There are three basic Pancake factors: Flour, Liquid, and Rising Agents. There is also a fluffiness quotient that can be modified. Then there are the additional elements: flavor, texture, and sweetness.
Super Basic Pancakes
Flour at about 1/2 to 3/4 cup per person
1 egg per person
Baking powder (1/2 teaspoon per person)
Milk or rice milk to moisten (You can even use water if you are out of milk)
Oil (1 teaspoon per person) (Optional, but suggested if you use rice milk or other wet stuff without a lot of fat)
Get Started!
Mix flour and baking powder in a bowl. Beat the egg(s) in a separate bowl until foamy. Add eggs to flour mixture and fold in (Do not beat or overmix!). The mixture will be fairly dry. Add oil (if using). Add milk a bit at a time until the batter is runny. Cook in butter or canola oil over medium to low heat.
What elevates the pancake are the variations...
Play with Fluffiness
-Separate egg whites and beat with mixer until stiff, then fold into batter just before cooking.
-Add a little more baking powder or baking soda to dry mixture (try a teaspoon per batch)
-Add extra eggs
Play with Sweetness
-Add a little sugar, honey, maple or rice syrup to the batter
Play with Flavor
-A teaspoon or two of vanilla extract
-Cinnamon, cloves, nutmeg, or cardamon by the teaspoon
Play with Texture/Flavor
-Add chopped fruit (about 1/2 cup per person)
-Add nuts (about 1/3 cup per person)
Play with the Dry Stuff
-Change flours by substituting for 1/2 of the standard flour: try buckwheat, rice, a little cornmeal
Play with the Wet Stuff
-Use yogurt instead of milk
-Use fruit juice instead of milk or rice milk
Saturday, August 28, 2010
Wednesday, August 25, 2010
Zucchini Fritters
A good way to use zukes in the summer
Ingredients
zucchini (as many as you want to use!) Grate them into a large bowl and see how much you have...
Then, for every 5-6 cups of grated zucchini you will need:
3/4 cup flour
1 teaspoon baking powder
1 teaspoon freshly ground pepper
1 teaspoon kosher salt
1 large egg, beaten
1 teaspoon minced garlic
1 cup cheese: grated parmesan and/or grated mozzarella and/or crumbled feta
1 tbs oregano
olive oil (for frying)
How to whip it up
Preheat oven to 220 and place cookie sheet in oven. Mix all ingredients (except olive oil!) together in a large bowl. Heat frying pan and 3-4 tbs oil. Add spoonfuls of the mixture into the pan, flatten them with a spatula and cook them until brown on one side, then flip. Cook the second side until brown and then transfer to the cookie sheet. Add a little more oil and start the next batch. Repeat until all of the mixture is cooked and in the oven. You may want to clean the pan between some of the batches as it will start to get smoky. Serve hot!
Ingredients
zucchini (as many as you want to use!) Grate them into a large bowl and see how much you have...
Then, for every 5-6 cups of grated zucchini you will need:
3/4 cup flour
1 teaspoon baking powder
1 teaspoon freshly ground pepper
1 teaspoon kosher salt
1 large egg, beaten
1 teaspoon minced garlic
1 cup cheese: grated parmesan and/or grated mozzarella and/or crumbled feta
1 tbs oregano
olive oil (for frying)
How to whip it up
Preheat oven to 220 and place cookie sheet in oven. Mix all ingredients (except olive oil!) together in a large bowl. Heat frying pan and 3-4 tbs oil. Add spoonfuls of the mixture into the pan, flatten them with a spatula and cook them until brown on one side, then flip. Cook the second side until brown and then transfer to the cookie sheet. Add a little more oil and start the next batch. Repeat until all of the mixture is cooked and in the oven. You may want to clean the pan between some of the batches as it will start to get smoky. Serve hot!
