<![CDATA[Desserts by Flavios - Breakfast]]>Mon, 22 Jan 2018 13:44:17 -0800Weebly<![CDATA[Frittata for Breakfast]]>Sun, 30 Aug 2015 20:22:08 GMThttp://dessertsbyflavios.com/breakfast/frittata-for-breakfastPicture
Here's a recipe I can share your followers at Desserts by Flavios  Frittata with Asparagus, Bacon, Asiago, Potatoes, and Caramelized Onions & Mushrooms a breakfast that’s both easy and delicious. This simple dish is can be prepped in just minutes and is full of warm and hearty flavors. 
Recipe Shared by Ms. Connie T

Ingredients:

4 slices of lean bacon, cooked & crumbled
2 tsp of olive oil (more if needed)
1/2 sweet yellow onion, chopped
Several button mushrooms, quartered
7-8 baby fingerling potatoes
7 eggs
3 tbsp milk
Sea salt and freshly cracked pepper, to taste
Dash of cayenne pepper
Grape tomatoes
Asparagus, wooden ends removed & cut into thirds
2-3 tbsp Asiago cheese, shredded


Direction:


Cook the bacon until crisp. Place onto a paper towel to drain then chop. Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions & mushrooms are cooking if needed.

While the onion & mushrooms are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the bacon, onion mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.


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<![CDATA[Shakshuka Middle Eastern Breakfast]]>Sun, 30 Aug 2015 20:03:43 GMThttp://dessertsbyflavios.com/breakfast/shakshuka-middle-eastern-breakfastPicture
Shakshuka, also often spelled shakshouka, is a middle eastern mixture of tomatoes, red bell peppers and spices. Egg are added to this mixture so they can poach in the tasty liquid.


This recipe is another great example of the wide variety of preparations that can be enjoyed.  The easiest way to be creative in a kitchen is to expand your cooking skills to include various ethnic dishes. For example, I’ve learned to love cooking Thai, Middle Eastern and Indian dishes. I used to feel that it was too complicated, so I never really gave it a shot. But then I quickly realized that take-out is not an option, because as much as I’ve tried, there is always something in those dishes that would not agree with me. At this point I didn’t really have an option but to teach myself how to cook a variety of ethnic food if I wanted to enjoy it. After some time I mastered the skills and I’ve even acquired some very unique cooking utensils along the way.

What I love most about it is that it’s perfect for any meal.

Recipe Shared by Ms. Nouhaila J.

Ingredients:


1 onion, finely diced
1 garlic clove, crushed
1 tablespoon moroccan spice mix1 red bell pepper, seeded and chopped
1 fresh jack daniels sausage (or pork sausage or chorizo) 
1/2 can cannelloni beans 
1 tin of crushed tomatoes
1 tablespoon tomato paste
2 eggs per person
2 tablespoon roughly chopped coriander
1 loaf of crusty Bread to serve

Direction:

Over a medium low heat, add olive oil and cook onions until softened but not too coloured, add the sausages and garlic, spices and cook until the sausages are golden and gnarly looking. 
Add the beans, tomato paste, crushed tomatoes, bell peppers and simmer for about 20 minutes. Staring every now and then. 

After about 20 minutes the sauce should have thickened a little and now it is time to crack your eggs in. Avoid breaking the yolks and definitely avoid shell! You get more than enough crunch with a side of crispy bread.
Simmer uncovered for 10 minutes or until the eggs are cooked to your liking. Add the coriander and stuff your face full of this goodness.

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<![CDATA[Chai Latte Yogurt Tea Cake]]>Sun, 30 Aug 2015 19:17:18 GMThttp://dessertsbyflavios.com/breakfast/chai-latte-yogurt-tea-cake1Picture
So moist, so soft and perfect with tea… or in my case… coffee. I love a good basic recipe, and then I love to give it some flavor or change it up a bit

Recipe Shared by Ms. Dorothy M.

