Make your own healthier, cheaper egg muffins at home.

I don’t know about you, but I find it hardest to eat healthfully at breakfast time. There’s so much to do in the A.M. that I rarely feel like I have the time to cook. However, with a little planning, I’ve found I can grab a nutritious breakfast, even when I’m in a rush. Here are some ideas:

* Make batches of pancakes or waffles (made with whole wheat, which will stick with you longer than those made with 100% white flour). Wrap in waxed paper and place in a large freezer bag, or put them in individual freezer bags. When it’s breakfast-time, just reheat in the microwave.

* Make breakfast burritos ahead of time, wrap in a double layer of heavy duty foil, and freeze. Reheat in the oven while you shower. OR wrap in a layer of plastic wrap, followed by the foil; to reheat, remove the foil and plastic wrap, wrap in a paper towel, and microwave.

* Whip up a parfait – or make it ahead of time and place it in a lidded jar in the fridge; it will keep for about 3 days. To make a parfait that’s healthy, start with yogurt, add chunks of fresh fruit, and end with a layer of plain oatmeal.

* Bake a batch of muffins, then wrap in waxed paper and place in a larger freezer bag, or place one muffin each in smaller freezer bags. Reheat in the microwave. In order to give the muffins stick-with-youness, be sure to include plenty of protein in them. Try a recipe with all natural peanut butter, or ham chunks, for example. Also be sure to include whole wheat flour.

* Make your own egg-muffin sandwiches. Lightly spray a muffin tin with oil, and in each cup, place the contents of one egg. Bake at 350 degrees F. for 10 to 15 minutes. In the meantime, toast some whole wheat English muffins. On one half of an English muffin, lay a thin slice of cheese. Add one cooked egg. Add other toppings or seasonings, if desired Top with the other half of the English muffin. To freeze for later use, place the finished sandwiches on a baking tray and place in the freezer for 1 hour. Package for the freezer. For best results when reheating, use the oven. (25 minutes at 350 degrees F.)

Perfect Lemonade

¾  cup sugar

1 cup + 4 cups water

1 cup freshly squeezed lemon juice (from about 4 to 6 lemons)

Place sugar in a saucepan and add 1 cup water. Heat over medium and stir until the sugar dissolves. Pour the lemon juice into a pitcher. Add the sugar mixture and 4 cups water. Stir well and refrigerate until well chilled.

Strawberry Lemonade

Pour 1 cup of sugar into a saucepan. Add 1 cup water and a few orange slices; bring to a boil. Cook for 1 minute. Strain and chill.

Pour 1 basket of strawberries into a blender. Add 1 cup lemonade. Puree. Add another cup of lemonade and puree. Add the sugar/water mixture to taste. Chill.

Lavender Lemonade

Pour 1 cup sugar into a small saucepan. Add 1 cup of water and a few sprigs of lavender.  Bring to a boil; cook for 1 minute. Strain. Chill.

For every serving, pour 2 tablespoons of freshly squeezed lemon juice and 1 or 2 tablespoons of the lavender mixture into a tall glass. Stir. Fill with chilled water.

Ginger Lemonade
Pour 4 quarts of water, 3 cups sugar, and the ginger into a saucepan. Bring to a boil. Remove from the stove. Stir in 4 cups freshly squeezed lemon juice. Allow to sit at room temperature for 20 minutes, then strain and chill.

Lemonade Tea

In a pitcher, stir together 36 oz. lemonade and 3 quarts of iced tea.

Rhubarb-ade

Cut 8 stalks of rhubarb into 3 in. long pieces. Place in a large saucepan. Add 8 cups water. Bring to a boil. Reduce heat and simmer for 1 hour. Strain. Add sugar to taste, stirring until dissolved. Chill before serving.

Raspberry Lemonade

In a blender, puree ¾ cup fresh raspberries. Strain with a fine sieve or through two layers of cheesecloth. Add 9 cups water, 2 cups freshly squeezed lemon juice, and 2 cups sugar. Stir until sugar dissolves. Chill.

* Don’t just grab some onions and shove them into a plastic grocery bag. Take a moment to look them over – even if they are sold in a prepackaged bag. They should be firm, without soft spots or dark areas, and should smell oniony, not moldy or musty.

* Know that each type of onion has its own unique flavor and characteristics. Yellow onions are usually the cheapest, and they are a good choice for most cooking. Purple onions are more mild and sweet, while white onions are slightly sweeter than yellow onions, but when they are cooked, taste very similar. Pearl onions are particularly sweet and mild. Green onions (also called scallions) are simply young onions, harvested before their bulbs get very large; they are often used raw. Sweet onions (such as Vidalia, Walla Walla, Maui, and Texas Spring) are creamy and mild and also often used raw.