Lemon Poppy Seed Muffins
One secret to good muffins is mix the dry and wet ingredients in separate bowls and then combine them at the last minute, just before baking. Another secret is: DO NOT OVERMIX! The third secret: bake immediately upon mixing the dry and wet ingredients; the batter will not keep well.
Zest is the grated rind of a citrus fruit. Take your whole lemon and grate the outside until all the color disappears. You will be left with a white lemon and a bowl or chopping board of zest. For this recipe, you then juice the lemon.
Ingredients
'Dry'
2/3 cup sugar
Grated zest 1 lemon or lime
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup poppy seeds (or more if you like poppy seeds!)
'Wet'
3/4 cup nonfat yogurt
2 large eggs
Juice of one lemon or lime
1 1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled (You could also substitute 6 tbs. canola oil if you want a lower fat recipe, or even try a half stick butter)
Mix it up!
Preheat oven to 400 and put muffin cups in muffin tins (or grease muffin tins with butter or canola oil).
Whisk sugar and lemon zest in a large bowl. Add the other dry ingredients and mix well. In another bowl beat the eggs until frothy and then add the melted butter, yogurt, lemon juice, and vanilla extract. Mix well.
Pour the wet bowl mixture into the dry mixture. WIth a spoon or spatula, fold the two mixtures together until it is all one moist batter. It will be slightly lumpy. That is okay. Spoon this batter into the muffin tin or cups and bake right away for 16 to 20 minutes, until golden brown on top.
Eat!
Zest is the grated rind of a citrus fruit. Take your whole lemon and grate the outside until all the color disappears. You will be left with a white lemon and a bowl or chopping board of zest. For this recipe, you then juice the lemon.
Ingredients
'Dry'
2/3 cup sugar
Grated zest 1 lemon or lime
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup poppy seeds (or more if you like poppy seeds!)
'Wet'
3/4 cup nonfat yogurt
2 large eggs
Juice of one lemon or lime
1 1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled (You could also substitute 6 tbs. canola oil if you want a lower fat recipe, or even try a half stick butter)
Mix it up!
Preheat oven to 400 and put muffin cups in muffin tins (or grease muffin tins with butter or canola oil).
Whisk sugar and lemon zest in a large bowl. Add the other dry ingredients and mix well. In another bowl beat the eggs until frothy and then add the melted butter, yogurt, lemon juice, and vanilla extract. Mix well.
Pour the wet bowl mixture into the dry mixture. WIth a spoon or spatula, fold the two mixtures together until it is all one moist batter. It will be slightly lumpy. That is okay. Spoon this batter into the muffin tin or cups and bake right away for 16 to 20 minutes, until golden brown on top.
Eat!
Tuesday, August 24, 2010
WInter Squash 2 Ways
There are 2 basic approaches to squash in my book, baked or boiled. Both are good; baking takes longer.
Ingredients
Squash (butternut, acorn, pumpkin etc.)
olive oil or butter
salt
pepper
chopped onion (optional)
chopped peppers (optional)
powdered garlic (optional)
adobo seasoning (optional)
First
Cut squash in half and remove the seeds. You can save the seeds and bake them later if you want. The you have a choice...
Boil it?
Peel each half with a knife or peeler and chop the squash into 1" cubes. Put the cubes in a pot of water and boil until tender (20 minutes?). Remove from stove, strain, and place in a bowl. You can serve them as cubes but it is better to mash them up with salt and pepper and either olive oil and butter. A dash of powdered garlic is tasty too!
Bake it?
Preheat oven to 375. Place the halves of the squash in a baking dish or on a baking sheet, skin side down. Brush the top of each with olive oil or butter and sprinkle with salt and pepper and maybe a little powdered garlic or the other seasonings. You can fill up the empty seed cavity with chopped onions and other vegetables if you like or just leave it with a little oil or butter. Place the squash pan in the oven and bake for 45 minutes to 1 hour and 15 minutes. The amount of time depends on the size of the squash. Test the biggest one with a fork after 45 minutes to an hour. If it is tender and falls away easily, then it is done. If not, cook for another 15 minutes and check again.
