Avocado Chapati

Back in arugula season (late spring/early summer) 2013, I made some chapati:

CHAPATI

2 c. whole wheat flour (or 1 c. whole wheat, 1 c. white)

2 Tbsp. oil or melted unsalted butter

1 tsp. salt

2/3-3/4 c. warm water

Stir together the flour(s), oil, and salt.  Add enough water to make the dough soft, but not sticky.  Knead for about five minutes, adding more flour or water if necessary.  Let dough rest for five minutes.  Divide dough into ten balls; let those rest another five minutes.

Heat a skillet over medium-high heat until very hot.  Meanwhile, roll out each ball until it is thin like a tortilla.  Grease skillet.  Fry each chapati about 30 seconds on each side, or until little dark brown spots appear.  Use immediately, or reheat leftovers gently in skillet.

For breakfast one morning, we reheated the chapati, mashed an avocado on top, and added arugula, soft boiled eggs, and fresh black pepper.

Okay, so these eggs are more like medium-hard.

Later on in the summer, when we still had arugula but also had cherry tomatoes, we made these again and added smashed tomatoes and extra pepper.

These will definitely be happening again next year.

Soft-Boiled Eggs and Crock Pot Bread for Breakfast

This was a springtime breakfast with Zach.  It dirties up a lot of dishes to have a Turkish-style breakfast, but it is definitely our favorite.  Part of why we like them is because they are very relaxed, since we can only do Turkish breakfast when we both have the morning off.

We had cucumbers from our garden, tomatoes from the store, soft-boiled eggs, what appears to be hummus (maybe?), apple butter and strawberry jam, and some green-tomato pickles that seem to have plenty of turmeric in them.  And, of course, Turkish tea.  Zach was also making some "espresso" in our aeropress.

These eggs turned out pretty well.  The bread we ate was baked in a crock pot, something I'd wanted to try for a while.  The results were underwhelming.  I used this method http://busymomsmenuplan.blogspot.com/2012/07/how-to-make-homemade-bread-in-crock-pot.html and whole wheat dough.  

I remember looking at many different recipes to decide what to do, so I may have used a combination of methods.  The idea is pretty simple: put dough in crock pot, cover, bake.  It took quite a bit longer than the recipe said, and it was NEVER going to get a nice crisp crust like the pictures led me to believe.  It still didn't look browned AT ALL at 3 hours, but I took it out anyway.  The result was a heavy (whole wheat) bread that was fine, but nothing exciting.  I will probably try again.

Anyway, I'm sure it was a lovely breakfast, and that we drank way too much Turkish tea, and I probably had a slight headache later from all the sugar.

Pancake Toss at P. Graham Dunn

This is the last food-related picture on my phone.  Now I just need to start a blog for pictures of Maggie :o)

When many of us Faths were at Grandma and Grandpa's for Thanksgiving, there was a $1 All-You-Can-Eat-Catch-Your-Own-Pancake breakfast.

You go in, pay your dollar, and get a plate.  And then they start tossing pancakes at you!  The ones that fall on the ground get scooped up and fed to pigs later.

Then you go through a buffet line to get sausage links, butter, syrup (and blueberry syrup), orange juice, and coffee.  Oh man, I drank a lot of coffee and ate way too many pancakes.  And we did this two days in a row.  I don't usually have blood sugar issues, but a few hours after these pancakes, I thought I was going to die!

Turkish Breakfast

Nothing is better than Turkish breakfast on a warm summer morning.  Remember, these are old pictures from my phone.

 

Menu:

Bread (Italian bread from Kroger is the closest to Turkish bread that I've found)
Feta Cheese
Olives
Sliced Tomatoes
Sliced Cucumbers
Yogurt
Sliced Avocados (not a normal part of Turkish breakfast)
Jam
Turkish Tea