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Category: Breakfasts

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.

Breakfast Berry “Sundaes”

Breakfast Berry “Sundaes”

2 C. plain yogurt

1/2 tsp. vanilla extract

2 tsp. toasted wheat germ (optional)

1/2 tsp. ground cinnamon

3 T. dried cranberries or cherries

3 T. granola or muesli

2 C. blueberries (1 pint)

3 T. toasted pecans, chopped

 

Divide the yogurt among 4 bowls, reserving 1/4 C.. Drizzle the vanilla over the yogurt in each bowl and sprinkle with the wheat germ (if using) and cinnamon. Scatter the cranberries or cherries and granola or muesli over each. Spoon the blueberries over the granola, and top each serving with 1 T. of the remaining yogurt. Sprinkle with the pecans.

Whole Grain Pancakes With Berry Cream Syrup

Whole Grain Pancakes With Berry Cream Syrup

3/4 C. whole grain pastry flour

1/4 C. buckwheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1 C. buttermilk

1 large egg, at room temperature, separated

3 T. melted butter

2 tsp. melted butter

8 drops liquid stevia

 

1/4 C. red or black raspberry fruit spread

2 T. heavy cream

4 tsp. orange juice or apple cider (optional)

 

To make the pancakes: In a large bowl, combine the pastry flour, buckwheat flour, baking powder, baking soda, and salt. In a glass measure, mix the buttermilk, egg yolk, 3 T. butter, and the stevia. Stir into the flour mixture until well combined. In a small bowl, whip the egg white until it forms stiff, but not dry, peaks. Fold into the batter. (The batter will be light but not fluid.) Heat a nonstick griddle over medium low heat and add half of the remaining melted butter. For each pancake, spoon 1/4 C. batter onto the griddle, making 4 cakes at a time, each about 4″ in diameter. Cook the first side until the edges begin to look dry, about 3 minutes. Flip the cakes and cook the second side for 2 to 3 minutes. Continue making cakes in the same manner until all the butter and batter are used. Serve hot with the syrup. To make the syrup: In a small bowl, combine the fruit spread, cream, and enough juice or cider (if using) to make a syrup. (Without the juice or cider, the topping will have the consistency of a spread.) To prepare an elegant blueberry variation on this dish, fold 1/3 C. blueberries into the finished batter and prepare as above. Serve with low-calorie syrup, fresh berries, and a dollop of whipped cream.

Mixed Berry Muesli

Mixed Berry Muesli

8 oz fat free vanilla yogurt

2 T. quick cooking oats

2 T. chopped walnuts

1/4 C blueberries

1/4 C raspberries

1/2 sm cantaloupe, seeds removed

 

In medium bowl, combine yogurt and oats, mixing well. Fold in walnuts and then gently fold in blueberries and raspberries. Scoop mixture into melon and serve.

 

Yield: 2 servings

Calories: 226

Fat: 6g

Fiber: 4g

English Muffins Toasted with Cinnamon Cheese and Maple Apples

English Muffins Toasted with Cinnamon Cheese and Maple Apples

1 whole grain English muffin

1/4 C. 1% dry-curd cottage cheese

Ground cinnamon

6 apple slices (about 1 1/2 ounces)

1 tsp. maple syrup

 

Split the muffin and place on a broiler pan or sheet of heavy-duty aluminum foil. Spread the cottage cheese evenly over the muffin halves. Sprinkle to taste with cinnamon. Cover with the apple slices in a single layer. Drizzle 1/2 tsp. syrup over the apples on each half. Broil 6″ from the heat source for about 2 minutes, or until the apples start to sizzle. Serve right away.

 

Yield: 2 servings

Calories: 110

Fat; 1g

Fiber: 3g

Cajun Eggs and Greens

Cajun Eggs and Greens

1/2 teaspoon paprika

1/4 teaspoon freshly ground pepper

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon salt

pinch of cayenne pepper, or to taste

 

2 cups cooked collard greens

4 teaspoons canola oil, divided

1 onion, chopped

4 large eggs

1/4 cup finely chopped preservativefree andouille sausage or hot-smoked salmon

 

In a small bowl, combine all ingredients. Use immediately, or store in a tightly sealed container in the refrigerator for up to 5 days. Squeeze the greens dry and chop them finely. Set aside. Heat 2 teaspoons of the oil in a medium skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the Cajun Spice and cook until the onion is soft, 2 to 3 minutes. Add the greens and stir until they are heated through, 1 minute. In a bowl, whisk the eggs until well beaten. Add the remaining oil to the pan. Pour in the eggs. When they start to set, reduce the heat to medium and scramble until the eggs are done as you like. Sprinkle the salmon over the eggs. Serve immediately. Replacing Andouille sausage with hot-smoked salmon and spices gives these eggs flavor, but with even less cholesterol and saturated fat. For flavorful, lean collards, cut fresh stemmed leaves crosswise into thin strips and cook them in an equal mixture of chicken broth and water until they are as tender as you like, 30 to 60 minutes. Add liquid as needed to keep the greens half submerged until almost done, then let most of it boil off.

