Sometimes I amaze myself! And this sauce is one of those times! (Doesn’t happen as often as I’d like, but when it does, I feel like walking out on our deck and proclaiming to the world, at the top of my lungs, that – I – basically – rock!) Because, if ever there was a sauce that I would like to bottle and sell for $2 an ounce, this – is – it! And it had been oh, so simple to prepare.
Monday was Mr. C’s birthday. And usually, we celebrate our birthdays with lovely dinners at our favorite restaurants. But since our favorite restaurants aren’t open yet, and even if they were, we are still a bit leery of showing our faces in public places, my only option was to make him his favorite food at home.
Now something you should know. Mr. C. loves good food. And he is the least picky eater I know. (As long as the food is truly delicious and there isn’t too much cruciferous action going on!) And I’m no dummy. After all these years, I darn well aught to know his favorites. So, when I mentioned rack of lamb (and we happened to have one in the freezer), his eyes lit up and a big old smile spread from ear to ear. So, rack of lamb it had to be! And our favorite way to eat “lambie pie lollypops”, is using my recipe (on this site BTW) for Rack of Lamb with Kalamata-Rosemary Crust. But dang, the sauce in that recipe calls for 1 cup of demi-glace. And just between you and me, I haven’t made homemade demi-glace since I turned 70. I simply don’t have the energy any longer. (But please don’t let that stop you. Because Demi-Glace is one of Gods gifts to us mere mortals. And of course, I have a wonderful recipe on this site!)
So, being the inventive gal that I am, I glommed together a quick and dirty version of the original sauce recipe. And it worked. Boy did it work! And it would be so perfect for other dishes too. A beautiful sauce to drizzle on a perfectly cooked steak or roast. Or on ground beef or lamb patties. Or on a slab of your favorite meatloaf. I mean really. The numerous uses absolutely boggles the mind! So, I hope you give this easy to prepare sauce a try. And the rack of lamb recipe too. It’s incredible.
As always, stay happy, stay healthy, and stay the course! (Whatever in the heck that means!!)
Peace and love to all.
4 T. unsalted butter, divided
1 lg. shallot, finely chopped
2 garlic cloves, finely minced
1 c. dry red wine
1½ c. water
2 tsp. beef base (I use Better Than Bouillon Roasted Beef Base)
1 bay leaf
¾ tsp. finely chopped fresh rosemary, or more to taste
freshly ground black pepper
¼ tsp. granulated sugar
1 T. all-purpose flour
Melt 3 tablespoons of the butter in a medium sized saucepan. Add the shallots and slowly cook until soft and translucent. Add the garlic and cook for 1 minute. Add the wine, water, beef base, bay leaf, rosemary, black pepper, and sugar. Bring to a boil. Cook over medium heat, uncovered, for about 25 minutes, or until the liquid is reduced by about half.
While the liquid is reducing, mash the remaining tablespoon of butter with the flour to make a smooth paste. (Helps immensely if the butter is at room temperature.)
Once the wine mixture is reduced, whisk the flour paste, a teaspoonful at a time, into the simmering liquid. Cook for a few minutes or until the sauce is nicely thickened. Taste and adjust seasoning.
(And no, there is no salt in the list of ingredients. Beef base usually contains more salt than I would prefer. So, I’ve found, that it’s much easier to add salt if needed, than getting rid of the extra salt! Just saying!)
In my mind I refer to this granola as Strawberry or Raspberry Dream Granola. Because it is so darned delicious and pretty darn healthy too. Not a lot of oil, and even then, it’s a “good” oil. And mostly sweetened by honey, with only a couple tablespoons of brown sugar thrown in to enhance the sweet-tart flavor from all the strawberry/raspberry action going on! All in all, a very delightful combination of ingredients if I do say so myself. And a lovely way to get any morning off to a good start.
Now I know I already have several recipes for granola on this site. But we eat a lot of granola and I never want our taste buds to get bored. Plus, it’s really fun to experiment with different flavor combinations. But, in truth, almost any homemade granola is better for us and more to our liking than any similar product on the market. (No nasty, unpronounceable ingredients either!)
And although some of the well-known brands like Nature Valley and Quaker Oats offer a good product, these cereals simply can’t compete with homemade granolas that include our favorite additives – nuts, dried and freeze-dried fruit, and coconut. (You notice, I didn’t mention chocolate chips. Because as much as I love chocolate chips, I just can’t imagine them in a breakfast cereal. Plus, I don’t want to experience any guilt from the breakfast food I consume. It would set a bad precedent for the rest of my day. Even though, it is almost inevitable that something I eat later in the day will fulfill my daily ration of food guilt! But if possible, I prefer to keep my guilt under control as far into my day as can be expected from a person with no will power!)
So, now you have the full story of why I enjoy preparing and consuming homemade granola. My work here is done.
As always, keep loving your time in the kitchen. Keep finding new and delicious ways to keep yourself and your family healthy. And continue striving to serve food that your family will still be enthusiastically talking about for days on end.
