Savory Pancakes

I've been playing around with green onion pancakes.  I was watching Rachael Ray while using the treadmill at the Y.  She prepared green onion fritters to serve with a steak dinner.  My curiosity was raised about the idea of green onions mixed with a batter vs. deep fried fritters.  I'm not about to deep fry anything, but thought about making pancakes.  There is a local restaurant, The New Orleans Cafe, in Pioneer Square in Seattle that serves cornmeal pancakes as the bread thing.  So I thought, why not combine the two ideas?  So I mixed up a small trial batch.  I liked them and Mark was a "beta" tester.  We both thought the recipe needed a few adjustments.  I used a buttermilk pancake recipe to start.  The second batch, I eliminated all the sugar and added more salt and pepper.  Better.  The third time, I added some shredded parmesan cheese.   Couldn't really taste the cheese.  I may need more.  Next time, I'm going to try a Greek twist by adding oregano and feta cheese.  I think a stronger tasting cheese is best to minimize the calories and fat but maximize the flavor.  Always looking for lower calorie high taste outcomes.

I love pancakes but seldom eat them due to the added butter and syrup.  But these need no syrup, of course, and butter is optional.  While I made my pancakes from scratch, pancake mix would work just fine.

Green Onion Pancakes

1 c. white flour
1/2 tsp. baking soda
1/2 tsp. salt, or to taste
1/4 tsp. pepper, or to taste
1 egg
1 c. buttermilk
1 T. olive oil
1 bunch green onions, white and green portion cut into one inch lengths
1/4 to 1/3 c. shredded parmesan cheese

Combine flour, baking soda, salt and pepper in a bowl.  Stir together to mix.  Combine egg, buttermilk and olive oil.  Stir into the flour mixture just until the flour is moistened.  Lumps are okay.  Fold in the green onions and cheese.  The less stirring the better to keep the gluten in the flour from getting elastic and tough.  If you don't have buttermilk,  put 1 T. white vinegar or lemon juice in a measuring cup.  Add enough milk to measure one cup.  Stir and let stand for five minutes.  Proceed per the recipe.  This is the age-old substitute for buttermilk.

Lightly grease a skillet and heat to medium.  Use about 1/4 cup of batter per pancake.  Turn the pancake when bubbles appear and break around the edges.  Makes 10 four inch pancakes.  Nutritional information per pancake:  Calories 85, Protein 4 grms, Carbohydrate 10 grms, Fat 3 grms.

If you are game to try this, I would love to hear your feedback!

Smoked Turkey and Barley Soup

Years ago, I received a small smoked turkey as a corporate holiday gift.  It was so delicious that we order one every holiday season--it comes from Greenberg's Smoked Turkeys in Tyler Texas.  Not only is the turkey delicious, but we use the carcuss to make this terrific soup.  We're not sure which we enjoy the most--the turkey or the soup!

Smoked Turkey & Barley Soup

4 T. butter, divided
1 c. pearl barley, divided
1 large onion, chopped
1 clove garlic, minced
3 quarts smoked turkey stock or chicken broth
7 oz. smoked turkey or chicken pieces
3 c. mushrooms, thinly sliced
2 T. parsley, chopped
Salt & pepper to taste
2 T. soy sauce

In a large soup pot, add 1/2 c. barley and stock, just bring it to the boil point, reduce heat and simmer for 30 minutes.

In a saute' pan on medium heat, melt 2 T. butter.  Add 1/2 c. barley and toast 6 to 8 minutes, stirring frequently.  Add onions and garlic and saute' until the vegetables are soft.  Add to stock and cook 30 minutes or until the barley is tender.

Meanwhile, saute' mushrooms and parsley in remaining 2 T. butter for about 8 minutes.  Set aside.

When the soup has cooked a total of 60 minutes, add the mushrooms and parsley, meat pieces and the soy sauce.  Remove from the heat, cover and let stand for 30 minutes for the flavors to blend.  Number of servings:  about 8

Nutritional Information:
182 calories
20 grams carbohydrate
10 grams protein
7 grams fat
4 grams fiber

Based on a recipe from The Complete Book of Soups & Chowders, Bernard Clayton, Jr., 1984.

While I've not tried liquid smoke flavoring, if using chicken broth you might want to experiment with adding it to the soup.  Also, my husband and I laugh over the fact that by the second day, the soup resembles a casserole more than soup.  The barley soaks up the liquid and expands, but it is still delicious!  Enjoy!

