The Everyday Kitchen

A blog about food, healthy eating, seasonal ingredients and how to eat well in a busy life.

Food advice for a busy life

Posts with Tag:breakfast

22 May 2013 ,23:30 Saturday Links

Here are the best recipes, articles and information, all about healthy eating, I've spotted this week.

Delicious legumes: Over at the New York Times, Mark Bittman asks what can't you make with chickpeas? His article includes a link to a beautiful looking cold chickpea and tahini soup, as he says it's a "refreshing riff" on hummus.

Saag aloo: Mallika of Quick Indian Cooking has been making saag aloo and asks if it's tasty brilliance, or the "worse combination of things to make a recipe of”? Personally, I think it's tasty brilliance.

Kids in restaurants: Over at The Guardian they've been complaining about the state of kids' restaurant menus. As they say "Studies have shown that children who eat the same food as adults are healthier. It's time to wave goodbye to chicken nuggets and pizzas". Hear, hear.

Cooking with herbs: Nigel Slater has some lovely, lovely herb recipes, including these beautiful looking herb and ricotta pancakes, topped with avocado and crunchy seeds.

The fight against obesity: The New York Times again, but this time a great piece on the many causes of obesity. Jane Brody writes "This is a multifaceted problem with deep historical roots, and we are doing too little about many of its causes."

Happy reading!

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17 April 2013 ,06:49 Saturday Links

By Kathryn Elliott

Some links for you - recipes, writing on food and articles I've spotted recently on the Internet.

Another lovely fish recipe from Martha Rose Shulman over at the New York Times. White fleshed fish is cooked with a spicy and zesty North African sauce called Chermoula. Serve this with lemon wedges, a big green salad and a small baked potato.
I love this idea for Porridge Pancakes from Appl es Under My Bed. The pancake batter is made from rye flour, oats and chia seeds, flavoured with ground cinnamon. These pancakes are cooked and served with grilled figs and yoghurt. A delicious sounding weekend breakfast.
Interesting and thoughtful piece on paleo eating, food paranoia and fringe diets from Hunt, Gather, Love. It's quite long and one person's experience, but still worth a read.
Gorgeous post from Fuschia Dunlop on food and simplicity: "The picture...is of my lunch yesterday, at home: pao fan (‘soaked’ or soupy rice) made from leftovers of brown rice with broccoli, with added green pak choy, and some spicy fermented tofu... It was just what I felt like after a few days of rather gluttonous eating over Easter: plain, cheap, healthy and nutritious but also rather nice."
Green Kitchen Stories have made Braised Fennel with Saffron and Tomato and it looks delicious. They've added some zucchini and served it with brown rice. A lovely way to cook fennel.
These Ricotta Stuffed Figs with Orange Syrup from Where's the Beef caught my eye. Figs are in season at the moment and this is an absolutely delicious sounding dessert.

What have you spotted on the Internet this week?

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16 April 2013 ,10:04 Does it matter if you eat the same breakfast every day?

By Kathryn Elliott

If you're rushing to get ready in the morning, it can be tempting to stick with the same, no-fuss breakfast every day. However you may be doing your health a disservice. Eating a variety of foods is a fundamental part of having a good, healthy diet. To put it simply, a variety of foods means you are consuming a variety of nutrients and this is the best way to ensure you are getting everything you need.

If you are already consuming a range of different foods throughout the rest of the day, then having the same breakfast each morning is not a major problem. However if you're eating tends to be more limited, then your health will suffer.

There are some easy ways you can mix up your breakfast, without adding to the morning rush. Sprinkle fresh or frozen fruit, and different nuts and seeds over your breakfast cereal. Instead of having vegemite on toast each day, mix up your toppings. Try peanut butter, or hummous and tomato. Choose a different type of bread, or have ryvitas with cottage cheese and cucumber for a change. Mix up your foods and make your breakfast just a little bit different each day. It'll stop you from getting bored and ensure you're getting the best nutrition possible.

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09 April 2013 ,01:07 Warming up with savoury porridge

By Kathryn Elliott

Recently I've been having savoury porridge for breakfast. It's turned suddenly autumnal here in Sydney. We're having cold, wet weather and the days are getting shorter. Which means I've been looking for warming breakfasts.

In the past, for me, porridge has always been associated with sweet flavours. I've had it with fresh fruit, a sprinkle of nuts and some honey. I've been known to stir through jam or maple syrup, add sultanas and use the "sweet" spices like cinnamon, nutmeg, cloves and allspice.

But more recently my brain and tastebuds have turned to savoury flavours and I've found that porridge is a great vehicle for leftovers. My current savoury porridge phase kicked off when we had a few spoonfuls of tomato and eggplant pasta sauce left. Not enough for a whole meal, so I stirred them through some cooking oats and served with crumbled feta on top. Success.

My second savoury porridge included leftover pumpkin, which had been roasted in spices until it was almost mash.

Then, yesterday we had some leftover zucchini-heavy ratatouile. I stirred this through my porridge, with chopped fresh parsley and then topped with a dollop of natural yoghurt and a sprinkle of nuts and seeds - for some extra protein and filling-ness. Again, it was delicious.

I've also been spotting savoury porridges on the Internet. While it's called a Congee this recipe is basically porridge topped with eggs, green shallots and other flavourings. Lovely idea.

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May 26, 2013, 12:49 am
Brown rice vs white rice: which is healthier?
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May 22, 2013, 11:30 pm
Saturday Links
Here are the best recipes, articles and information, all about healthy eating, I've spotted this week. Delicious legumes: Over at the New York Times, Mark Bittman asks Read More...

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May 21, 2013, 1:01 am
Eating seasonally: better for your health & your pocket
Earlier in the week I wrote about produce which was Read More...

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