Ingredients
Squash (butternut, acorn, pumpkin etc.)
olive oil or butter
salt
pepper
chopped onion (optional)
chopped peppers (optional)
powdered garlic (optional)
adobo seasoning (optional)
First
Cut squash in half and remove the seeds. You can save the seeds and bake them later if you want. The you have a choice...
Boil it?
Peel each half with a knife or peeler and chop the squash into 1" cubes. Put the cubes in a pot of water and boil until tender (20 minutes?). Remove from stove, strain, and place in a bowl. You can serve them as cubes but it is better to mash them up with salt and pepper and either olive oil and butter. A dash of powdered garlic is tasty too!
Bake it?
Preheat oven to 375. Place the halves of the squash in a baking dish or on a baking sheet, skin side down. Brush the top of each with olive oil or butter and sprinkle with salt and pepper and maybe a little powdered garlic or the other seasonings. You can fill up the empty seed cavity with chopped onions and other vegetables if you like or just leave it with a little oil or butter. Place the squash pan in the oven and bake for 45 minutes to 1 hour and 15 minutes. The amount of time depends on the size of the squash. Test the biggest one with a fork after 45 minutes to an hour. If it is tender and falls away easily, then it is done. If not, cook for another 15 minutes and check again.
Basic Greens
So, you got some greens? This is the easiest way to cook them and takes about 5 minutes (no, really!). Lemon pepper is a spice mix that has lemon juice or flavoring added to a pepper mix. Remember, greens shrink a great deal when cooked so buy more than you think you might need. A standard bunch is good for 2 or 3 people as long as the greens are not the main course.
Ingredients
greens (kale. mustard, chard, dandelion, spinach etc.)
1 clove garlic
lemon, cut into wedges
salt
lemon pepper (optional)
sesame oil (optional)
And...?
Wash greens and chop them into bite-sized pieces. Put a 1/4 to 1/2 inch of water in the bottom of a sauce pan (Make sure you have a lid for it!). Add greens and crush garlic on top of them. Put on a sprinkle of lemon pepper if desired and/or a dash of sesame oil. Stir, cover pot, and turn to high. Once the water boils give the greens another quick stir and turn down for a minute, then turn off the pot. They should be wilted and tender, but not destroyed. Squeeze lemon onto each serving and add salt as desired.
PS. The water at the bottom of the pot can be added to chili, soup, etc. It is flavorful and has a lot of the nutrients of the greens.
Ingredients
greens (kale. mustard, chard, dandelion, spinach etc.)
1 clove garlic
lemon, cut into wedges
salt
lemon pepper (optional)
sesame oil (optional)
And...?
Wash greens and chop them into bite-sized pieces. Put a 1/4 to 1/2 inch of water in the bottom of a sauce pan (Make sure you have a lid for it!). Add greens and crush garlic on top of them. Put on a sprinkle of lemon pepper if desired and/or a dash of sesame oil. Stir, cover pot, and turn to high. Once the water boils give the greens another quick stir and turn down for a minute, then turn off the pot. They should be wilted and tender, but not destroyed. Squeeze lemon onto each serving and add salt as desired.
PS. The water at the bottom of the pot can be added to chili, soup, etc. It is flavorful and has a lot of the nutrients of the greens.
Fresh Salsa
This one has almost infinite variations, depending on what is available in the market/garden/store. It will keep in the fridge for a couple of days. Store it in a covered container.
Basic Ingredients
tomatoes (as many as you think you will eat)
cilantro (about 1/4 the amount of the tomatoes)
salt
pepper
ground red pepper
Things to add
green/red/orange pepper
chopped onion
green onion
chopped garlic
maybe zucchini?
hot peppers
Now what?
