Chef Dave’s Corner

AHHHH, breakfast the first meal of the day, but the most difficult to figure out. As a chef I don’t find breakfast any more difficult than any other meal. Perhaps it’s because I don’t look at breakfast as a pancake and eggs “meal” fest. I’m sure you have heard this before, but let me mention it again. Before motorized farming equipment and machines man had to do most of the work with good old man power. The largest meal of the day was breakfast, which consisted of lots of protein and of course carbs. Eggs, bacon, pork chops, and even steak were a typical breakfast item. Followed by grits or oatmeal, and yes even cold pasta.

For the past 30 or so years we have been tweaked by large companies to eat their so-called breakfast items. Hot and Cold cereals, Pastries (which to me are dessert items), breads such as bagels and toast, eggs, sausage, ham, and bacon for protein (bacon is considered a fat not protein). No wonder many have a hard time with breakfast.

Lunch and dinner never gives us they same problem, why you ask? It is because the choices are much broader. This is where I give you permission to have the same choices for breakfast as you do for dinner.

Below are a few item to help you on your search to the perfect early morning meal , yes some are no brainers to most of us, but I’m sure a few may catch you off guard. The main objective is to make sure you getting in at least 4 to 5 ounces of protein and at least 1- 2 servings of fruits and vegetables at every meal.

• Half a bagel with peanut butter and raisins, and bring along a serving of non-fat milk.

• Warm up leftover pizza; serve with ½ cup berries

• ½ soft pretzel, string cheese, and fresh fruit

• Pair up a container of light non fruited yogurt, whole wheat Triscuits , and carrot sticks.

• Microwave a frozen pancake, spread with peanut butter, top with sliced bananas, and roll it up.

• Layer one or two slices of turkey breast, and one slice of cheese on a whole wheat tortilla, and serve with a piece of fruit.

• Make a breakfast parfait with layers of light fruit flavored yogurt, sliced fresh fruit, and crunchy no-sugar added cereal.

• Swirl unsweetened applesauce and dried cranberries into a packet of hot oatmeal. Serve with a cup of non-fat milk.

• Cottage cheese with fresh fruit and teaspoon of nuts

• Cottage cheese with apple butter on whole grain toast

• Vanilla yogurt with fresh berries

• Vanilla yogurt with mandarin oranges or pineapple

• Fruit yogurt with ½ cup of granola

• Whole grain toast (warm) spread with peanut butter, topped with thin apple slices

• Banana with peanut butter and raisins

• English muffin, toasted with a small pat of butter – topped with a cooked egg and tomato slice

• Whole grain toast topped with scrambled egg with ketchup or Tabasco sauce on the side

• Scrambled eggs with toast

• Turkey sausages with toast and one scrambled egg

• Easy scrambled flavored eggs: sprinkle eggs with oregano, basil and garlic salt when cooking

• Easy scrambled protein: toss in grated cheese, ham cut in cubes or diced roastbeef during last minute of cooking

I could go on forever, but the key is “Think Outside the typical breakfast Barriers”.

Cook Smart…

Chef Dave

Dining Out 101

My favorite line when going out to eat is “I’m a cheap date!” Truth be told, my bill ends up being almost the same as it was before, just with a few modifications. Here are a few tips for making your night out on the town a success.

First, know where you’re going. By knowing the establishment you will be visiting, for the most part, you can plan you meal before you get there. Next, look at the appetizer section first. Most appetizer menus offer main course proteins, without the extra side dishes. Remember to stay away from the fried foods.

When ordering your main course always ASK “What’s in it?” and “How is it prepared?” You don’t want anything made with flour or corn starch or foods that contain added sugar, and “I don’t know” is an acceptable answer from your server. Also, remember how food is cooked has a lot to do with how moist and tender it will be.

Take your time! Don’t rush your eating. You will find, when a bunch of friends or family get together, they all eat at the same pace. Don’t fall into the trap. Hold steady and take your time. Remember your meal should take at least 20 minutes.

Restaurant Tips

· Know in advance where you’re going

· Plan your meal before you get there

· Order clear soups

· Ask what’s in it, and how’s it prepared

· Order from the appetizer menu

· Take your time eating

Dessert Anyone…

When it comes to dessert and eating out, the temptation is great. The lovely wait person comes to your table with a tray full of dessert. This is a hard sell! Then your eyes begin to focus on the dripping chocolate sauces and the glistening caramel, and the banana bread pudding with a white chocolate brandy sauce catches your eye. Ouch, now that’s going to hurt! When choosing dessert, always pick the lesser of two evils, and let dessert just be DESSERT.

Soup or Salad

One of the first questions asked when placing your order from the wait person is…Soup or Salad? I say go for the soup, it has both solids and liquid, you ask? Correct it does, but choose the broth soup. Instruct the waiter that you would like all broth. Most restaurants can accommodate this request.

There are a few rules you need to follow. If it a cream-based soup or thick soup, such as bean, or tomato based soup do your best to skip these types of soup. These are thicker, and in most cases will cause you to feel full before your main course arrives. Also remember to ask how the soup is made. You always want to make sure you know what you’re eating before you dig in.

If the soup they are offering does not appeal to you then order a salad, but have it come with your dinner. This way you can eat your salad along with your main entrée. Your salad would count as your vegetable. As a reminder, always order your dressing on the side.