1 each whole-wheat English muffin , toasted
2 tsp. jam or chutney
4 each thin apple slices
2 slices reduced-fat Cheddar cheese
Top English muffin with jam (or chutney), apple and cheese. Toast in a toaster oven or under the broiler until the cheese is melted.
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Filling:
1/2 lb. fresh chevre (goat cheese)
1/3 C. heavy cream
3 oz prosciutto, minced
4 scallions, trimmed to include 1″ of green, minced
Freshly ground white pepper
2 tsp. minced fresh chives
Crêpes:
3/4 C. unbleached flour
1/4 C. whole-wheat pastry flour
1 T. minced fresh chives
1/4 tsp. freshly ground white pepper
1/4 tsp. kosher salt
2 T. unsalted butter, melted
2 large eggs
1 large egg yolk
1 1/2 C. milk
20 chive crêpes (see above), cooked
2 large egg whites, beaten with 2 tsp. water
1 C. very fine dry bread crumbs
2-4 C. vegetable oil for frying
Fresh edible flowers, herbs and/or watercress for garnish
To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crêpe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chevre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.
Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.
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6 large eggs
2 T. milk
1 T. chopped fresh dill
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 T. chopped chives
2 oz. cream cheese, softened
2 oz. smoked salmon, chopped
2 tsp. extra-virgin olive oil
Serving suggestion: Crispy potatoes and mesclun salad
Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
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2 lb. Swiss chard, washed and spun dry
4 T. extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.
3 large eggs
Salt and freshly ground black pepper
1 C. freshly grated Parmigiano-Reggiano
1 C. bread crumbs
Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.
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1 lb. Bacon
1 C. Bread Cubes
23/4 C. Milk
12 Eggs
Salt and Pepper to taste
1/4 C. butter
1 lb. Swiss Cheese, shredded
4 tsp. Melted butter
1 C. Dry Bread crumbs
Cook bacon over medium-high heat until evenly brown; drain, crumble, and set aside. In a large bowl combine bread cubes and milk. Drain after 5 minutes. In a separate bowl beat together eggs, salt & pepper, and milk drained from crumbs. In a large skillet, melt 1/4 cup butter over medium heat. Add eggs and scramble until soft. Do not fully cook. Add soaked bread cubes and turn into greased 9×13” baking dish. Sprinkle cheese on top of casserole. In a small bowl stir together bread crumbs and melted butter. Sprinkle this mixture over the cheese in the casserole dish and then top with the crumbled bacon. Cover and refrigerate overnight. Preheat oven to 350 degrees and bake casserole for 40 minutes.
1 box powdered milk (8 qt. yield)
1 (16-oz) can Nestle Quik
1 (12-oz) jar of Coffee Mate
2 C. Sugar
6 level T. Cocoa
Put all into a mixing bowl and mix thoroughly until completely blended. Store the mixture in a large, sealed container. When you’re ready to use, simply mix 1/3 cup of the dry mix with 2/3 cup hot water. Add your marshmallows, or whipped cream, and enjoy a cold weather warm-up.
4 pounds lemons, scrubbed and cut into 8 wedges each
8 1/2 cups sugar (3 3/4 pounds)
1/4 cup fresh lemon juice
Ten 1/2-pint canning jars with lids, sterilized in boiling water
On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight. One Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges. Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid. Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight. On Day 3, add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes. Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.
1 small zucchini, shredded
Salt and pepper
6 eggs
1/4 teaspoon dried oregano
2 tablespoons unsalted butter
2 ounce sheet puff pastry, thawed and halved lengthwise
1 1/2 cups shredded cheddar cheese
4 3/4-inch-thick tomato slices
Preheat the oven to 425 degrees. Place the zucchini in a bowl and season with salt; let stand for 5 minutes. Squeeze with paper towels to dry. In a medium bowl, beat together 5 eggs, the oregano and 1/2 teaspoon each salt and pepper. In a small bowl, beat together the remaining egg with 1 tablespoon water. In a large nonstick skillet, melt the butter over medium heat. Pour in the oregano-egg mixture and scramble for 1 minute; transfer to a plate. On a work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange one-quarter of the scrambled eggs on one side of the pastry and top with one-quarter each of the zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with the remaining ingredients to make 3 more pastries. Bake until the pastries are puffed and golden-brown, 20 to 25 minutes.
