Read an Excerpt
CHAPTER 1
BREAKFAST + BRUNCH
MIGHTY YOGURT BOWLS WITH CURRANTS AND PEACHES
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES OR OVERNIGHT
SERVES 4
Quick-to-make chia pudding, with the right touch, can turn an everyday yogurt bowl into something beautiful and irresistibly creamy. The secret is to keep the chia mixture loose, and treat it like a condiment, rather than the main event. (Chia thickens as it sets in liquid, so you'll need to add fewer seeds if you plan to let it sit overnight.) Serve this creamy, coconut-milk goodness with loads of fresh fruit, as a quick morning breakfast bowl that's nearly ready to go when you wake up.
3/4 cup (180 ml) whole milk, or almond, coconut, or hazelnut milk
2 to 3 tsp pure maple syrup
1 tsp pure vanilla extract
2 to 3 Tbsp chia seeds Plain yogurt, for serving Currants, peaches, berries, honey, or maple syrup, for topping
Combine the milk, maple syrup, vanilla, and 2 tablespoons chia seeds in a mason jar or any glass container with a tight-fitting lid. Give it a shake or a stir and refrigerate up to overnight, or stir in the remaining chia to thicken if you plan to use right away. Spoon the chia mixture over yogurt, and top with fresh fruit and honey or maple syrup.
TOASTED MANY-SEED MUESLI WITH SUMMER FRUITS
PREP TIME: 5 MINUTES
TOTAL TIME: 30 MINUTES
SERVES 8 (makes 8 1/2 cups/830 g)
Muesli answers the call for an ideal weekday breakfast. It's easy, sustaining, and delicious, and it works in any season.
There are two kinds of muesli: The first is the thickened pudding-like muesli of grains and fruits soaked in milk overnight, which I adore, but makes my husband and kids balk (if you've traveled to Austria, Switzerland, or Germany, you've probably had this). The other, the kind we eat most days, is a bit more like a homemade cold cereal, served on the fly with a splash of milk or yogurt. This recipe works either way.
The best way to fall in love with muesli is to only add the ingredients you love. I serve muesli with almost any fruit, from watermelon (a revelation!) to peaches to cherries and berries, currants, pears, grated apple, and even dried fruit.
6 cups (600 g) old-fashioned rolled oats
1 cup (about 120 g) almonds, walnuts, or pistachios, roughly chopped
1/3 cup (80 ml) pure maple syrup
1/4 cup (60 ml) olive, coconut, or sesame oil
1/4 cup (35 g) poppy seeds
1/4 cup (35 g) sunflower seeds
1/4 cup (35 g) sesame seeds (black or white)
2 tsp pure vanilla extract
1 tsp fine sea salt
1/4 tsp ground ginger (optional)
FOR SERVING
Milk, plain yogurt, or a nondairy substitute
Chopped fruit, such as plums, figs, cherries, peaches, watermelon, apples, and pears
Preheat the oven to 350°F (175°C). Combine the oats, nuts, maple syrup, oil, poppy seeds, sunflower seeds, sesame seeds, vanilla, salt, and ginger (if using) in a large bowl. Transfer to two rimmed baking sheets. Bake, stirring, until golden brown, 18 to 24 minutes. Serve the muesli with milk, yogurt, or both, topped with fruit, or stir together and soak from 1 hour up to overnight in the refrigerator.
THE FAMILY WAFFLE
PREP TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES
SERVES 4 (makes 4 Belgian waffles or 8 thin waffles)
Growing up, waffles were a special-occasion treat, the kind of breakfast that made my mom sigh (waffle iron, batter spills, over-sugared kids) and my dad smile with glee (strawberries, whipped cream, truly living). In this way, my marriage is similar: I am for a simpler, saner, healthier morning. András is for waffles. Always for waffles.
Just like my mom, my solution is making him our resident waffle chef. For as many Sundays as I can remember he's pulled out the Belgian waffle iron and stood at the counter with the kids mixing milk and eggs and flour into batter.
In the end I couldn't resist joining in, tweaking our go-to waffle into something lighter, but still wholesome and sustaining. What emerged is an easy waffle that's crispy outside, airy and moist inside, and every bit good for you while still tasting like that old favorite from weekends as a kid. (Bonus: It can be easily made both gluten and dairy free.)
Our waffle isn't the family waffle unless it's loaded to the nines with yogurt (instead of whipped cream), berries, fried eggs, and maple syrup. Sounds crazy, right? But trust me, the maple and egg yolk mingle, and it's so very good.
1 1/2 cups (235 g) gluten-free flour blend or (210 g) all-purpose flour
3 Tbsp cooked quinoa, cooled
2 Tbsp chia seeds
2 tsp unrefined cane sugar
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups (360 ml) unsweetened almond milk
1/2 cup (120 ml) vegetable oil, plus more for the waffle iron
2 large eggs, lightly beaten
1 tsp pure vanilla extract Plain yogurt (optional) and fresh berries (or any fruit), for serving
4 eggs, fried, for serving (optional)
Pure maple syrup, for serving
Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the almond milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
JOHNNY CAKES WITH RHUBARB AND SOUR CHERRIES
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVES 4 (makes 8 large pancakes)
Johnny cakes are an addictive southern specialty, set apart from regular pancakes for their texture and taste. Their corn flavor is hard to mistake, making them a perfect backdrop for butter and maple syrup. My family especially loves them with a bit of tangy, juicy summer fruit on top: rhubarb, lightly steeped in maple syrup and tossed with sour cherries or raspberries.
