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Posts tagged with "breakfast"

Nov 2
Crab-Stuffed Mushrooms
Recipe courtesy Paula Deen

Ingredients

 *   1 cup crabmeat
 *   1/2 cup cream cheese
 *   1/2 cup fresh parsley leaves, chopped
 *   1/2 cup green onions, chopped
 *   4 tablespoons Parmesan
 *   House Seasoning, recipe follows
 *   2 portobello mushroom caps, or 10 white mushrooms caps
 *   1/2 cup bread crumbs
 *   Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Crab-Stuffed Mushrooms
Recipe courtesy Paula Deen

Ingredients

* 1 cup crabmeat
* 1/2 cup cream cheese
* 1/2 cup fresh parsley leaves, chopped
* 1/2 cup green onions, chopped
* 4 tablespoons Parmesan
* House Seasoning, recipe follows
* 2 portobello mushroom caps, or 10 white mushrooms caps
* 1/2 cup bread crumbs
* Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

May 3
Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy CrumbsIngredients


1/2cupcoarse fresh breadcrumbs made from crustless country-style bread
5teaspoonsDijon mustard, divided
2teaspoonsplus 1 tablespoon olive oil
1/2teaspoonmustard seeds
19-ounce package fresh spinach leaves
3tablespoonshalf and half
1teaspoonchopped fresh thyme
2large eggs
Fresh thyme sprigs (for garnish)



test-kitchen tip
Topping the eggs with breadcrumbs—instead of serving them with toast—makes for a lighter dish with satisfying texture.


Preparation


Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes.


Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.


Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.


Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.





Nutritional Information
One serving contains: Calories (kcal) 345.8 %Calories from Fat 56.2 Fat (g) 21.6 Saturated Fat (g) 5.4 Cholesterol (mg) 220.3 Carbohydrates (g) 25.1 Dietary Fiber (g) 3.1 Total Sugars (g) 3.0 Net Carbs (g) 22.0 Protein (g) 13.7 Sodium (mg) 526.4

 

Sunny-Side-Up Eggs on Mustard-Creamed Spinach with Crispy Crumbs

Ingredients

  • 1/2cupcoarse fresh breadcrumbs made from crustless country-style bread
  • 5teaspoonsDijon mustard, divided
  • 2teaspoonsplus 1 tablespoon olive oil
  • 1/2teaspoonmustard seeds
  • 19-ounce package fresh spinach leaves
  • 3tablespoonshalf and half
  • 1teaspoonchopped fresh thyme
  • 2large eggs
  • Fresh thyme sprigs (for garnish)
  • test-kitchen tip

    Topping the eggs with breadcrumbs—instead of serving them with toast—makes for a lighter dish with satisfying texture.

Preparation

  • Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes.
  • Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
  • Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
  • Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs.
  • Nutritional Information

    One serving contains:
    Calories (kcal) 345.8 
    %Calories from Fat 56.2 
    Fat (g) 21.6 
    Saturated Fat (g) 5.4 
    Cholesterol (mg) 220.3 
    Carbohydrates (g) 25.1 
    Dietary Fiber (g) 3.1 
    Total Sugars (g) 3.0 
    Net Carbs (g) 22.0 
    Protein (g) 13.7 
    Sodium (mg) 526.4



 

Breakfast: before and after.

Breakfast: before and after.

Breakfasts that Fight Fat
Quick Breakfast Taco
Ingredients
2 corn tortillas
1 tablespoon salsa
2 tablespoons shredded reduced-fat Cheddar cheese
1/2 cup liquid egg substitute, such as Egg Beaters
Preparation
Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
Nutrition
Per serving: 153 calories;  2 g fat (  1 g sat ,  0 g mono );  3 mg cholesterol;  15 g carbohydrates; 0 g added sugars; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium.

Breakfasts that Fight Fat

Quick Breakfast Taco

Ingredients

  • 2 corn tortillas
  • 1 tablespoon salsa
  • 2 tablespoons shredded reduced-fat Cheddar cheese
  • 1/2 cup liquid egg substitute, such as Egg Beaters

Preparation

  1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
  2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Nutrition

Per serving: 153 calories; 2 g fat ( 1 g sat , 0 g mono ); 3 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 17 g protein; 0 g fiber; 453 mg sodium; 207 mg potassium.

