Cloud-Light Frittata

May 16, 2012 by jennifer

This frittata is called "cloud-light" because you have to beat the egg whites to stiff peaks before folding in the egg yolks and cheese. It gives a really light and airy texture to the finished product that you wouldn’t get otherwise.

Ingredients:

• ½ bunch of kale, stems removed, leaves washed thoroughly1 clove garlic, minced1 medium sweet onion, minced1 medium shallot, minced2 portobello mushrooms, sliced in ½” chunks6 eggs, divided1/8 cup heavy cream¼ cup skim milk½ cup shredded mozzarella cheese¼ cup freshly shredded parmesan cheesekosher salt and freshly cracked pepper

Directions:

1. Pre-heat oven to 350 F. Steam kale and allow to cool (I usually steam the whole bunch and save half for next time, in the freezer). Lie leaves on top of one another and chop into 1” slices. Set aside.

2. Sauté garlic, onion and shallot with mushrooms until tender and onions are translucent. Set aside.

3. Beat egg whites with a pinch of salt until stuff peaks form. Beat egg yolks separately until pale and beginning to thicken. Add cream and milk and beat for another minute.

4. Fold cheeses, salt and pepper into egg yolk mixture and then fold in the beaten egg whites. Pre-heat frying pan on medium heat and add about a ½ teaspoon of olive oil and a teaspoon of butter. Pour half of egg mixture into pan, top with kale, onions and mushrooms and then pour other half of egg mixture over.

5. Cook on stove top until bottom starts to brown and eggs are beginning to firm up. Add remaining parmesan cheese on top and cook in oven until browned on top and eggs are fully cooked through – about 20 – 25 minutes.

After-Thoughts:

Serve this for dinner with a salad of mixed greens and some crusty bread – it’s the perfect mid-week meal.

Recipe Origin:

A Domestic Goddess Original

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Breakfast Shakes

May 16, 2012 by jennifer

This really is “The Shake that Packs a Wallop” and is great for breakfast (or any meal, I would think). It is high in protein (from various sources), low in fat and ultra delicious. I think I finally came up with the ultimate breakfast shake recipe – and it only took me 30 years!

Ingredients:

• 1 cup freshly squeezed or reduced sugar orange juice2 tablespoons skim milk powder½ cup fat-free yogurt with fruit (any flavour)2 tablespoons flax seed oil1 banana¼ cup silken tofu – flavoured if you prefer (I like almond!)½ cup fruit: strawberries, blueberries, raspberries, peaches, plums, nectarines…

Directions:

1. Put ingredients into blender and add 1 ice cube. Blend until smooth and serve.

Makes 2 servings.

After-Thoughts:

You can do just about anything to give this shake the taste you want. You can use plain or vanilla yogurt instead of fruit, you can add honey if you use plain tofu for a bit of sweetness. Make it your own and enjoy!

Recipe Origin:

A Domestic Goddess original

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Nutri-Bars

May 16, 2012 by jennifer

These “nutri-bars” smell just like mincemeat tarts with the molasses, cinnamon and honey binding them together. They may seem like an odd combination of ingredients, but are really quite delicious. They’re also rather filling and quite healthy for you. They totally fill all of my prerequisites for a breakfast-on-the-go!

Ingredients:

• 1 cup dried mission figs½ cup currants½ cup dried cranberries½ cup almonds½ cup pecans½ cup sunflower seeds2 cups kasha (or any whole grain) ¼ cup ground flax seed flour ¼ cup sesame seeds ¼ cup honey 1/3 cup molasses 1 teaspoon vanilla 2 tablespoons vegetable oil ¼ teaspoon kosher salt 1 tablespoon orange zest ½ teaspoon cinnamon

Directions:

1. Preheat oven to 350 F. In a food processor, purée figs, then add almonds and pecans. Pulse a few times. Add currants and cranberries and pulse once or twice. Set aside.

2. In a sauté pan over medium heat, toast kasha, flax seed flour and sesame seeds for about 5 minutes. Remove from heat and allow to cool.

3. In a large bowl, combine food processor contents, pan contents and all remaining ingredients. Mix well, then transfer to a greased 9 x 12-inch baking dish. Bake for 30 minutes. Let cool and slice into bars. Keep wrapped or in a sealed container for up to two weeks.

After-Thoughts:

S. didn’t like these at all – he has a hate-hate relationship with figs. I did hand a few out at work though and they got rave reviews…to each his own, I suppose!

Recipe Origin:

Based on a recipe by Bob Blumer

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Buttermilk-Cornmeal Pancakes

May 16, 2012 by jennifer

I like to make these pancakes small – maybe 2" in diameter; they’re more like a snacking cake than something you pile up on your plate and sit down to eat. You can eat them spread with maple butter, creamed honey or just butter. Even by themselves they’re delicious!

