I love all the neat pancake recipes I find and like to try a few every month. The extras can be frozen, and I can usually count on my husband to pull up a seat even if he's eaten breakfast! I often eat mine with yogurt and fruit (no butter or syrup)! Delicious! This recipe is from Nicola Rees in Fine Cooking Magazine.
Lemon Chia Pancakes
(Serves 4)
Mix dry ingredients and lemon zest in a bowl:
1 cup all purpose flour
1 cup whole wheat pastry flour
2 tablespoon chia seeds
2 1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon lemon zest
In a measuring cup, beat eggs, sugar, oil, lemon juice and milk. Stir in Greek yogurt.
2 eggs
2 teaspoon sugar
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon canola oil
1 cup skim milk
1 cup Greek yogurt, plain, nonfat
Stir wet ingredients into dry.
Drop by 1/4 or 1/2 cup portions onto heated griddle surface. (Mine are 1/2 cup each).
Cook on griddle sprayed with Pam until bubbles appear. Turn and cook on other side.
I'm off to an afternoon Farmer's Market to perhaps find something new!
This meal in 30 minutes or less by Rachael Ray was easy and delicious-there were no leftovers! Here's how I made it:
Milanese-Style Noodles, Mushrooms, Asparagus & Peas
(Serves 2)
Heat water for noodles. Add noodles and cook al dente.
3 ounce whole wheat noodles
In a separate pan, simmer stock and saffron.
3/4 cup vegetable stock
Pinch of saffron
In a third pan, stir fry vegetables in olive oil.
1 teaspoon olive oil
1/4 cup onion, diced
2 cloves garlic, minced
8-10 stalks asparagus, trimmed and cut in 1 inch pieces
1/2 cup peas
8 cremini mushrooms, sliced thin
Add wine and herbs.
1/4 cup white wine
2 tablespoons snipped parsley
1/4 teaspoon thyme
Stir in stock.
Drain noodles.
Top with vegetable-sauce mix.
Sprinkle with cheese.
1 ounce Asiago cheese, grated
1 ounce Parmesan cheese, grated
Yes-this meal does take a lot of pans, but cleanup was only 15 minutes after a very simple meal prep.
Salad Nicoise with Marinated Asiago and Oranges combined to make an aromatic blend of vinaigrette that was so refreshing on this beautiful Sunday in May. I baked Tuna Steaks and used fresh asparagus in the Nicoise Salad. The marinated cheese and orange recipe was inspired by Better Homes and Gardens. Here's how I made it:
Marinated Asiago and Oranges
(Serves 8)
Place cheese, orange segments, and thyme in wide mouth jars.
4 ounce Asiago cheese, sliced thinly
3 mandarin oranges, segmented
Dash thyme
Add orange juice and olive oil.
2 tablespoons olive oil
Juice from 2 mandarin oranges
Cover, chill and marinate for up to 3 days.
Nicoise Salad recipes are everywhere. Take care to portion the total amount of fat, in this case oil, so that a portion is no more than 1 tablespoon. I also ground my own mustard seed in place of the prepared mustard called for in the recipe.
That's my Tomato Ciabatta with Olives and Onions on the side. The recipe can be found on my blog.
The dessert, a flourless Chocolate Cake was so good, and so rich-we shared one portion. This cake has lots of fiber. (It's made with dried prunes and 100% unsweetened Cacao). I reduced the sugar and used Earth Balance Buttery Spread ( a blend of good fats), yet it's still richer than most of things I make. Sharing is recommended! The recipe is from Kitchen & Co. Here's how I made it:
Flourless Chocolate, Prune & Brandy Cake
(Serves 6)
Coarsely chop prunes. Soak in brandy.
1/2 cup prunes (dried plums)
1 miniature bottle of Cognac (about 1/4 cup)
In a double boiler, melt chocolate with buttery spread
1 block 100% unsweetened chocolate (4 ounce)
1/2 cup Earth Balance Buttery Spread
Fold chocolate mixture into egg yolk and sugar mixture.
2 egg yolks
1/2 cup brown sugar
Stir in soaked prunes.
Whip egg whites at high speed of mixer for 5 minutes until white and frothy. Fold into chocolate mix.
2 egg whites
Pour into prepared pans. I used ramekin bowls. In bottom of each, I place a piece of wax paper the size of the bottom of the bowls. Then I sprayed the inside with Pam.
Bake at 325 F for 40 minutes.
Have a great week!
