The Best Breakfast

The best breakfast pizza isn’t really a pizza at all. Easy Breakfast Pizza – Michelle prefers this over the Strata for One a la Food Julia.

Technorati Tags: breakfast, pizza, recipe, teens

Strata for One

Strata for One (from Foody Julia)

1-2 slices french bread (hearty white does in a pinch, it can be crustless if you want)
1 tsp butter or margarine
1/3 cup grated cheese (cheddar, muenster, your fave)
1 large egg (go with 2 if you’re using thick slices or more than one slice of bread.
2-3 tbs white wine
Splash of tabasco sauce
(secret ingredient, 1/2 pinch of nutmeg)

Preheat oven to 350F. Butter a ramekin or small baking dish. The dish should allow the bread to rest against all sides – this will cause the strata to puff up slightly. Spread the bread slice with butter and lay in the dish. Layer the on top (I realllllly like muenster or whide cheddar for this) and set aside. In a mixing bowl beat the egg, wine, nutmeg and tabasco sauce together. Pour over the cheese. (At this point you can refrigerate it…I would prep it in the morning, cover and refrigerate it and when I got would would just toss it into the oven.) Pop it into the oven for 25-30 minutes until puffy and barely browned. Serve with fresh tomato wedges, a glass of the same white wine, and a spinach salad.

The flavour will change dramatically depending on the type of cheese you use. Some folks will make this without the wine, but I think it loses a lot of depth. Avoid red wine for this dish – it isn’t pretty at all. LOL

All the notes above are Foody Julia’s. Here are mine. First of all, I didn’t have the wine. I’m sure it would have added some depth to this. And it needed depth. It felt like something was lacking. I will have to try it again sometime with the wine. Or maybe with a wee bit of dijon…so some reason I’m really digging the idea of a wee bit of dijon in this). Secondly, I didn’t have a good white bread. But I did have a good wholegrain bread. Unfortunately I got it pre-sliced at the bakery and I think it would have been better if it were a bit thicker. I did slice the crusts off though. Thirdly, the cheese I used was pretty mild. I think that this really needs a sharper cheese. If I had some of the Seriously Sharp Cabot Cheddar cheese I think it would be yummy (I *do* have some Cabot cheese in my fridge…some jalapeno cheddar and maybe some habanero cheddar…).

Now all of that withstanding, this came out of the oven looking *awesome*. It puffed up and browned up (or barely browned if you will) beautifully. What happens is that that egg soaks through the bread so you kinda have a layer of egg, then bread, then cheese. Yum! My ramekins were to small for this so I used one of the mini casserole dishes that my mom bought me from Princess House years ago (yes I have crystal mini-casserole dishes – more than half my plates, mugs, bowls and drinking glasses are from Princess House). I just checked their site and they don’t have them anymore. It’s a shame because while there were a bit expensive they are so worth and it and use them a lot. This only took a few minutes to throw together.

Yes, I will try this again but next time with the wine and sharper cheese.

Monkey Bars

1 1/4 cups ap flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
2 medium bananas (3/4 – 1 cup banana)
2 tbsp butter, melted
2 eggs
1 cup sugar
1 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 F. Lightly grease a 9-inch square pan.
In a medium bowl, whisk together flour, baking soda, salt and nutmeg.
In the bowl of a food processor, blend bananas until smooth. Add in melted butter, eggs, sugar and vanilla and whizz until smooth and well-combined. Pour banana mixture into flour mixture and stir until just combined. Fold in chocolate chips.
Pour batter into prepared pan (it will be a thin layer).
Bake at 350F for 20-25 minutes, until a tester comes out dry.
Cool completely before slicing.
Makes 16 bars.

Chick Pea Burgers

2 tsp vegetable oil
3 green onions (including tops) chopped
2 cloves garlic, minced
1 tsp each dried oregano and chili powder
1 cup diced sweet red or green pepper and/or ½ cup chopped pickled hot peppers
Half tomato, chopped
1 can (19 oz) chick-peas drained and rinsed
1/3 cup dry bread crumbs
2 tbsp cilantro or parsley, chopped

1. In nonstick skillet, heat 1 tsp of oil over medium heat and cook onions, garlic, oregano and chili powder, stirring, for 2 minutes. Add red pepper and tomato. Cook, stirring for about 3 minutes or until pepper is tender and liquid is evaporated.
2. In food processor, mix pepper mixture with chick-peas; transfer to bowl. Stir in bread crumbs, parsley, and salt and pepper to taste until well combined. Pressing firmly, shape into 4 burgers.
3. In nonstick skillet, heat remaining oil over medium heat and cook burgers for 4 minutes on each side or until heated through.