Christmas Past

I had a terrific holiday season.  Spent time, both real and virtual, with family and friends.  And most of those events centered around food!  Go figure!  The anticipation of sitting down with people you care about and sharing a special meal in a special place is only second to the actual time spent together.  For me, food is a central tendancy of my life and I cherish the time in preparation, the actual event and in the memories formed over food. 

One of my favorite food writers, M. F. K. Fisher, considered eating well as one of the "arts of life".  Eating well doesn't mean expensive ingredients prepared in an elaborate way served at a five-star restaurant.  Eating well means a thoughtfully prepared meal with the best ingredients available served with imagination to people you love.  A dinner party even if the main course is humble will be a great success because of the people invited, appealing food, comfortable surroundings and the conversation that develops.  Every day is an opportunity to make a meal special.  Get out the placemats and cloth napkins, set the table and enjoy your meal with your family--even if it is take-out pizza!  Have fun with your food!

Family, Friends & Food!

Is there a better combination for a great time?  Thanksgiving was all that and more.  We traveled "over the pass and across the prairie" to my cousin's house in Central Washington.  The snow covered trees and hillsides on Thanksgiving morning made a beautiful and sunny drive.  About two dozen people gathered around noon, each with some food to share.  In addition, there was all the family updates to collect, interesting people to meet, stories to exchange and laughter to share.  Ages ranged from 16 months to 91 years spanning four generations.  There was turkey and a beef roast to share center stage and side dishes and desserts that didn't seem to end.  It was a great day!

When I asked about what we should bring, vegetables was the request.  I needed a recipe that would be road worthy and could be made ahead of time.  Roasted Vegetables met both criteria and, having prepared them before, find them very tasty.  I consulted a few websites and found a great "how to" in http://www.salon.com/ of March 12, 2010.  I had no idea a Brussels sprout could taste so good!

Roasted Vegetables

You can roast just about any vegetable.  Each vegetable will respond to different oven temperatures and/or time in the oven.  It helps to cut mixed vegetables in sized pieces where they all will cook in the same time.  This may take a little trial and error.  Think asparagus (whole or two inch pieces), bell peppers (one inch chunks), broccoli  and cauliflower (1 1/2 inch diameter florets), Brussels sprouts (halve or quarter), carrots (diagonal 1/4 inch slices), eggplant (1 1/2 inch chunks), green beans (whole), onions (1/2 inch wedges broken apart), yams/sweet potatoes (one inch pieces), tomatoes (Roma type, quartered) and zucchini ( 1/4  inch slices) to name the more common.

Preheat the oven to 425 degrees.  Place the cut vegetables in a large bowl.  Add salt, pepper and olive oil --mix thoroughly.  The vegetables should have a sheen from the olive oil and plenty of salt and pepper.  Taste a piece.  You should be able to taste the salt, pepper and olive oil.  Spread the vegetables out in a single layer on a foil or parchment paper-lined cookie sheet.  Place in the oven and check in 10 minutes.  The vegetables should start to show browning.  That is the caramelizing taking place.  Flip the vegetables over and return to the oven.  Check every few minutes and taste a piece--it should be tender-crisp to fully tender, depending upon your preference.  They may need five to 10 minutes more after flipping.

Roasted vegetables taste great as is, but enhancements are nice too.  Balsamic vinegar, toasted nuts, fresh herbs, dried fruit and, of course, grated cheese.  This is an amazingly tasty and easy way to cook vegetables--I've been a "roasting fool" since Thanksgiving!  Enjoy getting your recommended daily vegetable servings!

Fall Is Here! Winter Is Coming!

We are already mid-way through fall! Our front yard was especially beautiful a few weeks back.

Daylight saving time has ended, darkness occurs in late afternoon and my thoughts turn to soups and chowders for dinner. Nothing like getting home, shutting the door behind you and knowing you don't need to go out again tonight. For dinner? Autumn Vegetable Chowder! It is easy to make, takes about 30 minutes to prepare and usually the ingredients are on hand.

I've prepared this recipe many times since I found it in Sunset magazine in the early 1980's. I've shared with rave reviews in return.

