Winter Power Breakfast

Here in Southern California the weather can be confusing.  Today, for example, was a beautiful sunny day. Probably in the low 70's.  It was the perfect Sunday for the local farmers' market and the afternoon in the garden planting a new lemon tree.  Although it felt like a mild summer day, the reality is that spring has not yet sprung, and we are in the last days of winter!  Winter is a time to be sure and not skip breakfast, and when I need a hearty breakfast, I often reach for a carton of eggs.  But lately I've been trying to wake up with a healthier start with oatmeal and all the fixings!  No instant oatmeal for me either.  Instead I simmer my oatmeal for 10-15 minutes then add the yummy treats that make this breakfast so awesome!  Lately it's been red walnuts from the farmers' market, Greek yogurt, bee pollen, dried blueberries and dried cherries.  This breakfast keeps me hopping all morning, especially when preceded by my usual morning veggie-fruit juice.

The way to a man's heart, Cinnamon Rolls

The finished gems!

I went to my old standby for the base of this recipe, Smitten Kitchen.  I made a few adjustments, replacing milk with canned coconut milk and replacing white flour with whole wheat flour.  I also skipped the glaze and sprinkled mine with powdered sugar instead.  They took a long time, and I definitely didn't start them early enough for breakfast, but they were a great mid-morning snack with a single espresso!  Please look at the link for detailed instructions, I didn't take any pictures along the way of the steps, it was too early!

Dough

1 cup of coconut milk

3 tablespoons of unsalted butter

4 cups of whole wheat flour, divided

1/2 cup sugar

1 egg

1 envelope of yeast

1 teaspoon salt

tablespoon of olive oil

Cinnamon Filling

3/4 cup brown sugar

2 tablespoons of cinnamon

1/4 cup unsalted butter, at room temperature

pinch of salt

powdered sugar, sifted

I gently warmed the milk and butter in a small pot, then cooled it a bit to 120'  Then I added to this one cup of flour, sugar, egg, yeast and salt and I beat this with a hand mixer for about 3 minutes.  Then I added in another 2/12 cups of flour and mixed a bit, but it quickly became too sticky and I wiped off the mixer and began working with my hands, mixing the dough together.  I then turned the dough onto my kneading board and began to gently knead the dough, folding and turning the dough while gradually sprinkling in about 1 more cup of flour.  I continued this way for about 10 minutes until the dough was soft and malleable.  I then oiled a big bowl and dropped the dough in and gave it a flip so it was oiled on all sides.  I covered with plastic wrap and then with a towel and placed the bowl in my oven for 2 hours.  The oven was not on, it was a very cold morning and I needed a warm place for the dough to rise.

After the dough had doubled in size, I punched it down and rolled it out to a big rectangle on my kneading board. I mixed together the sugar, cinnamon and salt.  The butter was spread evenly over the dough and then the sugar topping was spread evenly over the dough.  I left the outer 1/4 inch on all sides free from sugar and butter.  Then I rolled the dough and sliced it into 1 1/2" slices and placed the rolls close together on parchment paper in small bread loaf pans.  I covered with plastic and a towel and again let it rise for another hour.  When that hour was almost through, I preheated the oven to 350'.  I baked the rolls for 20 minutes and then sifted powdered sugar on top.

Dia de los Muertos

Sugar Skull inspired Sugar Cookies

Hand Made Tamales

I had a great dinner party for Dia de los Muertos, a holiday where we remember those who have left us.  We prepare beautiful food as though we were to receive our beloved as guests and we build beautiful altars with offerings to the deceased such as flowers, sweets, old photos and candles. 

An altar to our Ancestors

The menu was very healthy, mostly vegan takes on Mexican classics.  There was refried beans, three color rice, several flavors of tamales, jalapeno poppers and holiday salad, shrimp ceviche, candied pumpkin and hibiscus margaritas.  I was so busy getting all the beautiful food on the table that I forgot to take any photos, but luckily I have a few that a friend sent me and a few from a day of the dead party two years ago that show tamales.

