Recently I had some friends down from Northern California who stayed with me.  The first morning they were there I was all excited to cook breakfast when to my horror, I realized that I had picked up a large yam instead of a sweet potato.  Yikes, now I had to come up with something for the yam.  Hence this recipe was born.
I really like how the apple and yam work together. While it may seem strange to add the cinnamon and sugar, you are only adding enough to give a very mild "hint" of cinnamon.  The small amount of sugar helps to ensure that the taste is not bland.  You can cook the apples and tomatoes in with the yams, I just perfer not to.  If you decide to do it all together, cook the yams until they are just about done. Push them to the out edge and make a "hole" in the center of the pan.  Add the butter and let it melt.  Then add the apple and tomatoes and cook.  Iv'e done this with others and it worked just fine.  If you really want to finish this off, add some spinach at the end and let it wilt and serve.
Hope you enjoy this recipe.
Serves 3 based on these amounts but you can easily increase or decrease the amounts to feed more or less



Recipe:


  • 1 Large Yam
  • 1 Apple 
  • 1/2 cup Grape Tomatoes
  • 1/2 TBSP Sugar/Cinnamon mix*
  • Salt and Pepper to taste
  • Vegetable oil
  • 1 TBSP butter



If you like to make the cooking go a bit faster, poke some holes in the yam and cook for 3-4 minutes in the microwave.  It should be just getting to the point of being soft but still hard.

-Peel the yam and cut it into bite size pieces
-Peel the apple and cut into bite size pieces
-If using grape tomatoes, cut them in half

Heat about 1-1 1/2 TBSP oil in a fry pan, over medium heat add the yams and sprinkle with the sugar/cinnamon mix.  Let them brown on one side, then turn them over and brown on the other side.  Let them cook until easily pierced by a fork  Remove from pan and place into a warming bowl.
Heat the butter in the same fry pan
Once hot, add the apple and tomatoes
Keep moving them around so that they do not burn but brown.
Once done, add to the yams
Salt and Pepper to taste


Optional (and how I make them):  I cook bacon in the pan first and reserve the drippings.  Using a TBSP of the drippings at a time, I cook the yams.  Then make it the same the rest of the way by cooking the apples in the butter.


*I keep this in my cupboard at all times in a plastic container.  I use 1/4 cup sugar and 1/4 tsp cinnamon 

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
The search for new breakfast and quick breakfast items is always a quest.  Sometimes the quest results in a magnificent find and other times it is a dismal failure.  About a year ago, I had a lone sweet potato lounging in my crisper.  I pulled it out and stared at it forlornly as I didn't know exactly what I wanted to do with it.  It rolled around on the counter for about an hour.  It really was lonely.  I had to go to the store since we, ok my son, had forgotten to tell me that we were out of milk and dogfood.  Once at the store I always shop the produce first.  It is just habit.  It came to me that the sweet potato would go well with spinach and cilantro. Then the tomatoes were thrown in.  The one thing I forgot to throw in was the garlic.  Aw well.  
Once home I grated and chopped.  Throwing the sweet potato into the skillet and cooking it a bit first ensures that it is thoroughly cooked.  The first time I did not and it was still just a bit crunchy.  You can use a casserole dish to cook this if you do not have a skillet.  Just make sure to grease the dish prior to first putting in the potatoes and then the egg mixture.  I use a 12 inch skillet but you can use a smaller one to make a taller bake but you might have to adjust the cooking time.  
When cooking, look for it to start to brown around the edges. If you like, before putting into the oven, you can sprinkle more cheese on top.  Any of the ingredients can be varied and still make a lovely bake.  Play with it and enjoy.

Serves 8


Recipe:

  • 8 eggs
  • 3 TBSP Milk
  • 1 1/2 cup Grated Sweet Potato
  • 1/4 cup Cilantro
  • 1/3 cup Cheese
  • 1/3 cup Tomato
  • 1/2 to 1 cup Spinach
  • 2 TBSP Butter
  • Salt and Pepper to taste

Preheat oven to 375 F (190 C Gas Mark 5)
Melt 1 1/2 TBSP Butter in a 12" iron skillet
Grate the sweet potato and add to heated skillet, let cook 5-7 minutes
Whip the eggs and milk
Add the cilantro, cheese, tomatoes and spinach
Pour into skillet
Cut up rest of butter and drop on top 
Add Salt and Pepper

Place in oven for 20 minutes, it will brown just around the edges.  Serve with bacon and fresh fruit.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com.
 