It was breakfast for dinner. Bob was on the road 9 hours today, and, not knowing exactly when he'd be home, I spent much of the afternoon making bread. I made the biscuits in the afternoon, and the sausage gravy and eggs when he arrived home. The recipe was inspired by Clean Eating Magazine. Here's how I made it:
Biscuits & Sausage Gravy
(10 Biscuits-2 Servings Sausage Gravy)
Mix vinegar and milk. Let stand at room temperature 10 minutes.
3/4 cup skim milk
1 tablespoon apple cider vinegar
In food processor, mix dry ingredients.
1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup whole grain cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Cut in buttery spread.
5 tablespoons Earth Balance Buttery Spread
Transfer mixture to a bowl. With a rubber spatula, stir in milk-vinegar blend just until mixed. On a floured surface, pat mixture into a 3/4 inch high disc. Cut biscuits with a 3-inch biscuit cutter. Place on a baking sheet lined with parchment paper. Bake at 425 F. for 11 minutes. Turn oven to broil. Broil 2 minutes.
Remove casing from sausage. Cut in thin slices. Brown sausage on both sides.
2 ounce local sausage
Place sausage slices on a paper towel.
To drippings in pan, stir in milk and flour.
1/2 cup skim milk
1 tablespoon Wondra flour
Sprinkle with fresh ground pepper. Heat until thick, stirring continuously. Add sausage and heat throughout.
Serve with a sunny-side up egg.
Skillet flounder with pea pesto was light and tasty-not a bit was left on our plates. I heated the pesto before adding the fish. The recipe was inspired by Food and Wine Magazine.
Lemony Pea Pesto
(Serves 2)
Place all ingredients in a food processor.
1 cup shelled fresh peas (I added frozen to make up the difference)
2 tablespoons slivered almonds
3 tablespoons fresh grated Parmesan cheese
1 garlic clove, crushed
1 tablespoon olive oil
1/2 lemon, juiced
Chop while adding water.
1/4 cup water
Just before plating and serving, heat in microwave for 2 minutes.
I pan fried the flounder fillets in iron skillets, a few minutes on each side. Sprinkle with fresh grated pepper.
That's an arugula and tomato salad on the side, sprinkled with white balsamic vinegar.
While I don't always photograph it, I eat my meals with 1 slice of toasted seven grain bread from the local bakery and spread with 1 tablespoon Earth Balance Buttery Spread.
I love making hash browns and grilled cheese sandwiches in the waffle iron, and this frittata in the device was no exception. I turned the temperature of the waffle iron down-to the medium setting-and the frittata easily removed without the greasy mess I sometimes get with waffles. The recipe was inspired by Chilepepper Magazine.
Frittata Waffle
(Serves 2)
Beat eggs and milk.
2 eggs
1/4 cup skim milk
Add remaining ingredients:
1/4 cup Paremsan cheese, grated
1/4 cup arugula, snipped
1 garlic clove, minces
2 cremini mushrooms, diced
1 mini red sweet pepper
1/8 teaspoon Mrs. Dash
Pour onto heated waffle maker. Spread ingredients uniformly.
Bake on medium high heat until done.
My frittata (1 serving is 2 squares) is topped with Greek Yogurt and tomatoes.
Meatless Monday is powered by the vision of smart, creative, health-minded bloggers. I am now a "Blogger on Board".
Meatless Monday is a non-profit initiative of The Monday Campaigns. It
launched in 2003 as a public health initiative with Johns Hopkins to get
people to cut down on meat for health and environmental reasons. Since
then it’s morphed into a truly global movement with grassroots programs
in 30+ countries and thousands of schools, companies, major media
outlets and restaurants.
Yesterday I purchased tomato and pepper plants from our own West Virginia University Greenhouse. We plant some 20 plants in containers on our back deck. That's just enough for 2 senior citizens, and we have a lot of fun doing so!
Have a great day!
These individual Shakshuka entrees have chickpeas in the mixture surrounding the baked egg. I make mine with the frozen garbanzo beans cooked without salt, so this meal comes together quickly. The dish is made with items I always have on hand, which makes it a winner too! The recipe is from Food Network magazine.
Shakshuka with Chickpeas
(Serves 2)
(Divide amongst 2 individual iron skillets) Cook onion and garlic in olive oil.
2 teaspoons olive oil
2 tablespoons onion
2 cloves garlic, minced
Add chickpeas, cumin and a pinch of pepper. Stir to coat.
1 cup garbanzo beans, cooked without salt
1 teaspoon cumin
Fresh ground pepper
Add tomatoes and water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens.
1 16 ounce can no added salt diced tomatoes
2 tablespoons water
Make wells in the sauce and crack eggs into each.
2 eggs
Transfer the skillets to a 375 F oven. Bake until the white is just set, about 8 minutes.
Happy Monday!
