I finally hit the 100 Post mark. A big thank you to all my readers and followers for your continued support. Your visits, compliments, encouragement and kind words are such an inspiration and have helped me made this post possible. I hope I have inspired some of you in some way and have helped you discover new cooking techniques and new recipes. I hope that you will continue to support and follow me in my journey. God bless you all.
To celebrate the occasion, I want to share some food ideas for breakfast, lunch, dinner or snacks. Links are provided below for some of the recipes you may be interested in.
And here’s our 1st featured recipe, HOMEMADE ORGANIC BLUEBERRY SYRUP.
Making a homemade blueberry syrup is much easier than you think. Yes! Really! Just put all the ingredients in a pot and cook it until the sauce thickens and Voila! Syrup!
As I was reminiscing grade school, I thought of the time when we were asked to make a DIY (Do-it-yourself) Pineapple jelly in Home Economics class. It just so happened my son, while eating pancakes, asked me if I can make a different syrup other than the store bought, Maple syrup I always served their pancakes with. Talk about perfect timing. I immediately thought of making blueberry syrup. Something fruity and full of flavor instead of watery, sticky liquid you never know if the ingredients listed on the label is truly what you get. I promised my son I’d make it for him. So here we go. Real, organic Blueberry Syrup made with only four ingredients using the same process I did in my Home Economics class in grade school.
The only problem was, my son preferred a smooth syrup. He doesn’t like anything gritty or full of lumps. So after the syrup was cooked, I had to put the mixture in a blender (or you can use a food processor) and processed it until smooth or free of lumps. This is an optional step if you prefer otherwise. Then, I transferred the syrup into a jug and drizzled it on the pancakes.
Devour all the delicious, fluffy pancakes smothered with thick, fruity, all natural syrup. Mmm…so…delicious!
This syrup would be delicious on Quinoa waffles as well.
HOW TO MAKE IT
Combine 1 cup of organic sugar (available at Costco), 1 cup water, and 3 fl. cups organic blueberries, and 2 cinnamon sticks into a medium pan. Bring to a boil. Stir. Continue to cook until the sauce thickens. If you prefer a thinner syrup, reduce the blueberries to 2 cups.
Just in case you are wondering, I transferred the blueberry syrup in a larger pot because I didn’t want it to overflow.
Our second featured recipe: Spiced Tofu Scramble
A healthy breakfast great for vegetarians and to those who are trying to shed some extra pounds. This recipe is a great alternative to scrambled eggs.
- 7 oz. (1/2 of package) Organic Tofu
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon cumin spice
- 1/2 teaspoon Turmeric spice
- 1/8 teaspoon ground ginger
- 1/2 teaspoon chicken bouillon( optional. You may use salt instead)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 stalk of organic green onions, thinly cut
- 1 teaspoon chopped organic rosemary
- salt and pepper to taste
Place the tofu on cheesecloth or two layers of paper towel on the cutting board. Wrap the tofu with the cheesecloth or paper towel. Wring and squeeze the paper towel or cheesecloth to remove excess liquid from the tofu. Place in a bowl. Crumble the tofu using your hands. Add the turmeric, cumin, ginger, and chicken bullion into the bowl with tofu. Stir to incorporate. Set aside. Heat a skillet over medium heat and coat with olive oil when hot. Add the garlic and green onions. Saute until garlic turns brown. Add the tofu and rosemary. Cook until just heated through. Serve warm with multigrain toast and half of orange or grapefruit. Enjoy!
LINKS FOR SOME OF THE RECIPES ABOVE
- Vegan Protein Balls
- Easy Pan-Grilled Tilapia
- Baked Salmon with Quinoa and Vegetable Stir-fry
- Naked Spring Greens
- Shrimp Spring Rolls
- Meatless Bi Bim Bap (Bibimbap)
- Poached Salmon Salad
- Quinoa and Tofu with Veggies in Miso Soup
- Autumn Oatmeal
- Easy Baked Crusted Tilapia
- Quick and Healthy Breakfast
- Warm Tilapia Salad
- Asparagus Crisp
- Vitamin C and Beta Carotene Smoothie
- Quinoa Congee Soup
I will be posting the Quinoa and Tofu Breakfast Casserole recipe soon.
There you have it. I hope you like this post and that you enjoy exploring my blog as much as I enjoyed sharing my delectable, mouth watering recipes. If you like this post or my blog, please don’t forget to Subscribe to get the latest recipes. Thank you for following Anna’s Cuisine. Have a great day!
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