A few foodie links for you:
- Good Old Fashioned Pancakes – I really enjoy making whole grain pancakes in the blender, but this recipe is great for last-minute. Plus, sometimes you just need a plain ole wheat pancake. I substitute whole wheat flour and/or whole wheat pastry flour for some or all of the flour, with great results. I also double the recipe but NOT the butter – 4 tbsp. is sufficient. I’ve substituted extra virgin olive oil for the butter, but it gets to be too strong if you use too much, so maybe try 1/2 and 1/2.
- Creamy Mac and Cheese – I loved this. The kids were mixed, mostly because they love their Annie’s shells & cheese and are resistant to change when it comes to comfort food. But I think most kids would totally dig it.
- Snobby Joes – Man, this stuff is good. We have a lot of lentils in the pantry, and this has been a great way to use them. Unfortunately, it’s fallen victim to Early Pregnancy Food Aversion Syndrome and won’t be eaten around here for a while, so make some and eat it for me, okay? Prior to pregnancy, we scarfed this down with no trouble on several occasions.
- Baked Ziti – This will feed a crowd and has been my go-to recipe for company lately. I reduce the sauce to 1.5 jars, and put the sauce on after the ziti (instead of after the sour cream) so that the pasta isn’t dry after baking. I also squeeze the sour cream out of a baggie with the tip cut off.
- Roasted Asapargus – So, so good. I used freshly grated lemon pepper (from Trader Joe’s).
- Homemade Ranch Dressing – Made from a combo of this recipe and this one. Mostly the first one, but I added 4 tbsp minced onion flakes and subtracted the onion powder. I also increased the garlic powder to 1/2 tsp and increased the parsley to 1 tsp. And, I replaced a 1/2 cup of the mayo with plain yogurt. We used it as a dip with fresh veggies, and it was so worth it. I’ve been avoiding ranch dressing because all the stuff at the store, even organic, is made with soybean oil. Once we have our own fresh eggs I’ll be making our own mayo, and then it’ll taste even better.
- Fried Rice with Homegrown Kale – Just had to throw this in, because it’s so gratifying to eat from your garden. I had already fried up most stuff for the dish, but decided to chop and lightly saute (just until wilted and bright green) in sesame oil and soy sauce some kale that was taking over the cold frame. It was perfect.
Two more I’m hoping to try soon:
- Black Bean Burgers – with my own soaked, home cooked beans instead of canned
- Crisy Baked Radish Chips – can you tell we have a bunch of radishes right now? We got some from a farm, and I’m realizing I don’t like to just snack on them raw and plain.
What are you eating?