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Add green to your meals this Spring with asparagus, spinach, cabbage, kale, peas, beans, lettuce, watercress, fiddleheads, cucumbers, peppers, artichokes, fennel, or even dandelion greens!

Asparagus & Feta Frittata

1 tbsp (15 mL) olive oil
6 small red potatoes (each cut into 8 wedges)
2 cups (500 mL) chopped asparagus (about 1” / 2.5cm pcs)
6 eggs
1/3 cup (75 mL) milk
1/8 tsp (.5 mL) pepper
½ cup (125 mL) crumbled feta cheese (about 2 oz/60 g)
2 tbsp (30 mL) chopped chives 

Heat oil in a large skillet (about 10” or 25 cm) over medium heat. Add potatoes, cover and cook for 6 minutes, stirring frequently. Add asparagus; cook until asparagus and potatoes are almost tender, 4 to 5 minutes, stirring frequently.  

Whisk eggs, milk and   pepper in a medium bowl. Pour egg mixture over vegetables. Sprinkle feta cheese and chives over top.

Reduce heat to medium-low; cover and cook until eggs are set, 8 to 10 minutes.  Cut into wedges to serve. 

(Makes 4 servings)


  • If desired, brown the top of the frittata by placing the skillet under the broiler for a few minutes. Wrap the handle of the skillet in aluminum foil if it is not heatproof.

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This French favorite is easy to make, inexpensive and delicious. You might remember croque monsieur from the movie, It’s Complicated… when Jane (Meryl Streep) made it for dinner with Adam (Steve Martin)… but it was Jake (Alex Baldwin) who sneaked into the house afterwards and found the leftovers! You might also know it as a Monte Cristo sandwich (in some restaurants, it’s even served with syrup!).

 Croque Monsieur

4 slices bread                          
Dijon mustard, to taste                       
2 to 4 thin slices cooked ham                                  
2 slices Gruyere cheese (or grated Gruyere) 
2 eggs                        
2 tbsp (30 mL) milk                             
1 tbsp (15 mL) butter

Makes 2 servings.

Spread two slices of bread with mustard. Place one or two slices of ham and a slice of cheese (or 1/3 cup (75 mL) grated cheese) on each slice of bread. Top with remaining bread.

Whisk together eggs and milk in a medium bowl. Melt butter in a nonstick skillet over medium-high heat.

Dip sandwiches into egg mixture, coating both sides well. Lift out and place in the skillet. Cook each sandwich on both sides until golden brown.

Dried apricot, apricot nectar and apricot jam make these apricot muffins flavour-full!

 Muffins pack a triple apricot flavour punch
February 8, 2009 in Baking, Breads, Cooking, Food, Fruit, Muffins, Recipes, Snacks | Tags: apricot, apricot muffins, Company’s Coming, Mostly Muffins | Leave a comment

These muffins are full of apricot flavour and a surprise centre!

It may not be the season for fresh apricots in wintry southern Ontario, but you can make muffins that are ripe with the sunny flavour of apricots by using dried apricots and apricot nectar in the muffin batter, and apricot jam as the sweet surprise centre!


Apricot Flavour-Full Muffins

(Makes 12)

1 cup (250 mL) boiling water
3/4 cup (175 mL) finely chopped dried apricots
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) chopped walnuts or pecans
1 tablespoon (15 mL) baking powder
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) baking soda
1/4 cup (60 mL) butter or hard margarine, softened
2/3 cup (150 mL) sugar
1 egg
1/2 cup (125 mL) apricot nectar
1/4 cup (60 mL) milk
1 teaspoon (5 mL) lemon juice
1/2 cup (125 mL) apricot jam

Spray 12 muffin cups with cooking spray or lightly grease with cooking oil.

Pour boiling water over apricots in small heatproof bowl. Let stand 10 minutes until softened.

Meanwhile, measure flour, nuts, baking powder, salt and baking soda into a large bowl; stir. Make a well in the centre of the dry ingredients.

With electric mixer, beat butter and sugar in a medium bowl until well blended. Add egg; beat well. Add apricot nectar, milk and lemon juice; stir to combine. Pour mixture into well in dry ingredients.

Drain apricots; add to well. Stir just until all ingredients are moistened.

