Archive | February, 2013

Far East Meets Deep South: Oven BBQ Chicken with Indian Potatoes

25 Feb

It’s potato time–again.  I’ve decided to bring in an aspect of globe trotting into my kitchen: the far east. I think I’ve mentioned my love of Indian food before, but I must proclaim it again: I love Indian food. The spices, the colors, the way you’ll smell for the rest of the day, and there is no way to get just “comfortably full” while eating it. Ahh yes, all this and more I love about it, and I wanted to bring it in to my home. So when I came across something called “Smashed Indian Potatoes” I flipped over my desk with excited strength and ran to the store. However, smashed potatoes by themselves does not a meal make. So after remembering I have a bottle of Big Moe’s barbecue sauce (if you’ve never had this Kalamazoo delicacy, do yourself a favor and grab a bottle and get ready to shotgun gallons of this sweet and tangy red sauce), I decided to make baked BBQ chicken. I present to you “Far East Meets Deep South: The Now Entering Flavor Country Story”

Overhead

{ Food 52 – Smashed Indian Potatoes with Lazy Raita }

{ The Hungry Mouse – Oven-Baked BBQ Chicken }

Did I really have to look up a recipe for oven BBQ chicken? Yes. I have ruined a variety of chicken cuts through improper care (soupy bbq sauce from the fat drippings that turn into a gelatinous sludge, raw in the middle, just to name a few) so until I no longer feel like a baby bird about to fall into the fat house-cat’s waiting jaws below, I will continue to look up oven BBQ chicken recipes. And this one had just a few tasty steps, nice and east to follow: brown chicken, slather on sauce, bake, slather on more sauce, bake again, enjoy (with some more sauce on the side).

Chickens

And yes, I needed to follow a recipe for all that, so drop it.

While the chicken is sizzling away, it’s Indian potato time. Now that I’m on what feels to be my 20th potato post (read: it’s been about 3), I was excited to see that this recipe called for a healthy dose of cauliflower to the tune of an almost 1:1 ratio to the potatoes. And I love cauliflower, so bring it on.

Cook the potatoes and give them a good mash, set aside. Sauté the cauliflower with sweet delicious Indian spices (while they give you a great list, I just use what I have like cinnamon, turmeric, curry, coriander, some chai spices, and whatnot), some onion, garlic, and ginger. Add FROZEN peas (which, coincidentally became my favorite part of this dish, as it adds the perfect little sweet snap to the bunch).

Cauliflowers

Now add the potatoes, some cilantro, and lemon. Taste. Adjust. Boom. Now for that lazy Raita? Mix salt, yogurt, cucumber, lemon, and cilantro together. Boom, you’ve been sauced.

CucumberYogurt

And there you have it! A delicious wonder with the heart and soul of globe-trotting flavors with the effort of a lazy and lethargic recently-dumped college student (you’re welcome).

{ Food 52 – Smashed Indian Potatoes with Lazy Raita }

Lazy Raita

  • 1cup Plain Yogurt (I used non-fat Greek Yogurt)
  • 1/2Cucumber, peeled, seeded, and minced
  • a few sprigs of cilantro, chopped small
  • 1/2teaspoon cumin seeds
  • black pepper to taste
Smashed Indian Potatoes

