Athena eats. At least once a month we try to come together as a family to take a slow meal by the Sabbath lights.
Laughter and song fill the air and we take joy in just being together. Last night happened to be one of those special nights. For the occasion, I made a delicious Apple-Brandy Roasted Chicken {an idea that came to me after my Dad gave me his insanely yummy Thanksgiving turkey recipe several years ago - more to come on that}, Roast Potatoes and Apples with Tarragon {Mom's ingenious idea to toss apples into the mix} and Chocolate Cinnamon Walnut Mandel Bread {or Mandelbrot - basically Jewish Biscotti}... Note: If you plan on replicating this whole menu, start with the Mandel Bread either earlier in the day or even the day before. p.s. forewarning - this recipe is not exactly kosher - but neither are we...
Recipes: Apple Brandy Chicken {serves 6} ~ 4-5 lb. organic whole roasting chicken ~ 8 oz. butter ~ 1/2 c. apple butter {jarred or your own - recipe for this coming soon} ~ 1/2 c. brandy. Yogurt Cereal Power Breakfast. 10-Min Healthy Breakfast: Blueberry Almond Morning Polenta. September 21st, 2009 I get giddy whenever I spy breakfast polenta on a brunch menu.
It seems so glamorous, so luxurious… so Italian! But, the truth is, polenta takes all of 10 minutes to make. It’s even quicker and easier (and, dare I say, more delicious) than its down-home American counterpart, oatmeal. Polenta isn’t quite as nutritious as oatmeal, so I riffed off of a breakfast polenta recipe from Martha Stewart to include blueberries and almonds, making a nutrient-rich start to the day.
PS: This is a great, easy dish to make if you’re having people over for brunch (especially people with little ones). PSS: This recipe has been chosen by editors Amanda Hesser (of the NY Times) and Merrill Stubbs as a wildcard winner to be featured in the upcoming Food52 cookbook! Creamy Coconut Almond Quinoa. I love oatmeal – a lot – and so do my kids.
What’s not to like? It’s delicious, nutritious, quick and can be made to suit almost any tastes. (My favorite is chai spiced oatmeal: oats cooked with milk, honey, cinnamon, ginger, cardamom, cloves and a pinch of black pepper.) But, every once and a while, you’ve got to change things up. I know what you’re thinking, because I think the same thing: it would be really nice to make something different, if I had the time.
In other words, with these three breakfast recipes in your arsenal, there’s no excuse not to try something new! The first recipe is from our very own Valentina. The second recipe is my 10-Minute Blueberry Almond Polenta. There are few things more evocative of cool weather than the smell of maple syrup and pancakes.
Try this apple variation to make some warm memories. 3 eggs 1/2 cup milk 1/2 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon vanilla 2 tablespoons butter 3 medium apples, peeled, cored, and sliced 1/4 cup brown sugar Powdered sugar for dusting Maple syrup Combine the eggs, milk, flour, granulated sugar, and vanilla in a blender. Melt the butter in a nonstick skillet that can later be placed in the oven. Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. This unique waffle has no flour but uses highly digestible, soaked whole grains.
The recipe was adapted by Bastyr student Ronit Gourarie from the cookbook The Splendid Grain, by Rebecca Wood, with a change or two from my friend Gay Stielstra. The batter will also make hearty and delicious pancakes. Wheat-free, optionally dairy-free. 2 cups rolled oats 2 1/2 - 2 3/4 cups milk (cow, goat, soy, rice, nut, or buttermilk) 2 eggs 1/4 teaspoon sea salt 2 tablespoons brown sugar or Sucanat (dehydrated cane juice) 1 teaspoon baking powder 1/2 teaspoon grated nutmeg 2-4 tablespoons melted butter Combine oats and milk in blender. Simply Recipes Food and Cooking Blog.