4 T. Vegetable Shortening
1 1/3 C. Unbleached Flour
1/2 tsp. Salt
2/3 C. Milk
2/3 C. Water
4 Eggs
1/2 C. Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6oz custard cups on a large baking sheet. Spoon 1 1/2 tsp. of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, and then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard C. in the preheated oven for 3 to 5 minutes until the shortening melts and the custard C. are hot. Fill the custard C. 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.
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6 (2 inch thick) slices French bread
1/4 C. ricotta cheese
1/4 C. cottage cheese — whipped
2 T. lowfat cream cheese
2 tsp. white sugar
2 tsp. vanilla extract
3 C. egg substitute
1/4 C. evaporated milk
Cut a pocket in each slice of bread. Open carefully
In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket. Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture. Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
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1 T. extra-virgin olive oil, 1 turn of the pan in a slow stream
1/4 to 1/3 lb. salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped
1 clove garlic, chopped
2 to 3 scallions, chopped, 1/4 onion may be substituted
1 plum tomato or 1 vine tomato, seeded and chopped or 3 T. chopped sun-dried tomato — your preference or, depending on what you have on hand
8 large eggs
4 oz. your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand
Salt and pepper
Chopped parsley leaves, for garnish
Chopped or torn basil leaves, for garnish, optional
Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.
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3/4 C. Whole Wheat Flour
1 1/2 tsp. Baking Powder
1 T. Honey
2 x stiffly beaten Egg Whites
1/2 C. All-purpose Flour
3/4 C. Skim Milk
1 tsp. Cooking oil
Pancake: Combine flours, baking powder, and 1/8 tsp. salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites. Spray a cold griddle with Pam. For each pancake, pour about 1/4 C. batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce.
Orange Sauce: Combine 2 T sugar and 1 T cornstarch. Stir in 3/4 c water and 2 T frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 T finely chopped walnuts. Keep warm.
The Best Milk-Poached Eggs on Warm Ricotta-ish Toast
½ gallon whole milk
2 slices milk bread or sourdough, sliced Sunday-thick
2 eggs
½ C. white vinegar
Diamond Crystal kosher salt
Freshly cracked black pepper
Extra virgin olive oil
Fill a stockpot with the milk and set it over a medium-low heat. Stir frequently as it heats, scraping at the bottom of the pan. Watch carefully and lower the temperature to avoid that annoying thing where milk foams up and runs over the top and sides of the pan, forever making your burner smell strange. Meanwhile, toast the bread slices until golden. Hold a large slotted spoon over the sink. Crack each egg into the spoon and let the tsp. or so of old watery, runny whites drip away from the firmer, intact whites. Discard the watery runny bits that dripped away. Transfer the eggs to the bowl and cover in the vinegar. Let sit for 5 to 10 minutes, until the translucent part of the egg whites has become opaque and ghostly. When the milk reaches a simmer (about 18 5 °F if you’re into temps), get ready to poach. You want the milk to be steaming with little bubbles gathering around the sides. If you’re a beginner, I recommend poaching one egg at a time, so you can use the whirlpool method to eliminate wisps. Create a gentle vortex of water in the pot by dipping in the slotted spoon and confidently swirling it in the shape of a black hole once, twice, three times (you don’t want to go overboard, because too much movement will actually draw your whites into a wispy tail), then transfer an egg into the center of the vortex with the slotted spoon. If you’re a pro, disregard and simply transfer each egg very gently into one side of the hot milk. (Reserve the soaking vinegar.) Let poach for about 3 minutes, until the whites are consistently set and the egg has bobbed to the surface; since the milk isn’t transparent, you’ll have to gently airlift it using the perforated spoon and give it a poke with your pointer finger. It should feel consistently set but still fully gelatinous in the center. Sprinkle the poached eggs with salt and black pepper and set aside for a sec. Meanwhile, cut the heat on the milk and add a few T. of the reserved soaking vinegar. Let sit for about 1 minute, untouched—curds should form, separating the contents into a cottage cheese-like mixture and a cloudy solution. (If they don’t, add more vinegar and repeat.) Let sit for a few minutes, then pour this mixture through a fine-mesh sieve lined with a clean kitchen towel set over the sink. Use a spatula to press the curds to release excess liquid. Spread each piece of toast with warm ricotta, top with a poached egg, drizzle with olive oil, season with more salt and pepper, and serve.
