Simple Five Break Fast foods that save your time

These Break Fast Food that save your Time

1. Rosemary Honey Cookies

Preheat oven for 300′ F. Mix the flour, salt, and baking powder in a bowl and set aside. In a mixer beat together butter, honey, and sugar. Mix flour mixture until dough resembles coarse meal with some small butter lumps. Gather dough into a ball and then divide into three equal portions. In the floured knead one portion of the dough with the prepared rosemary. Now distribute evenly with prepared lavender then again with the thyme and lemon zest.

Macarons, Raspberries, Pastries, French Pastries

Roll out dough portions on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on baking sheets. Bake for 20 minutes or until golden brown. Mix together powdered sugar and milk to make a paste for the icing. Place in fridge until ready to use and completely cooled cookies Icing will harden in 10-15 minutes.

Ingredients:

4 cups all-purpose flour

1 1/2 Tsp salt

1/2 Tsp baking powder

1 Tbsp fresh rosemary, minced

1 Tbsp fresh lavender buds, minced

1 Tbsp fresh thyme, minced

1 Tsp fresh lemon zest

1 3/4 cup cultured butter, softened

1 cup powdered sugar

1/4 cup local honey      

1 cup powdered sugar

2-4 Tsp 2% milk

2. Carrot and Green Chilly Hot Sauce

This recipe makes about 6 quarts of hot sauce or can easily halve, quarter further divide the recipe to make a smaller portion with the same result. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots about 10 to 15 minutes.

Combine the carrot, onion and Green chilly with the vinegar, 3 cups water, salt and sugar in the same pot. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 20 minutes. After few minutes blend the mix until become smooth. Thin with a lime juice and more water if the sauce seems too thick. Taste and add salt as preferred then store in glass jars in the fridge.

Carrot chilly hot sauce

Ingredients:

15 garlic cloves, unpeeled

2 cups peeled, chopped carrot

4 medium sweet yellow onions, chopped

30 medium Green chilly

3 cups white vinegar

¼ cup salt

¼ cup sugar

Juice of 6-8 limes

3. Raw Celery Root Salad

Some cookbook offers a shortcut to preparing the celery root by running it through the blade setting on your food processor. The salad held up better the next day with the matchstick preparation.

Whisk lemon juice, mustard, honey, and salt in a medium bowl. Whisking constantly, drizzle in oil. At last add sour cream stir to combine and then set aside.

Food, Salad, Raw, Carrots

Clean and peel celery root. To create matchsticks, place halved root on the cutting board and cut a slice to a ⅛ inch thickness at a bias. Create a stack of two or three slices. Cut across the celery root, lengthwise. The thickness we’re aiming for, again, is ⅛ inch. Repeat with remaining slices. Place celery root in a large bowl. Do again the technique with apple and add to the bowl of prepped celery root.

Agitate the dressing immediately after creating your matchsticks to prevent browning. Add scallions, parsley, tarragon, caraway seeds, and horseradish. Put more greens for things feel a bit sparse also with salt and pepper to taste.

Ingredients:

Juice of one lemon

2 Tbsp mustard

1 Tsp honey

3-4 Tbsp olive oil

4 Tbsp sour cream or yogurt

3 Celery root, peeled

1 Crisp apple

6 scallions, sliced at a bias

1 cup fresh parsley leaves

25 sprigs tarragon leaves

1 tsp caraway seeds

2 heaping teaspoons prepared horseradish

4. Winter Vegetable and Gorgonzola galette

In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter add water then begin to mix and knead the dough until a ball forms and the mixture is no longer shaggy looking. Keep dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.

Green Juice, Cabbage,

Preheat oven to 400 F. Arrange rinsed and prepared vegetables on a baking sheet. Use the olive oil and bake until the carrots are just starting to soften and are a little al dente in the thicker regions. Add hearty amount of sea salt, then aside and cool. In a mixing bowl, combine parsley, shallots, cooled vegetables stir to coat.

Roll the dough out into a 12-inch round in fatten surface. Change to a baking sheet lined with parchment paper. Begin with a spoonful of the veggie-mixture into the center of the dough. Sprinkle with Gorgonzola. Fill and cheese until you run out of ingredients and can top with more cheese. Now fold border over your veggie-cheese tower, pleating the edge to make it fit. Complete outside exposed dough with a milk or egg wash. Bake for 30-40 minutes in the 400′ oven. Cut into wedges and serve warm.                                             

Ingredients:

2 cups unbleached all-purpose flour

1 tsp sugar

Pinch of salt

12 tablespoons cold unsalted butter

1/2 cup ice water

2 fennel bulbs, quartered

5 small-ish beets, quartered

6-8 fancy carrots, halved

2 cups butternut squash, cubed

2 tbsp olive oil

2 shallots, minced

1 cup flat leaf parsley, roughly chopped

4-6 oz crumbled Gorgonzola cheese

2 tsp Dijon mustard (or more, to your preference)

salt/pepper to taste

5. Shaved & Curried Cauliflower Salad

Preheat the oven for 400′ F. Use a slicer shave the cauliflower into large pieces. Transfer to a baking sheet and coat with olive oil, curry powder, juice of half an orange, and orange zest. Bake for 20-30 minutes until the edges brown and crisp. Remove from heat and allow cool down.

Food, Salad, Lettuce, Healthy

In a large bowl, combine celery leaves, parsley, mint, shallots, and apricots. Add with warm cauliflower and dress with additional orange juice, a lug of olive oil, and a bit of salt to taste. Serve warm or at room temperature.

Ingredients:

1 extra-large head of cauliflower

1 cup cooked garbanzo beans

1/2 cup dried apricots, quartered

1 cup celery leaves

1 cup flat leaf parsley leaves

1/2 cup mint leaves

1 orange, for juice and zest

1 shallot, minced

2 Tbsp preferred curry powder

Red pepper flakes

Olive oil

Salt

Written by K. Ravi Kumar, The Choose Healthy Food