Archive for Recipes

My Adventures in Making Yogurt

I have made yogurt about four times since my first attempt earlier this year. It’s definitely been a learning experience, and I’m happy to say I’m progressing each time I make it. Each successive batch has come a little closer in texture to what I consider to be the perfect yogurt. I just made another batch on Friday of last week and I think I’m almost there.

These are notes from my adventures of all the yogurt I’ve made thus far, and the results from each batch. All yogurt batches I have made were using certified organic raw milk from pasture-raised Jersey and Guernsey cows. My starter has been plain, organic, whole-milk yogurt from grass-fed cows (whatever store brand I was buying at the time – the first three batches were Nancy’s Yogurt, the last batch was Stonyfield Farm).

First batch

The first time I attempted to make yogurt, I found some random recipes on the Internet and sort of pieced the techniques together. I put my raw milk in a pan on the stove and added the yogurt before heating – don’t ask me why I did this. Most instructions I’ve seen for yogurt making instruct the preparer to add the starter after heating and achieve a certain temperature (which varies according to recipe).

Even though many recipes advised me to do so, I was never willing to heat my milk up to 180 degrees because doing so would destroy good bacteria. And in that defeats the purpose of making homemade yogurt in the first place. So I only allowed the milk to reach just above 100 degrees before adding the yogurt starter before turning it down and placing it in the jars to sit overnight.

The pouring process was difficult and I made a mess. I poured the milk from the pan into a funnel sitting on top of my jar. I disliked this part of  yogurt-making the most because I had a great deal of milk to clean up afterward.

This batch was left in a glass jar on the counter overnight. The results were adequate, and my son really like the taste (which is most important to my efforts), and my husband thought it was pretty good. But I had a hard time eating it because it seemed a little too watery to me. Unfortunately, even I am influenced to some extent by commercial yogurts and their perfectly uniform texture. The taste was just a bit too sour for me as well.

Second batch

I have definitely had some valuable learning experiences from yogurt-making, and one of them was learning how best to pour the milk from the pan into the jar. I made a big mess again, just like the first time because I tried pouring the milk from the pan into a funnel sitting on top of the jar. And even though it was in the sink, a lot of milk spilled anyway.

This time I decided to place the jars in a cooler and wrap it in a heating pad. I didn’t have much experience with the proper heat levels in making yogurt, but I knew it shouldn’t get too warm or it would destroy the bacteria. Well, that effort was a complete flop. When I checked it later, the yogurt had become hard and rubbery. So I had to throw it out and start again.

Third batch

The third time I used a yogurt-maker we had recently purchased (it was only about $50), because a friend had told me she used one and achieved perfect results. Of course, I didn’t take into account that there are many types of yogurt makers and I think that makes a difference in the way the yogurt turns out. My friend’s yogurt maker is one that makes the batch all at once in one big container.

The type I bought, a brand called Donvier, seemed very easy to use and comes with 8 little cups. But I found that when it came time to pour the milk into the cups, it was really difficult to keep the milk from spilling everywhere – even though I was using a soup ladle to pour it into the cups. And the amount of milk I had heated on the stove was more than I could fit in the cups, and I had to use additional jars anyway, which I placed in my oven this time and let sit with the oven light on for about 15 hours.

My results with the third batch were as follows:

The yogurt in jars in my oven turned out pretty good, better than my first two batches.  It was fairly thick and it definitely passed the family test. But the yogurt in the jars that were in the yogurt-maker, surprisingly enough, turned out very watery and was much too sour. Although my family thought it was okay, I really didn’t care for it and ended up throwing out half of it later. I should have saved the whey for something else like lacto-fermented vegetables or homemade condiments, but I was sort of running out of patience at that point and just wanted to start over again.

Here are my other thoughts about the yogurt maker: I didn’t like how little the amount of yogurt there was in each jar serving. I’d always have to get more from another jar to make it enough for one person. Also, the jar lids were exceedingly difficult to remove, and cleaning the jars and lids was not very easy. I had to thoroughly rinse out each individual jar and lid as the yogurt sticks to the containers quite stubbornly. My theory is that since the jars are plastic, this somehow affects the yogurt’s ability to stick to it even more than it would to glass.