 
I know what you are thinking.  Really I do.  Why make your own pancake mix when you can buy it, heck why make your own gluten free flour when you can buy it.  There are a few reasons.  My prime answer however is cost.  It is actually much cheaper to buy the individual flours and mix it yourself.  Mine comes out to about $3.50 US dollars per pound, which is still expensive compared to traditional flour.  However just looking on Amazon, the cheapest was around $5.50 per pound and it still has all the extras in it.  If you plan on doing any baking the market gets you that way.  They will sell you a gluten free flour for baking AND a separate one for everyday use.  Making a mixture that has no gum, baking powder, baking soda or salt allows you to be versatile with the same mixture.  Another reason, gluten free pancake mix is not only expensive but you don't get that much.  One that I was using, was the Krusteaz which is pretty darn good but it doesn't make a whole lot and one box is over $5.00 US.  Again by making your own flour you can control how much of the salt, gums and powders you add.  I can also use other flours with this one.  There are times I want to mix it with Buckwheat flour, Oat flour or Almond flour.  Making your own flour mixture gives you this versatility.  Make the flour mixture once every so often and you will always know you have flour.  Another reason, I can make buttermilk pancakes, donuts, cakes, cookies, bread or use it as a thickener and again without all the extras there is no worries.  
If you are new to gluten free baking this can be overwhelming and confusing.  When I first went gluten free, I kept buying premixes and not liking them.  I personally do not like the mixtures with the bean flours.  They tend to make very dense bakery goods and give a very odd taste.  It took me two years to figure out what I liked and didn't like.  Remember though if you are going to make your own mixture, use the superfine ground flours.  If you don't, your mix will taste gritty.
Hope this helps. 
Enjoy
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Froth the egg and milk to add air to your batter.
Makes 15 2" pancakes



Recipe:


Gluten Free All Purpose (AP) Flour Blend no gum:

  • 140 g (~1 cup) Fine White Rice Flour
  • 140 g (~1 cup) Fine Brown Rice Flour
  • 70 g (~1/2 cup) Potato Flour (NOT starch)
  • 27 g (~1/4 cup ) Tapioca Starch 

I usually use a 1lb bag of the White and a 1lb bag of the Brown Rice Flour then mix in the ~ 2 cups of Potato flour and the ~1 cup of the Tapioca Starch.  I put all into a large ziplock bag and mix it really well and then store it in my refrigerator.  


Pancake Recipe:

  • 1 cup GF AP Flour Blend (see recipe above)
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 2 TBSP Sugar
  • 1 egg (or egg substitute) 
  • 1 1/4 cup Milk (any type)


Optional:  You can make this a buttermilk pancake by substituting the milk for buttermilk.  You can also add fruit such as chopped apples or blueberries


Mix the dry ingredients EXCEPT Xanthan Gum together
Beat the egg and milk together until frothy
Add the dry ingredients and mix (don't over mix, frothing helps to add air to the batter)
Now sprinkle the Xanthan Gum on top and mix about 10 strokes (this is your "gluten" and you don't want to overmix)

Heat a pan or skillet and spray with oil
Make the pancakes large or dollar size, these will not get all the air bubbles that gluten pancakes do so make sure to watch the bottom of them.

 
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Ignore my old skillet! It is my absolute favorite and I simply don't want to give it up just yet.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
What can I say, I'm still on a tangerine binge.  As long as this tree produces tangerines, I might as well make use of the free fruit!  I've made other syrups but I've never even considered a citrus syrup.  After making this one, I may have to do the same with oranges.  The syrup for this recipe just simply sends it rocketing over the moon.  Corn cakes are yummy but put this sweet tangerine syrup on it and it is a whole new dimension.
The corn cakes can be made several ways, with regular flour, with gluten free flour or with gluten free pancake mix.  I have used the King Arthur AP Flour, the Pillsbury AP Flour and Krustez GF Pancake mix and the Pamela's Pancake mix.  I prefer making it with the corn meal and the pancake mix myself but it still was really good with the KA AP Flour.  The other has a different and thicker consistency that I was not fond of.  You might like it but it was not my favorite.   Also, these freeze really well.  If you know that you will be freezing some of them.  Only cook them until they are light golden brown, let them cool to room temp, wrap them in wax paper and then place in freezer bag.  To reheat, just pop them in the toaster or wrap in a damp paper towel and zap in the microwave starting at 30 seconds for frozen and 15 seconds for room temp.
Makes approximately 24 dollar size corn cakes 


