Like most houses with children, breakfast has become a staple, at least for our toddler. Eggs have become a favorite since she LOVES them and they work well for really any meal of the day as well as snacks. So, eggs and breakfast foods have taken on a new meaning in recent months.
Hubby and I both LOVE breakfast as well - could be that's where baby gets it? - and even had our wedding in the early morning (9:30) so that we could have a champagne brunch reception with the full monty of Belgium waffle station, carving station, omelet station and tons of fresh breakfast breads, salads, etc. It was fantastic!
Knowing the important role that breakfasts plays in our life, I'm always looking for new, fun and interesting breakfast dishes. I recently found some mini-pita pockets in the freezer that I'd purchased, stashed away and apparently forgotten about. So, I pulled them out and have been attempting to find new ways to use them.
I came across the packet of pitas on the counter this afternoon just before looking in the fridge for something to make for a quick lunch. I really wanted a ham and egg sandwich, so I thought why not see what happens when I use a pita instead of bread, toast or an English muffin.
The Recipe: Ham, Egg and Cheese in a Pita Pocket
Toast 1 mini pita pocket (I used our toaster oven, but I think a regular toaster will work for this as well, or you could do it in the oven) and then cut it in half down the middle to make two pockets of the same size. Use a teaspoon or your fingers (it may be warm) to open the pocket. this will ensure that as the bread cools the pocket stays open.
Add to each pocket one quarter of a slice of deli cheese. If you use a larger pita, you can probably adjust to 1/2 a slide per pocket. I used Provalone as that's what I had on hand, but really any cheese you like would work here, including cream cheese. Adding the cheese at this point will allow it to begin to melt in the warm pita pocket. If you use cream cheese you may want to let the pita cool a bit before spooning it into the pocket.
Meanwhile, heat a small skillet over medium heat. While skillet is heating up, in a small bowl or measuring cup, beat one egg with the following:
2 tbsp milk (I used 2%)
few dashes of hot sauce (to taste)
salt and pepper (to taste)
I use a fork for this, it seems to break down the organic egg yolks better sometimes. I whip the egg until it's light and frothy to ensure that the eggs are fluffy when cooked.
Add to the preheated skillet 1/2 tsp unsalted butter. Swirl skillet to melt the butter and then pour in your egg mixture. My hubby, and a few TV chefs, swear that the way to get fluffy scrambled eggs is to continually stir them around the pan as the eggs set. So, I use a heat resistant spatula and stir the eggs until they're set and no longer runny. Cook yours to the desired doneness.
Cool the eggs on a plate while you brown in the same skillet two slices of deli ham. I use the low sodium, very low in fat kind and it worked well in this preparation. You could probably easily sub bacon in this dish as well as canadian bacon, although with the thicker cuts you may have to chop it a bit to make it fit in the pita pocket so that the eggs fit on top and don't spill.
Remove the ham to the same plate as the eggs and begin to assemble your sandwich. fold the ham into a triangle and insert point down into the pita. Then use your fingers to open it so that it resembles a funnel. Using a teaspoon, scoop the eggs into the funnel. Top with a bit of parsley and enjoy!
The Results:
The results of my efforts were tasty and since I had mini pita pockets on hand, they were really cute as well. As our toddler gets a bit older and begins to eat her sandwiches together instead of deconstructed (she even licks the mustard off the bread before eating the bread sometimes), this is the kind of thing I think she will enjoy. For now, it made a yummy lunch for mommy. I added a bowl of fresh fruit to complete the meal and was happily satisfied.
Let me know if you try this recipe, or a variation of it, in your kitchen.
Enjoy!
Sunday, July 11, 2010
Sunrise Smoothie
I made the smoothie below to go along with the Ham, Egg and Cheese Pita Pocket. Make it according to the directions below for two servings, or cut the recipe in half for one 10 oz serving.
