Easy


This week is Gaye’s Birthday and we are celebrating with panacakes!

When you think of pancakes what do you think of?  Sweet pancakes with butter and syrup? Savory with zucchini and spices?  Thin like crepes?  Layered with frosting as in a Dobash?

YES!  All of them.  

But I went with the basics…

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with some Huckleberry Syrup and chopped pecans.

For the mix: 

2 cups whole wheat pastry flour, or regular whole wheat flour
1½ cups all-purpose flour
1 cup low-fat dry buttermilk (buttermilk powder)
½ cup cornmeal
¼ cup toasted wheat germ
2 tablespoon granulated sugar (optional)
1 tablespoon plus 1 teaspoon baking power
2 teaspoons baking soda
½ teaspoon salt (optional)

Whisk all the mix ingredients together in a large bowl until combined. Store in the refrigerator in an airtight container for up to 3 months. Makes about 5 1/3 cups of mix.

Visit with Ellie to find out how to put the pancakes together.

This is a perfect mix to keep in the fridge.  Pancakes quickly that are healthy.

Happy Birthday, Gaye, from my Kitchen to Yours!

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For more Pancake fun – Pancake Pandemonium!

Red Fish

Blue Fish

This week’s EwE theme was FISH!  But I guess you had figured that out already!

For some reason I had Dr. Seuss in my head the week I was supposed to come up with a theme and this one just popped into my head.  Could have been worse, I could have been thinking of Green Eggs and Ham or The Lorax or The Cat in the Hat.  I don’t think any of them would have made a good meal.  But fish – that’s a different story.

What about  broiled spicy salmon on a pita bread with spicy onions and sliced cukes? Yes?

Good answer!

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open-face mediterranean salmon sandwiches

The whole dish contains tumeric, coriander, cumin, and cayenne. which are mixed with EVOO then spread over the fish before it is broiled.  The rest is heated in a sauce pan to cook the onions and garlic.  So.  Much.  Flavor!

Long slices of cucumber on a Pita bread {I used a whole grain one.} topped with sauteed onions topped with the salmon.

There is also a sauce made with plain yogurt, scallions, and lemon.  It was supposed to be OVER the fish but I really didn’t like it after it was made so I just put a little container of it one the side for the pictures.

I thought it might be dry with the sauce but the salmon wasn’t overcooked and the cucumbers added just enough moisture.  This was REALLY good!  Definitely a repeat.

The recipe is from Ellie’s Weeknight Wonders page 81 so it took less than 30 minutes to put together.

Want more fish dishes – Check out Eating with Ellie this week.  You’ll be glad you did.

And if you want to join us the themes are posted  Just cook, blog, and leave a comment on the theme page.  Love to have you.

Here in the deep south Summer means Watermelon.  Every spring we plant a watermelon patch.  Last year the weather was not cooperative. THIS year we made up for it….

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We have given so many watermelon away to friends and family this year that they may be sick of them.  We, however, are not.  Watermelon every day is a great way to survive the heat of summer.  Especially this summer – HEAT DOME!!

Good thing Kayte chose melons for our theme this week in Eating with Ellie.  And good thing Ellie had this recipe for Watermelon Blueberry Pops.  And did I mention it is also Blueberry season?

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The only change I made was to use lemon juice rather than lime juice.  BTW all you need is 3 cups of watermelon so buy a small one and freeze away!

You can find the recipe on page 250 of Ellie’s So Easy or  HERE.

What else is on the Melon Buffet this week? And if you want to join Eating with Ellie the themes are on the side.  Just make one of Ellie’s dishes and post a comment.  We’ll visit!

This week we woke up with Curtis.  Not literally, of course.  But facing Curtis across the breakfast table would be a treat!

I had marked this recipe a long time ago hoping we would eventually need a breakfast item.

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spicy sausage breakfast burritos

A whole wheat tortilla filled with scrambled eggs, spicy sausage {I used a local Cajun Sausage}, and onions.  And I really should call this a semi-spicy burrito because I left out the jalapeño.  Trust me, the cajun sausage had plenty of bite without it.

The sausage is broiled and then sliced before being mixed in with the eggs and green onions.  This makes it quick and easy to make.

This was the perfect breakfast.  Lots of protein, lots of flavor.

The recipe is from  relaxed cooking with curtis stone. (page 53) I also found it HERE if you want to try it.

What else is for breakfast?  Check the buffet at I Heart Cooking Clubs.

Today is May 5th.  Cinco de Mayo.  The celebration to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. While it is NOT the day of Mexican Independence it was was great victory leading up to it.

Kayte suggested we help celebrate with any Mexican dish from Ellie Krieger.

