Breakfast Counts!

I've been reading a lot of articles on families eating together. Studies show that eating together has numerous benefits. Children consume healthier diets, more fruits and vegetables, more dairy. Eating together is also a time to talk, about the food, your day, and your nosy neighbor. (Admit it, not all table conversations are polite.)

We humans dine, while other animals eat. Food is more than a group of nutrients. It's talking, listening, passing down traditions, learning manners. Have you ever noticed that most famous TV shows always have a dining table?

Ok, the table is important, but dinner is just too hard for you right now. Rest easy. Breakfast is also a chance to get together. You may not sit at the table as in the old days. You may eat around the kitchen stove, over the sink. Whatever. Just try and share a few pleasant words with your family.

Here is a 'recipe' to get you started. It is based on a recipe from Bon Appetit, Ricotta Toast with Pears and Honey. It's simple and the ricotta mixture can be mixed the night before.

I made my version with cream cheese. It's a common ingredient in many American households.

Cream Cheese Toast with Fruit and Nuts

Serves 2 to 3.

Ingredients:

4 ounces cream cheese
2 Tablespoons honey or jam
2 to 3 slices of whole wheat bread, toasted
fruit, apple, pear, peach, about ½ cup per person
¼ cup, nuts, toasted and chopped

Directions:

1. In a small bowl, stir together cream cheese and honey or jam.

2. Toast the bread. Spread  cream cheese mixture onto bread. Slice fruit and place on top of cheese. Top each piece of toast with about one tablespoon nuts.

Barley - An Untapped Grain

Usually when I talk to my students about barley, I tell them the number one use is beer production, followed by livestock feed.  And that is really all that I say about barley.  In the United States, we don't consume much barley, at least not as barley.  However, since starting this blog, I have been on a mission to find more uses for barley.  After all, why should the brew masters have all the fun. 

Barley has a chewy texture and a nutty flavor, similar to brown rice.  Basically, you can use barley the same way you use rice.   It can be used in stir-fries and pilafs.  Next time you want to make a rice dish, try using barley instead. 

There three types of barley:

• Dehulled or Hulless  - The hull has been removed, but the bran remains.  It requires the longest amount of time to cook.
• Pearled - The hull and the bran have been removed. 
• Quick Cooking - This type has been rolled flat and requires about 10 minutes to cook.

Regardless of your choice, they are all excellent additions to your diet.


Barley, Feta, and Pear Salad

Serves 2 as main dish or 4 as a side dish.

Ingredients:

¼ cup chopped walnuts
1 teaspoon salt
⅓ cup pearl barley
½ cup packed flat-leafed parsley
1 celery rib
½ small head radicchio
1 pear, unpeeled
¼ cup feta cheese, crumbled
2 Tablespoons fresh lemon juice
2 Tablespoons extra-virgin olive oil
Salt and pepper, to taste

Directions:

1.  Preheat oven to 375°F. Toast the walnuts until golden, about 5 to 7 minutes.

2.  Bring about 3 cups of water to a boil.  Add 1 teaspoon salt and barley.  Stir.  Partially cover and cook until barley is tender, about 30 minutes.

3.  Chop parsley and celery.  Slice radicchio into thin strips.  Core and chop the pear.  Combine all ingredients, along with the walnuts in a large bowl.  Drain barley and allow to cool.  Add barley and the feta cheese to the mixture.  Add salt and pepper to taste.

4.  Add lemon juice and olive oil.  Stir to combine. 

If desired, red wine vinegar can be used instead of the lemon juice.

It's All About the Pears!

One of the things that I like about fall is the arrival of pears.  There are over 3,000 varieties of pears grown around the world, but only a few are available in the United States.  Pears are widely available in the fall and winter.  When selecting pears, gently press your thumb at the neck to test for ripeness.  The more the pear gives, the riper it is.  Store pears at room temperature until they reach desired ripeness.  They should be refrigerated to avoid over-ripening.  For more information and fun pear facts, take a look at USA Pears. 

For years, I only thought of pears as a snack to be eaten right out of hand.  And there is nothing wrong with that.  Recently, I have begun to think of pears as more than a snack.  And why not?  It's a fruit just like apples. Pears can be used in numerous ways, to make pear sauce - think applesauce.  They can be made into pies and tarts.  They are also wonderful roasted or simmered in honey.  For more pear recipes, check out Saveur magazine website.

One of my favorite ways to cook pears is stovetop in honey and a bay leaf.  I serve this with Greek yogurt, but ice cream would be a good accompaniment.

Pears with Honey, Bay and Greek Yogurt

Serves 6.

Ingredients:
⅓ cup sliced almonds or pistachios
3 firm Bosc pears
⅓ cup honey
3 bay leaves
2 Tablespoons amaretto, optional
1½ cups Greek yogurt

Directions:
1.  Preheat oven to 375°F.  Place nuts on a rimmed baking sheet and toast in the oven until fragrant and lightly browned, about 5 minutes.  Pour onto plate and cool.  (This can be done a head of time.)

2.  Halve the pears, lengthwise.  Cut out the fibrous sections connecting the stems to the cores.  Using a melon baller or paring knife, scoop out the cores.

3.  In a large skillet over low heat, combine honey and bay leaves.  Bring to a simmer.  Continue to cook until honey bubbles.  Remove from heat.

4.  Carefully place pear halves, cut side down, in skillet.  Cover and continue to cook for about 10 minutes.  Using a long handled spoon, gently turn the pears over and baste with the honey mixture.  Drizzle amaretto, if using, into the honey mixture.  Continue to cook, uncovered, until pears are golden brown and a paring knife slips easily into the centers, about 6 to 8 minutes. 

5.  In a bowl, stir the yogurt until smooth.  To serve, place each pear half in a bowl, dollop with the yogurt and sprinkle with nuts.  Dizzle with the honey mixture and serve.

A Christmas Break Snack

The kids are out of school and you need to find a few extra snacks.  While searching the web for something else (what, I can't remember), I found a cute new take on the ants on a log recipe.  I thought this was the perfect Christmas break snack.  It's quick, easy and nutritious. With a little extra help, kids can make this snack.  To go along with this snack, how about a cup of hot chocolate. 

Pears in a Pod

Ingredients:
4 stalks of celery

½ cup peanut butter
2 pears, cored and cut into cubes

Directions:
1.  Spread the peanut butter into the center of the celery stalk. 
2.  Place pears on top of peanut butter.  Cut celery into desired length and serve.
Source: USA Pears

Hot Chocolate

Serves 1.

Combine 1 tablespoon cocoa and 1 tablespoon sugar in a mug.  Pour in 1 cup hot low fat milk.  Stir to combine and serve. 

If you want to mix up your hot chocolate, here are a few suggestions.

• Peppermint candy
• Marshmallows
• Vanilla flavoring
• Cinnamon

If you would like additional snacks and activities to keep the little ones happy, try Disney's Family Fun website.