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Posts Tagged ‘Breakfast’

applepreserves_first

This is a naturally sweet applesauce, no added sugar or chemicals, just the beautiful sweetness of the apples!

Since JT and I have embarked on our diet, I have been expanding a recipe collection because there is nothing worse than eating ‘diet food’. JT can attest that our food has been the furthest from ‘diet’, at least, our perception of ‘diet food’. We’ve had:

  • Chicken Schnitzel with cauliflower mash
  • Zucchini spaghetti and chicken meatballs
  • Mushroom and cauliflower crêpes with lentil béchamel sauce
  • Apple and Dijon glazed pork tenderloin
  • Pulled pork tenderloin crêpe with homemade BBQ sauce
  • Navy bean mushroom ‘risotto’
  • Pacific Salmon with cauliflower dill sauce on wilted spinach
  • Chicken Tikka Masala on cauliflower ‘rice’
  • Pork tenderloin on braised red cabbage
  • Pork tenderloin with mushroom sauce on sautéd veggies
  • Tilapia en papillote
  • Bouillabaisse

The real challenge is finding alternatives that fit into the diet parameters so I created this apple preserve (or butter) as a condiment, but also as a sweetener in some of the dishes named above. I try to vary the meals so that we don’t get bored of the same thing.

The other thing that I’m finding quite helpful is weighing everything to make sure we are not having more than we should — I’ve fallen off that bandwagon a few times, so it’s great to get back to it. Measuring is a great tool to keep you on track and it keeps you from inching up the volume (which I can be guilty of)! I measure out 100 g  (3.5 oz) portions of any protein we purchase and freeze them individually. I know each baggy is 100 g (3.5 oz) which is exactly the portion size we should be eating. It doesn’t take long to get used to the smaller volumes particularly since we have to drink a lot of water. And the veggies are quite generous (230 g 8 oz per portion), in fact, JT has a difficult time eating the allotted volume of veggies sometimes (I do a lot of wilted spinach…makes for a smaller amount!). Fortunately, we can season to our heart’s content so the food isn’t bland. The other thing about 100 g or 3.5 oz portions is that it makes the budget go further! I’m not going to post a lot more about my regimen but I will share the odd recipe I think you might enjoy. Plus, we have a few cheat days planned (Super Bowl for one!) so I’ll share some of those tasty treats. Thank you for allowing us to indulge in our resolutions, while I enjoy your wonderful recipes from afar, for the time being.

Unsweetened Apple Preserves

A KitchenInspirations Original Recipe

Makes 750 mL (3 cups) preserves.

Ingredients:

  • 1 kg (about 2 lb) red delicious apples, peel and core included*.
  • 1 L (about 4 cups) water
  • 6 cinnamon sticks
  • 10 g (about 3 tbsp) freshly grated ginger
  • pinch of salt

Directions:

  1. In a medium Dutch oven, add chopped apples, water and cinnamon sticks and cook on medium heat until apples have broken down and thickened and most of the water has evaporated, about xx minutes.
  2. Add freshly grated ginger and pinch of salt, stir well.
  3. Pour into prepared containers and seal with new lids. Store in the freezer. Use refrigerated preserves within a month.

Uses:

  • Use to sweeten sauces and dressings instead of sugar.
  • Pour over unsweetened yogurt or ice cream or gelato.
  • Use as a condiment for pork.
  • Combine with a little Dijon Mustard as a glaze over pork tenderloin.

*The peel and core add natural pectin to the preserves which help to thicken and preserve it.

applepreserves

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strawberryjam_first

On a recent trip to Europe, our dear friends Paul and T met us in Almeria to spend a few days together at my cousin Lucy’s flat in San José, Spain.

We stayed one night in Almeria because the flat was already booked. We stumbled upon Joseba Anorga Taberna quite by accident and had one of our most memorable meals in Spain (not counting the one star Michelin, but that’s another story). The Tapas were excellent and beautifully presented. It was a ridiculously hot and humid evening in Almeria so we didn’t want a heavy meal to weigh us down so sharing tapas was the perfect solution.

