HAVEN staff and Board Members enjoy our annual Kids Are Our Business Breakfast for many reasons.  We are able to show off the importance of education and connect with our community.  We are grateful at HAVEN that through digital means, we can continue that piece of our breakfast. 

What is still missing? Breakfast.  We compiled several of our Staff and Board member recipes below for you to try out.  We hope you join us for a live presentation on Friday April 17th at 8:00 AM, with breakfast in hand. 

 

You cook up your meats first which will be pork sausage and British bacon but you can cheat and use American if you don’t have a British store locally.  Then using the fat from you meats you fry up everything else including eggs, sunny side up, fried tomato (large beefeater tomato cut in half) and fried mushrooms. Boil up your Heinz baked beans in a pan and make a hot toasted buttered barmcake or toast.  If you’re feeling extremely adventurous and want the full experience add some black pudding.  A barmcake or bap is a large soft buttered bread roll!  Serve on a warmed plate with HP sauce and a nice cup of tea!!

  • ¼ cup steel cut oats (not “quick cooking” steel cut oats)
  • ¼ cup almond milk
  • ½ cup water
  • A couple of dashes of cinnamon

 

Stir together ingredients in a “Little Dipper” size (approx.. 16 oz) crock pot and cook for 1-2 hours.  Cooking time will vary by device and preference for amount of liquid remaining at time of eating.

 

At the end of cooking, stir in other add-ins as desired, such as:

  • Real maple syrup, to taste
  • Nuts: pecans, walnuts, etc.
  • Fruits: sliced banana, dried apples, etc.

 

Note: Makes 1 serving

 

Pro tips:

  • If using dried fruit, consider adding those in before cooking so they re-hydrate while cooking.
  • Can assemble the pre-cook ingredients in the crock pot the night before and plug in to a timer and set to start cooking 1 hour before you awake.  (Note: Test this out with your appliance and timer combination first to confirm this arrangement works ok with what you have.)

Ingredients:

1 pound of EXTRA firm tofu, crumbled (Soy Boy and Heiwa are best for extra firm brands)

1/3 cup Nutritional Yeast (NOT BAKING OR BREWERS)

1 tsp. of dried turmeric or 1 Tbsp. of freshly grated turmeric root

Salt and Pepper to taste

Oil for the pan

 

Instructions:

Heat oil on medium heat and add the crumbled tofu.  Add turmeric, salt and pepper.  Stir, lightly browning the tofu and mixing in the seasonings.  Add the nutritional yeast, and stir in.  The turmeric and the yeast will turn it a nice yellow color.  After about 10 minutes total, the scramble should be cooked.  Let sit for a couple minutes before serving. 

 

OPTIONAL: I like to add chopped Broccoli to mine and cook it in with the tofu.  Feel free to add any other add-ins, anything you would typically like cooked with scrambled eggs!

 

Can be served plain, in a wrap (breakfast burrito style) or with a sauce – I like hot sauce!

How To Make a Dutch Baby Pancake

SERVES 2 to 4

INGREDIENTS

  • 1/2 cup

    all-purpose flour

  • 1/2 cup

    whole or 2% milk

  • 2

    large eggs

  • 2 tablespoons

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    fine salt

  • 2 tablespoons

    unsalted butter

  • Powdered sugar, maple syrup, and jam, for serving

 

EQUIPMENT

  • Blender or food processor

  • Spatula

  • 9- or 10-inch oven-safe skillet

INSTRUCTIONS

  1. Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.

  2. Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.

  3. Heat the pan and oven: Meanwhile, place the skillet you’re using on a middle rack to warm along with the oven. Heat the oven to 425°F.

  4. Melt the butter: When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.

  5. Add the batter: Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.

  6. Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.

  7. Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with maple syrup or jam.

RECIPE NOTES

Fruit-filled Dutch baby: Arrange fruits like blueberries, raspberries, or sliced peaches over the bottom of the skillet and then pour the batter over top. (Scattering fruit on top of the batter will keep it from rising as impressively.

Ingredients

1 cup half-and-half

3 large eggs

2 tablespoons honey, warmed in microwave for 20 seconds

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread

4 tablespoons butter

Directions
  1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
  2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
  3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.
  4. Serve immediately with maple syrup, whipped cream or fruit.

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans

1 1/2 cups flour

3/4 teaspoon kosher salt

3 extra-large eggs, at room temperature

1 1/2 cups milk, at room temperature

Directions

  1. Preheat the oven to 425 degrees F.
  2. Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Here is my breakfast smoothie blender hack. Standard 12 oz glass jars from the store that once held tomato sauce or pickles or (in this case) coconut oil all fit the standard blender base and can be re-used for right-sized, single-serving smoothies. 

 

  1. Pick your favorite ingredients. In this case I picked fresh strawberries, yogurt, kale from the freezer, leftover oatmeal and then covered it all with just enough coconut milk to cover the chunky stuff, leaving an inch of room at the top to allow the ingredients to expand during the blend. 
  2. place the blade attachment onto the top of the jar and screw it on tightly 
  3. blend on high for 30 seconds 

 

Voila! You have a fresh smoothie with no mess to clean up other than the jar itself.  

Baked French Toast

 

Ingredients:

6 eggs

3 cups whole milk

3/4 cup maple syrup, plus extra for serving

2 teaspoons ground cinnamon, plus 1 tablespoon

1/4 teaspoon fine sea salt

1 lemon, zested

3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes

2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries

3 TBSP white sugar

 

Directions:

  1. Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
  2. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
  3. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
  4. Spoon onto plates and drizzle with maple syrup

Chiles Rancheros Casserole

 

Use 6 pieces of thick firm white bread and spread one side with butter (if you can’t find thick, you can double up thin pieces of bread)

 

Arrange bread in a 7×11 casserole dish, butter side down. Sprinkle 2 cups shredded sharp cheese evenly over the bread. Sprinkle 2 cups shredded pepper jack over the cheddar

 

Distribute one can of chopped green chilis over the cheese

 

Beat 6 eggs and 2 cups of milk in a bowl with 2 tsp paprika, 1 tsp salt, ½ teaspoon oregano, ½ tsp pepper, ¼ tsp dry mustard. Mix well. Pour over cheese. Cover and chill overnight.

 

Bake uncovered at 325 for 50 min or until top is lightly browned. Let stand 10 minutes

INGREDIENTS

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 (8 ounce) package cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
  4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  5. Serve warm sprinkled with powdered sugar.
  6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

Portsmouth NH
Main Office

Phone: 603-436-4107
Fax: 603-436-7951
Crisis counseling is available on a walk-in basis during office hours.
Office/walk-in hours:
Monday-Friday, 9 a.m. to 4 p.m.

20 International Drive,
Suite 300 Portsmouth, NH 03801

Rochester NH
Office

Crisis counseling is available on a walk-in basis during office hours.
Office/walk-in hours:
Monday-Friday, 9 a.m. to 4 p.m.

150 Wakefield Street, Suite 16 Rochester, NH 03867

Epping NH
Office

Crisis counseling is available on a walk-in basis during office hours.
Office/walk-in hours:
Monday-Friday, 9 a.m. to 4 p.m.

285 Calef Highway
Suite12 C (Second Floor)
Epping, NH 03042

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