Finland has Name Days that are celebrated as much as birthdays. I got to experience this first hand when I lived there. Today in Finland is "Maija" day, so it's "my a" day today :) My cousins in America always called me just Maija for some reason I have yet to figure out as my mother was very careful to always have everyone use both of my names. I guess it's the only day of the year that I'm okay with just being called "Maija". The rest of the year I have to think who they mean when it's called. It is the oldest Finnish girls name there is. You actually pronounce every letter and the j is a "yuh" sound.
My parents called first thing to sing "Paljon Onnea Vaan" to me and wish me a happy Maija Day. My husband and kids sang to me and made me low carb flax seed waffles for breakfast. Here's a picture of it. In my family we grew up eating eggs on top of our pancakes and waffles, a tradition my husband has a harder time, yet it polite about doing when at my parents. I offered him an egg today, but he politely declined. I also had some lower fat turkey bacon with it and cinnamon herbal tea. I did not have it served to me in bed however, because I am almost always the first awake and do NOT care for breakfast in bed, just the breakfast made by someone other than me. I'll ask him how he made them. He's great at new creations.
Flaxseed Waffles
flaxseed
egg
splenda
cinnamon
water
All he'd tell me is in them is the ingredients, a sign of a true chef, who knows no proportions. So I guess both you and I will need to experiment. I do know he used Bob's Red Mill Whole Ground Flaxseed Meal. The cinnamon makes it look like chocolate. He also made me Maple Syrup from
Maple Syrup
Mapleine
Water
Splenda
Xanthum Gum
Monday, July 2, 2007
Yeast Free Pancakes
For breakfast this morning, we are having blueberry pancakes. The kids are making them for each other and since we're out of Krusteaz mix, I pulled out this recipe for them to use.
Categories: Breakfast
Title: Wheat Pancake Mix
Description: My favorite yeast free pancake recipe. It's a mix you can make up and then just add the egg and water when you want to use it.
Ingredients:
8 c whole wheat flour
4 T plus 2 t baking powder
1/4 c sugar
4 t salt
2 1/2 c powdered milk
1 1/2 c cooking oil
egg when you make it up
Directions: Mix all ingredients together. Store in a covered container in a cool place.
To make pancakes: Mix 1 1/2 c wheat mixture, 1 egg and enough water to make the right pancake consistency. Cook on lightly oiled hot griddle.
Number Of Servings: 12-24 pancakes per recipe
Categories: Breakfast
Title: Wheat Pancake Mix
Description: My favorite yeast free pancake recipe. It's a mix you can make up and then just add the egg and water when you want to use it.
Ingredients:
8 c whole wheat flour
4 T plus 2 t baking powder
1/4 c sugar
4 t salt
2 1/2 c powdered milk
1 1/2 c cooking oil
egg when you make it up
Directions: Mix all ingredients together. Store in a covered container in a cool place.
To make pancakes: Mix 1 1/2 c wheat mixture, 1 egg and enough water to make the right pancake consistency. Cook on lightly oiled hot griddle.
Number Of Servings: 12-24 pancakes per recipe
Sunday, July 1, 2007
Ever tasted cold fruit soup? Kisseli is family favorite!
In Finland and other Scandinavian countries, fruit soup is a part of summer and another way to use the fresh fruit of the season. Last week we attended a Midsummer's Party and along with many tasty dishes 2 types of Fruit Soup -- rhubarb and apricot were served. I've always made the rhubarb version which has been a family favorite as long as I can remember. I have yet to make the apricot version, but it should be about as simple as substituting which fruit you use in the recipe below. When I visited Lappland one summer, my friend served prune kisseli.
I served this at brunch yesterday and thought I'd share the low carb twist we did in substituting from the orginial recipe.
Finnish Rhubarb Soup --Rapaperi Kisseli
Boil 7 cups water,
add 4 cups chopped rhubarb (Choose rhubarb that is as red as possible for a nicer look.)
2 cups Albertson's strawberry jam (optional--I skip it but my mother used it.)
and 1 cup sugar until the rhubarb starts to fall apart.
Taste it and add more sugar, if you want it sweeter.
Remove from heat and
add (4T potato starch stirred into cold water) stirring continually. Use may use corn starch but it will not be as clear.
After it thickens, put it back on heat until it bubbles, then remove completely.
UPDATE: 7/27/13 Usually I serve this cold. Today I served this rhubarb soup warm and it was great this way too. Usually my Mother take out her fancy glass bowl, place a silver spoon it and then pour the fresh from boiling soup in the glass bowl to cool. She would put the spoon in to keep the hot liquid from breaking the bowl. She'd sprinkle sugar on the top to keep a film from developing on top as it cools.
Serve with whipped cream on top or just pour some cream, half and half or milk. Also sprinkle some sugar on top for some crunch! Usually we serve Pulla, the Finnish sweet cardamom braided bread I posted the recipe for at Christmastime.
Now for the low carb adjustments. Instead of using potato starch only, my my husband suggested using part Bob's Red Mill Xanthum Gum, so we did. I'll experiment next time to see if it can be used exclusively. Instead of sugar, I used Splenda. Instead of strawberry jam, I used fresh strawberries and drastically increased the cups of Splenda.
Also I did some looking on the internet and found this recipe for it you may want to look at. Finnish Rhubarb Soup
(Rapaperikiisseli)
http://www.soupsong.com/rrhubarb.html
Such a soft shade of pink, and so pretty with the mounds of whipped cream drifting across the surface. It's a wonderful last course, serving as a delicate and refreshing palate cleanser after a rich dinner...right before you retire to the parlor and bring on buttery pastries and coffee. Serve cold to 6 in flat soup plates to heighten the effect of the puffs of whipped cream.
2 cups water
2 cups of little bitesize pieces of fresh rhubarb
1/2 cup sugar
1 stick cinnamon
2 Tablespoons cornstarch
2 Tablespoons water
Garnish: 1/2 cup heavy cream, whipped
Bring the water to a boil in a saucepan and stir in the rhubarb bits, sugar, and cinnamon stick. Reduce heat and simmer, covered, for 15 minutes (or until very tender). Mix the cornstarch into the 2 Tablespoons of water, then slowly stir into the boiling soup. Cook several more minutes, until the soup is clear and thickened. Remove the cinnamon stick. Let cool, then cover and let chill.
When ready to serve, ladle into flat soup plates and float several puffs of whipped cream on top of each.
I served this at brunch yesterday and thought I'd share the low carb twist we did in substituting from the orginial recipe.
Finnish Rhubarb Soup --Rapaperi Kisseli
Boil 7 cups water,
add 4 cups chopped rhubarb (Choose rhubarb that is as red as possible for a nicer look.)2 cups Albertson's strawberry jam (optional--I skip it but my mother used it.)
and 1 cup sugar until the rhubarb starts to fall apart.
Taste it and add more sugar, if you want it sweeter.
Remove from heat and
add (4T potato starch stirred into cold water) stirring continually. Use may use corn starch but it will not be as clear.
After it thickens, put it back on heat until it bubbles, then remove completely.
UPDATE: 7/27/13 Usually I serve this cold. Today I served this rhubarb soup warm and it was great this way too. Usually my Mother take out her fancy glass bowl, place a silver spoon it and then pour the fresh from boiling soup in the glass bowl to cool. She would put the spoon in to keep the hot liquid from breaking the bowl. She'd sprinkle sugar on the top to keep a film from developing on top as it cools.
Serve with whipped cream on top or just pour some cream, half and half or milk. Also sprinkle some sugar on top for some crunch! Usually we serve Pulla, the Finnish sweet cardamom braided bread I posted the recipe for at Christmastime.
Now for the low carb adjustments. Instead of using potato starch only, my my husband suggested using part Bob's Red Mill Xanthum Gum, so we did. I'll experiment next time to see if it can be used exclusively. Instead of sugar, I used Splenda. Instead of strawberry jam, I used fresh strawberries and drastically increased the cups of Splenda.
