Breakfast Custard

This recipe is very flexible. I have used many different flours, milks, and fruits. It does not disappoint. There is just something about lemon zest in the morning . . .

Serves 6:
3/4 c flour (I use 1/2 c rice, 1/4 c rye)
1/4 c sugar
zest of 1 lemon
6 pinches salt
6 eggs, beaten
1 T vanilla
2 c heavy cream (I use coconut milk)
1 qt berries or cherries

1. Preheat oven to 350F. Butter a casserole dish or individual ramekins. Dust with sugar.

2. Whisk together the dry ingredients. Add the eggs and vanilla. And then the cream.

3. Put berries in dish and pour custard over top. Bake for 25-45 minutes (depending on the size of dish you chose) or until the center jiggles only a bit and edges are golden. Let rest for a few minutes before serving.

Egg Tart with Mustard

I found this one at bonappetemt.com (slightly adapted). Lovely, no? It is very flexible, too. The tart works well with various vegetables and can be enjoyed fresh and warm or as leftovers from the fridge.

First, make a crust. I  used this one:

2 c rye flour
2 T coconut flour
1 t salt
1 egg
1/2 c lard
1-2 T ice water

Mix the dough and chill well. Press into tart pan or pie plate and prick holes in it. Chill further. With beans and parchment, parbake crust in 400F oven for 20 minutes.Take the beans out and bake the crust 5 minutes more. Cool on rack while you make the filling.

For the filling, you'll need:
3 carrots, cut into matchsticks
3 leeks, cut into matchsticks (celery or parsnips would work)
2 rosemary sprigs (or thyme)
8 eggs
2-4 T dijon
2-4 T whole grain mustard
3/4 c rice milk (or heavy cream or milk)

1. Preheat oven to 425F. Set up a steamer basket and steam vegetables and herbs until tender (10-15min). Drain and pat dry.

2. Whisk egg, mustard, milk, salt, pepper. Lay the vegetables in the crust like spokes on a wheel. Slowly pour the filling over. Bake 30-45 min or until golden brown and puffy and a knife comes out of the center clean. Rest 10 minutes before removing from pan.

Korean Keema with Turkey

Dear Nigella,

When I want quasi-Asian/Indian fare, I know which white Englishwoman to ask! Thank you. This dish is so easy and so delicious.

Sincerely,
Holly

serves 4:
2 c sushi rice
1 lb ground turkey (any ground meat would do)
1 bunch scallions, chopped
2 c frozen peas
2 t oil
4 T rice wine
4 T cilantro, chopped


For sauce:
1 t sriracha (or similar hot sauce)
2 T honey
2 T rice wine
4 T soy sauce

1. Cook rice
2. Whisk together the sauce and stir in turkey.
3. Heat up frying pan to med. When pan is hot add oil, peas, and scallions. Cook for 5 min.
Add meat and 2 T rice wine and cook for another 5 minutes or until cooked through.
4. Serve with rice and extra cilantro.

Bibimbap!

I am hooked on this. I am posting this so that if I ever become unhooked, I can remind myself to make this for lunch again and rehook myself.

The plate in the picture is comprised of:
sushi rice, with a touch of sesame oil
seaweed, dressed in rice wine vinegar
frozen snap peas, thawed
sardines, canned in oil
kimchi
a gently fried egg, over-easy
hot sauce, ties the room together

It is the best way I have found to incorporate kimchi into my life. Ditto for little fishies. Ditto for seaweed. And it is easy to whip up in a pinch, with whatever you might have in your pantry. And kids seem to like the compartmentalization of it all.

Buckwheat Pound Cake

This recipe is adapted from one I found at casayellow.com. It is only slightly sweet and pretty nutritious, as far as cakes go, anyway. We enjoyed it for breakfast with canned plums. I thought it was really something special.

1 c buckwheat
1 t sourdough starter
1/2 c milk
1/2 c unbleached flour
1/2 t salt
1/4 t cinnamon
1/2 lb butter, soft
3/4 c sugar
4 egg yolks
1 egg
1 t vanilla
3 T nocino, or booze of your choice

1. About 12hrs before baking, mix buckwheat, sourdough starter, and milk. Leave at room temperature.

2. Preheat oven to 350F.

3. Add white flour, salt, and cinnamon to buckwheat.

4. Cream butter and sugar together until fluffy. Add vanilla, nocino, and egg. Add buckwheat mixture and blend well.

5. Smooth batter into cake pan and bake for 40-45 min.

Jamaican Beans

This recipe is slightly adapted from Sally Fallon's book, Nourishing Traditions. And it was quite tasty and comforting.

Serves 6:
1 c kidney beans, soaked
1 can coconut milk
3 cloves garlic, mashed
2 t dried thyme
1 t red chili flake
2 t salt

Cover beans with just enough water to cover and bring to boil. Add remaining ingredients. Simmer, covered for 4hrs or until tender. I served it with rice, avocado, sliced hot dog (leftovers that needed a home! Don't knock it . . .!) and chopped chives.

Blueberry Cobbler with Sourdough Rye Biscuits

You know, for breakfast. Of course.

I made it with very little sugar and a high fruit to grain ratio. Plus, the lemon is a nice wake-me-up.

Make it easy on yourself and the night before, toss 2 qt blueberries (in the baking dish) with the zest and juice of 1 lemon and a good sprinkle of flour and sugar and keep it in the refrigerator.

Then, make the biscuit dough. This is how I did mine:


4 T lard
1 c rye flour
1 T sugar
1 t baking powder
1/2 t salt
1 c sourdough starter

Cut the fat into the dry ingredients and stir in the sourdough starter. Keep dough in the refrigerator, too.

In the morning, drop big spoonfuls of dough onto the berries and put into oven. Bake for about 50min.