FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing Breakfast

My World Famous, Multi-Grain, Homemade Pancakes

January20

I have been making a lot of pancakes lately for a lot of people.  Not exactly sure why, but it’s helped me to refine my recipe.  So here it is in case you want a healthier version of the traditional fluffy, white, buttermilk pancakes you’re used to eating.

Truth be told, these cakes are not white – or fluffy.  They are dense and brown.  Sounds appetizing, eh?  Try them anyway – you’ll be surprised how your eyes trick you into thinking they look terrible, but your brain tells you they taste great!  I actually adapted this recipe from my trusty little cookbook that came with my Kitchen Aid Mixer.  The recipe in the book looks nothing like mine, but it was a great starting point and I still open the book before I make any pancakes or waffles.  I just change EVERYTHING about the recipe while I’m making it.  So here’s my version:

First off – get yourself an Iron Skillet if you don’t already have one.  You must make pancakes, and everything else in your kitchen in an iron Skillet.  If I could do it all over again I would ditch my (very expensive) All Cladd pans and get every shape and variety Iron cookware (very inexpensive compared to most good cookware)
You have your skillet out? Heat that girl up on Med-Low. Let it cook for a while before you put anything in it. It’s like a slow moving barge – it takes a loooooong time to really get going properly.
Combine the following ingredients in a mixer or by hand if you don’t have a mixer:
1/2 cup Spelt Flour
1/2 cup Buckwheat Flour
1/2 cup Almond Flour, Quinoa flour, or Millet flour or any combination of those
1/4 cup Coconut Palm Sugar
1/2 teaspoon salt
1/2 cup applesauce (no sugar added – just apples please!)
1 1/4 cup rice milk or Soy Milk
3 tablespoons Shortening – melted (Please don’t melt your shortening in the microwave! Get a little pan out to melt it in and do the extra dishes – it’s worth it and it takes no time at all)

Now your ingredients are combined, crank your skillet up to medium heat and spray some cooking spray on it. Pour about 1/3 cup batter for each pancake. Cook 2-4 Min or until the little bubbles start to pop and the cake looks dryish on top. Flip and cook other side about another 2-4 min.

I always preheat my oven or warming drawer to 170 and throw the cooked pancakes onto a cookie sheet to keep them warm. Works great and then everyone gets to eat together.
I also always heat my plates in the 170 degree oven and Maple syrup too. We usually make a Blueberry or Strawberry (if in season) compote to pour over them. Basically we throw some chopped fruit (or whole frozen blueberries) into a saucepan. Dissolve about 1.5 tablespoons of Agar Agar (or corn Starch) with some water and add to the pan. Add a little sweetener of your choice – I use coconut palm sugar, my husband always uses Maple Syrup. bring to a boil and then let it simmer and reduce and thicken. Stir a lot. The Agar Agar will clump, as will Corn Starch, so keep stirring until it’s thick and yummy. Then you can let it sit until you’re ready to serve. I like to put the compote in a gravy boat so you can just pour it over your pancakes. Yum.  This recipe usually makes just enough for the three of us.  So if you have more people double or triple it!  They also reheat nicely in a toaster.

As always – let me know if you like it! The comment section should be working now – so fire away!!
D-

Husband Rating 4 star:gold-stargold-stargold-star gold-star stars : “Guilt-free breakfast happiness.”
Kid Rating 5 smiley faces: “Mommy, can you make pancake’s for breakfast – pleeeeeeeeeeease!”

Breakfast for the kiddos…Special request. Day 16 of my Food Journey

January20

My friend Linda is the ONLY other Armenian person I know in Bend, or anywhere in the world for that matter (expect for a few random family members in California)  She is REALLY Armenian – like born there, speaks the language, looks the part type of thing.  I am so happy to know her because she reminds me of all the beautiful things I miss about my Armenian grandmother (although Linda is around my age) especially FOOD in her Armenian Kitchen!!!

