Savory Sausage Gravy

I have a love of Southern Breakfast foods and that includes Grits, Country Ham, Chicken Fried Steak and especially Biscuits and Gravy. Since going Gluten Free and Lactose Free, it has taken me a while to figure out how to make them differently. Biscuits are relatively easy now with the development of good Gluten Free flour blends like Cup4Cup and Bob's Red Mill 1to1 so that's covered. But making Sausage Gravy required that I substitute Chicken Broth for the Milk and I use Sticky Rice Flour to thicken it. And you know what? I like this version even better than the traditional Sausage Gravy made with Milk   Now, if you want to use Milk, go right ahead. This recipe will still work and taste great, but if you add a little Chicken Broth too, it gives it a wonderful savory taste that is so good! Another option is to use mostly Chicken Broth and then add a little Whole Cream too. I like to add a little bit of Red Onion sautéed in Ghee (Ghee is Lactose Free) to amp the flavor. I also like to add more Sausage than is traditional. It's great over toast too if you don't feel like making biscuits and this recipe can easily be doubled. If you are a fan of Sausage Gravy, I think you''ll like this version!

Savory Sausage Gravy

1/4 pound Pork Breakfast Sausage (I used Jimmy Dean Natural)

2 Tablespoons Ghee (or Butter or Oil)

2 Tablespoons Red Onion, minced

2 Tablespoons Sticky Rice Flour (Mochiko)

1 1/4 cups Chicken Broth (I use Swanson's Natural Goodness)

sprinkling of fresh ground Pepper

Heat the Ghee in a frying pan and add in the Red Onion. Cook until they soften. Then add in the Sausage and break if up with a spatula. Cook until it is no longer pink. Then add in the Sticky Rice Flour and stir until well combined. Then add in the Chicken Broth and stir. Cook until thickened and sprinkle with Black Pepper. Serve over split biscuits or toast.

Five Element Analysis

This Gravy isn't meant to be eaten by itself, but it does have some of the Elements covered well. The Pork Breakfast Sausage brings in the Water Element. The Sticky Rice Flour  Ghee and Red Onion contribute some Metal. The Chicken Broth adds the Wood Element and the Pepper makes sure that the Fire Element has a tiny bit of representation. Served with Biscuits made of Gluten Free Flour, you will be adding more Metal from the Rice Flour and some Earth from the Tapioca Starch.  Serve this with Coffee or Tea that adds some Fire and you have a fairly balanced breakfast!

Gluten Free Waffle Batter

I had a desire to make Waffles so I invested in a Dash Mini Waffle Maker. I think they make the perfect size Waffles and I froze the leftovers (yes, there were several!) And then when I wanted them again, I popped them into the toaster and they were just as delicious as the day they were made. I used the recipe from the book that came with it, but I subbed out the Milk for Oat Milk and the Wheat Flour for Bob's Red Mill 1 to 1 Gluten Free Flour. You can use any Gluten Free Flour blend, but make sure it has Xanthan Gum in it or add 1 teaspoon.  I did leave in the Butter as it has very little Lactose and I especially wanted it to melt on top the hot Waffles. Follow the manufacturer's instructions for you Waffle maker - for mine, this recipe made 6 mini Waffles. They were so good that I am sharing the recipe with you!

Gluten Free Waffle Batter

1 cup Gluten Free Flour (add 1 teaspoon Xanthan Gum if mix doesn't have it)

1 Tablespoon Sugar

2 teaspoons Baking Powder

1/4 teaspoon Salt

1 Egg

1 cup Oat Milk

2 Tablespoons Melted Butter

Mix the GF Flour, Sugar, Baking Powder and Salt in a small mixing bowl. In a separate larger mixing bowl, whisk together the Egg, Oat Milk and Melted Butter. Add in the Flour mixture and stir to combine. Make the Waffles as directed by your Waffle Maker. Serve the Waffles with Butter and Maple Syrup.

Five Element Analysis

Gluten Free Flour is usually made with Rice Flour which brings in the Metal Element and Tapioca Starch and Potato Starch, which bring in the Earth Element. The Metal Element is further enhanced by the Butter and Baking Powder, whereas the Oat Milk adds more Earth and the Sugar contributes just a little bit more. The Water Element is found in the Egg. Maple Syrup is a Wood substance made more Earthy since it is sweet. This meal needs some Fire, which is easily added by drinking Coffee or Tea and some more Water, which is easily added if you serve Pork Sausage or Bacon. Only the Wood Element needs some support, so be sure to eat some greens later in the day!

