Veggie Pancakes
by Kathy Farrell-Kingsley, Judith Fertig, Joy Howard, Mark Scarbrough, Kimberly Stoney, and Bruce Weinstein, Photograph by Mark Mantegna 
Hands-on Time: 40 minutes
Total Time: 40 minutes
Makes: 12 (3-inch) pancakes
We've given these make-ahead patties (good hot or cool) lots of lunch appeal by preparing them with cheese and a trio of favorite veggies. They're delicious dipped in our pesto-sour cream sauce, but ranch dressing is a tasty store-bought alternative.
- Ingredients
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- 2 cups finely grated zucchini
- 1 cup grated carrots
- 1 cup corn kernels, drained
- 1 large egg
- 2 tablespoons low-fat plain yogurt
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup flour
- 1/2 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1/2 cup grated Cheddar
- 1 to 3 tablespoons vegetable oil
- 1 tablespoon pesto
- 1/3 cup sour cream
- Instructions
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- Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
- In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
- Heat 1 tablespoon oil in a large skillet over medium heat. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
- If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.
Ham and Cheese Morning Muffins
by Kathy Farrell-Kingsley, Judith Fertig, Joy Howard, Mark Scarbrough, Kimberly Stoney, and Bruce Weinstein, Photograph by Mark Mantegna
Hands-on Time: 15 minutes
Total Time: 40 minutes
Makes: 1 dozen
The classic combination of ham and cheese gives plain corn muffins a boost in taste and adds enough heartiness to turn them into a quick, light meal.
- Ingredients
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- 1 1/4 cups unbleached flour
- 3/4 cup fine yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mlik
- 2 large eggs
- 1/3 cup corn oil
- 1 cup finely diced ham
- 1/2 cup shredded cheddar
- 1/4 cup finely chopped chives or scallion greens
- Instructions
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- Heat the oven to 375°. Coat a 12-cup muffin pan with cooking spray or line the wells with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended. Fold in the ham, cheese, and chives or scallions.
- Spoon the batter into the prepared cups, filling each three-quarters full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag up to three months.
Christmas Morning Breakfast
Prepare this sausage-and-egg dish on Christmas Eve while the kids are setting out milk and cookies for Santa. Refrigerate it overnight, then pop it into the oven on Christmas morning for a quick and easy holiday breakfast.
- Ingredients
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- 12 ounces low-fat, bulk breakfast, sausage
- 3 slices white bread, torn into bite-size pieces
- 1/2 cup shredded Monterey Jack cheese
- 6 eggs
- 1 cup low-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded Cheddar cheese
- Instructions
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- Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool.
- Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Monterey Jack cheese.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight.
- In the morning, heat the oven to 325º. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through. Makes about 6 servings.
Ham, Cheese, and Spinach Strata
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- Rated by 34 members
This classic brunch dish is more than delicious. It also helps eliminate some of the scrambling around you'll have to do on Easter morning. It's designed to be prepared ahead of time and then popped into the oven when you're ready. Feel free to substitute cooked sausage for the ham or another cheese for the cheddar. French or Italian bread works well too, in place of croissants, although the latter make for a special treat.
- Ingredients
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- 3 or 4 large day-old croissants
- 2 tablespoons butter
- 1 cup finely chopped onion
- 8 ounces fresh baby spinach leaves, chopped
- 2 cups grated sharp cheddar
- 3/4 cup diced ham
- 6 eggs
- 2 1/4 cups half-and-half
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried basil
- Instructions
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- Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.
- Melt the butter in a large saute pan. Add the onion and saute it over medium-low heat for 5 minutes, stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.
- Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.
- In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissants down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.
- Heat the oven to 350F. Remove the plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45 to 55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.
Zucchini Frittata
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- Rated by 10 members
Summertime, with its abundant fresh vegetables, provides a great excuse to whip up a frittata -- an open-faced omelet -- for a festive touch at a family brunch. Our recipe includes grated zucchini, chopped basil, parsley, and tomato, as well as bits of bacon and cheese. And while your favorite kitchen helper will enjoy picking, grating, and chopping the veggies, few kitchen tasks deliver the instant thrill of breaking eggs.
