Mu (or Moo) Shu is a dish of northern Chinese origin and it is believed to have first appeared on the menus of Chinese restaurants in the United States in the 1960s.
In its traditional Chinese version, moo shu pork (木须肉 / mùxūròu) consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and enokitake mushrooms. One of the first restaurants in Manhattan to serve the dish was Pearl’s, one of the best known New York City Chinese restaurants at the time. A 1967 article in The New York Times states that another of the first restaurateurs to serve the dish in Manhattan was Emily Kwoh, the owner of the Mandarin House, Mandarin East, and Great Shanghai restaurants.
At the time of its introduction, the dish was prepared in a traditional manner, but, as wood ears and daylily buds were scarce, a modified recipe was developed. In this modified recipe, which gradually came to be the norm in North America, green cabbage is an ingredient, along with scrambled eggs, carrots, scallions, and bean sprouts, along with lesser amounts of daylily buds and wood ear mushrooms. The American version is more like the filling for Chinese Spring Rolls. Shiitake mushrooms, bok choy, snow pea pods, bell peppers, onions, and celery are sometimes also used, and dry sherry is often substituted for the huangjiu.
Although most commonly made with pork, the same basic dish can be prepared by substituting another meat or seafood. Many Chinese families use chicken but shrimp and beef are less common in home cooking. The dish is served with rice or noodles and soft tofu in China. In America, the dish is served with hoisin sauce and several warm, steamed, thin, white tortilla-like wrappers made of flour, called “Mandarin pancakes”; these are similar to those served with Peking Duck.
Now, here is my version:
3 tablespoons reduced sodium soy sauce or coconut aminos
1 tablespoon sesame oil
1 clove garlic, grated
1 teaspoon grated fresh ginger
1/2 teaspoon Chinese Five Spice powder
1 pound chicken breasts, cut into ½-inch strips
2 medium stalks celery, thinly sliced
3 cloves grated garlic
1 tablespoon grated fresh ginger
6 ounces fresh shiitake mushrooms, sliced into ½-inch strips
1 cup sliced green onions (scallions)
4 cups sliced cabbage (½-inch strips)
8 oz can Bamboo shoots, drained
1 cup bean sprouts (mung beans for stir-frying)
1 tablespoon soy sauce
1 tablespoon peanut oil
Chinese Pancakes, recipe below
Mix together the marinade ingredients in a medium bowl, add the chicken, and mix to coat. Prepare the vegetables, and grate the ginger and the garlic so everything will be ready when it is time to cook.
Heat a large skillet over medium-high heat with the oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending on how thick you cut the chicken. Remove the chicken from pan to a bowl.
Add the celery, ginger, and garlic to the skillet. Saute for one minute.
Add the rest of the vegetables in the following order: mushrooms, green onions, cabbage, bean sprouts, bamboo shoots, stir-frying for 1 to 2 minutes after each addition:
Add the soy sauce and the chicken. Toss to combine. Serve with warm Chinese pancakes and hoisin sauce.
Options for the Pancakes:
Use regular, low carb or gluten-free tortillas
Make Crepes – regular, low carb or gluten-free
Or make authentic Chinese Mandarin Pancakes
Mandarin Pancake Ingredients
1½ cups flour
Pinch of salt
2/3 cup boiling water
1 teaspoon oil
Mix the flour and salt in a heatproof bowl. Pour the boiling water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.
Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush all areas of 6 of the discs with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each composed of 2 discs.
Use a rolling pin to roll the discs into 7-inch circles, turning the pancakes frequently so both of the dough discs are rolled into the same size.
Heat a wok or frying pan over medium-low heat, and place one pancake in the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all the pancakes are done.
You most likely have some favorite recipes that you like to cook with June’s wonderful produce. I certainly do but I also like to try out new ideas. My weekly CSA share began on Memorial Day weekend and so I have plenty of June produce to experiment with at this time. Here are a few of my ideas. Give them a try.
Shrimp and Bell Peppers in Orange Sauce
1 pound Gulf shrimp (wild caught), peeled and deveined
2 bell peppers, cut into 1 inch cubes
1 large sweet onion, cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup orange juice
2 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil and the peppers and onions to the pan. Season with salt and pepper. Cook 5 minutes or until tender. Remove the vegetables to a bowl.