Ingredients:

• ½ cup yellow cornmeal (fine grind)¼ cup coarse grind cornmeal ("grits")½ cup whole wheat all purpose flour¼ cup white all purpose flour2 tablespoon sugar½ teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt1 ¼ cups buttermilk2 large eggs3 tablespoons unsalted butter, melted and cooledvegetable oil and butter for frying

Directions:

1. Sift all the dry ingredients together in a large bowl. Whisk the buttermilk, eggs and melted butter in a different bowl to combine. Add wet ingredients to dry and whisk until blended and smooth.

2. Lightly coat a heavy skillet with oil and then add about a ¼ teaspoon of butter. When melted pour small rounds of butter into pan. Cook until bottoms are golden, approximately 1 ½ – 2 minutes per side. Repeat (more oil and butter with each batch) with remaining flour, keeping pancakes warm in a 275 F oven if necessary.

3. Serve with maple butter in the fall or creamed honey in the spring. Fresh berries, bananas and a dusting of confectioners’ sugar is a nice touch.

After-Thoughts:

These pancakes have a nice crunch to them because of the corsely ground cornmeal – I like that crunch, but if you don’t, use only the fine grind cornmeal.

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Peaches n’ Cream Muffins

May 16, 2012 by jennifer

While there is no "cream" in these muffins they are quite delicious and rich with the low-fat ricotta and skim milk. They’re a great not-too-sweet, not-too-heavy snack for that morning fast-break or to perk you up during that mid-afternoon slump.

Ingredients:

• 1 cup quick cooking oats½ cup light ricotta½ cup skim milk¼ cup packed brown sugar¼ cup vegetable oil2 tablespoons cooking molasses1 teaspoon vanilla2 tablespoons honey1 whole egg1 ¼ cups whole wheat flour1 teaspoon ground cinnamon1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt½ cup roughly chopped pecans1 cup peaches, chopped into ½-inch dice

Directions:

1. Pre-heat oven to 400 F. Grease 6 custard cups or 12 smaller muffin tins with butter or a small amount of vegetable oil and set aside.

2. Mix oats, ricotta and milk in a large mixing bowl. Add sugar, vegetable oil, molasses, vanilla, honey and egg. Stir until well combined.

3. Sift flour, cinnamon, baking soda, baking powder and salt together. Add to wet ingredients and stir only until flour is moistened (lumps are fine). Fold in nuts and peaches and divide evenly among custard cups or muffin tins (they should be filled to slightly over-filled)

4. Bake for 20 – 25 minutes or until tops are starting to brown and a tester inserted into the middle comes out clean. Remove from cups and cool on wire rack.

After-Thoughts:

These muffins freeze really well – wrap in saran wrap when completely cooled and then freeze inside a ziplock freezer bag. Thaw overnight in the fridge and then warm up slightly in a toaster oven.

Recipe Origin:

a Domestic Goddess original

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Banana Coconut Pecan Muffins

May 16, 2012 by jennifer

Ingredients:

• 1 ¼ cups all-purpose flour1 teaspoon baking powder¼ teaspoon salt3 very ripe bananas, mashed1 stick (½ cup) unsalted butter, melted2/3 cup sugar1 large egg½ teaspoon vanilla½ cup chopped pecans¾ cup sweetened flaked coconut

Directions:

1. Put oven rack in middle position and preheat oven to 375 F. Butter and flour 6 mini-souffle cups.

2. Whisk together flour, baking powder, and salt in a bowl.

3. Whisk together bananas, butter, sugar, egg, vanilla, and ½ cup coconut in an other large bowl until combined well, then fold in flour mixture until flour is just moistened. Stir in pecans.

4. Divide batter among buttered and floured mini-souffle cups and sprinkle with remaining ¼ cup coconut.

5. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly; remove from cups and cool completely.

After-Thoughts:

• I added the pecans — you could use walnuts or hazelnuts instead, but I think the nuts really add a bit of that hearty goodness muffins are often missing.

• I baked these in mini-souffle cups because I wanted the muffins to be big enough to be breakfast…I find my muffin tin is just too small to bake anything even remotely substantial.

Recipe Origin:

Adapted from a Gourmet Magazine (May 2004) recipe

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Crustless Mini Quiches

May 16, 2012 by jennifer

This recipe serves 4, or 2 for dinner and then 2 for lunch the next day. I took my left-over quiche out of the ramekin and warmed it briefly in the microwave and ate it sandwiched between two pieces of buttered toast…oh my goodness was that good.

