It is almost Easter Sunday! Time for Easter egg hunts, brunch tables set with daffodils, branches with budding leaves and a quick and easy baked French toast. The night before, you just pull the ingredients together (while everyone else is doing the dishes). Easter morning you finish the topping, then just stick it in the oven and while you help find the last Easter eggs, your house will fill with the scent of maple syrup, apples and cinnamon.
However, if you would rather hold forth at the stove, belting your favorite morning song while flipping french toast slices through the air, bless you, I have included a recipe for regular French Toast for Saints below too…
Porridge is hip! That is, the new and crunchy, fruity, whole grain, fill up your belly with sunshine and power kind. The rest of the world is eating fantastic cooked grains for breakfast (and sometimes lunch and dinner) garnished with all sorts of amazing toppings, and we are still just slurping the sweet gluey powder from a package (more commonly called “oatmeal” in the US). I say rise and shine to the whole grain homemade porridge…
This recipe comes to us from Patrice of Circle B Kitchen.
Beets are slow roasted until sweet and paired with toasted almonds, orange segments and creamy goat cheese in this classic salad. Kids will have fun crumbling the goat cheese and whisking together the fresh squeezed orange vinaigrette…
Guacamole has been around for hundreds of years (it was originally made by the Aztecs as early as the 16th century), and it’s not just a chip dip for Cinco de Mayo or Super Bowl Sunday. Try adding guacamole to all sorts of dishes. Here are some ideas:
* As a spread on sandwiches and burgers.
* As a topping for baked potatoes (more nutritious than butter or sour cream).
* As a tasty addition to omelettes and egg scrambles.
* As a dip for your crudité.
In fact, guacamole works with just about everything, and it is easy to make, even for your kids:
In a bowl, mash three peeled and pitted avocados, the juice of one lime, and one teaspoon of salt. Stir in 1/2 cup of chopped onion, 2-3 tablespoons of chopped cilantro, two chopped roma tomatoes, and about 1 teaspoon of minced garlic. Refrigerate 1 hour for best flavor, or serve immediately.
For more guacamole recipe ideas, visit the California Avocado Commission.
And to dispel a myth, adding the avocado pit to the guacamole does not keep it green. Well, yes it does, but only right where the pit is covering the guacamole. The key is to keep air from touching the guacamole, so if you can’t eat it right away, lay a piece of wax paper, a flat plate, or a thin layer of salsa directly onto the guacamole. A small amount of acid like lime or lemon juice will also help prevent the avocado from oxidizing too quickly. If you want to store half an avocado, leave it in its skin, rub the cut part with a little olive oil, and store it face down on a plate in the fridge.