Recipe:

1 Cup Fine Ground Cornmeal
3/4 cup Gluten Free All Purpose Flour or Gluten Free Pancake mix
1 TBSP Sugar
1 tsp Cream of Tartar
1/2 tsp Salt
1/2 tsp Baking Powder
1 Egg
1 cup Buttermilk
1/4 cup Milk




Corn Cakes:

Mix dry ingredients together.  If you do not have liquid buttermilk, I keep the dried in my cupboard at all times.  Add the dry buttermilk to the dry ingredients and the water portion to the next step.

If you do not have buttermilk or the dried, you can add 1 tsp of white vinegar to a cup of milk (minus one tsp) and let it sit until it curdles.  Usually about 5 minutes.  It won't exactly be the same but will do in a pinch.

Mix wet ingredients together and then add to the dry.

This batter is really best if made the night before and let sit overnight in the refrigerator.  The cornmeal is less gritty and the batter is easier to work with.  If you do let it sit overnight, take it out of the refrigerator at least 15 minutes before use.

If using on the same day, let the batter rest at a minimum 30 minutes but is better at 1 hour.

The other consideration is  your gluten free flour blend.  If you use one that is high in bean flour, the batter will be extra thick, you can thin it down a bit with some more milk.  If you use a batter that is high in almond flour, the batter will be thin, just add a bit more flour.  You want these at a pancake batter consistency 

Cook just like you do pancakes but use about 1 TBSP of batter per corn cake. I use either Ghee, butter (unsalted) or coconut oil to cook them in.

Syrup

1 cup Tangerine juice or just throw 8-9 peeled tangerines into a pot and gently mash them a bit (this makes a better syrup)
1/2 cup of sugar

My Tangerines are really juicy so I don't have to add any water.  If yours are not, add up to a 1/2 cup of water.  Bring to a boil and then turn down to a simmer. Mash the fruit up more just after the boil. Let simmer for 25 minutes (mash a few times while they simmering).  

Strain but I don't use a fine mesh strainer, I use the juicer top.  I like having some of the pulp and only want the seeds and big stuff gone.  You can use a fine mesh but you lose some of the taste.

After staining, add the zest about 1/2 tsp.

You will end up with 1/2 a cup of sweet Tangerine syrup.




I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Information based on 3 corn cakes per serving without syrup
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Nutritional information obtained using CalorieCount.com. Information for syrup based on a 1 oz serving
 
 
That's right, I said it, Spam.  That wonderful mystery meat that everyone likes to hate on.  Not me.  I love Spam.  I've loved it since I was a kid and we would have it on all our camping trips.  Fried up, tossed with eggs, rolled in a burrito, there is no end to what you can do with Spam.  Another tip, it's Gluten Free.  Uh huh that's right, gluten free.  Deal.
I was starving this morning and wanted something different.  I've been eating WAY too much rice based stuff and my ass is showing it.  Well not just my ass but my thighs, hips, arms, face, back etc....  So not to belabor the point, it's time to cut down on the rice and rice products (my heart is sobbing right now).  I'm also doing a self 30 day challenge.  That will be a separate post.  Look for it.
So today I rummaged through my fridge for something new.  I came up with eggs (not new but let's poach them), cabbage, green onions, sweet potato, mushrooms, and cilantro.  Hmmmmm, what to make of this.

Well here goes.


Serves 1


Recipe

1/2 cup Sweet Potato grated or you could use yam
2 stalks green onion, diced
1/4 cup mushrooms of your choice, I used enoki
3/4 cup rough cut cabbage, I used green because I had some left over 
two slabs of the Spam about 1/4" thick or thicker depending on your taste, diced
1 egg
pot or pan with 2" of water to boil
Ghee or your choice of oil to stir fry in