Red Flannel Hash

I used to go to this breakfast cafe where I would have to wait a long time to get a seat and every time I went, I ordered their Red Flannel Hash. I decided long ago that it was better if I learned to make my own, since standing in the rain in Seattle isn't fun. And, the restaurant is pretty far away too. So, I had some leftover Corned Beef and I also had a package of cooked Beets the other day and voila - Red Flannel Hash was ready to be made once again.  

For those of you who have never had this dish, it is simply Corned Beef Hash with chopped cooked Beets added in. It makes the whole dish red and since the ingredients kind of mush together, it is supposed to look a lot like red flannel cloth. Although I've made Hash many times with cubed pieces of Potato, I think Red Flannel Hash turns out better when you grate the Potatoes, although you can certainly use leftover Potatoes and it will be even faster. I took a tip from Serious Eats as I soaked the Potato Shreds in cold water, drained them and then microwaved them quickly before cooking them in a frying pan. I also don't add in the Onion or the Beets or the Corned Beef until the Potatoes are already somewhat crisped up or they will overcook. You can leave out the Beets if you want and then you will have just Corned Beef Hash, which is also delicious.  Served with a Sunny Side Egg, I think this is the perfect breakfast!

Red Flannel Hash

2 medium large Russet Potatoes, peeled

3 Tablespoons Vegetable Oil, divided

1/2 of a large Red Onion, chopped

1 cup or more of diced, cooked Corned Beef

1 cup diced, cooked Beets

To serve:  2 fried Eggs

Grate the Potatoes and place them in a bowl and cover with cold water. Drain and place on a microwave safe plate. Put in the microwave and cook for 2 minutes. 

Heat a large frying pan on medium heat. Add in the Potatoes and press with a spatula to flatten and cover the bottom of the pan in a thin layer. Cook (be patient!) until the Potatoes are golden brown on that side. Turn over in sections and cook until that side is also browned. Then push aside the Potatoes and then add in the additional Tablespoon of Oil  and the Onions. Cook until the Onions start to soften. Then add in the Corned Beef and Beets. Stir to combine thoroughly  Flatten the mixture and crisp up again on one side and then the other. Put onto two individual plates and top with fried Eggs to serve.

Five Element Analysis

Beets and Potatoes both belong to the Earth Element, so that's the dominant element in this dish.  The Onions bring in some Metal and the Eggs bring in some of the Water Element. Serve this dish with Coffee or Tea and you add the Fire Element. If you serve it with Wheat Toast, you add in the missing Wood Element or you can serve it with a tart juice, like Pineapple or Orange to create a balanced breakfast too. 

Best Banana Muffins

I have a grandson who loves Bananas in almost every form and his favorite way to eat them is as Banana Muffins. So, I've been making these often are his favorite Muffins. They are light and fluffy and full of delicious Banana flavor and they are Gluten Free too! I adapted a recipe from Dorie Greenspan for Banana Cake and substituted Gluten Free flour and Yogurt for the Sour Cream although you can certainly revert back to the original recipe if you like. I mix it all up in the Cuisinart so that the Banana is thoroughly incorporated but if you like Banana Chunks, mix it by hand. I also cut down the quantity so it makes an even dozen delicious Banana Muffins!

Best Banana Muffins 

adapted from Dorie Greenspan

1 ½ cups Cup4Cup flour (or other Gluten Free Flour Blend with Xanthan Gum)

1 teaspoon Baking Soda

1/4 teaspoon Salt

1 stick unsalted Butter (4 ounces), softened

1 cup Sugar

1 teaspoon Vanilla Extract

1 Egg

2 ripe Bananas mashed

1/2 cup plain Yogurt

Heat oven to 350 degrees and fill a Muffin pan with paper liners.

Cream together the Butter and Sugar and then add in the Yogurt, Vanilla Extract, Egg and Bananas. Mix to combine thoroughly. Then add in the Gluten Free Flour, Baking Soda and Salt.  Mix thoroughly. 

Fill the Muffin tins evenly with the batter and bake for about 20 - 25 minutes or until the top of the Muffins spring back lightly and the Muffins are golden brown. 

Five Element Analysis

Bananas like all tropical fruit, belongs to the Earth Element and as this is a sweet treat made with Sugar, it is definitely mostly an Earth food. However, the Yogurt, which is sour contributes the Wood Element and the Butter adds the Metal Element. The Cup4Cup flour adds more Metal since it is mostly Rice Flours and the Vanilla Extract adds even more. Serve this with a cup of Tea or Coffee to bring in the Fire Element and make sure to add something from the Water Element too, we ate these for breakfast with Pork Sausages to create some balance

Blueberry Chia Pudding

I'm always looking for different things to have for breakfast so I decided to make a Blueberry Chia Pudding. Chia Seeds are very good for you, particularly for your digestion and they are loaded with nutrients with  very few calories. I used Almond Milk to keep it Lactose Free and I cooked frozen blueberries with a little Sugar to make a sauce to stir in. It was so good that I am sharing it with you!  You could easily make this a dessert instead of a breakfast dish.

