Granola Yogurt Parfait

Tags

almond, breakfast, Fruits, granola, grape molasses, grapes, healthy breakfast, oatmeal, quick breakfast ideas, roasted grapes, snacks ideas, step by step, storing granola

For robust breakfast, add these granola bites on top of your fruit and yogurt for extra flavor and more fiber in your diet, or for snacks enjoy it plain.

Oat is one of my favorite breakfast food ingredient. I love a hot bowl of oatmeal in the morning and I often use oats in my baking, as well. It give the cakes the softness like this pillow soft muffins. But most of all, I like using oats in this quick and easy granola recipe.

No time for making or eating breakfast?
Make your granola in a batch and enjoy it throughout the week. I like to sprinkle it over my yogurt for a sweet start in the morning, or you can zip it in less than 5 min and take it with you.

Why should you make your own granola instead of buying ready made?
Because homemade granola tastes twice as good and costs half as much. You also can cut the fat down considerably when you make it at home and by using small amounts of canola oil, add the flavors you prefer, or load it with nuts and fruits of your choice.

What is grape molasses?
A Very healthy middle eastern thick syrup extracted from grapes. Anyone who is not familiar with grape molasses, it is very healthy and beneficial, very rich in antioxidants, well known for it’s high contents of iron and used widely in treating iron related anemia. You can find it at middle eastern stores.

The key to making delicious granola is to bake it at low temp or a long time.
Store in an airtight plastic container with lids on in the cupboard, where it will await breakfaster or afternoon muncher. For long storage , keep it in the fridge or freeze it.

In this recipe, I used my homemade yogurt recipe, does not need to strain it because it is thick enough, smooth it a little with a whisk. Served loaded with oven roasted black grapes, then topped with some sweetened the granola and almond clustered that is coated with generous amount with grape molasses for additional healthy diet then toasted to nutty flavors.

Grape Molasses Almond Granola

1/2 cup chopped almond
2 cups old fashioned oat
1/4 cup grape molasses
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon canola oil

Preheat the oven at 275 f. Coat an oven pan with a little oil.
Place all ingredient in large mixing bowl, and stir very well until combined, make sure all coated with the molasses.
Spoon the entire mixture into the baking sheet, spread into a single layer, so they have room to get toasty.
Bake for 10 min, then rotate the pan and bake for another 10-15 min, let cool.
Once cool, break clumps into smaller parts, store in plastic jars.

Yogurt Granola Parfait with Roasted Black Grapes

Baked granola
Roasted black grapes plus juices (recipe coming next in separate post)
Homemade or store bought yogurt or greek yogurt(Recipe here)

With a whisk, whip the yogurt until creamy and smooth, top with the roasted grapes or you have the choice to use any kind of fruits. Then top it with granola clusters, enjoy.

Advertisement

Easy and Nutritious Homemade Yogurt

Tags

authentic recipes, breakfast, Dairy products, Homemade yogurt, How to, laban recipes, middle eastern recipes, step by step, Yoghurt, Yogurt, yogurt recipes, Yogurt starter, اللبن, عمل اللبن بالمنزل

Yogurt or Yoghurt, or Laban (arabic name mostly known in Syria, Lebanon, Jordan, and Palestine), or may be Zabadi (Egyptian version) is all refers to what is called the “Wonder Food”.

Yogurt, for long time ago, has formed an essential part in the diet of most middle eastern household. Making yogurt from scratch is regular activity and tradition, and until todays, even if it is easy to find at stores.

Yogurt simply is fermented milk which varies in taste, texture, and appearance depending on the specific bacterial culture used in fermenting, and the type of milk used. That’s why it considered naturally sour.

Making Yogurt

Making yogurt from scratch is easy and economic, only two ingredients are needed to make yogurt: milk and starter (yogurt culture)

Starter –Yogurt from previous homemade batch can be used as starter, it must have the active bacteria known as Lactobacillus acidophilus (some store type yogurt doesn’t have the active culture, it made by adding gelatin and starch as thickening agent, so try to avoid these type when choosing the starter to make yogurt).

Milk–Yogurt can be made with any animal milk (cow, goat, sheep), and nowadays there is the none dairy product milk that is using the soy milk to make the yogurt.

The cow’s milk is the most commonly used to make yogurt, it’s considered medium in thickness and flavor according to the other types of milk, also cows milk yogurt can be made with any level of fat content–whole, 2%, 1% or skim. Whole milk will always yield a better overall taste (richer) and texture (thicker) than lower fat versions.

In middle east, the sheep milk is widely used, it’s considered more sweet than cow’s milk, it is more thicker because the fat content is higher and more nutritious as Vitamins A, E, D, and K are found in milk fat.

