Apple Walnut Pancakes

After staying in my sister's home for a month and making myself comfortable in her kitchen, I came away with the decision that I was ready for an electric griddle.  I'd avoided one mainly because they seem like such an awkward device to store and my cupboard space is limited.  But she sold me.  So I asked for one for my birthday and my husband pulled through.  We've been eating pancakes, bacon, eggs, grilled sandwiches, and quesadillas like kings!  Mainly, I love my new kitchen friend because I can cook whatever we're having in at least half the time it used to take me to feed my family of five, which means the time I'm standing in the kitchen versus the time I'm sitting at the table with my family has a much better ratio now!  So here are the pancakes I made last Saturday.  We lingered at the table, myself included, and ate the entire batch!



1 cup whole wheat flour
1 cup white flour
1 tsp. salt
2 tsp. baking powder
1 Tbsp. brown sugar
2 cups milk
2 eggs, well beaten
2 Tbsp. oil
1 cup diced or grated apples
1/2 cup chopped walnuts


Combine flours, salt, baking powder and brown sugar in a large bowl.  Set aside.

Combine milk, eggs, and oil in a separate bowl.  Add liquids to dry ingredients and stir until just mixed.  Add apples and walnuts, stirring just until combined.

Bake on hot, lightly greased griddle.

Walnut Mocha Torte

This is what I made for my Valentine last week.  His definition of a good dessert is anything that enhances his cup of coffee, so this was a winner.  The mocha topping was my favorite part.  I saved some to put on ice cream!  

6 eggs

1 cup (200 g) white granulated sugar (divided to 3/4 and 1/4 cup)

1 cup (120 g) finely ground walnuts

1/2 cup (55 g) fine dry bread crumbs (plain, unseasoned)

Mocha Topping:

1/2 cup (100 g) white granulated sugar

2 Tbsp corn starch

1 cup (8 fluid ounces, 236 ml) strong coffee

1 ounce (30 g) of chocolate chips (a little less than 1/4 of a cup)

1 Tbsp butter

2 teaspoons vanilla extract

1 cup (8 fluid ounces, 236 ml) heavy whipping cream

Separate the eggs, into yolks and whites.  Take care to make sure there are no pieces of shell or egg yolk in the whites, and that the bowl you are using to contain them is completely clean with no residue of fat. Any fat from yolks or oil will make it difficult to beat the egg whites.

Prepare two 9-inch cake pans. Line the pans with parchment paper or wax paper. Lightly butter the sides of the pans (not the paper).

Preheat oven to 350°F (175°C). Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.

Place the egg yolks into a mixing bowl and beat until smooth. Slowly add  3/4 cup of white sugar and continue to beat the egg yolks until thick and pale. (I use a hand mixer for this.)

Using a stand mixer, beat the egg whites with the whisk attachment until foamy.  Slowly drizzle in 1/4 cup of white sugar, and beat until soft peaks form.

With a rubber spatula, gently fold the egg whites into the yolk mixture, alternately with the walnut mixture.

Spoon the batter into the prepared, parchment-layered cake pans. Bake for 25 to 30 minutes at 350°F (175°C) until a slight imprint remains when touched.

While the cake is cooking prepare the mocha frosting base. Place 1/2 cup of white sugar and 2 tablespoons of cornstarch into a saucepan. Turn the heat onto medium and gradually stir in the coffee and the chocolate chips.  Stir continuously until the mixture starts to simmer and thicken quite substantially. Continue to stir while the mixture simmers for 1 minute. Then remove from heat and stir in the butter and vanilla extract until well blended.  Let cool completely. (You will incorporate this mocha base into whipped cream when you frost the cake.)

Remove the cakes from oven and cool in the pans for 10 minutes. Run a dull knife around the edges of the cakes to separate it from the sides of the pans. Carefully invert the cakes onto a rack. Carefully peel back and discard the parchment or wax paper. Let cool completely.  Note that if you want to make ahead, you can cook the cakes first, let cool to room temp, wrap with plastic wrap, and freeze until you are ready to frost and serve.

Complete the frosting. Whip the cream until it is rather thick, just before that point to which if you kept on whipping it would turn to butter. This will help it hold up as a frosting. Once whipped, fold the whipped cream and mocha base together. It may be a little speckled, and if you fold it only lightly, you can have almost a marbling effect of light and dark with the frosting, if you wish.  Place one cake on a serving platter. Frost the top. Place the second cake on top of it, and frost the top and sides of the cake.  Serve immediately, or keep chilled until serving.

