Category Archives: breakfast

Kim chi scrambled eggs with go chu jang and sesame oil

24 Friday Jan 2014

Posted by in breakfast, eggs, gluten free, healthy, Korean, quick and awesome, Sauces, Vegetarian

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kim chi scrambled eggs

kim chi scrambled eggs
This is kind of college-y looking slop. No fuss food that tastes dang good. Just have this on its own and get a nice spicy protein breakfast. Much more interesting than a bowl of cereal.

Ingredients
Serves 1 or 2 as a side dish
3 beaten eggs
1/2 cup napa cabbage kim chi, chopped
1 clove garlic, sliced thinly
1 small piece ginger, chopped finely
1/4 onion, chopped roughly
2 green onions, chopped into thirds
1/2 deseeded chili, chopped finely
1 tsp go chu jang (or to taste)
vegetable or peanut oil
splash soy sauce
splash toasted sesame oil
fresh ground pepper

1) Heat up oil in a small frying pan and add the onion, garlic, ginger and chili. Cook on medium heat for 1 minute. Onions should still be crunchy.
2) Add green onion and kim chi (spicy or mild. Also, if you are vegetarian, make sure to get kim chi without fish sauce). Fry till just heated through. Do not overcook the vegetables.
3) Add in the beaten eggs and flavor with a little soy sauce, go chu jang and fresh pepper. Cook eggs for a couple minutes till they are cooked through but still soft. Serve with a drizzle of sesame oil over top.

kim chi scrambled eggs

Cake for breakfast! With ricotta, coconut and almond

05 Sunday Jan 2014

Posted by in breakfast, cheese, dessert, kids, Vegetarian

≈ 8 Comments

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ricotta cake with coconut and almond

ricotta cake with coconut and almond

I have a new oven! Which displays the temperature! Gone are the days of guessing what it might be; my new trusty oven tells me. To celebrate the joys of modern life I decided to make cake for breakfast. Not even coffee cake, just CAKE. I felt like Bill Cosby. Not as out there as it may sound at first. Plenty of coffee cakes are worse than plain old cake with their cream cheese marbeling or butter/sugar crumb topping. I would put this morning’s cake on par with pancakes and maple syrup. Add a side of fruit and it’s a happy morning. We even ate breakfast at the dining room table with Irish Breakfast and rooibos tea and real actual cloth napkins.

Ricotta, coconut and almond cake
Makes one medium-sized layer cake
1 1/2 cups of whole milk ricotta
2/3 cup coconut oil
3 eggs
2 cups flour
1/2 cup almond meal or almond flour
1 1/4 cups raw sugar
3/4 tsp baking soda
fresh grated nutmeg
3/4 tsp almond extract

1) Preheat oven to 350. The cake batter will not take long to put together.
2) Whisk all the wet ingredients together. I had to microwave my coconut oil for a minute to melt it as it wants to stay solid in the winter months.
3) Add the sugar and mix in with the wet ingredients.
4) Add the flours, baking soda and nutmeg. The batter will be fairly stiff.
5) Butter and flour a cake tin (or use baking parchment). Smooth the batter down a bit with a spatula. Then bake in the oven for about 50 minutes at 350. Dust with powdered sugar if you like. The top has a crumbly texture and the cake itself is super moist and delicious. Enjoy!

ricotta cake with coconut and almond