Pancakes

Pancakes are a weekend breakfast staple in our household. However, I really dislike that they take a long time to make and the chef doesn't get to eat with the rest of us. We also would prefer the kids to eat homemade pancakes with minimal ingredients vs Eggo Waffles - so I was looking for a way to mass produce pancakes in a quick efficient manner. 

We found this recipe because it is specific to almond milk and we normally don't have regular milk at home. The almond milk keeps the pancakes softer and the edges won't crisp up as much. 

I have a whoopie pie pan that I have never used and thought this would be the perfect excuse for it! When I make whoopie pies I use a small cookie scoop to ensure the sizes are the same. I purchased the pan when I was on a breakfast sandwich kick and thought this would be perfect to create sandwich sized egg patties. 

If you don't have one of these pans you can also use muffin tins and put enough batter in them to cover the bottom. I think they would poof up to become mini pancakes.

If the kids were willing to eat square pancakes then I would try making them in a 9x13 pan and cutting them. That would probably be the easiest way...but a girl can dream right?

I tripled the pancake batter below and created 40 silver dollar size pancakes in about 40 minutes (includes getting out the ingredients, making the batter, doing dishes, and cooling time). This did take a while but while the pancakes were baking I was able to do other things around the kitchen (like the dishes!). We stored some in the fridge and others go into the freezer. To warm we microwave them for 20-30 seconds (if not frozen) and about 45 seconds if frozen.

From a visual these are very pale pancakes but the kids liked them better that way, if you want them to be darker/more golden you can add a little butter in each hole before adding the batter. Also use the melted butter in the batter instead of the oil. 

These pancakes are pale, soft and fluffy and cakey! Enjoy!

Slightly lumpy pancake batter

2 tablespoons of batter for each hole

Let cool 3 minutes before removing from the pan

Pile of warm fluffy pancakes!

The perfect size for  mini sausage sandwiches!

Pancakes

Adapted from Silk Almond Milk

makes about 13 mini pancakes

1 cup unbleached all-purpose flour or whole wheat pastry flour
1-2 tablespoon sugar or honey
2 teaspoon baking powder
1/2 teaspoon salt
1 cup Almond milk, any flavor but Chocolate (or regular milk)
2 tablespoon oil or melted butter
1 egg

1 teaspoon vanilla (optional)

Whisk together flour, sugar, baking powder and salt in a small bowl.
In a separate bowl, whisk together Silk, oil and egg.
Add flour mixture to egg mixture and stir just to moisten—a few lumps are fine.

Griddle: 

Cook pancakes on a griddle over medium heat. 

Pour 1/4 cup of batter on the pre-heated pan. 

When larger bubbles start to form and the edges are turning slightly cooked, flip the pancake. It takes about 1:30-2:00 per side.  

Serve immediately or let cool and store in airtight container in the fridge.

Whoopie Pie Pan:

Pour 2 tablespoons of batter into each hole. 

Bake at 375F for 9-12 minutes. If too pale you can toss under the broiler for a 30 seconds. 

Serve immediately or let cool and store in airtight container in the fridge.

Spaetzle

While tasty I did NOT have the correct technique. These were a pain to make and made a mess of my kitchen!

The dough was very sticky and elastic-y. It was like a very thick pancake batter. This made it difficult to push through the metal colander. It was also problematic when the colander fell into the boiling water and all the dough cooked into each little draining hole.

Next time, I'll put it in a plastic bag and cut off the corner off it. Then I'll dribble the spaetzle dough into the hot water. When it floats it is ready to be fished out of the water!

I served this with our Sauerbraten pot roast!

sticky batter!

connected chopsticks with twist ties
to make a frame. This sort of worked...

balanced the colander over the
 boiling water. How could this end poorly?

Spaetzle Dumpings

Adapted from All Recipes

Makes 2 servings (even though the recipe says this would serve 6)

1 cup all-purpose flour

1/4 cup milk (almond milk worked)
2 eggs
1/2 teaspoon ground nutmeg (optional)
1 pinch freshly ground white pepper
1/2 teaspoon salt

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Optional: Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve

Chicken and Clouds

This was a creamy, filling, and comforting soup from The Pioneer Woman. If you go to her site the not chicken and dumplings.  However, As I'm assembling the soup Anthony says, "Oh yum! Chicken and Clouds!" Well then, if you think of this as chicken and clouds you won't be disappointed.

