A dainty brunch

October 15, 2012 in breakfast, cooking

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Recently I watched the entire series of “Upstairs Downstairs” as well as “Brideshead Revisted“.

I also indulged in this truly fantastic series of videos on what it was like to be the cook staff in a Victorian kitchen.

I guess I was trying to fill in for my craving for the next season of “Downton Abbey“.

This excessive exposure to rich victorian British ways and means has left me with a slight obsession on tea services and victorian cuisine. I am sure it will pass in due course but in the mean time I decided to appease the odd yearning with just a bit of dainty food.

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This is extremely modest but I offer some spinach parmesan coddle eggs, buttery crunchy soldiers (toast sticks) and coffee in a dainty tea cup.

You may or may not know about egg coddlers but I adore them. Mine are new but if you search online you will find many lovely antique ceramic coddlers as well as very fancy silver Victorian egg coddler get ups that would look good on any lace covered sideboard, ready for the Lordship and Ladyship to belly up to at breakfast time.

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With these ceramic coddlers you simply butter the interior, add an egg or two, ham or other delicious meat, herbs, salt, cream, what have you, cover the top, lower into boiling water so that the water just reaches the bottom of the metal cover and cook until done to your liking. Remove from the pot, keep warm, serve with toast sticks to dip into the soft boiled egg goodness inside!

I promise to share a recipe for the most dreamy and crazy easy cream scones in the next week – hold onto your tea towels!

whole wheat waffles + wild blueberries + cinnamon butter

August 24, 2011 in breakfast, Food Porn, product

I have been exploring an alternative to syrup which is a bit easier and brings a different flavor profile to pancakes and waffles.

Instead of a juicy topping, I used this new product from the butter people Land o Lakes – its a whipped butter with cinnamon already in it.

To learn more and also enter to win the kewl stuff below in a giveaway visit this page on this blog!

CLICK HERE TO ENTER

Giveaway Details

To Enter:

All you have to do to enter to win this cute prize pack is to leave a comment on this page telling us what new sort of butter you think Land O Lakes should make next!

click here for more details

Contest starts today August 24, 2011 (when this posts) and ends August 31st, 2011, at 5 pm Pacific time (8 pm Eastern time) – that is one week!

Please comment only once. You can enter one more time by tweeting this link – http://bit.ly/oLf79I – and adding this hashtag #myblogspark.

A quick answer to breakfast

September 12, 2010 in breakfast, Food Porn

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Wholesome energizing breakfasts on school mornings can be so hard! I am not the sort to fly out of bed full of energy so the idea of running to the kitchen and making some lovely home-raised eggs or some organic oatmeal for anyone just defeats me. I can do it on the weekend no problem but it is usually a brunch thing – around 10 am versus the 6 am it would need to be on school days.

Its for this reason I am on a quest to create some recipes for wholesome easy breakfasts that can be frozen down or held in the fridge for the week and which the kids or husband can get on the go.

I plan on making some soaked whole wheat sourdough pancakes to freeze down in the future (and I will share that) but today I am sharing a recipe I concocted that includes 100% nut-free protein, whole grains, filling fats, and lots of flavor.

I would not say this is a perfect recipe by any means and its certainly not made for adults who have lower calorie requirements but, if portioned well, they should be a good boost for the kids in the morning.

My husband (heck, me too) needs to eat a lower glycemic food than this so I am still thinking about how to solve that breakfast need.

Whole Wheat Oat Cream Cheese Apple & Soy Nut Bfast bars

Whole Wheat Oat Cream Cheese Apple Soynut Butter Breakfast Bars

Ingredients:

  • 2 C soaked/sprouted organic whole wheat flour
  • 2 C organic steel cut oats (not quick)
  • 1 C Organic GMO-FREE soy nut butter
  • 1 3/4 C demerara sugar (portion out 1 C and 3/4 C)
  • 1/2 teaspoon aluminum free Bobs Red Mill baking soda
  • 1 C butter melted
  • 8 oz cream cheese
  • 8 oz sour cream
  • 2 large organic eggs (ours are homegrown)
  • 1 tablespoon lemon juice
  • 2 C apple butter
  • pinch of cinnamon
  • 1/4 – 1/2 C demerara sugar to sprinkle on top

Directions:

Mix whole wheat flour, oats, soy nut butter, baking soda, and 1 C sugar, incorporate well.

Add 1 C melted butter, mix well.

Save 1 1/2 C of this mixture for use as a topping

Press into bottom of a greased 9x13x2 pan and bake 12-15 minutes (lightly browned). Remove and cool about 10 minutes.

Mix cream cheese and 3/4 C sugar until fluffy. Add sour cream, mix. Add eggs, one egg at a time with mixing between.

Spread apple butter onto cooled crust. Pour/spread the cream cheese/ sour cream mixture.

Sprinkle the topping over this and, if desired, sprinkle with a small amount of the demerara sugar.

Put back into the 350 oven and bake 30 – 40 minutes. Remove and cool. Cut into bars.

Whole Wheat Oat Cream Cheese Apple & Soy Nut Bfast bars


Whole Wheat Oat Cream Cheese Apple & Soy Nut Bfast bars

If you give this a try let me know how it goes for you.

