Tag Archives: recipe

Sunday Breakfast, Blueberry Pancakes! Yummm!

Sunday breakfast with blueberry pancake, oven-cooked bacon, and fresh oranges.

Normally I stick with a light breakfast – fruit and yogurt, fruit smoothie, oatmeal, etc.  But on Sundays we go a bit overboard.  My husband loves to cook big breakfasts.  Sometimes I even get to put in an order.  So today I asked for his out-of-this-world blueberry pancakes.  They are so good.  One is enough for a normal person but you could eat two if you really want to get stuffed.

He uses fresh blueberries which really makes them special.  And cooks them one at a time on the ancient griddle he inherited from his father.  Probably at least eighty years old and seasoned just right.  Yes, I’ve got another griddle, and yes, this takes a lot of time, but it’s his show so this is what he does.

Blueberry pancake on the ancient family griddle.

My husband insists on real maple syrup but I’m a product of my childhood and like the cheap stuff made with all those things we’re not supposed to eat these days.  Left over pancakes are frozen on a cookie sheet and then put in a bag for future breakfasts.  The recipe below makes about fifteen large pancakes.

By the way, for you bacon lovers out there, if you’re not cooking your bacon in the oven, you are really missing the show.  Perfect every time and not greasy at all.

Here’s the recipe (adapted from Pete’s Scratch Pancakes.)

Ingredients:

                2 cups flour

                3 tablespoons sugar

                ½ teaspoon salt

                1 tablespoon baking powder

                2 eggs, beaten separately before adding

                ¼ cup melted butter

                1 ¾ cup milk

                1 teaspoon vanilla

                couple of generous shakes cinnamon

                1 cup blueberries

Directions

Mix the dry items first.

Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.

Add the vanilla, cinnamon and berries.

Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle or pan.

Oven bacon

                Preheat oven to about 380.

                Arrange bacon strips on rack on cookie sheet with sides. (otherwise the grease will run all over the place. )

                Cook until desired crispiness. 

                When you’re done, there will be a lot of grease in the pan.  You can either carefully pour this off into a container or put it in the fridge to harden, then scrape it off.

Baby it’s cold outside. Let’s make soup!

Homemade beef vegetable soup and homemade bread slathered with butter. Perfect meal for a chilly day.

A nasty weather front barreled down on us yesterday.  Rain for several hours.  Then a drastic drop in temperatures, the winds picked up and came at us from the northeast, and all that rain turned to ice and snow.  What to do?

Let’s make soup!

It should be no great secret that in this house with two cooks, we make a lot of soup.  It was my turn today and I decided to make a hearty beef vegetable soup.  There is a big difference between soups and stews.  Stews are thicker with larger pieces and fewer vegetable varieties.  Minestrone soup is a whole different thing; usually two kinds of meats, different vegetables, and cooked in a different manner.

Today’s beef vegetable soup started with a shopping trip to the freezer,  We plant a large garden and put up a quantity of vegetables.  This trip netted diced tomatoes, green beans, ground beef and homemade beef broth.

Shopping basket from the freezer. Ground beef, homemade beef broth, diced tomatoes, green beans.

Homemade vegetable soup can have many varieties and even mine are not exactly the same each time.; it depends upon what I have on hand. I usually chop the vegetables pretty small so they are similar in size and will cook the same.  I used a six quart pot but we often use a very large soup pot, 10 -12 quarts. This is what I put in today’s special.

  • Ground beef, 1 ½ pounds
  • Chopped onion
  • Chopped carrots (five)
  • Beef broth
  • Diced tomatoes
  • Green beans
  • A couple handfuls each of quinoa, lentils, and orzo pasta. I would have used alphabet pasta but was out.  Any kind of tiny pasta or even broken spaghetti or noodles will work.
  • Corn, one can
  • Potatoes, three
  • Finely chopped kale (I was out of cabbage)
  • Spices and seasonings – salt, coarse ground pepper, garlic powder, beef cubes

Step 1:  Brown the beef in a couple of tablespoons of oil, breaking it up as you go.  Then drain any fat off.

