Tomato and White Bean Salad

Tomato and white bean salad

Tomato and white bean salad

Spring has sprung. Although most of the country is still covered up with snow, the calender says that Spring is here. I know it has sprung here in Florida. Everything has a golden layer of pollen on it. Allergy season is here. Flowers are blooming, bees are buzzing, I’m sniffling and sneezing. Yup, it’s Spring.

To welcome the change in seasons, I made this light and refreshing salad. It’s been a particularly hot past couple of days and I wanted something easy. Something I could whip up and let chill in the fridge while I was out mowing the grass. That, is this bean and tomato salad. So, while I’m waiting for my allergy pills to kick in, I’ll teach you how to make it for yourselves.

White bean and tomato salad

Tomato and white bean salad

Here’s the fixings.

white bean and tomato salad

Let’s get started!

You’ll need 2 cans of cannellini beans, a pint of cherry type tomatoes, fresh basil, feta cheese, extra virgin olive oil, agave sweetener (or honey or any sweetener), some salt and pepper, and some white balsamic vinegar. If you don’t have any white balsamic vinegar, got ahead and get some. This stuff is so good. Sprinkle a little bit in with the yolk mix, the next time you make deviled eggs! You’ll be amazed at how good this stuff makes them. If you’re sure you don’t want to go out and buy the white balsamic vinegar, use a white wine vinegar, or rice vinegar. Stick with something clear. Regular balsamic vinegar will make the salad an unpleasant dark color. We don’t want that.

Start off by draining the cannellini beans. Rinse them off, if they have a lot of bean starch in the can.

drain beans

Drain the beans

While they drip dry, get out your cutting board. Time to cut the tomatoes in half.

halving the tomatoes

Slice the tomatoes in half

Get out a large bowl and dump the drained beans into it.

Bowl of beans

Put the beans into a bowl

Dump the tomato halves in there, too.

add the maters

Add the tomatoes

Measure out a half cup of feta cheese and dump it in also!

adding feta

Add in the feta

Stack up about 20 basil leaves, roll them up and slice them thinly. That’s called a chiffonade.  I learned this from the television cooking shows. They love to chiffonade things!

Chiffonade the basil

Chiffonade the basil

You know what’s next, don’t you? That’s right, add them to the bowl.

salad

Pretty colors!

Now, to make the dressing. You’ll need a small jar. I just reuse an old salad dressing jar. Measure out the white balsamic vinegar.

making dressing

White balsamic vinegar

Then, pour it into the jar. Measure out the extra virgin olive oil. Oh, do yourself a favor. Find one of these tiny measuring cups. They make measuring multiple table/teaspoons so much easier. They’re easy to find. I found this one at my grocery store.

evoo

EVOO!

Pour it into the dressing jar, too. Measure out the agave sweetener.

agave

agave syrup

Pour it into the dressing jar, too. Measure out the salt and pepper. I’m into Pink Himalayan salt right now. Why? It’s pretty to look at. That’s why. It’s supposed to have more minerals and be better for you than regular table salt, but, salt is salt, use it sparingly. Too much salt is a bad thing. I also use a four color peppercorn blend. It’s pretty, too.

salt and pepper

pretend this picture is in focus

Add it to the dressing jar. It makes a cool glop in the bottom. Hey, I’m easily amused!

dressing mix

See the salt & pepper glop?

Close it up and shake it up!

Dressing mix

Dressing mix

Pour the dressing over the tomato & bean mix.

dressing the salad

Mix in the dressing

Pour the salad into a pretty serving bowl. Cover and chill in the refrigerator for at least 30 minutes.

put into serving bowl

Put into a serving bowl.

This mix travels well, if you have a covered dish dinner to go to. To serve, place a few lettuce leaves on a plate and add about a cup of tomato bean salad mix over it.

tomato and white bean salad

Tomato and white bean salad

Tomato and White Bean Salad
Author: 
Recipe type: salad
Cuisine: American
Prep time: 
Total time: 
Serves: 6
 
A light and fresh salad. Perfect for lunch, brunch or a light dinner.
Ingredients
  • 1 pint of cherry tomatoes
  • 2 -15 ounce or 19 ounce cans of cannellini beans, drained
  • ¼ cup shredded fresh basil
  • ½ cup crumbled feta cheese
  • ¼ cup white balsamic vinegar
  • 1 ½ Tablespoon extra virgin olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Cut the cherry tomatoes in halves. Place halves in a bowl. Add in the drained cannellini beans, basil and crumbled feta cheese.
  2. Pour vinegar and extra virgin olive oil into a small jar. Add in the salt and pepper. Cover and shake vigorously. Pour over bean and tomato mixture. Combine well. Refrigerate for at least 30 minutes.
  3. Arrange a few lettuce leaves on a plate. Top with ¾ cup of the tomato and white bean salad.

