Browsed by
Category: Breakfasts

Banana Coconut Muffins

Banana Coconut Muffins

 

1/2 C. butter

2 eggs

3 very ripe bananas, mashed together

1 tsp. vanilla

2 C. flour (up to 1/2 C. can be whole wheat flour)

1 tsp. salt

1 1/2 tsp. baking powder

3/4 C. sugar

1/2 C. chopped walnuts

1/2 C. grated coconut

 

Cream together the butter and eggs, then mix in the ripe bananas and vanilla. In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut. Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done. Alternately, pour into a buttered bread pan and bake about an hour.

Hot Apple & Cheese Sandwiches

Hot Apple & Cheese Sandwiches

 

1 apple

4 English muffins, split

2 T. Dijon mustard

4 piece Canadian bacon

4 Swiss cheese slices

 

Core apple or pear and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard. To assemble, top each of 4 of the muffin halves with a slice of bacon, 1 or 2 apple rings and a slice of cheese. Top with remaining muffin halves, cut sides down. Heat a large nonstick skillet or griddle. Place sandwiches in pan. Cook over medium-low heat for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once.

Sausage and Cheese Breakfast Cups

Sausage and Cheese Breakfast Cups

 

4 oz. turkey sausage or crumbled turkey bacon

1/2 green bell pepper, chopped

1/4 onion, chopped

5 large eggs

1 can (12 oz.) sliced  mushrooms, drained

1/2 C. (2 oz.) shredded reduced-fat Cheddar cheese

 

Preheat the oven to 350 deg F. Coat a 6-C. nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink.  Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes, or until the egg is set.

 

Yield: 6 servings

Calories: 140

Fat: 9g

Fiber: 1g

Artichoke & Red Pepper Frittata

Artichoke & Red Pepper Frittata

 

2 tsp. extra-virgin olive oil, divided
1 medium red bell pepper, diced
2 cloves garlic, minced
1/4 tsp. crushed red pepper
4 large eggs
1 14-oz. can artichoke hearts packed in water, rinsed and coarsely chopped
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
1/4 tsp. salt, or to taste
freshly ground pepper to taste

 

Heat 1 tsp. oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.  Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper, and the bell pepper mixture. Having set a rack about 4 inches from the heat source, preheat the broiler.  Brush the pan with the remaining 1 tsp. oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

Yield: 2 servings

Calories: 305

Fat: 18g

Fiber: 6g

Crepes

Crepes

 

1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

Portobello “Toast” with Wilted Spinach and Chickpeas

 

2 portobello mushrooms

Drizzle of olive oil

Salt and black pepper

2 handfuls spinach

Pinch of nutmeg

2 T. canned chickpeas, drained and rinsed

Pinch of paprika

 

Preheat the broiler. Place the mushrooms on a baking sheet, drizzle with the oil, and season with a pinch of salt and plenty of pepper. Broil for 3 minutes. Meanwhile, place the spinach in a small pan with a splash of water, place over medium heat, and cook until wilted. Drain and sprinkle with the nutmeg. Place the chickpeas in a bowl, sprinkle with the paprika, and coarsely mash with a fork. Divide the spinach and chickpeas between the two mushrooms.

 

Yield: 1 serving

Calories: 150

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

Yogurt with Rhubarb Compote

 

1 pound rhubarb, trimmed and cut into small chunks

Zest and juice of 1 orange

Zest and juice of 1 lemon

1-inch piece fresh ginger, peeled and finely chopped

5 ounces plain yogurt

 

Preheat the oven to 35O°F. Put the rhubarb, zests, juices, and ginger in an ovenproof dish. Bake uncovered for 30 to 40 minutes. Allow to cool and then transfer to an airtight container. The rhubarb compote will keep in the fridge for 1 to 2 days. To make the yogurt, swirl 2 T. of the rhubarb compote through the yogurt.