Blueberry Chia Pudding

1 cup Almond Milk

1/3 cup Chia Seeds

3/4 cup Blueberries

2 Tablespoons Sugar

1 Tablespoon Hot Water

In a mixing bowl, mix together the Almond Milk and Chia Seeds. Put aside. 

Put Sugar and Hot Water in the bottom of a small pot and stir to dissolve slightly. Add the Blueberries and turn the heat to medium.  Cook until some of the Blueberries start to burst and make a sauce - you can push down on some of the Blueberries with you spatula to help this process along. Cook for about 3 minutes.  Add to the Chia mixture and stir in thoroughly.  Refrigerate for at least 20 minutes up to overnight.  

Five Element Analysis

Blueberries are a Water Fruit and Chia Seeds belong to the Water Element as well. So this is a great dish to support your Kidneys. Almond Milk is a Metal Beverage with some of the Earth Element from the Almonds as well and the Sugar adds just a bit more Earth. The Fire Element is missing, which can easily be added with Coffee or Tea and the Wood Element also needs representation so I served my pudding with Chicken Breakfast Sausages to make a balanced breakfast!

Baked Oatmeal

My friend Kelly is visiting over the holidays and today we made a breakfast dish that I wanted to share with you - Baked Oatmeal.  I read about it on the food website, Serious Eats and wanted to try it. But, I decided to change up the ingredients, using Blueberries and Almonds and Almond Milk instead of Apples or Bananas, Walnuts and regular Milk. I also left out the Brown Sugar on top as I wanted just he flavor of Maple Syrup. I was really impressed with the way it turned. I love the texture - the oats weren't mushy and the blueberries didn't burst. A subtle almond flavor permeated the dish and it was delicious!. Thank you to Serious Eats. This is definitely a breakfast dish I will make again! 

Baked Oatmeal

adapted from Serious Eats

1 1/2 cups Rolled Oats

1/2 cup slivered Almonds

1 1/2 cups fresh Blueberries

1/3 cup Maple Syrup

1/4 teaspoon Salt

1/4 teaspoon ground Cinnamon

1 large Egg

1 1/4  cups Almond Milk

2 Tablespoons melted Butter (or Ghee)

Preheat oven to 350 degrees.  Lightly grease a pie pan with butter or oil. Put oats, almonds and blueberries in the baking dish. IN a mixing bowl, stir together the Maple Syrup, Salt, Cinnamon, Egg, Almond Milk and melted butter.  Pour into the baking dish.  Gentry stir the mixture. Bake for about 30 minutes or until the center is set and top is very lightly browned Serve with additional Maple Syrup

Five Element Analysis

Oats belong to the Earth Element and since this is a sweet breakfast dish, it is primarily Earthy and the Almonds and Maple Syrup add even more. The Blueberries and Egg contribute the Water Element.  The Cinnamon gives a tiny hint of the Metal Element but the Almond Milk adds more. The Wood and Fire Elements are not present, so be sure to serve this with some Orange Juice for Wood and Coffee or Tea for more Fire. I also served Bacon for more of the Water Element. 

Butternut Squash Muffins

I'm trying to incorporate more orange foods into my diet because they are so good for you. Orange foods belong to the Earth Element in Chinese Medicine and they support the Spleen, Stomach and Pancreas. They are considered very grounding and good for regulating blood sugar. I have to admit that Orange foods aren't my favorite foods in the ways that they are usually cooked. I'm quite fond of Sweet Potato Fries but mostly I like my orange foods to be desserts or sweet breads. I made some Roasted Butternut Squash the other night for a Salad and had enough left over to do something else with it. Luckily, I didn't season the Squash much when I roasted it - just a little Vegetable Oil and Salt. So, I decided to make Butternut Squash Muffins and lowered the Salt in the recipe to compensate. I also added Oats and used Pumpkin Pie Seasoning because it's that time of year and it works perfectly with Butternut Squash. The Muffins were wonderful - really delicious and not too sweet! They are just perfect for a quick breakfast on the go.

