I’m sharing with you a recipe (semi) fail today. Sometimes life is not perfect.
I ate my first dosa from Dosa Royale eaten at the Brooklyn Smorgasburg. I wish I had a photo to show it — it was huge and delicious! A dosa is a savory crepe made from a fermented batter of rice flour and black lentils. I was inspired to try making a savory zucchini one at home
I don’t have a crepe pan — but that shouldn’t be the cause of my fail because I’ve made many crepes on a regular non-stick skillet. Bu this time, nothing stayed together when I tried to flip it. 😦 Maybe I need a new skillet? Or perhaps there wasn’t enough oil? Wanting the salvage the remaining batter, I decided to try baking it in the toaster oven. I had better luck with this, but who bakes a crepe!? Anyway, here is the result. It is crepe-like and similar to the dosa I had, but with a nice tea green shade:
I used it to make a breakfast burrito (with beans, egg, cheese, salsa, and onions). The flavor is wonderful, even though it is not very “pretty”.
These days, I am so busy with my artwork, I don’t have as much time to noodle around experimenting in the kitchen, but it is a nice way to procrastinate! For breakfast, I’m sticking with my perfected Green Coconut Chocolate Protein Ice Cream. It is similar to my Green Coconut Chocolate Spinach Smoothie, but instead of psyllium husk (I know, I’m losing out on the extra fiber…!), I use a pinch of xanthum gum which I picked up at the health food store. It gives it a really nice smooth and creamy ice cream feel.
This is the perfect light breakfast on a hot summer day. If you can find xanthum gum, try it out — a little goes a lo..o.o…o..ng way!
In other news, my son, Jamie and his friend have recently started blogging. For a peek at what ten year old boys and girls are writing, check out their blogs at:
http://storiesonclouds.wordpress.com/ and his friend, P’s http://hefordandmelly.wordpress.com/ blogs. Both are creative writing blogs. It is pretty obvious which one is written by the boy and which is written by the girl!
Perfect Green Coconut Chocolate Protein Ice Cream
2-3 ice cubes
1/4 frozen banana (I slice them and freeze, so this is about 4 slices)
1 cube of frozen coconut milk (or 2 tablespoons)
About 1/2 cup frozen fruit — I use blueberries and strawberries often
1 pinch of xanthum gum
1 teaspoon unsweetened cocoa powder
a little less than 1/4 cup milk
teaspoon of toasted coconut and almond for garnish (optional)
1. Crush ice cubes and coconut milk in blender.
2. Pour in remaining ingredients and blend. Use a tamper to press everything down — I use a Vitamix. If you don’t have a tamper, I would just keep stirring it every now and then by hand to remove clumps, and blend again.
3. Pour into a bowl and top with crunchy toasted coconut and almond topping if you desire!
Here is my semi-fail recipe if you are interested — still needs work!
1 medium sized zucchini
2 tablespoons pancake mix (I used TJ’s multigrain)
1 tablespoons grated parmesan
salt to taste
about 2 tablespoons water to thin batter
1. Preheat oven to 350 degrees F. Cut eight 5 x 5 inch squares out of parchment paper and lay four of them on top on baking sheet. Spray paper with nonstick spray. Set aside.
2. Blend ingredients in a blender.
3. Spoon batter onto parchment and spread into circles or squares. Bake for about 10-12 minutes. Cover each square with paper then flip pancake so that the cooked side is down. Bake for another 5-7 minutes until pancake is done. Cool and store in refrigerator or eat immediately.