Tag Archive | "breakfast recipe"

Make a Breakfast of Carne Adovada with Eggs

“One of the glories of New Mexican cooking, carne adovada is meltingly tender pork marinated and braised in freshly ground red chile sauce,” write Cheryl Alters Jamison and Bill Jamison in “The Rancho de Chimayó Cookbook” (Lyons Press, $24.95). “Nothing makes a more thrilling start to the day in home kitchens, the dish usually would be made a night or two ahead for dinner, since it slow bakes for several hours and improves with a day or two’s age. Pairing it with creamy eggs creates a perfect match of soothing and rousing.”

Carne Adovada with Eggs

Carne Adovada with Eggs

Carne Adovada with Eggs

3/4-1 cup Carne Adovada, warmed (see related recipe here)
Canola or vegetable oil for frying
2 large eggs
Salt, to taste
Black, pepper, to taste

Pour a thick film of oil into a heavy medium skillet over medium heat.

Eggs are most often prepared sunnyside up for this dish. Crack the eggs into the skillet and sprinkle with salt and pepper to taste. Fry until the whites have set.

Quickly spoon carne adovada onto a plate in a lery about 1 inch thick. Top with eggs. Serve immediately.

Makes 1 serving.

From “The Rancho de Chimayó Cookbook” by Cheryl Alters Jamison and Bill Jamison

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These Whole-Grain Pancakes Are Vegan and Delicious

Finish off these Whole-Grain Pancakes with seasonal fruit, syrup or the topping of your choice.

Looking for an easy pancake recipe for Christmas morning that goes great with maple syrup or fresh seasonal fruit? Then try these flavorful vegan pancakes from “Simple Vegan: Delicious Meat-Free, Dairy-Free Recipes Every Family Will Love” (Hearst Books, $14.95) from Good Housekeeping. “These pancakes not only allow you to go egg-free. they give you a double dose of whole-grain goodness (notice the whole-wheat flour and heart-heathly oats in the ingredients list).”

Whole-Grain Pancakes

1 1/2 cups plain soy milk
2/3 cup quick-cooking oats
1/2 cup flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons canola oil

In a medium bowl, combine soy milk and oats. Let stand 10 minutes.

Meanwhile, in a large bowl. combine flour, whole-wheat flour, baking powder and salt. Stir oil into oat mixture and add oat mixture to dry ingredients. Stir just until flour mixture is moistened (batter will be lumpy).

Spray non-stick 12-inch skillet with non-stick cooking spray; heat over medium heat until hot. Make 4 pancakes at a time, pour batter by scant 1/4 cups into skillet, spreading batter into 3 1/2-inch circles. Cook until tops are bubbly and edges look dry, 2 to 3 minutes. With a wide spatula, turn pancakes and cook until undersides are golden brown. transfer pancakes to platter. Cover to keep warm.

Repeat with remaining batter, using more cooking spray as needed.

Makes 12 pancakes or 4 servings.

Approximate nutritional value per serving (pancake only): 300 calories, 8 g protein, 37 g carbohydrate, 14 g total fat, 4 g fiber, 0 cholesterol, 466 mg sodium.

From “Simple Vegan: Delicious Meat-Free, Dairy-Free Recipes Every Family Will Love” from Good Housekeeping


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Eggnog Gives French Toast a Welcome Kick

French ToastIf you have any leftover eggnog in the punch bowl, you can make this treat on Christmas morning.

Eggnog French Toast

2 cups homemade eggnog (see note)
2 eggs
2 tablespoons rum or 1 teaspoon rum extract
12 slices day-old cinnamon raisin bread
1/4 cup (4 tablespoons) butter
Nutmeg, for garnish
Cinnamon, for garnish
Maple syrup, for serving (optional)

In a medium bowl, beat eggnog with the eggs and rum.  Put mixture in a  flat pan. Soak bread in eggnog mixture about 5 minutes, turning to be sure all of the bread is soaked.

In a skillet, melt some of the butter until it begins to sizzle. Then add 2 slices of bread, cooking on both sides until toasted. Sprinkle nutmeg and cinnamon on top before serving. Pass the maple syrup.

Note:  If using store-bought eggnog, use 2 cups eggnog. Whisk in 3 eggs and add rum and/or bourbon (or rum extract) to taste.

Makes 6-8 servings.

From John Griffin and Bonnie Walker

(Photo: Mathilda Tan)

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Truffled Eggs Make for an Extravagant Breakfast

Black TruffleThis recipe isn’t afraid to gild the lily by infusing the eggs with truffle aroma for a week. Then you add truffle oil and chopped truffle to the final scramble. It’s not inexpensive; and neither should be the Champagne you serve with it.

Truffled Eggs

1 dozen eggs
1 ounce black truffle, finely shaved
1 teaspoon truffle oil
Salt, to taste
White or black pepper, to taste
2 tablespoons butter

Several days before serving, place the uncooked eggs whole in a jar with truffle shavings. Seal well so aroma of truffle is not released.

On the day of cooking, remove the eggs from the jar and crack each into a bowl. Whisk and add truffle oil, salt and pepper to taste.

In a large frying pan, melt butter. Reduce heat to low and cook eggs slowly until scrambled to desired doneness. While eggs are cooking, chop up some of the truffle and sprinkle over the eggs.

Use the rest of the truffle in other recipes.

Makes 4-6 servings.

From John Griffin

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