Stuffed French Toast
- one loaf of good home made whole wheat bread, if you're not sure where to get one, make your own, you can learn how to make it from me. I teach healthy cooking all the time to people!
- part of a jar of Nutella
- 3 bananas sliced on bias
- 3 eggs
- 3/4 cup half and half
- 1/4 cup Frangelico
- 1/4 cup evaporated cane juice
- natural maple syrup, fruit and toasted crushed hazelnuts for garnish
Take the bread and slice it into relatively thin slices, about half an inch thick or so. Lay the slices out to dry a bit, or even stack irregularly on sheet pan and put in warm oven for 30 minutes. Take one piece bread and liberally spread with Nutella. Arrange single layer of banana slices on top and spread thin layer Nutella on matching bread slice and press down on bananas. Repeat for all the bread slices. Beat together items 4 through 7. In large skillet over medium high heat, melt a teaspoon butter for each piece. Dip the bread sandwich in the egg mix and place in the melting butter. Brown well on one side, about 3 to 4 minutes, then turn over and brown other side. Remove from pan, slice on bias and plate with fruit, nuts and serve with real maple syrup. For a delightful treat, add some Frangelico to the syrup as well.
Potatoes and Eggs Poached in Salsa
- About 6 medium Yukon Gold Potatoes, washed, dried and cut in half longitudinally
- 1 twelve ounce jar salsa, I make 6 varieties, or use a favorite
- 4 organic free range eggs
- 6 jalapenos, or more as you desire
Take each potato and on the cut side make score cuts in criss cross pattern going halfway up potato. Heat 3 tablespoons olive oil in bottom of wide body pressure cooker and throw the potatoes into it. Stir around a bit, brown the rounded tops some, not a lot though. After about 6 to 8 minutes, turn onto flat cut side and allow to brown well to develop that nice flavor, about another 8 to 10 minutes. Don't be afraid to let them get dark brown, the darker, the better the flavor. Pour in the salsa, stick the jalapenos on top of the potatoes, bring to a boil and place the pressure lid on, bring to second ring of pressure. Cook for 20 minutes. Remove from heat and cool edge under running water to release pressure. Remove lid, if needed, move potatoes around to make room for adding eggs. Crack each egg into area clear of potato, top with some cheese, add the pressure lid back on and return to heat. Pressure for about 3 minutes and turn off heat. Allow to release pressure slowly. Open cooker, serve the potatoes, eggs, and a few of the tender jalapenos with whole wheat tortillas. You can do this in a regular skillet with a tight lid.
Blueberry and Ricotta Pancakes
- 1 3/4 cup fresh ground whole wheat flour
- 1/4 cup evaporated cane juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon each ground allspice and cinnamon
- 2 eggs separated
- 1 cup milk
- 1/2 cup Ricotta cheese
- 1 cup fresh blueberries
- Butter for cooking pancakes
Mix together the first 5 dry ingredients. Beat egg whites until light and fluffy. Mix together the yolks, milk and Ricotta, mix together relatively well, leave small lumps of cheese. Fold into the dry ingredients. Fold in the egg whites. Fold in the blueberries. In large skillet over medium high heat in a bit of butter, cook each pancake until well browned, flip and brown the remaining side. Serve with real maple syrup.
Chef BUBBARoy's Great Granola
- 2 cups rolled oats
- 1 cup freshly ground whole wheat
- 1 cup rough chopped pecans
- 1 cup banana chips, broken up a bit
- 1/2 cup dried cranberries
- some ground spices like cloves, cinammon, nutmeg.
- 1/2 cup honey
- 1/4 cup good oil, like sunflower, safflower or peanut
Mix all dry stuff together and then mix in the oil and honey, maybe add a bit of water to make mixing easier. Place it all in large roasting pan and place in 300 degree oven. Stir every 5 minutes and bake for about 20 minutes or so, remove immediately if it begins to brown. It should just lightly toast, just a light brown only. Remove from oven, and stir a bit while it cools. When cool, break it up and place in airtight container. To serve, pour in a bowl and top with organic yogurt, fresh fruit, Kir, Kefir, or use your imagination.
Crazy Breakfast Stuffed Peppers
- One bell pepper per person. Try for flat bottomed four lobed ones that stand easily
- 2 eggs per person beaten with a tablespoon water and teaspoon hot sauce
- 1 chorizo sausage link per person. Get the GOOD kind, like Johnsonville. Very little fat
- Some diced onions and jalapenos
- 1/2 cup grated cheese per person
- Some leftover home fries, or make them fresh.
Cut the top off each pepper and remove cores and seeds, set aside. Brown the sausages with the onions and jalapenos. Cut up into bite sized pieces. Beat the eggs well with about 1 tablespoon water per person. Fill each pepper with some of the sausage, onions, jalapenos, potatoes and cheese. Fill with the egg mixture. Place the peppers into a steamer basket and put into bottom of pressure cooker with a half cup water on bottom. Put a bowl over the peppers to keep condensation off, bring to a boil and place lid on cooker and bring to pressure. Cook at pressure for 10 minutes, remove from heat and allow to reduce pressure on its own. Remove lid and serve peppers with hot sauce, or whatever toots your horn. And this stuff will help, yeeeooow but they are good!!!!!