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Old-Fashioned “GOOD-MORNING” Oatmeal

Old-Fashioned “GOOD-MORNING” Oatmeal

Old-Fashioned “GOOD-MORNING” Oatmeal

 

1 cup STONE-CUT OATS

2 cups Filtered or spring water

1/2 teaspoon kosher salt

1/4 tsp smoked salt

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1/2 tsp ground ginger

4 oz (4 shots) espresso

½ cup coconut cream

5 tablespoons Peach Jam

 

Directions Place the oats in a medium heavy-bottomed saucepan and cover with a couple of inches of cold tap water. Swirl lightly. Let settle. Pour off detritus (if a little water remains, it’s okay). Add the spring or filtered water, and both salts.  Bring the oats to a simmer over high heat, stirring frequently, about 3 minutes. As oats begin to thicken, add ground cloves, cinnamon, ginger and shots of espresso.  Continue to simmer for about 3 more minutes, stirring frequently; the oats will continue to thicken. When it is just shy of your desired thickness, remove the pan from the heat, cover, and let rest for 5 minutes. Whisk coconut cream in separate bowl. Whip its ass like it sassed back. Spoon desired amount of oatmeal into a bowl. Stir rivulets of peach jam through oatmeal. Add dollops of whipped coconut cream. Glop peach jam on top of that.

Red Pepper & Broccoli Quiche

Red Pepper & Broccoli Quiche

1 (9 inch) unbaked 9 inch pie crust
1 lb. broccoli, chopped
1 medium red pepper, diced
1 T. olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 lb. firm tofu, drained
1/2 C. low fat milk
1/4 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 tsp. ground red pepper
black pepper to taste
1 T. dried parsley
2 T. grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and red pepper and heat through. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Yield: 8 servings
Calories: 182
Fat: 10g
Fiber: 2g

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

Sunday Morning Quesadillas with Smoked Salmon, Avocado and Tomatoes

1/2 C. peeled pitted finely chopped avocado
½ C. finely chopped Tomato
2 tsp. chopped cilantro
1/8 tsp. salt
2 flour tortillas—8 in
1 1/2 oz. cream cheese softened
2 large slices (about 2 oz.) smoked salmon
2 very thin red onion slices
2 tsp. drained chopped capers

Combine avocado, tomato, cilantro, salt. Mix until well combined. Spread tortillas with cream cheese. Lay 1 slice of salmon on half of each tortilla. Separate onion into rings and spread them over salmon. Sprinkle with capers. Fold over tortillas to form a half moon. Heat nonstick skillet over medium heat. Add quesadillas and cook until lightly browned and heated through, 3-4 minutes per side. Top with avocado mix to serve.

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

1 tsp. Salt

1 C. quick-cooking oats uncooked

1 C. Brown sugar firmly packed

1 C. Egg Beaters Egg Product

1 Tsp. Baking powder

1 C. Original Margarine Stick melted

1 PAM Original Non-Stick Cooking Spray

1 C. All-Purpose Unbleached Flour with Ultragrain

1 tsp. Baking soda

1 C. Non-fat Plain Yogurt

1 Tsp. Vanilla extract

1 C. Fresh Blueberries

1 tsp. Lemon zest

Preheat oven to 425F. Spray 12-C. regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl. Stir together yogurt, Fleischmanns, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in blueberries and lemon zest. Fill each prepared muffin C. about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin pans and cool completely on racks

Baked Oatmeal

Baked Oatmeal

1 C. Sugar granulated

1 C. Milk fat-free

2 Medium Egg OR 1/2 C. egg substitute

2 Tsp. Vanilla

1 C. Brown Sugar firmly packed

2 C. Quaker® Oats Quick Oats OR 2-1/4 C. Old Fashioned Quaker® Oats

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray. In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Herbed Spinach and Goat Cheese Strata

Herbed Spinach and Goat Cheese Strata

1 (10-ounce) package frozen spinach, thawed

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

½ teaspoon salt, divided

Coarsely ground black pepper

¼ teaspoon freshly grated nutmeg

8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)

1 cup (6 ounces) crumbled goat cheese

1 cup shredded sharp Cheddar cheese

2¾ cups 2% reduced-fat milk

8 eggs

1 to 2 tablespoons whole-grain mustard

2 teaspoons minced fresh rosemary

1 tablespoon minced fresh thyme or 1/2 teaspoon dried

Place thawed spinach in colander and squeeze out excess water. Chop finely. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

Yield: 10 servings

Calories: 310

Fat: 16g

Finer: 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

Fireside Popovers with Brie

Fireside Popovers with Brie

2 eggs

1 C. all-purpose flour

1 C. milk

1 tsp. sugar

1/2 tsp. salt

1/2 lb. Brie cheese, cut into 24 chunks

Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes. Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot. Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

1 pound parsnips, peeled and cut into 1/2-inch pieces

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces

2 T. extra-virgin olive oil

1 large onion, chopped

Salt

Freshly ground black pepper

8 ounces cheddar cheese, shredded (2 C.)

