A good pasta sauce, this one stands out from the crowd. I remember making this sauce for my other parentals - Ron and Sheri - one lazy Sunday. Football was on for the boys, and baby Elliott was spending some time with Grandma Sheri. The intensity of the flavors coming together, perceived by everyone in the other room came as a shock, I believe. I had finished sauteing the onions and the garlic had just been added. It produced this sweet yet pungent aroma which filled our home, in a good way of course. Especially if you LOVE garlic. Well, it was a great meal loved and enjoyed with amazing company. It is a staple in our house, for sure, the ingredients always on hand. We love it with penne or rigatoni.
Puttanesca Sauce - By far my favorite pasta sauce!
1/4 cup Extra Virgin Olive Oil
1 c finely chopped onion - 1 small one
6 cloves minced garlic
2 (28oz) cans diced tomatoes
1 cup tightly packed chopped Kalamata Olives
2 tbls Tomato Paste
2 tbls Capers
2 tbls minced Anchovy Fillets - trust me NO ONE even knows they are there! hehe
1/2 t crushed basil
1/2 t dried crushed red pepper flakes
salt to taste
Heat a large stock pot heat oil over med - hi heat. Add Onion and saute until soft and caramelized about 10 min. Add garlic and cook an additional 2 minutes. Add tomatoes and the remaining ingredients and simmer until the sauce has thickened and slightly reduced about 40 min.
Tuesday, October 31, 2006
Quick, flavorful meals...
I was looking through all my recipes and there are really no sections. If anything our recipes seem to revolve around time, anything that takes more than an hour in the kitchen is something we save for the weekend. Garlic Chicken is one of those quick and easy meals, no thought process and wow the flavors pack a punch!
Garlic Roast Chicken with Rosemary and Lemon
Preheat oven to 450*
2 1/2 lbs boneless skinless Chicken Breasts cut into large chunks (we typically cut them in half)
6 cloves of garlic (smashed with side of knife)
3 tbls Fresh Rosemary
3 tbls Extra Virgin Olive Oil
1 lemon zested and juiced (reserve lemon juice)
1 tbls Grill Seasoning (we love Spicy Montreal Blend)
1/2 cup dry white wine or low sodium Chicken Broth <- love the chicken broth
Arrange chicken in 9x13 baking dish, add garlic, rosemary, oil, lemon zest, seasoning, stir around and evenly coat chicken. Roast for 20min. Leave pan in oven and add wine/broth and lemon juice. Close oven door and turn oven off. Let stand 5min. Viola! Dinner is done!
This is a family favorite, if I remember right it came from a restaurant on Elliott Bay here in WA... Trust me it is one the best ways to make taco's. Even if you are using your favorite store bought salsa, remember FRESH salsa in the deli section is always better than some Frit* L*y... You get the point I am trying to make right? It is the same reason I love ORGANIC, you can actually taste and smell the freshness.
Fish Tacos with two Salsas
Tomato Salsa
1 cup chopped seeded Tomato (about two med)
1/2 cup chopped seeded Yellow or Orange tomato (1 med) <-I can never find them so I use all red! LOL
1/4 cup finely chopped Red Onion
1 tbls chopped Parsley (flat leaf)
1 tbls fresh Lime Juice
1/2 t minced Habanero pepper <- I DO NOT LIKE THIS PEPPER can substitute. - My fingers felt like they were on FIRE for two days straight after using them!
1/2 t Extra Virgin Olive Oil
1/4 teaspoon Salt
Mango Salsa <- OUR FAVORITE!!
1 cup chopped peeled Mango
1/2 cup chopped seeded peeled cucumber
1/4 cup fresh cilantro
2 tbls minced Jalapeno Pepper
1 tbls fresh Lime Juice
1 t Extra Virgin Olive Oil
1/8 t Salt
Fish
2 tbls Lime Juice
2 t Olive Oil
1/4 t ground Cumin
2 Garlic cloves minced
4 (6oz) Halibut fillets
1/4 teaspoon Salt
Cooking Spray
Remaining ingredients
4 10in Flour Tortillas
1 cup shredded red cabbage
1/4 cup reduced fat sour cream
Lime Wedges
To prepare tomato salsa combine all tomato salsa ingredients in a small bowl, cover and chill at least 1 hour.
