Have you ever had the frozen pancakes from the grocory store? We used to get them when my hubs and I were first living together before I started making my own. After having the baby I bought them again for some easy breakfasts but man was that a MISTAKE! They were SO much worse than I remember. Our babe is 7 months old now and they are still in the freezer. I've never been a huge fan of the Bisquick pancakes either. Cooking pancakes is like an art, they have to been perfectly golden on the outside and not at all gooey on the inside for me to really enjoy them. That's why I prefer waffles :) But our waffle maker was crappy and broke and I haven't felt the need to replace it. This recipe works Great for either one. I actually LIKE pancakes with this recipe.
2-1/4 cup flour
4 tsp baking powder
3/4 tsp salt
1 1/2 Tbsp sugar
2 eggs
2 1/4 cup milk
1/2 cup oil
1 tsp vanilla
Use a whisk to combine all the ingredients until smooth. (Idealy you'll always combine the wet and dry separately and then mix them together. But truthfully I hate having to wash out two bowls so I just combine all the wet ingredients and then try and spread out all the dry ingredients evenly over the top.)
using a 1/4 measuring cup spoon the mixture onto a skillet and cook for about 2 minutes on each side over medium-high heat (like between 6 and 7) When bubbles start for form on the top it should be ready to flip without oozing all over.
These work Fantastic to make ahead of time. Just make a whole batch and allow to cool completely, then place 3 or 4 in each plastic baggie and put it in the freezer. When you need it in the morning just pull it out of the baggie and microwave for 1 minute, rearrange the order of the pancakes and microwave for 30 more seconds. Sometimes I will fold in 1/2 cup blueberries or chocolate chips when i make them and then when I re-heat them in the morning I can just grab and go cuz they don't need syrup.
(I've eaten my own pancakes from the freezer up to about 2 months after being made and they were still good, not sure what the upper limit is on them though)
On a related note, if you are still using imitation syrup you should really try the real maple syrup. I know it's only like $1 for the fake stuff and like $6 for the real stuff but i PROMISE you it is totally worth it. Your pancakes will taste SO much better and you don't have to use as much syrup either. So it's really not the 6 to 1 price difference you thought it was.. more like 3 to 1 :) :)
March 15, 2011
Ming's "Asian" meatloaf
Okay so this one isn't quite as 'healthy-ish" as my classic meat loaf but it's damn good.
1 lb ground beef
1 lb ground pork
1 large onion diced
2Tbsp Traditional spicy sambal (or your favorite hot sauce)
2 T minced garlic
2 T soy sauce
2 eggs
1/4 cup Worcestershire sauce
1 cup spiced panko bread crumbs (you can use store bought or make your own using: 1 c bread crumbs 1/4T thyme 1/4 T basil 1 t ginger 1 tsp pepper 1 tsp chili powder)
3 strips of bacon
In a large bowl use your hands to combine all the ingredients except for the bacon. Gently press the mixture into a 9x5 loaf pan and top with the bacon strips.
Bake at 350' for 50 minutes
Serve with more sambal or ketchup to dip it in.
recipe from Ming Tsai - Blue ginger restaurant
1 lb ground beef
1 lb ground pork
1 large onion diced
2Tbsp Traditional spicy sambal (or your favorite hot sauce)
2 T minced garlic
2 T soy sauce
2 eggs
1/4 cup Worcestershire sauce
1 cup spiced panko bread crumbs (you can use store bought or make your own using: 1 c bread crumbs 1/4T thyme 1/4 T basil 1 t ginger 1 tsp pepper 1 tsp chili powder)
3 strips of bacon
In a large bowl use your hands to combine all the ingredients except for the bacon. Gently press the mixture into a 9x5 loaf pan and top with the bacon strips.
Bake at 350' for 50 minutes
Serve with more sambal or ketchup to dip it in.
recipe from Ming Tsai - Blue ginger restaurant
Spicy Sambal
Make your own hot sauce. It's easy and delicious.
2lbs dried red or fresh jalapenos stemmed and chopped very roughly
10 fresh thai chiles or 1 T red pepper flakes
1 cup minced garlic
1/4 cup canola oil
2 cup rice wine vinegar
1 tsp sugar
1 tsp salt
In a med saucepan combine jalapenos chiles garlic and oil and cook over low heat until the ingredients soften and blend, about 15 mins, add vinegar and cook until reduced by half, about 15 mins more.
remove from heat and add sugar and salt
cool to room temp and transfer to food processor and pulse 4 times to a salsa like texture
store in refrigerator in a tightly sealed jar.