3 T. Butter
3 T. Parmesan cheese, grated
6 Separated eggs
8oz. Room temp cream cheese
1 C. Grated cheddar cheese
1/2 C. Sour cream
3 T. Chopped pimento
1 T. Chopped chives
3/4 tsp. Dry mustard
3/4 lb. Canadian bacon, cut in bite-sized pieces
Butter bottom and sides of individual soufflé dishes and sprinkle with parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn soufflé into soufflé dishes. Bake at 350 degrees 25-30 minutes. Soufflé is done when a knife inserted in center comes out clean.
1 (12-oz.) package buttermilk biscuits
3/4 C. Preserves or Jams
1/4 tsp. cinnamon — optional
1/4 tsp. nutmeg — optional
Grease ten 2 1/2- or 3-inch muffin C. Separate dough into 10 biscuits. Separate each biscuit into 3 even sections or leaves. Stand 3 sections evenly around sides and bottom of each C., overlapping slightly. Press dough edges firmly together. Combine preserves, cinnamon, and nutmeg; place scant T. in center of each C.. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool slightly before removing from pan. Serve warm.
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1 1/2 T. honey1 T. water
2 tsp. cornstarch
1 1/2 C. fresh strawberries, sliced, or frozen strawberries, thawed and sliced
1 C. buckwheat flour
1 T. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon
pinch of salt
1 egg
3/4 C. reduced-fat buttermilk
To prepare the strawberries: In a saucepan, combine the honey, water, and cornstarch. Mix until blended. Add the strawberries. Cook over medium heat, stirring gently, for about 4 minutes, or until the mixture bubbles. Remove from the heat. Cover to keep warm. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don’t over mix). Ladle the batter in 1/4-C. dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.
Yield: 8 servings
Calories: 93
Fat: 1g
Fiber: 3g
3/4 crimini pound mushrooms finely chopped
1/4 C. finely chopped shallot
2 T. unsalted butter
1/2 tsp. salt
1/4 tsp. black pepper
2 T. creme fraiche or sour cream
1 T. finely chopped fresh tarragon leaves
12 slices Black Forest or Virginia ham (without holes; 10 oz.)
12 large eggs
Garnish: fresh tarragon leaves
a muffin tin with 12 (1/2-C.) muffin C.
Preheat oven to 400 degrees F. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraiche and tarragon. Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin C. (ends will stick up and hang over edges of C.). Divide mushrooms among C. and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin C. carefully, using 2 spoons or small spatulas.
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2 sesame bagels
Vegetable Cream Cheese, recipe follows
4 slices smoked salmon
Slice the bagels in half horizontally and spread 1 T. of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.
Vegetable Cream Cheese:
16 oz. cream cheese, at room temperature
2 T. minced scallions, white and green parts
2 T. finely chopped carrot
2 T. finely chopped celery
2 T. finely chopped radish (2 radishes)
2 to 3 pinches kosher salt
1 pinch finely ground black pepper
Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
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Salsa:
1/4 C. each finely diced Red Onion, White Onion and Scallions (including 1” green)
1 Tomato, finely diced
1 T. minced Pickled Jalapeno Pepper
Juice of 1 Lime
1 T. minced Cilantro
Salt and pepper
Omelet:
2 rounded T. shredded Pepper Jack Cheese
2 rounded T. Parmesan Cheese
2 rounded T. Goat Cheese, crumbled
4 Large Eggs
4 tsp. Water
2 T. Butter
In small bowl mix together onions, tomato, jalapeno, lime juice and cilantro. Season to taste with salt and pepper and set aside. In a bowl combine cheeses. In a separate bowl beat 2 eggs with 2 tsp. water and salt and pepper to taste. Heat a well seasoned omelet pan over medium-high heat. Add 1/2 to 1 T. butter and swirl to coat sides and bottom with melted butter. Pour in egg mixture and shake the skillet over heat to spread eggs out evenly. Once bottom begins to set, sprinkle with half of cheese mixture and rapidly jerk skillet towards you until omelet begins to roll over on itself. Tilt the skillet with one hand, using a fork with the other to roll the omelet over once more. Tilt out onto heated serving plate. Repeat with remaining egg, butter and cheese to make a second omelet. Garnish with salsa and serve.
