June 25th – Ladies Who Brunch

Jun 26th
June25_2014-GroupPic

Ladies Who Lunch

  • Menu:
    • Sparkling Fruit Juice
    • Yummy Yogurt Parfaits
    • (Omitted) Frittatas on Heart-Shaped Toast – but we listed the recipe below anyway :)
    • Added – Veggie Purses w/ Purple Hummus

Kids:
Caitlin (7)
Emma (7)
Milla (almost 7)
Olivia (8)

Adults:
Host: Lindsay (Mama) O’Neill
Other adult: Marcy Calovich

 In this special girls-only class, we enjoyed a beautiful brunch. We started with a review of the recipes while we sipped pink tea and snacked on mini lemon muffins. During our tea, the ladies mentioned that they do not like eggs… and our main course was a frittata. So, we needed to think on our feet, and decided on making Veggie Purses with Purple Hummus instead. Once we were ready to go, we jumped right in to making out meal.

The Sparkling Fruit Juice was messy business, but we learned some simple division and measurement. The Yummy Yogurt Parfaits were beautiful AND delicious. Then on to our new recipe: Veggie Purses. The ladies joined me in the garden to learn about different herbs, and through their sense of smell, they choose parsley and basil for the hummus. We also learned the nutritional value of avocado oil (which replaced olive oil) and refined our reading and writing/spelling skills in writing out the new recipe! Lastly, we got creative and made ‘money’ out of carrots (coins) and cucumbers (dollars). Safety was of the utmost importance, so only the adults on staff handled the sharp tools!

 The Ladies Who Brunch never forget the 5 food groups – and today our Brunch packed a punch with protein, vitamins, whole grains, probiotics, and antioxidants. We left out the extra salt and sugar, but amped up the flavor!

 June25_2014_garden2

Recipes:

Sparkling Fruit Juice

Makes 4 servings 

(Nut Free, Dairy Free, Gluten Free, Vegetarian, NO Sodium)

Ingredients:
o   2 Cups Club soda
o   ½ Cup Cranberry juice
o   ½ Cup Orange juice
o   ½ Cup Berries cut into small pieces
o   16 Ice cubes

Tools Needed:
o   Measuring Cups
o   Cups, lids and straws
o   Large carafe
o   Long spoon

Step 1: Measure all of the liquid ingredients

Step 2: Put all liquid ingredients into the carafe

Step 3: Cut the berries and put into carafe

Step 4: Stir with a long spoon

Step 5: Put 4 ice cubes in each cup

Step 7: Pour Juice evenly into cups

Step 8: Cover with lid, insert straw, sip & enjoy!

June25_2014_Juice

 

Yummy Yogurt Parfaits

Makes 4 servings

(Can be Vegetarian, Nut and Gluten Free)

 Ingredients for EACH cup:
o   1/2 Cup plain yogurt
o   1/2 Cup mixed berries (cut to the same size as a blueberry)
o   3 Tablespoons granola
o   Local honey to drizzle

Tools Needed:
o   4 Cups (clear plastic wine glasses are our preference)
o   Measuring cups
o   4 butter knives
o   4 Small spoons

June25_2014_parfait

Step 1: Place 1 tablespoon of granola in the bottom of the cup

Step 2: Add a layer of yogurt – 2 tablespoons

Step 3: Add 1 or 2 tablespoons of berries, and drizzle with a little honey

Step 4: Use a spoon to flatten out what you have layered so far

Step 5: Add 1 more tablespoon of granola

Step 6: Layer in 2 tablespoons of yogurt, and more berries, and drizzle with a little honey

Step 7: Use the last tablespoon of granola for your top layer, but keep a little for the very top

Step 8: Layer the rest of the yogurt and berries, then sprinkle with a little granola

Step 9: Drizzle a little more honey on top

Step 10: Cover and store in the fridge for later, or eat and enjoy!

June25_2014_parfait2

 

NEW – Veggie Purses with Purple Hummus

Makes 6 – 8 servings

(Can be Vegan, Nut and Dairy Free)

Ingredients:
o   15.5oz can (organic) chick peas
o   7oz (1/2 pack) of extra firm organic tofu
o   2 small gloves garlic
o   ¼ cup avocado oil
o   Juice from 2 lemons – Squeeze through fingers and catch seeds!
o   2 tsp fresh herbs (parsley & basil)
o   Pinch of salt
o   Small whole wheat pitas
o   5 large carrots (organic only)
o   1 hothouse cucumber
o   India Tree natural decorating colors (red & blue)

Tools Needed:
o   Sandwich sized Ziploc bags
o   Measuring cups
o   Food processor (aka FP)
o   Rubber spatula & small spoon
o   Mandolin with safety holder
o   Kid-safe knives

Step 1: Strain and rinse the chick peas and tofu and place in FP.

