some juice in the bowl. Try to avoid scooping the juice onto your pastries as it will leak out and get a bit messy.

Strawberry Pastry

Ingredients:

16oz strawberries, sliced

¼ cup sugar

1 teaspoon corn starch

1 tablespoon orange zest

17.3oz package puff pastry sheets, thawed

Glaze:

2 tablespoons fresh squeezed orange juice

1 cup powdered sugar

1 tablespoon milk

Directions:

Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper.

In a bowl, combine strawberry slices, orange zest, sugar and corn starch.

Cut each sheet of puff pastry into 9 squares. For each square, gently fold diagonally in half to form a triangle. With a sharp knife, slice dough ¼ inch from each edge – slices should not quite meet at the corner. Unfold triangle, you will have two L shapes framing an inner square. Fold the corner of one L over to the opposite corner of the square. Do the same with the other L. Dough will now have a diamond shape. Fill inside of diamond with strawberry mixture. Repeat folding and filling process for each square of dough.

Place each filled pastry on lined cookie sheet. Back for 15 minutes or until pastry begins to turn light golden brown. Let cool completely.

For the glaze, whisk orange juice and powdered sugar with a fork. Gradually add milk until glaze has reached desired consistency. Drizzle glaze over pastries.