It's amazing to me how many recipes are available online these days...
Even more so are how in depth many of them are.
Can I please have a meal that only uses 1 pot and doesn't take up half of my evening to make?!
Can I get an AMEN??!!
I've never made Jambalaya before, but thought this recipe sounded pretty awesome. The original recipe came from 100 Days of Real Food, but as usual, has been modified slightly to fit my budget, time constraints, etc.
You literally only need: One large pot (with lid), a cutting board, a good knife, and a wooden spoon. Doesn't that almost sound like Heaven?
The Ingredients:
3/4 lb. peeled and de-veined Shrimp (local is best)
1/2 lb. Andouille sausage
1 large Bell Pepper (any color...mine is green)
3 cloves (or more) garlic
1 large onion (I prefer sweet)
2 Bay leaves
1 T of Cajun/Creole Seasoning
2 Large Tomatoes (or the equivalent of cherry tomatoes)
2 C Chicken broth
1 C water
1 1/2 C Quick Cooking Brown Rice
Salt and Pepper to taste
How To:
Chop all of your veggies and sausage into bite sized pieces. Measure all other ingredients and set to the side for ease of access during cooking.
Start by browning the sausage in a large stock pot. When those are browned on both sides, add the chopped peppers, onions, and garlic.
When the veggies become browned, add the tomatoes, Creole Seasoning, bay leaves, and shrimp.
Stir completely and let sit about a minute.
Next, add the rice, water, and chicken broth. Stir until completely mixed.
Bring to a boil, then cover and simmer for about 15 minutes.
The Results:
My husband walked into the kitchen several times while I was cooking, just to smell the food. He usually doesn't do that, so that should tell you something.
At first, I didn't add enough spice, so you can always add more if you like. I also doubled this recipe and it stored very nicely in my fridge.
I would also maybe add a little less water to this. Mine was kind of runny, but still tasted great! Hubby likes his Jambalaya firm, so you can bet I'll leave out most of the water next time :)
This is fine by itself, but if you're a bread nut like me, a loaf of toasted (and buttered) French bread would top this off.
Tres Magnifique!
Friday, June 15, 2012
Thursday, June 14, 2012
Pimento Cheesy
Last night the hubbs and I, along with one of our friends, decided to throw some burgers on the grill.
This friend of ours lives at what I like to call a "resort-style" apartment complex. It's beautiful, and you can bet that many of my summer afternoons will be spent lounging by the relaxation pool.
Oh, yeah.
My husband LOVE, LOVE, LOVES Pimento Burgers. I headed to the Fresh Market last night to pick up several varieties of their pre-pattied burgers (which are TO DIE FOR!) and a package of pimento cheese.
After being warned several times not to eat all of the pimento cheese, I put it back in the fridge and contemplated.
Hubby wanted a pimento burger. I wanted nothing but the cheese.
GIVE ME SOME CHEESE, MAN!
What's the best way to ensure I always have enough pimento cheese for the two of us? Make my own!
Here's a quick and simple recipe for Southern Style Pimento Cheese. The recipe came from all over and I've added a few things here and there to make it my own. Feel free to do the same.
You can stuff burgers with this cheese, eat it on TRISCUIT crackers (only 2 INGREDIENTS and no TRANS FATS!), or serve with celery. Pretty much any way you eat this will be great!
The Ingredients:
*You can choose how much of all of this you want to put together. I "eyed" it...I did put more cheddar than the other cheeses.
Shredded Cheddar Cheese (you can buy sharp or medium...or mix BOTH!)
Couple of T of mayo (or Miracle Whip)...the Mayo with Olive Oil is pretty good, comparitively
1 small jar of diced Pimentos, drained
1 8 oz. package of low fat cream cheese
Handful or more or Shredded Sharp White Vermont Cheddar
Salt, Pepper, Celery Salt
You can add diced onions and/or horseradish to this. The great thing about Pimento Cheese is that you really can add any type of cheese you want. Gouda and Swiss would make it fancy-schmancy...and you know how I love that :)
How To:
Get out the Food Processor again! I like to use the blade attachment for mixing.
