Makes you sweat

You can tell your breakfast is nutritionally sound,when you start to sweat. I enjoyed conjuring up this idea, and drinking the rainbow of colors. Juicing, again! I can't think of a better way to get your 'five a day' than to liquefy them. I know you miss out on the fiber, but wait, there's more! I had a package of instant oatmeal on the side. I boiled water and poured it over the contents of the instant oatmeal packet (watch the sugar content!), and I put a small plate on top. It was ready to eat after I finished rinsing my juicer attachments.

Recipe: 2 Carrots, small section (1/2-1") of Ginger Root, 5 Kale leaves, 1/2 Beet, 1 Granny Smith Apple, 1 Fuji Apple. Drink immediately, or drink half and store in fridge for less than a day.

Enjoy!

Perfect French

French Toast, as previously offered last summer, maintains it's status as one of my most favorite breakfast foods. I always think of my brother when I make french toast, because I think we both love this tasty egg and bread combination. I sat doubtful as I ate it, that if I were vegan, I would be able to eat it. Alas, there is a recipe out there, and I'll be sure to share it with you, soon. I also came across a really neat recipe involving some butternut squash. I can't wait to try that one, also vegan.

Now, French Toast. Browsing the Internet and reaching beyond my usual websites, I found a writer's realm, and a food category. It is the inspiration for this recipe, as well as having a discounted loaf of Rye bread. The Rye bread,I think, was under baked, because it was very doughy and dense. I don't recall eating a lot of Rye Bread. Maybe it's just that way, dense and doughy. Regardless, I'll look forward to trying some thick cut Texas Toast in my future French Toast. And maybe a French Baguette will follow that. You really can't go wrong with any variety of bread you're thinking is beyond sandwich quality, but not quite ready for the birds.
I bet you could let the bread dry out for a few hours / overnight to get a crispier edge, as well as baking the finished french toast on a low setting.

I discussed the history of French Toast in an earlier blog posting. Have you searched through past articles? There is a lot of brain spew in this blog. I think that's why this post is so long. I've had coffee, and I have no plans this afternoon, so I'm posting:

Fresh Chilean Blueberries,
Homegrown Mountain of Sprouts,
and (real) butter,
Plus, a sweet Minneola Tangelo Honeybell
with Maple Syrup

New Orleans French Toast Recipe

Ingredients for New Orleans French Toast:

•2/3 cup milk

•2 tablespoons powdered sugar

•¼ tsp. salt

•1 tsp. finely grated orange peel

•3 eggs

•1 tablespoon flour

•2 tablespoons butter

•4 – 6 slices day-old bread

Directions for making New Orleans French Toast:

Beat the milk, powdered sugar, salt, grated orange peel, eggs, and flour together with a whisk until smooth and frothy. Heat 1 tablespoon of butter in a large non-stick skillet or on the surface of a large, non-stick griddle until the butter is melted – spread to cover the entire surface of the pan – careful not to burn the butter or you will need to start over.

Dip bread slices, one at a time, into the egg mixture. Do not let the bread soak in the mixture; just make sure that both sides of the bread are coated. Place in a single layer on the hot griddle or in the prepared skillet.
Cook over medium to medium-high heat until golden brown (1 – 2 minutes), flip to cook the other side.

Repeat with remaining bread slices adding remaining butter, as needed.
Serve warm spread with butter and sprinkled with powdered sugar or covered with jam or maple syrup, if desired. This particular recipe can also be served with fresh orange sections tossed with sugar and orange liqueur.

It's just breakfast, but it counts

I'm breakfast crazy. I love it. I felt like I was totally crashing today, and I tore into an orange. I spent my work break eating a blood orange, and I will eat a delicious white grapefruit tomorrow.

