Alright a few things about this pancake recipe 1. These are probably going to be the best pancakes you have ever eaten 2. This pancake recipe takes a bit more work than the usual pancake recipe with the beating of the egg whites, folding them in and whatnot 3. This recipe is large, it fed my family of 5 two meals 4. I have learnt through my kitchen adventures that pretty much anything that calls for buttermilk as one of the ingredients is going to turn into a family favorite. So with all that being said here is the recipe that I got in the cook book Company’s Coming Cooking at Home.
- 3 cups all-purpose flour
- 2 tbsp. sugar
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 6 (large) egg yolks
- 3 1/3 cups buttermilk
- 6 tbsp. melted butter or margarine
- 6 (large) egg whites
- Oil for pan
1. Mix dry ingredients in large bowl, make a well.
2. Beat together the egg yolks, melted butter and buttermilk. Pour into well and gently stir until just mixed.
3. Beat the egg whites until stiff peaks form and gently fold into pancake mixture.
4. Heat oil in large fry pan and scoop in about 1/4 cup of batter. When bubbles form flip until second side is lightly browned.
5. Serve with syrup.
6. Eat and enjoy!
Sometimes when you like to try out new recipes like I do you get a little carried away.This recipe was actually pretty good but because I chose to make it on Christmas eve it was a bit disappointing. On holidays you expect meals with pizzazz, and I had previously mentioned to the family that I was thinking of making Lasagna. Big mistake. So I am just going to admit this was not our favorite, although it did get eaten, even by the kids so maybe it was just bad timing. Anyways, if you are going to make this it does take a long time plus soaking of beans so plan ahead!
Recipe found in Company’s Coming Cooking at Home
- 2 1/3 cups dried navy beans
- water to cover
- 2 tbsp olive oil
- 8 bone-in skinless chicken thighs
- 2 cups chopped onion
- 1 cup chopped celery
- 3 cups chicken broth
- 14 oz. ca diced tomatoes
- 6 garlic cloves , crushed
- 2 bay leaves
- 1 tsp. ground pepper
- 1 medium lemon, cut into 8 slices
- 1/2 cup fresh parsley
- 1 tsp. salt
1. Soak beans overnight. Drain and place in large casserole dish.
2. Heat 1 tbsp olive oil in large frying pan and fry onions and celery until tender, stir into beans. Add chicken broth, tomatoes, garlic, bay leaves and pepper to bean mixture as well.
3. Heat 1 Tbsp, in same frying pan and brown chicken on both sides. Nestle chicken into bean mixture and top each piece with one slice of lemon.
4. Bake covered at 320 degrees for 3 1/2 hours.
5. Remove bay leaves and lemon, stir in salt and parsley and serve.
6. Eat and enjoy!
Last night I finally, completely finished my Christmas shopping. Yay! I am usually done before December, however, after we had a little (okay it was actually quite a bit) of car trouble in November, Christmas shopping got postponed. So last night I made a quick dinner ate and left Clarke with the kids. Shopping is much more productive when you are alone, or with a friend, but not with children! This was the prefect meal to get me started, tasty and quick.
Recipe found in Celebrating the Harvest
- 2 tsp.Cooking oil
- 1 lb. pork tenderloin, cut into 1/4 inch slices
- 1/2 tsp. seasoned salt
- 1 tsp. cooking oil
- 1 cup chopped onions
- 1 cup chopped red pepper
- 1 cup sliced zucchini
- 1 (14oz) can of diced tomatoes
- 2 tbsp. red wine vinegar
- 1 tbsp. liquid honey
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 tsp pepper
1. Heat first amount of oil in a large skillet, add pork, sprinkle with seasoned salt, and cook until browned on all sides, remove from pan and keep warm.
2. Heat second amount of oil in same pan and add onions, peppers and zucchini. Cook for about 5 minutes over medium heat. Add remaining ingredients and bring to a boil. Add pork. Simmer for about 3 minutes until pork is cooked through.
3. Eat and Enjoy!
Tips- Serve over rice or mashed potatoes.
When we first got married I received a copy of Jean Pare’s Cooking for Two. We used that baby a lot during the first few years of marriage. Now that we are a family of five, we obviously don’t use it very much anymore. One recipe that we never gave up is the meatloaf recipe. In fact if I am making a different recipe I have to write it very clearly on the week’s menu in the kitchen, so the family isn’t disappointed when I don’t bring out their favorite. I have slightly adapted the recipe.
- 1 Large egg
- 3 Tbsp. Ketchup
- 3 Tbsp. finely chopped onion
- 1/4 cup fine bread crumbs
- 1 tbsp lemon juice
- 1 tsp chili powder
- 1/4 tsp dried oregano
- 1/8 tsp garlic powder
- salt and pepper
- 1 lb. ground beef
- 2 tbsp ketchup
1. Beat egg in large bowl. Add next 8 ingredients and stir until mixed. Mix in ground beef and place in loaf pan.
2. Bake for 45 minutes at 350 degrees.
3. Remove from oven and drain grease. ( I hold a large spatula over and pour into the sink). Top with remaining ketchup. return to the oven for an additional 15 minutes.
4. Eat and Enjoy!
Tips- If you have leftovers serve on toasted bread with mayo and tomato for meatloaf sandwiches.