Dump the diced Pimentos, Cream Cheese, and Mayo into the food processor. Pulse until they are mixed.
Slowly add the Cheddar Cheese and Vermont White Cheddar and pulse until mixed.
If you want larger chunks of cheese, add the rest of ingredients by hand and mix with a spoon or spatula.
If you want more creamy, smaller bits of cheese, add the spices and pulse again in the processor.
The Results:
I will chow down on this any time! I actually already have :)
It works really well for a dip and a "stuffer".
Hubby is happy, which makes for a happy cook!
* As I mentioned before, Original Triscuit crackers are really great~they have only 2 INGREDIENTS, which is almost unheard of these days. Like I've said before...the fewer ingredients, the better!
This friend of ours lives at what I like to call a "resort-style" apartment complex. It's beautiful, and you can bet that many of my summer afternoons will be spent lounging by the relaxation pool.
Oh, yeah.
My husband LOVE, LOVE, LOVES Pimento Burgers. I headed to the Fresh Market last night to pick up several varieties of their pre-pattied burgers (which are TO DIE FOR!) and a package of pimento cheese.
After being warned several times not to eat all of the pimento cheese, I put it back in the fridge and contemplated.
Hubby wanted a pimento burger. I wanted nothing but the cheese.
GIVE ME SOME CHEESE, MAN!
What's the best way to ensure I always have enough pimento cheese for the two of us? Make my own!
Here's a quick and simple recipe for Southern Style Pimento Cheese. The recipe came from all over and I've added a few things here and there to make it my own. Feel free to do the same.
You can stuff burgers with this cheese, eat it on TRISCUIT crackers (only 2 INGREDIENTS and no TRANS FATS!), or serve with celery. Pretty much any way you eat this will be great!
The Ingredients:
*You can choose how much of all of this you want to put together. I "eyed" it...I did put more cheddar than the other cheeses.
Shredded Cheddar Cheese (you can buy sharp or medium...or mix BOTH!)
Couple of T of mayo (or Miracle Whip)...the Mayo with Olive Oil is pretty good, comparitively
1 small jar of diced Pimentos, drained
1 8 oz. package of low fat cream cheese
Handful or more or Shredded Sharp White Vermont Cheddar
Salt, Pepper, Celery Salt
You can add diced onions and/or horseradish to this. The great thing about Pimento Cheese is that you really can add any type of cheese you want. Gouda and Swiss would make it fancy-schmancy...and you know how I love that :)
How To:
Get out the Food Processor again! I like to use the blade attachment for mixing.
Dump the diced Pimentos, Cream Cheese, and Mayo into the food processor. Pulse until they are mixed.
Slowly add the Cheddar Cheese and Vermont White Cheddar and pulse until mixed.
If you want larger chunks of cheese, add the rest of ingredients by hand and mix with a spoon or spatula.
If you want more creamy, smaller bits of cheese, add the spices and pulse again in the processor.
The Results:
I will chow down on this any time! I actually already have :)
It works really well for a dip and a "stuffer".
Hubby is happy, which makes for a happy cook!
* As I mentioned before, Original Triscuit crackers are really great~they have only 2 INGREDIENTS, which is almost unheard of these days. Like I've said before...the fewer ingredients, the better!
Tuesday, June 12, 2012
Crock Pot Japanese Style Chicken
The hubbs and I get cravings for Japanese Style Hibachi at least once a week. Sushi cravings occur MORE FREQUENTLY.
There are some days that go by where I think I'll go crazy if I don't eat some sushi.
Although I love cooking the entire Hibachi meal (chicken, rice, veggies, etc), there are days that I just don't have enough time.
I'll post that recipe later. It takes about 6 pots/pans/dishes and at least an hour. Blah.
This recipe is kind of made up, so feel free to make any changes to yours.
The ingredients:
CROCK POT
Boneless, skinless chicken breasts
Low sodium soy sauce
Hibachi Sauce/Teryaki Sauce (be careful of the sugar content in these!)
