Nothing expresses love more simply than sharing a home cooked meal together. We asked local chef Rachael Vieni Reinmiller, owner of Commonwealth on Queen, for three of her best brunch recipes. Her own mother worked full time as a nurse and “made so many sacrifices for us to have such a full life.” Vieni Reinmiller continues, “She focused on healthy habits and made breakfast, lunch, and dinner for our family of six every day. Food was so important in our lives.”
Chocolate Banana Quinoa Bowl
Serves 4
3 cups milk of choice
½ cup cocoa powder
¼ cup powdered sugar
1 pinch of salt
3 cups quinoa, cooked
4 ripe bananas (2 smashed in a bowl, 2 sliced for garnish)
*Optional–berries, nuts, chia seeds, or shredded coconut as garnish
1. Heat milk over low heat on stove; whisk in cocoa powder, powdered sugar, and salt until dissolved and heated.
2. Stir in cooked quinoa, then smashed banana—mix and heat through.
3. Scoop evenly into 4 bowls,top with sliced banana and any other garnishes.
*This dish can be gluten-free and vegan (if coconut, almond, or soy milk are used)
In warmer months, this can be made ahead, mixed with 4 tablespoons of chia seeds, and refrigerated. Serve cold for an easy grab-and-go breakfast or snack.
Sweet Potato, Caramelized Onion, Goat Cheese, & Arugula Frittata
Serves 4-6
¼ cup caramelized onions
12 eggs, cracked and whisked in bowl
1 baked sweet potato, peeled and cubed
¼ cup goat cheese, crumbled
1 cup arugula
1. Turn on oven broiler.
2. In a skillet, carmelize onions until brown.
3. Heat oven-proof skillet (cast iron or other) over high heat, coat with cooking spray (keep pan very hot to start).
4. Pour eggs in pan (do not stir or scramble). Lower heat. Use rubber spatula to pull sides away from pan.
5. Once bottom sets, add sweet potato evenly throughout. Add goat cheese, arugula, and caramelized onions on top of eggs.
6. After eggs are mostly cooked through, place the skillet under the broiler to finish the frittata (4-8 minutes or until set).
7. Remove from oven, let cool slightly, cut into 4 or 6 pieces.
Brioche Berry Stuffed French Toast
Serves 4
1 pound strawberries, fresh (or frozen and thawed)
1 loaf unsliced brioche (or any soft bread of choice, like challah for example)
6 eggs, whisked
½ cup half and half
2 teaspoons vanilla extract
½ cup granulated sugar, plus 2 tablespoons
1 cup cream cheese, softened
¼ cup powdered sugar
Pinch of salt
¼ cup butter
1. Prep strawberries: in a bowl, mix diced berries with 2 tablespoons sugar. Let sit for 15 minutes (until juices released).
2. Prep bread: using a serrated knife, slice loaf into 8thick slices.
3. In a bowl, whisk the eggs until foamy. Add the half and half, 1 teaspoon vanilla, granulated sugar, and salt; whisk to blend.
4. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak.
5. In mixing bowl, blend cream cheese, strawberries and juice, powdered sugar, and 1 teaspoon vanilla.
6. To assemble French toast, top 1 slice of bread with heaping ¼ cup of strawberry filling and sandwich between 2nd slice; repeat for each serving. Then soak each side of toast in egg/milk mixture.
7. Heat a large skillet or griddle over medium-high heat. Add about 2 tablespoons butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly browned, about 3 minutes. Flip and cook on other side.
8. Cut in half on bias and serve with maple syrup, fresh berries, and/or whipped cream.
ONLINE EXCLUSIVE:
More of our interview with Rachael:
When are you due? 8/9/18
What are you most excited for about being a mother? New adventure and seeing my husband as a father
What are you most scared of? Not being able to plan and set a routine right away—my life has to be pretty structured in order run both restaurant locations and catering.
Did you have a mother or grandmother, sister, or friend who influenced you in a positive way growing up and what lessons do you hope to take from those women who were mothers before you? Yes, I have all of these women influences in my life!
My mom raised 4 kids and made so many sacrifices for us to have such a full life—she made dinner breakfast, lunch, and dinner for our family of 6 everyday (while working full time as a nurse)—food was SO important in our lives, she focused on healthy habits.
My Nonna moved to this country from Peru in the 60s with her 3 kids. Such a huge risk to start over in a new country all by her self and find her way. She was SO brave and so fabulous.
My Nana truly marched to a beat of her own drum, she was so unique, so fun, and loved life. She loved learning and experiencing new things all of the time and shared her wonderful energy with us.
My sister has her PhD and 3 kids—just so incredibly driven and smart.
My closest girlfriends, Sarah and Lija, are SUCH forces in Lancaster—running nonprofits and raising children, so involved in community and invested in making the world a better place.
I am never at a loss for sources of inspiration and am incredibly proud of where I came from and how I am continued to be shaped and influenced.