The Recipe: Sunrise Smoothie
1 cup good OJ (We use Simply Orange)
1 large banana
1/2 cup yogurt (preferably organic)
1/2 Orange Smoothie mix packet (you can generally find these in the produce section of your supermarket, there's one for strawberry and another for banana too)
2 cups crushed ice
Place all ingredients in blender in order given and process until thick and frothy and there are no large chunks of ice. Serve in a tall glass.
The Results:
The end product was even better than I expected. It was cold, thick, creamy and not too sweet or too much of any one flavor. I've been looking for a way to cut the sweetness of OJ - which our toddler LOVES - without giving it that watered down taste that comes from cutting it with just water alone. I also like the idea that it has some protein from the yogurt and vitamin C from the OJ - extra vitamin C is always needed at our house! Finally, the banana adds some much needed potassium, which is good for your BP and heart muscle.
And, for the REALLY important part, it paired well with the egg pita pockets by cutting the richness of the cheese without detracting from the flavor of the sandwich. It was also a nice compliment to the fruit salad.
Enjoy!
The Recipe: Sunrise Smoothie
1 cup good OJ (We use Simply Orange)
1 large banana
1/2 cup yogurt (preferably organic)
1/2 Orange Smoothie mix packet (you can generally find these in the produce section of your supermarket, there's one for strawberry and another for banana too)
2 cups crushed ice
Place all ingredients in blender in order given and process until thick and frothy and there are no large chunks of ice. Serve in a tall glass.
The Results:
The end product was even better than I expected. It was cold, thick, creamy and not too sweet or too much of any one flavor. I've been looking for a way to cut the sweetness of OJ - which our toddler LOVES - without giving it that watered down taste that comes from cutting it with just water alone. I also like the idea that it has some protein from the yogurt and vitamin C from the OJ - extra vitamin C is always needed at our house! Finally, the banana adds some much needed potassium, which is good for your BP and heart muscle.
And, for the REALLY important part, it paired well with the egg pita pockets by cutting the richness of the cheese without detracting from the flavor of the sandwich. It was also a nice compliment to the fruit salad.
Enjoy!
Postings will resume....
I am happy to say that though the comments feature was not enabled, multiple individuals have let me know that they read this blog on a regular basis. I've adjusted the settings to allow comments by both followers and those who have not registered as a follower.
Therefore, the postings will resume immediately!
~Hugs
Therefore, the postings will resume immediately!
~Hugs
Friday, July 2, 2010
Hello..... is there anybody out there?
Alright my foodie friends, I'm calling each of you out!
I started this blog because some of you, who will remain nameless, encouraged me to do so. To date, I've posted quite a few recipes and have a couple of posts in wait, but have had only 1 comment from a brave soul who visits this blog!
So I have a request.... If you follow this blog or just stop by on occasion to see what's new, please leave a little note to let me know you've been here. It's very lonely when you feel as though you're writing to yourself. Besides, I already know what's cookin' in my kitchen, what worked and what didn't by the time I tell you all about it :p
Hugs!
I started this blog because some of you, who will remain nameless, encouraged me to do so. To date, I've posted quite a few recipes and have a couple of posts in wait, but have had only 1 comment from a brave soul who visits this blog!
So I have a request.... If you follow this blog or just stop by on occasion to see what's new, please leave a little note to let me know you've been here. It's very lonely when you feel as though you're writing to yourself. Besides, I already know what's cookin' in my kitchen, what worked and what didn't by the time I tell you all about it :p
Hugs!
Tuesday, June 29, 2010
Apple, Raisin, Barley Salad
Recently, I found myself wanting a side dish that would give us something different and was based preferably on a grain, instead of pasta or just greens/veggies since I was a bit burnt out on green salad and have been trying to be more selective about our carb consumption. We'd recently dined at Ruby Tuesdays, which has in our humble opinion the best (freshness, variety) salad bar in Indy. Ruby Tuesdays always has Waldorf Salad on their salad bar and, though I sometimes make it at home in the fall, I always get a spoonful or two when I go there.
