Tag Archives: milk

Mini Apple Cinnamon French Toasts

10 Sep

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Disclosure: I was given samples of Ozery Pita Break’s Just Minis products to try along with some recipe ideas. I only share information about products I enjoy and this is one of them. I hope you’ll try them out too!  

Earlier this year I created a Fattoush Salad recipe using Ozery’s Pita Break’s Large Regular Pita so when they sent me a box with samples of their Just Minis pita products to try out I was excited to try them out.

My baby son is growing up so fast…he’s now a fast moving toddler which means that he can work up quite an appetite. Being a toddler also means that he wants to eat independently, so finding wholesome, great tasting foods that he can enjoy on his own means a lot to me. Bonus points if my husband and I can enjoy them too.  My son is obsessed with bread and one of his favourite ways to eat it is in French Toast. I used Ozery’s Pita Break’s Just Minis Apple Cinnamon flavour and they were delicious. My son was able to hold the mini pita in his little hands and just go for it….it’s always fun to watch him eat : ) He had them plain while my nephews (who are 6 and 13) enjoyed them after school with maple syrup. Overall, they were a hit, which I’ve learned is a big deal when it comes to kids!

Mini Apple Cinnamon French Toasts

Yield: 12 mini French toasts

Ingredients

  • 6 Apple Cinnamon Just Minis, split into halved rounds
  • 3 eggs
  • 1 tbsp milk (Note: I increased the amount of milk to a ½ cup as I wanted the pitas to soak up a lot of the mixture. You may want to use more.)
  • 1 tbsp butter, divided

Optional:

  • 1 tsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • Maple syrup

Directions:

In a large shallow dish, lightly beat the eggs and milk together. In a small bowl, combine cinnamon, sugar, and nutmeg (if using). Immerse Apple Cinnamon Just Minis into milk and egg mixture. Turn to coat both sides. (Note: I let the pitas soak in the mixture for about 20 seconds).

Meanwhile, preheat large skillet with lid to medium-high heat, melt 1/2 tbsp butter. Place pita rounds into skillet, cover. Cook for 3 minutes or until golden. Turn, cover and cook 3 more minutes or until golden brown and slightly puffy. Sprinkle lightly with cinnamon & sugar mixture (if using). Top with maple syrup (optional). Serve hot.

Note: I chose not to sprinkle the mini French toasts with the cinnamon/sugar mixture or add maple syrup for my son as I felt the apple cinnamon flavour was sweet enough for him (and for my husband and I). You may want to add the extras for older kids.

My husband and I have been trying to reduce the amount of bread we eat but these are a great solution for when we want to have a little for a snack or meal. What I love about Just Minis is that I can do a lot with them, especially since they freeze beautifully and can be ready quickly if I pop them in the toaster or toaster oven. They make a nice snack with some cheese and cut up carrots and celery for work or after school. We also top them with different spreads – baba ghanouj, peanut butter, jam, cream cheese etc., and we also serve them to our son with scrambled eggs.

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To learn more about Ozery’s Pita Break, please visit:

Website: www.pitabreak.com

Facebook: www.facebook.com/ozerybakery.pitabreak

Twitter: @OzeryBakery or www.twitter.com/ozerybakery

CONTEST: Enter to win an Ozery’s Pita Break “Back To School” prize pack!

This prize is valued at over $75 and it includes:

  • A lunch bag
  • Tupperware
  • Reusable snack bags
  • A toaster
  • A few other goodies!

You can earn entries by doing the following:

  • Leave a comment below this blog post and tell me how you would enjoy Ozery Pita Break’s Just Minis. What would you make with them? How would you eat them?
  • Follow both me, Sandy Avvari-Nayani @savvari and Ozery’s Pita Break @OzeryBakery on Twitter. Then, retweet my tweet about this blog post/contest from my Twitter feed at twitter.com/savvari – the tweet will be pinned to the top of my Twitter feed.

Additional Info:

The contest begins on Thursday September 10, 2015 and will end on Thursday September 24, 2015 at 12 pm EST. The winner will be announced later that day.

You can enter via each method once per day until the end of the contest.

The contest is only open to Canadians with a Canadian shipping address. Ozery’s Pita Break will ship the prize package directly to the winner’s home.

Good luck!

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Baked Egg Cups and a contest from Egg Farmers of Canada!

14 May

Early mornings, busy days and late nights leave only a short amount of time for many couples and families to make dinner. An easy solution… “get cracking” and make breakfast for dinner! I’m a big supporter of Canadian farmers, so I was excited to receive an invitation from the Egg Farmers of  Canada to test their Baked Egg Cups recipe. With the summer coming up, I’m looking forward to pairing fresh Canadian eggs with produce from my local farmers’ markets.

