What We Eat in a Week | Cookin' Breakfast at the Cabin

[Music] [Music] [Music] [Music] good morning we are back with another week of meals and this time around we are doing breakfast and what we made today was some mousse towel biscuits and we have some mousse sausage gravy the fried egg on top this is one heck of a way to kick off a week worth of breakfast this turned out awesome we will see what's cooking for breakfast tomorrow morning [Music] so morning everyone we're on day two of breakfast we're making mini quiche muffins today i've got the potatoes going i'm gonna let those cook a little bit longer before i add the rest of the ingredients we're gonna do the potatoes kale bell pepper i've got a shallot i'm gonna use and then i got some mousse sausage i'm gonna throw in there okay and goes our shallot our bell pepper and our frozen kale now let's get started on our crust this is a very simple but delicious crust uh it involves olive oil cold water salt and flour i'm gonna do a little bit more crust than i usually do is because we have a big batch we're gonna make today i'm gonna do a little bit more than a quarter cup of olive oil a little over a quarter cup of really cold water i'm gonna do just a pinch of salt and then a little over a cup of flour all right our quiche muffins are done i am super excited for them eric always does a really good job on the crust we've been making these for years in fact we usually just do like one big casserole dish but it's really fun to do the little cupcake bites because they're easy to go you know something you can even save later for like a snack and the great thing about this recipe is you can put almost anything in it you can put you know you can make them all vegetarian put all veggies it totally change up the meat if you want to add cheese add cheese in fact the only downside to this recipe is that they do take a little while to cook so it's definitely not the quickest thing in the morning to make i'm gonna let these cool just a little bit and then we're going to pop them out good morning everyone we're getting started on breakfast i'm steaming some potatoes we're gonna make fried smashed potatoes we've got purples blues reds yellow potatoes in there we're also gonna be making a chicken fried steak and we're gonna be using moose steaks this morning before we get started on our chicken fried mousse steak we're gonna make our fried smashed potatoes and there's nothing to these you take your steamed potatoes you smash them and you fry them we're gonna be using moose backstrap steaks this is probably one of my favorite cuts up the mousse it's gonna be really good we're gonna tenderize it with this really weird tenderizer we had we've had this thing for eight years and when i got it i never thought i'd use it we actually use this thing all the time so i'm gonna pound these steaks out they're going to go into our flour mixture which is flour cayenne salt pepper sage and rosemary then they're going to go into a milk and egg wash and then back in the batter and we're going to fry them at moose tallow do we're almost ready to eat and instead of gravy on the chicken fried steak we're gonna do some over easy eggs all right well i already know this is going to taste good so are you adding yours i'm putting some green salsa on my potatoes and then just that egg on the moose steak we have some mustard open so i'm going to use some of our mustard i'm gonna try these potatoes potatoes are good what did you fry them in loose tallow and olive oil the towel we've been using is really good for frying um it's kind of a different oil fat for us and we're really fried stuff for the rice potatoes are awesome i like it yeah all right i gotta try this steak try to get my egg in there oh my gosh do you not feel like you can taste egg in there i mean it tastes eggy a little a little bit it's really good really really tender it tastes like uh the herbs and spices it's so good the potatoes are awesome as is but you could totally dress them up and get little tuxedos on them you could put no you could put garlic and sour cream you can make them like a baked potato if you want i guess you could do all that yeah all right we're gonna finish eating and we'll see you guys tomorrow morning good morning we are going to be making maple scones today i'm very excited for this recipe eric and i have to head out so this is something very quick that we can whip up and take with us on the go it's also a recipe that you can totally add different ingredients to we're keeping ours very simple because we're going to have a maple syrup glaze i'm going to first start by getting all of my dry ingredients mixed and then we're going to mix the wet ingredients with that to form our dough we're adding two cups of flour one tablespoon of baking powder half a teaspoon of kosher salt and half a cup of sugar i'm gonna mix this all together and then i'm going to add in about a quarter cup of coconut oil and some tallow and traditionally in scones i think you would use butter but we do not buy butter very often it's kind of like a special treat for us when we do so i'm using coconut oil and you can use butter if you have it available that would probably work best i'm a huge fan of lard but since we have the most tallow that's what i'm going to use and it does have a little bit of a different flavor to it so i like to use coconut oil as well so we don't get that overpowering flavor of mousse in our stones and now that it's like a little crumbly or like a cornmeal texture i'm gonna set that aside and i have a little bit of kefir yogurt here just a little bit under half a cup kefir has a little bit of a sour flavor so it kind of mimics buttermilk you could use buttermilk heavy heavy cream if you have that we're using this milk that is raw and whole so it already has quite a bit of fat in it and now i'm going to add this to our dry ingredients i'm just being careful not to get rid of all those crumbles in there so i'm just lightly mixing it together and i have to add a little more flour to this then we're going to get it rolled out [Applause] i'm gonna move this dough to our cast iron skillet and we're gonna get it in the oven but first i have to cut some slices in here and we're gonna let it cook for about 20 minutes at 350. while the scones are cooking i'm gonna start on the glaze and i'm gonna first get some maple syrup in here maybe two tablespoons and a splash of