Tag Archives: almond milk

Home Made Almond Milk

You guys, I finally gave in and tried making home made almond milk! Blame it on that Monday MLK holiday, and a big bag of expensive-feeling almonds from Cash & Carry. As a lactard, I ordinarily drink almond milk at home en lieu of regular milk, when I’m not indulging with coconut milk to lace my coffee, so it’s already a staple in my house. It was delicious, and I can’t believe it took me so long to finally try making it, especially as I was gifted with a powerful Vitamix last year.

Almond milk: snapped this pic just before the rest of it got gobbled down!
Almond milk: snapped this pic just before the rest of it got gobbled down!

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“Chardegg Cakes” Revisited

I’ve made several different sets of this since the first time I shared this recipe (click here for the first post on it), and both settled on a preferred base of ingredients, and eaten enough of them to stop making them for a while (what, about a month of eating them every weekday is not enough?) I have put in my additional updates in blue font below.

the last iteration of tasty egg cups (a.k.a. mini-quiche).
the last iteration of tasty egg cups (a.k.a. mini-quiche).

Chardegg Cakes for Breakf*st

*So fast you can eat it while you run out the door and skip the ‘a’.
Original inspiration from: Paleo Living Magazine‘s Paleo Kale and Chives Egg Muffins + I Breathe I’m Hungry’s Swiss Chard & Ricotta Pie.

Ingredients:
4 eggs
1/4 cup almond milk
1 cup chard, finely chopped (or whatever palatable veggie you have on hand such as kale, finely-diced broccoli, zucchini, etc).
1/4 c onions, finely chopped
1 roma tomato, sliced
1/2 tsp minced garlic (optional)
salt and pepper to taste
6 slices very thinly cut deli ham, or plus coconut oil to grease cupcake cups

Steps:
1. Preheat oven to 350F. Sauté onions 4 minutes on medium, add garlic (optional), fry 1 minute more until garlic is golden.
2. Grease 6 cupcake molds with coconut oil, line thinly with half a ham slice in each cup.
3. Whisk together eggs, almond milk, chard, and onion-garlic mix.
4. Filled 6 cups with mixture, top with one tomato slice each.
5. Bake 30 minutes, then pop out egg cups to eat for the week.
Storage Note: if you make a double portion, these also freeze for a pretty decent breakfast later (defrost the day before you want to eat them). If you are a toaster oven devotee, you can pop them in to toast and it crisps them right up.

Today’s Recipe Rating:
Novelty Rating:
 4 of 5 stars.
The is the second round, I may update if I find the ham was even better (or maybe tasted more virtuous to eat than turkey bacon, which may or may not be better for you than using prosciutto).
Likelihood of Repeat: 98%
This has been a household hit too, increasing the chances of repeat. It’s also so portable and satisfyingly filling!
Lesson Learned: Just always oil the pan, otherwise you’ll be scraping forever and ruining the finish on your cupcake mold. Also, they are so much prettier with tomato slices on top (and the egg rises through it when baked, neato).

I feel like using thinly sliced ham is both less fattening than prosciutto and less of a waste of prosciutto (and less tedious than pressing sausage into the molds).

 

Sunday Prep Day:
Chardegg Cakes for Breakf*st

Dear Readers,
I hope you enjoyed the guest blogs! Many thanks to both Alex and Kris for their generous contributions. In honor of the J_______ brothers’ penchant for delicious chicken dinners, check out HuffPo’s “8 Chicken Dinners that are Anything But Boring,” Relatedly, I may share a lettuce wrap combo in a later blog too.

New year, new plans!
This is a recipe I’ve been trying out in my efforts to build more muscle, to pack some protein into breakfast. I imagine my paleo friends will approve.
Breakfast is the most logical target for amping up nutrition to me. It has the highest chances of getting the fatty parts burned off in the day, and often follows a workout (timing recommended by fitness sources from the internets). My usual oatmeal (or quinoa) and fruit -or the under-nourishing half a grapefruit with sugar- were getting a little stale anyway. How to combat the morning time crunch? By cooking up a storm on Sundays for the next week!
You’ll laugh, but the first sign of minor minor success? Not having trouble opening sticky garlic jars from the fridge! …lately, at least..

Left: cups are prepped and ready for baking. Top right: sauteed onions. Bottom right: turkey bacon...still bacon.
Left: cups are prepped and ready for baking. Top right: sauteed onions. Bottom right: turkey bacon…still bacon.

Chardegg Cakes for Breakf*st
*So fast you can eat it while you run out the door and skip the ‘a’.
Original inspiration from: Paleo Living Magazine‘s Paleo Kale and Chives Egg Muffins + I Breathe I’m Hungry’s Swiss Chard & Ricotta Pie.

