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April 5, 2015

Oven-baked matzoh brei with caramelized onions {vegetarian}

Oven-baked matzoh brei will turn your breakfast world upside down! [ThePerfectPantry.com]

When I was a little girl, my father taught me to make matzoh brei, a treat we enjoyed only during Passover, and only for breakfast (there were rules, apparently). Matzoh brei (pronounced MAHT ZAH BRY, and spelled many ways) means fried matzoh, and it's an ethereal cross between a frittata and a noodle pudding. Beaten eggs mixed with matzoh, which bears a striking resemblance to cardboard, cooked in butter in a large frying pan, flipped to cook on both sides (a messy and often embarrassing operation), desperately in need of salt: trust me, it might not sound great, but it is the best breakfast ever. And so this recipe, which deviates from my dad's in so many ways, might be viewed as heresy. Instead, I hope you see it as the recipe that will liberate you from attempting the giant pan flip and the messy stove cleanup. Yes, this fried matzoh actually bakes in the oven. And for a twist, I caramelize onions to add to the mix. You can omit the onions and make a straightforward matzoh brei, but my husband Ted went ahead and topped his with maple syrup, and proclaimed the combination of sweet caramelized onions and maple syrup quite delightful. Matzoh is actually available year-round in the ethnic foods aisle at the grocery store. I predict you'll be making oven-baked matzoh brei more than just one week a year.

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March 29, 2015

Breakfast quesadillas with smashed avocado, eggs and spinach {vegetarian}

Start your day with these avocado, egg and spinach breakfast quesadillas! [ThePerfectPantry.com]

Workday breakfasts should come together quickly, with a minimum of cooking, and this avocado, egg and spinach quesadilla meets those requirements. Oh, yes, and it should taste great and give you a boost of protein to jump-start your morning. Check and check! A few shortcuts planned ahead turn this into a quick and easy breakfast sandwich. Make a pot of hard-boiled eggs in advance, and peel and store them in an airtight container in the refrigerator. Use store-bought salsa; there are so many great ones on the market now, from mild to screeching hot. Buy shredded low-fat cheese at the grocery store, or keep a stash of leftover cheese bits in your freezer. When it's time for breakfast, all you have to do is peel and mash an avocado, assemble, and toast your quesadilla in a frying pan for a couple of minutes until the cheese melts.

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November 19, 2014

Broccoli, cheddar and mashed potato quiche {vegetarian}

Broccoli, cheddar and mashed potato quiche, made with Thanksgiving leftovers. #vegetarian

Finding leftover mashed potatoes in the refrigerator the morning after Thanksgiving is like finding a half-finished bottle of leftover wine. It almost never happens. However, if you're lucky enough to have just a cup of creamy mashed potatoes, you can make a brand new quiche that has not a hint of leftover about it. (If you also have some leftover cooked broccoli, use it here. Nobody will know.) This quiche takes all of the ingredients of a steaming bowl of potato broccoli soup and reimagines them wrapped with eggs and dressed in a crust. What's not to love? You can make this at night, and reheat it for breakfast, brunch or a light supper. Leftovers never looked (and tasted) so good.

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October 26, 2014

Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks {vegetarian, gluten-free}

Egg and cheese breakfast casserole with butternut squash, bell pepper and leeks. #meatlessmonday #glutenfree #vegetarian

In my house, we're big on breakfast-for-dinner. We also love breakfast in the morning, at brunch, and for light lunches. Whether I'm feeding a crowd, or just want to cook once and make enough for several breakfast portions during the week, I love egg and cheese casseroles. Mix in any vegetables you have on hand (use up leftover steamed or roasted vegetables, if you have those). Stir in some beans, or shrimp, or roast chicken. Play with color. For this casserole, I started with half of a butternut squash left from a soup-making day. Using the large-holed side of a box grater, I (carefully!) shredded the squash so it would cook quickly and evenly. Red bell pepper added sweetness and color, and the one leek (also left from soup-making) contributed its own sweet onion flavor. In my egg casseroles, I often prefer a store-bought low-fat Italian cheese blend; you can swap in shredded mozzarella and provolone mixed with a bit of parmesan cheese. Served with crusty bread and a simple green salad, this vegetarian dish would be perfect for Meatless Monday.

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July 9, 2014

Shakshuka: eggs in fiery tomato sauce {vegetarian, gluten-free}

Shakshuka, a Tunisian-Israeli dish of eggs poached in a fiery tomato sauce.

My recipe for this popular Tunisian-Israeli vegetarian dish of eggs poached in a spicy tomato and bell pepper sauce is the second-best shakshuka I've ever tasted. The best, the very best, my husband Ted, cousin Martin and I practically inhaled at breakfast at The Gingerbread in Nuevo Arenal, Costa Rica, where Eyal Ben-Menachem, the Israeli chef-owner, works his magic. (I'm sharing the secret to Eyal's recipe in my new e-cookbook, 25 Tomatoes, which comes out next week.) Even though I'm admitting my shakshuka is second-best, it's really pretty great, and I use ingredients you already have in your pantry. The one requirement is heat, in some form: chile peppers (fresh or canned), chile powder, hot smoked paprika. It's up to you, and your heat tolerance. If you're serving shakshuka for breakfast, as is traditional, you might want the sauce mildly spicy; on those breakfast-for-dinner days, kick the heat up by adding more red pepper flakes, a pinch of cayenne, or even a few shakes of hot sauce. The recipe yields enough sauce for six people; make the whole batch, and keep any leftover in your freezer for a super quick worknight supper or weekend brunch. Serve with slices of toasted crusty bread, for mopping up the sauce.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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