  • 2large russet potatoes, peeled, cut into 1″ chunks
  • 3cloves garlic, minced
  • 1small yellow onion, diced small
  • 2cups cauliflower, broken into small florets
  • 1 1/2cup frozen peas
  • about 5tablespoons or so of olive oil
  • 2teaspoons fresh ginger, finely grated
  • 2teaspoons garam masala spice blend
  • 2teaspoons ground fenugreek seed
  • 2teaspoons ground turmeric root
  • 2teaspoons whole yellow mustard seed
  • 2teaspoons whole cumin seed
  • 1teaspoon red pepper flakes
  • 1handful fresh cilantro, coarsely chopped
  • juice of one lemon
  • salt and pepper to taste
  1. Boil potatoes until tender. Drain and set aside.
  2. In a large skillet, cook olive oil, garlic, onions, cauliflower, garam masala, fenugreek, turmeric, mustard seeds, cumin seed, red pepper flakes, and fresh ginger over medium heat. Stir until seasonings are well distributed. Salt and Pepper to taste. Cook until onions are translucent and cauliflower is almost tender. Add peas and cook for five more minutes. You may need to add a little more olive oil if things start to look dry.
  3. Add the vegetables and potatoes to a big bowl and stir until well combined. I stir quite vigorously, so that the potatoes get all smashed up.
  4. Add the chopped cilantro and lemon juice last and stir again. Salt and Pepper to taste and serve!
  5. To make the Lazy Raita: Combine ingredients and stir until well combined. Serve alongside or atop the potatoes and enjoy!

 

Side

Full disclosure, I’ve made this 2 times now, the second time with just 1 potato and more peas. I. Love. It.

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Carrot “Cake” Muffins

20 Feb

What goes well with a potato-indulgence month? Healthy Carrot muffins! I had some carrots leftover from god knows what, so I decided to make some hearty muffins from the ever “feel good about what you’re putting into your body” site Green Kitchen Stories

{ Green Kitchen Stories – A Healthier Carrot Cake }

Now Entering Flavor Country

This goes back to an old trick I learned in my “earlier” days of this blog: using a date and banana mixture to replace (most of the) oil, and (all of the) sugar. As I’ve mentioned before, I’m not too uptight about sugar, fat, gluten, and the like, but if it’s a delicious no-brainer substitute like this, well hey, I’m all for it! This particular recipe calls for dynamite ingredients: coconut, raisins, dates, walnuts, bananas, spices, carrots…

Carrotss

I decided to make these into little “on the go because who has time to take out a knife and CUT something for ingestion?” muffins. And besides trying to navigate my way though the Plum Market bulk section in a dignified manner (read: trying to eyeball 1/2 C of walnuts while also calculating how much of a lb it is going to cost me)  the most time consuming part of this shredding the carrots. Well that, and making the banana-date mixture:

Paste

But in it’s defense, all it took was re-hydrating the dates (sidenote: the recipe calls for 15 fresh dates, which I did the first time, at a tune of $6.99 for a lb. of fresh dates, that 80% ended up going into the trash since they had grown a thick beard of flies. Since then I always go to the handy bulk section and get dried dates, and just let them soak in hot water for at least 10 minutes…but usually like 2 hours because I am forgetful), tossing them into the food processor with some bananas, and pushing a button. Yes, the rest of the recipe is literally that easy. However, I just HAD to make my own obstacle via cinnamon sticks. I refused to purchase ground cinnamon since I has a perfectly good “vile” of cinnamon sticks, and a coffee grinder. However, no matter how long you grind, that stick does not quite turn into powder…especially when you’re impatient like me, and stop grinding after about 20 seconds…leaving chunks that are bigger than cous cous, yet smaller than rice. But I’ll explain more about the cinnamon later.

Mix1

Mix everything together. Bake.

Muffins1

I love these muffins. They’re good for breakfast, a snack, dessert, hell, you could probably soak them in rum and have yourself an interesting evening. The recipe calls for a cream cheese glaze, I opted out as to  make for a cleaner snack. Now, back to that cinnamon. You know what’s not good? Biting into chunks of bark while trying to eat a baked good. It’s so ungood that I had to start picking them out before I tried to eat them. It didn’t really bother John (but then again it was an edible sweet item), so I suppose the cheese stands alone. However, everything else about these little darlings are superb.

