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Additional Breakfast Around the World Recipes

Breakfast Pear Empanadas

Breakfast Pear Empanada
Gitta Grether-Sweeney, MS, RD, director of nutrition services for Portland (Ore.) Public Schools, a member of School Nutrition’s Kitchen Wisdom Panel,* made the following modifications for this recipe. The original version appears in “Around the World by 8 A.M.” in the print version of the November 2013 issue.

I thought the finished product needed a finishing touch, so I sprinkled powdered sugar on top. I also [prepared the empanadas to look] like a galette so that you could see the fruit (see photo, which provides a comparison of the empanadas vs. galettes). This worked quite well.

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*Note: If you enjoy exploring new recipes, we welcome more volunteers to join the Kitchen Wisdom panel! If you are an SNA member who works in a school or district foodservice operation and would like to offer your operational expertise on the practical preparation and application of selected recipes, contact Managing Editor Cecily Walters, cwalters@schoolnutrition.org or (800) 877-8822, ext. 142, for more information.

In addition to the image that depicts how to arrange the dough in accordance with the original recipe that appears in the print article, the image to the right represents the finished product that results from following the original recipe.

Mini Cherry Turnovers

Cherry Turnover--Knouse Foodservice.jpg

YIELD: 24 servings*
INGREDIENTS

  • Biscuit dough, prepared, individual refrigerated—24 large pieces
  • Cherry pie filling*—1 1/2 cups or 14 ozs.
  • Milk*—2 Tbsps.
  • Butter, melted—3 Tbsps.

DIRECTIONS

  1. Roll each biscuit to about a 5-in. circle on lightly floured pastry cloth or wax paper. Place 1 rounded Tbsp. of the pie filling on each half of the circle.
  2. Wet the edge of each biscuit circle with water or milk. For each biscuit, fold the half biscuit over the filling, seal the edges together with a fork and brush the top with milk.
  3. Bake in a 425°F oven for 10-12 minutes or until baked through. Remove from heat and brush the tops with butter. Serve warm.

Photo & recipe: Knouse Foodservice

*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. Lemon, peach, blueberry, pineapple or apricot pie fillings can be substituted for the cherry pie filling. Water can be substituted for the milk.

Santa Fe Breakfast Bowl

Santa Fe Breakfast Bowl--Uncle Ben's.jpg

YIELD: 48 servings
PER SERVING: 403 cal., 28 g pro., 28 g carb., 3 g fiber, 18 g fat, 9 g sat. fat, 287 mg chol., 1,173 mg sod., 1 mg iron, 494 mg ca.
INGREDIENTS

  • Taco-flavored pinto beans and brown rice mixture*—2 24.7-oz. packages
  • Scrambled egg patty, prepared, frozen, 1-oz. each—48
  • Turkey taco filling, cooked—3 lbs.
  • Green enchilada sauce, canned—3 qts.
  • Mozzarella cheese, part skim, shredded—3 lbs.
  • Tortilla chips, baked (optional)—3 lbs.

DIRECTIONS

  1. Prepare the beans and rice mixture according to the package directions. Reserve. This may be prepared in advance and stored under refrigeration.
  2. To build each bowl: Place 1 egg patty in a serving bowl and top with 1/2 cup (#8 scoop) of the beans and rice mixture, 1 oz. turkey taco filling, 1/4 cup enchilada sauce, 1 oz. of the optional baked tortilla chips and 1 oz. cheese.
  3. Heat in a convection oven at 325°F for 15 minutes or in a microwave until the temperature exceeds 165°F.
  4. Hold for hot service at 140° or higher.

Photo, recipe & recipe analysis: Uncle Ben’s

*Notes: If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. Uncle Ben’s® Taco Flavored Pinto Beans and Brown Rice can be used for this recipe. The tortilla chips are not included in the nutrient analysis for this recipe. According to the company: One serving provides 1 oz. eq. grains/3 oz. eq. meats/meat alternates.

Breakfast Couscous

breakfast-couscous--Wheat Foods Council.jpg

YIELD: 8 servings*
PER SERVING: 193 cal., 6 g pro., 44 g carb., 2 g fiber, 0 g fat, 1 mg chol., 34 mg sod., 1 mg iron
INGREDIENTS

  • Couscous—1 cup
  • Milk, 1% or fat-free, hot—2 cups
  • Raisins—1 cup
  • Honey—to taste

DIRECTIONS

  1. Soak the raisins in water and drain.
  2. Add the couscous to the hot milk and let stand for 5 minutes.
  3. Stir in the raisins and honey to taste.
  4. To serve: Divide into 8 equal portions.

Recipe & recipe analysis: Wheat Foods Council

*Notes: If this recipe passes the test with a small number of students, adjust the quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.