Tuesday, January 19, 2010
Brunch is about light, savory dishes that will get me going for a soccer game, cure a hangover, finish weekend chores, whatever the case may be on a late Sunday morning- a little bit of protein instead of a sugary cereal or pancake mix goes a long way! When hosting Sunday brunch, however, feel free to do as I do and serve up some tasty treats as well as some mimosas with fresh OJ... doesn't more booze kill a hangover anyway? Here are some recipes to get you started!
* 1 17.5 oz. container of Fage 0% Greek yogurt
* 2 to 3 tbsp. honey or agave nectar (depending on how sweet you like your yogurt!)
* 2 pints of cut mixed berries (raspberries, strawberries, blueberries, blackberries)
1) Mix honey into the yogurt. Spoon 2 tablespoons of yogurt into each of eight wine glasses (I used the plastic wine glasses from the party store for easy cleanup!); add a layer of berries on top of the yogurt. Repeat until top layer of wine glass is covered with berries. Top with granola if desired, and serve chilled.
Spiced Breakfast Chickpeas
* 2 tbsp. extra virgin olive oil
* 1 medium onion, diced
* 1 garlic clove, minced
* 1 tsp. cumin
* 1/2 tsp. turmeric
* 1 16 oz. can of chickpeas, drained & rinsed
* 1 cup low-sodium vegetable broth
* 1 tbsp. lemon juice
* salt & pepper to taste
1) Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5-6 minutes. Mix in the spices and cook for an additional minute. Stir in the chickpeas and vegetable broth and raise heat to high, until mixture starts to boil. Reduce heat to medium-low, and cook, covered, for 10 to 15 minutes.
2) Uncover chickpeas and raise heat to medium-high. Stir in lemon juice. Cook chickpeas for another 5 minutes, stirring occasionally, until their cooking liquid thickens. Season with salt and pepper if desired. Remove from heat. Serve with a dollop of yogurt. This recipe serves 4 as a side, but feel free to double if you're looking to serve this as a main brunch dish.
Savory Caraway French Toast
* 1 loaf of Ethiopian sourdough caraway bread (if you live in NYC, Silver Moon Bakery on the Upper West Side has this amazing bread! Otherwise, use regular sourdough), cut into thick slices
* 1 cup fat-free milk or soy milk
* 2 eggs, beaten
* 1/2 tsp. granulated garlic
* 1/2 tsp. freshly ground black pepper
* 1/2 tsp. thyme
* soy butter, for greasing griddle
1) Preheat griddle over medium-high heat for 3 to 5 minutes. Grease griddle with a small pat of soy butter.
2) In a large mixing bowl, whisk together the milk, beaten eggs, garlic, pepper, and thyme (use a teaspoon of caraway seeds if you are using regular sourdough bread). Dunk slices of bread in milk-egg mixture, and soak for 2 minutes, making sure both sides of the bread are coated. Place slices on hot griddle, and cook until browned and crisp on each side. Flip bread to uncooked side and repeat. Repeat process with remaining slices of bread. Serve hot with stewed chickpeas.