Winter Time Salad
When I was a kid and fresh produce at the market was much less plentiful in winter than today, one of my mom's "go to" salads would be Waldorf Salad. The ingredients were usually on hand and it doesn't take long to prepare. And my whole family loved it. What's not to love--walnuts, fruit and mayonnaise dressing? Yum!
To cut down on the calories and increase the vegetable quotient, I'm made a few changes to up date this favorite winter time salad.
Waldorf Salad
Serves 2
1 stalk celery, sliced thinly
1 medium apple or pear, unpeeled and chopped
1/4 c. raisins
2 T. toasted walnuts, chopped
4 c. romaine, red or green leaf lettuce, chopped into 1" pieces
1 T. olive oil
1 T. seasoned rice vinegar
1/4 tsp. cinnamon
Salt and pepper to taste
Combine celery, apple, raisins, walnuts and lettuce in a large mixing bowl. In a small bowl, whisk together the oil, vinegar, cinnamon, salt and pepper. When well blended, add to the fruit and lettuce mixture and toss.
Toasting the walnuts really brings out their flavor. If you have raw walnuts, you can toast them in a microwave. I chop them first and place on a plate. Microwave the walnuts for one to two minutes on high. When you can smell that delicious toasted nutty smell, they are ready. Be careful to creep up on the cooking time. Nuts are easy to overcook and burn. Let them cool before adding them to the salad.
Nutritional Information:
Calories 205, carbohydrate 30 grams, protein 2 grams, fat 12 grams, sodium 25 mgs, potassium 291 mgs.
Tuesday, February 25, 2014
Saturday, February 1, 2014
I'm back--again!
My on again, mostly off again food blog. I have all kinds of great topics to write about, but I don't seem to get to it. My interest in all things food remains a primary interest of mine, so here is another shot at it!
This is soup weather! Here in Puget Sound Country, it has been cold and foggy. Daytime temps in the 40's and nighttime in the 30's. No rain and a little sun, but mostly foggy. Bone chilling cold. So healthy, hot soup sounds very good.
I've been on a Minestrone kick. There is no "right" recipe for Minestrone. It can be made to your liking and/or from leftovers. According to Wikipedia, minestrone was originally made from leftovers added to a few standard ingredients. Minestrone means "thick vegetable soup" and that is the way I like it--thick with vegetables. Below is a recipe that I've been using. One of my objectives was to try and keep the quantity at the serves four amount. I serve it the first time as dinner with bread and cheese. Then I look forward to lunches for the next couple of days. Yum!
Minestrone
Serves 4
3 slices high quality bacon, sliced crosswise into 1/2" pieces
1 medium yellow onion, diced
1 stalk celery, diced
1/2 c carrot, diced
2 cloves garlic, minced
2 tsp oregano
1/4 tsp fresh ground pepper
Olive oil
1 14 oz can diced tomatoes
1 quart/liter beef broth
2 to 3 c coarsely chopped vegetables such as broccoli, cauliflower, zucchini, green beans, asparagus, chard, kale, bell peppers, cabbage, etc.
1/4 c green peas
1/4 c corn
1 c cooked kidney or cannellini beans
2 T orzo pasta
1/4 c fresh basil, chopped
Salt to taste
In a medium to large soup pot over medium heat, add bacon pieces and cook until just starting to brown, about 5 minutes. Drain off all but 1 T of fat. Add onion, celery, carrot, garlic, oregano and pepper adding olive oil if the mixture appears dry. Saute' until the onion is soft, about five minutes. Add tomatoes with the liquid and beef broth. Simmer for 30 minutes. Add the remaining vegetables, beans and pasta. Simmer until the vegetables are soft--between 15 to 30 minutes. Add basil and salt to taste. Serve. Serve shredded parmesan cheese at the table to sprinkle on top.
If you want to make this a vegetarian dish, omit the bacon. Use vegetable broth and increase seasonings for more flavor. If you want the soup to be more hearty, double the quantity of beans.
Minestrone recipes, like many soups, do not require exact measurements. If two carrots are a little more than 1/2 c, add them all. If the soup is too think, add more broth.