milk some vanilla and i'm also going to add the powdered sugar i think we're going to start with about half a cup at first and then see if we need more for it to be thicker i added about another half a cup of powdered sugar to get it to where i needed it and then i'm gonna add some creamed honey because this is like a dessert for breakfast we're also gonna be having some tea with breakfast and i'm just using a whole bunch of herbs and flowers we have this has nasturtium fireweed borage the catnip clover a whole bunch of things and i'm going to add some of these wild rose petals mint which is absolutely my favorite thing to add to tea and a little bit of yarrow [Music] so [Music] eric got our fire nice hot this morning we're gonna be starting off by cooking some english muffins and we're gonna make eggs benedict today well we don't have any ham but we do have these nice mousse steaks so that's what we're going to use this morning just gonna do a little salt and pepper on these steaks are done sugar rest for about 10 minutes ariel's gonna make some hollandaise sauce i'm first getting started with three egg yolks and we're gonna be using some lemon juice too i'm going to place that mixture on some boiling water and whisk this for a very long time [Music] so i'm slowly adding some butter to this mixture and just continue to whisk it so i'm going to add a little bit of pepper salt some cayenne so our hollandaise sauce is all done and eric's going to poach some eggs first we're going to get our english muffins cut in half on the plates we're going to get our steak cut up and then i'm going to poach those eggs i've got some water that's just about boiling i'm gonna add a splash of vinegar and we're gonna do two time here do all right this looks awesome really excited to try this all right that's probably the best eggs benedict i've ever had everyone's gonna come in and eat with me we're gonna enjoy our breakfast and we'll see you guys tomorrow how's the muffin perfect good virgo morning everyone we got a really simple breakfast planned for today because we are hungry we want to eat ariel made some sourdough bread the other day and she cut it into slices and it is nice and stale so it's perfect for making french toast you put all different kinds of things in french toast some of the things we like to use are eggs milk vanilla cinnamon sugar salt and ground allspice we soak the bread in the egg mixture for about 30 seconds to a minute and then we're gonna fry it up in some coconut oil [Music] [Music] foreign french toast is done for coffee this morning we're going italian canadian we're using the mocha pot and some tim horton's coffee so coffee's done we're gonna eat our french toast i'm gonna top mine with some blackcurrant jelly we have and some kefir cheese and ariel is gonna be eating hers with some spruce tip syrup that she made okay we're going out with a bang for our last breakfast we're gonna do some croissant breakfast sandwiches super excited for them eric got the eggs this morning i actually made the croissants yesterday or started the process yesterday because it is a little laborous and i have yet to make them before so i'm excited to try them they turned out okay the whole process takes some time with the dough and the butter and i had to buy butter specifically for the recipe because you cannot substitute it in croissants they look great we have four but we're probably only gonna use two this morning yep let's get late in the morning we're hungry we're gonna start cooking so i'm gonna start with making some of these mousse sausage patties and we're also gonna have some more mushroom gravy on these sandwiches we're gonna do a fried egg and we're gonna do some raw red onion so this should be an awesome breakfast pretty sure i haven't had a croissant in years a couple years at least so looking forward to this one all right the sausage is cooking we're we're really hungry this morning we're impatient we're gonna rip up one of these croissants see how it is i mean it looks like it or something [Music] that's really good tastes like a warm fresh croissant [Music] i'm going to whip up some gravy and i'm gonna use the same skillet that eric was using for the sausage and i'm just adding a little bit of flour i'm gonna try to brown it just a little bit now that i kind of soft up some of that flavor i'm going to add our mushrooms and a little bit of milk i had them soaking in so we are of course going to add some salt and pepper to our gravy and some of our dried herbs we've gotta let the mushrooms cook for a little bit longer but we will be ready to eat after that all right these things look awesome they look like an extremely messy flavorful breakfast sandwich we're gonna do red onions on there some of these pickled banana peppers or these might be pepperoncinis these are gonna be good on there i think i'm gonna put a little bit of spicy mustard on one side too all right it's been an awesome week these meals turned out great some of them is our first time making them some of them we've made a bunch of times but i definitely cannot complain can't say that i'm gonna make the croissants again they did take a little bit of time i actually really liked the eggs benedict that was my personal favorite one even though it had moose i'm a huge fan of hollandaise sauce very very excited for this one now yes i can't choose my favorite yet because i have not tried this but eggs benedict that was delicious we hope you guys enjoyed tagging along this week for our breakfast and we are going to chow down see you next time that's a big one that looks good thank you look at all this extra stuff makes happy people right there huh oh yeah that's good i want you to know something i tasted the flavor before i bit into it by the center one that gravy hmm

Channel: Simple Living Alaska

Views: 378,251

Rating: 4.9446635 out of 5

Keywords: off grid living, living in alaska, homestead alaska, off grid cabin, sustainable living alaska, homestead off grid, daylight alaska, vegetable garden, canning at home, using canned food, storing canned food, cooking with canned food, homecanned food storage, tiny house alaska, off grid food storage, off grid cooking, woodstove cooking, cast iron cooking, self sufficient alaska, own grocery store, homemade bread, homemade meals recipes, preserving food, off grid couple

Id: Lq9qtUHYN3o

Length: 24min 47sec (1487 seconds)

Published: Thu Jan 07 2021