WWAHHMpreneur’s Breakfast-Zza June 18, 2009

WWAHHMpreneur’s Breakfast-Zza Modified Frittata Recipe

OUR FAMILY’S STORY:Our 5 year old middle child has been refusing to eat eggs since he first began eating solid foods until now.  I have cooked this breakfast pizza (modified frittata) dish for him twice, and he said that he really liked it each time, even though he knew that it was eggs. Also, with 3 small children, getting ready in the mornings can be a huge challenge for us.  Preparing healthy and fresh foods, or some of the ingredients, the night before a busy day has been helpful.  Therefore, this recipe is broken down into stages for smarter prep. If you try this recipe on a picky eater, let us know how things turn out for you. Connect with WWAHHMpreneur 24/7: *On twitter *On facebook *On WWAHHMpreneur.com SHOPPING LIST: 1 dozen eggs1 16 oz package frozen chopped mixture onions with red and yellow peppers1 container Mrs. Dash table blend 1 container Mrs. Dash Chipotle seasonings 1 container italian seasonings 1 container minced garlic 1 container chives 1 8 oz frozen package or can of corn 1 8 oz jar of extra mild Pace Picante sauce 1 small jar of extra virgin olive oil 1 8 oz package of shredded cheddar cheese or mixed yellow & white cheeses 1 package of Hormel Natural Deli Smoked Turkey This dish is easily modified and most of the ingredients can be substituted with whatever you have on hand.	Modified Frittata NUMBER OF SERVINGS: 8 to 12 pizza-style slices – generous servings for a young family of 5 (2 adults with 3 children under age 8 ) Some Important Nutritional Info: *Low carb & glycemic index *Contains eggs, not sure how vegan egg substitute will work *contains cheese, but can use soy cheeze *meat is optional Cooking Equipment and Tools Needed: *Large oven-safe, non-stick skillet — we used: 12 inch all stainless steel with all metal handles/parts *Large mixing bowl with lid (or plastic wrap) *medium size lidded container *silicone or non-stick plastic or metal spatula *whisk or long fork *cutting board *sharp knife and/or pizza cutter
Stage 1	Stage 2
Prepare a day in advance:In large skillet on medium high heat (about level 4 on my electric stove)Heat about 2 Tbsp of olive oil Saute about 1 Tbsp of minced garlic Just for 30 seconds or so until you can begin to smell the garlic (do not let it turn brown) Add in your favorite clean, chopped veggies. We used: *3/4 of bag (1.5 cup) chopped mixture of onions and red and yellow peppers *1/2 cup of corn *half cup of Pace Picante brand extra mild salsa, for the sake of our kids (use spicier if that’s your thing) If your family likes meat, add in your favorite meat to the veggies.  We used: *about 1/2 cup diced pieces Smoked Turkey Slices This delicious luncheon meat is nitrate free. We buy deli meats that do not contain nitrites, as they are well known as cancer-causing agents in most lunchmeats, sausages, and breakfast meats. Cook all of these ingredients until a good bit of the moisture has vaporated, but do not let it brown; it should be fragrant and taste like the seasonings have begun to meld together. Let it cool and then transfer the mixture to a bowl, cover tightly and refrigerate. Wash the skillet and let dry overnight so that you can use it again in the morning.	On the Night Before or Early Morning on that Day:In a large bowl, prepare egg mixture:Break 8 eggs (shell free, please; see tips near the bottom of this recipe) Sprinkle in about 1 Tbsp total of your favorite herbs and spices; Fresh is best, but I used: –about 1/3 Tbsp mixed dried italian seasonings –a few dashes of Mrs. Dash chipotle seasoning (mildly spicy, not hot) –several dashes of Mrs. Dash table blend seasonings –about 1/3 Tbsp dried chives Lightly beat the eggs and spices –cover bowl tightly and refrigerate until ready to prepare the dish About Better Quality Eggs >we prefer Eggland’s Best and other similar brands with natural/organic/vegetarian eggs >we find that they taste significantly better than regular white eggs >also, the whites are mostly clear and a lot less cloudy looking, which may mean that a healthier, happier chicken produced those eggs >in my opinion: free roaming poultry who are allowed to eat a naturally organic diet, instead of enhanced corn and soy feeds with added antibiotics, growth hormones, and pesticides, produce more normal amounts of estrogen and other hormones in their eggs For those who like egg whites only: You can use them in this recipe, but will need twice as many eggs for a large family, or just buy the cholesterol free mixture from your grocer
Stage 3	Stage 4