Add the shrimp to the pan. Cook about 3 minutes. Turn the shrimp over when one side turns pink. Cook the second side. Push the shrimp to one side of the pan.
Whisk the cornstarch and orange juice together. Add the honey.
Pour the mixture into the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and push the shrimp into the sauce.
Add the peppers and onions. The sauce should have thickened and the shrimp should be completely cooked.
Corn on the Cob
Fresh Corn and Ricotta Cakes
Makes 8 cakes
2 cups fresh corn kernels
½ cup ricotta cheese
2 large eggs, beaten
1/4 cup chopped chives
1/3 cup self-rising unbleached flour
Fresh ground pepper, to taste
In a medium bowl combine the corn, chives, ricotta, eggs, flour and a pinch of black pepper.
Cover the bottom of a large skillet with a thin layer of olive oil. Using a 1/4 cup measuring cup, drop the corn mixture into the skillet. Do not crowd the cakes in the pan.
Cook the cakes on both sides until golden brown. Season with sea salt and pepper, to taste.
Serve with sour cream or a tomato salsa, if desired.
Pizza With Basil Pesto and Ricotta
1 lb pizza dough, at room temperature
1/2 cup prepared basil pesto
1 cup ricotta cheese
2 plum tomatoes, sliced thin
7 oz fresh mozzarella balls, sliced
Place the sliced tomatoes on paper towels to remove some of their moisture.
Oil a large pizza pan and stretch out the dough to fit the pan.
Spread the basil pesto over the dough.
Spread the ricotta over the pesto and layer the sliced tomatoes over the ricotta.
Place the pizza in the oven and bake for about 10 minutes. Take the pizza out of the oven and top with slices of fresh mozzarella. Return the pizza to the oven and bake for 10 minutes more or until the cheese melts and the crust is cooked.
Remove the pizza from the oven and let rest about 5 minutes before cutting into slices.
1 pint blueberries, rinsed and drained
1/2 cup sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup water
1 1/2 cups amaretto cookie crumbs or crush your favorite cookies
1/3 cup butter, melted
2 cups (Two 8 oz packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
To make the topping:
In a small sauce pan combine the blueberries, sugar, lemon juice and water. Place the pan over medium high heat. Stir until the mixture comes to a boil and reduce the heat to a simmer. Cook the blueberry mixture for 20 minutes or until it thickens and coats the back of a spoon.
Let the blueberry sauce cool to room temperature and store in the refrigerator until the cheese pie is ready.
To make the crust:
Select a pie pan whose inside top dimension is at least 9 inches and whose height is at least 11/4 inches. Preheat the oven to 350°F.
Make the crust by stirring together the butter and cookie crumbs. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
To make the filling:
Beat together the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until smooth.
Set the pie pan on a baking sheet and pour the filling into the crumb crust.
Place the cheesecake in the oven. Bake for 35 minutes or until an instant-read thermometer inserted into the crust 1 inch from the edge reads between 165°F and 170°F. The filling won’t look entirely set in the center.
Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until completely chilled.
Just before serving, spoon a little of the blueberry topping over the cheesecake and cut into slices.
1 cup walnuts (4 ounces), chopped and toasted
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
½ teaspoon pure vanilla extract
1 cup coarsely grated zucchini (about 1 medium zucchini)
Preheat the oven to 325°F.
Place the grated zucchini on a paper towel to drain while you prepare the other ingredients.
Butter and flour a 9 x 4 1/2-inch metal loaf pan.
In a large bowl, whisk the flour with the baking powder, baking soda and salt.
In a medium bowl, mix the 3/4 cup sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.
Pour the batter into the prepared pan and sprinkle the top with the 2 tablespoons sugar.
Bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.
Blueberry Yogurt Muffins
Any seasonal fruit will work in this muffin recipe. These muffins are perfect for a quick breakfast or take along to work.
12 -18 muffins depending on the size of your pans.
1 1/2 cups whole wheat flour
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat plain yogurt
1/4 cup packed brown sugar
2 tablespoons canola oil
1 1/2 cups fresh or thawed frozen blueberries
Chopped walnuts for the top of the muffins
Preheat the oven to 375°F. Coat a 12 -18 cup muffin pan with cooking spray.