Butter, Almond Butter, and Concord Grape Jelly

Alas, breakfast holds you solid for several hours in the morning. Then, you eat lunch, but you don't over indulge, and by dinner, you're eating an appropriate amount of food, but you aren't tempted to load up on the wrong things before or after.  It always comes back to breakfast. Nothing too special this morning, except a lot of onions in my omelet, and a nice serving of bacon. (I'll  mention here, that biscuits are special! I would love to make my own sometime). And go! --->Since I buy and eat for one, I cut a bacon package in half, and separate it into servings,and freeze what I don't plan to use that week. It's helpful to have some to pull out for using in a recipe, without compromising the rest of your supply. 

Malts

There's little to no positive nutritive value in this posting, except that tonight, it is a creative outlet for me, and for you, it's a treat that you can choose to share and enjoy with a few friends or your kids, if you like to recall that 1950's malt shop taste, without the silver hairs to prove that you were there in your adolescence.

 I credit my Dad with the actual recipe, which I  didn't have at the time, and even now, it is a guesstimation, but, pretty simple! The ingredients  included: Dash salt, 1 Egg, Enough (vanilla) Ice Cream to fill blender about halfway. Add in few tablespoons of (vanilla, chocolate if you prefer) Malted Milk, for taste and texture. Try 1 tsp Vanilla, and fill will milk so it covers ice cream. Blend! Yum!

Black Bean Brownies

I've heard of using strange things in making baked goods. Such as Tofu Pumpkin Pie, photographed as the middle pie. That recipe came from "The American Vegetarian Cookbook" by Marilyn Diamond. I love this cookbook for it's resourceful use of non-dairy and non-animal products. There are countless ways to include alternative options in your daily meals, and Diamond does a great job of letting us know what she has to offer.

  

The recipe below is the latest in our kitchen this evening. I have to give credit to a customer at the co-op where I'm employed, for giving me this recipe from around town, I guess. I've gotten around to making it, six months later.

1 1/2 c. cooked black beans or 15 oz. can, rinsed and drained.

1/4 c. cocoa

1/2 c. egg whites or 2 eggs

1/2 c. blue agave nectar or honey

1/2 c. self-rising flour  or 1/2 c. flour with 1/4 t. baking soda and 1/2 t. baking powder

2 T. vanilla

4 T.  mini choc chips or  semi-sweet regular choc chips.

in a blender puree until smooth the beans, eggs, agave and vanilla.

add cocoa, flour, b. powder.  blend til smooth.  throw in the chips and chop til coarse.

pour in 8/8 papered  or greased and floured pan.  bake 350 for about 20 min or until

pick comes out cleanish.

-----

As the winter goes, you know, these things happen: Broken Dish, just as you're getting out the door. Well, lesson learned, in any case; don't try to carry too many things! Ah.... Anyhow, I had one crunchy bite of these before chucking them. I used the non-self rising flour, and I think that affected the taste. I didn't really enjoy them as much. I'll try it again, when I have a few other, different ingredients. Overall, you wouldn't know they were inclusive of beans. I think it could also be good to try chunks of white chocolate for a different flavor. 

Let's Talk Garlic

Garlic is a kitchen essential. It keeps for a very long time, stored in the dark. It's an all around flavor -adder to most dishes. You can help yourself to whole garlic cloves for health benefits, and you can roast it for a sweeter taste. Garlic yields an unsurpassed unique flavor, and also fights off vampires. I recall a story where my Dad and brother were on a motorcycle, passing through a valley where they could smell the garlic. As a kid, he said "I bet there isn't a vampire within a hundred miles!".

Garlic is anti-inflammatory, anti-fungal, anti-viral, anti-bacterial, and an antioxidant. It can become anti-friend if you think it's odor offensive. But, think of the benefits! I love how garlic is good for so many things, like lowering cholesterol, boosting your immune system, and helping with blood circulation. I say here, here! Pass the garlic!

