Lots of carrots this year. I've made carrot muffins, carrot pancakes, and even carrot cake oatmeal (looked crazy but Emmett thought it was great). I've tried a few different carrot pancake recipes and this one was a favorite. Super delicious with freshly made applesauce.
Recipe slightly adapted from Cooking Light.
1 1/4 cups wheat flour
1/4 cup
chopped walnuts
2 teaspoons
baking powder
1 teaspoon
ground cinnamon
1/4 teaspoon
salt
1/8 teaspoon
freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup
brown sugar
3/4 cup
low-fat buttermilk
1 tablespoon
canola oil
1 1/2 teaspoons
vanilla extract
2
large eggs, lightly beaten
2 cups
finely grated carrot
Cooking spray
Combine flour and next 7 ingredients (through ginger) in a large
bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4
ingredients (through eggs); add sugar mixture to flour mixture, stirring
just until moist. Fold in 2 cups carrot.
Heat griddle over medium heat, coat with
cooking spray. Spoon batter onto pan. Cook for 2 minutes or until tops are covered with bubbles and
edges look cooked. Carefully turn pancakes over; cook until
bottoms are lightly browned.
Monday, October 22, 2012
Cherry Puffed Pancake
Oh my yum. Thanks to our Tonnemaker fruit basket we were swimming in cherries this year. So we tried out this pancake and made it several times and ended up buying an extra 5 lbs of dark cherries at the farmer's market just to pre-measure and freeze them so we could have this all winter. It's definitely best if the cherries are fresh but drinking the juice that drains off your frozen cherries was heavenly and we're not even in the depths of winter. We've made it with various dark cherries and Rainiers. It's always delicious. I've made puffed pancakes before but hadn't ever used my cast iron skillet for it until I made this recipe. I'm never going back.
I use this recipe from Eating Well but make 1.5 times the amounts because my cast iron pan is larger.
Melt the remaining 1 tablespoon butter in a small pan or the microwave. Transfer to a medium bowl and whisk in milk, eggs and vanilla. Add flour, granulated sugar, salt and cinnamon and whisk to combine.
Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.
Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners’ sugar, if desired.
I use this recipe from Eating Well but make 1.5 times the amounts because my cast iron pan is larger.
- 1 teaspoon plus 1 tablespoon unsalted butter, divided
- 1/2 cup low-fat milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole-wheat pastry flour (see Tips) or all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- Pinch of ground cinnamon
- 2 cups halved pitted sweet or sour cherries, fresh or frozen (thawed, drained)
- 1/4 cup sliced almonds
- Confectioners’ sugar for garnish
Melt the remaining 1 tablespoon butter in a small pan or the microwave. Transfer to a medium bowl and whisk in milk, eggs and vanilla. Add flour, granulated sugar, salt and cinnamon and whisk to combine.
Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.
Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners’ sugar, if desired.
Winter Squash Gnocchi
The kids could not get enough of these. Emmett had 3rds. They were my first attempt at gnocchi and were easy and fast enough I'd try it again.
http://www.myrecipes.com/recipe/butternut-squash-gnocchi-10000001842372/
1 winter squash (will need about 2 cups of flesh when cooked)
1/2 tsp. salt
1/4 teaspoon ground pepper
1/4 teaspoon freshly ground nutmeg
3 to 3 1/2 cups flour, plus more for shaping
3 tablespoons butter, melted
1/2 cup freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
Freshly ground black pepper
With a fork or sharp knife, poke holes all over squash (or cut into quarters and scoop out seeds then proceed) Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel). Blend in food processor until smooth.
In a large bowl, thoroughly combine 2 cups mashed squash, 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
Divide dough in quarters. Cover unused batches with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.
http://www.myrecipes.com/recipe/butternut-squash-gnocchi-10000001842372/
1 winter squash (will need about 2 cups of flesh when cooked)
1/2 tsp. salt
1/4 teaspoon ground pepper
1/4 teaspoon freshly ground nutmeg
3 to 3 1/2 cups flour, plus more for shaping
3 tablespoons butter, melted
1/2 cup freshly shredded parmesan cheese (or other hard cheese, such as asiago or pecorino), plus more at the table
Freshly ground black pepper
With a fork or sharp knife, poke holes all over squash (or cut into quarters and scoop out seeds then proceed) Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender. Let sit until cool enough to handle. Scrape out flesh (discard peel). Blend in food processor until smooth.
In a large bowl, thoroughly combine 2 cups mashed squash, 1/2 tsp. salt, the white pepper, and nutmeg. Stir in flour, 1 cup at a time, until a dough forms (it will pull away from inside of bowl).
Turn dough out on a generously floured work surface. With well-floured hands, knead dough 10 to 12 times.
Divide dough in quarters. Cover unused batches with plastic wrap. Roll other batch into a 3/4-in.-thick rope and cut into 1/2-in.-long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Boil gnocchi until they rise to the surface, about 4 minutes; cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter and top with cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.
