Squash Latke with Poached Egg and Avocado

Another delightful spaghetti squash breakfast...

I've got to be honest with you, though, it's not exactly a latke. I may have just chosen a word other than pancake since I recently posted a spaghetti squash pancake recipe. :) And I really like that word. Latke, latke, latke.

Real latkes are potato pancakes eaten during Hanukkah, and they're made from potato, flour and egg. This recipe doesn't use potato, flour or egg. Also...I don't own a dreidel. (I'm a latke-making phony.)

It's really just a savory version (seasoned with basil, oregano, rosemary) of my cinnamon spaghetti squash pancakes, minus the egg. I took the egg out of the cakes this time because I wanted to try my hand at poaching. I LOVE poached eggs, but I've only ever used an egg poaching pan, instead of plain old boiling water. My inspiration came from Alex's post about how easy it is to poach an egg. I had to try.

Following her directions to a T resulted in two perfectly poached eggs. It was sooo easy. The smooth and buttery poached egg complimented the salty, crispy latke so well. And as always, adding an avocado took this meal into breakfast bliss.

Fake latke or not, this is probably what I'll be eating in the Promised Land. After all, I won't be able to eat the milk and honey. :)

Coconut Quinoa Rolls with Avocado and Cilantro

This was one of the most satisfying meals I've ever had. Not only was the taste amazing, but just look at it. Isn't it pretty?


I posted this picture on Facebook a few weeks ago and got a lot more feedback than I expected. People even wanted the recipe! The only problem was...I hadn't used a recipe. I rarely do, but I managed to come up with a satisfactory explanation. Here's what to do, it's anything but precise. Have fun with it!

1. Make the quinoa in a rice cooker (or according to package directions)
2. Mix in coconut oil (about 1 Tbsp per 2 c quinoa--to make it like "sticky" rice).
3. After the quinoa cools a little, put some on a nori wrap, on the end closest to you.
4. Add sliced avocado, cilantro and sesame seeds (and whatever else you want in your roll...cucumber would be good--I tried baby carrots, but the texture was wrong, they were too crunchy).
5. Then, roll tightly (I don't have a bamboo mat, but if you do it might be easier) and "seal" the roll by putting a little water on the end of the wrap.
6. Slice with a serrated knife...it was a bit tricky to not smash them, so slice gently.

I forgot to put the sesame seeds inside the first time, so I put some water on the outside of the roll and sprinkled seeds on top. I dipped them in Bragg's liquid aminos, but you can use soy sauce or whatever you like with your sushi. Seriously, it was so easy and this is the first time I've ever made "sushi".

After this meal, I started thinking it might be fun and smart for me to keep track of the food I make, so I can remember to remake the good ones. And with that, plus encouragement from friends, family and other bloggers, this website was born. I anticipate that my posts will have plenty of pictures of my food and a few words (ingredients, stories and recipes when I can figure them out).

Thanks for stopping by, friends. Keep coming back if you like good food!