Showing posts with label Breakfasts. Show all posts
Showing posts with label Breakfasts. Show all posts
Thyme and Cheese Biscuits
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preparation:
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary.
Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
Savory Zucchini Bread
Yield: 1 Loaf
3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)
Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.
From New Hampshire Magazine (9/07)
3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)
Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.
From New Hampshire Magazine (9/07)
Scallion and Potato Patties
Serves 4
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
Garlic Scape Potato Cake
Sauté finely-diced scapes in butter, then add a few tablespoons of water and boil it off. Shred some potatoes in your Cuisinart or mandoline, squeeze out as much water as you can, and then toss
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
with an egg, a few tablespoons olive oil, salt and pepper, and the scapes.
Heat a large nonstick or cast iron pan over high heat, add oil and wait until it smokes, then spread the potato mixture on top. Turn heat down to medium and cook until the bottom is brown. Dot the
top with lots of butter, then bake at 425 degrees until golden. Put a plate over the top and turn the pan upside-down. Serve in wedges.
From Old Shaw Farm - www.oldshawfarm.com
Spinach & Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Adapted from www.dakotagarlic.com
Deviled Eggs with Radishes, Chives, And Thyme
10 large eggs, hard boiled, peeled
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.
2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.
3. Season filling to taste with salt and a generous amount of pepper.
4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.
Recipe provided by Sarah Krikstone, Willow Tree Foods
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes
1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.
2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.
3. Season filling to taste with salt and a generous amount of pepper.
4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.
Recipe provided by Sarah Krikstone, Willow Tree Foods
Strawberry Rhubarb Coffee Cake
Serves 12
For the Streusel:
2 3/4 cups all purpose flour
2 3/4 cups all purpose flour
1 cup packed light brown sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 teaspoons ground cardamom
3 teaspoons cinnamon
For the cake:
vegetable oil cooking spray
vegetable oil cooking spray
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
3 teaspoon ground cardamon
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks)
1 1/4 cups sugar
3 large eggs
1 1/4 cups low-fat plain yogurt
1 teaspoon pure vanilla extract
1 cup thinly sliced strawberries
1 cup rhubarb (sliced lengthwise and then cut on bias)
1/2 cup sugar
1/2 cup tapioca
Preparation:
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.
2. Make the streusel: Whisk the flour, brown sugar, cardamon, and salt in a bowl. Cut in butter with a pastry blender (or fingers) until mixture resembles coarse crumbs. Set aside.
3. Make the cake: Sift the flour, baking powder, baking soda, salt, cinnamon, & cardamom into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium high speed until pale in color. Add eggs one at a time mixing well after each addition. Add flour mixture in two batches alternately with the yogurt. Mix in the yogurt.
4. Mix the sliced strawberries, rhubarb, sugar and tapioca.
5. fold the strawberry mixture into the cake mixture.
6. Spoon half the batter into the prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and cake tester inserted in center comes out clean. 50-60 minutes. Transfer to a wire rack; let cool 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and re invert onto wire rack to cool completely.
Sausage and Apples
Serves 4
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
Arugula Toast
Serves 4 as an appetizer.
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon
Preheat the broiler.
Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.
Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.
From Sicilian Vegetarian Cooking by John Penza
Tomato & Onion Tart
2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted
In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.
Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
From Gourmet, May 1995
Zucchini Muffins
Butter a pan with a dozen muffin cups. Preheat oven to 400 degrees.
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Grate enough zucchini to make 1 cup*. Drain off excess liquid. Mix grated zuke with 2 eggs, 1/2 cup of yogurt, 1/4—1/3 cup sugar (white or brown), 1/4 cup canola oil.
Mix or sift together dry ingredients: 1 cup white flour, 1 cup whole wheat pastry flour (or white flour), 2 tsp baking powder, 1/2 tsp baking soda, (1tsp cinnamon, optional)
Mix wet and dry just until blended. If you want you can add raisins or chopped nuts/sunflower seeds, etc., about 1/2 cup either or both.
Spoon into buttered muffin cups (I use an ice cream scoop for this step—very fast and uniform).
If you have a sweet tooth, you can sprinkle a few teaspoons of cinnamon sugar or demerara sugar on top before baking.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean. Cool 2 minutes in the pan, then remove to a cooling rack, plate or your tummy.
Savory Option: Omit sugar, cinnamon, raisins. Substitute 1/2 cup grated parmesan cheese. Before baking, sprinkle tops with additional cheese.
* I understand you can grate the zucchini ahead and store it in your freezer. Store in pre-measured amounts so you can thaw and use in a recipe without re-measuring.
Submitted by Kate Miller
Mediterranean Omelet with Swiss Chard
3 eggs
Milk
Salt & pepper
Tomato (grape or cherry), chopped
Feta cheese, crumbled
Olive oil
Garlic
Swiss Chard
Green onion, sliced thin (or scallions)
Basil, chopped
Sauté the Swiss chard in a bit of olive oil and garlic and set aside to cool slightly. Beat the eggs and milk and season with salt and pepper. Prepare omelet in a pan. As the eggs set, add the chard and the rest of the ingredients. Fold to heat through and melt the cheese. Top finished omelet with sliced onion and chopped tomato.
Kiki notes that this is not a formal “recipe.” Simply prepare an omelet or eggs any way you like and add the rest of the ingredients for a quick and light summer supper.
Submitted by Kiki Donis-Wahl
Swiss Chard Pie (3)
1 small onion chopped or sliced into rings
1/4 cup butter
1 bunch of chard, cut into bite sized pieces (no stalks)
2 eggs
1/2 cup grated cheese
Sauté onion in butter in large pot with the lid on. Put chard into the hot pan with no additional heat and cover until it wilts, 1-2 minutes. Stir and put into a 9 inch glass pan. Break 2 eggs and stir on top with fork. Top with cheese and bake at 350 degrees until egg is firm. Optional: try several types of cheese, especially goat-feta type. The longer the “pie” is baked, the crispier it will become.
