"A Bachelor & His Grill's" Lemon/Lime VinaigretteRecipe Below, optional
Crumbled Feta or Queso Frescooptional
Preheat oven to 400○F. Over a lined baking sheet in a single layer, spread salted almonds, dry roasting in oven for 8-10 minutes, or until golden brown. Remove from heat & set aside to cool.
In a large mixing bowl toss spring lettuce, cilantro, & lemon zest with "A Bachelor & His Grill's" Lemon/Lime Vinaigrette (Recipe Below). Add avocado & all other fruits / veggies, tossing until well-combined. Plate into individual bowls, topping with roasted almonds, cheese & seasonings. Serve. Taste the rainbow. Enjoy.
Combine all Ingredients in food processor. Pulse for 30 seconds or until well-mixed. Season to taste with salt and pepper. Serve immediately or reserve in resealable container, in a refrigerated location up to 2 weeks.
One of my very favorite Breakfast recipes – Rustic. Wholesome. Full of flavor & texture contrast. Loaded with an abundance of nutrients, healthy fats, complex carbohydrates & rich, muscle-building proteins.
Earthy Whole-Grains of Steel Cut Oats. Hearty Wheat Berries. Gorgeous Slices of Fresh California Black Mission Figs. Chopped, Coarsely Seasoned & Roasted Almonds. Vanilla Greek Yogurt. Organic Northern Michigan Maple Syrup. Dusting of Ground Cinnamon & Nutmeg. And… Coffee Beans to create an illusion of a semi-dysfunctional, yet purposely artistic dynamic within the Photograph.
Editorial Note: Do not put coffee beans in your Oatmeal – 1. This would not be tasty. 2. You’d probably end up strolling around all day with black bits of coffee grinds between your teeth = not attractive. 3. Do I need a 3?!
Now… Grab those Grains, fuel up your Human Hot Rod & prepare for a full day of kicking A$$ & taking names. Well… taking names not absolutely necessary, but it may be cordial to grab a few in passing. Either way, start strong & ENJOY this bowl of Breakfast Heaven!
Bring 1 1/2 cups of water & a pinch of table salt to raging boil in a pot.
Pour in wheat berries, reduce heat to a simmer, cover & cook for 1 hour, or until berries are tender & water absorbed.
Set aside for 2-3 minutes to cool, covered.
After 30 minutes of boiling wheat berries, in a separate pot, bring 2 1/2 cups of water & a pinch of table salt to a raging boil.
Pour in steel cut oats, reduce heat to a simmer, cover & cook for 30 minutes, or until oats are tender & water absorbed.
Set aside for 2-3 minutes to cool, covered.
Meanwhile, in cast iron skillet, toss almonds with olive oil & kosher salt.
Over medium heat roast almonds until golden brown & fragrant, tossing gently to ensure even cooking.
Remove from heat & set aside to rest.
In 2 separate serving bowls, spoon 1/2 of oatmeal & 1/2 of wheat berries, mixing together with 1/8 cup of maple syrup, 1/2 cup of vanilla greek yogurt & figs.
Top oatmeal with maple syrup & almonds, dusting with cinnamon & nutmeg.
Serve warm & enjoy!
Recommendation: If you know this recipe is on the breakfast menu tomorrow morning, soak oats & wheat berries over night in water. This will reduce cooking time by 50-75%. For every one cup of oats or wheat berries, add 1 1/2 cups of water. When you awake the water will be absorbed. Heat the grains with a reduced amount of water in boiling pot, or nuke in the microwave for 3-5minutes.
Thursday evenings in this house are what my wild children & I call, “Kid’s Choice Night.” The kids pick a movie & what we make for dinner as a family.
Not only do my young ones have great taste in films (ie. Tonight’s feature – “Back to the Future” w/ Marty McFly, Biff Tannen & Doc Brown)… But, I must admit that I LOVE every time they exclaim “BREAKFAST FOR DINNER!!”
In honor of this evening’s Breakfast for Dinner I share with you, A Bachelor & His Grills Sweet Potato Oatmeal Waffles with Maple-Pecan Granola – Loaded with whole grains, gorgeous sweet potatoes, crunchy, salted pecan granola, and a drizzling of all-natural, northern Michigan maple syrup.