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6 slices of bacon
1 medium onion, chopped
2 teaspoons olive oil
3 large eggs
3/4 cup cream
2 teaspoons cornstarch
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup grated gruyere cheese
1 pie crust
Place oven rack in lower third of oven. Heat oven to 425F. In a large skillet, heat the olive oil. Add bacon and onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Set aside to cool.
In a mixing bowl, whisk the eggs. Add cream, cornstarch, pepper, salt and nutmeg, then whisk to combine. Mix cheese into cooled onion-bacon mixture, then spoon the mixture into the pie shell in an even layer. Pour the egg mixture evenly on top. Bake the quiche for 30 minutes, or until golden brown on top and set in the center. Transfer to a rack to cool before slicing. Enjoy!
2 T. extra-virgin olive oil, 2 turns of the pan
1/2 lb. bulk breakfast sausage, such as maple sausage
1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons
1 large red onion thinly sliced, divided
2 tsp. chili powder, 2/3 palm full
1 tsp. ground cumin, 1/3 palm full
2 tsp. ground coriander, 2/3 palm full
Salt and pepper
3 yellow vine ripe tomatoes, seeded and diced
1 small jalapeno pepper, seeded and chopped
2 to 3 T. chopped fresh cilantro, a palm full
1 lime, juiced
1/2 C. chopped flat-leaf parsley, a few handfuls
1 C. grated manchego or extra-sharp Cheddar
1 T. butter
4 large eggs
Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 T.. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender. While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper. Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs. Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.
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2 Golden Delicious apples, cored and sliced in the food processor
1/4 C. butter
1/4 C. packed brown sugar
1 C. whole milk
4 eggs
1 C. biscuit baking mix
1/2 tsp. ground cinnamon
Confectioners’ sugar
1/2 C. jarred cherry preserves
Preheat the oven to 400°F. Coat a 9″ deep-dish pie plate with cooking spray. Place the apples, butter, and brown sugar in the dish. Stir to combine. Cover with plastic wrap, leaving a corner vent. Microwave on high power, stirring once, for 6 minutes, or until partially cooked. Meanwhile, measure the milk in a large measuring cup. Add the eggs. Beat with a fork until smooth. Add the baking mix and cinnamon. Mix just until no longer dry. Pour the batter over the apple mixture. Bake for 30 to 35 minutes, or until puffed and golden. Dust with confectioners’ sugar. Dollop some of the cherry preserves on each serving.
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18 eggs
1 small can green Ortega chilis
1 lb. cooked breakfast sausage
2 1/2 C. grated Monterey Jack or Pepper Jack cheese
1 med. onion, diced
1 green pepper, diced
1 tsp. butter
Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese in the crock, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours. Serve with sour cream or fresh salsa.
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1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese
Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.
In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.
Yield: 4 servings
Calories: 381
Fat: 15g
Fiber: 8g
Breakfast Burrito Filling in a Jar
9 T. Scrambled Egg Mix (or OvaEasy Whole Egg Crystals)
1/4 C. Sour Cream powder
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/4 tsp. garlic powder
3/4 C. Freeze Dried Monterrey Jack cheese
2 T. dehydrated mixed bell peppers
2 T. dehydrated onions
2 T. dried cilantro (optional)
To prepare, add 1 ½ C. cold water to contents of jar and allow to rest 10 minutes to rehydrate. Heat pan, add egg mixture and gently scramble with folding technique, not stirring, for best resu. Place in warmed flour tortillas and roll up burrito style to enclose. If desired, you can line them up on a greased baking sheet, mist with olive oil and bake at 425 until tortillas are getting a little golden brown and crisp on the edges.