In the morning…*pull out your clean large skillet again*brush about 2 Tbsp of olive oil onto the bottom and sides of the pan *heat on medium-high heat (about level 4) *spread veggie mixture evenly over the bottom of the pan while leaving about a quarter inch of space between the mixture and edge of the pan *heat until the pan is hot enough to begin cooking the eggs, but before the veggies start browning *pour egg mixture  into the middle of the pan and tilt and turn pan to move the liquid around for full and even coverage *use a non-stick spatula (with a bit of oil on its tip) to lift the edges of the egg away from the edge of the pan and tilt to allow some of the liquid to run underneath *continue to lift the edges and cook until the top of the eggs are slightly moist and glossy but almost set (approx 5 minutes) *the bottom of the mixture will be dark, but not burnt, as the veggies will carmelize YUMMY! Your whole family should be able to smell all of this deliciousness throughout your house!	*immediately remove the skillet from the burner so that it doesn’t overcook*turn on the broiler and get out your thick oven mits *sprinkle 1/2 cup of shredded cheddar cheese evenly over eggs *place uncovered skillet close to broiler (about 5 inches to allow room for mixture to puff up some) for no more than a couple of minutes just to melt the cheese and continue setting the egg mixture *turn off broiler and carefully remove skillet from oven using oven mits on each hand Everyone should be salivating right now, as the cheese makes the smell even more intense. *Let it rest for 5 minutes *Slice with a pizza cutter; oil the edges of the cutter beforehand to cut down sticking; make smaller slices if you have small kids *For our young family of 5, the adults can usually have 2 or 3 slices each and the kids get 1 or 2 slices each Because it’s so delicious, we don’t usually have leftovers, so I don’t know how this would keep, but a day or two should be okay.  See storage tips near bottom of recipe. Also, for smaller families, this would be easy to do in smaller quantities, too, if you adjust your ingredients.
SERVING SUGGESTIONS:
These are some of the things we have enjoyed along with our breakfast “pizza” in the past: *serve the Zza on a bed of cheese grits — my personal favorite is to cut it up and mix it into the grits *crescent rolls in the can from the refrigerated section of the grocery store; spread 1 tsp. Kroger brand blueberry jam (no sugar added, all natural) or your favorite jam on the wide end of the dough before rolling it up and baking it *cornbread — this is great if you have leftovers from a prior night; slice it up, top it with butter, broil until toasted and butter is melted; YUMMY!! *fruit salad compliments this dish well and balances out your meal, especially if this is for a brunch that’s later in the morning and everyone needs an appetizer — especially helpful after a long Sunday morning at church or mass.	*fresh juice or the freshest you can get *small bowls of oatmeal with raisins and applesauce and a little brown sugar or maple syrup *toaster waffles make a great quick add on for this meal *whole grain pancakes with blueberry jam mixed into the batter…yummy! *homemade fresh-brewed flavored coffee (recipe for inexpensive version is forthcoming) — for the adults only; About Caffeine: If a family member has reflux (GERD or frequent heartburn), pediatricians recommend lifestyle changes including staying away from caffeine.
KITCHEN SAFETY & SMART COOKING TIPS
Because we homeschool our kids, we have made purposeful time in the kitchen a part of our children’s curriculum so they can learn these tips and more. Always wash hands before and after cooking and/or eating Be watchful to use hygenic measures while working with eggs: >throw all cracked shells directly into the garbage or an old non-holey plastic bag as you finish with each >wash your hands as soon as you’re finished cracking the eggs open with very warm water and lots of sudsy soap >use a clean towel to dry your hands and then place it in the dirty laundry >if you want to recycle the egg shells in your garden or potted plants, then use a bag or the empty egg carton to store the shells until you’re ready Sauteing or Frying Safety: >Be sure there is no water in or near the pan while frying or sauteing, to prevent dangerous and harmful splatter. >Wear an apron and a shirt with 3/4 length sleeves, or securely roll up sleeves so that they don’t fall down (too long or too short is not good for fire safety and sanitation) >You (and kids, if helping) should also wear glasses or goggles while sauteing or frying >I haven’t noticed any difference in flavor or quality by taking this short-cut Flavor-Enhancer: >use fresh herbs or an herb paste instead of dried herbs	Time-Saver: >purchase fresh and frozen produce that is pre-washed and pre-cut to save time. To help prevent shell fragments from falling into your egg mixture: >try not to hit the egg more than one time before you pull it open >be careful not to crush the shell anywhere except where you initially hit it, be gentle when pulling it apart >use a sharp edge only to hit it, such as the edge of the countertop, versus hitting it on the edge of a plastic bowl or rounded edge bowl >as you pull the shell open, twist it upwards so that the clean cut, non-crushed side makes contact with the egg contents as they empty out of the egg shell >if you still make a mistake, ask an older child to fish out the shells for you >shortcut: use Egg Beaters or similar packaged shell-free egg product If you do have leftovers: >Never leave items in the refrigerator uncovered.  This helps to prevent spreading germs or mold spores from getting into it. Click to read more about this awesome product. >For safe leftover storage, I highly recommend a vacuum seal system, like the one my mom, Val, has.  She loves it.  You can read her testimonial here.

