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Posts Tagged ‘yogurt’

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 few weeks have been extremely busy for me. I’ve been in the process of moving and also starting a new job, so I haven’t had much time for grocery shopping or cooking, or pretty much anything. Which is why this week’s theme for the 52 Weeks of Cooking Challenge is so opportune: Cooking from your pantry. Anyone who’s moved can tell you that among the worst parts of moving, packing up the food in your house ranks near the top. It’s not something that can really easily be done, or can be done at all in advance. The best course of action is to try and use up your food, but there’s only so much you can do. For this week, I was determined to not buy a single ingredient for my dish, and I think I succeeded pretty handily.

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Any good pantry is well stocked with the dry goods needed to make homemade waffles. Some flour, some sugar, some baking powder; pretty basic. One of the few canned goods that survived the move was a package of Curried Butternut Squash Soup. I really like the idea of sweet-and-savory dishes for breakfast, so I figured it would be a great pairing. I used a basic waffle recipe, replacing the liquid with the squash soup, and griddled them up in the press. To keep with somewhat Indian theme that was going on with the curry, I whipped some greek yogurt with a little bit of vanilla and maple syrup and spread it on top. The end result was a bit dense, probably because the soup was so thick, but overall it made a really good breakfast. Some veggies and an egg or two would go perfectly with these.

Curried Butternut Squash Waffles

makes about 6 waffles

  • All-Purpose Flour, 9 1/2 ounces
  • Baking Powder, 1 tablespoon
  • Kosher Salt, 1 teaspoon
  • Sugar, 1 tablespoon
  • Eggs, beaten, 3 each
  • Curried Squash Soup, 15 ounces
  • Butter, melted, 1 stick
  • Vanilla Greek Yogurt, 1 cup

Combine dry ingredients, mixing to combine. Combine eggs, soup and melted butter. With mixer running, combine wet ingredients into the dry ingredients. Heat a waffle press to medium-high heat. Scoop out about 1 cup of batter into waffle press and cook until done, about 3 minutes. While waffles are cooking, whip yogurt on high speed until thickened, about 3 minutes. Serve waffles hot, topped with whipped yogurt.

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