Step 2: Put garlic, herbs and salt in FP. Cover and plug in FP.

Step 3: Mix lemon juice and oil, then turn FP on low and drizzle in all the mixture. ADULT only: turn off FP and use spatula to push hummus off the sides of the FP. Cover FP and turn on again until smooth.

June25_2014_Hummus2

Step 4: Add a few drops of red and blue color while FP is on low, until the perfect shade of purple is achieved.

Step 5: ADULT: remove blade from FP and scrape off extra hummus.

June25_2014_Hummus1

Step 6: Wash all veggies, and cut carrots into ‘coin’ sized rounds.

Step 7: ADULT, cut ends of cucumber, then cut in half both ways. Hold kids hand and place flat side of cucumber on the mandolin blade, and place safety holder on the curved side. Push and slide cucumber to get ‘dollar bill’ slices. Repeat with other pieces of cucumber.

Step 8: Place pita – one in each Ziplock bag – and spoon hummus into the pita.

Step 9: Dip carrot coins, cucumber dollars, and pita tops into hummus!

 

Frittata on Heart-Shaped Toast** (Ommitted due to dislike of eggs)

Makes ~6 servings

(Can be Vegetarian, Nut, Wheat and Dairy Free) 

This is my favorite frittata recipe because it can be 100% customized to fit your diet and make your taste buds happy.  The muffin-sized portions are the perfect size, and most toast can be cut into a heart shape easily, without a cookie cutter! Fun to make, quick to cook, and yummy to eat! Try some of the other ‘optional’ ingredients listed – get creative!

Ingredients:
o   2 – 3 Eggs
o   4 Pieces of whole grain bread (or brown rice bread for wheat-free) lightly toasted and buttered
o   ½ Cup chopped kale or spinach
o   3 Tablespoons shredded mozzarella cheese
o   ¼ Cup finely chopped chicken sausage
o   3 teaspoons of milk (use coconut or rice milk for dairy/nut free)
o   Pinch of salt & pepper
o   Cooking spray

Tools Needed:
o   Measuring Cups
o   1 Medium bowl and 4 Small bowls
o   Muffin tins
o   4 Whisks or forks

Vegetarian: substitute meat for other veggies like: zucchini, squash, tomatoes, onion, scallions, broccoli, asparagus, peppers, meat-free sausage, peas, carrots or green beans.

Dairy-free: remove cheese and milk, and use coconut, almond or rice milk.

Other options/combos that we love in a frittata:

  • Turkey bacon, brie cheese, arugula
  • Potatoes, cheddar, scallions – sour cream on top
  • Sweet onion, kale, tomato, feta cheese
  • Spinach, goat cheese, roasted zucchini, red onion
  • 1 cup frozen peas, carrots, green bean mixture

June25_2014_fitata2

Step 1: Preheat oven to 350 F

Step 2: Crack 2 – 3 eggs into medium bowl then add milk and whisk well – divide into the smaller bowls

Step 3: Add veggies, meat, cheese, salt & pepper and mix

Step 4: Spray 4 cups of muffin tin with cooking spray (wipe off excess)

Step 5: Pour egg mixture evenly into the 4 greased muffin tins

Step 6: Adult ONLY – place muffin tin in oven on center rack for 12 – 15 minutes or until toothpick comes out clean – let cool 5 minutes

Step 7: Toast the bread and let it cool for a minute

Step 8: Use cookie cutters to cut shapes into the toast and butter lightly

Step 9: Adult ONLY – use fork to remove frittatas and place on toast

Step 10: Serve with juice (and hot sauce!)

June25_2014_fritata1

Safety tip – please keep all hands and surfaces clean of raw eggs. Cook all meat and let cool before placing in the egg mixture. Keep little hands away from hot surfaces.

Timing – Cooking is all about timing. It may be best to make the parfaits while your waiting for the frittatas to bake. Then, when the parfaits are done, make the heart-shaped toast and enjoy your meal while it’s hot!

 

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