Easy Meaty Breakfast Pizza Bites

Easy Meaty Breakfast Pizza Bites

Easy Meaty Breakfast Pizza Bites

6 uncooked sausage patties, quartered

4 slices bacon

2 red, green, or yellow bell peppers, diced

1/2 onion, chopped

5-6 eggs, beaten

1 C. mozzarella cheese, shredded

1 (11 oz) roll of pizza dough

 

Preheat oven to 4OO°F and grease a 12-C. muffin pan plus 2 C. from the second pan (14 C. in all).  In a large skillet, cook bacon until crisp. Place on a paper toweled plate to drain. Reserve a tsp. of bacon fat to cook onions and peppers until tender. Finally, add pieces of sausage and cook until no longer pink. Place sausage on the plate with bacon. Next, on a floured cutting board, roll out pizza dough. Cut pizza into 14 squares. Place one square in each cup.  Prebake the dough for 5 minutes. Remove pan from the oven and tamp the dough down using a tart shaper or the bottom of a shot glass. Crumble bacon and add it, along with sausage, peppers, and onions evenly into each dough cup. Fill each C. evenly with the eggs. Top each pizza C. with mozzarella cheese. Bake for 8-10 minutes, or until the egg has set. If the cheese is browning too quickly, move the tray to the bottom rack and continue to cook.

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

Sheet Pan Meat Lovers Breakfast Pizza

2 pkgs. Crescent Dough Sheets

½ lb. Ground Chuck

4 slices Bacon cooked crumbled

½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)

6 thin slices sandwich Ham cut into strips or smaller

7 ounces Pepperoni slices (one small package)

2 C. Shredded Hash Browns thawed

2 C. Shredded Cheese Cheddar or a blend of your favorites

6 eggs

¼ C. milk

½ tsp. salt

½ tsp. ground black pepper

4 tsp. grated Parmesan Cheese

 

Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.

Tomato Egg Cups

Tomato Egg Cups

6 large beefsteak or heirloom tomatoes

6 whole organic eggs

6 egg whites

1 tbsp fresh thyme

Sprinkle of feta cheese

Chives, chopped

 

Preheat oven to 450°F (230°C). Begin by cutting the top from each tomato, about a quarter of the tomato. With a paring knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out. Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato. Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked. When they’re ready, sprinkle with chopped fresh chives. 

 

 

Version Two

 

4 medium-size vine-ripened tomatoes

Kosher salt and freshly ground black pepper to taste

4 large eggs

4 tablespoons shredded white cheddar cheese

4 slices toast, cut into strips (as shown in the picture)

 

Preheat oven to 425° F. Slice off and set aside the top third of each tomato. Scoop out the seeds.Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops, for 10 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips (also called “soldiers”—as your child might be delighted to know) for dipping.

Blueberry Muffin Waffles

Blueberry Muffin Waffles

Blueberry Muffin Waffles

1 1/2 C. flour

3/4 C. sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 C. vegetable oil

1 egg

2/3 C. milk

1 C. blueberries (I used frozen)

Melted butter, for the waffle iron

 

In a bowl, combine the flour, sugar, salt and baking powder. Make a well in the center of the mixture and add the egg, milk and oil. Stir just to combine. Gently stir in the blueberries. (If using frozen blueberries, do no thaw first.) Heat a waffle iron. Brush with melted butter and ladle batter onto the iron. Cook according to the waffle maker directions.

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

Pineapple Upside Down Pancakes

2 cups Bisquick

1 cup milk

2 eggs

1 (20 ounce) jar of pinapple slices

8-10 maraschino cherries (stems removed)

1/4 cup brown sugar

butter or non-stick cooking spray (for greasing the pan)

maple syrup (for serving)

whipped topping (optional)

 

Preheat a large skillet to medium low. While it’s heating up, drain the pineapples and pat them dry with paper towels. In a large bowl, whisk together the Bisquick, milk and eggs. Grease your skillet with butter or cooking spray, and add about 1/4 cup of pancake batter to the pan. Allow it to cook for about 2 minutes, and then add a pineapple slice and cherry to the center; sprinkle with brown sugar and continue cooking for another minute. Flip and cook for another 2-3 minutes. Repeat with remaining batter. Serve with syrup and whipped cream! YUM. Recipe Notes: The first time I experimented with these, my batter was a little too thick and my pineapple slices weren’t quite dry enough, so the batter around one side of the pineapple didn’t quite cook all the way. Oops! To remedy that, be sure to follow the pancake instructions on the Bisquick box, and if you’re making your own homemade pancake batter, be aware of this. If you like your batter on the thicker side, you can push the pineapple ring into the batter a bit so that it cooks evenly on both sides.

