A few weeks ago, my new friend Amy shared this recipe with me. We were talking about breakfast fatigue. I definitely get in breakfast slumps. For a little while, I’d pretty given up on making breakfast and kept a well-stocked dry cereal shelf the kids could reach themselves. They started getting their own cereal (dry) before we got up. Too bad that only lasted a few weeks. Oatmeal, breakfast burritos, quesadillas, smoothies, bagels, cinnamon toast, baked oatmeal, muffins, waffles, pancakes. What else is there? Finnish pancakes! These are nothing like your typical lumberjack pancakes. Think: popover.

While this is easy to make, it is not a “last minute” breakfast item. You need to let the batter sit for about 30 mins and you also need the baking time – about 15-20 minutes. I have a feeling after you’ve made it a few times you can get it going first thing when you wake up or hopefully, do it in your sleep!

INGREDIENTS:
3/4 c all purpose flour (I used 1/2 c flour & 1/4 c whole wheat flour)
3/4 c milk
3 eggs
1/2 tsp sugar
1/2 tsp salt
1/4 c butter
optional: I added a TBSP milled flax seed & 1 TBSP chia seeds

TOPPING (optional)
powdered sugar
whipped cream
fresh fruit

**NOTE: This is half the original recipe. I used (1) 9″ pie pan but it’s supposed to be enough for (2) pie pans. I just didn’t have 2!**

In a bowl, whisk together the flour, milk, eggs, sugar, and salt until smooth. Let stand for about 30 minutes.

Pre-heat oven to 450 degrees. Add butter to a 9″ pie pan or I think you could use a cast iron skillet or a 9″ skillet as long as it is oven safe (and NOT Teflon coated!) I used a 9″ glass pie pan. Anyway, add the butter to it – yep, just PLOP it in there and place in the oven. When butter is melted, remove from oven, brush butter to coat entire pan and add batter.

Bake for 15-20 minutes. Edges should be puffed and rise quite high.

Whatever you do, find a way to resist the temptation to open & close the oven to see how high it is!!

Dust with powdered sugar.

And slice!

Adapted from:”The Great Scandinavian Baking Book” by Beatrice Ojakagas

Phew! The holidays kicked my butt this year. How did my parents do this? Better yet, WHY did they do it??

Although I try to post only the best of my kitchen attempts, here are some of my absolute favorites from last year. I mean the ones I crave & want to make again & again.

Happy New Year to you!!

1. Gardener’s Pie (vegetarian version of Shepherd’s Pie): This is always a huge hit. I took it to a Christmas pot luck this year and got so many compliments from vegetarian & non vegetarians alike. 

2. Best Coffee Cake in the World There are no surprising ingredients in this but it’s simply delicious. Perfect for a special brunch or to warm up a chilly Sunday morning.

3. Kermit Smoothie (green smoothie) Want to sneak a handful of spinach into your family’s gullets? Try this! So yummy, easy & fun.

4. Blueberry Lara Bars. A healthy, yummy & portable snack. Perfect for hiking or just to carry in your purse (or man purse) to keep the munchies at bay.

5. No Knead Bread. If you’ve never made bread before I strongly encourage you try this one! It takes less than 5 minutes to prep and is so rewarding! There’s something wonderful about the smell of bread baking in your home.

6. Glory Bowl. After the holidays many people (ahem, THIS person) feel compelled to eat a little, shall we say, “lighter?” Although this dish contains many light elements the rice & dressing make it so satisfying. I had serious doubts about it when my dear friend Kinga recommended it but now it’s one of my favorites. Try it!! I mean it, really! I wouldn’t put it up here if it weren’t super yummy.

7. Red Velvet Cupcakes. Make these for Valentine’s Day! Or use green food coloring and make them for St. Patrick’s Day.

8. Simple Caesar Salad. This is a cheater’s version of caesar salad. Oh garsh sometimes I crave caesar salad so much but don’t want to get involved with raw eggs & anchovies etc. This is a satisfying remedy when you’re short on time. Now that I make this I find most restaurant salads disappointing. Totally reminds me of an ex boyfriend’s mom (who happened to be an excellent cook) answering the waiter’s “How is everything?” with a tragic look followed by her New York accented, “Mine’s bettah.”

