Monday, August 25, 2014
So on to the recipe. The mix comes from King Arthur Flour, but I found this jazzed up version on Annie's Eats. The mix is awesome - totally healthy with hardly any sugar and lots of whole grains, but it tastes a little boring without the improvements. All she did was add lemon zest and vanilla and it completely elevates the flavors! I also love to add blueberries because, come on, who doesn't love blueberry pancakes (Besides my three year-old, ahem). The blueberries are not necessary, but if you like blueberries, you'll love them in here. Enjoy!
Multi-Grain Pancake Mix
This original recipe is from King Arthur Flour, and doesn't include the lemon zest or vanilla. It's a good recipe without those, but it's amazing with them! I found this version at Annie's Eats and it makes it so much better. I love them with the addition of blueberries too - fresh or frozen.
Makes about 10 cups mix. Each batch (using 1 cup mix) makes about 8 pancakes - multiply as needed.
For the mix:
3 1/2 c. old-fashioned rolled oats
5 c. white whole wheat flour (or combo of red & white if you prefer)
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
3/4 c. vegetable oil
To make the pancakes:
1 c. pancake mix
3/4 c. buttermilk
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp. lemon zest
blueberries, fresh or frozen, optional
To make the pancakes, add the oats to the bowl of a food processor until finely ground (but not a powder). Transfer the oats to the bowl of an electric mixer and add in the flour, sugar, baking powder, salt and baking soda. Mix on low speed to combine (or you can do this by hand if needed). Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together.
Transfer the mix to an airtight container. It will keep for a week at room temperature or for a long long time in the freezer.
To make the pancakes, mix together 1 c. pancake mix (this can easily be doubled, tripled, etc.) with the buttermilk, egg, vanilla, and lemon zest. Whisk the batter until mostly smooth. Let the batter stand 5-10 minutes before using, allowing the grains to soak up the liquid (up to 20 minutes is great too, but I find I usually don't have time for that in the morning).
Heat a skillet or griddle over medium heat and lightly grease with spray, oil, or butter. Ladle 1/4 cup batter for each pancake and then dot with blueberries (however many you like). Allow to cook until bubbles begin to form on the top surface. Use a large spatula to flip the pancakes and cook on the other side until light golden and cooked through. Repeat with remaining batter and serve.
Source: Adapted slightly from Annie's Eats, which was adapted from King Arthur Flour
Monday, August 11, 2014
You can easily experiment with different add-ins - just try to keep the wet:dry ratio about the same. Let me know what you try! :)
*You can use Rice Krispies if that's all you have; I just prefer all natural crisped brown rice cereal because it's usually just one ingredient and whole grain.
2 c. quick oats
1 c. crispy brown rice cereal*
1 c. natural peanut butter
1 c. ground flaxseed
1/2 c. mini chocolate chips
1/2 c. honey
2 T. coconut oil
2 tsp. pure vanilla extract
Combine all ingredients in a large bowl, mixing gently so you don't crush the rice cereal. Mix until well combined. Using a cookie scoop (or spoon/hands), drop rounded balls about the size of a walnut onto a lined cookie sheet. Refrigerate for 1-2 hours, then transfer to an airtight container or ziploc bag to store in the refrigerator or freezer. They'll stay fresh for a week or so in the refrigerator and several months in the freezer.
Source: Adapted from Mel's Kitchen Cafe
Wednesday, July 30, 2014
Ina Garten suggests chopping the onion and pepper in 1/2 inch pieces, but I prefer them smaller and I'm pretty sure my kids do too. I've put 1/4-inch on here, but be aware that's a change from the original recipe.
2 T. olive oil
1/2 c. small-diced red onion
1 small orange bell pepper, 1/4-inch diced
2 T. butter
kernels cut from 5 ears un-cooked yellow or white corn (about 4 cups)
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 T. julienned fresh basil, minced fresh chives and/or minced fresh parsley
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Add the corn, salt, and pepper, and continue to cook, stirring occasionally, for 5-7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the fresh herbs, and serve.
Source: Slightly adapted from Barefoot Contessa Back to Basics
Monday, April 14, 2014
These are pretty soft and squishy when being assembled, but oh-so-moist and tender and delicious when cooked!
1 lb. ground turkey
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1 garlic clove, finely minced
1 tsp. freshly grated ginger (or 1/2 tsp. dried ground)
1 T. soy sauce
2 tsp. pure maple syrup
4 T. vegetable oil, divided
Heat 2 T. oil in a large skillet over medium-high heat. In a medium-sized bowl, combine remaining ingredients thoroughly. Roll or scoop into golf ball-sized meatballs and fry in oil on all sides until done. I'm sure you could also bake these with great results.