Also I did some looking on the internet and found this recipe for it you may want to look at. Finnish Rhubarb Soup
(Rapaperikiisseli)
http://www.soupsong.com/rrhubarb.html
Such a soft shade of pink, and so pretty with the mounds of whipped cream drifting across the surface. It's a wonderful last course, serving as a delicate and refreshing palate cleanser after a rich dinner...right before you retire to the parlor and bring on buttery pastries and coffee. Serve cold to 6 in flat soup plates to heighten the effect of the puffs of whipped cream.
2 cups water
2 cups of little bitesize pieces of fresh rhubarb
1/2 cup sugar
1 stick cinnamon
2 Tablespoons cornstarch
2 Tablespoons water
Garnish: 1/2 cup heavy cream, whipped
Bring the water to a boil in a saucepan and stir in the rhubarb bits, sugar, and cinnamon stick. Reduce heat and simmer, covered, for 15 minutes (or until very tender). Mix the cornstarch into the 2 Tablespoons of water, then slowly stir into the boiling soup. Cook several more minutes, until the soup is clear and thickened. Remove the cinnamon stick. Let cool, then cover and let chill.
When ready to serve, ladle into flat soup plates and float several puffs of whipped cream on top of each.
Saturday, June 30, 2007
Muffin-Sized Breakfast Quiches
We had a pre 4th of July Brunch today and I was asked to bring a breakfast casserole. Since we're watching our carbs, and those usually call for bread, I chose this fun recipe a friend sent me when I wanted something with eggs for an Easter Brunch. I made them in mini bundt pans. I doubled the recipe so I could have 24 as 16 of us would be there. Several seemed to like them, but I think the trick is really what my Mother taught me that her Mother taught her. "75% of what we eat is with our eyes!" They were more attractive looking this was than in an aluminum dripper pan, so they tasted even better than maybe they would.
Muffin-Sized Breakfast Quiches
Measurements are approximate.
About 9 eggs, cracked in a bowl and beaten as if making scrambled eggs, salt and pepper to taste (you add to the beaten eggs, stir well) 1 bag baby spinach (about 10 oz., you won't use the whole thing) 1 onion, chopped and sautéed till translucent (in a skillet with about 1 tablespoon of oil) Shredded low-fat cheddar cheese (from an 8 ounce bag, you won't use the whole thing)
Preheat the oven to 375. In the meantime, lightly grease your muffin pan with either a spray or a little oil on a paper towel. Into the greased muffin cups, add about 2-4 leaves of spinach, depending on their size. Top the spinach with about a teaspoon of sautéed onions. Top the onions with about 1 tablespoon of shredded cheese. I also add some broiled, sliced turkey bacon. Then using a soup ladle, add enough egg mixture to fill the muffin tin, about 2/3 full.
Bake your little breakfast quiches for about 10 to 15 minutes, depending on the size of your muffin tin cups. They should browned nicely on the top, but be careful not to overcook. To test for doneness, insert a toothpick in the middle of one of the muffin cups. If the toothpick comes out clean, then your quiches are done! Let them cool for at least 10 minutes in the pan. Using a dinner knife, carefully run the blade around the perimeter of each little quiche and plop them carefully onto a plate to finish cooling.
Muffin-Sized Breakfast Quiches
Measurements are approximate.
About 9 eggs, cracked in a bowl and beaten as if making scrambled eggs, salt and pepper to taste (you add to the beaten eggs, stir well) 1 bag baby spinach (about 10 oz., you won't use the whole thing) 1 onion, chopped and sautéed till translucent (in a skillet with about 1 tablespoon of oil) Shredded low-fat cheddar cheese (from an 8 ounce bag, you won't use the whole thing)
Preheat the oven to 375. In the meantime, lightly grease your muffin pan with either a spray or a little oil on a paper towel. Into the greased muffin cups, add about 2-4 leaves of spinach, depending on their size. Top the spinach with about a teaspoon of sautéed onions. Top the onions with about 1 tablespoon of shredded cheese. I also add some broiled, sliced turkey bacon. Then using a soup ladle, add enough egg mixture to fill the muffin tin, about 2/3 full.