The goat milk is the less in thickness and flavor than cows milk, more soar too, it has more water content compared to fat and protein.

temperature – The process of making yogurt require a suitable certain temp between 110-120 f for the milk to activate the bacteria and set it to work, also maintain the same warm temp for the whole incubation period to help ferment the milk.

Incubation Methods – Yogurt need between 8-10 hours to ferment in warm temp, this process called incubation. There are many methods that can be used to achieve the constant warm incubation temp that insure a thick yogurt:

I normally use the oven to incubate my yogurt, after adding the starter wrap the bowl with clean cloth and put it in the oven, preheat the oven to 5 min and then turned it off and let the starter do the magic. To keep the yogurt in constant warm temp I turn the light of the oven on and preheat the oven every 3-4 hours and turn it off.

It is very important too to keep the yogurt from any disturbing during the process.

Sometimes I use a cooler filled with warm water to incubate the yogurt especially if making the yogurt over night, the cooler will keep the water temp suitable enough to keep the yogurt warm to ferment.

Other methods found over the net is by using:
A food dehydrator
A crock pot
A heating pad

Health and Nutrition:

Yogurt is more nutritious than milk, a cup of yogurt a day keeps the digestive system healthy as it is utilized by the body as twice as fast as milk. No wonder it is called a natural antibiotic.

Yogurt is an excellent source of:
Probiotics (great for digestion and immunity)
Protein (content varies from batch to batch)
Calcium, phosphorus, potassium, and magnesium (great for bone and teeth strength and overall health)
vitamins A, B, D, and E (for skin health)

Uses  

In middle eastern cuisine, yogurt is used in everything from appetizers to salads to drinks. It’s customary to place on the table a bowl of fresh yogurt. It’s eaten on it’s own or spoon it over salads  like Roasted Eggplant with Pomegranate and Yogurt or dishes of cooked vegetables or grains, mixed with herbs to make thick sauces like Mint and Cucumber Yogurt Dip.
Cooked yogurt is very well known as many dishes use it as cooking liquid or sauce like Cauliflower and Beef stew with Yogurt Sauce.
It’s also used to make the yogurt cheese, a middle eastern well known thickened yogurt dip, and yogurt cheese balls (the recipe comming later).

I love the way my yogurt always turned out! Nice thick and creamy, smooth, sweet and tangy. It’s really magic.

I used whole milk, and add some cream for more fat content, heated it and brought it to about 115 f, added my starter yogurt (usually Dannon-plain) wraped it with towel and put it in preheated oven then turned it off with the light turned on. Every 2-3 hours reheated the oven for 5 min and turned it off.

Let the yogurt set and incubate from 8-10 hours depends how sour you like the yogurt, also long incubation make yogurt more thick texture and more sour. Then put in refregerator to cool and set.

Always save some yogurt as it can be used as the starter for your next batch.

Homemade Yogurt:

1/2 gallon whole milk
1/4 cup fresh cream (liquid whipping cream)
1/3 cup yogurt starter
Dash of salt

Place milk in heavy saucepan (not aluminum) over medium heat. Bring to about 120 f, being careful not to let milk scorch (no need to stir).

Remove from heat and let cool until lukewarm. Milk is ready if you can count to ten comfortably when you immerse your little finger into the milk, about 110-115 f.

If milk is too cool return to heat and warm slightly, if too hot leave aside for a while longer to cool down. Blend yogurt starter with some warm milk, add it to the rest of warm milk, stir well.

Yogurt mixer may be left in the same pot to set. Cover with lid and a blanket. Place in a spot where mixture will not be disturbed for 8-10 hours, or until set.

Place in refrigerator to cool, taste will vary according to age of starter.

Eggs in Spicy Tomato Sauce: Shakshuka

Tags

authentic food, breakfast, breakfast for dinner ideas, breakfast for lunch ideas, eggs dishes, Eggs in spicy tomato, middle eastern food, Shakshuka, tomato, tunisian food, بيض بالبندوره, شكشوكه

Forget the hassle of what’s for dinner tonight. This middle eastern comfort shakshuka, is very welcomed to be at your dinner table more often than a satisfying breakfast meal.

If you think preparing breakfast dishes for afternoon and evening meals looks oddly indulgent, then you better get out your pajamas and feel comfort to dig in.

Eating breakfast for dinner is a traditional way many middle eastern enjoy all over the levant countries, where the main course meal commonly offered at lunch time, while the dinner is usually the lightest meal.

Lunch is the meal where all the family gather around the table, which is usually consists of a choice portion of meat, chicken or fish, a portion of rice or grain, and a portion of cooked vegetables. In addition to salads and soups that sometimes offered as part of mazzi, and always accompanied with a kind of bread or pastries.

