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Blueberry Buttermilk Pancakes

Submitted by nikki on Fri, 2010-01-01 19:03
in

Blueberry Buttermilk Pancake Ingredients

  • 4 tbsp melted buttermilk
  • 2 cups buttermilk
  • 2 large eggs at room temperature
  • 1/4 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cup fresh or frozen blueberries

Instructions for making Blueberry Buttermilk Pancakes

French Grandmother's Style Chicken Ragout

Submitted by nikki on Thu, 2009-12-31 16:57
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This hearty ragout is perfect for a cold fall or winter day, and delicious served over mashed potatoes.

Chicken Ragout Ingredients

  • 4 boneless, skinless chicken breast halves, cut into 1 inch cubes
  • 1/4 cup all purpose flour
  • Kosher salt and black pepper to taste
  • 2 tbsp unsalted butter
  • 1/3 cup smoked bacon, thickly sliced and diced 1/2 inch wide
  • 1/4 pounds brown or white button mushrooms, quartered
  • 1 cup pearl onions, whole and peeled
  • 1/2 cup dry white wine
  • 1/2 tsp fresh thyme leaves or substitute 1/8 tsp dried
  • 1.5 cups chicken or beef broth
  • 1 tbsp unsalted butter, chilled

Chicken Ragout Instructions

  1. Combine the flour with the salt and pepper to season. Add the chicken to the flour and toss to coat. Shake off the excess and set aside.
  2. Heat a pan large enough to hold all the ingredients over medium high heat. When the pan is hot add the butter and when the butter has melted and is foaming add the chicken cubes. Brown the chicken on all sides, reducing the heat if the bottom of the pan starts to brown too quickly (which should take 4-6 minutes).
  3. Remove the chicken with a slotted spoon and hold in a warm place. Pour off all the excess grease and add the bacon. Cook until the bacon has rendered some of its fat and is starting to crisp. Add the mushrooms and onions and toss to coat with the bacon fat. Cook until the mushrooms are a light golden brown and the onions have started to color.
  4. Deglaze the pan with the white wine and cook over high heat until the wine is completely reduced, scraping the bottom of the pan with a wooden spoon.

Decadent Mashed Potatoes

Submitted by nikki on Thu, 2009-12-31 16:43
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Anything that tastes good is likely to contain a fair amount of butter and cream, and mashed potatoes are no exception.

Mashed Potato ingredients

  • 3 pounds russet potatoes
  • 1/2 pounds unsalted butter
  • 1 cup heavy cream (or half and half or milk)
  • kosher salt and black pepper to taste

Mashed Potato Process

  1. Peel the potatoes and cut into 1 inch chunks. Place in a heavy pot and cover with cold water. Add 1 tbsp kosher salt.
  2. Place over medium high heat and bring to a simmer. Boil the potatoes for 20-30 minutes or until very tender when pierced with a knife.
  3. Drain the potatoes well and allow them to sit in the colander until they begin to turn white on the edges. Spread the potatoes on a cookie sheet and place in oven at 350 for 5-7 minutes or until very dry.
  4. Run the potatoes through a food mill or potato ricer.
  5. Scald the cream and butter together in a small sauce pan.
  6. Add the cream and butter to the potatoes and stir gently until the desired consistency is reached.
  7. Season with salt and pepper and serve hot.

Winter Quinoa Salad

Submitted by nikki on Thu, 2009-12-31 14:23
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A mild grain that provides a good alternative to rice or couscous, quinoa has been a staple of the South American Andean diet for the last 6,000 years. Below is a hearty, healthy, and tasty quinoa salad.

Winter Quinoa Salad ingredients

  • 1 cup quinoa
  • 1/4 cup wlanuts
  • 3 tbsp extra virgin olive oil
  • zest and juice of one lemon
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped flat-leaf parsley
  • 1 clove garlic, minced
  • 1/2 chopped apple
  • 1/4 cup chopped kalamata olives

Winter Quinoa Salad instructions

Rinse quinoa, then place in a pan over medium heat to dry toast, stirring frequently. Add to 8 cups boiling water and cook for 10 minutes. Drain quinoa over a fine sieve. While quinoa is cooking, chop nuts and dry toast in pan. Combine oil, lemon, salt, pepper, parsley, and garlic and mix until well combined. Mix nuts, dressing, apple and olives into cooked quinoa and serve.

Chimichurri Sauce

Submitted by nikki on Thu, 2009-12-31 12:47
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Chimichurri is a typical Argentine relish used as a dipping sauce for empanadas, bread, veggies or atop a delicious steak. It will last several weeks in the refrigerator and is easy to make!

Chimichurri ingredients

Chop and combine in a jar:
* 1 sweet pepper
* 1 skinned and seeded tomato
* 1 onion
* 2 garlic cloves
* 2 bay leaves
* 2 tablespoons parsley

Separately mix:
* 1/2 cup oil
* 1 cup vinegar
* 1 teaspoon salt
* 1 teaspoon cracked black peppercorns
* 1 teaspoon oregano

Chimichurri instructions

Combine both mixtures and mix thoroughly. Cover and leave for 12 hours for flavors to blend. ¡Buen provecho!

Sweet Potato Pancakes Recipe

Submitted by nikki on Mon, 2009-12-14 12:09
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Greg and I have been obsessed with tasty and healthy sweet potatoes lately, and have incorporated it into the unlikeliest of places...like breakfast pancakes!

Sweet Potato Pancake ingredients

  • 2/3 cup flour
  • pinch salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1.5 cups milk
  • 1 egg
  • 1 large sweet potato mashed
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • pinch of favorite spices (nutmeg, cinnamon, cardamom)

Sweet Potato Pancake process

Peel and cut up your sweet potato and put in pot of boiling water until soft. While the potato is cooking, mix dry ingredients and add them to the wet ingredients. Finally, mix mashed potatoes into mixture and stir briefly. Use plett pan or regular skillet. Buen provecho!

It's hard to judge the proper ratio of ingredients because sweet potato sizes can vary. The consistency should be just like your favorite pancake batter.

Red Chile recipe

Submitted by nikki on Mon, 2009-12-14 11:54
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Here's a delicious recipe for authentic red chile.

Red Chile Ingredients

  • meat chunks (cut in cubes)
  • 1 tbsp vegetable oil
  • 3 cloves pressed garlic
  • 5 heaping tablespoons New Mexico red chile
  • 3 heaping tbsp flour
  • 32 ounces water
  • pinch of salt

Red Chile instructions

Warm up skillet and add veggie oil and cloves. Add meat chunks and brown. Add red chile and toast for a few minutes. Separately, mix flour and water and then add to skillet mixture. Finally, add salt and simmer until the mixture thickens up a bit.

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