Breakfast for lunch! Say that again.... Breakfast For Lunch! Yay! Breakfast favourites can be happily eaten any time of day! Our program organizers at St.Philip's Lutheran Church and myself were really excited to bring this theme to life at our Neighbourhood Table in partnership with the Arab Community Centre of Toronto (ACCT). For our fantastic luncheon we had two kid-pleaser DIY customizable bars, one for Crepes and the other for Yogurt Parfaits, then there was Muffin-Tin Spinach and Pepper Frittatas and Skillet Eggs, Sausage, Pepper and Potatoes. It was such a fun day coupled with great activities at the arts & craft stations for both kids and parents. Yes parents too! Our activity theme was based around mindfulness. That zen energy certainly translated into the kitchen aura, because it felt calm and the least hectic of our sessions so far. Create galaxy or glitter jars or sit with your neighbours and colour away. It was so beautiful to see everyone gather together, young and old, some returning faces, some new faces, getting hands on creative with a classic favourite. That's peace and joy right there 😊.
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| How much do I love this photo? |
Lots of fresh colourful fruits for our crepe and yogurt parfait bars.
Action underway in the kitchen with my eager helpers...
Time for a quick photo op before hitting the stove for baking and skillet-frying...
Let's take a peek and see what's happening outside... busy busy at the Science Station.
Kids were delighted to make galaxy or glitter jars with some cotton balls, paint and glitter.
Gorgeous! I was gifted a galaxy jar and it evokes a sense of cosmic zen- just lovely to admire and calming!
Pretty colouring underway... Inspires me to get back to my childhood passion for art.
Our fabulous Eunice releasing her creativity on paper...
Outside, kids get some fresh air and make small and big bubbles...
Back in the kitchen, my helpers were preparing for the muffin-tin frittatas.
Perfect for a quick satiating hand-held breakfast-to-go or a portable lunch box favourite.
Makes 12 mini frittatas
12 eggs
1/2 cup milk or water
6 handfuls spinach or kale
Basic Crepes
Makes about eight 8-inch crepes
1-1/2 cups milk
3 eggs
2 Tbsp. oil
1 cup all-purpose flour
Whisk milk, eggs and oil until smooth. Add flour; whisk until batter is well blended and smooth. Pour into bowl; cover. Refrigerate 30 min.
Lightly coat skillet with cooking spray. Heat on medium heat. Pour 3 Tbsp. batter into skillet; rotate to coat evenly. Cook 1 min. or until golden on underside. Loosen edge with rubber spatula and turn out of pan onto paper towel. Stack, browned side up. If storing to use later, place a waxed paper between each crepe.
Toppings: Strawberries, Blueberries, Raspberries, Bananas, Apples, Chocolate Chips, Raisins, Dried Cranberries, Cinnamon, Whipped Cream, Maple Syrup, Icing sugar.
Customize-Your-Own Yogurt Parfaits
Balkan-Style Original plain yogurt
Strawberries, sliced
Blueberries
Raspberries
Chocolate chips
Coconut shreds
Granola mixture
6 handfuls spinach or kale
1 cup diced red pepper
salt & pepper to taste
Other fillings: asparagus, mushrooms, tomatoes (remove excess water), cheese etc.,
Preheat oven to 350 degrees. Beat eggs and milk/water in a bowl. Add veggies and salt and pepper to taste. Pour into 12 muffin tins coated with cooking spray or brushed with oil. Bake for 12 to 15 minutes, or until just firm and cooked all the way through. Overcooking makes them dry! Once cooled, use a knife and spoon to remove from tins. Store remainder in fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute.
Cooking Tips: Add 1/4 milk for fluffier texture.
Grease your muffin tin well unless your idea of fun is scraping baked egg.
Cut up square pieces of parchment paper work as great muffin tin liners.
Freezer-friendly Tip: Mini frittatas freeze well for up to a month and are perfect for a grab-and-go breakfast or even a snack. Simply cook and cool completely before freezing. Reheat in the microwave 30 to 40 seconds to heat through.
This is a skillet favourite in my household and I often cook it with Italian pork sausages. However, since many of our guests were Arab we had to get halal-friendly sausages which is limited in meat variations. Our fabulous Eunice got some over-the-top delish slightly spicy merguez mutton/lamb ones. They meld with this hearty dish so well, there's no point of return. Merguez sausages it is in this dish from now on... It was a HUGE hit at our luncheon. What a tasty revelation!
Skillet Eggs, Sausage, Peppers and Potatoes
Makes 6 to 8 servings
6 eggs
¼ cup milk or water
2 Tbsp. olive oil
1 small white onion, chopped or thinly sliced
3 lbs. Yukon gold potatoes, cooked and sliced into ½” thick rounds
salt and pepper to taste
1 lb. Merguez or Italian sausages cooked and sliced
1 to 2 coloured bell pepper, seeded and diced
2 garlic cloves, minced
2 green onions, chopped
1 jalapeno, sliced (optional)
Paprika
Beat eggs, milk, salt and pepper in medium bowl until blended. Heat oil in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds. Remove to plate.
Add the olive oil to large skillet. Fry the potatoes along with the onions for about two minutes, allowing for each side to brown slightly before flipping. Season with salt and pepper. Stir in the sliced sausage links. Sauté sausage with the potatoes for three minutes to brown slightly. Toss in the peppers and mix them in with the potatoes and sausage. Add the garlic and sauté for one minute. Toss with egg pieces, garnish with green onions, jalapenos, and sprinkle with paprika.
