We all have our everyday routines. I know I have mine, but I do like to shake it up once in a while. Luckily, there’s a new trend– brinner. Breakfast for dinner. The French know that it’s okay to have omelets at all hours, but now it’s hit the US too.
It’s always breakfast time somewhere. For the firefighter or nurse working the graveyard shift, breakfast is at 2 am. For teenagers, breakfast could be at 2 pm. Totally normal, right? To put it simply, people want to eat breakfast when they wake up–whatever time it is. But the new studies show that more people with 9 to 5 jobs are starting to eat breakfast for dinner. Krusteaz, a food company did a survey that found that 91 per cent of people are choosing this new reality. Here are some of the reasons why:
Natalie A. Nevins, DO, a board-certified family physician in Hollywood, California found that “the ingredients in breakfast foods are often less expensive, quicker to prepare, and, most importantly, lower in calories.” Breakfast at dinner options such as omelets and oatmeal are nutritious, cost-effective, and easy to make.
Eggs are cheap. If you eat two eggs at night for a light dinner, you’ll have spent just a dollar or two over the course of six days.
Breakfast food is faster than ordering delivery. You’ll be munching down in 10 minutes or less, while your favorite dinner delivery guy won’t ring your doorbell before thirty minutes.
You will feel more full for longer. By having oatmeal or a protein shake, you will have a nutritious meal and avoid waking up hungry.
But there’s still something else surprising about eating meals out of order, kind of like pajama day at school. Any subtle deviation from the norm that makes you feel like you’re getting away with something, and that’s especially true these days.
Now this is one way of making a frittata that you could eat any time of the day. It is a frittata disguised as a muffin. They could be served hot or cold or even at room temperature. This yummy dish has sausage and cheeses that pair perfectly together. The roasted red peppers are a healthy vegetable, but feel free to add something else if red pepper isn’t for you. The addition of milk gives the frittata a super silky texture. You can eat it any time of the day. It’s perfect!
This dish is courtesy of Delish and will serve 12 people who will totally be on board for breakfast anytime.
Ingredients for Best Muffin Tin Frittatas:
1 lb. Italian sausage, casings removed 10 large eggs 1/4 c. milk 2/3 c. shredded fontina 1/3 c. freshly grated Parmesan 1 tsp. kosher salt Freshly ground black pepper 1/3 c. chopped roasted red peppers 1/4 c. finely sliced basil
Preheat oven to 375°.
Spray a 12-cup muffin tin with cooking spray and set aside.
Meanwhile, brown sausage in a large skillet over medium heat until golden, breaking up the meat with a wooden spoon.
Drain meat on paper towels.
In a large bowl, whisk eggs, milk, cheeses, salt and pepper.
Divide egg mixture between the muffin tins.
Top each serving with roasted red peppers, sausage, and basil.
The way we shop, eat, and dine out has drastically changed over the years. While that might not be a bad thing (do any of you remember jello molds?), it’s brought a change in our attitude towards food too. Is it for the better or not so much?
Your parents or grandparents likely had a much stricter diet than you do. They might not have dieted like some of us these days, but in those days, eating regimens were more regulated. The family would eat breakfast at 8, lunch at 12 and dinner at 5 or 6 o’clock. Food intake was regulated, sometimes by necessity, which let them stay thin, and the food they ate was less processed than what we have today.
It seems that we have lost much of the discipline our parents and grandparents had. Many of us breakfast, nosh more, drink a lot more coffee, and eat more prepared food. Many of us have little time to prepare a meal, so we go out for dinner several times a week. With delivery apps, it’s even easier to have a restaurant quality meal, but research shows that we eat more when we go out. It seems that cooking fresh every day is a dying art, although the pandemic may have changed that for many of you.
This is one recipe you’re definitely going to want to make. I have been wanting to make this dish for a very long time. My niece told me about it when she lived in Switzerland, where they make this recipe often. Named after the Russian dancer, Anna Pavlova, pavlova is a meringue-based dessert. It has a crisp crust and soft and light inside, usually topped with fruit and whipped cream. As Sally says, “pavlova is made from egg whites that are slowly baked in a relatively cool oven. The egg whites take on a chewy-crisp texture on top, a soft marshmallow texture inside, and a crunchy crisp texture around the edges. That’s three completely different textures in one single bite. The crunchy edges are just like meringue cookies.” You can add fruit,chocolate shavings, or whipped cream as you please. I know you are going to love this one.
