Apple Blintz for Breakfast

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I had the chance to visit my dad and sister in California before the summer’s end. In the morning, I would be awake before everyone else, in part because of the jet lag, and Arlo was ready to rise at about 5 am. Hunger strikes me in a serious way at about 7 pm. My thoughts were exactly this: pancakes, no waffles, no crepes….When Sara arose and we decided to join forces, she informed me that the consequences of putting my whipped cream cheese inside of the crepe would make a Blintz. Yes please.

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Some pink tart apples are finely chopped, squeezed with lemon, and accompanied by some fresh strawberries in skillet.

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For 8 crepes combine 1 cup flour, 2 eggs, 1/2 cup water, a dash of salt, 1/2 cup milk, 2 table spoons of butter melted. Make sure you butter the surface very well with each crepe. This is very important.

Sara was a crepe master and cooked them to perfection – not too thin so you can flip them.Plan in screwing up the first one. But as in all things in life…learn from your mistakes.

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The tart fruit filling is not incredibly sweet because it is complimented by a sweet whipped cream cheese filling and powdered sugar. I don’t like to over cook it, so there is a slightly crisp texture.

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2 cups of heavy whipping cream, 3 tablespoons of cream cheese, a couple of dollops of sour cream, a drizzle of vanilla extract, and 4 tablespoons of softened butter. Whip it good.

IMG_3530Sara demonstrating her exceptional talent at cooking breakfast while still asleep.

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Build your own blintz…fruits and whipped cream cheese in the center – don’t overfill.

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This dish reminds me of California, light, airy and colorful. Fold over and dust with powdered sugar. Eat while warm. Don’t let baby have any (:

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Birds Nest Pancakes

Birds Nest pancake

Pancake bird’s nest and veggie sausage patty

Hey Lori, what’s the good eats word ?!!

Many years ago your Dad Charles introduced me to the bird’s nest breakfast by cutting a hole in a piece of bread and dropping an egg in it. Breakfast game changer! I love it and have made it many times since. I’ve never been a big fan of pancakes, too bready and sweet, but a dippy egg in the middle balances the sweet with savory and is a good alternative to bread onboard – just add water and presto.

pancake with hole

Make up a batch of pancake batter as usual and heat a skillet on low. Add a generous pat of butter to coat the pan. You’ll need a round object that will withstand resting in the pan heat for a minute (glass or metal) to create the hole you’ll drop the egg into, nothing too big. Pour pancake batter around the edge of object, letting the batter set up a minute before removing your egg place holder. Drop your egg in the pillowy center. You’ll want the pancake and egg to do most of it’s cooking on this one side before flipping to quickly finish off the other side. The batter will puff up and bubble when ready to flip. Now the tricky part – flip with a spatula careful not to break the yolk! Keep the heat low. Cook for a couple more minutes, just enough to finish setting up without over cooking the yolk.

osprey

The osprey are back in the Chesapeake from their winter hiatus south, busy repairing their waterfront nests atop navigational sign posts from winter damage. Gotta take their lead this year and follow them south!

Pesto Spinach & Feta

spinach and feta

I was craving spinach pie without all the fuss of phyllo dough so I made this spinach and feta mixture that I used as both a topping on mini spinach pizza pies and filling for an easy breakfast scramble made underway while towing a neighbors sailboat to a mooring ball down the bay.

red onion and garlic

Sauté red onion and garlic in olive oil. Thaw and press out as much liquid from a bag of frozen chopped spinach, add to sauté, warm through. Add 1-2 Tbsp of pesto sauce and stir covering spinach mixture evenly. Top with a couple spoonfuls of garlic and herb feta crumbles.

  • Chopped Red Onion
  • Clove of minced Garlic
  • 1 bag of chopped Spinach (drained if frozen)
  • 1-2 Tbsp jarred Pesto
  • 3 Tbsp Garlic & Herb Feta cheese crumbles
spinach pizza pie

Mini Spinach Pizza Pies

spinach scrambled egg filling

Flavorful leftover spinach filling used for breakfast.

spinach egg scramble

Spinach pesto and feta egg scramble cooking underway.

breakfast tortilla

A warming breakfast tortilla with salsa, yogurt and diced avocado.

