Tag Archives: dinner

What’s For Dinner: Whole-Wheat Buttermilk Pancakes

My kids love pancakes, and they do make a cheap meal. However, when I make pancakes from a mix I feel like I’m feeding us empty calories, and I often feel sick after eating them. My husband feels sick enough that he usually won’t eat them.

Twitter friend Stephanie Stricklen recommends Bob’s Red Mill 10-Grain Pancake and Waffle Mix, and I have every intention of trying it at some point. But in the meantime, and in the interest of the family budget, I decided to try from-scratch whole-wheat pancakes.

I adapted this recipe from Cooking Light; I doubled it and added cinnamon and vanilla. The pancakes were delicious. They were light, fluffy and flavorful. The kids devoured them, although the eldest (13) suddenly developed an aversion to the flavor after I mentioned the whole wheat. This was after she’d taken a second helping, though.

The leftover pancakes will go into lunches tomorrow, with toppings. I got this idea from 100 Days of Real Food, where Lisa Leake often packs leftover pancakes and waffles for her kids.

Whole Wheat Buttermilk Pancakes
makes about 32 4-inch pancakes

1 1/2 cup all-purpose flour

1/12 cup whole wheat flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

3 cups low-fat buttermilk (or use 2 3/4 cup milk w/ 3 tablespoons of lemon juice or vinegar)

2 tablespoon vegetable oil

3 large eggs

1 teaspoon vanilla extract

Combine all dry ingredients in a large bowl, stirring with a whisk. In a medium bowl, combine buttermilk, oil, eggs and vanilla, stirring with a whisk.  Add liquid ingredients to the dry ingredients, stirring just until moist (batter will be lumpy).

Heat a nonstick griddle or skillet over medium heat (I use an electric griddle at 350 degrees). Grease it with butter or cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter. Or applesauce and jam. Peanut butter and bananas!

 

What’s For Dinner: Pasta With Sausage and Broccoli Raab

We got our first CSA (Community Supported Agriculture) box this past Thursday! It’s exciting, because we’ve never belonged to a real CSA before. We’ve gotten produce from the farmers’ market, and from a couple of different food-buying clubs, but never through a CSA. Our first box included garlic chives, garlic scapes, broccoli raab, arugula, several kinds of lettuce, giant red mustard greens, spinach, french breakfast radishes, and hakurei salad turnips.

That’s a LOT of greenery! We’ve already had salads galore, but I needed to figure out how to use the cooking greens, too, and in such a way that my family would eat them. Internet research told me that broccoli raab would be good with both pasta and sausage, so I decided to make a simple pasta dish.

Pasta With Sausage and Broccoli Raab
Recipe Type: Entree
Author: Kathleen McDade
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
Easy pasta recipe with sausage and spring greens
Ingredients
  • 1 lb dry pasta (whatever kind you prefer)
  • 1 tbsp. extra-virgin olive oil
  • 1 lb bulk Italian sausage (I like chicken sausage)
  • 1 tsp. minced garlic
  • 1/2 lb. broccoli raab*
  • 2 Tbsp. chopped garlic scapes
  • 1 can (15 oz.) diced tomatoes
  • Freshly shredded parmesan cheese
Instructions
  1. Put water on for pasta; when it boils, add pasta and cook according to package directions.
  2. Meanwhile, heat olive oil over medium heat in a large frying pan. Add sausage and start browning.
  3. Chop the broccoli raab into one inch pieces and add to the frying pan. I actually just held the whole bunch over the pan and cut it up with scissors. Stir-fry the broccoli raab with the sausage for about three minutes.
  4. Add the minced garlic and garlic scapes (here again, I held the garlic scapes over the pan and cut them with the scissors. I didn’t measure.). Continue stir-frying until sausage is cooked through (or at least another 3 minutes).
  5. Add the canned tomatoes and stir. Bring mixture to a boil, reduce heat to low, and simmer until pasta is cooked.
  6. Drain pasta as soon as it is cooked. Toss pasta and sauce together. Serve with parmesan cheese if desired.
Notes

*You could substitute spinach or other greens of your choice for the broccoli raab.

I’m also trying out a new techie thing — I added that recipe with the Easy Recipe WordPress plugin, which formats your recipes to work with Google Recipe View. Pretty spiffy, eh?