BERRIFUL BREAKFAST: STRAWBERRY CRUMBLE RECIPE

Okay before I forget to mention it. I wanted to give a shout out to my folks. Having breakfast and riding bikes in the hood over the last couple weekends, I had the pleasure of running into some bloggy pals/readers and it was SO COOL. Its so funny how social media sometimes gives you a sense of friendship and kinship. I ran into qtrob at our favorite neighborhood restaurant Le Petit Marche (in Kirkwood).  has moved into its fabulous new space across the street. Even though the space is more modern it was able to still keep and translate its farmhouse chic charm. So yes, I recognized her brows instantly (she is a master brow sculptor:-)

And then I also quite literally ran into Maria Pinkleton. OMG. How did I not know about the goodness of your blog? I'm so stalking you now (in the best way possible:-). And can I just say, "ME TOO!!"

So yes, THE RECIPE

I'm super excited about the berries' being on sale (and in season). Easy to pop into munchkins lunch. Easy to cut up for a little H snack. Easy healthy snack for me. And then I had to go and ruin it with this YUMMINESS. I made this last weekend (before Lent), and it was so easy. I tried to mask the dessertness by turning it into breakfast and pairing it with a healthy meal. Cancels out the bad calories. yep. Thats my story and I'm sticking to it.

Ingredients

Filling
2 tablespoons fresh lemon juice (about 1/2 large lemon)
1 1/2 tablespoons oat flour
1 pound medium strawberries, halved
1/2 cup light brown sugar

Topping
2/3 cup all-purpose flour
2/3 cup old fashioned style oats
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes

Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

For the filling: In a medium bowl, whisk together the lemon juice and flour until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.

For the topping: In the bowl of a food processor, combine the flour, oats, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes. 

Spoon the warm crumble into bowls and serve.

Serving suggestion: eggs and bacon for breakfast or whipped cream, vanilla ice cream for dessert.

Any other suggestions for quick and easy strawberry treats?

xx,
Bunnie
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adapted from this recipe

HEALTHY SNACKING: ASIAN QUINOA SALAD

I'm starving over here. As I try to shed some pounds for the summer (and for good), I realize how much of a snacker I really am. I mean its really bad. Not just a handful of nuts, try 5. I've been trying to find some healthy snacks that are a bit more filling and stumbled upon this yumminess. I love nothing more than throwing together something tasty from a bunch of things I already have in my fridge. I had some leftover quinoa from this soup along with some fresh and frozen veggies - pulled this together quite quickly while little h was napping. SO GOOD.

ASIAN QUINOA SALAD

ingredients:

1 cup cooked quinoa
1/4 teaspoon salt
1 cup shelled and cooked edamame
1 yellow bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or teriyaki sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1 tablespoon sesame seeds
1/4 teaspoon minced ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:

1. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

**This salad is good served at room temperature or chilled.

adapted from this recipe

Any suggestions on healthy snacks would be greatly appreciated. I'm also considering hypnosis. You are getting veeerrry sleeeepppyy… step away from the oreooos.. now.

xx,

Bunnie

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FRENCH TOMATO SOUP {FAVORITE WEEKDAY LUNCH}

Its been so cold lately and I usually nibble on whatever I'm feeding little h for lunch, but on this particular day I wanted something warm and savory to take the chill off. So I literally typed in french tomato soup and then created my version of a french soup based on what I had in my fridge. Parle vous Francais? Did I tell you I've been taking French Language lessons? Some girlfriends and I got together with a private tutor and are preparing ourselves for a two month excursion to a villa on the French Riveria in the spring... Okay I made that part up. The language is beautiful and as soon as I can save up enough nickels it will be the next stamp on my passport..

In the mean time this will have to do...

So I should probably call this FRENCHISH TOMATO SOUP - since I alternated an item or two. At any rate, it was YUM and did the trick perfectly. Adding this to my recipe box for sure.

BUNNIES FRENCH "ISH" TOMATO (and chicken) SOUP

3–4 large ripe red tomatoes, cored,
   and coarsely chopped
2 medium yellow onions, peeled,
   and chopped
 2 russet potatoes, peeled,
   and quartered
2 garlic cloves, peeled
2 sprigs fresh thyme
3 sprigs fresh parsley
2 tbsp. crème fraîche                                                                                                                handful of kalamata olives                                                                                                           some leftover roasted chicken                                                                                                       Salt and freshly ground black pepper

1. Put tomatoes, onions, potatoes, garlic, thyme, parsley, 1 large pinch salt, and 4 cups water into a large pot. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring often, until vegetables are soft, about 30 minutes.

2.  Remove and discard thyme and parsley, You may purée soup in a blender, and pass soup through a sieve back into pot, but I did not because I wanted something chunky.

3. Whisk in crème fraîche (or a little heavy cream) and season to taste with salt and pepper.

adapted from this recipe

Photos are my own.

xx,

Bunnie

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Soup du Jour - Black Eyed Pea Soup

Just finished up the last of this yummy soup I made with the ridiculous amounts of left over black eyed peas from New Years Eve (what?! I'm southern!). I had to share. Easy and Hearty and Yum! 

I just threw in about 3 stalks of chopped celery, a small sliced onion, a can of diced tomatoes (with chilies - for an added kick), I sliced up an Italian Turkey Sausage link, and added a couple handfuls of spinach. Oh and two cups of water. Simmer, Stir, and Serve.

All from things I already had in the fridge.

I love it when that happens!