This recipe is courtesy of my niece, Leslie and Sally’s Baking Addiction. It will serve 8 to 10 people who will love this light, easy dessert.
Ingredients for Pavlova:
4 large egg whites 1 cup (200g) superfine sugar 1 teaspoon pure vanilla extract 1/2 teaspoon cream of tartar 1 teaspoon cornstarch
Preheat the oven to 350°F.
Line a large baking sheet with parchment paper or a silicone baking mat.
(Preliminary note: you will quickly reduce the oven to 200°F).
With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes.
Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.
Add the vanilla extract and beat for 1 more minute.
The peaks should still be very stiff. If not, keep on mixing on high speed.
Using a rubber spatula, fold in the cream of tartar and cornstarch.
Spread the pavlova mixture into an 8-9-inch circle.
You can make decorative peaks with the back of a large spoon if desired.
Make sure the edges are relatively tall and there is a nice dip in the center.
Place pavlova in the oven.
As soon as you close the oven door, reduce heat to 200°F.
The pavlova will stay in the oven as it cools down to 200°F (93°C).
Bake until the pavlova is firm and dry, about 90 minutes total.
Rotate the baking sheet if you notice some spots browning.
Try to limit how many times you open the oven as the cool air will interrupt the baking.
Turn the oven off and let the pavlova cool inside the oven.
Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days.
Or serve right away.
Once cool, top the pavlova with whipped cream and assorted toppings.
Fresh, clean produce is always the best choice when cooking. Making sure that the food you are using is free from pesticides or artificial substances is fundamental to your health. Sometimes, produce can carry e-coli or some other bacteria. If you’re shopping at your local market, you can ask the grower about the conditions, but if you don’t know (and even if you do!), it’s best to wash your produce thoroughly.
Because I try to keep my diet healthy, I always read the ingredients of packaged foods. They often contain a lot of food dye, sugar, and artificial sweeteners that I do not like. Did you know that “natural flavors” is listed under ingredients that contain GMOs? A GMO is a plant or other organism whose makeup has been modified or controlled using selective breeding or laboratory procedures. Farmers do this to crops for a variety of reasons, including making their crops larger, more resistant to pests, or more nutritious.
I personally stay away from additives I can’t pronounce. Some examples are erythrosine (food coloring), glyphosate (chemical used to kill weeds), carrageenan (can cause ulcers and cancer), sodium nitrate (can cause cancer), and butane (found in chicken nuggets – a known carcinogen).
Most processed and canned foods have many additives that are unhealthy, which drives me towards even more fresh fruit and vegetables. Although it may take you a little longer to do your grocery shopping, reading labels can help you make better choices. Not only do fresh ingredients provide more nutrients compared to processed foods, they also deliver truer flavor. The purpose of food is to nourish you, so you should always buy fresh when you can. If you can’t buy fresh, frozen is a good substitute.
This dish is chock full of natural and whole ingredients. The next time you’re at your market, pick up these ingredients and make this dish. The sweet corn and red pepper combine to add sweet flavor and texture. The tomatoes take on the flavor of the lime, making it smooth and tangy. The mustard seed and cumin give it a nice savory depth of seasoning. Everything about this dish is healthy, delicious, and delightful.
This recipe will serve 4 to 6 people who will be thankful that you took the time to prepare such a wholesome dish.
Ingredients for Summer Corn with Tomatoes and Red Pepper:
1/2 cup red bell pepper, diced 1/2 cup diced tomato 3 cups fresh corn kernels 1/4 cup yellow onion, chopped 1 teaspoon mustard seeds 1/2 teaspoon cumin 1/2 cup parsley, chopped 2 tablespoons unsalted butter 2 tablespoons lime juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
Melt butter in a skillet over medium-high heat.
Add onions; sauté until translucent.
Add red pepper, mustard seeds, cumin, salt and pepper.
If you’ve been following my blog for any period of time, you know that I love to entertain. Making people feel comfortable and wanted in my home is how I show love to friends and family. These days, I miss being able to have people over. This pandemic has been miserable for me. I am a people-person: I need people in my life to help me feel normal and even keeled, and that kind of interaction is hard to come by these days. I can only hope that I will be able to have Thanksgiving this year. No matter what, “normal” will have an entirely new meaning for us after this all settles down.