Joseba Anorga Taberna is a contemporary restaurant rated as one of the top ten in Almeria, what luck we had finding it! These are just a few of the tapas we enjoyed our first night in Spain. Buen Apetito.

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Just before we left for Europe, I found the last of the Ontario strawberries at my local grocer and they weren’t even overpriced! I bought a few pints and decided to make strawberry jam out of them to enjoy over the winter. I used a pectin-free recipe using a 3:1 ratio, three parts fruit to one part sugar. The jelling will take longer than a full-sugar version but it’s worth it. It’s not a sickly sweet jam, which is just fine by me!

strawberryjam_3

The jam is rich with strawberry flavour, just like Mom’s!

Strawberry Jam

Yield: 500 mL or 2 cups

Ingredients:

  • 936 g strawberries, washed and hulled
  • 309 g sugar
  • 1/4 cup lemon juice, about 1 good size lemon
  • zest of 1 lemon

Directions:

  1. Combine all of the ingredients in the bowl of your 10-cup food processor. Plus until desired consistency is achieved (see notes).
  2. Pour content into a non-reactive, heavy bottom pan (I used my Le Creuset). Slowly heat until the sugar is dissolved and bring very slowly to a boil. Remove foam as it appears (see notes).
  3. Boil until the jam reaches 105° C (220° F) and has thickened up and reached the jellied stage (test a small amount on an ice cold plate and if you can wrinkle the jam, it’s done!)
strawberryjam_2

We like this jam a lot.

Notes:

  • I reduced the sugar according to this website (see last paragraph). To get to the jelly stage will take a little longer than the full sugar version, but it’s worth it.
  • I do not have a potato masher, instead of pulsing you may mash the berries with said masher, add the remaining ingredients and mix well.
  • Apparently, foam contains a lot more air than the actual jam so leaving it may reduce the shelf-life of your jam (source here).

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OatmealBreakfastCake_first

Many of you are shaking your heads right about now. Breakfast Cake? Has she gone completely mad? How can it be? A cake for breakfast? This is actually a recipe I tested some time back and I loved it so much, I’ve continued to make it on a regular basis, particularly for the cottage.

This one was baked at home on the BBQ because it was way too hot to be turning on the oven, even if it is for such a lovely breakfast cake. JT developed a wonderful contraption inside our Weber gas grill: he inverted a vegetable grill basket and set it in the centre, this allows the ‘cake’ to be lifted off the grill so that the I can keep the middle burner on low and the two outside burners on medium, maintaining the inside ‘oven’ an even 350° F! So next time you want to bake something and it’s too hot, try this nifty idea!

OatmealBreakfastCake

Would you care for some maple syrup with that?

Blueberry and Peach Oatmeal Breakfast Cake

Please click here for the original recipe. This recipe serves 8 or one 9″ x 9″ cake.

Ingredients:

  • 500 mL (2 cups) 2% milk
  • 250 mL (1 cup) egg whites
  • 250 mL (1 cup) applesauce*
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 270 g (3 cups) large flake oats
  • 1/2 cup blueberries
  • 1 peach, cubed evenly
  • A mix of strawberries, blueberries and raspberries
  • maple syrup

Directions:

  1. Combine wet ingredients and mix well. Add the cinnamon, salt and large flake oats and mix well. Allow to sit for several hours in the refrigerator or overnight (mixture will become very thick as oats absorb the liquid).
  2. Preheat the BBQ to 350° F.
  3. Add 1/2 cup blueberries and cubed peaches and mix well. Pour contents into a parchment lined pan and bake for about 50 minutes or until a cake tester comes out clean from the centre. Serve warm with berries and maple syrup.

Oatmeal NutFacts

Serving size is based on 1/8 of the cake.