An acquiantance told me of her kid-cure, and all around ailment booster: Crush a clove of garlic in juice, and drink it down. She says she avoids doctor visits in this practice! Another friend eats a clove of garlic each night. I say, more power to you! I eat garlic as often as practical, and when I want to use it in cooking, I break off one clove from the head, and twist it, removing the skin. I crush it with the flat of my knife, and I mince it, or I'll thinly slice it. I have also thrown entire heads into the oven (sounds violent!) and then squeezed that into squash soup, or mashed potatoes.

Enjoy this wonderful, multi-ethnic (foods) member of the lily family!

Stir Fry Delight . . .

 

I fantasized of this delicious concoction, and it came true! It was, of course, a toss together dinner,but the intention was through and through, and it resulted in a delicious surprise (Thanks to Beth Hart, one of my standby artists).

I used the ingredients in Basic Stir Fry Sauce, except that I opted for Arrowroot over cornstarch, and I used some water from boiling potatotes versus chicken broth. I didn't really measure quantities, because I used the eyeball method, as well as taste-testing the sauce. In fact, I made it twice for the same recipe. There was consideration given to using Maple Syrup rather than brown sugar, but I didn't. It's having the option, you know? I also used Sriracha Hot Chili Sauce, over the vinegary taste of Tabasco sauce. I

The substance of this dinner is broccoli, portobella mushrooms, purple cabbage, garlic, ginger, carrots, zucchini, and onions, with Tofu simmered to a crisp on the edges in a separate pan in olive oil, and then added to the plate and allowed to soak up the sauce of the stirfry. 

I devoured the dinner, and had just enough to snack on at lunch tomorrow.

We're on Facebook!

You'll notice the link at the left, where you can see our Facebook Badge. Please feel free to saunter over and view some photos, and check in! We're always game for new ideas and suggestions. Shoot an email, comment or message to us!

Cheers,

-20" Kitchen-

"Fast" Food

When time and resources are scarce, you must have food items you can call upon to nourish yourself. I keep a package of Turkey Burgers on hand that I can quickly grill on the George Foreman grill. It takes a few minutes, and it's pretty easy to do, you pop off a burger, grill it, and meanwhile, you slice some cheese (baby swiss) and then place that on the burger when it's hot. You can hold the lid over the burger and give the cheese a chance to melt. I ended up nuking the cheese covered patty for 15 additional seconds to achieve the melted state I desired. Top the burger with salsa and spinach, or lettuce and tomato. I love the heck out  of that Sierra Nevada mustard. . . featured here

Throw onto some bread, and enjoy!

Oatmeal, Pecan, Chocolate Chip Mini Cookies

These are delicate, delicious cookies. They bake quickly. It's a little intimidating to put this small pile of dough on a sheet and cross your fingers that they'll turn out. But, they do. Cookies are an interesting project. These are great. Be sure you have an evenly heated oven. Cookies like even heat. A set of wire racks are beneficial. Seal your cookies in containers to retain moisture, and be sure to share!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001687693

Breakfast of Platter Proportions

I was forced to heave this monster onto the biggest plate I own. I went and got ambitious about my meal yesterday morning. Hey, I've been on vacation, and food is my hobby. I greatly enjoy sharing with you all!

PANCAKES

I started with the idea that I'd cook up some pancakes. I used Buckwheat pancake mix from Hodgson Mills. It's a decent mix. I may go with a multigrain mix next time, but I also could go with a gluten free option that a close friend whips up pretty quickly. I'll share with you when it comes time. Next, I want to discuss consistency. I specifically photographed the whisk dripping the batter so you know how it should feel, with egg, milk, and oil. The pancakes are under control, but not too thick, when you can lift the batter and have it drip, but not too quickly, or too slowly, and it is pourable. I was able to form nearly perfect cakes with this mix. I went by the box suggestions, and then added more milk. Any kind of milk is fine!

In pouring the pancake mix, gather a bunch to the edge of the bowl, and make sure your (cast iron or non-stick) pan is evenly heated. For non-stick, when water droplets bounce, you know your pan is good to go. And cast iron users, you get used to it. You become acquainted with your pan to a point that it talks back to you (sometimes you have to give it a time out in the oven.... ha ha ha)... Be sure you have enough oil. I mean, a generous helping. I used Canola (rapeseed) oil in this application, for it's economic value.

