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All-Natural Whole Grain Breakfast Recipe

power breakfastThis power breakfast is based on a dish that my grandfather used to eat every day. He lived to be 98 years old despite almost losing his life during the First World War (see photos below).

Although longevity has a genetic component, it is also a function of diet and exercise. So I wanted to develop a similar ultra-healthy breakfast dish that was easy and fast to make (10 minutes or less) that could be eaten quickly, before leaving for work.

WW1 photo 1

WW1 photo 2

WW1 photo3

My grandfather always used Cheerios as the base for his dish. In fact, Cheerios is still considered one of the healthiest cereals that you can choose according to this article on the “A Calorie Counter” website (although it seems to have fallen out of favor with American consumers - Cereals Americans no longer love). The same cereal everyday can be a bit monotonous so we like to rotate the base cereal each day. We use Cheerios, Kashi GoLean (4 types to choose from), Wheat Chex, Total Raisin Bran, and Wheaties. All of these cereals are extremely healthy. They contain no trans fat, no saturated fat, little or no sugar, no high fructose corn syrup, and they provide a good portion of fiber and whole grain (instead of refined grain). The specific comparison data for each of these cereals is listed below courtesy of the “A Calorie Counter” website.




Total fat Sat. Fat Carbs. Fiber Sugar Protein Contains Contains
cereal cups calories (g) (g) (g) (g) (g) (g) Trans fat HFCS
Cheerios 1 100 2 0 20 3 1 3 No No
Total 0.75 100 0.5 0 23 3 5 2 No No
GoLEAN 1 140 1 0 30 10 6 13 No No
Wheat Chex 0.75 160 1 0 38 5 5 5 No No
Wheaties 0.75 100 0.5 0 22 3 4 3 No No

From this healthy base, we add either 10 grain or 8 grain cereal and wheat germ. We prefer the Bob’s Red Mill brand grain cereals. For the wheat germ, we use Hodgson Mill brand. You can read about the health benefits of these two key ingredients in more detail below:

Health benefits of eating wheat germ
Health benefits of eating multi-grain cereals

Finally, we add the all-natural sweeteners of honey and fruit (preferably blueberries, raspberries, or blackberries). The health benefits of eating honey and these types of berries are described in more detail here:

Health benefits of eating honey
Health benefits of eating honey and cinnamon
Health benefits of eating blueberries
Health benefits of eating raspberries
Health benefits of eating blackberries
Additional information on all of these types of berries can be found on Oregon State's Berry Benefits Network website.

Top this off with 1% or skim milk and you have already satisfied most of the recommended daily intake of fiber and many other nutrients required for the entire day. You will also have a steady supply of energy to last you well through the afternoon without any cravings for snacks. Try this breakfast every morning for a week and let us know what you think.

Ingredients:
1 cup of cereal
1/4 cup wheat germ
wheat germ
1/4 cup 8 or 10 grain cereal
Bobs Red Mill grain cereal
2 tbsp honey
1/2 cup blueberries, raspberries, or blackberries
1/4 tspn cinnamon (optional)
1% or skim milk

Preparation:
  1. In a bowl, add the cereal, wheat germ, and the 8 or 10 grain cereal. Stir the contents so that the wheat germ and grain cereal mix well with the base cereal.
    cereal, wheat germ mix
  2. Next, pour about 2 tablespoons of honey over the cereal mixture. You can also add 1/4 tspn of ground cinnamon to this if you prefer.
  3. Pour 1/2 cup of the fruit of your choice over the honey and cereal. If I use raspberries or blackberries, I've found that these taste better fresh versus frozen. However, blueberries taste great either way.
  4. Add milk and enjoy!
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Bagel Burger with Cipollini Onions Recipe

bagel burgerI made up this burger recipe for a contest currently being held by Philly-Gourmet. If you are interested in submitting your own favorite burger, the deadline is July 15th. So fire up the Weber this weekend and start inventing!

This bagel burger is easy to make. The combination of sweet sauteed cipollini onions, the tangy taste of barbeque sauce, and the savory taste of bacon make this burger unbeatable in terms of flavor. Give it a try.