OatmealBreakfastCake2

Notes:

  • This recipe works particularly well with any type of fruit, so allow your imagination go wild!
  • I’ve also been known to serve this with whipped cream.
  • Kids may only want half a serving because it is very filling.
  • For truly Gluten Free, please choose oats that claim Gluten Free on the packaging as most oats are processed in non-gluten free factories and may be contaminated.
  • * the apple sauce was the leftover apple pulp from when I made this apple jelly.
  • This is not a sweet breakfast cake.
  • Replace milk with orange juice for another flavour.
  • Surprisingly, when I tested the original recipe, it also was very cake-like even though the picture on the original site shows more porridge than cake!
  • Nuts are also a wonderful addition but I wanted a nut free version due to an allergy.

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Beghrir_First

These tasty treats resemble English crumpets in both flavour and texture. Please click here to see my attempt at making the English treats.

Six years ago, we visited Morocco  My how time flies. During our visit, JT and I took two cooking classes, one at our Riad and the other at a very famous restaurant, Maison MK with Chef, Omar El Ouahssoussi. Both lessons had us making popular Moroccan main courses which we have made several times since our return. All of the food in Morocco is exceptional, a wonderful contrast of savory and sweet, carefully paired. Even breakfast in Morocco was something special. Breakfast always had a bit of a continental leaning but with Moroccan specialties, like this pancake. I’ll never forget the first time I tried Beghrir, on the rooftop patio of our Riad. It came with a little pitcher of syrup that tasted like honey and melted butter, you drizzle this syrup on the little cakes and the holes soak up all of the wonderfulness. I was instantly delighted with the unique texture and flavour of these interesting yeast-based pancakes and loudly declared that I would make them as soon as we returned. Yes, that was SIX years ago. We’ve made most of the dishes we learned how to make in our cooking classes but I let this one fall off my list. Better late than never, eh?

Part of my hesitation to make this wonderful pancake was the prep and rest time, some recipes rest for one and half hours! I just didn’t have the time for that, so when I found My Moroccan Food blog’s Baghrir recipe, with only 30 minute resting time, I knew it was for me! As luck would have it, I only had about half of the required semolina in my pantry so I had to improvise. I also rather liked an ingredient I saw in the New Moroccan cookbook (please see notes below) so I altered the proportions of the original recipe to include almond flour. I am going to give this a try making it gluten free and hopefully, I won’t drag it out another six years.

Beghrir, THE Moroccan Pancake

Makes about 42 little pancakes about 5-6 cm (3-3.5″) diameter.  For the original recipe, please click here.

Ingredients:

  • 120 gr of fine semolina
  • 120 g AP unbleached flour
  • 50 g almond flour
  • 1 tbsp granulated sugar
  • 1 tsp yeast
  • ½ tsp salt
  • 500 mL (2 cups) warm water
  • 2 tsp baking powder

Directions:

  1. Combine all of the ingredients in a large bowl and blend well with a stick/immersion blender. Allow to stand in a warm place for 30 minutes.
  2. After 30 minutes you should see the yeast taking action. Give the batter another blending and prepare your pan by spraying well with non-stick spray.
  3. Preheat the pan (see notes below). Using a 4.5 cm (2.75″) ice cream scoop, scoop a scant helping of batter and pour from the centre out on the hot pan. The Beghrir will cook from the bottom up, you do not flip this pancake. Cook until the batter is no longer wet. Repeat until all of the batter is gone.
Beghrir_2

These tasty Moroccan breakfast cakes are very similar in texture and flavour to English Crumpets.

Beghrir_3

The honey butter syrup makes this breakfast a treat and extremely moreish.