Anyway – Linda recently requested a little info on what I feed my son for breakfast, as our boys are the same age (and nationality – amazing!).  So this one’s for you, Linda! To repay me, I’ll take some Baklava please.  Homemade, obviously.  Easy peasy.  Get to it!!

Breakfast in our house is not that big of a deal actually and really not THAT varied.  We go back and forth between the following items with rare exception:

  • Oatmeal with coconut oil and maple syrup either plain or with frozen blueberries, or walnuts, or shredded coconut.
  • Granola with rice milk
  • Smoothies with various fruits (berries, apples, bananas, peaches, etc…) almond butter, flax seed, chia seeds, and apple juice or rice milk.
  • Whole Wheat English muffins (from Whole Foods – no sugar added) with coconut oil and some kind of fruit jelly and a piece of fruit – usually a banana or kiwi or strawberries depending on the season.
  • Hot Brown Rice Cereal with coconut oil and maple syrup.
  • Hot Multi Grain Cereal with coconut oil and maple syrup.
  • Leftover Brown Rice re-heated and prepared like oatmeal (coconut oil and maple syrup or fruit)
  • Boxed Cereal – either Millet Rice from Nature’s Path or London’s all time favorite thing – Veganic Sprouted Brown Rice CaCao Crisps from One Degree (I absolutely LOVE this company!)
  • Thumbprint cookies (these babies are like a crazy healthy power meal and my kid thinks he is eating cookies.)
  • My world famous, multi-grain, homemade Pancakes
  • Scrambled Tofu with toast (I should post this dish soon – it’s pretty delicious)
  • And on days when we need to reset or eat REALLY healthy we make either a vegetable based Miso soup or Ame-Sho-Kuzo which is a Japanese healing drink that my friends The Taylors taught us about when we were eating only a Macrobiotic diet. London loves this drink as does Zeke. It fills you up and makes your body feel super happy. I will post this drink later as well. It’s a good one to have on hand for crummy sick days.

That’s about it. It’s pretty much all the same things I eat in the morning as well because I hate to cook two things. I give London the choice and whatever he picks is pretty much what we eat for breakfast that day. I find he eats more when he is in control of what I cook. And I love when he eats a ton of food at breakfast. It helps me relax about lunch, which is typically a rather large fight in our house. Our kid eats a good breakfast and then snacks until dinner. That’s probably because that’s what I do – now that I see it written down. Ugh – one more thing to work on. It never ends.

I’d love to hear about your breakfast foods. The comment section should be working now. Thanks to my techsavy husband for fixing it. I know there has been a lot of people trying to comment. Well – now that you CAN let’s see what goes down.

Linda, If you don’t get around to making me baklava (boo hoo) then I’ll accept the Zucchini Scone recipe you shared with me from your fantastic Summer Brunch as your payment. They were amazing, but not baklava.

Have a healthy day!
D-

Vegan Thumbprint Cookies

January8

I used to buy these cookies every single time I went to Whole Foods.  They charge a very unreasonable amount of $1.25 per cookie and they are individually wrapped in saran (which I am NOT a fan of – that stuff is omitting god knows what kind of pvc chemicals right onto our food!!  Here’s a link to some basic info on that, if you’re interested) AND they are not organic!!!  What!!  Why am I paying for these??  But I was lazy and didn’t want to add something else to my list of things to do in the day so I kept buying them.  Until… one day Zeke asked the nice people at WF’s if he could buy some unbaked dough so we could make them fresh (because they always seemed too hard) and that’s when we found out that they are baked, frozen, shipped and then thawed and put on the shelf.  No wonder they are hard as a rock!  Why are we still buying these???

