Do you get in a rut and eat the same things for breakfast most days? Time for a change. Below are some ideas to add interest to your breakfast meals. Wonderful fresh fruit is now becoming available in the markets, so don’t forget to make a fresh fruit salad to go with these dishes.
Jumbo Cinnamon Crumb Muffins
1/2 cup packed dark-brown sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups self-rising flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Prepare the topping:
In a medium bowl, stir together brown sugar, flour and cinnamon.
With a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs.
Preheat the oven to 350 degrees F.
Butter and flour two jumbo 6-cup muffin pans.
In a mixing bowl, whisk together flour, sugar and baking soda.
In a medium bowl or large measuring cup, mix together the melted butter, sour cream, eggs and vanilla.
Pour into the flour mixture and stir with a spoon just until combined.
Fill the muffin cups halfway and top with the crumb mixture.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Switch pans in the oven after 15 minutes.
Cool the muffins in the pans for 5 minutes, then transfer to a rack to cool completely.
Avocado and Egg Sandwich
Ingredients for each serving
1 slice bread (crusty artisan bread, such as sourdough, rye, Italian or French) sliced one inch thick
1 garlic clove peeled
1/2 ripe, fresh avocado, peeled, seeded and mashed
2 teaspoons olive oil
Slices of tomato
Cooked bacon, optional
Fresh cracked black pepper
Sea salt to taste
Mix the avocado with sea salt and black pepper to taste.
Toast the bread and rub one side with the garlic clove.
Spread with the mashed avocado. Top with some sliced tomatoes.
In a small nonstick skillet, heat the oil and cook the egg as desired.
Place the cooked egg on top of the tomatoes and sprinkle with salt and pepper.
Top with a little hot sauce and bacon on the side, if desired.
Barley Fruit Scones
Makes 8 scones
1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter
2/3 cup buttermilk
1 large egg
1/2 cup homemade or store-bought marmalade or fruit jam
Vanilla sugar for sprinkling on the top of the scones
Place a rack in center of the oven and preheat to 350 degrees F.
Cover a baking sheet with parchment paper.
Whisk together in a large bowl, the flours, brown sugar, baking powder, baking soda and salt.
Cut butter into 1/2-inch pieces and add to the flour mixture.
With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs.
In a small bowl, whisk together buttermilk and egg.
Pour the buttermilk and egg into the dry mixture and mix until just combined.
Transfer the dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times.
Divide the dough into 2 equal pieces (use a scale).
Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.
Cover one disk with the marmalade or jam.
Top with the other disk and press down gently so that dough settles into the marmalade.
Seal edges by lightly pressing together.
Sprinkle the top with sugar.
Use a sharp knife, slice circle into 8 triangular wedges and place them on the prepared baking sheet, leaving a few inches between each wedge.
Place the baking pan in the refrigerator and chill the scones until firm, about 30 minutes.
Bake for 25 minutes. Scones are ready when the tops are golden brown and some marmalade has bubbled over.
Slide a thin spatula underneath them while they’re still warm and transfer to a baking rack.
1 mini red bell pepper, diced
1 mini yellow bell pepper, diced
Half a sweet onion, diced
1 ½ cups leftover cooked sliced potatoes (I used leftover creamy scalloped potatoes)
2 tablespoons butter
8 large eggs, whisked
Salt and pepper to taste
2 slices of cheese (American, Cheddar, Swiss)
Preheat the broiler.
Melt butter in an ovenproof omelet skillet. Add the peppers and onions. Saute until tender.
Add the potatoes and let cook until they begin to brown.
Pour the whisked eggs over the vegetables.
Cook until all the egg is cooked, tilting the skillet to let the uncooked egg run underneath the cooked areas.
Place the cheese on top.
Place the skillet under the broiler and cook until the cheese melts, about 2 minutes.
Planning what to cook based on what is in season can bring out the creative cook in you. Bell Peppers, Spinach, Potatoes, Sweet Corn, Cabbage, Tangerines, Radishes, Mangoes, Mushrooms, Green Beans, Cucumbers, Squash, Blueberries and Carrots are all in season this month. With so many choices, it is difficult to decide what to buy.