1 large onion
1 large zucchini (or more)
Mushrooms and/or broccoli
sesame seeds, salt, and pepper
Fried Rice: Whole Grain rice (follow package directions), 1-2 fried eggs, low sodium soy sauce, chopped carrots, onions, and peas. You can make this on your own. If you don't have the time and want to buy it packaged, please be careful of the trans fats, calories, and sodium content. It will ASTOUND you!!
How To:
Start by putting the vegetables into the crock pot. Mix soy sauce and teriyaki sauce together and pour over veggies.
Add the chicken on top. Cover and place on high for 4-6 hours, or on low for 6-8 hours.
When the chicken is almost finished, add the sesame seeds and start making the rice (in a separate pot).
Cook rice as directed on package. When it has finished, add veggies, eggs, and soy sauce. Stir together and let everything get warm.
I like to chop the chicken into bite sized pieces and mix the chicken, veggies, and rice together.
Viola! Finished!
The Result:
Since I didn't spend as much time preparing this as usual, I think I enjoyed the meal more! I wasn't exhausted and sweaty, and I certainly wasn't scouring the kitchen on my hands and knees cleaning up after myself.
Suffice it to say, the meal was devine! The crock pot makes the chicken moist and juicy. The veggies all have a lot of flavor because they've been sitting in the sauce for hours, and the rice was a nice added touch.
This is the easy, weeknight meal recipe. My other one is much more time consuming and produces a delectable feast. If you have a lot of time and want to impress your friends, make the other one.
If you want a nice, quick dinner at home after work, use this recipe.
Hope you enjoy it :)
There are some days that go by where I think I'll go crazy if I don't eat some sushi.
Although I love cooking the entire Hibachi meal (chicken, rice, veggies, etc), there are days that I just don't have enough time.
I'll post that recipe later. It takes about 6 pots/pans/dishes and at least an hour. Blah.
This recipe is kind of made up, so feel free to make any changes to yours.
The ingredients:
CROCK POT
Boneless, skinless chicken breasts
Low sodium soy sauce
Hibachi Sauce/Teryaki Sauce (be careful of the sugar content in these!)
1 large onion
1 large zucchini (or more)
Mushrooms and/or broccoli
sesame seeds, salt, and pepper
Fried Rice: Whole Grain rice (follow package directions), 1-2 fried eggs, low sodium soy sauce, chopped carrots, onions, and peas. You can make this on your own. If you don't have the time and want to buy it packaged, please be careful of the trans fats, calories, and sodium content. It will ASTOUND you!!
How To:
Start by putting the vegetables into the crock pot. Mix soy sauce and teriyaki sauce together and pour over veggies.
Add the chicken on top. Cover and place on high for 4-6 hours, or on low for 6-8 hours.
When the chicken is almost finished, add the sesame seeds and start making the rice (in a separate pot).
Cook rice as directed on package. When it has finished, add veggies, eggs, and soy sauce. Stir together and let everything get warm.
I like to chop the chicken into bite sized pieces and mix the chicken, veggies, and rice together.
Viola! Finished!
The Result:
Since I didn't spend as much time preparing this as usual, I think I enjoyed the meal more! I wasn't exhausted and sweaty, and I certainly wasn't scouring the kitchen on my hands and knees cleaning up after myself.
Suffice it to say, the meal was devine! The crock pot makes the chicken moist and juicy. The veggies all have a lot of flavor because they've been sitting in the sauce for hours, and the rice was a nice added touch.
This is the easy, weeknight meal recipe. My other one is much more time consuming and produces a delectable feast. If you have a lot of time and want to impress your friends, make the other one.
If you want a nice, quick dinner at home after work, use this recipe.
Hope you enjoy it :)
Good Morning Breakfast Bars
I will probably post a lot of make ahead breakfast options for you in this blog because, honestly, I hate making breakfast! I'd rather someone else do it for me :)
But since my hubby hates making breakfast too, there's not much of a chance for that...
However, I know that if I make things ahead of time, I'm more likely to eat better and feel better. I can relax in the mornings instead of slamming cabinets and standing with my head in the fridge for ten minutes at a time thinking "What do I want????"