Ingredients:
4 eggs
1/4 cup almond milk
1 cup chard, finely chopped
1/4 c onions, finely chopped
1 roma tomato, chopped
1/2 tsp minced garlic
salt and pepper to taste
6 slices turkey bacon, or coconut oil to grease cupcake cups

Steps:
1. Preheat oven to 350F. Sauté onions 4 minutes on medium, add garlic, fry 1 minute more until garlic is golden.
2. Grease 6 cupcake molds with coconut oil or lay out turkey bacon in each cup.
3. Whisked together eggs, almond milk, chard, and onion-garlic mix.
4. Filled 6 cups with mixture, top with tomato bits.
5. Bake 30 minutes, then pop out egg cups to eat for the week.
Storage Note: if you make a double portion, these also freeze for a pretty decent breakfast later (defrost the day before you want to eat them). If you are a toaster oven devotee, you can pop them in to toast and it crisps them right up.

Today’s Recipe Rating:
Novelty Rating:
 4 of 5 stars.
The is the second round, I may update if I find the ham was even better (or maybe tasted more virtuous to eat than turkey bacon, which may or may not be better for you than using prosciutto).
Likelihood of Repeat: 90%
This has been a household hit too, increasing the chances of repeat. It’s also so portable and satisfyingly filling.
Lesson Learned: Yes, there is such a thing as too much kale.
Also: you burn through a lot of eggs when you’re trying to eat more protein. See below for other variations I’ve tried. Check out the update on this recipe from March!

The finished product mid-bite.
The finished product mid-bite.

Other variations:
Italian sausage lining instead of turkey bacon – I tried this and found it too fatty-feeling. Plus, I am not a big fan of the fennel seeds in italian sausage mix.

Prosciutto lining – Ironically, this felt less fattening, since the prosciutto crisps up nicely, and makes the “muffins” easy to hold. However, I didn’t feel I could justify eating prosciutto for breakfast every single weekday.

Just egg, no liner – Boring, but functional if you don’t want to spend on more meat than egg protein.
Kale instead of chard – I tried this one, but accidentally put too much kale in. It is much better with tomato on top for a little variety in flavor. Chard seemed to bake a little softer.

Salsa or ketchup on the side – if you find whatever combo you’ve made a little bland, salsa can perk things up –or ketchup, if you are up for the added sugar. The American kid in me says, “ketchup makes everything better!”

Potato & Leek Gratin

(Vet’s Day bonus entry)

Monday was one of those bonus days in life, with a little extra time for good living. Thanks, US Holiday schedule and indescribable sacrifice of military service members. A friend of mine convinced me it would be a good idea to bike to brunch on the south end of Lake Union, then bike back, and a good idea it was. My back pain may disagree, but I’ll blame that on the yoga.

Brunch at South Lake Union Portage Bay the Wong Way: sweetened rice porridge, orange juice, two orders of bacon not shown.
Brunch at South Lake Union Portage Bay the Wong Way: sweetened rice porridge, orange juice, two orders of bacon not shown.
Beautiful bike ride past Green Lake
Beautiful bike ride past Green Lake

During tea break at her house, besides helping to knead some delicious-smelling bread dough, I was gifted with a leek!

Thinking of the extra raw potatoes I had, I dug out this recipe for potato and leek gratin from the NY Times I’ve yet to get around to. Ingredients were substituted, portions scaled down by half to match the 1 leek, approximately:

1 garlic clove, cut in half
1 tablespoon extra virgin olive oil
1 leek, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
Salt and freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
1/2 tsp dry dill
3 large Yukon golds, scrubbed and sliced 1/4 inch thick
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
3/4 c Mt. Townsend Campfire Jack cheese
2 1/3 cups low-fat milk
1 cup almond milk

Leek & potato gratin: steps.
Leek & potato gratin: chop, rub garlic in pan and coat with olive oil, saute leeks, add salt, pepper and dill, mix with potatoes and salt and pepper, spread out on pan in single layer, add milk, bake and bake and bake.

The drawback of this recipe is that it takes at LEAST 1.5 hours, if not closer to 1 and a half hour for the full portion. The original recipe has you baking for 45 minutes, add cheese THEN baking for 30-45, THEN cooling 10-15, and that’s all only after you’ve chopped and processed all the ingredients. That’s absurd. Who the heck bakes potatoes for that long?!

I baked for 45 minutes, added cheese, switched to Convection Bake for ~20 minutes, then took it out and started eating. It was delicious. The only drawback was my own error, which was to only cut the leek lengthwise and start sautéing, thinking, “why would they have you do that? It cooks all unevenly….oh, they didn’t,” so I pulled it half way through, sliced it up and finished sautéing. Phew, that was close. This is why recipes are so much easier with photos, people. I was also worried the almond milk would be funky, I just don’t have milk in my house since I’m lactose-intolerant (the cheese I can’t give up), but it turned out delicious (to me). I hate cumin, that’s why it’s dill instead.

Leek & Potato Gratin: nom nom nom.
Leek & Potato Gratin: nom nom nom.

Now the only problem is that I live with some one who doesn’t eat a lot of potatoes, and it wouldn’t be right for me to eat them all myself. Thankfully, I found takers at work, so my lactose-intolerant self doesn’t suffer through it for three more meals.

This week’s trial recipe ratings:
Novelty Rating: 85%
I see leeks at the markets, but rarely bother cooking with them. This recipe combines them with one of my favorite foods -potatoes!
Likelihood of repeat: 55%
Not sure who I might make it for, but it sure is delicious..