A sweet, savory, buttery, green and healthy food blog by Sanura Weathers
It’s an important day for the boyfriend, for he has to be up at 5:30 a.m. and out of the house in an half hour. Since, he wakes me up with him, its best to make use of the time by making a quick breakfast.
Think breakfast can be prepared and cooked in less than 10 minutes? It can be done. He was sitting at the table thankfully eating a healthier breakfast than the bodegas around the corner. I was back to sleep as he was walking out the door.
Often couscous is served as a savory dish. Rarely, is it eaten for breakfast. This sweet dish was created a few years ago. It’s a lighter alternative to the heavy-weight oatmeal cereal. Store it in a tightly sealed container in the refrigerator, and savor it one bowl per morning. Fight the usual 3 p.m. weekday sweet snack attack with this treat, too. Change the amount of nuts and dried fruit to accommodate a preference for flavors. Serve with Greek yogurt and drizzle honey to your sweet taste.
Sidenote: A friend on my facebook page suggested serving it with coconut milk. Sounds delicious to me! Thanks, Lauren!
By the way, I love Oui, Chef‘s Chewy Fruit and Nut Bars recipe. Read more
In the Southern states, the announcement of a snowstorm sends crowds to grocery stores stocking their fridge with milk and eggs. The following week, the snow is melting, the roads are increasingly accessible and the sidewalks are being de-iced. From a non-cook’s perspective of looking at a fridge full of milk and eggs, these pancakes will look as if they were whipped from thin air. This whipped eggy batter produces ethereal, airy pancakes that will melt in your mouth. Serve these with caramelized apples and toasted walnuts. Enjoy! Read more
My mother was known for her pancakes and waffles, but my father was known for his savory breakfast of eggs, sausages and cheese. I still remember him passing me a breakfast sandwich wrapped in wax paper as we quickly rushed out the door for school. His version had toasted bread, tomatoes, eggs and bacon. Admittedly, I didn’t like it, because I have an aversion to running eggs. In addition, the flavors were probably too much for my young palate. Now, I enjoy making these sandwiches and wrapping them in wax paper, especially when the boyfriend has a busy morning appointment. The version pictured with this post was made with homemade biscuits, in which the biscuits are a weekend treat. A weekday version is made with wheat bread from a bakery that is lightly toasted.
Read moreThis is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. I have served variations of this recipe. A little rum to the batter is a nice addition and nuts are preferred. Whole milk is the best diary for this recipe, because the pancake will rise better than soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples and under-ripe pears taste good. Add cranberries or raisins to the batter. Use white sugar or maple syrup in place of brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch cast-iron skillet, but decrease the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.
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