This is soooo good, and packed with vitamin A, C, K, iron, fiber, folate, lutein, magnesium, potassium, protein and calcium!
Instructions: Place all ingredients in blender. Add ice (optional). Blend until smooth.
0 Comments
Ingredients:
1 cup fresh orange juice 1 1/2 Tbsp sugar 1 1/2 Tbsp champagne or apple cider vinegar 1 T extra-virgin olive oil Dash of salt 1 lb. fresh strawberries, halved 2 large nectarines, cut into wedges 1/4 cup fresh basil leaves Instructions: Combine orange juice, sugar and vinegar in a small saucepan over medium heat and bring to a boil. Cook for 15 minutes until reduced to about a half cup. Whisk in olive oil and salt and let stand for 2 minutes. Combine strawberries and nectarine slices in a large bowl. Add vinaigrette about 20 minutes before serving so that fruit is able to marinate. Garnish with fresh basil leaves and enjoy! Servings: 4 Serving Size: 1 1/4 cups WW Points+: 4 pts It's clean-out-the-fridge Friday, and I woke up hungry today, after days of no appetite due to cold and seasonal allergies. In my fridge and freezer I found eggs, 1/4 container of heavy cream, bit of bacon, basil on its last legs, shaved parmesan, and bit of chopped parseley. Thanks to my friend, Melissa Stewart, I have a new cookbook which showed me how to make real butter. And speaking of real butter, the baked eggs recipe is adapted from the recipe on a great site called Use Real Butter. Finally, strawberries are in the stores but NOT in season -- I've created a basil honey sauce to enliven them a bit. Baked Eggs
Ingredients: 1 tsp. unsalted butter, softened Parmesan cheese, grated 1/2 tsp. fresh parsley, minced 2 eggs 2 strips bacon, cooked and crumbled salt and pepper to taste Instructions: Heat oven to 375°F. Butter one large or two small ramekins. Combine the cheese and herbs in a small bowl. Crack eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a large ramekin, then sprinkle bacon, cheese and parseley over the top. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness. Homemade Butter Put heavy cream into a mixer and whip on high until the butter starts to separate from the liquid. Remove liquid, then take butter in your hands and pat it dry. You can put back in mixer if you want to make flavored butters -- I added a bit of preserves to my batch. Honey Basil Syrup Ingredients: 3 T honey 1/4 cup water 2 basil leaves, chiffonade Instructions: Place the honey, water and basil in a heavy saucepan over medium heat, stirring to combine. Bring mixture to a low boil and then reduce heat to simmer gently. Strain syrup through a sieve to remove basil leaves. Ellie Krueger is FANTASTIC. I've been making her breakfast cookies for years, and just made another batch, shown below.
I substitute dried cherries instead of the raisens. Here's the recipe: http://www.foodnetwork.com/recipes/ellie-krieger/breakfast-cookies-recipe/index.html Ever get on a food kick? Last summer it seemed like I could have had my chicken salad every day for lunch. Right now I'm enjoying the creativity of using leftovers for yummo omelets. Here are two recent hits! Spinach, ricotta, shallot, tomato, oregano Asparagus, bacon, parmesan, creme fraiche See more breakfast posts.
Friends, like you, I've had many a soggy French toast served to me. I tried the version from America's Test Kitchens, and voila! Perfect! Who knew the secret was adding bit of flour to the batter? (Well, not me anyway.) I definitely think challah bread is the way to go here. The link that follows has the recipe, video and more. Enjoy! http://www.americastestkitchen.com/recipes/detail.php?docid=18093 My breakfast: Maybe I'll use this recipe to make Martha Stewart's French Toast Kabobs. Really festive for breakfast! (Picture from Martha Stewart website.) Oh happy day! This morning I tried a new thing - making Eggs Beneditine, which combines the best of Eggs Benedict and Eggs Florentine. Eggs: Drop a 1/2 Tablespoon of butter in as many ramekins as you need eggs, and then put the ramekins in a skillet. Add 1/2 inch water to the skillet and bring to a gentle simmer. Crack an egg in each ramekin once the butter is melted, and cover with foil or a lid. Cook for 4-7 minutes, until desired yolk doneness. Canadian Bacon and Spinach: Put a pat of butter in a small non-stick skillet. Place Canadian bacon in skillet with a handful of fresh spinach on top. Cook gently until the spinach wilts a bit. Adobo Hollandaise Sauce ¼ cup butter ¼ cup cream (sweet or sour) 2 egg yolks, beaten 1 T. lemon juice Salt to taste 1 T. adobo sauce (from canned chipotles in adobo) Dash cayenne Melt butter in top of double boiler; add cream and beaten egg yolks, stirring well. Add lemon juice and salt, and cook over boiling water, stirring constantly, until thick. Remove from heat and beat until light. Stir in cayenne and adobo. To assemble, warm an English muffin or your favorite bread (I used 1/2 of a Central Market cheddar scone.) Place Canadian bacon and spinach on the bread, followed by the poached egg and sauce. If you try this, send me a picture so we can share the love of this yummo breakfast! This bite is on its way to its final reward. Word Woman, aka Kate the Great, was not here for me to ask how to spell "omelet" and so I looked it up on dictionary.com and got: omelet–noun eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set Ingredients:
Olive oil 3 eggs, beaten until frothy, with a bit of water added 4 slices turkey bacon, cooked 1 cup fresh spinach Fresh basil, torn ¼ cup feta cheese, crumbled ¼ cup marinated tomatoes Instructions: Heat olive oil in omelet pan over medium high heat. Add the eggs to both sides of the omelet pan. Distribute the spinach and basil evenly on both sides, followed by the bacon, feta, and tomatoes. The feta cheese is slightly salty, and the bacon has a smoked character to it, so I didn’t add any salt or pepper, but you are welcome to season to your liking. Once the eggs are set, close the omelet pan and continue cooking until omelet is done. Serve with toast and your favorite jam, and of course, hot coffee! |
Categories
All
Archives
June 2022
|