Archive | Breakfast

Savory Oatmeal

UC Berkeley Wellness Program dietitian Kim Guess, RD, describes this recipe as a “surprising crowd favorite” with students in her cooking classes. Add any other seasonal vegetables you like such as carrots, bell peppers, or asparagus. If steel cut oats aren’t available, substitute other grains like brown rice or quinoa (cooked according to package directions).

Ms. Guess offers more healthy and inspired recipes at guesswhoscooking.com.

Photo by Kim Guess

Photo by Kim Guess

Serves 4–6

1 cup steel cut oats
3–4 cups vegetable broth or water
Extra virgin olive oil or virgin coconut oil
1 yellow onion, diced
10 ounces mushrooms (button, crimini, or shiitake),
1 bunch greens, such as chard or spinach, chopped

Optional toppings:
Egg, poached or pan-fried
Diced chicken or other lean meat
Low-sodium tamari
Toasted sesame seeds or sliced almonds
Sliced green onion
Hot sauce or crushed red pepper

Combine oats and broth in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20 to 30 minutes or until oats have reached desired texture.

Meanwhile, heat a skillet over medium heat and add olive oil. Add diced onion and cook for 1 to 2 minutes. Add mushrooms (plus any other vegetables you like) and cook until onions become translucent.… Read More

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ZUCCHINI, SWEET POTATO, APPLE SPICE CRICKET BREAD

Get adventurous with this zucchini bread made with cricket flour, and vote today to help “Baking With Bugs” win an EDDY award: http://www.ediblefeast.com/eddyawards/vote/9349/department-drought-adaptation

From DEPARTMENT OF DROUGHT ADAPTATION It comes down to eating bugs  by Melissa Fairchild Clark

Zucchini-Bread
If cookies and energy bars aren’t your thing but you want to experiment with the flour, try this zucchini bread recipe, one of my favorites:

2 cups cricket flour (Purchase from Bitty Foods online. Get a 10% discount, code CRICKETLOVE)
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground dried ginger
⅛ teaspoon nutmeg
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup light brown sugar
¾ cup vegetable or grapeseed oil
3 eggs
1 teaspoon vanilla
½ cup shredded apple (about 1 apple)
1½ cups shredded zucchini (about 2 medium zucchini)
1½ cups peeled and shredded sweet potato (I used leftover cooked sweet potato for one trial which worked well too)
½ cup chopped walnuts (optional)

Preheat the oven to 350* and butter a 9×5 loaf pan.
Combine the dry ingredients in a bowl, leaving the sugar out. Combine the sugar, eggs, oil, and vanilla in the bowl of a stand mixer.… Read More

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A Bowl of steaming Juk

By Su (mother) and Mia (daughter) Buchignani “Wow! This completely reminds me of something my mom would have made in her crockpot. It makes me feel like home.”—Melissa

A standard breakfast in our household was a big bowl of steaming juk. This rice porridge, which is also known as jook, hsi-fan, congee, or zhou, is made of white rice, often with the addition of glutinous (sticky) rice. It’s simmered for several hours until the rice grains break down and the porridge becomes smooth as silk.

Mia: My preferred accoutrement to dip in the porridge was you tiao, a long, golden-brown strip of deep-fried dough. To understand this savory fried donut, think Chinese churro without the sugar or the crimping. Sometimes you
tiao is served with hot soybean milk, but traditionally, it has been used for dipping and wiping up the morning juk before going off to work in the fields.
Every household has its own traditions regarding what is eaten with juk. Some are quite strict purists where others adopt an ‘anything-goes’ approach, using the juk as an extender for whatever can be found around the kitchen. Common accompaniments are pork, chicken, or abalone, as well as various vegetarian “mock meats”; salted or preserved duck eggs; bamboo shoots; and pickled tofu.… Read More

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