Whole Wheat Pancakes

These were really good. It might have been because I cooked them with butter melted on the pan...they don't have pam here. Not sure if I can go back to pam when I get back to the states! ;)

5 from 1 reviews

FLUFFIEST WHOLE WHEAT BUTTERMILK PANCAKES

Save

Print

Prep time

12 mins

Cook time

13 mins

Total time

25 mins

Serves: 10 pancakes

Ingredients

• 1 cup + 2 tablespoons milk
• 1 tablespoon vinegar
• 1 and ¼ cup whole wheat flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 and ½ teaspoon light brown sugar
• 1 large egg
• 1 tablespoon unsalted butter, melted
• ½ cup blueberries or chocolate chips

Instructions

1. Combine 1 cup milk with vinegar in a medium bowl or a 2 cup measuring cup and set aside for 5 minutes to "sour". Add the egg and melted butter to the soured milk and using a fork or whisk, beat lightly until mixed.
2. In a large bowl, mix together flour, salt, baking powder and sugar. No need to sift. Stir milk and egg into flour mixture in 2 batches. Set aside for 10 minutes. Add the 2 tablespoons of milk and stir.
3. Heat a nonstick griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Dot the pancakes with blueberries or chocolate chips as preferred before flipping. Brown on both sides and serve hot.

Asian Salmon with Noodles

I actually haven't made this yet, but I don't see how this recipe could be bad. I put it on the menu for this week. There is a fish store nearby that gets fresh fish from Hamburg. I have been avoiding small shops because I am sure they don't know English, but I am guessing with some pointing and nods we can communicate. :)

Asian salmon and noodles

Total Time: 40 minutes

Yield: 4 servings

Ingredients

Ingredients for noodles:
• 2 tablespoons sesame oil
• 5 green onions, chopped
• 1 tablespoon sesame seeds
• 7-10 regular button mushrooms, sliced, or 1 Portobello mushroom, sliced
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup chicken stock
• 1 teaspoon Sriracha sauce (substitute with any other hot sauce if you don't have Sriracha)
• 60 snow peas, ends trimmed (sorry, I didn't have a scale, so I counted them :)). I think it's about 2 or 3 cups
• 1/2 lb pasta, preferably Fettuccine (half a pound)
Ingredients for salmon:
• 2 tablespoons sesame oil
• 1 pound salmon
• salt & pepper
• 1 tablespoon honey
• 1 tablespoon soy sauce

Instructions

Noodles:
1. Heat sesame oil in a large frying pan on medium-high heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, Sriracha - mix everything well to combine.
2. In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.
3. In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.
4. Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.
To cook salmon:
5. Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.
6. After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don't like to eat it.
7. Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.
8. At this point, salmon is ready to be served. Or, you can keep salmon covered until you're ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you're ready to serve!

Peanut Butter Cake with Chocolate Icing

I made this cake for Dad for Father's Day. It was really good. I think every dessert recipe The Pioneer Woman makes is yummy. :) Mom wanted me to post it so she can make it again. Make it for a large gathering because it is huge!


Here is the link to the recipe. http://thepioneerwoman.com/cooking/2013/11/peanut-butter-cake-with-chocolate-icing/

Recipe

Peanut Butter Cake with Chocolate Icing

Prep Time:

 10 Minutes

 

Cook Time:

 30 Minutes

 

Difficulty:

 Easy

 

Servings:

 16

Print Recipe

Ingredients

•  Cake
• 2 cups All-purpose Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 1-3/4 stick Butter
• 1/2 cup Peanut Butter
• 1 cup Boiling Water
•  Icing
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 6 Tablespoons Milk
• 1 pound Powdered Sugar, Sifted
• 1 teaspoon Vanilla

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, stir together flour, sugar, and salt. Set aside.

In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Set aside.

In a medium saucepan, melt 1 3/4 sticks butter. Stir in peanut butter until smooth. Add boiling water, let the mixture bubble up for about 10 seconds, then remove from heat.

Pour the peanut butter mixture over the flour/sugar mixture and stir until halfway combined. Pour in the buttermilk mixture and stir gently until the batter is smooth. Pour the batter into a sheet pan or jelly roll pan and smooth the surface. Bake for 20 minutes, then remove it from the oven.

While the cake is baking, make the icing: Melt 1 3/4 sticks butter. Stir in the cocoa powder, then the milk. Remove from heat and add vanilla and powdered sugar and stir until smooth. Add more powdered sugar if you want it a little thicker.

Pour the icing over the warm cake right out of the oven and smooth the surface. Allow to sit for 10 minutes before cutting into squares and serving warm.

Grandma Gilbert's Potatoes

You guys have to make these! They are seriously delicious. I had forgotten about them until we went to Colorado and then mom made them one night. I made them for dinner today and almost ate the whole pan myself. They are pretty easy to make and super good, so you might want to double the recipe so you have leftovers for the next meal.

Ingredients:
6–8 potatoes sliced (if you have one of those nifty slicers like mom's use it, but be careful!)
1/2 an onion sliced
6 pieces of bacon cut into pieces using kitchen scissors
1 can cream of mushroom soup

Directions:
Cook bacon and onion in a large skillet. Leave the grease in the pan and then add the sliced potatoes and cream of mushroom soup and mix it all together. I like potatoes crispy, so once everything is mixed, you don't have to stir it that often. I cooked mine like this for about 10 minutes.

At this point you have a choice. You can either continue cooking them over the stove top until the potatoes are soft and ready to eat, or you can put them in a baking dish, cover, and bake at 350º F for 15–20 minutes.

Either way, they turn out really good...and I think since it is a family recipe it means it is fat free!

Thanks Grandma Gilbert for the delicious recipe and Mom for teaching it to me.

Rocky Mountain Pancakes

This is Mom's pancake recipe.

Pancake mix
2 cups whole wheat flour
1 cup oats
1/2 cup powdered milk
3/4 cup brown sugar
1/2 tsp salt

To make pancakes add
2 cups mix
1 cup + 2 TBSP water
1 TBSP oil
1 egg

Santa Rosa Rice Salad

This is the recipe I made for the Mother's Day BBQ. I doubled the recipe.

Santa Rosa Rice Salad

1 Box Long Grain Wild Rice (Uncle Ben’s-not the minute rice…cook with seasoning)
Juice of 1 Lemon
3 Chicken Breasts, cooked and diced
4 Green Onions, chopped
1 Red Pepper, chopped
¾ Cup Asparagus, chopped (or chinese peapods or green beans)
1 Avocado (Diced-firm, not soft)
1 Cup Chopped Pecans & Toasted (I don’t always toast them)

Dressing:
2 Cloves of Garlic, minced
1 TB Dijon Mustard
½ tsp. Salt
1 tsp. Sugar
¼ tsp. Pepper
1/3 C. Rice Vinegar
1/3 C. Vegetable Oil

Combine dressing ingredients and set aside. Cook rice according to package directions. Cool.

Toss rice together with all salad ingredients, except the avocado. Refrigerate for 3 to 4 hours before serving. Combine salad with dressing and chopped avocado just before serving.

Crispy Coconut Chicken Strips

http://thecozyapron.com/a-cozy-appetizer-coconut-crunch-chicken-strips-and-letting-love-be-the-inspiring-guide/

These are really yummy, they are a two person job though :)