I’ve been looking for a go to pancake recipe that i can add healthy things to (now that my daughter eats them at every meal). This is my favorite so far…
1/4 Cup Butter, melted
1 1/4 Cup Whole Milk
1/4 Cup Ricotta
3/4 Cup total of a Grated Granny Smith Apple/Carrots [I steamed them first so they’d be soft and disappear into the pancake]
1 1/4 Cup All Purpose Flour
1 1/4 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1 TBSP White Sugar
In a large bowl, combine butter, egg, milk and apple/carrot mixture.
In a separate bowl, sift together flour, baking powder, cinnamon and sugar.
Stir flour mixture into apple mixture, just until combined.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle. Spread out each pour by picking up the pan and tipping it like you would do if you were making a crepe. Brown on both sides and serve hot. [The first couple pancakes were pretty mushy inside so i turned down the heat and started cooking them for longer to cook out some of the moisture.]
I’ve never loved caramel but i’ve been craving it lately and this recipe totally came through. Heres what i learned and did…. (and what i will be doing again once i run out). (original recipe from a fabulous food blog called smittenkitchen.com)
(Makes about 1 1/3 cups)
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature
Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly.Cook the liquefied sugar to a nice, dark copper color.
Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.
good to know:
+ These 10 tips are GREAT for beginners. (Definitely do the ice bath thing!) I will say that within the tips it says its better not to stir the sugar and the above recipe says to stir it so it doesn’t burn… I’m thinking theres a gray area that involves a little bit of stirring/ a little bit of sitting but will have to try it next time.
We’re always buried in squash from our CSA share so heres my favorite way to use delicata’s quickly…
1 Delicata Squash, cut in half lengthwise with the seeds scooped out
Preheat oven to 400 degrees.
Cut squash pieces in 1/4 inch half moons and toss with olive oil and kosher salt.
Lay out squash pieces on cookie sheet. (The more contact the squash pieces have with the pan, the faster they will crisp up.)
Cooking time REALLY varies depending on how consistent you were with cutting the squash chips. So just put them on for 10 minutes and then check it every couple of minutes after. Some will be crunchy… some just get all golden brown and yummy. Either way, its amazing how fast an entire squash can disappear.
Good to know:
+You don’t need to peel this squash… the skin is totally edible and yummy after baking.
1 Cup of chopped frozen mango & strawberries (i’m going to try other variations too….peaches, apples, etc)
Whisk together milk, vanilla, and eggs.
Add oats, brown sugar, baking powder, cinnamon and salt and mix together.
Stir in softened butter and mango
Pour into baking dish. [I used a round pyrex baking bowl] Let it sit for at least three hours or overnight. [I actually didnt have that much time so I let it sit for about a half hour. The end result may have been a firmer texture if i had let them sit but it still tasted great.]
Place cold dish in cold oven. Set oven to 350 degrees and bake for 30 to 45 minutes or until oatmeal puffs up and is golden brown.
Let cool a bit before serving.
good to know:
+ I used Trader Joes frozen mangoes for the above and it was DELICIOUS.
+ You can do a pumpkin version by using 1 can pumpkin, 1 tsp Allspice and increasing the oats to 3 cups. I may increase the cinnamon too depending on how you feel about cinnamon. The cooking time seemed to increase significantly but you’ll just have to experiment.
+Coconut Almond Blueberry : 1/2 Cup shreaded coconut, a couple almonds (chopped fine), 1/2 Cup frozen blueberries
small roasting potatoes [or chopped large potatoes, sweet potatoes, carrots, etc]
Set oven for 350 degrees
Rinse chicken and pat dry. Rub entire chicken with salt and pepper.
Fill Cavity with 1T butter, 1/4 cup of the onion, Celery Stalks and the 1/2 lemon (make sure to zest it first)
On the top of the bird, loosen the skin with your fingers and fill under the skin with the remaining 2T chunks of butter, cut up. Mix garlic, rosemary and thyme together and push that around under the skin as well.
Place chicken in a roasting pan
Surround with roasting vegetables that are coated with olive oil, salt, pepper, thyme and rosemary [I used small roasting potatoes, the remaining onions and shitake mushrooms]
Bake 1 hour and 15min
When the chicken comes out, baste it, cover with zest and let sit for a bit before you serve it.