Butternut Squash Muffins

1 cup Gluten Free Flour Mix (I used Cup 4 Cup)

1/2 cup Rolled Oats

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 teaspoon Pumpkin Pie Spice

1 cup cooked Butternut Squash (steamed or roasted)

1/3 cup Almond Milk

1/4 cup melted Butter

1/2 cup Brown Sugar

1 large Egg

1/2 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a muffin tin with Oil (I used a Silicone Muffin Tin)

In a mixing bowl, combine the Gluten Free Flour Mix, Rolled Oats, Baking Powder, Salt and Pumpkin Pie Spice. Then add in the Butternut Squash, Almond Milk Oil, Brown Sugar, Egg and Vanilla Extract. Stir until blended.  

Fill Muffin cups 3/4 full - it should make 12 muffins. Bake for 18 - 20 minutes or until tops are brown and spring back lightly when touched or a toothpick comes out clean when poked. 

Five Element Analysis

Butternut Squash is part of the Earth Element and the Oats, Almond Milk and Brown Sugar add even more. The Egg contributes the Water Element. The Butter, Pumpkin Pie Spice and Vanilla Extract along with the Gluten Free Flour (that is mostly Rice Flour) bring in the Metal Element. The Fire Element is not present so be sure to serve these muffins with some Tea or Coffee and later have some of the Wood Element in another meal for balance. 

Blueberry Flaxseed Muffins

There is a brand of Flaxseed Muffins that I used to pick up at PCC and the other night, I decided to replicate them. The muffins remind me a lot of the dense bran muffins I used to eat when I was eating gluten. I love a hearty muffin for breakfast and I also don't like them to be too sweet. The very first try yielded the perfect replica!  I combined Flaxseed Meal with Gluten Free Flour, added Applesauce along with Eggs and a bit of Almond Milk and Vanilla Extract. I was going to add Butter, but I forgot and they turned out so good that it was a lucky mistake. Flaxseed Meal has a lot of oil in it I guess so you don't need any extra oil. I ground my own in a little spice grinder although you can buy it already ground up. I used fresh frozen blueberries - I freeze them after a few days in the fridge if no one is using them. I like to use frozen Blueberries because they don't break down when you stir them in. I baked them until they were springy on the top when pushed down lightly. Of course I ate one right away and it was good, but the next morning, they were delicious!  I may be making these once a week as I have them three mornings in a row now. I love these muffins!

Blueberry Flaxseed Muffins

1 cup Apple Puree (I used Organic Applesauce or you can puree Apples in a food processor or blender)

1 ½ cups Gluten Free Flour Mix 

1 1//2 cups Flax Meal

1 cup Brown Sugar

2 teaspoons Baking Soda

1 teaspoon Salt

2 large Eggs, lightly beaten

¾ cup Almond Milk (or Soy Milk or Regular Milk)

1 teaspoon Vanilla Extract

1 cup Frozen Blueberries

Heat oven to 350 degrees and put liners in a muffin pan.

In a large mixing bowl, ix Together the GF Flour, Flax Meal, Sugar, Baking Soda and Salt.  In a smaller bowl, mix together the Milk, Eggs and Vanilla Extract.  Pour the Milk and Egg Mixture into the Flour Mixture and stir to combine (mixture will be very thick. Stir in the Blueberries and fill Muffins ¾ full.  Bake for 25 – 30 minutes or until the top lightly springs back when touched and a toothpick comes out clean.  Repeat with remaining batter. Cool for at least 10 minutes. Muffins are even better the next day.

Five Element Analysis

Flaxseeds are part of the Water Element being seeds and also dark in color. and the Eggs and Blueberries add even more. The Applesauce contributes the Fire Element. The Brown Sugar adds in the Earth Element along with the Almond Milk. The Metal Element is represented by the Rice Flour in the Gluten Free Flour Mix along with the Baking Soda and Vanilla Extract. Only the Wood Element is missing, so I served them with Chicken Breakfast Sausages for a balanced breakfast!

Banana Souffle Pancakes

I have this thing about Bananas that stems back to my childhood. While I was living in Japan, I got burned when our maid spilled boiling hot tea on me by accident. I had to go to the hospital and I refused to eat - probably for the only time in my life! But I was only 18 months old and they wouldn't allow my mother to stay with me. So, she snuck in Bananas to feed me and ever since, Bananas are my go-to food when I am feeling stressed.  Lately, I've been traveling and teaching a lot so one of the first things I did when I got home was to buy some Bananas. If I eat them plain, they need to be a bit green. If they get yellow, I have to find ways to cook them. 

Over the years, I've made many versions of Banana Bread, Banana Cake, Roasted Banans, etc., but the one thing I haven't tried until today was Banana Pancakes. I read about this flour-free pancake and just had to try to make them myself. The ingredients were always very simple - Bananas, Eggs, Baking Powder and a little Oil. But of course, I had to change it up, particularly regarding the amount of Banana because I wanted to use up what I had.  So, I came up with this recipe and it was divine!  To me, the Banana Pancakes were so fluffy and light that they tasted like a Banana Souffle, hence the name of the recipe. I added a hint of Vanilla and cooked them in Butter. It couldn't be simpler! I also topped them with Maple Syrup, which they probably didn't need, but I loved them that way. This for me was such a nourishing and comforting breakfast that I will no doubt whip up anytime I have some Bananas that are turning yellow!

