Healthy Mexican Breakfast

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      I think tempeh is kind of unfairly stigmatized. Tofu is mainstream now but its’ lumpy, rugged brother, Tempeh, hasn’t had his moment yet. I prefer tempeh actually, it’s a much more interesting (some would say toothesome) texture and it takes on the flavor of whatever you cook it in and brings its’ own earthy flavor. I once had a tempeh “BLT” and the tempeh was so well marinated and cooked I couldn’t believe it wasn’t bacon. And I love my bacon so that’s sayin something.

Also, shout out to the Avocado Man at the SLO Farmers Market– 5 of these beauties for $2. If that’s not a reason to be the happiest town in America I don’t know what is

{serves 1}

  • 1/2 can black beans
  • 1/2 can pickled chilis
  • 2 tsp garlic salt
  • 2 tsp paprika
  • chili flakes
  • 3 tbsp olive oil
  • 1 egg
  • 5 slices tempeh
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1/4 avocado
  1. mince garlic and and dice onions
  2. heat 2 tbsp olive oil over medium high heat and add garlic then onions
  3. when onion is turning opaque add the beans and pickled chilis and stir to incorporate
  4. in another small pot bring water to a boil, then add egg (gently!) and reduce to a simmer and cook for 5-8 minutes depending on how soft you want your egg yolk, I like mine right at the 5 minute mark
  5. get it out with a slotted spoon and run it under cold water
  6. in a small saute pan heat 1 tbsp olive oil, paprika and garlic salt over medium low heat
  7. slice tempeh into strips and add it to the pan, when browned on one side flip each slice then remove from heat
  8. serve bean slop in a bowl, peel egg and throw it in there, slice avocado and add it, then top with tempeh and dig in

© 2016, domenicadreamsofcalamari. All rights reserved.

Avocado-Toast-Fried-Egg-Sandwich

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There’s nothing like a fried egg sandwich. There’s also nothing like an avocado toast. This is where the avocado-toast-fried-egg-sandwich comes in. Throw in caramelized onions and melted cheese and some sauteed spinach for good measure and you have one hell of a breakfast sandwich. Or lunch sandwich or dinner sandwich.

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{serves 1}

  • 1/2 of a small avocado or 1/4 of a big guy
  • pepperplant  (or your hot sauce of choice)
  • 2 slices of bread, your preference
  • a few slices chili-bell pepper cheese (you can sub a good cheddar)
  • 2 handfuls spinach
  • 1/2 yellow onion
  • 2 tbsp olive oil
  • red pepper flakes
  • garlic salt
  • pepper
  • 1 egg
  1. heat olive oil in a medium sized pan and slice onion
  2. caramelize the onion over low heat, stirring occasionally until it starts turning golden brown
  3. meanwhile slice (enough cheese to cover one slice of bread) thinly
  4. once onions are good and caramelized, spread them over one of the slices of bread then top with the cheese slices then toast (along with the other plain slice of bread)
  5. in the onion pan heat the spinach with a splash of water, cook until just wilted, remove with tongs and squeeze out excess water
  6. heat a small skillet over medium high heat and fry the egg
  7. mash the avocado on the plain piece of toast then spread spinach over and dot with pepperplant or your hot sauce of choice
  8. sprinkle garlic salt, pepper and chili flakes on the egg and using a spatula, gently transport it onto the avo/spinach toast
  9. sandwich it with the melty cheese toast and you have a pretty awesome egg sandwich

© 2016, domenicadreamsofcalamari. All rights reserved.

Chilaquiles

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Chilaquiles are one of those quintessential Mexican dishes and while they may seem like a thing of dreams (especially on a cold sunday morning) they’re really not too hard to perfect at home. The secret is mastering the perfect wet-but-but-not-too-soggy chip consistency. We think the secret may lie in using somewhat stale chips..and if you’re getting your bulk tortilla chips from Costco they could be month(s) old.

serves 2

  • 2 tbsp olive oil
  • 1/2 yellow onion
  • 3 large tomatoes
  • 1 jalapeno
  • 2 cloves garlic
  • 2 tbsp cilantro
  • 1/2 cup diced chicken or meat of your choice (optional)
  • 3 handfuls of tortilla chips
  • queso fresco
  • 2 eggs
  • salt/pepper to taste (and jalapeno salt doesn’t hurt. ever)
  • 1/2 avocado
  1. dice onion, tomatoes and jalapeno (seed first)
  2. heat olive oil in a saute pan over medium high heat then add the onion, tomatoes and jalapeno
  3. mince garlic and chop cilantro (with stems) and add to pan
  4. cook for about 10 minutes or until all veggies are softened, let cool for a minute then transfer to a vitamix or other blender
  5. blend until smooth, then transfer back to the pan over medium low heat, add salt and pepper to taste
  6. add meat (optional)
  7. cook eggs whatever way you prefer, i like poached
  8. add chips into sauce pan and coat in sauce, heat until chips are just starting to get a little soft
  9. transfer to 2 plates and sprinkle queso over the top, then top with the eggs and 1/4 sliced avocado and garnish with a sprig of cilantro

© 2015, domenicadreamsofcalamari. All rights reserved.