katt & jazzy

Katt & Jazzy

Thomas Shoal Lighthouse

Passing the festive Thomas Point Shoal Lighthouse

Ginger Jicama & Fruit Salad

IMG_3698 jicama salad A departure from my usual salads I thought I’d try a new vegetable, Jicama. Jicama (pronounced HICK-ah-mah and fun to say!) is a root vegetable, but so crunchy, full of water and slightly sweet and nutty it could be confused for a fruit. It tastes like a combination of radish and apple. Pairing the jicama with fruit, tart citrus, zing of ginger and earthy walnuts makes for a nice light and bright morning  salad. I think I’ll cube the jicama and apple instead of strips, they reminded me of french fries ha! Looks appetizing next to barnacles, eh?!

  • 1 Jicama – Outside skin removed and diced
  • 1 Apple (Gala) peeled and diced
  • 1″ piece of Ginger peeled and grated
  • 2 Mandarin oranges – peeled, segments cut in half
  • 1/4 cup of chopped Walnuts
  • 1/2 juice of fresh squeezed Lime
  • 1 Tbsp Apple Cider Vinegar
  • Salt and Pepper

Detox juice and fiber fritters

That’s it, I am done. I have been eating way too much sugar. I woke up this morning with a resolution…to cut out sugar for a month, or at least till I am not craving it so badly. This momma needs a detox juice. The timing is right, the air is feeling warm and my mood as well. No need to wallow in bad TV and Belgium chocolate bars the size of my head (thank you Trader Joes). I will be posting my juices and salads from this point on, hoping that someone out there in the eathers will appreciate and feel inspired by the food that is not only gorgeous to look at, but will increase energy, and kill some bad parasites along the way.

Black plum, Walnuts, cucumber, spinach, blueberries, almond milk with cinnamon

Black plum, Walnuts, celery, organic coconut oil, cucumber, spinach, blueberries, almond milk with cinnamon

Basically, I dove into the fridge, freezer, and pantry to mix together some food that would not only compliment each other, but give me some protein. I always keep almond milk in the fridge and it has a ton of protein, including the walnuts and coconut oil. I also have issues with blood sugar levels, and nuts are great for that. They sustain you and maintain your glucose levels. Blueberries are full of antioxidants, and I keep a massive bag of them in the freezer that has survived me all winter. The cinnamon (also natural insulin) helped blend these flavors together and I can assure you with the help of this versatile spice, I did not miss any sugar.

juice blend

Here is my lovely. The cool thing is, it replaced my afternoon snacking and lunch and I did not feel hungry. There is a lot of fiber in this drink, but the texture did not bother me.

black eyedI made a juice again later in the day with some fresh collard greens, spinach, honey crisp apple, frozen raspberries, carrot, cucumber, celery, blueberry juice, walnuts, almond milk and cinnamon. Yes, quite a combination, but it was good. What made it even better was straining the juice prior to adding nuts and raspberries and putting the fiber mixture aside for later. For dinner, I mashed up some left over black eyed peas from my squash recipe, added some toasted sesame seeds and made fritters.

left over mixI saw a program the other day about food waste. One of the things that was mentioned in this program was the amount of fruits and vegetable throw away that restaurants produce from prepping. We compost our left over non-meat items, but sometimes have thrown away scraps of veggies and fruits that may not be appealing in a salad. If you have a solid blender (which I do), these parts can be pureed. Here, I have added non-glutinous rice flour, toasted sesame seeds, a shake of cayenne for metabolism and a couple of pinches of cumin.

fried mashThe mixture is separated into small ( and I mean soup spoon sized) patties, and fried in a combination of vegetable and sesame seed oils. done mash

The cooked left over fritters are garnished with a cucumber and marinated artichoke salad and yogurt blended with some fresh lemon juice.

majestic cowThis majestic white cow watched me drive past on my way into town. Lots of little black calves spotting the hills.

Brunchy break: Corn meal crepes and garlic stars

Garlic Stars with good sharp cheddar.

Garlic Stars with good sharp cheddar.

It is Spring Break! Brunch is easily my favorite meal of the day. It combines breakfast with many of the foods that I would eat any time of the day, especially if I am just looking for variety and lightness.

I made these potatoes yesterday inspired by a smashed potato recipe. I microwaved them for 3 minutes (depending on the size of the spud). Don’t forget to stab with fork or it will explode. I cut them in fours and loaded them up with butter, fresh chopped garlic, cheddar cheese, red pepper flakes and dried dill.

