(Huckleberry) Honey Feta Cakes

So, um, I really love huckleberries. I just think this is something you should know about me.  Because they are the perfect berry, tarter than a blueberry but sweeter than a raspberry, and just the juiciest. But did you know that huckleberries are pretty fucking hard to come by? Even here in Idaho where they are the official state fruit. Because you have to go out in the woods and pick them and know where a good patch of them are and worry about disturbing a bear's favorite picking spot and so on. Does anyone know of somewhere not too far from Boise to pick them? I'll be your best friend if you do. Because finding some (legitimate wild ones) to buy is difficult and pricey; you can't just grow these pretties commercially (or even in a home garden). Though, Tillamook makes a delicious Mountain Huckleberry ice cream and Camas Prairie Winery in Moscow makes the best huckleberry mead ever. That is how I have enjoyed huckleberries the past few years.

You can imagine my excitement when Will came home last Friday from a work trip holding a bag full of these treasures. It had been years since I had fresh huckleberries. Oh, did we enjoy them. We mostly ate them on their own, in their perfect unadulterated form, or with yogurt. But Sunday morning we decided to get fancy and Will had the amazing idea to add them to our favorite griddle cakes. I mean, what could be better than honey feta griddle cakes? Well huckleberry honey feta griddle cakes, of course. These were crazy, insanely good. But, if you can't get your hands on some huckleberries (I don't blame you), these are still good without them. You might also try substituting blueberries.
  

(Huckleberry) Honey Feta Cakes, makes 12 griddle cakes
    Adapted from the recipe Honey Feta Griddle Bread from The Philosopher's Kitchen

8 ounces feta cheese
3 tablespoons honey
2 to 3 tablespoons honey (or plain) greek yogurt
1 teaspoon salt
1 cup organic unbleached flour
1/2 cup fresh huckleberries (approximate)

Directions: In a large bowl mash the feta cheese with the honey using the back of a fork until fully combined. Add in the greek yogurt and continue to mash, making sure no large clumps of cheese remain (this may take a lot of mashing). Add the salt and stir to combine. Slowly add portions of the flour, stirring to combine completely each time. This should be a pretty dense dough, but still workable. If the dough seems too stiff you can add more yogurt in small increments until it reaches a more malleable consistency. Using your hands, knead the dough briefly. Divide the dough into small equal pieces, about 12 for thicker griddle cakes. Divide into smaller pieces if thin cakes are desired.  Roll each piece into a ball and then flatten into (about 3 in diameter) rounds between your palms. Cook the cakes on a lightly oiled griddle over medium heat. Once a round is placed on the griddle, press a small handful of fresh huckleberries firmly into each one on the side of the cake that is facing up. Cook on each side until golden brown. Serve immediately while still warm.

Oh my. Enjoy with a cup of coffee!

Scrambled Egg Avocado Brunch Tacos

Am I the only one who eats eggs in tacos? Given the response I always get when I suggest them for a meal, I am starting to believe so. I've finally gotten Will on board with them, though, so I will be eating them alone no longer. Perhaps eggs and tacos seems like a strange combination at first, but breakfast burritos exist and huevos rancheros are delicious. Scrambled egg tacos are actually my favorite kind of taco. Well, aside from Pollo Rey's fish taco but you just can't compete with that. They are certainly my favorite tacos to make; they are so simple and quick.

Plus these have avocado on them as well. I truly believe avocados are a perfect food. You just can't go wrong with them. If you want to make something delicious put avocado in it. Or, you know, just eat one with a spoon. The avocado is certainly what makes these tacos perfect. And these tacos are all kinds of perfect; they are great for those days when you didn't eat breakfast, or at least not much of one, and you're now starving but it still seems too early for lunch. Eat these then. I know that I titled these Avocado Brunch Tacos. But don't let the name of these tacos limit you either; I would eat these anytime (and do). Ugh, so good.

Avocado Brunch Tacos, serves 2 / makes 4 tacos

4 corn tortillas
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
2 whole eggs and 3 egg whites
1/2 cup spinach
1 avocado, sliced
1/2 cup black beans
2 tablespoons sour cream
2 tablespoons pico de gallo
salt, pepper, and garlic powder to taste
fresh lime and cilantro, to garnish

Directions: Put the chopped onions and green bell pepper in a pan with a bit of olive oil (or butter/margarine if you fancy) and cook over medium high heat, stirring often. You don't want to grill these brown and crunchy, just cook until soft and translucent. Beat the eggs and whites in a bowl and then pour in the pan over the onion and peppers. Season with a bit of salt, pepper, and garlic powder and cook the scrambled eggs until completely done. Warm the tortillas up a bit in a separate pan or pop them in the microwave for 10-15 seconds. Spread a thin layer of sour cream on each tortilla and build the tacos by layering black beans, avocado slices, spinach, and the cooked egg mixture. Top each taco with a scoop of pico de gallo and a bit of fresh cilantro. Squeeze a bit of lime over the top as well.

Enjoy, and ignore the comments about how weird you are for eating egg tacos. You know how good they are; everyone else is just missing out.