These aren't textbook Johnny cakes, but this recipe makes utterly gorgeous pancakes and is still easy enough to make on repeat every weekend.
TOPPING
2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups/200 g)
1/4 cup (60 ml) pure maple syrup, plus more for serving One 24-oz (680-g) jar pitted sour cherries, in syrup or juices
PANCAKES
1 cup (140 g) fine to medium cornmeal
1 cup (140 g) all-purpose flour or (155 g) gluten-free flour
1 Tbsp sugar
1 tsp baking soda
1/4 tsp fine sea salt
1 large egg, lightly beaten
1 1/3 cups (320 ml) buttermilk
4 Tbsp (1/2 stick) unsalted butter, melted, plus more for cooking Plain yogurt, for serving
TO MAKE THE TOPPING: Combine the rhubarb and maple syrup in a medium pot with a tight-fitting lid. Cook over medium-low heat until the syrup bubbles just slightly and the rhubarb is steaming, but not breaking down, 1 to 2 minutes. Remove from the heat, cover, and let the rhubarb sit in the syrup until it softens but is still holding its shape and bright red in color. Toss with the cherries and just enough of the cherry juices to turn the syrup red, but still leave it thick enough to drizzle with a spoon ( 1/2 to 3/4 cup [120 to 180 ml] of the cherry syrup); set aside.
TO MAKE THE PANCAKES: Whisk together the cornmeal, flour, sugar, baking soda, and salt in a bowl. In a separate bowl, whisk together the egg, buttermilk, and melted butter. Add to the dry ingredients and mix together until the batter resembles a loose muffin batter, being careful not to overmix; you want to keep these pancakes light and airy.
Preheat a cast-iron griddle or skillet over medium heat until evenly warm. Add a knob (about 2 Tbsp) of butter to coat the surface. (Cooking in butter makes golden, gorgeous pancakes.) When the butter sizzles, drop batter in 1/3 cupfuls (80 ml) onto the skillet, leaving 2 inches (5 cm) between them, and cook until just starting to bubble around the edges. Flip (it should release easily from the griddle) and cook until just done, usually 1 to 2 minutes. You don't want these to cook fully through, which can make them taste dry. Pull them a second before you think they are ready; the batter will continue to steam and set inside on their way to the plate. Repeat until all the batter is used.
Serve the pancakes warm, topped with yogurt and the rhubarb and cherries, and drizzled with any extra juices.
CHOCOLATE CHIP-BUCKWHEAT-BANANA PANCAKES
PREP TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES
SERVES 2 TO 4 (makes 6 small pancakes)
When it comes to breakfast, there are two kinds of moms: those who put chocolate chips in their kids' pancakes and those who don't. I'm a blueberries kind of mom. My sister is a chocolate chips kind of mom. Her chocolate chip pancakes have us whole heart and soul.
My kids don't have any shortage of sweets (to wit: visit the sweets chapter); between parties and holidays and my baking addiction, they're far from deprived. But sometimes I want to be a chocolate chips at breakfast kind of mom. For those days, I have these pancakes.
It would be unfair to call these pancakes either indulgent or healthy — they are a little bit of both. Most of all, these pancakes are a feeling my kids have when I've made them. They're about me being that kind of mom, if only once in a while.
1 ripe banana
1 tsp pure vanilla extract
3/4 cup (180 ml) whole milk or almond milk
1/2 cup (70 g) buckwheat flour
1/2 cup (50 g) quick-cooking or plain rolled oats (not thick)
1 tsp baking powder
1 Tbsp sugar
1/2 tsp fine sea salt Unsalted butter or coconut oil Scant 1/2 cup (about 80 g) bittersweet chocolate chips Honey, pure maple syrup, or powdered sugar, for serving
Smash the banana with a fork into a smooth pulp (don't be tempted to add the other wet ingredients before this is done). Add the vanilla and milk and mash together. In a separate bowl, whisk together the buckwheat flour, oats, baking powder, sugar, and salt. Add the wet to the dry ingredients and stir gently, being careful not to overmix; you want to keep these pancakes light and airy. Too much stirring will make them gummy and dense.
Heat a cast-iron griddle or skillet over medium heat until evenly warm. Add a bit of butter to coat the surface. When the butter sizzles, drop a scant 1/4 cup (60 ml) of batter onto the skillet in batches, leaving 2 inches (5 cm) between the pancakes. (Don't make your pancakes big; they are tender because there's no egg to bind the batter.) Cook until just starting to bubble around the edges. Dot the pancakes with chocolate chips, then flip (they should release easily from the griddle). Cook on the second side until just done, usually a minute or two (if the pancake stays on the heat too long, the chocolate will scorch), turning the heat to low if needed. Repeat until all the batter is used. Serve warm with butter and honey.