A word about beans. I like to cook my own beans from dried beans. That way I can control what goes in. Most canned cooked beans have sugar and salt added. Cooking from dry is easy. It just takes a little planning ahead. Dried beans expand by about three. To get a cup of cooked beans, start with 1/3 c dry beans. Soak overnight in water to cover plus two inches. Drain and rinse. In a sauce pan, combine the beans with fresh water to cover plus another 1/2 inch. Bring to a boil and reduce heat to a simmer. Cook until soft, about 20 to 40 minutes, depending upon the bean. If overcooked, they will begin to fall apart. Drain and add to the soup, or add beans and cooking water if the soup needs more liquid. There is a quick method--cover the beans plus the two inches with boiling water. Let sit an hour, then drain, rinse and cook per above directions.
Nutritional content:
(coming soon!)
My on again, mostly off again food blog. I have all kinds of great topics to write about, but I don't seem to get to it. My interest in all things food remains a primary interest of mine, so here is another shot at it!
This is soup weather! Here in Puget Sound Country, it has been cold and foggy. Daytime temps in the 40's and nighttime in the 30's. No rain and a little sun, but mostly foggy. Bone chilling cold. So healthy, hot soup sounds very good.
I've been on a Minestrone kick. There is no "right" recipe for Minestrone. It can be made to your liking and/or from leftovers. According to Wikipedia, minestrone was originally made from leftovers added to a few standard ingredients. Minestrone means "thick vegetable soup" and that is the way I like it--thick with vegetables. Below is a recipe that I've been using. One of my objectives was to try and keep the quantity at the serves four amount. I serve it the first time as dinner with bread and cheese. Then I look forward to lunches for the next couple of days. Yum!
Minestrone
Serves 4
3 slices high quality bacon, sliced crosswise into 1/2" pieces
1 medium yellow onion, diced
1 stalk celery, diced
1/2 c carrot, diced
2 cloves garlic, minced
2 tsp oregano
1/4 tsp fresh ground pepper
Olive oil
1 14 oz can diced tomatoes
1 quart/liter beef broth
2 to 3 c coarsely chopped vegetables such as broccoli, cauliflower, zucchini, green beans, asparagus, chard, kale, bell peppers, cabbage, etc.
1/4 c green peas
1/4 c corn
1 c cooked kidney or cannellini beans
2 T orzo pasta
1/4 c fresh basil, chopped
Salt to taste
In a medium to large soup pot over medium heat, add bacon pieces and cook until just starting to brown, about 5 minutes. Drain off all but 1 T of fat. Add onion, celery, carrot, garlic, oregano and pepper adding olive oil if the mixture appears dry. Saute' until the onion is soft, about five minutes. Add tomatoes with the liquid and beef broth. Simmer for 30 minutes. Add the remaining vegetables, beans and pasta. Simmer until the vegetables are soft--between 15 to 30 minutes. Add basil and salt to taste. Serve. Serve shredded parmesan cheese at the table to sprinkle on top.
If you want to make this a vegetarian dish, omit the bacon. Use vegetable broth and increase seasonings for more flavor. If you want the soup to be more hearty, double the quantity of beans.
Minestrone recipes, like many soups, do not require exact measurements. If two carrots are a little more than 1/2 c, add them all. If the soup is too think, add more broth.
A word about beans. I like to cook my own beans from dried beans. That way I can control what goes in. Most canned cooked beans have sugar and salt added. Cooking from dry is easy. It just takes a little planning ahead. Dried beans expand by about three. To get a cup of cooked beans, start with 1/3 c dry beans. Soak overnight in water to cover plus two inches. Drain and rinse. In a sauce pan, combine the beans with fresh water to cover plus another 1/2 inch. Bring to a boil and reduce heat to a simmer. Cook until soft, about 20 to 40 minutes, depending upon the bean. If overcooked, they will begin to fall apart. Drain and add to the soup, or add beans and cooking water if the soup needs more liquid. There is a quick method--cover the beans plus the two inches with boiling water. Let sit an hour, then drain, rinse and cook per above directions.
Nutritional content:
(coming soon!)
