"M" Go Pancakes

This is my go to pancake recipe. It is from the "The Black Dog - Summer on the Vineyard" Cookbook. This is a wonderful cookbook, especially if you have ever visited the Black Dog Bakery on Martha's Vineyard. I made two different variations today - one with chocolate chips and one with blueberries.

Ingredients:

• Dry Ingredients
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons cornmeal (optional)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon salt
  • 1 1/2 teaspoons cinnamon
• Wet Ingredients
  • 2 eggs
  • 2 tablespoons melted butter or vegetable oil
    
  • 1 to 1 1/2 cups of skim
  • 1 cup fresh blueberries
  • 1 thinly sliced banana

Directions:

Mix the dry ingredients together in a medium size bowl.

In a seperate bowl beat the eggs with one cup of milk and the melted butter.

Add this wet mixture to your dry ingredients until you have a basic pancake batter. Add the additional 1/2 cup of milk if the mixture is too thick, but don't stir too much or pancakes will be tough.

When the batter is ready gently fold in the blueberries.

Heat a griddle, adding a little clarified butter or oil. Ladle a five inch circle of batter onto the griddle. Drop a few slices of banana into each circle. Cook pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.

Serve hot with butter and pure maple syrup.

Favorite Variation:

Rasputin's Revenge (named after one of The Black Dog's best dishwashers)

To the basic batter add:

• 1/2 cup sliced strawberries and
• 1/4 cup chocolate chips

Serving Size: Makes 4 Servings

Mini Orange Chocolate Chip Muffins

I made these today as a healthier alternative for the kids' class parties tomorrow. The recipe does not call for large amounts of sugar and you can substitute white whole wheat flour for 1/2 the all purpose flour. They make a great snack for kids (and parents). Enjoy!

2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup mini chocolate chips
3/4 cup milk
1/2 cup vegetable oil
1 egg
1 teaspoon grated orange peel
additional sugar, for sprinkling on top (I use pure cane sugar for a really crunchy top)

In a medium-sized mixing bowl, combine the flour, sugar, baking powder, salt and chocolate chips. In a small mixing bowl, whisk together the milk, vegetable oil, egg and orange peel till light. Add the wet ingredients to the dry ingredients and stir gently for 20 seconds, or only until all of the ingredients are moistened. If you see lumps in the batter, that's OK; don't try to stir them out, or your muffins will be heavy instead of tender!

Lightly grease the cups of a 12-cup muffin pan, and fill each two-thirds full with batter. Sprinkle sugar over each for a crunchy, sugary crust.

Bake the muffins in a preheated 400°F oven for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Remove the muffins from the oven, let them cool in the pan for about 5 minutes (or until they've set enough to be handled), and transfer them to a wire rack to cool completely. Yield: 12 muffins or 36 mini muffins.

**For mini muffins - bake at 350 degrees for 12-13 minutes.

Adapted from the King Arthur Flour website.

Chicken and Pasta with Broccoli and Sun-Dried Tomatoes

I made this dish over the weekend for my brother and sister-in law. They are new parents and I wanted them to have something tasty and easy to warm up for dinner. This meal exceeded my expectations. It was super simple to make and tasted fabulous!

ENJOY!!!

Chicken and Pasta with Broccoli and Sun-Dried Tomatoes

Serves 4-6
4 Tablespoons unsalted butter
1 pound boneless skinless chicken breast -- cut into 1/4 inch slices
1 small onion -- finely chopped
6 cloves garlic -- minced
1/4 teaspoon red pepper flakes
2 teaspoons fresh thyme leaves
1/2 pound penne pasta
2 ounces grated asiago cheese
1 cup dry white wine
2 cups low sodium chicken broth
1 1/2 pounds broccoli floret -- 1 inch pieces
8 ounces sun-dried tomatoes, oil-packed -- cut into 1/4 inch strips
1 Tablespoon fresh parsley -- minced
ground black pepper
2 Tablespoons flour

Bring 4 quarts of water to a rolling boil in a large stockpot.

Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

Return skillet to high heat and add 1 tablespoon butter; add onion and ¼ teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1¼ cups, about 15 minutes.

While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate.

Return water to boil; stir in pasta and cook until al dente. Drain, reserving ½ cup pasta cooking water; return pasta to pot.

Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper.

Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

Cheeseburger Soup and Cheddar Chive Beer Bread

Yesterday was the first official "snow day" of the year. The family needed something warm and satisfying after a day in the snow. This soup is wonderful - and tastes even better as leftovers. Enjoy it with your favorite bread or try my version of beer bread.


Enjoy!