* Store onions in a cool, dry, dark location. If you grow your own, harvest them after the green parts fall down and let them cure in the sun for about a week. Don’t wash before storing; store in a single layer. Ideal storage temperature for onions is 32 degrees F. to 40 degrees F., but unless you need to store them all winter, keeping them in the pantry will work just fine.

* If any onions you’re storing develop green leaves, use them immediately. They will start rotting otherwise. But don’t toss the green tops; use them as you would green onions or scallions.

* If you think your onions will go bad shortly, or you find a great deal on them at the grocery store, there are two ways to preserve them. One is to use the freezer: Chop or mince the onions, then stick them into a freezer bag and store in the freezer. As you need them, break off chunks and toss them into whatever you’re cooking. (I don’t recommend eating previously frozen onions raw.) Onions are also great dehydrated. Chop them and dehydrate at 135 degrees F.

* Most cooks compost or throw away the papery skins of onion, but you can also toss them into soups.

This popular veggie is best from February through June. The slender stalks are more tender and tasty. Look for apple green stalks with purplish tips. Use right away, or store in the refrigerator for about three days. Wash before cooking and either cut off the tough ends or peel them before cooking.

Find fantastic asparagus recipes at Gourmandia and our sister site, Gourmet Recipe.

Artichokes

Although many grocery stores offer artichokes year round, they are at their peak in the spring and fall. Look for artichokes with leaves that cling tight to the thistle (artichokes aren’t really a vegetable), have a deep green hue, and are heavy. Rounder artichokes tend to have a bigger and more tender heart. Use right away, or refrigerate for up to three days.

Before cooking, wash. Clip off the thorny leaf tips. Cut off the top and remove small leaves at the base of the thistle. If not cooking artichokes whole, cut in half, lengthwise, and with a spoon, remove the fuzzy center.

Look for great artichoke recipes at Gourmandia and Gourmet Recipe.

Blueberries

Depending upon the variety, blueberries are in season throughout the spring and early summer. Select berries that are firm and deep blue. Use right away, or store in a lidded container in a single layer. Placing a paper towel beneath helps, too. Or freeze by placing in a single layer on a baking tray and freezing until hard. Transfer to a freezer container.

Check out the amazing blueberry recipes at Gourmet Recipe.

Carrots

Carrots are generally in season in the spring and fall. Choose carrots with the greens still attached; they are fresher and the greens can be used in place of parsley. Look for smooth, firm, slim carrots without cracks.

Remove the green tops once you arrive home. Store carrots in the refrigerator, away from apples. Store the greens in the refrigerator for up to three days, or chop the greens and freeze them for later use.

Discover great carrot recipes at Gourmet Recipe.

Rhubarb

This vegetable should be bright in color, with blemish-free leaves. Use right away, or store in the refrigerator for up to three days. Before using, wash and remove the leaves.

Check out the rhubarb recipes at Gourmandia and Gourmet Recipe.

Strawberries

Strawberries can be in season from spring through September, depending upon the variety. Select berries that are bright in hue and with their green hats still in place. Use right away, or store in a single layer in the refrigerator for up to three days. Place a paper towel under the berries for best results. Before eating, wash the berries under cool, running water, cutting off their green tops.

See the great strawberry recipes at Gourmandia and Gourmet Recipe.

Peas

Peas are in season in early spring and fall. Select peas with bright green pods. The fresher they are, the more sweet they’ll be. Refrigerate for no more than three days and shell just before using.

Find fantastic pea recipes at Gourmet Recipe.

* Bacon Wrapped Scallops are as easy as sprinkling some lemon juice over the scallops, wrapping a piece of bacon around them, then securing them with a toothpick.

* 10-Minute Guacamole couldn’t be much simpler, either. A few avocados, a little lime juice, a wee bit of sour cream and olive oil, some seasonings, and viola! It’s done.

* Bow Tie and Tuna Salad is another easy dish kids can prepare for Mom. Just use lots of supervision while boiling the pasta and adding the green beans to the pot during the last few minutes of cooking. Then all kids have to do is mix a few ingredients for the sauce and toss in some cherry tomatoes and tuna.

* Breakfast Banana Split is a dish even toddlers can make for Mom. Slice up some fresh fruits for the child (or let the child give it a try with a disposable, plastic serrated knife), then let the child layer them (along with granola and yogurt) in a sundae cup or bowl.

* Small children can also easily make an appetizer or snack for Mom. For example, fill a small cup with Ranch dip or hummus, then stick baby carrots into the dip to make a “garden” of carrots. Poke a hole on the top of each baby carrot (using a toothpick) and stick a sprig of parsley into it. To really complete the look, stick the plastic cup into a small herb pot.

* New Potato Crunchers are a side dish simple enough for young kids, who will love shaking a sealed container containing the potatoes, a little oil, and some seasonings.

* Baked potatoes are another good choice; kids will love coming up with toppings.