That said, in case we are having holidays again and gatherings in our house, I figured I might as well take a page from Miss Manners, and let you in on some do’s and don’ts. Let’s start with my pet peeves first.
When I have a lot of guests, like my fifty person Thanksgiving dinner, some of the guests do not come and greet me or even say hello. I am usually very busy and may not be able to make the rounds. Greeting your host will make them feel like you are happy to be in their home. It is just as important as saying “goodbye” and “thank you.” Make it a point to seek out your host or hostess. If they are busy, a quick greeting will suffice, then get out of their hair!
Always arrive with a gift. It doesn’t have to be fancy, but you should bring something. Your hostess has spent a lot of money on food, a lot of time preparing the house, and perhaps your bedroom. It’s a show of appreciation and gratitude. In a pinch, go to a local grocer and pick up a pie or cake, or a bottle of local wine.
If you are staying over, do not forget that your host’s house is their home, not a hotel. Don’t leave your bed unmade, towels on the floor or dirty dishes in the sink. Pick up after yourself. No one should think that the host should have to do all these things. It’s rude, and will certainly not get you a repeat invitation.
Don’t expect the host to make all your food and clean it up too. If you want a cup of coffee, get it yourself and make one for them too. Bonus points if you make some for other guests too!
Ask them if they need help. We all know that hosting a party is a lot of work.Whether they are preparing a meal or cleaning the dishes – always offer to help. Personally, I never leave a friend or family home without helping them do most of the cleanup. Cleaning up is the worst part of it, and an extra pair of hands makes it easier. Pick some good music, put on some rubber gloves, and get scrubbin’.
Now that I have filled you in on a few etiquette tips, this is one dish that would delight any host. The leeks and the spinach couple perfectly. The Gruyere adds cheesy goodness. It is all combined in a creamy, custardy sauce with just a little bit of tang from the Dijon mustard. The bread makes this sheer perfection.
This recipe is my own and will serve 8 to 10 people who will all be invited back to the party.
Ingredients for Baby Spinach, Leek and Gruyere Cheese Strata:
2 tablespoons butter, at room temperature 1 tablespoon extra-virgin olive oil 3 leeks leeks, thinly sliced 5 ounces baby spinach 1 loaf of bread, ( I used challah, but brioche or French bread would work well) cut into 1-inch cubes 6 ounces Gruyere cheese 9 eggs 1 cup milk ½ cup heavy cream 1 tablespoon Dijon mustard 1 teaspoon salt ¾ teaspoon freshly ground black pepper
Grease a 9-by-13-inch casserole dish with the room-temperature butter.
In a large sauté pan, heat the oil over medium heat.
Add the leeks to the pan and sauté until tender, 2 to 3 minutes.
Add the spinach in handfuls and cook until it wilts, 2 to 3 minutes more.
Set aside and let cool a bit.
In a large bowl, toss the vegetable mixture with the bread and Gruyere cheese, and then transfer to the prepared casserole dish.
In a large bowl, whisk the eggs with the milk, cream, mustard, salt and pepper to combine. Carefully pour the custard evenly over the bread mixture.
Cover the dish with plastic wrap and refrigerate overnight.
Preheat the oven to 375°F.
Bake the strata until the custard is set and the surface is golden brown, 25 to 30 minutes.
For many, many years, I was a food blog junkie. I spent countless hours reading the blogs of several foodies, and anxiously awaiting their next post. Many of the bloggers I followed have since become famous, writing successful cookbooks. For years I dreamed of having a blog of my own, but as with all things, I hesitated because I didn’t know where to begin. I finally researched it enough to find that the first thing I had to do was pick a name and buy a website. The entire process was so foreign to me, and I’m grateful that my niece and nephew were able to walk me through the setup process.
First, there was this thing called WordPress that I had to learn to use. My niece Simone, learned how to use it and taught me. She had the patience of a saint, I have to say. Her brother Evan would come by often to help me learn too. Teaching an old dog like me took a lot of patience, and thankfully Simone and Evan had a lot of it. I love them for that.
Since I started writing this blog, I have embarked on a new and wonderful food journey. At first, I used all my own recipes, but as they ran out I had to learn to make new recipes. My repertoire has increased enormously. This is one reason my family loves to come on Thanksgiving: they get to try all the new ones before they end up on the blog.