Chop all ingredients and mix together. Add salt and pepper to taste. The more ground red pepper you add, the hotter it will be, so add it a little bit at a time. The same goes for hot peppers
Basic Ingredients
tomatoes (as many as you think you will eat)
cilantro (about 1/4 the amount of the tomatoes)
salt
pepper
ground red pepper
Things to add
green/red/orange pepper
chopped onion
green onion
chopped garlic
maybe zucchini?
hot peppers
Now what?
Chop all ingredients and mix together. Add salt and pepper to taste. The more ground red pepper you add, the hotter it will be, so add it a little bit at a time. The same goes for hot peppers
Breaded Tofu
This is pretty quick and keeps well for sandwiches.
Ingredients
tofu
1 cup corn meal
salt
pepper
wasabi powder (optional) OR
chili powder (optional) OR
powdered garlic (optional)
olive oil
So, what do I do with it?
Mix corn meal and spices in a small bowl. Add salt and pepper to taste. Slice tofu into 1/4" slices (The thinner the better). Add oil to pan and turn to medium. When pan is hot, take a tofu slice and dip it in the cornmeal mixture. You may have to turn it a couple of times to get the cornmeal covering it completely. Place in pan and then prepare another slice. Cook until browned on one side, then flip. When each slice is done, place on paper towel to absorb excess oil. If you have too many slices for one pan, you may need to add oil before you start the second batch.
Ingredients
tofu
1 cup corn meal
salt
pepper
wasabi powder (optional) OR
chili powder (optional) OR
powdered garlic (optional)
olive oil
So, what do I do with it?
Mix corn meal and spices in a small bowl. Add salt and pepper to taste. Slice tofu into 1/4" slices (The thinner the better). Add oil to pan and turn to medium. When pan is hot, take a tofu slice and dip it in the cornmeal mixture. You may have to turn it a couple of times to get the cornmeal covering it completely. Place in pan and then prepare another slice. Cook until browned on one side, then flip. When each slice is done, place on paper towel to absorb excess oil. If you have too many slices for one pan, you may need to add oil before you start the second batch.
Taco Tofu
So, this is when you need a taco filling and are tired of beans, or want something besides beans, or have a lot of tofu, or something.
Ingredients
As much tofu as you and your friends will probably eat (Maybe a pound so for 4 people?). Crumble it up with your hands into a bowl.
chili powder
vegetables (green tomatoes, peppers, fresh tomatoes)
chopped onion (Half as much as you have tofu)
1 clove garlic (chopped or crushed)
1 tbsp. Olive oil
salt (if there is none in the chili powder)
water to taste (no more than 1/2 cup)
More tomatoes or canned tomato paste (and water) to taste (Optional)
So now what...?
Heat up oil in pan over medium heat. Add garlic and chili powder and saute for a few minutes. Add tofu and vegetables. Let it cook for about 15 minutes, stirring every few minutes. Let the tofu brown. Now, when the vegetables are cooked and the tofu browned, you can add water, depending on how dry/moist you want it. If you want the mixture to be even more saucey, add additional tomatoes or the canned tomato paste at this point, stirring until it gets to the consistency you think you will enjoy eating. If you use tomato paste then you will need to add water to thin the paste.
Load it onto tortillas, taco shells, or your plate with cheese, refried beans, yogurt, chopped cilantro, chopped green onions, salsa, sour cream, etc.
Ingredients
As much tofu as you and your friends will probably eat (Maybe a pound so for 4 people?). Crumble it up with your hands into a bowl.
chili powder
vegetables (green tomatoes, peppers, fresh tomatoes)
chopped onion (Half as much as you have tofu)
1 clove garlic (chopped or crushed)
1 tbsp. Olive oil
salt (if there is none in the chili powder)
water to taste (no more than 1/2 cup)
More tomatoes or canned tomato paste (and water) to taste (Optional)
So now what...?
