Cheese & Apple, Pear or Peach Breakfasts

Our breakfasts are usually based on oats, but once in a while we have a fruit and cheese melt. The following recipes come from THE SOY ZONE by BARRY SEARS. I ignore the “purified” water and just use tap water.

APPLE AND CHEESE MELT

1/3 cup purified water

¼ tsp powdered cinnamon or ginger

1 tbsp raisins

1½ small apples (6 oz), cored, halved and cut into eighths or 2 inch cubes

4 oz low-fat mozzarella or cheddar-style soy cheese, grated or cut in thin strips

12 almonds, raw or lightly toasted

Add water, spice, raisins, and apples to a skillet with lid.

Cover and bring to a boil.

Reduce heat and simmer until almost tender (4 to 6 min).

Sprinkle nuts, then cheese over fruit.

Cover and simmer until cheese melts (2 to 3 min).

Serve immediately, using a spatula to slide onto plate.

CHEDDAR-APPLE GALETTE

¼ cup purified water

¼ tsp ground cinnamon

1 tbsp raisins

1 1/2 small apples, Granny Smith or Fuji, halved, cored, and cut into eighths

4 walnut halves, chopped (I use more – about 8 halves)

4 oz sharp low-fat cheddar cheese, grated (sometimes I use less)

Preheat oven to 400oF.

In a medium sauté pan with a lid and oven-proof, add water, cinnamon, raisons and apples.

Bring to boil over high heat, then reduce to medium, cover, and simmer until apples are tender (6 to 10 min).

Uncover pan and turn off heat.

With a wooden spoon or spatula, group apple slices together to form a loose circle.

Sprinkle with chopped walnuts and grated cheese.

Transfer pan to oven and cook until cheese melts (3 to 5 min).

Serve hot.

PEAR (or PEACH) AND CHEESE MELT

1/3 cup purified water

¼ tsp powdered anise or whole anise seeds

1 tbsp raisins or currants or 2 dates, minced

1 medium pear (7½ oz), cored, peeled if waxed, and cut into thin wedges

4 oz low-fat mozzarella or cheddar-style soy cheese, grated or cut in thin strips

12 almonds, lightly toasted

Add water, spice, raisins, and pears to a skillet with lid.

Cover and bring to a boil.

Reduce heat and simmer until almost tender (4 to 6 min).

Sprinkle nuts, then cheese over fruit.

Cover and simmer until cheese melts (2 to 3 min).

Serve immediately, using a spatula to slide onto plate.

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