First toss in your ghee and let it melt and get hot.  
Place a shallow pot of water to boil with no more than 2 inches of water.  Keep an eye on it.  When it boils, turn it down to a simmer
I threw the sweet potato in first and let it cook on medium for about 4 minutes.  I then moved it to the side and tossed in the Spam and let it begin to brown on one side.  Watch your sweet potatoes as they are still cooking.  Look for them to begin to brown also and flip them.  Flip the Spam when it begins to brown. When you have flipped the spam so the browned side is up, toss in the cabbage, onions and mushrooms.  The Cilantro can go in either the last few minutes or when you are plating.  I like it either way.  
At this point you will want to poach your egg.  The water should be at a simmer.  Crack your egg into a separate bowl and gentle pour (get as close to the water as physically possible) your egg into the simmering water.  Let it cook 3-4 minutes.  Use a slotted spoon to remove the egg from the water.  Blot the back of the spoon on a dish towel to remove excess water.  Plate your stir fry and lay the egg on top.  Voila.
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Ghee is clarified butter
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie

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Nutritional information obtained using CalorieCount.com
 
 
I'm not sure why but Breakfast is always the hardest meal of the day for me.  Probably why I do so many posts on it.  Once I couldn't eat bread anymore, the struggle became real.  I didn't want to have the same ol' same ol' everyday of bacon and eggs or just eggs or just bacon.  Yes, I know there are gluten free "breads" out there but they are either too expensive, sorry not paying $6-$12 for a loaf of bread or just too gross to eat.  I've made a few that are ok but after the first day they can get crumbly and not so great.  I've frozen them and they are not too bad but it takes time to make the right bread.  I will be posting the breads that I make soon.  Anyway, that was off topic.  I still like to come up with new things to eat for breakfast and while they all evolve around fruit and eggs I thought today's was a little different.  It is one that I have been eating for awhile but never measured anything out to put down on paper.  I usually just kind of throw it together and eat it.  I also have it for lunch sometimes especially after working out.  I do have to say that it doesn't photograph very well but it is a wonderful blend of savory and sweet.  Give it a try and let me know what you think!
Serves: 1

Recipe: 


Rice Bowl*: 
Premade rice, use 1/2 cup cooked rice
3/4 cup diced Strawberry
1/2 Banana, diced
1-2 hard Boiled Eggs, diced
2 strips cooked Bacon, diced 

Dressing:
1/4 cup diced Mango (I buy the frozen)
1/4 cup Cranberries (frozen)
1/2 cup Orange Juice
1 TBSP Olive Oil
6 Leaves Mint

Cook the rice as per instructions:  Dice up the Strawberry, Banana, hard boiled eggs and bacon and throw over the rice.

In a blender or food processor:  Process all the dressing ingredients until smooth.

Spoon over rice bowl.

*You can also add blueberries, blackberries, raspberries or fresh mango.  Stay away for the citrus on this breakfast rice as I didn't think it worked well on it.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com, with 1/2 cup white rice.
 
 
So I woke up this morning needing something sweet but not too sweet and since I'm trying to stay away from rice products for awhile, I knew it would be with Almond Flour and something else.  Hmmmmm, I sat and stared at the Almond flour for awhile.  Got up, opened the fridge and stared at it for awhile, blankly.  It was after all 6:30 in the morning.  Went back and stared at the Almond flour.

Uh.  Coffee would be good to start.

After a cup or three, the brain kicked in and I thought muffin's.  Here is the kicker though, I don't like muffins.  That is not precisely true.  I don't like the bottom half of the muffin.  I like the muffin top (insert all jokes here!).  Luckily, years and years ago, I actually found a muffin top pan.  It is the greatest thing for making muffin tops.  Mine slants in on the inside, not the straight sides, which makes it look like a muffin top peeled off.  I don't know why this makes me happy, but it does.

So, I still needed to come up with a recipe.  Hmmmm, no rice so lets use Tapioca flour and Buckwheat flour. I think that Buckwheat is completely underused.  I make a great Dutch oven bread out of Buckwheat flour that I will have to post.  Anyway, please find the recipe below.  I have made it both with the egg and without.  If you do without the egg, reduce the Tapioca Flour to 1/4 cup.  These were light and moist and I made happy noises as I ate them.