Fill muffin cups half full with batter. Make a small dent in the batter in each cup with the back of a spoon. Spoon 2 teaspoons (10 mL) jam into each dent. Spoon remaining batter over top.

Bake in a preheated 375F (190C) oven until muffins are firm to the touch, about 18 to 20 minutes. Let stand in pan for 5 minutes before removing muffins to cool on a wire rack.

* Use peach or raspberry jam, or marmalade instead of apricot jam.

Eggs in a Nest

This “recipe” for Egg in a Nest Muffins has been around for awhile. Perhaps you can tell by the dated look of the picture. I scanned it from a photograph found in the archives of the Egg Farmers of Ontario; it was probably taken about 20 years ago. But the idea is still a good one and a fun festive way to say “Happy Easter” at breakfast tomorrow.

With this easy multi-tasking recipe, you hard-cook eggs and bake muffins at the same time. If you want to make things super-easy, use a muffin mix instead of your favourite muffin recipe.

Fruit, yogurt and juice would complement these protein-packed muffins nicely and make for a simple but delicious breakfast that will allow plenty of time to hunt for treats left by the Easter Bunny.

Egg in a Nest Muffins

Ingredients for your favourite muffins
Medium or large eggs, in their shells (1 per muffin)

Prepare muffin batter. Rub eggs lightly with vegetable oil. Fill lightly greased or paper-lined muffin cups with batter. Gently place one uncooked egg, in its shell, partially into each “muffin”.

Bake in a preheated 400F (200C) oven for 18 to 20 minutes.

Let cool 15 to 20 minutes before serving as eggs will be hot.

To eat, remove the egg from the muffin, peel off the shell and enjoy with the muffin.

* For a pretty Easter look, use paper liners with an Easter design and coloured eggs. A little of the color may bleed into the muffins, but it won’t affect the taste.
* Serve warm or cold but refrigerate if not eaten within a couple hours.


 Instead of celebrating Valentine’s Day with an expensive dinner at a fancy restaurant, consider serving up a decadent breakfast or brunch for your special someone. Starting the day with Triple Chocolate Pancakes is sure to send out love vibes! After all, who doesn’t love chocolate? And chocolate for breakfast? On Valentine’s Day? But of course!

With cocoa powder and chocolate chips in the pancake batter, you may think you’re making a cake or brownies, but don’t be tempted to pour the batter into a cake pan and pop it in the oven. You really are making pancakes. Very chocolatey pancakes, mind you. Enjoy them with a generous drizzle of chocolate syrup.

If you want to take these pancakes over the top, serve them with slightly softened vanilla or chocolate ice cream. Sliced or frozen (thawed) strawberries would make a delicious and appropriately coloured garnish for a Valentine’s Day breakfast.

Now, prepare to taste the love…..

Triple Chocolate Pancakes
(Makes twelve 3-1/2 inch pancakes)

2 large eggs
1 cup milk
3 tablespoons cooking oil
1-1/2 cups all-purpose flour
1/3 cup sugar
3 tablespoons cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
Cooking oil, butter or margarine
Chocolate sauce or hot fudge sauce

In a medium bowl, whisk eggs until blended. Add milk and oil; whisk to combine.

In a small bowl, stir together flour, sugar, cocoa powder, baking powder, and salt until blended. Stir in chocolate chips.

Add dry ingredients to liquid ingredients; whisk just until combined. There should be some lumps in the batter.

Heat frying pan or griddle over medium heat, adding a small amount of oil or butter. Drop about 1/4 cup pancake batter per pancake onto pan, spreading batter slightly. Leave some room between pancakes; they will expand a little during cooking.

Pancakes are ready to flip when the edges appear set and the top is full of bubbles; this will take about 1-1/2 to 2 minutes. Flip pancakes and cook second side until lightly browned, about 45 seconds to 1 minute.

As pancakes cook, serve them immediately or keep them warm in a 200F oven. Continue cooking remaining batter, adding additional oil or butter to the pan as necessary.

Serve pancakes with chocolate or hot fudge sauce.

* This recipe is easily doubled, or more appropriately tripled, if you want to make a special Valentine’s Day brunch for lots of loved ones!
* Any leftover cooked pancakes will freeze well.