May 24, 2011

The Breakfast Club

I’ve never been a breakfast person…sure, the occasional surge of excitement and hunger pangs come my way when my mom makes some piping hot aloo parathas or friends wake up hungover and decide to attack the kitchen to make bangers and mash, but predominantly, I just skip breakfast and gulp down a glass of juice instead.

Why? Because I’m NOT a morning person, usually lazy when I wake up and hence pressed for time. That being said, over the past few months, I seem to have understood the importance of a good morning meal and have been trying out some simple, but yum recipes to keep me satisfied and the hunger pangs at bay. Here are a few recipes:

Walnut & Golden Raisin Scones

·         2 cups all purpose flour
·         1/3 cup sugar
·         2 teaspoons baking powder
·         1/2 teaspoon salt
·         6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
·         2 large egg yolks
·         1/2 cup buttermilk
·         1/2 cup golden raisins
·         1/3 cup chopped toasted walnuts
·         1 large egg beaten to blend with 1 tablespoon water (for glaze)

Directions: Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins and walnuts. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

Spicy Breakfast Burritos

·         1 block extra-firm tofu
·         1/2 onion, diced
·         3 cloves minced garlic
·         3 tbsp. olive oil
·         1/2 red bell pepper
·         3/4 cup sliced mushrooms
·         2 tomatoes, chopped
·         1/2 tsp each chili powder
·         Salt and pepper to taste
·         Two tortillas
·         Salsa
·         Cheese

Directions: Saute onions and garlic in olive oil for 3-5 minutes. Crumble tofu to the consistency of scrambled eggs, combine with vegetables, chili powder and cook for another 6-8 minutes, until vegetables are done and tofu is lightly fried. Add salt and pepper to taste. Serve in tortilla topped with optional salsa and cheese.

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