I realize it can be a daunting challenge. I get that. But as cooks, most of us still take no greater pleasure than in making people happy with the food we prepare. It must be part of our DNA makeup. So, I guess it all comes down to – just be yourself. And everything else will just naturally and beautifully fall into place.
Peace and love to all.
⅓ c. extra virgin olive oil
⅓ c. honey
2 T. brown sugar
1 tsp. fine-grain sea salt
2 tsp. vanilla extract
6 c. old-fashioned rolled oats
1½ c. roughly chopped almonds (or nut of choice)
1 c. coconut flakes
1 c. dried strawberries OR raspberries
4 T. freeze dried strawberry OR raspberry powder
1 c. freeze-dried strawberries OR raspberries (I use a 1.2-oz. package from Trader Joe’s)
In a large mixing bowl, whisk the olive oil, honey, brown sugar, salt, and vanilla together. Stir in the oats and nuts until they are evenly coated with the olive oil mixture. Spoon the granola evenly onto a large-rimmed baking sheet or sheets lined with parchment paper. (Don’t wash the mixing bowl.)
Bake in a pre-heated 350-degree oven for 10 minutes. Remove from oven and stir in the coconut flakes. Return to oven and bake an additional 11-12 minutes or until the oats are a lightly golden color.
Remove from oven and scoop back into the mixing bowl. Stir in the dried strawberries or raspberries and the freeze-dried strawberry or raspberry powder. Allow to cool undisturbed until completely cool. (The granola will crisp up as it cools.) Stir in the freeze-dried berries.
Store in an airtight container at room temperature. Wonderful served with milk or for a special treat, serve as a parfait with yogurt.
OK, so this is not a recipe for a low-calorie side dish. But name me a great tasting starchy side dish that doesn’t contain a load of calories. Good luck with that! Even quinoa, which is high in fiber and omega-3 fatty acids, is not low in calories. In fact, it’s about the same as pasta or rice. But I digress.
My point is – if you are going to include a side dish like mashed potatoes, pasta, rice, polenta, quinoa, etc. in your menu, you might as well go for the tastiest option. So, I would like to introduce you to one of our new favorite side dishes, which incidentally, is quick and easy to prepare. And I can’t begin to tell you how amazingly delicious grits can be when fixed this way. And very versatile as a side dish.
And I know what you’re thinking. Where’s the cheese? Because cheezy grits are simply the best! And I have to agree, to a certain extent. There simply are times, when cheezy grits would be over-kill. So, it depends on what other dishes you plan to serve with the grits.
Yesterday I posted my recipe for Chicken Fried Steak. With pan gravy. Absolutely delicious. I knew I wanted to serve the steak with grits. But not cheezy grits. So, instead I prepared this recipe based on a Diana Rattray recipe. (Diana is one of my favorite recipe authors. We share the same passion for Southern cooking. So, of course she is one of my culinary heroes. I would recommend you check out her recipes. She’s the real deal!) And I also recommend you fix these grits at your earliest convenience. They are phenomenal, and a dish I know your entire family will enjoy.
Well, that’s it for today. I’m going to take it easy. I will probably make some more granola because we finished my last batch this morning. Then I’m going to do a bit of research on how to cook rutabagas. (No, I’m not! Just kidding.) But I am going to look for recipes that include Hannah sweet potatoes. (Hannah sweet potatoes are slightly sweet to the taste, with a dense, starchy texture similar to a regular white potato. Both are members of the nightshade family. The flesh of a Hannah sweet potato is even creamy white like a regular potato. And they make a great substitute for a regular potato in the likes of stews and soups.) But there is always more to be learned, and hopefully I can find a few recipes to share with you. Because Hannah sweet potatoes are really, really delicious.
As always, stay safe, stay informed, stay connected, and stay happy.
Peace and love to all.
1¾ c. water (or chicken broth and skip the chicken base)
2 tsp. chicken base (I use Better Than Bouillon)
¼ c. heavy cream
¼ tsp. kosher salt
freshly ground black pepper
2 T. unsalted butter
½ c. quick cooking grits (I use Albers)
Bring the water, chicken base, and heavy cream to a boil in a medium-sized covered saucepan.
Add the salt, pepper, and butter to the saucepan and slowly whisk in the grits. Reduce the heat to low, and cook covered, stirring frequently, for 6-8 minutes. The grits should be thick and creamy looking. (For creamier, thicker grits, cook longer. For thinner grits, add additional water.)
Taste and add salt and pepper, as needed.
Serve with any of your favorite meat dishes. Nice change from mashed potatoes, rice, or noodles.
This recipe can easily be doubled or tripled. As is, this recipe makes about a cup of grits which feeds 2 nicely.