Banana Souffle Pancakes

2 large Bananas peeled and mashed (equal to about 2 cups) 

2 Eggs, lightly beaten

1/4 teaspoon Baking Powder

1/4 teaspoon Vanilla Extract or Vanilla Sugar

4 Tablespoons Butter, divided

Mix together the Eggs, Baking Powder and Vanilla in a mixing bowl. Add in the mashed Bananas.  

Heat a large frying pan to medium high and add in 2 Tablespoons of Butter until melted and bubbling. Using a 1/4 cup measuring cup, fill it halfway up with the Banana mixture and drop into the pan, making 6 small pancakes. Cook until the edges are browned and drying out before trying to turn them (this takes a while). Flip carefully and cook the other side until browned.  Repeat for the remaining pancakes. Serve with Maple Syrup.

Five Element Analysis

This is a primarily Earth dish as Bananas, being Tropical Fruit, are very sweet. The Maple Syrup adds even more of the Earth Element although because it is made from Tree Sap, it also has some of the Wood Element too. The Eggs contribute the Water Element. The Butter, Vanilla Extract and Baking Powder bring in the Metal Element. So to create balance, I added some Chicken Sausages that contributed more of the Wood Element and had some Tea that brought in the Fire Element to make a balanced breakfast!

Black Sesame and Rice Porridge with Shredded Eggs

I was just down visiting my friend Sabine down in Portland and she made this wonderful Korean breakfast for me while I was there. It was a hot Porridge made with Black Sesame Seeds and Sticky Rice and topped with Pine Nuts. It is very much a kind of Congee or Jook and can be eaten sweet or savory. She tops hers with Maple Syrup, but I had to make Shredded Eggs for mine and I drizzled a small amount of Tamari and Toasted Sesame Oil on top. It was so nourishing and delicious!  Besides that, Sesame Seeds are an amazing healthy food. In Chinese Medicine, they are considered very good for the Kidneys. They are  also supposed to make your hair grow, nourish your blood and in addition, treats dry skin. Sabine based this recipe on one found in Quick and Easy Korean Cooking, although she changed the proportion of Sesame Seeds to Water. The only thing you have to remember is to soak the Rice the night before.  The recipe for Shredded Eggs is one that I have been making since childhood. This is a wonderful breakfast for a cold morning and one I really think you should make soon!

Black Sesame and Rice Porridge with Shredded Eggs

1 cup Short Grain Sticky Rice, soaked overnight

1 cup Black Sesame Seeds

4 cups of Water

1/2 cup toasted Pine Nuts

Combine the drained Sticky Rice and Sesame Seeds in a food processor or blender with 1 cup of the water. Pour into a medium pot and add the additional 3 cups water.  Bring to a boil and reduce heat to a simmer. Cook for 25 minutes stirring often and add a bit more water if necessary. 

Divide the Porridge into 4 bowls and top with Pine Nuts and serve with Shredded Eggs or Maple Syrup.

Shredded Eggs

2 Eggs, beaten lightly

2 teaspoons vegetable Oil

2 teaspoons Tamari

1 teaspoon toasted Sesame Oil

Heat the Oil in a 10 inch frying pan. Pour in the Eggs and tilt pan so that a thin layer of egg covers the entire pan. Cook until the top is nearly dry and roll with a spatula onto a plate. Let cool slightly and cut into thirds and then into shreds. Place on a serving plate or in a bowl and drizzle with the Tamari and Sesame Oil.

Five Element Analysis

Black Sesame Seeds are a great Water Food, because they are seeds but also because they are black.  The Eggs and Pine Nuts along with the Tamari and Sesame Oil all add even more of the Water Element. The Rice brings it the Metal Element and the fact that it is a Porridge makes it a bit of the Earth Element as well.  So, make sure you add in some foods from the other Elements later in the day.  

Avocado and Egg Toast

I think most people know that Avocado on Toast is delicious and I love it for breakfast. Actually I love it anytime as a snack. But for breakfast, I also need some protein and I came across this new way of serving Avocado on Toast that incorporates chopped up Hardboiled Egg. Of course, I used Gluten Free Bread for my Toast. I got this recipe from my friend Deirdre and it is so delicious. It is also so simple that I hesitated to post it, but if you haven't tried it, you really should. The Avocado acts much like Mayonnaise does in an Egg Salad with a smooth and creamy consistency. The hardboiled Egg is chewy and makes this dish more substantial and satisfying. I sprinkled it with Creole Seasoning because I like a little spice.

