So it is Tuesday today. I went the whole day thinking it was Monday. We had a long weekend and my brain got screwed up. It wasn’t until my sister texted me to tell me she wasn’t watching Dance Moms and to please e-mail her a summary of the episode that I realized it was Tuesday. I feel like I have missed a whole day!!!
So I did some baking! Because really, that’s what you do when you realize you’ve been living in the past…kinda…
I hate chopping down pecans and any type of nuts. I find it is a lot easier to just use my mortar and pestle to get them into tiny pieces.
I started wanting to make banana bread, but I wanted it to be healthy and nutritious. We have gotten a lot of snow and there’s just no time to make a full nutritious breakfast and still manage to leave at a decent time and arrive to work on time. So I started emptying out my cupboards…and mixing stuff together…finally I decided it would be more sensible to use my muffin tin because muffins are easier to eat on-the-go, plus there’s no cutting involved!
Makes 12 muffins
- 1 cup spelt flour
- 1/4 cup quinoa flour
- 1/2 cup oats
- 1/3 cup brown sugar
- 3 medium ripe bananas (about 1 1/2 cup mashed bananas)
- 2 tsps baking powder
- 1/2 tsp baking soda
- 2 tbsp non-dairy butter
- 2 tbsp peanut butter*
- 2 tbsp vanilla soy milk
- 1 tsp vanilla extract
- handful of pecans (about 1/4 cup chopped)
- pinch of salt
*I used Kraft All Natural Smooth Peanut Butter, I haven’t tried it with regular peanut butter, but I think the taste might still be the same.
- Preheat oven to 350F and prepare/grease muffin tin pan.
- In a large bowl, mix the sugar, baking powder, baking soda and salt. Add mashed bananas and mix well.
- Add in milk, peanut butter, and butter a spoonful at a time. Make sure to whisk so everything gets incorporated. Add vanilla extract.
- Add in quinoa flour and mix. Then add spelt flour slowly and mix well. Finally add oats and pecans.
- Scoop out batter into prepared muffin tin.
- Bake at 350F for 18-22 minutes or until toothpick inserted in the middle comes out clean.
I tried one and it was yummy! I will have one for breakfast tomorrow and hopefully it still tastes awesome! My mom will be taking half of them to share with a couple of her co-workers tomorrow. I’m crossing my fingers they’ll like them.
Thanks so much for stopping by and have a great day!
This morning I had a craving for something…but I didn’t know what. I usually like to have some type of bread or muffin or biscuit with my coffee, but none of those options seemed satisfying enough.
Then it hit me! Cachangas!
Cachangas are basically fried dough. Delicious, delicious fried dough. There are many recipes out there for cachangas, and somehow, they all vary. I make them the way my grandma used to make them. I’ve seen some recipes include eggs, or butter, or yeast, etc. I keep my recipe simple. The way it is supposed to be!
These cachangas are very fast and easy to make…and they turn out pretty good!
Recipe makes 8-10 cachangas
- 1-1/2 cups flour
- 2 tsp salt (plus more for sprinkling, optional)
- 3/4 cup water
- 1 tbsp oil + more for frying
- 1/2 tbsp baking powder (optional – cachangas will come out nice and crunchy without it. The ones in the picture were done without baking powder)
- Mix all the dry ingredients in a medium bowl (flour, salt, baking powder if using).
- Make a small well in the middle and add oil, mix a little with a fork.
- Add water slowly – maybe add half of it and mix well. Then add a little bit more, until you reach the right consistency. You want the dough to be dry enough to handle, but wet enough that there is some elasticity in it. It’s easier if you work the dough with your hands.
- Form small balls (about the size of a golf ball) and set them aside. You should have about 8 – 10 balls. If less that’s alright, your cachangas will be slightly bigger; if more, then your cachangas will be slightly smaller.
- Pour some oil – enough to cover the base – on a frying pan. *The key here is to NOT BURN the oil. In my stove, I can cook cachangas on med-high (#8 on the knob/dial thing) without burning the oil, but still getting them thoroughly cooked and golden brown.
- When the oil is nice and warm, start flattening the dough balls. You can squish them between your palms and then carefully expand them from the contours. If the dough rips a little, that’s ok. It adds character and makes that section extra crunchy. As you can see in the picture, cachangas are not thick. They need to be somewhat thin so they can cook fast and not burn.
- Sprinkle some salt on cachangas as they are cooking (optional)
- Cook each side until they are golden brown. (I use a fork to turn them over – sometimes spatulas just don’t work)
- Enjoy your cachangas plain, with a little bit of salt sprinkled on top, or with honey or maple syrup poured on. The possibilities are endless! (My sister puts powder sugar on top!)
I hope the recipe is easy to follow! If you have any questions please let me know.
Thanks so much for stopping by and have a great day!
Yes that’s right. I had fish for breakfast this morning. I just have to say it was super delicious!! and super simple too!!! I made an avocado and fish sandwich. It may seem like a weird combination but its not. Well, I am used to having avocado sandwiches; my mom instilled in us a love for avocado. And since I’m from Peru, I am used to eating more fish than meat and poultry! Having fish for breakfast though reminds me of the summers I spent in my uncle’s home in Pucusana, a municipality of Lima (Peru’s capital). My uncle and older cousins would wake up very early, before the rooster would sing, to go fishing and bring back fresh fish for the day’s breakfast. My aunt would pan fried the fish and we would have it with freshly baked bread and mate (tea). My cousins would make fish sandwiches and add avocado and tomato slices with caramelized onions. Mmm those were good memories!
Here are the ingredients I used to put together my sandwich:
- 1 English muffin
- 1 medium size avocado (I had leftovers and made a second sandwich for my brother)
- cooked fish in small chunks (I used Tilapia and cooked it with a little bit of garlic salt in the oven)
- yellow chili pepper sauce – or any other type of sauce/dressing you want
- Mash-up the avocado using a fork.
- Spread the avocado on each bread slice.
- Add fish chunks
- Top with sauce
Now your sandwich is done! You can alter your sandwich any way you want – you can add veggies like my cousins used to do. I didn’t because English muffins are quite small!
Yellow Chili Pepper Sauce: Blend together a couple of yellow chili peppers, one hot banana pepper and 1 sweet red pepper with about 1 tbsp of evoo and a pinch of salt.
Jalapeno peppers also make an awesome sauce! [and are easier to find]. Just blend about 3 to 4 jalapeno peppers with 1 smallish sweet pepper (to lessen the spiciness), a bit of fresh cilantro, about 1 tbsp of evoo and a pinch of salt. Just add the ingredients slowly and try to taste as you go. I find unsalted crackers are great as base for tasting sauces/dressings.
These sauces also work great as toppings for soups or stews! And if you take out all the seeds from the inside of the peppers, the sauce wont come out spicy at all! I also want to try adding basil since I have so much of it in my garden and don’t want it to die with the cold weather approaching.
Please let me know if you give this sandwich a try!
Thanks for stopping by!