Millet, Ttempeh & Mushroom Patties
If you prefer, you can bake them on lightly oiled baking sheet at 375 degrees until lightly browned. Serve with spicy mayonnaise ( stir 2 tsp. Srirache sause into 1/4 cup mayo ) atop arugula leaves.
1/2 cup uncooked Millet, rinsed
1/2 medium sweet potato, unpeeled,chopped ( about 1/1/2 cups)
1/ 1/2 cup vegetable broth
1 Tps sesame oil
1/2 cup sliced shitake mushrooms
4 oz. gluten-free tempeh, crumbled into small pieces
1 small bunch green onions, thinly sliced ( white and some green parts
2 cloves garlic, minced
1 Tps. low-sodium, wheat-free tamari
2 Tps. mirin Vegetable oil ( if you choose to fry them instead of bakeing them )
Chopped fresh cilantro or arugula for garnish topped with the spicy mayonnaise.
1. Combine 1st three ingredients in medium pot. Bring to a boil, reduce heat, cover, and cook over medium heat until millet is tender and broth is absorbed, about 25 minutes. Turn off heat and let stand 5 minutes, coverd.
2. Meanwhile, heat sesame oil in large skillet and saute’ mushrooms, tempeh, green onions, and garlic for 6-7 min., or until tempeh is browned. Stir in tamari and mirin; cook for 2 min., scraping up browned bits. Transfer to a dish and set aside. Wipe out skillet.
3. When millet mixture is done, mash with a potato masher; stir in tempeh mixture until creamy and thick. Season with salt and pepper. When cool enough to handle but still very warn, quickly form into patties.
4. Heat vegetable oil in skillet over medium heat and cook patties until lightly browned about 3 minutes per side. Arrange on a platter and serve hot with garnishes and mayo. Enjoy !
FRUIT & OAT BREAKFAST SMOOTHIE:
1 cup quartered Strawberries / 1 sliced Banana / 1/4 cup raw Almonds / 1/2 cup old fashioned oats /
1 cup Low-Fat Vanilla Yougurt / 1 teaspoon Maple Syrup
Per Serv: 388 cal; 12 g fat; 15 g protein; 58 g carb ; 8 g fiber.
MANGO & YOGURT BREAKFAST SMOOTHIE:
1/4 teaspoon ground Cinnamon / 1 & 1/2 cups Low-Fat Plain Yogurt / 2 & 1/2 cups frozen Mang Chucks/
1 tablespoon Honey / juice from half Lime
ENJOY and BE HEALTHY!
our Romantic Sweetheart Special:
includes Breakfast in the privacy of your room, in the Lush Garden or on the Inn’s Sunny 2nd Floor Patio with Complimentary Mimosas. Upon arrival a Bouquet of Roses; Chocolate Dipped strawberries and chilled Champaign for two. Limited Avaiability so Call Now to reserve Toll Free: 1-888-988-8481. Not available on Line.
Another Health benefit from Chef Martini:
Chef Martini is known for creating “Yummy” meals designed to help heal the body and support continued good health but she is also known for educating others about what we are putting in our bodies and how we can keep our bodies healthy and up to par. It’s all about the sweets! Be sure to eat something sweet within forty-five minutes of finishing your workout, such as honey, to recover and benefit the most from your workout. Honey provides a natural source of energy because of the carbohydrates that supply fuel to the body. Honey is recommended for just about anyone who wants to burn fat! Honey has the ability to immediately enhance our endurance and performance. Honey also decreases muscle exhaustion, the organic sugars, glucose and fructose aid in preventing fatigue during athletic activities. The glucose found in honey is responsible for providing instantaneous energy; whereas fructose helps maintain energy because it is absorbed slower. The athlete’s chef Martini trains consumes a teaspoon of honey right before they work out, which is all that you need. Honey can also be replaced with Agave.
Open Doors In la Jolla and at our Bed & Breakfast Inn at La Jolla!
Explore the La Jolla Cultural Zone from the inside out! Now in its second year, this open house-style event extends an invitation to visit, explore, and get an up-close look at La Jolla’s cultural heritage and historic architecture. Free and open to the public, participants are invited to step inside the buildings that make the Cultural Zone so special! Join us for a Garden Tea Party and share in the history that surrounds this unique, luxury B&B. Enjoy tours and tea, and get acquainted with historical figures Irving gill, John Philip Sousa, and Kate Sessions. All starting November 18, this Sunday from 11:30 AM- 2 PM or call us at 1-888-988-8481 for more information!
Hope to see you there!
1 1/2 Tsp. Vanilla
1/2 Cup Cream
2 tsp. Lemon Juice
4-5 Cups Powdered Sugar
* Whisk all ingredients in a mixing bowl and set aside to thicken.
* Preheat Oven to 425 degrees. Line baking sheet with Parchment and set aside.
Basic Cream Scone: Makes 12 Scones.
1 1/2 Cups Unbleached all Purpose Flour
1/2 Cup Whole Grain Pastry flour
1/3 Cup Raw Sugar or 1/4 Cup Agave Crystals
1 Tbs. Baking Powder
1 Pinch Salt
6 Tbs. Butter, Cold and cut into Pieces
2 tsp. Vanilla Extract
3/4 Cup Cream or Buttermilk
1 Large Egg, beaten
Sift dry ingredients together in mixing bowl. Work butter into dry ingredients until it is crumbly and about the size of peas. Gently stir in vanilla, cream and egg. The less you handle the dough, the light the scone. Work quickly and carefully.