And a quick tip - the best way to find a ripe Avocado is to pull off the stem and if it is green underneath, the Avocado is perfectly ripe. Avocado is full of good mono saturated fat and in Chinese Medicine, it is considered a food that is very nourishing to the lungs, intestines and also nourishes the blood. When something that is so good for you also tastes so wonderful you need to add this to your breakfast repertoire often!

Avocado and Egg Toast

1 small Avocado (I used a Haas Avocado)

2 Eggs

Water for Boiling

Salt and fresh ground Pepper

Seasoned Salt of your Choice - I used Tony Chachere's Creole Seasoning or Paprika

4 pieces of Toast 

Place Eggs in a small pan and cover with water. Heat and just bring to a boil and then time for 8 - 10  minutes. Drain pan and fill with cold water.  Peel the Eggs and then chop them into small pieces.

Toast your bread and place on a serving plate. In a bowl, mash the Avocado and add the chopped Eggs.  Mix together with a sprinkling of Salt and Pepper. Spread on Toasts and then sprinkle with Seasoned Salt or Paprika and serve.

Five Element Analysis

Eggs belong to the Water Element and Avocados belong to the Wood Element because they are green. The Seasoned Salt brings in a bit of Metal and Fire as does the Paprika if you use that instead.  There needs to be more Fire so serve this with Coffee or Tea and make it sweet or add Almond or Coconut Milk or also have some fruit to make this a balanced Five Element breakfast.

Simple Stovetop Fritatta

I'm in Germany right now after just having finished teaching and excited to finally start cooking some more exotic food now that I have some time. During my teaching days, I was often too tired to cook so I would go out but one night I decided to make dinner for breakfast - a family tradition. My friend Kelly suggested that I make a Fritatta that is part pan fried and part steamed rather than being partially baked in the oven. By covering the eggs with a lid while they cook, they puff up and become really tender. This is something she makes a lot and it was delicious! The best part was that I had some left over and a slice of it became the perfect breakfast the next morning with Toast.  

Any number of ingredients can be added to a Fritatta - this is where you can use your imagination. We added Onions, Mushrooms and Bacon. Next time, I think I will add a number of green vegetables - I'm thinking of ingredients like Leeks and Spinach and even sautéed Zucchini. It was a wonderful dinner and a great way to make a Fritatta - thank you Kelly!

Simple Stovetop Fritatta

6 eggs, lightly beaten

2 Tablespoons of Butter or Ghee

1 small Onion, minced

6 slices of cooked bacon, cut into small pieces

1 cup of Sliced Button or Cremini Mushrooms

1/4 teaspoon Salt

In a large frying pan with a lid, heat the butter until it is melted. Add in the onion and Mushrooms and cook until softened. Sprinkle with the Salt.  Then add in the Bacon and pour the eggs over.  Cover with the lid and cook for about 10 minutes on medium low heat until the Fritatta is firm on the top but still soft when touched with your finger. Cut into wedges to serve.  

Five Element Analysis

Eggs belong to the Water Element and the Bacon adds even more. So, this is a great dish when you are Kidney Deficient and tired.  The Onion contributes the Metal Element and the Mushrooms make sure that the Earth Element is represented. The Wood Element is missing, which is why adding a green vegetable like Spinach would be good and serve it with Toast and Tea or Coffee for breakfast and you will have a balanced Five Element meal.

Arepas con Perico - Venezuelan Corn Flatbread with Scrambled Eggs

I am currently in love with Arepas. For those of you who have never had them, you must try them!  They are a kind of flatbread that is a staple food in Venezuela and also in Colombia. I think they taste like grits made into bread!  Since I was raised on grits, that's a really good thing. They are probably most similar to Gorditas from Mexico or Pupusas from El Salvador, but are made from precooked cornmeal instead of Masa. I buy the P.A.N. brand from a Latin American store at Pike Place Market. They are extremely easy to make and naturally gluten free.

Arepas  are made to be sliced in half and filled with any number of fillings. The most classic fillings are with Eggs scrambled with Onions, Peppers and Tomatoes known as Perico (recipe below) or Reina Pepiada or Chicken Salad made with Avocados and Onion.  I use them to eat Ropa Vieja (a previous post) and I think they make a delightful replacement for English Muffins and I also like to eat them like an Egg McMuffin filled with a fried Egg with Sausage or Bacon. They are also good with just butter and/or jam and some people love to fill them with cheese. Anyway you serve them, they are delicious!