Notes:

  • The pan must be very hot for the batter to bubble, but not hot enough that the batter burns before it cooks, it’s a bit of a balancing act.
  • I used a well-seasoned cast iron pan (the one I use to make crêpes) so I had to keep turning the heat down so the beghrir doesn’t burn.
  • Beghrir will stick together while hot, so cool them laying out in a single layer.
  • Beghrir freezes very well. I plan to repurpose them with a little cream cheese, smoked salmon and fresh dill during the holiday season, although JT really loved them with the syrup.
  • To reheat Beghrir, steam them for a few minutes. Steaming maintains the crumpet-like texture. (updated October 15, 2016)
  • The original recipe is a synthesis of Chef Mourad Lahlou’s 2011 cookbook, New Moroccan, (page 196) and this blog. I found Chef Mourad’s recipe a tad complicated for first thing in the morning so I simply borrowed the almond flour he adds, I figured it would add texture and flavour. Next time I may try his recipe for contrast.
  • Chef Mourad used a flat indented silver dollar pancake pan (like this one) but I did not have one and I do not think it is needed, the pancakes turn out beautifully round on their own.
  • The syrup is an equal combination of butter, honey and about half the volume of water, heat gently to melt butter and whisk to combine, serve warm.

  • Beghrir can be topped with anything, try some jam, or even maple syrup, but I’ll stick to the traditional honey and butter, it’s so good!
  • Beghrir can be spelled Baghrir or Beghrir, or so says the internet.

I can’t believe I didn’t post a pic of the new table yet! This is the newly improved table, havent decided to paint the legs yet!

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BananaBread_First

Summer has been very warm and humid in Toronto. Don’t get me wrong, I am not complaining because February comes all too quickly and the -25° C (-13° F) is still too fresh in my mind but I really don’t like to turn the oven on (particularly for a recipe that calls for one hour!) when it’s that hot outside (it makes the A/C work even harder). So I modified this recipe to be baked on the Barbie with ingredients I had on hand.

BananaBread_2

The top is swirled with cinnamon, but not too much to be overpowering.

Give this a light toasting to get even more flavour out of the loaf.

We’ve been spending a lot of time at the cottage this year, JT has some council meetings and we like to avoid the traditional weekend traffic so we go up Thursday and come back Tuesday or even go up Sunday and come back Friday. It’s been great, neither of us stresses about weekend traffic anymore! But having so much time at the cottage can be a bit boring, so I prefer to have projects lined up so I can amuse myself without spending a lot of time on the computer. I had been looking for a small cocktail table to set between two chairs in our living area but it had to be rustic and small and sadly I couldn’t find anything.

IMG_0028

A small table for two glasses between the chairs would be perfect.

I was inspired by rustic tables made of a cross section of a log with sticks as legs like this one:

Screen Shot 2016-08-23 at 3.32.43 PM

Inspiration table

But I was stuck on how to slice a log so that it’s perfectly even on both sides because we have limited tools. And then I found this log tea light at Winners (TJ Max) in the right diametre for a reasonable price and my little table was born.

Underside

Tea light spots will help anchor legs in place.

TableTop

Table top has just the right amount of petina.

JT and I sourced the legs in the forest, we had to make sure they were not too new or too old or had bugs in them (you know how I feel about that). I cut the legs to size in the city (I have a table saw) and then I assembled the table at the cottage while JT was at a meeting, just in time to receive our good friends for a weekend.

RusticTable_phase I

TabI hadn’t decided to paint the legs at this point.

Unfortunately, I turned around for a split second and my friend pulled the new table up to the movies on the shelf hoping to find something she hadn’t seen before and…yep…you guessed it…she thought it was a stool and sat on it! #notastool was the hashtag for the weekend. I ended up disassembling it and starting from scratch. Fortunately the table top was in tact so all I did was rebuild the legs.

BrokenTable

It’s an honest mistake.

When I perused the net for banana bread recipes, I noticed that many of them had a lot of sugar. A LOT! I was hoping for something less sweet so that it’s a bit healthier when I found Cookie and Kate’s recipe. I would have made it verbatim but then I realized that I was short of a few ingredients so I improvised. I liked the idea of whole wheat flour but I didn’t want 100% of it, so I divided the flour into 1:3/4 so the texture is a little smoother (plus I didn’t have white whole wheat flour on hand — what is that anyway?).  The bread is wonderful when it is lightly toasted and smothered with butter with a cup of tea. It will sooth away any bruises caused by using a table as a stool, that was not meant as a stool. #notastool.

