What I’ve Been Making Lately

27 Jun
Breakfast: Whole Wheat Pancakes with Strawberries

Well, I’ve been having quite fun making breakfast on Saturday and Sunday mornings for the past two weeks and I’ve finally gotten around to posting the recipes and (delicious) photos. (You’ll come to learn that I use the word delicious a lot because, well, it is. :) )

Whole-Wheat Pancakes with Strawberries

This is a great alternative to the regular white flour pancakes. It keeps you fuller, offers more fiber, and is just naturally better for you than the processed stuff.

Ingredients:

– Bob’s Red Mill Buttermilk Pancake Mix (found here)
*Just as a note, Bob’s Red Mill has so many other good mixes, flours, oats, and organic, non-gluten products. Check it out. I found it in my local Lucky’s Grocery store.

Directions:
You can either follow the directions on the back, or do what I do, which is…. omit the egg and just keep the same amount of water.
  1. Prepare and mix batter according to instructions on the box or on your recipe card.
  2. Pour about a teaspoon of oil on a pan on low heat. Sometimes I don’t even have to use oil if I use a non-stick pan.
  3. Pour about 1/4 or 1/4 of a cup of better into the pan.
  4. Watch for the bubbles to show evenly throughout the pancake and for the edges to turn slightly golden. (See picture below)
  5. Flip the pancake over. Cook otherside for less than a minute. Once done cooking, remove from pan immediately to prevent burning.
  6. Continue with the rest of the batter. Then marvel at your beautiful pancakes!
Look for the bubbles and at the edges turning golden.

Look for the bubbles and at the edges turning golden.

Stuffed Tomato with Noodles

Lunch Time: Stuffed Tomatoes with Noodles

I took this idea from the “stuffed pepper” dinners I’ve seen on TV and in the magazines. This is a good alternative, but I must admit that there is an intense tomato flavor. Have more stuffing on the side.

Ingredients
serves 2

  • 2 large, round, stuffing tomatoes (or peppers)
  • 1.5lbs ground meat (i used lean ground turkey and sausages)
  • vegetables (optional), (i used broccoli)
  • 3-4 cloves cut garlic
  • pepper and salt for seasoning and to taste
  • pre-cooked noddles
  • 1 tbsp olive oil

Directions:

  1. Heat a pan with a tablespoon of olive oil.
  2. Put in cut up garlic. Cook and stir until slightly brown.
  3. Put in ground meat (and sausages if uncooked) and cook until no pink shows, breaking it up into small pieces. Add in a pinch of salt and pepper. Put in sausages if already cooked and add in the vegetables. Add in some more pepper if needed.
  4. Cut up tomatoes and take out the seeds while the meat is cooking. Preheat oven to 350 degrees F.
  5. Once meat is done cooking, divide everything into two equal portions, and put in the tomatoes. If there is extra, save it for the topping of the noodles.
  6. Place tomatoes on greased baking sheet, and bake for about 25 minutes. Watch the oven consciously. It will be done when the tomatoes are tender, but not completely wilted. Tomatoes should serve as a bowl for the meat so try not to over cook it.
  7. Serve with noddles!

Dessert: Blueberry Galette with Lemon Ice Cream

Blueberry Galette Recipe

Ingredients
Serves 6-8

For lemon ice cream

  • 1 pt superpremium vanilla ice cream
  • 1 tablespoon finely grated fresh lemon zest
  • 1 1/2 tablespoons fresh lemon juice

For galette

  • 1 lb fresh blueberries (3 cups)
  • 2 tablespoons cornstarch
  • 1 tablespoon finely grated fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 teaspoon sugar
  • 1 (9-inch) refrigerated pie dough (from a 15-oz package)
  • 1 tablespoon cold unsalted butter, cut into pieces
  • 1 large egg, lightly beaten

Directions:

  1. Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil and butter foil.
  2. Make lemon ice cream:
    Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power at 10-second intervals until softened, about 50 seconds total. Stir in zest and juice, then thinly spread in a shallow baking pan and freeze while making galette.
  3. Assemble and bake galette:
    Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
  4. Unwrap pie dough and unfold onto baking sheet, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.
  5. Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg and sprinkle with remaining teaspoon sugar.
  6. Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack. Serve warm galette with scoops of lemon ice cream.

Blueberry Galette Recipe

I hope you enjoy the recipes as much as I did. I have to say that the Blueberry Galette and lemon ice cream are probably the best recipes. But let me know, I could be wrong.
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