Cheeseburger Soup

Serves 8

1 pound lean ground beef
3/4 cup vidalia onion -- chopped
1 cup carrot -- chopped
1 cup celery -- chopped
1 teaspoon dried basil
1 teaspoon dried parsley
6 Tablespoons butter
8 cups chicken broth
2 pounds potatoes -- peeled and diced
1/2 cup flour
2 cups shredded Cheddar cheese
1 can fat free evaporated milk
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices bacon -- cooked and crumbled
scallions or chives

Cook ground beef in a large stock pot over med-high heat about 3 minutes. Add onions, carrots, celery, basil and parsley. Saute 5-7 minutes or until vegetables are softened. Drain well.

Stir in chicken broth and potatoes. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

Melt butter in a small nonstick skillet over medium heat. Stir in flour, and cook 2-3 mins. Whisk flour mixture into broth, bring to a boil. Reduce heat and simmer 6 mins. or until thickened.

Whisk in cheese, milk, salt and pepper until thoroughly combined. Serve in soup bowls and top with crumbled bacon, scallions, or chives.



Cheddar Chive Beer Bread



1 loaf

3 cups flour
2 Tablespoons baking powder
1/2 cup sugar
1 bottle beer
3/4 cup shredded Cheddar cheese
2 Tablespoons chives -- chopped


Stir together first 4 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.

Bake at 350° for 45 minutes, until lightly browned.


NOTE: You can omit the cheese and beer for a plain beer bread.

Low Fat Chocolate Bundt Cake

Just in time for the holidays! This cake is moist, decadent, and the best part low fat. It is simple to make, but looks impressive for company. You can make it a day or two ahead and glaze at the last minute. You can top it with chopped nuts, toasted coconut, sprinkles - choose your favorite.

Enjoy!


Low Fat Chocolate Bundt Cake


2 large eggs
2 large egg white
2 cups all purpose flour
1 cup unsweetened cocoa powder (I prefer Ghirardelli brand cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup low fat buttermilk
1 cup unsweetened applesauce
1/3 cup canola oil
2 1/4 cups sugar

Glaze
2 Tablespoons chopped hazelnuts or almonds
3 ounces bittersweet chocolate -- coarsely chopped
3 Tablespoons milk

Directions:
Cake directions: Preheat oven to 325 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.

Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside.

Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture.

Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.

Glaze and glazing: Spread hazelnuts (or almonds) in a shallow pan and bake in a 325 degrees F oven for 5 to 7 minutes, or until fragrant. Let cool. In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth.

Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with nuts.

Pumpkin Pancakes!!!

These pancakes are absolutely amazing! If you love pumpkin bread you will adore these. They are everything a Sunday morning breakfast should be - warm, inviting, and oh so delicious. They are even good for you - thanks to the whopping amount of pumpkin and flax seed.

Pumpkin Pancakes

Serves 6

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
  
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg*
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• Pure maple syrup
• Walnuts (optional)
  

* I substituted 1 Tablespoon ground flax seed + 3 Tablespoons water for the egg.

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with pure maple syrup and walnuts.
   

Crockpot Turkey Meatball Stroganoff

I discovered this recipe when I was searching for something quick and easy to do with the BJ's sized package of ground turkey in my freezer. I combined a few different recipes to create this one. It is so simple and the kids love anything that involves meatballs and noodles.


Enjoy!

Turkey Meatball Stroganoff
3 pounds ground turkey
1 medium onion -- chopped fine
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon pepper
1 cup Italian bread crumbs
1 egg

2 Tablespoons ground flax seed
1/3 cup water
3 cans Healthy Request cream of mushroom soup
1/2 pound mushrooms -- sliced thin
1/2 cup sherry or white wine
2 cups beef stock
2 teaspoons Worcestershire sauce
1 cup low fat sour cream
3 Tablespoons flour
½ cup water
1 package egg noodles

In a bowl stir together well turkey, 4 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg, flax and water and form into meatballs about 1 inch in diameter.

Preheat the oven to 450 degrees. Place the meatballs onto a foil lined baking sheet, sprayed with cooking spray. Bake for 15 minutes or until lightly browned.

Meanwhile, place the cream of mushroom soup, mushrooms, wine, beef stock, remaining onion, and Worcestershire sauce in the Crockpot. Stir to combine. Add the cooked meatballs to the Crockpot. Cook on high for 4-6 hours or low for 8 hours.
In a small bowl, combine the sour cream, flour, and ½ cup of water. If you have been cooking on low, increase the Crockpot to high. Add the sour cream mixture, stir, and cook an additional 20-30 minutes, or until sauce thickens.


Serve over egg noodles and top with freshly ground pepper and chopped parsley.