Pork Carnitas

Go ahead and make this.  I doubt you'll be disappointed.  The last step of broiling the meat is what made the difference for me.  A splash of fresh lime juice is the only thing my soft taco was missing in the end.  The meat was so tender with delicious hints of the flavorful sauce.  I only used 2.5 pounds of pork, but kept the rest of the measurements the same.  Yum!


4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves



Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.

Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 C of liquid remaining when it is finished.
While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and add additional salt and pepper. 

Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. (I didn't flip and broil.  One side was enough for us)  Serve immediately in a tortilla with all your favorite toppings.

Sausage, Jerusalem Artichoke and Savoy Bake

The kids and I looked through our veg box delivery and were stumped by one potato-looking smallish knobby thing.  We smelled, poked, broke, and tasted it before pulling out the trusty A-Z vegetable guide where we discovered we were the lucky recipients of a bag of jerusalem artichokes!  So what do you do with jerusalem artichokes?!  Thankfully, a recipe card was included that provided a great dinner for my family.  The artichoke had a very mild flavor, but was as soft as a potato might have been after baking.  However, I would make this dish again, substituting some small potatoes for the artichokes and I think it would turn out great.


oil for frying
8 sausages
3-4 cups chicken or beef stock
5-7 jerusalem artichokes, scrubbed and cut in half or wedges
1 cup lentils, rinsed and drained
1 tsp. dried thyme
1/4 tsp dried chili flakes
zest from 1/2 a lemon (optional)
1 savoy cabbage, outer leave removed, cut into wedges with the root intact

Preheat oven to 350.

Heat 1 Tbsp oil in an ovenproof pan.  Fry sausages until brown on all sides.  Add 3 cups stock.  Remove from heat, cover with foil or lid, and bake for 15 minutes.

Uncover and add jerusalem artichokes, lentils, thyme, chili, lemon zest and season with salt and pepper.  Bake for 20 minutes more, uncovered.

Wedge the cabbage between the other things in the pan and spoon over a little more stock.  Bake another 15 minutes, or until everything is tender.

Avacado, Feta, and Egg Toastie

This quick lunch came together for me one afternoon while the girls were resting and I needed a fast dose of protein before I collapsed from a busy morning.  "I spy with my little eye a ripe avocado . . . and some feta . . . "  Add a fried egg and buttered toast.  The obvious salt and pepper on top and I called it good!  You should really try this one.  It's so easy I don't even need to share a "recipe", but so good I couldn't not share the idea.

Oven Tacos

I hate to admit it, but it was only a year ago when my kids first learned what a taco was.  I know.  (Can we still be friends, Jessie?!).  The discover happened when I brought a book home from the library titled Dragons Love Tacos.  After reading the title, before cracking open the book, one of my gingersnaps asked, "Mom - what's a taco?".

Um.  What?  Seriously?!

Well you know what that meant.  I promptly added tacos to our menu for the next week.  And everyone loved them.  Except for the whole falling apart thing.  I think deep down that's why I never made tacos for my family.  The whole falling apart after the first bite thing is just a little too messy and annoying.  My kids were feeling it.

But tonight I made these.  Oven tacos are it!  With the meat, cheese, and beans already baked into the shell, there isn't much left that tends to fall out and everything just held together better.  My son made it down to his last two bites of taco before things crumbled to bits - and he was so proud of himself!  Three cheers for oven tacos!


adapted from MIH

1 lb. ground beef
1 small onion, diced
2 Tbsp. taco seasoning
1 Tbsp. tomato paste
1/4 cup water
1 cup refried beans
1-2 cups grated cheese
10-12 hard taco shells

Taco topping ideas:
lettuce
spinach
tomato
salsa
avacado
sour cream
olives

Preheat oven to 400.

In a large skillet, brown meat and onion on medium-high heat.  Drain off any excess liquid and grease.  Return to pan and add seasoning, tomato paste, water, and beans.  Mix well and cook for a few minutes.