Put a little of the all purpose flour over your workspace ( this is called “bench flour”). Turn dough out and kneed gently for one minute. Just enough to bring the dough together and make it smooth. At this point you can decide what shape you like, i.e. round, triangular or dropped by the spoonful for an authentic “stone” look. I roll these into a rectangle about 3/4 inch thick and cut into triangles. This produces a small delicate scone.
Place scones on prepared sheet pan and bake approximately 12 -15 minutes, or until light golden. Do not allow to brown. Cool 10 minutes with pan on rack, and then transfer scones directly to rack. Glaze if desired after scones are completely cool.
Handy Hint: # 1. Remember the rule of every good pastry Chef: ”Make it cold, bake it hot.” Your oven should always be thoroughly preheated, and your wet ingredients should be ice cold. If your kitchen in too hot, chill the dough 20 minutes before cutting and baking it.
Handy Hint: # 2 Making biscuits and scones not only takes precision in measurement; it also has to do with leaning to “f inesse” the dough. To know the feel of the “relaxed” dough. No one can teach you this. Only experience will bring this kind of magic to your baked goods.
Tasty Tip: Use this as your base for any flaavored scone you like. If you like lemon or coconut for example, reduce the vanilla extract to 1 Tsp., and add a 12 Tsp. of the flavored extract of your choice.
Health Tip: Add 2/3 cup chopped dried fruit like cherries, blueberries, or aprictos to the dough before baking for a suer antioxidant kick to a sweet treat. Or flavor your glaxe with crushed fresh raspberries, or blueberries for both flavor and color. The possibilities are only limited by your imagination.
Here’s to your Health – enjoy.
Apple Pan Pardue
12-16 slices of bread,Brioche, Challah, Farm style, French
2 c. Vanilla Almond milk
2 tsp. vanilla extract
1/2 tsp. almond extract
2-3 Tbs. brown sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
4 egg whites(room temp)
2 c. Almond Granola
Preheat oven to 350.
Oil 9×13 baking dish.
In a large mixing bowl, whisk 6 whole eggs, almond milk, and next 5 ingredients to create your custard.
In a separate bowl, whisk egg whites to soft peak stage.
Dip bread slices into custard, and then into egg whites.
Cover bottom of baking dish completely with soaked bread.
Sprinkle one cup of granola over first layer.
Dip remaining bread into custard, and then egg whites, layering on top of the granola.
Pour any remaining custard, and spoon egg whites over entire casserole and Sprinkle with the last cup of granola.
Place baking dish on a sheet pan covered with parchment paper, and place into hot oven. Bake forty five minutes.
Remove from oven, and allow to rest 5 minutes before cutting.
Serve with warm syrup or compote of your choice.
We recently began a special drawing from the list of those guests who sign up to receive special announcements and other information from “The Bed & Breakfast Inn at La Jolla” via e mails. One person every 6 months is selected as a guest of “The Bed & Breakfast Inn at La Jolla”. Guest recieves a complimentary night for two in Country Village, a full 3 course, gourmet, candlelit breakfast, a wine and cheese reception and complimentary Chocolate Dipped Strawberries and Campaign awaiting then in their guest room upon arrival.
The Bed & Breakfast Inn at La Jolla, a Luxury 15 room boutique B&B a block from the beach in sunny San Diego’s finest coastal community, is proud to announce that Celebrity Chef Tina Martini is the newest member to join our staff. Chef Tina is happy to be back in her hometown of San Diego after completing her mega-hit live cooking show, “Martini Time with Chef Tina Martini” in Las Vegas, Nevada. With over 26 years of professional culinary experience and a passion for creating “Yummy” meals designed to help heal the body and support continued good health, we are privileged to have Chef Tina exclusively at The Bed & Breakfast Inn at La Jolla
La Jolla Playhouse
1. Blood and Gifts (June 12th – July 8th)
“Blood and Gifts takes you inside the secret spy war behind the official Soviet-Afghan War of the 1980s.”
2. The Nightingale (July 10th- August 5th)
“A compelling contemporary musical based on Hans Christian Andersen’s classic tale, The Nightingale tells the story of a young emperor in ancient China, whose luxurious but constricted life inside the walls of the Forbidden City is upended by the song of an extraordinary bird that lives beyond his reach.”
3. TEDx- America’s Finest City 2012 (July 14th)
“Conference presenters ‘give the talk of their lives in 18 minutes or less,’ seeking to ‘inspire attendees to create greater impact with their ideas.’ Expect ‘intellectual adventure,’ musical performances, demonstrations, interactive experiences.”
The Museum of Contemporary Art La Jolla
The Santa Anna Condition (June 10th- September 2nd)
“John Valadez 1976 to 2011″ — through Sunday, September 2 — is “the first survey exhibition of this important Mexican-American artist and muralist, who has had profound influence on the Chicano art movement in the United States.” Exhibit spans 35 years of Los Angeles-based Valadez’s photographs, paintings, pastels, and other works on paper. Valadez “turns the ordinary snapshot into a source for his portrayal of a large, diverse cast of urban inhabitants drawn from his everyday life.”