Saw this as a special at a diner near the cottage I stayed at this past weekend:
Strawberries on top of cream-cheese-stuffed French toast
Best idea ever? I didn’t order it, but I plan to make it very very soon.
Here’s a pic and a sort-of recipe:
And here’s another pic. Making you hungry yet?
Strawberries and French Toast
does anyone else here get into breakfast ruts? i went three years eating the exact same thing for breakfast every weekday (1/3 c. oatmeal, soy milk, almonds, raisins & dried cranberries) until one day i could take it no longer.
the crazy thing is that before that day, i loved it, without fail. often ate it for lunch, too.
the past year it’s been peanut-butter & pure raspberry jam on toast. but i’ve discovered a variation on this beautiful theme that will keep me on this particular addiction a while longer: tahini.
tahini & jam on toast. on days when i’m feeling crazy, it’s tahini & red-pepper jelly on toast.
as the friend who introduced me to this marvel of a breakfast option explained, “tahini on toast will be all you’ll eat for breakfast for months. you’ll forget that peanutbutter even exists. then, one day you’ll run out of tahini, and reluctantly pull the pb from the cupboard in its stead. it will be the most delicious thing you’ve ever tasted. you’ll forget all about the tahini. that is until the process reverses itself, and its back to tahini. you’ll find yourself caught in a blissful cycle of tahini & pb that will never end.”
In celebration of the arrival of rhubarb season I made oatmeal pancakes with stewed rhubarb for breakfast last sunday.
So, I got this new cookbook (Quinoa 365) and I’m kind of in love with it. I anticipate I will be posting many more recipes from it in the future, but for now, here is a fun alternative/addition to the morning breakfast oatmeal routine!
“This wholesome, hot breakfast cereal has the perfect combination of flavour and nutrients. You can substitute old-fashioned rolled oats for the quick-cooking oats: just add them to the mixture after seven minutes of cooking time. This recipe can easily be made in double or triple quantities.”
2/3 cup (160 ml) water
3 tbsp (45 ml) quinoa
2 tbsp (30 ml) quick-cooking rolled oats
1-2 tsp (5-10 ml) maple syrup, honey or brown sugar
1 1/2 tsp (7.5ml) flax (ground or whole seeds)
2 tbsp (30 ml) blueberries, fresh or frozen
milk, half and half cream or vanilla yogurt (optional)
Place the water and quinoa in a small saucepan, bring to a boil and cover. Reduce to a simmer and cook for 10 minutes. Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender. Remove from the heat. Stir in the honey and flax. Fold in the blueberries and top with milk, cream or vanilla yogurt (if using). Serve immediately.