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Breakfast in Bed for Mom

Eileen Joyce
ALL | GrassValleyArchive

As Mother’s Day looms, my daughters reminisce about their childhood deprivations. These include the hardships of growing up in a television-free zone and my refusal to buy Oreos. I understand that I was also the only mom who didn’t dye uncooked macaroni shells and string them into necklaces.

Don’t I earn brownie points for building Lego villages and baking peanut butter cookies? How about the interminable number of nights we recited “Fox and Sox” together?

These memories egg me on to reveal a family secret: When my girls were young, I was a member of Perfectionist Mothers, Inc. To qualify for this elite sorority, I picked lint off sweaters and squared French corners on beds. My wooden furniture gleamed with lemon oil, my souffles never fell, I ironed my underpants. My organizational skills made the Dewey Decimal system look haphazard.



Like Camembert, my mothering softens with age. I no longer compete in the overachiever Olympics. I even burned my control freak ID. Now, I gladly leave dirty dishes in the sink overnight, and I’m proud that my laundry basket runneth over like the tomato soup I forgot about the other night on the burner.

Despite my shortcomings, my mothering self-esteem remains puffed. I’m not yet known as Ms. Mellow, but I’m so laid back, I almost forgot to mention these Mother’s Day breakfast ideas.




Breakfast Scones

(1 dozen)

As every mother deserves breakfast in bed, I hope these provide the opportunity.

3 cups white flour (half whole wheat is OK)

2 teaspoons each baking powder and baking soda

6 tablespoons cold salted butter

2 packed tablespoons brown sugar

11¼4 cups non-fat vanilla yogurt

2 eggs, beaten

1¼2 cup raisins

Stir together the flour, baking powder and baking soda. Cut in the butter and brown sugar until the mixture resembles coarse meal (a food processor does this in seconds). Combine the yogurt and eggs, then blend with the flour mixture and raisins, using as few strokes as possible. Drop by quarter-cupfuls onto a lightly greased sheet and bake in a 400-degree oven for about 12 minutes until a toothpick inserted in the middle comes out clean. Serve hot with marmalade or jam. Make sure Mom doesn’t get crumbs on the pillows.

Dreamy Fruit Salad

(Serves 4)

Hopefully, Mom will share this dream with the family.

1 large banana, sliced

1 cup pineapple pieces (unsweetened canned is easy)

1 large orange, sectioned and de-seeded

1 mango, cut into small slices

1¼4 cup unsweetened grated coconut

1¼2 cup raw pecans

1¼2 cup raisins

Vanilla Cream

Whisk until smooth:

1¼2 cup low-fat cottage cheese

1¼2 cup nonfat vanilla yogurt

2 tablespoons maple syrup

1¼4 teaspoon vanilla extract

Gently stir the fruit salad ingredients together.

Top each serving with Vanilla Cream.

Mother’s Day

Faux Omelet

(Serves 4)

Making omelets is tricky, so here’s an easy substitute. Mom’s appreciation may appear as lip smacking.

8 eggs, whisked together until smooth

1¼2 cup Neufchatel cheese, cut into tiny pieces

1 green pepper, sauteed

2 scallions, thinly sliced

1 large tomato, de-seeded and chopped

2 tablespoons any fresh herbs, minced

Salt and pepper

Lightly oil a frying pan, set it on a medium flame, and let it get hot. Pour in the eggs and let them rest for about 30 seconds before adding the rest of the ingredients.Toss everything gently with a spatula until the eggs are the desired consistency.

Tofu Scramble

(Serves 4)

For moms who aren’t eggheads, here’s a stupendous soybean savory.

1¼2 cup onions, chopped

1 cup white or cremini mushrooms, thinly sliced

16 ounces firm tofu, drained, blotted with a paper towel and crumbled

1 cup fresh spinach, chopped

1 teaspoon dried dill

A pinch of turmeric

Salt and pepper

Saute the onions and mushrooms until soft. Pour off any mushroom liquid that bubbles up. Add the remaining ingredients and cook over medium heat for about 5 minutes until the spinach wilts and the tofu is golden.

Fruity French Toast

(4-6 servings)

Caution: this creation might cause unmotherly cheering.

4 eggs, beaten

1¼2 cup nonfat vanilla yogurt

3 tablespoons orange juice concentrate

1¼3 cup orange juice

1 tablespoon orange peel, grated

8 slices sourdough bread (for effortless handling, cut them in half)

Mix the first five ingredients together until smooth. Submerge the bread in the liquid, and turn it once until it’s soaked through. Grease a frying pan, add a few slices of bread, and cook for about 3 minutes on each side until beautifully browned. Be sure to grease the pan every time you add a new batch of bread. Pour on maple syrup and top with a nonfat vanilla yogurt dollop.

To all mothers, mellow, moody, maniacal or otherwise: May you be well fed and loved on your special day.

Ronnie Paul is a cookbook reviewer, free-lance writer, vegetarian chef and teacher at Wild Mountain Yoga Center. She can be reached at


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