Heat up oil in pan over medium heat. Add garlic and chili powder and saute for a few minutes. Add tofu and vegetables. Let it cook for about 15 minutes, stirring every few minutes. Let the tofu brown. Now, when the vegetables are cooked and the tofu browned, you can add water, depending on how dry/moist you want it. If you want the mixture to be even more saucey, add additional tomatoes or the canned tomato paste at this point, stirring until it gets to the consistency you think you will enjoy eating. If you use tomato paste then you will need to add water to thin the paste.
Load it onto tortillas, taco shells, or your plate with cheese, refried beans, yogurt, chopped cilantro, chopped green onions, salsa, sour cream, etc.
Pizza Dough
So, for basic pizza dough, you will want to start making the dough 1.5 to 24 hours ahead of time. The longer it sits and rises, the more 'sour' it will taste.
Ingredients
1 package yeast
several cups of flour (all-purpose, whole wheat, or a mix of the two)
1 tbs. olive oil
1 tbs. sugar
warm water (approx. 1 cup per large pizza)
corn meal
And then...
Pour about a cup of water in a large mixing bowl. Add the yeast, sugar, and olive oil. Mix and then let it sit for a few minutes. Add about a cup of flour and mix well (If you are going to make more than one pizza, then add additional water at this time). Start adding flour at about 1/2 to 3/4 cup at a time. After each addition, mix well. It will start to get so you can't mix it with a spoon. At this point, start to use your hands to mix. When the dough starts to look 'shaggy' and starts to get less sticky, pour it out onto a floured surface and continue to add flour and mix until the dough becomes more silky and smooth. Knead it for 10 minutes. You may need to add a handful of flour or two as it gets stickier and absorbs the flour.
After kneading, place the dough in an oiled bowl and cover with either plastic wrap or a damp cloth. Let it rise for at least an hour.
When you are ready to make pizza, preheat the oven to between 425 and 500 degrees. If you have a pizza stone, put it in the oven BEFORE you turn it on. If you do not have a stone, get some baking sheets ready. Put a tablespoon of cornmeal on each sheet and spread it around.
On the floured surface, turn out the dough from the bowl and divide into lumps for each pizza. Roll out the dough and pinch the edges to make a crust. Place it on the baking sheet and then add ingredients. Bake for about ten minutes. Eat; enjoy company of friends; clean up.
Turn left over bits of dough into calzones, mini-pizzas, etc.
Ingredients
1 package yeast
several cups of flour (all-purpose, whole wheat, or a mix of the two)
1 tbs. olive oil
1 tbs. sugar
warm water (approx. 1 cup per large pizza)
corn meal
And then...
Pour about a cup of water in a large mixing bowl. Add the yeast, sugar, and olive oil. Mix and then let it sit for a few minutes. Add about a cup of flour and mix well (If you are going to make more than one pizza, then add additional water at this time). Start adding flour at about 1/2 to 3/4 cup at a time. After each addition, mix well. It will start to get so you can't mix it with a spoon. At this point, start to use your hands to mix. When the dough starts to look 'shaggy' and starts to get less sticky, pour it out onto a floured surface and continue to add flour and mix until the dough becomes more silky and smooth. Knead it for 10 minutes. You may need to add a handful of flour or two as it gets stickier and absorbs the flour.
After kneading, place the dough in an oiled bowl and cover with either plastic wrap or a damp cloth. Let it rise for at least an hour.
When you are ready to make pizza, preheat the oven to between 425 and 500 degrees. If you have a pizza stone, put it in the oven BEFORE you turn it on. If you do not have a stone, get some baking sheets ready. Put a tablespoon of cornmeal on each sheet and spread it around.
On the floured surface, turn out the dough from the bowl and divide into lumps for each pizza. Roll out the dough and pinch the edges to make a crust. Place it on the baking sheet and then add ingredients. Bake for about ten minutes. Eat; enjoy company of friends; clean up.
Turn left over bits of dough into calzones, mini-pizzas, etc.
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