(10 seconds each to read and are almost that quick to prepare)
By Lisa Messinger
Food and Cooking at Creators Syndicate
Some of the best discoveries in the kitchen are accidents. When they are time-savers that's even more for the better. Recently, I decided to up the protein content of frozen multigrain waffles (which already had a respectable 5 grams of protein per serving) by coating them in a ground cinnamon-stevia (the natural plant-based no-calorie sweetener) egg wash to create an innovative French toast that I planned to serve topped with slices of banana and strawberry and drizzled with sugar-free maple-style syrup. After toasting the frozen waffles, I dipped them in the egg mixture and sizzled them in a skillet that when cold I had first sprayed with nonstick cooking spray. Though nicely browned, they never really firmed up as I'd thought they might, and instead, upon first bite, surprised me by tasting like really good - shortcut - whole-grain pancakes. Coincidentally, I'd been craving a stack just like that for days and here I had hit upon it without having to make them from scratch or purchase a mix. I soon noticed, too, that the new concoction tasted best when a chunk of the "pancake" was speared with slices of the fruit, drizzled with the sugar-free maple-style syrup and quickly grilled in the skillet. That's when the second accident of the day became breakfast kebabs. Keep your eyes open for your own gems/shortcuts masquerading as accidents. In the meantime, following are a few of the breakfast kebabs I've since whipped up.
Food preparation can be delicious, yet simple, nutritious and inexpensive, too, as the following split-second sensations prove. They take
just 10 seconds each to read and are almost that quick to prepare. The dishes are tasty proof that everyone has time for good home cooking and, more importantly, the healthy family togetherness (including cooking with your children) that goes along with it! Another benefit: You effortlessly become a better cook, since
there are no right or wrong amounts. These are virtually-can't-go-wrong combinations, so whatever you choose to use can't help but draw "wows" from both family and guests, from "kidlets" to seasoned seniors.
Alternately thread on a skewer the following bite-sized pieces:
Strike Gold with Golden Raisins
Squares of whole-wheat pita bread; whole pitted black olives; dried figs; whole green olives; and large golden raisins. Brush with balsamic vinaigrette and grill, turning as necessary. Blend feta cheese and balsamic vinaigrette into plain Greek yogurt and serve as a dipping sauce.
You Don't Have to Cross Borders for this Canadian Bacon Concoction
Cubes of toasted frozen waffles; bananas; cooked sausage patty; whole small hulled strawberries; and cooked Canadian bacon. Brush with sugar-free maple syrup-style syrup that's been mixed with ground allspice, reserving some to serve with finished skewers, and grill, turning as necessary. Drizzle with berry all-fruit spread (found in the jam aisle of most supermarkets) and top with whipped cream before serving.
Hard-Cooked Eggs for an Easy Breakfast
Cubes of sourdough bread; chunks of egg whites from hard-cooked eggs; pieces of dried apricot and cooked miniature ground turkey meatballs seasoned with freshly ground black pepper and ground cloves. Brush with olive oil and grill, turning as necessary.
Yes, You Can with Cantaloupe
Packaged large seasoned croutons; cantaloupe; dried pitted dates; and honeydew. Brush with nonfat sour cream that's been mixed with berry all-fruit spread (found in the jam aisle of most supermarkets), reserving some to serve with finished skewers, and grill, turning as necessary.
Good Luck Lox
Chunks of cinnamon-raisin bagels; zucchini; lox; and thick slices of kiwi. Brush with melted butter, sprinkle with chopped fresh rosemary, and grill turning as necessary.
QUICK TIP OF THE WEEK: You've heard of cooks so challenged, they even burn toast? Well, what about those who burn tea? Yes, it can be done. Robert L. Blakeslee warns in "Your Time to Cook" (Square One, $29.95), his filled-with-tips basics cookbook: "Pay attention to the steeping times and water temperature. If tea is not prepared properly, you can actually burn it, especially green and white varieties." His recommendations: black, rolling boil, steeped 3 to 4 minutes; green, simmering, steeped 1 to 3 minutes; white, simmering, steeped 2 to 3 minutes; herbal, rolling boil, steeped 3 to 4 minutes; oolong, gentle boil, steeped 2 to 3 minutes.
Lisa Messinger is a first-place winner in food and nutrition writing from the Association of Food Journalists and the National Council Against Health Fraud and author of seven food books, including the best-selling The Tofu Book: The New American Cuisine with 150 Recipes (Avery/Penguin Putnam) and Turn Your Supermarket into a Health Food Store: The Brand-Name Guide to Shopping for a Better Diet (Pharos/Scripps Howard). She writes two nationally syndicated food and nutrition columns for Creators Syndicate and had been a longtime newspaper food and health section managing editor, as well as managing editor of Gayot/Gault Millau dining review company. Lisa traveled the globe writing about top chefs for Pulitzer Prize-winning Copley News Service and has written about health and nutrition for the Los Angeles Times Syndicate, Reader's Digest, Woman's World and Prevention Magazine Health Books. Permission granted for use on DrLaura.com.