Friday, February 15, 2013
I'm Back!!!!
After a year of neglect, I'm back to blogging about food! I appreciate the feedback I've received that tells me a few of you, at least, haven't given up entirely! My plan is to be more regular about postings.
I've had several requests for my Pasta Carbonara. The recipe I use is not "mine", but one from Ruth Richel's 1971 A Feastiary that I found online. I learned about Pasta Carbonara from an interview I heard on NPR's "Fresh Air". Terry Gross was interviewing Ruth Richel a few days after Gourmet magazine announced it was discontinuing its print version. Ruth Richel was the editor of Gourmet at the time and the news was a surprise to her. I've read two books by Ruth Richel, Tender at the Bone, a memoir of her childhood cooking experiences, and Garlic and Sapphires, a memoir of her time as the restaurant critic for the New York Times. Both are fine reads. She has a great sense of humor.
Back to the recipe. This is a yummy dish that qualifies as comfort food and can be prepared in minutes with items probably on hand. It has bacon in it. What isn't better with bacon? And use high quality bacon, boutique bacon if you please. Thick sliced and meaty. You only need two strips per serving so indulge. I keep the bacon in my freezer, wrapped in four slice packets. Also helps to use good parmesan cheese. And I will admit that I did change Ruth Richel's recipe a bit to suit my taste and diet.
Pasta Carbonara
Serves 2
4 oz dried spaghetti
4 slices bacon
1 clove garlic
1 egg
1/4 to 1/2 cup shredded parmesan cheese
Put a large pot of water on to boil. When boiling, add the spaghetti and cook per package directions or about nine minutes. I use whole wheat spaghetti and break the pieces in half for easier tossing.
Break the egg into the pasta serving bowl. Beat with a fork until well mixed. Add pepper.
While the spaghetti cooks, cut the bacon in 1/2 inch cross-wise pieces. Peel the garlic. Heat a saute pan on medium/medium-high heat. When hot, add the bacon and cook until the fat begins to render, about two minutes. Add the garlic clove and cook for another five minutes until the bacon starts to just get crispy. Do not overcook. You will want a little bacon fat for the pasta so remove any that seems like too much. Remove the garlic clove.
When the pasta has cooked, drain. Immediately put into the serving bowl and toss with the egg. The heat from the hot pasta will cook the egg into a nice sauce. Add the bacon with its fat and toss again. Add the cheese and serve. If the pasta is too dry for your taste, add a tablespoon or two of the pasta cooking water after you add the bacon.
This isn't exactly health food, but sometimes you need to feed your mental health! Enjoy!
Nutritional Information:
460 calories, 40 grams carbohydrates, 34 grams protein, 25 grams fat
I've had several requests for my Pasta Carbonara. The recipe I use is not "mine", but one from Ruth Richel's 1971 A Feastiary that I found online. I learned about Pasta Carbonara from an interview I heard on NPR's "Fresh Air". Terry Gross was interviewing Ruth Richel a few days after Gourmet magazine announced it was discontinuing its print version. Ruth Richel was the editor of Gourmet at the time and the news was a surprise to her. I've read two books by Ruth Richel, Tender at the Bone, a memoir of her childhood cooking experiences, and Garlic and Sapphires, a memoir of her time as the restaurant critic for the New York Times. Both are fine reads. She has a great sense of humor.
Back to the recipe. This is a yummy dish that qualifies as comfort food and can be prepared in minutes with items probably on hand. It has bacon in it. What isn't better with bacon? And use high quality bacon, boutique bacon if you please. Thick sliced and meaty. You only need two strips per serving so indulge. I keep the bacon in my freezer, wrapped in four slice packets. Also helps to use good parmesan cheese. And I will admit that I did change Ruth Richel's recipe a bit to suit my taste and diet.
Pasta Carbonara
Serves 2
4 oz dried spaghetti
4 slices bacon
1 clove garlic
1 egg
1/4 to 1/2 cup shredded parmesan cheese
Put a large pot of water on to boil. When boiling, add the spaghetti and cook per package directions or about nine minutes. I use whole wheat spaghetti and break the pieces in half for easier tossing.