Thinking about Waldorf Salad and our toddler's recent discovery of apples led me to the pantry where I discovered a jar of barley. There are two types of barley, one is pearl barley and is basically the equivalent of white rice - nothing wrong with either of them - but, the whole grain type has more nutrients, so that's what I buy. I thought I could make a summer version of Waldorf Salad using apples and raisins (two of our baby's favorites). I did some research and found out that I was on to something as there are quite a few barley salad recipes out there, even some with apples. I also learned that most of the apple barley recipes used a warm weather friendly dressing of apple juice and honey. That sounded just like what I'd been looking for. After reading several recipes I came up with my own version.
The Recipe: Apple, Raisin, Barley Salad
Prepare barley:
1 cup barley
1 cup vegetable stock
1 cup water
1/2 small onion diced
1 tbsp butter, unsalted
1/2 tsp salt (kosher)
In a medium sauce pan over medium low heat, melt butter, add onion and salt. Stir to coat the onion with the butter and allow it to cook until slightly golden in color. Add raw barley that you've rinsed in a strainer and stir to coat with butter and distribute the onion. Allow barley to cook in the butter for 2-5 minutes being careful not to burn. If the butter solids begin to scorch, add liquids even if your barley has only been in the butter a couple of minutes. It's better to cut this step short than to have your cooked barley taste bitter or burnt in your final product.
Add liquids to the barley onion mixture and stir. Bring to a boil, reduce heat to low and cover. Allow barley to cook until al dente (approximately 20 minutes). Set aside in a bowl or on a platter to cool.
While barley is cooking, chop into medium dice:
1.5 medium apples (I used Braeburn)
4 stalks celery
Handful fresh parsley
10 fresh mint leaves
In a large bowl combine:
1 cup apple juice
1/4 cup honey
1/4 cup olive oil
salt and pepper to taste
Add apples, celery and herbs to the dressing along with 1 cup matchstick carrots and 1 cup raisins (I prefer golden as they're less sweet and don't dry out like dark raisins). Stir to combine all ingredients.
When the barley is cool, add it to the salad bowl and stir to combine. Chill for at least 30 minutes and serve.
The Results:
This was a good salad and a great side dish for both pork chops - which we had the first night - and glazed salmon - which we had later in the week. The salad keeps beautifully in the fridge and is great for an on the go snack or to take to work for lunch as it doesn't have to be refrigerated. Like many things at our house these days, it didn't pass the toddler test, but mama and papi really liked it!
Thinking about Waldorf Salad and our toddler's recent discovery of apples led me to the pantry where I discovered a jar of barley. There are two types of barley, one is pearl barley and is basically the equivalent of white rice - nothing wrong with either of them - but, the whole grain type has more nutrients, so that's what I buy. I thought I could make a summer version of Waldorf Salad using apples and raisins (two of our baby's favorites). I did some research and found out that I was on to something as there are quite a few barley salad recipes out there, even some with apples. I also learned that most of the apple barley recipes used a warm weather friendly dressing of apple juice and honey. That sounded just like what I'd been looking for. After reading several recipes I came up with my own version.
The Recipe: Apple, Raisin, Barley Salad
Prepare barley:
1 cup barley
1 cup vegetable stock
1 cup water
1/2 small onion diced
1 tbsp butter, unsalted
1/2 tsp salt (kosher)
In a medium sauce pan over medium low heat, melt butter, add onion and salt. Stir to coat the onion with the butter and allow it to cook until slightly golden in color. Add raw barley that you've rinsed in a strainer and stir to coat with butter and distribute the onion. Allow barley to cook in the butter for 2-5 minutes being careful not to burn. If the butter solids begin to scorch, add liquids even if your barley has only been in the butter a couple of minutes. It's better to cut this step short than to have your cooked barley taste bitter or burnt in your final product.