This tomato and white bean salad also pairs will with fresh cooked orzo pasta. That makes a tasty dinner.

 

 

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Can we talk? Come on, pull out a chair and sit a spell. Look, I’ve already made you a plate. Let’s sip a cuppa joe and munch on a donut or two and chat. I have a confession. This food blog thing? I’m not so good at it. Oh, you’ve noticed? Well, I’m sorry. I have every good intention of updating it more often. But, then, you know, life happens. Work, kids, friends, parents, holidays, rain, sleet, snow, the flu, you kno LOOK, A SQUIRREL. I am lousy with my time management. I want to do a post, but the next thing I know – I’m out of time. I’m never out of excuses, though. Here’s my New Years Resolution – I’m gonna try my durndest to post more. I’m still learning. So, bear with me, it’s going to get better! Did you enjoy your donut?

Pumpkin cider donut

Yum!

Here’s the recipe –  Gather the ingredients and set the oven for 350º.

Baked donut ingredients

Baked donut ingredients, missing 3 eggs.

Pretend you see 3 eggs in that picture. They were still in the fridge. Whoopsie. Anyhow, crack 3 eggs into the work bowl of your mixer. Add in 1 cup of sucanat.

eggs and sucanat

Look! The missing eggs.

Sucanat is just dried sugar cane syrup. I use it for most my sugar needs. Don’t have it? No matter, just use 1/2 cup each of white and brown sugar. Start up the mixer. When that’s blended, add in the pumpkin puree and vanilla.

pumpkin puree

add pumpkin

If you have homemade pumpkin puree, that will work. Just adjust the flour amounts so you end up with a thick batter. Mix it up. Now, combine the flour – I used a soft white whole wheat – the spices, salt and baking powder.

dry mix

the dry mix

Stir it up, so it’s all combined.

dry mix combined

mixed up

Take a cup of apple cider and pour it into the mixer bowl.

add apple cider

add the cider

Then, add the dry mix and blend it all together.

batter is ready

All blended together.

Grab your donut/muffin pans and coat them with spray oil.

coat pans with oil

coat pans with oil

Here’s a neat trick. When you have to get a thick batter into a small or unique shape, put it into a zip top bag.

zippe bag

zip top bag

Fill it with the batter –

batter in a baggie

bag the batter

squeeze out the air and seal it up.

in the bag

all bagged

Squish the batter away from a bottom corner and snip it off.

about an inch wide

about an inch wide

Carefully squeeze the batter out into the pans, filling them about halfway full.

fill the pans

fill the pans

Place them into the oven, you can stagger the trays to cook. Rotate them after half the baking time has passed.

stack them

stack them

Bake from 12 to 14 minutes or until a toothpick inserted in one comes out clean. Remove and cool in the pans for a couple of minutes.

Hot!

Hot!

Then, flip them out on racks to cool completely.

Cool completely

Cool completely

While they cool, let’s make the apple cider glaze.

for the glaze

for the glaze

You need apple cider, a tablespoon of unsalted butter and powdered sugar. I just whizzed up some sucanat in my vitamix to make powdered sugar. Pour a 1/4 cup of cider in a small sauce pan with the butter.

cider and butter

cider and butter

Bring it to a boil,

reduce the cider

reduce the cider

lower the heat and simmer for about 10 minutes or until the cider has reduced by half. Let it cool. When cool, put into a shallow dish and mix in 1 tablespoon of fresh cider. We want the flavor of the cider reduction without trying to mix the powdered sugar into that goo. So, thin it out a bit.

Don't worry about the little specks. They're good!

Don’t worry about the little specks. They’re good!

Add in the powdered sugar, until you have a thick glaze.

It's ready!

It’s ready!

Now, dip the donuts in the glaze, coating halfway up.

Use a small dish.

Use a small dish.

Stand your racks over some wax paper or paper towels, cause it’s going to get messy! Set the donuts/donut holes on the racks to dry.

Oh, Oh, Oh!

oh, Oh, OH!

Oh yeah, baby!

Oh yeah, baby!

Then, simply plate them up.

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Pumpkin Cider Baked Donuts with an Apple Cider Glaze

Resist the urge to lick the excess glaze off the waxed paper. Oh, no one is looking, do it!