The party was extra special because my stepdaughter and her boyfriend decided to get involved.  They did all the decorations, here you can see one of Natalie's amazing paintings and flower sculptures.  Below is an altar where guests could put up a photo they had brought of a loved one.  And during dinner John played for us his own compositions on the piano.

Kitchari, the perfect food

Kitchari comes from India and means mixture, usually of rice with daal or mung bean and spices.  It is nourishing and also cleansing.  The mixture is very easily digested and provides a plant based complete protein.  It has been used in India in the tradition of Ayurveda as a cleansing or fasting food.  For a period of time only Kitchari is eaten and the body is provided time to cleanse the digestive system and eliminate systemic toxins. Ayurveda believes that all healing begins with the digestive tract, and kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients. The blend of rice and mung beans offers an array of amino acids, the building blocks of protein. Its mixture of spices is believed to kindle the digestive fire, the Ayurvedic description for your innate digestive power, which can be weakened by poor food combinations.  Kitchari can be prepared in many different ways with many different varieties of ingredients.  And if I didn't convince you, try this, this, or this!

Brown Rice and Mung Bean turned yellow by Turmeric

1/2 cup mung beans soaked 2-8 hours
1/2 cup brown basmati rice rinsed
Ghee
1/2 onion chopped
1 clove garlic
Mustard Seed
Coriander Powder
Cumin Seed and Powder
Turmeric Powder
Water

Heat a tablespoon of ghee and add a teaspoon of mustard seeds, simmering until they begin to pop.  Then add onions, the rest of your spices, 1/2 teaspoon of each and garlic and sauté on medium for a few minutes.  Add beans and rice and sauté another 2-3 minutes.  Add about 6-8 cups of water and bring to a boil then reduce heat and cook covered for 45 minutes.  Salt and Pepper to taste when you are done.

Enough for three days!

Oatmeal Stuffed Apple

Hers, with Walnuts

His, without!

Simple, but takes a little time.  I served them with a steak knife to make them easy to cut. The apple is so sweet, you could leave out the maple syrup and cut back on those calories.

1 cup oatmeal
2 cups water
Salt
Maple syrup
Raisins
Walnuts
2 Apples

Preheat the oven to 375* and put a small pot over medium flame.  Put oatmeal and water and pinch of salt in pot and cooked over medium low for ten minutes stirring occasionally.  Carefully cut the center out of an apple keeping the bottom of the apple intact so that the apple makes a small bowel. Place 6-10 raisins on the bottom of the apple and cover to half way with oatmeal. Drizzle in a small amount of maple syrup and fill the rest of the apple with oatmeal to overflowing.  I placed the two apples in a small cast iron skillet and set that in the oven at 375* for 15-20 minutes.  About half the oatmeal was leftover and I got it hot just before serving by placing it in the oven for a few minutes.  I nestled each apple over a scoop of oatmeal and garnished with a drizzle of maple syrup and some walnuts.

Layered Tortilla

I saw a photo for something like this, and thought it would be great for a party if much taller than I made and with more layers of different fillings like beans, guacamole and roasted chilies. But for just my husband and I, two layers of tortillas was more than enough, half was leftover.  I prepared three fillings, spinach, tomato and mushroom.

2 whole wheat tortillas
1 1/2 cups frozen spinach
1 1/2 cups mushrooms
2 cups tomatoes
2 shallots
3 cloves garlic
2 tabelspoons of Goat cheese
1/2 Avocado
Red Wine
Oregano
Butter
Olive oil
Salt and pepper

In a pot I heated a little oil and added the frozen spinach and cooked over low heat stirring occasionally until thawed.

In a small cast iron skillet I heated a little butter and added a diced shallot and after a few minutes added two diced cloves of garlic. Next I added about 6 chopped mushrooms and a dash of red wine and a teaspoon of dried oregano.  I sautéed for another few minutes and then set aside.

I the same oiled skillet I added a tabelspoon of olive oil and sautéed a diced clove of garlic and two cups of diced tomatoes for about 4 minutes then set aside.

