Tag Archives: fruit

Quick Whole Wheat and Oat Pancakes for 2

16 Feb

Processed with VSCOcam with f2 preset

I don’t really care about Valentine’s Day, but I do care about pancakes!

I can whip up a small batch of pancakes on a weekend morning in no time. Most days, I like a sweet and carb-filled breakfast (oats, cereal, toast, fruit…). These Whole Wheat & Oat cakes make the morning extra special and sweet, but still manage to pack in some healthy ingredients to start the day.

The recipe below is my idea of a perfect portion for 2.

I folded in some Qi’a cereal mix (you could also use chopped nuts or chia/hemp seeds) into my batter, and I loved the slight crunch they provided.

I’m the kind of lady who likes to eat a little of everything, so pile as many toppings onto my pancakes as I can–fruit, jam, syrup, nut butter. All so delicious, I can’t just pick one!

If you are looking for a slightly lighter “pancake” for 1 that packs more of a protein punch, check out this recipe.

Whether you’re a V-day fan (raspberry jam on top makes these ‘cakes festive) or a just a pancake fan, or both, get out your skillets and spatulas and start flipping. You won’t be disappointed with the end result!

IMG_2032

Quick Whole Wheat & Oat Pancakes for 2

adapted from Cast-Iron Skillet Blueberry Pancakes

serves 2 (about 3 pancakes each) **if you want more, double the recipe or triple it, etc…

1/2 cup whole wheat flour

1/4 cup rolled oats

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup buttermilk (I used 1/2 cup 1% cow’s milk + 1 teaspoon cider vinegar)

1/2 teaspoon vanilla extract

optional: 1 tablespoon chia seeds or Qi’a cereal mix

1 tablespoon of butter, divided, for frying the pancakes

1. In a medium bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.

2. In a small bowl, whisk together the egg, milk, vanilla extract, and chia/Qi’a seeds, if using.

3. Pour the wet mixture into the dry, and whisk until just combined. Let the mix sit for 5 minutes while you heat your griddle or cast-iron skillet.

4. Heat the cast-iron skillet over medium to get it warmed up, about 1-3 minutes. Drop in a small amount of butter, enough to coat the skillet. I used a 1/4 cup measure to portion my pancakes. Drop the batter into the hot buttered skillet (I dropped 2 pancakes at a time). Let them cook for about 2 minutes, flip, then cook about 2 minutes more. Re-butter the skillet as needed and cook the remaining pancakes the same way (they will start to cook quicker now that the skillet has been on for a while, just keep an eye out).

Enjoy with your favorite toppings.

Fig Season is here!

23 Aug

OLYMPUS DIGITAL CAMERA

Figs, oh glorious figs! End of summer/early fall is the typical season for fresh figs. Too bad they aren’t usually sold at the farmer’s markets in New York City. One of these days I’ll have to befriend a Brooklynite with a backyard fig tree.

Figs are perfect sliced in half and enjoyed raw, but there is so much you can do. Below I found some fig-sparation from around the web. What do you like to do with figs? Has anyone dried drying them or making jam?

I planted this fig tree at my parents’ house over 5 years ago. Unfortunately I never seem to be back home when the figs are ripe.

IMG_4988

A Sweet Spoonful’s Fresh Fig, Fennel, & Dark Chocolate Ice Cream

The Kitchy Kitchen’s Fig + Brandy Clafoutis (figs pair so well with booze!)

David Tanis’s Baked Figs and Goat Cheese (I love that he uses the fig leaf, too!)

Delightful Crumb’s Honey Lavender Poached Figs

Shutterbean’s Fig & Olive Oil Cake

Not Without Salt’s Fig and Melon Salad

A Stack of Dishes’s Boozy Fig Onion Jam with Bacon

My go-to fig galette: Take dough and roll it out. Spread the bottom of the dough with jam. Top with fresh sliced figs and sprinkle with a dash of sugar. Fold up the dough into a rustic shape and brush with egg and a touch more sugar. Bake until golden.

IMG_0068

5 Days of Simple Breakfasts…

31 Aug

Just a little post to show you what I’ve been eating for breakfast lately. It’s easy to get in a breakfast rut, and I’m here to offer you five small simple breakfast ideas that will help get your day started.

I like to exercise in the late morning, and these are all great pre-(or post) workout options for breakfast or a snack. I try to think: carb + a little protein. And it never hurts to keep in mind color and appearance. Even if it’s just a mini-meal, your belly will feel more satisfied if your eyes are entertained as well.

Toast with avocado and low-fat cottage cheese. Lots of fresh ground pepper. I never liked cottage cheese as a kid because I didn’t like the texture. Once I discovered that I could spread it on a crunchy piece of toast or crackers, there was no turning back. I can’t get enough of the stuff now! AND you get 15 grams of protein per serving of cottage cheese.