What I do is think about what kind of recipe and what type of meals I want this week. Then, I look for the ingredients to match. For example, a soup would be good for dinner and the leftovers are good for lunch. Greens was beautiful in the market now, so a soup with greens added would be good to make. Also we will need is some delicious bread to go with it.
This thinking can apply to salads, light dinners and special entrees. Also, I like to take advantage of sales. For example, packages of pita bread were “buy one package and get one free” this week. Pita is a versatile bread to have on hand and they also make delicious and healthy chips.
When I finish grating a piece of Parmesan cheese, I save the rind in a zip-lock bag in the freezer. I add one to the soup pot for added flavor.
2 tablespoons olive oil
3 cloves garlic, minced
1 carrot thinly sliced
1 celery stalk, thinly sliced
2 cups water
4 cups homemade or canned low-sodium chicken broth
Parmesan cheese rind
1 1/2 teaspoons salt
1 pound fresh or frozen cheese tortellini
6 oz fresh escarole, spinach or any seasonal greens
2 teaspoons Italian seasoning
Grated Parmesan, for sprinkling
Remove stems and wilted leaves on the greens. Wash well in several changes of cold water and chop.
In a large pot, heat the oil over low heat. Add the garlic and cook, stirring, for 1 minute.
Add the water, broth, Italian seasoning, Parmesan cheese rind and salt and bring to a boil.
Reduce the heat and simmer, covered, for 10 minutes.
In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.
Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini.
Serve the soup sprinkled with grated Parmesan.
Spring Salad with Green Goddess Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
1/4 cup chopped flat-leaf parsley
1 tablespoon white wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons finely chopped tarragon
2 anchovy fillets
Salt and freshly ground black pepper
1 carrot, peeled
2 cups lightly packed torn Boston or Bibb lettuce
Combine mayonnaise, sour cream, chives, parsley, vinegar, lemon juice, tarragon, anchovies, and salt and pepper to taste in a food processor; puree until smooth. Chill to allow the flavors to blend.
Using a vegetable peeler, strip long ribbons from the carrot. Toss together the carrots and lettuce in a bowl. Add some of the dressing to greens and gently toss. (Reserve remaining dressing for another use.)
Stuffed Roasted Salmon Rolls
For 2 servings – this recipe is easily doubled.
12 oz center-cut boneless, skinless salmon fillet, cut lengthwise into 2 strips
4 cups fresh raw spinach leaves, stems removed, cooked and squeezed dry
1/4 cup cream cheese with onion and chives, if available, or regular cream cheese
1 garlic clove, minced
Salt and pepper, to taste
1 tablespoon lemon juice
Extra virgin olive oil
Preheat oven to 400°F. Coat a baking dish with olive oil.
Mix together the cream cheese, garlic and spinach until well blended then season with salt and pepper.
The mixture will be firm.
Season the salmon strips with salt and pepper and spread each fillet strip with the spinach filling.
Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go.
Insert a toothpick through the end to keep the pinwheel from unrolling. Place the rolls in the prepared dish.
Repeat with the remaining salmon strip. Sprinkle the rolls with the lemon juice.
Bake the salmon rolls until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.
Grilled Chicken Pita Salad (Chicken Fattoush)
8 oz boned, skinned chicken breast halves
1/2 teaspoons za’atar (Middle Eastern spice)
4 tablespoons extra-virgin olive oil, divided
2 tablespoon fresh lemon juice
2 teaspoons fresh oregano leaves
1 small clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 of a red onion, peeled and thinly sliced
1/4 of a cucumber, peeled, seeded and sliced
1 cup sliced tomatoes
1 cup pita chips, recipe below
1 cup sliced romaine lettuce
1/2 cup chopped parsley
2 ounces block feta cheese, broken into chunks
Prepare a charcoal or gas grill for high heat. Oil the grill grates.
Coat chicken breasts with 1 tablespoon oil and sprinkle with za’atar.
Cook turning once, until no longer pink in the center and grill marks appear, about 7 minutes total.
Let rest 10 minutes, then slice.
In a small bowl, whisk lemon juice, remaining oil, oregano, garlic and pepper; set aside.
