Protein Packed Breakfast

Kale Breakfast Saute With Homemade Canned Tuna

Anyone who knows food appreciates the time and effort it takes to do home canning. Whenever I receive such gifts, I don’t think the giver realizes how excited I get! Yesterday, a friend brought over a 32 ounce mason jar filled with tuna marinating in olive oil and herbs.  Immediately, my foodie brain began thinking of all the things I could make with it.  His suggestion was on a salad–classic!  I opened it up on arrival and we both took a bite straight from the jar.  Super tender, fruity notes from the olive oil, and a tease of dill…my mind started to wander and already I was taking inventory of what I had in my refrigerator and pantry to accompany this gift from the sea.

The next morning, I started in on this delicious protein packed recipe.

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Serves 1-2

**you can modify amounts to accommodate your individual preference**

INGREDIENTS:

Lacinato Kale                                      4 leaves, destemmed and rough chopped

Sweet Vidalia Onion                           4 ounces (or more depending on YOU!), large julienne

Shiitake Mushrooms                          6 each, destemmed and large slices

Canned Tuna in Olive Oil                   2-3 ounces

Soy Sauce                                               1 TBSP

Lemon juice, fresh                               a squeeze

Eggs                                                        2

Olive oil                                                 2 TBSP

Reserved olive oil from tuna            1 TBSP

Black pepper                                        dash

Parmesan Reggiano        shaved, and as much as you want!

INSTRUCTIONS:

  1. In a saute pan, add olive oil and tuna olive oil on med high heat.
  2. Saute vidalia onions and shiitake mushrooms until just tender.
  3. Add kale and saute. (about 40 seconds!)
  4. Add soy sauce and lemon juice (this will add a little steam to the saute and cook your kale down quickly. I like mine a little al dente, so a quick sautee is great!)
  5. Place the veggies on a plate in a pile.
  6. Quick saute your tuna chunks.
  7. Place right on top of the veggies.20170524_123011
  8. Cook your eggs, sunny side up! (click to see video of how to cook sunny side up eggs, instead of butter you can use olive oil)
  9. Dash your eggs with black pepper if you wish! Slide it on top of your mound of veggies and tuna!
  10. Top with shaved parmesan. Serve with your favorite piece of toast!
  11. Enjoy!20170524_123407

 

 

Soy Milk and Taiwanese Pancakes

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My friend, Darren, recently took a family vacation to Taiwan.  I think it was a little over two weeks of being immersed in Taiwanese culture and food!  I got to live vicariously through his social media posts and when he got back, he wanted to try his hand at this recipe.  It was his daughter’s favorite meal on the trip too!  I got to his place around 10:15 am but we worked on this recipe well into the afternoon.  It was a little more effort than we imagined, but still so much fun and satisfaction!

Taiwanese Pancakes

(makes 4 large pancakes)

Ingredients:

Whole wheat flour               2 cups (plus extra for dusting)

Boiling water                         1 cup

Sesame seed oil                    1/4 cup

Scallions                                2 cups (approx.  depending on how much you love scallions)

Salt                                          to taste

Instructions:

  1.  In a large mixing bowl, make a well in the center of the flour.  Slowly pour the boiling water into the middle and stir until incorporated.  Once it is cool enough to handle, use your hands to knead the dough until smooth.  Put back in the bowl and cover with a damp towel and let rest for 30 minutes.
  2.  After the dough is rested, divide into four pieces and roll into balls on a lightly floured surface.20160910_122023
  3.  Roll out each round individually, brushing it with sesame oil.  Scatter some of the scallions and a little coarse salt onto each prepared round of dough.20160910_120405
  4.  Roll up each round like a newspaper, as tightly as you can!  Then, take the roll and coil it into a snail shape, also as tightly as you can!
  5. Take each coiled dough and roll it flat again.  This seals in the scallions and creates layers in the dough which will help with flakiness. Repeat steps 2 or 3 times to creates layers!20160910_122012
  6. Warm a tablespoon of oil in a large skillet over medium heat then cook one cake at a time, turning over when golden!
  7. Serve warm along with a cup of fresh soy milk!

 

Soy Milk

(makes 2 quarts)

Ingredients:

Dried soy beans                1 cup

Cold water                          6 cups (plus extra for soaking)

Sugar                                    1/4 cup

Instructions:

  1. Place soy beans in a large bowl and cover with cold water.  Allow to soak for 2-3 hours (Darren did two test batches:  one soaked overnight and one soaked for 2-3 hours.  We preferred the overnight soak based on flavor (less bitter).20160910_104748
  2. Drain and rinse soaked soybeans and place half of them into the blender with 2 cups of cold water.  Blend until smooth.

