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Snowy Morning Breakfast

January 21, 2012 Miranda
Pearled Barley, Parm, Black Pepper, Poached Egg

In "Breakfast", "Cheese", "Eggs", "Fiber", "Grains"
← Spread the JoyTaco, Taco Night, I Love it When, its Taco Night →
IMG_5574.JPG

Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

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Summer salad season is here! If you are looking to switch up your salad greens consider escarole - which has been recently spotted at the greenmarket. Escarole is a leafy green with a slightly bitter quality. For this salad it is tossed with a garlicky anchovy dressing, fregola (sub farro or brown rice/quinoa if GF), fava beans and lots of parm - perfect picnic or poolside. escarole and fava bean salad serves 4-6 3 flat anchovy fillets 1 garlic clove 1/4 cup fresh lemon juice pinch of chili flakes 1/2 cup extra virgin olive oil salt and pepper 1/2 cup dried fregola, farro, quinoa, or brown rice 1 head of escarole, leaves washed and well dried and roughly chopped 1lb fresh or frozen fava beans, shelled if fresh 1/3 cup crumbled pecorino or feta optional handful of quick pickled onions For the quick pickled onions: 1 medium red onion, very thinly sliced ½ cup water ¼ cup white vinegar ¼ cup apple cider vinegar 1 tablespoons maple syrup 1 ½ teaspoons sea salt Place onions into a 1-pint mason jar In a small saucepan, combine the water, vinegars, maple syrup, salt, and bring to a gentle simmer over medium heat. Pour the mixture into the jar containing the onions. Let the pickled onions cool to room temperature - about 20 to 30 minutes. Cover and refrigerate. Leftover pickled onions can keep for 2 to 3 weeks in the refrigerator. For the dressing pulse anchovies, garlic, white or black pepper, chili flakes, and lemon juice in a blender. With motor running add oil in a steady stream until dressing is emulsified. Bring a pot of water to boil, blanch the fava beans until just tender, about 2 minutes. Using a slotted spoon, remove beans, place in an ice bath, drain, and peel skin from the beans. In the same pot you cooked the beans, add the fregola and cook for 8-12 minutes or until tender. Drain. Place dressing in the base of a large serving bowl. Add the escarole leaves, fregola, fava beans, and pickled onions. Gently toss to combine. Top with pecorino and enjoy.
Almost feels like summer in the city today. If you are searching for a hearty entree salad for the warmer months consider this easy and delicious kale tabbouleh. Great to make ahead or serve up at your Memorial Day weekend festivities. kale tabbouleh 4 to 6 servings 1 pint organic cherry tomatoes 1 tbsp za'atar 1 tbsp + 1/2 cup olive oil 1 shallot, coarsely chopped 1 cup mint leaves + additional for garnish Juice of 2 lemons 2 tsp lemon zest 1 tsp Dijon mustard 1 bunch/ 4 cups kale, stems removed, leaves thinly sliced 1/2 cup cucumber, diced 1 cup purple cabbage, roughly chopped 2/3 cup cooked quinoa (I like rainbow for contrast) Salt Black pepper Preheat oven to 325 F. On a parchment paper lined sheet tray, toss tomatoes with 1 tbsp olive oil, za'atar, salt and pepper. Roast for at least 30 to 45 minutes or until tomatoes have shriveled and collapsed. For the dressing, combine the shallot, mint, lemon juice, lemon zest, mustard, salt and pepper in a blender. With the motor running, drizzle in olive oil until emulsified. In a large bowl combine the kale and half of the dressing and pinch salt. Using your hands, massage dressing into kale for 30 seconds, tenderizing the greens. Add the quinoa, cucumber, cabbage, and tomatoes, reserving a few tomatoes as garnish. Pour in most of the remaining dressing, season with a pinch of salt and black pepper and toss to combine. Garnish with torn mint leaves, remaining tomatoes, and additional dressing, if needed. #meatlessmonday
Mushroom and pepper taco party! Today’s tacos are filled with meaty mushrooms, peppers, kale and cabbage slaw, avocado, crunchy radish, and finished with a peppy cilantro lime crema. To make the crema, I simply whizzed together @siggisdairy with cilantro, cumin, and fresh lime juice, creating a creamy and zippy sauce. I love using plain @siggisdairy in my recipes since it is made with simple ingredients, is high in protein, and has no added sugar. Mushrooms make a great substitute for meat, especially in tacos. They are hearty and filling and have that delicious umami meaty component. For these tacos, the mushrooms are sautéd with cumin, oregano, chipotle powder, and garlic and paired with green bell peppers. Since we were sharing with Jack, we kept the spice level to a minimum - alternatively you can use poblano pepper in place of green bell pepper for some extra heat. Catch the quick and delicious recipe in the comments below, on crunchyradish.com, or see it come together in my “mushroom taco” highlight. #dailysiggis #partner