In a large bowl, whisk together the flour, wheat germ, baking powder and salt.
In a small bowl, whisk together the eggs and yogurt. Whisk in the sugar and oil.
Add to the flour mixture and stir just until the dry ingredients are moistened. Stir in the blueberries.
Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle chopped walnuts on top. Press them down lightly.
Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Transfer to a wire rack and cool slightly.
Store the muffins in a covered container for up to 1 day at room temperature or up to 1 month in the freezer.
Honey Oatmeal Bread
This bread is delicious toasted and it make wonderful French Toast.
3 cups unbleached bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
2 teaspoons instant yeast
1 1/3 cups lukewarm milk
In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.
Switch to the dough hook and knead the dough for 5 minutes or until it is smooth.
Place the dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly oiled surface and shape it into a log.
Place the log in a greased 9″ x 5″ loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ over the top rim of the pan.
Bake the bread in a preheated 350°F oven for 45 minutes, or until an instant-read thermometer inserted into the center registers 190°F.
If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Yield: 1 loaf.
Blackberry Buckwheat Pancakes
Despite the name, buckwheat is not related to wheat, as it is not a grass or a cereal. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it’s a popular substitute for wheat for those who are gluten-intolerant. When ground into flour, the flour makes delicious pancakes and waffles. If you find the taste too strong, you can use all-purpose flour for half of the recipe amount. I store the flour in my freezer to keep it from spoiling. For more information on the health benefits of buckwheat visit the World’s Healthiest Food site.
¾ cup fresh or frozen and thawed blackberries
1 cup buckwheat flour
1 tablespoon honey
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 cup buttermilk
Heat a well-seasoned griddle, cast iron skillet or nonstick pan on medium heat.
Whisk together the dry ingredients—the flour, baking powder and baking soda—in a mixing bowl. In Pour the melted butter over the dry ingredients and start stirring.
Beat the egg and honey into the buttermilk with a fork. Add in the buttermilk/egg mixture and melted butter into the dry ingredients and stir only until everything is combined.
Stir in blackberries.
For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread the batter into a circle that’s about 4 inches in diameter.
Cook over medium heat until the pancakes are brown, turning to cook the second side when bubbles appear on the pancake surface and the edges are slightly dry for 1 to 2 minutes more.
Serve with Maple Syrup.
Sunday Breakfast-Huevos Rancheros
See directions below on how to cook dried beans and how to make refried beans.
For 2 servings
¼ of a medium onion, chopped
2 cups of your favorite salsa
2 tablespoons jarred chopped jalapenos
½ teaspoon chili powder,
2 corn tortillas
4 large eggs
2 ounces queso fresco cheese, crumbled
1 cup refried beans, see recipe below
Prepare the refried beans according to the directions below.
Heat the oven to 150°F, and place two serving plates in the oven to keep warm.
Heat a teaspoon of olive oil in a large nonstick skillet on medium high, coating the pan with the oil as it heats.
Add one tortilla to the pan, and cook until crispy on one side, turn over and cook the second side. Place the tortilla on a plate in the oven. Repeat with the second tortilla.
Using the same skillet that was used for the tortillas, add the salsa, jalapenos, chili powder and onion. Bring to a boil and reduce to a bubbling simmer.
Crack 4 eggs into the skillet with the sauce and cook for 4 – 5 minutes for runny yolks, more for firmer eggs.
To serve: spread a ½ cup of the refried beans over the tortilla. Top 2 fried eggs, half of the salsa mixture and half of the cheese.
Repeat with the second tortilla. Serve immediately.
This recipe can be prepared ahead and reheated in the microwave while you cook the eggs.
1 tablespoon olive oil
¼ of a medium onion, diced
1 clove garlic, minced
1/2 teaspoon chili powder
2 cups cooked pinto or black beans or 1 (15-ounce) can, low-sodium, drained and rinsed
1/3 cup low-sodium chicken or vegetable broth or bean cooking water
Salt and pepper
Heat the oil in a medium skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more.
Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.
Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.
How To Cook Dried Beans
1 pound dried beans
¼ teaspoon baking soda
4 cups low-sodium chicken or vegetable broth
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon kosher salt, plus more if needed
Place the beans in a bowl or pot with the baking soda, cover with cold water and allow to soak overnight. Drain and rinse before proceeding.
