1 Chapter 1 – Breakfast

• 4 eggs
• 1 can diced tomatoes, or 3-4 fresh tomatoes, finely chopped
• ½  large onion, chopped
• 1-2 garlic cloves, chopped
• 1 tsp. of Harissa or other spicy sauce, or a jalapeño or chili pepper
• Pinch of salt
• Pinch of black pepper
• Pinch of paprika (optional)
• Soft bread (Challah is preferred for this dish)
• Vegetable or regular olive oil
• Pinch of paprika (optional)
• ½ -1 bell pepper (optional)

Preparation

1. Heat the pan with oil on high heat. Once the oil is hot add the salt, black pepper, and paprika (optional). Let the spices cook for a minute.
2. Add and sauté the chopped onions. Let them cook for a minute.
3. If using peppers, add them now, whether that’s bell peppers/ chili/ etc. Once the peppers have cooked for a while add the chopped garlic.
4. After a minute or so add the tomatoes. Stir together.
5. Cook until the tomatoes are soft and liquidy. If using fresh tomatoes, chop them finely before (but note that this will take longer to cook).
6. Add the spicy sauce and mix evenly.
7. Turn the heat down to medium-low and with a spatula create an indentation in the mixture for each egg.
8. Crack the eggs into the indentations. Cover the pan and let it cool until the egg is to your liking, whether poached or hard boiled, but don’t overcook.
9. Enjoy with challah or a different kind of soft bread!

     We have been baking up a storm while self-isolating/distancing. Mostly “fails” but we hit jackpot last weekend with homemade granola. Recipe adapted from a variety of places.

     This recipe was special because we made it together, adapted the ingredients, didn’t measure and laughed a lot. It was a special time with two little, special humans who are learning to cook/bake. We have been reading The Little Red Hen given to us by our “Amie” (grandmother). The story sparked Harley and Liam’s interest in baking. They were eager to help make the granola so they could help eat the granola!

Ingredients

• 6  large eggs
• 1/4 c.  sugar
• 1/2 tsp. vanilla
• 1 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 2 lbs. ricotta cheese
• 1/2 c. whole milk
• 1 c. raisins (toss & coat w/flour)

Preparation

1. Mix eggs, milk, vanilla, sugar and cheese together.
2. Mix flour, baking powder, and salt together.
3. Mix 1 & 2 together and stir in the raisins.
4. Use 1/4 c. batter for each pancake.
5. Set burner on stove to between low & medium/low.
6. Saute in vegetable oil till lightly browned
7. Turn over to do the other side.
8. Place on paper towels to drain.
9. Serve with sour cream.

• 5 eggs
• 1 Tb. sugar
• 1¼ c. flour
• 1¼ c. milk
• ½ tsp. vanilla

1. Preheat the oven to 170 degrees.
2. In a medium bowl whisk the eggs slightly.
3. Add all the remaining ingredients and mix until smooth.
4. Heat a greased crepe or 7 – 8 inch pan over medium high heat until it smokes slightly.
5. Pour ¼ cup of batter into the hot pan and immediately tilt the pan until the batter completely covers the bottom
6. Cook until the edges start to dry and the center is set.
7. Gently flip over and continue cooking until the crepe is light brown.
8. Place the cooked crepe on a baking sheet and place them in the preheated oven to keep warm until ready to eat.
9. When ready to eat, fill the finished crepes with jelly, fruit, yogurt, cottage cheese, or any kind of fresh berries.

Savory Crepes

Ingredients

• 2 eggs
• 1 very ripe banana
•  ½ c. cooked and mashed sweet potato
• butter for pan (or cooking spray, if preferred)
•  1 tsp. vanilla extract

Preparation

1. Mash the ripe banana (the riper, the sweeter).
2. Add in the mashed sweet potato and mix well.
3. Add in eggs and mix well.
4. Melt some butter in the pan (or, use non-stick spray) pan.
5. Cook silver dollar size pancakes until they firm up or start to bubble and then flip them.
6. The banana will caramelize and appear black without burning. Remove the pancakes from the pan when they are done to your liking.

Taste these before adding any toppings. If you wish, try topping these with maple syrup, honey or your favorite fruit jam.