BananaBread_3

Banana Bread

Original recipe, please click here. This recipe makes one generous 10 cm x 23 cm (4″x 9″) loaf

Ingredients:

  • 125 mL (1/2 cup) melted coconut oil
  • 60 mL (1/4 cup) honey
  • 60 mL (1/4 cup) milk
  • 60 mL (1/4 cup) water
  • 5 mL (1 teaspoon) vanilla extract
  • 2 eggs
  • 125 mL (1/2 cup) roughly mashed ripe bananas (about 2 smallish bananas)
  • 60 mL (1/4 cup) dates
  • 128 g (1 cup) whole wheat flour
  • 94 g (3/4 cup) AP flour
  • 1 teaspoon baking powder
  • 2.5 mL (½ teaspoon) ground cinnamon, plus more to swirl on top
  • 2.5 mL (½ teaspoon)salt
  • 70 g (½ cup) chopped almonds

Directions:

  1. Preheat the BBQ to 177 ° C (350° F) using only the front and back burners. Prepare a 10 cm x 23 cm (4″ x 9″) loaf pan by generously spraying with non-stick baking spray.
  2. In the large bowl of a food processor, add melted coconut oil, honey, milk, water, vanilla extract, eggs, bananas and dates and pulse until dates and bananas have been well incorporated into the liquid.
  3. Sift the flours, baking powder, cinnamon and salt. Add all at once to the liquid and pulse a few times to incorporate. Stir in chopped almonds.
  4. Pour into prepared pan and set into a larger pan. Place pan into the centre of the BBQ so that the elements that are on are not below the loaf pan. Bake for 50-60 minutes or until cake tester comes out clean (mine was perfect in 50 minutes).
BananaBread_4

It’s a dense bread that is perfect for breakfast or a small snack.

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AppleJelly_First

When life gives you lemons, make lemonade. But I didn’t get lemons. I got apples. 907 g (2.2 lbs) to be exact!

I made JT an apple pie with two, and then made apply jelly with the remainder. I was at the cottage, so I had limited ingredients but apparently apples have a lot of natural pectin in the skin and core so I wasn’t worried. The trick is to cook the apples with skin, core and seeds until very soft and that coaxes the pectin out. I made a clear apple jelly, or as clear as one can get without using this nifty Mehu-Liisa.

Apple Jelly

Makes 236 mL (8 ounces)

Ingredients:

  • 900 g (2 lb) apples (I used Granny Smith and Gala), wash and cut into small cubes
  • 600 mL (20 fluid ounces) water
  • 300 g (1.5 cups) granulated sugar
  • 1 tbsp lemon juice

Directions:

  1. Add all of the ingredients to a non-reactive Dutch oven and stir well.
  2. On medium-high heat, bring to a boil, then simmer until apples are very soft.
  3. Strain through cheese cloth and then through a very fine sieve.
  4. Pour into a smaller pot and bring to a boil. Boil for about 20 minutes to at least 104° C (220° F) or when it begins to gel (test frequently on an ice-cold plate).
  5. Pour into sterilized mason jars (I used two 118 mL (4 ounce) jars and continue the canning process, or use immediately.
AppleJelly_2

I was surprised at how relatively clear the jelly was.

Notes:

  • Save the soft apples (not the core or seeds) and purée until entirely emulsified, push through a fine sieve for a delicious apple sauce. Freeze in a zip lock bag if not using right away. Makes about 125 mL (1/2 cup) applesauce.
AppleJellyCalories

Apple Jelly serving is based on 10 mL (2 tsp) serving size.

WW Points

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WholeWheatSpeltCinnamonBread_1

Recently my sister-in-law and her husband stayed at our place as they had an early morning appointment downtown because they live in another city that is 2 hours away. My brother-in-law cannot eat sugar or white flour and I wanted to create a special breakfast bread that he could eat so I searched and searched the world-wide cookbooks. My general GOTO blog for speciality flour creations is Angie’s Recipes because Angie creates or modifies existing recipes using anything BUT white flour and most of her recipes use natural sugars so it didn’t surprise me when I landed on her version of the Cinnamon Spelt Ring. I loved this recipe because I could experiment with the dough slicing techniques that another friend, Maria at A_boleyn mastered with her Swedish Cinnamon Star Bread. In fact, this beautiful technique has been demonstrated on many blogs and it was about time for me to give it a go. I doubt my family minded being guinea pigs!