Maple Oatmeal Bread
3/4 C. + 2 T. water
1/4 C. Grade B pure maple syrup
1/2 tsp. maple flavoring
1/4 C. Oil (or melted butter)
1/2 C. oat flour (grind 1/3 C. oat groats)
3/4 C. white wheat flour (grind 1/2 C. wheat grains)
2 1/4 tsp. instant yeast
1 tsp. salt
1/2 tsp. cinnamon, optional
1 3/4 – 2 C. unbleached all-purpose or bread flour
maple sugar, for top of loaf, optional
coarsely chopped rolled oats, for top of loaf, optional
In a mixing bowl, combine water, maple syrup, maple flavor, and oil. Make sure temperature is between 100° – 110°F. Set aside. Combine oat and wheat flours in the bowl of electric mixer. Add yeast, salt, and cinnamon. Stir to combine. Pour butter mixture on top and stir, making sure no dry flour is visible. Cover and let mixture sit (sponge) for 15-20 minutes. Add all purpose flour until dough clings to hook and becomes silky, elastic, tacky, but not sticky, about 7 minutes. Cover dough with oil sprayed plastic wrap and let rise in a warm place till double, about an hour. Lightly oil spray a clean work surface and roll dough out into a 8×12 rectangle. Roll, jelly roll style, pinching closed all seams. Transfer dough, seam side down, into a lightly greased 8×4″ loaf pan. Cover with plastic wrap and let rise till double, about 30-40 minutes. Dough is ready when the crest is about 1″ above the rim of the pan. Spritz top of dough with water and sprinkle maple sugar and chopped oats on top. Bake the bread in a 350°F oven for 35-40 minutes, tenting the bread with aluminum foil during the last 15 minutes to prevent over browning. Remove bread from oven and turn out on a wire rack to cool, about 1 hour. Allow bread to cool completely prior to slicing and/or storing in a food safe plastic bag.
Mini Seed Bagels
1 C. warm water
2 tsp. yeast
1 T. granulated sugar
3/4 tsp. salt
2 tsp. sunflower oil
1 C. all purpose flour
1 C. whole wheat flour
Toppings: sesame, poppy, or flax seeds (optional, if you want them plain)
1 T. brown sugar
Start by place water, yeast, and sugar in the bowl of stand mixer. Stir with a wooden spoon to dissolve yeast and honey, let sit for 5-10 minutes or until mixtures begins to foam. (If this does not happen your yeast was either old or your water was too cold or hot.) Once yeast is ready, add oil, salt, and whole wheat flour. Begin to knead with dough hook, adding the white flour as needed until the dough pulls away from the side of the bowl (dough should still be kind of soft, just not sticky.) Continue to knead for 10 minutes. Roll dough out onto a mat or cutting board. Cut eight equal size pieces of dough (this is for a slightly smaller bagel, roughly 125 calories each.) Cover with a towel and let rest 20-30 minutes. Pre-heat your oven to 425˚ and bring a large pot of water to a boil with a T. brown sugar. I started my water right before I rolled the bagels into circles. Taking one piece at a time, roll out each piece of dough into a long line. Wrap the dough around your fingers and pinch/seal the seam. Also, make sure your whole is about 2 inches across- the bagel will close up as it continues to rise and boil. Repeat with remaining dough. Cover and let sit for another 20-30 minutes. Taking however many bagels you can fit in your pot of boiling water, boil the bagels on one side for a minutes, flip, and boil for another minute. Place the seeds in a small dish and dip the tops of each bagel in the topping as it comes out of the water. Place seeded side up on a tray covered in parchment paper. Repeat until all the bagels have been boiled and topped. Bake for 10 minutes, flip, and bake for another ten minutes until bagels are golden.
Cran-Pumpkin Muffins
1 1/4 C. all-purpose flour
1 C. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
2 T Whole Egg Powder
2 tsp. pumpkin pie spice
11/4 C. sugar
1 15 oz. can pumpkin puree
1/2 C. vegetable oil or applesauce
4 T. Water
1 splash of vanilla
1 C. dried cranberries
Combine flour, baking soda, salt, egg powder and spice. Mix sugar, pumpkin, oil, water and vanilla in a bowl. Stir into dry ingredients until moistened; fold in cranberries. Fill greased muffin pan 2/3 full with batter. Bake at 400 degrees for 18-22 minutes.
Apple Muffins
2 C. Flour
½ C. Sugar
¼ C. Brown Sugar
1 tsp. Cinnamon
¼ tsp. Nutmeg
2 tsp. Baking Powder
3 T. Dry Milk
1 T. Egg Powder
½ tsp. Baking Soda
¾ C. + 2 T. Water
¼ C. Oil
1 C. chopped Dried Apple
Mix together dry (first 9) ingredients except apples. Stir in water and oil, until just blended. Fold in apples. Spoon batter into greased muffin tins, filling each about 2/3 full. Bake at 400 for 15-18 minutes, or until golden brown and cooked through.
Choose Your Fruit Muffins
1 ½ C. Flour
½ C. Sugar
½ tsp. Salt
2 tsp. Baking Powder
¼ C. Oil
1 Egg (or equivalent in reconstituted whole egg powder)
½ C. Milk (or constituted)
¾ C. diced dried or well drained canned fruit
Preheat oven to 425 and grease a 12 count muffin tin. Mix all dry ingredients in a medium bowl. In large measuring cup, combine liquid ingredients and fruit. Pour over dry ingredients. Stir until just combined and spoon evenly into greased muffin tin. Bake for 18-20 minutes and golden brown.