Let that pancake become formed, let it cook evenly, and once it stops bubbling so much, feel it out with your spatula. You can tell a pancake is ready to flip once it's firmed up, and then go for it! This may be a good time to toss some fruit (dried or fresh bluberries) or mini chocolate chips,or cinnamon, for taste and color. Let the pancake brown, and then it's ready. When you have a thicker pancake, you have to let it cook longer (duh).

BACON
I was at my Grandma's when I learned how to get the bacon exactly as I like it, chewy but crispy on the edges. I started with the pan hot, then I turned it way down and let it cook until it was well, done! I have found the finest bacon product in Farmland thick cut. I despise thin bacon! I want to really chew that pork. Yum. My senses were filled with delicious scents of hickory in frying the hickory smoked variety of Farmland bacon. It's usually a good price, too. For other cooking, like Calico beans, you can use (cheap) Corn King bacon. But watch that fat content, because it happens to be really fatty sometimes.

EGG
I fried up just one egg with this meal, because I knew the hashbrowns would be filling enough. I cooked the egg after the pancakes. I love my egg a little runny, because I love to slide my pancake or toast through the yolk. My Grandma makes her over-easy eggs turn pink by spooning the oil onto the yolk. This takes too long, so I flip it. And I did that a couple times, because I didn't want a warm egg yolk. I love a little pepper and salt on my eggs.

HASHBROWNS
Homemade Hashbrowns are simple. These happened to be holdovers from earlier in the week with dinner. I cut and sliced red and yellow potatoes and celery root, and steamed them up. They were great! For their debut as hashbrowns, they were great. Maybe I should not really call them hashbrowns, because they are really breakfast potatoes, in this manner. At Perkins, they are American fries. They're great, no matter what. Fry them with Canola oil. I added some Coriander for flavor, and it was, good. I have this mix of Bragg's Liquid Aminos and Bragg's Apple Cider Vinegar, which allows me to flavor lots of things, including these "hashbrowns."

I had some ketchup on hand, but didn't really eat a lot because all these flavors flowed together.

It was, delicious!

Omelet makings

Just another idea for your morning omelet! Green Peppers, Kale, Red onion, Garlic, Smoked Salmon with fresh Thyme. Usually, onions and garlic first, then the heavy greens and then peppers. You want to be careful that the peppers don't become overcooked. They are better crunchy, of course! Did you know Green Peppers have more Vitamin C than an orange? I eat them sliced, and I can munch on them dipped in Hummus, or in ranch or other sauces. I am liberal with Bell Peppers. There is even more nutrition in Red Bell Peppers,because they are green peppers that have turned red. Amazing!http://en.wikipedia.org/wiki/Bell_pepper

The smoked salmon is piled onto the eggs as they cook, and then are folded into the omelet with cheese.

Orange, Pan Glazed Tempeh over Quinoa w/ Collard Greens

This is copied recipe, from a blog I enjoy reading, and taking inspiration from. See the link!http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html

Tempeh is an interesting beast. http://en.wikipedia.org/wiki/Tempeh

Soybeans and other grains are pressed and then fermented together with a particular fungus, with strange tentacles over the surface of black or grey or white color. It's freaky, but neat. I bet this would make a really cool time lapse video. Here are some other time lapse videos, including a rotting apple! http://www.wired.com/wiredscience/2009/03/tenlapse/

Tempeh must be cooked, thoroughly, because it is a fermented product. I cooked the tempeh in oil before adding the glaze which I made while the tempeh cooked over a medium heat. This dish takes patience. Sigh!

Quinoa is a QUIck grain. It's an ancient grain which packs the most (and complete) protein of any grain! Red is more valuable for nutritive factors, and cooks up just like the white variety. I hear there are 1,800 varieties of Quinoa. WOW!

