Posts Tagged ‘christmas’

Breakfast Bulgur with Peanuts and Popcorn

Bulgur Breakfast

This time last year we put up the Christmas decorations and ate granola, and a little tree trimming tradition was born; make a huge breakfast, play carols and let everyone pitch in.

This year we made a big pot of bulgur porridge, warm, filling and comforting, and slightly tart from a squeeze of lemon.

This bulgur breakfast is akin to oatmeal, with a lovely chewy texture and nutty flavour.
Normally, we love our bulgur porridge creamy, cooked in (plant) milk and topped with nuts and dried fruit; it’s the ideal breakfast for wintry mornings.

This time we let the warm nutty bulgur flavour shine on its own with a little boost from sour lemon juice, added a little sweetener and topped it with lots of popcorn and peanuts for crunch.

Christmas Christmas
Christmas

If having popcorn for breakfast sounds odd to you, consider this, back in the 1800s Americans were eating popcorn cereal for breakfast just like you would cornflakes.

Popcorn and peanuts are a fine pairing, we pop the corn ourselves so it’s fresh but you can use any type of popcorn you want, and we love the added protein from the peanuts.

We loved that this breakfast bulgur with peanuts and popcorn is not just delicious, quirky and fun… it is nutritious as well.

Bulhur Breakfast

Christmas Christmas

I can’t think of a more energy boosting breakfast for the task of putting up festive decorations; it made untangling the Christmas lights bearable, and added to the excitement of setting up twinkly lights, hanging stockings and decorating the tree.

Our ornaments are odd and quirky, some certainly sentimental – a mishmash of ‘stuff’ we’ve gathered along the way, a reminder of years’ past and the joys of the season.

This is my favourite time of the year for sure; I like that we generally try to be kinder to each other, and celebrate good food.

Bulgur Breakfast

Breakfast Bulgur with Peanuts and Popcorn
A nutritious protein-filled delightful hot breakfast cereal with a nutty and fun twist.
Print
INGREDIENTS
  1. 1 cup water
  2. 1/2 cup medium-grind bulgur (dried cracked wheat)
  3. 1/4 teaspoon salt
  4. 3 tablespoons lemon juice
  5. 1 – 2 tablespoons brown sugar to taste
  6. 1 – 1/2 cup popcorn for topping
  7. 1 cup roasted peanuts for topping
DIRECTIONS
  1. Toast bulgur in a dry skillet over medium-high heat, stirring often until browned lightly, about 3 – 5 minutes
  2. Combine water, bulgur and salt in a saucepan or pot over medium-high heat and bring to a boil
  3. Reduce heat and let porridge simmer for 10 – 15 minutes, stirring occasionally until bulgur is tender and is the consistency of oatmeal
  4. Stir in lemon juice and sugar
  5. Ladle into bowls and sprinkle with lots of popcorn and peanuts
  6. Enjoy!
NOTES
  1. Use 1/4 cup lemon juice for a tarter taste
Adapted from marthastewart.com
Adapted from marthastewart.com
the Whinery http://elsbro.com/blog/

Christmas

Bulgur Breakfast

Christmas

Christmas 2013

Christmas 2013

It truly is the most wonderful time of the year, Christmas is my favourite holiday – I love everything about it, the preparations, the giddiness and the anticipation leading up to the day, the carols and the adorable twinkly lights.

I love that we’re a little compassionate during this season, and I love that I get to spend the day in my PJs, be merry and spend quality time with my very favourite people.

Christmas 2013
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There’s always a peaceful quietness I relish about Christmas day, as always, our day was super relaxed and cozy.
We slept in, ate spiced banana cake with tea and shared a delightful moment hanging out and opening presents.

For Christmas 2013 we decided on dinner instead of the breakfast/brunch we normally do.

We had a little feast of wild rice salad with dried fruits and nuts, lentils baked in pastry (lentils en croute), a simple balsamic vinegar roasted fennel and cilantro and cranberry sauces to go with it.

Dessert was a citrus and ginger bûche de Noël from one of our favourite bakeries.

I loved the rustic simplicity of our meal and maybe next time we’ll do some baked salmon for the pescetarians.

I hope you had a magical and merry Christmas! :-)

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But wait, there’re some more photos from our Christmas Day… !

Scenes from a Christmas Morning

 
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Happy New Year, dear reader; here’s to a year filled with peace, joy, laughter, success and all the wonderful things you desire.
I’m excited for this new year, starting with good intentions, promise and hope for lasting change.
Although, I’m going to miss the magical few weeks I spent at home savouring the splendour of the holidays. I hope your holiday was magical and relaxing too.
On Christmas morning we baked a lovely blueberry lemon loaf (recipe coming soon), brewed coffee in our new Chemex (more on this soon) and tea – and had breakfast while exchanging presents.
The laughter and conversation flowed late into the afternoon… one of those rare merry moments I wish could last forever.

And here are some…’scenes from a Christmas morning’

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Merry Christmas!

 

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Happy Christmas Cookies

 
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My grandmother was an amazing baker, and even though in the short time that I knew her she only baked at Christmas time, there were telltale signs of a lifetime past spent baking.
There was the wood-fired clay oven that sat under a tarp next to her home, and then there were the stories…
My grandmother’s baking was just a part of Christmas as the church on the hill on Christmas morning.
The smell of freshly baked loaves of cakes and bread is like a nostalgic embrace, could this perhaps be the reason I’m hooked on baking?
Baking is a cathartic exercise for me, especially around Christmas when it bears more meaning.
The first cookies I baked for the season were these Italian wedding cookies; it has many other names – Mexican wedding cookies, Russian tea cakes or polvorones, I call them Happy Christmas cookies.

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Delicate, crumbly and rich, with a nutty buttery flavour, and dusted in powdered sugar, you can’t help but think of snow…
They’re truly perfect for the holidays, and smell divine while baking.
There are many variations to this cookie and perhaps why there are so many names for it. This version uses very few ingredients; ground almonds, butter, flour and powdered sugar.
Kept in an airtight container they’ll last for about a week, although they might not last that long… if you know what I mean ☺

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