Dayrecipe Food Community

This is a great breakfast smoothie. It’s full of flavor and is refreshing and energizing.

It’s just perfect for those rushed mornings. Who says breakfast on the run, can’t taste good.

Get your fruits for the day, with this tasty orange, apricot, pineapple and banana treat. You will feel like the sun burst inside of you.

Serves 4 – 6

INGREDIENTS:

• 1 ¼ cup fresh sweet pineapple chunks
• 1 orange, peeled, quartered, white membrane & seeds removed
• 3 fresh ripe apricots, not peeled, quartered and pit removed
• 1 large banana, peeled, coarsely chopped
• ½ cup pineapple juice
• 1 ½ cup frozen apricot yogurt
• 4 – 6 tbsp honey
• 12 ice cubes
• 4 – 6 Lime slices garnish (optional)
• Whipped Cream garnish (optional)
• 8 – 12 Pineapple Chunks garnish (optional)
• Fresh Mint Sprigs garnish (optional)

DIRECTIONS:

1. Put pineapple chunks, orange quarters, apricot quarters, banana chunks, frozen apricot yogurt, honey, and ice cubes in a blender and combine until silky, smooth and creamy.
2. Pour into glasses and garnish, add straws and call everyone for breakfast.

Active time: 35 min Start to finish: 1 3/4 hr

Makes 6 servings.

INGREDIENTS

• 3/4cup pitted prunes (dried plums; 6 oz)
• 1 1/4lb gala apples (3 medium), peeled, halved, cored, and cut into 1/3-inch-thick slices
• 2tablespoons fresh lemon juice
• 2cups toasted baguette crumbs
• 3/4stick (6 tablespoons) unsalted butter, melted
• 3/4cup packed dark brown sugar
• 3/4teaspoon cinnamon
• 1/4teaspoon saltaccompaniment:heavy cream

DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.

Cover prunes with boiling-hot water in a bowl and let stand 15 minutes. Drain and quarter prunes, then toss with apples and lemon juice. Stir together crumbs and butter in another bowl. Stir together brown sugar, cinnamon, and salt in a separate bowl. Spread one third of crumbs in a 9-inch pie plate. Cover with half of apple mixture, then sprinkle with half of sugar mixture. Sprinkle with half of remaining crumbs and cover with remaining apples, then remaining sugar mixture. Top with remaining crumbs.

Bake, covered with foil, until apples are tender, about 40 minutes. Increase oven temperature to 425°F, remove foil, and bake until top is golden brown, about 10 minutes more. Serve warm.

This recipe is an accompaniment for Greek Herbed-Spinach Latkes with Feta-Yogurt Sauce.

This do-ahead sauce would also be good drizzled over a salad of fresh mixed greens.

Makes about 1 cup.

INGREDIENTS

• 1/2cup crumbled feta cheese (about 3 ounces)
• 1/2cup plain yogurt
• 2 1/2tablespoons chopped fresh chives
• 1 1/2tablespoons fresh lemon juice
• 1teaspoon dried oregano

DIRECTIONS Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

Yvonne Button of Jacksonville, Florida, writes, “I know it seems ridiculous that I am writing to Gourmet to request a recipe for something as unexotic as deviled eggs, but all I want is a very good, basic recipe. At many gatherings, I’ve noticed that the deviled eggs disappear much more quickly than the fancy hors d’oeuvres.”

Your choice of paprika will determine this hors d’oeuvre’s depth of flavor. You can garnish with any kind (hot or sweet Hungarian, hot or sweet smoked, or regular), but the better the quality, the more complex the flavor will be.

Active time: 15 min Start to finish: 40 min

Makes 6 hors d’oeuvre servings.

INGREDIENTS

• 6large eggs
• 1/4cup mayonnaise
• 1teaspoon dijon mustard
• 1/8teaspoon cayennespecial equipment:a pastry bag fitted with 1/2-inch star tip (optional)
• garnishes:paprika*; chopped fresh chives

DIRECTIONS Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

* Available at Formaggio Kitchen (888-212-3224) and Tienda.com (888-472-1022).

Jennifer Smith of Tyler, Texas, writes: “Now that I’m a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot.

My husband and I like simple comfort foods, so I don’t have to spend too much time preparing elaborate meals. I just keep plenty of garlic and herbs on hand to spice up whatever I’m making. My must-have pantry staple is flavored petite diced tomatoes. They’re great in chili and my black bean soup.”

Makes 4 servings.

INGREDIENTS

• 2tablespoons olive oil
• 1onion, chopped
• 1carrot, chopped
• 4garlic cloves, chopped
• 2teaspoons ground cumin
• 1to 2 teaspoons chopped jalapeño chile with seeds, divided
• 215- to 16-ounce cans black beans, undrained
• 115-ounce can petite diced tomatoes in juice
• 1 1/2cups low-salt chicken broth
  chopped fresh cilantro
• chopped green onions
• crumbled feta cheese

DIRECTIONS Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.