* Meatballs are fun for kindergarteners on up to make. Good choices include Turkey Meatballs, Sweet and Sour Meatballs, or Italian Meatballs.

Egg Salad Sandwich: This is an oldie, but a goodie. Chop up the hard cooked eggs, then add bite-sized pieces of lettuce, pickles, green onions, tomato, and/or spinach. Add mayonnaise, a tablespoonful at a time, until you have a slightly creamy mixture. Then dollop the mixture onto some bread and have a tasty sandwich.

Egg Pakora: This makes a nice snack or an accompaniment to breakfast or lunch.

Roasted Asparagus with Sauce: Toss the asparagus in olive oil and sprinkle a little sea salt over it. Place in a single layer on a baking sheet and roast in a preheated 425 degree F. oven. After 10 minutes, turn the asparagus over and continue roasting for another 5 to 10 minutes. In a bowl, combine 2 tablespoons each of mayonnaise, shredded fresh Parmesan cheese, and water. Stir in 2 minced anchovy fillets, 1 minced clove of garlic, and 1 tablespoon fresh lemon juice. Serve the asparagus with the sauce drizzled over the top and garnish with chopped hard boiled eggs.

Salad: A super-simple way to use up hard boiled eggs is to add them to any green salad. This Vegetarian Salad Nioise is a great place to begin. Warm Baby Beet Salad is a good choice, too.

Deviled Eggs: Slice the eggs in half lengthwise. Using a small spoon, remove the egg yolks and place them in a bowl. Mash and add minced sweet onion and chopped sweet pickles. Add mayonnaise, 1 tablespoon at a time, until the mixture is creamy. Add a few teaspoons of mustard. Spoon the mixture into the egg whites and garnish with salt, paprika, and minced chives or parsley.

Pickled Eggs: In a saucepan, pour 1 cup granulated sugar, 2 cups cider vinegar, 2 cups water, a pinch of salt, ½ teaspoon whole cloves, 1 tablespoon whole allspice, and 2 cinnamon sticks. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the stove and set aside. Place 15 medium-sized beets (unpeeled) in a pan of water and boil for 15 minutes, or until just tender. Drain, cool, and peel. Place the beets in a large jar or container. Add 3 thinly sliced purple onions and 18 hard cooked (peeled) eggs. Pour the cider vinegar mixture over them. Cool, then cover and refrigerate. Keeps for up to 2 weeks.

Haddock and Snail Aioli: If you’ve never tried escargot, this is a great place to begin. The sauce is creamy and garlicky.

Ressurrection buns are empty on the inside.

There are a host of different traditional Easter recipes from all around the world, but sometimes, it’s the simplest ones that make it into our family traditions. If you have children, especially, the following two Easter recipes are sure to be a big hit. They are easy to make, yummy, and point to the reason Easter is celebrated.

Resurrection Biscuits

Even toddlers can help with this one. You’ll need large, canned biscuits (or you can make them from scratch), butter, granulated sugar, cinnamon, and a package of large marshmallows.

Preheat the oven according to the directions on the biscuit packaging. Take a biscuit from the can and flatten it so it measures about 5 inches across. Now spread some butter on top of the biscuit and sprinkle it with sugar and cinnamon. Place a single large marshmallow in the center of the biscuit. Now fold the sides of the biscuit over the marshmallow. You can tell the children it reminds you of Jesus’ tomb. Pinch the dough in place so it won’t unfold. Place the biscuit, folded side down, on a baking sheet.

Repeat with the remaining biscuits. Spread a little more butter on the outsides and sprinkle with some additional sugar and cinnamon. Bake the biscuits according to the package directions. Cool.

When you eat the biscuits, you’ll discover the marshmallow is missing. Tell the children this is like Jesus’ empty tomb.
Empty Tomb Cookies
These are still easy to make, but more complicated than the biscuits. Begin making them the day before Easter. You’ll need 1 cup of whole pecans, 1 teaspoon of white vinegar, 3 egg whites, salt, and 1 cup granulated sugar.

Preheat the oven to 300 degrees F. Place the nuts inside a sealed, plastic bag, and crush them with a rolling pin or mallet. Set aside.

Pour the vinegar into a mixing bowl, along with the egg whites, a pinch of salt, and the sugar. Mix well with an electric mixer for 12 to 15 minutes, or until the dough is stiff. Fold in the nuts. Drop this dough by spoonfuls onto a baking sheet. You may tell the children these “rocks” remind you of Jesus’ tomb. Place the baking sheet in the oven, and turn the heat off.

The following morning, open the oven door and remove the cookies. Children will be delighted when they discover the center of the cookie is hollow and empty – just like Jesus’ tomb.

Why Eat Dandelion Greens?

