this week in the kitchen:

June 11, 2010

Three great inventions came out of our kitchen this past week:

Veggie Pancakes, Baked Apple Cinnamon and Walnut Pancakes, and Carrot Raisin Muffins- All delicious and all reasonably healthy!

Veggie Pancakes:

This is a very flexible recipe that the whole family enjoyed.  They would be great with Eggs or fresh tomatoes on the side.  I think Andy also made a grilled cheese pancake sandwich with some of the leftovers… yum.

Increase or decrease any of the veggie amounts depending on what you have in your fridge or what is in season…. Add your own veggie ideas too!

1 C broccoli, chopped

8 asparagus spears, chopped

1 C mushrooms in small slices

¼ C onion, chopped

½ C carrots, shredded

½ C zucchini, shredded

1 large garlic clove, minced

1/8-1/4 C canola oil

1 C whole wheat flour

1 T fresh dill weed (if available)

1/8-1/4 tsp sea salt

1 or 2 eggs

¼ -1/2 C milk

1 C shredded cheddar cheese (we added the cheese afterwards since Amari hasn’t started eating cheese yet)

Steam the broccoli and asparagus a bit before chopping them.  Then used the food processor or chop by hand the rest of the veggies including the garlic…. I suggest shredding the carrots and zucchini separately because it adds a nice variety in texture and eliminates the need for precooking.  Place veggies in a bowl and mix in oil, flour, dill, and salt.  Then add the egg and milk and mix well… adjust the flour/liquids as needed to make normal thick pancake batter.  Heat a skillet to medium heat and spray or oil the pan.  Drop large spoonfuls into the hot skillet and brown on both sides.  I believe you could also broil these- see the following recipe’s cooking instructions if you desire the added healthy factor of not frying them! Sprinkle with cheese if desired and enjoy!

Andy and Amari give this meal two thumbs up!

Baked Apple Cinnamon and Walnut Pancakes:

This pancake recipe originally called for 3 tablespoons of melted butter.  I decided to replace the butter with unsweetened applesauce this week and we didn’t miss the butter.  Sometimes I just feel like putting oil/butter in the pancakes and then cooking them in oil or butter and then putting butter on them, well, it is just a little redundant… so I got rid of most of the butter this week.  Here’s how:

¾ C white flour

¾ c wheat flour

3 ½ tsp. baking powder

1 tsp. salt

1 Tbs. white sugar

1 ¼ C milk

1 egg

3 Tbs. unsweetened applesauce

1 apple, cut into small chunks

1 or 2 handfuls of walnuts

a large dash of cinnamon

In a large bowl, sift together the flour, baking powder, salt, sugar and cinnamon.  Make a well in the center and pour in the milk, egg, and applesauce: mix until smooth.  Mix in apple chunks and walnuts.  Grease a cookie sheet and scoop the pancake batter in spoonfuls onto the cookie sheet – about ¼ C /pancake.  Leave plenty of room between pancakes for them to grow.  Place under the broiler and brown the first side, flip and brown the second side. Make sure to watch the pancakes closely, they will cook quickly!  You will probably need to do this in two batches, depending on how much batter you make.  So much less fat… now you can really enjoy putting the butter on top at the table (or not)… these are great with just a dusting of powdered sugar.

Carrot Raisin Muffins:

This is a great healthy muffin recipe.  The original recipe actually only called for ¼ C of oil… I decided to do 1/8 oil and 1/8 unsweetened applesauce, but next time I might try doing all applesauce.  Amari LOVES these (she eats around the walnuts for now).

½ C flour

½ C whole wheat pastry flour (wheat flour would probably work too)

½ C gr. Flax seed *(This is hard to come by and sometimes ground flax seed goes bad really quickly so I used ¼ C wheat germ and ¼ C oat bran)

½ tsp baking soda

½ tsp ground cinnamon

½ tsp nutmeg

1/3 C sugar

1 C milk

¼ C oil or replace with unsweetened applesauce

1 tsp vanilla

2 C grated carrot

¾ C raisins

½ C chopped pecans or walnuts

Preheat 400.

Mix dry ingredients through sugar. Make a well and pour in wet ingredients.  Then mix in the dried fruit, carrots, and nuts.  Line muffin pan with greased muffin papers and fill ¾ full. Sprinkle tops with coconut if you are looking for a little extra flare. Bake 15-20 min.

What are you creating in your kitchen this week?  Take risks, add more fruits and veggies to everything and experiment with using less oil and butter (and never use margarine… ha)!

Comments (5) | More: blog

5 Comments to “this week in the kitchen:”

  1. Mary says:

    Mmmm, those recipes look great! I’ll have to try them.

    I had a good recipe invention this week too!

    4 medium size yellow summer squash
    3-4 anaheim or poblano peppers
    2 cups of corn
    1/4 cup of goat cheese (the “fresh” white kind)
    4 eggs
    1 1/4 cup of milk
    salt, pepper, garlic to taste

    1.Roast,peel, and chop the peppers. (Lay the peppers on a broiler pan and broil them on high, let the skin turn black. Turn each pepper so that all sides have turned black. Remove them from the oven and wrap them in a dish towel to let them steam a bit as they cool. When they are cool enough to touch, remove the skins by peeling–this should be easy. Then remove the stem and seeds and chop the peppers.) Preheat over to 350

    2. Cut the summer squash into 1/2 inch thick circles. Steam them slightly.

    3. Heat a pan. Add the goat cheese and let it soften. Add butter or sour cream if you like. Add corn and the chopped peppers. Season with salt, pepper, garlic, and any herbs that you think may be good. Stir to make sure everything is coated.

    4. Place summer squash at the bottom of a casserole dish. Top with goat cheese/corn/squash mixture

    5. Whisk egg and milk together in a bowl and season with herbs, salt, pepper.

    6. Pour egg mixture over everything else and bake at 350 or 375 until browned. (45 min?)

    It was really tasty, and is very flexible for additions/substitutions. I wonder if I could use water instead of milk– have you ever tried that for quiche type dishes?

    • admin says:

      This sounds wonderful Mary!! I can’t wait to try this. I haven’t tried water, but I have tried about every kind of milk out there with the same success… quiche is always tasty :-)

      • Mary says:

        Yeah, I usually use skim milk, which my husband calls “white water”, so I wonder if that would work. Omlettes and scrambled eggs are better with water instead of milk. I’ll have to try it.

  2. Mary says:

    I think very mild pepper are the tastiest in this particular recipe.

  3. Mary says:

    Mmmm, the veggie pancakes were delicious! Thanks for the idea!