{ Green Kitchen Stories – A Healthier Carrot Cake }

  • 3 eggs
  • 1-2 bananas
  • 10-15 fresh dates (without seeds)
  • 6 tbsp sunflower oil
  • 1 cup whole wheat flour
  • 1 ½ tsp baking powder
  • 3 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cardamom
  • 3-4 carrots (medium size, grated)
  • ½ cup coconut flakes
  • ½ cup walnuts (roughly chopped)
  • 1/2 cup raisins

Preheat the oven to 350°F. Whisk the eggs in a medium sized bowl. Use a hand blender or a blender to mix bananas, dates and oil into a thick cream in another bowl. Sift together flour, baking powder, cinnamon, nutmeg and cardamom and stir it together with the eggs and the banana-cream. Add grated carrots, coconut flakes, walnuts and raisins and stir it until it all comes together.
Pour it into a cake pan and bake for about 40 minutes. Try to stick a toothpick in the centre of the cake, when nothing sticks on it the cake is ready. Let it cool.
Whip together the cream cheese and the honey (bananas or dates would probably also work as sweeteners for the frosting). Add the frosting when the cake is completely cooled of. Serve with roughly chopped hazelnuts or walnuts on the top.

Muffins

Potatruary: Potato Soup with Fried Almonds

14 Feb

I’m sorry, Potatruary just doesn’t have the same ring a FebruANY. Subway Marketing: 1. Erica “Marketing”: 0.

Are you ready to hear a lot about potatoes, how starchy they are when you cut them, how frustrating it is to scrub them, and how many more recipes that are awesome and inciting that are using SWEET potatoes, but that’s not the type of potato sack you need to get rid of! Well prepare yourself, because that is what is going to happen over the next few posts…or not, we’ll see how deep into the potato void I am prepared to go…

Well, after a quick search of “potato soup” on trusty old Food52, I came across something that was new, something that was exciting, something that had “fried almonds” in the title. Sold.

{ Food52 – Anya Von Bremzan’s Potato Soup with Fried Almonds }

PotatoSoupAlmonds

Oh yeah, showing my cards early this time.

To begin, we want to get those beautiful fried almonds ready, and what’s even better…you fry them up with garlic! Sweet mamma jamma, what a great way to start ANY dish. Heat 1/4 C of olive oil in your pot, and add these suckers until they look like this (once removed from the pan, obvs)

GarlicAlmondsAnd if you think it smells amazing, it does. It smells amazing. If it were socially acceptable to smell like garlic (fried, baked, or even raw) you better believe I’d be sitting on a $billion non-vampire fragrance empire. I’m not sure if I’ve mentioned this before, but if I’m preparing something to go into the oven/simmer before I head out for a run, if it involves cutting up garlic, I won’t wash my hands because I like to continually smell it as I run. Think Mary Katherine Gallagher but with garlic instead of armpits (and running instead of weird falling).

Meanwhile, cut up those bastard potatoes.

PotatoesAnd since you’re still cutting them up (because they always take longer than you think), go ahead and sauté some delicious diced Serrano ham (in salami form) in that garlicky/almondy oil you were just using.

Salami

Now add those labor-of-love potato chunks, give it a quick stir, and send in some chicken stock. I happen to have some HOMEMADE chicken stock in the freezer, however this was a batch that skewed toward the gelatinous consistency, even after fat skimmings. How will the affect the soup? This and more will be answered….in a few paragraphs.

Boil the oil, chicken stock, potatoes, and Jamón (oh, that’s how they say/spell it in Spain) until the potatoes are tender. Meanwhile, take a few tablespoons of the stock out of the pan and let a few threads of saffron sit in there until they start to become one with the liquid.

Saffron

This is Saffron I got at a market in Spain last year. I’m 88% sure it’s not real since it was a little too cheap, and it has kind of a strange flavor to it. But hey, it makes me feel fancy to use, so let’s just continue to swirl our brandy glasses and spin my bar-globe by the fire. 

