Happy Sunday!

Happy Sunday everyone! This morning at the table were banana pancakes, fruit, green/white tea, 7,000 condiments, and a pumpkin. What was on your breakfast table?

Enjoy your Sunday!

Fluffly Pancakes

There was a year when I lived in California when every Sunday was pancake day. And there’s no better way to wake up to than the smell of fresh pancakes cooking on the skillet. My suggestion is to make the batter the night before, put it in the fridge, and the next morning, re-stir the batter and cook it. This will save you some time in the morning while you prepare other delicious morning foods.

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
2 tablespoons butter, melted
extra butter, for skillet

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
2. Combine flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, vanilla extract, and butter into “soured” milk. Pour the wet ingredients into the flour mixture and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with a bit of butter. Pour 1/4 cups of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

2-3 servings

Homemade Granola with Raisins and Cranberries

I am a granola fanatic. It all started in college, when my housemates would go to Costco and purchase the bulk granola (and along with it, I would consume the bulk yogurt as well). Ever since then, I’ve tried many different kinds, and fell in love with a few. Currently, I’m eating Back to Nature, a brand that has many different flavors (I go for the Classic), and it’s 100% natural. I’ve finally decided that I don’t need to shell out $4 for a bag every two weeks, so I made my own homemade granola. I researched an online recipe, added my own ingredients, and ta-da, a supply that I can continue making when I run out.

2 cups rolled oats
1/2 cup silvered almonds
1/2 cup honey
1/3 cup olive oil
1/3 cup water
1 cup raisins
1/2 cup dried cranberries

1. Preheat oven to 325°.
2. Combine all dry ingredients together into a large bowl.
3. Over medium-low heat, heat honey, oil, and water. Stir with a wooden spoon until well combined.
4. Pour liquid over dry ingredients and mix well until liquid is well distributed. Spread out in a thin layer on a cookie sheet or roasting pan. Bake for about 45 minutes, until evenly browned and crispy. Turn with a spatula every 15 minutes so mixture is evenly browned.
4. Take out of oven and let cool.

8-10 servings

Cafe & Bar Celona

When I was a child, breakfast was the less important meal of the day. During the week when I went to school, my mom didn’t bother making breakfast. Instead, my brother and I were often fed chocolate cake or cookies with milk. Of course, I didn’t complain, but now the thought of it makes me weak. As an adult now, if I don’t have a proper breakfast in the morning, I get the shakes and a bad headache.

Cafe & Bar Celona
Holzgraben 31, Frankfurt, Germany

Fabian took me to Cafe & Bar Celona, a restaurant in Frankfurt that serves Spanish-esque food, including pastas and tapas. We went in the morning and had three different breakfast dishes that included scrambled eggs, supposedly-bac0n-like bacon, a variety of cheeses, breads, and fruit. It was probably the first time in awhile that I ate so much breakfast that I was still full until dinner.

This is what awesome looks like in the morning.

It’s a Beautiful Morning…

If I had the time, and if it was a Sunday morning everyday, this is what I would eat for breakfast…

1. free-range egg omelette with diced tomatoes, shredded gouda cheese, and hot sriracha sauce
2. organic sourdough toast with butter and organic strawberry jam
2. bowl of fruit with organic vanilla yogurt
3. organic green tea with organic honey

I try to eat as much organic as I can. The most essential organic products I usually buy are bread, jam, and yogurt because that’s what I consume on a daily basis.

Juk with Shrimp

I have very fond memories of juk. I remember eating it every other day when I was a child. When we didn’t eat rice, it was juk (and when we didn’t eat juk, it was rice). My favorite was juk with ground beef.

Juk, or in other words known as congee, is very popular among Asian countries. It is a thick rice porridge, made by cooking in large quantities of water for a long period of time. The rice is cooked until it is very soft. Juk can be eaten almost any time of the day. I remember eating it for breakfast, lunch, dinner, sometimes for snack. Because it is easily swallowed, it is also eaten when one was sick.

Hence why I decided to make some this past weekend. My mom always made juk for me and my brother whenever we had a cold or the stomach flu. Because I no longer eat meat, I decided to make some with shrimp.

1 cup rice
1 cup chicken broth
2 cups hot water
10 pieces medium sized shrimp
a dash of fish sauce
1 chopped green onion (optional)

1. Rinse rice until water is clear.
2. Stir together chicken broth, hot water, and fish sauce. Add chicken broth mixture into a large pot with rice. Simmer on low heat.
3. Chop up shrimp. Add shrimp to large pot.
4. Cook until rice is soft. Stir occasionally to make sure rice doesn’t burn. Add more water if needed.
5. Serve into bowls. Add chopped green onion on top for garnish.

2-4 servings

Chocolate Chip Muffins

There’s something lovely about waking up in the morning to a nice warm chocolate chip muffin, isn’t there?

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1/3 cup butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3/4 cup semisweet chocolate chips

1. Preheat oven to 175 degrees C (350 degrees F).
2. In a large bowl, sift flour, sugar, baking powder, baking soda, and cinnamon.
3. In another bowl, combine the egg, melted butter, milk, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
4. Fill greased or paper-lined muffin cups two-thirds full. Bake at for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans.

6 large muffin servings