To prepare mango salsa combine all mango salsa ingredients together in a small bowl and chill at least 1 hour.
To prepare Halibut - combine all ingredients in a zip lock bag including the halibut. Marinate at lease 15 min. Turn once if needed. Remove fish from bag, discard marinade. Place fish on grill with coated cooking spray <- I recommend placing the fish in foil and then grilling. Halibut tends to cook fast in my opinion and flakes away, would hate to see it all end up at the bottom of the grill. Grill 4 min each side or until done. Flake fish into large chunks and set in bowl. Warm tortillas up in microwave or on the grill. Arrange tacos how you see fit!
Garlic Roast Chicken with Rosemary and Lemon
Preheat oven to 450*
2 1/2 lbs boneless skinless Chicken Breasts cut into large chunks (we typically cut them in half)
6 cloves of garlic (smashed with side of knife)
3 tbls Fresh Rosemary
3 tbls Extra Virgin Olive Oil
1 lemon zested and juiced (reserve lemon juice)
1 tbls Grill Seasoning (we love Spicy Montreal Blend)
1/2 cup dry white wine or low sodium Chicken Broth <- love the chicken broth
Arrange chicken in 9x13 baking dish, add garlic, rosemary, oil, lemon zest, seasoning, stir around and evenly coat chicken. Roast for 20min. Leave pan in oven and add wine/broth and lemon juice. Close oven door and turn oven off. Let stand 5min. Viola! Dinner is done!
This is a family favorite, if I remember right it came from a restaurant on Elliott Bay here in WA... Trust me it is one the best ways to make taco's. Even if you are using your favorite store bought salsa, remember FRESH salsa in the deli section is always better than some Frit* L*y... You get the point I am trying to make right? It is the same reason I love ORGANIC, you can actually taste and smell the freshness.
Fish Tacos with two Salsas
Tomato Salsa
1 cup chopped seeded Tomato (about two med)
1/2 cup chopped seeded Yellow or Orange tomato (1 med) <-I can never find them so I use all red! LOL
1/4 cup finely chopped Red Onion
1 tbls chopped Parsley (flat leaf)
1 tbls fresh Lime Juice
1/2 t minced Habanero pepper <- I DO NOT LIKE THIS PEPPER can substitute. - My fingers felt like they were on FIRE for two days straight after using them!
1/2 t Extra Virgin Olive Oil
1/4 teaspoon Salt
Mango Salsa <- OUR FAVORITE!!
1 cup chopped peeled Mango
1/2 cup chopped seeded peeled cucumber
1/4 cup fresh cilantro
2 tbls minced Jalapeno Pepper
1 tbls fresh Lime Juice
1 t Extra Virgin Olive Oil
1/8 t Salt
Fish
2 tbls Lime Juice
2 t Olive Oil
1/4 t ground Cumin
2 Garlic cloves minced
4 (6oz) Halibut fillets
1/4 teaspoon Salt
Cooking Spray
Remaining ingredients
4 10in Flour Tortillas
1 cup shredded red cabbage
1/4 cup reduced fat sour cream
Lime Wedges
To prepare tomato salsa combine all tomato salsa ingredients in a small bowl, cover and chill at least 1 hour.
To prepare mango salsa combine all mango salsa ingredients together in a small bowl and chill at least 1 hour.
To prepare Halibut - combine all ingredients in a zip lock bag including the halibut. Marinate at lease 15 min. Turn once if needed. Remove fish from bag, discard marinade. Place fish on grill with coated cooking spray <- I recommend placing the fish in foil and then grilling. Halibut tends to cook fast in my opinion and flakes away, would hate to see it all end up at the bottom of the grill. Grill 4 min each side or until done. Flake fish into large chunks and set in bowl. Warm tortillas up in microwave or on the grill. Arrange tacos how you see fit!