In a medium bowl, combine the grilled chicken, red onion, tomatoes, cucumber, parsley, romaine and pita chips.
Pour the reserved dressing over the salad mixture, add cheese and toss gently to coat.
Homemade Pita Chips
Za’atar seasoning is a Middle Eastern spice mixture that contains ground dried thyme, oregano, marjoram, toasted sesame seeds, salt and sumac.
1 package of pita pocket breads (6 pitas in a package)
Preheat the oven to 375 degrees F. Oil two large rimmed baking pans.
Separate each pita into two rounds. Brush each with olive oil and sprinkle with the Za’atar seasoning mix.
Cut each pita circle into 6 triangles.
Arrange the triangles on the baking sheets and bake until crispy and brown, about 20 minutes.
Rotate the pans after ten minutes, Cool and store in a large zip-lock bag until needed.
Warm Blackberry Sauce
This sauce is great to have on hand as a topping for ice cream, pancakes or plain pound cake.
1 1/2 cups fresh blackberries, washed
1/2 cup water
1/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon pure maple syrup
1 teaspoon fresh lemon juice
In a medium non-stick sauce pan, combine the sugar and cornstarch.
Add the water, maple syrup,lemon juice and berries.
Cook on medium high, stirring occasionally, until the berries begin to break down and the sauce thickens.
Transfer the sauce to a serving dish. Store any remaining sauce in the refrigerator for up to 2 weeks.
Earth Day is an annual event celebrated on April 22. Worldwide, various events are held to demonstrate support for education about environmental issues. First celebrated in 1970, Earth Day events in more than 193 countries are now coordinated globally by the Earth Day Network.
In honor of this idea, our family likes to add a new plant or tree in our garden every year. In the past, we have added a redbud tree, a palm tree, a star magnolia tree, a cypress tree, a lemon tree, a maple tree and, this year, a fig tree.
Figs are self-fruiting, so you need only one plant to produce fruit. Mature fig trees can grow be 15 to 30 feet tall. I don’t think I will see this in my lifetime, though. Figs can vary in size, shape, flavor, texture and time of harvest and can be black, green, brown, violet, yellow or purple in color.
Fig trees thrive in the heat of the southern US and Europe. Plant near a wall with southern exposure in the Middle South so they can benefit from reflected heat. In the areas with colder temperatures, plant cold-hardy selections, such as Brown Turkey and Celeste. You can grow figs in big pots and protect them during the winter by storing them in a cool garage or basement. During the first year, as the plants become established, water regularly and mulch. Once established, figs can be very drought tolerant. Fertilize with Espoma Citrus-tone (5-2-6) in late winter and early spring.
Figs are high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium (which promotes bone density), copper and potassium (which helps lower blood pressure), as well as vitamins K and B6.
Figs must be allowed to ripen completely on the tree before picking. They can be enjoyed fresh or dried.
Figs can be eaten whole without any seasonings. They are an excellent addition to salads, cakes and ice-cream. Dried figs can be added to soups, stews or to enrich poultry, venison, lamb dishes.
I am looking forward to making my favorite fig recipes with my own home grown figs in the future.
Fresh Fig Tart
One 9-inch refrigerated pie crust, at room temperature
1 pound fresh figs, stemmed and halved lengthwise
1/4 cup apple jelly, heated
1 tablespoon sugar
2 teaspoons lemon juice
1 cup chopped pecans
Preheat oven to 400°F.
Press the dough onto the bottom and up the sides of a greased 9-inch tart pan.
Place the figs in a large bowl. Sprinkle with the sugar and lemon juice; toss gently to combine.
Spread the warm jelly over the pastry.
Arrange the figs in a circular pattern on the jam covered pastry. Sprinkle with pecans.
Bake for 35 minutes or until the fruit juices bubble and the crust is browned. Cool before cutting.
2 cups unbleached all-purpose flour
2 cups whole wheat pastry flour
½ cup brown sugar
4 teaspoons baking powder
¼ teaspoon salt
10 ounces dried figs, diced small
2 cups heavy cream, cold
¼ cup honey
Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder and salt. Stir in the diced figs.