Break the egg into the pasta serving bowl. Beat with a fork until well mixed. Add pepper.
While the spaghetti cooks, cut the bacon in 1/2 inch cross-wise pieces. Peel the garlic. Heat a saute pan on medium/medium-high heat. When hot, add the bacon and cook until the fat begins to render, about two minutes. Add the garlic clove and cook for another five minutes until the bacon starts to just get crispy. Do not overcook. You will want a little bacon fat for the pasta so remove any that seems like too much. Remove the garlic clove.
When the pasta has cooked, drain. Immediately put into the serving bowl and toss with the egg. The heat from the hot pasta will cook the egg into a nice sauce. Add the bacon with its fat and toss again. Add the cheese and serve. If the pasta is too dry for your taste, add a tablespoon or two of the pasta cooking water after you add the bacon.
This isn't exactly health food, but sometimes you need to feed your mental health! Enjoy!
Nutritional Information:
460 calories, 40 grams carbohydrates, 34 grams protein, 25 grams fat
Sunday, February 5, 2012
Groundhog Day Corn Salad
Last week I indulged in shopping at our regional high-end supermarket--Metropolitan Market. If you should shop there, plan to leave a lot of money in exchange for some very tasty and uncommon foods! It is heaven for a foodie like me! I was viewing the options in the deli case when I spotted Corn Salad. I think of corn in the summer, on the cob and purchased at our local farmer's market. We don't eat corn much the rest of the year. I consider it a "lesser" vegetable. Meaning its nutritional content is that of a starchy vegetable (like potatoes) or a grain. When I'm considering a menu, corn goes in the slot for starch/carbohydrate and I'd rather "spend" my carbs on potatoes, rice or pasta. But since corn says summer to me, it caught my eye. Who doesn't long for summer on Groundhog Day? This corn salad had a vinaigrette dressing, cherry tomatoes and diced red onion in it. It was mostly corn--I actually had only one cherry tomato in the 8 ounce carton that I bought. But I had plans for that corn salad--this was just the beginning!
I picked up a few more fresh vegetables, came home and got busy. Below is the corn salad I came up with. I like the sharp crunch of summer vegetables, salty taste of a light vinaigrette dressing and a whole lot less starchy carbs. Weight Watchers might even call it a "free" food! Aren't all non-starchy vegetables free?
Groundhog Day Corn Salad
3/4 cup frozen (but thawed), canned or fresh corn
2 stalks celery, sliced thinly
1/2 English cucumber, quartered and sliced to approximately 1/4" dice
1/2 green bell pepper, chopped to approximately 1/4" dice
1 cup cherry or grape tomatoes, halved
6 to 8 radishes, thinly sliced
2 T chopped Italian parsley
4 green onions, sliced thinly
1/2 tsp dried dill or 2 T chopped fresh dill
Salt and pepper to taste, but be generous
2 T wine vinegar
1 T extra virgin olive oil (EVOO--thank you, Rachael Ray!)
Mix the vegetables together, corn through dill. Add salt, fresh ground pepper and vinegar. Toss well to thoroughly distribute the ingredients. Add the EVOO and toss again. Taste and adjust seasonings. Serve cold.
I think this would be a great salad for a summer grilling party! For a nice smoky flavor roast the corn on the cob until singed, let it cool, remove it from the cob and use it in the salad.
You can change the ingredients, the amounts, whatever as salad recipes like this are all about personal taste.
Being primarily a herbivore, maybe Punxsutawney Phil would be favorably enticed out of his den for some corn salad? Maybe he really pokes his head out to see if the grill is ready?
I picked up a few more fresh vegetables, came home and got busy. Below is the corn salad I came up with. I like the sharp crunch of summer vegetables, salty taste of a light vinaigrette dressing and a whole lot less starchy carbs. Weight Watchers might even call it a "free" food! Aren't all non-starchy vegetables free?