Heart warming....
The nice thing about this soup it comes together rather quickly, the best part it is HEALTHY! This actually came from a Cooking Light Magazine last fall, I believe. I loved experimenting with food while I was pregnant, although I do have to say don't spring Spaghetti Squash as a pasta meal on a MEAT and POTATO loving man. This recipe is easy and it warms your belly! Enjoy
Pasta Fagioli Soup
This is an awesome lunch in the winter, it comes together really fast and freezes well.
12 oz Chicken Sausage - recommend something spicy/santa fe, Halved lengthwise and sliced
3 cups low sodium Chicken Broth
1/2 cup small uncooked seashell Pasta - or any small pasta
2 cups coarsely chopped Zucchini (about 2 small)
1 14.5 oz can of stewed tomatoes undrained
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 15 oz can Kidney Beans, rinsed and drained
1/3 cup (1 1/2 oz) shredded asiago cheese * optional
Heat in a large sauce pan over high heat. Add sausage cook 2 minutes stirring constantly. Add broth and pasta, bring to a boil. Cover, reduce heat and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover and reduce heat and simmer for 2 minutes. Stir in Basil, Oregano and beans. Cover and simmer for another 3 min or until pasta and zucchini are tender. Sprinkle with cheese when done!
Chicken Picata
This is one of MY favorite chicken recipes in the whole world, I believe we snagged this one from Giada... Although not as healthy with all the butter going in. Still much the same, you could use more Olive Oil or even not use all the butter recommended. It is so good especially with Cheesy Orzo pasta...
4 skinless boneless Chicken Breasts halved crosswise
1/2 t Salt
1/2 t fresh ground black pepper
1/2 c flour for dredging
4 tbls unsalted butter - divided in half
2 tbls Extra virgin Olive Oil
1/2 c low salt chicken broth - have measured out
1/3 c fresh lemon juice - have squeezed before hand
1/4 c drained capers - have measured out
2 tbls fresh parsley * optional
Sprinkle Chicken w salt and pepper. Dredge the chicken in the flour and coat lightly.
In a large saute pan melt 2 tbls of butter with the 2 tbls of oil over med-hi heat. Add the chicken and cook until brown on each side about 3 min each side. Using tongs transfer chicken to a plate. Add the broth, lemon juice and capers to same pan. Bring the broth mixture to a boil over med-hi heat scrapping up the brown bits from the bottom of the pan. Return chicken to pan and simmer to cook through about 5-6 min. transfer chicken to a serving dish. Whisk in remaining butter to sauce in pan. Pour sauce over chicken and serve.
Pasta Fagioli Soup
This is an awesome lunch in the winter, it comes together really fast and freezes well.
12 oz Chicken Sausage - recommend something spicy/santa fe, Halved lengthwise and sliced
3 cups low sodium Chicken Broth
1/2 cup small uncooked seashell Pasta - or any small pasta
2 cups coarsely chopped Zucchini (about 2 small)
1 14.5 oz can of stewed tomatoes undrained
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 15 oz can Kidney Beans, rinsed and drained
1/3 cup (1 1/2 oz) shredded asiago cheese * optional
Heat in a large sauce pan over high heat. Add sausage cook 2 minutes stirring constantly. Add broth and pasta, bring to a boil. Cover, reduce heat and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover and reduce heat and simmer for 2 minutes. Stir in Basil, Oregano and beans. Cover and simmer for another 3 min or until pasta and zucchini are tender. Sprinkle with cheese when done!
Chicken Picata
This is one of MY favorite chicken recipes in the whole world, I believe we snagged this one from Giada... Although not as healthy with all the butter going in. Still much the same, you could use more Olive Oil or even not use all the butter recommended. It is so good especially with Cheesy Orzo pasta...
