Nancy’s Pancakes April 24, 2009

The most coveted recipe in my family household, one particular family member demanded these everyday for about 2 years which made me sick of them for about 3 years after but I keep coming back. For years I couldn’t make these properly even with the recipe so if it doesn’t work out for you the first time please try again, you will get it. I add blueberries but you can definitely omit them and top it with anything you like. This recipe makes enough for 3- 4 people on average.

Pancakes

Pancakes

1 cup of flour (I have done half each whole wheat and white and it works out great)
2 tsp sugar
4 tsp baking powder
1.2 tsp of salt
2 eggs
1 cup of milk
1/4 cup of oil

In a medium sized bowl combine all dry ingredients. In a large measuring cup combine all wet.  Pour wet ingredients into dry ingredients and combine well with fork. Let sit untouched while your griddle or large fry pan heats up, you should see bubbles rise to the top. Ladle small amounts into pan and cook on one side until you see air bubbles and sides look set, flip and cook for 1-2 more minutes. Both sides should be a medium brown and firm in the centre.

Optional….. Add 1/2 cup of blueberries, serve with fresh fruit, whipped cream and real maple syrup. Yum yum.

Apple Pie Cheesecake April 19, 2009

Ok so a comment was made, I won’t say who but you know who you are, about how could you combine Pie with Cheesecake. Each being a favorite of two of my close friends. The debate continued further but here is my version of the problem, if anyone else has other suggestions of possible hybrids( it doesn’t need to be an apple pie) please post in the comments section. This recipe makes one deep, 9 inch pie plate.

Apple Pie Cheesecake

Preheat oven to 350

Crust

1/4 room temperature butter
1 1/4 cups of graham crumbs
1 tsp cinnamon

In a Medium bowl bring butter to room temperature and add graham crumbs and cinnamon. Press into a greased 9 inch pie plate ensuring its as evenly spread out as possible.

Apple Pie Filling/ Topping

3-4 Medium sized good baking apples, I used Cortlands. Washed, peeled cored and sliced.
2 tsp lemon juice
2 tbspn butter
a pinch of salt
a pinch of nutmeg
1/2 tsp cinnamon and cardemon
1/2 tsp pumpkin pie spice
1/4 tsp ginger
2 tbspn brown sugar
1-2 tbsp white sugar(depending on how sweet you like it)
1 tsp white flour
1 tbspn cream

In a medium sauce pan melt butter over medium heat. Add Apples, spices, sugars and lemon juice. Stir to combine then cover and cook for about 10 minutes, stirring once.  WHen apples are tender sprinkle flour over and stir well when mixture begins to thicken add cream. Pour hot appl mixture into pie plate until it is half full, if you have remaining apple filling use it to top when serving.

Cheesecake

1 package of cream cheese at room temperature
1/2 cup of sugar
1 tsp pure vanilla extract
1 tsp lemon juice
3  free range eggs

In a medium bowl combine cream cheese and suagr with an electric mixture until smooth. Add vanilla and lemon juice, scraping any thing down form the sides of the bowl and blend again. Add one egg at a time mixing until smooth. When all is combined pour over apple mixture in pie plate. Bake in over baout 30-35 minutes until almost set in the centre. Let cool on racks then store in firdge. This is best made a day before and served at room temperature. Top with remanding apple filling and carmel sauce if you want the extra sweetness.

Dill Dip April 8, 2009

Ok, so we have a local specialty market that sells all kinds of delicious things and  a lot of them are made in store so they don’t exactly come with an ingredients list. I have been trying a new dip they make every week, sometimes I don’t last the week but I have come across a clear favorite. If you need a dip for veggies, pita or even a cream cheese spread this dip is the winner. It works well using full fat and low fat versions of the same ingredients and doesn’t have as much salt  as the store bought ones. Using fresh dill is essential so please do not substitute for dried.