Connect with me 24/7. Click my picture now.

Donna Johnson, aka WWAHHMpreneur, is a mom who is simply sharing information based on her own personal research and experience.  She is not a health professional and is not giving professional advice.  You should seek professional nutritional health counseling, especially if you or a family member has any ongoing medical conditions, prior to implementing any new dietary changes in your own household.

All Rights Reserved. Copyright 2009. Seek permissions information from DMJConsultinng.com.

Product Testimonial: Food Preservation June 17, 2009

Oliso FF-500 Frisper Freshkeeper Vacuum Sealer with Reusable Bags

My mother, [@ValTweets]

purchased this vacuum sealing item [Frisper Freshkeeper] and loves it for ease of use, value, and convenience.

She has had bariatric weight loss surgery and is only able to eat small portions of food. So, this keeps her from wasting lots of food or ending up with a lot of freezer burnt items.

Also, there are only two people in her household, so this helps with preserving regular groceries better, along with freezer items that they like to buy in bulk.

In turn, she’s an artist [Slideshow] and needs quicker preparation, when she’s working on big projects.  So, this helps to provide delicious healthy leftovers in lieu of junk or fast foods.

Bio: Val is a locally-famous Chicago- based artist specializing in paper crafts.

Mexican: Delicious Homemade Tortillas June 11, 2009

As my guest blog for this week, I have the honor of using a wonderful recipe found on wikihow.  Enjoy!




How to Make Your Own Tortillas

from wikiHow – The How to Manual That You Can Edit

Nothing tastes better than fresh tortillas! If you hate those leathery ones often found in the grocery store that tear when you wrap them, then you can easily make your own. Here’s how.

Ingredients

(for 8 tortillas)

• 2 cups of flour
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cups of water (many substitute warm milk for a fluffier texture)
• 1 Tbsp. vegetable shortening (or lard)

Steps

1. Combine flour, salt, & baking powder in a large medium/large bowl.
2. Cut in shortening until lumps are gone.
3. Make a well (indentation) in the center of the dry ingredients.
4. Add water, about a half a cup at a time, and work mixture into a dough. Knead until smooth. The dough should be slightly sticky but not hard. You can add slightly more water or flour if needed.
5. Cover and set aside for 10 minutes.
6. Form dough into balls about the size of eggs.
7. Using a rolling pin, roll each dough ball into about a 6 inch circle.
8. Heat griddle or skillet on med heat without grease.
9. Cook tortilla 1/2 to 1 minute (if it starts to bubble, that’s long enough).
10. Flip tortilla to the other side and cook for a few seconds.
11. Continue in this manner until all your dough is cooked.

Video

In this video, Chef Jason Hill shows you how to make Tortillas from scratch with this delicious and easy recipe.