4 skinless boneless Chicken Breasts halved crosswise
1/2 t Salt
1/2 t fresh ground black pepper
1/2 c flour for dredging
4 tbls unsalted butter - divided in half
2 tbls Extra virgin Olive Oil
1/2 c low salt chicken broth - have measured out
1/3 c fresh lemon juice - have squeezed before hand
1/4 c drained capers - have measured out
2 tbls fresh parsley * optional
Sprinkle Chicken w salt and pepper. Dredge the chicken in the flour and coat lightly.
In a large saute pan melt 2 tbls of butter with the 2 tbls of oil over med-hi heat. Add the chicken and cook until brown on each side about 3 min each side. Using tongs transfer chicken to a plate. Add the broth, lemon juice and capers to same pan. Bring the broth mixture to a boil over med-hi heat scrapping up the brown bits from the bottom of the pan. Return chicken to pan and simmer to cook through about 5-6 min. transfer chicken to a serving dish. Whisk in remaining butter to sauce in pan. Pour sauce over chicken and serve.
Friday, October 20, 2006
Roger, Me Tiger NOW!
It was such a gorgeous summer here in the NW. Here we are at the cabin in Chelan! Steve and his goofy faces...
Thursday, October 05, 2006
To Share or not to SHARE!!! NOT
Today, I thought, just maybe I will be generous...
- I thought I might share a recipe.
- I made the Chocolate Chip cookies.
- Came to the realization - No one can ever know the recipe.
- MUH HAHAHAHA!
Tuesday, October 03, 2006
Cobblers... To love
I love cobblers... Preferably Apple or Blackberry... I have two recipes I use quite frequently, depending on mood. The Apple Cobbler is great hot or cold. I prefer my cobblers plain, not dressed up with Ice Cream. I think it ruins the cobblers topping. Who am I to judge, though. I may be one in a million who thinks like this.
The Blackberry Cobbler is a sick love affair. Its like an accident you just can't keep your eyes off of, you become the gawker. Only it is filling your mouth and belly. hehe... With the blackberry I cannot contain myself, who waits an hour to let it cool?! Are you kidding me? Yeah, not happening, not in my household. Steve often wonders how we manage to maintain our weight. LOL. I honestly have no clue, genetics?
In every recipe I use unsalted butter, you have the ability to control the amount of salt going in and it's fresher tasting.
Apple Cobbler
Filling:
6 Pink lady Apples or Braeburn Apples, peeled, cored and cut into 1in pcs
1/2 cup Sugar
2 t Lemon Juice
I Vanilla bean (the contents of) or 1 t Vanilla Extract
1 1/2 t Ground Cinnamon
1/2 t Ground Nutmeg
1/4 t Salt
Topping:
1/2 cup Unsalted Butter
1 cup firmly packed Dark Brown Sugar
1/4 t Salt
1 cup All Purpose Flour
1/3 cup Quaker Oatmeal
Preheat oven to 350*. Mix the apples, sugar, lemon, vanilla bean or extract, cinnamon, nutmeg and salt in a baking dish, mix well and set aside, I have an apple shaped one. Don't know the size but it fits rather nicely. I'll get back to you on that.
For the topping melt butter over low-med heat, remove from heat and stir in dark brown sugar, and salt. Add the flour and oatmeal and don't over mix - should still see some flour. Crumble the mixture over the apples. We live in a very humid area so it looks like a pliable cookie dough. Bake for about 55 min or until top is golden brown. Trust me, using a vanilla bean and fresh nutmeg is well worth it weight in gold. I love Pink Lady's they are not too sweet, but provide just the right amount of tartness. MacIntosh might work well too.
This recipe I received from my girlfriend Glory Rae - The most gracious host cooked for us on HER birthday. Got to love her, she is an amazing friend. One of those you thank to the ends of the earth for having in your life. She never forgets a birthday, to call or to write. Life is never too busy. I only wish we lived closer to one another! Well, she surprised me by mailing me this recipe.
