Keto Avacado Toast

 

 

 

Porridge variations

The porridge you don't know. Yet.

Porridge is a great way to start the day. Warm, filling spoonfuls of comfort and joy.

Steel cut oats are wonderful. But I just don't want them every day. And they take so long to cook, or planning ahead to soak overnight. So here are some great, fast alternatives that I love and make me forget to go back to the oats. Note that I don't add sweeteners and don't miss them.

In general, about 1/4 cup of dry ingredients per serving. About a cup of breakfast.

Ready in 5 minutes or less, in the microwave, or a couple of minutes on the stove:

 

Masa porridge. Masa harina hydrates very quickly. Top with some tasty favorites and you have a porridge that's like a very, very soft taco you eat with a spoon. 3-to1 water and a pinch of salt and chili powder. Microwave for 45 seconds. Topping options: grated cheese, avocado, tomato, lime and hot sauce. Tip: I love Valentina hot sauce in this.

Masa porridge with egg. For masa, 3-to1 water and a pinch of salt and chili powder. Drag a knife through the yolk before you microwave or it might explode! Top with a plate just to be safe. Put cheese on top of the masa, then the egg over that. Microwave in 30 second blasts, or shorter, to check the progress. My microwave is good at a total of about 1:30. Topping options: avocado, tomato, lime, hot sauce. Tip: I love Valentina hot sauce in this. Stop cooking when the egg yolk can be its own sauce. 

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Masarepa porridge. Masa harina's Central American cousin tastes very different, more like instant polenta. Add a pinch of salt and chili powder and microwave for 45 seconds. Top with yogurt and cinnamon. Tip: add some chickpea flour for protein and to deepen the flavor,  or add leftovers: lentils, beans, rice, quinoa, potatoes, sweet potatoes. Photo: masarepa porridge with white beans, onions and kale.

 

 

Carrot top Falafel

We used to get a lot of carrots from our CSA farm @fincatresrobles, complete with tops. First we used those tops to make deliscious pesto. Yum. Later we tried these excellent falafels: https://www.telegraph.co.uk/recipes/0/eat-root-shoot-carrot-top-pesto-beetroot-leaf-frittata/ for the basic idea, but this recipe gives a lot more detail https://www.themediterraneandish.com/how-to-make-falafel/ just use carrot-tops in place of most of the herbs. 

 Tips:

• add chickpea flour to help them keep their shape, but water and olive oil to keep it moist
• add more flavor like Za'atar and smoked paprika
• pan fry to brown on top and bottom, then bake to cook through

But what's the best way to eat them?

We've made pitas, but a wrap is much easier:

 

Spread bread with harissa (or gochujang) and top with feta, cucumber, lettuce and tomato, break up falafel, add lots of sauce and wrap in used parchment so it doesn't drip on you.