1. Pre-heat broiler to 450 degrees.
2. Heat a 10 inch nonstick skillet over a medium high flame, then add oil or butter and heat until it sizzles.
3. While the pan is heating, whisk together the eggs, half & half, salt and pepper, and set aside.
4. Add the chopped onion, red pepper and garlic to the hot pan and sauté for 2-3 minutes.
5. Place the raw spinach in a single layer on top of the sautéed vegetables already in the pan, and sauté until the spinach is wilted, for about 2-3 minutes.
6. Add the egg mixture, making sure to cover the spinach, reduce the heat to a low flame, and cook until the eggs are set; about 3-4 minutes.
7. Sprinkle the grated cheddar evenly over the top, enough to cover, and place the pan under the degree broiler to finish, broiling until the cheese is bubbly; about 2 minutes.

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Homemade Gravlax (adapted from Ina Garten’s recipe)

     This recipe is a template for homemade salmon gravlax (“lox“). It can be altered and adjusted according to your taste preferences. We love this dish because it’s so easy to make at home but really “wows” at a brunch party or work breakfast! We moved to Evanston from NYC, and this dish helps us bring a taste of New York to our new home in Illinois. Served best with bagels, schmear, tomato and red onion slices, extra fresh dill, capers, and some lemon wedges!

Ingredients

• 3 lbs. fresh salmon, center cut
• 1 large bunch of fresh dill (reserve 1/4 cup chopped dill for serving) – dried dill can also be used in place of fresh dill.
• 1/2 c. kosher salt
• 1/2 c. sugar
• 2 Tb. peppercorns, crushed (white, black, or pink to your preference)
• OPTIONAL: 1 Tb. whole fennel seeds, coriander, and/or lemon zest

Preparation

1. Line the inside of a deep dish with saran wrap, leaving plenty of excess for wrapping.
2. Cut the salmon in half crosswise. Place half the fish skin side down in a deep dish on top of the saran wrap.
3. Combine the salt, sugar, crushed peppercorns, and (optional) fennel seeds and lemon zest in a small bowl. If using dried dill, combine with the mixture at this step.
4. Sprinkle half of the spice mixture liberally all over the piece of fish, including on the sides. Top with fresh dill. Repeat with other half of salmon, then sandwich the two pieces together (pink sides touching). Try to minimize the amount of mixture lost when creating the sandwich – you will have to move quickly!
5. Tightly wrap the sandwiched pieces of salmon together with the saran wrap. Cover several times, securing any loose mixture in the wrap. Place wrapped salmon back in the deep dish.
6. On top of the salmon sandwich, place heavy weights that can be refrigerated. For example: a cast-iron pan, cans, weights, or even heavy books.
7. Refrigerate the salmon for about 48 hours, turning it every 12 hours. Discard liquid that accumulates in the dish as it cures. The amount of curing time will vary depending on thickness of fish and heaviness of weights. Check on it frequently by unwrapping it and touching the flesh. When fully cured, the flesh will feel firm and indent only slightly. You want to cure it until this point — not until it is super firm! If using less than 3 lbs of salmon, it may be ready sooner.
8. Once the cure is complete, rinse excess mixture and dill off of the salmon haves. Pat dry. Slice into thin pieces with a sharp knife for serving; we recommend cutting on the diagonal.
9. Squeeze fresh lemon juice on top and sprinkle with fresh dill before serving. Enjoy!
   

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• 10 eggs
• 1/2 c. flour
• 1 pint small curd cottage cheese
• 1 lb. shredded jack (or other) cheese
• ¼ c. melted butter
• 1 tsp. baking powder

Preparation

1. Beat the eggs and then add the other ingredients.  
2. Pour the mixture into a greased 9×13 inch baking dish.  
3. Bake at 350º for 35 minutes or until firm.  
4. Cut into 12 servings.  

Good additions include:

• 1.  crumbled cooked bacon, about 1 pound
• 2.  crumbled cooked pork sausage, about 1 pound
• 3.  minced ham, 1-2 cups
• 4.  one 3 oz can of diced green chili peppers–top each serving ​with salsa and serve with slices of avocado

About 275 calories per serving.  (3 proteins + 1 fat)

Gini and Olivia Ohlson

One of our family favorites!