Almond butter schmeared on toast. With a squeeze of honey (or banana). I recently tried sunflower seed butter, which is another great alternative to add to the peanut/almond butter rotation.

Oatmeal. I like making rolled oats on the stove top. This time around my toppers included: cinnamon, coconut chips, a combo of walnuts/macadamias, frozen berries, plain yogurt, and honey. (you can just barely see the steam coming from my coffee…!!!)

Baby berry smoothie: 1 cup frozen berries, 1/2 cup plain yogurt, 1/4 cup milk, 1 teaspoon honey, 1/2 teaspoon vanilla. Whir it up in the blender. Add a frozen banana if you want to bulk this up a bit (I had some whole wheat crackers with nut butter shortly after this to complement the smallness of the smoothie). Pour into an old jam jar and enjoy.

A layered yogurt parfait. Plain yogurt, granola, more yogurt, melon (or whatever fruit you want), finished with more granola. You could even take something like this on the go in a small tupperware container (or a clean container from a previous yogurt).

Note that most of the ingredients for these breakfasts you can always have on hand. Frozen fruit, rolled oats, nut butters, bread (you can even put bread in the freezer and toast off as needed). Even yogurt stays fresh for a long time in the fridge. So much easier to whip up a quick healthy breakfast when your pantry and refrigerator/freezer are stocked with these simple breakfast staples.

Rhubarb Recipe Roundup

16 Apr

Because spring is here.

Because the weather in New York City is so. freaking. beautiful.

Because I just signed myself away to 13 weeks of online medical biochemistry.

Because I am going to attempt to make spanakopita tonight, delving into the abyss that is filo dough.

Because summer dresses are cute, and I’m always on the hunt for more.

Because I have been washing my hands with used coffee grounds to rid my skin of dryness. A caffeinated exfoliant!

Because I swoon over fresh peas, favas, and spring garlic…because rhubarb gets me going.

Rhubarb is around the corner, or might even be available in some areas already. Get into it and make a crumbly coffeecake, a strawberry rhubarb pie, or, what I am craving most today, some creamy cold rhubarb ice cream.

Big Crumb Coffee Cake With Rhubarb-enjoy with a tall glass of coffee for breakfast, snack time, or dessert

Strawberry Rhubarb Pie-strawberries and rhubarb were meant to come together in a pie

Rhubarb Ice Cream– creamy dreamy ice cream with chunks of rhubarb dispersed throughout; just the way I like it

A Cast-Iron Cutie: Cherry Clafoutis, Round 2

22 May

Cherry season. Is upon us.

I’m bringing this beautiful cross between a custard and a pancake to an afternoon party in Napa Valley today.

Check the perfectly browned edges, please. With the lightest, airiest, subtly sweet-and- studded-with-cherry fruit-center. Now this is a pancake that’ll get you up in the morning.

While the clafoutis was in the oven, I whipped up some pasta.

Rigatoni with sauteed onions, cauliflower, and pattypan squash. Fresh pesto made in my mortar and pestle. Almonds. Cheese. I ate too much. It was worth it.

A cherry clafoutis was one of the first recipes I ever posted to my blog. 2 years ago. Dang.

Well here I go again. Cherry clafoutis, round 2.

Cherry Clafoutis

serves 8

adapted from 2 recipes: Saveur magazine and Joy of Baking/figsinmybelly

Once again, I keep the pits in the cherries for two reasons:

#1 It is easier and…
#2 The pits give the clafoutis a subtle almond flavor when baked.

Ingredients

1 tbsp. butter

2-3 cups cherries, washed and stemmed (no need to pit them)

1 tbsp. sugar

1 tbsp. vanilla extract (or 1 tsp. almond extract)

6 eggs

5 tbsp. sugar (I used brown sugar because I ran out of granulated)

1 1/4 cups milk

2 tbsp. kirsch (optional: I omitted it because I did not have any on hand)

Pinch salt

3/4 cup flour

Confectioners sugar (optional)

Preparation

1. Preheat oven to 425 degrees F.

2. In a blender or whisking by hand, combine your vanilla (or almond) extract, 6 eggs, 5 tbsp. sugar, milk, kirsch, and salt and whiz for a few seconds until blended. Then add the flour and blend for one more minute until smooth. Let the batter rest while you prepare the cherries.

3. Melt the butter in your cast iron skillet (or any oven proof skillet or pan), making sure to coat the pan and the sides very well. Once the butter starts bubbling, add your cherries, coating them and cooking for about 2 minutes. Sprinkle with 1 tablespoon of sugar and continue cooking for one more minute.

3. Pour the batter over the cherry mixture. Bake in the oven for 30 minutes. Do not open the oven midway through baking. Pull the pan out after 30 minutes, you should have a nice puffed, browned clafoutis. Let it cool for a few minutes then dust with confectioners sugar. Slice and serve.