Results tagged “eggs” from The Sneaky Chef

This week is Allergy Awareness Week, and today I want to focus on Egg Allergies.   I love this recipe for Eggless Pancakes because I know that getting any rise out of a pancake without eggs is a true feat of nature. 

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 EGGLESS PANCAKES

Makes about 18 pancakes

1 cup Gluten-Free Flour Blend 

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon canola or vegetable oil

1 tablespoon sugar

1 cup low-fat buttermilk*

1 teaspoon pure vanilla extract

Optional extras: one-half cup fresh or frozen blueberries or chocolate chips

*if you don’t have buttermilk on hand, you can make your own by mixing 1 cup of low-fat milk with 1 tablespoon lemon juice; let stand 5 minutes

Mix together Flour Blend, baking soda, and salt. Set aside, if using immediately. (To store for later use, triple the dry ingredients and keep in a sealed, labeled plastic bag. You’ll have instant pancake mix anytime you want it.)

In another bowl, whisk together the oil, sugar, buttermilk, and vanilla. Add the wet ingredients to the dry ones until just blended. If the batter is too thick, add a little more buttermilk. Add the optional blueberries or chocolate chips, if desired. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding) and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke.

Drop tablespoons or small ladles of batter onto the skillet in batches. When bubbles begin to set around the edges of the pancake and the skillet-side is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve stacked high drizzled with warm maple syrup. 

Dear Missy,

how do you get eggs to appeal to kids so they will like them.I would like to do eggs (scrambled, sunny side up) and french toast for breakfast, egg salad for lunch... Thanks! Christy

Dear Christy,

Here's my recipe for Fortified French Toast, French Toast Dip Sticks and Popeye's Eggs. That should get you off to a great start!

Enjoy in good health,

Missy

Fortified French Toast
Nutrition Highlights: Whole grains, protein, and vegetables
Rich in vitamins B, C, A, and K, potassium, fiber and calcium
 
I often make this batter the night before and leave it covered in the refrigerator for quicker french toast in the morning. The pureed sweet potatoes and carrots in the batter lend a hint of sweetness to the already delicious batter, and the optional crunchy topping is not only a great decoy technique, it adds whole grain health. If you don’t have time for the topping, a light dusting of powdered sugar also does the trick.
 
Makes 4 slices French toast
2 large eggs
1/2 cup milk
1/4 cup Orange Puree (see Make-Ahead Recipe #2 on Free Recipe Page this website)
1 tablespoon pure maple syrup or honey
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
4 slices bread (preferably whole wheat)
Butter for pan frying
Powdered sugar for dusting
 
In a large shallow baking dish, whisk together the eggs, milk, Orange Puree, maple syrup (or honey), cinnamon, and vanilla. Dip bread until soaked through, then flip and soak other side. Cook on a moderately hot, well-greased skillet or frying pan, turning to brown each side. Dust lightly with powdered sugar.
 
French Toast Dip Sticks
Following recipe above, cut the pieces of french toast into kid-friendly finger-sized sticks so that they can dip them into maple syrup or Homemade Berry Syrup (see recipe, pg.(book only)).
 
Crunchy French Toast Variation
1 cup whole grain cereal flakes (like Wheaties or Total)
1/4 c wheat germ, unsweetened
 
Using a rolling pin, gently crush cereal (in a sealed plastic bag) to coarse crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor. Pour crushed cereal on a plate, and add the wheat germ. Mix well. Dip each side of the soaked bread from the above recipe in the topping. Proceed to pan fry in butter as instructed above.
 
Popeye’s Eggs
Nutrition Highlights: Protein, vegetables, whole grains, and calcium
Rich in vitamins A and K, folate, iron, tryptophan, selenium, and calcium
 
Here’s a wacky recipe that goes really well with a breakfast reading of Dr. Seuss’ Green Eggs and Ham. It’s also a fun way to celebrate St. Patrick’s Day or Earth Day. It’s hard to believe, but the spinach juice leaves no discernable taste, only a terrific green color. This dish will either be a big hit with the kids or get you laughed out of the kitchen. You can also use the tortilla and cheese to hide the green eggs inside a breakfast wrap. The ham is strictly optional.
 
Makes 2 small servings
Butter for pan
2 large eggs
1/4 cup Spinach Juice (see Make Ahead Recipe #5 below)
2 soft flour tortillas (preferably whole wheat)
2 slices American cheese (optional)
Salt
 
Melt butter in a small nonstick skillet over medium heat. Crack the eggs into a mixing bowl and whisk in the Spinach Juice until well incorporated. Add the beaten egg mixture to the skillet, allow to set briefly, and then, using a rubber spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is completely set.
Place half of the omelet in each tortilla, season with salt, and top each with a slice of cheese and roll up. The cheese will melt under the hot eggs.
If you prefer to serve these as scrambled eggs, simply pour the egg mixture into the hot skillet and stir frequently until they are cooked through.
 
Sneaky tip: Smell eggs after cracking to be sure there is no off odor.

Make-Ahead Recipe #5: Green Juice
3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
1 cup water 
 
If using raw spinach, thoroughly wash it, even if package says “ prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. Pour into a fine mesh strainer over a container or bowl, pressing the green “pulp” with the back of a spoon until all the liquid is released. 
Store in refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. This makes about 1 cup of Green juice. Double the recipe if you want to store another cup of juice. 
Green Juice is used in the following recipes:
Quick Fixes for Store-Bought Chocolate Pudding
Earth Day Milk Shake
Chocolate Shake
Popeye’s Eggs
Green Icing
 
Nutritional Information for Green Juice:
Green Juice is an extremely nutrient dense food. One tablespoon of it is comparable to eating about 1/4 cup of spinach leaves. It has been boiled for safety, and it possesses the motherlode of nutrients like iron, calcium and enzymes for digestion, as well as chlorophyll and carotenes for disease-fighting power. 
 
 

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