Song: Taste and See: Breakfast: Banana with Rice Cake Sandwich et. al.

Have you ever tried to whistle in vibrato Taste and See | Catholic Communion Hymn | James E. Moore Jr. | Choir with Lyrics | Sunday 7pm Choir while making breakfast?

Breakfast: a freeform sliced half banana, strategically placed on a rice cake spread with sunflower seed butter topped with a graham cracker square (omit this step if gluten-free). Store bought toffee cashews that tasted like petroleum, next time I will make them myself. A 2-cup mug of 2 min. nuked water with lime peel and a sundried tomato. Next time skip the sundried tomato.

CB

Lunch-Crab Salad et. al.

crab salad on 2 crustless white bread

kale chips blended with the remaining M80 butter (M80 is a local restaurant)

licked my left finger

a small glass of cranberry pomegranate juice. 

Put sandwich on med plate on breakfast's placemat along with cpj. Enjoyed lunch.

-Cathy

This lunch can be served to a medium group depending on how much crab salad and bread you have available.

Breakfast: Apple, Potato Bread Sandwich

Homemade placemat on the table.

One half of a granny smith apple with a pat from a stick of M80 butter. (M80 is a local restaurant)

Two ends of potato bread toast with a smattering of sunflower seed butter. One with a little honey.

The last remains of Spicy Maple Cashew Mini Artisan Crisps, from Albertson's, including the crumbs on my fingers.

A 2-cup mug of 2-minute nuked tap water.

Yum Yum

P.S. The crisps, aka crackers, can serve many purposes and have a slight sweet date-like taste. M80 is a local restaurant in Missoula, and their butter blend is especially noteworthy. I wish I had their recipe. I was using my imagination and currently sticks of M80 butter are not available., At the M80 restaurant only about a tablespoon of their butter is accompanied with some meals. I"ll make that a project of mine and try to get their recipe or something close to share with us.

CB.

Garlic Scape and Green Onion Aioli

4 garlic scapes, chopped, discard buds

1 green onion, chopped green part only

2 tablespoons white Italian vinegar

3/4 cup prepared mayonnaise

Place all ingredients into a blender and process until the green parts are well blended into the mayonnaise. Place in a jar and refrigerate until ready to use.

Goes well as a salad dressing, dip, or a sauce in a bowl dish.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from an online recipe

Low Fat Onion Dip

1 tablespoon vegetable oil

1/2 large sweet onion, like Walla Walla, or Vidalia, chopped

2 green onions, finely chopped

1 cup low-fat plain yogurt,

1 cup low-fat cottage cheese

1/2 teaspoon salt

1/4 cup fresh chives, finely chopped

In a large skillet, add oil and heat over medium-low heat. When the oil is hot, add the onion and cook for 10 minutes, stirring occasionally, until the onions start to turn golden. Add the green onion and stir occasionally for 3 to 4 minutes. Remove from heat and let cool.

In a food processor, add the yogurt, cottage cheese, and salt, and process until well combined. When the onion mixture has cooled, add it also to the food processor and mix until well combined. Transfer the food processor mixture to a bowl and add the chives. Mix well and chill until ready to serve.

Goes well with a veggie tray, crackers, or chips.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from a recipe on the Washington Post

Blue Cheese and Black Olive Spread

1/2 cup crumbled blue cheese

1/2 cup sliced black olives

1 clove garlic, peeled and smashed

1/4 cup olive oil

Place blue cheese, olives, and garlic in a food processor bowl. With the food processor running, drizzle the olive oil into the feeding tube and run until smooth. Empty the spread into a small bowl, cover with plastic wrap, and refrigerate until ready to use. Spread onto slices of baguette or crackers. It pairs nicely with a glass of apple cider. 

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Party Receipts from the Charleston Junior League

Peanut Sauce or Dip

1/3 cup smooth peanut butter, well-stirred

1/2 teaspoon garlic powder, or 1 garlic clove

1/2 cup hot boiled water

2 tablespoons soy sauce

1 tablespoon unseasoned rice vinegar

2 teaspoons granulated sugar

2 teaspoons chili crisp or chili oil

Place the peanut butter, garlic and 1/4 cup hot water into a medium bowl and whisk well to combine. Add the soy sauce, rice vinegar, sugar and chili crisp or chili oil and whisk again until smooth and well combined. Depending on how thick you would like the sauce add more hot water as needed. More thick for a dip and less thick for a sauce.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Hetty Lui McKinnon, New York Times

Yogurt Cheese (Labneh)

32 ounces of plain Greek yogurt

1 teaspoon salt

Line a fine-mesh strainer 2 or 3 layers of 100% cotton cheesecloth and place over a large bowl or pot for the whey to drain in. 

Add the salt to the yogurt and mix together well. Pour the yogurt onto the cheesecloth and cover with paper towels. Let drain for 24 hours.

After 24 hours the yogurt cheese is ready. Place into a container and refrigerate until ready to use.

This yogurt cheese can be molded. Simply line the mold with plastic wrap put in the yogurt cheese and chill for 6 hours. Unmold onto a serving plate, remove the plastic wrap, and garnish with strawberries, cherry tomatoes, and cucumber wedges.

Makes about 2 1/2 to 3 cups.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from The Arab Table, by May S. Bsisu

Red Pepper Hummus Dip

4 roasted sweet piquillo peppers, chopped

1 1/2 cooked chickpeas (or 1 15 oz can drained)

1/4 cup water

1 garlic clove, chopped

2 tablespoons fresh lemon juice 

2 tablespoons white vinegar, preferably white Italian vinegar

1/4 cup tahini

1/4 tsp salt

pinch of cayenne

1/2 teaspoon ground cumin seeds

Place peppers, chickpeas, water, garlic, lemon juice, and vinegar in a food processor and puree until quite smooth. Add the tahini, salt, cayenne, and cumin to the food processor and process until creamy.

If needed add more seasonings to taste. Serve with crackers, pita wedges, or raw veggie sticks.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by the ingredients list of Ithica Red Pepper Hummus and Moosewood Restaurant Favorites cookbook.

Tomato Chutney

1 good-sized tomato chopped

3 sun-dried tomatoes packed in oil roughly chopped (optional)

1/2 large onion chopped

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 pinch hing (asafetida)

3 curry leaves, fresh or dried

1 tablespoon cilantro leaves, chopped

1/4 teaspoon turmeric

1/2 small green chili, chopped or 1 pinch of cayenne

1 teaspoon sugar

Heat a frying pan on medium-low heat add the oil, cumin, and mustard seeds.

When the seeds pop, add the hing, curry leaves, cilantro, turmeric, chili, and onions.

Saute until onions are translucent. Let cool slightly.

Add onion mixture to the blender along with the chopped tomatoes and sugar. Blend until well mixed.

Serve as a dip with pita bread, or a condiment with meat or vegetables, or even as a pizza sauce.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Ayurvedic Cooking for Self-Healing by Usha Lad and Dr. Vasant Lad

Cilantro Chutney

3 cups fresh cilantro, or half fresh cilantro and half fresh parsley

3/4 cup water

1 cup unsweetened, shredded coconut

1/2 small green chili, chopped

1 inch piece of fresh ginger, peeled and chopped fine

1 tablespoon ghee (clarified butter)

1/2 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

1 pinch hing (asafoetida)

4 curry leaves fresh or dried

1/2 fresh lime

1/4 teaspoon salt

Wash cilantro and parsley if using and remove the stems. Some stems are ok. Put in a blender along with water, coconut, chili, and ginger.

Blend at high speed until well mixed and a finely ground paste. Stir down the sides of the blender several times.

Heat a saucepan on low and add ghee, cumin seeds, mustard seed hing and curry leaves. Cook until the seeds pop. Cool and mix well into the cilantro paste.

Squeeze in the juice of the lime, add salt and gently stir.

Can be eaten as a dip with pita bread or as a condiment with meat or other foods of your choice.

Store in the refrigerator up to three days.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from "Ayurvedic Cooking for Self-Healing" by Usha Lad and Dr. Vasant Lad

Spicy Blue Cheese Dip

2/3 cup sour cream

2/3 cup crumbled blue cheese

1 tablespoon distilled white vinegar

1/4 teaspoon cayenne pepper

Whisk sour cream, blue cheese, vinegar, and cayenne in a small bowl.

Serve with carrots and celery.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Eating Well magazine, Jan/Feb 2007