Pumpkin Cider Baked Donuts with an Apple Cider Glaze
Author: 
Recipe type: snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A delicious blend of whole wheat flour, pumpkin, apple cider and spices, baked into a tasty donut.
Ingredients
  • For the Donuts:
  • 3 whole eggs
  • 1 cup sucanat sugar or ½ cup each of white and brown sugars
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • 4 cups whole wheat flour, I used a soft white wheat
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon baking powder
  • For the Apple cider glaze:
  • ¼ cup apple cider, plus 2 Tablespoons – divided, use as needed.
  • 1 Tablespoon unsalted butter
  • 1 ½ cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Spray donut pans and mini muffin pan with oil.
  2. Crack three eggs into the work bowl of your mixer. Add in the sucanat (sugars). Mix until blended. Mix in the pumpkin puree and vanilla extract. Pour in the cup of apple cider.
  3. In a separate bowl, mix the dry ingredients together: flour, cinnamon, nutmeg, ginger, cloves, salt and baking powder. Add the dry ingredients to the mixing bowl and mix until smooth.
  4. Spoon the batter into a zip top bag, snip a hole in a bottom corner, and pipe the batter into the donut pan and mini muffin pan, filling each about halfway full.
  5. Bake for 12 to 14 minutes, or until a tooth pick inserted, comes out clean. Cool on wire racks for 5 minutes, then remove from pans and cool completely.
  6. For the apple cider glaze – Pour the ¼ cup apple cider into a small sauce pan. Add in the tablespoon of unsalted butter. Bring to a boil, reduce heat and simmer until reduced by half, about 15 minutes. Remove from heat and cool completely. When cool, blend with 1 tablespoon of reserved cider. Stir in the powdered sugar until dissolved, adding additional cider, if needed. Dip cooled donuts halfway into the glaze, then set the donuts on a wire rack to allow the glaze to set.

Fresh donuts & coffee!

Fresh donuts & coffee!

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese2

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

I’m sure we’ve all had it happen to us. You’ve got the perfect omelette going in the fry pan, you try to fold it over and it tears. You’re trying to slide it onto the plate and half the stuffing stays in the pan. Or, it just sticks, is undercooked or overcooked. GAH! I hate it. So, I got this recipe from the kitchen diva – Martha Stewart and adapted it to fit my needs. Now, you can adapt it to fit your needs, too! It’s a baked omelette. Just whisk up some eggs and milk, pour it into a pan, top with your favorite ingredients and bake. This version has spinach, roasted red peppers and cheese. Give it a try. Kick omelette heartbreak to the curb.

The ingredients –

omelette ingredients

omelette ingredients

First, preheat your oven to 350º. Then, give the spinach a rough chop.

Chop the spinach

Chop the spinach

Take one roasted red pepper from the jar and dry it with paper towels,

dry pepper

Dry the pepper

and cut it into small strips.

red pepper strips

Slice into strips.

Time to get cracking! Get out a medium sized bowl and crack 8 eggs into it.

break eggs

Cracked up.

Add in the milk, dijon mustard, salt and pepper.

add milk, mustard

add milk, dijon mustard, salt & pepper

Then, whisk it all together.

Whisked eggs

Whisked eggs

Measure out one cup of cheese. I grated some gouda cheese for this one.

grated gouda

cheesy

Get your pan ready. You’ll need a 13 X 18 x 1 inch baking sheet. That’s a half sheet pan and most of us have one, or five. If your pan is smaller, it’s ok. Just make sure it has 1 inch sides or you’ll end up with eggs everywhere. Spray the pan with oil. Line the pan with parchment paper, letting it hang over the sides. You can trim it to fit for the long sides, but I don’t. I find that the eggs seep under the paper. Now, spray the paper with oil, too.

spray with oil

Spray with oil

Pour in the eggs. Press down the paper in the corners, so the eggs flow over there.

eggs

Pour in the eggs

Sprinkle evenly with the chopped spinach.

sprinkle spinach

Sprinkle with spinach

Do the same with the roasted red pepper strips.

add peppers

Very colorful

Bake until the edges of the omelette are set, about 10 to 12 minutes. Take it out and top with the shredded cheese.

Top with cheese

Top with cheese

Return to the oven and bake an additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles.

cheese melted

Melty cheese

Let it rest for a minute, then lift the whole shebang out and onto a large cutting board.

Omelette

On top of a cutting board.