As I was saying earlier, GR made us this dessert on her birthday. I kid you not, she substituted blueberries and strawberries or was it raspberries? I don't remember, I could not have enough of this dessert, she actually sent Steve, Elliott and I packing with the rest of it on our drive back into Anchorage, our 45 min drive back, there was none left. Now I have made this recipe in a two ways - equal parts blueberries, raspberries and blackberries and just as the recipe states with BLACKBERRIES. The results are consistently fabulous. This is a great dish to bring to a dinner part - understatedly elegant, to a BBQ great dish to top off with and to just eat all by yourself (I got it adjusted to make personal size cobblers in 8oz ramekins) Guilty pleasure by far.
She got this recipe courtesy Cuisine At Home. http://www.cuisineathome.com
Summer Blackberry Cobbler:
Toss together:
8 cups Blackberries
1 cup sugar
1/4 cup instant tapioca
Juice of half a lime
Pinch of salt
Combine; knead in:
1 cup All Purpose Flour
1 cup sweetened shredded coconut
3/4 cup Sugar
1/2 cup Pecan halves
1/2 t Baking powder
1/4 t salt
1/2 cup cold unsalted butter
Blend in top:
1 egg
Preheat oven to 375*
Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2qt baking dish.
Combine flour, coconut, sugar, pecans, baking powder, and salt in second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.
Blend in the egg, then arrange topping over the berries in clumps covering them evenly. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly. Cool on rack for at least 1 hour before serving.
Breakfast, Lunch and Dinner.. Food is always on the mind
I love thinking about what kind of meals we are going to have, especially during winter, our winter palate is so much stronger than summer. I love knowing it will be raining, the idea of curling up on the couch with a blanket and a sleepy baby, smelling a casserole, pot roast or crock pot working and having very little effort or time involved in making a meal. All this makes winters long dark days see more appealing. The scents wafting throughout our house, making our bellies rumble, tempting us to open the crock pot just to sneak a taste...
Alright already, getting hungry... Shopping at the grocery store is a fun pastime for me, my all time favorite grocery store is Central Market, just walking though the store entices my imagination. Fun foods like spaghetti squash - although if your husband LOVES meat - you might not want to just spring it on him, butternut squash, acorn squash and pumpkins are in full swing there now. Hehe... Growing up I have fond memories of Mum and Dad meal planning, we had just started lunch and Dad was asking Mum, what was for dinner that night... Food is a family affair!
Well, the best way to start your day off right is a nice breakfast, warm and filling. Not some cold dry cereal being reconstituted by your organic milk, I am talking about some fun light waffles, some raspberry-blueberry homemade syrup, double-rising blueberry pancakes or the ultimate turkey strata. All of the recipes can be done start to finish in 45min. The Strata can be made the night before and thrown in the oven the morning of.
My babes loves Waffles - These are as close to perfection as you can get, light and crispy - not the dense ones you get from the boxed stuff.
The BEST Waffle Recipe EVER for a Belgium waffle maker!
1 3/4 cup Flour
2 t. Baking Powder
1/2 t Salt
1 tbls Sugar
3 Eggs - separated (whites in another bowl)
7 tbls Oil
1 1/2 Milk
1 t Vanilla
Sift all dry ingredients together in a med bowl. Whisk all wet ingredients together - except egg whites. Create a little well in the dry ingredients, add the wet and mix thoroughly. Now with your egg whites, we are going to beat them! Beat them into shape that is, beat the egg whites until they form stiff peaks. By incorporating all the air into the egg whites we are in turn going to have light waffles. When your stiff peaks have formed, gently plop the egg whites into the batter, now DO NOT stir furiously, gently - slowly fold in the egg whites, with a large swooping motion, singing a song if you wish, maybe Row, row, row your boat... LMAO. Your batter will look frothy, this exactly what we want. Now fill your waffle iron with all its frothy goodness and ENJOY.