In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic and onion. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
Then add the salt and stir. Cover and continue simmering until the beans are tender, about 30-45 minutes Taste for seasoning.
Set aside 2 cups for the refried beans and save the remainder for another recipe.
Making healthy breakfasts can be good for you and they can taste really good. Pancakes are always special on the weekend and you can keep them healthy by using a variety of grains and flours. The same with muffins and replace some of the oil with healthy ingredients like applesauce or fruit juice and add plenty of fruit. Eggs are always a good choice but skimp on the fat that is used to cook them and add vegetables, so then they a great choice. Don’t forget fruit. Use whatever is in season. Strawberries are in season here where I live, so they were my choice for the muffin recipe.
Oat & Wheat Pancakes
Makes about 8 four-inch pancakes
2/3 cup old-fashioned oats
1 1/2 cups buttermilk
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon maple syrup
1 teaspoon vanilla
Combine the oats and buttermilk. Let sit for 15 minutes.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Combine the egg, maple syrup and vanilla. Stir into the oat mixture.
Pour the oat mixture into the flour mixture and stir well.
Heat a grill or large skillet. Lightly grease and drop ¼ cupfuls of batter on the grill. Cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute.
Serve with maple syrup.
Eggs and Potato Hash
The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.
2 large Russet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup each chopped onion and green pepper
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese
Preheat the oven to 375 degrees F.
Bring a pot of well-salted water to a boil. Add the potatoes and boil until just tender, about 4 minutes. Drain well and spread out on a baking sheet to cool.
Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer.
Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper.
Add the onion, pepper and cook until the onions brown slightly, about 2 minutes.
Off the heat, make 4 small evenly spaced wells in the hash. Break each egg into a small custard cup and then pour the egg into one of the wells. Repeat with the remaining eggs.
Sprinkle the oregano and the cheese over the hash.
Transfer the skillet to the oven (or place in individual baking dishes) and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.
2 cups whole-wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
4 tablespoons vegetable oil
1 teaspoon cinnamon
3/4 cup orange juice
1 1/2 cup diced strawberries (or other fruit that is in season)
1/2 cup toasted sliced almonds or other nuts
Preheat the oven to 350 F. Grease 12 muffin tin cups.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly. Stir in the chopped fruit and the nuts.
In a separate bowl, mix the egg, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy.
Spoon the batter into the muffin cups, filling each cup almost to the top. Bake until springy to the touch and a cake tester comes out clean when inserted into the center of the muffin, about 25 minutes.
Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.
Strawberries are prefect for entertaining and are also the perfect snack. When shopping for strawberries, select those that are firm, plump, have a bright, glossy-red appearance and are fragrant. Their fringed caps should be bright green and look fresh. Berries should be firm, but not crunchy. Avoid bruised or soft berries or those having a dull appearance.
Strawberries do not ripen after they are harvested, so select fruit that’s at the right state of maturity — when the berry surface is fully red. Cool berries as soon as possible and store them in the refrigerator until ready to use. It comes as no surprise that fresh strawberries are highly perishable. Use them as soon as possible after purchasing for the best flavor, appearance and nutrient content. Fresh strawberries should be eaten within three to four days of purchase. There are any number of recipes you can make with fresh strawberries. Below are just a few of them.
Easy Strawberry Parfaits
- 2 cups fresh strawberries, rinsed, hulled and sliced
- 8 ounces whipped low-fat cream cheese
- 2 tablespoons honey
- 1/2 cup low-fat vanilla Greek yogurt
- 6 amaretto cookies, crushed
- 1 lemon, juiced
- 4 sprigs fresh mint for garnish
In a medium-sized mixing bowl, combine the whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.
In four wide-mouth glasses, evenly layer cream cheese mixture, strawberries and crushed amaretto cookies. Garnish with sprigs of fresh mint. Serve chilled.
Light As Air Pancakes with Strawberry Sauce
Makes about 10 pancakes
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup low-fat milk
- 1 teaspoon vegetable oil
- 2 egg whites
- 2 cups fresh strawberries
- 1 tablespoon sugar
- 1 teaspoon vanilla
In a mixing bowl combine the flours, 1 tablespoon sugar, baking powder and salt. Stir in milk and oil.
