May 31, 2010
You can guess what song I’ve had stuck in my head all morning.
I had planned to make my dad super yummy pancakes, seeing as it’s Day 1 of his better half being thousands of miles away in England (she’s such a lucky beg).
So we came downstairs to find THIS joy..
She hasn’t peed on the carpet since she was a young’n.
We figure it was because she’s mad about her beloved mum leaving for vacation. She’s staging a protest now, refusing to eat and camping out on the couch, eyes fixed straight outside the window for her mum. Poor thing. Hopefully she won’t keep that up for 2 and a half weeks.
Anyway, today was a perfect pancake morning. It was sort of dreary and cloudy outside, but not quite cool enough for oatmeal. Enter banana pancakes (and look, I actually remembered the measurements!)!
Serves 2-3 people, depending on how hungry they are. This fed my father and I, but I made them fairly small sized.
1 1/3 cup whole wheat flour
1 cup vanilla non-dairy milk (I used almond)
1/2 cup water
1 1/2 T pure vanilla extract
2 T maple syrup or agave nectar
1 t baking powder
cinnamon to taste
1 banana, sliced
Heat up a non-stick pan and spray with cooking spray, or you can use oil. While it warms, slice your banana.
Mix all ingredients sans bananas in a big bowl. You may need to add more liquid to the batter if it’s too thick.
Once your skillet is feeling hot hot hot, start putting pancake batter in, then press in your banoonoos. You want to make sure they get all the way through the batter and touch the surface of the skillet so that they will get nice and grilled and warm when the pancakes cook.
You know the rest of the drill…. flip when you can see lots of lovely bubbles throughout, plate, top with real maple syrup (none of that icky maple flavored liquidy stuff) or the fruit of your choice and then proceed to NOM.
Me: “Dad, can you pour a little bit on my pancakes, please?”
The maple syrup then proceeds to LEAP out of the jug and drown my pancake in syrupy deliciousness.
Dad: “Oh, that came out faster than I wanted it to….”
Me: “That’s what SHE said!”
I would go there.
Have a safe Memorial Day! If you’ve got the day off, what are your plans? Dad and I were going to head to the park with the pup but it’s storming now, so we’ll probably stay in and watch junk TV
May 29, 2010
I present to you…
Tender baked zucchinis stuffed with broth-infused quinoa and topped with a slow cooked vegetable and bean ragout.
Dude, that sounds hella fancy. But for real, it was hella tasty. And it kind of looks like a boat, haha.
Super easy to make, too.
Okay, I’m not too good with recipes so nothing here is really measured out for you – I’ll tell you that what I made served two people with extra quinoa and ragout left over.
Basically, what I did was cut two zucchinis in half. I then scraped out the innards (don’t throw them away!) and let the zukes bake in the 375 degree oven. While they did their thang, I threw some quinoa in a pot to boil. I cook my quinoa in a mixture of half broth and half water to give ‘em a nice color and flavor. In another pot, I sauteed a sweet yellow onion with 1 clove of garlic and some carrots until they were tender. And a little brown. ‘Cause brown food tastes good, in the words of chef Anne Burrell.
Anyway, when those are ready to meet their veggie counterparts, throw in a can of diced tomatoes (make sure to buy the no salt added variety!), some tomato paste, a can of white kidney beans, corn, peas, and the zucchini innards that have been scraped out. At this point, you can really add any veggies you like. I think I added some green beans I had left over. I also threw in some grape tomatoes near the end (with some basil, oregano, salt and pepper) and they were divine. Seriously, if you’ve never cooked grape tomatoes, you’re missing out. They go all soft and kind of explode with flavor in your mouth.
Let the ragout simmer for a while on medium while the zucchini and quinoa finish cooking. When the zukes are done baking away, take them out and cool them, then fill with quinoa. Not too much, though, because you have to be able to fit the veggies on top. Once the veggies are on top, stare lovingly at the delicious looking boats you just made.
These would be great to make for a dinner party, with kids, or for impressing a cute date.
May 29, 2010
Hi there, and thanks for stopping by! I’m Lauren, and you can read more about my on my ‘about’ page.
I guess I should tell you a little bit about my blog-sperience. Well, I’ve been a silent follower for a reallllly long time, and I’d always been too shy to even start a blog. I didn’t think anyone would read it; but I don’t really care either way. I want to use this blog as an outlet, a discussion board, a cookbook, a place to meet new people, and most of all, an expression. The idea of being able to create and inspire other people is pretty darn awesome.
So thanks again for stopping by. Please bookmark this page ’cause I’m definitely going to be posting as much as possible!