Berry Syrup - by far my favorite... I am a dipper when it comes to syrup, I don't smother my pancakes or waffles. I used to syrup proof my waffles and pancakes with peanut butter as a kid. I know WEIRD. WHATEVA... hehe. Steve smothers his pancakes and waffles with syrup. I still don't, BUT this is the only time I will go overboard and drench my waffles, or pancakes... these are the perfect berries so to say. They melt in your mouth and only improve on the above recipe and the soon to be down below pancake recipe.
Fresh Syrup
1 cup fresh or frozen Blueberries
1 cup fresh or frozen Raspberries
1/4 cup sugar
A tbls Butter, give or take
A little salt
Lemon juice
Cook all ingredients over low-med heat for 3-5 min. Adjust the sweetness and tartness with sugar and lemon. I am having a love affair with blackberries, so I highly recommend substituting at any time.
Pancakes.... SCHUMMY!
1 1/4 cup Flour
1 tbls Sugar
1 1/2 t Baking Powder
1 t Salt
2 Eggs
1 cup Milk plus 2 teaspoons lemon juice(let stand for a few minutes) or Buttermilk
1/2 cup Plain yogurt or Sour Cream
1 t Baking Soda
1 tbls Melted Butter
Sift together Flour, Sugar, Baking Powder and salt. In a separate med size bowl whisk eggs, add Milk, yogurt or Sour Cream and baking soda. Add the dry to the wet ingredients and whisk together. Stir in the melted butter. Set your skillet to 400 degrees. Drop batter by 1/3 cup on to hot skillet, flip when edges are golden and bubbles have formed on the top. Flip pancakes and continue to cook another 2-3 min. These are the lightest pancakes. Rolando and Elliott enjoy them plain. Malia LOVES a few blueberries tossed in!
Something about Strata, for the pickiest kids, they can't get enough of it. My kids and nephews looked at me a oddly the first time I made this breakfast for them. The all inclusive breakfast is UBER SNAZZY. It freezes well, too, if you have extra. I make this with turkey sausage and egg beaters, hehe, BUT I use half and half as well and sourdough bread sans crusts.
Turkey Sausage Strata
1 1/2 lbs of Turkey Sausage
4 oz of Egg Beaters or the equivalent of 4 eggs
1 t Sage
1/2 t Salt
1/4 t fresh Ground Pepper
6 - 8 pcs Sourdough French Bread, crusts removed
1 1/2 - 2 cups Extra Sharp Cheddar Cheese
Spray your 9 x 13 pan with non stick spray. Preheat oven to 350* degrees.
Brown Turkey Sausage in a pan, put aside. Shred about 4-6 oz of extra sharp cheddar cheese.
Cut the crusts of 6-8 slices of sourdough french bread - Enough to line the bottom of your dish. Whisk egg beaters, half and half, sage, salt and pepper in med bowl. Place bread in dish, layer sausage on bread, pour egg mixture on top of sausage and bread and top with cheese. If you are making ahead of time, don't place cheese on yet, do it day of. Bake for 45 min. Remove and let stand for 10-15 min. Serve!
Alright already, getting hungry... Shopping at the grocery store is a fun pastime for me, my all time favorite grocery store is Central Market, just walking though the store entices my imagination. Fun foods like spaghetti squash - although if your husband LOVES meat - you might not want to just spring it on him, butternut squash, acorn squash and pumpkins are in full swing there now. Hehe... Growing up I have fond memories of Mum and Dad meal planning, we had just started lunch and Dad was asking Mum, what was for dinner that night... Food is a family affair!
Well, the best way to start your day off right is a nice breakfast, warm and filling. Not some cold dry cereal being reconstituted by your organic milk, I am talking about some fun light waffles, some raspberry-blueberry homemade syrup, double-rising blueberry pancakes or the ultimate turkey strata. All of the recipes can be done start to finish in 45min. The Strata can be made the night before and thrown in the oven the morning of.
My babes loves Waffles - These are as close to perfection as you can get, light and crispy - not the dense ones you get from the boxed stuff.
The BEST Waffle Recipe EVER for a Belgium waffle maker!