Add liquids to the barley onion mixture and stir. Bring to a boil, reduce heat to low and cover. Allow barley to cook until al dente (approximately 20 minutes). Set aside in a bowl or on a platter to cool.
While barley is cooking, chop into medium dice:
1.5 medium apples (I used Braeburn)
4 stalks celery
Handful fresh parsley
10 fresh mint leaves
In a large bowl combine:
1 cup apple juice
1/4 cup honey
1/4 cup olive oil
salt and pepper to taste
Add apples, celery and herbs to the dressing along with 1 cup matchstick carrots and 1 cup raisins (I prefer golden as they're less sweet and don't dry out like dark raisins). Stir to combine all ingredients.
When the barley is cool, add it to the salad bowl and stir to combine. Chill for at least 30 minutes and serve.
The Results:
This was a good salad and a great side dish for both pork chops - which we had the first night - and glazed salmon - which we had later in the week. The salad keeps beautifully in the fridge and is great for an on the go snack or to take to work for lunch as it doesn't have to be refrigerated. Like many things at our house these days, it didn't pass the toddler test, but mama and papi really liked it!
Friday, June 25, 2010
Will she or won't she?
Lately I've been experiencing some of the same frustrations that the mom's of toddlers world over experience.... I spend a lot of time planning, shopping for and preparing wholesome meals for our family only to have my toddler eat a couple of bites of some things and say "no thank you" (she's so polite) to others.
I recently noticed on her day care daily report that they had fish and she ate "all" of the serving. Hmmmm..... went my mommy brain, maybe that's something I can work with. I bought a few wild Alaskan salmon filets from Farm Fresh and have had them in the freezer just waiting for the day when I would be inspired to make them for my hubby and baby. Well, my little ruby colored friends of Omega 3 goodness, today's the day!
I generally like salmon, I especially like wild pacific salmon, and can eat it in most any preparation and enjoy it. However, I REALLY like salmon when it's brushed with a glaze that's on the sweeter side. I love the way the sweetness in the glaze compliments the rich salmon flavor and any sweet charred bits are just a bonus.
Keeping in mind that my daughter LOVES OJ - no, I mean REALLY as in she would skip almost any other drink in lieu of OJ - I decided on a maple/OJ glaze with hints of other asian flavors - ginger, soy sauce, fish sauce, mirin and came up with a reasonable recipe.
The Recipe: Orange and Maple Glazed Salmon: Fish that Even a Toddler will Enjoy (I hope)
1 cup good OJ - I used Simply Orange
1/2 cup good grade maple syrup
2 tbsp soy sauce
1 tbsp fish sauce
1/4 cup mirin
1 tsp minced ginger - I use the type in a jar and it works just fine!
Preheat grill on high 10 to 15 minutes (gas grill) or until coals are white.
Meanwhile measure all ingredients into a small sauce pan and place over medium heat. Cook stirring every so often until the mixture has reduced by half - watch it carefully as the maple syrup contains a great deal of sugar and it can boil over or begin to scorch - but before it turns to a carmel mess. This will take approximately 10 minutes.
Transfer 1/2 of mixture to a small bowl and keep the remaining amount in the sauce pan, you will need it later. In the meantime, prepare fish by:
2 salmon filets approximately 6-8" long
Salt / Pepper to taste
Smear each filet with the glaze that you've set aside above
Once your grill grates are very hot clean and oil them using a wad of paper toweling dipped in vegetable oil. Grill salmon skin side down for 4-5 minutes with grill hood closed.
When salmon flakes easily and is just done in the middle, remove from the grill and brush with the remaining glaze. Allow salmon to rest for five minutes brush for a final time with the reserved glaze. I recommend using one brush or spoon on the raw salmon and then a clean one when the fish comes off the grill in order to avoid any contamination issues.
Serve with apple, raisin, barley salad.