Ingredients:

1 cup greek yogurt
3 cups flour
2 cups sugar
2 teaspoons of baking powder
1 cup chai latte (or milk)
1 cup vegetable oil
1 pinch salt
3 eggs
powdered sugar, if desired

Direction:

Using a mixer, blend together the flour, sugar, baking powder, yogurt, chai latte (or milk), vegetable oil and salt.
While mixing, add the eggs, one by one and blend until incorporated.

I greased a loaf pan (but for the future I will make this in a smaller cake pan because it took a lot longer to cook the center) and baked at 390 degrees for 1 hour. With a smaller cake pan, I would think about 45 minutes.

Dust with powdered sugar, if desired.


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<![CDATA[Cilantro Lime Quinoa Breakfast Bowl]]>Sun, 30 Aug 2015 19:01:29 GMThttp://dessertsbyflavios.com/breakfast/cilantro-lime-quinoa-breakfast-bowlPicture
If you’re vegan, this dish can easily be modified with some scrambled tofu on top or even just served without the egg. 

Recipe Shared by Ms Heather M


Ingredients

1 cup quinoa, dry
2 cups water
1 tablespoon extra virgin olive oil
1 Small zucchini, chopped and quartered
1/2 Large avocado, diced
1 cup grape tomatoes, halved
1/2 teaspoon salt and pepper
1/2 teaspoon red chili flakes
2 tablespoons cilantro leaves
squeeze of half a lime (or more if you love lime!)
3-4 eggs (omit if vegan)

DirectionsStep 1Begin by preparing the quinoa: Boil 2 cups of water and quinoa, turn down to a simmer, cover and cook for 15-20 minutes until all water is absorbed.Step 2While the quinoa is cooking, prepare your veggies. Sauté the zucchini in 1 tablespoon of olive oil for 4-5 minutes, or until tender. Chop the tomatoes, avocado, and cilantro leaves. If you're adding an egg to your bowl, fry your egg as you like it!Step 3When the quinoa is ready, pour in the veggies, cilantro, lime juice, salt, pepper, and red chili flakes. Stir to combine all the ingredients. Scoop a large serving into each bowl and top with a fried egg!

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<![CDATA[Strawberry Banana Scones]]>Sun, 30 Aug 2015 18:47:11 GMThttp://dessertsbyflavios.com/breakfast/strawberry-banana-sconesPicture
Perfect with my breakfast or even just a midday treat with some tea or coffee.

Recipe Shared by Ms. Ashan G.

Ingredients
2 cups of all purpose flour
3 Tablespoons of granulated sugar
1  1/2 teaspoons of baking powder
1 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of ground cloves
1/4 cup of cold butter
3/4 cup of buttermilk
1  1/2 teaspoons of banana extract
1/2 cup of fresh or frozen strawberries, chopped

Directions:

Preheat oven to 425 degrees F.
In a bowl, combine all of the dry ingredients (flour, sugar, baking powder, salt, baking soda, ground cloves).
Cut in the butter until the dry ingredients resemble tiny coarse crumbs.
Blend in the buttermilk and banana extract just until moistened.

Very gently fold in the chopped up strawberry.
Turn your dough out on a lightly floured surface. Knead gently about 10 times or so.
You can use a rolling pin, but I just used my hands to create an 8" circle.

Cut into 8 wedges like a pizza.
Place the wedges individually on a large baking sheet coated with cooking spray.
Bake for 10 minutes at 425 degrees or until the scones are golden brown.
Serve warm, plain or with butter.  (serve with tea or coffee for a wonderful treat!)


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<![CDATA[Basic French Toast]]>Sun, 30 Aug 2015 18:37:30 GMThttp://dessertsbyflavios.com/breakfast/basic-french-toastPicture
There are many, fancy variations on this basic recipe. This recipe works with many types of bread 

Recipe Shared by Ms. Gloria P.

Basic French Toast
(4 servings)    
10 to 12 slices white bread - preferably day-old (absorbs more egg mixture)
1 cup milk
4 large eggs
1 teaspoon sugar - optional
1 teaspoon salt
butter - for frying
maple syrup or other topping

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

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