These pancakes look and smell amazing. I’m sure they would taste amazing too, but unfortunately I don’t like bananas. “Don’t add bananas,” you might say. But these faces love bananas.
So the bananas stay.
- 3/4 cup unbleached all-purpose flour
- 1/4 cup buckwheat flour
- 1/4 cup white whole wheat flour
- 2 Tbs cornmeal
- 1 Tbs sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 eggs
- 2 Tbs coconut oil
- 1 – 1 1/4 cup unsweetened almond milk (My 3-year-old is lactose intolerant)
- Butter for greasing the pan (Not THAT lactose intolerant)
- 1 cup fresh blueberries
- 1 banana, thinly sliced
I doubled the recipe and froze most of the pancakes. On busy mornings (or regular morning, let’s be honest) I can just pull a few out of the freezer and pop them in the microwave. My kids eat them unadorned with their hands, and aside from random smears of blueberry juice, cleanup is minimal. Unless the 3-year-old wants to see what happens when he crumbles the rest of his pancake into his cup.
- Whisk the dry ingredients together in a bowl.
- In a separate bowl beat the eggs.
- In a third bowl or microwavable measuring cup, heat the almond milk and coconut oil in the microwave until slightly warm (try 30 seconds). The coconut oil should be melted, but you should be able to stick the tip of your finger in it without feeling pain. That is my highly technical method for calculating the temperature of my baking liquids. If it is too warm, let it sit for a few minutes.
- Slowly pour the milk/coconut oil mixture into the egg bowl while whisking.
- Add the dry ingredients to the bowl of wet ingredients and whisk gently until mostly smooth (some lumps are ok). It should be somewhat thin, like cake batter.
- Gently fold in the blueberries.
- Heat a skillet or griddle over medium heat and when hot, “draw” all over the griddle with the unwrapped end of the stick of butter (or do something more civilized, whatever).
- Ladle about a 5″ circle of batter onto the griddle and drop a few banana slices on top. Repeat until you run out of space. Once the tops have lots of tiny bubbles and the pancakes appear to be more solid, flip them over to finish cooking.
I then cool them on a cooling rack and pop the whole thing in the freezer to flash freeze before removing them to a gallon-size plastic bag. Because I’m not the awesome mom who cooks breakfast in the actual morning (ain’t nobody got time for that).
This recipe is adapted from a book called “Cast Iron Cooking” by Dwayne Ridgaway.
Posted in Recipes | Tagged breakfast, buckwheat, freezer cooking, pancakes, recipe | 1 Comment »
We try to limit the amount of carbs we eat, and this frittata gives us a healthy option to grab in the mornings. I usually make it at night and then slice it into eight pieces and stick it in the fridge. For the next few days we grab a piece and microwave it for about 45 seconds for breakfast. It’s good for you, and it’s full of flavor. It’s also very flexible with what you have in your fridge.
It changes every time I make it, but this is what I used most recently.
- 1 Tbs butter
- 1 Tbs extra-virgin olive oil
- 1/4 to 1/2 of a large onion, chopped
- 1 clove garlic, minced
- 1 package sliced mushrooms (This ingredient can be substituted for any number of other vegetables. Roasted red pepper is delicious too!) (Also, I can’t remember off the top of my head how many ounces are in a package of mushrooms. Is it 8 oz.? Basically, you’re going for one of those regular containers or mushrooms with the plastic wrap over the top. Or another kind. it doesn’t really matter.)
- 2-3 cups chopped fresh spinach (or kale, or swiss chard, or any other leafy green besides lettuce)
- 1/2 cup chopped fresh basil (or 1 teaspoon dried basil)
- 8 eggs
- 1/2 cup plain Greek yogurt (you could also use sour cream or heavy cream or even milk, though if you use milk, I would reduce the amount to about 1/3 cup)
- 1/4 cup grated parmesan cheese
- 1/2 to 1 cup of another cheese, grated or crumbled (Our favorite in this is feta, though it’s also delicious with cheddar, monterey jack, etc. We even used goat cheese once, and it was amazing.)
- 1/2 tsp salt
- 1/2 tsp black pepper
It takes a little time, but most of it is hands-off. I use my cast-iron skillet, so I don’t have to change pans to put it in the oven. If you don’t have a cast-iron skillet, you can sauté everything in one pan and transfer it to a pie pan for baking.