9. Chocolate & Butterscotch Chip Cookies. After trying many recipes, I have to say that these are my favorites for both simplicity & results. Because of the cornstarch they end up a bit pale and can trick you into thinking they aren’t done but they are soooooo sooooooo sooooooo (sooooo) good. Every time I make them I have to double the recipe b/c of all the greedy hands snitching them off the cooling racks (G!!!).

10. Vegetable Pot Pie. I just realized I have a few “best _____ in the WORLD” recipes. Do I exaggerate? Or am I just hungry? Anyway, this pot pie was a sleeper hit! I always loved pot pies. From the nastiest to the high end restaurant ones. But I was tired of paying $5.00 for a tiny Amy’s vegetable pot pie, plus I thought I could feed more than 1 person with a lot less packaging. This recipe takes almost 3 hours to make but is TOTALLY worth it! YUM.

11. Broccoli Gribiche. Last year I started making some dishes from Heidi Swanson’s “Super Natural Every Day” and this was one of the hits. I seriously didn’t make ONE bad dish from that cookbook and still use it every week. This is a surprisingly hearty, satisfying yet tasty meal that can be a main or side. The simple ingredients make it a no-brainer!

12. Moscow Mule. Alcohol is a good way to end a list/night/year so here is a simple, tasty drink that we enjoyed time & again mostly during the summer. Our friend Trish introduced us to them last June when we stayed at her house in Denver. We drank them all summer. Not all day but you know what I mean.

I hope you enjoy these recipes & for all the best to you in 2013!

If you’ve never made bread before, this is the recipe for you! Get on over to the baked goods aisle of your neighborhood Ralph’s, Safeway, Publix, Stop & Shop, Grand Union, Path Mart, oh or Wegmans (how could I forget Wegmans?) and get you these ingredients in your re-usable hemp bag:

1. Bread flour (OR all purpose flour)

2. Fleishmann’s Active Dry Yeast (you can buy in little packets if you don’t want to commit to bread-making yet)

3. Salt (surely you already have salt???)

4. Parchment paper (this will be near the wax paper but is NOT the same as wax paper)

BIG TIP: Make the dough the night BEFORE you plan on eating the bread! You’ll see why…

(I have whole wheat flour in the ingredients pic too but you don’t need it! I’ll tell you the whole wheat option at the end of the post if you’re interested & have it.)

INGREDIENTS:
3 c bread flour (or all-purpose flour)
1 tsp salt
1/4 tsp instant yeast
1.5 c lukewarm water

This is SO easy you won’t believe it. Get out a large mixing bowl and a wooden spoon. Also, fill a measuring cup with 1.5 cups lukewarm water.

Here we go:

1. Mix flour, yeast & salt together.

Add water & mix the whole dang thing with a wooden spoon

until it starts to “come together.”

Your dough will look sort of rough, or, rustic, if you will. If it looks that way, you are doing a kick ass job with this bread!

Now, dump it unceremoniously into a large mixing bowl, cover with saran wrap and place in a warm part of your kitchen if such an area exists. On top of the oven is usually warm b/c of the pilot light. **Update: I now leave it in the bowl I mixed it in to save on dishes!**

Leave it for 12-20 hours!

Check on it obsessively all the next day.

Or be normal and go to work or take care of your family while thinking about more important issues like social security, healthcare, the environment & Newt Gingrich. Ew, maybe not Newt as we are going to be eating soon…

Give yourself an hour to bake this if you need it with dinner. Here’s the last & STILL EASY part!

Find a good solid pot with lid that can withstand a 450 degree oven. Some of those Le Creuset pots etc. that I don’t own, by the way, might be good. I have my grandparents’ old pot which I use for everything. No plastic parts on it. Possibly loaded with lead & mercury but what, me worry?

Line the pot with parchment paper.

