BREAKFAST: SIMPLE WAYS TO TRANSFORM YOUR MORNING PANCAKES

Nothing says “OMG, it’s the weekend!” like pancakes. Someone has taken the time to get up before you, cook them, toss the first one because it’s always horrible, and deliver crisp-edged discs of sweet dough to you in bed, at the table, or while you’re watching cartoons. (Come on, we’ve all been there.) Or maybe that person is you, and you love your people enough to ensure that they wake up to the scent of pancakes.

There’s no need to eat plain Jane pancakes when there’s a whole world of options out there, though. Here are a few of our favorite flapjack add-ons, because while a good thing is good, why not go for great? 

Bacon

Crumble bits of cooked bacon into the batter, or—if you’re feeling like a champ—pour batter over whole cooked slices. Bacon, syrup, pancakes, in one fell breakfast treat.

 Orange
If you’re a citrus fan, you can add bits of orange zest or a splash of juice to the batter itself. Maybe go for sugar or honey instead of syrup on this one; citrus and honey are familiar friends.

Chocolate Chips

Classic for a reason. Add as many as you want, again at the batter stage. And hold off on syrup; a flurry of powdered sugar and a fat slab of butter are the way to go, so you can more easily taste the chocolate.

Blueberries

You feel that much healthier when you get fruit into the batter, and blueberries add an excellent texture sensation—all juice and pop—when they are pancake-i-fied.

Raspberries 
Raspberries add color, tartness and all-around delight. Be sure to chop them small or puree them. If you do the latter, add them to the batter with a tiny bit less liquid than you’d otherwise use.



Peaches
Peaches are the epitome of summer, and chopped small they lend textural interest and natural sweetness.

Bananas

Rare is the child who doesn’t flip for a banana pancake. Adults have a tough time resisting their charms, too. Slice the bananas thin, adding them to the pancake while on the griddle for looks. You can also mince them and add them to the batter, if you prefer.

Ricotta

There’s an inimitable lightness to a ricotta pancake; try swapping out the milk in the recipe below for ricotta, and drizzle in a bit of milk if the batter looks too thick. Top them with honey or a spoonful more of ricotta, hit with a light dusting of black pepper. (Trust us.)

Eggnog
Around the winter holidays, swap the milk portion of your recipe for eggnog. Garnish with grated nutmeg and cinnamon for the most Christmas-y brunch we can imagine.

Granola

Quick pancakes get a wholesome (and just the right amount of hearty) with oatmeal, walnuts, honey and cinnamon. 

BREAKFAST: STOP WAFFLING. EAT MORE WAFFLES

Pancakes are great and all, but sometimes you need a waffle. A crispy, crunchy waffle that stands up to drippy toppings. A hot, steaming waffle with a pat of butter melting at its center. A waffle that makes getting out of bed worth it.

But a waffle is not waffle is not a waffle. You have choices. Different versions of this breakfast (and sometimes snacktime) treat abound, and we’re not even including those fast food abominations.

So which is waffle is right for you? Read on and decide for yourself.

American Waffles

Photo credit: Flickr/TheCulinaryGeek

The distinguishing feature of an American waffle is its batter, which is fairly simple: the recipe normally contains just baking powder, milk, butter, sugar, eggs, and salt. Crisp on the outside and fluffy on the inside, it’s the baseline against which we judge all other waffles.

Belgian Waffles

Photo: StockFood

Although waffles have been popular in Belgium since the 19th century, Belgian waffles really took off in 1964 when restaurateur Maurice Vermersch sold something called “Brussels” waffles at the New York World’s Fair. When his customers didn’t realize Brussels was in Belgium, Vermersch changed the dish’s name to “Belgian” waffles.

Belgian waffles are fluffier and have deeper cups than their American cousins. They’re usually leavened with yeast, which gives them a slightly tangy flavor. 

Chinese Gai Daan Jai, or Eggettes

Photo credit: Flickr/cherrylet

A popular Hong Kong street food, gai daan jai are essentially waffles that look like fluffy eggs strung together with crunchy batter. (That’s why they’re also called eggettes.) They’re made with a sweet, egg-based batter and baked in a griddle with egg-shaped indentations. And they’re adorable.