Ham and Potato Scramble

Ham and Potato Scramble

8 Eggs

1/4 C. Milk

Salt

Fresh ground black pepper

Cooking oil

1/4 C. Green bell pepper, seeded, finely diced

1/4 C. Red onion, finely diced

1/2 C. Ham, diced

1/2 C. Tomato, diced

1/2 C. Potato, diced and cooked

1/2 tsp.. Fresh parsley, chopped

1/3 C. Smoked Gouda cheese, shredded

1/3 C. Swiss cheese, shredded

1/3 C. Monterrey Jack cheese, shredded

4 each Tomato slices

4 each French baguette slices, buttered

Fresh sliced fruit or berries

 

Combine cheeses, reserve. Cook buttered French baguette slices on a griddle until golden brown, reserve. Season tomato slices with salt and pepper. Grill tomato slices, reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add green pepper and red onion, saute until tender. Add ham, tomato, potato, egg mixture and parsley. Cook eggs until just set. Sprinkle in a little of the blended cheeses, reserve. Place toasted baguette slices on serving plates and top with grilled tomato slices. Portion scrambled ham / egg mixture over grilled tomatoes. Top with generously with blended cheeses. Garnish with fresh fruit and serve immediately.

Jam-Streaked Scones

Jam-Streaked Scones

Jam-Streaked Scones

2 C. (260 grams) all-purpose flour

1/4 C. (50 grams) granulated white sugar

2 tsp. (8 grams) baking powder

1/4 tsp. (1 gram) salt

1/2 C. (113 grams) cold unsalted butter, diced

1 large egg, lightly beaten

1 tsp. (4 grams) pure vanilla extract

1/2 C. (120 ml/grams) cream (can use half-and-half, light or heavy whipping cream)

1/4 C. (60 ml) (70 grams) jam or preserves

 

1 large egg

1 T. cream

 

Preheat your oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper.   In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a bowl whisk the cream with the beaten egg and vanilla. Add this mixture to the flour mixture. Stir until the flour mixture is moistened and a dough is starting to form. Do not over mix. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half (about 290 grams for each half). Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round.  Egg Wash: In a small bowl whisk the egg and cream. Spread the jam on one round of the dough, leaving about a one inch (2.5 cm) border. Brush the border with the egg wash. Then place the second round of dough on top of the jam, gently sealing the edges. Crimp the edges of the dough with the tines of a fork. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Lightly brush the tops of the scones with the egg wash. (This helps to brown the tops of the scones during baking.) Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.   If desired, garnish with a dollop of Devon cream or softly whipped cream. These scones are best the day they are made, but can be stored at room temperature for a couple of days or they can be frozen.

Tomato-Cheddar Scones

Tomato-Cheddar Scones

Tomato-Cheddar Scones

2 C./240 g all-purpose flour

2 T. granulated sugar

1 T. baking powder

1/2 tsp. fine sea salt

4 T./55 g cold, unsalted butter

2 ounces/60 g shredded Cheddar cheese

1 large egg

1/2 C./120 ml milk, plus more as needed

1/2 C./120 ml Tomato Jam

 

Preheat the oven to 375°F/190°C. Line a baking sheet with parchment or a silicone baking mat.

Place the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.

Cut the butter into small pieces and add it to the bowl. Using your fingers, rub the butter into the flour mixture, until the flour mixture is pebbly with the butter. Add the shredded cheese and work that in as well. Beat the egg in a small bowl and add the milk. Gently work the wet ingredients into the dry with a fork or wooden spoon. Add more liquid, a T. at a time, as needed. You want the dough to be dry enough that you can pat it out and move it, but not so dry that it doesn’t hold together. Roll out and fill the scones using your technique of choice. Cut the scones into 8 wedges and transfer them to the lined baking sheet. Bake for 20 to 22 minutes, or until the tops are nicely browned and the scones have achieved some lift.  Recommended Preserves:  I love these with Tomato Jam, but they also work well with apple chutney or onion Jam.

