Simple Gluten Free Kitchen

Pan Toasted Herb Bread with Grilled Peach

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On the first day of my daughter’s school I made this pan toasted herb bread toast with grilled peach for her breakfast. As school children head back to school, the routine gets a bit chaotic for the whole family. After long summer holidays its hard to be on schedule, not only for small kids but also for older kids. It is a well established fact that performance of children is affected if the morning meal is skipped. If you are a working mom, it is even harder to make a gala breakfast other than oatmeal, PB&J or bread with butter. There are also a variety of breakfast cereals but they have loads of sugar in it. Today’s recipe is a simple one yet tasty and healthy.
July 23, 2021
This pan toasted herb toast is still a very favorite breakfast for us and I uploaded a video on my you tube channel.
Grilling fruit is best in summer time and it is an amazing way to bring out the juiciness and sweetness of peach. a little char on fruit gives it almost a savory feel. The herb I used to infuse oilve oil is kasuri methi (dry fenugreek leaves), which is very common in Indian homes and has a very nice aroma. Try it for a quick, simple and delightful summertime breakfast.
 

My daughter eats only half of what I shared in the photo


The other thing which stresses out parents is to think about healthy snacks and lunch for their children. My motto all these years for my daughter is to “Keep it simple”. If you give too many choices, they are definitely going to bring back half the lunch untouched.  There are cafeterias and vending machines in almost all high schools.

Apparently, a lot is going on in Richmond about feeding healthy diet in schools but still there are french fries, pizza, chicken nuggets etc at the cafeteria. My policy is to make sure that my daughter has wholesome meals at home and healthy choices of lunch and snacks so that she is not tempted to buy more from school. It is a challenge to make a  high schooler  eat healthy but my experience tells me that it is possible if you are willing to do. I cook food from scratch, try to stock my pantry with unprocessed foods that are good for health but are tasty at the same time. Here is a snapshot of one of her lunches. She stays after school to tutor a kid so she takes a big lunch.

Her lunch made from leftovers


Pan Toasted Herb Bread with Grilled Peach
Ingredients:
6 -8 tbsp (+-) olive oil
2 tsp kasuri methi (dry fenugreek leaves)
1-2 garlic clove
2 gluten free bread slices
salt for seasoning
1 firm and ripe peach
mascarpone cheese (optional)
oil

Method: 

1. Chop garlic very fine with some salt. Mix it in olive oil along with kasuri methi.

2. Heat a non stick pan on medium heat. Toast the bread slice with 2-3 tsp herb infused olive oil on each side till it is nice brown and crisp.

3. The flavor of fresh garlic in combination with kasuri methi turns a simple bread toast into a divine toast.

4. To grill peach, preheat a griddle plate or a grill pan.

5. Cut peach into half, remove the stone. Brush olive oil over the cut side of peach.

6. Place it on preheated grill pan (cut side down). Grill for 2-3 minutes, or until the peach get grill marks. Flip over and grill for further 1-2 minute until the peach begin to soften a bit (it should be easier to cut with knife).

4. Place grilled halves of the peach on plate. Top it with mascarpone ( if using). Serve with tea, coffee, juice or smoothie.

Note: You can keep the infused olive oil in refrigerator for about a week, and if you do not like fresh garlic, it works good even with garlic powder.

 

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Mango Mascarpone Cheesecake with a hint of Cardamom
Pumpkin Seed Crusted Tilapia With Mango Salsa

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