Breakfast, Brunch, Chicken, Uncategorized

Long Weekend Specials

We celebrated Victoria Day this Monday, so we had a long and relaxing weekend. The weather was not friendly, and I had in mind a weekend with smoothies and salads, but it did not turn as I wanted.

The strawberries that I bought for the smoothies ended up in a melt-in-the-mouth goodness: Strawberry Clafoutis. I know I have another post about Clafoutis, which you can read here.  This time I used strawberries ( abut 250 grams) but they were giant in size, so I cut them into pieces.

Ingredients :

  • 250 g strawberries 

  • 4 eggs

  • 400 ml cashew milk (warmed up)

  • juice from half of lemon

  • 1/4 cup of grape seeds oil 

  • 3 tablespoons of sugar 

  • 1 cup of all purpose flour

Preheat the oven at 350. Oil a baking dish. Wash, drain and cut the strawberries.  Place the strawberries on the baking tray.

Lightly beat the eggs; add the sugar and whisk together until smooth. Stir in the flour.

Add the milk ( warmed up ) and the lemon juice. Pour into the baking dish over the fruits.

Bake for about 40 to 45 minutes until golden brown.

Breakfast, Brunch

Christmas Morning Pancakes

Makes about 10- 12 pancakes ( about 4 inch pancake )

Every Sunday morning our family will start the day feasting on pancakes. This past Sunday was even more special because it was Christmas day as well. I always get up early to get the batter started so by the time my hubby and daughter come to the kitchen, there will the perfect pancakes awaiting.

Our favorite are those loaded with blueberries but because it was Christmas morning I decided to use chocolate chips instead. 🙂

Right off the bat, my husband piled 6 pancakes onto his plate and devoured them with organic smooth peanut butter.  I have to admit I had three as well. Ops!  I just loved them simple like that. The chocolate chips did more than enough for my taste buds.

Ingredients:

  • 2 cups GO-GO QUINOA Pancake mix ( the ingredients listed on the package were: Organic brown rice flour, organic tapioca flour, organic kaniwa flour, organic pink salt, xanthan gum, Baking soda, baking powder. )
  • 1 tbsp peanut butter powder
  • 1 tbsp soft brown sugar
  • 1 tbsp chia seeds
  • 1 tsp pure vanilla extract.
  • 2 1/2 cups unsweetened cashew milk
  • 1/2 cup semi-sweet chocolate chips

In a large bowl add the flour mix, peanut butter powder, sugar and chia seeds. Whisk until all ingredients are combined. Make a well in the flour mixture and add the milk and vanilla extract.  Stir until just combined. Add the chocolate chips and fold them into the batter.

Heat a skillet over the medium heat. Pour 1/4 cup of a batter for each pancake. Cook until small bubbles form and pop on the surface and the bottom is golden-brown. Flip it over and cook until golden -brown, about 4-5 minutes.

Store the pancakes on a cooling rack over a baking sheet to prevent the steaming.

Enjoy !

vegan-pancakes-2vegan-pancakes-3vegan-pancakes-4

 

Breakfast, Brunch, Vegetarian

Pineapple-Kiwi Smoothie

We are still playing with the Ninja blender. This time we tried a green smoothie just with green and yellow fruits.

Ingredients

  • 2 medium Granny Smith apples, cored and cut in pieces
  • 1 small fresh pineapple, cut in chunks; I used the juice from the container
  • 1 large red and green mango, pilled and cut in pieces
  •  2 medium ripped bananas
  • 2 large  ripped kiwi
  • 1 cup filtered water

Blend all the ingredients together to the desired consistency and enjoy it.

pinepple-kiwi-smoothie-2

pinepple-kiwi-smoothie

 
Follow my blog with Bloglovin

 

Breakfast, Vegetarian

Homemade Almond Milk

Since we got the new blender I was thinking of trying to make almond milk or cashew milk. I was browsing the internet and this time my inspiration was Pastryaffair.com.

I never thought this will be so simple to make. So I went got the almonds and just did it:)

Now you can also add flavor to it. There was a funny thing that happened to me.   I was so sure I got vanilla extract at home. I was just buying some extracts the day before. I just opened it and I was ready to pour it when a strong lemon ( very nice lemon ) flavor hit my nostrils . I checked my shelf. I got every flavor there but vanilla. 😦  I decided to go ahead and to add a pinch of almond flavor.