 

Vanilla Zucchini Muffins

Vanilla Zucchini Muffins

2 eggs

1 C. sugar

1/2 C. oil

1 T. vanilla

2 C. shredded, unpeeled drained zucchini

2 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 C. raisins

1/2 C. chopped nuts

 

Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 C. dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tested done. Yield about 1 dozen standard.

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

8 eggs

2 tsp. minced fresh rosemary

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

4 T. unsalted butter

1 small onion, finely chopped

1/2 C. cherry or grape tomatoes

2 C. finely chopped leafy greens (Swiss chard, collards, mustard or kale)

4 ounces fresh goat cheese, at room temperature

 

Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and sauté until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 tsp. salt and some pepper; sauté for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit — not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Pina Colada Muffins

Pina Colada Muffins

1/2 C. sugar

1 egg

1/4 C. margarine softened at room temperature.

1 C. sour cream

1/2 tsp. rum extract

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 C. flour

1 small can crushed pineapple well drained

1/2 C. flaked coconut

 

Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or C., filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins

Scramblewiches

Scramblewiches

1 baguette

2 T. unsalted butter

1/2 lb. sliced ham or turkey or pastrami or corned beef (deli-sliced)

8 large eggs

1/8-1/4 fluid oz. milk (a splash)

1 tsp. hot sauce

 Salt

 Fresh ground black pepper

4 slices Swiss cheese (halved lengthwise to fit bread)

 Chopped fresh chives or fresh flat-leaf parsley

 

Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out. Cut each bread in half again, across, making 4 boats; switch the broiler on. Heat a large nonstick skillet over moderate heat; add the butter and let it melt. Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces. In a bowl, beat the eggs with a splash of milk, the hot sauce, salt, and pepper; add to the skillet w/the meat; scramble, keeping the eggs a little soft. Divide the eggs among the bread and cover with the cheese; melt the cheese under the broiler; take sandwiches out as soon as the cheese softens and melts. Garnish with chopped chives or parsley.

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

Fluffy Finger Sized Pancakes

½ C. Self-Rising Flour

1 T. Sugar

¼ tsp. Baking Powder

Pinch Salt

1 Egg

3 T. Milk

1 T. Vegetable Oil, for frying

¼ C. Plain or Vanilla Yogurt

2 tsp. Maple Syrup

Whisk the flour, sugar, baking soda, and salt, if using, together in a medium bowl. Beat the egg and milk together in a separate bowl and add to the dry ingredients, then mix together until just combined. Let the batter stand for 5 minutes—it will thicken slightly, and you will see some bubbles forming.  Meanwhile, heat a large, heavy-bottomed frying pan over medium heat. Brush a little of the oil on the bottom and drop teaspoonfuls of the batter into the pan. For larger pancakes, use tablespoonfuls of batter. Cook for 1 1/2 to 2 minutes, until the pancakes are golden on the bottom and bubbles have formed on the surface. Flip the pancakes over and cook for 1 to 2 minutes more, until they are cooked through and brown on the second side. Lower the heat slightly if they are browning too quickly. Transfer the cooked pancakes to a plate and keep warm in a low oven. Re-oil the pan and continue cooking batches of pancakes until all of the batter has been used up. Divide the yogurt among four small bowls and drizzle half a teaspoon of maple syrup over the top of each. Serve with the warm pancakes.

Suitable for freezing: Let the cooked pancakes cool, and wrap in foil. Reheat directly from frozen in an oven preheated to 400°F. Put the foil package(s) on a baking sheet and bake for 5 to 6 minutes. Let cool slightly before serving.

 

From Top 100 Finger Foods

French Toast Sticks

French Toast Sticks

French Toast Sticks

2 slices White Bread

1 T. Jam

1 T. Cream Cheese or Neufchatel

1 Egg

1 T. Cream or Milk

½ tsp. Sugar

2 drops Vanilla Extract

1 T. Butter, for frying

 

Roll bread with rolling pin to about half its original thickness and spread one slice with jam.  Spread second slice with cream cheese and sandwich together.  Trim off crusts.  Beat egg, cream, sugar and vanilla together in a shallow dish.  Melt butter in frying pan.  Dip sandwich into egg mixture and turn over to coat.  Place in frying pan and cook 2 to 3 minutes, until underside is golden.  Flip and cook another 2-3 minutes, then transfer to plate and carefully cut into sticks.  Allow to cool a bit before serving, the jam can become very hot.