Whole Wheat Muffins
2 C. Whole Wheat or White Flour
¼ C. Sugar
½ tsp. Salt
3 tsp. Baking Powder
1/3 C. Instant Milk
1 T. Whole Egg Powder (or use 1 egg and omit this plus 3 T. Water)
¼ C. Oil
1 C. + 3 T. Water
Mix all dry ingredients in a medium bowl.
BOB Cheesy Bacon Grits for One
2 packets instant grits (such as Quaker, found near cereals)
2 T. dry milk
2 T. bacon bits or shelf stable bacon
1⁄2 tsp. onion powder (not onion salt!)
1⁄2 tsp. dried diced garlic
2 oz. freeze dried shredded cheddar cheese
1 C. water
Bring the 1 C. water to a boil. Add all ingredients except cheese, stirring to mix well. Turn off heat, and stir in cheese. Cover and let sit 5 minutes, or until cool enough to eat.
Sunflower Seed Granola
5 C. old-fashioned oats
1½ C. raw sunflower seeds
½ C. ground flaxseed meal
½ C. dark brown sugar
¼ C. pure maple syrup
¼ C. raw honey
2 T. vegetable oil
1 tsp. ground cinnamon
½ tsp. fine sea salt
1 tsp. pure vanilla extract
Preheat oven to 350°, lightly oil a large rimmed baking sheet. Mix oats, sunflower seeds and flaxseed meal in a large mixing bowl. Heat brown sugar, maple syrup, honey, oil, cinnamon, and salt in a small saucepan over medium-low, until melted. Add in vanilla extract, pour over oat mixture, stir until fully mixed. Spread on baking sheet, smoothing out. Bake for about 25 minutes, stirring halfway through. Let rest on a cooling rack until fully cool, stirring a few times to break up clumps. When cool, store in airtight container.
Almond Bran Cereal Flakes
1/2 C. raw whole almonds
3/4 C. wheat bran (like Bob’s Red Mill)
3/4 C. wheat flour
1-2 T. ground flax seed (optional)
2 T. brown sugar
1/2 tsp. salt
1 T. vegetable oil
1/4 C. water
Preheat oven to 300F. In a food processor, grind the almonds for about 30-45 seconds until they are finely ground. (Warning: Cover your ears, this is LOUD.) Now add the wheat bran, flour, flax seed, brown sugar and salt. Pulse for a few seconds. Mix the water and oil together in a glass measuring cup Turn on the food processor and add the liquid in a steady stream. Carefully scrape down the food processor and give a few more quick pulses. The cereal should hold together like damp sand when you push it between your fingers. If it does not, add more water, 1 tsp. at a time. Place the cereal mixture on to a lightly greased (don’t skip this step!) sheet pan and cover with waxed paper. Roll until thin and bake for about 30 minutes. I find that I like to bake it for 20 minutes and then turn off the oven and allow the cereal to continue cooking in the over for an additional 10 minutes. Cool completely and break into “flakes”. The cereal should be dry and crisp. If it still appears to be tender, you probably didn’t get it rolled out quite thin enough. Just pop it back in the oven for a few more minutes. Store in an air-tight container.
Homemade Bran Flakes Cereal
1 C. wheat bran
1 C. whole wheat flour
2 T. ground flaxseed
1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. water
3 T. maple syrup
1/4 C. non-dairy milk
Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. In a large bowl whisk together the dry ingredients. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until everything is combined and a dough forms. Separate the dough in half and place one half on one prepared baking sheet and the other half of the dough on the second baking sheet. Rip off a large sheet of wax paper and lay it over top of the dough on one of your baking sheet. Using a rolling pin, roll the dough out as thin as you can by rolling on top of the wax paper. The dough is really sticky, so the wax paper keeps the dough from sticking to your rolling pin. You want your dough to be so thin that it almost becomes see through it. Once your dough is completely rolled out, slowly pull off the wax paper. I’ve found that the dough is still really sticky at this point so in order for me to get the wax paper off, I pull it back at a 180 degree angle. Repeat this process with the second half of the dough until you have two very thin layers of dough on your baking sheets. Place the baking sheets in the oven for 10-15 minutes until the dough is starting to brown in places. Watch carefully after 10 minutes, because you don’t want it to burn completely and it depends on how thinly you rolled out your dough. Some brown spots are fine.