Which leads me to yet another dislike of the jars – that they are plastic and are subjected to heat during the yogurt-making process. Although the heat is not high, it’s still heat, and plastic is not supposed to heated in the first place  due to leeching – especially when it contains food. I’m not sure if these cups are made with BPA or not, but it still concerns me. I’ve made a concerted effort to remove a lot of plastic from my home, so I was definitely not pleased when the yogurt maker arrived and I discovered the entire unit is made of plastic. So, overall, I’m giving this particular yogurt maker a grade of ‘F’.

Fourth batch

In our area, most cows are not producing a lot of milk this time of year until early spring because the weather is usually cold and most grass-fed cows are now either on alfalfa exclusively, or only graze on grass weather permitting. So we made arrangements with  Saint John’s Organic Farm in Emmett, Idaho where we get our milk to pick up a larger amount of milk to freeze for over the winter.

We had just received one of our pouches of raw milk (the third week of December). The first pouch we froze, and then thawed out. It tasted really sweet and my son didn’t like it. My husband and I weren’t crazy about the globules in the milk from the cream which froze, but still wanted to use the milk anyway. We talked to the farm about it, and the only thing Susan (the owner) could come up with was that since the cows were now eating alfalfa exclusively due to poor weather conditions, perhaps this had some effect on the taste.

I also believe the freezing process had some effect as well. But I’m still perplexed because before we started buying milk from Saint John’s Organic Farm, we were getting Organic Pastures milk shipped to us about every six weeks for over a year. We always froze it because we’d buy about 6 half gallons at a time.  Although we never had any taste issues from freezing their milk, there were the globules present from the cream.

At any rate, I figured it was time to make yogurt again, so we used most of our thawed out  2.5 gallon pouch for yogurt.

This time, we filled our big stockpot with milk to make yogurt and a smaller sauce pan with milk for kefir. I used the basic recipe for kefir-making from The Nourished Life’s kefir recipe. Besides the fact that I had a lot of milk sitting around that my son wouldn’t drink due to its over-sweetness, it was this post that motivated me to make kefir for the first time and make yogurt once again.

Here are the steps I used for my yogurt:

  1. I heated the milk up to approximately 100 degrees – I just tested it with my finger and it felt warm but not too hot. As Elizabeth from The Nourished Life says, some people may not think it’s sanitary, but I agree that it seemed to work.
  2. After the milk was warm enough, I added about 3 tablespoons of the Stonyfield plain, organic, whole milk yogurt to the milk and stirred it gently until mixed in.
  3. Then I ladled the milk-yogurt mixture into three different sized jars from my cupboard for the yogurt, and the milk-kefir grain mixture into one quart-sized container from Traderspoint Creamery yogurt (I just LOVE their jars, and their yogurt is out-of-this world!). Two of my jars were wide-mouthed, and this helped a great deal with keeping the mess to a minimum. One of the jars is small-mouthed, and that made a bit of a spill on the counter, but overall, I am much happier with the results of using a ladle for this process rather than a funnel.
  4. I placed the jars in my oven with no heat and just the oven light turned on. It’s quite amazing how much heat you can get just from the oven light, and it’s not hot, but it’s just enough for the yogurt to receive what it needs to culture.

Kefir

  1. I used kefir grains from Donna Gates’ Body Ecology web site. The directions say to stir it in, but my jar has a really narrow neck so, I gently shook the jar until it appeared to be mixed in.
  2. Next, I placed the kefir jar on top of my refrigerator to sit overnight. The longer you leave kefir or yogurt, the more cultures it produces. It depends on whether you want less casein and lactose, which is broken down by friendly bacteria during the culturing process. Then I placed all three of my yogurt jars in my oven and just turned the light on.
  3. I checked all jars periodically, but left the yogurt jars in the oven for at least 10 hours before opening it up to see how things were going. The yogurt needed to be in the oven longer, as it appeared to be still too liquidy for good yogurt texture. I took care not to jostle the jars, but very carefully examined the quality of the liquid by turning it very slowly around to look for liquid movement inside.

At the time I checked the yogurt, it was about just before midnight and I had placed the jars in the oven around nine a.m. that same day. I was unsure about leaving it in the oven overnight, but didn’t really want to have to get up just to check it again, especially if it still wasn’t ready. But I was too tired to worry too much, so I just figured the next time I woke up I’d see how things were progressing.

Final results

I woke up around 5:20 a.m. and went into the kitchen to peer at the yogurt. I gently turned one of the jars, and it seemed like it was doing well and solidifying nicely. So I removed all three jars from the oven and placed them in the refrigerator. About 7 hours later I checked one of the jars by opening it and tasting the yogurt. It was delicious!

