Posts Tagged ‘easy recipe’

Healthy Pancake Variations for #BetterBreakfastMonth

Friday, September 16th, 2016

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One thing I look forward to every weekend is the ability to actually cook a real meal for breakfast instead of my usual instant oatmeal or cereal during the week. Due to the monotonous nature of my workweek eating habits, when Saturday morning rolls around I try my best to test out new exciting recipes (often to my husband’s dismay). One morning in particular we were trying to decide what kind of pancakes we wanted, and after a very rousing 15 minutes of ‘No you choose!’ I had a brilliant idea. Why not just make a healthy base and then we could divide it and add all the fun ingredients after? That way each person could have exactly what they want, or at the very least we would have a multitude of pancake options (what a sweet predicament to be in!) Not only was this a great option for us (no more WHAT DO YOU WANT TO EAT pep talks before coffee-hah!), but I thought about how great this would be for families with picky eaters (or with multiple kids who all want different things). What’s also great is that both variations I’m sharing are gluten-free and low calorie, AND you can refrigerate the batter and use it to make a quick healthy breakfast during the week!
Presentation is also big for me on weekends, since during the week my breakfasts are generally of the ‘to-go’ variety. I like each meal to feel as though we just stepped into the fanciest boutique brunch restaurant (minus the hefty price tag!) These acacia plates from Pacific Merchants are always a great touch, and since there is sticky syrup involved I love using our poly vinyl placemats (super great for not only protecting your table, but also are incredibly easy to clean). It seems like a little overkill, but after 15 years together with my husband, I love every opportunity I can find to create a special date experience for both of us. Plus when you’re on a budget, eating out every weekend is just not an option. And thanks to Pacific Merchant’s products, I’m able to really give my spouse the ‘fine dining’ experience at home (which is not only cute, but practical). Check out the gear I used for this post:
The Acacia Serving tray
The Acacia Round Plates
Our Laguna Linen Placemat
The Into the Woods Deco Parchment Leaves
…and try hosting your own fancy brunch-date at home with the people you love!
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Healthy Pancake Batter

2 cups Oat flour (or you can ground your own oats!)
2 tsp Baking Powder
½ cup organic unsweetened applesauce
1 cup unsweetened Almond Milk
1 egg
Coconut oil for pan

Method

1. Combine all dry ingredients in one bowl, and wet ingredients in another. Slowly add the combined wet ingredients to the dry mixing as you go.
2. Decide how you want to customize them! Today I’m making Lemon Poppy Seed for myself, and mixed berry cereal pancakes for the husband!

Lemon Poppy Seed Variation

1 tbsp Organic Poppy seeds
3 tsp Lemon Juice (Fresh or pre-bottled)
1. Half the batter you just made and set one half aside.
2. Add the organic poppy seeds and the lemon juice, and stir into batter until combined.
3. Add a spoonful of coconut oil to pan (do so before pouring each pancake)
4. Ladle a small amount of batter onto the pan and let cook for roughly 2-3 minutes each side (or until brown). Repeat until you finish batter.
5. Add some organic maple syrup and these bad boys are ready to eat!

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The Arnold’s Mixed Berry and Cereal Variation

½ cup organic blackberries
1 cup of any cereal (today we are using Honey Bunches of Oats)

1. Add a spoonful of coconut oil to skillet (do so before pouring each pancake)
2. Take the other half of the untouched batter and ladle it onto your pan.
3. Sprinkle a couple berries and a pinch of cereal on top of the pancake. Ladle more batter on top (lightly- you still want to see bits of berry and cereal poking through)
4. Once the pancake begins to bubble, flip it over. (Each side should take roughly 2-3 minutes to cook through). Repeat until you finish batter.
5. Add some organic maple syrup and voila!

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Side notes if you’ve never made pancakes before!
*keep pancakes relatively thin and small when you pour them onto the skillet. It allows them to cook more evenly, and you don’t have to worry about an uncooked middle section.
* If you feel like your pancake batter is too thick you can always add more almond milk. BUT if you do add some to it, add it in small increments or the batter will become too runny. You do want the batter to be relatively thick, and if it becomes too runny you’ll have something more akin to crepes!
* The best way to tell if your pancake is ready to flip is to watch the top of the pancake for bubbles. These usually come after 2-3 min on medium heat.
* Don’t crank your burner up to full blast! It’s always better to cook at a lower heat as it will save you from burning your pancakes.
* Fun fact- if you just add the berries and cereal to the batter, the ingredients will come out soggy! Be sure to follow the steps for some delicious crunchy pancakes!

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Celebrating Summer Produce: Tomatoes and a Tomato Salad Recipe

Friday, August 9th, 2013

Tomatoes are no longer just a salad bar garnish. With such a huge variety of heirloom tomatoes available, especially in August and September, tomatoes are quickly on their way to becoming the star of the dinner table.  Magazines from Food and Wine to Martha Stewart Living have featured tomatoes on their August covers, and we’re taking inspiration both from them and from the colorful heirloom tomatoes at our local farmer’s market. For the next two weeks, we’ll be showing off beautiful, versatile tomatoes.

 

Here are some quick tips to buying and storing tomatoes.  It’s the height of the season, so making sure to pick the right ones and keep them fresh and flavorful is key.

