Posts Tagged With: breakfast

Tomato-Basil Tofu Scramble

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Quiche

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Blueberry French Toast

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Breakfast Pizza

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Lime and Thyme Chick Peas

On Friday I prepared food for Sabbath breakfast and lunch. I had planned on having rice cereal and then thought I might use any leftover rice for rice and chick peas, but it didn’t work out that way. The rice was too hard, I think undercooked. I ate some of it with coconut milk, raisins, dates, and ground flax seed, but it was too crunchy, so I dumped it in the bowl for the rice cooker and put it back in the refrigerator. After church, I mixed in some water and some more raisins (and most of the dates were eaten, but didn’t add any more), and put it back in the rice cooker. When it finished, the coconut milk and water were absorbed. The rice was still a little crunchy, but I think not as much. I added more ground flax seeds and ate that for lunch. This morning and after lunch, I went around the yard taking footage of snails and other creatures for a new Sabbath Discoveries in Nature video (as I haven’t done one in about 6 months). While walking around the yard I checked on the lime and lemon trees. While one lemon was on the ground (for how long, I don’t know, so I left it there), I didn’t find any other lemons on the tree, but I did see two or three limes on the lime tree. Around supper time, I picked one of the limes and washed it off. It seemed soft at first, but then I thought it seemed a little tough, so I was going to knead it on the counter to break up the pulp and make the juice easier to squeeze. As I went to knead the lime, it popped! Guess it was ripe enough. But there was still plenty of juice in the lime, and I squeezed the rest on the cold chick peas, drizzled on some olive oil, and added some Himilayan pink salt and thyme. After mixing it all together, I had nicely seasoned chick peas that are delicious to eat cold. I had the same recipe again for brunch this morning. I didn’t measure the ingredients, so I recommend adding it all to taste, starting with a little and adding more, or if you’ve been cooking for a while and have good judgement on how much to use, use as much as seems best to you. For those who must have measurements, start with 1-2 tsp of olive oil, a pinch or two of salt, and two or three pinches of crushed thyme leaves. If you have thyme powder, maybe start with one pinch, and you need about 1/2-1 lime of key lime size, all for about 1 – 1 1/2 cup of cooked, chilled chick peas. Just mix it all together. Taste, and add more seasonings and lime juice as needed. You can use lemon juice instead, if available.

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Garlic Tofu Wrap

It’s quick, easy to make, portable and delicious. I bought fried tofu from Makro (which is like Sam’s Club, but for Thailand, and with a different membership policy), but you can fry (or bake) your own tofu, seasoned however you desire (but if it’s seasoned certain ways, you may not want to add more garlic to it). Yesterday I enjoyed it toasted, and also ate a tofu and orange marmalade wrap (this one is a more natural marmalade and the orange is bitter, so it wasn’t as good as the garlic one). I toasted them in a rice cooker.

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Peanut Butter Banana No-Bakes

It’s hot season here in Thailand—too hot to really enjoy a steaming bowl of oatmeal, but these are a good alternative for breakfast and/or supper during the hot summer months, and can be eaten as a lightly sweetened dessert, too. Being a dump-and-pour cook, I didn’t measure the ingredients, but if you have too much of one thing, you can compensate with another (too much oats, add more coconut milk/peanut butter) (if the mix is too liquid, add more oats). Mix well before adding anything extra, though, and taste to see if it’s sweet enough. I think it’s just right for me.

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Dessert Toast

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Cranberry Apple Cobbler

My uncle posted someone’s recipe for pineapple cream cheese cobbler on my grandma’s facebook page. It looked delicious and tempting, and an idea came to me while I was thinking about it. Could cobbler be made in a rice cooker? I wouldn’t want to use baking powder, so how about trying to make a pie in a rice cooker? A pie with only a top crust. That would be like a cobbler, right? So, I commented on the post, messaged my grandmother, and was soon up and slicing vegetables. What did I get? An unleavened cobbler. I tasted some of it and almost ate a scoop, but decided to wait until tomorrow for breakfast. Perhaps it will be best warm? It’s still in the rice cooker, so I can warm it up, but though it’s delicious warm, I think I’ll taste it cold first. Mmmm…already looking forward to breakfast.

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Banana Waffles

My Christmas breakfast. Borrowing a waffle iron from the missionary family around the corners and down the road. The waffles burnt, for whatever reason, so I can’t really tell you what setting to cook them on. I hope it wasn’t because of the ingredients in the waffles. They smelled yummy cooking. It might be the waffle iron or the oil used. I used coconut oil. Could be some other reason, or a combination of reasons. I’m sure they would have been much yummier and healthier if they hadn’t burnt, but they still tasted yummy. I only ate one, which was satisfying/filling, so the other is saved for Sabbath breakfast.

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