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Posts Tagged ‘blackberry’

Excelsior! As promised, I’ve finally got around to finishing up the first piece in a new series of cook-the-book style posts! First at-bat is Stan Lee Presents the Mighty Marvel Superheroes Cookbook. 

The book begins with a brief introduction and some basic tips on safety and kitchen cleanliness. Then, as any good morning would, delves into some breakfast.

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A wise man once said “There has never been a sadness that can’t be cured by breakfast food” and a trip to your local diner will prove that every time. While studies have more or less debunked the conventional wisdom that breakfast is the most important meal of the day, starting your morning with good food is a great way to set the tone for the rest of the day.

With Captain America’s Day Starters, we get a few different options for easy, healthy and delicious kick start.

‘Fresh fruit or fruit juice. Lots of vitamins C and A’

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I’ve wrote on here a few times about how great smoothies can be for breakfast. Blend up your favorite mix of fruits and veggies with some juice or milk (I also like to throw some type of sea vegetable in the mix) and you’re ready to go. Once you blend your mix, you can freeze it in an ice cube tray to make things even easier while you’re still groggy. This particular blend I threw together features banana, pineapple, orange, mango and sweet potato.

‘Milk is the best source of calcium. It’s need for strong bones and teeth. It also supplies protein – essential building blocks for our bodies’img_4825

Milk is certainly nutritious, if not a little bit weird as a concept, but yogurt has even more calcium and is loaded with beneficial bacteria. Mixed with granola and some fresh fruit, it makes for a hearty, protein-packed breakfast.

‘Bread or cereal, lots of variations in this department’

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For simplicity, flavor and customization, look no further than Avocado Toast, loaded with Omega 3 fats and complex carbohydrates. The only two things you need are in the name itself. Apart from avocado and toasted bread, the possibilities are near endless. The folks over that The Kitchn have a great piece to get your creative juices going; Here, I’ve got 12 grain bread with butter and sesame seeds, mashed avocado, and thinly sliced cucumber tossed with salt, pepper, chili flake and lime juice.

Now, for those looking for a more traditional American-style breakfast, look no further than Hulk’s Fried Potatoes with Bacon and Eggs

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This dish needs little explanation, if any at all. Bacon, eggs, toast, breakfast potatoes; Maybe some coffee, if you’re so inclined. I will give one little trick I recently picked  up while working mainly breakfast shifts: par-boil your potatoes with onions and garlic. This cooks them through, so when you fry ’em up they’ll be soft on the inside and crispy on the outside. It’s the same principle to making great French Fries.

In Our Next Exciting Issue…

The Thing’s Clobbered Omelet

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The past month or so has been super hectic for me. Lots of large events at work, going on vacation, it all just adds up and I lose track of time. Two out of the past three weeks, I haven’t had time to actually write on here, and it kind of bums me out. But fear not! This week I’m back in full-force for the 42nd week of Reddit’s 52 Weeks of Cooking Challenge! This week, we’re celebrating the wide range of cuisines traditional of the Native American people!

While it’s now considered a staple of Native American cuisine as a whole, Frybread only came about in the late 19th century. During what was known as “The Long Walk”, the United States government forced the Navajo tribe from the ir native land and to travel 300 miles to New Mexico. The harsh desert environment couldn’t support their traditional diet of vegetables and beans, and the Navajo were forced to rely on what little supplies the government provided them, such as flour, salt, and lard. Like most dishes around the world, the iconic Frybread was born from pure necessity.

Navajo Frybread with Blackberry Wojapi

For my frybread, I kept it traditional. Very basic dough, fried up crispy. To go with it: Blackberry Wojapi. While more typical of the Lakota than the Navajo, Wojapi is a sweet berry sauce or soup that is commonly found alongside frybread when served for breakfast. Sweetened with just a little honey and sugar, the sweet, syrupy sauce was perfect for the rich crispy dough.

Navajo Frybread

makes about 12

  • All-Purpose Flour, 2 cups
  • Kosher Salt, 1/2 teaspoon
  • Dry Milk Powder, 1/2 cup
  • Shortening, 4 1/2 teaspoons
  • Water, about 3/4 cup
  • Vegetable Oil, for frying

Combine flour, salt and milk powder. Cut in shortening. Add enough water to bring dough together. Allow to rest, covered, for 10 minutes. Heat a heavy-bottomed pot or dutch oven with 2-3 inches of oil to 350F. Divide dough into 12 equal portions. Using a rolling pin or your hands, flatten dough into thin rounds. Fry each piece of dough until golden brown and puffed, about 2 minutes on each side. Remove from oil to a paper towel lined plate to drain oil. Serve hot, with sweet or savory toppings.

Blackberry Wojapi

makes about 2 cups

  • Blackberries, 2 pints
  • Raw Honey, 2 tablespoons
  • Granulated Sugar, 2 tablespoons

Combine all ingredients and mash to disperse sugar. Let stand 10-15 minutes before serving.

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