Mother’s Day can be a loaded holiday. It can be very difficult for those who have lost a mother or a child, a gut punch to those struggling with fertility, and challenging for those who have strained or complex relations with their mother or child. On the flip side, it can also be a wonderful opportunity to be with your children, mother, grandmother, or the special lady in your life. If you enjoy your solitude, it is the ideal opportunity to take some much needed YOU time. Whether you are enjoying a day of solo indulgences, spending time with loved ones, or viewing the day as just another Sunday, I hope that it begins with these light and delicious corn and blueberry Johnnycakes. This recipe comes from the new and fabulous #TheCompleteVeganCookbook by @naturalgourmetinstitute It is a comprehensive cookbook filled with over 150 whole-foods, plant-based recipes and techniques from The Natural Gourmet Center (formally known as The Natural Gourmet Institute, which is where I attended culinary school). Even if you are not vegan, this cookbook provides a wide range of delicious recipes and techniques to give you the confidence to make nourishing food. For a more complete brunch, serve alongside slow scrambled eggs with chives, fruit salad, and a mimosa! Recipe in comments below, or on crunchyradish.com, see it happen in my “johnnycake” highlight.
Rampy egg scramble with avocado @shewolfbakery sesame wheat toast, @sietefoods hot sauce, and a spinach dark cherry flax smoothie for balance
Quick, easy, and super adaptable grain salad for lunch loaded with massaged kale and cabbage, cucumber, radish, and goat milk feta. Made this for meal prep yesterday and enjoying today and probably tomorrow. See it happen in my “grain salad” highlight or brief recipe below. In a large bowl massage 1 bunch kale (leaves removed from stem and chopped) 1/4 head purple cabbage thinly sliced with the juice of 1 lemon, 2 tsps olive oil and a pinch salt. Make the dressing- whisk together 1 tbsp Dijon mustard, 1 tbsp white balsamic vinegar, and 1 tbsp olive oil (adjust if you prefer less acidic dressing). Toss together 3 chopped Persian cucumbers and 5 sliced radishes with the vinaigrette. Add 1 cup cooked grain (rye berries, farro, brown rice) to kale and cabbage. Add veggies and dressing and toss well. Crumble in 1/2 cup feta. Keep in refrigerator. Add avocado and pumpkin seeds prior to eating. Makes 4 servings.
Caught the tail end of the cherry blossoms at the most magical spot in @centralparknyc. Trying to get dog and tod both looking the same way is for sure a challenge. Sorry hen hen 🙃.
If you are like me, you love any excuse to eat tacos. They are the perfect vehicle for combining your favorite protein, something crunchy, some avocado, and, of course, salsa. If you don't eat meat, no need to miss out on the taco party. I've got a recipe for spicy and flavorful cauliflower tacos that will fit in perfectly with your Cinco de Mayo festivities or any taco Tuesday. cauliflower tacos serves 4 ingredients 1 medium to large head cauliflower, cut into florets 2 tablespoons avocado oil or olive oil 1/2 teaspoon chipotle or chili powder 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon coriander Pinch sea salt Freshly ground black pepper 8 small tortillas Garnishes: thinly sliced radish, shredded red cabbage, sliced avocado, cilantro, sliced limes, and your favorite green salsa lime crema 1/2 cup plain greek-style yogurt 2 tablespoons fresh lime juice Whisk together the lime juice and yogurt and serve as a condiment to your tacos. method Preheat oven to 375 degrees F. On a parchment paper-lined sheet tray, toss together the cauliflower, oil, chipotle powder, smoked paprika, cumin, coriander, salt, and pepper. Transfer to the oven and roast for 25 to 30 minutes, tossing halfway through cooking. To assemble, place some cauliflower into your favorite warm tortilla. Top with radish, cabbage, avocado, cilantro, lime crema, fresh lime juice, and green salsa, if you wish. Enjoy!!!
Overnight oats serve as a great option for you bleary-eyed, non-morning people. #ad It is an easy breakfast option to grab and go if you are too rushed in the AM or are just one of those individuals who do not like to eat first thing in the morning. Overnight oats can be prepared the night before, stored in a mason jar in the fridge, and grabbed on your way out the door. This recipe is also a good source of fiber and can help support a healthy digestive system. This rendition of overnight oats is mixed with zesty citrus, nut milk, @quaker oats, cinnamon, and a touch of maple syrup. For a seasonal and delicious topping, a compote of ginger, strawberry, and rhubarb adds layers of flavor and texture. Catch the recipe below or on crunchyradish.com or see it happen in my “overnight oats” highlight #quaker zesty overnight oats with gingery strawberry rhubarb compote Serves 2 1/4 cup chia seeds 1 cup @quaker Old Fashioned Oats 1 tablespoon maple syrup 2 teaspoons lemon zest 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 2 cups nut milk of your choice 2 tablespoons pistachios, toasted and chopped for garnish Combine all the ingredients, except pistachios, in a bowl and stir vigorously until well combined. Transfer to individual mason jars, top with compote (recipe below), cover, and refrigerate overnight. In the morning, top with pistachios and enjoy! Gingery Strawberry Rhubarb Compote 4 stalks rhubarb, chopped 2 cups strawberries, trimmed and halved 2 tablespoons pure maple syrup or honey 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 tablespoon fresh ginger, minced or grated Place all of the ingredients into a medium sized pot and mix to combine. Cook at a gentle simmer for 5 to 10 minutes - until fruit is just tender and slightly broken down. Let cool and transfer to an airtight container and refrigerate.