You don’t have to do this step. You can roll the omelette up while it still in the pan. You can. Not me. Hot pan, hot omelette, hot cheese equals a burned Ruth. So, I just slide it over to a board. While wearing my Ove Gloves. Now, back to the omelette. Starting with the short side of the pan, lift up and fold over 1 to 2 inches of the omelette, keeping the paper pulled away.

Fold omelette over

Fold it over.

Press the omelette down to seal. Continue to lift and fold the omelette, peeling back the paper until you reach the end.

rolling the omelette

Keep on rolling

Now, before you make that last fold, put everything on the serving platter and flip it off the paper. Garnish with a little chopped parsley and serve. We had ours with home fries, so I just piled them around the omelette. Cut the omelette into 2 or 3 inch slices. Serves 4. Enjoy!

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese

Rolled Omelette with Spinach, Roasted Red Pepper and Cheese
Author: 
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A baked omelette, rolled up over delicious spinach, roasted red peppers and cheese.
Ingredients
  • 8 large eggs
  • ¾ cup milk
  • 2 Tbsp. Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 cup chopped fresh spinach
  • 1 roasted red pepper from a jar, pat dry and chop
  • 1 cup shredded cheese, I used gouda
  • Chopped parsley for garnish
Instructions
  1. Preheat oven to 350º F. Spray a 13 x 18 x 1 inch baking sheet or similar sized pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Spray parchment with oil.
  2. Crack the eggs into a medium size bowl. Add in the milk, Dijon mustard, salt and pepper. Whisk to combine. Pour into pan. Evenly sprinkle the surface with chopped spinach and roasted red pepper pieces.
  3. Bake until the edges of omelette are set, about 10 to 12 minutes. Remove from oven and sprinkle shredded cheese over the top. Return to oven and bake and additional 5 to 8 minutes or until the cheese has melted and the omelette no longer jiggles. Let rest for 1 minute. Starting on one short side of the pan, lift up the parchment paper and fold over a 1 to 2 inch section. Press down to seal. Continue to lift and fold the omelette, peeling back the paper, until you reach the end. On the last fold, place entire omelette on serving platter and remove paper. Garnish with chopped parsley. Cut into 2 to 3 inch slices and serve.

 

Rolled omelette

Breakfast is served!

 

 

 

 

Tofu Bacon Strips

vegetarian bacon

Tofu bacon strips

This, while not the most attractive strip in the world, is a mighty tasty strip. We have it with breakfast a lot. It gives you a *bacon* you can have with your eggs. It gives you something to put on bread with slices of tomato, lettuce and mayo. Not a BLT, but a TLT. A tofu, lettuce & tomato sandwich. It’s a multi-tasker! A crispy, sweet, with a hint of smoky, multi-tasker. I’m pretty sure that if you give this a try, you’ll be hooked, too.

The set up –

tofu bacon ingredients

tofu bacon ingredients

You’ll need tofu, of course. I get Wildwood brand from my coop. According to their website, they are a non-gmo food. Some nutritional yeast, to give it the savory flavors, either Bragg liquid aminos, or a low sodium soy sauce, some liquid smoke and maple syrup. If Coombs Family Farms maple syrup is available to you, use it. So good, and organic, even.

drain the tofu

Drain the excess water.

First off, open the pack of tofu and drain it. Let it drip for a while, then place it on a couple of paper towels and pat it dry.

patting tofu dry

Give it a light squish

Tofu is a sponge. You want to remove the excess water, so it can soak up the new flavors. Now, here’s a tip from me. It’s just for you, so don’t spread it around. It’ll be our secret. Use a cheese slicer to cut the tofu into strips! Amazing! Now, shush, remember., it’s our secret. Stand the tofu up on it’s narrow end, like a little tofu tower, and run the cheese slicer down the length.

slicing tofu

This is a super secret technique!

Depending on your brand of tofu, you should get a dozen slices.

tofu slices

12 planks of tofu.

Now, for the marinade. Measure out a cup of the Braggs, 2 tablespoons of nutritional yeast, 2 tablespoons of maple syrup, and 1 tablespoon of liquid smoke. This Colgin Liquid Smoke is gluten free & vegan, so you can use it to flavor so many things. Dips, sauces, vegetables – ohhh, how about a smoky, stuffed mushroom!

marinade

marinade mix

Pour all the marinade mixings into a container that is big enough to hold the marinade, the tofu and will give you some room to shake it around a bit.

marinade mix

Mix it all up.

Add the tofu slices.

tofu

Add the slices.