Garden Breakfast Wrap

Garden Breakfast Wrap

4 spinach-flavored flour tortillas (12″ diameter)

2 tsp. trans-fat free spread

4 eggs, beaten

4 egg whites, beaten

1/2 C. (2 ounces) crumbled reduced-fat lemon, garlic, and herb feta cheese or 1/4 C. (1 ounce) grated parmesan cheese

4 C. (4 ounces) baby arugula or baby spinach

Hot-pepper sauce

 

Preheat a grill pan over medium-high heat. Lightly toast 1 tortilla in the pan about 20 seconds, flip, and cook 10 seconds longer. Set aside on a plate and cover with a slightly damp paper towel. Repeat with the remaining tortillas. Melt the trans-fat free spread in a large nonstick skillet over medium heat. Pour in the eggs, egg whites, and cheese. Cook, stirring, for 2 minutes. Add the greens. Continue cooking, stirring, for about 1 minute longer, or until the eggs are set and the greens are wilted. 3. Mound one-quarter of the mixture on the bottom half of 1 tortilla, flap up the 2 sides, and roll into a tube. Repeat with the remaining tortillas and filling. Cut the wraps diagonally in half and serve with hot-pepper sauce, if desired.

 

Yield: 4 servings

Calories: 300

Fat: 11g

Fiber: 1g

Fluffy Oven Scrambled Eggs

Fluffy Oven Scrambled Eggs

1/8 – 1/4 cup melted butter

12 eggs

1 teaspoon salt

3/4 – 1 1/4 cups milk

 

Preheat oven to 350°. Pour melted butter into a glass 9×13 inch baking dish. In a large bowl, whisk eggs and salt together until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish and bake uncovered for 10 minutes. Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.

Souffle Omelet with Wild Mushrooms & Gruyere

Souffle Omelet with Wild Mushrooms & Gruyere

2 egg whites

2 egg yolks

Portabella, oyster, shitake

2 tsp. Grapeseed oil

2 tsp. butter

2 T. gruyere cheese

In a non-stick pan place oil and butter over low heat. Whip egg whites to medium peaks, fold in yolks. Place mixture in pan a put into a 350 convection oven for 5-7 minutes. Sauté mushrooms in 1 tsp. butter and oil. Add salt and pepper to taste. Remove omelet from oven and stuff with mushrooms and cheese. Fold onto an appropriate dish, and then serve.

Blueberry Bran Muffins II

Blueberry Bran Muffins II

Blueberry Bran Muffins21 1/2 cups unprocessed wheat bran or oat bran
1 cup whole wheat flour
2 tablespoons ground flaxseed
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup 1% milk or unflavored soymilk
1/3 cup honey
1 ripe medium banana, mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon pure vanilla extract
1 cup fresh blueberries or other berries

Position a rack in the center of the oven and preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray. In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth. Make a well in the center of the dry ingredients, and pour in one-third of the liquid mixture. Using a spoon, stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix. Spoon 2 tablespoons of batter into each prepared muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack. Make-Ahead Tip: To freeze these muffins for later use, wrap cooled muffins tightly in plastic wrap and place in freezer bags. Freeze for up to three months.

Yield: 24 miniature muffins
Calories: 63
Fat: 2g
Fiber: 2.7g

Quick breakfast parfait

Quick breakfast parfait

1/4 cup diced fresh strawberries
2 tablespoons low fat granola
1 cup low fat vanilla yogurt (8 ounces)
Fresh mint sprig

Combine strawberries and granola in small mixing bowl and stir to combine. Spoon half of the mixture into a serving bowl or parfait glass. Spoon yogurt over granola mixture. Sprinkle remaining granola-strawberry mixture on top. Garnish with fresh mint.

Yield: 1 serving
Calories: 221
Fat: 5g
Fiber: 1.8

Spicy Breakfast Grains

Spicy Breakfast Grains

1 teaspoon olive oil
1 cup coarse grind bulgur
1 1/2 teaspoons fennel seeds
2 cups water
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Pinch nutmeg
1 cup blueberries or other fresh berries

Heat oil in a 2-quart saucepan over medium heat. Add bulgur and fennel seeds and cook, stirring frequently, until bulgur is light golden brown, about 5 minutes. Remove saucepan from heat. Carefully stir in water, vanilla and spices. Return to heat and bring to a boil. Reduce heat to low, cover, and simmer until most, but not all, of the liquid has been absorbed, about 8 minutes. Remove from heat and allow to stand for two minutes. Spoon into serving dishes. Garnish with blueberries and serve.

Yield: 3 cups; 6 (½-cup) servings
Calories: 107
Fat: 1g
Fiber: 5.4g