Arepas

2 cups Venezuelan Harina P.A.N. - Cornmeal
2 1/4 cups Water
1 teaspoon Salt
2 Tablespoons Vegetable Oil

In a large bowl, mix together the P.A.N. Cornmeal with the water and salt. Let rest for a minute until it thickens. Then knead it slightly with your hands. Divide the dough into eight pieces and then roll each piece into a ball and press it down in your palms until it forms a circle about 1/2 inch thick.  Continue with the other pieces of dough.  Then heat a Cast Iron Skillet and pour on 1 Tablespoon of Oil.  Add four of the Arepas and cook until one side becomes golden brown - about 3 minutes.  Turn over and cook the other side until it also becomes golden brown. Remove to a plate and cool slightly. Place in a warm oven (250) degrees until ready to serve.  Repeat with the remaining 4 Arepas. When ready to serve them, slice in half with a serrated knife and fill as desired. Arepas can be reheated in a toaster as long as they have not been cut.

Perico - Venezuelan Scrambled Eggs

4 Large Eggs, lightly beaten
1/4 cup minced Red Onion
1/4 cup Orange Bell Pepper (can also use Green, Red or Yellow), diced
1 small Roma Tomato, cut into small pieces
1 Tablespoon Butter
Salt and Pepper to taste

In a frying pan, melt the butter. Add in the Onion and Bell Pepper. Stir and cook until the onion is wilted. Add in the Tomato and cook for an additional one minute.  Pour egg mixture over and fold the vegetables into the eggs. Start to pull the egg back from the sides and let the runny part of the egg mixture fill in. Let cook until the bottom of the eggs just begins to set and then turn over in pieces. Break the pieces into smaller pieces and put onto a serving plate. It will look like you are undercooking the egg but they will continue to cook for a few minutes after.  Serve as a filling for Arepas and add hot sauce or salsa as desired.

Five Element Analysis

Cornmeal belongs to the Earth Element so that element is covered. The eggs contribute the Water Element, the Onion adds the Metal Element and the Bell Pepper and Tomato bring in the Fire Element. Only the Wood Element is missing so serve this with something sour, like pickles or citrus, like Orange or Pineapple Juice to create a Five Element balance.

Leslie's Tofu and Kale Breakfast Stir Fry

I stayed with my sister last week and so enjoyed spending time with her.  She's become vegan and made a wonderful breakfast of tofu and kale.  It was very much like one of our old breakfast staples growing up - Tofu Kan. That is stir fried tofu lightly seasoned with soy sauce and was a great protein boost in the morning. My sister updated it by adding pieces of kale, which when cooked very lightly, does not taste bitter. It was a wonderful dish that made you feel like you were eating something very healthy to start the day. My sister used pressed tofu from Trader Joe's that she cut up and keeps packages of pre-cut Kale from there in the fridge too. When she makes it for herself, she makes half of this recipe. This is a super fast breakfast for those mornings when you are on the go and need to eat protein like I do.  I think it is a simple and delicious anytime dish that I encourage you to try soon!

Leslie's Tofu and Kale Breakfast Stir Fry

1 lb package of pressed Tofu (can also use Extra Firm Tofu), sliced into bite-size pieces (about 2 cups)

2 cups Kale, cut up into small pieces

2 green onions, ends removed and cut into small pieces

2 Tablespoons Oil

2 Teaspoons Tamari

In a frying pan, heat the oil and then add in the Tofu. Cook until the Tofu just starts to brown.  Then add in the Green Onions and Kale.  Cook until the kale wilts.  Sprinkle with the Tamari and toss to coat. 

Five Element Analysis

Tofu because it is made from soybeans belongs to the Water Element and because it is processed and white is considered part of the Metal Element as well.  The Kale brings in the Wood Element and the Green Onions contribute more Metal and the Tamari enhances the Water Element a bit more too. So, the Earth and Fire Elements are not present.  Fire can be easily added with some tea and the Earth Element should be present in other meals during the day. 

Scrambled Tofu

As you know, I've been trying to come up with some more interesting breakfast dishes and I drew one recipe out of my memory bank - Scrambled Tofu. This is a dish that goes back to the Hippie Days, which I just missed, but a lot of vegetarian restaurants continued to serve this dish and I was always quite delighted to find it. The last time I had it in a restaurant was in Fairhaven, Washington, which is near Bellingham.  I cooked it often when my kids were little, but it's been such a long time since I've made it.  And, I had a package of tofu languishing in my fridge, so I decided to make this dish and was once again delighted at how it turned out. The tofu becomes quite yellow because of the Turmeric and it's designed to make the tofu look like scrambled eggs and I've had versions where they have used Curry Powder instead, but I like the simplicity of these mild flavors. It's very filling and I find it very nourishing too. I know some people will be thrown off by the idea of eating tofu for breakfast, but this dish is full of protein and in Chinese Medicine, tofu is considered cooling, which is great for these hot days and it detoxifies the body. Plus, when it's cooked right- it's delicious too!

