Alicia's Soft Rice Porridge

Alicia's Soft Rice Porridge

I started thinking about eating a more plant-based diet earlier this year because of two things.

First, our friends Mike & Mary got interested in the subject and I was curious.

Second, I received Alicia Silverstone's The Kind Diet for Christmas and finally read it.

It made so much sense to me, and I asked David to read just one chapter from the book.

That led us into an entirely new way of thinking about nutrition, and we haven't looked back.

This recipe comes from Alicia's book. I haven't served this to the rest of the family because they're happy with their breakfasts, but it is a breakfast that I like and have made several times for myself, always a little differently.

I thought I'd better post it on the blog so I can always come back to it when I need a change in breakfast - I tend to get in a rut and need a change up.

We always have leftover cooked brown rice (or another grain) in the fridge, so this is a perfect use for it.

I'll tell you how I make it, then include Alicia's original recipe below.

You start by heating up a cup of leftover cooked rice and a cup of water in a saucepan.

Bring it to a boil, the cover and simmer it for 15 minutes.

The original recipe calls for 2 cups of water - it's waaaay too much for me.

I got with 1 cup and strain out a little before transferring to a bowl.

The original recipe also says to add your dried fruit to the saucepan with the rice and water, but I rarely remember to.  I usually just toss the chopped fruit on at the end.

I've used apricots, raisins, and dried mango in this dish.  All are great.

Then you place the dish in a bowl and add your toasted seeds and a chopped umeboshi plum.

The plum is obviously totally optional.  I love them, but not everyone does.

The original recipe calls for Toasted Sunflower Seeds.

I never toast them - just toss them on raw.  I'm sure they're even better toasted.

I've used raw walnuts, chopped raw almonds, and raw pumpkin seeds in this dish.  All good.

It's a filling breakfast, and I love the customizability (real word???) that allows me to use what I have on hand, or what sounds good that morning.

Enjoy!



Quinoa with Blueberries

Biggest Loser

Quinoa with Blueberries

Another Biggest Loser cookbook recipe. 

I like trying out new healthy recipes for the family, but this one I made just for myself because I didn't think they would want this for breakfast. 

I was right.

I liked the idea of trying out quinoa (pronounced "keen-wa") for breakfast. 

It's usually served as a side dish grain, but thought it sounded like it might work for breakfast as an alternative to oatmeal.

I cooked the quinoa the night before and just heated a portion in the microwave for breakfast.

Start by thawing (if necessary) a cup of blueberries and smashing them up a little to release the juices.

Then adding them to the quinoa with a little honey and walnuts (the cookbook recommends almonds but I chose walnuts this time).

Then stir together and enjoy.

I wasn't a fan at first, but then I heated it up again in the microwave and it was good. 

It'll be a nice protein-rich change of pace from oatmeal some mornings!

Double click to print as a 5x7 recipe card.

Enjoy!



Popovers

Real Simple's

Popovers

I found this recipe in Real Simple magazine this past month and made this for breakfast.

They were certainly very easy and are a great substitute for sugary muffins.

We ate them plain and with a little orange-cranberry marmalade that we received as part of a gift basket when we hosted a party recently.

I whisked the batter together and then poured it in a 12 muffin tin.

Then cook them for 30 minutes, without opening the oven until they are done.

They are light and fluffy and have a deep scoop in the bottom making them kind of hollow and soft in the middle.

My sleepy models...

Double click to print as a 5x7 recipe card.

Enjoy!



Cranberry Orange Scones

Pride & Prejudice Party

Cranberry Orange Scones

When I hosted my book club to discuss Jane Austen's Pride and Prejudice, I decided to research a few traditional early 19th century recipes to serve my group.

I have already shared the Cucumber Tea Sandwiches that I made.

Next up - Cranberry Orange Scones.

Scones were very popular in the time and are mentioned in a couple of Austen's novels.

I had never made scones and was hoping they would be easy.

Friends gave us a jar of Harry & David's Orange Cranberry marmalade as a hostess gift, so this recipe from allrecipes.com was the perfect recipe to serve with the marmalade.

I modified the recipe quite a bit.  Here's what I did:

Dry ingredients are sifted together, and then butter (not margarine) is cut in until it resembles coarse crumbs.  Stir in buttermilk and knead 8 times.

Divide dough in half and pat each half into an 8-inch circle on a floured surface.

Cut each circle into 8 wedges and cook at 400* for 16 minutes or until lightly browned.

Not bad for my first attempt!



These are so soft and delicious.



And great with the marmalade or by themselves.

I had leftover fresh cranberries, so I decorated a candle for the centerpiece.

Double click to print as a 5x7 recipe card.

Happy Eating!



Frittata

Easy Frittata
This dish I have shared before and I really like it. 
It's easy, healthy, and a great change-up from our regular breakfasts. 
It's versatile too.  It can be served at breakfast, as a main dish, or a side dish. 
For breakfast I usually serve it with fruit.

Choose 4 cups of chopped vegetables of your choice.
My most common variation is broccoli and potatoes.
I've sliced the potatoes and cubed them.
I've also used zucchini, mushrooms, asparagus, and leftover Canadian bacon or ham.
It really doesn't matter what combo - just 4 cups.

You saute your vegetables until tender and then cover them with 6 beaten eggs and a sprinkling of cheese.

I often use Egg Beaters or Egg Whites Egg Beaters.

After letting it cook on the stovetop for 5 minutes, you slide it in the oven for 30 more until it's golden brown and ready to be served.

Double click on the recipe to print out as a 5x7 recipe card.

Breakfast is Ready!