Secure the lid and give it a gentle shake to distribute the slices and marinade.

tofu bacon

Shake it up, baby.

Now, put it in the fridge and let it marinate for at least a day. I’ve gone as much at 3 days before, but, I had far less tofu bacon to use. Seems that this marinated tofu is just dandy over a salad or scrambled into some eggs. If you can refrain from gobbling it up, give it a gentle shake whenever you open the fridge. We want everybody in the pool to get equal marinating time.

For cooking day, get out a heavy fry pan, cast iron or a large non-stick pan will work. Heat over medium heat. Give the pan a light coating of oil.

hot pan

A hot fry pan.

When the oil is shimmery, add the tofu slices – after you have shaken off the excess marinade – to the pan. It’s going to crackle and spit oil all over. Fry as many as can fit easily in the pan. You have to flip these over, so no crowding the pan. After about 2 to 3 minutes, flip them over.

fake bacon

fake bacony goodness

You want a nice browness to it. If you want it darker, it’s ok to flip it more than once. Darker is crispier. After another 3 minutes or when you want it, remove the slices to a rack and keep in a warmed oven.

tofu bacon

Fakin’  Bacon!

Add more oil, and do the next batch. Continue until all tofu bacon is cooked. Serve with your favorite breakfast staple. This time, we had ours with polenta topped with spinach sauteed with onions, and a couple of fried eggs. Adapted from a recipe by thekitchn.com that my son shared with me. Heavenly. Delicious. Slightly naughty. This should be your next breakfast!

Tofu bacon strips

Tofu bacon & eggs

Recipe!

Tofu Bacon Strips
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A smoky, sweet, strip of fried tofu to add to your breakfasts or sandwiches.
Ingredients
  • 1 14 oz package of extra firm tofu or similar size
  • 1 cup Bragg liquid aminos or soy sauce
  • 2 Tablespoons nutritional yeast flakes
  • 2 Tablespoons maple syrup
  • 1 Tablespoon liquid smoke
  • vegetable oil as necessary
Instructions
  1. Open and drain the tofu. Pat off extra moisture with paper towels and transfer to cutting board. Stand the tofu up length wise. Using a cheese slicer or a steady knife hand, slice the tofu in to strips along the narrow edge. You'll get about 12 strips.
  2. Measure out the rest of the ingredients and pour into a lidded container. Use one that will hold all the tofu. Then, add the tofu slices, seal and give a gentle shake to distribute the marinade.
  3. Allow the tofu to marinate in the fridge for at least one day. Give it an occasional shake to keep all the slices covered.
  4. Heat a nonstick or cast iron fry pan over medium heat. Coat lightly with oil and add tofu slices. Fry the slices until they are browned and crispy, about 3 minutes per side. Remove to a rack and keep warm. Repeat with remaining slices, adding more oil to the pan as necessary.
  5. Note: Taste the marinade before adding the tofu. If it's too salty, add a ¼ cup of water.

Tofu bacon

Good grub!

Zucchini muffin pancakes with vanilla cream sauce

 

pancakes

Yum yum!

Want to make something that tastes so good and is so good for you? Want something that you can make ahead and keep, either in the fridge or freezer and pop into the toaster for a quick, healthy breakfast? Something the kids can pop into the toaster while you catch a few more precious minutes of sleep? Want me to get on with it and stop with all the questions? Oh. Um, sorry. I get carried away.

Make a batch of zucchini muffin pancakes! All the yummy goodness of sweet, tasty zucchini muffins but in a pancake! You can feel good about making these because they are chock full of good-for-you ingredients. Whole wheat, full of vitamin b-6, iron and potassium. I actually grind my own wheat, so it also is full of bran fiber. I use this one Nutrimill so don’t think that I’m banging two rocks together. It’s easy! And when you figure in the zucchini and apple, peel and all, you’ve got fiber coming out your ears! Eat a couple of these pancakes and you will stay full for half the day! This time, I paired them with a simple vanilla cream sauce, but they are equally as delicious with maple syrup or a schmear of apple sauce.

On with the show!

ingredients for zucchini pancakes

future pancakes

You only need one cup of shredded zucchini, so it will be about half of one. Using a box grater, grate the zucchini over a couple of paper towels.

grated zucchini

grate the zuke

Gather the corners of the paper towel together and squeeze.

wring zuke

Squeeze out the water

You want to get rid of that excess moisture.  Now, core the apple –

cored apple

apple core, Baltimore – who’s your friend?

and grate it, too. No need to give it the squeeze. grated appleGet out a large mixing bowl and measure out 2 cups of whole wheat flour. Dump it in. Add in the shredded zucchini and the apple. Measure out a 1/2 cup of golden raisins and a 1/2 cup of chopped walnuts and dump them in, also. Mix it up, so that everything gets a good coating of flour.

pancakes

Fold it all in.

