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June 10, 2015

Asparagus, mushroom, egg and goat cheese breakfast casserole {vegetarian, gluten-free}

Breakfast for dinner? How about this healthy asparagus, mushroom and goat cheese breakfast casserole.

Really, you'd be hard-pressed to come up with a combination of vegetables and cheese that I wouldn't love in an eggy breakfast casserole. However, there are some combos I love more than others, and asparagus and mushroom tops that list. Now that it's asparagus season here in New England, I'm sticking bits of spears everywhere. This casserole mixes earthy vegetables with fresh dill, and some soft goat cheese. I know goat cheese isn't to everyone's taste, so feel free to substitute feta (sharper) or mozzarella (milder), whatever you prefer. Or use two cheeses together. Egg casseroles are forgiving, so your asparagus might become broccoli or zucchini, depending on what's in season where you live. Make an egg and cheese casserole on Sunday, and portion it out for quick and easy weekday breakfasts, or serve it for weekend brunch. Always a hit!

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May 17, 2015

Quick and easy sugar crusty banana muffins

Quick and easy sugar crusty banana muffins [ThePerfectPantry.com].

One Saturday morning, a fresh batch of banana muffins came out of the oven. The aroma wafted up, up, up, into the apartment above. And down, down, down came a mysterious thumping on the staircase. I grabbed my handy grandma-cam, and managed to snap a few photos of the mystery intruder. Aha: The Case of the Missing Sugar Crusty Banana Muffin Bite solved! That's probably all the endorsement you need for these irresistible muffins, except that they're super-easy to make if you have a ready-for-the-compost couple of bananas sitting on the countertop. Sugar on top makes them crusty; if you'd like to cut back on the sugar, add the cinnamon to the batter and eliminate the final topping. Cinnamon and banana, plus good-quality pure vanilla extract, gives these muffins a bit of Caribbean flavor to start your day. The dozen muffins I baked for breakfast disappeared in minutes.

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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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  • 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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