Thursday, August 5, 2010

Recipes: Apple-Cinnamon Bkfst Pudding & Garlic Soup


The smell of cinnamon in the morning.
The smell of garlic in the evening.

I don't think much else could beat this.

Therefore, here are two recipes.

One containing cinnamon.
And the other. Garlic.

This recipe is one of the many delicious recipe's found in The Diet Rebel's Cookbook.

Apple-Cinnamon Breakfast Pudding

1/4 cup filtered water
3-4 apples, washed and cut into chunks
6 slices sprouted wheat bread
1 banana, mashed
1 1/2 tsp. cinnamon
3/4 cup raisins

Combine water and apples in saucepan. (**I add an extra dash of cinnamon here.) Cover and simmer for about 2o minutes, or until the apples are soft. When done, mash the apples and any remaining water lightly with a fork.

Tear bread into bite-sized chunks and stir into apples. Pour eggs into bread and apples and stir well. Cook on medium-low heat for about 15 minutes, until eggs are cooked and mixture is thicker. In a bowl, mash banana thoroughly and stir in cinnamon. Pour banana into bread mixture, stir well, and then fold in raisins.

*My kids don't like chunky fruit in a wheaty mixture therefore I blend up the apples almost to the consistency of apple sauce.

*Also, my kids don't like raisins. Therefore we omit those.

*And we pour a small amount of Agave on everyone's portion.

We really like this recipe. And it makes the house smell so good. My mother's-heart sings when I know the kids are waking up to a double-bonus:

The house smelling of real cinnamon and apples.
A healthy-as-can-be breakfast awaiting them.

The next recipe I derived from Heidi Swanson's marvelous site, 101 cookbooks.

Richard Olney's Garlic Soup w/ a little twist of my own

1 quart water
few dashes of dried rosemary (fresh would be best)
2 sage leaves or a dash of sage powder
1/2 teaspoon thyme
6 cloves of garlic, smashed, peeled and chopped
1 tsp sea salt

Binding Pommade:

1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
Freshly ground black pepper
1/4 cup extra virgin olive oil

Artisan bread.

Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 40 minutes. Strain into a bowl, remove the bay and sage leaves from the strainer, and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.

With a fork, whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. Slowly drizzle in the olive oil, beating all the time, then add (slowly! slowly!), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth.

Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, and serve immediately.

Makes about 4 cups of soup.

I usually use dried rosemary and just pick it out. It doesn't soften up enough to be quite edible.

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