Posts tagged ‘brunch’

Strawberry-Nutella Crepes w/ Honey-Cardamom Yogurt Sauce

I remember when I used to get excited to see a crepe cafe. There’s something that feel special about eating them, especially along with a big cup of good cappuccino! However the cost is too much for something so simple. So, I had to try to make them at home. They came out great and are super simple!

Crepe Batter:

  • 2 eggs
  • 1c milk (I used vanilla soy milk)
  • 2 Tbs sugar
  • 2/3c flour
  • 2 Tbs melted butter

Yogurt sauce:

  • 1c yogurt
  • 1/4c honey or to taste
  • 1/2 tsp ground cardamom powder

Slice the strawberries and make the yogurt sauce before getting started on the crepes. It will be fast moving from then.

Put all ingredients into blender or mixie and blend till there are no lumps. It will be very thin.

Heat a small nonstick pan over medium heat. Pour a quarter to third cup of batter into one edge of the pan. Quickly tilt the pan in a circular motion so the crepe coats the pan in a very thin layer. Cook for a minute or two until just starting to turn light brown. Flip and cook on the other side for 30 seconds. Flip again and transfer to a place. Spread a small amount of nutella, top with slices strawberries and then fold the crepe over in thirds or fourths for triangle shapes. Top with a little yogurt sauce (or some whipped cream).

Sending to Priya and  Pari’s Veggig/fruit a month- Strawberry and Chaya’s Lets do lunch

Lemon Ginger Poppyseed Muffins – a little bite of sunshine

On these cold winter days, we need something to perk us up. Put a spring in our step. For me, that is lemons.

The first time JF and I met, we had lemon poppyseed muffins. He commented how those were his favorite, and so, they always remind me of that day. 😀

This recipe has been in my box at least four years. Four years! I had written it down out of a cookbook called Luscious Lemon Desserts. I totally lurrrve lemon!! I saw another popular lemon muffin recipe online, but using just one little lemon… it definitely did not have enough intense lemon punch for me. Lemon flavoring? No way. I did change a few things from the original; less butter, less poppyseed (I like a lot of poppyseed, but wasn’t brave enough to add the whole 3 Tablespoons the recipe called for), cake flour and whole wheat pastry flour, and the addition of ginger, which I think subtly enhances the lemony-ness. Feel free to leave it out if that aint your thing.

  • 1c cake flour
  • 3/4c whole wheat pastry flour (or you can use all purpose flour in total of 1 +3/4c)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1.5 Tbs poppyseeds
  • zest of 2-3 lemons
  • 3/4c sugar
  • 4 Tbs (4 ounces) or half stick of butter, melted
  • 2 eggs, room temperature
  • juice of 2 l lemons (I got 1/3c) Meyer lemons are great too!
  • 1/2c milk, room temperature or slightly warmed but not hot
  • 1/2 tsp grated ginger (optional)(increase for more intense ginger taste)

Preheat oven to 375

Rub together lemon zest and sugar in a bowl, and let it sit while you finish the other tasks. This will infuse the sugar with the lovely lemon aroma.

Line muffin tins with papers or grease them.

Mix or sift together dry ingredients. Stir in poppyseeds.

Beat together the eggs and sugar. Stir in the butter, milk, and lemon juice. Add the flour mix and stir until it just comes together without overmixing. Its okay if there is a little flour not totally incorporated. This will make for very tender muffins. Just to let you know, when I added the dry to wet, it bubbled up quite a bit due to the lemon juice reacting to the baking soda. Thats fine. If you want to wait for it to calm down, it wont affect the final product either! Spoon into the muffin tins.

Bake for 15 minutes or so. It may still look pale on top. You don’t have to let them turn golden because the pale ones are more moist.

Optional Glaze:

I like the glaze for an extra lemon zing, but its good without too!

Just stir together powdered/confectioners sugar with lemon juice till you get a pourable consistency. A good starting point is 1/2c powdered sugar and juice of half a lemon, depending on how much glaze you like.

I’m linking this to Seasonal Sunday.

Quinoa Tabouli

Quinoa is that wonder food we began hearing about a few years ago. Its health benefits are actually quite unique. This seed, often considered a  whole grain, is a good source of manganese, magnesium, iron, riboflavin, and copper and can help prevent migraines. Its also gluten free. But maybe the best thing about it, is that it contains a complete amino acid protein, which is great for any vegetarian!

Here is a quick and easy way to incorporate quinoa into your day. The original tabouli is a Lebanese salad made with bulgar wheat and parsley. I like the taste of cilantro far better, so I have used that instead. You may use either or a mix of both. Enjoy!