In summary, this is a sure-fire, 1-plate stack of Winning – A crazy simple recipe loaded with an imperial ton of flavor, incredible texture contrast between the hearty, but fluffy pancakes & crunchy granola, all alongside an amazing play between the slow roasted pecans & warm, sweet maple syrup.
If that wasn’t enough, be assured no waffle recipe is complete without a beverage to pair. I’ve sided this morning masterpiece with 1 Coffee Mug + Bold Coffee + 2oz Irish Whiskey (more or less) + 1oz Milk + Brown Sugar & a dollop of Whipping Cream.
Mix. Consume. Repeat. Boom!
T-Minus 24hrs to the weekend. Cheers to your evenings!
Sweet Potato Oatmeal Waffles with Maple-Pecan Granola
6-8ouncessweet potatoie. 3/4-1 cup mashed sweet potato, rinsed
4tablespoonslight brown sugar
1 1/2tablespoonsbaking powder
1tablespoonorange rind zest
ToppingPictured: A Bachelor & His Grill's Maple-Pecan Granola (Recipe Below)
ToppingPictured: Northern Michigan Pure Amber Maple Syrup
Pre-Heat Oven to 400F.
Pierce sweet potato with fork, wrap in foil, place in oven & bake for 45 minutes, or until fork-tender (see notes for baking alternative to expediting cooking time).
Remove from oven, remove foil & allow to cool for 10minutes.
Remove skin of sweet potato, mash until smooth & set aside.
Meanwhile, in large mixing bowl whisk together flour, prepared oats, baking powder & salt.
In separate mixing bowl, until thoroughly combined, whip together sweet potato, milk, oil, sugar, orange zest, vanilla extract, pumpkin spice & cinnamon.
Gradually pour & stir wet ingredients into flour/oat mixture - Batter will be thick, slightly lumpy.
Note: If batter too runny, add flour 1 tablespoon at a time until desired consistency reached.
In separate mixing bowl, beat egg whites until stiff peaks form.
/4 of stiffened egg whites at a time, fold into batter until entirely integrated.
Over pre-heated & oiled waffle iron, scoop 3-4 tablespoons of batter, close lid & cook for 5-7 minutes, or until golden brown in color, edges slightly crispy.
Remove waffle from iron & place on cooling rack, repeating until all batter consumed.
To plate, stack waffles, top with A Bachelor & His Grill's Maple-Pecan Granola (See recipe below), & drizzle with syrup.
Serve immediately. Stay hungry. Carry forth. Like a boss.
Time Saver: If interested in expediting preparation of recipe, place scrubbed & rinsed sweet potato in microwave for 6-8 minutes. turn over half way through cooking. remove from microwave when fork-tender. Rest to cool. Peel, chop, mash & set aside until needed. Optional Waffle Toppings: Honey, fresh fruit, peanut butter, chocolate, whipped cream... and this list could continue... and, continue.
The origin & inspiration for this recipe holds both dear & significant personal meaning.
OK… that’s a mostly a lie. Actually, none of that is true.
Nothing too personally intriguing to share here. So, sorry to break the news. This post is limited in context only to the single greatest soup recipe that has ever been created, ever, in any kitchen on the face of God’s green Earth, upon any continent, by any chef living or deceased. Since the birth of Jesus. Or before the birth of Jesus.
OK… that’s mostly stretching the truth. Actually, that’s an incredible self-indulgent exaggeration based completely beyond the realm of factual justification… But, we live in Food Blogger World, right??! And, if a recipe posts to a food blog… The posted recipe shall forever. Be. Known. As. The. Best. Recipe. Ever. Created.
So, allow me tell you about the specific moment of inspiration for the Best Soup Recipe ever created by man. Or woman.
In the days following Thanksgiving, lights of Christmas were hung with care throughout the city, store fronts were decorated with holiday theme, & City Center Park was turned into it a quaint ice skating rink – where couples young & old joined together, frolicking merrily under winter’s moonlight. There was a genuine feeling of cheerful spirit vibrant in the air. On Saturday evening, dressed warmly & sitting under blanket upon a horse-drawn carriage, my beautiful date & I gazed over the glorious nature of our city as we strolled through town… then, without notice, a gentle breeze arose. And, with a twinkle from above the first tender snow flakes of winter began to fall. The experience was undeniably magical. And… at that moment, all I could think about was soup.