Source: Gwyneth Paltrow recipe (few slight changes)
Thursday, March 13, 2014
Crockpot Chicken Enchilada Soup
2 tsp. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 c. low-sodium chicken broth
8 oz. can tomato sauce
1-2 tsp. canned chipotle chili in adobo sauce, chopped
15 oz. can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 c. frozen corn
1 tsp. cumin
1/2 tsp. dried oregano
1 lb. chicken breasts
1/4 c. chopped green onions, for topping
cilantro, roughly chopped, for topping
sour cream, shredded cheese, & tortilla chips, for topping
Heat oil in a saucepan over medium heat. Add onion and garlic and saute until soft, about 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle chili and bring to a boil. Remove from heat and pour into crockpot.
To the crockpot, add beans, tomatoes, corn, cumin, and oregano and stir. Add the chicken breasts; cover and cook on low for 4-6 hours.
Remove chicken and shred with two forks. Place back into the soup, taste and add more salt if needed. Serve in bowls and top with desired toppings.
Tuesday, March 11, 2014
Preparing Spaghetti Squash
I've also heard you can roast it whole, but this is the method I've always used.
1 large spaghetti squash
salt and pepper
Preheat oven to 400 degrees. Cut spaghetti squash in half, using a sharp knife and lots of muscles, and scrape out the seeds and stringy stuff (think pumpkin). Brush the insides with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for 45 minutes to an hour, until you can poke through the squash easily with a fork and the inside is soft and tender and strings up easily when scraped with a fork. Let cool until you can handle it and then scrape out the flesh into a bowl or pot or whatever you're doing with it!
Roasted Spaghetti Squash with Parmesan and Herbs
1 T. butter
1 1/2 T olive oil
2 shallots, diced small
2 cloves garlic, minced
1/2 tsp. dried thyme
3/4 tsp. chopped fresh rosemary
1 roasted spaghetti squash, flesh scraped out into stringy "spaghetti"
1/4 c. chopped fresh parsley
2 T. grated Parmesan
coarse salt and ground pepper
In a large skillet, melt butter and olive oil. Add shallots and garlic and cook until softened, about 5-7 minutes. Stir in thyme and rosemary and cook until fragrant, about 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper. Serve with additional grated Parmesan.
Source: Martha Stewart
Spaghetti Squash Spaghetti
You can do this with any spaghetti/marinara/bolognese/whatever sauce, this is what we did:
1 roasted spaghetti squash
1 lb. ground turkey
1/2 large onion, chopped small
3 cloves garlic, minced
1 28-oz. can crushed tomatoes
1 14-oz. can petite-diced tomatoes
1 T. dried basil
2 tsp. dried oregano
2 tsp. sugar
1 T. dried parsley
1 tsp. salt, more to taste
1 tsp. ground pepper
Parmesan, for serving
In a large saucepan, brown turkey with onion and garlic, breaking turkey up into small pieces as it cooks. When thoroughly cooked, add remaining ingredients (minus the spaghetti squash). Bring to a boil and then reduce heat to a simmer and let cook for 20 minutes. Taste and adjust seasonings as needed. Add to the spaghetti squash and mix until evenly combined. (If you have too much sauce, just reserve extra for something else; it will depend on the size of your squash). Top with freshly grated Parmesan cheese.
Tuesday, January 21, 2014
Now on to the recipe...These lentils are amazing! They pack a lot of heat, which you can adjust if you like, but they also have a TON of flavor. They are chock full of some of my favorite South Asian spices - garam masala, turmeric, garlic, ginger, and of course, curry. You can serve them over rice, pile them on some warm naan, or eat them straight with a spoon - I've done all three. You really can't go wrong. And if you have leftovers - they are even better the next day as the flavors continue to develop. The recipe is simple and the results are delicious! Enjoy!
**These were quite spicy - too spicy for my kids, so you may want to start with 1 Tbsp. of curry paste and add from there. My husband and I loved them, especially topped with gobs of cilantro, but they are spicy, so be warned...
Red Curry Lentils
1 1/2 c. lentils, rinsed and picked over
1/2 large onion, diced
2 T. butter
2 T. red curry paste**
1/2 T. garam masala
1 tsp. curry powder
1/2 tsp. turmeric
1 tsp. sugar
1 tsp. minced garlic
1 tsp. minced ginger
a few shakes cayenne pepper
1 28-oz. can crushed tomatoes
1/3 - 2/3 c. coconut milk
cilantro, for serving
Cook the lentils according to package directions (usually boil in water for about 20 minutes, until tender). Set aside.
Melt the butter in a large saucepan over medium high heat. Add the onions and saute for a few minutes until golden. Add the spices - red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne pepper - and saute for 1-2 minutes. Add the crushed tomatoes. Stir and simmer until smooth.
Add the lentils and the coconut milk. Stir to combine and simmer for another 15-20 minutes. You can add more coconut milk if the spice is too much. Serve over rice and garnish with lots of fresh cilantro.
Source: Adapted from Pinch of Yum
*Info from Wikipedia