Breakfast, the most important meal of the day

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Buckwheat Pancakes recipe, My grandmother’s staple food

My maternal grandmother always like buckwheat , in the form of pancakes.  My mother recalls that my grandfather made the pancakes on the weekends, adding sliced apples to it.  I am like a sponge wanting to know more details.  My mother added that there was a lady who had a store that sold the kids pieces of fudge for 2 cents a piece.  We have come a long way from those days.  Maybe 70 years ago, buckwheat was the predominant staple.  My mom said that there wasn’t much money for meat when she was growing up. Buckwheat  is high in protein, B vitamins, Folacin, Niacin, calcium.  I’m learning that it is much more nutritious than the boxes of “pancake mix ” that is commonly sold in grocery stores today.  Although , you can find Buckwheat pancake mix  in specialty stores like Stonewall kitchen ( in Vermont), a blueberry pancake mix with both whole wheat and corn flours in it or at Whole Foods in Princeton, NJ. 

Buckwheat pancakes Recipe:

Buckwheat flour,  Grind your own from buckwheat bran.

Use 1 cup white flour for every 2 cups buckwheat flour.

Into large bowl, Sift the flours together, than add 1 cup of water .

In small bowl, beat 2 eggs, then add to the flours.  Whisk by hand the flours, water and beaten eggs. You can add 4-5 TBSP of olive oil.

Ratio: 3 cups flour ( combo of buckwheat and white), 3 cups water , 2 -3 eggs.

Cover and let the mix rest in the frig for several hours or at least one hour.

Cook the crepes or pancakes on a cast iron pan that was very lightly oiled; it should not be visibly full of oil or butter.

Using a ladle, pour the buckwheat batter all at once onto the hot cast iron pan.

Wait for the pancake to cook on top until it looks dry and the edges start to curl.  Do not lift up the edges of the pancake to check, it will tear/rip the pancake.!!

The fillings can be sweet or savory.   Roll up the crepes with :

Savory: Cooked chicken, ham, Gruyère cheese.

sweet: jam or Serve with chives and a spoonful of sour cream.

Buckwheat Pancakes:

1 cup buckwheat flour

1/2 cup white flour

1 1/2 tsp baking powder

1 TBSP brown sugar

1 tsp salt

1 oz vegetable oil

1 egg

1 1/2 cups milk

Mix well.   Pour onto hot griddle.  Yield 6 to 8  ( 6 inch cakes ). 

Another recipe using BUCKWHEAT GROATS:

Good to prepare during the Lenten season.

Source:  Whole Foods website

Kasha Varnishkes

Serves 4 to 6

Kasha Varnishkes, a delightful mixture of sautéed onions, buckwheat groats and bowtie pasta, graces many Jewish holiday tables. This version features caramelized onions and hearty mushrooms.

Ingredients

1 cup whole buckwheat groats
3 tablespoons plus 1/2 teaspoon extra virgin olive oil, divided
1/3 teaspoon ground cumin
Salt to taste
4 medium yellow onions, thinly sliced
1/2 pound cremini mushrooms
2 cups dried bowtie pasta
Black pepper to taste
2 tablespoons chopped parsley
2 tablespoons toasted pumpkin seeds (optional)

Method

Bring 2 cups plus 2 tablespoons water to a boil in a medium pot over high heat. Stir in buckwheat groats, 1/2 teaspoon of the oil, cumin, and 1/4 teaspoon of the salt, reduce heat to low, cover, and cook for 18 minutes. Remove from heat and set aside.

Warm 2 tablespoons of the remaining oil in a large skillet over medium heat. Add onions and a pinch of salt and cook, stirring occasionally, for 6 to 8 minutes. Add mushrooms, raise the heat to high, and cook for 4 to 6 more minutes, stirring frequently. Reduce the heat to low, and cook for 10 to 15 more minutes, stirring occasionally, until onions and mushrooms begin to caramelize.

Meanwhile, cook pasta according to directions on package. Drain pasta and toss with mushroom mixture.
Lightly fluff the groats with a fork and then stir them into the pasta and mushroom mixture. Season with salt and pepper. Garnish with remaining 1 tablespoon oil, parsley, and pumpkin seeds, if using.

