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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Breakfast

TOP PICK OF THE WEEK: Japanese Cone Crepes

Pick your crepes. Photo courtesy Eight Turn
Crepe.

 

If you get excited by the thought of crepes, take a look at Eight Turn Crepe and get out your crepe pan.

The take-out restaurant concept, which originated in Tokyo, has just opened in New York City. The gluten-free, rice flour crepes are packed with fresh ingredients and rolled into a cone shape.

The varieties, for breakfast, lunch, dinner and dessert, are all so exciting that we want to have every one.

Read the full review.

If you’re in New York City, head to 55 Spring Street in Soho. Here’s the company website.

Be sure to have yuzulade—yuzu lemonade. (The recipe is in the review.)

Then, hope that an Eight Turn Crepe opens near you.

 

  

Comments

PRODUCT: belVita Breakfast Biscuits, Soft Baked

belVita Soft Baked breakfast biscuit in
Mixed Berry. Photo courtesy Nabisco.

 

In various surveys, fewer than half of Americans report eating breakfast every day—even though studies show that breakfast eaters can benefit from improved concentration during the morning, a positive impact on managing body weight and other advantages.

That’s why Nabisco launched belVita Breakfast Biscuits last year. A better grab-and-go alternative, the flavorful, whole-grain biscuits are delicious with coffee, tea or a yogurt. They earned their place as a NIBBLE Top Pick Of The Week.

The whole-grain biscuits are meant to be part of a balanced breakfast, along with a serving of lowfat dairy and fruit, such as:

  • Apple slices and lowfat cheese
  • Banana and a nonfat latte
  • Fresh strawberries and nonfat Greek yogurt
  • Smoothie made with lowfat Greek yogurt and frozen blueberries
  •  

    But even if all you do is munch on belVita with your coffee, you’ll be ahead of the game—if your game consists of a less nutritious, higher calorie bagel, danish, muffin or other carb. belVita Breakfast Biscuits are portioned in convenient, individual packs that make grab-and-go easy and control your portion size.

     

    Now, the original crunchy biscuits have been joined by Soft Baked.

    Personally, we prefer the original crunchy biscuits—we love to crunch. But those who like a muffin in the morning should opt for the Soft Baked. They’re similar to a muffin consistency, rolled flat in the shape of a bar, in:

  • Mixed Berry
  • Oats & Chocolate
  •  

    One biscuit, a 1.76 ounce/50 g serving, contains 20% of your daily value of fiber (11 g per serving), 180 (Mixed Berry) or 200 (Oats & Chocolate) calories and 7 g fat.

     

    Boxes of the two Soft Baked biscuit* flavors. Photo courtesy Nabisco.

     

    The line is certified kosher (dairy) by OU and is carried by supermarkets and other retailers nationwide.
     

    *Having said “biscuit” more times in this article than we typically say in a year, we can’t sign off without offering for your amusement the biscuit tongue twister of our youth. Say this three times quickly:

    A box of biscuits.
    A box of mixed biscuits.
    A biscuit mixer.

      

    Comments

    PRODUCT: Funfetti Stars & Stripes Pancake Mix

    Funfetti for a fun July 4th.Photo by Elvira
    Kalviste | THE NIBBLE.

     

    If you’re planning July 4th festivities, start with breakfast. Hungry Jack has a patriotic pancake mix for Independence Day: Funfetti Stars & Stripes Pancake Mix.

    There are neither stars nor stripes in the mix, but teeny red and blue candy bits* that provide specks of color. They’re too small to add significant flavor or texture to the pancakes, but they are, as the product name says, fun. And the pancakes are delicious.

    If you want to make more of an impact, you can make special July 4th pancakes with:

  • Dried raspberries and blueberries
  • Fresh blueberries and diced fresh strawberries
  • Red, white and blue star sprinkles or non-pareils
  •  
    HOW MANY TYPES OF PANAKES HAVE YOU
    HAD?

    Check out all the different types of pancakes in our Pancake & Waffle Glossary.

     

    *Ingredients include sugar, cornstarch, vegetable oil, confectioner’s glaze, canuba wax and color.

      

    Comments

    TIP OF THE DAY: Chilaquiles For Breakfast

    Chilaquiles with avocado. Photo courtesy
    Avocados From Mexico.

     

    Still looking for something special for Father’s Day breakfast? How about chilaquiles (chee-la-KEE-lace), a traditional Mexican breakfast or brunch dish.