Autumn Vegetable Chowder

1 T. olive oil

1 medium onion, chopped

1 c. thinly sliced carrots (about 3 carrots)

1/2 c. thinly sliced celery (about 2 stalks)

2 c. diced unpeeled potatoes (about two large Yukon Gold or red potatoes)

1 14.5 oz. can diced tomatoes with juice

1 1/2 t. Worcestershire sauce

1 lg. chicken boullion cube

4 c. whole or 2% milk

Salt & pepper to taste

1/4 c. chopped parsley

3/4 c. sharp Cheddar cheese, grated

In a large soup pot, heat oil over medium heat. Add onion and cook until limp, about 5 minutes. Stir in carrots, celery, potato, tomatoes, bouillon cube and Worchestershire sauce. Cover and cook on simmer on low heat until the vegetables are tender, stirring occasionally. Add a little water if it seems too dry. The vegetables should "sweat" until done. Add mile and heat slowly until piping hot. Take care to not boil the milk. Season with salt and pepper and add chopped parsley. To serve, ladle into bowls and sprinkle the Cheddar cheese on top.

You can add 1 c. cooked chicken, turkey or ham when you add the milk. You can also add fish or shellfish when you add the milk. Firm fish like halibut, cod, bass or salmon, cut into 1 inch chunks, raw or cooked. Raw or cooked shrimp or clams are also great additions. Add with milk being careful to not over cook the fish or shellfish.

With the addition of a green salad and some great bread, you have a "comfort food" dinner. Serves 4.

Nutritional data:

Without meat/fish: calories 380, protein 20 grs, carbohydrate 40 grs, fat 16 grs.

With lean meat/fish: calories 410, protein 25 grs, carbohydrate 40 grs, fat 18 grs.

Birthday Surprise!

My birthday was last month and my husband surprised me with my gift--lunch with Nancy Leson, former restaurant critic and current food columnist for The Seattle Times newspaper and all-round local foodie! www.seattletimes.com We met at Olives Cafe' and Wine Bar in Edmonds, Washington. www.olivescafewinebar.com We split two lunches--pulled pork sandwich and salmon tacos. Both were delicious!

I had such a wonderful time! We talked about all kinds of things, not just food. Two hours went by in a flash and I realized later I didn't ask her half the questions I wanted to. Her current job at The Seattle Times is writing the blog "All You Can Eat". She stopped being the restaurant critic, in part, to cut down on work hours. But she said she is working harder than ever. But how hard is work if it involves all things food??? Nancy also does a weekly piece for KPLU radio with midday jazz host Dick Stein called "Food For Thought". With those two you can't miss a few chuckles and some ideas about the food topic of the show. Check it out at www.kplu.org and click on Food. Lunch ended all too soon, but not before she introduced me to a great women's clothing shop across the street.

I told my husband that this birthday gift was a great surprise and great fun! Third time was the charm--two previous gifts were sightseeing in a single engine airplane--I got air sick, and a day at a spa--I got sick from the deep tissue massage. I think he was sweating this one.

Tasty Tuna!

I was in Ashland, Oregon recently and ate at Pasta Piatti, a cozy Italian restaurant with a dining patio on Main Street. I was in Ashland to take in the Oregon Shakespeare Festival. It was mid-afternoon on a beautiful day and my companion and I were in need of lunch. All the elements converged to make lunch a special event. We had sunshine and the temperature was in the mid 70's. There was a slight breeze that rustled leaves on the street trees. We could hear birds. The patio was raised a bit above street level, but we could see the the sidewalk and street action. Being mid afternoon, we pretty much had the patio to ourselves.


I had a salad of seared ahi tuna with marinated cannellini beans served over organic greens, lightly dressed with olive oil and vinegar. The tuna was superb! Seared just perfectly with salt, pepper and olive oil for seasoning. Wonderfully rare in the middle. The piece was cut in half with sesame seeds coating one of the cut ends and chives coating the other. It was gorgeous to look at! And it tasted wonderful. The tuna had just enough salt and pepper to give it a slight briney taste while not covering up the flavor of the tuna. I added a glass of wine to top the meal off.

Pasta Piatti has a nice website--check it out: http://www.pastapiatti.com/

If you love theatre and/or Shakespeare, seeing an Oregon Shakespeare Festival producton should be on your list of "100 Things To Do Before I Die". This year is their 75th anniversary. http://www.osfashland.org/ Ashland is a great town--all ranges of lodging and eating options, hot, dry summer weather, art galleries and a lovely park. All within walking distance. And fishing, golf, river rafting and wine tasting within easy reach. It is no wonder so many people visit every year.