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Archive for the ‘Breakfast’ Category

If you recall I picked some strawberries and I promised to do many things with them.  Well I have made good on my promise.  As you can see this is homemade strawberry jam.  I made a classic version and a Thai Spiced Strawberry Jam.

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Do not be fooled by that french toast, it is no ordinary breakfast.  Everything you see above was literally made by us or our family members. (more…)

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Yummy delicious breakfast shakes full of kefir, blue berries, and agave nectar.

Have I mentioned my husband’s hobby of homemade cheese making?

No.  Well it is a hobby that has my approval.

Part of this hobby includes making kefir, which is sort of cheese.  I think of it as a yogurt but actually it is fermented milk.

In a nutshell, you get kefir grains, rehydrate them, and then ferment it.  Here are some snap shots of the process.

We bought the kefir grains from Cultures for Health which is a site I need to buy more things from.

The grains look like this.  First, we rehydrated the grains for 2-3 days in a few inches of milk.  Then you strain the mixture and get kefir curbs as seen below.

Next, the fermentation begins.  In case you did not know, fermentation means leave it out on the counter for 24-48 hours.   I think it sort of looked like a sultan, a milk sultan.  Fermentation can occur in the fridge but it takes much longer.

After fermentation occurs, you strain it.  The liquid is KEFIR and the curds get put into more milk for another batch.  You can just keep repeating the process for as long as you like.

Besides drinking it with some honey and cinnamon, we also opted to make breakfast shake out of it.

We made the shakes with blue agave nectar which is a sugar replacement.  I am in love with this stuff.

For this shake we added some fresh blueberries.

We tossed all the ingredients in the blender.  And then you have breakfast in a glass which will actually keep you full until lunch.  Keifer is full of protein and probiotic.  I would strongly suggest buying some at the store to see if you like it.  If you do, then making it at home is the next logical step.

Ingredients: Kefir, agave, blueberries

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Dear Readers,

Apologies to all of you who have popped in over the past month only to find corn beef still staring back at you!

I got a new job which is amazing but it means a bit less time for the blogging.  No need to worry, I have still been cooking and have a huge back log of posts.  (if I am honest, I already had a back log of posts before the job, so now it has just grown)  Please forgive me as a post both old and new recipes in the coming weeks.  But just to get you excited, below is a little taste of what I have been up to:

Also, I wanted to let  you know about some new developments in my kitchen:

  • Gardening:  It was time to expand from growing things in our windows. We have done some planting in our little patch of urban land.  The plants been with us for three weeks.
  • Home Brew:  The story of how my kitchen becomes a man cave.
  • Canning:  It happened once last summer but it will be a main theme this year.
  • CSA returns:  It is almost June which means each week we will be getting a box of fresh, local veggies from our favorite farmers  Radical Root.  I am pumped about this!!

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I will be honest, this feels like cheating on my desire to be a healthy eater.  Yes, this is absolutely a dessert you can tell from the sugar and butter but there is just so much fruit in it I claim it as breakfast too.  Usually when I make a dessert, like Cheesecake, I do not fool myself into thinking I can eat it for breakfast.  But this dangerous dish with its delicious fruit, spices, crunchy crust on top, this I allow myself to eat whenever.  This dish is a perfect combination of sweet and tart and in my mind perfect for any occasion at any time of day.  Oh did I mention that this is super easy to make too?

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Valentine’s Day

My husband can cook too!  He made me this fantastic dinner of steak salad, mashed potatoes, and spinach soup.

It was perfect and in return I made him a Cheesecake with ginger and pear topping!

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Who thought I would ever become a baker?

I have never been good at reading recipes–it might have something to do with having a touch of dyscalculia, which means I switch around numbers when I read them and is a real, not made-up, condition for which I have never been official diagnosed.  But this inability to follow recipes has impaired my baking skills.  Once I made meatloaf with at least double the bread crumbs because of this lack of reading and my parents dubbed it meat stuffing.  That mostly summarizes my baking experiences even if you do not count meatloaf as baking.  But lately my methods have been to try out this baking thing because things cannot go too wrong if its full of sugar and flour.  Within about two weeks I made two batches of zucchini flaxseed muffins and it turned out to be fabulous. (more…)

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