The comments on the origional recipe are great. People have definite opinions on what is a noodle and what is a dumpling and how her recipe is

Because I had some time and enjoy this stuff, I decided to take the more labor intensive path and so this soup was a labor of love. It took me 2 days to make but you can also make it in less time if you don't buy an uncooked chicken and use canned broth.

Roasted Chicken - I took a little 3lb chicken and rinsed it in cold water. I seasoned it with salt and pepper on both sides and rubbed it in with olive oil. I roasted it about 1 hour and 15 minutes. Let the chicken cool on the stove. While I was waiting I made Brown Butter and Toffee Cookies. Once the chicken is cool remove all the meat from the bones. The meat goes into a container for use the next day and the bones went into a larger pot. 

Homemade Broth - large chop about 1 cup of carrots and a stalk or two of celery. Cut an onion into half. Nestle it all around the chicken bones. Cover with water (I did about 8 cups of water). Season with salt and pepper if you'd like, add thyme or rosemary or any seasoning if you want as well. Bring to a boil on high heat and then reduce the to a simmer on low. Let it hang out on the stove for about 2 hours while you do other things. Like the dishes. When it is done, pour the broth through a strainer into another pot. This will remove all the bones and weird chunks. Then let it refrigerate overnight. Before using I skim the coagulated fat off the top of the broth. If you have never made broth before, it will be a squishy almost jell-o like consistency. It is OK and will be fine. 

    

Now that you have done this prep work, follow the directions below!

Some changes for next time (and updated below)

- omit apple cider (I just didn't like it)

- omit thyme (because I had made the broth with thyme it was a bit over powering)

Changes I made (reflected below): 

- I used half and half for whole recipe because it was cheaper than purchasing both heavy cream and half and half

-As the chicken was already cooked I put it in the bottom of the soup bowls. The chicken heated up when the broth and dumplings were put on top so that way the chicken didn't over cook.

I'll make this again! It was so good!

Chicken and Clouds

Adapted from The Pioneer Woman

Serves 4

Ingredients
1 whole Chicken, meat is bite sized
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
6 cups Low Sodium Chicken Broth
1/2 cup Half-and-half

Dumplings:
1-1/2 cup All-purpose Flour
1/2 cup Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-1/2 cup Half-and-half
Salt As Needed

In the large pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth. Stir to combine. Cover pot and simmer.

While chicken is broth is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Add cream into the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

Put meat in the bottom of the bowls (and some spinach) and cover with dumplings and the broth.

Homemade Fudge Popsicles

Summer is coming and here is an popsicle recipe! This is a homemade fudgesicle made with normal, real, relatively healthy ingredients you'd have in your house!

These are chocolate-y and very easy to make. The kids enjoy making these as they can read the directions, measure the ingredients, and mix it.

I used 1% milk but according to reviews these can also be made with almond milk. Whole milk would make these extra fudgy and creamy.

I use the Tupperware popsicle molds (here). The recipe makes 8 popsicles so I also make 2 small bowls.

Homemade Fudge Popsicles
Adapted from Brown Eyed Baker
Makes 8 popsicles

¼ c semisweet chocolate chips

2/3 c granulated sugar

2 tbsp cornstarch

3 tbsp natural unsweetened cocoa powder

2½ c milk

1 tsp vanilla extract

1 tbsp unsalted butter

Combine the chocolate chips, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat. Stir constantly until the mixture thickens, about 10 minutes. Set a timer for 10 minutes and stir, it really will thicken.

Remove from heat, add the vanilla and butter, and stir until well combined.

Let the mixture cool slightly, and then pour into popsicle molds or small bowls. Freeze completely (overnight) before serving.

To remove popsicle from the mold, run popsicle under warm water for 10 seconds then squeeze gently and pull the popsicle out of the case. If it doesn't, try again.

Crustless Broccoli and Sun-Dried Tomato Quiche

I was going to contribute to a work brunch! My original plan was to make cinnamon rolls, however I soon realized I had no flour, no vanilla, and no butter. I needed a new plan (and to go grocery shopping!). I also figured a better option would to bring something savory since I knew there would be bagels and other tasty but not as healthy options. Eggs are a great protein hearty meal!

Since I procrastinated, it was late and I didn't have time to run to the store for additional ingredients. I researched many different quiche recipes and combinations and this was the brain child!

I assembled this and cooked it before going into work. It took about 10 minutes to cook the veggies, while they were cooking I made the eggs.  It takes about 40 minutes to cook and I was able to get ready during that time! I transported this to work in a 9x13 glass baking dish lined with towels to keep it warm and so I didn't burn myself.