In a small bowl, whisk together the heavy cream and honey.
Using a wooden spoon, stir the heavy cream mixture into the flour mixture, stirring just until the ingredients are moistened.
Turn the mixture out onto a lightly floured surface. Knead gently until a soft dough forms, sprinkling more flour in if needed. Divide the dough into two equal balls.
Working with one at a time, pat each one into an 8-inch circle and cut into 8 triangles. Transfer the triangles to the prepared baking sheets, spacing them 2 inches apart.
Bake for 25 to 30 minutes, or until lightly browned. Serve warm or at room temperature.
Small-Batch Fig Jam
Makes about 2 ½ cups
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
1 whole thyme sprigs
2 pounds ripe fresh figs, stemmed and quartered
Remove the strips of rind from the lemon and the orange using a vegetable peeler, avoiding the white pith.
Combine the rind strips and the remaining ingredients in a large, heavy saucepan or large Dutch oven.
Bring to a boil over medium-high heat; reduce the heat to medium; and cook 50 minutes or until the mixture thickens, stirring frequently to prevent sticking.
To test for jam stage, place a small amount on a chilled plate. Tilt the plate and the preserves should move sluggishly.
(If testing with a candy thermometer, it should read 220°F.) Discard the thyme and citrus strips.
Pour into refrigerator or freezer storage jars. Store in the refrigerator for several months or the freezer for up to six months.
People rarely associate Judaism with Italy, however, Jewish traders built one of the first synagogues outside of the Middle East in Ostia Antica (near Rome) during the second century BC. With time the Jewish population grew and historians have calculated that by the reign of Tiberius (14-37 AD) there were more than 50,000 Jews living in Rome and dozens of Jewish communities scattered throughout Italy.
There are differences in what is considered Kosher in various Jewish traditions. For example, the Ashkenazim consider rice to be chametz, or leavened, and therefore forbid it, while allowing chocolate, cheese and other dairy products. The Italkim and Sephardim instead allow rice, but consider chocolate and dairy products to be chametz, and thus forbidden.
Jewish cuisine through the centuries influenced modern-day Italian cuisine. Wild radicchio flavored with garlic, herb salads, omelettes, pies made with chard, spinach, leeks, marinated cabbage, turnips, eggplant, artichokes, fava beans, polenta chestnuts and raisins are just some of the ingredients contributed by the Jewish immigrants.
Here are some recipes suitable for Passover with Italian Jewish influences.
Tomato Soup with Rice
1 large onion, quartered and thinly sliced
1/2 cup finely chopped celery
1 medium carrot, slice
1 tablespoon olive oil
26 oz container Italian chopped tomatoes (such as Pomi- no salt or sugar added)
8 cups chicken broth, divided
3 tablespoons uncooked long-grain rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
Freshly ground black pepper, to taste
1/4 cup finely chopped fresh Italian flat leaf parsley
In a Dutch oven or stock pot, sauté onion, celery and carrots in oil until softened but not browned.
Add the chopped tomatoes and 1 cup of the chicken broth. Simmer for 15 minutes.
Add the remaining chicken broth and rice. Season with salt, thyme and pepper.
Simmer 20 to 30 minutes. Serve garnished with parsley.
Honey Lemon Artichokes
1 large lemon, cut in quarters, plus the freshly squeezed juice from 2 or 3 lemons to equal 1/2 cup
4 large globe artichokes (12 to 14 ounces each)
2 tablespoons olive oil
1 tablespoon honey
1 cup water
2 tablespoons chopped flat-leaf parsley
1/4 medium roasted red bell pepper, cut into small dice
Fill a very large bowl with cold water; squeeze a few of the lemon quarters into the water, then place them in the bowl.
Rinse the artichokes. Snap off or use kitchen shears to trim all the pointed outer leaves and then slice off the center leaves at the top.
Leave 1 to 2 inches of stem attached to each artichoke; cut off the rest and discard.
Use a vegetable peeler to remove a thin layer from the remaining stems.
Working quickly so the artichokes don’t discolor, use a grapefruit spoon or a melon-ball scoop to remove the choke, or thistle part, in the center of each artichoke, making sure to remove all fibers.