Add the baking powder, spices and salt and give it another mix.

mixin it up

add the spices

Pour 1 cup of milk into a microwave safe measure cup. Add in the agave syrup and the coconut oil. Heat in the microwave until the oil has melted, about 30 seconds. Remove.

oil. agave and milk

Looks cool

See the oil, all melted on top. The heavy agave hangs out on the bottom. Mix it up!

wet ingredients

all mixed up

Crack an egg into a small dish and whisk it with a fork.

whisked egg

whisk it

Pour the milk mixture and the egg into the flour mix.

adding liquids

almost ready

Fold it all together until it’s just moistened. Don’t mix it too much or the pancakes will be thin and tough. We want light and fluffy pancakes!

zucchini muffin pancake batter

ready to go

We’re ready to cook. Get out a griddle – stove top or electric, or a large non-stick fry pan. Use whatever you have. It’s all good. You’ll be eating pancakes soon enough. Get your griddle hot over a medium heat. Give it a light coating of spray oil and drop the pancake batter on it with a 1/4 cup measure, a spoon or scoop.

zucchini muffin pancakes

first batch

When the edges look a little dry and there are bubbles on the tops,

cooking pancakes

flip them

give them a flip. It takes about 3 minutes per side. Adjust your heat so that they don’t burn or take for-ev-er to cook.

cooking pancakes

side 2

Just look at how fluffy that bad boy its! AWESOME! (you have to say that in a sing-song voice)

cooking muffin pancakes

It’s so fluffy!

Keep cooking them until you ain’t got no more to cook! If you place a cookie sheet in a 200º oven and pile the pancakes on it after they cook, you can keep the whole shebang warm until you’re ready to eat. Place them out on a tray and dig in!

Zucchini muffin pancakes

I can see forever

Pancake recipe – vanilla cream sauce to follow.

Zucchini muffin pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious, healthy start to your day.
Ingredients
  • 2 cups whole wheat flour – I used a soft white.
  • 1 cup shredded zucchini
  • 1 cup shredded apple
  • 1 cup milk, room temperature.
  • 1 Tablespoon oil, I used coconut.
  • 3 Tablespoons Agave syrup – or equivalent sweetener.
  • 1 egg, room temperature.
  • ½ cup golden raisins
  • ½ cup walnuts, chopped
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon salt
Instructions
  1. Preheat griddle or large non-stick skillet. Preheat oven to 200º with a large cookie sheet inside.
  2. Shred the zucchini over a clean towel or several paper towels. Gather the corners and squeeze the water out of the shredded zucchini.
  3. Core the apple and shred. No need to squeeze to remove moisture.
  4. Measure two cups of flour into a large mixing bowl. Add in the zucchini, apple, nuts and raisins. Whisk to coat with flour. Stir in the spices and salt.
  5. Measure 1 cup of milk into a microwave safe container. Add in the solid coconut oil and the agave. Heat in the microwave until the coconut oil have melted, about 30 seconds. Stir to combine. Add the liquids to the flour mixture. Whisk the egg separately and add to the pancake mixture. Mix until even moistened. Do not over mix, pancake will get tough.
  6. Lightly coat your griddle with spray oil. Drop pancake batter onto it with a ¼ cup scoop. Cook until the edges appear dry and tiny bubbles appear on the surface, about 3 minutes. Flip pancakes over and cook for another 3 minutes. Remove pancakes to heated cookie sheet from oven. Keep pancakes warmed in oven, adding cooked pancakes to sheet as they are done. Makes 14 - 4 inch pancakes.

This is a simple sauce to serve over these pancakes, bread pudding, spice cake, just about anything. Except jalapeno poppers. I wouldn’t pour it over them.

Here’s your fixings.

vanilla cream sauce

the ingredients

This makes less than 1 cup of sauce, so you won’t have any leftovers. Start a small saucepan over medium heat. Put 4 tablespoons of butter in it to melt. When it’s melted, add in 1/2 cup of half and half (I regularly use the fat free kind – which is silly when you’re adding in so much butter) or use heavy cream and 1 teaspoon of vanilla extract. After it’s mixed up, add in the cup of powdered sugar and blend it well.

vanilla cream sauce

melty

Bring to a boil, reduce the heat and simmer until it thickens slightly, about 10 minutes. Stir it occasionally, to keep it smooth. When thickened remove from heat.

vanilla cream sauce

sauce time

Pour into a serving pitcher and, well, serve!

