If you make your own almond milk, you've probably wondered what to do with almond pulp that's left over. Solution: almond pulp granola.I'm a huge fan of homemade nut milk. It's healthier, yummier and cheaper than store-bought - and the only special equipment you need is a blender and a nut milk bag. The only problem is the leftover nut pulp. While cashews tend to get blended in well, drier nuts like almonds and hazelnuts do leave a good amount of pulp behind. I'm ashamed to admit it, but when I first started making almond milk, I'd just throw the remaining . . .
Today, I turned 25 years old. As I sit here writing this blog post at 7am, before work, I'm reflecting on having reached this milestone. In high school and college, I had a steadfast rule about not going to school on my birthday - just as a small gift to myself. Last year (my first year as a full-time employed adult), my birthday fell on a Sunday, so I had the day off by default. This year, my birthday's on a Monday and I did not even consider taking the day off until I remembered the rule just now. It's always a bit melancholy to reflect on another year's passing, but . . .
Savory oatmeal is a concept I've been thinking a lot about lately. I love how it takes a run-of-the-mill food like oatmeal and turns it into a blank canvas for myriad possibilities. This recipe is a stick-to-your ribs kind of meal, ideal for chilly weekend mornings that implore you to stay in your PJ's just a little while longer. The oatmeal provides a creamy and satisfying base for this breakfast bowl; the garlic-lemon kale gives it heartiness and a bit of brightness from the lemon.Now, for the shiitake bacon. Let me just warn you that once you taste it and learn . . .
I realize oatmeal is like the grandma-iest food of all time but I am determined to make it sexy. Prior to discovering steel-cut oats, I was a rolled oats purist, mostly using them to bulk up morning smoothies. Then one fine day, I picked up the wrong carton at the supermarket and ended up with steel-cut oats. The grains are too coarse for smoothies so I was left with no choice but to cook them. Turns out, steel-cut oatmeal is creamier and way more texturally appealing than the traditional kind - it is now in my regular weekday breakfast rotation. Yes, steel-cut oats . . .
Syrniki are a traditional Russian breakfast food that for some reason no one ever talks about. I am hell-bent on changing this because they are DA BOMB (are we still saying that?) and you should really, really try them. Syrniki (pronounced sYr-nee-key) translates to little cheese cakes in Russian. They're small pan-fried rounds, primarily made of farmer's cheese. They're soft and pillowy but have a satisfying bite that say, pancakes, do not. Syrniki are only lightly sweetened and flavored with a hint of vanilla, so they're a great vessel for fruits, fruit sauces, jams, . . .
Sunday brunch is a great low-stress way to have friends over for a meal (second to ordering in pizza). People won't expect you to pull out a three-course meal with wine pairings, like they would, say, for dinner. And you don't have to worry about entertaining people through the entire evening, since Sunday is a work night. So how to go about planning the menu?First things first - don't try to recreate a restaurant brunch meal. The last thing you want is to slave away at the stove flipping four batches of pancakes or poaching six eggs. It's always best to serve . . .
A few months ago, Bon Appetit ran a story about tacos in Austin. I had been completely oblivious to the whole Austin taco thing prior to seeing the story, but if Andrew Knowlton says it, then it must be true. The story placed a particular emphasis on breakfast tacos, boldly proclaiming, "What the bagel is to New York, the breakfast taco is to Austin." So when we were gathering food recommendations for our trip to Austin, it's no wonder everyone had something to say about breakfast tacos.Austin's abundance of and pride in their breakfast tacos turned out to be . . .