- Ingredients
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- 2 to 3 small zucchini
- 6 eggs
- 8 to 10 large basil leaves, chopped or torn
- 2 tablespoons chopped fresh parsley
- 3/4 cup freshly grated Parmesan
- Salt and pepper
- 3 slices bacon
- 1 small, ripe tomato, seeded and diced
- 4 scallions, chopped
- 1 tablespoon butter
- Instructions
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Coarsely grate enough of the zucchini to make 2 1/2 cups and place it in a medium-size mixing bowl. Lightly salt the zucchini and toss it gently to season it evenly. Let it set for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water.
- In a large mixing bowl, whisk the eggs until they are evenly blended. Whisk in the basil, parsley, about half of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set the mixture aside.
- Heat a 10-inch ovenproof nonstick skillet on the stovetop. Add the bacon and cook it over medium heat until it is crisp, about 6 minutes. Transfer the bacon to a paper towel? lined plate. Spoon all but 1 tablespoon of the bacon fat out of the pan. Heat the broiler.
- Add the grated zucchini to the skillet and sauté it over high heat for 3 minutes, stirring occasionally. While the zucchini is cooking, chop or crumble the bacon into small pieces and add it to the egg mixture.
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Add the diced tomato and scallions to the skillet and sauté the vegetables until they are soft but not mushy, about 2 to 3 minutes. Add the butter to the skillet in pieces and stir it into the vegetables. Use a fork to loosely arrange the vegetables in an even layer in the pan.
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Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface. Do not stir the mixture. Instead, gently shake the pan to help settle the egg. Cook the frittata over medium heat for 4 minutes without disturbing it.
- Sprinkle the remaining cheese evenly over the top of the frittata. Place the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes.
- Remove the pan from the oven and poke a fork in the center of the frittata to see if it's done. We covered the hot handle with a heat-resistant silicone sleeve, but you can also use an oven mitt -- place it over the skillet handle while the pan is out of the broiler to remind you that it's hot. If you see liquid egg around the fork, place the pan back under the broiler for another 45 to 60 seconds. When the frittata is done, transfer the pan to a cooling rack.
- Let the frittata cool in the pan for 5 minutes, then carefully slide a flexible spatula around the edge to loosen it. Once it's free, gently lift the frittata with the spatula, tilt the pan, and slide it onto a large serving plate. Let it cool at least 5 more minutes, then slice it into wedges and serve. Makes 6 to 8 servings.
Strawberry Scones
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- Rated by 40 members
The ordinary scone is too often plain and dry. This version is deliciously different. Made with fresh, juicy strawberries, it has a moist texture and a buttery flavor that's sure to please. Add a bit of lemon zest and a glittery topping of sugar -- two jobs just right for kids -- and you have a scone that's extraordinarily good.
- Ingredients
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- 1 cup hulled and finely diced fresh strawberries
- 2 cups flour
- 1/3 cup sugar, plus a little for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- A lemon, for zest
- 6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
- 1/2 cup plus 1 tablespoon light cream
- 1 teaspoon vanilla extract
- Instructions
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- Heat your oven to 425ºF. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. Set the baking sheet aside.
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Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.
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Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.
- Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.
- Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
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Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.
Shape the 8 pieces into balls, placing them on a floured work counter and dusting the tops with flour. Let them rest for 2 to 3 minutes, then flatten them slightly with your fingers.
Using your slotted spoon, transfer the bagels to a clean tea towel to drain. Wait a few seconds, then transfer them to the baking sheet, leaving space between them. Repeat with the remaining bagels.
Make the glaze by whisking the egg white and water in a small bowl until frothy. Using a pastry brush, coat the surface of the bagels with the glaze. Sprinkle on sesame seeds or poppy seeds, if desired.