     

    3. Skim the foam off (there was a lot of foam) and then pour into a cheese cloth lined sieve over a large bowl.  Use a spoon to press and extract the soy milk.

    4. Once extracted, put the solids back into the blender and another cup of water and blend one more time.  Drain again through cheesecloth lined sieve.  (you can use the soy solids for composting or adding to baked goods for fiber!)  Repeat steps with the other half of the soaked beans.

    5. Now you have raw soy milk! Put milk into a pot and bring to a boil and add sugar to taste and simmer for 20 minutes, stirring every few minutes.  You may drink this hot or cold!

Notes:  Darren had some store bought soy milk in his pantry.  We did a side by side taste test and came to the conclusion that fresh soy milk was a lot tastier than store bought!  Also, the best way to serve the milk is to let the milk sit and then ladel some milk into a cup.  The sediment is able to settle so you don’t get a gritty texture in your cup!  Darren preffered the milk cold and ladeled.  I didn’t mind the sediment too much and loved it warm.  Enjoy!

 

And So It Begins….

Oregon's best kept secret!

Oregon’s best kept secret!

In the Pacific Northwest, we have the best that produce has to offer. The chunk of time between Spring and Summer is my favorite time for a bigger variety of fresh fruits and vegetables.  My most treasured gem would be the Oregon Hood strawberry.  If I were a strawberry, this would be the variety I would strive to be.  I grew up in Hawaii, so the freshest strawberry was from California (the biggest producer of strawberries) and were huge but lacked flavor.  At the time, I did not have anything else to compare it to.  I moved to Oregon in the late 90’s and that’s when I got my first taste of the Hood.  Smaller in size, the texture is more dense, more juicy, and the flavor is sweeter (higher natural sugar content ) and by far much more “strawberry-y”!  Because the season is short and they require a knowledgeable hand (they are a sensitive crop and are difficult to grow), these berries are a little pricey and they break down a lot faster than those huge tasteless California “strawberries”.  However, when the season is upon you, hoard them, freeze them (they make the best smoothies and jams!) and eat as many as you can!!

Oregon Hood Strawberries with Lilikoi (Passion fruit) butter stacked on pancakes!

Oregon Hood Strawberries with Lilikoi (Passion fruit) butter stacked on pancakes!

Eggs Benedict

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In the spirit of celebrating a joyous occasion (Christmas), I decided to make this.  Oh JOY.  Decadent, velvety, buttery, indulgent…this was a Christmas gift in itself.  I turned to my favorite food guru, Alton Brown for his technique (minus the homemade english muffins because who really has 13 hours!?!?).  Staying true to his pain in the ass techniques (it’s his only way and trust me, it’s worth it), with good timing, everything comes together.

INGREDIENTS:

For the poached eggs

Eggs                                        2 per person

Water                                    about 4 quarts

White vinegar                       1/4 cup

Salt                                       1 teaspoon

INSTRUCTIONS:

For poached eggs:

In a deep skillet, put 4- 6 ounce custard cups in enough water to cover at least 1/4 of the cups.

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Add vinegar and salt to the water and bring to a boil, about 20 to 25 minutes.  Adjust temperature of water to maintain 205 degrees.  Crack eggs into the cups, 2 each.

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Time each cup, ten seconds apart, cooking for about 5 minutes each.  Serve immediately, on top of english muffin, top with ham and Hollandaise sauce.

INGREDIENTS:

For the Hollandaise

Egg Yolks                                3

Water                                       1 Tbsp

Salt                                          1/4 tsp

Cayenne                                  1/2 tsp

Lemon juice                             3-4 Tbsp

Unsalted butter                        8 ounces, cut into TBSP pieces

Sugar                                      1/4 tsp

INSTRUCTIONS:

For the Hollandaise:

In a sauce pan, whisk together egg yolks, water, salt and cayenne.  Over low heat, whisk vigorously until mixture is at a temperature of 140-145 degrees.  Add one piece of butter at a time, while continuously whisking, maintaining temperature of 130 degrees throughout the incorporation.  Add lemon juice and sugar.  Serve immediately, or to hot-hold, place in a thermos!

*Toast english muffins and pan fry your slices of ham.  I use Jambon and you don’t need a lot.  1 or 2 slices per serving.  Place the poached egg on top of toasted muffin, top with Jambon and drench with Hollandaise!*

Banana Fritters!

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I often buy bananas just to let them get over ripe.  I use them in banana bread, pancakes, muffins, and now….FRITTERS!  I found a recipe and modified it a bit.  It was heavenly, and so easy to make!  I made it for breakfast the other day and it was so delightful with a cup of coffee!