In another bowl, beat egg whites until stiff. Fold egg whites into the flour mixture.
Grease a griddle and preheat it over medium heat.
For each pancake pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn the pancakes over when bubbly and the edges are slightly dry.
In a blender container or food processor bowl combine the strawberries, 1 tablespoon sugar and vanilla. Cover and blend or process until smooth. In a small saucepan, heat the sauce until warm. Serve over the pancakes.
Spring Strawberry Salad
- 1/4 cup water
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 16 oz fresh strawberries, halved
- 4 sprigs fresh thyme, leaves removed
- 1/4 cup apple cider vinegar
- 1 bag fresh baby arugula (4–5 oz)
- 1/4 cup crumbled Gorgonzola cheese
- 1 tablespoon good quality balsamic vinegar
- 1 cup pistachio nuts, shelled and toasted
Microwave water on HIGH 30 seconds or until hot. Stir honey and salt into the water until dissolved; let stand 5 minutes to cool slightly.
Place in a medium bowl: the strawberries, thyme leaves, cider vinegar and sweetened water; toss to coat. Cover and chill 20 minutes (or up to 1 hour), stirring occasionally.
Place arugula in a salad bowl; top with the strawberry mixture, toasted pistachios and cheese. Toss well. Drizzle with the balsamic vinegar and serve.
- 8 ounces mascarpone cheese
- 1 pound strawberries, top trimmed
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, grated
- Fresh mint leaves for garnish
- Optional toppings: mini chocolate chips, blueberries or nuts
In a medium-sized mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla and lemon zest.
Use a small paring knife to quarter the strawberries from the pointed end almost to the flat top. Don’t cut all the way through
Use a small spoon to fill the space between the strawberry quarters with the mascarpone mixture.
Sprinkle with toppings, if desired. Refrigerate until serving time.
Garnish with fresh mint leaves and serve cold.
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup cold butter
- 1 egg, lightly beaten
- ½ cup sour cream or plain yogurt
- 3 tablespoons milk
- 5 cups sliced fresh strawberries
- 3 tablespoons sugar
- Sweetened Whipped Cream, recipe below
Preheat oven to 400 degrees F. Grease an 8 x 1 1/2-inch round baking pan; set aside.
In a medium bowl combine the flour, 1/4 cup sugar, baking powder, salt and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. In a small bowl stir together the egg, sour cream and milk. Add the egg mixture to the flour mixture all at once, stirring with a fork just until moistened.
Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Using a small metal spatula, loosen the sides of the cake.
Place a wire rack on top of the pan; place one hand on top of rack and the other hand under the pan and carefully invert the pan with the rack. Lift the pan off shortcake. Cool on wire rack.
Combine 4 cups of the sliced strawberries and the 3 tablespoons sugar and, using a potato masher, mash the berries slightly; set aside.
Cut the shortcake in half horizontally. Spoon the sweetened strawberry mixture and the whipped cream over the shortcake bottom. Replace the shortcake top.
Spread the remaining 1 cup sliced strawberries over the top of the cake.
Sweetened Whipped Cream
- 1 cup whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla
In a chilled bowl combine the whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form.
Need some new ideas for using your Thanksgiving leftovers? Think breakfast.
I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.
Apple Cider Pancakes
Yield: 6 to 8 pancakes. This recipe is easily doubled.
- 1 1/2 cups Self-Rising flour
- 1 tablespoon brown sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup buttermilk
- ½ cup apple cider
- 2 tablespoons vegetable oil
- ½ cup chopped pecans or peeled and chopped apple
Whisk together the flour, sugar, baking soda, cinnamon and pecans.
In a separate bowl, whisk together the egg, buttermilk, cider and oil until foamy. Add to the flour mixture and mix until blended
Let the batter rest while the griddle or frying pan heats up. Brush the griddle lightly with vegetable oil.
Drop 1/4 cup of batter for each pancake onto the hot surface. Turn the pancakes over once bubbles have risen to the surface and cook the second side until golden brown.
Sweet Potato Whole Wheat Muffins
Cooked butternut squash would also work well in this recipe.
Makes 12-15 muffins depending on the size of your muffin cups.
