The Culinary Connoisseur
Breakfast for Dinner
08
Aug
Aug
After the Fast this Sunday, most people prefer to eat
something light. But light foods need not leave you hungry if they contain the
right mix of ingredients. Bonus points
for dishes that don’t require much work so you don’t need to tax your strength
on a fast day. We’ve got some delicious options for you.
Need carbs after a fast? These are actually good for
you!
1 3/4 cups raisin bran cereal
1 1/4 cups flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup apple juice
1/4 cup canola oil
3/4 cup chopped pineapple (drain well if you are using
canned pineapple tidbits)
3/4 cup grated carrots
1/4 cup chopped walnuts or pecans
Preheat oven to 375 degrees F. Line 12 muffin cups with
paper liners.
In a bowl, combine
the first six ingredients and set aside.
In a separate bowl, beat the egg, juice and oil. Stir
into dry ingredients just until moistened. Fold in pineapple, carrots and
walnuts. Fill paper-lined muffin cups three-fourths full. Bake for 25-28
minutes or until a toothpick comes out clean. Cool for 5 minutes before
removing from pan to a wire rack. Serve warm.
This baked dish is a great alternative to individual
omelets any time
One dozen eggs
1 1/4 cups whole milk
1 1/2 teaspoons kosher salt plus more
3/4 teaspoon freshly ground black pepper plus more
5 tablespoons butter, divided
2 cups sliced leeks, white and pale-green parts only
2 Idaho potatoes (1 1/2 pounds), peeled, shredded,
lightly squeezed
1 pound frozen spinach, thawed, squeezed dry, roughly
chopped
1/2 cup (1 1/2 ounces) grated Parmesan
Grease a 9”x13” oven-to-table dish. Position a rack in top third of oven; preheat to 350 degrees F.
Beat eggs, milk, 1 1/2 teaspoon salt, and 3/4 teaspoon
pepper in a large bowl; set aside.
Melt 1 tablespoon butter in a large skillet over medium
heat. Add leeks to skillet. Season with salt; cook until wilted, about 5
minutes. Transfer to a small bowl.
Melt 3 tablespoons butter in same skillet over medium
heat. Add potatoes, spreading out in an even layer. Cook potatoes, stirring
occasionally, until edges are crisp and golden brown, about 10 minutes. Slide
potato shreds into greased pan. Scatter
spinach and leeks over potato pancake, each in an even layer. Season with salt
and pepper, and then pour in egg mixture. Sprinkle both cheeses over the top.
Bake until casserole is puffed and golden brown, 35-40
minutes. Serve warm or at room temperature.
Need something a little sweeter? Try these light and
tasty pancakes
1 cup whole wheat flour
1/4 cup flour
1/3 cup uncooked farina (cream of wheat)
1/3 cup sugar
1 teaspoon baking powder
1 1/2 cups low-fat milk
1 egg 
1/4 cup canola oil
1/2 cup blueberries
1/2 cup chopped walnuts or pecans
maple syrup , to serve
Combine flours, farina, sugar, baking soda and baking
powder in a large bowl, stirring with a whisk.
Combine milk, oil and egg in a medium bowl, stirring
until well blended. Add milk mixture to flour mixture, stirring until well
combined; let stand 5 minutes.
Heat a nonstick grill or skillet over medium heat; coat
pan with an oil-dampened paper towel or spray lightly with oil. Pour about 1/4 cup batter per pancake onto
griddle; Sprinkle with 2 teaspoons blueberries and 2 teaspoons nuts, if using.
Cook 1 minute or until tops are covered with bubbles and
edges look cooked; carefully turn over, cook 1 minute or until bottoms are
lightly browned; Repeat until all the batter is used.
Serve with maple syrup.