If you’re used to some kind of frosted cereal for breakfast, then maybe you need a change. How about a salad? “Salad?!” you say, “For breakfast?”
Yes. In fact you might be surprised that a typical breakfast in Israel consists of tomatoes and cucumbers and a few other simple ingredients.
Here’s a general recipe that you can adapt:
Note* the cucumber, tomatoes etc... are typically finely chopped, but it’s up to you.
1 or 2 cucumbers
6 roma tomatoes
juice of 1⁄2 a lemon
Add finely chopped parsley or basil or dill or cilantro,
and maybe some garlic...
Season with a bit of salt and pepper
Add something like chickpeas or lentils or couscous... beans also work(not in a
sweet syrup), It can be as simple or complex as you like.
Kalamata olives are really good in this.
Smoked salmon maybe, put a whole grain roll with it and you’ve covered all
bases in terms of veggies, proteins and whole-grain carbs.
Top your salad with a scoop of plain yogurt, cottage or feta cheese.
Really, there are many good additions for this. Along with whatever else you like ..
it’s up to you... Use your imagination and have fun creating your own breakfast
salad! But may I suggest, do it the day before.
Pizza Bread Anytime
If you’ve got some leftover vegetables lying around, you don’t need to follow any rules as to what toppings to put on your pizza. Heck, we all know that somebody thought pineapple was the perfect idea for a topping. I don’t know about that. I love pineapple, but not a whole lot on my pizza.
But lets start with the dough. You can soften the yeast in a little warm sugar water. Not hot. You don’t want to kill the poor thing. And then go about business as usual. Add in the flour and rest of the warm water and a bit of salt. Oh, and a little bit of butter.
The recipe follows, but I want to note that I like to use the breadmaker for this. On my machine, I use the #9 program which is the dough setting.
4 cups flour *A combination of all purpose unbleached flour and whole wheat is good or even add in some Duram Atta or ??? Try what you like. Just be aware that some flour tends to need a little extra water so play with your creations to find out what works.
2 Tbsp softened butter
2 Tbsp sugar
2 tsp yeast
2 tsp salt
1 ⅓ cups warm water
When I make this in the machine, I put the warm water, sugar and yeast in first. If the metal is cold, I make sure the water is a little hotter to compensate. Wait for it to bubble just a little. Not completely necessary, but I’m noting that just in case you’re uncertain about the quality of the yeast you’re using. You don’t want to use dead yeast. Not that yeast is alive, but that’s another story. When it’s done, roll out the dough, place on an oiled pan and put on your toppings. For this one I oiled the surface with olive oil and then sprinkles Zaatar, a spice mix that can be found at many grocers. Grated mozzarella cheese, mushrooms and red onions were the choice of the day. That’s it. No tomato paste this time.
Preheat the oven to 425 Degrees F
Bake for around 15-20 minutes.
Before the end of cooking time, put the oven on broil just a bit so the cheese browns lightly and bubbles.
What do you like to put on your pizza?
Send us your suggestions and pics to the journal
Saskatoon Berry Fruit Leather
We are lucky enough to live in an area where Saskatoons grow. Funny, we’re not in Saskatoon. :)
When the berries start showing up this summer, we might think, “pie”. That’s lovely, but have you ever tried fruit leather? Not the commercial kind. Your very own.
Here’s a recipe that includes Maple syrup, but you can also use honey.
I’ll provide a few tips at the bottom, but for more information, also visit the link.
Ratio: 1 cup Saskatoons & 1 cup “lighter” fruit such as strawberries or applesauce
1. Blanch Saskatoons
2. Puree with other fruit
3. Add 1 Tbsp Maple Syrup
4. Spread on sheets in dehydrator or on lightly oiled cookie sheet (or use parchment paper)
5. Flavour with vanilla or whatever you like
Allow to dehydrate for as long as it takes. This could be as long as 5 hours depending on temperature; so plan on not getting sidetracked and don’t forget about it if you’re using a regular oven.
Some tips: Roll it out on parchment paper. You can also oil the sheets lightly if you don’t have parchment, but don’t use any kind of plastic wrap. (Even though you’ll see recipes using this, I think it’s bad for you and bad for the environment. You can also use silicon mats, but I don’t see the need for this either. When I tested the recipe, I used an oven temp of 170 F. and it took about 4 hours. See my added note at the bottom of how they dried it in the “good ole days”.
If you’re using an oven for dehydration, use a low setting. This recipe calls for 115 degrees F.. My digital stove, won’t go that low. Maybe there’s a way, but I don’t know, I don’t want to start tinkering around and then I can’t get it back into “normal” mode. I can’t even get myself back into normal mode, why would I mess with technology. When I did check out the manual, I learned there’s something called “Sabbath” mode. Is there a YouTube video on that? I should check that out.
So anyway, go with 170 F. if you need to. The idea is to dry it enough so it doesn’t feel sticky.
If you want to preserve the integrity of enzymes in the fruit, the ideal would be investing in a good dehydrator, if your serious about making this on a regular basis. The main reason would be to save on energy. Do your research. You don’t want to buy a “dinky” little thing that is more like a toy. The Easy-Bake Oven of dehydrators. No. You want to be making descent amounts at a time, or it feels like it wasn’t worth the effort.
So that’s a caveat with dehydrators.
The traditional way of making fruit leather was to tent the tray with some cheesecloth and leave it in the sun on a hot day. Good to know that you don’t always need fancy equipment to get a job done.
If you try making this and then go on to making other varieties of fruit leather, let us know. Send your experiences into the editor.
Fruit coming in fast and furious in the summer is fun, but then it can be a challenge preserving it all.
Here's a solution for some of that fruit.
As new fruit comes into season, add it to your pot by repeating the steps above.
Always make sure that the fruit is covered in spirits to ensure it's preserved.
You can use any seasonal fruit. Just make sure that it's fresh and clean and unblemished. Remember to use the ratio of two parts fruit to one part sugar.