Quentin's Favorite Simple Granola

6 servings

½ cup brown sugar

½ cup honey

¼ cup canola or coconut oil

4 cups old fashioned oats

1 tablespoon cinnamon

¼ tsp salt

You can add 1/4 cup of nuts, such as almonds and/or 1/2 cup dried fruit such as dates. 1/2 tea. flavorings, such as vanilla, can also be added.

Preheat oven to 250 degrees.

Step 2

Combine brown sugar, honey and oil in a small sauce pan over medium heat.

Step 3

Cook, stirring often until sugar is dissolved.

Step 4

Pour brown sugar mixture over oats and add cinnamon and salt. Stir until oats are evenly coated. Now is time to add in any add-ins. 😁

Step 5

Spread granola mixture over a cookie sheet (sprayed with pam) and press mixture down.

Step 6

Place in oven and bake for 1 hour, stirring every 15-20 minutes.

Step 7

Remove from oven and allow to cool completely before breaking apart and into pieces.

Step 8

Store in a ziplock bag or other air tight container.

Waffles

 

• 2 cups all purpose flour
• ▢1 tablespoon baking powder
• ▢½ teaspoon salt
• ▢2 tablespoons sugar
• ▢2 large eggs divided
• ▢1 ⅔ cups milk
• ▢⅓ cup melted butter or oil
• ▢1 teaspoon vanilla extract

• Preheat the waffle iron according to the manufacturer's directions (or to 400°F if your waffle maker has a temperature gauge).
• Place flour, baking powder, sugar, and salt in a large bowl. Whisk to combine.
• In a small bowl, mix egg yolks, milk, butter, and vanilla extract. Set aside.
• In a separate medium bowl, beat egg whites with a mixer on medium high speed until stiff peaks form. Beating the egg whites and folding them in makes the fluffiest waffles. This recipe can be made without beating the egg whites as well. If you do not beat the egg whites, reduce milk to 1 1/2 cups, and add whole eggs to the butter mixture.
• Add the egg yolk mixture to the dry ingredients and stir to combine. Gently fold in the egg whites.
• Drop by large spoonfuls onto greased waffle iron until most of the wells are covered. Close the lid and cook for about 3-5 minutes or until golden brown.

Homemade Pancake Mix

 To Prepare Mix:

• 4 cups all-purpose flour or King Arthur Gluten Free Flour Mix
• ▢3 tablespoons baking powder
• ▢2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢3 tablespoons sugar

• Combine all ingredients. (You can easily double or triple this part)
• Store tightly sealed in a cool dry place.

To Make Pancakes

Each 1 cup of dry pancake mix will make approximately 5 pancakes.

• 1 cup pancake mix above
• ▢1 egg
• ▢1 cup milk or as needed
• ▢1 tablespoon melted butter or oil

• Preheat & lightly grease a griddle or pan over medium to high heat.
• Combine 1 cup of pancake mix with egg, ½ cup milk & butter or oil. Add additional milk as needed, you may need up to 1 cup.
• Pour ⅓ cup batter and cook until bubbles on the surface of the pancakes have popped (about 3-4 minutes). Flip and cook until the underside is light golden (another 1 – 2 minutes).

Salchipapas

 BREAKFAST/LUNCH/REGULAR/GFCF

Salchipapas

Salchipapas is a South American fast food dish commonly consumed as street food, typically consisting of thinly sliced pan-fried beef sausages and French fries, mixed together with a savory coleslaw on the side. The dish's name is a portmanteau of the Spanish words salchicha (sausage) and papa (potato). The dish is occasionally garnished with oregano. Here is a simplified version that can be eaten for breakfast or lunch.

Makes 6 servings

Ingredients

• 1 pound potatoes, peeled if desired and diced
• ▢1-2 tablespoon extra virgin olive oil
• ▢2 teaspoon Italian seasoning or any other dried herb
• ▢½ teaspoon salt
• ▢½ teaspoon garlic powder
• ▢½ teaspoon paprika
• ▢⅛ teaspoon ground black pepper
• hot dogs

Cooking Instructions

1. Preheat the oven to 400ºF or 200ºC.
2. Add all the ingredients, except hot dogs, to a large mixing bowl and mix until well combined (I prefer to use my hands).
3. Place the potatoes onto a lined baking sheet and bake for 20-30 minutes or until soft and golden brown (my potatoes were ready in 25 minutes). For the vegetarian, you can serve as Breakfast Potatoes.
4. Chop hot dogs and add them to the fried potatoes for the last couple minutes that you cook them.
5. Serve immediately or keep the leftovers in an airtight container in the fridge for about 5-7 days.

