Rose, Berry Yummy Breakfast and Recipes

It’s a good thing we understand Rose because life would be pretty frustrating for her if we took her at her word.  She says everything backwards to what she intends.  She needs things to be a certain way but when she tries to explain to us that something is wrong, she says it the opposite way.  She says the door is closed when it is open and she wants it closed.  She says the light is off when she means that it is on and she wants it off.  She says, “Sisser, let me OUT!” when she means that she is out and she wants IN!  She says things backwards all the time.  She also loses her ability to verbalize altogether when she gets upset.

For breakfast this morning I made Very Berry Pancakes.  I wanted to make a lot so I doubled the recipe.

Pancakes
Ingredients:
1 cup flour
1 tbsp sugar
2 tbsp baking powder
1/8 tsp salt
1 cup almond milk (or milk of choice)
2 tbsp vegetable oil
1/2 cup berries (I used quite a bit more)
Preparation:
Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.
Mix in the almond milk, berries, and oil and beat together until batter is smooth.
Drop 1/4 cup of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. Enjoy!
I have been looking for some new vegetarian recipes to try.  Here are a couple that look really good and I want to try.

Sweet potato and lentil patties
1/2 cup brown lentils
1 sweet potato about 400g, chopped
1 medium carrot, chopped
1 onion, finely chopped
2 teaspoons soy sauce
1/2 teaspoon of each ground cumin and corriander
2 tablespoons + 2 teaspoons of finely chopped parsley
freshly ground black pepper
Boil lentils for 20 – 30 minutes or until soft, drain. Cook carrots, sweet potato and onion until soft, drain and mash (personally I would saute the onions then add to the mix). In a large bowl add combine the lentils, cooked vegetables, parsley, soy sauce and spices, mix well. You will have to use your own judgement at this stage, if the mix is too wet add some bread crumbs or rolled oats. Shape into patties, either burger size or smaller, coat in flour, oat bran or bread crumbs. Place in the fridge for half an hour or more, to firm up. Cook in a frying pan with a little oil until browned on each side. Serve in a burger or with a salad or in a wrap.

Taco Style Lentils & Rice
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little vegan cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty.
This can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.

Spicy Chick Peas
Here’s a really quick and easy meal…you could use any type of legume/vegetable/spice blend and just follow the basic instructions.  This is more of a method than a recipe and can be varied greatly, depending on what you have at hand. You could use beans instead of chick peas and any variety of vegetable that is in season. It is a very quick, frugal and nourishing meal when served with brown rice from the fridge.
You’ll need….
a chopped onion
2 crushed garlic cloves
6 teaspoons of Moroccan spice mix(or curry powder)
1 x 450gm can of chick peas(garbanzos)
1 x 450gm can of chopped tomatoes
1 cup of chopped zucchini….here you could use any fast cooking or pre-cooked vegetable. even frozen vegetables
handful of currants(or any other dried fruit)
pinch of dried chilli flakes(optional)
Gently fry the onion and then the garlic in about 2T oil
Stir in the spices and stir fry for at least 2 minutes to release all their flavour
Mix in the chick peas, tomatoes and vegies and stir well ( I put about 1/4 cup of water into the tomato tin to wash out the last of the tomato juice and dilute the dish a little)
Cook for about 20 minutes or until the vegies are tender, check to see if it needs salt or pepper.
You could serve it with lemon or lime juice, harissa paste or preserved lemon on a bed or rice or couscous, over cooked potatoes or pasta.