Quickly transfer each trimmed artichoke to the bowl of lemon water.
Once all the artichokes are trimmed, work with them one at a time, cutting them in half and then again, so each artichoke is quartered.
Preheat a large saute pan over medium heat. Add the oil and swirl to coat.
Add the artichokes cut side down, fitting them snugly into the pan.
Cook for 8 to 12 minutes, re-positioning the artichokes in the pan as needed so each one picks up golden color.
Season lightly with salt.
Stir in the lemon juice, honey and water; cover partially, reduce the heat to low and cook for 15 to 20 minutes.
The liquid should thicken slightly and the artichokes will be tender.
Transfer to a platter. Spoon some of the sauce over the artichokes.
Garnish with the parsley and red bell pepper. Serve warm or at room temperature.
Braised Chicken and Eggplant
3 lbs chicken pieces; skinned/fat removed
Salt and pepper; to taste
1 tablespoon olive oil
1 large Vidalia or sweet onion; halved, sliced
1 tablespoon garlic, minced
1½ lbs eggplant; unpeeled, cubed
½ lb. fresh Roma tomatoes; cored, cubed
¼ cup red wine vinegar
1 cup chicken broth
1 bay leaf
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh basil
Season the chicken with salt and pepper.
In a large deep skillet, heat the oil and brown the chicken on each side.
Remove the chicken from the skillet to a bowl or platter. Don’t clean the skillet.
Add the onion, garlic and eggplant. Cook the vegetables and stir for 1 minute. Stir in the tomatoes, vinegar and chicken broth. Bring to a boil.
Add bay leaf and hot pepper flakes. Return the chicken pieces to the skillet. Baste with the sauce.
Cover and simmer for 20 minutes until cooked. Discard the bay leaf before serving and sprinkle with basil.
Roasted Potatoes with Rosemary and Garlic
2 pounds fingerling or small potatoes
2 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoons fresh chopped rosemary
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Heat the oven to 400 degrees F.
Wash and pat dry the potatoes and place them in a large bowl.
Add the olive oil, minced garlic, rosemary, salt and pepper.
Toss the potatoes making sure to coat them well with the herbs and oil.
Put them onto a baking sheet and bake in the oven for 30-35 minutes, gently moving them around on the pan halfway through cooking.
Serve at once garnished with more fresh rosemary and a drizzle of olive oil.
Almond Cake with Lemon Syrup
1/3 cup sugar
1/4 cup fresh lemon juice
Finely grated zest of 1 large lemon
1 tablespoon oil
2 tablespoons matzo meal
1 cup granulated sugar
1 cup ground almonds (4 ounces)
1/2 cup blanched almonds, finely chopped (2 3/4 ounces)
Finely grated zest of 1 large lemon
8 large eggs, separated
In a small nonreactive saucepan, combine the sugar, lemon juice and lemon zest with 1/2 cup of water.
Bring to a boil over moderate heat, stirring to dissolve the sugar. Simmer over moderately low heat for 2 minutes.
Remove the pan from the heat; let steep.
Preheat the oven to 325 degrees F.
Oil the bottom and sides of a 9-by-3-inch springform pan and line the bottom with parchment paper; oil the paper.
Evenly coat the bottom and sides with the matzo meal, tapping out any excess. Refrigerate the pan.
In a large bowl, use a wooden spoon to mix together the granulated sugar, almonds, lemon zest and egg yolks.
Beat the egg whites until they form stiff peaks. Stir one-quarter of the egg whites into the almond mixture to lighten it.
Using a large rubber spatula, gently fold in the remaining egg whites in 3 additions.
Pour the mixture into the prepared pan and bake on the lowest shelf of the oven for about 1 hour, or until golden and a cake tester inserted in the center comes out dry.
Let cool for 10 minutes. Run a knife around the edge of the cake.
Remove the pan sides and invert the cake onto a wire rack.
Peel off the parchment and let the cake cool to room temperature.
Reheat and strain the syrup. Transfer the cake to a plate and prick all over with a fork.
Pour the syrup evenly over the cake and set aside at room temperature for at least 3 hours or overnight.
Sift confectioners’ sugar over the cake and serve.