Breakfast Porridge with Oatmeal and Farro

Ingredients

1 pound seedless red grapes
1 tablespoon extra-virgin olive oil
4 thyme sprigs
2-1/2 cups water
1 cup 2% reduced-fat milk
1 cup uncooked quick-cooking steel-cut oats
1/4 teaspoon kosher salt
3/4 cup cooked whole-grain farro
3 tablespoons maple syrup
1/4 cup plain reduced-fat Greek yogurt

Method

  1. Preheat oven to 425ºF.
  2. Combine grapes, oil, and thyme on a jelly-roll pan. Bake in the oven for 20 minutes or until grapes burst and start to caramelize.
  3. While grapes roast, bring 2-1/2 cups water and milk to a boil in a large saucepan. Stir in oats and salt. Cover, reduce heat, and simmer 7 minutes or until thick, stirring occasionally.
  4. Stir in farro and syrup; simmer 7 to 10 minutes, until liquid is mostly absorbed and porridge is creamy.
  5. Top porridge with roasted grapes; dollop with yogurt.

Makes 4 servings.

Source: Everyday Whole Grain

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Luscious Toast with Macerated Berries

Ingredients

1 cup strawberries, hulled, about 4 oz
1/3 cup blueberries, about 2 oz
1 teaspoon sugar
2-1/2 tablespoons Grand Marnier
3 tablespoons mascarpone cheese
1 tablespoon confectioners’ sugar
2 thick slices of brioche
fresh mint leaves, to serve

Method

  1. Cut the strawberries in half, if large, and put in a bowl with the blueberries. Sprinkle with the sugar, then add the Grand Marnier and let macerate for at least 1 hour.
  2. Just before serving, put the mascarpone and confectioners’ sugar in a bowl and stir in 2-3 teaspoons of the macerating juices from the berries.
  3. Lightly toast the brioche on both sides, then spread with a thick layer of mascarpone and spoon the macerated berries and all the juices on top.
  4. Top with fresh mint leaves before serving.

Makes 2 servings.

Source: On Toast

Crepes with Sun-dried Tomato, Basil and Cheese

Ingredients

3 eggs
1 cup whole milk
1/4 cup water
1 cup unbleached all-purpose flour or whole wheat pastry flour
1/4 teaspoon sea salt
3 tablespoons unsalted butter, softened unsalted butter, for cooking

Filling

1/4 cup oil-marinated sun-dried tomatoes, drained
1-1/2 cups packed fresh basil leaves, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup pine nuts
2 tablespoons wheat germ
2 large garlic cloves, chopped
sea salt and black pepper
1/2 cup olive oil
1-1/2 cups ricotta cheese

Method

  1. To make the crepe batter, mix together eggs, milk, water, flour, salt, and 3 tablespoons butter in a blender. Blend until smooth. Cover and refrigerate batter for about an hour while you prepare the filling.
  2. To prepare the filling, combine sun-dried tomatoes, basil leaves, cheese, pine nuts, wheat germ, and garlic in a food processor. Hit pulse until blended well. Add salt and pepper to taste. Stream in olive oil while the food processor is on low until fully blended together.
  3. Blend pesto mixture with ricotta cheese and add more sun-dried tomatoes if you want. Set aside.
  4. To cook the crepes, grease a crepe pan or skillet with butter and set over medium heat. When the pan is hot, pour in enough batter to cover the surface in a thin layer. When the crepe edges start to brown and the middle does not stick when you try to lift it up, use a spatula to gently lift the edges and flip.
  5. When the second side is lightly browned, remove crepe from pan and place on a warm plate. Keep covered until all the crepes are made.
  6. Preheat oven to 300ºF.
  7. Fill each crepe with about 3 tablespoons of the filling mixture, roll up, and place close together in a baking pan. Bake for 12-15 minutes, until warmed through. Serve immediately.

Makes 5 servings.

Source: The Organic Family Cookbook

Warm Quinoa Bowls with Banana and Strawberries

Ingredients

1/2 cup uncooked quinoa
3/4 cup light coconut milk
1 tablespoon brown sugar
2 tablespoons water
1/8 teaspoon salt
1/4 cup flaked unsweetened coconut
1 cup sliced fresh strawberries
1 cup sliced banana

Method

  1. Preheat oven to 400ºF.
  2. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together 30 seconds; rinse and drain quinoa. Repeat procedure twice. Drain well.
  3. Combine quinoa, coconut milk, brown sugar, 2 tablespoons water, and salt in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir mixture constantly during last 2 minutes of cooking.
  4. While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400ºF for 5 minutes or until golden brown. Cool slightly.
  5. Place about 1/2 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve warm.

Makes 4 servings.

Source: Everyday Whole Grain

Brown Rice Crust Quiche with Turkey and Mushroom

Ingredients

Crust

2 cups cooked whole-grain brown rice, cooled
1 egg
cooking spray

Filling

2-3 tsp canola oil
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes, chopped
3 tbsp green onion, chopped
1 cup Swiss cheese, shredded
1 cup cooked turkey, diced
3 eggs
1/3 cup low-fat sour cream
3/4 cup low-fat milk
1/4 tsp salt
1 tsp dried basil
1 tsp dried thyme
1/4 tsp paprika
dash pepper
dash cayenne pepper

Method

  1. Preheat oven to 375°F (190°C).
  2. Stir together rice and one whisked egg.
  3. Liberally spray a 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Set aside.
  4. In small frying pan, heat 2-3 tsp canota oil over medium-high heat and saute mushrooms, sundried tomatoes and green onion. Set aside.
  5. Sprinkle cheese, turkey and sauteed vegetables into rice pie crust.
  6. In a medium bowl, beat eggs until just blended, and then mix in sour cream, milk, salt, basil, thyme, paprika, pepper, and cayenne. Pour into pie shell.
  7. Bake for 35 to 40 minutes, or until a knife gently inserted near the centre comes out clean.

Makes 6 servings.

Source: Manitoba Egg Farmers