Preheat the oven to 4OO°F. Combine the parsnips and sweet potatoes in a medium saucepan and add cold water to cover. Bring to a simmer and cook until both vegetables are firm-tender (just shy of al dente), about 10 minutes. Drain the vegetables and set aside. Meanwhile, heat 1 T. of the oil over medium-high heat in a large ovenproof skillet (such as cast iron). Add the onions, salt and pepper to taste, and cook, stirring occasionally, until soft and charred in places, about 15 minutes. Transfer the onions to a bowl. Add the remaining T. of oil to the pan. When hot, add the vegetables and cook until browned in spots, turning just once or twice, about 10 minutes. (If you fiddle with the vegetables too much, they’ll stick, so seriously, hands off.) Spread the onions over the vegetables, then top with the cheese, and bake for 5 to 10 minutes, or until the cheese is completely melted and beginning to bubble. Serve hot.

Benedict Skillet

Benedict Skillet

Benedict Skillet

 

4 egg yolks, beaten

6 T. lemon juice

1 C. butter, melted

1 bag frozen shredded hash browns

Turkey ham, cubed

Eggs, 3 or 4 per person

 

To prepare sauce, place well beaten egg yolks in a saucepan over low heat. Slowly stir in the lemon juice. Cook, whisking constantly as you drizzle in melted butter and continue to cook until sauce thickens. In a skillet over medium heat, fry hash browns in a little oil. In another skillet, sauté cubed turkey ham in a little butter. In another skillet, fry 3 or 4 eggs per person. To serve, pile hash browns on a plate, top with ham, then eggs, and complete the Benedict Skillet with plenty of warm sauce.

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.

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Sour Cream Pastry Dough:

1 1/4 C. all-purpose flour, chilled in freezer for 10-15 minutes

1/4 tsp. salt

1/2 C. (1 stick) frozen unsalted butter, cut into small chunks

1/4 C. sour cream, very cold

2 tsp. fresh lemon juice

1/4 C. ice water

Mushroom & Goat Cheese Filling:

2 T. unsalted butter

1 1/2 lbs thinly sliced mushrooms (equal amounts of shiitake and cremini)

1/2 large yellow onion, finely julienned

3-4 cloves of garlic, smashed

1/2 C. dry sherry

large sprig of fresh thyme

large sprig of fresh rosemary

salt

pepper

5 ounces Humboldt Fog goat cheese (or another ripened young goat cheese), separated

 

Prepare Dough: Combine salt and flour in bowl. Add chunks of butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas. In another bowl, whisk together the ice water, cold sour cream, and lemon juice. With fingertips or wooden spoon, slowly add the liquid mixture to the dry mixture until large lumps form. Pat all the lumps into a large ball–do not overwork the dough. Cover with plastic wrap and refrigerate for 1-2 hours (if dough is too soft after an hour, allow to chill for another hour).

 

PREPARE FILLING: Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated. Add the sliced onion and smashed garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond. Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste. Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves).

 

Assemble Galette: Preheat the oven to 400 degrees (F). Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet. Crumble 3 ounces of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently. Spread the mixture into the center of the dough–leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center exposed. Bake for 30 minutes–remove from the oven–sprinkle with remaining 2 ounces of goat cheese–and continue to bake for another 5-10 minutes. Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

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

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.