Bake your little breakfast quiches for about 10 to 15 minutes, depending on the size of your muffin tin cups. They should browned nicely on the top, but be careful not to overcook. To test for doneness, insert a toothpick in the middle of one of the muffin cups. If the toothpick comes out clean, then your quiches are done! Let them cool for at least 10 minutes in the pan. Using a dinner knife, carefully run the blade around the perimeter of each little quiche and plop them carefully onto a plate to finish cooling.
Wednesday, June 27, 2007
Walking Program
I guess it's time to start walking or doing some sort of exercise again. With just a few weeks left until the 5K run/walk on August 18, maybe I should pull out these instructions for the suggested walking program that was shared with us and try it out. 20 minutes huh? Maybe I'll start tomorrow:).
I know the kids and the dogs would enjoy it, but would I enjoy it again? Oh, can't take them since we're supposed to walk fast enough that, it's hard to carry on a full conversation. Yikes, we've got to warm up and cool down and it's 60 minutes altogether. Well here it is below, if you want to do it. I'm not even opening the Running Program she sent.
Walking program
Based on time
Weeks 1-2
Day 1- Walk 20 min
Day 2- Walk 25 min
Day 3- Walk 30 min
Day 4- Walk 35 min
Weeks 3-5
Day 1- Walk 30 min
Day 2- Walk 25 min *intervals +
Day 3- Walk 40 min
Day 4- Walk 25 min *intervals +
Weeks 6-8
Day 1- Walk 40 min
Day 2- Walk 30 min *intervals +
Day 3- Walk 50 min
Day 4- Walk 30 min *intervals +
Week 9-11
Day 1- Walk 50 min
Day 2- Walk 35 min *intervals +
Day 3- Walk 50 min
Day 4- Walk 35 min *intervals+
Race Week
Day 1- Walk 60 min
Day 2- Walk 50 min
Day 3- Off
Day 4- Race Day
All days except interval days should include a 5 minute warm-up, followed by a constant, sustained effort. You should walk at a pace where you can talk, but it would be hard to carry on a full conversation. This should be followed by an adequate cool-down and some stretches for your legs.
*On interval days, start out with a 5 minute warm-up, and then repeat a 5 minute hard effort followed by a 5 minute recovery for the specified time. The hard effort should be harder than your normal days, and the recovery period should be easier than your normal
days. Incorporating hills or increasing speed are two ways to increase your effort for intervals. End with a cool-down and leg stretches.
+Do your walking workout plus weights on these days. The total workout time will still be one hour.
I know the kids and the dogs would enjoy it, but would I enjoy it again? Oh, can't take them since we're supposed to walk fast enough that, it's hard to carry on a full conversation. Yikes, we've got to warm up and cool down and it's 60 minutes altogether. Well here it is below, if you want to do it. I'm not even opening the Running Program she sent.
Walking program
Based on time
Weeks 1-2
Day 1- Walk 20 min
Day 2- Walk 25 min
Day 3- Walk 30 min
Day 4- Walk 35 min
Weeks 3-5
Day 1- Walk 30 min
Day 2- Walk 25 min *intervals +
Day 3- Walk 40 min
Day 4- Walk 25 min *intervals +
Weeks 6-8
Day 1- Walk 40 min
Day 2- Walk 30 min *intervals +
Day 3- Walk 50 min
Day 4- Walk 30 min *intervals +
Week 9-11
Day 1- Walk 50 min
Day 2- Walk 35 min *intervals +
Day 3- Walk 50 min
Day 4- Walk 35 min *intervals+
Race Week
Day 1- Walk 60 min
Day 2- Walk 50 min
Day 3- Off
Day 4- Race Day
All days except interval days should include a 5 minute warm-up, followed by a constant, sustained effort. You should walk at a pace where you can talk, but it would be hard to carry on a full conversation. This should be followed by an adequate cool-down and some stretches for your legs.
*On interval days, start out with a 5 minute warm-up, and then repeat a 5 minute hard effort followed by a 5 minute recovery for the specified time. The hard effort should be harder than your normal days, and the recovery period should be easier than your normal
days. Incorporating hills or increasing speed are two ways to increase your effort for intervals. End with a cool-down and leg stretches.
+Do your walking workout plus weights on these days. The total workout time will still be one hour.
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