Groundhog Day Corn Salad
3/4 cup frozen (but thawed), canned or fresh corn
2 stalks celery, sliced thinly
1/2 English cucumber, quartered and sliced to approximately 1/4" dice
1/2 green bell pepper, chopped to approximately 1/4" dice
1 cup cherry or grape tomatoes, halved
6 to 8 radishes, thinly sliced
2 T chopped Italian parsley
4 green onions, sliced thinly
1/2 tsp dried dill or 2 T chopped fresh dill
Salt and pepper to taste, but be generous
2 T wine vinegar
1 T extra virgin olive oil (EVOO--thank you, Rachael Ray!)
Mix the vegetables together, corn through dill. Add salt, fresh ground pepper and vinegar. Toss well to thoroughly distribute the ingredients. Add the EVOO and toss again. Taste and adjust seasonings. Serve cold.
I think this would be a great salad for a summer grilling party! For a nice smoky flavor roast the corn on the cob until singed, let it cool, remove it from the cob and use it in the salad.
You can change the ingredients, the amounts, whatever as salad recipes like this are all about personal taste.
Being primarily a herbivore, maybe Punxsutawney Phil would be favorably enticed out of his den for some corn salad? Maybe he really pokes his head out to see if the grill is ready?
Wednesday, January 18, 2012
Comfort Food: Potatoes!
When the term "comfort food" comes up, I immediately think of potatoes--white potatoes. I can't think of a potato dish I don't like. Mashed potatoes were a daily staple on my grandmother's dinner table. With gravy. Yum! I remember reading a short story in school where the husband and wife peasants only had potatoes and bread, bread and potatoes to eat. At the time, it sounded like a great menu! Potatoes with their skin are a good source of Vitamin C, the B Vitamins and fiber.
Potato Hash with Smoked Salmon is quick and easy to make. The recipe is based on one from Sunset magazine, March 2009.
Potato Hash with Smoked Salmon
3/4 lb. Yukon Gold potatoes, cut into 1/2" cubes
1/2 red onion, chopped
1 red Bell pepper, chopped
1 T. olive oil
1/2 tsp. smoked or regular paprika
Salt and pepper
2 to 3 oz. smoked salmon, pulled apart into bite sized pieces
2 T. chopped fresh dill
2 tsp. lemon juice
4 large eggs
Preheat oven to 425 degrees. In a large bowl, mix potatoes, onion, peppers, olive oil, salt, pepper and paprika. Stir to coat all pieces. Bake in a single layer on a baking or cookie sheet until tender and slightly caramelized, about 20 to 25 minutes. In the last five minutes of cooking, add the salmon pieces. Just prior to serving, sprinkle with the dill and lemon juice. Stir to distribute the seasonings.
Meanwhile, bring a large, deep frying pan with two inches of water to a boil. Reduce heat to simmer, crack one egg at a time and slip into the simmering water. Poach the eggs until desired doneness. Divide the hash between two plates and top each with two eggs. Sprinkle a little pepper on top and serve immediately.
Makes two servings. Nutritional information per serving: 429 calories, 36 grms carbohydrates, 25 grms protein, 20 grms fat, 3 grms fiber.
Potato Hash with Smoked Salmon is quick and easy to make. The recipe is based on one from Sunset magazine, March 2009.
Potato Hash with Smoked Salmon
3/4 lb. Yukon Gold potatoes, cut into 1/2" cubes
1/2 red onion, chopped
1 red Bell pepper, chopped
1 T. olive oil
1/2 tsp. smoked or regular paprika
Salt and pepper
2 to 3 oz. smoked salmon, pulled apart into bite sized pieces
2 T. chopped fresh dill
2 tsp. lemon juice
4 large eggs
Preheat oven to 425 degrees. In a large bowl, mix potatoes, onion, peppers, olive oil, salt, pepper and paprika. Stir to coat all pieces. Bake in a single layer on a baking or cookie sheet until tender and slightly caramelized, about 20 to 25 minutes. In the last five minutes of cooking, add the salmon pieces. Just prior to serving, sprinkle with the dill and lemon juice. Stir to distribute the seasonings.
Meanwhile, bring a large, deep frying pan with two inches of water to a boil. Reduce heat to simmer, crack one egg at a time and slip into the simmering water. Poach the eggs until desired doneness. Divide the hash between two plates and top each with two eggs. Sprinkle a little pepper on top and serve immediately.