I baked them on 375 till the cheese and garlic turned brown. You’ll know by the smell. What you get – a crispy crunchy cheesey delight to accompany your eggs.

Satisfying but not too filling

Satisfying but not too filling

Next brunchy delight is the corn meal crepes. I have never made crepes before, and this was really easy. I used the corn meal to add that nice flavor of corn bread which – coming from a girl with a southern mother – goes with anything. Why crepes? Because you can’t wrap ingredients in pancakes unless you want to eat a ton of carb.

Crepe ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted, plus additional for brushing skillet
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Mix these ingredients together and let them sit for 30 min. The batter will seem very thin at first and thicken over time. Add a bit of milk as you work with the batter to keep those crepes thin.

Baby has a complexion like butter...and strangely resembles a cupie doll.

Baby has a complexion like butter…and strangely resembles a kewpie doll.

The Kewpie was invented by the poet and artist Rose O’Neill, first featuring in magazine illustrations in 1909, and later patented in 1913. The name ‘Kewpie’ comes from the resemblance to the naked babies known as cupids, after Cupid the Roman God of Love. – See more at: http://www.museumofchildhood.org.uk/collections/dolls/kewpie-doll/#sthash.Uby2uPPL.dpuf

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Every crepe should be premised by an even brushing of butter on the pan. Pour 1/3 cup of batter per crepe. Don’t let the crepe get brown, it cooks super fast and you can flip it in under a minute.

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I chose a filling of spinach, onion, garlic and Bulgarian Feta (a little more tangy and less pungent than Greek).

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Garnish with anything, I used another blood orange and a pickled garlic and olive salad.This recipe makes about 10 crepes. We did not eat them all, which made them great to use for lunch later on with some left over Persian rice and chicken. If there were still more left, I might stuff them with berries and bananas, and drizzle my own berry infused syrup on top.

Apple Raisin Cinnamon French Toast

Hey Lori, I thought I’d share another goodie made from my Amish market finds, Apple Raisin Cinnamon French Toast. Not much of a recipe but I’m pretty sure it was the best (Amish) French toast I’ve ever had (even better then the Panettone french toast I made during the holidays). Sweet enough on its own with streusel topping it didn’t need maple syrup. A special treat breakfast.

  • 3 eggs scrambled in a bowl
  • Splash of cream and vanilla extract
  • Sprinkle of cinnamon and nutmeg

Dip the bread in the egg mixture and coat both sides. Place in frying pan with a pat of melted butter.

Amish French toast

This kept us going for the day ahead spent fully insulating the v-berth sleeping quarters. As small of a space as a boat is to heat, without any insulation keeping it in, it quickly is absorbed by the cold surrounding hull. Boats aren’t just capable of leaking from underneath the waterline or from the topsides but also from within – in the form of condensation and air moisture from frivolous activities like breathing. The sides of the hull forward were damp, allowing mold and ice crystals to form along its edge. And who wants to curl up next to moldy ice? So a full day was devoted to pulling everything out of the bow, washing all the surfaces down with a bleach cleaner concoction and cutting foam insulation to fit the sides. It’s not the prettiest looking, like sleeping inside a cooler or pizza delivery bag, but what a huge difference it has made! I’m still marveling at the novelty of needing to shed blankets at night now from over heating.

insulated v-berth

Full insulated V-berth

I also wanted you to see how great the Frittata recipe I made of yours the other night turned out! For the veggie filling I sautéed 1/2 an onion, 2 cloves of garlic, 2 handfuls of chopped baby spinach and about 4 – 5 sliced baby bella mushrooms. Luckily I had on hand the same seasonings ingredients you used:  a big spoonful of jarred pesto, some red pepper flakes and dill. And I still have half a container of ricotta cheese left over to use…hmm think I see some ricotta lemon cookies in my future.

frittata

“Winter is not a season, it’s an occupation.” 
― Sinclair Lewis

La La, Frittata

photo-25Arlo with hand knit sweater from friend – may be another month or two before it fits at the rate he is growing! A view of our fields outside the living room window, makes me want to eat some protein.

