Food


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!

I like it when someone makes something ‘out of the box’.  This recipe from Alton Brown is definitely there.  And it is definitely delicious.

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As much as I love eggplant just about any way, I wasn’t sure about this one.  But, as is usual, Alton had it ‘goin’ on!”  This is his answer to eggplant Parmesan.Parmesan deconstructed.  While it takes ages to make eggplant Parm it only takes 10 minutes (once the eggplant has had the moisture removed) to make.

It’s vegetarian.  It’s gluten free.  It’s spicy. It’s repeatable. It’s Good Eats!

1 medium-large eggplant
Kosher salt, for purging
1 tablespoons olive oil
1/4 teaspoon garlic, minced
1/4 teaspoon chile flakes
2 small tomatoes, seeded and chopped
3 Tbl cup cream
1 tablespoon basil, chiffonade
2 Tbl freshly grated Parmesan

  • Peel the eggplant leaving 1-inch of skin at the top and bottom unpeeled and slice into 1/4″  thick.slices/.
  • Purge the eggplant slices:
    • Lay the 1/4 inch slices over the sink on a cooling rack.
    • Sprinkle one side with Kosher salt.  Let sit for about 15 minutes.  Turn and sprinkle the other side.
    • After they have ‘wept’ rinse with cool water and dry.  Cut into linguini like strips.
  • Heat the oil in a medium skillet then add the garlic and chili flakes and toast. Add the eggplant strips  and toss to coat.
  • Add the tomatoes and toss with the eggplant.
  • Add the cream and toss with the eggplant and tomato.
  • Add the basil and Parmesan and toss to combine.
  • Top with the breadcrumbs and serve immediately.       {The original recipe from FoodTV}

I enjoyed this for lunch but it would make a great side for dinner.  And it IS so much easier than ‘real’ Eggplant Parm.  No coating/frying the eggplant.  No layer after layer and no baking.

Instant gratification!

Recipe is from Alton Brown Good Eats The Early Years. Page 283

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

…a creative cook. Someone who loves to create good food for her family. Someone who started a blog because she wanted to share her requested recipes with family and friends. LYNSEY!  Of LynseyLou’s who is making our days delicious!!  And she did.  

Lynsey started blogging in 2008 because she was simply inspired by another blogger.  And, it was her way of sharing her recipes with the friends and family who asked for them.  Lynsey, that’s the same reason I blog.  Keep on, Lynsey.  You have some darn good stuff on LynseyLou’s.

So many good things that, as usual, it was hard to pick just one.  So I went with …

DINNER:  p1090652

Spicy Sausage Casserole

Which everyone in the family loved.  Rotini pasta mixed with sausage, lots of cheese, Rotel tomatoes, and onions.  While Lynsey used turkey sausage I used a local smoked sausage.  It was delicious!

A couple of nights later I needed a good filling side:

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Sweet Potato Wedges

Roasted in the melted butter and cinnamon.  Perfect.  I am a big fan of sweet potatoes and always stock up when they are in season.  These will definitely see their way into the oven again.

And I saved the best for last:  DESSERT!

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Peanut Butter Pie

Which The Man said was the best PB pie he had ever had.  {Thank you, Lynsey!}

Forgive the drizzle on top – it came out way faster than I expected.  But it’s the taste that counts, right?

  • 2 Cups heavy whipping cream, divided
  • 2 Tbsp sugar
  • 8 Oz (1 bar) cream cheese, room temperature
  • 1 1/2 Cups peanut butter (crunchy or smooth)
  • 1 Cup confectioner’s sugar
  • 1 Graham cracker crust, homemade or store bought
  • 1/4 Cup semi sweet chocolate

Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form.  Set aside.

Place cream cheese and peanut butter in a large bowl and beat on high until combined.  Gradually add confectioner’s sugar and beat until incorporated.  Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy.  Gently fold the whipping cream into the peanut butter mixture.  Transfer mixture to the cooled pie crust.

Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted.  Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.

Whip the remaining 1/2 cup whipping cream until stiff peaks form.  Spoon the whipped cream onto the center of the pie.  Drizzle with additional chocolate, if desired.

Place the pie in the refrigerator for at least 2 hours before serving, to allow to set     {adapted by Lynsey from Paula Deen}

Lynsey was my assignment for Secret Recipe Club.

Were there more recipes from Lynsey I wanted to try?  You Betcha! But I had to choose just a couple for SRC.  The hardest part of being a member is choosing.  The fun part is discovering new bloggers and their wonderful, tasty recipes.  There is more from The Secret Recipe this month.  Just follow the frog!

WordPress dot com:

Between April and October of 2015 we cooked with Chef Jacques Pepin.  Now we are visiting with Pepin again as our chef of the month.

I was in need of a dessert this week and this apple tart from Pepin hit the spot.