Vietnamese Pandan Waffles

Photo credit: Flickr/Alpha

These Vietnamese pancakes get their signature green color from pandan, a non-flowering plant native to Southeast Asia that boasts a nutty flavor. The batter is usually sweetened with coconut milk and thickened with both all-purpose and rice flour.

Dutch Stroopwafels

Photo credit: Getty Images

Dutch stroopwafels are really more like cookies than waffles: two crispy, cinnamon-spiced wafers sandwich a smattering of thick syrup. The first stroopwafels were made in Gouda in the Netherlands, also known for its cheese.

Liège Waffles

Photo credit: Flickr/iriskh

Liège waffles hail from Belgium, but they’re distinct from Belgian waffle on several counts. The former are immediately recognizable for their irregularly shaped edges, which are quite unlike the rigid angles of a Belgian waffle.
The liège waffle’s batter is also different; it’s more similar to brioche bread batter. Also, its key ingredient is Belgian pearl sugar, which caramelizes and give the waffle a crisp exterior.

German Bergische Waffles

Photo credit: Getty

Bergische waffles originate from Bergisches Land, a woodsy region in Western Germany. They’re usually made in the shape of a heart, they’re  crispy, and they’re often served with cherries and cream or rice pudding. Yum.

So, which looks best to you? 

Quit waffling and eat a waffle

MARBLED BANANA BREAD

INGREDIENTS

Nonstick cooking spray

3/4 cup all-purpose flour, plus extra for dusting the pan

2 ounces bittersweet chocolate, chopped

2 medium very ripe bananas

2/3 cup sugar

1/4 cup canola oil

2 large eggs

3/4 cup white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup buttermilk

1 teaspoon vanilla extract

DIRECTIONS

1 Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with non-stick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess.

2 Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter.

3 Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla.

4 Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

5 Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.

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Cook's Note: To prepare your loaf pan for baking, you can also use a non-stick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven.

LOW-FAT CHEESECAKE

INGREDIENTS

9 whole low-fat cinnamon graham crackers, broken in half

2 tablespoons unsalted butter, melted

Cooking spray

2 8 -ounce packages Neufchatel cream cheese, softened

2 8 -ounce packages fat-free cream cheese, softened

1 1/2 cups sugar

1 cup reduced-fat sour cream

2 large eggs plus 3 egg whites

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

Assorted toppings

NUTRITIONAL INFORMATION

Per serving
Calories 229
Fat 11 g (Saturated 7 g)
Cholesterol 61 mg
Sodium 319 mg
Carbohydrate 24 g
Fiber 0 g
Protein 11 g

DIRECTIONS

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

TIPS: LOWER YOUR SHOPPING BILL

STEP 1: PLAN AHEAD FOR MEALS AT HOME.

Americans toss out 40 percent of their food, which means nearly half of your food budget might be going to waste. Cut back on these losses by writing up a shopping list based on what you’re realistically able to eat at home. Pining for roast chicken? Then cut taco night from this week’s menu — and all its perishable ingredients from your shopping list — and save it for next week.

STEP 2: EAT LESS MEAT.

Perishables like chicken, meat and seafood typically cost more than vegetables, so lighten up your meals for both your health and wallet by eating vegetarian a few nights a week.

STEP 3: SHOP FOR WHAT’S IN SEASON.

Prices for out-of-season produce tend to be steep, in addition to out-of-season produce tasting less flavourful than its in-season counterparts. Stick to seasonal produce for the best deals for your wallet.

PAD THAI WITH CHICKEN AND SHRIMP

NUTRITIONAL INFORMATION

Per Serving

Calories          319.7
Calories from         Fat 91
Total Fat         10.1 g
Saturated Fat           1.8 g
Cholesterol    118.6 mg
Sodium    951.2 mg
Total Carbohydrate         36.0 g
Dietary Fiber           2.5 g
Sugar           6.5 g
Protein         21.8 g