Granola Bars
I've tried a few different granola bar recipes but wasn't ever happy. Then I tried these on a recommendation from a friend. The recipe has over 1,000 reviews...and it should. They're delicious. Can't wait to keep playing around with it using different fruits, nuts, and adding in some blackstrap molasses.
Adapted from: http://allrecipes.com/recipe/playgroup-granola-bars/
Preheat oven to 350. Generously grease a 9x13 inch baking pan. In a large bowl, mix
together the oats, brown sugar, sesame seeds, cinnamon, flour, dried fruit and salt. Make a well in the center, and pour in the honey, egg, oil and
vanilla. Mix well. Using hands, pat the mixture firmly and evenly into the
prepared pan. Bake for 30 to 35
minutes, until the bars begin to turn golden at
the edges. Cool for 5 minutes, then cut into bars while still warm. Do
not allow the bars to cool completely before cutting, or they will be
too hard to cut. Let cool for at least an hour before removing from pan.
Adapted from: http://allrecipes.com/recipe/playgroup-granola-bars/
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup toasted sesame seeds
3/4 teaspoon ground cinnamon
1 cup wheat flour
3/4 cup dried fruit
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla
3/4 cup packed brown sugar
1/2 cup toasted sesame seeds
3/4 teaspoon ground cinnamon
1 cup wheat flour
3/4 cup dried fruit
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla
Popcorn Balls
This makes a great snack for kids and adults. The ball shape probably isn't necessary but is fun and also helps with portion control! And I love using blackstrap molasses as a way to get extra iron.
Adapted from: http://www.organicauthority.com/eco-chic-table/all-natural-halloween-popcorn-balls.html
Preheat oven to 320°F. Line a large baking sheet with parchment paper.
Put half of popcorn in a paperbag, fold top over twice and pop using microwave's "Popcorn" setting. Repeat till all is popped. Pour onto baking sheet and remove any unpopped kernels.
Combine butter, honey, and molasses in a large pot over medium heat. Bring to a boil, stirring occasionally; simmer over medium-low 2 to 3 minutes. Stir in vanilla and cinnamon.
Pour popcorn and dried fruit & nuts into butter mixture; stir well with a spoon to evenly coat. Spread mixture evenly onto prepared baking sheet. Place in oven and bake 20 minutes, gently stirring popcorn every 5 minutes.
Remove from oven and allow to cool until just able to handle. Using wet hands, shape popcorn mixture into evenly-sized balls. Allow to cool completely before serving. Makes about 12 balls.
Adapted from: http://www.organicauthority.com/eco-chic-table/all-natural-halloween-popcorn-balls.html
½ cup popcorn kernels
1 stick salted butter
½ cup honey
2 tablespoons blackstrap molasses
1 tablespoon vanilla
½ cup dried fruit and/or nuts (cranberries, peanuts, etc.)
Pinch cinnamon
Put half of popcorn in a paperbag, fold top over twice and pop using microwave's "Popcorn" setting. Repeat till all is popped. Pour onto baking sheet and remove any unpopped kernels.
Combine butter, honey, and molasses in a large pot over medium heat. Bring to a boil, stirring occasionally; simmer over medium-low 2 to 3 minutes. Stir in vanilla and cinnamon.
Pour popcorn and dried fruit & nuts into butter mixture; stir well with a spoon to evenly coat. Spread mixture evenly onto prepared baking sheet. Place in oven and bake 20 minutes, gently stirring popcorn every 5 minutes.
Remove from oven and allow to cool until just able to handle. Using wet hands, shape popcorn mixture into evenly-sized balls. Allow to cool completely before serving. Makes about 12 balls.
Sunday, October 7, 2012
Cuban Black Beans
This is Jeff's dish. I didn't think I'd be a big fan of just a bowl of black beans but...I love it. Jeff adds a bunch of chopped greens (kale or chard) with all the other ingredients and it makes it even heartier. Serve with shredded cheese over rice. Kids love to add a little Cholula. But I love it as is.
1 pound black beans, washed (2 cups dry)
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper
1. Clean and pick through dried beans. Quick-soak the beans by placing in a large saucepan with enough water to cover by 3 inches. Bring to a boil, simmer two minutes, then tightly cover and let sit for one (1) hour (or use the overnight soak method). Drain and rinse.
2. Heat oil in a medium saucepan over medium heat, and saute onion, bell pepper, and garlic until tender (optional: add finely chopped greens).
3. Into the saute, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
From Allrecipes
1 pound black beans, washed (2 cups dry)
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper
1. Clean and pick through dried beans. Quick-soak the beans by placing in a large saucepan with enough water to cover by 3 inches. Bring to a boil, simmer two minutes, then tightly cover and let sit for one (1) hour (or use the overnight soak method). Drain and rinse.
2. Heat oil in a medium saucepan over medium heat, and saute onion, bell pepper, and garlic until tender (optional: add finely chopped greens).
3. Into the saute, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
From Allrecipes
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