Archive for the ‘Breakfast’ Category
We are big pancake fans in this household, but I am also always on the lookout for healthy alternatives. I had heard about grain-free paleo pancakes last year, but finally got around to trying them out this holiday break. Given the main ingredient is bananas, they definitely have a distrinct banana flavor, but the consistency is very much like regular flour based pancakes and its a fun way to shake up breakfast. This recipe is a hearty breakfast for two and the pancakes are quite filling.
Everyone at some point finds themselves with some bananas that are past their prime and without the heart to throw them out. Banana bread is the perfect vehicle for these over ripe fruits. Despite my distaste for strong, ripe banana flavor, this recipe has a way of mellowing out that flavor. The original recipe is my go to (regular flour and dairy) recipe for banana bread but it has successfully been modified here to be gluten and dairy-free. The gluten free version is a bit crumblier than the conventional version but is tasty nonetheless.
This recipe works as muffins (shown here) or a loaf. Makes 12 muffins or one standard loaf. Can easily be halved.
Sirniki are a staple of a traditional Russian childhood – whether as a breakfast treat or as part of the mid afternoon snack (полдник). It’s challenging to describe exactly what these are and so I struggled to translate the name – a direct translation would garner something like “cheese things”. These soft, pillowy creations are made with farmers cheese and resemble a pancake but the inside is more cheese-cake or ricotta-like than dry, dough-y pancakes. I am not going to pretend that these are healthy but the occasional indulgence made from scratch sure beats any store bought product or even restaurant made brunch food.
After last Sunday’s Ricotta pie, I still had half a container of ricotta left just asking to be used. Weekend mornings are for lavish homemade breakfasts. Weekdays we are lucky if we can grab a yogurt or bowl of cereal together, but weekends are a different story: omlettes, crepes, pancakes, you name it. So, fluffy lemon ricotta pancakes seemed wonderful on this gray (and yes, snowy!) late March morning.
This recipe was a happy coincidence. Yesterday we attended a bat-mitzvah luncheon where a spinach casserole of some sort was served that my husband happily devoured second (and possibly third) helpings of. Then today, as I was sifting through the weekly coupons we receive from our local grocery store – I noticed one for boxed salad greens and another for ricotta. The conclusion seemed self-evident: make spinach ricotta pie – except without the actual pie aspect since buttery crusts don’t agree with me (it’s sad, I know). My husband seemed thrilled at the prospect of eating more spinach-y cheesy yumminess. It was super easy to make – I’m excited to add it to my repertoire.
Kugel, I will admit, is not the healthiest, or least caloric of foods, but its delicious, comforting, and a great way to dress up any holiday table. For me, it conjours up memories of synagogue brunches and care free, delicious childhood. Kugel is a traditional Ashkenazi Jewish dish typically served on Shavuot and other Jewish holidays. But it’s versatility extends far beyond that. It is a perfect combination of sweet and filling to serve at a brunch, but delicate enough to serve as a dessert. Regardless of your background, kugel deserves to be enjoyed by all.