 

From Top 100 Finger Foods

Burger King Breakfast Sausage Patties

Burger King Breakfast Sausage Patties

Burger King Breakfast Sausage Patties

 

7 oz. lean ground pork

3 T. Maple syrup

2/3 tsp. salt

½ tsp. ground sage

¼ tsp. ground black pepper

½ tsp. onion powder

 

Combine all the ingredients in a large bowl. Mix until well blended. Divide it into 4 equal portions and shape each portion into a 4″ patty.  Fry until done.

McDonalds Sausage Patties

McDonalds Sausage Patties

McDonalds Sausage Patties

 

1 lb. Ground Pork

1 T. finely ground Sage

1 T. finely ground Black Pepper

1 T. Salt

1 T. Sugar

EVOO, for Frying

 

Place pork in mixing bowl.  In mortar and pestle, crush sage until very finely ground and add to pork.  Thoroughly mix sage into pork.  In mortar and pestle, crush pepper until very finely ground and add to pork.  Thoroughly mix pepper into pork.  Sprinkle on salt and combine until well mixed.  Add sugar and again, mix well until fully combined.  Roll pork mixture with a rolling pin until ¼ – 3/8” thick.  Cut out 3-4” circles.  Gently fry in oil over medium-low heat until nicely seared and cooked through, flipping once during cooking.

Maple Ginger Sticky Sausages

Maple Ginger Sticky Sausages

Maple Ginger Sticky Sausages

 

12 skinny Breakfast Sausages

3 T. Maple Syrup

1 T. Soy Sauce

½ tsp. fresh Ginger

 

Preheat oven to 400.  Place sausages in small baking dish, lined with foil for easier cleanup.  Bake 10 minutes.  Meanwhile mix together remaining ingredients.  Spoon off any excess fat and pour the maple syrup mix over sausages.  Bake another 25 minutes, stirring every 10 minutes and keeping a close eye on them in the last 5 minutes.  Transfer to plate and allow to cool 10 minutes before serving.

Parsnip Muffins

Parsnip Muffins

1-ounce sliced almonds

Nonstick spray

8 1/2 ounces all-purpose flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. freshly grated nutmeg

1/2 tsp. kosher salt

3 whole eggs

3/4 C. plain whole milk yogurt

1/4 C. vegetable oil

8 ounces sugar

10 ounces grated parsnips

 

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-C. muffin tin with the nonstick spray and set aside. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin C. using a level 2 1/2-ounce disher or 1/3 C. measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Cranberry Spice and Walnut Biscotti

Cranberry Spice and Walnut Biscotti

3/4 C. all-purpose flour

1/2 C. whole wheat pastry flour

3/4 tsp. baking powder

1 tsp. apple pie spice

salt

3 T. better butter or trans-fat free spread, softened

3 T. honey

1/2 tsp. orange extract

1 egg

3 T. fat-free milk

3 T. chopped walnuts

3 T. chopped dried cranberries

 

On a sheet of waxed paper, combine the flours, baking powder, spice, and salt. Stir with a fork to mix. In a mixing bowl, combine the Better Butter or spread, honey, and orange extract. With a wooden spoon, beat until smooth and light. Add the egg, beating until smooth. Add the milk. Beat until smooth. Gradually add the dry ingredients, beating just until combined. Stir in the walnuts and cranberries. Cover with plastic wrap. Refrigerate for at least 3 hours, or longer if desired, until firm. Preheat the oven to 325°F. Coat a baking sheet with vegetable oil spray. Turn the dough onto a lightly floured work surface. Divide the dough in half. Roll each piece of dough into a 1″ diameter log. Place the logs, separated, on the sheet. Bake for 30 minutes, or until the logs are set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 300°F. On a cutting board with a serrated knife, cut each log into 1/2″-wide diagonal slices. Place the slices, cut sides down, on the baking sheets. Bake for 18 minutes, or until toasted on top. Turn the cookies and bake for about 10 minutes, or until toasted on top. Remove to racks to cool.