- Preheat oven to 375° F. Heat the butter and oil in a pan over medium heat.
- Add the onions and garlic and sauté until the onions are tender.
- Add the mushrooms and sauté a few minutes more, until they begin to soften.
- Add the spinach and stir until it begins to wilt. Remove from heat and stir in the basil. If not using a cast iron skillet, dump the contents into a pie pan.
- Whisk together the eggs, Greek yogurt, both cheeses, salt and pepper in a separate bowl.
- Pour the egg mixture into the skillet or pie pan and gently stir to distribute everything evenly.
- Place in the middle rack of the oven and bake for 30-40 minutes (you may need to watch it off and on for the last 10 minutes to keep it from getting too brown on top).
You can also mix everything up at night and store the sautéed vegetables separately from the bowl of whisked eggs. In the morning, just combine and pop into the oven.
Having a frittata ready to go in the fridge helps me actually eat breakfast, since I’m usually busy with these two cuties:
He squints one eye when he smiles, just like his daddy.
What would you put in your frittata?
Posted in Recipes | Tagged breakfast, crustless quiche, frittata, healthy food, low carb, recipe | Leave a Comment »
Ah, peach season. Warm, juicy, ripe fruit dripping with the sweet nectar of summer in Texas.
Unfortunately, it’s January, and while winter grapefruit is delicious, it does not belong in a galette. I have also never successfully convinced Stephen that grapefruit is useful for more than just making the sink garbage disposal smell nice. Peaches are LONG gone, but I saw this picture in some old iPhone photos and thought I would post the recipe, since (A) It’s one of our favorite go-to desserts, and (B) I wanted a galette. I still don’t have a galette, but at least now everyone else can know what I’m missing out on right now.
“Any old pie crust” will not do. The crust is a crucial part of this dessert, partly because it needs to hold up structurally, but mainly because there’s not enough filling to “mask” over it. You will definitely taste it, so it needs to be good.
Side note: Why even have a pie crust if it’s only going to be bland and possibly gross? Why not just have a bowl of pumpkin or baked apple filling and save everyone the trouble? A pie crust should be good. It should actually add to the flavor of the pie, not detract from it or have no taste. Even a simple crust with just a few ingredients can be delicious if it’s the right one for the pie. (If you have any more questions on My Food Philosophy 101, please see me after class.) But seriously. Crust. Don’t waste the carbs if it’s not good, man.
I adapted this crust from a galette crust recipe in “Cast Iron Cooking,” by Dwayne Ridgaway.
For the crust:
- 1 1/4 cups flour
- 1 Tbs sugar
- 1/2 tsp salt
- 7 Tbs cold butter, cut into pieces (If you can’t do dairy, then shortening is fine, but if you can, please use real butter!)
- 3 Tbs ice water
- Optional: 1/2 Tbs milk to brush over the prepared crust
For the filling:
- 2 ripe peaches (ideally they will be soft and juicy, but not mushy)
- 1-2 Tbs brown sugar (depending on how sweet your peaches are. Yes, I advocate taste-testing your peaches as you slice them. For safety purposes. And research. And posterity. And stuff. Basically, you need to end up with approximately two sliced peaches. If you started out with three, it’s none of my beeswax.)
- 2 dashes cinnamon
- 1 tiny dash nutmeg
- Optional: 1/4 teaspoon vanilla extract
I actually don’t have a “recipe” for the filling and never measure, so this is just a guess on how much of everything to use. It should also tell you that this is a flexible recipe. Use whatever you have, and play around with it if you want. I would say the peaches and the sugar are the only required filling ingredients. And if “sugar” looks like honey or maple syrup to you, I say go for it (though keep in mind the filling will probably be more likely to ooze out of the galette with the liquid sweeteners).
Preheat the oven to 400° F.
If you have a food processor:
- Use plastic dough blades if you have them.
- Toss in all the crust ingredients and pulse until it forms a ball.
If you don’t have a food processor:
- Mix the flour, sugar and salt in a bowl. Using a fork or a pastry cutter, “cut in” the butter until it looks like large crumbs. Basically, this means mashing the butter until it becomes a million tiny pieces and is evenly distributed in the flour.
- Add the ice water and mix with a fork until it forms a ball.