Oh the things you never thought you would do eh? :)
2lbs dried red or fresh jalapenos stemmed and chopped very roughly
10 fresh thai chiles or 1 T red pepper flakes
1 cup minced garlic
1/4 cup canola oil
2 cup rice wine vinegar
1 tsp sugar
1 tsp salt
In a med saucepan combine jalapenos chiles garlic and oil and cook over low heat until the ingredients soften and blend, about 15 mins, add vinegar and cook until reduced by half, about 15 mins more.
remove from heat and add sugar and salt
cool to room temp and transfer to food processor and pulse 4 times to a salsa like texture
store in refrigerator in a tightly sealed jar.
Oh the things you never thought you would do eh? :)
March 1, 2011
Oatmeal Breakfast Bread
This is a great way to get some nutritious food in the morning that you don't have to prepare. (Well after the initial baking of it the day before of course) Just grab two slices with your coffee or orange juice and enjoy!
When I first made this bread my husband took about 1/4 of the loaf with him as he ran out the door to work, and when he came home this is what he said:
"What WAS that bread you made? It was SOOO good! You should keep that in the house always! At first I thought it was banana bread (cuz that's what I made in the loaf pans the last 5 times lol) then I saw the walnuts on top. Yum!."
This bread will keep well wrapped in plastic wrap for 3-4 days on the counter or you can slice it and freeze for up to 2 months. Just pop slices in the toaster or microwave to thaw.
When I first made this bread my husband took about 1/4 of the loaf with him as he ran out the door to work, and when he came home this is what he said:
"What WAS that bread you made? It was SOOO good! You should keep that in the house always! At first I thought it was banana bread (cuz that's what I made in the loaf pans the last 5 times lol) then I saw the walnuts on top. Yum!."
This bread will keep well wrapped in plastic wrap for 3-4 days on the counter or you can slice it and freeze for up to 2 months. Just pop slices in the toaster or microwave to thaw.
Bread ingredients:
2 large eggs
1 1/4 cup unsweetened applesauce
1/3 cup canola oil
1/4 cup buttermilk (regular milk will work fine too but buttermilk somehow just makes everything taste better)
1 1/4 cups flour (I used 3/4 cup all-purpose, 1/2 cup whole wheat)
1/4 cup buttermilk (regular milk will work fine too but buttermilk somehow just makes everything taste better)
1 1/4 cups flour (I used 3/4 cup all-purpose, 1/2 cup whole wheat)
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup oats
1 cup oats
1/2 cup diced dried fruit you can use apples, apricots, raisins, figs or do what I did and use craisins yummy
Topping:
Topping:
2 Tbsp light brown sugar
1/4 cup chopped walnuts or pecans
1/4 teaspoon ground cinnamon
Mix together and set aside
Mix together and set aside
Center a rack in the oven and preheat to 350' Spray a 9x5-inch loaf pan with cooking spray.
Whisk together the wet ingredients: eggs, applesauce, oil and buttermilk until well blended.
In a large bowl, whisk together all the dry ingredients flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg, and oats. Pour the liquid ingredients over the dry and stir just until everything is evenly moistened. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle on the topping, tamping it down very lightly with your fingers so it sticks.
Bake for 50 to 60 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Cool to room temperature. This recipe makes 1 loaf, feel free to double it and (after letting it cool completely) slice up the second loaf and put it in the freezer.
Nutrition Facts User Entered Recipe | ||
| 10 Servings | ||
 | ||
Amount Per Serving | ||
| ||
| Calories | 237.6 | |
| ||
| Total Fat | 9.0 g | |
| ||
| Saturated Fat | 1.0 g | |
| ||
| Polyunsaturated Fat | 2.7 g | |
| ||
| Monounsaturated Fat | 4.7 g | |
| ||
| Cholesterol | 36.3 mg | |
| ||
| Sodium | 322.8 mg | |
| ||
| Potassium | 123.8 mg | |
| ||
| Total Carbohydrate | 41.2 g | |
| ||
| Dietary Fiber | 3.2 g | |
| ||
| Sugars | 17.3 g | |
| ||
| Protein | 4.0 g | |
| ||
| Vitamin A | 1.7 % |
| |
| Vitamin B-12 | 2.0 % |
| |
| Vitamin B-6 | 2.6 % |
| |
| Vitamin C | 1.0 % |
| |
| Vitamin D | 0.8 % |
| |
| Vitamin E | 13.3 % |
| |
| Calcium | 7.1 % |
| |
| Copper | 6.1 % |
| |
| Folate | 4.0 % |
| |
| Iron | 9.4 % |
| |
| Magnesium | 7.9 % |
| |
| Manganese | 48.1 % |
| |
| Niacin | 4.2 % |
| |
| Pantothenic Acid | 3.0 % |
| |
| Phosphorus | 12.8 % |
| |
| Riboflavin | 7.6 % |
| |
| Selenium | 3.6 % |
| |
| Thiamin | 12.2 % |
| |
| Zinc | 5.6 % |
| |
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Subscribe to:
Posts (Atom)