Thin Seared Beef with Tomato Jam and Potato Hash

Thin Seared Beef with Tomato Jam and Potato Hash

2 Tsp. olive oil

1 small onion, chopped finely

Good pinch of coarse salt

Freshly cracked black pepper

2 garlic cloves, minced

2 Tsp. granulated sugar

1 sprig of fresh rosemary, chopped

14 0z. Can of diced tomatoes or 1-1/2 C. of canned diced tomatoes

1/2 tsp Worcestershire sauce

1 Tsp. red wine vinegar

1-1/2 C. cubed potatoes

1/2 tsp coarse salt (or more if needed)

2 sprigs of green onion, sliced diagonally

1/4 C. green peas (optional)

1 Tsp. butter or margarine

1/2 C. water (or more if needed)

Package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)

Salt and pepper

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 Tsp. of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and Worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash. Get your potatoes and cut them into cubes, making sure that they’re all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 C. of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve. Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can’t find the paper thin beef then use quick fry steak. What’s great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

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

Baked Frittata Ribbons in Tomato Sauce

Baked Frittata Ribbons in Tomato Sauce

Cooking spray
2 C. finely chopped onion
2 T. finely chopped fresh flat-leaf parsley
2 T. finely chopped fresh basil
2 garlic cloves, minced
4 C. chopped seeded peeled plum tomatoes (about 2 1/2 lb.)
1/2 tsp. salt

Frittata:
1/4 C. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 large eggs
4 large egg whites
1/4 C. (1 oz.) grated fresh pecorino Romano cheese

To prepare sauce, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, 2 T. parsley, basil, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in the tomatoes and 1/2 tsp. salt. Cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Preheat broiler. To prepare frittata, combine 1/4 C. parsley and next 4 ingredients (parsley through egg whites), stirring with a whisk until well blended. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add half of egg mixture, and cook 2 minutes or until bottom is set. Carefully turn frittata over. Cook 1 minute. Place cooked frittata on a cutting board. Repeat procedure with remaining egg mixture. Roll up cooked frittatas, jelly-roll fashion, and cut into 1/4-inch-thick slices. Combine sauce, frittata ribbons, and cheese in a medium bowl, tossing to coat. Divide the frittata mixture evenly among 6 (6-oz.) ramekins or custard C.. Broil 2 minutes or until cheese melts and mixture is thoroughly heated.

Yield: 6 servings
Calories: 126
Fat: 5g
Fiber: 2.5g

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

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.

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

Sourdough-Pumpkin Strata

Sourdough-Pumpkin Strata

6 (1 1/4-inch) slices sourdough French bread (about 7 1/2 ounces)

Cooking spray

1 1/2 C. (6 ounces) shredded reduced-fat sharp cheddar cheese, divided

1/2 C. chopped onion, divided

1 (4.5-ounce) can chopped green chiles, drained and divided

1 2/3 C. fat-free milk

1/2 tsp. dried thyme

1/2 tsp. dried rubbed sage

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1 (15-ounce) can pumpkin

2 large eggs

2 T. shelled pumpkin seeds (optional)

Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray. Sprinkle with 1/2 C. cheese, one-third of onion, and one-third of chiles. Repeat layers twice. Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours. Preheat oven to 350°. Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350° for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

Yield: 6 servings

Calories: 255

Fat: 8.3g

Fiber: 4g

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

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

Ham and Cheese Mini Frittatas

Ham and Cheese Mini Frittatas

1/4 pound deli sliced Swiss cheese, finely chopped

6 slices Canadian bacon, finely chopped

3 T. snipped or chopped chives

A few grinds black pepper

8 eggs, or 1 pint egg beaters

2 T. melted butter

Preheat oven to 375 degrees F. Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a tsp., fill the 24 mini-muffin C. halfway with the cheese mixture. Using a ladle, fill the C. to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle, then arrange the egg bites on a plate and serve.

Protein Packed Oatmeal Pancakes

Protein Packed Oatmeal Pancakes

1/2 C. old-fashioned oatmeal
1/4 C. low-fat cottage cheese
4 egg whites
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Process all ingredients in a blender until smooth. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned.

Yield: 1 serving
Calories: 271
Fat: 3g
Dietary Fiber: 3.8g

Gruyere Caraway Popovers

Gruyere Caraway Popovers

2 large eggs
3/4 C. milk
1/4 C. water
1 T. melted butter
1 C. minus 2 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. caraway seeds, freshly ground or smashed, plus more whole, for the centers
1/2 C. coarsely grated Gruyere (about 2 oz.)

Preheat oven to 375 degrees F. Generously grease 6 (2/3-C.) popover tins or 9 (1/2-C.) muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Whisk ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 C. Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter. Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more.

