REAL Breakfast: Sweet Toast & Pecan Praline Topping

My take on ‘French’ toast. Using Clearance rack bread, that is usually a day old or more, eggs and cream (custard), spices and a cast iron pan. This is best made the night before breakfast, so the custard can really get into the bread.

Serves 5. Pure delicious.

1 large loaf Italian bread, cut in 1 in. thick slices
3 cups evaporated milk ( or use what you have on hand – soy, dairy, etc.)
3 eggs
2 tablespoons agave syrup, plus additional for topping
2 tablespoons brown or raw sugar
1 tablespoon cinnamon, plus additional for sprinkling
1 TBsp powdered ginger
1 TBsp powdered nutmeg
1 TBsp powdered clove
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract, optional*

In a medium bowl whisk the milk, eggs, sugar and agave, cinnamon, salt and extracts, pour over the bread. Sprinkle with additional cinnamon and sugar.

Line a deep baking dish with the bread slices, and pour the milk mixture over top. Let the bread soak for a minimum of 10 minutes, longer if you can. Make sure both sides of each toast have a good soaking of the custard mixture absorbed.

Heat a cast iron skillet over medium-high heat, melt a tab of butter in the pan and fry the toast for 7 – 10 min. per side or until they turn golden brown.

Alternatively, you can bake the toast uncovered at 425F for 30 minutes, or until puffed and golden.

Serve Immediately.

Top with fresh fruit, yogurt and honey, granola, almond slices, Fresh Fruit Jams or with this delicious Pecan Praline Topping:

Praline Topping
1 stick butter, slightly softened
1 cup raw sugar
1 cup chopped pecans
2 tablespoons agave syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and mix well. Cook over medium heat for 5 – 10 minutes, until sugars melt and the mixture has a nice caramel consistency.

 

REAL Lunch: Gemelli Pasta w. Garlic Marinara

4 c. Gemelli Pasta
4 cloves of garlic, minced
1 tsp basil, shredded fresh or dry
3 c. of fresh Marinara
1 TBsp Olive Oil
1/4 tsp salt
Mozzarella Cheese *optional

Set a pot of salted water to boil on high heat.

Meanwhile, in a medium sauce pan, quickly saute (1 min) the minced garlic and basil in Olive Oil over medium-low heat – taking care not to burn or brown the garlic, that will make it bitter. Add the Marinara to the garlic, oil and basil and lower the heat to low.  Stir well and cook for 12 – 15 minutes.

Check your salted water — when you have a rolling boil, add the Gemelli, stir to prevent sticking and cook until al dente (about 15 mins).

Drain the cooked pasta,

For packing to-go, scoop about 1 c. of pasta per container and top with 3-4 TBsp of Marinara, a few shreds of cheese or fresh herbs.

For dining-in, plate pasta and sauce — serve with crusty Italian Bread, that you can make ahead of time (like, the Sunday before) and a quick Romaine, Carrot and Tomato salad.

Delicious,

AND p.s. – you just got 4 servings of Vegetables in one meal!

 

REAL Easy Teriyaki Marinade

//Ingredients//

2 parts tamari
1 part agave syrup (or other sweetener)
1 part rice vinegar
1 part dark sesame oil
2 TBsp ginger, diced
2 cloves garlic, minced
1 scallion, sliced
juice  OR zest of 1 lime (zest packs more punch)

//Method//
Use as a marinade for seitan, tofu, chicken, beef, pork or veggies.

Grill on a hot surface for 10 – 15 mins per side.

Try to pause between bites, it’s soo darn good.

 

Brown Sugar Butter Biscuits

//Ingredients//

2 c. unbleached flour

2 1/2 tsp baking powder

1/2 tsp salt

8 TBsp of butter (very cold)

3/4 c. milk (soy, evaporated, almond, whatever you have)

2 TBsp brown sugar or molasses

//Method//

Preheat your oven to 450F degrees. IN a large bowl sift together flour, baking powder and salt.

Cut the butter, into the dry ingredients with a fork until the butter chunks are small (pea-sized).

In a small bowl, add the brown sugar to the milk and stir until dissolved. Add the sugar-milk mixture to the dry ingredients and mix until just combined.  Your dough should be sticky, moist and lumpy. **Overmixing leads to tough biscuits. **

Roll the dough out on a floured surface until it’s about 1 in. thick. Cut the dough with a lightly floured cutter (you can use an empty tin can, cookie cutters, or an inverted cup).

Top each biscuit with melted butter (or little pats of butter) to help them brown.

Place into your pre heated oven and bake for 10 minutes or until the tops are nicely browned.

Serve immediately, and hide some for yourself for later (I only got 3!).

Enjoy with home-made Peach or Blackberry Jam, Plain or with Vanilla Yogurt and Honey

Makes 35, small star-shaped biscuits or a baker’s dozen standard sized biscuits

 

Phyllo Baked Tilapia w. Sundried Tomato