 INGREDIENTS

    1 (1/2 lb) package rice noodles
    3 tablespoons fish sauce
    2 tablespoons ketchup
    1 tablespoon Worcestershire sauce
    2 teaspoons chili-garlic sauce (sambal oelek)
    2 tablespoons sugar
    2 tablespoons peanut oil
    6 garlic cloves
    1 lb boneless skinless chicken breast
    1/2 lb fresh shrimp
    1/2 teaspoon red pepper flakes (hot)
    2 eggs
    2 cups bean sprouts
    5 green onions
    1 cup chopped cilantro (coriander)
    3 limes
    1/4 cup coarsely chopped roasted peanuts

THAI CHICKEN FRIED RICE WITH BASIL - KAO PAD KRAPAO

INGREDIENTS

NUTRITIONAL INFORMATION

Per Serving
Calories           538.7
Calories from Fat              152
Total Fat          16.9 g
Saturated Fat            2.5 g
Cholesterol       72.5 mg
Sodium    1343.2 mg
Total Carbohydrate          63.5 g
Dietary Fiber            0.7 g
Sugar            6.8 g
Protein          30.4 g

THAI NOODLES WITH SPICY PEANUT SAUCE

INGREDIENTS 

For Noodles
    12 ounces linguine
    4 tablespoons sesame oil

For the Sauce
    1/2 cup green onion, chopped
    1 cup finely shredded carrot
    2 cups frozen stir fry vegetables
    3 tablespoons minced fresh garlic
    1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
    1/4 cup honey
    1/4 cup creamy peanut butter
    1/4 cup soy sauce
    3 tablespoons rice vinegar
    1/2 tablespoon chili-garlic sauce

NUTRITIONAL INFORMATION

Per Serving   
Calories         318.4
Calories from Fat            104
Total Fat        11.6 g
Saturated Fat          1.9 g
Cholesterol          .0 mg
Sodium    555.4 mg
Total Carbohydrate         46.0 g
Dietary Fiber           2.6 g
Sugar         11.6 g

DIRECTIONS

    1    Cook pasta in a large pot of salted water according to package directions, drain and return to pot. Add 2 tablespoon of sesame oil and toss to coat then you set it aside.
   2    Heat the remaining 2 tablespoon of sesame oil in heavy pot over medium-high heat, add green onions, carrots, stir-fry veggies, garlic and ginger. Saute until vegetables soften which should be about 4 minutes. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
   3    Simmer sauce for 2 minutes and pour sauce over pasta and toss well. Transfer to platter and serve warm, garnish with additional green onions, if desired.
    4   Yields 8 side dish servings or 4 main dish servings. **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.

BEEF AND BEER WITH YELLOW POTATOES

NUTRITIONAL INFORMATION

    Per Serving
    Calories        545
    Calories From Fat       28%
    Calcium      62mg
    Carbohydrate        42g
    Cholesterol    124mg
    Fat         17g
    Fiber          4g
    Iron       5mg
    Protein     47mg
    Sat Fat          5g
    Sodium    773mg

INGREDIENTS


    2 tablespoons olive oil
    4 slices bacon, cut into 1/2-inch strips
    1 2 1/2-pound rump roast, cut into 6 equal-size pieces
    1 tablespoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon ground allspice
    1 pound onions (about 4 medium), peeled and sliced
    2 cloves garlic, peeled and crushed
    2 cups canned tomatoes
    2 12-ounce bottles dark beer
    2 tablespoons light brown sugar
    1 tablespoon minced fresh thyme
    1 tablespoon minced fresh rosemary
    4 Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 1/2-inch chunks

TIPS: 3 WAYS TO SAVE TIME AT THE SUPERMARKET

Grocery shopping doesn’t need to take up so much of your spare time. Here are some shortcuts for keeping your kitchen well-stocked.

1. TAKE YOUR SHOPPING ONLINE. 
 Many grocery stores now offer online shopping, whether it’s for delivery or pickup, which automatically eliminates time spent looking for groceries, waiting in lines and, in some cases, traveling to and from the store.

2. SHOP WITH AN ORGANIZED LIST.

Start each list with categories relating to your household needs: produce, paper products, frozen, dairy, snacks, deli and so on. You’ll spend less time doubling back on your list or on foot for similar or missed items.

3. AVOID THE STORE DURING PEAK HOURS.

Shop late at night or weekday mornings to avoid congested stores and long lines.

