On my last shopping trip, fuzzy-headed me forgot to replenish my oatmeal. I didn’t allow that omittance to dapper my breakfast. I went sweet and tart with my flavors. I decided to prepare some whole-wheat crepes filled with home-made cranberry sauce.
Because cranberries are very tart in taste a generous squeeze of honey and sugar were added. Ingredients were simmered at low to medium heat in a small stock pot for until they burst and created a sauce-like consistency.
Sweet and tart-like sauce was filled in each whole-wheat crepe and then wrapped.
With a drizzle of cranberry sauce my crepes were done. It felt like Christmas in my kitchen as I downed a shot of fresh cranberry juice. Salud!! Ho! Ho!!
Every chance I get, I try to incorporate as much fiber in a meal. This morning was no exception. During the autumn, the market is loaded with apples. As a result, the prices become somewhat competitive. And, yours truly took advantage and stock up on a few extras.
Decided to make myself a few crepes filled with home-made apple sauce. But first, I used by my box grater and shredded a couple of gala apples. In a stockpot, I placed same and added a teaspoon of sugar, honey, cinnamon, ground ginger and a splash of water. This was simmered for a few minutes on low heat until it arrived at a sauce-like consistency.
In a bowl, I placed a combination of a half cup of whole-wheat and all-purpose flour, cinnamon, ground ginger, pinch of salt, and sugar. Combined dried ingredients were added to wet ingredients consisting of milk, beaten egg, vanilla and a little melted unsalted butter.
In a hot skillet under low heat, I sprayed a little Pam and allowed each crepe to cook and set for approximately two to three minutes per side. And these were the results:
I filled my fluffy crepes with apple sauce and wrapped my way to a fiber-filled breakfast.
Who says one has to consume the typical supper/dinner items? Well, my palate wasn’t in the mood to partake of the norm. So, I went with the flow. Actually, I had eaten my supper for lunch. I was overly tired and didn’t feel like preparing anything from scratch. My freezer is a god-send. Once again, it came through for yours truly. Well, tucked away in close proximity to the some frozen cream corn, I found some left-over stewed peas and rice.
I thought I stuck gold. So, I let my microwave did the talking and thus I had dinner for lunch. Fast forward to supper time, my sensitive and smart palate just didn’t feel like consuming the typical supper menu. As a result, I went with the flow. I knew I had three zucchini from my last shopping trip.
I thought about doing some grilled zucchini with cheesy scrambled eggs. But somehow, that didn’t appeal to me and I dropped the idea. Funny how things just pop in the head. You see, I got a culinary brainstorm of sort. And, that’s how zucchini fritters became my supper.
I fetched my main ingredients and apparatus: I used my box grater to shred zucchini and cheeses (jalapeno/cheddar).
Zucchini (medium/large) shredded
Onion (half of medium) finely chopped
Scallion (1 stalk) finely chopped
Parsley (1 teaspoon) finely chopped
Eggs (2 med) beaten
2% Milk (half cup)
Jalapeno and sharp cheddar cheese (1/3 cup)
All purpose flour (3/4 cup)
whole-wheat flour (1/4 cup)
Salt and black pepper to taste
Garlic (clove) to flavor oil
Combination of olive/canola oil for frying
In a large bowl, milk was added to beaten eggs.
Onion, scallion, parsley, flour, salt,black pepper were combined.
Zucchini and cheese were then added and folded with other ingredients.
In a hot skillet, garlic was added to oil and slowly heated so as to flavor. Then was tossed.
Fritters were pan-fried two at time under low to medium heat until they were crispy on the outside and perfectly cooked on the inside.
Guys, I was super-happy with the results. I served them with a dollop of sour cream. Fritters were crispy on the exterior and full of flavors on the inside. My palate and I were very delighted.
I’m a great lover of nature.I can’t help myself. I’m that bird who tries to catch that worm (now, if only I could catch a few ‘worms’, but, I’m still trying). Anyway guys, I guess you could consider this a good ‘worm’ story; sort of a food idea. Well, my community is populated with quite a few ducks. I reckon it’s because of the waterways in the form of canals. Canals are so essential for excess water from those precipitous months of the year here in South Florida.
Moreover, these canals beautify and attract animal lives in the form of my dear ducks. Oh, I love to watch them do their flips for worms/fish and form their famous ‘V’s’ as they paddle across the canal. Anyway, these adorable ducks also love dry land and grassy vicinities. What I’ve observed is that they garner quite a lot of their food from the grass. They graze for extended times. As I thought about same, I smiled and said to myself, “Hmm, no wonder they poop so often”.
Believe or not, that’s when I got a brainstorm. I realize that these birds’ diet is made of enormous fibers. And perhaps, we humans could learn a little from these creatures. So, after my sweat fest on the outskirts, I made my way to my kitchenette and whipped up a fibrous batter that contain kale and zucchini. I created a zucchini/kale fritter dish.
With the aid of my box grater, I shredded a small zucchini and finely chopped a handful of kale. I tried to keep a fine balance; so, I combined half and half of whole wheat and all purpose flour, pinch of salt, black pepper, baking soda, nutmeg, finely chopped onion, scallion, one beaten egg with a splash of milk.
I made a simple batter with the addition of some tap water to dry ingredients. Then, I added all the other ingredients and folded them together.
In a hot skillet, I input a combination of canola and olive oil under medium heat. It was time; so, I dropped each fritter and watched them brown to perfection. After a few minutes (6 to 7 minutes on each side), I flipped each one.
I made sure to drain my fritters on paper towel to remove excess oil. Zucchini and kale fritters were served with toppings of finely chopped kale and strips of zucchini. On the side, I also added a dollop of sour cream for dipping with a couple wedges of orange slices.
As I sat and devoured my fritters, I thought of my dear ducks. I do think that they would love this dish. Eh.., there would be a food fight(me and those ducks).