Giada's Feel Good Food (4 page)

These pancakes are a breakfast staple in my house because they can be made ahead and reheated in a toaster. And Jade loves them. The trick is finding things you feel good about serving your family and eating yourself and that everyone loves. Buckwheat flour is ground from a gluten-free seed and provides a nice nutty taste and great texture. (Read labels carefully if you want to go gluten-free: Some buckwheat mixes also contain wheat flour.) It keeps you going longer than white flour so you won't be hungry an hour after breakfast. These pancakes are a definite part of our weekly breakfast rotation. The sweetness of the berries is enough for me; Jade and Todd like a little extra maple syrup poured on top of them.
makes 6 pancakes; serves 2

In a medium bowl, whisk the egg. Add the pancake mix, 2 teaspoons of the oil, 1 tablespoon of the maple syrup, and ¾ cup water. Whisk together until smooth.

Heat a nonstick pan over medium heat. Add the remaining 1 tablespoon oil. Using a ¼-cup measure, and working in batches, add the pancake batter to the pan and cook the pancakes until golden, 2 to 3 minutes per side.

Stack the pancakes on plates and serve topped with the fresh raspberries and the remaining 2 tablespoons maple syrup.

This is a hearty, satisfying, and flavorful weekend breakfast recipe. I often make it for potluck brunches because it is great warm or at room temperature. A bright red romesco sauce—made from bell peppers seasoned with sweet-tart sherry vinegar and smoky paprika—enlivens the eggs and the plate. Served over a green salad, leftover omelet makes a nice lunch during the week.
serves 6

In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the potatoes, ½ teaspoon of the salt, and the pepper. Add ⅔ cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and let cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet.

In another large bowl, whisk together the eggs, garlic, olives, thyme, parsley, and remaining ½ teaspoon salt. Fold in the cheese and the cooled potato mixture.

Preheat the broiler.

Add the remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heat-proof spatula around the sides of the pan to loosen the omelet. Cover tightly, reduce the heat to medium-low, and cook until the center is almost set, about 5 minutes.

Uncover the skillet and broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let rest for 2 minutes.

Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with thyme and parsley sprigs. Cut into 6 wedges and serve each wedge with 2 tablespoons of the
romesco sauce.

This sauce can also be tossed with cooked pasta or rice or served alongside meat or chicken. It will keep, covered in the fridge, for three to four days or can be frozen for up to one month.

Combine all of the ingredients in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the container occasionally. If the sauce is too thick, blend in 1 teaspoonful water at a time to thin it. Transfer the sauce to a small bowl.

When I can't figure out if I want sweet or savory in the morning, I make this recipe, which is warm and satisfying; the grains have a bit of bite to them, more so than oatmeal. Poaching the berries softens them, sort of turning them into a homemade sugar-free jam. A drizzle of olive oil adds a nice creamy, rich finishing touch. It may sound odd to serve grains with olive oil, but trust me—it works!
serves 4

In a medium saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Lower the heat so that the mixture simmers. Cover the pan and cook until the bulgur is tender, 12 minutes. Spoon into 4 bowls. Drizzle each portion with 1 teaspoon of the olive oil, top with berries, and serve immediately.

This recipe works with fresh or frozen berries. If opting for frozen, just make sure the berries are thawed before you start.

In a medium saucepan, combine the strawberries, raspberries, blackberries, blueberries, apple juice, and agave. Bring the
mixture to a boil over medium-high heat. Lower the heat so that the mixture simmers and cook until the fruit is soft but not mushy, 8 to 10 minutes. Remove the pan from the heat and let cool at least slightly before serving. Stored in a covered container in the refrigerator, leftovers will keep for up to 5 days.