Use-Everthing-in-the-Fridge-Before-Spring-Break Quiche

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I embrace having perishables when I’m about to go out of town. It’s the ultimate motivator to use only things you have/things you have open.  This week is spring break and last weekend I realized we still had quite a bit of perishable items that needed to be attended too. Luckily they were all things that lent themselves swimmingly to a Mediterranean quiche. And it worked out quite well if I do say so myself.

  • 1 can garbanzo beans
  • 1/4 cup pesto
  • olive oil (optional if pesto is oily)
  • 2 medium sized tomatoes
  • 1/2 clove garlic
  • salt (truffle salt if you have it!)
  • 4 eggs
  • 1 handful spinach
  • 1/2 cup soft herb-garlic goat cheese
  • 1/2 cooked sausage (I used garlic-gruyere)
  1. line a baking dish with parchment and pre-heat oven to 350°F
  2. drain and rinse garbanzo beans
  3. dice tomatoes roughly and mince garlic
  4. pour garbanzo beans, tomatoes, garlic, salt, pesto and olive oil (if using) into the prepared dish, stir well then bake for 20 minutes, taking out and turning occasionally
  5. once garbanzo beans start browning, mash them with the back of a fork and add goat cheese in globs and mix in until incorporated
  6. in a separate bowl, whisk eggs
  7. slice spinach and add to eggs
  8. pour the egg mix over the garbanzo bean mix and return to oven
  9. bake for about 25 minutes or until it starts to separate from the sides of the pan and a toothpick inserted into the middle comes out clean

© 2015, domenicadreamsofcalamari. All rights reserved.

Savory Porridge with an Egg on top

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This photo doesn’t do this meal justice. It can really be breakfast, lunch or dinner. I am a big fan of slop. Indian slop, Mexican slop, Turkish slop, it seems like every culture has their own version of some mushy grain or bean

  • 1 handful spinach
  • 1 cup cooked steel-cut oats *
  • 1 spoon greek yogurt
  • 1 egg
  • 1 tbsp dijon mustard
  • 2 tsp capers
  • 1/2 tomato
  • cracked black pepper
  • drizzle balsamic vinegar (optional)
  1. cook an egg to your liking (I like sunny side up or poached)
  2. slice spinach and tomato
  3. in a bowl stir together oats, yogurt and mustard (sometimes I sub sriracha)
  4. add spinach and tomatoes (or whatever other vegetable fixings you’d like)
  5. slip the egg on top and top with capers, pepper and balsamic

*For events like this, I like to keep some cooked steel cut oats on hand. I cook them in advance and keep them in the fridge- they keep for about a week. They’re super versatile; use them for sweet or savory mush meals like this or sprinkle them over salads to make them a little more substantial.

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© 2015, domenicadreamsofcalamari. All rights reserved.

Cardamom Coffee Cake

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This cake isn’t for the faint of heart. I have an unusual affinity for cardamom, unearthed through my addiction to Lofty Bean‘s killer cardamom lattés. If you don’t (or haven’t discovered it yet), you may want to scale down the cardamom in this recipe. It’s also not very sweet so you may want to scale up the sugar or honey. I’m not a precise baker. At all.

Don’t be put off by the chick peas. You’re probably saying what are legumes doing in your coffee cake, but they don’t have a very strong flavor and actually meld really well with earthy spices (cardamom!) or nuts (that’s for another post). That said, don’t expect a spongy, traditional coffee cake. This version is pretty dense but tasty and packed with protein.

  • 1/2 can chick peas
  • 1/2 cup unsweetened coconut milk
  • 4 tsp cinnamon
  • 3 tsp cardamom
  • 2 cups roughly chopped walnuts (reserve 1/2 cup for streusel)
  • 1/2 cup shredded unsweetened coconut
  • 2 1/2 tbsp greek yogurt
  • 1/2 tsp baking powder
  • 1 heaping tbsp honey
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 cup flour
  • 1/2 tsp salt
  1. pre-heat oven to 350°F
  2. blend chick peas until smooth in a food processor
  3. add greek yogurt, honey and coconut milk and blend until incorporated
  4. transfer to a bowl and mix in 2 tsp of cinnamon, cardamom, 1/4 cup of the shredded coconut, baking powder, flour and salt
  5. transfer the gooey mixture to a lined loaf pan
  6. bake for 30 minutes or until a toothpick comes out clean; meanwhile, in another small bowl mix together the other two tbsp cinnamon, 1/4 shredded coconut, sugar and 1/2 cup chopped walnuts for the streusel
  7. remove bread from oven when ready and spread the streusel over the top and continue baking for 4 minutes (keeping an eye on the walnuts so they don’t burn)

© 2015, domenicadreamsofcalamari. All rights reserved.

