Healthy breakfast recipes

Tired of the same-old, same-old at breakfast? Check out this array of morning recipe ideas from Epicurious. Included (in photo), fruit and oat muesli, as well as rhubarb/strawberry breakfast crostini, sweet potato cakes with mango-pineapple chutney, and buckwheat crepes, among others.
This no-cook oatmeal cereal treat is the easiest to prepare!


Recipe: Fruit and Oat Muesli
Makes 6 servings

• 1 1/4 cups quick-cooking oats
• 2/3 cup reduced-fat (2%) milk
• 2/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• 2/3 cup fresh orange juice
• 1/4 cup honey
• 1 1/2 cups grated peeled red-skinned apples (about 2 medium)
• 1 cup chopped raw almonds
• 3 cups chopped fresh fruit (such as apples, pears, and peeled oranges)

Instructions:

Mix first 4 ingredients in large bowl. Let stand 5 minutes to soften oats.

Whisk orange juice and honey in medium bowl. Stir in grated apples and almonds, then 3 cups chopped fruit.

Stir fruit mixture into oat mixture. DO AHEAD: Can be made 8 hours ahead. Cover; chill. Spoon into bowls.

Another good meal at the Summit Restaurant

f
Fine-dining fans, don't forget the Summit Restaurant at Cincinnati State, where the Midwest Culinary Institute students help create excellent, seasonal meals three nights a week (Thursday, Friday and Saturday).

We went last Saturday with friends and enjoyed every course. My husband tried the featured wine flight of the month -- Mediterranean wines was the theme, Greek and Italian offerings that were quite interesting. (Pictured at top, with appetizers)

The highlight, food wise, was a fresh, light pasta dish that included fiddlehead ferns (bottom photo), a local delicacy available for just a few weeks in the early spring. Look for them at Findlay Market. We also liked the scallops appetizer (top photo). Desserts were light and yummy.

If you haven't tried this restaurant yet....you should!

Grilled halibut over sweet potato puree

I borrowed this idea from Chef Bernstein at Lavomatic, who placed his halibut over a puree of watercress and (white) potato. We generally prefer sweet potatoes to white ones, so this is the dish I came up with.

Recipe: Halibut and Sweet Potato Puree
(Serves 2)

Ingredients:
3 cups peeled, cubed sweet potatoes (2 large or 3 small)
1 T maple syrup
1 T no trans-fat margarine
2 T milk or half & half
1/2 tsp garlic powder
Salt, to taste
2 halibut fillets, sprinkled with salt and pepper
1 teaspoon dried tarragon or French fines-herbes
1 T fresh lemon juice
2 T olive oil

Instructions:
Place the sweet potatoes in a 2-3 quart saucepan, cover with water and bring to a boil. Cook for about 10 minutes, until potatoes are very tender. Drain and let cool slightly.
Add the sweet potatoes and the next 5 ingredients (maple syrup through salt) in the bowl of a food processor and process until smooth. Remove to a bowl, cover with foil and keep warm.
Meanwhile, heat a grill or a nonstick frying pan and cook the halibut over moderately high heat, browning each side for 3 minutes per side.
Reduce heat to medium, add herbs, cover and cook another 3 minutes.
Drizzle lemon juice and olive oil over the fish.
Spoon half the sweet potato puree onto two serving plates and place a halibut fillet over each.
Serve!

Cincinnati Regional Food Congress -- Saturday 4/10

Cincinnati Regional Food Congress 2010. It is a day long event aimed at creating an educational forum to communicate about the Cincinnati food system, its programs and practices and vision for a change.

Sponsors of this event, held at UC's Community Design Center in Clifton, include the Nutrition Council of Cincinnati, Civic Garden Center, the Center for Closing the Health Gap, and others.

Panels include discussions about food policies (state and local), "what it means to be food insecure," promoting local food distribution and urban agriculture. The event includes a catered lunch.

For more info, call Food Congress Organizer Clare Norwood, 513-556-3282.

Lavomatic rooftop dining

We headed to the Gateway Quarter downtown to kick off our holiday weekend with happy-hour drinks at Senate followed by dinner on the roof at Lavomatic, across the street.

Senate is only a few weeks old, and it was just getting cranked up when we arrived near 6 PM. The perfect 75-degree weather made for open the front doors and windows, giving a fresh-air feel to the entire room. It's a small space, but pleasant. We perched at the bar and tried a couple of cocktails while chatting up the bartender and other staffers.
When we mentioned that we planned to eat across the street at Lavomatic because the food choices were healthier, the manager comped us his healthy salad ("My Wife's Salad," a light and satisfying mix of arugula--my favorite green--avocado, mozzarella and tiny tomatoes). We promised to return for a meal.
At Lavo, we nabbed a table on the rooftop patio and had a grand time. We loved Chef Brad Bernstein's approach to food -- sourcing local ingredients and saucing with a light and healthy touch.
Even though we'd had our salad at Senate, I could not resist the grilled romaine with caramelized onions and a delicious, light blue cheese dressing -- I love grilled lettuces.
For my main course, I went with Grandma's Bean Stew, a vegan dish accompanied by a hefty slice of skillet cornbread. My husband had a halibut special atop pureed potatoes and watercress--tasty, but a somewhat small portion for his appetite. (I gave him some of my cornbread). With a glass of wine apiece, we were well satisfied and did not try dessert.
This is a fun neighborhood with new places opening all the time and lots of young people moving in to the newly renovated condo buildings nearby.
We're so happy to see city 'hoods become retvitalized, and encourage adventurous readers to check it out.

Greenup Cafe

If you want healthy choices -- and less healthy ones -- in a delightful garden setting, head to Greenup Cafe in Covington while the weather is lovely.

More details to come........photos show a veggie wrap and the "Covington Hot Brown," a lighter version of the famed Louisville Kentucky Hot Brown sandwich. They do Saturday and Sunday brunch, Mimosas included, as well as breakfast/lunch Tuesday - Friday.

Srping on a plate

I found this on Epicurious -- it's from a Gourmet magazine article a couple of years ago.
I substituted olive oil for butter in the original recipe.

Recipe: Asparagus, Peas and Basil (Serves 6)

Ingredients:

• 1/4 cup finely chopped shallots (about 2)
• 2 T olive oil
  
• 2 pound asparagus, trimmed and cut into 1-inch pieces
• 3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
• 1/2 teaspoon fine sea salt
• Handful of torn basil leaves (about 3/4 cup)

Instructions:

Cook shallots in olive oil in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

Read More http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/springvegetables/recipes/food/views/Asparagus-Peas-and-Basil-em-Piselli-con-Asparagi-e-Basilico-em-242035#ixzz0js7WB22q