Now put those almonds and garlic from before (remember those?) into a food processor with some salt and pepper and grind up to a nice paste-looking consistency. Add to the soup to create a wonderful and creamy texture. Now add a few glugs of Sherry vinegar (or white balsamic vinegar since that’s what you have in your pantry) and give it s a stir. Fin

SoupHorizontalBoarder

So…I was crazy excited to try this soup. However, the flavor was quite…unique. NOT bad, but just, unique. I believe the white balsamic I put in may have something to do with it? Also, the homemade chicken stock (remember, from before!) combined with the oil and the ham gave a pretty oily and slick texture to the broth. Again, it WASN’T bad, but just not pleasant. Also, when reheating leftovers, the whole soup had that same jiggly gelatinous consistency which is just not very appetizing. But, it did make for about 6 servings between John, me, and a few days!

{ Food52 – Anya Von Bremzan’s Potato Soup with Fried Almonds }

  • cup whole blanched almonds
  • 6large garlic cloves, peeled
  • 1/3cup (about 2 ounces) finely diced serrano ham or prosciutto
  • 4cups chicken broth, or more if needed
  • 1pinch saffron, crushed
  • Coarse salt and freshly ground pepper
  • 2teaspoons sherry vinegar, preferably aged, or more to taste
  • 2tablespoons minced flat-leaf parsley
  • Dense country bread, for serving
  1. Cut the potatoes into irregular chunks by inserting the tip of a small, sharp knife into a potato and twisting until a 1 1/2 chunk comes out. Repeat until the entire potato is cut up, then continue with the remaining potatoes; set aside. Alternately, roughly chop in 1 1/2 inch chunks. Peeling is optional.
  2. Heat the olive oil in a heavy 3-quart saucepan over medium heat. Add the almonds and garlic and cook, stirring, until golden, 4 to 5 minutes, adjusting the heat so the oil doesn’t burn. Using a slotted spoon, transfer the almonds and garlic to a bowl to cool slightly. Add the ham to the pan and stir for 1 minute. Add the potatoes and cook, stirring, for another minute. Add the chicken stock and bring to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low and simmer the soup.
  3. Meanwhile, place the almond and garlic mixture in a food processor and grind it. If you like almond bits in your soup, grind the mixture somewhat coarsely; otherwise, grind it fine. Add all but about 2 tablespoons to the soup. Season with salt and pepper to taste.
  4. Steep the saffron in a few tablespoons of the soup broth for 2 minutes, then add it to the soup. Simmer the soup, partially covered, until about half the potatoes have disintegrated, about 35 minutes. Skim the soup as it cooks if you like, and add a little more stock if the soup seems too thick.
  5. When ready to serve, check the texture of the soup. If you’d like it creamier, break up some of the potatoes with a sturdy spoon. Add the vinegar to the reserved ground almond mixture and stir it into the soup. Add the parsley and cook for a minute. Taste for seasoning, adding a little more vinegar if necessary. Serve the soup with bread.

Cheating on your Tomato: Green Tortelloni Minestrone

11 Feb

Speaking of remembering the Summerier times, don’t you miss fresh veggies? As in go to the Farmer’s Market and get it from the source and it actually tastes like it’s supposed to and not some hard watery version that is only colored to look ripe (I’m looking at you tomatoes in February). Yeah, me too. Well I came across a lovely recipe from the sultry Nigella Lawson as a preview of a new cookbook, and I must say, this may be my new go to for the rest of my life.  This soup is hearty, EASY, not expensive, makes a ton, and healthy! And, the best part, it’s delicious (no, really).

Go Green: Tomato-Free Tortellone Minestrone from Nigella Lawson, via Food Republic from her upcoming cookbook Nigellissima: Easy Italian-Inspired Recipes }

I must admit, I was a bit offended by the title, as my religion is based around the teachings of the tomato. However, we all need to try new things, even if I means lying to your best acidic friend.

Tomato: Hey Erica, what do we have in store for tonight? Pasta Sauce? Perhaps a fresh Caprese salad?

Erica: Oh…Tomato, I didn’t see you there. I..uh, I think we’re going out to eat tonight actually. You know, it’s been a while since we went out.

Tomato: Sure, I underst-why do you have Meijer bags with you? Did you just go grocery shopping?