I gave some to my son with some sliced bananas, and he absolutely loved it. The type of yogurt starter I used made a definite difference in the taste from the previous times. This time I used the Stonyfield Farms yogurt (which is delectable), and my yogurt turned out very similar in taste and texture to this brand.

My kefir turned out great too. I just opened it today and made fruit smoothies out of it for myself and my son, and it was tasty and tangy. I also used Bio Chem Greens and Whey protein powder – it has certified organic greens like chlorella, barley grass, alfalfa juice leaf powder, spirulina, broccoli sprout, kamut, coconut oil, and whey protein (99% undenatured).

www.mypicshares.com

Want more information about probiotics and friendly bacteria? Here’s a detailed article about those topics.

What are your experiences making yogurt and kefir? I’d love to hear from everyone about their experiences, both good and bad, and what worked and what didn’t.

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The Best Meatballs Ever!

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I love meatballs, it’s something I will do just about anything for…well, almost. My husband makes these for us about once a month for dinner. My son will do anything for them too. Sometimes he’ll go into the kitchen and do a crazy little dance to get them made faster. Of course, this doesn’t really make them get done faster, but it entertains us while we’re cooking.

We adapted this recipe from several other recipes – one of which is a turkey meatball recipe from First Meals by Annabel Karmel. But the real inspiration for this meal comes from the most amazing meatballs we’ve ever eaten from a fantastic local Italian restaurant here in Boise called Gino’s.

Gino’s used to be in downtown Boise, just about a mile and a half from our house. We used to ride our bikes down there occasionally for a special dinner. Now their restaurant is in a neighboring city called Meridian, so we go even less often. But I love that we can have a taste of Gino’s, right in our own home, from scratch.

Their food is so incredibly delicious and authentic. The owner is from Italy, and he uses recipes from his own family. The food is not Americanized Italian, which we appreciate.  I would put the food more in a Northern Italian cuisine category. Oh sure, they have pastas and starches, but I am always most impressed by Italian dining establishments which can make good use of flavor and spices without grains and pasta. This dish certainly fits that in that realm.

And I hate to say it, because Gino’s food is so amazing…but I think these meatballs are even better.

So In honor of our favorite Italian restaurant, we present our version of meatballs with tangy red peppers and other savory ingredients. Enjoy!

Ingredients:

Savory sauce

1 1/2 teaspoon olive oil or palm oil
2 shallots, finely chopped (optional)
1 1/2 red peppers, seeded and chopped
2 teaspoons tomato paste – we use Eden Organic canned – no BPA
3 tablespoons fresh basil, finely chopped
2 cups of homemade vegetable stock

Meatballs

a pound of ground beef – ours is grass-fed
1 medium onion, chopped finely
1 small apple, peeled and grated up
3 teaspoons of bread crumbs (we use Ezekiel bread)
1 egg, lightly mixed (we use pasture-raised eggs)
2 tablespoons of fresh thyme or sage, chopped
1 teaspoon oregano (optional)
salt and pepper to taste
sprouted flour for coating
olive oil or palm oil for frying meatballs

Preparation:

  1. Preheat oven to 350 degrees.
  2. Heat oil in a pan (we use stainless steel). Add in red peppers and/or shallots. Sautee. Add remaining ingredients and season to taste. Allow to boil and then turn down to simmer for approximately 20 minutes, stirring occasionally.
  3. Mix together ingredients for the meatballs. With your hands, form into balls into desired size. The original recipe called for meatballs just a bit smaller than a golf ball, but we like ours bigger. Just remember if you make them bigger to allow for a longer cooking time. Use the flour to cover meatballs lightly – spread out on a plate or in a bowl and coat. Now heat the oil in your pan and add your meatballs. Sautee until golden brown.
  4. Use a casserole dish – either ceramic or glass, or a dutch oven if desired. Pour finished pepper sauce over meatballs. Cook in oven for 20 – 30 minutes. Cook less time for smaller meatballs, longer for larger balls. If desired, add shredded cheese of your choice during the last five minutes or so of cooking – parmesan,pecorino, or asiago are all delicious. Meatballs should cook until well browned.

You can serve these with vegetables and/or a salad (which is how we normally eat ours). We don’t eat a lot of grains, but you could also eat them with sprouted grain pasta or brown rice. You can make these ahead of time too, and freeze them or just eat them the next day for a fantastic lunch.

