Cooking Outside the Box

Here is more information on the silent auction where I will be debuting as Parsnipity Parties, my Portuguese catering page. If you have enjoyed Joia's antics, these are the people who saved her life for us all to enjoy. Please participate by 1) buying a ticket 2) donating something for the auction 3) donating to Kitten Connection

While my 92 year old father is still living independently, he is having a helper come in twice a week to make his breakfast. To ensure that those breakfast will give him a powerhouse of nutrition, I have created a menu and shopping list of superfood breakfasts, adjusted for sodium, sugar and fat for that person to follow. I thought that some of you might find this useful for yourself or someone in your life.

Superfood Breakfasts

Shopping list:

Unflavored lowfat Greek yogurt
plain rolled oats (not quick-cooking)
unsalted sunflower seeds
chia seeds

sliced almonds (no salt)
Frozen unsweetened berry mix (strawberries, blueberries, raspberries, etc.)
ripe avocados
dark rye bread (high fiber)
Everything But the Bagel Seasoning
limes
2 dozen eggs
Pam cooking spray
Lowfat cottage cheese
mixed nuts (no salt)
No-sugar peaches

bag of fresh baby spinach
bag of mixed grated cheese (white and orange)
Jar of mild salsa
8 inch whole wheat tortillas
extra virgin olive oil
paprika
red, green, yellow bell peppers
red onion
white button mushrooms
fresh chard
center-cut low-sodium bacon
red potatoes
fresh garlic

Breakfasts:

Yogurt Berry Bowl
Place ¾ cup Greek yogurt in a bowl
Sprinkle with 1/3 cup raw rolled outs
Sprinkle with sunflower and chia seeds and sliced almonds
Top with ¾ cup thawed mixed berries (fresh can be used)

Avocado Toast with Egg
Mash a ripe avocado
Spritz with the juice of ½ lime and mix in
Scramble 2 eggs (no milk, no salt) in a pan sprayed with Pam
Toast 2 slices of rye bread
Spread toast with mashed avocado
Sprinkle with Everything But the Bagel seasoning
Top with scrambled egg
Sprinkle with Everything But the Bagel seasoning

Cottage Cheese, Peach and Nut Bowl
¾ to one cup lowfat cottage cheese
top with no-sugar peaches
top with mixed no-salt nuts and chia seeds

Breakfast Burrito
(Please make several of these, wrap individually in foil and freeze for him to microwave later)
12 large eggs
¼ teaspoon salt
¼ teaspoon ground pepper
2 teaspoons extra-virgin olive oil
½ teaspoon paprika
2 cups baby spinach
6 (8 inch) whole-wheat tortillas
salsa
mashed avocado
½ cup shredded pepper Jack cheese
Directions
Whisk eggs, salt and pepper in a large bowl.
Heat oil in a large nonstick pan over medium-low heat. Add spinach and paprika; cook, stirring frequently, until wilted, 1 to 2 minutes. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set, about 5 minutes.
To assemble burritos, place each tortilla on a sheet of foil. Add ½ cup scrambled eggs to the bottom half of the tortilla, add a spoonful of salsa and some mashed avocado, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months.

Southwest Breakfast Skillet
Ingredients
4 strips center-cut low-sodium bacon (4 ounces)
12 ounces Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch pieces
¼ cup water, plus more if needed
8 ounces white button mushrooms, diced
1 medium red, orange or yellow bell pepper, diced
½ small red onion, diced
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
4 cups Swiss chard, stemmed and thinly sliced (from 1 bunch)
1 clove garlic, minced
4 large eggs
½ cup shredded Cheddar cheese
¼ cup prepared salsa or pico de gallo

Directions
1. Cook bacon in a large nonstick skillet over medium heat, flipping once, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.
Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.

2. Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation. Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes. Remove from heat and top with cheese and salsa (or pico de gallo).

This is my second Thanksgiving in Portugal where fresh cranberries are hard to find. However, most stores have dried ones, so here is the recipe I created to reconstitute them and enhance them. I think they are even better than the fresh cranberry sauce I used to make!

Cranberry Sauce

In a small pot, combine:

8-10 ounces (or so) of dried cranberries

½ cup of a berry-flavored syrup such as you would use for Italian ice. In Portugal, I use Albergaria brand xarope de groselha (current syrup)

1 cup triple sec

2 long strips of lemon peel

1 cinnamon stick

Allow cranberries to soak in this liquid until they plump up

Add:

1 tart apple, very finely diced

peels of two apples (apple peels have pectin in them and this will give the sauce a jammy quality)

Cook over medium heat until the sauce starts to thicken and the apples are cooked through. Cool and remove cinnamon stick, lemon peels and apple peels before serving.

My Superfood Bowl this weeks was Pearl Barley and Black Bean with sunflower seeds, beets, green onions and pomegranate seeds. I dressed the barley and black beans with a dressing of mayo, lime, Dijon mustard and a Southern spice mix, along with a couple of tablespoons of mixed berry jelly.