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Pepin says his classic dough is suitable for any baking need.

Dough:  

  • 3 Tbl unsalted butter, cold
  • 3/4 cup AP flour
  • 1/2 tsp sugar
  • 2 Tbl ice-cold water

Place the flour, butter – cut into  1/4″ pieces – and sugar in a food processor.  Process for 5 seconds and add the water.  Process another 5 seconds.  Remove he dough from the processor and work it until all the dry pieces are incorporated.  Roll into a 10″ circle and refrigerate.

Filling:

  • 2 large Golden Delicious apples {I used three medium}
  • 2 Tbl apricot jam {Not a fan so I used some homemade Pear Honey}
  • 1 Tbl sugar
  • 1/2 Tbl unsalted butter

Peel the apples, cut in half and scoop out the core.  Remove a little more apple from the center and chop fine.  {I used the third apple for this}.  Fill each core with 1/2 Tbl {I used a little more} jam and arrange the apples in the center of the dough cut side down. Sprinkle the chopped apple around the apple halves.  

This is a galette so bring the edges of the dough up over the apples with a 1″ – 2″ border.  Sprinkle the top with sugar and butter pieces.

Bake at 400 degrees for 45 minutes – 1 hour {Mine took about 50 minutes.}  until well browned.  

Mine did not get as brown as I would like.  I brushed the top of the whole tart additional Pear Honey.  It added a lot of flavor.  {Plus it made it look pretty!}

The recipe is from Jacques Pepin’s Table page 357.

For more of Pepin’s dishes visit I Heart Cooking Clubs.

IF you have read my blog you know that SHRIMP is probably my favorite food.  So now surprise that this shrimp dish from Alton Brown was one of the first things I made when I started to cook from The Early Years for Cookbook Countdown

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Take 1 lb of peeled and deveined shrimp.  Seal in a plastic bag or container with 1/4 cup olive oil, 4 medium minced cloves of garlic  {I added some extra} , 1/4 tsp of kosher salt, and 1/4 tsp freshly ground black pepper.

Heat a 10″ iron skillet for 5 minutes over medium heat.  Add the shrimp and all the other ingredients to the skillet.  Toss the shrimp etc constantly for about 5 minutes as the shrimp cooks and turns opaque in the center – about 3 or 4 minutes.

Serve immediately.

This is not an ingredient, at this point, to be added to anything.  Like shrimp scampi – good all by itself.

But I had plenty of leftovers since I made a double batch and mixed mine with some additional olive oil and some tan mien – Chinese egg noodles.

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This recipe is from Alton Brown’s The Early Years page 379. Alton suggested using the leftovers in a Garlic Shrimp Casserole

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

Spaghetti?  Lasagne? Ravioli?  What is your favorite?  If you are like me you like it all.  Lots of sauce.  Lots of melted cheese.  Lots of flavor.  But for  some reason I don’t cook Italian very often.  That is why I chose the theme Mama Mia!  Let’s cook Italian! for this week’s Eating with Ellie theme.

I found a recipe for calzone in one cookbook.  A recipe for lasagne in another.  And then I ran across this recipe from Ellie for Chicken Parmeasan on line. Bingo!

Lots of ooey gooey melted mozzarella and Parmesan cheese.

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Lots of flavor with the oregano, garlic powder, and paprika.  Lots of crunch from the seasoned breadcrumbs.  LOTS of crunch!

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Who could say no that that?

This was probably the best Chicken Parm I have made.  AND it is healthy!  Pounded flat the chicken breast made a HUGE piece.   It was more than I could eat.  It was delicious!  And it was cooked in less than 30 minutes!  Big Plus.

The recipe is online at Cooking Channel TV.

And there are more Italian dishes visit Eating With Ellie.

 

aka QUICHE!  And it’s a good one.  AB gives the basics {Software} and then choices for the filling {Secondary Software}  And to make it super simple he suggested a frozen crust.  NICE!

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Use a frozen {or fresh} crust .Mix together 2 large eggs, 1 cup half and half, and a pinch of nutmeg.

Distribute the “secondary software” over the crust.  {8 ounces of just about anything!}

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I used cubed ham, spinach, sauteed onions, and Gruyere cheese.  If I had only had some mushrooms!

Place the pie on a cookie sheet and place partway into a 350 degree oven.  Carefully pour in the filling mix and slide the pie into the oven. Bake for 35 – 45 minutes or until it is still jiggly in the middle but set at the edges.

OH! MY!  Pretty much the best ‘refrigerator pie” I have made in a while.

AB also suggests combos like

  • cheddar with ham and spinach.
  • roasted chicken with chopped sun-dried tomatoes and goat cheese.
  • pepperoni with black olives and green peppers.

In other words – anything goes…

The recipe is from Good Eats: The Early years page 152.

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

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