For one thing, they are yummy. If you enjoy eating collard or kale, you’ll probably love dandelion leaves, too. For another thing, they are a terrific source of folate, fiber, vitamins A, C, E, K, and B6, potassium, magnesium, phosphorus, copper, thiamin, riboflavin, iron, potassium, manganese, and calcium. And 1 cup of uncooked greens is just 25 calories.

Foraging for Dandelion Leaves

First, be sure you have the right plant. (Get ID tips here.) There are really no harmful plants that look like dandelions, but it’s still best to only eat wild plants if you’re certain you’ve identified them correctly.

Next, be sure the dandelion leaves you harvest have not been sprayed with chemicals. That means you don’t want them from the roadside or public parks. Try your own yard, a neighbor’s yard who never sprays chemicals, or the wilderness instead.

Preparing Dandelion Greens

Pick dandelion leaves in the spring, before the plants start budding. If you pick them once the buds appear or the plant is blooming, the leaves will be very bitter. Blanching the leaves for 1 minute in boiling water removes some of the bitterness – but also some of the nutrients.

You’ll need a large bowlful of fresh leaves to make one serving of cooked greens.

Wash the greens under running water, then allow them to drain in a colander. It’s best to use them right away.

How to Eat Dandelion Leaves

The simplest way to use the leaves is in salads. Or sauté them with sweet veggies, like carrots or red bell peppers. The leaves also make nice additions to stews and soups. In fact, some people dehydrate them in the spring, then use them throughout the year as a pot herb. But at my house, the ultimate way to eat dandelion greens is to sauté them with garlic:

In a small bowl, combine 1 tablespoon olive oil, 4 minced garlic cloves, and ¼ teaspoon of kosher or sea salt. Let this mixture sit for at least a half hour and up to an hour.

In the meantime, cook up 1 or 2 bacon strips for every serving of dandelion greens. Drain on a paper towel.

Pour the oil mixture into a skillet and warm it over medium high. Sauté the garlic for a few seconds, then add the washed dandelion leaves. Season with freshly ground pepper. Sauté for 1 minute, then crumble the bacon into the skillet. Sauté for about another minute, or until the leaves turn bright green

Prepare the Eggs

Begin by choosing the right eggs. The older the egg (as long as it hasn’t gone bad!), the easier the hard cooked egg will peel. However, you can boil even farm fresh eggs as long as you use a pin to prick a hole in the rounded end before cooking. Be sure to bring the eggs to room temperature, for best results.

How to Hard Cook Eggs

Place one egg in a tablespoon and gently lower it into a saucepan; continue adding as many eggs as you like, but do not overcrowd and do not create more than 1 layer of eggs. Fill the saucepan with cool water until it reaches about one inch above the eggs.

Place the pan on the stovetop over medium high heat and bring the water to a rapid boil. Promptly remove the pan from the stove and cover with a well fitting lid.

If the eggs are extra large, let them sit for 19 minutes. If the eggs are large, let them sit for 17 minutes; and if the eggs are medium, wait 12 minutes. Do not overcook the eggs, or a green layer may appear around the yolk.

As soon as the correct amount of time has passed, promptly remove the eggs from the pan with a slotted spoon and lay them gently in a bowl of cold water.

Storing & Peeling

Hard cooked eggs can be stored in the refrigerator for up to one week with their shells still on. Do not allow them to sit at room temperature for long.

Peel hard boiled eggs only when they are completely cool. Then crack the shell, and peel it under running water.

Meat for Corned Beef

Corned beef is traditionally made with beef brisket – a tough cut. However, when it’s cooked properly for corned beef, it becomes extremely tender. In March, because of St. Patrick’s Day, you may be able to purchase the appropriate cut with a package of seasoning mix. However, it’s easy enough to make your own spice mix.

DIY Corned Beef Spice Mix

1/4 teaspoon salt peter (sold in drugstores and farm supply stores)
2 tablespoons sugar
2 cloves garlic, minced
2 teaspoons paprika
1 tablespoon mixed pickling spices
3/4 cup salt

In a bowl, dissolve the salt peter in ¼ cup warm water. Add the sugar, garlic, paprika, and pickling spices. In a separate bowl, dissolve the salt into 2 quarts of water. Combine the contents of both bowls.

Place the meat in a large pan and pour the spice mix over it. Refrigerate, turning the meat once a week, for 3 weeks.

Corned Beef Recipe

For another corned beef recipe, see our sister site, GourmetRecipe.com.

How to Make Corned Beef

Place the brisket in a large pot. Add the spices and even liquid (water, stock, or beer) to cover the meat. Bring to a boil over medium high heat, cover the pot, and reduce to a simmer. If needed, add more water as the beef cooks; you’ll know it’s done when the meat pulls easily apart. A 3 lb. brisket takes about 3 hours to cook thoroughly.

You may also cook corned beef in a crock pot. Just be sure the crock is no more than two-thirds full. A 3 lb. brisket should cook on low for 10-12 hours, or on high for 5-6 hours.