Dill Dip

MmmMMmm Dill Dip

1  package of light cream cheese (room temperature)
1 cup of light sour cream
1/4 cup washed and finely chopped fresh dill weed (I bundle it and use scissors)
1 small clove  garlic grated
juice of half a lemon
a pinch of cayenne
salt to taste

Place all ingredients into a medium sized bowl, use a hand mixer and blend until everything is smooth and consistant. Let chill for  at leats and hour. Serve with pita chips and fresh cut veggies.

Roasted Mushroom and Spinach Salad April 5, 2009

Roasted mushrooms make a great side to warm wintery dishes, they are earthy, juicy and only take minutes to make. Since Spring is on it’s way but there is still a nip in the air I tried to come up with something to satisfy the cravings of both seasons.

warm mushroom and spinach salad

Roasted Mushrooms

1 Package of washed and stemmed whole button mushrooms
2-4 tbspn of olive oil
1 tspn dried roasmary
1 tsp thyme
1/ tsp garlic powder
a sprinkling of sea salt

Preheat oven to 400F

Coat baking sheet with half of the olive oil.

Toss washed stemmed mushrooms in a medium bowl with half  the oil and all the herbs and spices,coating well.  Turn mushrooms out onto pan and bake  for 10 minutes.  Flip mushrooms and bake for 5-10 more minutes until well cooked and  wrinkly.

Salad
a couple handfuls of wash dried baby spinach leaves
fresh pepper
balsamic vinegar to taste
thinly sliced red onion
and goat cheese (optional)

In a medium sized bowl toss enough spinach for two  in balsamic vinegar (to taste).  Arrange spinach on plate, topping with thinly sliced red onion,cracked black pepper,  half of the warm mushrooms. Garnish with  goat cheese if you are not vegan…eat …done.

More on Tofu April 3, 2009

I’m always looking for new ways to cooks tofu and incorporate it into my meals. I found this tutorial by Melissa Ray Davis a while ago and loved the pictures and the information so much I needed to post it here. I hope you enjoy it as much as I do!

http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros

Turkish Lentil Kofta April 1, 2009

I try to eat vegan when I can because it simply makes me feel better so when I had this dish in a Turkish restaurant I set out to make them at home. They are cheap and easy to make and this recipe yields quite a bit. They are esp good in the summer as they are served chilled.

Lentil Kofta

Turkish Lentil Kofta

1+ 1/2 cups red lentils rinsed well and drained
1 cups fine grain bulgar
3- 3+1/4 cups of water
3 tbs olive oil for frying
1 medium to large sized onion peeled and diced
1/2 cup of washed, de-stemmed and chopped parsley
2 tbps fresh washed chopped  dill
3-4 green onions washed, trimmed and chopped
2 cloves of garlic peeled and chopped
3 tbsp tomato paste
Juice of a lemon
2 tsp cumin
1/4 tsp celery seed
1 tsp mint
salt and fresh ground pepper to taste

In a medium to large saucepan bring 2+1/4 cups of lightly salted water to a boil. Rinse lentils in a fine mesh strainer removing any imperfections and add to pot and cover.

While the lentils are cooking rinse the bulgar and add to lentils along with 3/4-1 cup of hot water) after they have boiled for 8-10 minutes. Cook until lentils break open and water is mostly gone. Be sure you lentils are not so over cooked they turn to paste. Remove form heat and keep covered to absorb any extra moisture.

While lentils and bulgar are cooking chop onion and garlic and saute over medium heat until just tender. When onions start to go translucent add the cumin, celery seed, tomato paste,salt and pepper. When combined well, set aside.

In a large bowl add lentils/bulgar, onion mixture and lemon juice and mix well. Let chill in the fridge for at least 3 minutes before adding the fresh herbs and green onions, mix well and let sit  at least an hour until everything is chilled and has had a chance to absorb all the flavors.

Before serving shape into logs, balls or patties/ Serve on a bed of lettuce with lemon and cilantro/parsley for garnish. I like eating these with warm grilled flat breads or as part of a wrap.