Scrambled Tofu

1 pound firm Tofu, drained

2 Tablespoons Oil

1/2 small Onion, minced

1 Carrot, peeled, and cut into fine mince

1 Celery Stalk, trimmed and cut into fine mince

1 teaspoon Turmeric (or Curry Powder)

1/2 teaspoon each Onion Powder and Garlic Powder

1/2 teaspoon Salt

1 - 2 Tablespoons Tamari

Optional:  Minced Red Pepper, Chopped Tomatoes, Minced Green Onion, or Minced Zucchini

In a large frying pan, heat oil and add onion, carrot and celery (and any other vegetables you like).  Cook until it just starts to brown (about 4 minutes) and add in Turmeric.  Then add Tofu, crumbling it with your fingers.  Add Onion Powder, Garlic Powder, Salt and Tamari. Cook until tofu is hot, stirring frequently. Serve with Toast or Hash Browns.

Five Element Analysis

Tofu is a Metal food and the onions and the Turmeric, Onion and Onion Powder and Garlic Powder add even more.  The Celery adds the Wood Element, the Carrot contributes the Fire Element and the Tamari and Salt bring in the Water Element. The Earth and Fire Elements are missing in this version so be sure to add an Earth ingredient, like the Zucchini and a Fire Ingredient like Tomatoes or Red Pepper or serve with some potatoes or toast with jam or sweetened berries to add both elements at once.

Breakfast Pasta with Sausage and Sage

I like savory food for breakfast and I often get a bit tired of what most people consider traditional breakfast foods. In other words, some people like breakfast for dinner but I like to eat dinner for breakfast! Today I wanted to share with you a breakfast pasta that I made for my kids, because like me, they don't like muffins or pastries that much and eggs are a sometime thing, not an everyday thing. Besides serving this for breakfast, I also use Breakfast Sausage in this dish and this sauce is served with my sons' favorite pasta shape - Fusilli or corkscrews pasta. This sauce can best be describe as a cross between Sage with Brown Butter and Carbonara.  It's another Italian mashup and it is delicious!  Pork and Sage go wonderfully together and the creamy sauce made from the butter, parmesan cheese and egg yolks coats the pasta and gives it a wonderful creamy texture. This pasta dish can also be served for lunch or dinner too if you like, but for us, it's a wonderful breakfast treat that keeps breakfast from getting too routine!

Breakfast Pasta with Sausage and Sage

8 oz Fusilli Pasta (For a Gluten Free Version - use DeLallo Corn Pasta)

8 oz Breakfast Sausage (1/2 of a roll or 1/2 lb ground pork seasoned with salt, pepper and garlic powder)

1/2 cup minced onion (1/2 of a medium onion - I used a red onion)

2 Tablespoons Butter

2 teaspoons fresh Sage Leaves, minced or 1 teaspoon dried Sage

2 egg yolks

3 Tablespoons Cream

1/3 cup freshly grated Parmesan Cheese + more for serving

¼ cup Pasta Water

Boil the water for the past and be sure to add in plenty of salt. Add the pasta when the water is boiling and cook for the required time. Be sure to save 1/4 cup of the cooking water before you drain it.

In a large frying pan, put in the butter and cook until just starting to brown.  Add in the sage and cook for a few moments longer.  Pour into a small bowl and put aside.  Add the breakfast sausage and the onion into the pan.  Break the sausage into little pieces and cook until no longer pink. Stir in the butter and sage. Mix together the egg yolks, parmesan cheese and cream in a small bowl.  

Add the pasta into the frying pan and stir in the egg mixture quickly so the egg yolks don't turn into scrambled egg pieces.  Add in some of the pasta water to thin down the sauce and keep tossing. Serve immediately with additional Parmesan Cheese.

Five Element Analysis

Pasta is made from wheat, which is part of the Wood Element so that element is covered if you use traditional pasta. The Sausage adds the Water Element and the Egg Yolks bring in even more.  The Metal Element is represented by the Sage, Onions, Cream and Parmesan Cheese.  The Fire and Earth Elements are missing, so serve this dish with some Fiery and Earthy foods or beverages - things like Tea or Coffee or sweetened red berries or pastries . If you use the Corn Pasta, it adds the Earth Element but then the Wood Element is missing so orange juice or a green smoothie would b a good addition to create a Five Element balance.