SANDRA'S CARDAMOM FRENCH TOAST with SAUTÉED APPLES and WHIPPED CREAM

A featured recipe I created inspired 
by incorporating organic spices from a
locally owned Red Onion Organic 
Spice & Tea Company...

Servings: (2)
Prep: 10 Mins. |
Cook 8 to 10 Mins.

Posted: by Sandra

INGREDIENTS

***Apple topping
1 tablespoon unsalted butter
1 apple
--(I used Rancho Royale,
peeled, cored and sliced ¼” thick)
1/2 teaspoon cornstarch
2 tablespoons cold water
2 tablespoons dark brown sugar
1/8 teaspoon cinnamon

***French Toast
3 large eggs
1-1/2 tablespoons whole milk

4 green organic cardamom pods, seeds removed, and ground fine
1/8 teaspoon seeds scraped from a split organic vanilla bean (generally ½ a bean)
1/4 teaspoon organic lemon peel powder
4 slices organic whole wheat bread
1 tablespoon unsalted butter

--¼ cup prepared whipping cream

METHOD

Use a paring knife to slit the cardamom pods lengthwise, remove the seeds and discard the outer pods. Pour the seeds into a spice grinder and pulse until the seeds are finely ground, about 2 minutes, and set aside.

To make the topping, heat a small non-stick skillet with 1 tablespoon of butter over medium heat; add apple slices. Saute while folding constantly with a spatula until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon, and reduce to low to simmer.

Meanwhile, in a shallow bowl, whisk the eggs, milk, vanilla bean seeds, lemon peel powder, and ground cardamom. Add each of the bread slices to the egg mixture, and turn gently to coat evenly.

Heat a griddle (or large skillet) over medium heat, and melt the butter to evenly coat the bottom. Remove the bread from the egg mixture, letting the excess drip back into the bowl. Arrange 4 bread slices onto griddle and cook until golden brown, about 2 minutes. Turn the bread over and cook until golden brown on the other side, about 2 minutes more.

Divide the French toast between two serving plates, mound the apple topping over the French toast, and top with whipped cream. – Enjoy with a light drizzle of your favorite maple syrup!


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*Tip: Green Cardamom Pods are a member of the ginger family, and provide a spicy, aromatic sweetness to this French toast, as does the vanilla bean seeds, including adding a hint of Lemon flavor from the Powdered Peel.


Also, you can store the scraped vanilla bean in an airtight jar with sugar, and in a few weeks you'll have vanilla bean infused sugar for using in baking recipes, tea, etc.

SANDRA'S CHILI POWDER SEASONING BLEND

Chili Powder adds an punch of
flavor to many other dishes
other than just chili...

INGREDIENTS

1 teaspoon ground smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon mexican oregano
2 teaspoons garlic powder
2 teaspoons onion powder
 
METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry. 

I make huge batches of this spice blend, as you probably have found out that I use this in many of my recipes, as does my husband in his that I post so needless to say we always have an abundance on-hand.



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TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S 3-MINUTE HOMEMADE HOT CHOCOLATE FOR 2

A quick and easy homemade
cup of hot chocolate that is
extraordinary...

Servings: (2)

Prep: 3 Mins.

Posted: by Sandra at 

INGREDIENTS:

¼ cup water

2 tablespoons unsweetened Hershey’s Cocoa Powder

2 tablespoons granulated sugar

Tiny pinch of kosher salt

1-1/2 cups milk

¼ teaspoon vanilla

Dash of ground cinnamon

Garnish:
--Miniature marshmallows

METHOD

Add ¼ cup water to a 4-cup glass measuring vessel, and sprinkle in the cocoa powder, sugar, and tiny pinch of kosher salt. Place in microwave on high for 30 seconds. Remove, and whisk to combine syrup ingredients.

Add the milk, and continue to microwave on high for 2 TO 2-1/2 minutes, or until sufficiently hot. Remove and add the vanilla, and cinnamon, whisking to combine. Immediately pour hot chocolate into two 8-oz. mugs, and garnish each with miniature marshmallows. – Enjoy!