Common Cuisine |

Dry Ingredients:

• 6 cups rolled oats
• 2 cups of raw almonds
• ½ cup raw sunflower seeds
• ½ cup sesame seeds
• ½ cup ground flax seed
• Optional: 1 cup dried fruit (add after cooked) –date pieces, cranberries, etc.

Mix the dry ingredients in a large bowl. Mix the wet ingredients together, and then stir into dry ingredients. Stir well to mix thoroughly.

Spread the mixture into two baking dishes. Bake for 35 – 40 minutes, or until evenly golden brown. Stir 2-3 times during baking to ensure even browning. If you use fruit, stir in once it has cooled. Store in the refrigerator. Makes about 12 cups.

Remember to check my post for Approximate Measures to see how many lemons it takes to get that much zest and juice!

• 2 (7 oz) pkgs blueberry muffin mix
• 1/2 cup sour cream
• 1/4 cup water
• 1 egg
• 1 Tbsp grated lemon zest
• 1 Tbsp lemon juice

Topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 3 Tbsp melted butter

Preheat oven to 350. Line 8″ loaf pan with foil. Lightly coat with cooking spray.

Combine muffin mix, sour cream, water, egg, zest, and lemon juice in large bowl until moistened. Spread into prepared pan. Mix flour, sugar and butter with a fork until crumbly. Sprinkle over batter.

Bake 55 to 60 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes, then remove from pan to wire rack and cool completely before cutting.

12 servings.

Here’s a fancy trick I learned recently, for dressing up a salad. Can’t wait to surprise everyone at Thanksgiving (everyone who doesn’t read about it here first, anyway!). These bowls can be made early in the day, and filled at mealtime.

Heat a 10-inch nonstick skillet over medium-high heat. Sprinkle shredded (not grated) Parmesan cheese into skillet, creating a uniform round shape. Use less cheese around the edges so the sides of the bowl will be more delicate.

Cook until cheese is light golden underneath. Remove from skillet with spatula, and drape, golden side up, over an inverted glass or jar. Gently shape cheese to form a bowl. Allow to cool.

This is a good protein-intensive breakfast for a large family or overnight guests, especially those who enjoy a taste of the Southwest. It is also a good carry along for breakfast or brunch potlucks. Start the night before, and then plan to serve breakfast about 90 minutes after removing from the refrigerator in the morning.

• 1 pound bacon
• 2 Tbsp butter
• ½ onion, chopped
• 3 tbsp roasted red peppers, chopped
• 1 (4 oz) can chopped green chilies, drained
• 7 thick bread slices, cut into 1” pieces
• 1 ½ cups shredded Cheddar cheese
• 1 ½ cups shredded Monterey Jack or pepper jack cheese
• 8 eggs
• 2 cups milk
• ½ tsp chili powder

Cook bacon in skillet over medium high heat, turning occasionally. Drain on paper towels. Crumble.

Melt butter in skillet. Add onions and cook and stir until translucent, about 4 minutes. Stir in peppers and chilies. Remove from heat and set aside.

Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture.

Grease a 13 x 9 glass dish. Arrange bread cubes in bottom of pan. Sprinkle crumbled bacon and cheeses over bread. Pour egg mixture evenly over all. Cover and refrigerate at least 3 hours or overnight.

Remove from refrigerator and let stand for 30 minutes.

Preheat oven to 300. Remove cover and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving.

Serves 14.

This is also known as Arroz con Leche, although when I lived in Guatemala I was taught to call it Orchata. Whatever the name, it is warm and heavenly.

• 3 cups whole milk
• 1 1/4 cup water
• 1 cup uncooked rice
• 2 cinnamon sticks
• 1/4 tsp salt
• 14 oz can sweetened condensed milk
• 1/2 cup raisins
• 2 tsp vanilla

Bring milk and water to a slow simmer in a large pot, over medium to low heat. Stir in rice, then add cinnamon, salt, vanilla, condensed milk, and raisins. Reduce heat to low and simmer uncovered until rice is softened, about 20-30 minutes.

Serves 8.

When we moved into our new house a few months ago, I began a new tradition of making breakfast for dinner once a week. We have all enjoyed the weekly treat, and I have had lots of chances to work on the health factor of the pancakes. This version pleases me for health, and pleases my husband for still tasting like pancakes should.

I grind the almonds and flaxseed in a coffee grinder that I have dedicated to spices. Don’t grind the nuts too much or you will end up with nut butter!

• 1 1/2 c all-purpose flour
• 1/4 c whole wheat flour
• 1/4 c ground almonds
• 2 Tbsp ground flaxseed
• 1 Tbsp sugar
• 2 tsp baking powder
• 1 tsp salt
• 2 cups milk
• 1 egg
• 2 Tbsp butter, melted
• 1 tsp vanilla

Combine dry ingredients (flours, ground nuts and seeds, baking powder, salt) in a large bowl. Add milk, egg, butter and vanilla and mix until combined. Mix should be runny.

Heat a large frying pan or griddle over medium high heat. When a drop of water sizzles on the surface, add a little butter to the pan. Allow it to melt and spread over the surface of the pan.

Using a scant (just a little less than) 1/4 cup of batter per pancake, pour 3 or 4 pancakes in the pan. Cook about 2 minutes until batter bubbles and the bubbles begin to break. Check the underside to make sure it is getting golden brown. Flip pancakes with a spatula and cook for another 1 to 2 minutes.

Store finished pancakes in a pyrex dish in the oven while you finish making the rest. To continue, add another dollop of butter and repeat until batter is used up.

Serve with a shot glass of real maple syrup for dipping, to help control how much syrup is consumed.

Serves 4.

I don’t know about you, but sometimes I need to grab breakfast on the run. And the easy solution too often ends up being a pop-tart or coffee-shop pastry, which only serves to set me up for blood sugar crash an hour later. These muffins are a great alternative, and include a little spice to wake you up as well as a dose of protein to feed your brain.

• 3 cups all-purpose flour
• 1 Tbsp baking powder
• ½ tsp baking soda
• ½ tsp pepper
• ¼ tsp salt
• 1/8 tsp cayenne pepper
• 2 eggs
• 1 1/3 c buttermilk
• 2 Tbsp vegetable oil
• 3 Tbsp melted buttermilk
• 1 bunch thinly sliced green onions
• 1 cup diced ham or smoked sausage (6 ounces)
• 1 cup shredded sharp cheddar cheese
• ½ cup finely diced red pepper

Preheat oven to 400. Coat 12 cup muffin pan with cooking spray, or line with muffin cups and spray those.

In a large bowl, stir together flour, baking powder, baking soda, pepper, salt and cayenne.

In a medium bowl, whisk together eggs, buttermilk, oil and butter. Stir in green onions.

Add wet ingredients to dry and mix with a rubber spatula just until moistened. Scoop batter into the prepared pan, filling muffin cups very full.

Bake until tops of muffins are browned, about 20 to 25 minutes. Let cool in pan for 15 minutes, then loosen edges with a knife and transfer to a cooling rack. Serve warm.

To store, wrap muffins individually in plastic wrap and refrigerate up to 3 days or freeze for up to a month. To reheat, remove plastic wrap, cover the muffin with a paper towel and microwave for 30 to 60 seconds.

Makes 12 muffins.