Last post showed how to ripen and prepare fresh kiwifruits (kiwis). Here’s a fully flavorful way to have those kiwis warmed in a pan with fresh apples and cranberries either as is or over hot cereal, or any way you like.
Archive for the ‘Breakfast’ Category
Kiwifruits, also known as kiwis, are native to Southern China but are now grown around the world with a fresh fruity flavor that’s a cross between bananas, strawberries and pineapple. Kiwifruits are rich in vitamins A, C and E, and their black seeds, when crushed or chewed, are an excellent source of beneficial Omega-3 fatty acids.
How ’bout celebrating the well underway, rippin’ fast 103rd Tour de France with fantastically flavorful fresh crepes, which are no-kidding just as easy to make but much more versatile than plain flapjack pancakes?
Here are the ingredients you need.
Adapting recipes to specific dietary needs doesn’t have to be hard at all – and best of all – can be done with NO COMPROMISE IN FLAVOR. You bet!
Here are two very easy-to-make steel cut oats breakfast recipes that are very much the same – with just one slight exception. The recipe on the left is made completely with ingredients that are anti-inflammatory (AID in the title=Anti-Inflammatory Diet). The recipe on the right contains raisins, which can be substituted by any choice of dried fruit. Dried fruit, however, can cause discomfort to those with irritated digestive tracts. Removing the raisins/dried fruit is an easy fix.
Steel cut oats: nutty flavor, complete protein source, complex carbohydrate, fiber rich, anti-inflammatory, and highly versatile in both sweet and savory recipes. Great stuff! Here’s how they look compared to rolled oats.
Want to know more about what steel cut oats are, why they’re a bit more nutritional than rolled oats, and how to cook them as easily as possible (they take about 25 minutes to cook – almost completely hands-free)? Just click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe. Read more »
April 19th is Patriots’s Day, the day the first shots were fired in 1775 in Lexington, Massachusetts, between British troops and American colonists. On that day, and all through the Revolutionary War that lasted 8 years, all Americans were still considered British subjects.
Why the brief history? Because I think it’s an enlightening backdrop to breakfast Yorkshire pudding, which as easy to make as they are fantastically flavorful to eat.
An extraordinarily friendly woman I check out with almost everytime I take a run through BJ’s Wholesale Club in Northborough, MA, noticed a bag of mixed dried fruit along with containers of fresh fruit in my shopping cart and asked, “What’s better for you, dried or fresh fruit? I’ve tried looking it up online, but I can’t find a good answer.”
Bottom line: fresh fruit is by far better for the following three reasons:
- vitamin and nutrient content in dried fruit is diminished through the fruit drying process, more so when that fruit is dried more aggressively commercially instead of more gently dried at home either in the oven or in a food drier
- ounce for ounce, dried fruit contains more sugar and calories than fresh fruit (that makes sense as most of the weight in fresh fruit is water, and that water is removed through rapid evaporation when the fruit is dried leaving only the fruit flesh behind)
- though fresh fruit may not be free of chemicals due to pesticide use depending how that fruit is grown, fresh fruit does not contain preservatives the way some fresh fruits do to enhance color and shelf life
But what if apples or papaya aren’t available – or you don’t like either of them? No problem. Instead of apple, you can use pear or any other fruit, though the picture book instructions you can get here for this recipe showing how to prepare apples for cooking apply identically to pears. You can also substitute papaya with pineapple, mango, or even banana, or really any other fresh fruit that’s available that you like. As always, imagination and taste are your only limits.
The hardest part of making these full-on flavorful banana flax pancakes – and it’s not that hard to do at all – is flipping them in the pan because there is no fat or oil added to the batter. I, therefore, recommend using a sturdy spatula like the metal-bladed spatula shown here as well as…
I started making pumpkin pumped fresh whipped cream last year by substituting some of the sugar used to make fresh whipped cream with Trader Joe’s pumpkin butter. Now, if you can’t get pumpkin butter, you can use pumpkin pie spice and the equivalent amount of apple butter, which usually readily available. Here’s a shot of the ingredients you need.