If you remember last week I bought a bunch of strawberries at the grocery store. So besides the Strawberry Banana 'Soup' I made, I was busy finding other uses for all these strawberries. I ended up doing something quite simple by puréeing some of the strawberries and adding it to pancake mix for a light but fruity flavor. It is sure to please both adult and kids alike.
Entries in for breakfast (23)
I have a bag of quinoa sitting on my pantry shelf that I've been reluctant to use. I bought it for a couple of recipes that I tried and loved, but the rest of my family is very wary of this super-grain. Perhaps it's because of its static-y properties of sticking to everything it touches before it's cooked. Or maybe it's the translucency it takes on after it's cooked. More likely it's the fact that they can't pronounce or spell it.
When we were traveling last week we had breakfast at a local restaurant that had so many breakfast choices it was unbelievable. I settled on a French Toast platter that had a praline sauce on top. There were so many other indulgent offerings on the menu though that I was inspired to make something equally yummy at home. It's really quiet simple and delicious.
I think I may have mentioned a time or two on my blog before that I love pancakes. It's one of those foods that I could eat every day and probably never get tired of them. In what feels like the never ending supply of food in my pantry and freezer that we need to use up before we move, I tweaked a recipe that I had from the National Honey Board, and made pancakes with a blueberry syrup the other morning.
3 is an odd number (in case you didn't know!). Which means every time I cut something in half for my family to eat, it means I have one piece extra. 1/2 a grapefruit for breakfast, means 1/2 a grapefruit left over. 1/2 a cantaloupe to fill with ice cream, means 1/2 a cantaloupe left over. 1/2...well you get the picture. So I was all over these new Good Cook Produce Keepers that I was sent to try out as part of being a Good Cook Kitchen Expert.
The great thing about these produce keepers is that they are the shape of the produce you're trying to keep fresh. We all know that sometimes plastic
I think if you've followed my blog for awhile, or at least have searched through my recipes on occassion, you'll realize I'm not a "from scratch" type of gal. I'm open to learning new things though, and so when I had the chance to review Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen, I was eager to see if I could make anything in it without creating an epic fail of a dish.
Surprisingly enough to me, not only were a lot of the recipes not difficult - they were also things my family would eat - and so I hunkered down to mix, whisk and boil from scratch food in my own kitchen.
I grew up in a community that had a strong Mennonite/German population, many of whom immigrated from Eastern Europe. A staple traditional recipe in those homes at Easter time is Paska, which is a sweet bread.
My childhood best friend's mom, made a loaf of Paska just for me each year. When we graduated from high school, a family friend took over when she found out how much I loved it. Then when I got married, my sister-in-law made it for me. And then we moved from Canada to the U.S. and my supply chain of Paska….stopped!
Ever wonder how some chef's stay so skinny? For some of them I'm pretty sure it's because they know that if they eat food that is loaded with nutrients and protein they'll stay full and keep their energy up for hours at a time.
Take this Chocolate Shake that you can make for breakfast that Jennifer Iserloh created (adapted from Secrets of a Skinny Chef - 2010) filled with power foods!
I LOVE Pancakes. They are one of my favorite foods. I could eat them all the time. I've begun experimenting with my pancake batter to try and make my pancakes even tastier by stirring extra things into it. Last week I made Rocky Road Pancakes, and here's how.
How to Keep Your Family Healthy in the New Year? SMART CHEFS STAY SLIM by Allison Adato Has the Answers
We've all thought it when we've seen a celebrity chef that's slim - "How do they stay trim with a career like that?"
Allison Adato explores this in her new book Smart Chefs Stay Slim by interviewing America's Best Chefs and getting lessons on eating and living from them.
I was thrilled to be able to read this book, as well as try some of the chef created recipes in my own kitchen.