Spoon the taco meat mixture into the taco shells and place into a 9x13 baking dish, standing up.  Sprinkle cheese over the top of the taco meat in each shell.  Place pan in oven and bake for 10-12 minutes or until the cheese has melted fully.  OR, do it in two batches so you get extra fresh tacos!  As you pull out the first batch of 4-5 tacos and serve everyone, quickly throw together the rest and let them bake while you are enjoying your first taco!

Remove from oven, throw on your toppings, and enjoy!

Pumpkin Cranberry Nut Bread

I love flipping through the Penzeys catalogue for the recipes and found this one last week.  This bread would be absolutely perfect in the Fall, but my feeling is there's never a wrong time to eat pumpkin!  I really liked the hint of orange, but the second loaf (the recipe makes two) started drying out after a couple of days so I'd make sure to have enough people to share the bread with, or go ahead and stick a loaf in the freezer for another time.
  

3 1/2 cups flour

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

2 tsp. grated orange rind

3/4 cup butter, softened

1 cup sugar

3 eggs

1/2 tsp. vanilla extract

1 15-oz. can pure pumpkin purée

1 cup dried cherries

1/2 cup chopped nuts of your choice


Preheat oven to 350°.
Combine the dry ingredients and set aside. 
In a mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing after each one. Add the vanilla, pumpkin and dry mixture approximately 1/2 cup at a time, alternating between the pumpkin and dry mixture until all is combined. Stir in the cranberries and nuts. 
Divide the batter between two 8x41/2-inch greased and floured loaf pans and bake at 350° for 55-65 minutes. 

Sweet Potato Hash with Sausage and Eggs

I mentioned this on my top ten list yesterday and realized then that I'd never posted the recipe.  How have I been holding out you for so long?  Truly.  This dish is amazing.  The ingredients may seem a strange combination, but you have to trust me that everything comes together to create an irresistibly savory and filling meal.  It could easily work for a brunch, and a lot of it can be made ahead of time.  Try it.  You'll like it!

2 pounds onions, about 2 large
1 tablespoon unsalted butter
Table salt
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes, about 3 large potatoes, ideally organic
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To serve:
Large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve

To make the hash:
Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.

Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.

While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.

When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.

Refrigerate the cooled hash for up to 5 days.

To serve:
Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.

Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)

Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

My Favorites from 2013

Happy New Year!  I can still say that, right?!  We are finally settling in back home after a month of traveling to be with family for the holidays.  The trip was wonderful, but now it's back to the real life of daily responsibilities, which is why there haven't been many new recipes showing up here lately.  My family has definitely been eating, though, and I have some good things to share.  But I wanted to do a little re-cap of last year and post my top 10 recipes from 2013.  In no particular order, here is a list of things I would say you've got to try.  Happy Eating!



Pumpkin Waffles

Mango Blueberry Quinoa Salad

Sour Cream Chocolate Banana Bread

Carne Adovada

Summer Pesto Pizza

Sweet Potato Hash

BLT Salad

Butternut Squash Lasagna

Chewy Double Chocolate Cookies

Herb Cheese-stuffed Salmon

Sausage, Kale, and Barley Stew

I made a few changes to the recipe card that was in my veg box, which included a large bunch of cavolo nero, and this is what we ended up with.  A delicious and heartily filling stew that everyone loved.



oil for frying
6-8 sausages (I used a mild Italian, but an apple variety or a traditional English banger would be nice)
1 large onion, chopped
2 carrots, peeled and chopped
1 cup barley
1 tsp. chopped fresh rosemary
4-5 cups chicken or vegetable stock (start with four and use more as needed as the barley cooks)
salt and pepper to taste
large bunch cavolo nero or other kale, leaves stripped from the stalks and roughly chopped


Heat 2 Tbsp oil in a large pan.  Add the sausages and fry, turning now and then, until nicely browned all over.  Remove and set aside.

Add a little more oil to the pan and let it heat up.  Add onion and carrots and fry on medium heat for 5-6 minutes or until softened.  Add the barley, stir for a minute, then add the rosemary and stock.  Season well with salt and pepper.  Bring to a boil, then lower heat and simmer for 10 minutes, partially covered.  Return the sausages to the pan and simmer for another 20 minutes, partially covered.  Add chopped kale and simmer until wilted, 5-10 minutes, uncovered.  Add more stock a little bit at a time if the pan is getting too dry.  Check seasoning, add salt and pepper as needed, and serve hot with a crusty loaf.