Sunday, September 7, 2014

Trying New Meals for School

School starting means a fresh start for many aspects of our lives.  I see September as the new year more than January, a holdover from so many years of school.  And like other years, I've been trying out some new recipes, mainly breakfast and dinner:  Overnight Oatmeal, Quick Waffles, Cornmeal Waffles, Broccoli and Cheese Frittata, My Anything Stir Fry, Peach and Nectarine Galette.


Overnight Oatmeal


½ cup rolled oats
½ cup milk
1 tablespoon plain yogurt
½ teaspoon honey
1 to 2 tablespoons raisins (depending on how much you like raisins!)
⅛ teaspoon pure vanilla extract
2 to 3 pinches cinnamon
Mix ingredients and refrigerate overnight for at least 5 hours.

100 Days of Real Food

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Quick Waffles
    3 eggs
    1 cup non-fat milk
    1/2 cup butter
    1 tbsp vanilla
    2 cups flour
    1/2 tsp salt
    1 tbsp baking powder
    2 tsp sugar

Beat whole eggs in a bowl until thick. Beat milk, melted butter and vanilla into eggs. In a separate bowl, combine remaining ingredients. Sift into egg mixture, and mix well. Bake 3 - 5 minutes or until steam no longer escapes waffle maker

Number of Servings: 8

Oster recipe book

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Cornmeal Waffles

(only makes 3-4, so double)

1 egg
3/4 milk
1/4 cup oil
1 cup flour
2 T cornmeal
2 t baking powder
2 t sugar
1/4 t salt
Preheat waffle iron. Blend all ingredients together in food processor or blender. Pour 3/4 cup of batter in iron. Bake 3-5 minutes.
Oster recipe book
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My Anything Stir Fry


oil (something that can stand high heat)

garlic, minced, 2-3 cloves
protein (chicken, beef, tofu--or none), cubed
vegetable--cabbage and broccoli are the favorites, also bamboo shoots, baby corn, bell peppers, mushroom, green beans
water or stock
flavoring:  1/2 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar
noodles (Sai Fun noodles soaked in hot water 10 minutes) or rice

Heat oil on high or medium high in high-sided heavy pan--I have a wok.  Add minced garlic and saute briefly (usually until fragrant.)  Add protein and stir till cooked through.  Add vegetables and continue stirring occasionally.  Add water or stock; cover and steam a bit.  Add flavorings.

Serve over noodles or rice.

Mommy Hungry

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Broccoli and Cheese Frittata adapted from Laurie David

8 eggs, gently beaten
1/4 cup cheddar cheese, grated, plus 1/2 cup more for top
1/4 teaspoon salt and a pinch of black pepper
2 tablespoons olive oil (or less)
2 tablespoons diced onion (or onion powder)
garlic, minced, or garlic powder to taste
2-3 cups chopped vegetables--whole bag of frozen broccoli florets

Defrost broccoli in microwave; drain and set aside.

Heat oil in oven proof skillet (I used cast iron.)  Saute onion and garlic.  Add broccoli and cook until tender, about 5 minutes.

Combine eggs, cheese, salt, and pepper.  Pour into skillet, stirring once.  Then cook until eggs set, about 3-4 minutes (or longer--you want them mostly cooked through.)  Sprinkle with an extra 1/2 cup of cheese on top.

Broil until egg is cooked and cheese is bubbly and golden.

Remove from oven and slide egg out of skillet onto plate.  Serve immediately, planning other good combinations (ham, broccoli, and cheese; potato and cheese.)

adapted from Laurie David

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Peach and Nectarine Galette a la Melissa Clark/NYTimes
I have to be honest:  I flubbed this recipe.  I added all of the cream and egg mixture to the dough, not just 1/4 cup and so had none to brush on the crust.  Also, I used white whole wheat flour instead of all purpose and we used more fruit than 3 cups, so that the crust broke.  And we LOVED it!!
  • 1 1/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon fine sea salt
  • 1 large egg
  • Heavy cream, as needed
  • 1 stick unsalted butter, cut into big pieces
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest (optional)

FOR THE FILLING:

  • 3 cups peaches and nectarines, sliced or cubed if necessary
  • 1/2 cup to 3/4 cup sugar, to taste
  • Pinch of salt
  • Juice and grated zest of 1/2 lemon (optional)
  • 3 to 4 tablespoons cornstarch
  • also, apricot jam to spread on dough

MAKE THE CRUST:

1.
In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
2.
Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
3.
Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
4.
Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

MAKE THE FILLING:

5.
Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Spread jam on dough, if desired.  Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
6.
Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
YIELD
8 servings


Melissa Clark, NYTimes

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