It’s all my daughter Paula’s fault! I know it’s usually all the mother’s fault, but not this time. My preparing this way too caloric, cholesterol laden, fattening, crazy delicious comfort food dish is all on Paula! And even though I don’t plan to serve chicken fried steak (CFS) very often, I must say thank you to my dear daughter for reminding me of this lovely Southern delicacy. (You might know it better as country-fried steak.) And for those of you with more discerning palates, just consider CFS the poor man’s wiener schnitzel. (Veal and breadcrumbs prepared in a similar manner.) But in my humble opinion, CFS is every bit as delicious. (And a whole lot cheaper to produce!)
It all started with a simple phone conversation. Paula happened to mention that she was making one of her husband’s favorite dishes for dinner that evening. And of course, I had to ask which of Mark’s favorites was she preparing? And as she described how she fixed this dish my mouth started to water. Holy guacamole! I hadn’t eaten CFS for years. And it sounded just so tempting. And as you well know, I give in to culinary temptation way more than is good for me. But hey, if I only eat it once every 10 years, how much can that hurt? (As if I can refrain from making CFS now that I know how wonderful the homemade version can be. I’d never actually fixed it at home before. I’d only had it on a few rare occasions for breakfast when traveling.) But now, who knows how frequently this might appear on our dinner table. I’m only human after all! And it’s still all Paula’s fault!
But in her defense, she doesn’t usually fix gravy to slather on their CFS. Nor does she make sinfully rich grits to go along with the steak. That part is all on me! But I figure, in for a dime, in for a dollar. If I’m going to sin, let it be a big one and then be done with it! So, the following recipe is not a low-calorie wonder. But boy of boy is it delicious. And a dish I guarantee everyone in your family will adore.
I found most of this recipe compliments of the momontimeout.com site. (Great site BTW.) The modifications came from several suggestions Paula shared with me, with a couple thrown in by me for good measure. So, this recipe is definitely a team effort. (Look for my recipe for Creamy and Savory Grits soon to come to your very own computer.)
As always, make every meal special. And while I totally advocate eating healthy nutritious food most of the time, I also believe that there are times when nothing but a big old meal of comfort food helps keep people happy and content. Too much depriving ourselves of food that brings us pleasure just can’t lead to a well-balanced mind. I mean really, who can remain sane when all they can think about is a hamburger and fries? I’m not sure the previous statement speaks well to my mental stability, but never-the-less, it’s how I feel. It’s the old “moderation in all things” thing! And I am a firm believer in “moderation in all things”, in moderation of course! So, to that end, I must also tell you, that along with our CFS, gravy, and grits last evening, I also served plain old steamed fresh green beans. No frills attached.
Peace and love to all.
Chicken Fried Steak
1½ c. all-purpose flour
1 tsp. kosher salt
freshly ground black pepper (quite a bit)
1 tsp. paprika
1 tsp. granulated garlic
1 tsp. granulated onion
½ tsp. baking soda
½ tsp. baking powder
¾ c. buttermilk
1 tsp. hot sauce (I use Frank’s RedHot original cayenne pepper sauce)
1 egg
4 cube steaks
Montreal Seasoning
vegetable oil
In a shallow container (I use an 8-inch cake pan), whisk the flour, salt, black pepper, paprika, granulated garlic, granulated onion, baking soda, and baking powder together. Set aside.
In a separate shallow container (yup, another cake pan), whisk the buttermilk, hot sauce, and egg together. Set aside.
It the cube steaks appear moist, pat them dry with a paper towel, removing as much moisture as possible. Season one side of each cube steak with a sprinkling of Montreal Seasoning. Let sit for 5 minutes.
While the cube steaks are resting, scatter a bit of the flour, the same size as the cube steaks, on a baking sheet.
Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. (This is a messy process, so plan on washing your hands several times as you coat the steaks.)
Place the breaded cube steaks on the floured areas of your baking sheet. (Having a bit of flour before you set the breaded steaks down, allows the steaks to absorb a bit more flour as they rest. And also, not stick to the baking sheet.) When all 4 steaks have been breaded, press a bit more flour into the top of each one. (Save the remaining flour for use in the gravy.) Let the breaded steaks rest for 10 minutes.
Preheat oven to 225-degrees.
Heat about an eighth inch of vegetable oil in a large heavy skillet over medium high heat. How much oil you need depends on the size of your skillet. And if possible, use a fry pan that will accommodate all 4 steaks. If not, fry 2 at a time.
Test the oil by dropping a bit of the breading into the oil. The oil should sizzle and bubble around the breading. (The oil should glisten, but not be hot enough to start smoking.)
Place the steaks into the pan and fry for 3 to 4 minutes on each side or until golden brown. After the steaks have browned on both sides, carefully flip them back to the first side. Only fry for an additional minute or so.
Remove steaks from pan and drain on paper towels. Place in the preheated oven to stay warm while you make the gravy. (I place the paper towels and fried steaks on the the same baking pan I used to hold the breaded steaks before they were fried. Washed first, of course!)
