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

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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

Toast with Fig and Cheese

Ingredients

2 thin slices of walnut bread
4 thin slices of goat cheese, about 3 oz
1 teaspoon honey
1 tablespoon toasted pine nuts
1 fresh fig, halved

Method

  1. Toast the walnut bread on one side under a preheated broiler. Turn over and top each slice with 2 slices of goat cheese. Drizzle 1/2 teaspoon honey over each one and broil for about 5 minutes until golden and bubbling. (Set a dish under the broiler to catch any honey that dribbles off the toast.)
  2. Arrange the toasts on a plate, pour any honey from the dish back over the toasts, and sprinkle with the pine nuts.
  3. Using a teaspoon, scoop the pink flesh from the fig and spoon over the goat cheese. Serve immediately.

Note: To toast the pine nuts, toss them in a dry, nonstick pan over medium heat until golden brown all over. Be careful not to let them burn.

Makes 2 servings.

Source: On Toast

Savoury Pancakes with Greek Yogurt and Honey

Ingredients

3 Tbsp unsalted butter, plus more for frying
1 Tbsp olive oil, plus more for frying
1-1/2 cups small-diced zucchini (1 medium-small zucchini, or about 7 oz)
Kosher salt
1-1/2 cups fresh corn kernels (from 2 to 3 ears)
1/2 cup sliced fresh green onion (white and light green parts)
1/2 to 1 tsp minced fresh serrano peppers
freshly ground black pepper
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp sliced fresh chives
1/2 cup plus 1 Tbsp unbleached all-purpose flour
1/2 cup cornmeal
2 tsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 large egg, beaten
2/3 cup whole milk
2 Tbsp plain thick Greek yogurt or sour cream, plus more for serving
honey for serving

Method

  1. In a medium (10-inch) heavy, nonstick, ovenproof skillet, heat 1/2 Tbsp of the butter with the olive oil over medium-high heat. Add the zucchini and 1/8 tsp salt and cook, stirring only occasionally, until the zucchini are shrunken a bit and starting to brown lightly, about 3 minutes.
  2. Add another 1/2 Tbsp butter, the corn, scallions, serranos, and 1/2 tsp salt. Cook, stirring occasionally, until the corn kernels are glistening and some are slightly shrunken, 2 to 3 more minutes.
  3. Remove the pan from the heat, season the veggies with black pepper, and transfer to a mixing bowl. Let cool to room temperature, stirring occasionally (20 to 25 minutes). Stir in the parsley and chives.
  4. In a medium mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and 1/2 tsp salt.
  5. Melt the remaining 2 Tbsp butter (in the microwave or on the stovetop) and let cool slightly.
  6. In a small bowl, whisk together the egg, milk, yogurt, and the melted butter.
  7. Make a well in the center of the dry ingredients and pour in the liquid mixture, whisking until just combined.
  8. Combine the batter with the vegetable herb mixture and stir well. Let the batter sit for 5 minutes or up to 30 minutes.
  9. In a large (12-inch) nonstick skillet, heat about 1/2 Tbsp butter and 1 Tbsp olive oil over medium heat. When the butter has melted and is bubbling, use a 1/4-cup measure to scoop batter into the pan, forming 3 to 4 pancakes. Cook for about 2 minutes, until the pancakes are golden brown on the bottom (you will see a lot of bubbles on top), then flip. Cook for 1 minute more. (The bottom will brown more quickly.)
  10. Transfer to a paper towel-lined plate and keep warm in a low (200°F) oven, if desired.
  11. Repeat with the remaining batter, adding butter and oil as necessary, and turning the heat down as necessary.
  12. Serve warm with dollops of Greek yogurt and a generous drizzle of honey.

Makes 12 pancakes.

Source: Cook Fresh magazine

Baked Eggs with Tomato on Toasted Muffins

Ingredients

2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley

Method

  1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
  2. Form 8 wells in the tomato mixture. Crack an egg into each well.
  3. Bake at 350°F for 20-25 minutes or until eggs are set.
  4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
  5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine