Breakfast

Brown Rice and Millet Pancakes

I don’t need to give much introduction for this healthy and versatile item.  There are end less possibilities with what vegetables you can add to this yummy pancake. Add grated carrot or beets or tomato. Simply anything you fancy.

This is one of our go to week-night meal when Mommy gets home late and everyone is ready to eat the kitchen.

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Ingredients:

  • Brown Rice flour 1/2 cup
  • Millet Flour 1/2 cup
  • Egg 1
  • Onion 1/2 chopped in small pieces
  • Green Pepper 1/4 chopped in small pieces
  • Green Chili (optional) per taste grated. I used about 1/2 tsp
  • Ginger grated 1/2 tsp
  • Mint about 5 leaves chopped very small
  • Salt per taste. I used 1/8th tsp

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Directions:

  • Whisk the egg in a separate bowl and keep aside
  • Mix Brown Rice Flour, Millet Flour, Onion, Green Pepper, Green Chili, Ginger, Salt and Mint in a large bowl. 
  • Add the Egg to the above mixture and mix thoroughly.
  • Adjust Salt and Green Chili
  • Thin out this mixture to a thinner than Pancake batter (or Uttapa batter) by adding water.
  • Spray non stick spray on a skillet.
  • Spread the batter on the skillet that should thinner than pancake consistency.
  • Let Cook and turn over. Both sides should be golden brown. Keep the heat to medium throughout cooking.

Enjoy

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White Chocolate Scones with Raspberry Sauce

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Anyone who knows me knows how hectic my daily schedule is just like a lot of you. Having two small kids with a full time and demanding job and a three hour daily commute takes its toll. Over the years I have learned how to deal with the hectic pace and each year it becomes easier because I learn new tricks and tips. One of the things I have learned that works for me is taking things at a slower pace on the week-ends. I try to take some time to spend just alone to recharge. The kids are usually playing somewhere around but I am alone with my thoughts. A lot of times the moments are happy and other times I realize the things I could have done better in the past. I take it for what it is, learn my lessons and move on. I find the solace in my thoughts and also the strength within me.

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Here is a recipe for White Chocolate Scones with Raspberry Sauce/Curd. I like to enjoy these on a week-end in my alone time, sipping a cup of tea and being alone in all the 3 year old’s constant chatter surrounding me.

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The scones are very hard to master. They are sometimes too hard and sometimes with too little sugar. This recipe seems to have worked. The White Chocolate bits are little surprises hidden in each bite and the Raspberry sauce adds the tangy bite and flavor to the Scones.

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The best part of this recipe is you don’t have to own a stand mixer. You could use a regular bowl and mix with a wooden spoon.5

Ingredients:

  • All Purpose Flour 1 3/4cup
  • Sugar ¼ cup
  • Baking Powder 2 tsp
  • Salt ¼ tsp
  • Butter 1/3 cup
  • Vanilla baking chips or White Chocolate chips 2/3 cup
  • Egg 1
  • Almond Milk vanilla scented unsweetened 2/3 cup
  • Raspberry Curd (recipe here) ½ cup or more as needed

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Directions:

  • Preheat oven to 400 F
  • In a stand mixer, mix Flour, Sugar, Baking Powder and Salt on a very low speed. We are just mixing so low speed does the job in couple of minutes.
  • Add the Egg and mix again for couple of minutes.
  • Cut the butter in small pieces. Add Butter and Chocolate chips at the same time and mix. The mixture will form a dough as shown in the picture.
  • On a floured surface or on a parchment paper, knead the dough a few times to make it all come together.
  • Sprinkle some flour on the surface and using a rolling pin, make an 8 to 9 inch round. It would the size of a personal pizza.
  • Cut this round into 8 equal sizes just like you would cut a pizza.
  • The dough doesn’t spread much in baking so arrange the pieces on a baking sheet.
  • Bake for 15 minutes. Remove when you see the bottom turning brown.
  • The chocolate chips that are peeking out of the dough will melt and may even turn brown. They actually taste better that way, I think.
  • raspberry lemon curd fd

 

Pear Walnut Salad with Blueberries

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Abundance of Pears and Apples in the Winter months can be overwhelming. Especially after the calendar declares that it is Spring but the weather makes you wear a winter coat. I am still making the best I can with Pears. This yummy salad has been making rounds of my dinner table lately but it is so simple that I didn’t think about posting it. Then I thought, why not?

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This salad is also making a good use of a Parmesan block that I bought on a whim.

Ingredients:

  • Arugula a handful for each plate
  • Pear medium sized ripe but not fully ripe
  • Blueberries organic
  • Walnuts a handful
  • Parmesan cheese as much or as little as you want
  • Salt and Pepper
  • Lemon juice 11/2 tsp for each plate

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Directions:

  • Peel and cut Pear in cubes.
  • Roast Walnuts in a pan. Takes about 6-7 minutes on medium flame. Make sure to stir them.
  • Place Arugula in each plate. Top it with Pears, Walnuts and Blueberries.
  • Grate some Parmesan cheese on top.
  • Pour the Lemon juice and adjust Salt and Pepper.

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Millet Porridge with Almond Milk and Blackberries

Sunday is my favorite day of the week. No matter how busy we all get during the week, Sunday is the day to hit a restart. I start the day early to savor the moments of sunrise. The sun starts peeking through my kitchen window and I can make my first cup of tea.