Pan Gravy
2 T. vegetable oil from frying the steaks
2 T. seasoned flour (from breading the steaks) or if none left, just regular flour
1½ c. whole milk
¼ c. heavy cream
seasoned salt, if more salt is required
freshly ground black pepper
Save about 2 tablespoons of the grease in your pan. Discard the rest. Do NOT scrape the skillet clean. You want all of those brown bits for added flavor in the gravy.
Over medium-low heat, whisk in the seasoned flour and continue whisking for two to three minutes or until the flour is nice and golden brown.
Slowly whisk in the milk and heavy cream and bring gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Taste and add seasoned salt, if necessary, and lots of fresh ground pepper.
Serve the CFS with a drizzle of gravy and a side of Creamy and Savory Grits (recipe to follow in the next few days) or mashed potatoes. Add your favorite green veggie and dinner is served. A perfect comfort food dinner.
Please note: To re-heat leftover CVS, place on a low-sided baking pan fitted with a wire rack in a pre-heated 400-degree oven and bake for about 20 minutes. Remove from oven and let cool a couple of minutes before serving.
Do not microwave. The breading will get soggy and yicky. (And yes, yicky is a technical term used by culinary experts everywhere!)
I never used to like muffins. That’s because I wasn’t baking them at home. My only exposure came at office staff meetings or birthday gathering. And you all know how that can be! Coffee slightly better than instant, and either a cake baked at a local grocery store, cookies straight off a grocery store shelf, or muffins that are absolutely flavorless and the texture – simply wrong! And OK, I know I’m picky! I just got to the point of not accepting a cup of coffee (just had some thanks) and mumbling something about having just had lunch or saving myself for a special dinner out or I’d rather eat dogfood (just kidding). Anyway, I was usually able to talk myself out of having to participate culinarily.
But then, for some unknown reason, I decided to bake some muffins for Mr. C. because he really enjoys a good muffin with breakfast. And over the years I have learned to thoroughly embrace muffins for breakfast too. So, lucky you if you too believe that a great muffin should be part of a balanced breakfast. Because there are several great recipes for muffins on this site that might interest you. But for today, I’m going to concentrate on this lovely muffin recipe complements of the callmepmc.com site. (With a couple alterations from yours truly.)
Orange and cranberry have always been a winning combination. Throw in a few pecans for flavor and crunch, and you have a perfect trifecta. Then mix these three fabulous ingredients in with standard muffin batter ingredients and you have a winner. And a muffin everyone in your family will enjoy. Score!
So, as always, keep having fun in your kitchen, keep trying new and fun recipes, and always keep an open mind. If I hadn’t made muffins for my dear husband, I would have been missing out on an entire genre of caloric delicacies. (That probably would have been just fine.) But I wouldn’t have had the pleasure of preparing something that my husband really likes. (And that would have probably been OK too. But not nearly as much fun or rewarding. Nothing like something from the oven to ramp up the endearment quotient!) And God knows, I need all the help I can get!
Peace and love to all.
3-4 T. orange juice
1½ c. dried cranberries
½ c. (1 stick) unsalted butter, room temperature
½ c. granulated sugar
¼ c. brown sugar, packed
2 lg. eggs
½ c. plain Greek yogurt or sour cream
¼ c. whole milk
2 tsp. vanilla extract
1¾ c. unbleached all-purpose flour, fluffed
1 tsp. baking soda
1 tsp. baking powder
½ tsp. kosher salt
¼ tsp. ground cinnamon
1 rounded T. orange zest
1 c. chopped pecans, toasted
Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside. (My batch made 16 muffins, so be prepared to grease or line another muffin pan.)
Bring the orange juice and dried cranberries to a boil in a small pan. (I used all 4 tablespoons of orange juice because my dried cranberries had been around for over a year. And they were really dry. If the dried cranberries you are planning to use are still kind of squishy, start with only 3 tablespoons of orange juice. And even then, you might have a bit of juice left in the bottom of the pan.) Remove from heat and allow to cool completely.
In the bowl of your stand mixer, cream the butter on high speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars. Beat on high until smooth, about 2 minutes. Add eggs, yogurt, milk, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. (You might have a few small lumps even after mixing for a few minutes. Not to worry.) Scrape down the sides and bottom of the bowl as needed.
In a separate mixing bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and orange zest together. Add the dry ingredients to the butter mixture; mix slowly just until combined. Drain any juice off the cranberries. Fold the cranberries and toasted pecans into the batter. Using a #16 (¼ cup) ice cream scoop, plop batter into prepared muffin pan. (The batter will come almost to the top of the muffin cup.)
Bake in a pre-heated 425-degree oven for 5 minutes, then lower the oven temperature to 350-degrees, then bake for about 12 more minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a wire rack. Store in an airtight container. Gently warm the muffins before serving.
