A simple Sunday breakfast this morning and using ingredients already had in my kitchen.
1 tsp of Ground Cinnamon
1/4 cup of Chocolate Almond Milk
4 Slices of Whole Wheat Bread
1. Prepare in a mixing bowl, eggs, cinnamon, and almond milk. Mix & whisk together.
2. Preheat flat grill to medium heat. Spray with cooking oil.
3. When ready, dip a slice of bread (at a time) until bread is coated with the cinnamon mix on both sides. Place dipped bread on flat grill. Cook about 1-2 minute per side and cook so that bread is fully cooked all through.
Enjoy with your favourite syrup or spread like a crabapple jam! ;-)
Pancit Bihon - Filipino Noodle Dish
As April is coming to an end and noted in my last post that April is Filipino Culinary month, I wanted to share another traditional Filipino recipe growing up. This dish is easy to make and if you attend any Filipino gathering, it is for sure at the party!
1 package of Rice Vermicelli
1/4 cup Low sodium soy sauce
2 medium sized carrots, shredded
3 Celery sticks, chopped
1/2 cup onion, diced
3 cloves of garlic, minced
1/2 cup Cilantro, chopped
1 Fresh Lemon, cut into quarters
1 1/2 Large cooked chicken breast, shredded or diced
1 cup of Chicken broth
2 Tbsp Olive oil
Optional - Cooked Shrimp
1. Boil chicken breast until fully cooked or until an internal temperature of 165’F has been reached. Once the chicken breast have been fully cooked, cut into pieces or shred it.
2. Boil water in a kettle, place dry rice vermicelli noodles in a large bowl. Once water has been boiled, add boiled water to the rice vermicelli until water is covering the noodle. Let it soak to as directions from the package. Drain and set aside.
3. Dice the onion, minced the garlic cloves, shred the carrots, chop the celery, quarter the lemon and chop the cilantro. Set all aside.
4. On med- high heat, set a medium sized stock pot on the stove. Heat the olive oil and sauté the onion and garlic. Add your shredded carrots, & chopped celery and stir. Then, add soy sauce and chicken stock to the vegetables. Mix altogether.
5. Lower the heat and add your rice vermicelli noodles. Use tongs to mix everything together until chicken stock has been fully absorbed.
6. Serve the Pancit in a small bowl, garnish with cilantro on top and squeeze the juice of a lemon. Enjoy!
April is Philippine culinary month and I want to share one of my all time favourite Filipino desserts growing up.