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Saturday, January 16, 2010


Here are a couple of the recipes for the brunch we had last Sunday for Cora. They are really yummy and quite easy to make. I subscribe to a recipe service called
The Six O'Clock Scramble. She emails me 5 recipes a week which include a grocery list itemized by sections of the grocery store. Also available is an entire data base from which to get recipes if you don't like the ones she sends, which you can add to and customize your weekly list and get a grocery list as well. I. love. it! Happy Brunching! Before I forget, the book of blessings we use is called Bless Your Children Every Day by Dr. Mary Ruth Swope.

Spanish Oven Omelet
Servings & Prep Time
30 minutes Prep + Cook Time
Servings: 4
Special Features
Low-SodiumWheat/Gluten-freeVegetarian or Veg-friendly alternativeNut-freeLow-SodiumKosher-style or Kosher AlternativeScramble Express (30 minutes or less total)Potluck/BuffetMake aheadBreakfast/Brunch

Spanish tortillas, or oven omelets, make a delicious breakfast, brunch or dinner. They can be served warm, cold or in between (in Spain they cut them into small wedges and eat them cold!). Though the recipe calls for goat or feta cheese, you can use any hard or soft cheese that you like. Serve it with steamed green beans with goat or feta cheese and with whole wheat or corn tortillas.

•2 medium Yukon Gold or russet potatoes, (about 3/4 lb. total), peeled and diced
•2-3 Tbsp. olive oil
•1 yellow onion, finely chopped
•1/2-1 tsp. fresh or dried rosemary, or more to taste
•1/2 tsp. salt
•1/4 tsp. black pepper
•5 eggs
•1/4 cup nonfat milk
•3 Tbsp. goat or feta cheese, crumbled, crumbled
•1/2 cup chopped ham or smoked turkey, sun dried tomatoes, or sliced mushrooms (optional) I used the tomatoes and mushrooms and left out the meat since we were having sausage separately.

In a medium-sized, microwave-safe bowl, sprinkle the diced potatoes with about 1 Tbsp. water, cover them lightly, and microwave them on high heat for about 3-5 minutes until they are fork tender. (Alternatively, boil or steam them for 5 minutes on the stove top.) (Meanwhile, prepare the green beans, if you are serving them.)

Preheat the broiler and set the rack 4-5 inches from the heat source. Spray a heavy 10-inch oven-proof skillet with nonstick cooking spray and heat the oil in the same skillet over medium heat. Sauté the onions until they are softened, about 5 minutes. Add the softened potatoes, any optional fillings, rosemary, salt and pepper and sauté it for about 3 more minutes. (You can wrap the tortillas in foil and warm them on the lower shelf of the oven for a few minutes while the broiler is heating.)

In a separate bowl, combine the eggs, milk and goat or feta cheese and pour the mixture over the potatoes in the skillet. Raise the heat to medium-high, and cook the mixture for about 2 minutes, until the eggs start to harden. Place the skillet under the broiler and cook it until it is golden brown on top, about 3-5 minutes. Watch closely so it doesn't burn. Remove the oven omelet from the oven, let it cool for a few minutes, cut it, and serve it warm (or cold, if you prefer).


Trim and halve 1 lb. of green beans and steam them in 1 - 2 inches of boiling water for 5 - 8 minutes to desired tenderness. Drain and toss them immediately with 1 - 2 Tbsp. goat or feta cheese, 1 Tbsp. fresh lemon juice (about 1/4 lemon), and salt and black pepper to taste.

Serve with warm whole wheat or corn tortillas.

Fresh Tomato and Basil Quiche
Servings & Prep Time
Prep time: 20 minutes. Cook time: 45 minutes
Servings: 8
Special Features
Vegetarian or Veg-friendly alternativeNut-freeLow-SodiumKosher-style or Kosher AlternativeLow-SodiumPotluck/BuffetMake aheadLunchCompany/EntertainingBreakfast/Brunch

The yogurt in this quiche makes for light and healthy summer fare. This would also make a good dish for a Father's Day brunch (you could also add a fruit salad and muffins for the special occasion.) Serve it with hash browns.

•1 9-inch unbaked pie crust, completely thawed, if frozen
•6 eggs
•1 cup plain nonfat or low fat yogurt
•1/2 cup fresh basil, chopped and divided
•1/2 tsp. salt
•1/2 tsp. black pepper
•1/2 cup shredded Swiss cheese, (or use Parmesan or mozzarella)
•2-3 tomatoes, diced into 1/2-inch pieces (about 2 cups total)
•2 Tbsp. grated or shredded Parmesan cheese (optional)
Preheat the oven to 375 degrees. Press the crust into a tart or pie pan and trim the excess crust from the edges. Bake it for 10-15 minutes until it is very lightly browned. Remove it from the oven.

Meanwhile, in a large bowl, whisk together the eggs, yogurt, 1/4 cup of basil, salt, pepper and Swiss cheese. Pour the mixture into the pie shell. Top it evenly with the tomatoes and remaining basil. Sprinkle the Parmesan cheese on top (optional) and bake it for 40-45 minutes or until it is firm and lightly browned. (Meanwhile, prepare the hash browns if you are serving them.) Allow the quiche to cool for at least 10 minutes before cutting it into wedges to serve.

You can freeze quiche for up to 2 months, if desired, wrapped tightly. To reheat it, put the cooked and frozen quiche in the oven at 375 degrees for 25 - 30 minutes or until it is heated through.


To make hash browns, cut 2 - 3 russet potatoes into 3/4-inch cubes. Boil or microwave them until they are slightly softened, about 5-7 minutes, and drain them. (Alternatively, you can grate the potatoes and cook them with the onions, flipping occasionally). Meanwhile, in a heavy skillet over medium heat, sauté 1 diced small yellow onion in 2 Tbsp. olive oil until the onions are translucent, and just starting to brown, about 5 - 7 minutes. Add the potatoes and sauté for about 5-7 minutes, until they are browned. Season with 1/4 - 1/2 tsp. salt, 1/8 - 1/4 tsp. black pepper and 1/8 tsp. garlic powder, or to taste. Serve them hot with salsa or ketchup, or topped with shredded Cheddar cheese, if desired.

I love serving good food to good friends or family. We were just remembering the other day how many pancakes Emma used to be able to eat. She could out eat her big brother and sister sometimes. Even her OT was amazed at the amount of food the child could consume! I know there will again be a day when she'll be able to feast at her Father's table, enjoying all the pancakes, watermelon with Pawtaw, strawberries, Rocky Road ice cream with Aunt Lori, and anything else her little heart desires.
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