#babyandbreakfast Jack makes his veggie smoothie alongside this tasty breakfast bowl. Tangy yogurt with gingery strawberry rhubarb compote (recipe coming soon) and superfood granola with extra hemp seeds. Have a great weekend!
Passover has many symbolic foods which commemorate the story of the Jews’ liberation from slavery in ancient Egypt. If you are interested in making a symbolic dish that utilizes bitter herbs and horseradish, consider this salad for your holiday table. It is filled with sliced radish, radicchio, parsley, romaine lettuce, and zippy lemon horseradish dressing. If you don’t celebrate Passover, this bitter herb and lettuce salad would make a welcome addition on any Easter or spring table. You can toss in some farro or bulgur wheat for a more hearty side or top with hard boiled eggs, slow roasted salmon, or grilled chicken for a light main. Herbs may not seem like nutritional powerhouses, but do not underestimate the benefits of these foods. Traditionally used as a garnish, these flavorful additions can add a healthful value to whatever dish you are topping or mixing them in. Green herbs contain Vitamins A, C, and K and have anti-inflammatory and antioxidant properties which can protect against heart disease, cancer, and diabetes. Next time you finish your plate with a little cilantro or parsley, know that you are doing more than enhancing the flavor and palatability of your dish! bitter lettuce and herb salad  with horseradish dressing recipe inspired by New York Times serves 4 1 head romaine lettuce or bibb lettuce, chopped 1 small head radicchio, chopped 1 head endive, chopped 6 Easter egg radishes, thinly sliced 4 scallions, chopped 2 stalks of celery, sliced 1/4 cup flat-leaf parsley, chopped 1/4 cup dill, chopped 1/2 to 1 tablespoon prepared horseradish (depending on your palate) 1/2 tablespoon Dijon mustard 1 tablespoon white balsamic vinegar 2 teaspoons honey or maple syrup Juice of 1 lemon 3 tablespoons extra-virgin olive oil To make the dressing, whisk together the horseradish, mustard, white balsamic vinegar, honey, lemon juice, and olive oil. Dip a piece of lettuce in the dressing to taste. Adjust acid/oil, if needed. Right before serving, pour dressing into a large serving bowl. Add lettuces, celery, scallions, most of the herbs + radish. Gently toss together w/ the dressing. Add remaining radish + herbs on top for garnish. Serve immediately
Trying to nail that perfect toast shot has gotten a little more challenging these days. @shewolfbakery sesame wheat, crunchy pb, banana, honey, and cinnamon. Have a great Monday!
*WORKSHOP ALERT* Introducing your baby to solids and onward! Are you overwhelmed by the prospect of introducing food to your tiny human? Maybe you are conflicted by which feeding methodology you want to try? Are you a baby led-feeding family or puree? Join us for a workshop all about introducing solids to your baby @pureyoganyc West (204 west 77th street) Friday May 3rd 4pm-5pm. Babies welcome. Goodies provided by @yumi. The workshop will cover: The difference between baby-led feeding and purees When to introduce solids What gear do you need How to let your baby safely self-fed What to serve/ menu ideas Appropriate food sizes, textures, and portions Choking hazards and how to keep baby safe How to excite taste buds and encourage open-minded eaters Nutrition and allergenic foods Scheduling milk feeds with solids How to develop a positive mealtime environment Workshop is $25. Sign up on pureyoga.com under workshops or click the link in my “events” highlight. Please share with your newish mom friends and family members. Hope to see you there!
Oatmeal is typically a breakfast item that leans toward the sweeter side of the palate spectrum. #ad Switch up your @quaker oat game and try breakfast, lunch, or even dinner with savory oats made with nutritious ingredients. Simply prepared, these savory oats are topped with crispy umami rich shiitake bacon, garlicky kale, creamy avocado, and an optional poached egg, creating a delicious meal. Oats are not only versatile, but also provide nutritional benefits. One of the main reasons that I reach for oats multiple times a week is because they are a good source of fiber and help support a healthy digestive system. We all know that when you are regular, you feel good. A huge component of digestive health is fiber intake. Fiber can be found in fruits, vegetables, and whole grains. For healthy individuals, the ideal range of dietary fiber is 25g to 38g per day. Oats are a good source of dietary fiber and provide 4g per 1/2 cup serving. Rethink your oat game and consider substituting them in your savory grain bowls for a different take on a classic grain. To learn more about the benefits of oats head to QuakerOats.com . For the complete savory bowl recipe head to crunchyradish.com or see recipe below in the comments and see it come together in my “Savory Oat Bowl” highlight. #Quaker
 
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  • Miranda Hammer MS RD
    Summer salad season is here! If you are looking to switch up your salad greens consider escarole - which has been r… https://t.co/a7wtrSlMAT
    about a day ago