Archive for the ‘breakfast’ Category

zucchini flower brk2

 

zucchini flower brk1

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gardenfresh2

This morning, I picked a little bit of everything in the garden for a fresh and simple breakfast. Parsley, basil, zucchini and the flowers, swiss chard, arugula, spinach, tomatoes, onion, garlic and carrots. A light stir fry and then I cooked the eggs in the same pan with all the juices from the veggies. Yummm!!

 

gardenfresh1

 

gardenfresh3Cut all the veggies into desired size and shape and lightly stir fry until wilted.

Chop all the herbs and add to stir fry.

Place veggies on a serving dish and cook eggs until done.

Combine veggies and eggs. Toast a few slices of your favorite bread and prepare some delicious coffee or some green tea.

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stirfrycarrots1

carrottops

Carrots are one plant that I never planted in my garden. This year I changed all that and planted my first ones. They are now my favorite plants. Super easy to plant and care for.  With all the different varieties that are available, you will have to prepare a nice size spot for them in your garden. Then there is the rainbow of colors to choose from! You’re in for a real treat if you’ve never planted carrots before. From planting, harvesting, preparing and eating, this is an amazing veggie to include in your garden every year.

The taste of freshly picked carrots is  exceptional and the carrot tops are equally delicious. This morning I thinned out the seedlings and pulled out some beautiful mini carrots. I decided to sauté them and their tops with a few garlic scapes left over from a few days ago when I made pesto.

minicarrots

stirfrycarrots2

Start to sauté an onion, add the scapes, mini carrots and their tops. Cook a few minutes until tender, add your favorite herbs, salt and pepper to taste and serve with your favorite style eggs for breakfast or a side dish for dinner. Simple and delicious!

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super healthy smoothie

IMG_2978 With all the great produce that is easily available this month, there is no excuse for skipping breakfast.

A super healthy drink that is super easy to make. With hundreds of combinations of fruit, vegetables and juices, your smoothie can taste different every time you make one.

On your weekly visit to a farmer’s market like the Jean Talon Market or Atwater Market, stock up on herbs and fruits for the week or just for a couple of days.

If  you are one of the lucky few that lives near an organic start up farm like Just Food in the Ottawa area, you can buy organic produce all summer long. ______________________________________________________________________________________________________________________________________________________________________________________________________________________ ingredients

1 banana

1/2 cup blueberries

1/2 peach

handful of grapes

any other fruit you have on hand (honey dew, apricots, mango, papaya ….etc…)

1 cup pomegranate juice (you can use coconut water, green tea (cooled), or your favorite juice)

1 or 2 leaves or more if you like  (kale, swiss chard, basil, parsley, spinach)

2  tbsp hemp seeds

you can also add your favorite yogurt, cottage cheese, avocado ….etc….

tip:  put fruits and juices in freezer for a few minutes before blending for a cool refreshing drink

______________________________________________________________________________________________________________________________________________________________________________________________________________________ mix all ingredients in a blender on high

serve in your favorite glass with your choice of garnish (thin slice of lemon or lime, sprig of mint, thyme, basil or parsley) ______________________________________________________________________________________________________________________________________________________________________________________________________________________

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Taken from Edmonton Journal

Recipe by Sally Vaughan-Johnston

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ingredients

Serves 6 to 8

Finish with a whirl of whipped cream if you like.

1/2 cup (125 mL) brown sugar, divided

6 eggs

2 cups (500 mL) whole or 2 per cent milk

2/3 cup (150 mL) whipping (35 per cent) cream

1 teaspoon (5 mL) ground cinnamon

1/4 tsp. (1 mL) ground ginger

12 slices white bread, crusts left on

1/3 cup (75 mL) butter, softened

3/4 cup (175 mL) ginger marmalade

3 ripe pears, peeled, cored, chopped

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Preheat oven to 350 °F (180 °C).

Grease a 13- by 9-inch (22- by 33-centimetre) baking dish. In a bowl, whisk together 1/4 cup (60 mL) of the sugar, eggs, milk, cream, cinnamon and ground ginger. Set aside.

Butter one side of each bread slice, then spread thickly with marmalade. Arrange six slices of the bread in the bottom of the prepared dish, squeezing to make them fit if necessary. Pour half the egg mixture over top. Sprinkle with pears. Cut remaining 6 slices of bread in half diagonally. Arrange in two rows lengthwise in the dish, overlapping bread if necessary and covering pears. (it’s fine if a few pieces of pear poke through).

Pour remaining egg mixture over bread. Using a spatula, gently push on bread to submerge as much as possible. Some of the crusts might still be poking up — don’t worry. Cover and refrigerate for at least four hours or overnight.

Use spatula again to push crusts under egg mixture if necessary. (It’s easier once the bread has softened) Sprinkle casserole with remaining sugar. Bake, uncovered, for about 40 minutes until set, puffy, golden and crispy on top. Serve immediately.

TIP: For best results use stale bread. An easy way to stale bread is to spread the slices in a single layer on a couple of baking sheets and leave uncovered on the counter at overnight.

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Taken from “CABANE À SUCRE AU PIED DE COCHON” by Chef Martin Picard.

4 cups (1 L) 2 per cent milk

5 large eggs

4 cups + 3 tbsp (1 L + 45 mL) all-purpose flour

1/4 cup + 1 tbsp (75 mL) cornstarch

4 tsp (20 mL) baking powder

1/2 tsp (2 mL) granulated sugar

1/4 tsp (1 mL) kosher salt

Rendered duck fat for frying

Pure maple syrup (warmed if desired)

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In large bowl, whisk milk and eggs until blended.

In medium bowl, whisk flour, cornstarch, baking powder, sugar and salt.

Pour all at one into milk mixture.

Whisk vigorously until smooth.

Cover and refrigerate 1 hour to let baking powder activate. (Makes about 8 cups/2 L.

Batter will keep up to 2 days in fridge, but the baking powder becomes less effective.)

In large, deep skillet, melt duck fat over medium heat about 10 minutes until hot.

If using heatproof thermometer, heat until fat reaches 350F (180C).

You need at least 1/2-inch (1 cm) of fat.

Using 1/4 cup (60 mL) measure and working in batches, spoon batter into skillet.

Fry 2 minutes, spooning cooking fat over pancakes continuously so they puff up and crisp.

Pancakes should be golden with bubbles forming along edges.

Using metal spatula and spoon, carefully flip pancakes.

Cook until golden and cooked through, about 1 to 2 minutes.

Using slotted spoon, remove pancakes to paper towel-lined plate.

Serve immediately or transfer to baking sheet,

cover loosely with foil and keep warm in preheated 250F (120C) oven.

To serve, transfer pancakes to plates. Pass maple syrup separately.

Makes about 32.

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eggs in maple syrup

 

Taken from “CABANE À SUCRE AU PIED DE COCHON” by Chef Martin Picard.

Great idea but a little too sweet for my taste. After the eggs cooked in the syrup I placed them on toasted whole wheat bread with a slice of avocado for a great contrast in color.

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ingredients

4 large eggs

1 cup (250 mL) pure maple syrup

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In small, heavy saucepan over medium-high heat, heat syrup until bubbling (or, using a candy thermometer, to 238F/115C).

Add eggs. Cook undisturbed 30 seconds to allow syrup to reheat.

Cook, stirring occasionally with spoon to break up eggs, until set, about 2 minutes.

Transfer eggs with syrup to serving bowl.

Serve warm.

Alternately, refrigerate up to 3 days and serve cold.

Makes about 2 cups (500 mL).

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