Nutrition

Per serving: 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 9g protein, 52g total carbohydrate (6g dietary fiber, 7g sugar), 0mg cholesterol, 110mg sodium

Tags: Family FriendlyAmericanVegetarianVeganLow SodiumHigh FiberDairy Free

October, fall weather is here, recipes to warm you up

October Recipes:

Our neighborhood is having an OctoberFest party,and it was suggested to bring a side dish, the main entree will be “Brats” in assorted flavors accompanied by mustard and relishes. Thinking of something a little hearty and sweet and sour, here’s Bavarian meatballs. I’ll make these appetizer size.

Bavarian Meatballs

MEATBALLS:

1 lb. ground beef

1/2 cup chopped onion

1/4 cup dry bread crumbs ( add spices parsley thyme,or lemon pepper)

1 egg slightly beaten

2 tsp horseradish

1 TBSP ketchup

1 tsp salt or Lite salt

1/4 tsp pepper

1/4 cup water

3 TBSP bacon drippings

Directions:

Mix first 9 ingredients. Form into balls 1 1/4 inches in diameter and brown on all sides, in bacon drippings, turning with your trusty long -handled sauté spoon/ spatula. Drain.

Next, prepare this mixture of sweet and sour goodness.

2 raw medium potatoes, grated

2 apples, peeled and quartered

2 cups sauerkraut ( love this stuff!)

1 onion sliced

1/4 cup sweet white wine

2 tsp brown sugar

1/2 tsp. salt

1/8 tsp pepper

1/8 tsp caraway seed

Grease casserole with bacon drippings. Layer first 4 ingredients in casserole. Mix remaining ingredients; por over. Top with meatballs. Cover and bake at 350 degrees for 1 hour.

Serves 4.

To double the recipe to serve 8, use 2 lbs ground beef. Make smaller size meatballs as appetizer size.
Will keep warm in a crock pot for the party.

RECIPE: Quick Herb Rolls using canned Refrigerator Biscuits

1/2 cup butter

1 1/2 tsp parsley flakes

1/2 tsp Dill-weed

1 TBSP onion flakes

2 TBSP Parmesan cheese

1 ( 10 or 11 oz. ) can refrigerator biscuits, ( buttermilk variety)

Melt butter in 9 inch pan. Mix herbs and cheese together and stir into butter. Let stand 15 to 30 minutes. Cut biscuits into halves or fourths and swish around in herb butter to coat all sides. Bake at 425 degrees for 12 – 15 minutes. This may be prepared several hours ahead and refrigerated. Serves 4.

Resources:

Cookbook: ” Southern Accent” 1976 edition.
In the quaint historic town, there was a wonderful bookstore called ” the Bookworm”, situated in a 100 plus year house, with delightful reading nooks tucked in beside windows on the upper floors. It has since moved into a much smaller location, has less charm.

Fish Fillets, Sicilian Style

A quick fish sauté, from start to finish, takes only  15 minutes.

For or the seasoning blend, make up a double or triple batch to keep on hand in a glass shaker to zest up some grilled chicken or other shellfish like scallops.”

Spice Blend

1/2 tsp sea salt ( optional)

1/2 tsp dried basil

1/2  tsp lemon pepper

1/4 tsp garlic powder

1- 11/2 pounds fish fillets, such as cod, flounder, turbot, or sole, washed and patted dry

2 tablespoons extra- virgin olive oil

1/4 cup freshly grated low- fat Parmesan cheese

minced fresh parsley

paprika

1.  In a small bowl combine sea salt, basil, lemon pepper and garlic powdER.   sprinkle the fish on both sides with the spice blend.

2.  Heat the EVOO over medium- low heat in a large skillet.  Add the fish and cook for 5 minutes, turning once.  Sprinkle the fillet with the Parmesan cheese, parsley, and paprika, cover the skillet, and cook another 5 minutes or until the fish flakes when lifted with a fork. serve immediately.

May also prepare fish in the broiler,  5 minutes for sole, 2 or 3 minutes longer for thicker fish.

makes 4-6 servings

by The Healthy Gourmet, c. 1996.

  Preparing for Thanksgiving, choosing recipes

My sister’s favorite appetizer is stuffed mushrooms.