 

Yield: 10 servings

Calories: 133

Fat: 5g

Fiber: 1g

One-Dish Piperade

One-Dish Piperade

2 Tsp. olive oil

1 onion, coarsely chopped

4 cloves garlic, chopped fine

4-6 sweet peppers (more if you use smaller ones like Jimmy Nardello’s), chopped

4 large tomatoes, coarsely chopped or 2 C. canned roma tomatoes

2 tsp. Spanish pimenton (paprika), regular or smoked

1/2 tsp. dried thyme or 2 tsp. fresh thyme

Salt to taste

8 eggs

4 thick slices bread (like Como or Campagne)

 

Heat olive oil over medium heat in large, open sauté pan. Add onions and garlic and sauté till translucent. Add peppers and sauté till tender. Add tomatoes and stir till they start to break down, then add paprika, thyme and salt. Reduce heat to simmer for one hour or until liquid is reduced by half. Make eight indentations in the piperade and break an egg into each one. Cover and cook till whites are cooked through and yolks are still runny. While eggs cook, toast bread slices in toaster and brush with olive oil (or brush each one with olive oil and toast under broiler). Place a slice on a plate or in a bowl and top with two eggs and lots of piperade. Repeat with other slices. Serves four.

Chocolate Almond Biscotti

Chocolate Almond Biscotti

1 1/2 C. whole wheat pastry flour

1/2 C. dutch cocoa powder

2 tsp. baking soda

salt

1/2 C. sugar

1/3 C. packed brown sugar

3 eggs, at room temperature

1 1/2 tsp. vanilla extract

2 ounces unsweetened baking chocolate, chopped into small chunks

1 1/2 C. sliced almonds

 

Place a rack in the center of the oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt, and transfer to a large mixing bowl. Blend in the sugars with an electric mixer. In a small bowl, whisk the eggs with the vanilla. Add to the dry ingredients. Blend on low speed until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula as needed. Add the chocolate and almonds and blend thoroughly. (The dough will be very stiff and sticky.) Dust your hands with flour. Place the dough on a clean work surface liberally dusted with flour. Divide the dough into two equal pieces. Shape each into a 10″ x 2″ x 3/4″ log. Place on the prepared pan, 2″ apart. Bake for about 20 minutes, or until set. Remove from the oven and let rest for 10 minutes. Lower the oven temperature to 325ºF. Cut the logs diagonally into 1/2″ slices. Place the slices on their sides on the baking sheet. Bake for 15 to 20 minutes, or until firm. Transfer the biscotti to racks to cool.

 

Yield: 18 servings

Serving Size: 2 Biscotti

Calories: 159

Fat: 9g

Fiber: 3g

Well Loved Banana Bread

Well Loved Banana Bread

5 very ripe bananas

4 eggs

1 C. shortening

2 1/2 C. white sugar (or try 1 C. white and 1 C. Brown Sugar)

1 T. vanilla extract

3 1/2 C. all-purpose flour

2 tsp. baking soda

1 tsp. salt

 

Preheat oven to 300 degrees F (150 degrees C). Grease 2 – 9×5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside. In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans. Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Marmalade Swirl Biscuits

Marmalade Swirl Biscuits

1-3/4 C. all-purpose flour
2 T. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
3 T. chilled butter, cut into small pieces
2/3 C. 1% low-fat milk
1/4 C. orange marmalade Cooking spray
2/3 C. sifted powdered sugar
2 tsp. 1% low-fat milk

Preheat oven to 425 deg F. Lightly spoon flour into dry measuring C.; level with a knife. Combine flour, granulated sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 C. milk; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough into a 10 x 7 inch rectangle on a lightly floured surface. Spread marmalade to within 1/2 inch of edges. Beginning at long side, roll up dough tightly, jelly roll fashion; pinch seam to seal. (Do not seal ends of roll.) Cut roll into 9 slices. Place slices, cut sides up, in an 8-inch square baking pan coated with cooking spray. Bake at 425 deg for 22 minutes or until golden. Remove biscuits from pan, and place on a wire rack. Combine powdered sugar and 2 tsp. milk in a small bowl; stir until smooth. Drizzle over warm biscuits. Serve immediately.