Golden. Delicious. Soup. Inspiration.
Well… OK. That was all just a bunch of baloney. In fact, I contrived that story of inspiration while eating oatmeal this morning. But, then again… we live in Food Blogger World, right?! And, if a recipe is not equipped with a back-story of inspiration on par with the life & times, hurdles & heroism of Abraham Lincoln, Daniel Larusso, and / or Jackie Robinson… then what type of recipe post would this be??! Just another mundane soup recipe??! Let’s f’in hope not.
OK. Enough is enough… time for a dose of honesty. The true story of Roasted Butternut Squash-Apple Soup.
About 2 weeks ago I was asked to a dinner party by a good friend. Never one to turn down a party, but also never one to agree to party too quickly… the negotiation went something like this (to best of my recollection):
Friend: What you up to next week on Tuesday? Me: Hhmmm??! Well… you know my schedule’s pretty tight with band practice & all. My pipes are near pitch-perfect, “American Idol” is right around the corner, & J-LO is crushing hard to check my vocals. Friend: Well… we all know you’re a legend in the making (in your own mind). So, if Tuesday works… Be there @ 7pm. Bring food & I’ll supply the party. Me: So, what’s the occasion & how many guests?! Details… Friend: Just a small Thanksgiving-themed dinner party. So, dig into your little black book of recipes & come up with something lite as an appetizer. Me: Actually, that sounds fantastic & my vocals could spare an evening of rest (from signing to myself in the shower). But, before I commit… shall this party be stocked with… COORS LIGHT??! Friend: Yes. Me: Boom! On board. Friend: Great – In fact, if you could… a soup would be fantastic. Maybe butternut squash??! Me: Well… with the icy cold Rocky Mountain freshness on hand & great friends near… anything is possible. Butternut Squash Soup it is!
Well… you read this correctly. The inspiration & key motivating factor leading to creation of this recipe was an ice-cold 6-pack of silver bullets. Yup. That sweet slice of liquid gold you’ve come to know & love – dear to your heart & mine. Coors Light Beer. In a can.
How bout them apples?!
That said, as you know, the dinner party was a smashing success. Great friends. Lots of laughs. A “few” icy cold beverages. And, after creating, testing & recalibrating the Butternut Squash Soup recipe… there are 3 things I have found to love about this Soup.
1. It’s an underdog. I say Butternut Squash Soup… You say no chance in hell that’s a winner. Wrong. This thing is the Rocky Balboa of Soups. Full of life, character, content, bold flavor, sweet & heat contrast. When against the ropes & on it’s last leg… Bet the house on Butternut Squash.
2. The beauty of this recipes lies in it’s simplicity – from use of all natural ingredients, to prep & execution. The ingredients are sauteed, pureed, garnished, & from pan to plate within 1 hour.
3. It really does taste incredible & brings me back to those chilly winter days as a youngster, coming in from the blistery cold countryside, warming by the fire with a bowl of soup & cheer of good company. The sweet undertones of the squash & apple play wonderfully upon one another in this creamy concoction… Hearty enough to suffice as a stand-alone meal, or the perfect compliment to any winter main course.
Now… Stay warm. Stay hungry. Make soup. And, carry forth… like a Boss!
In sauce pan over medium heat, bring 2 tablespoons olive oil to a gentle simmer.
Toss in onion & garlic, sautéing 2-3 minutes, or until fragrant.
Add squash & water to onion / garlic. Sauté for additional 5-7 minutes.
Pour in chicken stock, add apples, cream, butter, sugar & seasonings.
Bring to boil, reduce to simmer & cook for 30 minutes, or until squash fork tender.
Meanwhile, post relatively ambiguous, passive-assertive, affirmation-seeking Facebook status update, Instagram multiple overhead photos of recipe in progress, pin pictures of your cat, & if time, utilize cellular device to establish loose semblance of plans with friends for approaching weekend.
OK... Remove from heat, pour into food processor & puree.
Sample soup using clean spoon & season additionally, to taste.
Pour puree back into sauce pan, bringing to simmer for additional 2-3 minutes.
Remove from heat.
Using ladle, fill soup bowls, then garnish with light dollop of sour cream & green onion.
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…