Yield: 9 servings
Calories: 103
Fat: 4.8g
Fiber: .3g

Bacon, Ham and Leek Quiche

Bacon, Ham and Leek Quiche

6 strips turkey bacon
1/2 C. low-sodium ham, diced
12 leeks, thinly sliced
1 1/2 C. low-fat Swiss cheese
1 T. flour
1 C. egg substitute
1 C. fat-free half and half
1 C. skim milk
1 prepared 9-inch pie shell

Fry bacon until crisp. Drain. Reserve 1 T. of drippings. Fry leeks and ham in bacon drippings until leeks are tender (5-10 minutes). Drain. Mix Swiss cheese with flour. Set aside. Beat egg substitute add cream, and milk. Add cheese and flour mixture. Mix well. Stir in crumbled bacon, ham and leeks. Mix well. Pour mixture into a 9-inch pie shell. Bake at 375 degrees for about 45 minutes or until knife inserted in center comes out clean.

Yield: 8 servings
Calories: 186
Fat: 4g
Fiber: 1g

Shrimp-Artichoke Frittata

Shrimp-Artichoke Frittata

4 ounces shrimp
1/2 9-ounce package frozen artichoke hearts
2 C. refrigerated or frozen egg product, thawed
1/4 C. fat-free milk
1/4 C. thinly sliced green onions
1/8 tsp. garlic powder
1/8 tsp. pepper
3 T. finely shredded Parmesan cheese
3 fresh cherry tomatoes, quartered (optional)
3 sprigs Italian parsley (optional)

Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside. Stir together egg product, milk, green onions, garlic powder, and pepper; set aside. Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque. Reduce heat to medium-low. Pour egg mixture into skillet; do not stir. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet). Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley.

Yield: 3 servings
Calories: 164
Fat: 2g
Fiber: 3g

Sour Cream Blueberry-Lemon Pancakes

Sour Cream Blueberry-Lemon Pancakes

1 C. minus 1 T. all-purpose flour
1 T. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1 C. skim milk
1/4 C. nonfat sour cream
1/4 C. + 1 T. egg substitute
1 tsp. vanilla extract
1 T. + 2 tsp. margarine, melted
1/2 C. blueberries
Finely chopped zest of 1 lemon

In large bowl, combine flour, sugar, baking powder and salt; mix well. In medium bowl, beat together milk, sour cream, egg substitute and vanilla. Pour milk mixture over dry ingredients, and with a sturdy spoon, mix until batter is just smooth; stir in margarine. Gently fold in blueberries and lemon zest. Spray nonstick skillet with nonstick cooking spray and set over medium heat; when hot, ladle a scant 1/4 C. of the batter into the pan to make a 3″ pancake;
when the top of the pancake is full of holes, flip the pancake and cook very briefly on the second side, just long enough to brown the second side. Slip onto
plate and keep warm. Repeat with remaining batter.

Yield 5 servings (10 pancakes)
Calories: 182
Fat: 5g
Fiber: 1g

Festive Holiday Brunch Cups

Festive Holiday Brunch Cups

1 can (12 oz.) refrigerated biscuits
1 package Turkey Gravy Mix
1 C. milk
1 T. butter
1/2 C. frozen peas, thawed
1 jar (4 oz.) diced pimientos, drained (or 1/2 C. diced red bell pepper, cooked)
1 C. cubed cooked turkey or chicken
1/4 tsp. dried Thyme Leaves

Preheat oven to 375°F. Press one biscuit onto bottom and up the sides of each C. of two 6-C. muffin pans (will fill 10 C.). Chill until ready to fill. Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, pimientos, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened. Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.

Yield: 12 cups
Calories: 138
Fat: 3g
Fiber: 1g

Tiny Blueberry Pancakes

Tiny Blueberry Pancakes

1/3 C. nonfat buttermilk pancake mix
1/4 C. skim milk
butter-flavored cooking spray
1/3 C. fresh blueberries
1/4 C. sugar-free maple syrup, warmed

Mix pancake mix and skim milk according to package directions. Lightly coat a nonstick griddle or skillet with cooking spray. Place over medium-hot heat.
Ladle 1/4 C. of pancake batter onto the hot griddle. Sprinkle the top of each pancake with a few of the blueberries. Cook until bottom is lightly browned, about 2 minutes. Turn and cook the other side. Transfer to a warmed plate and pass the syrup to pour over the pancakes.

Yield: 1 serving
Calories: 205
Fat: 0g
Fiber: 5g

Plantain Cereal

Plantain Cereal

2 large, green plantains
3 C. water
3/4 tsp. salt
2 tsp. sugar
skim milk

Peel plantains and grate very coarsely with hand grater or in a food processor. In medium saucepan, stir together water, salt and sugar. Bring to a boil.
Stir in grated plantain and any juice. Reduce heat and cook at a simmer until it is almost smooth, about 10 minutes, stirring occasionally. To serve, divide among 4 bowls and pass skim milk separately.