Yield: 9 servings
Calories: 192
Fat: 4g
Fiber: 1g

Gingerbread Pancakes

Gingerbread Pancakes

1 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 T. sugar
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 large egg, lightly beaten
1 C. low-fat buttermilk (1%)
1/4 C. molasses
1 T. vegetable oil
Cooking spray

Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour, baking powder, and next 7 ingredients in a large bowl; stir with a whisk. Combine egg and next 3 ingredients in a small bowl; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/4 C. batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield: 6 servings
Calories: 182
Fat: 4g
Fiber: 1g

Grillades and Gravy over Grits

Grillades and Gravy over Grits

4 tsp. vegetable oil, divided
2 lb. thin beef or breakfast steaks
1/2 tsp. salt
2 tsp. black pepper, divided
1 C. diced white onion
1/2 C. chopped celery
1/2 C. chopped green bell pepper
1/4 C. minced fresh garlic (about 8 cloves)
2 T. all-purpose flour
1 (14.5-oz.) can diced tomatoes, undrained
1 (8-oz.) can tomato sauce
1 (2 1/4-oz.) can sliced ripe olives
1 (14-oz.) can low-sodium beef broth
2 T. minced fresh basil
1 tsp. chopped fresh thyme
1 tsp. hot pepper sauce
1/2 C. sliced green onions
1/4 C. minced fresh parsley
4 C. hot cooked grits

Heat 2 tsp. oil in a large cast-iron skillet over medium-high heat. Sprinkle steak with salt and 1 tsp. black pepper. Add one-third of steak to pan; cook 45 seconds on each side. Remove from pan; keep warm. Repeat procedure with remaining steak. Add remaining 2 tsp. oil to pan. Add white onion, celery, bell pepper, and garlic; sauté 3 minutes or until vegetables are tender. Sprinkle flour over vegetables, and stir well to combine. Add the diced tomatoes, tomato sauce, and olives; stir well to combine. Add broth; stir until well blended. Add remaining 1 tsp. black pepper, basil, thyme, and hot pepper sauce. Return steak to pan; bring to a boil. Reduce heat, and simmer 1 hour or until steak is tender. Stir in green onions and parsley. Serve over grits.

Yield: 8 servings
Serving size: about 3 oz. steak, about 1/3 C. gravy, and 1/2 C. grits

Calories: 326
Fat: 10.8g
Fiber: 2.2g

Leek & Bacon Clafoutis

Leek & Bacon Clafoutis

1 very large onion OR

2-3 leeks, white and light green parts only

2-3 slices bacon (we use high-quality pepper bacon)

Freshly-ground nutmeg

 

1-2 T. butter

6 large eggs (I ended up using 7 since we’re overloaded with eggs and it was fine)

1 C. milk

2/3 C. all purpose or whole wheat pastry flour

Pinch salt

Pepper to taste

 

Preheat the oven to 400 degrees and butter a 10.5 inch ceramic baking dish or pie plate (we use an oval ceramic dish and it works great).  Dice the onion. If using leeks, clean thoroughly and cut into half moons

Cut the bacon pieces into matchsticks width-wise (lardons).  Cook bacon in a medium to large skillet over medium high heat until the fat renders and the bacon is a little crispy. Add the onion/leeks and lots of freshly-grated nutmeg. Cook until very tender (10-12 minutes probably) then put the mixture in the bottom of your baking dish. Melt butter and set aside. Crack the eggs into a bowl and beat with an electric mixer until it is frothy. Slowly add the milk, flour, salt, pepper (if not using pepper bacon), yet more freshly-grated nutmeg and melted butter. Make sure it is well mixed.  Pour batter over the onions/leeks. Bake until the clafoutis is set (puffed and golden), about 30-35 minutes.  Remove from oven and let sit for a few minutes before serving. Delicious warm or cold.

