Posts Tagged ‘Recipe Blog’

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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CeeCee’s “Secret” Brisket Recipe

Thursday, April 7th, 2011

Brisket is one of the mainstays of any Passover meal, and traditional family recipes are often guarded with the vigilance of Fort Knox gold, or emergency nuclear codes.  So try and keep this one a secret, okay?

Try our Brisket recipe this Passover! Yum Yum!

CeeCee’s Barbecued Brisket

Ingredients:

  • 4 to 5 pound brisket, trimmed
  • Garlic cloves
  • Beef stock, to taste
  • 3 large onions, two sliced, one diced
  • 2-3 tablespoons olive oil
  • 1 teaspoons salt
  • freshly ground black pepper, to taste
  • ½  teaspoon onion powder
  • ½  teaspoon garlic powder
  • ½ cup ketchup
  • ½  cup chili sauce
  • ½ teaspoon liquid smoke
  • ½  cup brown sugar
  • 1 California bay leaf

Directions

  1. Preheat oven to 475° F.
  2. Heat Dutch oven on stove top and add olive oil. When oil begins to sizzle, add brisket and brown on all sides, turning with tongs to ensure an even seal to meat that will retain juices during roasting. When brisket is browned, remove to a plate and set aside. Add garlic to Dutch oven and sauté until golden brown. Add 2 sliced onions and sauté until translucent.
  3. While onions and garlic sauté, combine ketchup, chili sauce, onion powder, garlic powder, liquid smoke, bay leaf, and brown sugar in medium sized mixing bowl to make barbecue sauce.
  4. Return brisket to Dutch oven and set atop onion and garlic mixture. Cover the brisket completely with barbecue sauce.  Place cooking vessel in oven and reduce oven temperature immediately to 300°. Cover and cook for 2 hours, checking occasionally to make sure there is sufficient liquid in the cooking vessel.  There should be about ½ an inch of liquid at all times, to keep the meat moist. Add beef stock, to increase liquid content as needed.  Remove brisket from oven after two hours and let roasted meat cool for ½ hour on a cutting board or rack lightly tented with foil.
  5. While brisket is cooling, sauté diced onion until lightly golden. Set aside. Remove sautéed vegetables from Dutch oven and strain remaining cooking liquid into a degreasing cup. Clean out Dutch oven, and prepare for re-use.
  6. After brisket has rested for ½ hour and is cool enough to handle, carve into thin slices while maintaining shape of roast. Return to cooking vessel, cover roast with freshly sautéed onions, and degreased barbecue sauce. Return to oven and bake until very tender but not falling apart, another 2 to 3 hours.

Celebrate Abe Lincoln’s Birthday by Making his Favorite Dinner!

Thursday, February 10th, 2011

Good old Honest Abe Lincoln would have been 202 years old this Saturday, February 12, and there doesn’t seem to be any thing more fitting to do in celebration than make his favorite dinner- Chicken Fricassee!

What is Chicken Fricassee?

Traditionally, Chicken Fricassee was a dish that was made using a stewing hen— a hen that had been used specifically to lay eggs, and not for meat-producing purposes. Since a stewing hen would tend to be older, and thus, the meat a little tougher, the long cooking process of Chicken Fricassee was a perfect way to use the meat and still have a delicious meal.

Ingredients

  • 1 large chicken (cut into pieces, using our awesome Cutting Edge Flex Mats, thighs and legs separated)
  • 1/2 cup flour
  • 1 tsp. garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tsp. paprika
  • 1/2 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 1 large red onion, diced
  • 2 garlic cloves, minced
  • 1 stalk of celery, diced
  • Half of a green bell pepper, seeded and diced
  • An additional teaspoon of italian seasoning (set aside)
  • Canned chicken broth
  • 1 cup of cream
  • salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Directions

  • Rinse the chicken pieces and pat dry
  • Mix flour, garlic powder, Italian seasoning, paprika and black pepper in a bag, shake chicken pieces one at a time in bag and set aside
  • Heat olive oil in a cast iron skillet or Dutch oven and brown several pieces of chicken at a time on both sides-set aside
  • Add onion, garlic, celery, bell pepper, and the additional Italian seasoning to the oil. Sautee until the onions are translucent and the vegetables are hot all the way through
  • Return the chicken to the skillet and add chicken broth- enough to cover the pieces- cover with a snug lid
  • Bring mixture to a boil, and then reduce heat to a rapid simmer, recover.
  • Cook for 45 minutes to an hour, until chicken is cooked through (not quite falling off the bone)
  • Remove chicken from pan and increase heat on mixture, stirring until the mixture has reduced by half.
  • Return Chicken to the pot, adding cream, and simmer until everything is hot, season to taste with salt and pepper, and stir in parsley.

Serves 4-6


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