CHILI SHRIMP AND COCONUT RISOTTO

INGREDIENT

NUTRITIONAL INFORMATION

     Per Serving
    Calories          567

    Calcium       79mg
    Carbohydrate          52g
    Cholesterol     168mg
    Fat         29g
    Fiber           3g
    Iron        8mg
    Protein      25mg
    Sat Fat         20g
    Sodium    900mg

     2 tablespoons olive oil
    1 pound large shrimp, shelled and deveined
    2 cloves garlic, minced
    1 teaspoon kosher salt
    2 tablespoons chili paste
    1 14-ounce can coconut milk
    4 cups cooked jasmine rice
    1 cup bean sprouts
    1 scallion, thinly sliced
    1 tablespoon fresh lime juice
    Fresh basil leaves for garnish

COCONUT RICE WITH WINTER SQUASH

INGREDIENTS

NUTRITIONAL INFORMATION

    Per Serving

    Calories               512

    Calories from Fat               265

    Fat               30g

    Sat Fat               12g

    Cholesterol          212mg

    Sodium          324mg

    Protein               16g

    Carbohydrate               47g

    Sugar                 4g

    Fiber                 5g

    Iron              6mg

   Calcium          100mg

 

    3 cups rice
    1 small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
    1/4 cup olive oil
    4 eggs, whisked
    1 small yellow onion, finely chopped
    3/4 cup unsweetened coconut milk
    1 cup frozen shelled edamame, thawed
    kosher salt
    2 scallions, trimmed and thinly sliced

DIRECTIONS

1    Prepare the rice according to the package directions.
2    Meanwhile, place the squash in a saucepan, cover with water, and boil until tender, about 5 minutes. Drain and set aside.
3    Heat half the oil in a skillet over medium heat. Add the eggs and cook, stirring, until they’re scrambled. Remove from the pan and set aside.
4    Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes.
5    Add the squash, rice, edamame, and ½ teaspoon salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes.
6    Remove from heat. Add the scallions and eggs, toss, and serve.

BOURBON CHICKEN SERVED WITH RICE

INGREDIENTS

   2 lbs boneless chicken breasts, cut into bite-size pieces
    1 -2 tablespoon olive oil
    1 garlic clove, crushed
    1/4 teaspoon ginger
    3/4 teaspoon crushed red pepper flakes
    1/4 cup apple juice
    1/3 cup light brown sugar
    2 tablespoons ketchup
    1 tablespoon cider vinegar
    1/2 cup water
    1/3 cup soy sauce

TIPS: SMART HABITS OF SUPERMARKET SHOPPING

Practice these good habits to spend less time and money at the store.

1. MAKE A LIST.

Organize your list into categories relevant to your household to save time spent scanning the list and aisles. Sticking to the list will curb impulse purchases, helping you make healthier decisions, remain on a budget and curb time spent browsing in aisles.

  

2. STICK TO IN-SEASON PRODUCE.

Fresh produce costs less in season, and it tastes better too. Buying it out of season means lower quality and higher prices.

3. SHOP THE PERIMETER.

Stick to the outermost aisles of the store for the freshest options, which include produce, the meat and seafood departments, and the refrigerated dairy aisle. Fresh foods tend to be healthier than most ready-to-eat items typically found in the center aisles of a supermarket.

 

4. READ NUTRITIONAL LABELS.

Don’t fall victim to marketing claims stamped on the front of a package. Buzzwords such as “Healthy” or “All-Natural” may sound good, but to understand what you’re eating, scan nutritional labels, including the ingredients, to determine what you’re buying. Health-minded shoppers should take note of the saturated fat, sodium and sugar content for each serving.

5. SKIP THE SAMPLES.

Snacking while shopping sends a message to your brain that it’s time to eat, which may trigger the urge to impulse shop.

  

6. REACH FOR THE BACK

Supermarkets generally practice the stocking principle of arranging older items toward the front of the display. For the freshest options when it comes to foods like milk and ground meat, dig around at the back of the display case for items marked with later expiration or sell-by dates

7. BE WARY OF DEALS

Strategic wording by supermarkets may fool shoppers into believing they’ve scored a deal — signs boasting “Two for $8,” “Limit 8 per customer” or “Special” may imply a sale without offering a cut off the full retail price.