Dill Pancakes with Country Ham and Cheese

Dill Pancakes with Country Ham and Cheese

1 C. pancake mix
1/2 C. coarsely chopped smoked ham
1 tsp. salt
1/8 tsp. cayenne pepper
1 C. whole milk
1/2 C. grated Gruyère, Swiss, or Cheddar cheese
1 egg
1 T. vegetable oil
1 T. chopped fresh dill
Fresh dill sprigs (optional)

Combine the pancake mix, ham, salt, and cayenne in a large bowl. In another bowl, whisk together the milk, cheese, egg, oil, and chopped dill. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 C. of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Garnish with dill sprigs (if desired).

Yield: Makes 10 pancakes
Calories: 97
Fat: 5g
Fiber: 1g

Watercress Omelet

Watercress Omelet

2 eggs

4 egg whites

â…“ C. chopped chives or scallions

â…› cut chopped fresh dill

¼ tsp. salt

½ C. low-fat cottage cheese

½ C. chopped watercress

1 tablespoon freshly grated Parmesan cheese

1 T. fresh lemon juice (optional)

1 tsp. canola or other vegetable oil

 

Whisk together the eggs, egg whites, chives or scallions, dill and salt until evenly colored and foamy. In a separate bowl, combine the cottage cheese, watercress, Parmesan, and the lemon juice, and set aside.

Heat an 8- or 9-inch nonstick skillet or a well-seasoned cast-iron skillet or omelet pan on medium heat. Add the oil and swirl to cover the bottom of the skillet. Pour in the eggs, cover, and cook for about 10 minutes. When the edges of the omelet are firm, the bottom firm, and the center solid, immediately spoon the watercress mixture onto the middle of the omelet. Using a spatula, fold half of the omelet up and over the filling, cover, and reduce heat. After about 2 minutes, turn the omelet to brown the other side. When both sides are browned and the filling is hot, serve immediately. 

Oatmeal Pancakes

Oatmeal Pancakes

2 C. quick cooking oatmeal

2 C. buttermilk

2 large eggs

1 T. honey

2 T. vegetable oil

1/2 C. flour

1/2 tsp. cinnamon

2 T. sugar

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

 

Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.  Lightly oil a non-stick pan or griddle. Pour batter in 1/4 C. increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

Crumpets

Crumpets

1.25 C. flour

1/2 C. milk

1 tsp. instant yeast (referred to as bread machine yeast at my grocery store)

1/2 tsp. sugar

1/2 tsp. salt

3 T. water, room temperature, divided

1/4 tsp. baking soda

1 tsp. butter

 

Mix up the flour, milk, yeast, sugar and salt. Add 1 T. water; beat slowly for a bit, then on medium until totally smooth. Cover and let sit for an hour. Dissolve the baking soda with the 2 T. water and add to batter, stirring to combine. Put the batter aside, again, for a half hour. At this juncture, it will be poofy and bubbly and thick. Butter your crumpet rings/cookie cutters WELL, especially if you are using shapier cookie cutters. Heat pan to medium, grease with butter, place the cookie cutters in and spread batter into them about 2/3 of the way in. Don’t waste too much time trying to account for the little details of the cookie cutters, as those things are cooking and you want to be able to flip them all about the same time. Once the bottom is browned, pop the crumpets out of their shapes and flip. Continue to cook until the new bottom is browned and cool on a rack. Toast. Butter. Top. Eat with tea and a nod across the pond.

Salmon-Sauced English Muffins

Salmon-Sauced English Muffins

10oz. container Refrigerated Alfredo Pasta Sauce

10oz. frozen pkg. cut Asparagus, thawed

4oz. can Mushrooms, stems and pieces, drained

1 tsp.. Lemon Juice

¼ tsp.. dried Dill

6oz. can skinless, boneless Salmon, drained and flaked

1 T. dry Sherry

4 English Muffins, split and toasted

 

In medium saucepan, combine Alfredo pasta sauce, asparagus, mushrooms, lemon juice and dill.  Cook and stir over medium heat until bubbly and heated through.  Remove from heat; stir in salmon and sherry.    Spoon salmon mixture over English muffin halves and serve.