In these days of the power shake and the protein bar, the drive-thru-lane muffin and the latte to go, the idea of a leisurely breakfast may seem like a dream. But surely there's time, on a weekend, or a snow day, or a day that work starts late, for a well-made, delicious morning meal.
|
|
Breakfast, when you're in a hurry, might be some leftovers from last night's dinner, a small wedge of cheese, a handful of nuts and dried fruit, peanut butter smeared on a banana, a pita and hummus or whatever you enjoy. You can microwave a sweet potato or slap some tuna on a cracker. Black-bean soup makes a great breakfast, as does leftover spaghetti scrambled together with eggs and Parmesan. Think outside the (cereal) box.
Consider preparing breakfast the night before. Skewer some cheese and fruit to make a morning kabob, wrap and refrigerate until needed. Mix up some muffin or pancake batter, chill overnight and bake as soon as you awake. The muffins will be done when you're showered and the coffee is brewed. Or make a smoothie, store it in the blender overnight, and pulse for a few seconds just to froth it up. If your kids just cannot get food down before they leave for school, pack up small servings of raisins, nuts, fruit or cereal so they can eat breakfast on the way.
You might also get yourself into the breakfast habit by starting with a more leisurely morning meal on the weekend. It will help you remember how delicious breakfast can be.
If you're going leisurely, the newly republished "Morning Food" by Margaret S. Fox and John B. Bear (Ten Speed Press, 2006) offers lush photos and inspiring recipes, along with a chatty how-to style. If you are going quick, try out "How to Feed a Teenage Boy" by Georgia Orcutt (Celestial Arts, 2007), a practical, hands-on guide to getting high-quality calories into growing young men. Fortunately, the recipes - there are many others for lunch, dinner and snacks as well - are also suited to the whole family.
Your mother was right: Breakfast IS the most important meal of the day. No excuses - and good morning.
BLUE CHEESE, BACON, APPLE AND WALNUT OMELET
For the filling:
1 to 2 slices thick-cut bacon
2 tablespoons chopped walnuts
1 ounce blue cheese, crumbled
1 tablespoon sour cream
2 teaspoons butter
1/4 of a green apple, thinly sliced
For the omelet:
2 large eggs
2 teaspoons cold water
2 dashes Tabasco sauce
2 teaspoons butter
Make the filling: Cook the bacon in a skillet, microwave or under the broiler until crisp. Drain, crumble and set aside. (You want 2 tablespoons, but a little more won't hurt.) Meanwhile, preheat the oven to 350 F. Bake the walnuts on a baking sheet or skillet for 5 or 7 minutes, or until they smell toasty. Remove from the oven and toss them in a sieve for about 30 seconds to remove as much of the "skin" as possible. Mix with the blue cheese and sour cream and set aside. Heat the butter in a skillet set over medium heat and saute the apple just until soft, about 3 minutes. Set aside.
Make the omelet: Beat the eggs, water and Tabasco together just until well blended. Do not overbeat. Heat an 8-inch skillet until it is quite hot, and add the remaining 2 teaspoons butter. (It should sizzle.) In the next few seconds, pour the eggs into the pan.
Start rotating the pan over the heat to form a cohesive mass. You can help this along by pushing the outside of the eggs toward the center of the pan with a wooden spatula or spoon. The instant the eggs are no longer liquid, flip them over. Layer in the filling down the center: first the blue-cheese mixture, then the apples and then the crumbled bacon. Fold and serve immediately.
Yield: 1 serving
Recipe from "Morning Food" by Margaret S. Fox and John B. Bear (Ten Speed Press, 2006)
COTTAGE-CHEESE PANCAKES
3 large eggs
1 cup cottage cheese (nonfat, low-fat or regular)
2 tablespoons canola oil (optional), plus more for greasing pan
1/4 cup white flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons ground flaxseeds (optional)
Place all of the ingredients in a blender or food processor and combine until smooth. Use immediately or cover and refrigerate for up to three days.
When ready to cook, lightly grease a griddle or skillet and heat over medium-high heat. Pour the batter in 3-inch circles into the skillet. Flip when bottoms are golden brown. (Unlike traditional pancakes, bubbles rarely show on the surface when these are ready to be flipped; plan to peek underneath when you think they are done.) Serve hot, plain or with fruit preserves or warm maple syrup.
Yield: 8 to 10 3-inch pancakes
Recipe from "Morning Food" by Margaret S. Fox and John B. Bear (Ten Speed Press, 2006)
REFRIGERATOR MUFFINS
3 cups raisin-bran or bran-flakes cereal
2 cups buttermilk
1/3 cup canola oil
2 eggs, beaten
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
2-1/2 teaspoons baking soda
1 teaspoon salt
1 cup all-purpose flour
1-1/2 cups whole-wheat flour
Cook's note: While most muffins are best eaten warm from the oven, these develop more character as they cool. They keep well for up to three days, tightly sealed in a plastic bag.
Combine all ingredients in a large plastic or glass container with a tight-fitting lid, and stir until evenly moistened. Cover and let the batter sit overnight.
The next day, reheat the oven to 400 F. Grease or line a six-cup muffin tin. Scoop the batter into the muffin cups, filling them about two-thirds full. Cover and refrigerate the remaining batter for up to two weeks.
Bake for 15 to 20 minutes, until the muffins are lightly browned and firm on top.
Yield: 18 muffins (3 batches of 6 muffins)
Recipe from "How to Feed a Teenage Boy: Recipes and Strategies" by Georgia Orcutt (Celestial Arts, 2007)
Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005). For more information, go to www.marialisacalta.com.
Comments