Guava Macadamia Nut Muffins

summer bulgur-heirloom tomato saladWhen I was born, our neighbors gave my parents a guava tree and now 20 years later it’s grown into quite the fruitful little tree. I absolutely love guavas and when I came home from school last week, I found at least 30 ripe guavas in the yard. They were everywhere, but my parents hadn’t noticed since the tree is in the back corner of the yard. There was no way we could eat them or give them away fast enough so I cooked them down and thought up this recipe. We always get guava macadamia nut cookies when we go to Hawaii so I thought I’d try and recreate that tropical taste profile. These are super moist and dense and not too sweet. If you don’t happen to have an excess of ripe guavas, you can use store-bought juice.

  • 25 ripe guavas (or 1 pint store-bought guava juice)
  • 1 cup almond meal/flour
  • 1 cup all purpose flour
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 2 cups raw macadamia nuts

summer bulgur-heirloom tomato salad

  1. turn oven to 350°F and spread macadamia nuts on a lined baking dish
  2. toast for 7 minutes or until just starting to turn golden brown
  3. halve and scoop the guavas into a medium pot and simmer on low with the lid askew for an hour (skip steps 3-5 if using store bought juice)
  4. push the guava paste through a sieve or strainer with medium size holes, as long as the seeds can’t get through
  5. let the juice cool
  6. whisk the egg and the sugar
  7. slowly alternate mixing the flours and the guava juice
  8. add the baking powder, baking soda and vanilla extract
  9. roughly chop the macadamia nuts and add to the dough
  10. pour into a lined loaf pan or cupcake tins
  11. bake at 350°F for 25 minutes or until a toothpick comes out clean

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Breakfast Hash

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Veteran’s Day was gloomy and kind of cold. My roommate and I both had a lot of studying to do so we decided we would hole up at home (not too out of the ordinary for us). I made this comforting breakfast hash to get the day off to a good start. It made the house smell nice all day and then I re-heated the leftovers for an easy dinner. Caramelized onions make anything 10 times better. Especially potatoes. The secret to making good caramelized onions, is keeping the heat low and letting them cook low and slow them for a long time.

  • 3 medium sized potatoes
  • 3 sweet potatoes
  • 1 pat butter
  • 2 tbsp olive oil plus 3 more
  • splash of balsamic vinegar
  • 2 white onions
  • 1o baby bell peppers (or capsicum)
  • a few sprigs each rosemary, thyme and or sage, whatever you have/can find
  • salt and pepper
    1. melt butter and olive oil over medium low heat in a non-stick skillet
    2. slice onions thinly and add to the skillet
    3. let caramelize, stirring occasionally for 10 minutes, add a splash of balsamic vinegar
    4. seed and slice the capsicum and add to the skillet, caramelize for 5 more minutes then take off the heat
    5. pre-heat the oven to 400 F and line a large baking pan with tin foil or parchment paper
    6. dice potatoes and sweet potatoes as uniformly as possible

summer bulgur-heirloom tomato salad

    1. in a large bowl mix potatoes and sweet potatoes with herbs, 3 tbsp olive oil and generous amounts of salt and pepper
    2. spread out the mixture in the pan and bake for 20 minutes stirring occasionally
    3. remove and add caramelized onion mixture, continue baking for 25 more minutes or until potatoes reach the consistency you’re after. serve with eggs, toast, cottage cheese or pretty much anything. Parsley Chimichurri (pictured) is a great addition!

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Plum Compote

  • 10 plums (don’t worry if they’re unripe and tasteless, it’ll be better if they are tasty but it’s not absolutely necessary as evidenced by the swap meet fiasco)
  • juice of 1/2 a lemon
  • 1 tbsp honey
  • 2 tsp cinnamon
  1. Slice plums and heat, covered, on medium-low heat with lemon juice.
  2. Let cook undisturbed for 10 minutes, then stir in honey and cinnamon
  3. Tilt lid up to let out some moisture and continue to cook, stirring occasionally until desired consistency is reached

This jam is great on toast, yogurt or cottage cheese as well. I think I am going to make baked brie w/ it tomorrow night. This tart was a wonderful and easy dinner/dessert. Puff pastry is a great pantry (er freezer) staple to have on hand because of its’ versatility and scrumptious-ness.

© 2014, domenicadreamsofcalamari. All rights reserved.

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