Step 1:  Add the chopped onions and carrots.  Carrots take a long time to cook so they get added near the beginning.  Stir until softened.

Step two. (Step one is just browning the beef in a couple of tablespoons of oil. Drain any fat off after the beef is cooked.) Carrots and onions are added at the beginning as they take longer to cook.

Step 3:  Add the beef broth and beef cubes.  Add diced tomatoes, bring to simmer.

Step 4:  Add a few handfuls of lentils, quinoa, and tiny pasta.  Don’t use larger beans unless they’re canned or pre-cooked.  They won’t cook in time and no one likes crunchy beans.

Step 5:  Simmer and stir.

Step 6:  Add green beans and corn.  Cabbage or in this case, kale.  Bring back to simmer.

Step three. After the diced tomatoes and handsful of dried goods (lentils, quinoa, tiny pasta) have come to a boil and simmered, then add the chopped green beans, corn and finally the potatoes. Let it all simmer until done.

Step 7:  Add chopped potatoes and then let simmer until all the vegetables are done.

Serve with some homemade bread.  Yummm!

Beef vegetable soup, final. It is thick but not thickened like stew. Very hearty!

This freezes well but I don’t think we’ll have much left over.  And I’ll have to keep my husband from giving it all away as he is apt to do. He’s a very generous person.

We’re hunkered down and holding our own against the storm.

What’s on your menu these days?

Low carb pizza

Low carb pizza

If you’ve been following this blog for awhile, then you saw the recipe for the crusty artisan bread that I posted earlier.  My husband loves to make bread of all types, white, whole grain and multigrain.  Unfortunately, all this bread has consequences.  His doctor advised him last year to cut back on the carbs.  Drat!  No bread. No pizza.  Bah!

So I came up with this low carb version of pizza last year which is made from, yes, cauliflower.  Let me just preface this by saying, although we LOVE vegetables in this house, I doubt that a cauliflower has ever crossed our threshold since we’ve lived here…30+ years.  Blech.  A white vegetable that isn’t potatoes?  No way.

However, we are open-minded people so I did some research and this is what I came up with.  No, it does not taste like cauliflower…at all!  Yes, it does taste like yummy pizza.  If you’re watching your carbs, give this recipe a try.  You might like to make two crusts if you’re going to the trouble.  You’ll want to repeat this again.

Ingredients:

  • One large head of cauliflower
  • One egg
  • Goat cheese
  • Salt and pepper
  • Decorations for the actual pizza, your choice– your favorite sauce, herbs and spices, peppers, onions, olives, garlic, sausage, pepperoni, veggie crumbles, cheeses (Romano, mozzarella, etc.)

Steps:

  1. Preheat oven 425 degrees
  2. Cut up cauliflower into same size flourettes

    Cauliflower flourettes

  3. Add ½ c water, cover with plastic wrap with one side open to let out steam, and steam in microwave until medium soft, about 15 minutes. You may need to stir these every five minutes or so.  It shouldn’t be mushy but just al dente.
  4. Run through food processor until just riced, (not mashed). You may have to do this in batches.

    Steamed flourettes after ricing in food processor, about 20 seconds

  5. Place riced cauliflower in clean, dry kitchen towel, stir a bit to let cool, then squeeze ALL the water out that you can. The more you squeeze, the crustier your pizza crust will be.

    Riced, steamed cauliflower in clean, dry towel before squeezing

    Squeezing out moisture from the steamed, riced cauliflowe

    Riced, steamed cauliflower after squeezing moisture out.

  6. Add egg, goat cheese, salt and pepper and stir.
  7. Press onto parchment-lined pan. You want about ¼ inch with a little higher crust on the edges.

    Cauliflower Pizza crust, baked

  8. Bake 20-25 minutes or until browned on the edges.
  9. Decorate pizza as usual with your favorite toppings.
  10. Lower temp of oven to 375 and bake for another 20-25 minutes until it looks like a pizza.
  11. Cauliflower Pizza, final, baked.

There you go! You’ll be surprised that you can actually hold this like a piece of regular pizza. It does NOT taste like cauliflower.  Manga!