Ingredients:

  • 2 cups of almonds ( I got slivered almonds )
  • 5 cups of filtered water
  • 1 teaspoon pure organic almond extract
  • 3 table spoons of maple syrup ( I skip it this time )

 

Put the  almonds in a bowl and cover with 3 cups filtered water. Cover and soak over night or for about 8 hours. Strain and rinse with fresh water. Add the almonds to the blender and 5 cups of filtered water. Add the extract and maple syrup if using. Blend on high for about 3-4 minutes. Using a cheese cloth strain the milk to remove the pulp.

Keep it in the fridge for up to 7 days.

 

almondmilk1

almond-milk2

almondmilk3

I enjoy it with my morning coffee 🙂

Breakfast

Green smoothie

I am still ” playing” with my new toy. Today’s dinner was ( well at least for the girls in the family  🙂 ) green smoothie with apple, banana, frozen mango and spinach.

Ingredients:

  • 1 hand baby spinach
  • 1 medium cored apple ( granny smith )
  • 1 medium banana
  • 1 1/2 cups frozen mango
  • 1 1/2 cups unsweetened cashew milk

Add all the ingredients in a blender and mix until until smooth and well mixed.

green-smoothie-2

 

Yummy 🙂

 

Breakfast, Brunch

Green Olives Focaccia

Focaccia is flat bread that is oven-baked. Focaccia dough is pretty similar to pizza doughs.

You can serve Focaccia as an appetizer, snack or just table bread. Focaccia can be topped with herbs, onion, and cheese or even meet. Focaccia with Rosemary is a common focaccia style in Italian cuisine.

The main difference between pizza dough and Focaccia dough is that focaccia contain a higher quantity of yeast causing the dough to rise significantly. Also this higher quantity of yeast permits the dough to absorb a large amount of oil.

After you rolled out the dough, you need to dot the dough by creating multiple wells in the bread just by using your fingers. Spread olive oil on top either by hand or with a pastry brush before rising and baking.

Ingredients for about 10-12 servings

  • 4 tablespoons olive oil, divided, plus more
  • 1 cup all-purpose flour plus more for
  • 5 cup whole wheat flour
  • 1 tsp kosher salt, some extra for the top
  • 1 tsp sugar
  • 1 tbsp. active dry yeast
  • 1/3 cup thinly sliced red onion (this time I used onion flakes)
  • 2 tbsp. chopped fresh rosemary (I had only dry one handy)
  • 1 tbsp. fresh oregano leaves
  • 4 tbsp. of green olives (I used stuffed ones)
  • Freshly ground black pepper

Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the yeast to proofing. Add the yeast mixture and two tbsp. of olive oil to the flour and start working the dough. Add more flour if needed. Work the dough for about 5-10 minutes until is coming off your hands.

Transfer the dough to a oiled bowl. Cover loosely (with plastic wrap) and let stand in a warm area until dough has almost doubled in size. (approximately an hour)

Lined a baking sheet with parchment paper and brush it with 2 Tbsp. oil. Stretch and press dough on sheet into a rectangle slightly smaller than the sheet. Brush the top of the dough with the remaining 2 Tbsp. oil.

Preheat the oven to 475. Remove plastic wrap and dot the dough with your fingertips. Scatter onion flakes, rosemary, and oregano and stuffed mushrooms over dough; season with salt and pepper.

Bake focaccia until golden brown, 10–15 minutes. Let cool to room temperature before slicing it and enjoy it 🙂

 

green-olives-flat-bread-2
Breakfast, Brunch, Muffins and other sweets

Savory muffins

After we ‘overloaded’ on the Overloaded Muffins I was just craving for some savory ones for a change. Personally, I love both. These goodies are called Grab and Go Muffins. I had two for breakfast and two for lunch at work. I could have another two for dinner, no problem if I wouldn’t have to share them 🙂

Ingredients:

  • 1/2 chicken breast cooked and chopped
  • 1/2 cup red bell pepper, diced
  • 1 cup mushrooms, diced
  • 1 cup frozen spinach, (chopped)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 4 free run eggs
  • 3 tbsp extra virgin olive oil
  • 3 tbsp Parmesan flakes ( save a few cheese flakes for the muffin’s top )
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1 cup cashew milk ( you can use any milk of your choice )
  • 3 strings green onion ( I would say that green onion is highly recommended  in savory muffins. However,  I had no green onions handy so I substitute them with 1/4 red onion diced )
  • Himalayan  salt
  • pinch of sweet paprika

Directions:

Preheat oven to 375 F. Lined a 12-cup muffin pan with muffin papers.

