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03 Jan

Fried Eggs with Vinegar

INGREDIENTS:
2 T. butter
8 large eggs
1 t. slat
¼ t. black pepper
1/8 t. dried basil or marjoram
4 t. red wine vinegar
1 t. chopped parsley (optional)
INSTRUCTIONS:
Melt 1 T. of the butter in a large nonstick skillet over medium-low heat. Add the eggs and sprinkle with the salt, pepper, and basil or marjoram. Cover and cook until the whites are set and yolks are almost set, 3-5 min. (For steam-baked eggs, add 1 teaspoon water to the pan and cover with a lid.) Remove eggs to 4 plates. Place the skillet over low heat and add remaining 1 tablespoon butter. Cook until the butter turns light brown. Add the vinegar. Pour the vinegar mixture over the eggs. Sprinkle with the parsley (if using).
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03 Jan

Crunchy Granola

INGREDIENTS:
3 Cups Rolled oats
1/4 cup Wheat germ
1/8 cup Honey
1/8 cup Vegetable oil
VARIATIONS: ADD YOUR FAVORITE COMBINATIONS
1/2 cup raisins OR
1/2 cup dried apricots, cranberries, blueberries or other dried fruit
1/4 cup slivered almonds, OR
1/4 cup cashews, peanuts, or walnuts
1/8 cup unsweetened shredded coconut
1/8 cup sesame or sunflower seeds
INSTRUCTIONS:
*Preheat oven to 300F.  Grease a large baking sheet with edges.
*In a large bowl mix oats together with wheat germ.
*In small saucepan heat honey and oil until honey is thin and runny.
*Add mixture to oats and blend well.
*Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned.
*Cool.
*Spoon into a large bowl, add raisins or the rest of your ingredients, and mix thoroughly.
*Store in a tightly covered container and keep in a cool dry place.
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03 Jan

Cinnamon Toast Muffins

INGREDIENTS:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
3/4 cup milk
1 egg
1/3 cup oil
3/4 cup sugar
1/2 cup butter or margarine, melted
3/4 cup brown sugar
3 teaspoons cinnamon
INSTRUCTIONS:
Heat oven to 350 degrees. Grease muffin pan or line with paper liners.
In a medium bowl, combine thoroughly milk, egg, oil, and sugar. Add flour, baking powder, salt, allspice or nutmeg, and cinnamon, and stir to just combine. Fill muffin pan 2/3 full and bake for 20-25 minutes. Combine cinnamon and sugar for topping; set aside. Remove from oven and immediately dip tops in melted butter; then in cinnamon- sugar mixture previously combined.
Makes 9-11 muffins.
I got this from another recipe website. Fantastic!
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03 Jan

Buttermilk Biscuits

INGREDIENTS:
1 c. unbleached flour
1 c. whole wheat flour
4 t. baking powder
t. salt
1 stick butter
c. buttermilk (or use yogurt and milk or milk with 2 t. vinegar or lemon juice)
INSTRUCTIONS:
Heat oven to 475°. Combine (or sift) flour, baking powder and cut in butter til crumbly. Stir in buttermilk (just til moistened no more). Increase the liquid to 1 c. to spoon out biscuits or else turn dough onto lightly floured surface; knead a couple of times till smooth. Roll out dough to thickness. Cut into 2 inch biscuits (or cut into squares). Bake for 10-12 minutes or until golden.
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03 Jan

Breakfast pizza

INGREDIENTS:
1 lb. sausage
1 8 oz. container cream cheese, softened
1 can of refrigerated crescent rolls
Vegetables you enjoy (I add 1 onion, 1 red pepper and 1 yellow pepper)
INSTRUCTIONS:
Brown the sausage and drain. Cook any vegetables on which you and the kids can agree. Mix together sausage, veggies, and softened cream cheese. Unroll the crescent rolls and spread flat on a cookie sheet or pizza tin. Spread cream cheese mixture on top. Bake according to directions on the package of crescent rolls.
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03 Jan

Breakfast Frittata

INGREDIENTS:
*    1 1?2 cups frozen hash brown potatoes
*    vegetable oil non-stick spray
*    1 1?2 cups shredded mozzarella cheese, or soy cheese
*    1 cup shredded zucchini
*    2 large tomatoes, chopped
*    6 eggs, beaten, or 2 cups egg substitute (ex: Egg Beaters)
INSTRUCTIONS:
Microwave potatoes 4 minutes on high, or until hot; drain off excess water.  Spray 8×8 cake pan with veg-oil. Layer potatoes, zucchini, tomatoes, and 1 cup cheese into pan. Top with remaining cheese. Bake at 350 – 40 minutes or until center is firm.  Serves 4-6.
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03 Jan

Breakfast Burritos

INGREDIENTS:
1 dozen eggs
1 lb. sausage
1 lb. grated cheddar
8 tortillias
salsa
INSTRUCTIONS:
Brown sausage, making sure to crumble. Scramble eggs. Layout tortillias with eggs, sausage, salsa and cheese. Fold and lay on baking pan with seam down. Bake at 350 for 20 min. or until crisp. Serve immediately. These save very well and are also great for snacks (reheated in the microwave)
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03 Jan

Blueberry Waffles

INGREDIENTS:
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
INSTRUCTIONS:
*In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
*Preheat a lightly greased waffle iron.
*Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.

Homemade Blueberry Syrup

1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch

In a medium saucepan over medium heat, mix blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
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03 Jan

Black Bean and Sweet Potato Hash

INGREDIENTS:
1-2 T. olive oil
2 c. chopped onion
2 garlic cloves, minced
6 cups peeled diced sweet potatoes (1/2 pieces)
1 jalapeno, minced
1 T. ground coriander
1 T ground cumin
1 t. salt
1 c. frozen corn (or 1 can)
1  ½ c. cooked black beans (15 oz. can)
splash of water or orange juice
cayenne or hot pepper sauce (opt.)
INSTRUCTIONS:
Heat oil in large, deep, skillet or pot. Add the onions and saute on medium heat, stirring occasionally, until they begin to soften. Stir in the garlic, cook for a few seconds, then add the sweet potatoes. Add the jalapeno, coriander, cumin, and salt. Add the corn and black beans and a splash of orange juice (opt). Mix. Cover and bake in a 350 oven 45-60 minutes until sweet potatoes are softened. (Or simmer on the top of the stove until done). Add cayenne or hot pepper sauce if desired. (Optional: you may serve this with chopped cilantro or minced scallions and a dollop of sour cream or yogurt.)
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03 Jan

Banana Bread Oatmeal

INGREDIENTS:
3 cups fat-free milk
3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups oats (quick or old fashioned, uncooked)
2 medium-size ripe bananas, mashed (about 1 cup)
2 to 3 tablespoons coarsely chopped toasted pecans
Vanilla nonfat yogurt (optional)
Banana slices (optional)
Pecan halves (optional)
INSTRUCTIONS:
-In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
-Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
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