Erica: What these? Oh no, I mean, I did go to Meijer, but there’s no food in there, I just had to pick up some…um, Preparation H, Yeah! Preparation H. It’s a mess back there.

Tomato: Oh yikes, I’ll, uh, leave you to that.

Erica: heh, he’ll have no idea once I start cooking–

Tomato: What was that? Did you say something?

Erica: What? Oh, no, just, ahh these hemorrhoids, why why why

Tomato: (cringing) Gotcha, see you later

{ and scene }

So here is the sexy line up I’ve been sneaking around with behind tomato’s back:

Now Entering Flavor Country

Can you blame me? Leeks, Peas, Green Beans, Zucchini, and Potatoes. I may not be an honest woman after tonight, but dayum veggies, you’s lookin’ fine this evening.

Now of course I had the ultimate dilemma while grocery shopping. I needed one potato for this, and one potato costs $0.50, while a 5 lb sack of potatoes cost $1.99. Well, at these prices it’s like highway robbery getting jet one, right…right?! So I got the sack, naturally. And what can you expect from me now? A month-long exploration of potatoes until that damn bag is done because I’ll be damned if I let those cheap taters go to waste. So we’re talking potato soup, scalloped potatoes, perhaps some Skins, and fancy hash browns?

Skins

If you have 30 minutes to kill, click on this link, it’s well worth it, and the picture will make sense.

But back to business. As I mentioned before, this soup is so easy. The recipe calls for garlic-flavored oil, so I improvised by crushing and roughly chopping about 4 clove soy garlic, and simmering them in oil over low heat while I chopped up all the veggies (dammit potatoes, you take so long to cut up, and make my hands all starchy, I suppose this is a glimpse into my potato-month) which took about 8 minutes. At that point, I turned up the heat, and added the veggies.

VegPrep

Once you give them a few good stirs and make sure everything is warming up, it’s time to add the water. Yes, not even stock, but beautiful, plentiful and free water! But, upon further inspection, my pot is already pretty full without the water. So I added the first 4 cups of water (out of 8) and confirmed my suspicions. It was time to move to a bigger pot. I have 2 pots (one of which is pictured above) which are roughly the same size. They fit most meals, and teeter on the edge of being too small for soup. I should have known. I also have one comically large pot which is perfect for soups, as I normally can’t even get it halfway full with even the biggest recipes. It’s time to make the switch. (sidenote: I feel like I have to switch pots and pans in the middle of cooking more than I should. I’d say one in every 4 cooking adventures involve a pot-change, which makes for more dishes, and sloppy exchanges)

PotsNow here’s where things get cool. Once you’ve let the water/garlic/veggie/oil mixture simmer long enough for everything to be coked through (even you, potatoes), spoon 3 large ladle-fulls out and set aside (we’ll come back to that in a sec) and add some cannelloni beans to the pot and let them bounce around. Now, it’s time to make this soup even brighter.

Tortollene

Basil and Tortelloni. I can almost see the sun again!  Add the tortelloni to the pot and let boil for about 3 minutes, then turn off the heat. Now take that basil, and add it to the veggies you took out of the pot earlier (remember that? You should, since it happened about 3 sentences ago). Toss some parmesan cheese in there, and blend everything into a creamy situation with an immersion blender.

Blend

I could eat this green paste all by itself. However, it will serve a better purpose by being added back into the soup, adding a wonderful thick and creamy texture. Heat the soup on low and let all the flavors incorporate for about 10 minutes. I decided to add the juice of 1 lemon here since I thought it would really play well with the brightness of the basil, and you know what, it was perfect!