We aren’t… anymore.  Because I straight up stole the recipe and figured out my own better, healthier version, amounts, and bake time.  They are THE easiest dessert I make now and I can give them to London guilt free and even sometimes for Breakfast in a pinch because they are pretty healthy.  So here’s how I do it:

Preheat the oven to 350°. Mix the following ingredients together in a mixer or bowl:

3/4 Cup – Maple Syrup
1 1/2 Cup – Almond Meal
1 Cup – Oat Flour
1/2 cup – Rolled Oats
1/4 Cup – Safflower Oil (or Sunflower, or Walnut,… – just stay away from Canola as it is highly processed and hard on your blood)
1/2 Cup – Finely Chopped Walnuts (you can/should use a food processor for this, if you have one.)
1/4 Cup – Quinoa Flour (Grind whole Quinoa in a [coffee] grinder for this if you can’t find Quinoa Flour or don’t want to spend the money.  Or you can also use Barley flour, but Quinoa is so much healthier and tastes identical in this recipe.)
1/2 Tsp – Cinnamon
1/2 Tsp – Nutmeg (ground)
1/4 Tsp – Sea Salt
One or more Jam, Jelly, Fruit Spread of your choice (I only use Jams that contain NOTHING but fruit. Trader Joe’s carries several great organic fruit jams, as well as Whole Foods. You just have to read the ingredients before you buy!! BUT, we love the Fiordifrutta brand and order many of the varieties by the case. They only use apple juice to sweeten so it is lower fructose.)

Using a regular size ice cream scooper, scoop out a ball of dough, round it out with your hand, flatten it half way on a cookie sheet lined with parchment paper (if you don’t have paper, just do without it. No big deal) take a small spoon, like a demitasse spoon, or your thumb (thus the name) and create an indent in the middle that you will later fill with jam.
Bake unfilled cookies for 5 minutes, remove from oven and fill with Fruit Spreads, continue baking for another 12 minutes. Let cool on cookie sheet for about 2-3 minutes, then transfer to a cooling rack until completely cooled.
Make approximately a dozen cookies.

This is the above recipe DOUBLED.

This is my nutty son eating his second cookie right off the rack.

What a face! Crumbs and all.

 

Husband Rating (a very dramatic) 10 star:gold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-star “ Thumb-prints? Print out this recipe because these are the best cookies ever!”
Kid Rating 5 smiley faces “Mommy – I only like the strawberry but I want one of the lemon because it’s reeeeeally good.”

Thanks to Whole Foods for listing the ingredients and giving me a huge head start on this one!
Enjoy!
D-

a healthier version of Banana Nut bread or muffins

February24

I got this recipe from the Cookbook that came with my KitchenAid Mixer (Thanks again to the Taylor’s) so if you have one this is super easy to make with it, and you can follow the timed directions for mixing if you have the cookbook.   If you don’t – just do what I used to always do and improvise.

1/2 cup shortening.  (I always use the organic vegan shortening from Whole foods.)

3/8 cup agave or 1/2 cup pure maple syrup (recipe calls for 1/2 cup sugar.  I use agave instead and for every 1 part of sugar you replace it with 3/4 parts of agave.  I hope that make sense.  If not just use 1/2 cup – it shouldn’t be too devastating.)

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water)

1 cup all purpose unbleached flour

3/4 cup Kamut Flour (if you don’t have this you can just use regular flour, but you’re not uping the health factor by doing that)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 medium) mashed ripe bananas

1/2 cup chopped nuts of our choice – or not (walnuts or pecans are pretty standard)

Mix Shortening and Agave together very well (this is where it’s very handy having a mixer) – add in Egg Replacer and mix well.  In a separate owl mix Flour, baking powder, baking soda, and salt.  Combine half the flour and half the mashed bananas in with the wet ingredients and mix until just combined, then add the remaining flour and bananas and mix until combined.  Add nuts.

For bread pour entire mixture into a greased (I use the shortening) and floured 9x5x3 baking pan.  Bake at 350゜ for 40-45 minutes.

