Here are some recipes to try from "Bite Me and their new book "Bite Me Too" that any mom is sure to love. Gnat says you can also accompany the feast with french toast or pancakes.
Mini Zucchini and Provolone Frittatas
Filled with zucchini, Parmesan and provolone, these easy, protein-packed eggs are made in muffin tins. Charming for brunch, delicious served at any temperature and perfect for a grab-and-go breakfast or packed lunch, these minis are darling, Albert writes in "Bite Me Too."
You can mix and match anything into a frittata," says Gnat. "You can throw in any combination of different cheeses and vegetables to suit your taste."
15 ml (1 tbsp) olive oil
375 ml (1 1/2 cups) chopped zucchini
1 large garlic clove, minced
8 large eggs
2 ml (1/2 tsp) kosher salt
1 ml (1/4 tsp) freshly ground black pepper
175 ml (3/4 cup) freshly grated Parmesan cheese
175 ml (3/4 cup) shredded provolone cheese
30 ml (2 tbsp) thinly sliced fresh basil
125 ml (1/2 cup) flour
2 ml (1/2 tsp) baking powder
Heat oven to 180 C (350 F). Coat a 12-cup muffin tin with non-stick cooking spray.
In a medium skillet, heat olive oil over medium high heat. Add zucchini and cook for 4 minutes, until lightly golden. Add minced garlic, cooking for 30 to 60 seconds, until fragrant. Remove from heat and set aside to cool slightly.
In a large bowl, lightly whisk eggs, salt and pepper. Stir in Parmesan, provolone, basil and cooked zucchini. Gently fold in flour and baking powder just until flour disappears. Divide mixture evenly among prepared muffin cups. Bake for 18 to 20 minutes until frittatas feel firm to the touch and appear slightly golden. Remove from oven and let stand for 5 minutes before removing from tin.
Makes 12 mini frittatas.
Orange, Jicama and Spinach Salad
When this salad came across my plate, I did a bit of digging into jicama (HICK-ah-mah), a popular root vegetable in Mexican cooking, writes Julie Albert in "Bite Me Too." While unattractive on the outside, once peeled, this crunchy tuber is a beauty. Not only is it excellent raw or cooked in salsas and stir-fries, but it also brings a refreshing twist to any salad. Tossed in a citrus and cumin dressing, this sweet, salty, spicy and textured salad of oranges, jicama, onions and baby spinach is going to become a regular on your mealtime schedule.
Lime Cumin Dressing
50 ml (1/4 cup) fresh lime juice
50 ml (1/4 cup) olive oil
15 ml (1 tbsp) honey
15 ml (1 tbsp) chopped fresh flat-leaf parsley
1 ml (1/4 tsp) ground cumin
1 ml (1/4 tsp) kosher salt
250 ml (1 cup) thinly sliced red onion
3 medium oranges, seedless
1 small jicama (about 500 g/1 lb), peeled and cut into matchstick strips
2 l (8 cups) baby spinach
30 ml (2 tbsp) sesame seeds, toasted
Dressing: In a blender or food processor, combine lime juice, olive oil, honey, parsley, cumin and salt. Blend until smooth. Store covered in refrigerator until ready to use. (It can be made 3 days in advance.)
Salad: In a small bowl of ice water, place red onion slices. Place in refrigerator for 15 minutes as this will mellow the strong taste of the onions.
For the oranges, slice away peels, remove white pith and cut segments out of orange. Place in a large bowl. Add well-drained and dried onions, jicama and baby spinach. Toss salad with enough dressing to coat lightly.
Meanwhile, to toast sesame seeds, place in a small skillet over low heat. Stir constantly until seeds are lightly browned, about 2 minutes. Sprinkle on salad.
Makes 6 to 8 servings.
Rx Brownies With Fudge Frosting
These decadent brownies, found in "Bite Me," are a prescription for any chocoholic, say Albert and Gnat. They would make an ideal treat to cap a Mother's Day brunch or any time you need a chocolate fix.
4 squares unsweetened chocolate, chopped
175 ml (3/4 cup) butter
500 ml (2 cups) sugar
3 large eggs
250 ml (1 cup) flour
125 ml (1/2 cup) sugar
50 ml (1/4 cup) cocoa powder, sifted
50 ml (1/4 cup) milk
30 ml (2 tbsp) butter
15 ml (1 tbsp) corn syrup
250 ml (1 cup) icing sugar
Heat oven to 180 C (350 F). Coat a 33-by-23-cm (13-by-9-inch) baking pan with non-stick cooking spray. Line with parchment paper.
For the brownies, in a microwave safe bowl, combine chocolate and butter. Melt on high heat for 1 minute, stir and melt for 30 seconds more or until chocolate and butter are melted and smooth.
In a large bowl, whisk sugar and eggs. Add chocolate mixture and flour, stirring until flour has disappeared. Spread in prepared pan and bake for 25 to 30 minutes. Let cool in pan for 15 minutes before removing. Cool completely on wire rack before frosting.
Frosting: In a large saucepan, mix together sugar, cocoa powder, milk, butter and corn syrup. Heat to boiling, stirring frequently. Boil for 3 minutes, stirring constantly. Let cool for 10 minutes. Whisk in icing sugar until smooth.