The Egg Farmers of Canada conducted a survey in April 2013 with over 3,000 Canadians, aged 18 and over. In the study, they found that distance from farm to grocery store is seen as the key to freshness. Eighty per cent of Canadians surveyed are confident products from within Canada are at peak quality when purchased. Conversely, 53 per cent believe imported foods cannot be considered fresh. “In an age where grocery aisles are filled with foods from around the world, it is clear that Canadians place the highest value on locally produced food, exactly what the system of supply management allows for,” says Bonnie Cohen, Manager of Marketing and Nutrition for Egg Farmers of Canada. “The results are identical regardless of socio-economic status, telling us that all households want the food they feed their families produced by local farmers.”

Be sure to visit the Egg Farmers of Canada Facebook page by May 15 for a coupon to save $1.00 off the purchase of 2 dozen eggs! You’ll need them to make the Baked Egg Cups, so why not save a little : ) I’m happy to share that they were really easy to make, as I had everything prepped and ready in 10 minutes, which gave my oven enough time to preheat. I popped them in and less than 20 minutes later, they were ready to go. I’ve included a lacto-ovo vegetarian version of the recipe below. Enjoy!

Baked Egg Cups (Lacto-Ovo Vegetarian version)

Baked Egg Cups (Lacto-ovo vegetarian version)

The original recipe can be found at: http://eggs.ca/cooking-with-eggs/recipe/baked-egg-cups/ and you can see the video at the top of this post.

Ingredients

Baby spinach leaves (approximately 1 cup)

6 tsp (30 mL) crumbled goat cheese

6 eggs

6 tsp (30 mL) milk

2 tsp (10 mL) finely chopped chives or dried herbs

1/8 tsp (0.5 mL) black pepper

Directions:

Preheat oven to 350°F (180°C).

Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with baby spinach leaves (about 8-12 leaves, stems removed). Then sprinkle 1 tsp (5 mL) of crumbled goat cheese over spinach. Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives or dried herbs and black pepper over top.

Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove and serve.

Variations: 

  • Instead of a muffin tin, use six 1/2-cup (125 mL) ramekins or custard cups.
  • Instead of spinach, use a large kale leaf to line the cups.
  • Instead of spinach, using a rolling pin to flatten a piece of bread and arrange in the muffin tin to form a cup. If you would still like to use spinach, line your bread cup with it before adding the other ingredients.
  • Instead of goat cheese, use feta cheese, cream cheese or a grated hard cheese of your choice.
  • Omit goat cheese and milk; sprinkle grated Parmesan or Cheddar cheese over each egg before baking.
  • Over spinach leaves, place a thin slice of tomato and a slice of large white or cremini mushroom.

Sandy’s notes:

I chose to make two of the Baked Egg Cups with flattened pieces of bread (I used up the end pieces) and the other two with baby spinach leaves. I enjoyed both versions, however the spinach version was lighter and more impressive to look at. Overall, the Baked Egg Cups were easy to make, tasty and left me feeling full and satisfied. For a group gathering, I would serve them with a soup, a salad and a fruit tray for a quick and easy brunch, lunch or dinner.

For more information on what you can do with eggs, visit http://www.eggs.ca for recipes, tips, and more!

Egg Farmers of Canada prize pack

Egg Farmers of Canada prize pack

CONTEST: I’m giving away an Egg Farmers of Canada prize pack including a muffin tin, a “Get Cracking” apron, microwave egg cookers perfects for couples and moms-on-the-go, a magnetized grocery list, the Farmers’ Favourite recipe booklet, and a $20 grocery store gift card to buy the fresh ingredients you need to make these tasty Baked Egg Cups. Please note that you must be a resident of Canada to win, it is an Egg Farmers of Canada contest after all!

TO ENTER:

Visit the Egg Farmers of Canada site and check out their amazing list of recipes here: http://eggs.ca/cooking-with-eggs/all-recipes , then leave a comment on this blog post to share which recipe you would make on a busy weekday night.  P.S. Don’t forget to include your Twitter, Facebook or blog site address so I know how to reach you! It’s that easy! You can enter once per day.

Again, you must be a resident of Canada to enter!

Hurry, contest closes on Saturday May 18 at 12 pm EST. Good luck!

And the winner is….Zach Bussey @zachbussey ! Thanks everyone for playing : ) 

 

Disclaimer: I received a basket from the Egg Farmers of Canada with everything I needed to make these Baked Egg Cups.

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