How to Cook Sausage in the Oven

 BREAKFAST/GFCF/REGULAR

How to Cook Sausage in the Oven

Ready in 20 minutes

Makes 1 pound sausage

Ingredients

1 lb. sausage

Preparation Instructions

1. Preheat the oven to 400°convection. Any oven temperature from 350° to 425° with or without convection will work, but you will need to adjust time and perhaps need a couple of minutes under a broiler at the end to brown up some.
2. Prepare a sheet pan baking tray with a coat of PAM cooking spray, aluminum foil, or parchment paper.
3. For breakfast sausage patties, make them ¾ inch thick, then dimple the patty center by about ¼ inch deep and ¾ inch diameter. This will prevent the puffing of the meat during cooking.
4. Spread sausage on the prepared baking pan, so they don't touch.
5. If cooking breakfast sausage patties, flip in 8 minutes. Links or round sausage should be rotated halfway through the estimated cooking time.
6. The cooking time for breakfast sausage is about 15 minutes, and for thicker sausage, about 25 minutes. Cook to an internal temp of 165°. You can do a few minutes under the broiler if you want more browning.

Make it: Banana Chocolate Chip Muffins

 BREAKFAST/GFCF

Banana Chocolate Chip Muffins

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Ready in 35 minutes

Makes 12 servings

Ingredients

• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, optional
• 1 3/4 cups (273g) King Arthur Gluten-Free All-Purpose Flour
• 8 tablespoons (113g) unsalted butter, softened
• 2/3 cup (131g) granulated sugar
• 2 tablespoons (43g) molasses or honey
• 2 large eggs
• 1 1/2 cups (340g) bananas, mashed
• 1/2 cup (57g) chocolate chips

Preparation Instructions

1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.
2. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside.
3. Beat together the soft butter, sugar, and molasses.
4. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
5. Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.
6. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
7. Stir in the chocolate chips.
8. Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.
9. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Make It: Gluten-Free and Dairy-Free Lemon Poppy Seed Muffins

 BREAKFAST/GFCF

Lemon Poppy Seed Muffins

Ready in 55 minutes

Makes 12 servings

438 calories 

Ingredients

• 2 tablespoons lemon zest
• 1 cup sunflower oil
• 1 1/4 cup granulated sugar
• 4 large eggs, room temperature, beaten
• 1/4 cup lemon juice
• 1 cup unsweetened almond milk
• 2 3/4 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons poppy seeds

Preparation Instructions

1. Preheat and Grease: Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin pan with oil or non-stick spray and line the pan with regular cupcake paper liners.
2. Prepare Zest and Juice: Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.
3. Beat Oil, Sugar and Zest: In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.
4. Add Eggs, Juice and Milk: Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until the mixture is light and fluffy.
5. Combine Dry Ingredients: Sift the gluten-free flour, salt, baking powder, 
6. xanthan gum (if using), and poppy seeds in a medium bowl and whisk to combine.
7. Add Dry Ingredients to Wet: Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you will have to spoon it instead of pour it).
8. Transfer Batter to Muffin Pan: Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
9. Bake Until Golden: Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
10. Let Cool Completely: Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a wire cooling rack

Cooking Instructions: Breakfast Bowls

  DINNER/REGULAR/GFCF

Breakfast Bowls

Ready in 30 minutes

Makes 12 servings

175 calories 

Cooking Instructions

When ready to eat, reheat in a microwave safe bowl for 2-3 minutes or until heated through.

Make It: Breakfast Bowls

 DINNER/REGULAR/GFCF

Breakfast Bowls

Ready in 30 minutes

Makes 12 servings

175 calories 

Ingredients

• 1 Pound Potatoes O’Brien
• 1 Pound Ground Sausage
• 12 Eggs Whole Eggs
• 1 Cup Shredded Sharp Cheddar Cheese

Preparation Instructions

1. Prepare the potatoes as instructed on the package. If you do them in the air fryer, cook them for 20 minutes at 390 degrees.
2. On medium-high heat, brown the sausage and drain if needed.
3. Once the sausage is done, set aside and clean the skillet.
4. Turn the burner to medium-high heat. Spray with non-stick spray and add the eggs, whisking them to scramble until fully cooked.
5. Prepare the bowls with cooked potatoes, sausage, and eggs. Top each bowl with a bit of shredded cheese.
6. At that point put the lids on the containers and place in the fridge or freezer depending on when you plan to serve them.

Make It: Vegetable Frittata

 DINNER/BREAKFAST/VEGETARIAN

Vegetable Frittata

Ready in 50 minutes

Serves 6

241 calories

Ingredients

• 1 Tbsp. butter

• 1/2 cup various veggies see note

• 10 eggs

• 1/2 cup sour cream

• 3/4 cup Swiss cheese grated

• 1/4 cup heavy cream

• salt

• pepper

• 1 tsp. rosemary fresh, chopped

• 1 9x13 foil tray or freezer safe casserole dish

Preparation

1. Sauté the chopped vegetables in butter until softened.

2. Transfer to 9x13 casserole dish.

3. In a medium sized bowl, crack 10 eggs and whisk. Stir in the sour cream, grated cheese, heavy cream and spices.

4. Pour the egg mixture on top of the vegetables. Place a layer of plastic wrap directly on top of egg mixture. Cover with foil, being sure to note on the foil to remove the plastic wrap before cooking.

5. Freeze.

Note

You can use whatever you have in the fridge: onions, mushrooms, zucchini, red pepper, and artichoke hearts. If using artichoke hearts, you do not need to sauté them with the other vegetables. Just chop and put in the pan.