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Sometimes I go through one of favorite cookbooks looking for inspiration for Sunday lunch or other times if weather is kind enough, I take a walk around the house with a steaming cup of tea in my hands and a shawl to keep me warm. It’s just a start of a slow living day. I will gaze at the leafless trees daydreaming about the life that will be erupting from them soon. I will look at my rose bushes for small signs of life. Just the way my garden hits a restart every Spring, I need a restart on Sundays too so I can be what I want to me through the week. I made a lovely Almond and Vanilla scented Millet Porridge for a sit down breakfast for all of us on Sunday. We had it with fresh Blackberries and Blueberries and even a Banana. Another cup of tea and I was off for some heavy pruning work in the Garden.

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I made this Porridge with Almond milk but you can use Cashew milk or just plain milk with a drop of Vanilla. Millet is great grain for anyone who is on Gluten free diet. Since my childhood, I have seen my Mom make Millet bites for snacks which are full of energy. Millet also contains enzymes that reduce bad cholesterol so what’s not to like?

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Ingredients:

  • Millet 1 cup uncooked – I used Bob’s Red Mill Whole Grain Millet
  • Water 2 cups
  • Almond Milk 2 cups – I used unsweetened Vanilla 
  • Brown Sugar – Raw 4 tsp divided
  • Maple Syrup – 4 Tbsp divided
  • Blackberries or any other fruit – I prefer non citrus fruits

Directions:

  • Cook Millet in 2 cups of water as per package directions. When Millet is almost cooked, take it off the heat.
  • Add the Almond milk and let it absorb the milk.
  • Top it with 1 Tbsp of Maple Syrup and 1 tsp of Brown sugar on each. Sprinkle a bit of Salt. Enjoy with choice of fruit.

Yummm.

xox

Roasted Brussels Sprouts with Pomgranate

Brussels Sprouts is one of the prime Winter vegetables. Full of slightly bitter flavor that can be combined with sweetness of almost any fruit. Brussels Sprouts should never be eaten raw in my opinion otherwise you will not touch it again. Roast it in the oven and the sweetness will come forward. Here I combined it with ripe Pears and sweet and tart Pomegranate. Result is amazing with my favorite dressing. 

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Ingredients:

  • Brussels Sprouts about 20
  • Pomegranate 3/4
  • Pear 1 medium
  • Balsamic Vinegar 1 Tbsp
  • Extra Virgin Olive Oil 2 Tbsp for dressing and 2Tbsp for drizzle
  • Maple Syrup 1Tbsp
  • Salt per taste
  • Pepper per taste

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Directions:

  • Preheat oven to 375 F.Cut Brussels Sprouts in half and place cookie sheet.
  • Drizzle with Olive Oil and bake for about 20 minutes.
  • Remove from the oven and set aside.
  • Mix Vinegar, Oil, maple Syrup, Salt and Pepper and set aside.
  • To serve mix Brussels Sprouts, Pomegranate seeds and small cut pear. Pour over dressing and mix.

Enjoy.

xoxo

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Frittata – make ahead

I was going to post this recipe before Christmas so my friends can make this ahead of time and relax on Christmas morning while everyone is opening presents. Better late than never though. I am sure there are a lot of week-ends when you would rather relax than fuss over breakfast.

 

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Ingredients:

Eggs 3
Egg whites 1/2 cup
Kale chopped 1/2 cup
Arugula chopped 1/2 cup
Basil leaves a handful chopped
Onion chopped small 1/4 cup
Thyme dried 1/2 tsp
Cheese Parmesan 1/2 cup
Milk 3 Tbsp
Salt and Pepper per taste
Cayenne pepper (optional) per taste

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Directions:
  • Preheat oven to 350 degrees.
  • Beat eggs and egg whites together.
  • Add chopped Kale, Arugula and Thyme leaves and mix.
  • Add Onion, Salt and Pepper and Mix.
  • Add Cheese and Milk and mix thoroughly.
  • Spray an ovenproof dish (I used 8 inches skillet) with oil spray
  • Pour the mixture in the skillet
  • Bake for about 20 to 24 minutes
  • The top should become Golden with brown tinge and not too brown.
  • You can make the mixture ahead of time and throw it in the oven when its time for breakfast.

Breakfast in Bed with Butter Roasted Banana Walnut Pancake

We decided to meet up with few friends for Valentine’s day lunch this time instead of just spending it with family. I feel Valentine’s day is just as much about your close friends as it is about you other half and kids. What do you think?

Even though we were going to have lunch with friends, I still wanted to do something special for N. Having little kids doesn’t give us as much time to spend or appreciate each other as much as we would like. So I figured why not Breakfast in Bed before the kiddos are even up in the morning.

I made Spicy Baked Omelets, Pancakes with buttered roasted banana and walnuts, some fresh Orange juice and Coffee to wolf it all down. I am glad we had all this food really early in the morning so we had enough appetite for lunch.

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Ingredients:

Pancake mix (I used Aunt Jemima)

Water as per directions on the box

Butter 1 Tbsp per Banana

Banana about 1 for 2 small pancakes

Walnuts unsalted for garnish

Maple syrup 1 Tbsp per pancake

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Directions:
  • Prepare Pancake mix according to Package instructions. If you want to make it from scratch, I would recommend this recipe
  • Cut Banana in thin circular pieces.
  • Roast the Walnuts in a shallow pan on medium flame about 4 minutes or until fragrant.
  • Make the pancakes per instructions and set it out on separate plates.
  • In a separate pan, heat butter and sauté Banana pieces very gently so as not to break them. Once slightly cooked, arrange on a pancake.
  • Garnish with Walnuts.
  • Drizzle Maple syrup on each and enjoy!!xoxo
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