1 3/4 cup Flour
2 t. Baking Powder
1/2 t Salt
1 tbls Sugar
3 Eggs - separated (whites in another bowl)
7 tbls Oil
1 1/2 Milk
1 t Vanilla
Sift all dry ingredients together in a med bowl. Whisk all wet ingredients together - except egg whites. Create a little well in the dry ingredients, add the wet and mix thoroughly. Now with your egg whites, we are going to beat them! Beat them into shape that is, beat the egg whites until they form stiff peaks. By incorporating all the air into the egg whites we are in turn going to have light waffles. When your stiff peaks have formed, gently plop the egg whites into the batter, now DO NOT stir furiously, gently - slowly fold in the egg whites, with a large swooping motion, singing a song if you wish, maybe Row, row, row your boat... LMAO. Your batter will look frothy, this exactly what we want. Now fill your waffle iron with all its frothy goodness and ENJOY.
Berry Syrup - by far my favorite... I am a dipper when it comes to syrup, I don't smother my pancakes or waffles. I used to syrup proof my waffles and pancakes with peanut butter as a kid. I know WEIRD. WHATEVA... hehe. Steve smothers his pancakes and waffles with syrup. I still don't, BUT this is the only time I will go overboard and drench my waffles, or pancakes... these are the perfect berries so to say. They melt in your mouth and only improve on the above recipe and the soon to be down below pancake recipe.
Fresh Syrup
1 cup fresh or frozen Blueberries
1 cup fresh or frozen Raspberries
1/4 cup sugar
A tbls Butter, give or take
A little salt
Lemon juice
Cook all ingredients over low-med heat for 3-5 min. Adjust the sweetness and tartness with sugar and lemon. I am having a love affair with blackberries, so I highly recommend substituting at any time.
Pancakes.... SCHUMMY!
1 1/4 cup Flour
1 tbls Sugar
1 1/2 t Baking Powder
1 t Salt
2 Eggs
1 cup Milk plus 2 teaspoons lemon juice(let stand for a few minutes) or Buttermilk
1/2 cup Plain yogurt or Sour Cream
1 t Baking Soda
1 tbls Melted Butter
Sift together Flour, Sugar, Baking Powder and salt. In a separate med size bowl whisk eggs, add Milk, yogurt or Sour Cream and baking soda. Add the dry to the wet ingredients and whisk together. Stir in the melted butter. Set your skillet to 400 degrees. Drop batter by 1/3 cup on to hot skillet, flip when edges are golden and bubbles have formed on the top. Flip pancakes and continue to cook another 2-3 min. These are the lightest pancakes. Rolando and Elliott enjoy them plain. Malia LOVES a few blueberries tossed in!
Something about Strata, for the pickiest kids, they can't get enough of it. My kids and nephews looked at me a oddly the first time I made this breakfast for them. The all inclusive breakfast is UBER SNAZZY. It freezes well, too, if you have extra. I make this with turkey sausage and egg beaters, hehe, BUT I use half and half as well and sourdough bread sans crusts.
Turkey Sausage Strata
1 1/2 lbs of Turkey Sausage
4 oz of Egg Beaters or the equivalent of 4 eggs
1 t Sage
1/2 t Salt
1/4 t fresh Ground Pepper
6 - 8 pcs Sourdough French Bread, crusts removed
1 1/2 - 2 cups Extra Sharp Cheddar Cheese
Spray your 9 x 13 pan with non stick spray. Preheat oven to 350* degrees.
Brown Turkey Sausage in a pan, put aside. Shred about 4-6 oz of extra sharp cheddar cheese.
Cut the crusts of 6-8 slices of sourdough french bread - Enough to line the bottom of your dish. Whisk egg beaters, half and half, sage, salt and pepper in med bowl. Place bread in dish, layer sausage on bread, pour egg mixture on top of sausage and bread and top with cheese. If you are making ahead of time, don't place cheese on yet, do it day of. Bake for 45 min. Remove and let stand for 10-15 min. Serve!
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