I cut up some Collards and let them steam over the Quinoa. A little water and Quinoa, medium heat, turn it off when it's done, or keep on warm until it's all ready to go.


1 cup freshly squeezed orange juice (3-4 large juicy oranges)



1 tablespoon freshly grated ginger


2 teaspoons tamari (or soy sauce)


1 1/2 tablespoons mirin


2 teaspoons maple syrup


1/2 teaspoon ground coriander


2 small garlic cloves, crushed


roughly 10 ounces of tempeh (or extra-firm tofu)


2 tablespoons olive oil


1/2 lime


a handful of cilantro (coriander) leaves

I didn't have, and can't afford Mirin, so, I used Sherry Cooking wine.

It was 3 am, and I was .... (gasp!) desperate

It's about time to show you my one holdout. Yep. Mac n' Cheese. But, you see, I admit it. I used the generic brand of macaroni. I bought it at the big bad box retailer that is based in Arkansas, and has clamped down on local economies, but at the same time is a large employer in my community with a distribution center here.

I make my mac n' cheese almost as is listed on the box, but a little better. I boil the pasta and drain it, and then in that same pan, I melt the butter and add milk (any kind of milk) and then I add the cheese sauce packet. I mix the pasta back in, and I then put in a slice of american cheese. I love to drizzle ketchup right onto my mac n' cheese, and also a lot of pepper.

I went ahead with the 'kid casserole' theme, and cooked up a hot dog in a separate pan (heat with water). I usually head for Ballpark Franks, but sometimes I'll buy Hebrew National because they're all natural. I think Ballpark are good. Again, this is DEAD FOOD. It's not extremely nutritious, beneficial, or anything. Why share it? It's desperado, man. I guess It's just that: comfort food.

Burger of awesomeness

I'm no burger master. I leave it up to the 'guys' to do that. But after this, I think I'll attempt it. Start: 1 lb. 85% Lean Ground Beef, 4 Small Cloves Garlic - minced, 1/3 Cup onion, 1 egg, 1 Tbsp + 2 tsp. Soy Sauce, 1 Tbsp. Dried Basil, 1/2 tsp. Chili Powder; 1/2 tsp Srirracha Chili Sauce (known around here as 'cock sauce' for the label which features a rooster) Gently mix all ingredients with a spoon until just blended. Form into patties, fry over medium heat. Flip, and add cheese slices 2 -3 minutes before serving time.


Add: Pickled Jalepenos, Pickle planks, Lettuce, Mayo, Mustard, fresh sliced tomato, and red or green bell peppers. Use smoked baby swiss, and Rye bread, toasted. Pairs well with this slaw.  Yum!

Breakfast .. for one!

Add caption

It's time to share more food ideas with you.  It was time for the breakfast of a monstrous proportion, at least for me. I'm not a large person, nor do I really require a lot of fuel. I mostly require a lot of love and care. I had a big breakfast today. I would say that the food was very filling. I didn't feel hungry most of the day after eating around 11:30, and of course, taking my time.








Food: Three Turkey Breakfast Sausages, two slices of toast, half an avocado, and a Three egg Omelet. Start: simmer sausages in oil on low -medium heat for 20 minutes, covered. I used my cast iron pan for this messy job. I occasionally rolled the sausages around in the pan to evenly cook them.

Meanwhile, I want to note, this is not a small job, but moreover, a Sunday brunch idea. And it was, except just for me. I didn't eat again after this, until around six o'clock that night. What's Wrong with me?! I was craving deliciousness.  My toast was a (frozen) gluten free cinnamon raisin bread, so, from that frozen state,  it cycled twice in the toaster. And then I spread an Avocado on it, which was the idea of a co-worker, and was really great! Thanks!

I sauteed onion and garlic with Portabello Mushroom, and then added the green and red bell peppers, with the collard greens to follow. It was all great, evenly scattered in the second cast iron pan, while I removed the lid and further reduced the heat on the Turkey, spread the Avocado over the toast, and then poured the three eggs into the pan.