I shudder at having to go back to school and repeat this process daily!
This recipe was given to me by my grandmother, and although it was delicious the way she made them, I'd like to try to tweak them to be a little more...healthy.
I'll give you the original recipe and my healthier option so you can make the choice yourself. Happy Baking!
The Ingredients: Original Recipe (My Recipe)
1/2 C butter or margarine, softened (1/4 C applesauce)
1 C packed brown sugar (1 C packed light brown sugar)
1/4 C sugar (use a little less sugar and a little more honey)
2 T honey
1/2 tsp vanilla extract (same)
1/2 tsp baking powder (same)
1 1/2 C quick cooking oats (1 1/2 C Whole Grain Oats)
1 1/4 C rice cereal (1 1/4 C Whole Grain Cereal...Kashi has some good options)
1 C dried fruit or chocolate chips (Check the SUGAR content on any of these!)
1 egg (same)
1 C flour (1 C Whole Wheat Flour)
1 tsp cinnamon (same)
1/4 tsp salt (same)
1 C chopped nuts (I love slivered almonds, but walnuts work really well too!)
How To: Both Recipes
In a mixing bowl, cream butter (or applesauce) and sugars. Add honey, vanilla, and egg; mix well.
Combine dry ingredients in another bowl. Add slowly to creamed mixture.
Stir in oats, cereal, and nuts.
Add raisins, berries, or chocolate chips at this time. Fold them into the mixture.
Press the mixture into a 9x12x2 inch baking pan (grease the bottom).
Bake at 350 degrees for 25-30 minutes or until top is slightly browned.
Make about 2 dozen bars.
The Result:
Well, I'll be honest. The fatty, high calorie ones taste pretty darn good. However, if you'd like to treat your body better, make my recipe.
The recipe that I used tasted delicious and I'll be eating these for breakfast for a loooong time to come. They store really well, also. You can put them in a tupperware dish or a freezer safe bag in the freezer for up to a month of more.
But since my hubby hates making breakfast too, there's not much of a chance for that...
However, I know that if I make things ahead of time, I'm more likely to eat better and feel better. I can relax in the mornings instead of slamming cabinets and standing with my head in the fridge for ten minutes at a time thinking "What do I want????"
I shudder at having to go back to school and repeat this process daily!
This recipe was given to me by my grandmother, and although it was delicious the way she made them, I'd like to try to tweak them to be a little more...healthy.
I'll give you the original recipe and my healthier option so you can make the choice yourself. Happy Baking!
The Ingredients: Original Recipe (My Recipe)
1/2 C butter or margarine, softened (1/4 C applesauce)
1 C packed brown sugar (1 C packed light brown sugar)
1/4 C sugar (use a little less sugar and a little more honey)
2 T honey
1/2 tsp vanilla extract (same)
1/2 tsp baking powder (same)
1 1/2 C quick cooking oats (1 1/2 C Whole Grain Oats)
1 1/4 C rice cereal (1 1/4 C Whole Grain Cereal...Kashi has some good options)
1 C dried fruit or chocolate chips (Check the SUGAR content on any of these!)
1 egg (same)
1 C flour (1 C Whole Wheat Flour)
1 tsp cinnamon (same)
1/4 tsp salt (same)
1 C chopped nuts (I love slivered almonds, but walnuts work really well too!)
How To: Both Recipes
In a mixing bowl, cream butter (or applesauce) and sugars. Add honey, vanilla, and egg; mix well.
Combine dry ingredients in another bowl. Add slowly to creamed mixture.
Stir in oats, cereal, and nuts.
Add raisins, berries, or chocolate chips at this time. Fold them into the mixture.
Press the mixture into a 9x12x2 inch baking pan (grease the bottom).
Bake at 350 degrees for 25-30 minutes or until top is slightly browned.
Make about 2 dozen bars.
The Result:
Well, I'll be honest. The fatty, high calorie ones taste pretty darn good. However, if you'd like to treat your body better, make my recipe.