Vanilla Cream Sauce

Prep time: 2 minutes. Cook time: 10 minutes Makes: less than 1 cup.

Ingredients:

1 cup powdered sugar.

1/2 cup half and half or heavy cream

4 Tablespoons unsalted butter

1 teaspoon vanilla extract
In a small saucepan, over medium heat, melt butter, When melted, add in the half and half and vanilla extract. Whisk in the powdered sugar. Increase heat to just boiling and simmer, uncovered, until mixture thickens slightly, about 10 minutes. Stir occasionally to keep smooth. When thickened, remove from heat and carefully pour into a serving pitcher.

Zucchini Muffin Pancakes

Breakfast is served!

 

 

 

 

Goat Cheese, Fig & Honey Flatbread

Goat Cheese, Fig & Honey Flatbread

goat cheese fig flatbread

Heaven on a flatbread.

The good people at Stonefire Authentic Flatbreads were kind enough to reward me with some coupons after I submitted a fan picture to their Facebook page. I raced to the store and used those suckers up! Now, I was faced with coming up with a spectacular way to use them. If my family’s lip smacking sounds were any indication, I nailed it. I think you’ll like this offering, too.

Assemble the cast. I am using brown turkey figs you can use whatever you want. Just use fresh not dried.

goat cheese flatbread ingredients

Waiting for good things to happen.

Open the flatbread and remove the sauce. You don’t want to use it for this. I take a sharpie and write – pizza sauce – on it and toss it in the freezer. In about 11 years, I’ll dig that one and all the others out of the bottom of the freezer and throw them away. But, I had good intentions!

Slide the flatbread into a pan.

Stonefire flatbread

Ready for broiling.

If you have a pizza stone, use that. The flatbread is already cooked and browned a little, but we want more color than that. Turn your broiler on and broil both sides of the flatbread until they are toasty brown and crispy. It will only take a couple of minutes per side.

browned flatbread

Crispy!

While that’s toasting, slice the figs into quarters.

Sliced figs

Slice ’em up.

I ended up taking the stems off, too. They were just too woody.

Now, if you are the champ of multi-tasking, go ahead and toast the pine nuts in a dry, non-stick skillet.

toasting the pine nuts

Ready to toast.

If you are like me, do it first thing, so you don’t forget about it, leave the room and run back in when you smell burning nuts! Not that we ever mention that incident……  When they are nice and browned, they’re ready.

Toasted pine nuts

Awesome.

Dot the top of your flatbread with all that goat cheese creaminess.

crumbled goat cheese

Just dotty.

Let it sit a bit to warm up, then smooth it all around.

Spreading warmed goat cheese.

Spread it out.

Cover it completely.

spread goat cheese

All covered.

Next, spread all those figs around on top. If one or two happen to get eaten in the process, we won’t mention it.

goat cheese and figs

Get figgy with it.

Sprinkle the toasted pine nut over it.

pine nuts figs goat cheese

Ready to broil.

I carried mine over to the oven on its pizza pan and then I slid the flatbread on the top oven rack.

Broiling flatbread

Under fire.

Let it broil for around 10 minutes. You want it to brown up a bit more and to let the figs soften. Lift up one edge and slip the pan back under it. If you have a pizza peel, use that! I can’t believe that I don’t have one yet. I am the Queen Of Kitchen Gadgets! Hmm, Mother’s Day is coming up. I see a gift giving option in my future. Anyhow, back to the flatbread.

Slide it out of the oven and set it on a heat proof surface. Drizzle the top with the honey.

goat cheese and fig flatbread

Oh, honey!

Slice it up and enjoy. Great appetizer, brunch item or perfect for any buffet!

goat cheese and fig flatbread

Have a slice!

You know you want some!

goat cheese and fig flatbread

::::faints::::

Recipe!