Throw away the mess you made cutting that out.

And put the scissors back. My new year’s resolution – to put things away this year. But only for ONE year.

Using just enough flour on your hands to GENTLY remove the dough from the bowl, carefully place the dough onto the parchment paper in your pot.

Put lid on pot

and place pot in COLD oven.

Turn oven on to 450 and set timer for 30 minutes.

After 30 minutes, take lid off and set timer for another 30 minutes.

Take pot out of oven, take bread out of pot & let it “rest” for 5 minutes before slicing.

Holy gluten, Batman!!! There is nothing like homemade bread!!

If you try it, I’d love to hear how it went in the comments section below…

Back in my pre-kid days I went through a 6 month bread-making phase. Without a bread machine. It takes some time but is so totally worth it. What goes better with bread than soup?

My friend brought over some chayotes. (Thanks, Rebecca!)

I didn’t take this picture. Obviously.

Photo from Palace of Latin Food blog.

Have you had these? I hadn’t. Having no idea what to do with them, I found this recipe for chayote soup. It was really easy & yummy – but much better the second and third day. Then I went crazy and made this excellent bread to have with it. YUM!

Here’s what you need for the soup:

Where’s the lid?

INGREDIENTS:
2 tbsp butter OR olive oil
1 small yellow onion, minced
3 cloves garlic, minced
3 chayote squashes, peeled & diced
[OPTIONAL] 3 large carrots, sliced
3 tbsp chopped fresh cilantro
salt & pepper to taste
crushed red pepper to taste (start with 1/4 tsp)
2.5 cups vegetable broth
1 veg bullion cube (use a chicken flavored one if you can find it! – I actually threw in an old chicken bullion cube I had in the cabinet but Ralph’s has vegetable ones that have a chicken flavor without the poor chicken!)

1. Prepare onion, garlic & chayote.

NOTE: I am no chayote expert but did read about a milky white substance that weeps out of the chayote when you skin/cut it which can cause skin sensitivities. That’s why I wore rubber gloves when cutting! ‘Course I might just be a real Nancy but Lord knows my hands are dry enough & don’t need any added irritants.

2. Melt butter in large saucepan. Saute onion for 4-5 minutes or until translucent.
Add garlic for another minute. Add chayote, carrots,  2 tbsp cilantro & red pepper. Stir to coat with butter.

As you can plainly see, I forgot to add the cilantro. And the carrots. But you won’t!

3. Stir in vegetable broth, bullion cube & 1 tbsp cilantro. Heat to boiling & then simmer on low for 30 minutes. I think I simmered mine over an hour – I kept tasting my chayote to see if it was tender.

4. Ok. Here’s the tricky part. I couldn’t even photograph this since I needed both hands and was using my phone to take pix. In a blender or food processor, puree the whole kit and caboodle until smooth. I did a little at a time because last time I tried to puree a hot soup in the blender there was a LOT of clean up on the surrounding environs. If you like it a little chunky – just puree it a little.

You’ll notice I have whole carrot slices in my soup. That’s because I added maple glazed carrots as an afterthought. I actually have these in my refrigerator all the time for Bea. I will add a link to that recipe as soon as I get a chance! Anyway, they are really tasty but I definitely wouldn’t make them JUST for this soup – carrots do add a nice sweetness though.

5. Pour into bowls & garnish with cilantro or even a dollop of sour cream.

This soup tastes better the second, third & fourth days. VERY healthy yet it seems creamy!

Adapted from AllRecipes.

Now for the bread!! Ooooooohhhh the bread!!

Whoever wrote the directions did it so perfectly I have to just repeat them verbatim. No way to improve on them…

Here’s what you’ll need:

(I just realized I put that Flax Seed in the picture but then forgot to add it to the bread dough. Anyway – you can add a little to the bread dough for extra fiber, lignans & omega 3 fats.)