    While there are numerous regional variations, here’s a typical recipe: Corn tortillas are cut into quarters and lightly fried. Next comes green or red salsa or mole sauce, then fried eggs.

    Pulled chicken can be added; the dish is topped with shredded queso fresco and/or crema, Mexican sour cream. Sliced raw onion, avocado or other garnish can be added. A side of refried beans typically completes the dish.

    Don’t confuse chilaquiles with the Tex-Mex dish migas, scrambled eggs mixed with chopped green onions, shredded Cheddar and crushed tortilla chips or tortilla strips.

    This recipe is courtesy Avocados From Mexico, which has many delicious avocado recipes on its website.

     

    RECIPE: CHILAQUILES WITH AVOCADO AND EGGS

    Ingredients For 4 Servings

     

  • 1/4 cup vegetable oil
  • 8 six-inch corn tortillas, quartered
  • 1-1/2 cups red salsa
  • 4 eggs
  • 1 avocado, halved, pitted, peeled and cubed
  • 2 small radishes, thinly sliced
  •  

    Preparation

    1. HEAT oil in a large skillet over medium-high heat. Add tortillas. Carefully stir and turn tortillas to coat them with oil until crisp, about 6-8 minutes. Remove from heat.

    2. FRY eggs in a separate skillet. As eggs are finishing…

    3. RETURN tortillas to medium heat. Pour salsa over crisp tortillas, turning to coat until they are slightly soft but still chewy. Top tortillas with fried eggs, avocado and radishes.

     

    Avocados are a delicious breakfast food: plain, on toast or with eggs. Photo courtesy Avocados From Mexico.

     

    TIP: If you want the tortillas to remain crisp, hold the salsa and pour it over the other ingredients immediately before serving.

      

    Comments

    TIP OF THE DAY: Waffle Bar

    Hold the maple syrup: This Mexican Sunrise
    Waffle is topped with a fried egg and salsa.
    Photo courtesy Peach Valley Cafe.

     

    Father’s Day excitement: Turn brunch into a design-your-own waffle bar.

    We adapted this idea from Peach Valley Cafe, which has a variety of tasty waffles on the menu.

    Make your favorite waffles (we go for whole grain) and decide on your toppings, sweet or savory:

    SAVORY WAFFLE TOPPINGS

  • Chopped fresh herbs (basil, chives, dill, parsley)
  • Chopped green onions (scallions)
  • Grilled vegetable strips
  • Hot sauce
  • Salsa
  • Sautéed cherry tomatoes
  • Sour cream, Greek yogurt or crème fraîche
  •  

    PROTEIN TOPPINGS FOR SAVORY WAFFLES

  • Bacon
  • Cheese: crumbled blue cheese or goat cheese, shredded Cheddar or mozzarella
  • Chicken/turkey
  • Chili
  • Eggs: fried, hard cooked/sliced, poached, scrambled
  • Grilled shrimp
  • Ham
  •  

    SWEET TOPPINGS

  • Candies: chocolate chips, mini marshmallows, M&Ms, Reese’s Pieces, toffee bits
  • Cottage cheese flavored with cinnamon sugar
  • Crème fraîche, mascarpone, whipped cream
  • Crumbled Oreos or chocolate wafer cookies
  • Cooked fruit: cinnamon apple slices, peaches, chopped oranges
  • Dried fruit: blueberries, cherries, cranberries
  • Fresh fruit: berries
  • Ice cream
  • Marinated fruit: fresh or dried fruit marinated in Grand Marnier or other orange liqueur
  • Nuts: almonds, pecans, pistachios, walnuts
  •  

    OMG: an Oreo waffle. Dad may pass on it, but kids will love it. Photo courtesy Peach Valley Cafe.

     
    MAPLE SYRUP ALTERNATIVES FOR SWEET WAFFLES

  • Brown sugar
  • Caramel and/or chocolate sauce
  • Chutney
  • Maple syrup and/or fruit syrup
  • Preserves
  •  
    Of course, you need to make a selection from all of these options. But if you have more to add to the list, let us know!

      

    Comments

    FATHER’S DAY RECIPE: Potato Chip & Beer Pancakes

    “Mancakes” are made with beer and potato
    chips. Photo courtesy SurLaTable.com.

     

    This Father’s Day, treat Dad to a breakfast featuring some not-so-traditional pancakes, made with BBQ potato chips and beer.

    Created by Chef David Burke (one of our favorite creative culinary artists) for Samuel Adams Boston Lager, these easy-to-make “mancakes” may become an annual tradition in your family.