This recipe is part of Kelly the Kitchen Kop’s Real Food Wednesdays Carnival. Please visit her site and check out all the other real food posts there.

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East Ender-Stew with Chicken and Sausage

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We live in the historic northeast-end of our city, which means our neighborhood is filled with old houses and possesses a rich ambiance of the past. Our house is approximately 90 years old and we’ve spent the last 7 years of ownership remodeling and fixing it up as time and money permit. We still have a ways to go, and who knows if we’ll be living here in 5 or 10 years. But while we’ve lived here, we’ve enjoyed some really fabulous food in our little kitchen.

This recipe is dedicated to our neighborhood because it represents our life here, and the many diverse elements which make up this neighborhood and its residents.

Although it is not a Basque recipe, the Italian sausage in it reminds me of the well-known dish that is loved by so many people in our city and other many other regions – Paella, a Spanish dish traditionally served with chorizo. Our city has a variety of ethnic populations, Basque people being one of the more well-known ones. It has been through this exposure to Basque culture that my husband and I have grown so very fond of their food and anything closely resembling it.

I’m very big on one-pot recipes, and just like long-time favorite recipes like Paella, this dish surely delivers in taste and intrigue.

We did not prepare ours with rice, but there’s no doubt it would taste great with this meal. You could also use beer if you were feeling just a bit adventurous, in the true Paella tradition.

Ingredients:

  • 2 Chicken breasts, cooked and diced up
  • Italian sausage (we used U.S. Wellness Meats Italian Pork Sausage), cooked and sliced into 1-inch pieces
  • 2 Bell peppers – we used red and green
  • 1 medium onion, diced
  • 6 diced organic tomatoes or 1 can of diced tomatoes
  • 2 or 3 cloves garlic, minced
  • real butter
  • 1 to 2 teaspoons paprika
  • salt and pepper to taste

Directions:

  1. Melt butter in a large pan or pot (we use stainless steel), and put in garlic and onions to sautee for about 2 or 3 minutes.
  2. Add in bell peppers, tomatoes, meat and seasonings.
  3. Stir and turn up heat, stir, and allow to simmer for 3 – 4 minutes.
  4. Turn heat down to low, covered, and cook until your ingredients are well-sauteed and have all the flavors mixed in, approximately 20 to 30 minutes.
  5. Serve with a green salad.

Serves 3 – 4 people.

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Steak Enchiladas with Homemade Red Sauce

It’s no secret that I love Mexican food, and I’m always excited about preparing traditional dishes with whole foods and real ingredients because most restaurants don’t use them. In this recipe, you get all of the amazing flavor of your favorite enchiladas from the restaurant, without any of the unhealthy attributes of restaurant food.

You can use any type of meat filling you want; you could even use just cheese. But I love the combination of dramatic tastes and seasonings in this meal when using steak and cheese together with the red sauce. The taste of of this recipe is positively explosive in southwestern flavor.

Ingredients:

  • 1 pound of grass fed steak, your favorite cut (we used a sirloin)
  • Approximately 1/4 pound of grated cheese (we used Organic Valley Raw Monterey Jack) – use more if you prefer your enchiladas cheesier
  • Organic, sprouted corn tortillas (we used Ezekiel organic sprouted corn tortillas)
  • Diced onions (we used half of a large onion, you can use more or less)
  • 2 – 3 tablespoons of olive oil
  • Salt and pepper

Directions:

  1. Saute onions with steak in a pan with the olive oil, salt, and pepper. Alternatively, you can grill your steak on a barbecue or in the oven for approximately 15 – 20 minutes, depending on the thickness of the steak. You will want to cook steak until just over the rare side.
  2. While steak is cooking, start enchilada sauce (see ingredients and directions below).
  3. Warm tortillas for 1 to 2 minutes on a baking sheet in the oven (lowest temperature setting). If tortillas are frozen, heat longer (3 to 4 minutes). When you are finished warming the tortillas, raise oven temperature to 350 degrees.
  4. Grate cheese in a bowl and set aside.
  5. Take the steak out of the pan and cut up into bite-sized pieces.
  6. Take tortillas out of oven and fill with pieces of steak, cheese, and a teaspoon or two of the red sauce.
  7. Place your tortillas in a baking dish (we used a 9×5 inch baking dish). Wrap your tortillas with filling and press together inside baking dish.
  8. After you have filled the baking dish with tortillas and filling, pour the remainder of sauce over the enchiladas. Sprinkle enchiladas with cheese.
  9. Place the baking dish in the oven and cook for approximately 25 minutes.
  10. Take enchiladas out of the oven, cool for five minutes, and serve. Serves 3 – 4 people.