And yes, I know, you love to see all my beautiful pictures of dishes I’ve created right here in my very own kitchen. But even for me, with all my sterling photographic abilities, it’s damned hard to photograph a clear dressing on lettuce leaves. So, I didn’t even bother to try. (That’s a joke folks, because we all know that I am the leading contender for the “worst food photographer in America”. For the 7th year in a row, I might add!) But seriously, if by this time in your life you don’t know what Italian dressing looks like, you need more help then I could provide anyway. The type of professional culinary help you might require is way beyond my pay grade! So, just get over wanting to see a picture of this fantastic and easy to prepare dressing. Just make some for yourself and be done with it!
And no, I’m not feeling feisty today. The reality is that I am in a joyous mood. It’s sunny and beautiful here in the Pacific NW. And I’m sitting at my desk looking out on snow covered peaks in the Cascade Mountains, and a very calm and reflective Port Susan Bay. Our trees and shrubs are budding out, and the sky is a gorgeous blue with only wispy clouds here and there over the mountains to relieve the monotony of too clear a horizon.
So, I’m not going to take up any more of your precious time. I’m just going to recommend you give this salad dressing a try. It truly is one of the best dressings I have ever tasted. And so blinkin’ easy to build. So, a big thank-you to Christina from thewholecook.com site for this marvelous recipe.
As always, treasure each day, laugh at your own mistakes, forgive yourself as easily as you forgive others, and don’t let anyone or anything detract you from being the best possible person you can be. Our country is still experiencing internal strife. I personally don’t understand how some people seem to want to embrace hate rather than love. But then, I haven’t walked in their shoes either. And I have to remember that I am lucky. That I had parents and dear friends who helped me assemble the tools I would need to maneuver through all that life has to offer. Good and bad. May you too keep your “tool belt” at the ready. And use those tools to not only help yourself, but everyone near and dear.
Peace and love to all.
¾ c. extra virgin olive oil
¼ c. red wine vinegar
1 tsp. granulated garlic
1 tsp. dried oregano, crushed
1 tsp. dried basil
½ tsp. granulated onion
1/8 tsp. crushed red pepper flakes
¾ tsp. kosher salt
freshly ground black pepper
1 tsp. fresh lemon juice
Add all the ingredients to a jar, place the lid on the jar, and shake it all about!
Just before adding the dressing to the other salad ingredients, give the dressing a good shake to eliminate separation.
Yesterday I was in the mood for pasta. But not in the mood to spend long hours in the kitchen. I just wanted to prepare an easy and delicious creamy sauce that would lovingly encase perfectly cooked pasta. Not too much to ask, right?!?! But then came the dilemma. If I didn’t want to spend time hacking and slashing vegetables, or frying up meat, or even watching over a simmering pot, the dish had to be very, very simple.
I thought about making a simple mac and cheese, but that wasn’t quite what I was after. I wanted a dish that was a bit more decadent. But cheese definitely could be part of the equation. And then I remembered that I had a big old honkin’ tub of Gorgonzola cheese from Costco in my fridge. And ideas started formulating quicker that I could write them down.
I knew I didn’t have any heavy cream available, but then Gorgonzola cheese is already so very rich. Perhaps starting with a simple béchamel sauce would be the better choice regardless of whether or not I had heavy cream at my disposal. Then what else could I include in the sauce to add interest and possibly offset some of the richness? (I’ve eaten too many Gorgonzola sauces that became cloying after just a few bites.)
It just so happened that I had a bit of fresh baby spinach available, so now my plan was really coming together. But what kind of pasta to use?
I so dearly love plain old spaghetti, but I thought this yummy sauce might demand a bit more of a sophisticated partner. So, fettuccini immediately came to mind. And luckily, fettuccini was the perfect choice. Then it was only a matter of what to serve with the pasta. Salad. It had to be a simple salad consisting of lettuce with a fairly acidic dressing to offset the richness of the pasta. And it just so happened that I had recently found a recipe for Savory Italian Dressing (will post in the next couple of days) that I thought would totally fit my needs. So, I made the dressing and chopped up some romaine. Total time spent in the kitchen for both the pasta and salad – about 60 minutes. Yeah!
And I must say, the pasta was delicious. We ate every bit of it. And the salad was perfect. Crunchy from the romaine, and the dressing is one that I will be making over and over. Simple to prepare and so very flavorful. One of the best dressing I have ever tasted.
So, as always – stay safe, stay happy, and keep finding the joy in your life. It’s getting warmer outside and daylight is getting longer. Buds are appearing on trees. And while March may bluster and spit water at us, we know that Mother Earth is in her rejuvenating phase. And I for one am going to let Mother Nature take a crack at revitalizing me too. After all we have gone through in 2020 and what yet remains to be done to keep covid-19 under control, it feels to me like Spring could not have come at a better time.
Peace and love to all.