    RECIPE:

    Ingredients

  • 4 ounces crushed BBQ potato chips
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 cup of Samuel Adams Boston Lager
  • 2 eggs
  •  
    Preparation

    1. MIX flour, baking soda, Boston Lager and eggs in a large mixing bowl

    2. HEAT a skillet on medium and pour batter into large circles. Let bubble.

    3. SPRINKLE potato chips on top of pancakes and flip. Cook until lightly browned

    5. SERVE with bacon or sausage and maple syrup.

     

    WE’VE TESTED HUNDREDS OF PANCAKE MIXES. HERE ARE OUR
    FAVORITE MULTIGRAIN & WHOLE GRAIN PANCAKE MIXES.

      

    Comments

    TIP OF THE DAY: Breakfast Salad

    If you haven’t been getting your recommended portions of fruits and vegetables*, how about starting your day with a breakfast salad? You can have one of these fruit-based salads with your regular breakfast foods—cereal, eggs, a bagel—or with a side of cottage cheese, ricotta and/or yogurt.

    This recipe comes from Lynn’s Paradise Café, Louisville, Kentucky and was sent to us by the U.S. Highbush Blueberry Council.

    It makes 8 portions. Divide in half for 4 portions.

    BREAKFAST SALAD RECIPE

    Ingredients

  • 2 pounds mixed, torn salad greens
  • 2 cups granola
  • 4 cups fresh blueberries
  • 4 cups fresh orange sections
  • Blueberry vinaigrette (recipe below)
  •  

    Breakfast salad. Photo courtesy BlueberryCouncil.org.

     

    *It used to be “five a day,” but now the government bases the portions on calorie needs for your age, gender and activity level. Calculate your portions with this Fruit and Vegetable Calculator from the Centers For Disease Control and Prevention.

     

    Blueberries growing on the bush. Photo
    courtesy BlueberryCouncil.org.

     

    Preparation

    1. TOSS salad greens with 1½ cups of blueberry vinaigrette (recipe below).

    2. DIVIDE the dressed greens among eight large plates. Arrange ½ cup orange sections and ½ cup blueberries on top of each salad

    3. SPRINKLE each salad with ¼ cup granola. Drizzle remaining dressing on top. Serve immediately.

     

    BLUEBERRY VINAIGRETTE

    Ingredients

  • 1 cup olive oil
  • 1 cup frozen blueberries, thawed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons minced shallot
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon paprika
  •  
    Preparation

    1. COMBINE ingredients in a food processor. Process until mixture is smooth.

    2. CHILL at least 30 minutes to blend flavors. Yield: 2 cups.
     
    FIND MORE BLUEBERRY RECIPES AT BLUEBERRYCOUNCIL.ORG.

      

    Comments

    RECIPE: Cheese Grits

    Hot and hearty cheese grits. Photo courtesy
    Tillamook.com.

     

    It’s so cold in the Northeast today, we’re warming up with a bowl of steaming cheese grits.

    If you’re not from the South, you might not totally “get” grits, a thick, creamy porridge. They can be bland in their traditional recipe, with salt and a pat of butter on top. (You can use sweet toppings instead: sugar, honey, maple syrup, jam, etc.)

    We like our grits in the classic savory preparation, seasoned with salt and pepper and garnished butter and/or cream for added texture and flavor (when we’re not on a cholesterol guilt trip).

    Cheese is a magical enhancer to grits; and Cheddar, Jack or Parmesan is an even yummier replacement for the butter and cream. This recipe is courtesy of Tillamook, one of the country’s best Cheddar producers. You can go heavier or lighter on the cheese, as you prefer.

    CHEESE GRITS RECIPE

    Ingredients

  • 4 cups (32 ounces) whole milk
  • 4 cups (32 ounces) water
  • 2 cups (12 ounces) grits (stone ground with lots of husk—the best are Anson Mills organic heritage grits)
  • ¾-1 cup (3-4 ounces) sharp Cheddar cheese, shredded
  • 3-4 slices (3-4 ounces) sharp Cheddar cheese, broken into chunks
  • ¼ pound (1 stick) unsalted butter
  • 2 tablespoons salt
  • 1 tablespoon fresh-ground black pepper
  • Chives to garnish
  •  
    Preparation

    1. COMBINE milk and water in a large pan and bring liquid to a boil. Whisk in grits, making sure that they don’t clump.

    2. TURN HEAT DOWN to a simmer and stir constantly with a whisk. Continue to stirring with frequently and cook for approximately 45 minutes, until a porridge-like consistency is achieved.

