Vanilla Maple French Toast with Berry Coulis

Pardon the carboholic kitty in the photo. He has a penchant for baked goods. Favorite food? Graham crackers and now, this french toast!
Christmas morning at The Bite Me Kitchen is lazy pajama-time! Which isn't all that different from the other non-work day mornings. We were left with a few cartons of blueberries, raspberries and strawberries and instead of making a healthy smoothie, we whipped up a quick batch of french toast and a gorgeous mixed berry coulis.
Use what you have - any bread, any liquid, and any seasonings you desire. This batch used soy milk (we were out of regular milk), maple syrup, a dash of vanilla and some sourdough bread!
Oh, and have a Happy Christhannaukawannzafestivus!
Serves 4INGREDIENTS:

• 8 slices bread (2 ea person)
• 4 whole eggs
• 1 cup milk (or soy milk)
• 1 tsp vanilla extract
• 2 Tbsp maple syrup
• 1 tbsp butter
• 1/4 cup powdered sugar
• 2 cups mixed berries
• 1/4 c sugar

DIRECTIONS:

1. For sauce, place berries in medium pot and cook over medium high heat until softened, mashing as they cook. Simmer for 15 minutes. Add 1/4c sugar and continue to simmer 5 minutes. Blend in immersion blender or mash thoroughly.
2. For french toast: Preheat oven to 300'. Whisk eggs, milk, vanilla and maple syrup. Heat skillet (we use a flat 2-burner cast iron skillet, but any pan will do), over medium heat and melt 1 tbsp butter on it.
3. Place bread slices in egg mixture for 30-60 seconds a side, flip over for another 30 seconds. 
4. Place dipped slices on skillet and cook until golden brown and bubbly about 1-2 minutes per side.
5. When browned on both sides, place french toast in oven on baking sheet to keep warm.
6. To serve, arrange french toast on plate, sift powdered sugar over, top with warm coulis.

Winter Salad of Roasted Squash, Pomegranates, Pistachios

The weather has finally turned the corner from fall to winter here in Southern California and we're using our oven with wild abandon! Our house is old, drafty, and prone to quickly dispersing heat, so keeping our oven full of roasting and baking goodies is a great way to keep the kitchen (and the chefs) warm!

The holidays are here and we all strive to find ways to pack more activity into less time. As always, we prioritize eating a variety of seasonal, fresh, nutritious fare. We find preparing ahead (when time allows) lets us reap the rewards on a busier date! Our freezer bulges with neatly labeled baggies of seasonal, fresh food that's been prepared and sealed for later use. This winter squash salad is the perfect excuse to dice up squash, roast some and freeze some for later!

We used the frozen squash the next time to make this same salad again. With a little forethought and very little time, it's easy to divvy up extras for later. If you live alone, or only cook for two (like us), this is a great way to maximize your dollars and be kind to Mama Earth by not tossing the excess food.

This recipe calls for pomegranate molasses, which is a fancy name for heavily reduced pomegranate juice. Make a bunch all at once - it keeps sealed in an airtight container in the fridge for up to 3 months. Use it in dressings, dessert sauces, glazes for chicken, pork, lamb, etc...!

Recipe ~Eating Well
Serves 2
INGREDIENTS:

• 1 Tbsp minced shallot
• 1 Tbsp pomegranate molasses (see Note)
• 1 Tbsp balsamic vinegar
• 2 tsp lemon juice
• 2 tsp chopped fresh thyme 
• 1/4 tsp salt
• 1 Tbsp grapeseed oil
• 2 tsp water
• 1 small winter squash, such as butternut, kabocha, acorn, peeled, seeded and cut into bite-sized chunks *For recipe you only need small handful each. Freeze extra chunks on baking sheet, then seal in ziplock bag*
• 2 tsp extra-virgin olive oil
• 2 tsp fresh thyme leaves
• 1/2 tsp salt
• cracked pepper
• 3 cups mixed greens (radicchio, frisee, curly endive, etc.)
• 2 Tbsp pomegranate seeds (see Note)
• 1/4 cup pistachios or walnuts
• 1-2 oz blue cheese or feta

DIRECTIONS:

1. Preheat oven to 375°F.
2. To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme and salt in a small bowl. Whisk in  oil.
3. To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). 
4. To prepare salad: Divide greens between plates or bowls. Add the vinaigrette and gently toss to coat. Top with squash and sprinkle with pomegranate seeds, nuts and cheese.

Pomegranate Molasses: Bring 4 cups pomegranate juice to a boil, simmer uncovered 45-50 minutes until it coats the back of a spoon. Will make about 1/2 cup.

To seed a pomegranate: Fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to separate the seeds from the white pith. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.