For muffins I use muffin paper cups, but you can also just grease and flour a muffin tin.  Spoon some batter evenly into your muffin cups and bake for about 20 minutes.  (Check at about 15 because I can’t remember how long I let them cook for exactly.)  It should make 12 good sized muffins.

Most important part to making these a healthy version is by using ALL organic ingredients.   Don’t skimp there – you can’t eat chemicals if you’re trying to eat healthy.  It’s virtually impossible.

Let me know if you make them how they turn out!  I have made both the bread and the muffins many times just to get rid of ripe bananas hanging around the house (hate it when bananas loiter) and I always get a great response.  Don’t tell anyone they are a little healthier than regular bread/muffins and they like it even more.  Sad, but true.

BREAD – Husband Rating 4 star:gold-stargold-stargold-star gold-star “Slather my tounge with butter and toss in the bread.”

MUFFINS – Husband Rating 3 star:gold-stargold-star gold-star “Why make muffins when you can make bread?”

Banana Quinoa Muffins

January14

I LOVE these and eat them all the time. I make them for my baby who loves them too and they are super good for him… I got the recipe off the back of the box of the Ancient Harvest Quinoa Flakes. I made a few changes, as always, to accommodate our household food rules (not sugar, no eggs)

preheat oven to 400゜

1/2 cup Quinoa Flour (hard to find – the only one I have found is from Ancient Harvest)

1/2 cup Quinoa Flakes (same as above, but not AS hard to find – in the cereal section at Whole Foods)

2 tbsp agave (or coconut palm sugar) (or raw honey)

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 Ripe Bananas

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water) (or 1/2 cup Applesauce)

preheat oven to 400 degrees. Mix dry ingredients, in separate bowl mix wet ingredients. Pour into greased muffin tins. Bake 20-25 minutes. Makes 6 small muffins. These are great with Earth Balance Butter spread over the top like frosting.

No one I know like these as much as I do so don’t expect to love them. But know that they are my favorite snack in the house!! And they are totally healthy. Quinoa is very healthy! Great to bake with it when you can.

Husband Rating 2 star: gold-stargold-star “You know what…? I like them. But… I don’t like them a lot.”

Holiday Granola

January14
Photo by Zeke K copyright 2009

Photo by Zeke K copyright 2009

What makes it Holiday Granola?? Nothing but the bow I guess, AND it just happens to be what I made and gave out as gifts this year to friends. Zeke wants it to be my new tradition, but as you know you it’s not a tradition until it’s been done a few times, so… time will have to tell.

In the meantime (so much time in this post) here’s what was in it if you got it, or if you want to know what Zeke eats for breakfast EVERY SINGLE DAY!!!! (It’s too much sweetie. You need to shake it up)

preheat oven to 325゜

4 cups of uncooked oatmeal

1/2 cup rasins

1/4 cup dried cranberries (or dried cherries, or blueberries… whatever you like)

1/2 cup spelt flakes (I get these from whole foods. They are made by Arrowhead Mills and they are good. I like all Arrowhead Mills products, especially their flours.)

1/2 cup coconut

1/4 cup ground flax seed (I love Bob’s Red Mill)

1/4 cup cornmeal ( I usually use Blue Corn Meal from Arrowhead Mills. More nutritional value in the blue I think.)

1/4 cup sunflower seeds

1/4 chopped walnuts

1/4 cup chopped almonds

1/4 cup safflower oil

1/4 cup agave

1/4 cup maple syrup

2 teaspoons vanilla extract

Mix all dry ingredients together in a big bowl. Mix all wet ingredients together with a whisk and pour into big bowl of dry ingredients stirring it up so it’s all coated. Spread it all onto a large cookie sheet in an even layer and bake it at 325 ゜ for about 20 minutes, take out and mix it up and respread in an even layer and bake for another 10-15 minutes or until golden brown on top. Careful – it burns quickly once it’s done so keep an eye out once you hit about 25-30 minutes.

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Take a holiday from your ordinary granola and crunch into happy goodness”