Ingredients:
4 bagels - your favorite style(I used Parmesan garlic), toasted
4 Philly-Gourmet beef patties
12 - 15 cipollini onions, thinly sliced and sauteed
cipollini onions
4 slices of cheddar cheese
4 tbsp. of your favorite barbeque sauce (I used Montgomery Inn)
Montgomery Inn BBQ
8 slices of crispy bacon

Preparation:
  1. Light the grill that you will be using and allow it to get hot.
  2. Cook 8 slices of bacon until crispy.
  3. Lightly toast 4 sliced bagels in a toaster
  4. Sautee 12 to 15 thinly sliced cipollini onions.
  5. Cook the beef patties to your preferred level. (I like mine Medium).
  6. Just before it is time to remove the patties from the grill, place a slice of cheddar cheese on each patty so that the cheese will be fully melted over the meat when the burger is done cooking.
  7. Place each patty on the bottom pieces of the toasted bagels.
  8. Next, place two pieces of bacon on top of each of the burger patties.
  9. Next, place a generous mound of cipollini onions on top of each of the burgers.
  10. Top them each with a tablespoon of barbeque sauce and the tops of the toasted bagels.
Makes 4 bagel burgers.

United States

Natilla (Cuban custard) Recipe

Natilla custardNatilla is a simple type of creamy egg custard. You can serve it as a stand alone dessert or use it in this recipe for Cuban Rum Cake.

Ingredients:
1 3/4 cups milk
1 tbsp cornstarch
3 tbsp water
1/2 cup sugar
1 cinnamon stick
1 tspn vanilla extract
Dash of salt
2 egg yolks, lightly beaten - save the egg whites for the Meringue Icing recipe if you are going to make the Cuban Rum Cake.

Preparation:
  1. In a small bowl or cup, dissolve the cornstarch into the 3 tbsp of water.
  2. In a large saucepan, mix the milk, salt, sugar, cornstarch, cinnamon, egg yolks, and vanilla until smooth.
  3. Cook over medium heat and bring to a boil, constantly stirring the mixture, until thickened.
  4. Remove from heat and pour the mixture through a thin strainer into a bowl. You may need to push the mixture through the strainer using a spoon.
  5. Refrigerate the natilla for at least an hour.
Cuba [ print this recipe for Natilla (Cuban custard) ]

Banh Mi Recipe

Banh MiBahn Mi literally means biscuit or cake flour in Vietnamese. I first learned about it at a great new restaurant called Pho Lang Thang. It is a sandwich that has both Vietnamese and French influences that can be traced back to the French colonial period in South East Asia. The elements of French Cuisine - baguette, mayonnaise, and pâté meld perfectly with the Vietnamese ingredients of pickled carrots and daikon, along with cucumbers, chilies and cilantro. Banh Mi also usually includes pork, chicken, or even tofu.

Ingredients - marinade:
4 cloves garlic, diced
1 tspn red chili flakes
2 tbspn fresh ginger, diced
4 tbsp fish sauce
4 tbsp soy sauce
1 tbsp five spices
2 tbsp sugar
Juice of 1 lime
4 green onions, diced

Ingredients – sandwich
pork shoulder – sliced into 1 to 2 inch pieces
1 or 2 baquette of French bread
butter
sea salt
mayonnaise
braunschweiger (or liver pâté)
1 cucumber, peeled and sliced thin
Cilantro
Jalapeno pepper, seeded and sliced thin
Soy sauce

Ingredients – pickled vegetables
1 ½ cups daikon, julienned
1 ½ cups carrots, julienned
¾ cup vinegar
¾ cup sugar

Preparation:
  1. Combine marinade ingredients in a bowl along with the pieces of pork. Refrigerate overnight.
    bahn mi - marinade
  2. Combine all of the pickled vegetable ingredients in a bowl and refrigerate overnight.
    bahn mi - pickled vegetables
  3. In a oiled skillet, cook the pieces of pork and some of the marinade over medium heat for about 5 to 7 minutes.
    bahn mi cooking

  4. Cut baguette of French bread in half lengthwise. Spread butter and braunschweiger on the bottom piece and mayonnaise on the top piece.
  5. On the bottom piece, layer the slices of cucumber and jalapeno pepper.
  6. Top this with the pieces of pork, pickled vegetables, salt and soy sauce to taste, and cilantro.
Vietnam

Mayonnaise Recipe

mayonnaiseMayonnaise is an emulsion of egg yolk, oil, and an acidic substance (usually lemon juice or vinegar). Although it is categorized as a French recipe here, it may actually be based on an earlier recipe for salsa mahonesa that originated in Spain.