YIELD: 4 servings
Serving Size: 1 C.

Calories, 131
Fat: 0g
Fiber: 2g

Herbed Corn & Cheese Pancakes

Herbed Corn & Cheese Pancakes

1 C. plain fat-free yogurt
1/4 C. chopped cilantro
2 T. chopped mint
1 Granny Smith apple, finely diced
2 scallions, thinly sliced
2 C. low-fat (1%) cottage cheese
1 large egg white
6 T. flour
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. frozen corn kernels, thawed
1 T. olive oil

In small bowl, combine 3/4 C. of yogurt, cilantro, mint, and apple; set aside. In large bowl, combine cottage cheese, remaining 1/4 C. yogurt, egg white, flour, chili powder, salt, and pepper. Fold in corn kernels. In large nonstick skillet, heat 1-1/2 tsp. of oil over medium-low heat. Using half the batter, drop by generous 1/3-C. measures into pan to make 4 pancakes. Cook pancakes until lightly golden and cooked through, about 2 minutes per side. Repeat with remaining batter and 1-1/2 tsp. oil for a total of 8 pancakes. Serve panckes with sauce spooned alongside.

Yield: 4 servings
Calories: 220
Fat: 4.9g
Fiber: 2g

Crustless Tomato-Pepper Quiche

Crustless Tomato-Pepper Quiche

2 tsp. olive oil
2 medium red bell peppers, diced
1 medium green bell pepper, diced
1 medium onion, minced
1 C. chopped tomato
2 whole eggs
3 egg whites
1 C. low-fat (1%) milk
1/4 C. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper
2/3 C. flour
1 C. bottled salsa

Preheat oven to 350°F. Spray 9-inch quiche pan without a removable bottom) or 7- x 11-inch baking pan with nonstick cooking spray. In a large nonstick skillet, heat oil over low heat. Add red and green bell peppers and onion, and cook, stirring frequently, until vegetables have softened, about five minutes. Stir in tomato and cook until almost all liquid has evaporated, about five minutes. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature. In a large bowl, beat together whole eggs and egg whites. Stir in milk, Parmesan, salt and black pepper, and mix until well combined. Whisk in flour. Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes. Cool quiche 10 minutes before cutting into six wedges. Serve topped with salsa.

Yield: 6 servings
Calories: 169
Fat: 5.1g
Fiber: 1.8g

Asparagus Strata

Asparagus Strata

6 ounces thin asparagus, tough ends trimmed, cut into 3/4-inch pieces
1 red bell pepper, diced
2 C. low-fat (1%) milk
1/4 C. grated Parmesan cheese
5 egg whites
1 egg
1 T. flour
2 tsp. Dijon mustard
16 slices (1/2 ounce each) day-old French bread
1 ounce Canadian bacon, thinly slivered
2 ounces Cheddar cheese, shredded (about 1/2 C.)

In a steamer, cook asparagus 3 minutes until crisp-tender. Add bell pepper and cook 1 minute longer. Meanwhile, in blender or food processor, combine milk, Parmesan, egg whites, whole egg, flour, and mustard until smooth, about 1 minute. Lightly grease 9-inch square baking dish. Arrange 8 bread slices in a single layer in prepared baking dish and sprinkle with half of asparagus mixture. Top with half the bacon, then sprinkle with half the Cheddar. Repeat with remaining bread, asparagus mixture, bacon, and Cheddar. Gradually pour milk mixture over, cover, and refrigerate for 30 minutes (or overnight). Preheat oven to 350°F. Bake strata, uncovered, for 45 minutes, or until top is golden and a knife inserted in center comes out clean.

Yield: 4 servings
Calories: 369
Fat: 12g
Fiber: 3g

Tortitas de Maiz

Tortitas de Maiz

1 C. water
1 C. 2% reduced-fat milk
1/2 C. sugar
2 T. butter
1/4 tsp. salt
1 1/2 C. yellow cornmeal
1 T. vanilla extract
3 large eggs, lightly beaten
Cooking spray

Combine first 5 ingredients in a medium saucepan; bring to a boil. Gradually add cornmeal, stirring constantly with a whisk. Remove from heat; cool 10 minutes. Add vanilla and eggs, stirring well with a whisk. Heat a nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C. batter into pan. Cook 2 1/2 minutes on each side or until golden brown. Repeat procedure with remaining batter.

Yield: 9 servings
Serving size: 1 cake

Calories: 192
Fat: 5.1g
FIber: 1.7g