When I was growing up, my mom had hard-and-fast rules about meals. One of them was that one could only have breakfast at breakfast time (in other words, first thing in the morning).
This didn't always set well with my sister and me, especially when Mom was fixing liver and onions for dinner, while our friends got french toast or other yummy breakfast foods.
There are times, now, when I do tend to fix breakfast foods at dinner time, or any other time of day or night. To that end, here are six yummy breakfast recipes to help you through the day, including Black Bean Breakfast Burrito with Plaintains and Mango Salsa, Breakfast Quinoa with Chocolate and Peanut Butter, and Parisian-Style Sweet Crepes. Enjoy!
BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS
This is from Jerrelle Guy in The New York Times cooking enewsletter. Jerrelle wrote, "This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you’d like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana."
Yield: 2 1/2 cups; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1021529-banana-granola-with-cinnamon-nutmeg-and-walnuts.
Ingredients
1/2 cup/5 ounces mashed bananas (from about 1 large or 2 small ripe or overripe bananas)
1/4 packed cup dark brown sugar
1/4 cup melted virgin coconut oil
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 cups old-fashioned rolled oats
1/4 cup walnut halves, roughly chopped
Preparation
Heat the oven to 325 degrees and line a sheet pan with parchment paper.
Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You’ll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn’t burn.
Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don’t burn.
Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it’ll stay crisp for at least 3 months).
BLACK BEAN BREAKFAST BURRITO WITH PLAINTAINS AND MANGO SALSA
This comes from the March 2015 issue of Vegetarian Times, page 35. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.
To view this online, click here.
2 cups sliced ripe plantains (2 medium)
1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)
1 15-oz. can black beans, drained and rinsed
1/2 cup prepared mango salsa, plus more for serving, optional
4 8-inch flour tortillas, warmed
Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.
Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.
Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.
nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan
BREAKFAST QUINOA WITH CHOCOLATE AND PEANUT BUTTER
This comes from Jolinda Hackett, who wrote for the Spruce Eats. She wrote, “Breakfast quinoa with chocolate and peanut butter recipe. Chocolate and peanut butter is a flavor combination from heaven. Even with a bit of cocoa and sweetener, this breakfast cereal is still much more nutritious than the sugar-packed, processed, and refined cardboard-box brands in the supermarket.”
Prep Time: 5 minues; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: one large serving
To view this recipe online, click here.
Ingredients
½ cup quinoa
1 1/2 cups soy milk
2 tablespoons peanut butter
1 1/2 tablespoons cocoa
1 1/2 tablespoons maple syrup or brown-rice syrup (optional)
Preparation
Combine the quinoa and soy milk over medium-low heat. Cover and cook for 15 minutes or until quinoa is done, stirring frequently.
While still hot, stir in peanut butter, cocoa, and sweetener.
Makes one generous serving.
PIRATE EGGS
When my sister and I were kids, my mother used to fix this for us on a regular basis, except that she called them Gypsy Eggs. Once my brother came along, though, they became Pirate Eggs. The name stuck. Most people from the Northeastern U.S. tend to call them Eggs-in-a-Hole or some variation of that. But whatever you call them, they're good.
The instructions are for one person. Adjust for the number of people you're feeding.
Ingredients
1-2 eggs
1-2 pieces of bread
margarine for the pan
Directions
Melt the margarine in the pan over medium heat. Take the bread and cut a round hole in the middle. Place bread in pan, then crack the egg and dump onto the bread so that the yolk is in the hold. If you prefer non-runny yolks (my preference), crack the yolk with the corner of a spatula. Cook on the first side for several minutes, then flip over and cook the other side. You can flip it several times until the egg looks cooked. Enjoy!
SPANISH OMELET
POINTS® value | 5
Servings | 1
Preparation Time | 8 min
Cooking Time | 10 min
Ingredients
2 1/2 cup spinach, coarsely chopped (do not dry)
2 large egg(s)
2 tsp grated Parmesan cheese
1/2 tsp table salt
1/4 tsp black pepper
1/2 tsp olive oil
Directions
In a medium saucepan, cook spinach with just the water that clings to it until just wilted, about 2 minutes. Drain well, squeezing out all liquid. Cool, then chop finely.
In a medium bowl, combine eggs, cheese, salt, pepper and 1 tablespoon water.
In a small nonstick skillet, heat oil. Pour egg mixture into pan; reduce heat and cook until base is set and top is still a little creamy, about 2 minutes.
Sprinkle spinach over one half of eggs; fold omelet in half and cook until eggs are completely set, about 1 minute longer. Serve at once.
PARISIAN-STYLE SWEET CREPES
This is from the September, 2009 issue of Vegetarian Times, and begins, “Cafés and brasseries in the French capital sell passersby sweet crêpes slathered in butter, jam, chestnut purée, and (VT favorite) Nutella. The experience is easy to re-create at home for breakfast, Sunday supper, or a snack.”
This recipe makes 8 servings, and can be found online at https://www.vegetariantimes.com/recipes/parisian-style-sweet-crepes.
Ingredients
Crêpes
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp. salt
1 large egg, lightly beaten
1 cup low-fat milk
1 tsp. vanilla extract
Fillings (optional)Nutella
peanut butter
butter
jam
chestnut purée
Preparation
Whisk together flour, sugar, and salt in bowl. Whisk in egg; mixture will be shaggy. Whisk in milk 1/4 cup at a time. Whisk in vanilla. Cover, and chill 30 minutes, or overnight.
Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.
Pour 1/4 cup batter into hot skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
Transfer crêpe to plate, and repeat with remaining batter. To serve crêpes: Reheat 1 minute in lightly greased skillet. Spread with desired fillings, fold into quarters, and serve.