When it comes to eggs and the pan, make sure that your pan is evenly heated, and well greased. I prefer olive oil or butter in this situation for flavor, and as a gauge to the heat level. If your pan smokes when you have olive oil in it, your pan is too hot. Reserve olive oil for low-medium temperature cooking. Read more about Olive Oil labeling in a book called : "Eating between the lines".
                                                                                   
I added a dash of cream to my eggs for smoothing out the texture of the omelet. Fortunately, the eggs stayed firm, and the end result was a deliciously spicy, earthy combination of onions in the middle. I once had an awkward relationship with onions. Now they suit me just fine, but, you know, they have to be delicious, and they were. Add salt and pepper, and flip once or twice to thoroughly cook the eggs. I nearly forgot! I diced up some pepperjack cheese into cubes, and then folded the omelet over to allow it to melt. It was... delicious.

Celeriac Coleslaw . . . homestyle, yo!

I'll now dub the Celery Root my favorite root vegetable for the moment. I have decided to use the monstrous flora to create a casserole / coleslaw.

 I subjected: one granny smith apple, cut into slices and then slivered; one half of a celery root ball - head - mass thingy, peeled and cut like the apple; purple cabbage (red if that's your preferred reference) again like the first two ingredients; red and green bell peppers,sliced and diced; a few mint leaves (try parsley!); several globs of mayo (try yogurt!); and a few splashes of lemon and/ or lime juice, oh, yeah, dijon (brown) mustard. I  recommend you seek out Sierra Nevada's Porter Mustard (featured several blogs back).

Stir it up, little darlin'. . . and let sit! I hear it's good with pork. You should add red onion, I didn't have any on hand, and I didn't feel so inclined. . . You can add some cumin. I bet that would be a nice offset to the sweetness of the Granny.  (Granny, you're so sweet, thanks for your cooking inspiration!).


Thanks for sharing my blog with your friends!

-kate

Juice for Fuel!

I've officially got a new habit, and I can't wait to brag! juicing!

Carrots are my favorite, with a section of ginger added (go easy on the ginger).

I have a Champion Juicer, on loan from a friend. Feeling the three o'clock slump? Juice! Yes, there are numerous benefits to juicing, and drinking that  right away. It's an infusion of immediate sugar to your blood, without the crash. Yum, Juice!

I've borrowed a recipe... Celery and apple. The trick to juicing? Clean your attachments, right away!

Cheers to your health!

Dad's Soup

This is my first post of a recipe, and one of many I have made. My family's cooking dates back generations to many amazing cooks who cooked at home for farm families, sharing at many family get-togethers. I will always hold dear the capability of my grandmother Augusta, cooking and baking amazing dishes and baked goods on a wood stove.  Here's my soup recipe, cut all vegetables to small size pieces; use organic when possible. Assemble in a 6 quart heavy pot. 2 green peppers,seeded and cleaned;half of a bunch of celery, slice thin; 1 apple,peel and seed; 1 pound carrots,peel and slice 1/4 inch long; 1 head of garlic,peel and chop fine;3 large potatoes,peel and cut to small pieces; one large purple onion, remove outer skin, trim ends, chopfine, and saute' with about 3 pounds of trimmed chuck roast and 3 tablespoons of canola oil. Drain, and add to vegetables Add: 2 -15 oz.cans diced tomatoes,1-6 oz. can tomato paste, 2 TBSP creamy peanut butter; 2 TSP dark molasses; 2 slightly rounded TSP sea salt; 2 level TSP black pepper; 1 TSP chili powder; 1/2 TSP hot sauce. Add water to about 1 inch above ingredients in pot, bring to a boil slowly and simmer at low boil about 3 hours, or you may wish to use a crock pot of similar size. Stir often, using a well rounded spoon. You may also use zucchini, or okra in your soup. Serves a large family, with leftovers! Bon Appetit!