Raw Food: raw cheese at breakfast

February 18, 2009 in breakfast, cheese, raw

Raw Food: raw cheese and other goodies (100% nut free!)

I have been working with our new dehydrator to create several types of crackers and fruit leathers. The goal is to understand what the drying process does to various foods and to test some of the recipes one finds on the web.

Everything I will ever make will be 100% nut free. We have a zero tolerance policy on nuts of any kind.

Note that coconuts are not tree nuts and do not present tree nut allergens so I like to use coconut flesh, milk, butter, water, and juice!

Raw food: KD posing

I definitely enjoy making all manner of smoothies and munching on salads but its also good to have some texture for the need to nibble on dense food stuffs. I want to forestall cravings for Lays potato chips!

To wit, today’s post is on what I ate for breakfast this morning. After whipping up some cheese grits and homegrown chicken eggs for the family, I pulled together this plate of crunchy goodness.

Raw Food: raw cheese and other goodies (100% nut free!)

I have a few slices of raw cow’s milk aged (5 years) cheddar cheese (Black Diamond) – notice I am not vegan, beta flax crackers (recipe here), sprouted wheat berry crackers, carrot ginger crisps, mango leather, and banana leather.

Recipes!

Sprouted wheat berry crackers (adapted from this recipe)

Ingredients:

  • 1/2 Cup organic wheat berries
  • pure water, as needed
  • 3 tablespoons organic shoyu
  • raw organic sunflower seeds, enough to sprinkle over top of crackers
  • 1 tablespoon olive oil, cold pressed, first press
  • 1 tablespoon lemon juice

Directions:
Sprout wheat berries (will take several days, I do it until primary shoot begins to emerge). Put sprouted grain in food processor, add the shoyu, lemon juice, and olive oil, process until the grains have been macerated. You might need to add a bit of water to get the mixture to macerate and form a dough.

Spread the dough onto paraflexx sheets in the shape of crackers (so that you will not have a hard time cracking them into shapes later).

Sprinkle with the raw sunflower seeds and press them into the surface of the crackers slightly.

Start dehydrating at 135F for an hour or so then turn down to 115F to dry over night. In the morning, flip the crackers and if they are still dark (not dried) underneath, put them back into the dehydrator until dry. Do not over dry. Store in a zip lock baggie.

Notes: When I make this next time I will add more shoyu and also sprinkle a bit of salt ontop as it goes into the dehydrator. Over time I will likely need this salt less but for now it seems this recipe needs that, for my taste.

Carrot Ginger Crisps

Ingredients:

  • 15 large organic carrots
  • 1 tablespoon shaved ginger
  • 2 tablespoons lemon juice
  • organic coconut water, as needed

Directions:
Peel and juice the carrots. Save the pulp, add to a blender jar. Add back in the carrot juice, lemon juice, and the ginger. Blend the mixture, adding the organic coconut water as needed to encourage a puree to form.

I almost killed my blender with my beta flax cracker recipe (began to smoke) and then this recipe was challenging for my run of the mill blender. Be careful with yours! Stop it often to mix the unblended stuff at the top down into the lower parts of the blender jar. You do not want this to be really juicy either.

Using an offset spatula (your very best of friends for a lot of these recipes), spread the puree/mix out onto the paraflexx sheets, might take 2 or more.

Dehydrate overnight at 115F. It goes fast so you might want to keep checking it, depending on your conditions.

Notes: the ginger is fantastic with this crisp! Its an intense experience and I am still thinking of how best to use it. Might be nice in salads, might make an interesting topping on another recipes.

Mango Leather

Ingredients:

Directions:
Peel mangos and remove flesh from pit, put into blender jar. Add lemon juice and then blend. Add coconut water as needed to help the puree loosen up just a bit without getting too juicy.

Using an offset spatula, spread the puree/mix out onto the paraflexx sheets.

Dehydrate 4 – 6 hours at 125F. Keep checking on it, depending on your conditions. Objective is a dried, slightly tacky sheet that is not so dry that it is brittle.

When done, remove from sheet, roll up in a parchment paper and store in a baggie in a cool dry location. I use a rolling pizza cutter to cut my leathers.

Banana Leather

Ingredients:

Directions:
Peel bananas and put into blender jar. Add lemon juice and then blend. Add coconut water as needed to help the puree loosen up just a bit without getting too juicy.

Using an offset spatula, spread the puree/mix out onto the paraflexx sheets.

Dehydrate 4 – 6 hours at 125F. Keep checking on it, depending on your conditions. Objective is a dried, slightly tacky sheet that is not so dry that it is brittle. This banana leather might dry sooner than this, keep an eye on it. Mine turned out a bit more like banana toffee which is not necessarily a bad thing!

When done, remove from sheet, roll up in a parchment paper and store in a baggie in a cool dry location. I use a rolling pizza cutter to cut my leathers.

Ok, there you go!

I know my limits in terms of diet and I know I need lots of texture.

These things should not be what you are eating 100% of the time. A raw food diet should consist of mostly simple fruits and vegetables, some seeds and grains, LOTS of water, and in our case, raw dairy.

Let me know if you try any of these recipes!

If you are interested in getting a dehydrator yourself I can tell you that I am just tickled pink with my Excalibur 9 tray dehydrator, the only one I have experience with.

Their page is at this link.