Remove the sheets from the oven once they are done and let them cool completely. Reduce the heat in your oven to 275 degrees. After the bran sheets have cooled they will feel slightly rubbery in places and hard and crispy in others. Rip up each bran sheet into bran flakes and place all the bran flakes back onto one of the baking sheets. Place the bran flakes back into the 275 degree oven and let the flakes bake for 15-20 minutes more, stirring the flakes every 5 minutes. If any of the flakes are really brown and crispy you can remove them early. Let the flakes cool completely after baking and store them in an air tight container. Add raisins or other fruit when serving.
Homemade Wheat Flakes Cereal
2 C. Coarsely Ground Whole Wheat Flour
2 C. Water
1 tsp. Salt
½ C. Sugar, optional
Parchment Paper
Can add 1 tsp. Cinnamon and/or Nutmeg
Mix all ingredients lightly with spoon until free of lumps. Beat just until mixed; it should be the consistency of thinned paint. Pour onto cookie sheet or jelly roll pan (lined with parchment paper, if you have it), using ½ C. batter on a 12 x 15” cookie sheet. Tip sheet back and forth to cover entire surface. Drain excess (as much as a ¼ C.) from corner into batter bowl, leaving a thin film. Bake at 350 degrees for 15 minutes. If outer edges cook more quickly than the center (they shouldn’t if your battle is even), you can break off edges and return pan to oven to finish. When done, break into bite sized pieces and store in airtight container. If there were areas that were too thick when cooked (they’ll feel a bit leathery after being cooled and won’t crisp into flakes), place back onto the baking sheet (bottom side up) and bake another 7-10 minutes
Wheat Nuts Cereal
3 C. Coarsely Ground Flour
2 tsp. Baking Powder
½ tsp. Salt
1 C. Sugar
1 C. Reconstituted Milk
Combine all ingredients to make a sticky dough. Grease a baking sheet and spread dough to ½ inch on the sheet. Bake at 350 for 30-35 minutes until firm, but not crisp. Cut cereal into large chunks. Turn them over and return to warm oven until dried out completely. Grind in meat grinder with coarse disk, or pound with meat mallet until desired nugget size.
Cran-Orange Hot Cereal
3 C. bulgur
1 C. dried cranberries
½ C. dried blueberries
¾ C. Thrive Life Orange Bliss Drink Powder*
1 C. toasted chopped walnuts, optional
6 C. water
Bring 6 C. water to a boil. Stir in bulgur, dried fruit, and orange drink powder. Cover, remove from heat, and allow to sit about 20 minutes. Drain off any excess liquid, stir in nuts and serve.
*You can also process dehydrated oranges through a blender to create a powder. Or even use Tang or Crystal Light Orange although it’s not as tasty, with that processed chemically aftertaste.
Cornmeal Mush
Want a warm, filling and inexpensive breakfast? Try cornmeal mush. This recipe makes 4 to 6 servings. And of all the breakfast foods that you can buy, this one is the cheapest.
1 C. cornmeal
1 C. cold water
1 tsp. salt
3 C. hot water
Combine the cornmeal and cold tap water in a bowl to keep it from getting lumpy. Meanwhile, in a pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened.
Spoon mush into bowls and serve with pancake syrup or honey, if desired. Don’t forget to set aside the leftovers to go with lunch and dinner! To fry, pour mixture into a loaf pan and chill completely. Remove from pan, slice and fry in a small amount of oil over medium-high heat until browned on both sides. Fried corn meal mush tastes great with soup!
Oatmeal with Raisins & Apples
3 1/4 C. water
1/4 tsp. salt
2 C. instant rolled oats
1/2 C. raisins
1/2 C. canned apples
1 T. brown or while sugar
1/4 tsp. cinnamon (optional)
In a medium saucepan bring water and salt to a boil. Stir in rolled oats. Reduce heat if possible and simmer uncovered, for 5 minutes, stirring occasionally. Remove the pan from the heat. Cover and let stand for 2 minutes before serving. This allows the oats to absorb any remaining liquid. Sprinkle with brown or white sugar and cinnamon (if using) and stir in the apples and raisins.