INGREDIENTS:

Banana, over ripe                       2

Coconut milk                            2 TBSP

Eggs                                                   2

Butter, melted                            1 TBSP

AP Flour                                      1 cup

Sugar                                           3 TBSP

Baking Powder                        1 tsp

Salt                                                  1/2 tsp

Cinnamon                                  1/2 tsp

Nutmeg                                         1/4 tsp

Coconut oil                                  1.5 quart for frying

Powdered sugar                         about 1/2 cup

INSTRUCTIONS:

  1. Mash bananas in a mixing bowl.  Add milk, eggs and melted butter.
  2. In another bowl, mix together flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. Incorporate dry ingredients into the wet ingredients.
  4. IMG_0805In a small pot, add oil and heat to 375 degrees F.
  5. IMG_0807Drop dough by teaspoonfuls being careful not to crowd the pot.  Keep turning the fritters so that it browns evenly on each side.
  6. IMG_0809Test the fritter to see if it is fully cooked in the middle, about 4 minutes on each side.  If you find it is still doughy in the middle, add a minute or two.  When they are done, drain on paper towels.  Dust with powdered sugar!IMG_0812

 

Quiche

LAquiche

 

I can’t believe I waited this long to make one.  It’s so easy and versatile!  Prep time is less than 20 minutes, depending on what your fillings are and cooking time is a quick 30!  I baked some sweet potato fries and cut up fresh fruit and had a satisfying breakfast!

 

INGREDIENTS:

Ready made pie crust                                 1 each

Eggs                                                                           3 each

Sour cream                                                         1 cup

Milk                                                                          1 cup

Bacon                                                                     1 cup, diced

Fresh spinach                                                   1 cup, slightly wilted

Mushroom                                                          1.5 cups, cooked

Garlic                                                                       1 large clove, minced

Comte cheese                                                   1 cup, shredded

 

INSTRUCTIONS:

To make the liquid base, whisk together the eggs, sour cream and milk.  Add salt and pepper to your liking.  Set aside.  Prep bacon, mushroom and garlic and brown in a pan.  Set aside.  Set spinach in a bowl and microwave to lightly wilt.  In a ready made crust, lay half of the amount of cheese on the bottom.  Add spinach, bacon, mushroom and garlic.  Pour egg mixture to the very top of crust.  Sprinkle the rest of the cheese on the top.  Bake at 350 degrees for 30 minutes.  Let sit to cool.  Cut and serve!

 

Perfect Pancakes!

Fluffy, for real.

Fluffy, for real.

 

OK, I haven’t made homemade pancakes in years since the discovery of my son’s lactose intolerance.  I never thought of buying Lactaid because there was never an organic option.  Years filled with dairy free milk options made cooking a little challenging.  Have you ever had mashed potatoes with coconut milk?  How about coffee with soy creamer?  How about gravy with coconut milk?  Even pancakes made with hazelnut milk lends a different texture and finished product.  The fluffiness is almost non-existent.

The other day while at the grocery, we stumbled upon Organic Valley Farm’s Lactose free milk! And it comes in all varieties!  We were so excited that our fake milk days were finally over.   My son has been having cereal every morning now on top of just plain old glasses of cold milk with no problems.  The first day we bought it, he drank a half carton in two days.  We no longer have to eat cereal with hazelnut, soy, rice, or coconut milk…which also means I can make things like PANCAKES!! REAL, FLUFFY pancakes!   I got this recipe awhile ago from my friend at work.   I adjusted some of the milk amounts because the original recipe makes a thicker- than- usual batter.  Viscosity should be that of a loose pudding (not set).

INGREDIENTS:

Flour                            2 and 1/4 cups

Sugar                           4 Tbsp.

Baking Powder     4 tsp.

Salt                               1 tsp.

Milk                             2 and 3/4 cups

Butter, melted        4 Tbsp.

Eggs                             2 eggs

Vegetable oil           2 Tbsp.

Vanilla extract or beans    As much as you want!

 

INSTRUCTIONS:

  1. Mix all ingredients together.  Whisk dough until smooth and of desired viscosity.  (should be like a loose pudding)
  2. Pre-heat pan on medium heat.
  3. Add a little oil to pan, just to coat.
  4. Drop batter by 1/4 cup portions onto pan.
  5. Batter should bubble on the top when ready to flip.
  6. Flip cake and cook for an additional minute or so.
  7. Top with your favorite things!  Honey and bananas, Nutella with toasted hazelnuts, butter and maple syrup, etc…