I lined a baking sheet with parchment paper and set my first tortilla in the center.  I spread the spinach evenly over this tortilla and placed the second tortilla on top.  I spread the tomatoes evenly over this tortilla and then sprinkled the mushrooms on top, the diced avocado, goat cheese, salt and pepper.  I baked this in the oven at 350* for about 15 minutes.

Corn Fritters

Corn Fritters reheated Sunday for Brunch and served with poached egg and bread fresh from the farmers market

My Corn Fritters ready for sampling!

I found this lovely recipe on the internet while researching vegetarian food options for a Spanish Tapas party: corn-fritters-with-spicy-honey.  I made some adjustments to the recipe based on what I had available, and the results were delicious!  I did not make the dipping sauce in the link, but instead served the fritters with a little glob of mexican cream and put on the table our collection of hot sauces...Yum!

Roasted Corn fresh from the cob

3 ears of corn
1/4 cup rice milk
1 egg
1 shallot
2 cloves garlic
2 green onions
2 tbsp cilantro
1 1/2 cup corn bread mix
tsp salt
tsp sugar
1/2 tsp coriander
1/2 tsp pepper

I roasted three ears of sweet white corn in the oven at 400* for 15 minutes then let them cool.  Once cool I cut the corn kernels off the cobs.  I mixed together an egg and 1/4 cup of rice milk and added this to the corn and blended it all together in my blender.  While the corn was cooking I diced up one shallot, two cloves of garlic, two green onions and 2 tablespoons of cilantro and set this aside in a big mixing bowel.  Next I mixed together the dry ingredients.  I hade a great organic corn bread mix so I used 1 1/2 cups for the base and added to it a pinch of salt, a pinch of sugar, a dash of coriander and black pepper.  Now in to the mixing bowel of diced greens I poured the corn blend and the dry ingredients and gently folded it all together with a spatula.  In a small pot I heated 1/2 cup grapeseed oil and 3/4 cup of sesame seed oil and spooned the corn batter in to the hot oil.  I fried them 3-5 minutes and flipped once golden and fried another 3 minutes on the second side.  I set them to cool on paper towels, flipping occasionally as they cooled to degrease.

The batter ready for the frier

The first fritters in the oil

A few more minutes on the second side

A delicious Vegan Dinner

Mother's Day Brunch: Spanish Tortilla with(out) Zucchini

Spanish Tortilla with (out) Zucchini

My first food blog love is undoubtably Smitten Kitchen.  The recipes are fabulous and the index is extensive and the photos are clear and delicious.  I have ventured into a lot of interesting cooking territory with these beautiful recipes in the last year.  Earlier this summer I choose a Tapas theme for a small dinner party with my some girlfriends form high school and there husbands.  And what is Tapas with out a Spanish Tortilla?  So I looked on Smitten Kitchen, and sure enough she had a great recipe.  I've made it several times since, adding different quantities of zucchini with different amounts of success.

Ingredients

4 large yukon potatoes

or 3 potatoes and 1 zucchini

1 1/2 cups olive oil

2-3 cloves garlic

1 onion

6 eggs

salt and pepper

You begin this recipe by peeling and quartering your potatoes.  Then slice the quarters into this slices.  I don't have many devices in my kitchen, so I do all this slicing by hand.  Dry off the potato slices by squeezing them with some paper towels. Heat up your oil in a deep non-stick pan, I absolutely use my cast iron for this recipe, it works perfect.  Once the oil is hot, add your potatoes in delicate layers and stir gently to keep from sticking for a few minutes.  Next add your garlic and onion also sliced very thinly.  If you are substituting some zucchini (or green beans or kale or cauliflower or...) add that now as well.  Cook for about 15 minutes more at medium low heat.  Keep gently mixing with big wooden spoon to keep from sticking to the pan.  Once the potatoes have softeneed turn off the heat and let cool a few minutes, then strain the potatoes, saving the oil.  Allow the potatoes to cool for a little while so they aren't too hot when you add your eggs.  Whisk your six eggs with some salt, I add some delicious spanish smoked paprika at this point as well.  Put cooked potatoes in big bowl add pour eggs on top then smoosh it a bit, getting the eggs to soak through the layers of potatoes.  Now you will have needed to clean and dry your pan and now you can reheat it at medium high and add 1/2 cup of reserved olive oil.  When it is hot, pour in potato egg mixture and cook about ten minutes.  Keep sliding a spatula around the edges and gently jiggling the pan to keep tortilla from sticking.  When it has begun to cook quite nicely around all edges and is becoming somewhat firm, sandwhich your pan with a big plate and flip tortilla over onto plate.  I then clean and dry my pan and reheat again with 1/2 cup remaining olive oil.  When hot, gently slide tortilla back in pan and coom for another 5-10 minutes.  Flip onto plate again and garnish with some fresh herbs.  This is great the next day served old with salad and baguette!