Final1

And yes, if you’re eating a healthy green soup, you must MUST pair it with beer.
Go Green: Tomato-Free Tortellone Minestrone from Nigella Lawson, via Food Republic from her upcoming cookbook Nigellissima: Easy Italian-Inspired Recipes }
  • 3 tablespoons garlic-flavored oil
  • leaves from a few sprigs of thyme, or 1 teaspoon dried thyme
  • 3 cups frozen petits pois
  • 2 leeks, halved lengthwise and thinly sliced
  • 1 baking potato, peeled and finely diced
  • 1 stalk celery, finely diced
  • 2 large zucchini, half-peeled and finely diced
  • 8 ounces green beans, trimmed and cut into short lengths
  • 8 cups cold water
  • 2 teaspoons kosher salt, or to taste
  • 2 15-ounce cans cannellini or flageolet beans, drained and rinsed
  • 1 pound fresh spinach-and-ricotta tortelloni
  • leaves from a small bunch of basil
  • 2 tablespoons grated Parmesan
Directions:
  1. Warm the oil in a large, heavy saucepan (that has a lid), stirring in the thyme.
  2. Add the peas and turn them in the garlic-flavored oil, then tip in the prepared leeks, potato, celery, zucchini and green beans and stir in the heat of the pan.
  3. Pour in the water, add the salt, put the lid on the pan and let come to a boil, then – you will have to keep an eye, or certainly an ear, on it to tell when – remove the lid and let everything bubble cheerfully for 10-15 minutes or until the vegetables – check the potato particularly – are tender. You could let the soup stand at this stage; if I’m planning to press forward within an hour or so, I put the lid on to keep in the heat; otherwise it is better to let it cool swiftly before reheating.
  4. Remove 3 ladlefuls of soup mixture, trying to scoop up more vegetables and less liquid, and tip into a blender (or a large bowl if you’re using an immersion blender) and set this aside.
  5. Add the drained, rinsed cannelloni or flageolet beans to the pan and bring back to a boil, then add the tortelloni and bring it all up to a boil again. Turn off the heat.
  6. Add the basil and Parmesan to the reserved vegetables in your blender or bowl and whizz to a vibrant green purée, then scrape this back into the pan, stirring it into the soup. Let it stand for 10-15 minutes before eating.
  7. Edit: I did not use the thyme or celery, and used about half the tortelloni called for, and it turned out beautifully

Lemon-Blueberry Pancakes with a Side of Procrastination

6 Feb

Last February I had a thought: Pancakes. I’m going to make pancakes for dinner. And you know what happened? A year went by, and no cake was prepared in my pan. I always had all the ingredients (I mean, who doesn’t), but when it came down to it, I was never back in the mood. I’ve never been an order-pancakes-for-brekafast-when-we-go-out because

  1. They always give you way too much
  2. I really like eggs
  3. And goat cheese with eggs
  4. I know how much all those ingredients cost, and no the $8 you want to charge me isn’t even close

So I never end up getting pancakes. Or French Toast for that matter. Now fast forward to present day. I’m going grocery shopping, and creating a rough menu in my head of the week’s meals, and you know what pops back in there? Pancakes! I decided to grab hold of this grain of wanting and see where it takes me. After perusing through my Food52 Cookbook I came across { Lemony Cream Cheese Pancakes with Blueberries } Well, my friends, it doesn’t get much better than that. Now, you may be asking yourself “why get the Food52 Cookbook when all the recipes are available online?” and that’s something I ask myself as well. However, I like to support the things I like in the most influential way I am able, and that is with my wallet. I get 10s, maybe even 100s of recipes from this site annually, all for free. I am happy to spend the one time fee of $20+ to purchase a wonderful, physical book full of photos, stories, tips, and most importantly, recipes. And if there is something I don’t see in there, I’ll just hop on their FREE site, and look for more. Remember, the internet has made many things accessible, easy, and free. Which is wonderful. But don’t forget to support these great people who are making it possible for you to finally become more than a mediocre chef. They need to make a living as well! Now let’s hope I don’t fall as I get off this soapbox.

Anyhoo, back to the delights of the pancake arts. I was intrigued by this recipe because the thought of blueberries made me think of Summer, and glancing outside at the disaster that is January in Michigan, any semblance of warmer days of yore were welcome. So frozen blueberries griddled into batter became my culinary escape.