  • 1/2c uncooked quinoa
  • small bunch of cilantro leaves, chopped finely (I was too lazy for “finely” hehe)
  • 3 scallions or 1/2 red onion diced small
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 2-3 green chilies minced (if you like it hot, otherwise omit)
  • 1/4 tsp red chili powder (same as above)
  • juice of 1 lemon
  • 2-3 Tbs extra virgin olive oil
  • salt
  • black pepper
  • 1/4c of crumbled feta cheese (leave out for vegan)
  • 1/4c black olives

Rinse the quinoa in a strainer. Heat 1c water and 1/2c quinoa together in a small pot over med-high heat(I like to add 1 bay leaf and a little salt to the water). Cover. Once it comes to a boil, reduce heat to medium-low and cook for 10 minutes. Once the little pod splits from the side of the seed and curls, it is done. Fluff with a fork (remove bay leaf) and let cool slightly.

Mix together all the other ingredients in a large salad bowl. Add the quinoa to it, and adjust the seasonings. You can eat it immediately, but it will absorb flavors if you can let it sit for a little while in the fridge. I also prefer it cold.

Sending this to Make it with Mondays-Quinoa and Only Salads by Prathibha and Pari

Eggs poached in a spicy tomato sauce – Shakshuka!

Shakshuka means “all mixed up” in Hebrew and is a popular Isreali breakfast. There is some debate as to the origins of the dish with some claiming it from Libya, Morroco, Turkey and others. (Source: here) When I saw this recipe at foodblog and the dog I thought it looked so delicious and simple and I had all the ingredients for it. When the time came to make it, I started thinking maybe it is too simple, and not worth the extra effort… But I was so wrong!!! It may sound like a simple eggs and tomatoes but the way the flavors come together are really something special. I did not change much, and we had it with my homemade bread. A wonderful weekend brunch!

  • olive oil
  • 2 green chilies minced
  • 1 small red onion chopped
  • 2 cloves garlic chopped
  • 1c or so canned tomatoes (I had some whole peeled san marzano in my freezer, yay!)
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder (or 1 tsp paprika)
  • 1/4c water
  • salt
  • 4 eggs
  • ground black pepper
  • feta cheese
  • coriander leaves (cilantro) chopped

Heat oil in a 10-12 in skillet. Add the green chili and onion and saute for a bit. Then add the garlic. Once the onions are translucent, add in the spices, then the tomatoes and salt. Reduce heat and cook until it is thickened. Stir the mixture, then add in the water and then crack the eggs into the sauce. I like to sprinkle the tops of the eggs with some salt and pepper. Cover with a lid and cook 5 minutes or until the yolks are just set. I accidentally overcooked it, so it was more like soft boiled eggs, but still yummy! Sprinkle with feta cheese and chopped coriander. Serve with warm bread ( I lightly toasted mine in another pan).

Sending to DNSW E at Akila’s Kitchen.

Very Good Banana Nut Muffins

I was searching for a new recipe to use overripe bananas a while back, and found this one at Noble Pig and bookmarked it. The interesting thing about this recipe is that it finally makes it clear the ratio of wet to dry ingredients for the best muffins. Other tips she gives is to mix the batter very lightly and leave some clumps of flour. One that I never tried before is to sprinkle with sugar and then spray with oil to produce a crisp top. I never buy spray oils, but JF picked up one of these Misto sprayers(I swear that man loves to shop more than me.), in which you fill your own oil and pump to produce the spray. No chemicals. I used it for the first time on these. 🙂

Another thing I liked is that I could use 3 bananas. I just changed a couple things. Here is what I did:

3 ripe bananas, mashed (you can also use 2)
1 egg
3 TBS butter, melted and cooled slightly
1-1/2 tsp vanilla
1-2 Tbs strong coffee (optional)
Milk ~ add only enough milk to make your wet ingredients equal two cups (I used kefir, you can also use buttermilk)
1 cup all-purpose flour
1/2 cup whole wheat pastry flour (or use fully all purpose)
3/4 cup sugar, plus more for sprinkling
1 teaspoon salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon or pie spice
pinch ground nutmeg
1 cup chopped pecans (or walnuts or a mix of both)
Cooking spray(optional)

Preheat oven to 350 and line muffin pans with papers or grease them well.

Toast the pecans (optional) in a small skillet. Mash the bananas.

In one bowl mix the dry ingredients: sugar, flours, baking powder, baking soda, salt, spices and nuts.

Now, if you have a 2c or 4c glass pyrex measuring cup that is perfect for this. I used a 2 c one. Beat the egg in the measuring cup. Pour the mashed bananas in. Add the coffee (next time I wouldn’t add this because I don’t think it added to the flavor) and the vanilla. Now see how close to the 2c line your ingredients are. Since I used 3 bananas mine was very close, and I think I only used around 2 TBS of the kefir. (Next time I will try this without egg and add ground flax seeds).

Add the wet ingredients to dry. Fold it in carefully around 10 strokes. Its okay if there are still clumps of flour! Spoon into the muffin cups. Then sprinkle generously on top with sugar and spraylightly with cooking spray oil. If you dont have the spray, you can use demera or turbinado sugar which is coarse and golden and wonderful and I often use this to top muffins or scones, when I splurge on buying some.

