Island Parent Magazine Dec-Jan 2023

WHAT’SFORDINNER
Simplifying Your Traditions
It’s easy to get caught up in the too muchness that comes
with this time of year. Regardless of your personal holiday
traditions, there are gifts for teachers, cards to be mailed,
travel planning, parties and concerts. Once you get caught up
in the whole winter season it can be hard to find that bit of
space to relax.
In the past, my husband and I found our bit of space by
dividing up the children’s concerts (one year we had five concerts
in a span of two weeks). We’ve likewise juggled our party
invitations. And last year we bought absolutely everyone the
same gift (coffee shop gift cards work for teachers and grandparents)!
Here are three recipes that are designed for both comfort and
relaxation. They are simple, healthy and delicious. Perfect for
adding a bit of serenity to the season.
Light & Frothy 5-Minute Eggnog
(Time: 5 minutes)
Whether you love store-bought eggnog or not, this recipe is for you.
While the ingredients and flavours are similar to a carton of eggnog,
this frothy drink is pretty different from the custard-based eggnog you
are probably used to. Best of all, it only takes 5 minutes to prepare! It’s
sure to be a new holiday favourite.
4 eggs (separated into yolks and whites)
1 ⁄3 cup of powdered sugar, to taste
2 cups milk
1 cup whipping cream
1 tsp freshly grated nutmeg
1. Separate the eggs, placing the yolks in a large bowl, and the
whites in a container for whipping. (My stand mixer has a bowl, but a
tall sided measuring cup works as well).
2. Beat egg yolks with a whisk until the colour starts to lighten (about
1 minute).
3. Add the sugar and stir until completely dissolved.
4. Stir in milk, cream, and nutmeg.
5. Whip the egg whites until they form stiff peaks. Don’t over mix or
the foam will collapse. This is much quicker using an electric eggbeater
or stand mixer. Just make sure your bowl has tall sides or it may splash
as you whip.
6. When the egg whites are a nice thick foam, gently fold them into
the egg yolk mixture. Serve immediately or refrigerate and serve within
3 hours. This recipe uses a lot less sugar than traditional eggnog, so if
it’s not sweet enough, feel free to add a dusting of icing sugar.
7. This recipe contains raw eggs, so it is not recommended for pregnant
women, children under the age of 1 year, or anyone who may be
immunocompromised.
Cheesy Green Pancakes
Vegetable and cheese pancakes for dinner? Yes please! This easy
meal packs all the food groups into a form that kids love. If you think
your kids might balk at the onion and garlic, then feel free to skip it. But
it really adds a lot of flavour to these pancakes.
Pancakes
1 bunch of greens 3 Tbsp of diced onion
(chard, kale or spinach) 1 clove of garlic
3 eggs 1 cup of ricotta or cottage cheese
2 Tbsp oil 1⁄2 cup flour
1 ⁄2 tsp salt
Toppings
Cheddar cheese Sliced tomato
Scrambled eggs Sour cream
Bacon bits Diced green onion
1. Wash and trim the greens, removing the stems. You want about 3
cups of loosely packed greens.
2. Place the greens in a blender with the onion and garlic. Add the
eggs, cheese and oil. Blend until the greens are fully pureed. Add the
flour and salt. Pulse a few more times to fully mix.
3. Warm a frying pan on medium heat.
4. Pour in 1 ⁄4 cup of batter.
5. The pancake is ready to flip when it is bubbling in the middle and
dry around the edges. Flip, then cook the other side for about 1 minute.
6. Serve immediately or keep warm in a 300°F oven until all the pancakes
are ready to serve.
7. We enjoy eating these pancakes like open-faced sandwiches with
cheese, tomato and egg. They’re also delicious with baked potato toppings.
18 Island Parent Magazine IslandParent.ca