  1. Look for tomatoes that are heavy for their size, have smooth skin, slight give when touched, and are noticeably fragrant. If you can’t smell them, they’re not ripe.
  2. If you see a tomato that looks unusually puffy or bloated, don’t get it. That’s probably a waterlogged tomato.
  3. Remember that tomatoes, especially heirloom tomatoes, come in a rainbow of colors. Green heirloom tomatoes can be perfectly ripe, as long as they’re heavy for their size and smell fragrant.
  4. If you’re not sure, ask the farmer’s market vendor or your store’s produce person to help you chose. They want to keep your business so they’ll make sure you get the best fruit possible.
  5. Never store tomatoes in the refrigerator. I get it, they last longer, but refrigerating tomatoes makes them mealy. The cold also shuts down the compounds in the fruit that make tomatoes so flavorful.
  6. Keep tomatoes out of direct sunlight. Tomatoes will ripen off the vine, especially in sunlight, and leaving them in the sun can overheat them and cause them to ripen unevenly.
  7. Don’t pile tomatoes on top of each other when storing them. This could cause them to bruise. Instead, spread them out on a tray or a countertop. We’ve noticed that our baguette trays are the perfect size and shape for lining up tomatoes!

 

 

We’re starting off with a beautiful raw presentation in one of our Acaciaware salad bowls. This rustic Panzanella Heirloom Tomato salad is hearty enough to be a meal all on its own. It also makes a wonderful accompaniment to grilled chicken and steak.  The keys to making this salad perfect are picking great tomatoes, leaving the bread out until the very end, and using a big enough bowl that all the tomatoes, bread, and cucumbers end up doused in that rich, garlicky dressing. We suggest our 12” Calabash bowl. The rich tones of the acacia wood set off the colorful tomatoes nicely, and the bowl doesn’t absorb odors from the rich, garlic-infused dressing.

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Ingredients:008

  • 4 cups cubed French bread.
  • 1 cucumber, peeled, cubed and seeded
  • 1 onion, finely sliced
  • 3-4 large cubed heirloom tomatoes, any color
  • 1 large red bell pepper, diced
  • 10 basil leaves, diced
  • ¼ cup diced parsley013
  • ¼ cup extra virgin olive oil
  • 5 cloves garlic, minced or run through garlic press
  • 3 tablespoons red wine vinegar
  • 1 tsp Dijon mustard
  • 1 teaspoon lemon juice
  • salt, pepper, chili flakes to taste
  • 4 tablespoons butter, melted

 

Instructions

  • Preheat oven to 375
  • Toss cubed bread in melted butter, salt and pepper. Spread in a single row on baking sheet and bake 10-15 minutes until golden brown. Remove and set aside.

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  • In the bottom of your salad bowl, whisk the Dijon, salt, pepper, chili flakes and garlic together.
  • Add the vinegar and whisk until well combined.

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  • Slowly drizzle the olive oil into the mixture, whisking well to combine.
  • Prepare vegetables. Add tomatoes to dressing first, toss well to combine.
  • Let tomato and dressing mixture sit for 5 minutes in order to draw the juice from the tomatoes.

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  • Add other vegetables and herbs, toss to combine.
  • At this point, the salad can be kept in the refrigerator for up to 2 days.

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  • 5 minutes before serving, toss the bread cubes into the salad and serve.

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We hope that this beautiful panzanella salad inspires you to get out there and experiment with the best that the season has to offer.  Make sure to check back next week when we put our Kilner jars to work and teach you how to make and preserve the perfect tomato sauce you’ll be sure to enjoy all year long!

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National Watermelon Day and a Great Watermelon Recipe

Saturday, August 3rd, 2013

Nothing says “summer” like biting into a big, juicy slice of watermelon. Since tomorrow, August 3, is National Watermelon Day, we think it’s the perfect time to introduce you to a more grown up watermelon recipe. It’s not that we have  anything against biting into a big, juicy slice of melon, but should your occasion call for something a little less messy, here’s a great, summery alternative!

This colorful savory watermelon salad is most beautiful when served in our round Calabash serving set. The shape of the bowl mimics the shape of the watermelon in a cute way and the rich brown tone of the Acacia hardwood offsets the reds, pinks and greens in this salad beautifully!  This dish serves a crowd, so it’s great to bring to a picnic or party.  If you’re making an extra-large batch and need a bigger bowl, try one of our larger Mason Cash Mixing bowls!

 

 

Sweet and Spicy Watermelon Salad

Ingredients

–          1 medium watermelon, cubed (about 15 cups) Not sure how? Here’s a tutorial

–          1 red onion, thinly sliced

–          ½ cup fresh mint, minced

–          3 cucumbers, cubed

–          8 oz crumbled feta cheese

–          1 heaping tsp cayenne pepper

–          1 tsp black pepper

–          2 tablespoons lime juice

–          2 tablespoons red wine vinegar

–          ¼ cup extra virgin olive oil

–          Sea salt, to taste

Instructions

  1. In the bottom of your serving bowl, whisk together the spices
  2. Add the lime juice, vinegar, and olive oil, whisk to combine
  3. Add in cucumbers, red onion, mint, and feta. Stir to combine well.
  4. Toss the watermelon in with everything else.
  5. Taste for seasoning. Add more salt, pepper, lime juice or cayenne if necessary
  6. Serve cold or at room temperature.

One of my favorite things about this salad is how easy it is to change up. Sometimes I add tomatoes, sometimes I leave out the feta, and sometimes I use basil instead of mint. No matter what variation I use, it tastes great! This salad is as delicious as it is easy, and it’s a great way to turn a classic taste of summer into something a little more sophisticated!  What’s your favorite way to eat watermelon?


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