- Roll out the dough into a big circle (maybe 8-10 inches) on a baking sheet lined with parchment paper. The baking sheet must have edges, because the galette will likely leak a bit, and you do not want to chisel a hardened layer of burned fruit syrup off the bottom of your oven.
- Slice the peaches thinly and toss into a bowl with the remaining ingredients. It should not be as wet or gooey as a typical pie filling.
- Dump the filling into the center of the circle and fold up the edges toward the center, leaving a large “hole” (see the top photo on the left).
- Brush the milk over the folded crust for a simple glaze.
- Bake for 40 minutes. Let it cool for five minutes after removing it from the oven, then slice it into fourths like a pie. It serves four. Or, let’s be honest, two…
We also love apple galettes and berry galettes, depending on the season.
- For apple, thinly slice an apple (or two, depending on the size) and mix with some brown sugar, cinnamon and a dash of ground nutmeg or cloves.
- For berry, mix with some white sugar and about 1/2 teaspoon of lemon juice. Berries are very juicy, so I would avoid using more than 1 cup of berries for the filling.
Posted in Recipes | Tagged dessert for two, fresh produce, fruit pie, galette, Peaches | Leave a Comment »
This creamy, flavorful pasta sauce is actually healthy. And I don’t mean “not quite as terrible for you as cheesy alfredo drenched in butter so we can call it healthy.” I mean it is actually healthy. And the creaminess comes from…
wait for it…
Avocado may not sound like it belongs in your pasta, and I was just as skeptical as you probably are right now. Well, maybe a little less skeptical. I’ve been known to enjoy some pretty random cuisine. But it really doesn’t taste like avocado.
I adapted the recipe from the Pink Parsley blog, who adapted it from the Perry’s Plate blog. I like to add a little extra zip of flavor.
Notice how healthy this ingredient list is! It’s the perfect excuse to load up on carb-heavy pasta.
- 12 oz. pasta (I prefer whole wheat thin spaghetti)
- 2 Tbs butter
- 2-3 Tbs white wine (I use a $3 chardonnay from Walmart because I’m so cultured.)
- 1/4 – 1/2 of an onion, chopped
- 3 garlic cloves, minced (I cannot live without my garlic press.)
- 12 oz. fresh spinach (I’ve used thawed frozen spinach in a pinch. I’ve also used half spinach and half zucchini with great results.)
- 1/4 cup Greek yogurt
- 1 avocado, chopped
- 1-2 tsp dried basil (The original recipe calls for fresh basil, and I LOVE fresh basil, so I’m sure that tastes amazing. I, however, did not grow basil this year, so I am stuck with dried basil.)
- 1/2 cup grated parmesan cheese
- 2 dashes of cayenne pepper
- Pinch of salt and pepper
The cayenne pepper doesn’t make it spicy. It just adds flavor. Don’t skip it!
It’s actually pretty quick. And I don’t mean, “if you spent three hours chopping all your vegetables beforehand”-quick.
- Cook the pasta. You can make the sauce while it is boiling. Whenever the pasta is done, save about 1/2 cup of the pasta water for the sauce, and drain the rest.
- Sauté the onion with the butter and white wine over medium heat in a large skillet until soft, about 5 minutes. Add the minced garlic and cook until the garlic starts smelling really delicious. Do not wait until the garlic starts turning brown. (Though if you do, it will still taste great. It’s just not ideal.)
- Add the fresh spinach to the pan and cover the lid for a minute or two. Then stir the spinach around to coat it in all the lovely juices and replace the lid for a few more minutes until the spinach has wilted.
- Transfer the spinach onion mixture to a blender or food processor. Add the yogurt, avocado, basil, cayenne and a few tablespoons of the reserved pasta water. Purée the mixture until smooth. Add the parmesan cheese, salt and pepper and pulse a few more times until blended.
- Toss the sauce with the drained pasta. It seems like a lot, but I use all the sauce at once. It is so flavorful and wonderful, and it’s not runny like regular pasta sauce.
When I make this pasta, I don’t bother making a vegetable dish on the side. I feel like I’m being OH, SO BAD, but with all the spinach, onion, garlic and avocado involved, you don’t even need it.
Posted in Recipes | Tagged avocado pasta, Greek yogurt, spinach pesto | 1 Comment »