We ate this too fast for me to remember to take a picture. But try it! You won't regret it!

Here are some quiche tips: you make a quiche with crust, be sure you pre-cook the crust or you might have some soggy not quite cooked bits of dough at the bottom. Or you can put the crust on top which my mother does! This ensures it stays nice and crispy. Bacon is another funny issue, if you bake it in the quiche it gets soggy.

Happy eating!

Crustless Broccoli and Sun-Dried Tomato Quiche
Serves 6-8

7 eggs (used only 3-4 of the yolks)
1/4 cup Ricotta cheese
Approx 1/2 -3/4 cup mozzarella cheese
1/4-1/2 cup milk
1 cup broccoli, chopped
1/4 cup sun dried tomatoes, rough chopped (seasoned w/ garlic and oregano)
Splash of water
Salt/Pepper to taste
1/4-1/2 tsp dried oregano/basil/thyme

Preheat oven to 350F. Lightly grease a pie plate.

Saute the broccoli and tomatoes in the tomato oil with salt and pepper and herbs. Add a splash of water to the frying pan if it seems to dry. Cook until broccoli is tender/firm.

Meanwhile, scramble the eggs and combine in the cheeses and milk.

Pour out the broccoli and tomatoes into pie plate. Pour eggs over the top. Put in oven at 350F for 35-40 minutes. If you cook it at 375F it will be more golden on the top.

Chicken Pot Pie

Chicken pot pie is one of my favorite comfort foods and is tastes great as a leftover. When I was in college I realized that I should make the crust separate from the filling so I could make individual servings and not have a soggy crust. It would taste fresh made instead of leftovers! And cooks faster than having to heat it in the oven or risk a soggy crust in the microwave.

This recipe was adapted from my own kitchen and from Simply Scratch. I like to think that this is a straightforward recipe with no random ingredients. It cooks quickly and makes quite a bit. I only used 3 chicken thighs and it could have used probably an additional one. I am actually really happy with how this recipe came out and wouldn't change any of the seasonings.

Note: The chicken could cook in the pot with the rest of the meal instead of in a frying pan. Add the chicken (small dice) in just before adding in the liquids. Cook a few minutes then add the potatoes and about 1 cup of stock. Stir around to create the thickened gravy. Add the rest of the stock and simmer until potatoes are fork tender and chicken is done.  

Another option is to use a rotisserie chicken from the store.

Fork tender potatoes literally means, when a fork is poked into the potato that it will come off the fork easily.

Enjoy!

Saute the veg in some oil

Cover in the flour

Add butter

Meanwhile cook some chicken

Add liquids, potatoes, seasonings

Add chicken and frozen veggies when potatoes
are tender and liquid is thickened

Top with a biscuit!

Chicken Pot Pie

serves 4

3 - 5 pieces of chicken thighs, or breast

3 tbsp Butter

2 whole Carrots, peeled and diced small (or about 1 ½ cups of baby carrots)

2 Celery Stalks, diced small

1 small Onion, peeled and diced small 

3 medium Potatoes, diced small

1/2 cup Flour

2 - 3 cups Chicken Broth, warmed

1-1/2 cups Whole Milk

1 tablespoon Dried Parsley

1 teaspoon Dried Thyme

1 teaspoon Kosher Salt, more or less to taste

1 1/2 teaspoon Black Pepper, more or less to taste

1 bag frozen mixed veggies (Mine was a country mix with carrots, peas, green beans, corn, and lima beans)

1 can of Pillsbury biscuits (cooked according to directions for as many servings as you want)

Heat a frying pan and add some oil. Season chicken with salt and pepper. Cook chicken until done (no pink inside), dice.

Melt 1½ tablespoons of butter in a large pot. Add in the diced carrots, celery, onions, salt, and pepper (1 tbsp) cook. Cook until the onions are soft and translucent and the carrots are soft, approx 5 minutes. Add another 1½ tbsp of butter and stir until melted. Add in flour, stir until all the veggies are coated with the flour and the flour isn’t white anymore.

Pour in ½ cup to 1 cup of the chicken broth and stir until slightly thickened. Pour in the rest of the chicken broth, milk, potatoes, parsley, and thyme. Simmer, stirring occasionally until thickened and potatoes are fork tender (approx 10-15 minutes).

Add more flour in about ¼ cup at a time if broth/gravy isn’t thick enough.

Add chicken and frozen veggies. Once the veggies are warmed it is ready to serve!