Serves 4

Mexican Salad

1 can (16 oz.) black beans, rinsed, drained

1 can (16 oz.) kidney beans, rinsed, drained

1 can (16 oz.) navy or great Northern beans, rinsed, drained

6 oz.  Sharp Cheddar Cheese, cubed

1 small  red pepper, chopped

1/2 cup  Salsa

1/2 cup sliced green onions

1/4 cup chopped cilantro (optional)

1 Tbsp.  lime juice

12   lettuce leaves

 

 

   

 

TOSS all ingredients except lettuce in large bowl. Refrigerate several hours or until chilled. SERVE on lettuce-lined plates.

Lunch Crumble

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice

Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.

Makes 6 servings.

**Tips from Elaine Magee**
I think you can use whipped butter and bring it down to 3 tablespoons.
You can add in a few tablespoons of light or fat free cream cheese to
help give it the same crumble texture. I think you can also decrease
the brown sugar to 1/2 cup.

If you do this and it makes 4 servings, then each serving contains:
359 calories
5 g protein
70 g carbohydrate
7.8 g fat
3.9 g saturated fat
16 mg cholesterol
6 g fiber
200 mg sodium
Calories from fat: 19 percent.

***Recipe found at New Moon UK***

Harvest Morning Muffins

3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.

Makes 12 muffins.

***Tips from Elaine Magee***

3 eggs sounds like a lot for just 12 muffins, so I just used 2 and
added 2 egg whites. I cut the oil down to 1/4 cup of canola oil but you
could bring it down to 2 tablespoons and it would probably still work
out. You could add anything to make up the difference (flavored yogurt,
fat free sour cream, applesauce, etc..)

If you do this and it makes 12 muffins, then each muffin contains:
177 calories
5 g protein
27 g carbohydrate
6 g fat
.7 g saturated fat
43 mg cholesterol
2 g fiber
196 mg sodium
Calories from fat: 30%

***Recipe found at New Moon UK***

Banana Bread 2

Banana Oat Bread!

• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• flour
• quick oats
• brown sugar
• butter
• 1 cup mashed bananas (about 2 ripe large bananas)
• 1/4 cup milk
• 2 tsp vanilla extract
• 2 large eggs

Preheat oven to 350. Grease a 9×5 loaf pan.

In
large bowl, mix baking powder, baking soda, salt, 2 cups flour, 1 cup
oats, and 1/2 cup packed brown sugar until blended. Cut in 1/2 cup
butter until mixture resembles coarse crumbs. Stir in bananas, milk,
vanilla, and eggs just until flour is moistened. Spoon batter into pan.

Prepare
crumb topping: In small bowl, with fork, mix 3 tbsp EACH flour, oats,
brown sugar, and butter until blended. Sprinkle crumb topping evenly
over batter.

Bake 1 hour 5-10 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack 10minutes;
remove from pan and finish cooking on wire rack. Makes 16 servings,
about 215 calories each.

This Banana Bread Recipe came out too dry. And kinda plain. Even though we used brown sugar it still wasn’t very good. And I’m an excellant Baker. 😛 The recipe came out pretty though 😀

Banana Bread Recipe 1

Bisquick Banana Bread – Recipe 1

2 1/3 cup Bisquick

1 cup sugar

1/3 cup vegetable oil

3 eggs

3 large very ripe bananas

1 tsp vanilla

3/4 cup chopped nuts (we omit these)

Mix together Bisquick, sugar, oil and eggs.  Beat well.  Stir in bananas.  Add vanilla (and nuts).  Bake at 350 for 55-60 minutes in a loaf pan.

This recipe was pretty good. I do really well at baking and I’m convinced it’s because I’m so sweet that it wears off into my sweets. lol. This Banana Bread was exceptionaly good. It looked really pretty and it tasted really good. TW’s wasn’t as good as mine. Tehehe

banana bread, recipe