The recipe that I used tasted delicious and I'll be eating these for breakfast for a loooong time to come. They store really well, also. You can put them in a tupperware dish or a freezer safe bag in the freezer for up to a month of more.
Whole Wheat Pizza Dough
This recipe can be used with the Pizza Bites or a large/regular sized pizza. Vary your amount of ingredients depending on how much dough you'd be using~
As my Aunt stated in an earlier comment, the canned biscuits are about as good for you as a tub of Crisco.
For those of you who enjoy Crisco, eat up!
For the rest of us, those canned biscuits should be HISTORY!
This is a pretty simple recipe to follow. If you don't have the time to make this, there are some healthier options in places like Kroger, EarthFare, and Whole Foods. Check the labels for 100% Whole Wheat...and remember, the fewer ingredients, the better.
I will mention Kroger quite a bit because they do have a good selection of Organic and Whole Foods for a lot less moolah than those other stores~
The Recipe:
1 C warm water
2 tsp Active Dry Yeast
2 tsp Kosher salt
2 T Olive Oil
3 C Organic Whole Wheat Flour (again, KING ARTHUR!)
How To:
The task of making your own dough may seem daunting, but once you get the hang of it, it's no longer a big deal.
Try this when you have a good bit of time so that you're not rushing and stressed!
Drop the yeast into 1 cup of warm water and let it get to work for a few minutes. After it begins to foam up, stir in the salt and olive oil.
Get out your food processor again!
Add flour to the processor, along with the yeast mixture. If you do not have a dough blade in your processor or a dough hook in your mixer, your hands work just as well.
You should end up with a ball in the end. If the mixture is too dry, add a teaspoon of warm water at a time until it reaches desired consistency. If it's too wet, add flour in the same way.
Place the ball on the counter and knead it with your hands until it forms a soft ball (it will be a little larger and fluffier than the original ball of dough).
Wrap it in plastic wrap or a zip loc bag and put it in the fridge for about an hour or overnight, depending on how much time you have.
To bake, take the dough out of the fridge and roll flat with a rolling pin. For pizzas, the oven is usually set around 500 degrees (time: 8-10 minutes). For the pizza bites, follow the instructions in the blog post.
The Results:
I feel very good about feeding this pizza dough to my family. It hasn't been sitting in a can on a shelf for who knows how long, and I know where it came from because I made it.
It always gives me a good feeling to make things like this...a sense of accomplishment, if you will.
Remember, set your priorities. Feeding your family healthy food should be at the top of your list (but that's just my humble opinion!)
As my Aunt stated in an earlier comment, the canned biscuits are about as good for you as a tub of Crisco.
For those of you who enjoy Crisco, eat up!
For the rest of us, those canned biscuits should be HISTORY!
This is a pretty simple recipe to follow. If you don't have the time to make this, there are some healthier options in places like Kroger, EarthFare, and Whole Foods. Check the labels for 100% Whole Wheat...and remember, the fewer ingredients, the better.
I will mention Kroger quite a bit because they do have a good selection of Organic and Whole Foods for a lot less moolah than those other stores~
The Recipe:
1 C warm water
2 tsp Active Dry Yeast
2 tsp Kosher salt
2 T Olive Oil
3 C Organic Whole Wheat Flour (again, KING ARTHUR!)
How To:
The task of making your own dough may seem daunting, but once you get the hang of it, it's no longer a big deal.
Try this when you have a good bit of time so that you're not rushing and stressed!
Drop the yeast into 1 cup of warm water and let it get to work for a few minutes. After it begins to foam up, stir in the salt and olive oil.
Get out your food processor again!
Add flour to the processor, along with the yeast mixture. If you do not have a dough blade in your processor or a dough hook in your mixer, your hands work just as well.
You should end up with a ball in the end. If the mixture is too dry, add a teaspoon of warm water at a time until it reaches desired consistency. If it's too wet, add flour in the same way.
Place the ball on the counter and knead it with your hands until it forms a soft ball (it will be a little larger and fluffier than the original ball of dough).