- 1/2 cup leftover mashed sweet potatoes
- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 3 large eggs
- 3/4 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoons grated lemon zest
- 1 apple, peeled, cored and finely chopped
- 1/4 cup chopped hazelnuts
- 1 tablespoon granulated sugar
Heat the oven to 350 degrees F and line a muffin pan with 12-15 baking cups or spray the muffin pan well with non-stick cooking spray.
In a small bowl combine the chopped hazelnuts with the granulated sugar.
In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.
In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.
Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts and granulated sugar.
Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.
Cranberry Sauce Scones
I use orange zest in my cranberry sauce. If your recipe does not, then add a teaspoon of grated orange zest with the cranberry sauce.
- 2 ¾ cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar, plus extra for sprinkling on the scones
- ½ cup unsalted, cold butter, diced
- 2 eggs
- 1/2 cup half-and-half, plus more for glazing
- 1 teaspoon almond extract
- 1 cup leftover homemade cranberry sauce
- ½ cup chopped walnuts
Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.
In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.
Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.
Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together. Do not overwork the dough or the scones won’t be tender.
Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.
Transfer the scones with a metal spatula to the baking pans.
Pour a small amount of half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.
Bake for 12 – 25 minutes or until golden brown. Transfer to a rack to cool slightly.
Thanksgiving Stuffing Hash and Eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing
- 4 large eggs
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter. Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
Turkey Breakfast Sandwich
- 1 bagel thin, lightly toasted
- 2 eggs
- Dash of water
- 2 tablespoons chopped chives
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 thin slices leftover turkey
- 1 slice white American Cheese or your favorite cheese
Beat eggs with a dash of water, add chives, salt and pepper to taste and mix well.
Heat oil in a small skillet and pour in egg mixture. Cook until set and turn the egg over with a wide spatula to finish cooking.
Fold the egg in half and in half again. Place the turkey slices on top to heat for a minute or two. Place the cheese slice on top and let it warm.
Transfer to the toasted bagel.
Americans tend to eat the same thing when it comes to breakfast. The vast majority of us, surveys say, start our days with Starbucks or cold cereal — and those of us with children are more likely to buy the kinds of cereal with the most sugar. Children all over the world eat corn flakes and drink chocolate milk, of course, but in many places they also eat things that would strike the average American as strange.
In Australia – a bowl of cold cereal
In Brazil – ham, cheeses and bread, served with coffee and milk
In China – Dim Sum
In Cuba – cafe con leche (coffee with milk) with a tostada
In England – eggs, sausage, bacon, beans and mushrooms.
In France – croissants and coffee
In Germany – cold meats, local cheeses and fresh-baked bread
In India – fermented black lentils and rice served with chutney and sambar
In Japan – miso soup, steamed white rice and pickles.
In Morocco – bread, jam and cheese
In Nigeria – moi moi, a ground bean paste that is wrapped in leaves and steamed
In Russia – sirniki or baked farmers cheese pancakes and hot oatmeal
In Turkey – bread, cheese, butter, olives, eggs, tomatoes, cucumbers, jam or honey
In italy – a cappuccino and sweet roll or biscotti
While the benefits of eating breakfast are well-known — it can prevent weight gain, boost short-term memory, lower the risk of type 2 diabetes, and even make us happier — most of those health rewards depend on choosing the right foods. You want to aim for a breakfast that combines good carbs and fiber with some protein. Good choices include eggs, whole grains, fruit, peanut butter and yogurt.
Some Quick Fix Options
- For a portable breakfast: Place in a ziplock bag: a cut up apple, 2 ounces of cheddar cheese cubes and ¼ cup of fiber and protein-rich walnuts.
- Instead of dousing a whole-grain toaster waffle in syrup, cut the sugar and boost the protein and fiber by spreading it with 2 tablespoons of peanut butter.
- Take a slice of crusty bread, spread it with 3 tablespoons of low-fat ricotta and add sliced plum tomatoes. Finish with a drizzle of olive oil (about 1 teaspoon) and a little salt and pepper. Place under the broiler for a minute or two.
- Slice a hard-boiled egg, then roll it in an 8-inch whole-wheat tortilla with a slice of lean ham and a slice of cheese. Add a tablespoon of salsa for a shot of flavor.
