Sunday is my day for being with family and friends, cooking, eating heartily, and drinking dark coffee, fine wine, and strong beer. Telling tall tales. And laughing at all the cleverness. In the company of Pirates? Maybe. Are these Pirate food recipes? Maybe?
Here we are cooking breakfast and dinner for a typical Sunday… healthy comfort food with some excellent weekend food recipes for you to keep.
The Way to Cook – Food Preparation
The first step to best practices in food preparation is always noting what is in the freezer, pantry, and fridge. Stuff that you brought home on sale are patiently waiting to be food on the table.. to be joyfully shared with folks and festivities. Fulfilling their destiny. Second is deciding what to cook from those ingredients. So, next, research recipes in cookbooks and online. Deciding what kinds of vegetables, herbs and spices that you want to go into the dish. Make it different and perhaps better every time, right? Then deciding which stores to visit to carefully select the items that are needed.
Sunday morning when you begin, first set out all ingredients to warm up to room temperature. This makes them easier to work with, and it’s easier for the foods to blend together. Meanwhile, review the preparation steps of each recipe to see what needs to be prepared ahead – chop veg, make stock, marinate meats, etc.
Now you’re ready for the heat, the aromas floating throughout the house, the tastings… ah, this is the way to COOK!
BTW: You may reap benefits by first reading the Notes section at the end.
Healthy Breakfast – Maple Nut Pancakes
Walking into my kitchen on a Sunday morning is just the best feeling for me. Another whole day of promise of adventure.
First things first – Cafe au Lait. Chickory Coffee in the cupboard and milk in the fridge. And voila, we begin! The aroma foretells a gift of ambrosia. 1/2 C coffee, 1/2 C hot milk. And my kitchen comes magically alive yet again. Ooohhh, electric.
Whipping up Maple Nut Pancakes is always a joy for me. Ever since a little kid, I’ve loved the taste of maple and
black walnuts. Remember Walnut Crush candy bars? Loved them. My Grandma had several black walnut trees planted along the street. We children were assigned to pick them up, husk them, crack them and pry out the nutmeats. The aroma was intense, our hands were stained that black-green, and the results were worth it. Mom and Grandma made cookies, rolls, and cakes with them that I still experience in my memory.
Maple Nut Pancakes
- 2/3 C Wheat Flour
- 1 T Baking Powder
- 1/4 tsp Salt
- 1/3 C Coconut Flour
- 1/2 tsp Baking Soda
- 3 T Maple Syrup
- 2 Eggs
- 1 C Coconut Milk
- 1/4 C Coconut Oil, melted (melts at 76 degrees)
- 1 tsp Vanilla
- 1/2 C Black Walnuts
- Sift the dry (top 5) ingredients into a large glass bowl.
- Whisk the Eggs in another glass bowl, then whisk in the Maple Syrup.
- Whisk in Coconut Milk and Coconut Oil, then stir in the Vanilla.
- Add liquid mix to dry mix and combine gently with a spatula just until moist.
- Gently fold in the Black Walnuts.
- Let it rest for about 10 minutes, while the cast iron skillet/griddle warms up – It sizzles when you dash water on it.
- With a 1/3 C measuring cup, scoop up some batter and pat it down on the hot surface. Cook until bubbles form on the top and the bottom is brown (3 minutes?). Flip and cook until the bottom is browned (2 minutes?).
- Serve 2 with Butter, Maple Syrup, and a Fried Egg with a strip of Fried Bacon…. and another cup of Cafe au Lait.
Results: The intense walnut with the sweet maple and smoky bacon tastes and soft, crunchy, and chewy textures of this warm healthy breakfast are so satisfying to me. The magic is delivered again.
Healthy Sunday Dinner – Comfort Food Recipes
You can never have enough comfort food recipes. What’s better than this healthy Sunday dinner of Deviled Eggs, Steak au Poive, Mushrooms Sauteed in Butter on a warm Sunday afternoon?
- 6 fresh eggs
- 1 1/2 T Hot Pepper Sauce
- Pinch salt
- 1/4 C Mayonnaise
- Black Pepper to taste
- Place eggs in a 2 qt sauce pan, cover with water, bring to a boil, then turn off heat.
- After eggs sit in hot water for 10 minutes, leave them in the pan near the sink. Pour cold tap water into a glass bowl.
- Drop a hot egg into cold water for 1 minute. Remove egg, crush and remove the shell, then rinse it and set it on a tray.
- Repeat with the other eggs. Then slice them in half on the long equator (top to bottom).
- Gently remove the yolks and put them into a small glass bowl. Smash them fine, no lumps. Add all ingredients and stir.
- Drop teaspoons of yolk mixture into each egg white. Chill.
Ingredients – per person
- 4-6 oz fresh Baby Bella, sliced
- 1 T Garlic, chopped
- 2 T Butter
- Black Pepper to taste, freshly ground
- Salt to Taste
- 1/4 tsp Thyme
- Heat a saucepan on Medium, then add the butter and melt.
- Add the Mushrooms and saute until they start to soften and there is liquid in the pan.
- Turn heat to Low, add the garlic, thyme, salt and pepper, and simmer covered until mushrooms are done (check after 10 minutes). There still may be liquid in the pan. Let the Mushrooms simmer covered until they reabsorb the liquid. Stir occasionally.
Steak au Poive – Easiest and very tasty recipe
Ingredients – per person
- 1 10 oz Rib Eye Steak
- Freshly ground black pepper to taste
- Pink Himalayan Salt
- 1 tsp Butter
- 1 tsp Worcestershire Sauce
- Green Olives
- Blue Cheese
- 1 strip Smoky Bacon
- 3 Green Onions, tops and end trimmed
- Dry each steak. Cover both sides with freshly ground black pepper. Let sit for 1/2 hour or so.
- Heat a Cast Iron Skillet on Med-High. Sprinkle salt in Skillet and heat it until it turns brown.
- Sear Steak for 1 minute per side, then turn down to Med and cook until done to personal preference.
- When done spread each Steak with Butter, drizzle Worcestershire on top.
- Let Steak rest on a warm platter covered with foil in a low oven for 10 minutes.
- Cook the Bacon on Med-High.
- Serve Steak with Mushrooms, Bacon, Green Onions, Green Olives, Blue Cheese, Deviled Eggs, if there are any left. and a hefty Red Wine.
Kudos to the wine of the day: 2016 Kepe Tempranillo/Bobal. This Spanish red blend starts with an inviting dark fruit nose. Its taste is dry with dark fruit, some pepper, and earth. A dark red wine that is great with meaty meals.
The cheese is a Gorgonzola of raw cow and goat milk.
Given that, there is little dairy in my diet, except for cheese and heavy cream for specific recipes. Dairy is replaced with coconut oil, milk, flour, as you noticed. Besides, it gives a more tropical flavor to the dishes, something Pirates will appreciate.
Also, notice that there is no potato and no bread because those kinds of carbs are not good for me. However, there are alternatives that this site will explore from time to time. Sprouted bread, non-grain pasta, sweet potatoes, etc.
This is healthy comfort food because most of my ingredients, herbs, and spices are Organic, Whole Grains, Non-GMO, no growth hormones, no preservatives, few additives, minimally processed, no corn syrup, no nitrates. I use Pink Himalayan Salt. For the pots and pans and utensils, I use glass, silicon, stainless steel, and cast iron instead of plastic and non-stick coatings.
This is pirate food because these recipes are comprised of the same kinds of things Pirates ate: meat (fresh, salted, dried), bacon, nuts, eggs, bread, vegetables, highly spiced, fermented, pickled.
Also, note the slow-cook technique. Slow cook recipes give the food’s flavors time to mingle, absorb each other’s flavors, ‘marry’ as it were. The result is more nutrition staying with the food and more complex flavors.
This is healthy comfort food… most satisfying food. Easy enough to prepare. Something a little different. Complex, subtle, with a wide range of tastes and textures that makes dining such a joy.
By all means. cook these for your Sunday and save these for your Weekend Food Recipes list and let me know how it goes. Please leave me some feedback or ask a question. Thank you.
And hopefully, like me, you’ll say to your self, ‘Wow, this is the way to cook!’