According to The Plate, ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. We’ve all, at one time or another, taken part in pancake day also known as Shrove Tuesday – a centuries-old tradition of making and eating pancakes before Ash Wednesday. Historically, pancake day has been a time to load up on carbohydrates before the 40 days of fasting leading up to Easter. Continue Reading →
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My kids always had breakfast and as they got older I reinforced the values of eating something first thing in the morning. I still do even though they may roll their eyes at me. I can hear them saying, ‘yes mom, we know’ (insert happy face here). But all kidding aside, breakfast is the most important meal of the day, period. Yes, I know there are those who say they get along just fine without it but as adults we need it to kick start our morning routine and kids need a breakfast, too. Their bodies and brains are growing and need refueling from food. Studies show that children who skip breakfast tend to be late or absent from school. Breakfast gives us energy to start our day and if you skip it you may end up eating more during the day. Continue Reading →
Mother’s Day is May 11th (less than 2 weeks away) and like most, we celebrate it with food. As a youngster, it was always a treat for me to be able to serve my mom breakfast in bed. I was more nervous about the possibility of dropping the tray more so than if the food was edible! I would serve the usual Mother’s Day food items such as instant coffee, orange juice, toast, scrambled egg (any other type of egg would have had disastrous results) napkin and of course, a flower. It would arrive cold, I might add, and mom would happily eat it as if a chef had prepared it. As I got older, the menu would get a bit more sophisticated (read not having to be supervised) and also I would have been sharing the routine with my younger siblings. I thought I’d share with you these top 5 Mother’s Day recipes to honor mothers around the globe.
Scrambled Eggs – get the skinny here on how to make perfect, moist eggs.
Creamy Lemon Squares – easy-to-make allowing more time with the family.
Blueberry Pancakes – every mom will enjoy these gorgeous-looking pancakes!
Glazed Baked Ham – 2 types of glazes from this recipe and read Elise’s tips for a delicious outcome.
The Eggbert’s Sunriser – breakfast or brunch served in one skillet…yum!
The Culinary Chase’s Note: When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child. ~Sophia Loren
Smoothies have been around since the 1930’s which makes me a bit late on the bandwagon! After two weeks of smoothie concoctions and loving my new blender, I think I have come up with 6 favorites and a new way to eat or shall I say slurp breakfast. Breakfast has ALWAYS been the way to start my day off right. I understand how important it is for a healthy body and mind – how else can this be achieved if you’re running on empty? I fiddled with fresh fruit and frozen fruit and found that I like the frozen fruit better because it was ready to be used…no peeling or chopping required. The recipes I am about to share can be mixed to your liking. Or, if you like the ingredients in one and some from another recipe that’s fine, too. Don’t be afraid to experiment. You can always cover up a mistake by adding more fruit, milk, juice or honey.
Once I got the hang of it, I found I was adding things like sliced ginger (good for heartburn, nausea, digestion), fresh mint (aids digestion, natural stimulant), yogurt with active cultures (calcium benefits, enhances immune system), silken tofu – non GMO (protein, calcium, iron), flaxseed oil (helps reduce risk of cancer, heart disease, stroke, Omega 3 fatty acids, fiber, helps reduce inflammation, reduce hot flashes). Smoothies can start out with a few ingredients (milk, frozen strawberries, flaxseed oil) or as many as 8…it’s all up to you. These recipes are a generous portion for one. I used a 12 oz. glass and had some leftover.
2 handfuls baby spinach
1 apple, peeled and cut into chunks
1/2 cup to 1 cup yogurt
1/2 navel orange, peeled
splash of white grape juice
1/4 cup rolled oats (not instant)
1/2 cup plain yogurt
1 banana, cut into chunks
1/2 to 3/4 cup milk
1 to 2 teaspoons honey
1/4 teaspoon cinnamon or cardamom
1/4 cup mango cubes (fresh or frozen)
1/4 cup ripe avocado
1/2 to 3/4 cup orange juice
1/4 cup yogurt
1 tablespoon fresh lime juice
1 tablespoon honey
1 cup cubed papaya
1 cup frozen sliced peaches
1 pear, peeled and chopped
1/2 cup yogurt
1 tablespoon filtered flaxseed oil
1 teaspoon sliced ginger
8 mint leaves
splash of white grape juice
The Culinary Chase’s Note: When using frozen fruit remember to add a bit more liquid otherwise it will be too thick to drink. Make sure the yogurt you buy has active cultures for optimum health benefits (Greek yogurt works well). When loading blender, pack heavier ingredients first. This will allow for easier blending of the lighter ingredients. The green smoothie was one of my favorites. Don’t be turned off by its color as the other ingredients mask any spinach flavor. Enjoy!
As much as I enjoy making things from scratch, the truth be told there are times when I just can’t be asked! I was craving something sweet the other day and cinnamon rolls popped into my head. My mom used to make them and I have too, all from scratch. To satisfy this craving I skipped a step and bought frozen white bread dough. Yep, you read correctly…I can be a lazy cook! These really are easy to make cinnamon rolls.
butter, at room temperature
1 loaf of frozen bread dough, thawed
Simple Glaze –
1 cup icing sugar
2 tablespoons milk
Preheat oven to 350 f. Flour your work surface and roll out dough to a 10-inch by 12-inch rectangle – or as close to this as possible (don’t worry if it’s not perfect). With a butter knife, cover dough with butter the way you would if buttering toast. Cover this with brown sugar and about 1 to 2 tablespoons cinnamon. Roll up long end and cut into 12 even pieces. Place in a buttered pan, cover with a tea towel and let the dough rise until doubled in size (times will vary depending on how warm your kitchen is but at least 30 minutes). Bake in the oven 15 to 20 minutes or until golden brown. While the rolls are in the oven, make the glaze. Mix the two ingredients together to reach the consistency you desire. You may need to add more milk. When the cinnamon rolls are still hot, pour the glaze all over.
The Culinary Chase’s Note: My tummy was growling the whole time the rolls were in the oven. I sprinkled more brown sugar on top of each roll along with a dot of butter. You can substitute the milk with espresso shots. These were so good. Enjoy!
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