The Results:
Though she did not eat here small serving, my toddler did try it. In fact, I think she chewed her bites just long enough to get the taste of the glaze and then politely gave the chewed mess back to her father. Hubby and I really liked it though. The fish was cooked perfectly - thanks to my friend who recommended the grill technique I described above - and the slightly sweet, slightly salty glaze was a good compliment to the Salmon flavor. The glaze also set up well on the fillets and didn't remain too sticky, but instead sort of melded with the top layers of the fish and created a yummy fusion. In all, I think that this will become my go to Salmon recipe until I come across something that's even more yummy! Enjoy and please let me know if you try this recipe at your house!
~Hugs,
Lisa
I recently noticed on her day care daily report that they had fish and she ate "all" of the serving. Hmmmm..... went my mommy brain, maybe that's something I can work with. I bought a few wild Alaskan salmon filets from Farm Fresh and have had them in the freezer just waiting for the day when I would be inspired to make them for my hubby and baby. Well, my little ruby colored friends of Omega 3 goodness, today's the day!
I generally like salmon, I especially like wild pacific salmon, and can eat it in most any preparation and enjoy it. However, I REALLY like salmon when it's brushed with a glaze that's on the sweeter side. I love the way the sweetness in the glaze compliments the rich salmon flavor and any sweet charred bits are just a bonus.
Keeping in mind that my daughter LOVES OJ - no, I mean REALLY as in she would skip almost any other drink in lieu of OJ - I decided on a maple/OJ glaze with hints of other asian flavors - ginger, soy sauce, fish sauce, mirin and came up with a reasonable recipe.
The Recipe: Orange and Maple Glazed Salmon: Fish that Even a Toddler will Enjoy (I hope)
1 cup good OJ - I used Simply Orange
1/2 cup good grade maple syrup
2 tbsp soy sauce
1 tbsp fish sauce
1/4 cup mirin
1 tsp minced ginger - I use the type in a jar and it works just fine!
Preheat grill on high 10 to 15 minutes (gas grill) or until coals are white.
Meanwhile measure all ingredients into a small sauce pan and place over medium heat. Cook stirring every so often until the mixture has reduced by half - watch it carefully as the maple syrup contains a great deal of sugar and it can boil over or begin to scorch - but before it turns to a carmel mess. This will take approximately 10 minutes.
Transfer 1/2 of mixture to a small bowl and keep the remaining amount in the sauce pan, you will need it later. In the meantime, prepare fish by:
2 salmon filets approximately 6-8" long
Salt / Pepper to taste
Smear each filet with the glaze that you've set aside above
Once your grill grates are very hot clean and oil them using a wad of paper toweling dipped in vegetable oil. Grill salmon skin side down for 4-5 minutes with grill hood closed.
When salmon flakes easily and is just done in the middle, remove from the grill and brush with the remaining glaze. Allow salmon to rest for five minutes brush for a final time with the reserved glaze. I recommend using one brush or spoon on the raw salmon and then a clean one when the fish comes off the grill in order to avoid any contamination issues.
Serve with apple, raisin, barley salad.
The Results:
Though she did not eat here small serving, my toddler did try it. In fact, I think she chewed her bites just long enough to get the taste of the glaze and then politely gave the chewed mess back to her father. Hubby and I really liked it though. The fish was cooked perfectly - thanks to my friend who recommended the grill technique I described above - and the slightly sweet, slightly salty glaze was a good compliment to the Salmon flavor. The glaze also set up well on the fillets and didn't remain too sticky, but instead sort of melded with the top layers of the fish and created a yummy fusion. In all, I think that this will become my go to Salmon recipe until I come across something that's even more yummy! Enjoy and please let me know if you try this recipe at your house!
~Hugs,
Lisa
Thursday, June 17, 2010
Be back soon! I promise
Hi all. This is just a short post to say that I haven't forgotten about the blog, I've just been rather ill. So, as soon as I'm feeling better it'll be more watch out kitchen here I come!
Stay tuned!
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