Yogurt is a beneficial alternative for our daughter who dislikes drinking milk. We always have a stock in the refrigerator or freezer for the kids to snack on. However not all yogurt is nutritious. While a high quality plain is the most wholesome choice it is […]
Nicoise is a type of salad historically made with raw vegetables. The Nicoise salad is believed to have originated at the start of the 1900’s on the French Rivera in Nice, France. Traditionally Nicoise Salad contained anchovies, artichoke hearts, olives, tomatoes and peppers, with a dressing made of […]
On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are not available blanch the asparagus and potatoes in boiling water for 5-6 minutes. Our potatoes and asparagus omelet also makes for a tasty comfy dinner entree. Use 5 egg whites and 1 whole egg for a low cholesterol version.
2 small red potatoes, chopped into 1-inch bite sized cubes
1/2 cup chopped 1-inch pieces asparagus
1 tbsp chopped cilantro
1/4 cup shredded cheddar cheese
2 thin ham slices, chopped
Salt and pepper
In a bowl whisk eggs together until well blended. Set aside.
Saute potatoes and asparagus in 1 tablespoon of butter over medium-high heat until browned and caramelized. Season with salt, pepper and cilantro. Reduce heat to medium.
Pour whisked eggs over vegetables in pan. Once the egg starts to set gently lift one edge with a spatula and tilt the pan so the uncooked egg runs underneath. Repeat all around the pan until most of the omelet is set with a small amount of uncooked egg on top. Carefully use a spatula to flip the omelet over and turn off heat. Sprinkle with ham slices and cheese. Flip one side of the omelet over folding in half. Remove from heat. Top with a dollop of salsa and serve. Makes 2
“Frukostdags” by Hanna Pauli Wednesday morning breakfasts appeared one day without any solicitation on my part. On Wednesday mornings I like to make pancakes. They make for a nice variation from the typical egg burritos or oatmeal. One Wednesday morning I was surprised to discover […]
When I lived in West Palm Beach Florida, a friend of mine and I would roller blade from her apartment five miles to the New York Bagel shop, devour an everything bagel toasted with light cream cheese and a hot chocolate. On the way back we would stop by the pool to swim laps. By the time we made it back to her apartment we passed out on the couches from pure exhaustion.
Now that I am not coasting the 10 miles to burn off a bagel I placed them on my unfortunate catastrophes list. Never to enjoy again. The grocery store carries mini bagels that are the perfect size for little kids and adults alike. At 70 calories for the whole bagel I can enjoy a simple pleasure once again.
Whole wheat mini bagel, toasted or untoasted
Cook eggs according to preference. Slather cream cheese on a half of a bagel. Top with a portion of cooked egg and a dollop of salsa.
A couple of weeks ago we took the kids to an annual blueberry festival at a local farm. The kids enjoyed plucking ripe blueberries and cherries, munching a few along the way. The highlight of my day was Mason’s dirt streaked face. Evidence he had the time of his life crawling through tunnels made of bales of hay.
Once home I reserved enough cherries to freeze for this cherry cake. It is easier to remove the pits from thawed cherries. Just squeeze and they pop right out.
Source: Rachael Ray
4-1/2 cups flour
1-1/2 cups firmly packed brown sugar
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup granulated sugar
2 teaspoons baking powder
Two 10-ounce bags frozen cherries, thawed and drained
Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.
In a medium bowl, using your fingers, combine 3 cups flour, the brown sugar and 1/2 teaspoon salt. Mix in all but 2 tablespoons butter until large crumbs form; set aside.
In a small bowl, whisk together the remaining 2 tablespoons butter, the egg and the buttermilk.
In a medium bowl, stir together the remaining 1 1/2 cups flour, the granulated sugar, baking powder and remaining 1/2 teaspoon salt. Add the egg mixture and stir to form a thick, smooth batter. Fold about a third of the reserved crumb mixture into the batter; spread evenly into the prepared baking dish.
Scatter the cherries over the batter; sprinkle the remaining crumb mixture on top. Bake the cake until golden brown, 35 to 40 minutes. Transfer to a rack to cool for about 20 minutes before serving.
Replace cherries with favorite fruit.
Here is a fun super fast craft that will bring giggles and smiles to the Easter brunch table. Source: Family Fun Supplies: white and green card stock (regular paper is fine) yellow pipe cleaners straws scissors pencil Trace your child’s hand print onto a piece […]