Busy schedules can lead to bad eating habits
Spring has sprung and summer is still a couple months away, which tends to make schedules their busiest. The Made in Oklahoma Coalition understands and wants to help you manage the busy season without falling back on drive-thru windows or delivery drivers to feed the family.
For breakfast, consider putting together a parfait with layers of Braum's Greek yogurt, Southern Okie Peach Spread and Wholee Granolee in a small glass jar or plastic cup that can go with your wherever the day takes you.
Mini frittatas are great for high protein diets and can be tailored for any dietary restrictions whether for breakfast or a midday snack thanks to Scissortail Farms spinach, J-M mushrooms, Bar-S ham, Daddy Hinkle's seasoning and locally sourced eggs. The finishing touch is Lovera's Caciocavera cheese, a creamy cheese that's hand-formed and hung to dry by cheese-mongor Shawn Duffy and his crew at the family market in Krebs.
A hearty flatbread sandwich made from Made in Oklahoma ingredients can benefit your health, schedule and the local economy. The coalition has a recipe for making your own flatbread and recommends greens from the aforementioned folks at Scissortail Farms and Lovera's Italian Market plus a jar of Seikel's Oklahoma Gold Old-Style mustard.
The Made in Oklahoma Coalition helps more than 70 Oklahoma food manufacturers and its products. For more information about MIO, its member companies and more recipes like these, go online to www.miocoalition.com.
Fresh Flatbread Sandwich
Ingredients for flatbread:
3 to 3 1/4 cups Shawnee Mills All-Purpose Flour
1 1/4 cups boiling water
1/2 cup instant potato flakes
1 1/4 teaspoons salt
2 tablespoons olive oil
1 teaspoon instant yeast
Ingredients for toppings:
Scissortail Farm lettuce greens
Seikel's Oklahoma Gold Old Style Mustard
Additional add-ons for a filling lunch:
KiZe Raw Energy Bar
Oklahoma Ozarka Water
Place 2 cups of the flour into a mixing bowl. Pour the boiling water over the flour, and stir with wooden spoon until fully incorporated. Cover and set to one side for 30 minutes.
In a separate bowl, whisk together the instant potato flakes and 1 cup of the remaining flour with the salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, then knead for several minutes until a soft dough forms. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each around 3 ounces). Cover, and let rest for 15 to 30 minutes.
Roll each piece into a 7" to 8" circle, and brown in cast iron pan over medium heat for about 1 minute per side, until they're puffed and with brown spots. Wonderful when served hot. Will refrigerate for 4-5 days, or freeze.
Mini Baked Frittatas
1 tablespoon olive oil or vegetable oil
1 (8-ounce) package J-M Mushrooms, sliced
1 cup Scissortail Farms spinach, lightly packed
¼ teaspoon Daddy Hinkle's seasoning
8 eggs, lightly beaten
½ cup Dairy Pure milk
½ cup Bar-S Chopped Ham
4 ounces Lovera's Caciocavera cheese, grated, may substitute mozzarella
Preheat oven to 375 F. Spray 6 small glass Pyrex ramekins with nonstick cooking spray. Alternately, you can spray a muffin tin with nonstick cooking spray or line a muffin tin with paper liners.
Heat oil in a large skillet over medium-high heat. Add mushrooms, cooking until softened and the mushrooms have released most of their liquid, about 5 minutes. Using a slotted spoon, remove mushrooms from skillet to a bowl, leaving any remaining oil and liquid in the skillet.
Add spinach to the skillet and sauté until tender and wilted, about 10 minutes. Add a little extra olive oil, if needed while cooking.
Add the spinach to the bowl with the mushrooms. Stir in Daddy Hinkle's seasoning, eggs, milk, ham and cheese.
Divide egg mixture evenly among ramekins or muffin tins. Bake until a toothpick inserted comes out clean, about 25 minutes.
Cool slightly before removing from ramekins or muffin tins. Or, serve directly from the ramekin. Serve hot or at room temperature.
2 Tbsp Southern Okie gourmet peach spread
½ fresh Oklahoma peach, diced finely
1 Braum's Honey Greek Yogurt (6-ounce) ¼ cup Wholee Granolee super granolee
Combine Southern Okie spread with diced fresh peaches.
In a small jar or glass, layer Braum's Greek Yogurt, then Wholee Granolee and top with the Southern Okie peach mixture.
These recipes use ingredients from Made in Oklahoma Coalition food manufactures with products produced by Shawnee Mills, Braum's, Daddy Hinkle's, J-M Farms, Seikel's, Scissortail Farms, Dairy Pure, Ozarka, Bar S, KiZe, Wholee Granolee, Southern Okie, Lovera's.