    3. ADD shredded cheese to the grits when they are still a semi-liquid like consistency—they should still be creamy, but acting like they want to grab the ladle. When they stick to the ladle they are fully cooked.

    4. ADD the butter, salt, and pepper right after the cheese. Adjust accordingly with more milk if needed.

    5. POUR grits into oven-safe serving bowls. Add a few piece of sliced cheese chunks (or more if you’d like) to the top of each bowl and put under the broiler for about 30 seconds or until cheese is melty. Having the cheese in chunks assists with uniformity and melting the cheese in the grits.

    6. GARNISH with chives and serve immediately.

    TOO MUCH COOKING FOR YOU?

    Make instant grits in the microwave and add 1 table of grated Parmesan cheese per serving.

    MORE ABOUT GRITS…

    …and another cheese grits recipe.

      

    Comments

    PRODUCT: Crunchy Pancakes & Waffles

    Bunnery Natural Foods began some four decades ago, in a log cabin near Yellowstone National Park.

    Now in expanded quarters in Jackson, Wyoming, the company continues to focus on foods that provide both strength and satisfaction to the area’s bikers, hikers, fly fishers, mountain climbers, skiers and white water rafters.

    The company’s pancake and waffle mixes are well worth a look for their crunchy surprises and added nutrition. Called O.S.M., the mixes include wheat flour, oats (“O”), cracked wheat, sunflower seeds (“S”), millet (“M”) and bran. The line includes:

  • O.S.M. Pancake & Waffle Mix, the original flavor
  • Coconut-Vanilla Pancake & Waffle Mix
  • Wild Blueberry Pancake & Waffle Mix
  • Double Chocolate Pancake & Waffle Mix
  •  

    Two healthier pancake choices from Bunnery Natural Foods. Photo by Elvira Kalviste | THE NIBBLE.

    We enjoyed all four varieties, but decided to add a tablespoon of cocoa powder and some mini chocolate chips when we made the second batch of chocolate pancakes. As is, they have slight cocoa flavor.

    Original O.S.M. is $5.95 for an 18-ounce package; the flavors are $6.95. They make delicious party favors, house gifts, teacher gifts and stocking stuffers.

    Buy them online at BunneryNaturalFoods.com.

      

    Comments

    RECIPE: Potato Hash For Breakfast Or Brunch

    Hash is a mixture of foods cut into small pieces. Corned beef hash is perhaps the best known recipe, typically made from cubed or shredded corned beef mixed with chopped onions and diced potatoes. If the potatoes are shredded or riced and pan-fried potatoes, they are often called hash browns.

    In less affluent households, when there was no money for corned beef, potato hash would suffice. But that doesn’t mean it isn’t delicious.

    Here’s a vegetarian potato hash recipe with an optional strip of bacon for those who love their breakfast meat. Yield 4 servings, prep time 10 minutes, ready time 35 minutes, cook time 25 minutes.

    POTATO HASH WITH BACON & POACHED EGGS

    Ingredients

  • 4 medium eggs, poached
  • 4 slices lean bacon
  • 2/3 cup cherry tomatoes, halved
  • 7/8 cup packed baby spinach
  • 2/3 cup mushrooms, sliced
  • 1 large onion, sliced (2 cups)
  • 1 1/2 pounds russet potatoes, diced
  • 3 tablespoon grapeseed oil
  •  

    Potato hash for breakfast or brunch. Photo courtesy PotatoGoodness.com.

     

    Preparation

    1, BOIL the potatoes for 15-20 minutes in salted water until tender; drain and cool slightly. Meanwhile…

    2. HEAT 1 tablespoon oil in a frying pan and fry the onion for 4 minutes. Add the mushrooms and fry for another 3 minutes. Add the spinach and tomatoes and cook for a further 1 minute.

    3. COOK the bacon under a preheated grill for 4-5 minutes.

    3. ROUGHLY MASH the potato and mix into the onion mixture. Season with salt and pepper to taste. Divide the potato hash into 4 rounds.

    4. HEAT the remaining oil in a large frying pan and fry the hash rounds for 2 minutes on each side. Top with bacon and a poached egg; serve immediately

    VARIATION: If you don’t like mushrooms, tomatos or spinach, substitute diced bell peppers.

     
    WANT CORNED BEEF HASH?

    Try this corned beef hash recipe from Delmonico’s in New York City

      

    Comments

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