This is one that will definitely be on the menu this year. It is just that damn good. Alison Romans’ cookbook, “Nothing Fancy,” has so many good recipes in it. This one was no exception. This is a nice and chocolatey cake, so if you are a chocolate lover, you are going to eat this one up fast. The Nutella combines nicely with the chocolate, and the almond flour gives it a whole other depth of flavor. The topping is so delicious and marries well with the cake, so don’t be freaked out by the sour cream. It is not too sweet, and it is so creamy, adding even more flavorful goodness to this luxurious treat. This is a “must try.” And by the way is it also gluten-free, so even more people can enjoy it!
This recipe is courtesy of Alison Roman, and will serve 8 to 10 people who will certainly want to come back for seconds!
Ingredients for Crispy Chocolate Cake with Hazelnut & Sour Cream:
For the cake:
1/2 cup (1 stick) unsalted butter, plus more for greasing the pan 3/4 cup plus 2 tablespoons granulated sugar, plus more for the pan 8 ounces bittersweet chocolate, at least 67% cacao, finely chopped 1/2 cup Nutella, hazelnut spread, almond butter, or tahini (see Note) 6 large eggs 1/2 cup hazelnut or almond flour 2 tablespoons unsweetened cocoa powder 1 teaspoon kosher salt
For the topping/accompaniment:
1 cup heavy cream 1/4 cup confectioners’ sugar 1 pinch kosher salt 1 cup sour cream 1/4 cup Nutella Brandied, maraschino, or Luxardo cherries (optional)
Preheat the oven to 350°F. Lightly grease a 9-inch spring form pan with softened butter or nonstick cooking spray. (You can use any 9-inch cake pan, but line it with parchment paper with some overhang so you can easily remove the finished cake.)
Sprinkle the inside with sugar and rotate the pan to coat the bottom and sides evenly; tap out excess.
Make the cake:
Combine the chocolate, Nutella, and butter in a large heatproof bowl.
Set the bowl over a small pot of simmering water and heat, stirring often, until the chocolate and butter have melted and you can stir everything together to a smooth, creamy mixture.
Remove from the heat and set aside. (Alternatively, microwave in 30-second increments until evenly melted.)
Separate 4 of the eggs, placing the whites in a large mixing bowl (either a bowl fitted for a stand mixer or a bowl large enough to handle a hand mixer).
Place the yolks in another large bowl and add the hazelnut flour, cocoa powder, salt, and the remaining 2 whole eggs and whisk to blend well.
Using a spatula, gently and gradually mix the egg yolk mixture into the melted chocolate mixture (don’t use a whisk here; the batter is quite thick and will get stuck in the wires).
With the mixer on high, beat the egg whites.
When they start to get light and foamy, gradually add ¾ cup sugar, a tablespoon or two at a time, and continue to beat until egg whites have tripled in volume and are light, fluffy, opaque, and hold stiff peaks.
They should look like a very good meringue that you could frost a cake with (that’s not what you’ll be doing, but just saying).
Using a spatula, gently fold the egg whites into the chocolate mixture until just combined and no obvious white streaks remain (this will look cool—maybe take a picture!); avoid overmixing (that would deflate all that air you worked so hard to build into those egg whites).
Pour the batter into the prepared pan and smooth the top.
Sprinkle with the remaining 2 tablespoons granulated sugar.
Bake until the edges begin to pull away from the sides of the pan and the top looks puffed and lightly cracked, like a soufflé (it should still have a little jiggle), 35 to 40 minutes.
Let cool completely (if you have a wire rack, use it). During this time, something seemingly tragic will happen—the center of the cake will collapse, causing further cracking around the edges. This is the intended effect, so don’t worry—it’s where those crispy edges come from, the reason we are all here.
Prepare the topping/accompaniment:
Using an electric mixer (or a good old-fashioned whisk and elbow grease), whip the cream, confectioners’ sugar, and salt in a medium bowl until you’ve got medium-stiff peaks, then whisk in the sour cream.
For a streaky effect, fold in the Nutella using a spatula or if, you know, who cares, just whisk it in.
Use this mixture to top the cake, but I prefer to eat it on the side (so as to not ruin the cake’s crispy texture) with some delicious cherries for snacking on in between bites.
Do Ahead: You can bake this cake up to 2 days ahead, wrap it tightly, and store at room temperature.
Author’s Note: Using an unsweetened spread like almond butter or tahini will give you a slightly less sweet version of this cake, which for my taste, is still perfectly sweet enough.
