|
Pumpkin Pancakes with Apple Cider Syrup
My boys love it when they hop out of bed and have this hot meal for breakfast!
1 1/2 cups wheat flour
1 tsp baking powder (non aluminum or non-alum - you can find at Trader Joes)
1 1/2 tsp pumpkin spice (Trader Joes has this for $1.49)
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup canned organic pumpkin
1 1/2 cup milk (or rice milk)
3 Tbs cooking oil
In medium bowl stir together first 5 ingredients. In another bowl beat the next 4. Add flour mixture and stir just until blended, but still lumpy. Pour about ¼ cup of batter for each pancake onto hot griddle or heavy skillet over med. Heat until browned on both sides. Makes about 10 pancakes.
Apple Cider Syrup (tastes great with any pancakes)
1 cup apple cider or apple juice (I use Henry’s Natural Apple Juice)
1/2 tsp cinnamon
2 Tbs butter
4 tsp cornstarch or arrowroot
1 Tbs lemon juice
In a small saucepan stir together the sugar, cornstarch, and cinnamon. Then stir in apple cider and lemon juice. Cook and stir the mixture over med heat until thick and bubbly. Then cook and stir for 2 minutes more. Remove sauce-pan from heat and stir in the butter until melted. (I have leftovers when I make this. It gets really thick in the fridge, so just add more apple cider or juice and warm it up for the next day.)
Pumpkin Bread
I bought this old Gourmet Grains recipe book from the thrift store for pennies and made tons of it during Thanksgiving. I made some of my own changes to succanut instead of sugar and my kids really like the texture it gave the bread. Make sure you cool it first before you slice it.
1 1/2 cups sugar (I substituted succanut)
1/2 cup oil (Canola)
2 eggs, beaten
1 cup Organic pumpkin
1/3 cup water
1 cup Unbleached flour
1 cup Whole wheat flour
1 tsp soda
1 tsp sea salt
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp baking powder (non aluminum or non-alum)
1/2 cup raisins or craisins
Mix sugar and oil. Add eggs, pumpkin and water. Sift dry ingredients together; add to pumpkin mixture. Blend well. Stir in raisins or craisins. Pour into well greased 9 x 5 inch loaf pan. Bake at 350 degrees for 1 hour or until done. (If using succanut, check the bread at about 50 minutes. In my oven it tends to be done sooner then the hour.) Makes 1 loaf.
Kilkenny Leak Soup
I love this soup on a cold day! It’s easy and eeks are my favorite veggie, especially when they come fresh from the farmer’s market. J I got this from an Irish Recipe book and varied it.
6 red potatoes
6 leeks
butter for sauté
6 Tbs rice
8 cups chicken broth
Sea salt and pepper to taste
Quarter potatoes (I leave the skin on) and put in to cook with the stock. Slice the leeks and fry in butter until all the butter is absorbed and the leeks are somewhat soft. Add this to the potatoes and stock and simmer for 30 minutes. Now add your choice of rice and cook 20 minutes longer. Season well with pepper and sea salt.
Marinated Flank Steak
Get ready to have your taste buds do a happy dance! I cannot claim this recipe as my own. I got this from a book called The Sonoma Diet by Dr. Connie Guttersen, R.D., Ph.D. I do not find it to be like a diet but a better way to eating adding lots of flavor with fresh herbs and spices. It has been teaching me how to eat properly and to proportion my food instead of counting calories. The recipes are out of this world Meditteranean style.
1 1/2 to 2 pounds flank steak
1/4 cup chopped fresh rosemary
1 tbs chopped fresh marjoram
1 tbs chopped fresh oregano
3 cloves garlic, minced
1 1/2 tsp paprika
1 tsp sea salt
1 tsp crushed red pepper
1 tsp freshly ground black pepper
3 tbs extra-virgin olive oil
1. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals; set aside. In a small bowl stir together rosemary, marjoram, oregano, garlic, paprika, sea salt, crushed red pepper, and black pepper. Stir in oil until combined.
2. Spoon herb mixture evenly over both sides of the steak and rub in with your fingers (This is the fun part!) Place the steak in a shallow dish, cover and marinate for up to 24 hours.
3. Barbeque over med coals or heat. Cook until 160 degrees (about 17 to 21 minutes) To serve slice very thinly across the grain.
*****I serve this with steamed asparagus and a tossed salad with all the extra veggies in it. Make sure you have leftover steak for the next recipe.
Steak and Blue Cheese Wrap
(This is the best leftover lunchl ever!)
3 ounces leftover Marinated Flank Steak thinly sliced
1 cup shredded romaine or whole fresh baby spinach leaves
1/4 cup bottled roasted bell peppers, drained and cut into thin strips
1 tbs crumbled feta or blue cheese
1 8-inch whole wheat flour tortilla
Arrange all the fixin’s inside your tortilla and it will almost burst out of the seams! Enjoy!!!
Lisa’s Chicken Soup
I think we all make our chicken soups a bit different, but my kids always say, “Mom makes the best chicken noodle soup!” I do not have the amount of seasonings I put in this, I just know I keep sprinklin’ until it tastes like I want it.
1 whole chicken
3 whole cloves garlic
Lemon Pepper (to taste)
sea salt (to taste)
4 med red potatoes
5 carrots
5 celery stems
1/2 bag of Trader’s Joe’s Spinach & Chive Linguine Pasta (it makes the soup kind of creamy) or pasta of your choice
Boil 1 whole chicken in a big stock pot and add garlic cloves whole, sea salt, lemon pepper and the leafy parts of the celery stalk. Let boil for long time (maybe 3 hours) Take chicken out, let it cool and strain broth. Put broth back in pot and add about 4 med red potatoes, 5 carrots and 5 celery stems sliced and boil for 25 minutes. While that is cooking, I shred the chicken (take off all skin, fat and bones). Once the 25 minutes is up, I taste the broth and see if it needs more lemon pepper and/or sea salt and then I add the Spinach & Chive Linguine Pasta and let it boil for about 5 minutes more. Let stand covered for 10 minutes and serve. This always tastes the best the day after when all the flavors have blended.
|