Hey Katt, I have to say I very much enjoyed your roast post, and it will definitely spawn a rich stew in the coming days. My mom also made something similar which my sister and I un-appreciate-tively called ‘sewer soup’. But we ate it anyway and I am certain it benefited us greatly. I find it amazing that you can make such a thing on a boat – and I can imagine it helped to fortify you two admist the hauling and shoveling (scrubbing, screwing and unscrewing etc.) (;

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Not that I am trying to advertise in this blog, but I find that seeing ingredients is a nice visual guide – plus I like certain products quite a lot and living in a small town in southeastern Ohio makes it difficult to get access to certain things. At the same time we are fortunate to have some great local/regional products. Fisher is presenting the Snowville Creamery Whole Milk that we practically live on. Only the good stuff in the ingredients – and their yogurt is awesome too. These cheeses on the right added a nice touch to the frittata, ricotta is something I have been cooking with a lot lately.

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Ingredients: all into a 9″ ceramic pie pan

  • 5 eggs
  • 3/4 cup milk
  • 1 cup ricotta mixed with one egg and 1/2 cup grated Romano/Parmesan cheese
  • Large fresh  mozzarella ball
  • finely chopped Asparagus (5-6 branches)
  • 1 large clove chopped
  • Scoop or two of basil or tomato pesto
  • red pepper flakes, salt and pepper

Yup, basically I mixed five eggs together with 3/4 cup of milk and finely chopped asparagus, chopped garlic, and basil pesto. I tore up the fresh mozzarella and mixed together half of the ricotta with an egg. I added some freshly and finely grated Romano Parmesan into the ricotta mixture. The cheeses are placed into the egg and asparagus mixture in lumps. Sprinkle top with dill, red pepper flakes, salt, pepper.

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It is a light and fluffy, yet creamy/cheesy savory pie. Also low carb, Duane calls it a crust-less quiche. It was cooked on 350 for about 35-40 min – it will smell ready and fluff up and get a little toasty around the edges.

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This one is from last week – the same process but the mixture involves 3 cups of finely chopped fresh spinach, garlic, red pepper flakes and some thinly sliced tomatoes on top for zest. I may have also thrown in a few sun dried tomatoes. Enjoy!

Apple Beet Ginger Juice

photo(1)Beet juice at 6:30am

applebeet juice Beet juice with wildflowers

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Marian Drew, ‘Lorikeet with green cloth’ 2006

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Marian Drew, ‘Wombat with Watermelon’ 2005

These days I get up around 6 am and often make an apple, beet and ginger juice. This juice is a delicate combination of flavors, sweet, tangy, spicy and earthy that I want to take advantage of while the apples and beets are fresh in the garden. The deep red color is bodily and jewel like. The consistency, velvety and smooth, goes down easy, giving my stomach a warming and thirst quenching euphoric feeling. It is the perfect still life for these wooded mists and dewy hills.

I am reminded of an Australian photographer who I became enamored with with last year during a studio residency in Virginia. Marian Drew stages sublimely beautiful photographs Alla Dutch still life painting. Instead of using Dutch favored fowl and fauna as her subjects, she inserts the native creatures of her home region – some collected road kill. They are complexly beautiful table settings – like landscapes – they combine the decay and decadence of a long-loved aesthetic.

Apple Beet Pancakes

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Hi Katt, I wanted to make use of these apples that are ripe and ready on our tree. We have also been

seeing some good beets the past couple of weeks and you know how I feel about beets – the cocoa beet

cupcakes that we loved eons ago. Well, I wanted to try something new and make a tasty breakfast and

this is what I came up with. A winning combo of apple and beet fused into the classic breakfast fav – the pancake.

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I used my Nutri-Bullet to liquify a small peeled beet. I added about a cup or so of water to help smooth it out.

The thing that I also love about cooking with beets is the reward of seeing such a vivid, luscious color.

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The mixture you see here includes:

  • 1/2 cup of peeled and chopped apple
  • 1/4 cup water, milk, or substitute (almond, soy, rice)
  • 1 part favorite pancake mix
  • 1 part beet mixture
  • Optional: cinnamon

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My work space: I used butter in the pan and kept the heat on low (2). I had to be patient and keep the pancakes a reasonable

size so the ingredients would cook all the way through without burning. I suggest pouring cakes about 4″- 5″ in diameter.

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Garnished with some Asian Pears and drizzled with honey. Love the pink -Both filling and healthy.