Breakfasts that Fight Fat
Scandinavian Muesli
Ingredients
2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup rye flakes, or wheat flakes (see Note)
1/3 cup coarsely chopped almonds, (1 3/4 ounces)
2 tablespoons flaked coconut, (sweetened or unsweetened)
1/2 cup raisins
2 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of cinnamon
1/4 cup flaxseeds, ground (optional; see Tip)
Preparation
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.
Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.
Nutrition
Per serving: 196 calories;  5 g fat (  1 g sat ,  2 g mono );  0 mg cholesterol;  34 g carbohydrates; 6 g protein; 5 g fiber; 6 mg sodium; 209 mg potassium.

Breakfasts that Fight Fat

Scandinavian Muesli

Ingredients

  • 2 cups old-fashioned or quick-cooking (not instant) rolled oats
  • 2/3 cup rye flakes, or wheat flakes (see Note)
  • 1/3 cup coarsely chopped almonds, (1 3/4 ounces)
  • 2 tablespoons flaked coconut, (sweetened or unsweetened)
  • 1/2 cup raisins
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon
  • 1/4 cup flaxseeds, ground (optional; see Tip)

Preparation

  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
  2. Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
  • Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.
  • Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.

Nutrition

Per serving: 196 calories; 5 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 34 g carbohydrates; 6 g protein; 5 g fiber; 6 mg sodium; 209 mg potassium.

Apr 8
Mushroom & Wild Rice Frittata
Ingredients
Wild Rice
2 cups water
1/2 cup wild rice (see Note), rinsed
1/8 teaspoon salt
Frittata
5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon ground nutmeg
2 teaspoons extra-virgin olive oil
1 cup chopped red onion
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 pound mixed mushrooms (cremini, white button, shiitake), sliced
1/2 cup finely shredded Parmesan cheese
4 thin slices prosciutto (about 2 ounces), chopped
Preparation
To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
Position rack in upper third of oven; preheat broiler.
Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
Tips & Notes
Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
Ingredient note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.
Nutrition
Per serving: 210 calories;  9 g fat (  3 g sat ,  3 g mono );  190 mg cholesterol;  18 g carbohydrates; 0 g added sugars; 17 g protein; 2 g fiber; 681 mg sodium; 424 mg potassium.

Mushroom & Wild Rice Frittata

Ingredients

Wild Rice

  • 2 cups water
  • 1/2 cup wild rice (see Note), rinsed
  • 1/8 teaspoon salt

Frittata

  • 5 large eggs
  • 2 large egg whites
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped red onion
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried
  • 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
  • 1/2 cup finely shredded Parmesan cheese
  • 4 thin slices prosciutto (about 2 ounces), chopped

Preparation

  1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
  2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
  3. Position rack in upper third of oven; preheat broiler.
  4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
  5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.

Tips & Notes

  • Make Ahead Tip: Prepare the rice (Step 1), cool and store airtight in the refrigerator for up to 3 days.
  • Ingredient note: Regular wild rice takes 40 to 50 minutes to cook. To save time, look for quick-cooking varieties, which can be on the table in less than 30 minutes, or instant wild rice, which is done in 10 minutes or less.

Nutrition

Per serving: 210 calories; 9 g fat ( 3 g sat , 3 g mono ); 190 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 17 g protein; 2 g fiber; 681 mg sodium; 424 mg potassium.

OMG YUM

thenommables:

toffee choc-nut waffles (by the / winter / soar.)

OMG YUM

thenommables:

toffee choc-nut waffles (by the / winter / soar.)

The perfect breakfast!
eathealthyrunfar:

Baked Eggs with Spicy Tomato Sauce inside an English Muffin.

The perfect breakfast!

eathealthyrunfar:

Baked Eggs with Spicy Tomato Sauce inside an English Muffin.