Wrap it in plastic wrap or a zip loc bag and put it in the fridge for about an hour or overnight, depending on how much time you have.
To bake, take the dough out of the fridge and roll flat with a rolling pin. For pizzas, the oven is usually set around 500 degrees (time: 8-10 minutes). For the pizza bites, follow the instructions in the blog post.
The Results:
I feel very good about feeding this pizza dough to my family. It hasn't been sitting in a can on a shelf for who knows how long, and I know where it came from because I made it.
It always gives me a good feeling to make things like this...a sense of accomplishment, if you will.
Remember, set your priorities. Feeding your family healthy food should be at the top of your list (but that's just my humble opinion!)
Monday, June 11, 2012
Easy Pesto
I just read a comment that asked for my Pesto Recipe!
Sorry for the delay, but here it is!
Ingredients:
1 clove of garlic, peeled
5 cups baby arugula
1/2 C asiago cheese (parmesean works well here, too)
1/4 C toasted Pine Nuts
1/4 C EVOO
1/4 tsp salt (I like coarse sea salt, but it's your choice)
How To:
Toast pine nuts first by placing them in a sauce pan and heating them over low-medium heat, stirring constantly. This will take 2-4 minutes.
Your food processor will come in handy here!
With the motor running, drop in garlic and mince. Stop the processor and add arugula, cheese, pine nuts, EVOO, and salt. Pulse until it thins to your desired consistency. Scrap the sides with a spatula and pulse again.
The Results:
This can be used with chicken, pasta, shrimp, salad, etc. It goes well with pretty much anything and really is quite easy. You'll see it used A LOT in my blog. I flipping love pesto!
You can pour left over pesto into ice cube trays and freeze. Once frozen, transfer them to a freezer bag and defrost as needed.
Sorry for the delay, but here it is!
Ingredients:
1 clove of garlic, peeled
5 cups baby arugula
1/2 C asiago cheese (parmesean works well here, too)
1/4 C toasted Pine Nuts
1/4 C EVOO
1/4 tsp salt (I like coarse sea salt, but it's your choice)
How To:
Toast pine nuts first by placing them in a sauce pan and heating them over low-medium heat, stirring constantly. This will take 2-4 minutes.
Your food processor will come in handy here!
With the motor running, drop in garlic and mince. Stop the processor and add arugula, cheese, pine nuts, EVOO, and salt. Pulse until it thins to your desired consistency. Scrap the sides with a spatula and pulse again.
The Results:
This can be used with chicken, pasta, shrimp, salad, etc. It goes well with pretty much anything and really is quite easy. You'll see it used A LOT in my blog. I flipping love pesto!
You can pour left over pesto into ice cube trays and freeze. Once frozen, transfer them to a freezer bag and defrost as needed.
Freeze-able Blueberry Pancakes!
Ever wonder where your brain is in the mornings?
We all do.
It's called "Busy Woman Syndrome" and there is no cure.
Well, except for marrying a rich man and having a nanny for your children so that you can leisurely sit by the pool all day.
We can't all do that.
So then there are the rest of us who, for some reason, feel the need to fill every millisecond of our day with work, family, and extracurricular activities, which leaves little time for ourselves.
There is nothing wrong with this. As long as you have a nice balance.
If you don't, run away with the nearest available rich man.
I'm only kidding.
I digress...I am usually not awake in the mornings until I've been out of the bed for AT LEAST an hour. Don't mess with me until that hour is finished or you'll be sorry you did.
The first thing I always think is "I can't wait to get back in this snuggly bed."
The second thing I always think is "What's for breakfast?"
In most peoples' case, breakfast is quick...something scarfed down before running out to work.
This recipe is an incredibly easy one, which freezes well, therefor eliminating the "quick, unhealthy" breakfast options! WOOHOO!!
You can add any fruit to these pancakes, although I prefer bananas or blueberries. This recipe was originally adopted from Williams-Sonoma Breakfast Cookbook.