Tips

• To make fewer tortillas, only use half the measurements of each ingredient.
• Making good tortillas takes practice. Eventually you will be able to get them round.
• If you don’t like fluffy tortillas, you can eliminate the baking powder.
• Keeping the griddle hot makes the tortillas cook fast. If you find they are burning before they are cooked, turn the heat down slightly.
• If you do not have a rolling pin, you can use a small round bottle or even a broom handle!
• Small hand-operated presses are available in some Latino cooking supply stores, if you want an easy way to shape tortillas.

Warnings

• Store extra tortillas in a plastic bag in the refrigerator. Since they don’t have preservatives, they will spoil after a couple of days on the counter.
• Traditional authentic tortillas are more often made with masa or ground cornflour. You will need to adjust all the ingredients in the recipe if you are using masa because it has a different texture from wheat flour.

Related wikiHows

• How to Make Flour Tortillas
• How to Make Tortilla de Patatas
• How to Make Breakfast Tacos
• How to Make Stacked Cheese Enchiladas
• How to Make Soft Chicken Tacos
• How to Knead Dough

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Your Own Tortillas. All content on wikiHow can be shared under a Creative Commons license.

I’m Back! May 14, 2009

I’ll be updating the food journal soon with some more awesome recipes that our family has been enjoying. Check back soon!

I’ll be giving my “secret” salad dressing recipe (shhhh…don’t tell anyone) that has my kids eating salad like it’s candy.

YUM!

Tuna Salad Meal April 2, 2009

This tuna salad is a meal because of the healthy ingredients that make it denser and full of protein along with other great nutrients.  It is also easy to vary the ingredients according to your own tastes and/or nutritional needs.  This would be easy to turn into a vegan or allergen free meal.

 

See the alternative ingredients below to make this recipe your own.

 

 

Penne pasta (whole grain & gluten-free is best), drained (not rinsed)
Cooked to al dente (firm not soft) – about 8 to 9 minutes for a large box
–to 3 quarts of water (12 cups) add a dash of sea salt and 2 Tbsp of toasted sesame oil for more flavor

2 boiled eggs
–boil no more than 15 minutes boiling to keep from greening
–turn off and let sit to “self-cook” 5 min
–remove eggs to a bowl of ice water for 15 min
–carefully peel and rinse off any small pieces of shells
–pat dry with lint-free clean cloth
–dice up into small pieces

1 large can of tuna
–wash top of can before opening
–Drain in a mesh strainer

In large sauté pan
–spread 1 Tbsp olive oil
–Heat pan to medium high (about 4 on electric stove)
–Add chopped onions, red and green peppers and sauté just until softened & not browned
–Add tuna
–Sprinkle 1 to 2 tsp with Mrs. Dash table blend, or other, according to your taste or preference
–Heating helps to let the seasonings’ flavors sink into the fish
–To also help get rid of fishy taste, sprinkle on about 1 Tbsp of lemon or lime juice, per your preference
–Heating Tuna and seasonings about 5 to 7 minutes should help to get rid of some of the fish juice; Don’t need to brown it

Cool all ingredients about 15 min each simultaneously (or as close to it as you can, to save time)

In a large mixing bowl:
–Combine all cooled diced eggs, sautéed fish and spices, and al dente pasta
–Add 2 heaping tablespoons of mayo (we love Duke’s)
–Sprinkle in about 2 tsp of dill, or whatever seasonings you like (some like Lawry’s lime seasoning, be careful if you’re salt sensitive, not to add anything with salt or msg added to it)
–Fold this mixture together so that you don’t chop up the pasta too much.

Lay out a bed of spinach leaves in each bowl
And then top spinach with a heaping spoonful of your tuna salad

Variations:

*FUN: my kids like to use their spinach leaves like little tortillas filled with tuna salad
*OTHER FISH/MEAT: canned or steamed salmon or chicken instead of tuna.
*VEGAN: instead of fish and eggs, use tofu and/or beans; instead of mayo, just use your fav vegan dressing
*season it with anything that you prefer; many people like a little curry or chile
*adding fresh herbs during the sautéing process will take it to another wonderful level
*instead of mayo, you can use any kind of salad dressing that you like; but if it’s a very wet dressing, be careful of how much you use

Let me know if you try this and how it comes out and/or if you have a similar recipe to share, as well.