In a on stick skillet saute the onion, spinach and mushrooms for a few minutes. Season with salt and black pepper. Set aside to cool down.

In a small bowl mix together the flour, baking powder and salt. Not too much as you have already seasoned for salt the veggies.

In a large bowl mix together the eggs and the milk. Add the chicken, red pepper, Parmesan cheese  and  veggies mix. Stir until well combined.

Add the dry ingredients over the wet ones and stir gently until well combined.

Scoop the mixture in the prepared tray. Bake for about 20 – 25 minutes until golden brown on top. Let it cool in the tray for about 5 minutes and than place the muffins of a cooling rack and just enjoy them 😉

savory-muffins-1

savory-muffins-2

savory-muffins-3

savory-muffins-5

 

30 minutes meals, Breakfast

Frittata

 

As per Wikipedia:” Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

There are a few rules to follow and mistakes to avoid. Here there are a few rules found in  Bon- Appetit magazine, Dawn Perry, BA digital food editor:

1.  “Dairy turns an ordinary omelet into a delicious, creamy egg cake.”

2. ” For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a     quarter-cup.”

3. “Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.

4. “A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Sauté them separately.”

5. “A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar). “You may want a deep golden-brown top,” says Perry, “But the reality of it is, when the crust is golden, the interior is over-baked.”

6.” Be sure to season your eggs with salt and pepper before adding them to the pan. A surface-level sprinkling of salt won’t penetrate the rest of the frittata”

7. ” Choose your cheese wisely: Although all cheese is delicious, not all cheese is created equal. Know what function you want your cheese to perform. Best options are cheddar, gruyère, and fontina cheese. 

 

Zucchini, Dill and Mushrooms Frittata: 

 

dscn6686

dscn6690

Oven Ricotta and Spinach Frittata:

dscn7587

dscn7585

Ham, Spinach, Cheddar Cheese  and Green Olives Frittata: 

dscn7352

dscn7349

Reg Pepper, Spinach and Mozzarella Frittata:

dscn7347dscn7346

Capers, Parmesan Frittata:

dscn2634dscn2633

 

Enjoy !

Breakfast

French Crepes with Peanut Butter and Apple Jelly

dscn7095

French Crepes or how we would say back home: CLATITE.

A very quick version without milk ( just because I forgot I ran out )

This version of crepes you could also  use it  as a wrap. There is no sugar added and no particular flavor.

I don’t know about you, but I could have a wrap for breakfast, one for lunch and one for dinner. No problem at all.  I don’t want to seem paranoid but I just don’t like the list of ingredients from the store wraps. Do I still buy them ? Of course! Sometimes there is not enough time to make them.

I will get starting as the people around me are already wandering what should they eat for breakfast.

Ingredients:

  • 2 cups all purpose flour
  • 2 cups of milk ( I used water; I forgot I ran out of milk  )
  • 1/2 cup of water ( you can also use carbonated spring water )
  • 1 large egg
  • 1 pinch of salt
  • 2 tbsp olive oil

Sift  the flour and salt  into a large bowl. Make an indentation and add the egg. milk, water and oil and beat to a smooth , bubbly batter. The composition should have the consistency of a sour cream.

Lightly grease a non stick crepes pan over the medium heat. Pour in enough batter just to cover the skillet,swirling to cover in a fairly thin, even layer. Cook until the underside is golden and turn with a spatula or palette and cook on the other side until golden brown spots are showing.

Repeat the process until you use all the batter.

I made a total of nine crepes.

For the filling  I used peanut butter and apple jelly. dscn7096dscn7099

Enjoy !!!