SCRAMBLED EGGS WITH AVOCADO, PEA SHOOTS, AND SESAME SEEDS
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
SERVES 4
This five-minute breakfast feels both healthy and indulgent. It requires no prep but has a delicious, vibrant reward that lasts until lunchtime. I learned to make scrambled eggs while cooking in French restaurants, where we ate them often for family meal any time of day (an alluring alternative to the other frequent and economical offerings of plain buttered pasta or tripe stew). Whisk or stir them constantly over very low heat, and the eggs become almost custardy, barely set and silky. Scoop them onto thin toast, or spoon into your mouth with avocado and hot sauce and enjoy in all their luscious glory.
1 Tbsp extra-virgin olive oil, plus more for drizzling
8 eggs, beaten Toast
1 large ripe avocado, sliced
1 heaping handful of pea shoots Black sesame seeds, for serving
1 lemon or lime, cut into wedges Coarse sea salt, such as Maldon Hot sauce or sriracha, for serving
Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they've gone too far).
Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.
VACATION FRUIT SALAD
TOTAL TIME: 10 MINUTES
SERVES 4
I know you don't need a recipe for fruit salad, but a reminder to make it more often never hurts. And this isn't your ordinary fruit salad. If made right, it should conjure your happiest vacation days. For me, it's a summer trip to Maui with my parents, my husband, and our kids. Though there was plenty of chasing a toddler down beaches and splashing through pools, never turning your head for a second, there was also infinite sunshine, laughter, downy feather pillows, and many, many generous fruit plates that seemed to make themselves and never run out — which is relaxation itself.
When I want to bring back Hawaii, and quick, this is what I make. Give yourself that vacation breakfast feeling some mornings. Don't skip the lime and salt, which elevate the fruit, and bring vacationland front and center to your plate.
1 seedless watermelon, rind removed
1 papaya or cantaloupe, rind and seeds removed Strawberries, cherries, blackberries, or raspberries, rinsed
2 limes, halved Fresh lemon verbena leaves or toasted coconut, for serving Flaky sea salt, such as Maldon, for serving
Cut the melon into large triangles and arrange on the plate. Scoop the papaya into balls using a melon baller or small ice cream scoop (save the trimmings for smoothies). Arrange the fruit in a shallow bowl and squeeze lime juice all over. Sprinkle with lemon verbena and salt (making sure it hits the watermelon in a few spots), and indulge.
NOSTALGIA-WINS BLUEBERRY MUFFINS
PREP TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
MAKES 12 MUFFINS
Nutritionally speaking, most muffins are cupcakes, disguised as breakfast. I set out to make a muffin that wasn't. I baked muffins with every kind of flour under the sun. I creamed butter. I melted butter. I tried coconut oil, olive oil, canola oil. My family ate about a hundred muffins each, and they were all very good.
After eating a hundred healthy-ish muffins, I realized what we all really wanted was the kind of muffin my mom had waiting for us on special Sundays, with wild blueberries that streaked the tender crumb with deep bursts of blue. A muffin so good that a thick pat of butter could only improve it, but one that didn't really need butter at all.
This muffin isn't healthy, or really even healthy-ish (although, as my daughter reminds me, blueberries are healthy!), but they are ethereal and lovely and infinitely repeatable. I make them for the first day of school, the swim team party, weekend guests, and sleepovers — and enjoy them totally guilt free.
1/2 cup (1 stick) unsalted butter, at room temperature
1 tsp grated lemon zest or freshly grated ginger (your choice)
1 cup (200 g) unbleached sugar
2 large eggs, at room temperature
2 cups (280 g) all-purpose or (310 g) gluten-free flour
2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup (120 ml) buttermilk
1 1/2 cups (210 g) fresh or frozen blueberries Coarse sugar, for sprinkling Cold unsalted butter and Maldon salt, for serving
Preheat the oven to 375°F (190°C) and line two 6-cup muffin pans with paper cupcake liners.
Cream the butter, lemon zest, and unbleached sugar in a large bowl until light and fluffy, a full 5 minutes. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Spoon about half of the flour mixture into the butter mixture, followed by half of the buttermilk; mix until smooth. Repeat with the remaining flour and buttermilk, and mix, being careful not to overmix.
Crush half the blueberries lightly with a fork (they should look broken and a little juicy, but not evenly smashed) and fold them loosely into the batter so that it streaks the batter lightly (without giving it an overall blue hue). Gently fold in the remaining berries with a few turns of the spatula, and scoop 1/3 cup (80 ml) into each well of the prepared muffin tins.
Sprinkle with coarse sugar and bake until the muffins just spring back when pressed lightly, 30 to 35 minutes. Set on a wire rack to cool for 5 to 10 minutes, and serve warm with butter and Maldon salt.
(Continues…)
Excerpted from "Every Day is Saturday"
by .
Copyright © 2019 Sarah Copeland.
Excerpted by permission of Chronicle Books LLC.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
