Sunday, March 25, 2012

Breakfast Cereal

I have been making this delicious seed combo for breakfast.  

It is Amaranth, Teff, and Flax seeds.  They looked so pretty layered in the jar, I had to take a picture before they got all mixed up.

Teff is actually a grain not a seed.  Is there a difference?  I don't know, so I will just call this cereal.

My friend K told me about Teff a while ago, I tried it once and liked it, then put it away for about a year.  Thankfully I gave it a second try and fell in love.  It is crunchy, and has like a hint of a molasses flavor.  It is really my favorite part of this cereal, but the other two ingredients are good too.  All three together have a ton of nutrition.

I just make a mixture of the three, no measuring except I put only a little of the flax seed (because it can be too nutritious if you know what I mean).  I soak them overnight in water, and then the next morning boil them just like you would oatmeal.  With the overnight soaking it cooks in about 5 minutes.

In my bowl I usually add a dab of butter and a few spoonfuls of maple syrup, yum!!  It is also great with shredded coconut, raisins or any dried fruit, nuts, bananas, apples, honey, etc.

My only complaint is that it is messy!  As you can see in the picture, there are tiny grains that needed to be cleaned up from the counter.  Ah well, it is worth it.

Monday, March 19, 2012

A quick dinner.

This is one of my favorite quick recipes.  Well, it is not super quick.  Maybe 45 minutes.  Okay it is not that quick but it is easy, delicious and filling.  Also you can use any ingredients on hand, one of my favorite attributes to a recipe!  

First I have to apologize for my picture not being beautiful.  I am afraid that will be hard from here on because of these:  

Super bright lights and only one window!  Those lights are nice for cooking, and will be great for all the canning work to come, but bad for photos. 

Anyway...  recipe!  
Fritatta (the one pictured is an Asparagus, Potato, and Chevre Fritatta)
  • 2 - 3 potatoes, sliced about 1/4 inch thick, peeled or not
  • 4 eggs beaten
  • 1/2 onion or shallot
  • about 1 cup chopped veggies - any combo of: peppers, asparagus, zucchini, cabbage, tomatoes, you get the idea
  • 1 cup cheese - any combo of: shredded cheddar, american, provolone, feta, chevre
  • Salt and pepper
Preheat oven to 350 degrees.  In a cast iron skillet saute onion or shallot and veggies (if not already cooked) with some salt and pepper for a few minutes till slightly cooked.  Remove from pan. Add some cooking oil and layer the potato slices.  Season with salt and pepper and let them cook for about 5 minutes.  Add the eggs and all other ingredients.  Cover with cast iron lid and put in oven.  Bake for about 15 minutes or until the egg is no longer runny.  If you want a golden brown/crispy top, broil for a few minutes longer.  Can be served hot or at room temp.  

This is great served with salad for a light and healthy meal.  Happy cooking!