Candied Walnuts #2

Sorry for the delay! I've been moving and haven't had internet. I'll be slowly posting the recipes from the holiays! =)

I tried a new candied nut recipe from AllRecipes! I used walnuts but you can use pecans or whatever nut you choose. Candy-ing nuts are an elegant salad topper or can be served with wine and cheese or as a snack.

This is the recipe I tried last time which uses nuts, cinnamon, sugar, and an egg white. Also a very fast recipe.

I think this took me 10 minutes to make.

I decided to do about 1 cup of walnuts per person for part of a holiday gift. I used the AllRecipe serving converter to create the measurements below.

Candied Walnuts
Ingredients
1/4 lb (2 cups) walnuts (whole or halves)
1/4 cup sugar
1/2 tsp cinnamon
1/8 tsp salt
1 tbsp and 1 1/2 tsp of milk
1/4 tsp vanilla

1. Toast walnuts in frying pan.
2. Meanwhile combine: sugar, cinnamon, salt, milk, and vanilla. Stir about 5 minutes (soft ball stage). This means when I stir the edges are starting to get thicker and less runny.
3. Add toasted walnuts into the sugar mix. Stir quickly to coat.
4. Spread out on parchment paper (or silpat mat). They cool quickly so work fast!
5. Let cool then package!

Cream of Chicken Soup

Winter is coming!! And I want to add to my soup repertoire (?). I found this recipe on Pinterest. We all know I'm not very good at following directions... but I also imagined it to be thick like a chowder which was not correct so I made some changes to make it what I wanted it to be. The verdict? A yummy thick soup.

Next time, I'll add potatoes. I think I would dice up the potatoes, and put them in a few minutes after I put in the carrots and celery.

First I prepped the chicken since directions called for it to be cooked in the oven. However, this takes way too long. Next time, I'll dice it up and cook it in the pot. Less dishes too. Love that! Or use a rotisserie chicken and toss the chicken in at the end. Now that would just make things too easy...

 

While the chicken was cooking I sliced up the onions, carrots, and celery. I did a lot of celery because I wanted to use the whole bunch up.

 Melt some butter.

When butter is hot and foamy add in the veg! Saute onions, carrots, and celery in the melted butter.

 Once softened add the flour. Stir it around well so it coats all the veggies. (My chicken wasn't cooked all the way so I threw it in the pot to let it all simmer together.)

Add chicken broth and milk. (I forgot chicken broth...and used the dried bullion cubes, I think that is why it looks so yellow in the picture).

 Top with some green onions/scallions and serve!

Cream of Chicken Soup
Serves 2-3

2 tbsp butter
2-3 cups of diced onion, carrots, celery
2 chicken breast (about 1 pound)
Salt & Pepper
1/2 cup flour (I wanted it thicker)
1 bay leaf
1 tsp poultry seasoning (recipe calls for 1/2 tsp thyme, but I don't have it)
2 cups chicken broth
2 cups milk
2 tbsp heavy cream (omitted because I forgot to buy it)

Melt butter in a big pot. Add onion, carrots, and celery and cook about 3 minutes. Add bay leaf and poultry seasoning, salt & pepper and cook until soft. (Add diced chicken if you are using raw, let it cook most of the way, about 5 minutes)

Add flour and cook another 2 minutes to make sure everything is coated and butter is absorbed in to it.

Add chicken stock and milk. Let simmer about 20 minutes while soup thickens. Add shredded chicken and then add cream. Top which fresh green onion.

Cheesecake Factory Knockoff: White Chicken Chili

What can you get with 30 minutes, some rotisserie chicken and a few canned ingredients? One of my favorite recipes chili recipes!

I've made it a few times a year the past 3 years. It also freezes well. It is a very spicy, thick, creamy, chili with beans and shredded chicken. Unlike most chili, this can also be made in less than a half hour. If you have ever had the White Chicken Chili and Rice at the Cheesecake Factory, this is this is a copy recipe of it. I Googled several recipes and combined them into what you see below!

Onions and Spices

Please keep in mind, every time I make this something changes. It has been quite some time since I had it in the restaurant so I have no idea if this is still that close it!

Options for the chicken:
If you have left over rotisserie chicken, shred some up and use that (or just buy one, so many uses!). It cuts down the cooking time drastically. If you don't have any, put in the uncooked chicken breast a minute or two after you put in the spices. Let the chicken cook most of the way before adding the beans and broth. With the uncoooked chicken you have some options. You can cube the uncooked chicken, it will cook fast and still fit in that half hour range. Or use larger chunks and let it simmer for longer and then take it out to shred. Personally, which ever cooking method, I like the texture of it shredded than chunks.