Here are some cutting pepper tips from my partner @producemadesimple web-site: * The skin of a pepper can be tough, which makes it hard to slice thin from the skin side. Instead, slice the pepper from the inside flesh of the pepper (skin side down). * A fun way to de-seed a pepper is to hold it in your hand and smack it on the kitchen counter, stem side down.
salt & pepper to taste
Other fillings: asparagus, mushrooms, tomatoes (remove excess water), cheese etc.,
Preheat oven to 350 degrees. Beat eggs and milk/water in a bowl. Add veggies and salt and pepper to taste. Pour into 12 muffin tins coated with cooking spray or brushed with oil. Bake for 12 to 15 minutes, or until just firm and cooked all the way through. Overcooking makes them dry! Once cooled, use a knife and spoon to remove from tins. Store remainder in fridge. To warm you can microwave for 20 to 40 seconds to reheat, or pop them in a toaster oven for about a minute.
Cooking Tips: Add 1/4 milk for fluffier texture.
Grease your muffin tin well unless your idea of fun is scraping baked egg.
Cut up square pieces of parchment paper work as great muffin tin liners.
Freezer-friendly Tip: Mini frittatas freeze well for up to a month and are perfect for a grab-and-go breakfast or even a snack. Simply cook and cool completely before freezing. Reheat in the microwave 30 to 40 seconds to heat through.
This is a skillet favourite in my household and I often cook it with Italian pork sausages. However, since many of our guests were Arab we had to get halal-friendly sausages which is limited in meat variations. Our fabulous Eunice got some over-the-top delish slightly spicy merguez mutton/lamb ones. They meld with this hearty dish so well, there's no point of return. Merguez sausages it is in this dish from now on... It was a HUGE hit at our luncheon. What a tasty revelation!
Makes 6 to 8 servings
6 eggs
¼ cup milk or water
2 Tbsp. olive oil
1 small white onion, chopped or thinly sliced
3 lbs. Yukon gold potatoes, cooked and sliced into ½” thick rounds
salt and pepper to taste
1 lb. Merguez or Italian sausages cooked and sliced
1 to 2 coloured bell pepper, seeded and diced
2 garlic cloves, minced
2 green onions, chopped
1 jalapeno, sliced (optional)
Paprika
Beat eggs, milk, salt and pepper in medium bowl until blended. Heat oil in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with a spatula, forming large soft curds. Remove to plate.
Add the olive oil to large skillet. Fry the potatoes along with the onions for about two minutes, allowing for each side to brown slightly before flipping. Season with salt and pepper. Stir in the sliced sausage links. Sauté sausage with the potatoes for three minutes to brown slightly. Toss in the peppers and mix them in with the potatoes and sausage. Add the garlic and sauté for one minute. Toss with egg pieces, garnish with green onions, jalapenos, and sprinkle with paprika.
Here are some cutting pepper tips from my partner @producemadesimple web-site: * The skin of a pepper can be tough, which makes it hard to slice thin from the skin side. Instead, slice the pepper from the inside flesh of the pepper (skin side down). * A fun way to de-seed a pepper is to hold it in your hand and smack it on the kitchen counter, stem side down.
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| This remarkable boy was very eager to help with everything and agile at the stove! Future chef perhaps? |
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| Yummy! Slightly spicy, slightly gamey merguez hit all the right places! |
Basic Crepes
Makes about eight 8-inch crepes
1-1/2 cups milk
3 eggs
2 Tbsp. oil
1 cup all-purpose flour
Whisk milk, eggs and oil until smooth. Add flour; whisk until batter is well blended and smooth. Pour into bowl; cover. Refrigerate 30 min.
Lightly coat skillet with cooking spray. Heat on medium heat. Pour 3 Tbsp. batter into skillet; rotate to coat evenly. Cook 1 min. or until golden on underside. Loosen edge with rubber spatula and turn out of pan onto paper towel. Stack, browned side up. If storing to use later, place a waxed paper between each crepe.
Toppings: Strawberries, Blueberries, Raspberries, Bananas, Apples, Chocolate Chips, Raisins, Dried Cranberries, Cinnamon, Whipped Cream, Maple Syrup, Icing sugar.
I love the food engagement and creative customization with everyone's favourites...
A little of this, A little of that...
Awesome looking crepe Darien! Mixing-and-Matching with yogurt parfait granola toppings.
Customize-Your-Own Yogurt Parfaits
Balkan-Style Original plain yogurt
Strawberries, sliced
Blueberries
Raspberries
Chocolate chips
Coconut shreds
Granola mixture
Favourite cereals
A variety of nuts- almonds, cashews, pecans
A variety of seeds- hemp, chia, ground flax
A variety of nuts- almonds, cashews, pecans
A variety of seeds- hemp, chia, ground flax
Mix and match, and layer according to you preference and tastes.
The final session for our summer family culinary program is this Thursday, and we are making it FuN, FuN, FuN with Fiesta FuN Foods and party atmosphere games! Join me back here later this week to hear all about it...
Happy Tummies, Happy Smileys 😊
More pretty smiles!
Eating to their hearts content. Warms mine from inside out... 💗
So proud of our Neighbourhood Table at it's third instalment!
The final session for our summer family culinary program is this Thursday, and we are making it FuN, FuN, FuN with Fiesta FuN Foods and party atmosphere games! Join me back here later this week to hear all about it...
I'm so excited to see it all come to LiFe!
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