I think one of the best foods to serve your little goblins before they go out Tricking and Treating are eggs; nutrient dense, protein rich, easy to cook, and easy to eat.
Here are two recipes for dinner ideas: A Farmhouse Breakfast which is a frittata or try your hand at Devilled Eggs.
As a big supporter of local eggs these recipes were created by our local Ontario Egg Farmers.
For more ideas go to www.eggfarmersofontario.ca
The Vander Wee’s family enjoys this easy to prepare, super hearty and delicious recipe for breakfast or dinner. Serve with fresh salsa for a tasty compliment to the creamy egg filling. To serve as a terrific dinner, add a crisp side salad, whole grain bread and a glass of milk – how simple is that?
Prep Time: 8 minutes Cook Time: about 22 minutes Yield: 4 to 6 servings
1-1/2 tbsp (22 mL) butter or canola oil
1-1/2 cups (375 mL) finely diced sweet potato
2 green onions, thinly sliced
1/2 cup (125 mL) diced red bell pepper
2 tbsp (30 mL) skim milk or water
1 tsp (5 mL) Dijon mustard
¼ tsp (1 mL) pepper
1 cup (250 mL) diced cooked ham, optional
1/2 cup (125 mL) grated medium or old Cheddar cheese
Preheat broiler. In a 10-inch (25 cm) non-stick skillet, melt butter over medium heat. Add potatoes, green onions and peppers; cook for 10 to 12 minutes or until tender, stirring often.
Meanwhile, in a large bowl or glass measuring cup, whisk eggs, milk, mustard and pepper; stir in ham and pour over potato mixture. Cook, until eggs are almost set but still moist, about 10 minutes, occasionally lifting edges with a spatula and tilting pan to allow uncooked egg to flow underneath. Sprinkle with cheese.
Broil until golden brown and cheese is melted, about 2 minutes. Run a spatula around the outside and invert onto a serving plate; cut into wedges.
ü Get the kids “egg-cited” and teach them how to crack eggs, by tapping them on a flat surface and cracking them into a separate small bowl (just in case any bits of egg shell need to be removed); then transfer to the large bowl for whisking.
ü Use yellow-flesh potatoes for the sweet potatoes and for some heat add ½ tsp (2 mL) of hot pepper flakes.
ü If the skillet is not oven-proof, simply wrap the handle with a double layer of foil.
ü For a meal on the go, place wedges into a whole wheat pita lined with spinach and pack salsa in a separate container.
Classic Stuffed Eggs
These light and creamy eggs are sure to disappear first on a buffet table. Personalize the eggs with one of the suggested toppers or create your family favourite. For “devilish” eggs add hot sauce to the yolk mixture.
Prep time: 15 minutes
6 hard cooked eggs, peeled and halved lengthwise
¼ cup (50 mL) mayonnaise, low fat referred
1 tsp (5 mL) dry mustard powder
2 tbsp (30 mL) finely chopped chives or green onion
1/8 tsp (0.5 mL) each, salt and pepper
Suggested Toppers, all optional:
Chopped cooked bacon with chives
Smoked salmon with dill sprigs
Slivered red onion, capers with dill sprigs
Cooked thin asparagus spears with crab or baby shrimp
Diced cucumber and tomatoes with chopped parsley
Thinly sliced olives with roasted red pepper slices
Carefully scoop yolks into a bowl. Set whites on a serving plate, cover and set aside.
Using a fork mash the yolks. Add mayonnaise and mustard and mash until blended. Stir in chives, salt and pepper. With a small spoon mound yolk mixture into whites. Sprinkle with paprika (if using) or one of the suggested toppers.
ü Hard cook extra eggs to have on hand for a great portable snack or just in case one does not slice evenly. Refrigerate in a covered container for up to 1 week.
ü A long thin knife works great for slicing the eggs in half and before slicing the next egg remove any bits of yolk from the knife blade.
ü Cut a thin slice off the underside of each egg white so that the eggs won’t tip over when filling or serving.
ü For the softest texture serve deviled eggs immediately or cover and refrigerate for up to 8 hours.
The Best Chocolate Banana Bread
We served them iced with black icing on the show, black icing makes blackened teeth! Just warning you!
Whole wheat flour, wheat germ, flax seed, eggs and bananas boost the nutrition in an all-time favourite treat. The Grenier family loves this moist banana bread because it’s a good chocolate treat and they always seem to have ripe bananas and eggs on hand. The hardest part is waiting for it to cool.
Prep Time: 15 minutes
Bake Time: 60 minutes
Yield: 1 loaf, 10 to 12 slices
2 cups (500 mL) whole wheat flour
2 tbsp (30 mL) wheat germ
2 tbsp (30 mL) ground flax seed
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each, baking soda and salt
½ cup (125 mL) unsalted butter, softened
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) packed brown sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) mashed really ripe bananas (about 3) I prefer really blackened ones
1/2 cup (125 mL) milk
½ cup (125 mL) dark chocolate chips
Preheat oven to 350°F (180°C). Line a 9 x 5-inch (2 L) metal loaf pan with parchment paper.
In a medium bowl, combine flour, wheat germ, flax seed, baking powder, baking soda and salt. In a large bowl, using electric mixer, beat butter, granulated sugar and brown sugar until light. Beat in eggs and vanilla until blended. Beat in bananas. With a wooden spoon, stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk, just until combined. Stir in chocolate chips.
Spread into prepared pan, smoothing top. Bake for 40-60 minutes or until tester inserted in center comes out clean. Let cool in pan on rack for 5 minutes. Turn out onto rack to cool completely.
For cupcakes: scoop batter into 1 – 12 capacity muffin tin that have been lined with cupcake liners. Bake until a toothpick comes out clean, approx 15-20 minutes. cool completely, ice if desired.
ü For delicious and moist banana bread, use bananas that are very ripe with brown spots all over the peel.
ü Kids can mash the bananas with a potato masher or a large fork.
ü Add ½ cup (125 mL) toasted chopped walnuts with the chocolate chips.
ü For young families use semisweet chocolate chips.
ü When lining the pan with parchment, leave a 2-inch (5 cm) overhang at each end, these act as handles to help remove the bread from the pan.