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We have made quite a few Mexican style dishes from Ellie over the last year or so but there are still some left.  Like these Chili Tortilla Chips.  Super simple!  Cut some corn tortillas into wedges and toss wit Olive Oil, Chili, Cumin, Coriander, Garlic powder, and salt.  Then just bake for about 15 – 20 minutes. OLE’  

I think they needed just a tad more salt to bring out the flavor of the other spices.  And don’t eat them warm.  They will be chewy rather than crisp.

The recipe is from Ellie’s Comfort Food Fix (page 56).  Also HERE.

What else is on the menu for Cinco de Mayo?  Check with Eating with Ellie to find out.

This week the theme for Eating with Ellie was side dishes.  What do you serve on that other part of the plate?  For me this week it was…P1080920

….Broccoli with Toasted Garlic.  This week I am all about easy and this was the easiest side I had marked in Ellie’s books. (This one is from The Food You Crave  which has some great recipes in it.

The garlic is cooked in oil until it is golden.  Then after steaming the broccoli it is stir fried in the garlic-y oil.  Plate the broccoli and sprinkle on the garlic and seasonings.  EASY!!

The recipe is also on FoodTV.

See what the other’s served On The Side for Eating with Ellie.

Altho I usually don’t do this I am also submitting this to I Heart Cooking Clubs for the Potluck.  Just too busy to cook one more new thing this week.

Behind the house we dug a pond.  Two actually.  One is full of catfish.  One is, supposedly, full of crawfish.  We have them just for fun.  Just so we can spend some lazy time fishing.  Just so we can have fresh fish when we want it.  Or crawfish.  The catfish are getting big.  When we stocked the pond two years ago they were fingerlings.  Now they are close to and some are over 2 pounds.  It is like fighting a 40 pound monster when they bite.

And they are delicious. Usually we fry them.  With fries.  With hushpuppies.  But we got tired of hushpuppies so I tried something new.

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Fritters filled with fresh corn and okra.

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MUCH better than plain hushpuppies.

I found them in the July/August 2014 issue of “Louisiana Cookin'” on page 55. But they are also on the magazine’s website.

I have had fun cooking so many recipes from this magazine.  Plenty more marked.  Most of the recipes from the past issues are on the Louisiana Cookin’ website. So, if yo want some GOOD Southern or Louisiana recipes this is the place to go.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.

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This is my last recipe for March’s Cookbook Countdown. I managed to do seven!   Now all I have to do is figure out which cookbook to use for April!  So many cookbooks, so few years!!

I know I’ve said before that Indian Cuisine is my favorite.  But I have to admit that anything with an Asian flair is right up there, too.  I realize that most of what we get in our local Asian eateries (NOT the buffets) is not as authentic as we would like but I like what is out there – Tiny Spicy Chicken, Mongolian Beef, Chop Suey etc.  Usually what I cook at home is much better.  Like Donna’s Wonton Soup (page 18 modern classics) which fit Chaya’s theme of Super Soups just right.  Light and fresh is perfect for a Spring day (in February).

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Ground pork mixed with green onions, ginger, hoisin sauce and sesame oil stuffed in little wonton wrappers.  Easier than I thought to make.  Cooked in a mix of chicken broth, soy sauce, ginger, and Chinese cooking wine.

I don’t think I’ll be ordering this any more since it is so easy to make at home.

There are more Super Soups on our Wednesdays with Donna Hay site.

As I look at this little basket of goodness I wonder why I haven’t made these before.  Crispy.  Not fried.  Lots of seasoning.  Pantry Items.  I have no excuse.

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These are simply thinly sliced potatoes (2 russets) tossed with olive oil (1 Tbl), Smoked Paprika (2 tsp), and salt (1/2 tsp).

Just put them on a sprayed cookie sheet and bake at 400 for anywhere from 10 – 20 minutes.  Mine took about 10 minutes but yours may take longer.  Oh, and check them about every 5 minutes.  They bake FAST!

I added a little onion powder (2 tsp) to my second batch.  GOOD!!

The theme for this weeks  I Heart Cooking Clubs is Nibbles and Noshes

The recipe is from Ellie’s comfort food fix (page 58) but I also found it on Ellie’s webpage. 

My pick this week and evidently I am in an Italian mode because my pick for Wednesdays with Donna Hay this week also had lots of oregano, basil, and tomatoes.

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I loved the ingredients in these meatballs: carrots, oats, Parm. I make meatballs often but never thought to put in a few shredded carrots. Such an easy way to get some extra veggies in. While I liked the meatballs, I thought the marinara was a little thin. The flavor was great but I like my sauces to be a little thicker.

You can find more meatballs and sauce on Eating with Ellie

You can find the recipe in Ellie’s Weeknight Wonders on page 107.

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