Shredding the chicken

This time I also had 1% milk instead of heavy cream since I wanted it for other recipes. I didn't notice a difference that I could remember! So if you are calorie counting, go for it!

If too spicy or not thick enough: I always add in a few cups of rice. The rice thickens it up but also kills some of the heat. The presentation when serving would be a pretty blop of rice in the middle of the bowl. I just dump it in. This is great for left over rice. If not put the rice on to cook before you start, it will be done by the time the chili is done!

Changes? I always make changes, more or less the recipe below is what I follow. If it is too spicy (which I've done when I'm not paying attention...) add in sour cream a tbsp at a time, stir in and let cook several minutes to let the sour cream do its thing.

This freezes well and is easy to make double or halve.

White Chicken Chili
Serves 4-8

2 tbs oil
1 med onion, diced
1 1/2 garlic powder, ground cumin, dried oregano, chili powder/Cayenne powder
1 tsp crushed red pepper
1 can chicken broth
2 cans cannellini beans, drained
1 4 oz can diced green chilies
2 cups rotisserie chicken, shredded
1/2 cup heavy cream or 1/2 cup milk

Heat oil in large pot. cook onions until starting to get translucent (5 minutes). Add all the spices and cook together. Add chicken, salt, pepper, chilies and combine. Let chicken cook if necessary (5 minutes). Add broth, drained beans, and cream/milk. Let simmer about 10 minutes, until hot. Add the rice now if you want too. If it is too thick add water until desired consistency.

Shepard's Pie

N. and I made Shepard's Pie this weekend! Layers of ground turkey, creamed corn, and mashed potatoes then baked in the oven.

First, start the mashed potatoes. This will take the longest to cook. We had 1 large potato and one med size potato. 1 large one would have been enough for us. Dice potatoes to about the same size. I didn't peel them. Add them to a pot of water. Then put on the stove and bring water to a boil. Cook until potatoes are fork tender, aka when you stab with a fork it slips right off. And anyways, you are mashing them, you want them softer rather than harder.

 

Mash the potatoes with a fork or masher until there are no more lumps. As my mom says, "If you leave lumps in the mashed potatoes, everyone knows they are real potatoes." While mashing I added in some salt, butter, garlic powder, and sour cream until it was the consistency I wanted. If you don't want to use sour cream you can also use milk.

While the potatoes were cooking we diced up some onion. We heated up some oil (with a dash of garlic powder) and added the onions when the pan was hot. Then we added in the ground turkey and cooked it until there was no pink left.

Lastly, creamed corn. Open can. :)

Assemble the ingredients, meat in the dish, then creamed corn, and then put the dollop the mashed potatoes on top. Add some pats of butter to the top and cracked black pepper.

Cover with foil and put in the oven for 25 minutes. Take foil off and broil for about 5 minutes or until mashed potato topping starts to get golden.

Next time? Maybe add some tomato paste/ketchup or Worcestershire sauce to the meat while its cooking. I tried not to mess with it like I normally do with recipes.

Shepard's Pie
Makes approx 4 hearty servings

Mashed Potatoes
1 to 2 large potatoes, cut into chunks
Salt (to taste)
1/2 stick of butter (but do it tbsp by tbsp until its the flavor you want)
1/2 tsp garlic powder
1/4 cup sour cream or milk (could probably use a little more if you want softer texture)

 Place potatoes in water in a pot. Bring water to a boil. Cook until fork tender, approx 20 - 30 minutes. Drain potatoes. Add butter, garlic powder, and milk/sour cream. Mash until desired consistency, adding in additional butter or sour cream as needed.

The rest of it...
1 lb ground turkey (or beef, or chicken)
1/2 tsp garlic powder
1/4 cup onion, diced
Salt & Pepper
1 can creamed corn
Additional butter for topping casserole.

Heat oil in pan, add garlic powder, add onion. When softened add ground turkey, add salt and pepper. Cook until no pink is left.
Assemble in baking dish, meat and then corn, and then mashed potatoes. Leave pats of butter and some cracked black pepper to the top.

Cover in foil, cook 25 minutes. Cook additonal 15 minutes until everything is heated throguh (corn will bubble up the sides) and if you want a golden crunchy potato top, heat for about 5 minutes under the broiler.

Enjoy!!