Ingredients for red sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced onion
  • 1/2 teaspoon dried oregano
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1/4 cup salsa
  • 1 (6 ounce) can tomato organic sauce
  • 1 1/2 cups water

Directions:

  1. In a medium-sized pan, heat the oil on medium heat. Add garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
  2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

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Naked Pot Pie

One night recently when I was unable to cook because I wasn’t feeling well, my husband cooked this meal up with ingredients we already had in the house. It was incredibly delicious! Who says pot pie has to have a crust? This one certainly didn’t, and you won’t miss it with all the wonderful, comforting flavors included in it. Perfect meal for the whole family. You can also serve it with some nice, warm homemade bread and a salad.

Rue ingredients for sauce:

  • 1/2 a cup real butter
  • Organic, sprouted flour of your choice (whole wheat, buckwheat, or spelt, for example)
  • 1/2 cup unpasteurized milk
  • 1/2 cup whole or home made yogurt

Pie ingredients:

  • Cooked pasture-raised, organic chicken or other type of meat – ham or turkey for instance, diced or cut into pieces of size you prefer.
  • Organic carrots
  • Organic celery (1 – 2 stalks)
  • Organic Peas
  • 1 large organic potato of your choice (we used a red potato)
  • Organic broccoli (optional)
  • Salt and pepper to taste
  • Paprika

Amounts for meat and vegetables are based on your own preference. We seldom measure those things out when we cook. This recipe should make enough for 3-4 people.

Preheat oven to 350 degrees.

To make the sauce (a rue):

On low heat, melt 1/2 cup butter in a small sauce pan. Using a wooden spoon, stir in flour a tablespoon at a time until the mixture is the consistency of glue.  Slowly stir in milk and yogurt until mixture is blended and warm. Add 1/2 teaspoon of salt. Keep on low and stir occasionally. Optional – you can add a teaspoon of arrowroot to thicken sauce.

Pie ingredients:

  1. In a frying pan that is suitable for oven cooking (we use stainless steel All-Clad), melt a 1/4 cup butter on medium-low heat.
  2. Start adding meat, potatoes, diced carrots, peas, celery, onions, broccoli (optional), salt and pepper to taste.
  3. Add 1/4 teaspoon of paprika. Cook until vegetables are sauteed, but not overdone. Make certain the potatoes are cooked well.
  4. Pour sauce evenly over meat and vegetables.
  5. Put a layer of parmesan cheese on top.
  6. Bake in oven for 25 minutes or until the top of your pie is bubbly and slightly brown.
  7. Allow to cool for about 5 minutes.
  8. Serve and enjoy!

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Grass-Fed Beef Tacos

There’s nothing better than a grass-fed beef taco.  As I am a Mexican food fanatic, I can eat tacos anytime, but especially when they are this delicious, healthy, and made with fresh ingredients.

History of tortillas and tacos

Tortillas are believed to date back as far as 10,000 B.C. Mayan legend says that in ancient times a peasant created them for his king. In 1521 the acquisition of Mexico was taken by Spain, headed up by explorer Cortez. They were looking for fortune and opportunity and found a myriad of new foods such as squash, avocados, chocolate, beans, vanilla, peanuts, and corn.  Cortez was received warmly at first by Montezuma, the ruler of the Aztec civilization. But over time, many battles ensued and eventually Cortez overtook the capitol and claimed it as the property of Spain. Although they replaced many of the Aztec buildings and institutions with their own, the culture was never fully removed and many customs and traditions came through such as the eating of stone-ground corn cakes with many other foods.

One of the most integral part of the diet in Mexican eating is the tortilla, made from corn.  To remove the husk, corn kernels are cooked with lime and then ground on a stone slab with a grinding stone. The resulting dough (masa) can be formed into little round balls and then hand patted out into thin round cakes. The cake is then fried on both sides in a pan. This cake can also be wrapped in a corn husk (the tamale) which is filled with meat. This handmade wrapper is extremely versatile and its uses are endless.

