Whole Wheat Pancakes

This is one of my all time favorite pancake recipes and I have no idea why I haven't posted it here.  What a shame.  It's from an old friend who started to teach me how to think of food very differently.  Nadia taught me how to make my own bread and yogurt and lots of other things.  I learned what whole wheat flour was and wheat germ and all kinds of other good things.  This was my first love affair with breakfast pancakes.

Whole Wheat Pancakes

From: Vegetarian Planet

1 cup whole wheat flour

2/3 cup white flour

1/3 cup wheat germ or rolled oats

1 ½ tsp baking powder

½ tsp baking soda

2 Tbsp brown sugar

1 tsp salt

5 1/3 tablespoons cold unsalted butter (2/3 stick)

2 ½ cups buttermilk

2 large eggs, beaten

Chocolate Zucchini Cake

Chocolate Zucchini Cake

½ c. margarine                     

½ c. buttermilk

1 ¾ c. sugar
2 ½ c. flour

½ c. oil                           

4 T. cocoa

2 eggs                          

½ tsp. salt

2 c. unpeeled zucchini, shredded
1 tsp. baking soda

1 tsp. vanilla                       

1 tsp. baking powder

Directions:

Cream butter and sugar.  Beat in oil, eggs and vanilla.  Mix in dry ingredients.  Add buttermilk and zucchini.  Mix until well blended.  Spread in a 13x9 pan.

Topping:

¾ c. brown sugar

¾ c. chocolate chips

Combine and sprinkle over cake batter.  Bake at 350° for 40-45 minutes.

Gruyere and Prosciutto Oven Omlette

My foodie friend, Kyndra forwarded this too me under the title of "Too Good of a Recipe NOT to Share." So I tried it that weekend and it did not disappoint. EASY and delicious. My kids inhaled it. I wish I would have doubled it! Thanks Williams-Sonoma.

The best part is that you can make it in advance and refrigerate it overnight. Then just top it with the bread cubes just before baking.

Ingredients:

• 8 eggs
• 1 cup milk
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 2 oz. prosciutto or ham, julienned
• 2 cups shredded Gruyère or Swiss cheese
• 1/2 cup sourdough French bread cubes (1/2-inch
  cubes)
• 2 Tbs. extra-virgin olive oil

Directions:

Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.

In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.

In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.

Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.

White Chocolate Macadamia Nut Cookies

Lisa made these for our ward conferences last year and I've been craving them ever since. So I finally asked for the recipe and made them this week. Oh they were as good as I remembered. She makes them with Coconut instead of macadamia nuts. Both are equally tasty.

White Chocolate-Coconut Cookies

Yield: about 30 cookies

1/2 C butter, softened

1 C brown sugar

1 egg

1 T milk

1 t vanilla

1 3/4 C flour

1/2 t baking soda

1 t baking powder

1/4 t salt

1 C white chocolate chips

1/2 C coconut, chopped up

1. Cream together the butter and sugar for about 3 minutes.

2. Add egg, milk & vanilla and mix for 2 more minutes.

3. Combine the flour, baking soda, baking powder and salt.

4. Add the dry ingredients.

5. Add white chocolate chips and coconut (or macadamia nuts).

6. Roll into 1 1/2 inch balls and place on a sprayed cookie sheet.

Bake at 350 for 8 minutes.

Kathie's Tortilla Soup

We make this for our Youth Committee mtgs at church. I like the green version for a change too. I think I'll add olives next time and a bit more rice.

6 Cups Chicken Broth

1 Chopped Onion

2 cans Ortega Chilies

1/2 Cup Rice

2 Cups Chicken

4 tsp Cumin

Fresh Lime Juice

In large pan combine: Broth, onion, chilies, rice, chicken and cumin.

Bring to a boil and cook until onions' are soft.

Right before serving add the LIME juice.

In bowls on the table:

Cilantro, chopped tomatoes, avocados, onions, sour cream, shredded cheese and tortilla chips.

Quinoa & Black Bean Burger

I'm always trying to find new Quinoa recipes. I don't cook it nearly as much as I ought to. But this was heavenly and may become a new favorite. Everyone of my kids at every bite.

I think I'll be frequenting What's Cooking Good Looking? some more.

Prep Time / Cook Time
20 minutes / 25 minutes for the beans & quinoa to cook + 10 minutes to cook the patties

Makes
5-6 burgers

Ingredients

2 cups of cooked quinoa (cooked in chicken stock)
2 cups of black beans (Canned is fine as long as it is organic, no sodium. If you're using dried, rinse your beans and soak them overnight and drain when ready to use.)
1.5 cups of chicken broth
1 tsp of turmeric
1 tsp of cumin

1/4 tsp paprika
3 cloves of garlic, minced
salt & pepper
olive oil
* toasted buns (I loved Brioche hamburger buns for this)Directions

• While you are cooking your quinoa, combine the black beans, turmeric, cumin, and broth in a large saucepan and bring to a boil over high heat. Reduce to low, cover partially, and simmer for 25-30 minutes. Drain the beans.
• In a large bowl combine the beans, garlic, and a pinch of salt and pepper. When the ingredients are well combined (mashed), add in the quinoa and combine. Adjust the seasoning if necessary.
• Form the mixture into patties. Depending on how big or small you make them, you should get around 5-7 patties. Transfer the patties to a plate, cover and refrigerate while you are preparing your avocado spread or until you are ready to use (they will keep for about 3-4 days).
• For the avocado spread: In a bowl, mash the avocado until it is smooth. Add in the tomato, smoked paprika, red pepper (if using), season with salt and pepper and combine.
• In a large non-stick frying pan, heat the olive oil over medium heat. Add the cakes (maybe 3-4 at a time depending on the size of your pan) turning over once it has browned (about 5-7 minutes per side).
• Serve immediately on a toasted bun, or bread with the avocado spread.
  

Butternut Squash Soup with Gruyere Croutons

I went to NYC a week ago. We had lunch at Bouchon. I was told I couldn't leave without getting the Tomato Soup and Grilled Cheese. But when I saw the special of the day was Butternut Squash Soup, I caved. I'm glad I did. The Tomato Soup was lacking and I may a way better grilled cheese. (Perhaps I should post that sometime.)

So I'm home now and desperately had to recreate their Butternut. It was all vegetables. No cream! Can you believe it? Although, again, I caved in my version. I viewed several recipes who tried to mimic Bouchon and this is what I came up with.

INGREDIENTS

2 Tbs butter
1 butternut squash
2 leeks
1 onion
2 garlic cloves
3 Tbs parsley
2 Tbs sage
4 ish cups of chicken stock
3 Tbs honey
1 ish cups of heavy cream
1-2 tsp cumin

salt and pepper

375 degrees. Cook the butternut squash until you can stick a knife cleanly into it. About 30-40 minutes.

Meanwhile melt the butter and simmer the onions and leeks for about 10 minutes. Peel the squash and cut into chunks. Add to the pot along with the chopped parsley, sage and garlic. Let simmer on low. After about 10 minutes add the stock and cumin.

Blend it well.

Just before you serve it add the cream.

GRUYERE CROUTONS

8 slices sourdough bread cut into small chunks
olive oil
gruyere

Place the bread chunks on a silpat with some olive oil - just enough to cut most of them. Toast them at 350 in the oven for about 8 minutes, just until lightly toasted. then sprinkle gruyere and toast for another 3 minutes.