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Bircher Muesli

November 19, 2012

 

I discovered this wonderful breakfast at Chicago’s Drake Hotel.

 

1 cup rolled oats

2 cups water

1/4 teaspoon salt

1/4 cup whole milk

1 cup plain Greek yogurt

2 apples, grated with skin

1 pear, grated

1/2 fresh lime

1/4 cup ground almonds

sliced fresh fruit:  strawberries, Goldbud peaches, orange, blueberries

3 tablespoons honey

 

Add rolled oats to boiling, salted water;  cover, reduce heat and cook for 20 minutes.  Remove to bowl and cool.  Add milk and yogurt; set aside.  Sprinkle  grated apples and pear with lime juice and mix with ground almonds, strawberries, peaches, orange and blueberries.  Combine fruit/nut mixture with the oatmeal and add the honey.

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Shirin Couscous

November 13, 2012

 

 

1 cup uncooked Couscous

1 cup water

1/4 teaspoon curry powder

1/4 teaspoon turmeric

1 teaspoon butter

1/2 cup baby carrots, julienned

1/2 cup sliced almonds

1 sweet tangerine, peeled, sectioned, and sliced

1/2 cup apricot preserves

 

In a medium saucepan bring water, spices, butter and carrots to a boil.  Add couscous and stir quickly.  Remove from heat and cover.  Let stand for 5 minutes.  Fluff with a fork; add sliced almonds and tangerine.  Spread apricot preserves on top.  Cover until ready to serve.

Easy Bread Pudding

November 25, 2011

 

3 stale hamburger buns, cubed

2 eggs, beaten

1  1/2 cups whole milk

1 cup sugar

1 teaspoon vanilla

1 /4 cup golden raisins

1 cooking apple or pear, diced

 

Blend together eggs, milk, sugar, and vanilla.  Add raisins, the apple or pear, and the cubed buns.  Allow mixture to sit for 20 minutes; then pour into a buttered oven-proof casserole.  Bake at 375 degrees for 45 minutes, or until set.  Serve warm with eggnog ice cream.

Hint:  Refrigerate the buns for easy cutting.

Yom Kippur Oatmeal Cookies

October 7, 2011

 

Oatmeal cookies are easy to make.  How can you miss?  The directions are on the oatmeal box.  But mistake a 1/3 measuring cup for a 1/4 measuring cup and you have a “situation.”  So,  you can either pitch all and start over or brave ahead and hope for the best.  With no interest in starting over, I went on with the show.  The result was perfectly good oatmeal cookies and a final “goof” a few hours before Yom Kippur!

 

1 stick butter, softened

1/3 cup firmly packed light brown sugar

1/4 cup granulated sugar

1 egg

1/2 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups Quaker Oats, uncooked

1/2 cup dark raisins

 

Beat butter and sugars until creamy.  Add egg and vanilla; beat well.  Add combined flour, baking soda and salt; mix well.  Stir in oats and raisins. Drop by tablespoonfuls onto ungreased cookie sheet and bake in preheated 350 degree oven 10 minutes.  Cool.  Store covered.  Perfect break-the-fast treats.

Shakespeare in the Kitchen

March 25, 2011

 

To cook, or not to cook, –that is the question:–

Whether ’tis nobler in the mind to suffer

The ground beef or broiled chicken of outrageous home cooking

Or to take forks against a sea of take out, dine out or pot luck out,

And by opposing them end them?–To dine,–to eat,– to be bored,–

No more; and by a home-cooked meal to say we end

The stomach-ache, and the thousand indigestions

That flesh is heir to, ’tis a consummation

Devoutly to be wisht.

Roasted Golden Beet Salad

March 25, 2011

 

 

 

 

 

 

 

 

 

 

 

4 medium golden beets

 

Citrus Vinaigrette:

1/2 cup extra virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

 

Candied Pecans:

1 egg white

1 tablespoon water

1 cup pecan halves

1/2 cup sugar

1/2 teaspoon salt

 

2 ounces goat cheese, crumbled

4 tablespoons green onions, chopped

 

Encase each beet in tightly wrapped foil, place on a sheet pan and roast in 400 degree oven until tender, about an hour.  Cool for easy handling.  Place under cold running water and rub off the skin; then trim the ends.  Cut into wedges and place in a mixing bowl.

Make the vinaigrette by whisking together the olive oil, fresh juices and vinegar.  Drizzle vinaigrette over the beets, mix well, cover and chill for at least an hour.

For the candied pecans, whisk together the egg white and water in a small bowl.  Add the pecans, and stir to coat evenly.  Sprinkle with sugar and salt and toss well.  Spread the pecans on a greased baking sheet and bake in a 250 degree oven for 1 hour.  Stir every 15 minutes.  Remove and cool.

To serve, plate the beets and sprinkle with the candied pecans, goat cheese and green onions.

Count your Change

March 23, 2011

 

Regard each day as a wallet full of spending money . . .  and count your change.