One of the last holidays you’ll have to spend with your kids for a few months, Labor Day is a great day to relax, play…and of course, cook and eat! With that in mind, we asked our mommy chefs over at our Yummy Delicious blog for some new and inspired brunch ideas. From a zesty French Toast to a savory quiche, the results are easy, delicious and a wonderful way to spend time with your family this holiday.
Orange Cardamom
French Toast
Recipe from Stacie Billis, the blogger and chef at One Hungry Mama.
(can
be served to kids 12 mos)
10-12 slices thickly sliced organic bread, sweet
bread like tsoureki or challah works best
5
organic eggs
1
cup organic milk
1/2
cup organic orange juice, ideally freshly squeezed
1
tbsp organic vanilla
1
tsp organic cinnamon
1
tsp organic cardamom
organic
butter
1. Beat eggs with milk,
orange juice, vanilla, cinnamon, and cardamom.
2. Place bread in a single layer in a
shallow dish and pour egg mixture over bread. Let soak for about 10 minutes,
flipping bread half way through. If your bread is stale, you may need to soak
longer.
3. Heat butter in a skillet. I use
about 1 tablespoon per batch, but it depends on the size of your pan or
griddle. When just sizzling, place some bread in the skillet with room between
slices. Fry for about 2-3 minutes per side, until golden brown. If you’ll be
cooking in batches, you may want to preheat the oven to about 200 degrees.
Cooked pieces will stay warm in there until you’re done cooking.
Parmesan Zucchini Bread
Recipe from Jenna Helwig at Rosaberry.com
Perfect for brunch with eggs and bacon, this flavorful quick
bread is tender inside and crunchy on top. For best results use real
Parmigiano-Reggiano cheese.
Ingredients: 3 cups all-purpose flour
4 teaspoons baking
powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
1 cup plus 2 tablespoons
grated Parmesan cheese
3 tablespoons chopped
Italian parsley
2 large eggs
1 cup lowfat buttermilk
1/2 cup olive oil
- Preheat the oven to 375%uFFFD.
Grease a 9×5 inch loaf pan with a drizzle of olive oil. - In a large bowl whisk together
the flour, baking powder, salt, and baking soda. Using a wooden spoon stir
in the zucchini, cheese, and parsley. - In a small bowl whisk together
the eggs, buttermilk, and olive oil. - Add the wet ingredients to the
dry ingredients and stir just until the dry ingredients are moist. Don’t
over-mix; the texture should be like biscuit or scone dough. - Transfer the dough into the
prepared loaf pan. Sprinkle the top with the remaining two tablespoons
Parmesan cheese.
Bake
the bread for 50 minutes. Let the bread cool for 10 minutes in the pan. Gently
remove the bread from the pan and cool on a rack to warm or room temperature.
Vegetable Quiche with Spinach, Onions and Pine Nuts
Recipe from Kelsey Banfield of The Naptime Chef.
For the
crust:
1 stick
unsalted butter, softened
1 1/2 c.
all-purpose flour
Pinch of
Kosher salt
1/4 c.
ice-water
1. Add all
four ingredients to a food processor and give it a quick blitz until a dough
forms. Remove from processor and roll it out on a lightly floured surface. Roll
it out to 9″ in diameter and press it into a pie plate. Set aside. *If
you are not going to use it immediately, wrap it tightly in plastic wrap and
leave it in the fridge.
For the
filling:
3 eggs
1 c. whole
milk
1 c.
Parmesan cheese
2 handfuls
fresh baby spinach
1/2 yellow
onion, finely chopped
1/2 c. pine
nuts, toasted
Salt &
Pepper to taste
1. Preheat
the oven to 375 degrees. Whisk together the eggs, milk and cheese in a bowl, set
aside.
2. In a
skillet over medium heat add the onion and spinach. Cook until the onion is
soft and spinach is wilted. Add to egg mixture.
3. Toast
the pine nuts in dry skillet, when they are lightly golden add to the egg
mixture. Add a pinch of Kosher salt and crank of good fresh cracked pepper to
taste.
4.
Pour egg mixture into prepared crust and bake for 40-45 minutes or until top is
lightly golden and quiche is totally set.
Baked Egg
Cup
Recipe from
Jessi Walter at Cupcake Kids!
Ingredients:
1 slice whole
wheat bread (sliced extra thin)
1 slice sliced
ham
1 egg
1 tsp cream
or milk
1 pinch
salt and pepper
1 pinch
chives
2 tsp
Parmesan, Grated
Directions:
- Preheat oven to 375 degrees Grease
the muffin tin and set aside. - Butter both sides of a piece of
bread. Press the slice of bread gently into the bottom of a muffin tin.
Place a slice of ham on top of the bread. - Crack an egg into the bread
bowl and season with salt and pepper. Pour the cream on top of the egg. - Bake for 10 to 15 minutes until
the whites are just set. Garnish with chives and Parmesan and enjoy.
Tools: muffin tin, measuring cups and spoons, and mixing bowls.
