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Quick breakfasts to go; built around burritos, muffins, Italian cookies.

Early morning light is an invitation to get up and go while the hour is young and the day is still quiet. If the sunrise promises to be spectacular, if the fish bite better as dawn cracks, or if you'd just enjoy a peaceful moment as the day begins, pack a quick breakfast for one or more and take off. The following menus make brief, although differing, time demands.

BURRITOS TO GO

A flat omelet topped with browned bits of Italian sausage is the heart of this morning burrito; chunks of avocado get tucked into it just before you eat.
 Apricots or Seedless Grapes
 Breakfast Burritos
 Hot Coffee or
 Chocolate-flavored Milk


Allow about 15 minutes to get this meal together; you can heat the tortillas in the oven or the microwave. For the traveler, put the hot coffee or cold or heated milk in a thermos, and the fruit in a crush-proof container.
Breakfast Burritos
 1 hot Italian sausage (about 3 oz.)
 2 flour tortillas (8- to 10-in. diameter)
 3 large eggs
 1 tablespoon water
 2 tablespoons canned diced green
 chilies
 1 tablespoon butter or margarine
 1 small firm-ripe avocado
 Salt and pepper


Remove and discard casing from sausage. Crumble meat into an 8- to 10-inch frying pan. Cook, stirring often, over medium heat until browned, about 10 minutes; set aside and keep warm.

Meanwhile, moisten tortillas, stack, and seal in foil. Heat in a 3250 oven for 10 to 12 minutes. Or stack moistened tortillas on a paper towel and put in a plastic bag; loosely close. Cook in a microwave oven on full power ( 100 percent) until steaming hot, about 30 seconds,

In a small bowl, beat eggs to blend with the I tablespoon water and the chilies. Melt butter in a 7- to 8-inch omelet pan over medium-high heat; when butter is faintly browned, pour in egg mixture. As eggs begin to set, lift with a wide spatula to allow uncooked eggs to flow beneath; cook until eggs are softly set but still moist-looking on top (or to doneness you prefer). With a slotted spoon, scatter sausage over eggs. Remove from heat and cut eggs in half crosswise. Transfer each half onto I side of each tortilla, fold end over rounded side of eggs, then fold sides over to enclose eggs.

To transport, lay each burrito, folded side down, on a piece of foil; fold foil to seal in burrito. Wrap burritos in a warm towel and place in a small insulated container; burritos will stay warm for about 2 hour.

To serve, cut avocado in half (bring along a small knife and spoon), discard pit, then scoop out avocado and tuck pieces into burritos, adding salt and pepper to taste. Serves 2.

Per serving. 500 cal.; 27 g protein; 33 g fat; 37 g carbo.; 708 mg sodium; 359 mg chol.

MUFFINS IN MINUTES

Refrigerated bran muffin batter is ready to cook in the microwave in 1-minute, 1 - muffin batches or to bake by the panful.
 Whole Strawberries
 Ready-bake Whole-grain Muffins
 Cream Cheese
 Herb Tea


If you plan to enjoy this breakfast as a picnic away from home, carry hot tea in a thermos and bring along a pat of cream cheese for each muffin. Rinse berries and carry in a crushproof container; a meal for one or two fits easily into a backpack.
Ready-bake Whole-grain Muffins
 1 cup each whole-bran cereal,
 untoasted wheat germ, and quick-cooking
 rolled oats
 1 cup boiling water
 2 large eggs
 2 cups buttermilk
 1/2 cup salad oil
 1 cup chopped dried apricots, raisins,
 or chopped pitted dates
 1/2 teaspoon salt
 2 teaspoons pumpkin pie spice
2 1/2 teaspoons baking soda
 1 cup sugar
2 1/2 cups all-purpose flour


In a large bowl, stir together whole-bran cereal, wheat germ, and rolled oats. Add boiling water and stir to moisten evenly; let cool. Add eggs, buttermilk, oil, and apricots; beat to blend well. Stir together salt, pumpkin pie spice, baking soda, sugar, and flour, then stir into cereal mixture. Bake muffins-all or several at a time in the oven, or 1 at a time in the microwave. Keep extra batter tightly covered and store up to 2 weeks in the refrigerator; stir before using.

To bake in the oven: spoon batter into paper-lined 2 1/2-inch muffin cups, filling 2/3 to 3/4 full. Bake in a 425 degrees oven until muffins are slightly darker color and tops spring back when lightly touched, about 20 minutes.

To cook in the microwave: for each muffin, set 1 paper baking cup in a 6-ounce glass custard cup; or nest 2 paper baking cups, 1 inside the other, then invert and wrap a strip of tape around middle of outside cup to support shape.

Fill each cup, as ready to cook, with a scant 1/4 cup batter. Cook I muffin at a time on full power (100 percent) until muffin looks dry on top and springs back when lightly touched (it may feel moist, but it shouldn't be sticky), 40 to 50 seconds; rotate muffin after 20 to 30 seconds if it seems to be baking unevenly. If muffin isn't done, continue cooking, testing at 10-second intervals.

If you want to transport muffins warm, wrap individually in paper towels and pack in a small insulated bag; they should stay warm up to about 1 hour. Serve muffins hot, warm, or cool. Makes 2 to 2 1/2 dozen.

Per muffin: 150 coL; 4. 1 g protein; 4.9 g fat; 24 g carbo.; 153 mg sodium; 15 mg chol.

AL FRESCO, ITALIAN-STYLE

Sturdy cookies, made with whole-wheat flour and not too sweet, stand ready to go at a moment's notice as nourishment for an impromptu outing.

Fresh Figs or Nectarines

Venetian Fishermen's Cookies

Caffe Latte

Translated, the name for these Italian cookies is "bread of the fishermen"; like hearty biscotti, they make excellent dunkers for caffe latte (an equal blend of strong coffee and hot milk).

Venetian Fishermen's Cookies (Pan del Poscatore)
 1 cup all-purpose flour
 1 cup whole-wheat flour
 1 teaspoon baking powder
 1/2 teaspoon ground cinnamon
 1/4 teaspoon each ground nutmeg and
 ground cloves
 1/2 cup 1/4 lb.) butter or margarine, at
 room temperature
 3/4 cup firmly packed brown sugar
 1 tablespoon grated orange peel
 1 large egg
 1 large egg yolk
 3 tablespoons orange juice
 1 cup chopped walnuts or almonds
 1/2 cup raisins


In a bowl, stir together all-purpose and whole-wheat flours, baking powder, cinnamon, nutmeg, and cloves; set aside.

In large mixer bowl, beat butter with brown sugar and orange peel until fluffy. Beat in egg and egg yolk, then add orange juice and flour mixture. Stir to mix, then beat to blend well. Stir in walnuts and raisins.

Drop dough in 1/4-cup-size mounds about 3 inches apart on greased 12- by 15-inch baking sheets. Bake in a 350 degrees oven until golden brown, 15 to 20 minutes. Cool on racks. Eat, or store airtight up to 3 days; freeze to store longer. Makes about 18.

Per cooky. 792 caL; 3.2 g protein, 10 g fat; 24 g carbo.; 84 mg sodium; 37 mg chol
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:The Good Foods of Summer: A Special Section; recipes
Publication:Sunset
Date:Jul 1, 1990
Words:1199
Previous Article:Ready in the freezer to refresh.
Next Article:Baking on the barbecue.
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