INGREDIENTS:
2 c boiling water
1 c rolled oats
1/2 c honey
2 tbsp butter
2 tsp salt
1 (.24 oz) package of active dry yeast (or 1 1/4 tsp)
1/2 c warm water (NOT hot – hot will kill your yeast)
1.5 c whole wheat flour
4 c bread flour

2 tbsp milk
2 tbsp honey
handful of rolled oats

1. In large mixing bowl (stand mixer bowl if you have one), combine boiling water to oats, honey, butter and salt. Let stand 1 hour.

2. In small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Someone forgot to take a picture of this.

3. Pour the yeast mixture into the oats mixture. Combine wheat flour and bread flour in separate bowl.

Add 2 cups of flour mixture to oats mixture and combine well.

Continue adding flour mixture to mixing bowl by 1⁄2 cup increments until dough pulls together.

It’s starting to pull together:

But you can see it needs a little more flour:

This will happen when between 5 1⁄2 & 6 cups of flour has been added. You may not need the last 1⁄2 cup of flour. (I did!)

4. When the dough has pulled together, turn it onto a lightly floured surface and knead until smooth and elastic. Or add your bread hook to your mixer and knead for a few minutes.

5. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hr. (I preheat the oven for about 5 minutes then turn it off, make sure it’s warm but not hot and put the bowl in there to rise, this seemed to work best because for this recipe is there is much more flour than yeast).

Risen dough:

6. Deflate the dough and turn it onto a lightly floured surface. Divide into two equal pieces and form into loaves. Place in 9 x 5 greased loaf pans and cover with damp cloth & let rise again until doubled in volume, about 40 minutes. (I return the pans to the oven for this step too.)

7. Preheat oven to 375. While oven is preheating mix milk and honey together in mug and microwave for about 20 seconds. Brush warm milk mixture over loaves and generously sprinkle with rolled oats.

8. Bake loaves at 375 for 25‐30 minutes or until top is golden brown and the loaf sounds hollow when tapped. Let cool before removing from pans.

Can we see that again from another angle?

Whole Wheat Honey Oatmeal Bread recipe copied verbatim (pix are mine!) from Fly Through Our Window

You can freeze this – just wrap in foil & then put in an airtight Ziploc Freezer Bag.

She’s got a PDF file as a link on her site!

Hi Y’all!

What do you do when the bananas start going brown?

Apparently, not wipe the table. But that’s another story… what I do is whip up the BEST BANANA BREAD ON THE FACE OF THE EARTH. Aka Fatty’s Banana Bread (Fatty referring to the banana bread only of course). This is a recipe my dear friend Nina Viswanathan gave me over a decade ago. And believe me, Nina KNOWS her banana bread. It’s very easy to make!

Want to try it?

OK!

Gather these ingredients:

But wait, something’s missing! The most important ingredient.

I keep a bag of chocolate chips in my baking drawer but they sure weren’t here today when I looked. I need to find a better hiding spot. Luckily Trader Joe’s is 3 blocks from me so I threw Bea under my arm and strode down there.

INGREDIENTS:
3 over-ripe bananas
1 egg
1 stick butter (D’OH!)
1 c sugar
1.5 c flour
1 t salt
1 t baking soda
1/2 to 1 c chocolate chips

First: preheat oven to 350

(I can’t believe I took a picture of that!)

& lightly grease a loaf pan.

Melt butter.

Mash bananas in a medium to large bowl.

Don’t use a fork for this. Trust me.

Ahhh, that’s better.

Add melted butter & egg and combine well. I actually used a hand mixer but was unable to photograph it as my free hand was holding the bowl while batter splattered across my shirt.

Sift together flour, salt & baking soda, then slowly combine with wet ingredients. Full disclosure: I never sift together the dry ingredients – I just start adding things to the wet. I know it’s not the “right” way to do it but have you seen my sifter? Talk about a hand cramp.

Now add the chocolate chips. People: go for the full cup. You won’t regret it!

Oooooooooo just look at them…

Combine. And not with a spatula.

Pour batter into greased loaf pan.

Bake at 350 for 55-60 minutes.

Here it is from another angle in case you can’t get enough!

Thanks, Nina. This “bread” has brought so much joy to so many!