3 T. unsalted butter
1 T. flour
1 c. whole milk
1 c. Gorgonzola cheese crumbles
freshly ground black pepper
2 loosely packed c. fresh baby spinach
¼ c. finely grated Parmigiano-Reggiano
scant 8 oz. fettuccini pasta, cooked al dente (reserve cooking water)
Heat the butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add the flour and cook for 1 minute. Add the milk and let burble away until the sauce starts to thicken. Remove from heat and stir in the Gorgonzola cheese until the sauce is smooth, about 2 minutes. Then stir in the black pepper and spinach. Place over low heat and add the al dente pasta and Parmesan cheese. Taste and adjust seasoning. Thin with reserved pasta water if necessary. Serve immediately.
This recipe makes about 6 pancakes. Leftover pancakes warm up perfectly in your toaster.
There are many aspects over which we have control when it comes to our own bodies. We can choose to be thin or a bit padded. We can choose to eat healthy and hope it leads to a longer and better life. We can change our hair color or eye color (tinted contacts) and decide whether or not to be physically fit by the amount of exercise we perform. But as much as we would wish to be taller, shorter, freckle free, darker shinned, lighter skinned, have long eyelashes or naturally pearly white teeth, etc. etc., there isn’t anything we can do mentally to make these wished for changes happen. And that also applies to magically becoming a “morning person”.
Because God knows, over the years, I have tried my darndest to train my body to embrace early morning awakenings. To look forward to sunrises, getting chores done early in the day, my daily exercise in before late afternoon, etc. etc. But all my hope and efforts have been to no avail. I simply cannot manipulate my body into resetting my circadian clock! My body remains firmly against early mornings and much prefers late nights. (I’m actually most efficient and cognizant at about 4:00 in the afternoon.) So, you might ask, what has this to do with pancakes? Allow me to elucidate.
As stated above, I’m really not at my best in the morning. So, making breakfast now that we are both retired, usually doesn’t happen until between 9:00 or 10:00 am. And even then, it has to include simple preparations. Oh, don’t get me wrong. We always have a hearty hot breakfast, but no dishes that include too many moving parts. (So, to speak!) But I found a way to limit the amount of mental capacity required to make really delicious pancakes before I am truly awake.
Now, you know, I rarely use packaged mixes. But desperate times call for desperate measures! And there is no one more in need of assistance in the morning than I am. So, where I used to use buttermilk to get that sour flavor I love in pancakes, I now use sourdough starter discard. Right out of refrigerator. No special treatment required. And I must say, our pancakes this morning were absolutely delicious. And why I never thought to use sourdough starter instead of buttermilk before now I will never know. Except of course, it probably has to do with the morning fog that I usually experience. (That’s my story and I’m sticking to it!)
So, if you too have sourdough starter discard you would like to use, an egg, a bit of milk, and a bag of pancake mix (I use Krusteaz Pancake Mix), I hope you will give this quick and easy recipe a try. These pancakes served with warm maple or berry syrup or sauce (see some recipes below) are bound to start everyone’s day off to a great start.
As always, keep having fun in your kitchen, keep serving up delicious food, and keep trying to expand your limitations.
I still dream of the day when I can wake up early, sit up in bed, and admire a beautiful sunrise with all the passion my dear husband shows for this daily event. (He is truly a morning person.) Of course, with my luck, it would probably coincide with pink porcine critters flying over our roof top. But still a girl can dream.
Peace and love to all.
½ c. sourdough starter discard
1 egg
¼ c. milk
1 c. pancake mix, more or less
Whisk the sourdough starter, egg, and milk together in a mixing bowl. Stir as much pancake mix as needed to bring the batter to your desired thickness.
Melt butter on a non-stick griddle over medium-low heat. Pour quarter cups of batter onto the melted butter leaving enough space that you can easily flip the pancakes. Cook the pancakes until they are bubbly on top and golden brown on the bottom, about 4 minutes. Then flip the pancakes until they are golden brown on the bottom, about 2 minutes more. Serve with more butter and warmed maple or berry syrup or sauce (see recipes below). Or my personal favorite, a dollop of sour cream.
Chunky Fresh Strawberry Syrup
3 c. diced fresh strawberries
¾ c. granulated sugar
1 T. fresh lemon juice
1 tsp. vanilla bean paste or vanilla extract
Combine strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil. Lower heat to a gentle simmer until the strawberries are soft and the syrup is thickened and reduced by ⅓ to ½ in volume, approximately 15 minutes, stirring occasionally. Remove from heat and stir in the vanilla bean paste. Serve warm.
Chunky Frozen Raspberry Syrup
1 12-oz. bag frozen unsweetened raspberries, divided
¾ c. granulated sugar
½ c. + 2 T. water, divided
½ tsp. vanilla extract
2 tsp. cornstarch
1 T. unsalted butter
Stir 1½ cups of the raspberries, sugar, and ½ cup of the water together in a small saucepan until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
In a small bowl, whisk the cornstarch and remaining two tablespoons of water together.
Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat until the mixture has thickened a bit. Remove from heat and stir in the butter. Allow the mixture to cool for 15 minutes, then stir in the remaining raspberries. Serve warm.
Chunky Fresh Blueberry Syrup
2 c. fresh blueberries
½ c. + 2 T. water, divided
¼ c. granulated sugar
2 tsp. cornstarch
½ tsp. pure vanilla extract
Place the blueberries, ½ cup water, and sugar in a heavy pan. Heat over medium-high heat until the mixture comes to a low boil and blueberries are just beginning to break apart. Stir occasionally.
In a small bowl, whisk the remaining 2 tablespoons water and cornstarch together. Pour into the blueberry mixture and bring to a rolling boil. Reduce the heat and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency. (If the syrup is too thick, thin with 1 tablespoon of water at a time.)
Remove from heat and stir in vanilla extract. Serve warm.
Blueberry-Rhubarb Sauce
3 c. blueberries
1 c. sliced rhubarb
¼ tsp. lemon zest
3-4 tsp. fresh lemon juice (I used 4 teaspoons because I love me my lemons)
½ c. granulated sugar
tiny pinch ground cinnamon, opt.
1 T. water
1 T. cornstarch
Combine the blueberries, rhubarb, lemon zest, lemon juice, sugar, and cinnamon in a medium-size saucepan. Cook over medium heat, stirring often until the berries and rhubarb begin to give off some liquid and the sugar has dissolved.
Bring the mixture to a boil. Partially mash the fruit with a fork as it cooks.
In a small bowl, whisk the water and cornstarch together. Stir into the blueberry mixture and return to a boil. Boil for 30 seconds to 1 minute or until the mixture thickens. Serve warm.
Strawberry Rhubarb Orange Sauce
¾-1 c. granulated sugar (depends on how sweet you like your sauce)
2 T. orange juice concentrate
scant ½ c. water
5 tsp. cornstarch
3 c. diced rhubarb
3 c. chopped fresh strawberries
1 tsp. vanilla
1 T. Cointreau (or any other orange flavored liqueur)
Combine sugar, orange concentrate, water, and cornstarch in a large saucepan. Bring to a boil over medium heat. Add the rhubarb; reduce heat and cook, stirring occasionally, until the rhubarb is tender, 5 to 8 minutes. Add the strawberries, cook for 30 seconds and remove from heat. Stir in the vanilla and Cointreau. Serve warm.
Any way you fix it, buffalo chicken is fabulous. I remember the first time I tasted Buffalo Wings (yes of course there’s a recipe on this site), I made a complete pig of myself. It was truly love at first bite. But over the years, as much as I enjoy wings, they are not the healthiest part of a chicken if you are paying even a modicum of attention to fat or protein content. So, as the resident cook and nutritionist here at Chez Carr, I felt obligated to try and make a healthier version of one of our favorite appetizers. And at the same time, turn it into an entrée. (I always love a good challenge.) Sometimes my plans work, sometimes not so much. But I still always endeavor to work towards the goal of healthy, nutritional, super tasty food.
So, with buffalo wings in mind (when are they not in mind), I decided to prepare a salad that would feature all the best parts of a buffalo wing appetizer plate. Of course there had to be carrots, celery, and blue cheese dressing. Absolutely mandatory! And, for the star of the show, chicken slathered in hot sauce. So, I took my wings recipe, massaged it a bit, and the rest as they say is history.
So, if you too are a buffalo wings lover, but feel guilty after you have eaten them, please allow me to help you rid yourself of any guilt. (Well, almost any guilt. There’s still the calories in the sauce and the blue cheese dressing to consider. But of course, some concessions must always be made for gastronomic integrity!)
As always, stay healthy, stay happy, and stay well fed. We who can appreciate truly delicious food are lucky. Whenever I see someone placing the likes of a box of ground beef helper or a dried potato mix in their grocery cart, I want to stop them and ask why they find this type of product acceptable? But then, I’ve had dear friends for 50 plus years who eat mediocre food because they are simply too lazy to go to any effort. So, I can only ascertain, that food is more important to some folks than others. But I certainly know where Mr. C. and I fall on that spectrum. And I feel thankful that not only do we both cherish good food, but that I am still able to prepare food that both of us can enjoy. It’s all about choices. And as long as I have an option, I’m going to prepare food that brings us both pleasure. (And if coincidentally it’s good (or better) for us, like the use of chicken breasts in this recipe, that’s just an added benefit!)
I closed the preface to my first self-published cookbook with the following words. I feel they are as true today as they were when I first wrote them. “When it comes to feeding my family and friends, nothing is too good for them. There is no better way for me to show them in how high a regard I hold them, than by serving well prepared food in an attractive manner.”
Peace and love to all.