Ingredients:

• Butter, for ramekinsCoarse salt½ cup broccoli florets¼ cup roasted red peppers1 cup shredded spinach6 large eggs½ cup whole milkGround pepper1/8 teaspoon ground cumin ¾ cup shredded extra old cheddar cheese

Directions:

1. Preheat oven to 350F. Butter four 8-ounce ramekins (or a 9-inch pie dish) and set aside. Heat a large saucepan with about an inch of water in it and add 1 tablespoon butter. Add broccoli, peppers and spinach; steam 1 – 2 minutes until softened. Transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

2. In a large bowl, whisk together eggs, half-and-half, ½ teaspoon salt, ¼ teaspoon pepper, and cumin. Stir in broccoli, roasted peppers and artichokes and cheese.

3. Place ramekins on a rimmed baking sheet. Ladle vegetable-cheese mixture into ramekins, dividing evenly. Bake until golden brown and puffed up, 35 to 40 minutes. Serve with a mixed-green salad, if desired.

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Banana-Cranberry Bread

May 16, 2012 by jennifer

I am on a quest to find the quentessential banana bread recipe – I make one about once a month and each one is better than the last. I really love the idea of soaking cranberries or sultanas in liquor – the cranberries in this one are soaked in coffee liqueur and they taste utterly fantastic.

Ingredients:

• 100 g dried cranberries75 ml coffee liqueur175 g whole wheat flour2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt125 g unsalted butter, melted150 g white sugar2 large eggs2 large (or 4 small) very ripe bananas (about 300 g without skins), mashed60 g chopped pecans1 teaspoon vanilla extract

Directions:

1. Rut the cranberries and coffee liqueur in a small saucepan and bring to the boil (it won’t take long). Remove from heat, cover and leave for an hour, or until the cranberries have absorbed most of the liqueur.

2. Preheat oven to 350 F (approximately 170 C). Put the flour, baking powder, baking soda and salt in a medium-sized bowl and combine with a spoon or whisk. In the bowl of an electric mixer, mix the butter and sugar with the paddle attachment. Add eggs one at a time, mixing well in between and then add the mashed bananas and vanilla extract. Drain the cranberries and with the mixer on low, add the cranberries and pecans. Then add the flour mixture, a third at a time, mixing well after each addition.

4. Scrape into prepared loaf pan and bake for about 45 minutes to an hour, or until a tester inserted into the middle comes out clean. Allow to cool in pan for about 10 – 15 minutes then turn out onto rack to fully cool. Serve thickly sliced with coffee…breakfast lunch or dinner.

After-Thoughts:

* the original recipe called for white flour and I substituted whole wheat in this and it didn’t taste heavy or "good for you"…it tastes dense and decadent.

Recipe Origin:

* adapted from a Nigella Lawson recipe (How to Be a Domestic Goddess”)

“

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Toast-Sticks

May 16, 2012 by jennifer

My grandfather had this crazy toaster that had no button to press the toast down with; you had to jiggle the bread a few times to make it work. I have that toaster now but it just doesn’t work without his hand there to jiggle the bread…of course though, I will never get rid of it.

Ingredients:

• 2 slices bread per person, sliced as thick or thin as you likebutterpeanut butter (or honey, if you don’t like peanut butter…)

Directions:

1. Toast bread in toaster until done the way you like it.

2. Butter toast and put a medium-thick layer of peanut butter on top of melting butter (too little and it’s not worth it; too much and you’ll have a huge mess).

3. Cut peanut butter and buttered toast into narrow sticks. Eat with tea, preferably in the company of someone you love very, very much.

Recipe Origin:

A Fidler family recipe

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Strawberry Pancakes

May 16, 2012 by jennifer

Pancakes really are the epitome of a decadent breakfast. Light and fluffy, sweet and doughy they are comfortable and fancy at the same time. Dress them up with some vanilla and a few slices of gorgeously plump strawberries and you have the perfect start to an amazing day.

Ingredients:

• 1 ¼ cups all purpose flour2 tablespoons sugar2 teaspoons baking powder¾ teaspoon salt1 egg1 ¼ cups buttermilk or soured milk1 teaspoon vanilla3 tablespoons vegetable oil, plus more for cookingapproximately 1 strawberry per pancake (~8), sliced into 8ths* obviously these would work with almost any fruit: banana, blueberry, blackberry…peach…mmm. Anything works.

Directions:

1. In a large bowl, mix together the flour, sugar, baking powder and salt. In a smaller bowl beat the egg slightly, add milk, vanilla and 3 tablespoons oil. Add wet ingredients to dry and stir just until flour is moistened (clumps are okay!).

2. Heat non-stick frying pan over medium-high and brush lightly with oil.

3. Pour batter by ¼ cupfuls onto hot pan, making three pancakes at a time. Top each with strawberry slices and then cook until edges look slightly dry. Turn and cook other side until golden.

4. Keep warm in oven or on warming plate. Repeat with remaining batter. Serve, strawberry side up with butter, maple syrup, fresh fruit and raspberry fool (raspberries and whipped cream).

After-Thoughts:

* a Domestic Goddess original – based on my mom’s pancake recipe

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