« Pudla: Pancakes on Parade | Main | Looking up, listening »

July 08, 2008

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Ricki

Medjool dates are just divine, aren't they? This sounds like a fabulous combination.

I eat cooked grains for breakfast--a favorite is millet with just a bit of teff. Brown basmati cooked slowly in plain soymilk until thick and pudding-like, sprinkled with cinnamon and a few raisins tossed in. And an old (non-grain) favorite is a baked sweet potato (yam) with almond butter--yum! Or how about a rice cake with almond butter and a drizzle of blackstrap molasses?

Okay, now I have to go get some food. . .

heather

Like Ricki, I'm a big fan of cooked grains for breakfast. Sometimes it's an assortment of different organic grain flakes (brown rice, oats, barley, millet, rye and spelt) cooked in the rice cooker on its porridge setting. Or, I'll use an assortment of unadulterated whole grains (varieties as above but with often some buckwheat and rinsed quinoa) and cook them 12 hours in the slow cooker. Either way, for the cooking liquid I'll typically use half water and half Bonsoy or almond milk or fresh apple or pear juice. For added lusciousness, I might add a vanilla bean or cinnamon stick. I always make a bucketful because it reheats very nicely in the microwave. Usually serve with some poached fruit or, if feeling too lazy to make poached fruit, I'll stir either prunes or sun muscatels through the cooked grain right before I dump it in the container and put it in the fridge. The cooked grain makes for a very sustaining breakfast without the stodgy heaviness that a traditional oatmeal porridge can have. Hope you're still cooking my exotic mushroom recipe, as posted some time ago on Elegant Sufficiency. I was stoked that you made them and posted about it. They're just the business! Meant to get in touch back then but the new bambino was being a tad high maintenance.

Zoe

Fuchsia Dunlop's recipes use garlic shoots as a vegetable in stir-fries; not the big mixed kind, but ones with maybe two ingredients and seasonings.

There are lots more ideas at http://www.chow.com/digest/622 and http://www.chowhound.com/topics/293159

They're
also called suan-miao, sweet garlic chives and (I think) garlic scapes. They are delicious - you should get some!

The comments to this entry are closed.

All rights reserved

  • © 2006-2015 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.
  • © 2006-2014 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.

An Honest Kitchen