Here’s are the names of recipes that  I posted at  an earlier date, that I might use for Thanksgiving.  This morning, I was unsuccessful in copy and pasting using my I-pad.

Enjoyed my day off after a long weekend working, we went to lunch , Election day Chili at a local church fund raiser, they had little tables set up with red and blue tableclothes, baskets with cornbread , and butter and Tortilla chips. The chili was very good. Dessert was m & m cookies or macadamia nut cookies.

Corn casserole, posted on March 12, 2013.

Italian Stuffed Mushrooms

Sweet Potato pie

Happy Saturday, Cheddar corn muffin

Cheddar

corn muffin

Cornmeal is a staple that has been used in cooking since first a colony here in the U. S. The best cornmeal to buy is stoneground , undegerminated cornmeal ( corn is not stripped of its nutritious germ). It is found in boxes in the supermarket. Enjoy your time in the grocery store, and read all the boxes/ packages that has been supplied. My usual method for purchase is to buy what is on sale, but first priority is to choose the most nutritious!!!
Store cornmeal in a cool, dry place and use within 1 to 2 months. In the summer months, keep refrigerated. Yellow cornmeal is more common than white have slightly more protein and vitamin A. There are other types, not mentioned here.

Cheddar corn muffins

3/4 cup whole wheat flour

3/4 corn meal

1/4 cup unbleached white flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 eggs beaten

2 tablespoons honey

1/4 cup margarine melted

1 cup buttermilk or plain yogurt

1 cup grated Cheddar cheese

1/2 cup corn kernels , optional

Preheat oven to 375 degrees.

Combine first six ingredients in a mixing bowl . In a smaller bowl, combine remaining ingredients and mix thoroughly . Add the wet ingredients to dry and stir to combine. Pour into oiled muffin cup/12 cup muffin pan.
Bake for 12 to 15 minutes or until a toothpick inserted into the center comes clean, to test for done ness.

Makes: 1 dozen.

Marchman Corn bread using a Cast Iron SKillet

March 19, 2013

Winter just does not want to leave us yet. Yesterday parts of the Northeast New Jersey had snow accumulating from 1 to 3 inches, and the lower part had the freezing rain.  Well, we finished at work more than an hour and half later than usual and with freezing rain coming down on top of the snow I decided not to drive home and stayed overnight at a Hotel.  It was quite nice.  Relaxing and watching TV on a newer model with HD ( High Definition) was a plus.  

Plans for appointments in the morning had to be canceled for a family member.  Enjoyed a great breakfast of scrambled eggs, home fries, bacon, yes , I Indulged ( as long as only every once in a while) fresh orange and juice. Finished with a cup of hot tea.

Once I checked out of my hotel room, I drove to Home Goods, my little luxury,  to walk around and see housewares displayed so cleverly in different bright  colors.  Who needs  a cow shaped hand soap dispenser?  I do. I like to take photographs of the local dairy farm, it is fitting to place this in the kitchen along with a timer of same theme.  Polka Dots on linens , I thought would be a fresh change for the warmer months with  latest” in- style “color for spring being  green,  pillow cases with   green polka dots fit into my decor.  I always like to stroll down the aisle and check out the utensils, slotted spoons, spatulas being my favorite skillet tool.

Marchman Cornbread

Serves 6

3/4 cup yellow cornmeal

1/4 cup flour

2 tsp baking powder

1 tsp salt

2 TBSP sugar

1 cup milk

2 eggs

3 Tablespoons oil (no cholesterol brand)

Preheat oven to 400 degrees Fahrenheit. Find your mother’s or perhaps your grandmother’s cast iron 10 inch skillet and pour 1 TBSP oil into it. 

Pop it into the preheating oven so it will be sizzling hot when the batter is ready(wait until it is). 

Sift dry ingredients together in a large bowl.   Add oil and mix well. 

Beat eggs and milk together and add to mixture in large bowl.   It may seem runny but don’t worry.  POur batter into the hot skillet and set your timer for 15 minutes, or until the top is a lovely light brown.  Cut in generous wedges, douse with butter. Yum. 

Recipe by Josephine Marchman Nash ,

” This Little Higgy Stayed home”  cookbook .

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