Breakfast Burritos August 31, 2015 by Jill Foucre Leave a Comment Breakfast Burritos 2015-08-31 06:31:38 Serves 4 Print Ingredients 2 t. canola oil 1/2 small red onion, diced (1 cup) 1 red bell pepper, seeded and diced 1 cup drained, rinsed canned black beans, preferably low-sodium 1/4 t. chili flakes salt and freshly ground black pepper 4 eggs and 4 egg whites 1/3 cup (about 1 1/2-ounce) shredded pepper jack cheese cooking spray 4 (10-inch) whole-wheat tortillas (burrito-size) 1/4 cup reduced-fat sour cream 1/4 cup salsa 1 large tomato, (4 ounces) seeded and diced 1 small avocado (4 ounces), cubed hot sauce Instructions Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish. Whisk together the eggs and egg whites and then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season to taste with hot sauce. Roll up burrito-style and serve. By Judy Fitzgerald Adapted from The Food You Crave, Ellie Krieger 2008 Adapted from The Food You Crave, Ellie Krieger 2008 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon Ginger Scones April 23, 2015 by Jill Foucre Leave a Comment Lemon Ginger Scones 2015-04-23 06:41:53 Print Ingredients 3 cups flour 1/3 cup sugar 2 1/2 t. baking powder 1/2 t. baking soda 3/4 t. salt 3/4 cup butter 3/4 cup crystallized ginger 1 t. lemon zest 1 cup buttermilk Instructions Preheat oven to 425. Blend dry ingredients together in a large mixing bowl. Cut in butter with a pastry blender. Stir in ginger and zest. Make a well in the center and add buttermilk. Stir until it pulls away from the sides of the bowl. Do not over-mix. Pat out on lightly floured surface until 1/2”-3/4” thick. Cut into scones. Place on a parchment lined baking sheet. Brush top with milk or cream, then sprinkle with sugar. Bake at 425 degrees for 12 min. or until barely golden. Notes Flavor variations: dried blueberries and lime zest; dried cranberries and orange zest; chocolate chips or raisins By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
The Power of Breakfast by Lynn Dugan March 3, 2015 by Jill Foucre Leave a Comment We all know how important breakfast is…but more than half of American adults do not eat breakfast everyday and it’s estimated that 12 to 34 percent of children and adolescents regularly miss this morning meal. There are many benefits of eating breakfast that you won’t want to miss…here are the highlights: Breakfast fuels your brain after the overnight fast. That is why it’s called break-fast. Your brain needs the energy and you benefit! Kids benefit, too. Studies have shown that children do better in school (improved memory, alertness, concentration, and test scores) compared to kids who skip breakfast. Breakfast eaters tend to weigh less than breakfast skippers. Unfortunately, many people skip breakfast just to save calories. The fact is that breakfast skippers are at a greater risk for weight gain and obesity. Eating breakfast helps you meet nutritional goals, especially for whole grains, dairy and fruits. Let’s face it, it’s hard to get all of the recommended servings of whole grains (3), dairy (3) and fruits and vegetables (5) in your diet even spread across three meals and one or two snacks. If a meal is skipped, it is even harder to meet the requirements. Breakfast is a natural opportunity to include whole grain (with ready-to-eat breakfast cereals, hot cereals, and whole grain toast and waffles), fruit (100% juice, fresh, canned, frozen or dried fruit) and fat-free or low-fat dairy (milk, yogurt, cheese). Emerging research suggests that eating breakfast may improve your overall health, helping your heart, digestion, and bones. All of these benefits may be due to the nutritional boost from breakfast- fiber from fruit and whole grains for heart health; fiber for digestive health; and calcium from dairy foods for bone health. One of my family’s favorite breakfast recipes is baked oatmeal, especially on colder mornings. We often eat it topped with vanilla Greek yogurt and it keeps us satisfied until lunchtime. Enjoy! . Baked Oatmeal 2015-03-02 09:21:29 Serves 6 Print Ingredients 3 cups oats 1/3 cup brown sugar 2 t. cinnamon 2 t. baking powder 1 t. salt 1 cup milk 2 eggs 1/3 cup melted butter or Earth Balance spread 2 t. vanilla 1/4 cup dried apricots, quartered 1/4 cup dried cherries, halved 1/4 cup sunflower seeds Instructions Mix oats, brown sugar, cinnamon, baking powder and salt in a medium bowl. In a separate bowl, mix the milk, eggs, butter and vanilla; whisking to blend. Pour wet ingredients into dry and stir until moistened. Add the dried fruit and sunflower seeds. Stir to mix. Pour into a greased 9×13 baking dish. Bake at 350 degrees for 30 minutes. Serve warm (or at room temperature) with vanilla yogurt and chopped nuts, if desired. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sourdough Blueberry Pancakes with Buttered Orange Syrup March 3, 2015 by Jill Foucre Leave a Comment Sourdough Blueberry Pancakes with Buttered Orange Syrup 2015-03-03 11:57:27 Print Syrup 4 large oranges 2 T. unsalted butter ¼ cup sugar Pancakes 2 cups sourdough starter (see recipe and notes below) 1 T. honey ½ t. baking soda ¼ t. salt butter, for frying pancakes 1 cup blueberries Sourdough Starter 2 cups warm water 1 T. sugar or honey 1 T. or 1 packet active dry yeast 2 cups flour Syrup Finely grate the zest of the oranges, place the zest in a small bowl and then juice the oranges into the same bowl. Melt butter in a saucepan over medium heat. When it froths, whisk in the sugar. Allow the sugar to cook in the butter for 1-2 minutes, until fragrant and syrupy, and then stir in the juice and zest. Simmer until it reduces by half, about 15 min. Cover the pan to keep the syrup warm while you make the pancakes. Pancakes In a bowl, beat the sourdough starter with the honey, then beat in the baking soda and salt. Wait for a minute or two until batter bubbles and increases in volume as the baking soda and sourdough starter react. Melt about a Tablespoon of butter in a skillet over medium low heat. Pour ¼ cup batter into the pan and drop a few blueberries onto the pancake. Let the pancake cook undisturbed until the center begins to form bubbles, then flip the pancake and continue cooking for 1-2 minutes longer. Serve with the warm orange syrup. Sourdough Starter Pour water into a 2 qt. glass jar or bowl, add and dissolve the honey, then the yeast. Stir in the flour. Cover with a clean dishcloth or cheesecloth and let it work for 2-5 days, stirring it about once a day. It will separate, the bubbling will subside and a yeasty, sour aroma will develop. Stir the starter once more and refrigerate it until you are ready to use it. To keep the starter going over time, you will need to feed the starter as you use it. Feeding the Starter While it’s been in the refrigerator, the starter will separate. Blend it back together, then measure out the starter required by your recipe (generally 1 cup starter) and set aside. Replace the amount you have removed with equal parts water and flour. Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you chill it again. By Teri Hiben Adapted from The Nourished Kitchen Adapted from The Nourished Kitchen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/