Short Cuts: Make your own ‘Breakfast of Champions’

Mary Ann Kauchak/Columnist
Published: April 23, 2008

"THE BREAKFAST OF CHAMPIONS!" You can still find this familiar phrase on cereal boxes today. For me, I want variety.

I scour the fridge daily for leftovers. During my "hunt" the other morning, I came across a small serving of picadillo from dinner the night before. Why not mix that with some scrambled eggs for a protein-filled breakfast? It was perfect!

What is picadillo? If you have a Latin American background you probably already know. The word picadillo is derived from the Spanish word "picar" which means "to mince" or "to chop." Also defined as "bits and pieces" of meat, it is usually ground beef mixed with other regional ingredients.

Cuban versions include olives and perhaps capers, Spanish picadillo incorporates tomatoes, peppers and onions, and in the Philippines they add potatoes or chayote, also known as mirliton.

In Mexico, it is often used as a filling for tacos while other regions serve it over rice or beans. Familiar with this dish by name recognition only, I was inspired to create my own version. I tried making it with ground turkey first, but this is one of those dishes that needs the added fat and flavor of ground beef. Black beans and brown rice add fiber and cut some calories.

In contrast to this savory dish, check out this yummy peaches and cream bread pudding you prepare a day ahead and serve with homemade raspberry sauce. I served this to overnight guests a few weeks ago, and although it appears to be rich and heavy, it is light and satisfying. Adapted from my little bed and breakfast cookbook, Recipes for Romance (G. Greco, © 1996), I used Egg Beaters ™, light cream cheese, and skim milk to lighten this dish. Homemade raspberry sauce gives it a gourmet touch. Savory or sweet, pick your "breakfast of champions."

MY PICADILLO

1 pound lean ground beef

Clove garlic, crushed

1 medium yellow onion, chopped

1 cup button mushrooms, coarsely chopped

½ cup red pepper, diced

1 cup seasoned black beans, rinsed and drained

Salt and pepper to taste

4 scallions, sliced thin

Fresh cilantro, chopped

In large nonstick skillet, brown hamburger and onion with garlic.

Stir in mushrooms, red pepper and beans. Cook until tender. Season to taste.

Sprinkle with scallions and cilantro before serving.

Makes 4 to 6 servings. (Serve over cooked brown rice or mix with eggs before scrambling.)

PEACHES & CREAM BREAD PUDDING

1 large bakery loaf Italian bread

2 (8-ounce) bricks light cream cheese

¾ cup sugar, plus 4 teaspoons

1 carton Egg Beaters ™ (equivalent 8 eggs)

2 cups skim milk

3 teaspoons vanilla extract

2 teaspoons fresh lemon zest

2 teaspoons cinnamon

1 lb. frozen sliced peaches, partially thawed

¼ cup sliced almonds

RASPBERRY SAUCE

2 tablespoon sugar

1 tablespoon cornstarch

10-ounce frozen red raspberries

Coat the bottom and sides of 9x13-inch baking dish with cooking spray.

Tear Italian loaf into large chunks removing ½ of outer crust. Spread evenly in bottom of dish.

In large bowl, beat cream cheese and ¾ cup sugar with electric mixer. Add Egg Beaters ™ and blend well. On low setting, mix in milk, vanilla, and lemon zest. Continue mixing until smooth and creamy, about 5 minutes. Pour mixture evenly over bread.

In small bowl, combine remaining 4 teaspoons sugar and cinnamon. Sprinkle evenly over moist bread and follow with almonds. Arrange peaches on top. Cover with foil and refrigerate overnight.

Next day, preheat oven to 350 degrees. Uncover and bake 1 hour or until set.

While pudding is baking, prepare sauce. In small saucepan combine sugar and cornstarch. Stir in berries and cook over medium heat until thick and bubbly, stirring occasionally.

When pudding is done, plate the sauce and serve with a square of pudding on top.

Makes 12 servings.

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Ye Olde Dominion Wine Shoppe in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA, 22195.