At dinner, a healthy light meals offered, usually egg dishes like shakshuka and eggah, even the basic fried egg (my kids humbled dinner), salads and soups or light appetizers, also dishes like falafel and hummus, shawarma, and light sandwiches are on the top picks.

How often do you like to eat breakfast for dinner? What’s your favorites?

Shakshuka basically is eggs cooked in spicy tomato sauce, a well known middle eastern dish that originally comes from Tunisian, Libyan and Moroccan cuisine. Usually enjoyed at supper time as well as a breakfast meal. There are more versions of shakshuka recipes, this one is the basic, where some other recipes replace the tomato sauce with other vegetables from spinach to cauliflower and fava beans to artichoke, and the potato version is one of my favorites.

Eggs in Spicy Tomato Sauce: Shakshuka

1/2 cup chopped onion
2 table spoon olive oil
2 garlic cloves, crushed
3 large tomato ripened or 6 roma tomato, skin peeled, chopped or sliced
1 medium to high heat green pepper, Anaheim is perfect choice, sliced
1 teaspoon chilli sauce, optional for more heat
Salt and pepper
1/2 teaspoon of each: cumin, cinnamon
3 large eggs

Heat the oil in large deep skillet, sauté the onion for 1 min then add the garlic, lightly fry. Add the tomato and the green pepper, season with salt and pepper, add the cumin and cinnamon, cook for about 15-20 min over low heat, check the seasoning, the sauce should be strong and piquant flavor.

Break the eggs one by one, and slide into the tomato sauce, arrange the yolk around the pan. Continue cook on low heat until the egg whites set about 7 min, you may Partially or completely Cover the skillet to let the eggs cooks very well, and it depends a bone your liking if you want the yolk to be a little watery or hard, and to prevent the sauce from spraying all around the cooking place.

Honey Buttermilk Oatmeal Coffee Cake: For The Daring Bakers February Challenge

Tags

& Muffins, Baking, Bread and Pastries, breakfast, buttermilk, Cake, coffee cake, Cupcake, daring baker, daring kitchen challenge, honey, oatmeal, pecan, quick bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Bread that is quick to make because it doesn’t require kneading or rising time. That’s because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.

Some tips from Lisa:

•Quick breads can be sweet or savory, they are a modern innovation they became common after the introduction of baking powder and baking soda.
•Baking powder is a combination of acid and alkaline that reacts together when moistened to form gases that raises the baked quick bread. Usage 1 to 2 teaspoons per cup of flour.
•Baking soda (an alkaline salt, sodium bicarbonate) is used when the liquid is acidic, such as buttermilk, honey, molasses, tomato sauce etc. Usage ½ to 1 teaspoon per cup of acidic liquid.
•Be sure your baking powder and baking soda are fresh.
•Measure ingredients accurately, using the measuring tools and techniques suggested.
•Preheat the oven to the correct baking temperature. Arrange racks so that the bread will bake in the center of the oven which has the best heat distribution in the oven.
•To allow for good air circulation while baking, leave at least 1 inch of space between pans and between pans and sides of oven. Switch pan positions and rotate pans halfway through baking.
•The two top secrets to moist, tender quick bread is 1)in the mixing always use a quick light technique so you don’t over-mix the batter 2) don’t over-bake since this cause dryness in the final baked product.

Biscuits, coffee cake, muffins_ they’re all quick breads. My recipe for the quick bread challenge is for the coffee cake, simple, light and healthful, perfect for afternoon tea or breakfast with tea or coffee.
A lot of thanks to Lisa and the Daring bakers for sharing with us some tips and recipes for quick breads.

Honey Buttermilk Oatmeal Coffee Cake

The honey mixture bakes at the bottom of the pan for this dessert. Then flip the finished cake over to reveal a sweet glaze on top.

1/2 cup honey
1/3 cup butter, melted
2 Tbsp. light-colored corn syrup
2 tsp. finely shredded lemon peel
4 tsp. lemon juice
1/2 cup chopped pecans
1-1/2 cups rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
2 eggs, lightly beaten
1/4 cup butter, melted
1-1/2 tsp. vanilla
Honey (optional)

Grease a  baking pan. In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared pan; set aside.

For cake: In a blender or food processor, blend or process oats until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter, and vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter evenly over honey mixture. Bake in a 375 degree F oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like. Makes 9 servings.

A Tip From My Kitchen:

I learnt from Martha Stewart Very helpful tip about buttermilk.
When I buy a quart of buttermilk, I never need all of it. Luckily, it freezes well and is great to use later in pancakes, cakes, or marinades.