The Healthy Junior Chef Cookbook. Williams Sonoma
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Название: The Healthy Junior Chef Cookbook

Автор: Williams Sonoma

Издательство: Ingram

Жанр: Учебная литература

Серия:

isbn: 9781681886091

isbn:

СКАЧАТЬ the beans are heated through and the liquid is almost completely evaporated, about 5 minutes. Remove from the heat, season to taste with salt, and keep warm.

      FRY THE EGGS

      In a large frying pan (preferably nonstick) over medium heat, warm the remaining 1 tablespoon oil. One at a time, crack the eggs into the pan. Sprinkle theeggs with salt and pepper. Cover, reduce

      the heat to medium-low, and cook until the whites begin to set

      and the yolks thicken, about 2 minutes for sunny-side-up eggs. Using a spatula, flip the eggs over and cook for about 30 seconds for eggs over easy, about 1 minute for eggs over medium, and about 1/minutes for eggs overhard. Remove the pan from the heat.

      ASSEMBLE THE BURRITOS

      Place a warm tortilla on a work surface. Using the spatula, carefully transfer an egg to the center of the tortilla. Top the egg with one-fourth of the bean mixture, 2 avocado wedges, and 2 tablespoons of the pico de gallo. Fold the edge of the tortilla nearest you over the filling, then fold in both sides. Starting again at the edge nearest you, roll up the tortilla to enclose the filling. Repeat with the remaining ingredients to make 4 burritos total. Serve warm.

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      Bell pepper, beans, avocado, and a fried egg make up a hefty morning dish that’s full of flavor and nutrients to help you start your day. Headed out the door? Wrap the warm burrito in aluminum foil or waxed paper, slip it into your backpack, and then when you’re ready to take a bite, fold back the wrapping and enjoy.

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      Breakfast

      Makes

       egg muffin cups

      Nonstick cooking spray

      for the cups

      1 cup loosely packed frozen spinach leaves (about one-fourth 10-oz package)

       slices turkey bacon, thinly sliced crosswise2 tablespoons thinly sliced green onion

      8 large eggs/4 cup milk/4 cup shredded Monterey jack cheese

      Spinach, Bacon & Egg Muffin Cups

      PREHEAT THE OVEN

      Preheat the oven to 375°F. Spray 12 standard muffin pan cups with cooking spray.

      THAW THE SPINACH

      Rinse the frozen spinach in a colander under cold running water for 10–20 seconds,then let it thaw while you cook the bacon.

      COOK THE FILLING

      Line a plate with paper towels. In a frying pan over medium heat, fry the bacon, stirring often, until lightly browned on the edges, 3–4 minutes. Using a slotted spoon, transfer the bacon to the towel-lined plate. Pour off all but 1 tablespoon of the bacon fat in the pan. Return the pan to low heat, add the green onion, and cook, stirring, for 1 minute. Add the onion to the plate with the bacon.

      ASSEMBLE THE CUPS

      In a bowl, whisk together the eggs and milk until blended. Squeeze the spinach dry with your hands and add to the egg mixture. Add the cheese, bacon, and green onion. Stir gently until mixed.

      BAKE THE CUPS

      Using a ladle, divide the egg mixture evenly among the prepared muffin cups. Bake until the egg cups are puffy and set, 20–22 minutes. Let cool in the pan on a wire rack for at least 5 minutes, then turn them outonto therack. Serve warm or at room temperature.

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      You can bake these easy egg muffin cups up to 4 days in advance and store them in an airtight container in the refrigerator. Then, when you want a quick snack, pop one into the microwave.

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      Makes

      

      serving

      2 tablespoons unsalted

      butter or coconut oil

      3 tablespoons whole dairy milk, unsweetened almond milk, orcoconut milk

      /4 teaspoon pure vanilla extract

      2 tablespoons granulated or coconut sugar

      /4 teaspoon baking powder/4 teaspoon salt

      Pinch of ground cinnamon/4 cup quinoa flour3– tablespoons fresh or frozen blueberries

      Blueberry-Quinoa Mug Muffin

      MAKE THE BATTER

      Put the butter into a microwave-safe mug, place the mug in the

      microwave, and microwave on high until melted, 1–1/minutes.Remove the mug from the microwave. Add the milk and vanilla and mix well with a fork. Add the sugar, baking powder, salt, cinnamon, and flour and stir with the fork just until evenly mixed. Using a rubber spatula, fold in the blueberries.

      MICROWAVETHE MUFFIN

      Return the mug to the microwave and microwave on high until

      puffed and a toothpick inserted into the muffin comes out clean, 1/–2 minutes. Check after 1/ minutes and add more time in 10-second intervals, if needed. Let cool slightly before eating.

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      The perfect last-minute breakfast, this filling, gluten-free muffin is cooked in the microwave in under 5 minutes. With options for types of sweetener, milk, and fat, you can customize the ingredients to suit your taste.

      Breakfast

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      Breakfast

      / cup all-purpose flour/ cup whole-wheat flour/4 cup oat or wheat bran/ cup firmly packed light brown sugar

      1/ teaspoons baking powder/ teaspoon baking СКАЧАТЬ