Still Here… March 26, 2009

As a very busy wife and mommy, there are some gaps between my fresh posts.

I will be posting some new content to our Family Food Journal soon.

“Stay Tuned!”

vLog Intro for Family Food Journal March 12, 2009

Family Food Journal Intro

Introduction to our food vlog

Hot Potatoe Tip! March 11, 2009

Dawn Wells Potato Peeling Video (Actress known as Mary Ann on Gilligan’s Island)

This is a wonderful tip!

DJ’s Straw-ChocoNut-Berry Delight March 6, 2009

DJ’s Straw-ChocoNut-Berry Delight
I’ve created a new updated post for these two recipes on Gather.com. Click here to check it out now.

Fill the center of your shortcake with the Nutella (keep it at room temp; stir well before spreading) and then top it with washed and sliced strawberries. Then drizzle a small amount of chocolate sauce on top of the strawberries. Sprinkle on nuts and/or coconut to taste. Whipped cream is not recommended if you don’t want it to be too sweet. This recipe is easily varied and customized according to your tastes and health needs. Bananas and peanuts would also make a great compliment to these ingredients.

Straw-Berry Shortcut Delights March 6, 2009

Straw-Berry Shortcut Delights

The strawberries I purchased on Saturday at Publix were fresh, beautiful and just right; sweet, and not over-ripe. I love that I can always find high-quality fresh produce at Publix. I travel to other neighborhoods in the Atlanta area to shop there, and hope that one will be opened in my neighborhood in the near future.

This delicious, refreshing dessert recipe is very versatile and customizable with relatively low sugar and fat (depending on how you shop, prepare, and portion it). It is loaded with lots of great nutrients, like Vitamins A and C, as well as lutein. It is also dairy-free and low in fat and white sugar. Obesity, milk allergy, dental/chewing challenges, and sugar sensitivity are all health concerns within our family. As a result, we have learned to love making our own healthier recipes. We even started our own digital food journal, as we hope other families with similar needs will benefit from it.

Straw-Berry Blues Delight

Approximate Time: 10 minutes

Makes 6 servings

Shopping List

Produce: one pint of fresh strawberries (about $1.50)

Bakery: one package of individual yellow shortcakes (6) (about $1.00)

Shelf: one small jar Blueberry Smucker’s Simply Fruit Preserves (about $2.80) (no sugar nor artificial sweetener added)

 

This is one of the most delicious preserves I've ever tasted.

 

 

 

Preparation

wash, drain, and quarter fresh strawberries; place in a medium bowl; add half or a whole jar of the blueberry preserves, according to your liking; mix well, but gently, so as to leave the strawberries intact; spoon the fruit combination into the center of your shortcakes; You can pile it up as high or as low as you want.

Optional Garnish: a dollop of non-dairy whipped cream and a fresh, fragrant mint leaf

OTHER TIPS

For Little Children: make the pile of fruit lower and let them eat it with their hands, like an open-faced sandwich; if you have nice light upholstery, be sure it’s covered beforehand; also, remember to wipe the wee one’s hands well before they leave the table, or just take them to the sink to wash right after they’ve finished

Variations: There are so many variations that can be made to this awesome recipe. For example, you can use yogurt or pudding, instead of, or in addition to the preserves. Of course, you can always use a different fruit combination, such as banana slices gently mixed with strawberry Smucker’s Simply Fruit.

Ferrero has produced a heavenly spread containing chocolate and hazelnut.

If you’re a chocolate and nut lover, like me, I strongly recommend Nutella (about $4.25) a spreadable mixture of chocolate and hazelnut that will blow your mind. However, instead of mixing it in with the strawberries, simply fill the center of your shortcake with the Nutella and then top it with the strawberry pieces. Then drizzle chocolate sauce on top of the strawberries. Wow! This version is going to have a bit more fat and sugar, but it’ll be so worth it! I definitely don’t recommend whipped cream, if you want to avoid making it too sweet. Also, if you or a loved one (little children) are very sensitive to sugar or caffeine (or allergic to nuts), this would not be a good variation for you.