For the Dressing:
½ c. mayonnaise
½ c. plain Greek yogurt
4 tsp. fresh lemon juice
pinch kosher salt
freshly ground black pepper (quite a bit)
1/8 tsp. granulated garlic
1 c. blue cheese crumbles (or more), plus some for garnish
milk
Combine the mayonnaise, yogurt, lemon juice, salt, pepper, and blue cheese in food processor or blender. Process until smooth and creamy. Add enough milk to reach desired consistency. Store in an airtight container in your refrigerator.
For the Chicken:
2 boneless, skinless chicken breasts, cut into bite sized pieces
kosher salt
freshly ground black pepper
granulated garlic
3 T. unsalted butter, melted
3 T. Frank’s Red Hot Sauce (no substitution allowed)
1 tsp. fresh lemon juice
Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic. Bake in a pre-heated 425-degree oven for 15-20 minutes or until the pieces are fully cooked. Meanwhile melt the butter in a medium sized bowl; add hot sauce and lemon juice.
When the chicken has finished baking, add to the bowl with hot sauce mixture and stir until well coated. Set aside to cool. (If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)
For the Salad: (amount for 2 healthy appetites)
4-6 c. chopped romaine lettuce
½ c. thinly sliced carrot
½ c. thinly sliced celery
⅓ c. thinly sliced red onion
To serve the salad, first lay down a bed of lettuce. Then sprinkle on the carrot, celery, and red onion. Add the chicken to one area of the salad, then drizzle some of the dressing over all and garnish with a few blue cheese crumbles and a grind or two of black pepper. (You probably will have extra dressing. Lucky you!)
In a constant effort to never, ever send even one tablespoon of sourdough starter discard down the drain, I am ever vigilant about finding new and different ways to use the discard without any negative impact to my psyche. (And yes, I still subscribe to the “waste not, want not” theory from being raised by parents who survived the depression. And similarly, I’m still under the influence of being raised Missouri synod Lutheran, where frugality was never openly discussed, but the implication was that being thrifty was a God-like condition.)
So, no matter how ridiculous this tendency of mine to not even discard a bit of discard, I’m stuck with my habits. (And whatever you do, don’t get me started on getting every last bit of toothpaste out of the tube! I’m positively irrational!) Anyway, enough about my quirks!
I found this wonderful recipe on the kingarthurbaking.com site. I changed the directions around a bit and made a modification to the amounts and type of flour called for in the original recipe, but the rest is straight out of the King Arthur kitchens.
Now I know the true definition of a quick bread is any bread leavened with a chemical leavening agent (baking powder or baking soda) rather than a biological one like yeast or sourdough starter. But this bread contains baking powder, baking soda, and sourdough starter. So, it should be a super quick bread. And you know what, it is. You don’t even need a mixer. And delicious? You bet. Perfect toasted for breakfast or as a lovely snack to go along with your late morning or afternoon cup of coffee or tea.
So, if you too are looking for new and different ways to use up your sourdough discard, this bread is just waiting to be enjoyed by everyone in your family.
As always, keep smiling at all the wonderful things life has to offer. Keep laughing with your family and keep counting your blessings. As much as I make fun of my tendency to be frugal, it certainly helped me calmly maneuver through some rough patches when I still had children dependent upon my ability to squeeze a penny. We made it through with our dignity intact, our real needs met, and a true sense of pride.
And to this day I thank God for the parents he chose for me. Without their insight into what really matters, their example of kindness, and their belief that all troubles will resolve themselves eventually, I doubt I would have been able to provide any kind of a decent example for my own children to follow.
Sometimes we don’t realize all the blessings we have received over the years until we get a bit older. And then, only because we have the time to ponder something other than work or how to get the laundry done before everyone runs out of underwear. Don’t wait. Count your blessing now. Or better yet, count them while your folding laundry.
Peace and love to all.
¾ c. whole wheat flour
1¾ c. unbleached all-purpose flour
½ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
8 T. (1 stick) unsalted butter
½ c. real maple syrup
½ tsp. maple extract
½ c. buttermilk
¾ c. sourdough starter discard
2 lg. eggs
1½ c. chopped walnuts
Grease a 9 x 5-inch (roughly 1 lb.) or 2 7½ x 4-inch (roughly ½ lb.) loaf pans. Set aside.
In a large mixing bowl, whisk the flours, sugar, baking powder, baking soda, and salt together.
In a separate microwave safe bowl, melt the butter. Then whisk in the maple syrup, maple extract, buttermilk, sourdough starter, and eggs. Add the wet ingredients to the dry, stirring just until the mixture is evenly combined. Stir in the walnuts.
Spoon the batter into the prepared pan(s). Bake in a pre-heated 350-degree oven until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean, 55 to 70 minutes (large pan), 45-50 minutes (smaller pans). The internal temperature should reach at least 200-degrees. Tent the bread with foil after 45 minutes if it’s browning too quickly.
Remove from oven and cool in the pan(s) on a rack for 15 minutes before turning it out on the rack to cool completely before slicing. Store the bread, tightly wrapped in plastic, at room temperature. Freeze the loaves for longer storage.