Ingredients:
2 egg yolks
1 1/2 tspn. Dijon mustard
1 tbsp. wine vinegar
dash of salt
dash of pepper
1 cup olive oil
1 cup canola oil

Preparation:
  1. In a mixing bowl, whisk together all of the ingredients except the olive oil and canola oil.
  2. Add the olive and canola oil slowly while whisking the mixture.
France

Book Review: The Old Farmer's Almanac Garden-Fresh Cookbook

Old Farmers Almanac Garden Fresh CookbookThe Old Farmer's Almanac Garden-Fresh Cookbook contains over 340 recipes. These include both new and classic recipes that are well organized by course from breakfast and brunch to entrees, desserts, and beverages. This book also includes extensive selections on specialized gardening techniques including how to grow kitchen herb gardens, vegetable gardens, edible flower gardens, and berry gardens. Finally, in the tradition of the Old Farmer's Almanac, the Garden-Fresh Cookbook also includes a valuable reference section complete with growing season information, nutritional reference material, substitution techniques for common ingredients, and other reference material helpful in the kitchen.

So far, I have tried two recipes from this book. Both were complete, easy to prepare, healthy, and most importantly - delicious. The two recipes that I chose were the German Potato Casserole and the Portuguese Skillet Haddock. I really liked the German Potato Casserole recipe and the combination of potatoes and rutabaga. This was the first time that I had ever used rutabaga and it tasted great with the potatoes. I also liked the Portuguese dish because it is a good base recipe that can be used with many varieties of white fish.

In addition to the recipes, the Garden Fresh Cookbook also provides many helpful hints that you can use in the kitchen. For example, next to the Portuguese Haddock recipe there is a tip for ridding the kitchen of odor after cooking fish by adding whole cloves, cinnamon sticks, allspice, or lemon slices to a pan of water and simmering it.

It is no wonder that the people at the Old Farmer's Almanac have put together such a useful, well organized, collection of recipes and reference materials. They have been publishing almanacs packed with similar, valuable information since 1792!! If you enjoy cooking with natural, healthy ingredients and if you like gardening, this is THE book for you.

German Potato Casserole Recipe

German Potato CasseroleThis recipe for German Potato Casserole comes from the Old Farmer's Almanac Garden Fresh Cookbook. It is a tasty and healthy side dish that goes with most entrees. We paired it up with Portuguese Skillet Haddock, (also from the Old Farmer's Almanac Garden Fresh Cookbook) and it turned out to be a great combination. I really liked the potatoes and the rutabaga together and I'm thinking about trying this combo in scalloped potatoes. Overall, this is a very healthy recipe.

Ingredients:
5 medium potatoes, peeled and diced
2 small rutabagas, peeled and diced
rutabagas
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk, warmed
1/8 tspn white pepper
1/4 tspn salt
1/8 tspn nutmeg
6 slices bacon, cooked crisp and crumbled

Preparation:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 2-quart casserole.
  3. In a stockpot of boiling, salted water, cook the potatoes and rutabagas until tender, but not mushy (they should hold their shape).
  4. Drain well and set the vegetables aside in the pot to keep warm.
  5. In a saucepan over medium heat, melt the butter. Add the flour and stir constantly until bubbly and well blended. Add the warm milk slowly and continue stirring until the sauce comes to a boil. Add the pepper, salt, and nutmeg and stir to blend.
  6. Remove the pan from the heat and pour the sauce over the potatoes and rutabagas.
  7. Transfer the mixture into the prepared casserole.
  8. Sprinkle the crumbled bacon on top and cover.
  9. Bake for 15 minutes. Remove the cover and bake for 15 minutes more, or until golden.
Makes 8 servings.

Recipe courtesy of The Old Farmer's Almanac Garden-Fresh Cookbook.

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