Tortillas can be used for many foods such as enchiladas, tacos, quesadillas, and tamales. Tortillas are often used as eating utensils, such as a plate as in a tostada or taco salad (even Mexican pizza). The tortilla has become popular in the United States and can be found in many places – and not just Mexican restaurants –  due in part to the increase of the Hispanic population.

Ingredients:

  • 1 – 2 pounds grass-fed ground beef
  • grated raw cheese, I use Organic Valley Raw Monterey Jack
  • organic romaine lettuce, shredded or sliced
  • organic onions, diced
  • organic cilantro, stems removed
  • non-irradiated, organic chili powder
  • organic cumin
  • organic paprika
  • organic oregano
  • sea salt
  • non-irradiated pepper
  • home-made pico de gallo (see recipe below)
  • organic, sprouted corn tortillas (we used Ezekiel brand organic, sprouted corn tortillas – a traditionally prepared food)
  • garnish with organic avocados (optional)

Directions:

  1. Brown the ground beef in a stainless steel pan with onions (optional).
  2. Begin adding in sea salt, pepper, and spices – chili powder, cumin, oregano, and paprika.You can add a bit of water to your mixture to help set in the spices.
  3. Turn heat down to low and simmer for 20 – 30 minutes. Cook beef and onions until beef is browned and onions are sauteed.
  4. About five minutes before the beef is done simmering, turn the oven on to warm and place your tortillas on a piece of foil to heat for 2 – 3 minutes. The longer you leave your tortillas in the oven, the more crispy they will become. Some people prefer them this way, I like mine softer.
  5. When the tortillas are ready, take them out of the oven. Place on a plate and fill with ground beef. Top with cheese, cilantro, romaine, onions, and pico de gallo.

Recipe for pico de gallo:

  • finely chopped organic tomatoes (3 – 4 medium sized)
  • finely chopped organic onions (1 medium)
  • diced organic green onions (one stalk, optional)
  • organic cilantro, stems removed, chopped (your own preference of amount)
  • sea salt and pepper to taste
  • organic chili powder (to taste – some people like spicy, some prefer mild)

Mix all ingredients together in a bowl, adjust amounts according to your own taste. Serve over tacos.

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Blackberry-Banana French Toast

Besides pancakes, this is the hands-down favorite breakfast in our house.

When I ask my son if he wants French Toast for breakfast, I always get an enthusiastic response.

What makes it even better is that it is smothered in delicious, organic, whole milk yogurt made from raw milk, bananas, real butter, and an organic, blackberry, pure fruit spread.

You can put just about anything you want on this French Toast, this is just my son’s preference.

See below for the apple version (which I happen to like the best). This meal is so scrumptious, it almost seems like a dessert.

It’s kind of hard to believe it’s real, nutritious food!

Ingredients:

  • Slices of homemade bread from sprouted flour/sprouted grains or good quality, organic, sprouted-grain bread (we use Ezekiel)
  • Eggs from pasture-raised hens, beaten (I use approximately one beaten egg per piece of bread; if you have leftovers you can make scrambled eggs)
  • Real, organic butter (raw is a plus!)
  • Organic, blackberry fruit spread (you can also use real blackberries or really any type of fruit, we didn’t have any in season when I made this)
  • Homemade yogurt from whole, organic milk (raw milk is a plus!)
  • Pinch of sea salt
  • A few shakes of cinnamon (optional)
  • A bit of real maple syrup, my son’s favorite

Directions:

  1. In a stainless steel pan, place some butter and allow it to melt and spread around the bottom of the pan.
  2. While butter is melting, crack open your eggs in a bowl that is wide and flat, and scramble them. Add a pinch of sea salt.
  3. Place bread slices into the bowl and soak up the eggs on both sides of the bread.
  4. When your butter is melted, place bread into the pan. If your pan is large enough, you can fit more than one piece in at a time.
  5. Cook your bread until both sides have firmed the eggs onto them or until a bit browned, if you prefer.
  6. With a spatula, place your finished bread pieces onto a plate or plates. Spoon yogurt onto the middle of the bread.
  7. Cut bananas into thin circle and place around the top of the bread so they are sticking in to the outer edges of the yogurt.
  8. Spoon blackberry fruit spread on top of  the yogurt.
  9. Finish with a few shakes of cinnamon (optional).
  10. Serve to your hungry family or guests.

Here’s the apple version, which is the same as the above except instead of bananas and fruit spread, just use diced apples.

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