Friday: Ginger Pear Cake

So, today was pick up the pieces of the past three weeks day. I needed some rest! So cheesing out here with a post of something I posted last year on artesprit. But hey, it's worthy! So yummy and so good. So easy to enjoy even as a coffee cake sort of dealio. Try it, you'll love it.

Cut up one or two very large anjou pears into bite size pieces.
1 cup plus a little more of White Wheat King Arthur Flour
1 6oz cup of vanilla yogurt
1tsp of powdered ginger or grated fresh ginger
1/3 cup of vegetable oil
a little milk to make a batter out of it!
1 and 1/2 tap baking powder
1/3 cup sugar
1/4 cup honey
a little milk to make a batter out of it if it is too stiff.
Stir it up and pour it into a 6x9 inch pan. Cook at hot temp 375 until browned on top and toothpick comes out clean.


Thursday: Quick breakfast

Oh today you fly to Iceland then Paris then take a train to Rennes! The day has come! So quick post on a great put together combo which we love and I know you know how to make already dear Grace.

Take a Van's toaster waffle - spread it with Almond butter and slice some banana wheels on top. We are channeling Elvis for sure, but nothing could be better quicker!


Wednesday: Hot Tofu Soup

It has been snowing for the past two days here, so soup keeps creeping back into our lives. I felt like making something quick for lunch today and something which might help Grace get back on her feet again knocking this cold of hers out a bit before flying out tomorrow. I also had very little time, so this one was made up as we went along, using what I had on hand. Try it - it's very warming and good for what might be wrong with you!
In a small sauce pan:

1 Tbs. organic bouillon ( I used beef as that is all we had on hand, but any will do!)
4 cups of filtered water
1/2 tsp tumeric
1 clove minced garlic
a few red pepper flakes, you know how much you can take!
1/2 cup thinly sliced on the diagonal snow peas or snap peas
4 oz. tofu cut into small cubes
2 green onions sliced into small rounds

Mix up the bouillon with the water and bring to a boil. Add the spices and stir. Add the remaining ingredients and simmer for 10 minutes. Pour into your favorite two soup bowls and enjoy! Nothing else needed.


Tuesday: Panfried Quesadilla

When we are at a loss for what to eat here at chez Schwake we always end up making ourselves a dang quesadilla. (nod to napoleon dynamite) Today I found myself with just one lonely tortilla so the following recipe ended up being a little different than our normal, two tortilla regular issue. It passed the test with sister Chloe and that is a hard test to pass for sure.

Take one multigrain or corn tortilla large size and spread on it:

2 Tbs refried or not black beans
2 Tbs. salsa
4 Tbs. chopped green peppers
1/4 cup shredded cheese (cheddar, mozzarella, combination of anything you can shred is fine)

Heat up a small pan with a tablespoon of olive oil. Fold the quesadilla over in half and carefully place it in the pan. It might spatter a bit (per normal here, right?) and cook until golden on the underside. Carefully flip it over and do the same on the second side. Slide it off onto a plate and garnish it with slices of avacado (ours had "gone by" before I shot the photo) and a dollop of sour cream and more salsa, sprinkle with cilantro fresh or dried. Easy and pretty much the best quick lunch around!


Monday: Boilin' Egg

The quintessential breakfast. The perfectly soft boiled egg - aka "the boilin' egg" which was what both my children dubbed them long ago. It couldn't be simpler, yet, the freshest eggs are so much better than the store bought regulars, you might not want to try this one unless you are close to a farm or can get farm fresh organic at your market.

So easy.
Boil some water to a rolling boil in a small sauce pan. Prick the egg's end with an egg pricker pin. Carefully lower the egg into the water with a spoon. Set the timer for 7 minutes. Two or more eggs need 8 minutes. DING! Take them off the heat and run some cold water over them to cool them to touch a bit.

Place in a beautiful egg cup. Really, I do have an obsession for egg cups. Actually a collection of egg cups. This one pictured is from Rainer's brother which he sent as a reminder of him in Germany. (egg-bird, his name is Egbert) Serve up with a slice of toast and a sprinkle of salt and there you have the perfect protein packed breakfast in no time!