Ingredients:
2 C Whole Wheat Flour (I love King Arthur's Whole Wheat)
2 tsp Baking Powder
1 1/2 tsp baking soda
1/2 tsp salt
1 T honey
2 large eggs, beaten
1 3/4 C milk
2 T unsalted butter, melted
1/2 C to 1 C blueberries (frozen or fresh work just fine)
*DID you notice that there is NO SUGAR in these?! HOORAY!*
How To:
Start by mixing together the dry ingredients-flour, baking soda, baking powder, and salt.
Mix the honey, eggs, melted butter, and milk together. Slowly add them to the dry ingredients and mix well.
Gently fold in the blueberries.
Heat a griddle on medium-high heat. You can slather the griddle with butter or with non-stick cooking spray. On gluttonous days I use the butter ;)
You can either pour the pancake batter on the griddle or use a ladle.
**EDIT: After making these with a ladle, and making a HUGE mess, I decided to pour all of the batter into a zip loc bag, cut a hole in the end and squeeze the batter out. It worked REALLY well!!**
When they begin to brown around the edges, flip them over for a few more minutes.
The Results:
These are best served with Warm syrup and plenty of butter! YUM!
I served them with a side of fresh fruit (strawberries, melon, and berries).
I don't ever feel bad about eating these because there is NO SUGAR! Doesn't that sound awesome??
One of the best things about these pancakes is that they can be frozen! Place the pancakes in a tupperware container, separating each one with a piece of parchment paper.
When you're ready to eat them, place them in the microwave for 60-90 seconds, then serve! So easy!
We all do.
It's called "Busy Woman Syndrome" and there is no cure.
Well, except for marrying a rich man and having a nanny for your children so that you can leisurely sit by the pool all day.
We can't all do that.
So then there are the rest of us who, for some reason, feel the need to fill every millisecond of our day with work, family, and extracurricular activities, which leaves little time for ourselves.
There is nothing wrong with this. As long as you have a nice balance.
If you don't, run away with the nearest available rich man.
I'm only kidding.
I digress...I am usually not awake in the mornings until I've been out of the bed for AT LEAST an hour. Don't mess with me until that hour is finished or you'll be sorry you did.
The first thing I always think is "I can't wait to get back in this snuggly bed."
The second thing I always think is "What's for breakfast?"
In most peoples' case, breakfast is quick...something scarfed down before running out to work.
This recipe is an incredibly easy one, which freezes well, therefor eliminating the "quick, unhealthy" breakfast options! WOOHOO!!
You can add any fruit to these pancakes, although I prefer bananas or blueberries. This recipe was originally adopted from Williams-Sonoma Breakfast Cookbook.
Ingredients:
2 C Whole Wheat Flour (I love King Arthur's Whole Wheat)
2 tsp Baking Powder
1 1/2 tsp baking soda
1/2 tsp salt
1 T honey
2 large eggs, beaten
1 3/4 C milk
2 T unsalted butter, melted
1/2 C to 1 C blueberries (frozen or fresh work just fine)
*DID you notice that there is NO SUGAR in these?! HOORAY!*
How To:
Start by mixing together the dry ingredients-flour, baking soda, baking powder, and salt.
Mix the honey, eggs, melted butter, and milk together. Slowly add them to the dry ingredients and mix well.
Gently fold in the blueberries.
Heat a griddle on medium-high heat. You can slather the griddle with butter or with non-stick cooking spray. On gluttonous days I use the butter ;)
You can either pour the pancake batter on the griddle or use a ladle.
**EDIT: After making these with a ladle, and making a HUGE mess, I decided to pour all of the batter into a zip loc bag, cut a hole in the end and squeeze the batter out. It worked REALLY well!!**
When they begin to brown around the edges, flip them over for a few more minutes.
The Results:
These are best served with Warm syrup and plenty of butter! YUM!
I served them with a side of fresh fruit (strawberries, melon, and berries).
I don't ever feel bad about eating these because there is NO SUGAR! Doesn't that sound awesome??
One of the best things about these pancakes is that they can be frozen! Place the pancakes in a tupperware container, separating each one with a piece of parchment paper.
When you're ready to eat them, place them in the microwave for 60-90 seconds, then serve! So easy!
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