Ingredients

I’m sorry, does that say cream cheese? You bet your ass it does! The recipe calls for 6 oz of cream cheese cut into little chunks (I only used about 4 oz since I happened to have that much left in a “lite” Trader Joe’s cream cheese container…note to self: don’t use “lite” cream cheese for anything that involves being cut up since it just mushes, and you have to pull small pieces apart with your hands and slosh them into the wet ingredients, which is the imagery you can to instill into your potential diners’ heads). Speaking of pulling cream cheese apart with your hands, did you know that it’s pretty time consuming since IT NEVER COMES OFF YOUR HANDS AND YOU HAVE IT FLING IT AROUND UNTIL YOU’RE FRUSTRATED AND 40% OF IT HAS LANDED EVERYWHERE BUT THE BOWL IT’S INTENDED FOR? At least it takes long enough for that melted butter you just poured into the COLD milk mixture to congeal (which you can see the beginning of in the “butter” photo). Crap. But going back to the cream cheese addition, if mixed as intended, it will yield small pockets of cream cheese creaminess/savoriness/dairy goodness intermingled with the lemon and blueberries. I was in. And don’t worry, the butter ended up being just fine, no need to FREAKOUT.

We have a panini press that also has smooth plates for “griddling” so bingo baango. Pancake time. These did take longer to cook than I thought, but I also haven’t made pancakes since I was of the age of making the “baby pancakes” out of the drips with my mom, so who asked me anyways. You ladle the mixture onto the griddle, and then sprinkle the blueberries on top. My hands were a nice shade of mauve at the end of breakfast.

Griddle

PancakesFinal1

Look at that glorious sunshine coming in to settle upon my cakes! They were even delicious with the $1 Meijer “Basics” Pancake Syrup that I had since I’ll be a son of a bitch if I’m spending $8 to get good Maple Syrup…I’ve made a huge mistake.

PancakesFinal

JohnHands

 

This recipe made so many, we ended up having like 6 leftover. I left them on the kitchen counter: big mistake. Throughout the rest of the day every time I wanted a snack, I just grabbed a pancake with my hand, and walked around eating it like an apple. A cream cheesy and summer blueberry calorie packed apple. We ended the day with none leftover, and by “we” I  mean I ate the rest: I ate them all! Thank god I run.

So anyways, I made these about 2 weeks ago, and I’ve had the photos edited for about 1.5 weeks of that time. Why haven’t I posted? You’re not my mother so get off my back! Actually, I’ve been trying to do other things than run in the dark and insane cold, or go to the gym and do the same routine I do every time I’m there, so I’ve done P90X, something called Cardio Karate (which after glancing at the mirror and seeing my sad attempt at a punch, I have to face the harsh reality that I’ll be no good getting someone’s “back” during a brawl), Hot Yoga for which I had a groupon for, and I carved myself out a new running route. Mixing it up makes working out FUN again, and now I have all sorts of strange parts that are sore. Changing it up, however, has caused me to get home at the end of the night and think “blog, nope” so I will again re-dedicate myself to the culinary and self-deprecating arts, and venture further into Flavor Country.

 

Lemony Cream Cheese Pancakes with Blueberries } From Food52:

  • 1 1/2cup flour
  • 1tablespoon sugar
  • 1tablespoon baking powder
  • 1/2teaspoon baking soda
  • 1pinch salt
  • 2large eggs, separated
  • 1cup buttermilk
  • 6ounces cream cheese, cut up
  • 3teaspoons melted butter
  • 1teaspoon vanilla
  • 2tablespoons lemon juice
  • zest of one large lemon
  • 1 1/2cup fresh or frozen blueberries
  1. In a medium bowl, mix together flour, sugar baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.
  2. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
  3. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won’t bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with honey or maple syrup or jam (editor’s note: or $1 Miejer Basics Pancake “Syrup”)

 

CakeStack

 

 

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