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These are made with no eggs. I used coconut oil to grease the pan. Without egg they do not rise as much but were just yummy


Recipe:

Preheat the oven to 375 F (190 C)
Grease pan (I used coconut oil)

107 g (about 1 cup) Almond Flour*
70 g (about 1/2 cup) Tapioca Flour (if making with no egg, use 35 g or about 1/4 cup)
40 g (about 1/4 cup) Buckwheat Flour or Oat Flour
1/4 tsp salt
1/2 tsp Baking Soda
50 g (about 1/4 cup) Sugar
32 g (about 1/4 cup lightly packed) Brown Sugar
1/4 tsp Vanilla
1/4 cup Milk
1/2 Stick room temp butter
1 egg (or not, reduce the Tapioca Flour--you may have to add a little more milk)
1/4-1/2 cup fresh Blueberries or fresh cranberries


Add all dry ingredients and whisk to mix (mix well)
Mix together egg, butter, vanilla and milk  and then add to the dry ingredients and mix


In my muffin top pan, this made 8 large muffin tops.  If you are making regular muffins, go ahead and gently fold in the blueberries and then fill the muffin cups about 2/3 full.  If using a muffin top pan, fill about 2/3 full and then top with the Blueberries.
Bake 8-10 minutes.


*Edit:  I have made these with regular gluten free flour but found they were too dry and the taste was off.  If you do not have oat flour or buckwheat flour, use a quarter cup (40 g) of your favorite gluten free flour.  If the batter is too dry, add a bit more milk.
Both of these are made with no egg, the crumb was moist and...AND was just as good the next day.




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This was made with egg and fresh cranberries. This is my absolute favorite. To add more flavor to it, you can also add orange peel to the batter.




I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using Caloriecount.com. This is a per muffin top based on 8 muffin tops per recipe.
 
 
On the go, on the go, on the go. Seems it's the story of our lives.  We are always running from one event to the next and we don't always eat right.  My powerhouse of the day is breakfast.  If I start my day off with a tasty breakfast, my world works a little bit better. However there is not always time to drag out the pots and pans to whip up a healthy tidbit.
When I first thought of making eggs in the microwave, all I could think about was the quicky marts type of spongy eggs. I thought that was the only way that eggs were cooked in the microwave.  I set about trying different ways to cook them and quickly learned it wasn't that hard.  Don't over cook them seems to be the prevalent thought.  The other consideration is the wattage on your microwave, the higher the wattage, the quicker it will be done.  Mine is the 1000watt so it was done in 60 seconds.  At a lower wattage, check after 45-60 seconds and adjust.
As for the options, add whatever you would normally add to an omelette.  You can add more cheese, a variety of cheeses, salsa, sausage (cooked), chunks of cooked potato, kale, or mushrooms.  Mix it up and change it up every time.
Go wild.
Serves 1

Recipe:

1 egg
1 tsp Milk
1 tsp Butter or margarine
1 TBSP Shredded cheese of your choice
Salt and Pepper to taste

Options:  Bacon cooked and chopped (about 1 slice), Spinach chopped, about 1-2 TBSP, Cilantro chopped about 1 tsp, cherry tomatoes chopped 2 larger or 4-6 smaller, green or red onion diced 1 TBSP

Use the butter to "grease" the mug and leave any extra at the bottom.
Crack in egg and add milk
Whisk
Add the rest of the ingredients (I added the tomatoes after cooking but you can add them during the cooking) and stir to coat all
Place in microwave for 45 seconds and check for doneness, this will all depend on the microwave.  If cooked too long it will get spongy and any longer then that it turns hard.
In my microwave (1000 watt) It was done at 60 seconds
You can leave it in the mug or because of the butter, it slides right out of the mug.
Serve with fruit or fruit and yogurt.

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After "buttering" the cup, whisk the egg and milk right in the mug
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Information based on 1 egg and all ingredients listed above with all options. You can reduce the calories by leaving out the bacon, reducing the butter and cheese.
 
 
I have always loved Hollandaise sauce but was so intimidated by it.  My thought was that it was just to fancy for me to make.  Then about a year ago a friend of mine whipped us up some in moments.  I was astounded.  How? What? Why?  It looked so easy.  It did take me a few tries as I didn't whisk the entire time or was distracted or didn't have all the ingredients ready and handy.  Learn from my mistakes. Now, the one other thing that will really make a difference in your sauce is your ingredients, use real butter (unsalted), real lemon juice and fresh eggs.  Again, these were mistakes that I made.
Now, you don't have to cook bacon or ham, you don't even have to have a english muffin.  Here I present a few different ways to eat it.  Instead of the corn tortilla, use wilted spinach it is just as good.
Serves: 1


Recipe:


1 Egg
Ham or Bacon (or even Peppered Spam)
Salt and Pepper to taste
1 Corn Tortilla (Gluten Free)

Optional:  Fresh Basil, 1-2 leafs, Cayenne Pepper, wilted spinach


Hollandaise Sauce

1 Egg Yolk
1 TBSP Butter
1 TBSP Hot Water
1 tsp Lemon Juice

Small sauce pan, small glass or metal bowl that will fit in sauce pan but not all the way.  It just needs to touch the simmering water in the sauce pan (see picture)

Wire whisk

Hollandaise sauce comes together very quickly once you start to cook it.  First, get the water simmering  but not boiling for the sauce and set your bowl in it so that it gets hot.  Make sure all ingredients are ready and handy.  
Then get the pan ready for your fried or poached egg.  I have made it with an easy over egg, fried egg and a poached egg.  One thing that I do, I whip the egg white with some fresh basil and cook it at the same time as my other egg so that it doesn't go to waste.

Put the butter in the bowl over the simmering water and let it melt.
Once it is melted start your other egg (poached, fried etc.)
Put the tablespoon hot water in with the butter (I just scoop out a tablespoon from the simmering water)
Whisk briefly
This is where it comes together very quickly!
Put in the lemon juice and whisk briefly
Your egg yolk should be ready in a small bowl
Add about a tablespoon of the butter mixture to the yolk and whisk
Do this again 
Now add this to the butter mixture and whisk, don't stop.
It should only take about 15 seconds for it to thicken
Remove from heat.
Plate and serve.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Based on sauce from above plus 1 poached egg, 1 slice bacon, 1 corn tortilla
 
 
Growing up my mom would make oatmeal for us and, sorry mom, it was horrible.  It was this gelatinous mass that was plopped into the middle of a bowl and then it didn't move. No oozing down or spreading out. We would surround it with milk and sugar and raisins, then forced to eat it.  Once I moved out, I never made oatmeal again.  Then companies came out with those oatmeal instant packages and I still didn't eat them until a camping trip in collage for a biology coarse.  The professor insisted that we all have them for breakfast.  Why I don't know.  Maybe it was a survivalist thing or something.  They were better then what I had grown up on but still not good. For years after that I would buy a box of the instant oatmeal and keep it at work for a quick breakfast thinking that it would be "healthy".  More often then not the box would sit there for a year or so and then get thrown out.  About a year ago a friend suggested that I try rolled oats and they gave me a brand new bag of Gluten Free ones.  Ugg is the only thing that went through my head (Sorry B!).  I smiled and said thank you and then thought, what the hell I'm I going to do with all these oats?  Being the good friend that I am (uuggg), I went ahead and made a bowl but I cooked it with honey, milk and cinnamon.  It didn't turn into a hard gooey mass.  What?  It had flavor, and chewy but not too chewy and creamy.  Again, What?  Since then, I've gone through many bags of the rolled oats.  I use them for a variety of things including my meatloaf and just a good bowl of oatmeal in the morning.  I make it many different ways but thought I would share this one since the holidays are coming up and by doubling and tripling this one you can feed many people (and it has cranberries in it).
Serves: 2

Recipe:

1 cup Rolled Oats (Gluten Free)
1 cup Water 
1 cup Milk
Pinch of Salt

The cranberries can be made in one of two ways:
One, you add all the next ingredients below EXCEPT the juice right in with the Oats as they cook (you will end up with red oatmeal but .....Also, reduce the fruit down to 3/4 cup Cranberries and 1/2 cup Strawberries.
or 
Two in a separate sauce pan:

1 cup Fresh Cranberries
1 cup Fresh or Frozen Strawberries or Raspberries or combination, cut up
1/4 cup Sugar
1/3 cup Apple Juice
1/4 tsp Cinnamon (I use a small Cinnamon stick)
1/4 tsp Nutmeg
1/4 or slightly less tsp Ground Cloves
1/4 tsp Ginger

Optional but I recommend:  1/4 tsp Cardamon

In a sauce pan add from the Cranberries down to Ginger. Turn on low and let simmer until thick (liquid is mostly reduce) a little over 15 minutes
Put the Oats, water and milk into another sauce pan and turn on low.  Let it simmer until thick, about 15 minutes.  The cranberries will pop (most of them).  I like to have some whole cranberries in mine.  The strawberries you may have to mush a bit if you don't want whole fruit or large pieces.


Place Oats in a bowl and top with the cranberry sauce and walnut or pieces of whole fruit.  Serve with bacon (or not your preference) 


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
The nutritional information for the cranberry sauce is on the left and the oatmeal on the right.