Makes two servings. Nutritional information per serving: 429 calories, 36 grms carbohydrates, 25 grms protein, 20 grms fat, 3 grms fiber.
Saturday, November 19, 2011
The Des Moines Farmer's Market
Wow! I have certainly neglected my blog. But I'm back now with renewed enthusiasm! Thinking about what has happened on the food front since March, one of my favorite food things is the Des Moines (WA) Farmer's Market. The Market runs from the first of June to the end of Oct. Local and central Washington farmers bring a wide variety of vegetables, fruits, berries, meat, cheese, baked goods and flowers every Saturday. There are a few craft booths and ready to eat food, also. There is live music and face painting. The Market is the best community event ever hosted by Des Moines. It's a time to catch up on local gossip as I always run into friends, neighbors and the local ":movers and shakers". It is located at the Marina on Puget Sound and on clear days, we can see the Olympic Mountains.
At the start of the season, produce and flowers are all from local farmers from the Puyallup, Snoqualmie and Kent Valleys. All the early cool season vegetables: several varieties of lettuce, radishes, spring onions, bok choy, peas, beets and spinach. As the season goes on, carrots, cucumbers, onions, broccoli, cauliflower and herbs appear. And at the end, tomatoes and peppers of all kinds. Flowers across the entire season from peonies to sunflowers, lilies to dahlias, snapdragons to mums. Fruit from central Washington starts off with cherries, moves into peaches, nectarines, plums, pears, melons and ends with apples. Mid season there are all the berries from the Puyallup Valley. Everything looks delicious and over buying is easy to do!
In addition to all this local food to take home, you can have lunch from several vendors. Pizza, dim sum, stuffed cabbage roles, kettle corn and, of course, coffee and espresso drinks! Pull up a chair, munch and listen to the live music each week There is face painting for the kids and local community events or organizations may be featured each week. There are always a few crafts booth--take care of a gift giving need while you shop for produce! Jewelry, soap, wood turned items, pet toys, art and photo cards are just a few.
Today there was one additional day at the Des Moines Farmer's Market--to stock up on winter vegetables and buy a few items for Thanksgiving. I got some really cute Brussels sprouts that will be part of my roasted vegetable dish for Thanksgiving. And I also scored late season Pink Lady apples--our favorite apple. The weather was chilly, but dry and windless. A fitting end of the season for the Des Moines Farmer's Market. Just like baseball, the next season will be here before I know it!
www.dmfm.org
At the start of the season, produce and flowers are all from local farmers from the Puyallup, Snoqualmie and Kent Valleys. All the early cool season vegetables: several varieties of lettuce, radishes, spring onions, bok choy, peas, beets and spinach. As the season goes on, carrots, cucumbers, onions, broccoli, cauliflower and herbs appear. And at the end, tomatoes and peppers of all kinds. Flowers across the entire season from peonies to sunflowers, lilies to dahlias, snapdragons to mums. Fruit from central Washington starts off with cherries, moves into peaches, nectarines, plums, pears, melons and ends with apples. Mid season there are all the berries from the Puyallup Valley. Everything looks delicious and over buying is easy to do!
In addition to all this local food to take home, you can have lunch from several vendors. Pizza, dim sum, stuffed cabbage roles, kettle corn and, of course, coffee and espresso drinks! Pull up a chair, munch and listen to the live music each week There is face painting for the kids and local community events or organizations may be featured each week. There are always a few crafts booth--take care of a gift giving need while you shop for produce! Jewelry, soap, wood turned items, pet toys, art and photo cards are just a few.
Today there was one additional day at the Des Moines Farmer's Market--to stock up on winter vegetables and buy a few items for Thanksgiving. I got some really cute Brussels sprouts that will be part of my roasted vegetable dish for Thanksgiving. And I also scored late season Pink Lady apples--our favorite apple. The weather was chilly, but dry and windless. A fitting end of the season for the Des Moines Farmer's Market. Just like baseball, the next season will be here before I know it!
www.dmfm.org
Wednesday, March 23, 2011
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!
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!
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