5.0 from 1 reviews
Goat Cheese, Fig & Honey Flatbread
Author: 
Recipe type: yummy
Cuisine: Easy
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A tasty balance of sweet and salty, creamy and crunchy, all on a hand held flatbread.
Ingredients
  • 1 Stonefire Flatbread thin pizza crust – reserve sauce packet for another use.
  • 8 oz. fresh figs - sliced into quarters.
  • 4 oz goat cheese – cut or crumbled into cubes.
  • ¼ cup pine nuts – toasted
  • 3 Tablespoons honey for drizzling
Instructions
  1. Toast pine nuts in a dry nonstick skillet over medium heat until lightly browned.
  2. Preheat broiler on high.
  3. Remove flatbread from wrapper and place on pizza pan*. Broil 4 to 6 inches from heat for 4 to 6 minutes. Remove from broiler, turn flatbread over and broil the other side for an additional 4 to 6 minutes. You want a nice, crispy, browned crust.
  4. While flatbread is broiling, slice figs into quarter sections. Cut the little stems off if needed.
  5. Remove the flatbread from the oven. While still hot, dot with the goat cheese. Once softened, spread out over the surface.
  6. Spread the quartered figs out in an even layer. Sprinkle with toasted pine nuts.
  7. Return to broiler and cook for 5 to 10 minutes, depending on how hot your oven cooks. You want everything to be heated through and the figs to soften slightly. Remove from oven and place on serving platter.
  8. Drizzle with the honey.
  9. Cut into 12 slices and serve!
  10. * NOTE: You may use a pizza stone if you have one. Just remember to preheat the stone at the same time you preheat the broiler. You also can just slide the flatbread directly onto the oven rack.

Goat Cheese, Fig & Honey Flatbread

Portable finger food!

Akoori, an Indian style scrambled egg dish

Akoori or Indian Style Scrambled Eggs

akoori eggs

scrambled goodness

Sometimes scrambled eggs just aren’t enough. You want a little more. A little pizazz. A little umph to get you going in the mornings. Well, hold on! This is just that little something. Something with a little spice to open those sleep filled eyes. Something that doesn’t need eleven pots and pans to make. Something guaranteed to give you a happy tummy.

I have a happy tummy!

This is what you’ll need.

akoori ingredients

Get small farm, cage free, eggs. The chickens will thank you. Support local farms.

Please excuse the tube of ginger. I am lazy and this stuff is great. I don’t use enough fresh ginger to keep a knob around. When I did, it would usually be found in the bottom of the fridge, all covered with white fuzz.

Dice up the onion. This one was very potent and I cried and cried. I got revenge, though. I ate it. Toss the onion in the skillet with the oil.

saute onion

saute the onion

Saute until it gets soft. While that’s cooking, go ahead and get the other ingredients ready.

ready to cook

Colorful!

 

Once the onion is ready, add in the tomatoes, chiles and the spices. Cook for a couple of minutes.

add in the tomatoes

Add in the tomatoes and spices

 

Crack all your eggs in one bowl.

bowl of eggs

all my eggs

Whisk them up and add some salt & pepper.

whisked eggs

Beat it, get yourself a whisk and beat it.

Pour them into the pan with the veggies.

adding the eggs

action shot!

Add in half the cilantro.

add cilantro

add half the cilantro

Cook the eggs, pushing them around in the skillet until they form soft curds.

egg curds

forming egg curds

Keep pushing them around, until they are cooked the way you like it. If you want soft scrambled eggs, stop now. For firmer set eggs, keep on cooking!

Serve garnished with some more cilantro. This is great with a little fresh fruit salad. The recipe for that is – Get fruit, chop fruit, eat fruit. Whew! That was hard, wasn’t it? I used a banana, strawberries, blueberries and a clementine orange.

Akoori plate

Delicious breakfast!

Recipe time!

Akoori, an Indian style scrambled egg dish
Author: 
Recipe type: breakfast, brunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious dish of spicy scrambled eggs.
Ingredients
  • 8 eggs
  • 1 Tablespoon olive oil
  • ⅔ cup finely chopped onion
  • ⅔ cup chopped tomato
  • 1 teaspoon grated fresh ginger
  • 1 green chilli, finely chopped - Serranos or Jalapenos work great.
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • 3 tablespoons cilantro, finely chopped, reserving half to garnish.
  • salt and pepper, to taste
Instructions
  1. Heat oil in a large, nonstick skillet over medium heat. Cook the onions until softened, stirring frequently about 5 minutes.
  2. Stir in the tomato, ginger, chilies, cumin and turmeric and cook, stirring for 2 minutes.
  3. Whisk eggs in a medium bowl. Season with salt & pepper.
  4. Stir the beaten eggs into the skillet with the tomatoes and add half the cilantro. Stir well to combine all ingredients.
  5. Cook slowly, stirring frequently, until soft, thick curds form. Cook until eggs reach your desired firmness.
  6. Serve immediately, garnished with remaining cilantro.