Pop into the oven for 20-24 mins or until a toothpick comes out clean.

This is going to Aipi’s Bookmarked Recipes Volume 24!

Broccoli Cheese Soup

I know it doesn’t look like it much, but I really do try to cook and eat healthily! Lately though, I’ve just been feeling a little indulgent. I’ve had too many sweets, way too much cheese, carb overloads. Ahh, well…. I guess after the new year I may get back to being good. But for my last recipe of 2010 lets make it a great one! A delicious creamy, cheesy soup! My favorite soup, actually.

  • 1 bag frozen broccoli or 1 lg head of broccoli cut
  • 2 carrots grated
  • 2c water or veg broth
  • 2Tbs butter
  • 5 shallots or 1 onion
  • 3 cloves garlic
  • 2 Tbs flour
  • 2 cups milk
  • 1 TBS dijon or whole grain mustard
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder
  • 1 tsp hot sauce or chili paste
  • 1 tsp pepper
  • salt to taste
  • pinch of nutmeg
  • 1c  shredded cheese (this time I used sharp cheddar, gruyere, and raclette- a french cheese I had never seen before, so I had to buy it! I recommend to include sharp cheddar – you can also use only cheddar and not a blend)
  • dash of seasoned rice vinegar (optional)

Cook the broccoli and grated carrot in the water or veg broth. I just this year discovered Imagine “no chicken” vegetable broth and I think its really good. Before that I would use water, and sometimes to flavor the water more, boil along onions and garlic and some dried herbs, its your choice. Cool and blend together lightly, but not too much. I like to still have some cute little flowerettes in the soup.

Heat butter and sautee the garlic and onion till translucent. Sprinkle flour over it, while stirring, trying not to form lumps. You may need to use a whisk. Let the flour cook for a few minutes while stirring, so it does not taste raw. Stir in the milk slowly, while stirring constantly. Then add the broccoli. Bring to a simmer and add the mustard, turmeric, chili powder, hot sauce/chili paste, pepper, salt, pinch of freshly grated nutmeg.  Once it thickens (you may need to add extra milk or broth if its too thick) turn off the heat and stir in the cheese until fully melted. Lastly add a dash of rice vinegar to perk it up (optional).  Measurements are approximate, because I didn’t really measure and you may like more or less. Its nice with a garnish of shredded cheddar or chopped spring onions and a couple slices of crusty bread (italian or sourdough for example).

Enjoy! I made this a week ago, and wish I had a bowl of it right now!

Sending this to “Only Greens” event  by Sara and Pari

Carrot Cake Pancakes – Vegan

A few weeks ago I was listening to Splendid Table on NPR and someone had mentioned carrot cake pancakes. Immediately I had visions of how I would make them… the softened carrot, perfectly spiced, but with something to make it extra special. Honey butter! yeahhh. Anyway, I promptly forgot about this until recently.

I had a few things in the fridge to use up, and here it was Saturday morning, thinking what to make for breakfast. Then it struck me. Vegan carrot cake pancakes!

Here is what I did:

gorgeous shredded carrot

  • 1 heaped cup flour (I like to mix all purpose and whole wheat pastry flour)
  • 1tsp cinnamon
  • 1/4 tsp each of ground ginger, allspice, cardamom
  • pinch of freshly grated nutmeg and powdered clove
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4 chopped walnuts
  • 1TBS flax seeds (ground)
  • 1/4c water
  • 1TBS apple cider vinegar
  • 1TBS brown sugar
  • 1c thick coconut milk + 1/4c  water(or more as needed) or use any milk of your choice such as almond, soy, etc. undiluted
  • @1c grated carrot (or 2 medium)

Honey Butter (not vegan):

West Virginia Knotweed Honey

  • 3TBS butter softened
  • 2TBS honey
  • 1tsp orange zest

To make the honey butter, keep butter at room temperature until softened. Mix in the honey and orange zest until well combined.

*A note about the honey* I love to pick up local honeys when I’m travelling and this is one we got as we were driving through WV. It was labeled as Bamboo Knotweed.  I really like buying different varieties of honey and tasting the unique qualities!

To make the  “flax egg” combine ground flax seeds and water in a small bowl and keep aside for 5 minutes. It works better if the water is warm. After a few minutes it will be a gel-like consistency similar to egg whites.

Combine dry ingredients in one bowl, and stir well. In another bowl mix the flax egg, sugar, coconut milk, and carrot. Stir the dry ingredients into the wet until just combined, be careful not to overmix. Stir in the walnuts.

Heat an iron or nonstick skillet until water sizzles when sprinkled on it. Put a thin film of butter in the bottom of the pan. Pour or ladle the batter in the pan, fitting 3-4 pancakes around 4 inches each. Once bubbles appear on the surface and it is golden brown underneath, flip them over. Serve with honey butter and some extra honey.

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