Mother's Day Brunch: Mexican Rolls Three Ways

Mexican Rolls Three Ways

For my Mother's Day brunch I wanted fresh bread and I found a great recipe for Bolillos at Holy Cow! Vegan Blog.  I' ve since used the recipe a few more times and will explain a few variations I've tried. 

Ingredients

2 cups Warm Water

1 teaspoon Sugar

1 package active dry Yeast

2 1/4 cups White Flour

2 1/4 cups Wheat Flour

1 teaspoon Butter or Veggie Oil Spread

1-2 teaspoon Salt

I use a small quick read thermometer to check my water is about 110* then add yeast and sugar. Whisk it till dissolved and let sit 5-10 minutes. Set1 1/2 cups of flour aside.  Mix remaining three cups of flour with salt and butter cut into tiny pieces.  Rub together in a big bowl, breaking up butter then pour the yeast water on top. Mix together and then begin to knead with hands gradually adding more flour until a soft dough forms. Continue to knead the dough for ten minutes,adding more floras needed so the dough does not get sticky. To knead you push the dough away from you're fold the far side in and give the dough a quarter turn, always moving in the same direction.  Lightly oil another big bowl, drop the dough in and turn it so it gets oiled on all sides. Cover bowl with a towel an let sit in a warm place for about an hour, it should double in size.  Flip the dough onto a floured surface and knead for a minute.  Divide into two sections then divide each section into 6 so you have 12 sections. Work each piece of dough for a minute, tapering the edges and flouring as needed so it doesn't get sticky. Place on oiled pans, or I use parchment paper as my oven tends to burn the bottoms of my baked goods.  Cover these dough boys witha dry towel and let sit another 30-45 minutes.  During this time preheat your oven to 350*. When rolls have risen again, cut a slit on the top of each and brush with a little oil if you'd like and bake 20-30 minutes depending on he heat of your oven. When they are done you can tap the bottom with a butter knife and they should sound hollow.

The next time I used this recipe I made two baguette shaped rolls instead. One was cut into thin pieces and toasted in the oven with a cauliflower delight on top.

The third time I made this recipe I made half the batch plain and half the batch I added about 1/4 diced onion, a few sprigs of diced fresh parsley and a tablespoon of dried oregano.  I kneaded these seasonings into the dough after its first rise when shaping into the rolls.  It was delicious and made some fantastic avocado and sprout sandwiches.

Mother's Day Brunch: The Menu

Mothers' Day Brunch

 I had my family over for Mother's Day, three generations sitting in the garden, it was wonderful.  I picked a latin theme mixing a little old world into the new world.  I wanted there to be delicious vegan options and a little decadence to please everyone.  The food turned out great, and just the way I like it, all the dishes coming to completion at the same time.  I was probably a zombie all afternoon!  I will use this menu to guide my first recipe blog posts.  So stay tuned if you want to find out how to make some of this delicious and healthy food!

The Menu

Chile Relleno de Polenta

Tortilla Espanola

Andouille Sausage

Mexican Rolls

Fruit Plate

Green Salad

Mexican Rolls

Tortilla Espanola and Andouille Sausage

Fruit Plate

Delicious!