Feel like trying something different for breakfast, check out these recipes:
Mini Spinach Frittatas
- 1 cup ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2/3 cup chopped fresh mushrooms
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 egg
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 24 – 1/8 inch thick slices of fully cooked Italian chicken sausages
Preheat the oven to 375°F.
In a small bowl, combine the first eight ingredients. Place a sausage slice in each of 24 greased miniature muffin cups. Fill muffin cups three-fourths full with the spinach mixture.
Bake 20-25 minutes or until completely set. Carefully run a knife around the sides of the muffin cups to loosen the frittatas. Serve warm. Yield: 2 dozen.
- 1 cup fresh or frozen fruit
- 2 teaspoons melted butter or vegetable oil
- 2 tablespoons + 1 teaspoon almond meal or almond flour, divided
- 1 teaspoon pure vanilla extract
- 2 tablespoons rolled oats
- 1/4 teaspoon cinnamon
- 1 teaspoon confectioners’ sugar for garnish – optional
- 1 teaspoon slivered almonds
- Additional fresh fruit, optional
Preheat the oven to 300 degrees F.
Combine the fruit and the 2 tablespoons of almond flour. Toss until well coated.
Place in a 6” oven safe bowl leaving about 1 inch at the top for the crumble topping.
Combine the remaining 1 teaspoon of almond meal, butter, oats, vanilla and cinnamon. Spoon over the fruit.
Bake for 20 minutes or until lightly browned.
Garnish with almonds, additional fresh fruit and confectioners’ sugar.
Creamy Breakfast Polenta
If crème fraîche is unavailable, use lightly sweetened sour cream.
Makes about 6 cups; 4 to 6 servings
- 3 cups low-fat (2%) milk
- 1 cup quick cooking polenta
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 4 to 6 tablespoons blackberry jam
- Lightly sweetened crème fraîche
In a 2 1/2 to 3 quart pan over high heat, bring 3 cups water and the milk to a boil. Reduce heat so liquid is barely boiling. Stirring constantly, pour in polenta in a thin, steady stream, pausing occasionally to break up any lumps. Stir in sugar and salt.
Simmer, stirring often, until polenta is soft and creamy to the bite, about 20 minutes (if heat is too high, bubbles may “spit” hot polenta out of the pan).
Ladle polenta into bowls and top each serving with about 1 tablespoon blackberry jam and a dollop of crème fraîche.
Eggs Poached in Tomato Sauce
Serve with a slice of baguette for dipping.
- 1 teaspoon olive oil
- 1/2 green bell pepper (seeded and finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cayenne pepper
- 2 cloves garlic (minced)
- 2 cups crushed Italian tomatoes
- 2 tablespoons fresh orange juice
- 3/4 teaspoon sea salt (divided)
- 8 medium eggs
- 1/4 cup fresh Italian parsley leaves, finely chopped
In a wide, deep skillet, heat oil on medium. Add bell pepper, onion, oregano, coriander and cayenne and sauté, stirring frequently, for 4 minutes. Add garlic and sauté for 1 more minute.
Add tomatoes, orange juice and 1/2 teaspoon salt. Stir to combine and increase heat to medium-high. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes.
Crack 1 egg into a small bowl or cup. Gently slip the egg into the sauce without breaking the egg; repeat with the remaining eggs, leaving 1-inch between each egg. Reduce heat to medium-low and sprinkle remaining salt ove rthe top. Cover and simmer gently until egg whites are opaque and yolks are firm, 6 to 8 minutes. Carefully ladle sauce and eggs into serving bowls and top with chopped parsley.
Mini Pancakes with Greek Yogurt and Fruit
Makes 10-12 depending on the size of your muffin cups.
- 2 tablespoons melted butter
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup almond-milk or low-fat milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup nonfat Greek yogurt
- 1/2 cup fresh berries or fruit in season, plus extra for garnish
- 1/2 cup sliced frozen peaches, defrosted
- 1/4 cup of your favorite jam
Preheat oven to 400 degrees F.
Place all of the batter ingredients into a blender and pulse until smooth.
Pour batter into greased or lined muffin cups, filling halfway.
Bake for 15 to 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.
Place a few sliced peaches on top of the pancake. Spoon on a tablespoon of yogurt followed by a teaspoon of jam. Decorate with berry slices, if desired.