Tag Archives: holiday

Penne alla Sherry with Shiitake Mushrooms and Spinach ~*Recipe ReDux*~

23 Dec

IMG_2187
This month’s The Recipe ReDux theme is a repeat of last December’s theme: Grab a Book & Cook.

It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

The newest addition to my cookbook collection is The Pollan Family Table, the best recipes and kitchen wisdom for delicious, healthy family meals (thanks for the gift, Emily!). When I flipped to page 154, the recipe for Penne alla Sherry with Shiitake Mushrooms and Spinach jumped out at me because Continue reading

Advertisements

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.

“Creamy” Chicken Barley Soup

17 Jan

IMG_1058

You know that area right underneath your nostrils? Mine is red and dry because I have been blowing my nose for almost a week now. Yuck. Colds are the worst. I still have energy to go about my usual business, but I’m just a snotty, gross mess.

Alas, chicken soup.

Processed with VSCOcam with f2 preset

Funny enough, a few days into the snotty sickness that has been permeating my apartment, I received an email from my boyfriend’s mom with a recipe for a fantastic chicken barley soup. Must have been mother’s intuition that we needed comfort.

This “Creamy” Chicken Barley Soup is heartier than the typical clear-broth chicken soup. Blending some of the broth with cooked potato, onion, celery, and garlic lends a creamy texture without any cream. If your favorite kitchen tool is an immersion blender, raise your hand! Makes life so easy.

Adding a little barley to the soup offers a nice contrast, a bite of texture. Barley is a great source of whole grain, it is rich in fiber and protein, and it turns the soup into its own meal.

I used a homemade turkey stock for this soup. It is so easy to freeze a bunch of leftover odds and ends of vegetables and prepare a quick stock. After I made a vegetable stock, I strained it, and then added it back to a pot with the neck and giblets I had in the freezer from my Thanksgiving turkey. There’s some good dark meat on the neck of a turkey, so don’t throw the neck away! Prepare your stock the day before if you want to get ahead.

So I had turkey stock in my chicken soup. No big deal. If you are short on time, you could just use water instead of stock, and add salt. Or buy stock. Either way.

Note that you could buy pre-cooked chicken, but I found it very easy to just toss two breasts (save the bones for stock if you want!) in the oven while I was preparing the rest of my ingredients.

“Creamy” Chicken Barley Soup

Recipe from Lucy, by way of Jackie

This makes a LOT of soup, about 10 servings (you could freeze extras, bring some to a friend, or halve the recipe)

2 T butter or oil
2 onions, chopped
6-7 celery sticks, chopped
2 cloves garlic, minced
1 1/2 C russet potatoes, diced
2 large carrots, diced
1/2 C pearl barley
8 -9 C stock (I made my vegetable stock, strained it, and added the neck and giblets that were in my freezer from Thanksgiving and simmered for ~1hour)
2 bay leaves
1/2 C white wine
2 bone-in chicken breasts (or slightly less than 2lbs), pre-cooked and shredded (see below for how to cook)
salt and pepper to taste

First, cook your chicken breasts. Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a parchment-lined sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done (165 degrees F). When the chicken is cool enough to handle, discard the skin and bones (save the bones in your freezer for stock), and shred the meat. Cover and set aside.

Meanwhile, in a large stockpot melt butter (or oil) and saute onions, celery, garlic until soft.

Next, add potatoes, 6 – 7 C chicken stock, and thyme. Cook until potatoes are soft (15- 30 min), then use an immersion blender or transfer 3/4 of the mixture to a blender and blend until smooth.

Return this mixture to the pot, add the carrots, barley and bay leaves.  Cook partially covered for 30 minutes. Add more stock for a soupier soup. When barley is tender, add wine and chicken, salt and pepper to taste. Cook for a few more minutes to warm up the chicken.