From One United Harvest
1/4 cup butter
1 bunch of chard, cut into bite sized pieces (no stalks)
2 eggs
1/2 cup grated cheese
Sauté onion in butter in large pot with the lid on. Put chard into the hot pan with no additional heat and cover until it wilts, 1-2 minutes. Stir and put into a 9 inch glass pan. Break 2 eggs and stir on top with fork. Top with cheese and bake at 350 degrees until egg is firm. Optional: try several types of cheese, especially goat-feta type. The longer the “pie” is baked, the crispier it will become.
From One United Harvest
Swiss Chard Pie (2)
1 bunch Swiss Chard leaves
1 Onion chopped
2 tbsp. Oil
2 Eggs, beaten
3/4 cup Sour Cream
8 oz. Feta cheese, crumbled
1/2 tbsp. Black Pepper
pinch of Salt & Cumin
1 Non-sweet pie shell, unbaked
Separate the stems from the green part of the Swiss Chard Leaves. Chop the white stems, and fry with the onion in oil until soft, about 5 minutes. Add the chopped green leaves, and fry another 5 minutes. Let cool for 5 minutes, then mix in bowl with remaining filling ingredients. Pour filling into pie shell and bake for 50 minutes.
From Grindstone Farm CSA in Polaski, New York
1 Onion chopped
2 tbsp. Oil
2 Eggs, beaten
3/4 cup Sour Cream
8 oz. Feta cheese, crumbled
1/2 tbsp. Black Pepper
pinch of Salt & Cumin
1 Non-sweet pie shell, unbaked
Separate the stems from the green part of the Swiss Chard Leaves. Chop the white stems, and fry with the onion in oil until soft, about 5 minutes. Add the chopped green leaves, and fry another 5 minutes. Let cool for 5 minutes, then mix in bowl with remaining filling ingredients. Pour filling into pie shell and bake for 50 minutes.
From Grindstone Farm CSA in Polaski, New York
Hot Pepper Corn Bread
1 cup yellow cornmeal
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
Zucchini Pancakes
2 cups grated zucchini
1/2 cup flour
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/4 cup Parmesan cheese
Combine all ingredients. Fry the batter like pancakes with a little butter or olive oil. Yum!
1/2 cup flour
2 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1/4 cup Parmesan cheese
Combine all ingredients. Fry the batter like pancakes with a little butter or olive oil. Yum!
Scallion Griddlecakes
Not a traditional Scallion Pancake, but loaded with scallions. A ginger/soy dipping sauce makes a nice accompaniment.
Makes about 8 griddlecakes, serving 2 as a side dish.
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil
In a bowl whisk together flour, baking soda, and salt.
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.
Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.
Makes about 8 griddlecakes, serving 2 as a side dish.
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil
In a bowl whisk together flour, baking soda, and salt.
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.
Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.
Pumpkin & Raisin Scones
Ingredients:
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
2-1/2 cups flour
½ cup sugar
1-1/2 tsp. baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup cold butter
1 cup pumpkin puree
½ cup milk
1 cup raisins
Preparation:
Preheat the oven to 400˚. Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Cut the butter in to the dry ingredients. Blend the pumpkin puree with the milk.
Add the pumpkin and milk to the flour mixture. Stir in the raisins until the mixture just comes together. Use a 1/3 cup measure to drop the dough onto a well greased baking sheet.
Bake 12-15 minutes or until the scones are puffed and golden and a toothpick comes out clean.
From: The Boston Globe
Kale Skillet Cakes
Serves 4-6.
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
Provencal Vegetable Tart
Serves 4
5 ounces goat cheese
1/4 cup sour cream
1/2 cup heavy cream
3 eggs, lightly beaten
salt, to taste
pepper to taste
In a bowl, whisk together the above ingredients (the cheese will remain somewhat lumpy).
2 Tbs. olive oil
1 small red pepper, cut into matchsticks
6 – 8 leaves of chard, cut crosswise into slivers
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
2 medium tomatoes, thinly sliced
1 Tbs. chopped fresh basil
In a skillet, heat the oil and cook the bell pepper and squashes for about 6 minutes. Add the chard and cook for another 2 – 3 minutes until wilted. Place the sautéed vegetables in an oiled 9 inch pie plate. Cover with a layer of sliced tomatoes and sprinkle with basil. Pour the egg mixture over the top, spreading evenly. Bake at 375 degrees for 30 – 40 minutes. T op should be browned and vegetables bubbling.
NOTE: This can also be made in a pre-baked pie crust – I made it as above to save some of
the calories!
submitted by Margery Prazar
5 ounces goat cheese
1/4 cup sour cream
1/2 cup heavy cream
3 eggs, lightly beaten
salt, to taste
pepper to taste
In a bowl, whisk together the above ingredients (the cheese will remain somewhat lumpy).
2 Tbs. olive oil
1 small red pepper, cut into matchsticks
6 – 8 leaves of chard, cut crosswise into slivers
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
2 medium tomatoes, thinly sliced
1 Tbs. chopped fresh basil
In a skillet, heat the oil and cook the bell pepper and squashes for about 6 minutes. Add the chard and cook for another 2 – 3 minutes until wilted. Place the sautéed vegetables in an oiled 9 inch pie plate. Cover with a layer of sliced tomatoes and sprinkle with basil. Pour the egg mixture over the top, spreading evenly. Bake at 375 degrees for 30 – 40 minutes. T op should be browned and vegetables bubbling.
NOTE: This can also be made in a pre-baked pie crust – I made it as above to save some of
the calories!
submitted by Margery Prazar
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