Ahead of Mother’s Day, recipe developer, mother of two, and food blogger Yamuna Jawad shares four delicious dishes from her debut cookbook that you can make this weekend.
“The Feel Good Foodie Cookbook,” named after Jawad’s popular blog and social handle of the same name, includes 125 simple, healthy recipes that combine her Middle Eastern heritage with a Midwestern lifestyle. It is.
Jawad appeared on “Good Morning America” on Saturday and shared four recipes to make for the mom in your life on Sunday, including an amazing make-ahead French toast casserole with orange and pistachio.
Check out the complete recipe below and shop the books, kitchen tools, and more you need to easily recreate the meal at home.
spiced olive oil oat muffins
Makes 12 muffins
Active time: 15 minutes
Total time: 50 minutes
“These muffins may be the quiet champions of the breakfast world. They freeze well, fit in one bowl and one muffin tin, and are packed with warming ingredients like rolled oats, tangy Greek yogurt, rich olive oil, and cinnamon. Lots of spices. And cardamom,” Jawad wrote. “They’re so delicious and so delicious when eaten warm from the oven, but somehow they’re just as good (not just a little better?!) the next day. These muffins make a great base if you so desire. I usually add about half a cup of grated apples, raisins, and toasted nuts or seeds to the batter, but I usually prefer something like the one here. ”
material
Add 1 1/2 cups and 2 tablespoons rolled oats, divided
3/4 cup plus 2 tablespoons (packaged) light brown sugar (divided)
1 1/2 cups all-purpose flour
2 teaspoons cinnamon powder
1 teaspoon powdered cardamom
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda 1/4 teaspoon salt
2 large eggs
1 3/4 cups whole milk
greek yogurt
3/4 cup olive oil
1 teaspoon vanilla essence
direction
1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
2. Mix 2 tablespoons oats and 2 tablespoons sugar in a small bowl and set aside.
3. In a large bowl, combine remaining 1 1/2 cups oats and 3/4 cup sugar with flour, cinnamon, cardamom, baking powder, baking soda, and salt. Make a well in the center of the bowl. In the center of the well, whisk together the eggs, milk, yogurt, oil, and vanilla. Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain.
4. Using an ice cream scoop, portion the batter into the prepared muffin tins, filling each cup to the top. Scatter the top of each muffin with the reserved oat-sugar mixture. Bake the muffins until firm, springy to the touch, and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the muffins cool in the pan before serving.
pesto fried eggs
For 4 people
Active time: 5 minutes
total time: 20 min
material
8 tablespoons pesto
8 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
Crunchy bread for serving
direction
1. Preheat oven to 375°F.
2. Evenly coat four 4-ounce oven-safe ramekins with pesto and crack 2 eggs into each. Sprinkle salt and pepper on top. Place ramekins on a large baking sheet.
3. Transfer the baking sheet filled with ramekins to the oven. Bake eggs until whites are set, 17 to 21 minutes.Serve with crunchy bread for dipping
orange pistachio french toast casserole
Serves 12 people
Active time: 20 min
total time: 1 hour 15 minutes
“I can’t think of anything better for a make-ahead brunch than this citrusy, lightly sweetened French toast casserole. Made with dates, pistachios, and an easy orange-scented custard (made straight in the blender). The sprinkles are a great way to please a hungry crowd with minimal fuss. If you prefer, you can prepare this baked French toast the night before and store it tightly sealed in the refrigerator. Then continue baking from step 4. Perfect for entertaining or overnighting while enjoying coffee in the morning.
material
olive oil cooking spray
8 large eggs
1 1/4 cups almond milk
3/4 cup orange juice
1 tablespoon freshly grated orange zest
1 teaspoon vanilla essence
1/2 teaspoon nutmeg powder
1/4 teaspoon salt
Cut 1 large loaf of French or Italian bread into 1/2-inch slices
1 1/2 cups chopped Medjool dates, pitted (divided)
maple syrup (for serving)
1/4 cup finely chopped pistachios (for serving)
direction
1. Preheat oven to 350 F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Add eggs, milk, orange juice and zest, vanilla, nutmeg, and salt to a mixer. Blend on high speed until smooth.
3. Arrange the bread in the prepared baking dish. Scatter most of the dates evenly over the bread and pour the egg mixture over the bread and dates, making sure the bread is well coated with custard.
4. Bake the casserole for 40 to 45 minutes, until a toothpick inserted in the center comes out clean with some moist crumbs attached.
5. Immediately after removing from the oven, pour the maple syrup over the casserole and sprinkle the remaining dates and pistachios on top. Let the casserole cool for at least 10 minutes before slicing and serving.
rose water fruit salad
Makes 9 cups
Active time: 20 min
total time: 20 min
material
2 cups peeled and diced strawberries
2 cups diced pineapple
2 mangoes (diced)
4 kiwis (diced)
1 apple, cored and diced
1/2 cup sliced almonds
1/2 cup shelled pistachios
1/2 cup orange juice
1 tablespoon rose water
direction
1. In a large bowl, add the strawberries, pineapple, mango, kiwi, apple, almonds, and pistachios.
2. Pour the orange juice and rose water over the top and mix gently.
3. Serve immediately at room temperature or chill in the refrigerator for up to 1 hour.
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