This was my first attempt, I made a star bread as well as a rope ring but they were too thin and not bready enough.

This was my first attempt, I made a star bread as well as a rope ring but they were too thin and not bready enough so I revised the recipe and made it again!

I modified the recipe to include whole wheat flour instead of the two types of spelt flour that Angie’s recipe had. As well, I have replaced white sugar with dates for the filling. My first test, although tasted OK, was not up to my expectations, it was just too thin and not bready like a cinnamon bun, so I made it again with a lot more success.

This is the unbaked bread. In hindsight, this dough was bready enough to make two loaves!

This is the revised recipe below of the unbaked bread. In hindsight, this dough was bready enough to make two loaves!

Whole Wheat, Spelt Cinnamon Bread

Original recipe from Angie’s Recipes Blog, please click here.

This recipe makes one 40 cm x 15 cm (15″ x 6″) rope.

Ingredients:

  • 165 mL Milk, lukewarm
  • 3 Egg yolks, large, divided
  • 30 g flavourless vegetable oil (I used canola)
  • 20 g Maple syrup
  • 8 g Instant dried yeast
  • 250 g Whole Wheat Flour (may want to reduce this to 225 for a shaggier dough).
  • 100 g Spelt Flour
  • 5 g salt

Directions:

  1. Combine warm milk, 2 egg yolks, vegetable oil, instant dried yeast and maple syrup and whisk well. Allow to proof until bubbling.
  2. Sift the flours together into the bowl of your stand mixer. Make a well in the centre and add the wet ingredients and mix until well combined. Knead for 10 minutes.
  3. Allow to rise in a warm place for 1 hour and 20 minutes or until doubled in size.

Ingredients for filling:

  • 75 g unsalted butter
  • 100 g dates
  • 6 g ground cinnamon
  • 2 g salt

Directions:

  1. Add all of the filling ingredients into the bowl of a small food processor and process until completely smooth and combined.
  2. Roll out the dough into a 0.5 cm (1/4 inch) thick rectangle (mine worked out to 38 cm x 25 cm (15″ x 10″). Spread all of the cinnamon butter mixture evenly over the dough, leaving a 1 cm (1/2 inch) border on three sides (spread right to the long side that you will begin to roll). Starting at the long end, roll up the dough tightly to form a roll. Seal all of the edges well by pinching them closed. Slice the roll in half lengthwise, leaving the last 5 cm (2 inches) connected.
  3. Turn each half cut-side up and carefully wrap the halves together like a rope, maintaining the cut-sides up to expose the filling. Carefully place on a baking tray lined with parchment paper and allow to rest, covered in a warm location for 1 hour. Check out Angie’s blog for detailed photos on how-to roll, cut and form into a rope. Or check out Maria’s blog on how to make the star version of this gorgeous bread.
  4. Preheat the oven to 375° F (190 °C).
  5. Mix a teaspoon of water into the remaining egg yolk and brush over dough. Bake for about 30-35 minutes or until golden brown and internal temperature is around 200 °F (93°C). You may wish to cover with some foil so it doesn’t brown too quickly.
  6. Serve with home-made jam and butter.
WholeWheatSpeltCinnamonBread2

This is the baked loaf, it’s a beauty!

CheeseEggBraid2

I also wanted to make the rope bread as a savoury cheese version and used my Sesame Bread Recipe; I divided the dough into two equal portions, spread a few handfuls of sharp cheddar on one rectangle instead of the cinnamon butter, and also made a plain cut wheat sheaf version of the other. Both turned out excellent.

The cheese melted in the roll and was a lovely flavour in the egg bread.

The cheese melted in the roll and was a lovely flavour in the egg bread.

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