Next pancakes endeavor: oatmeal-based batter. Recipe courtesy of MyFitnessPal.
Recipe
1/4 c flour
1 c quick-cooking oats
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
1 c buttermilk
2 tbsp butter, melted
1 egg
Whisk together dries in a bowl, wets in another bowl, then together. Get your skillet to medium heat, and add small scoops of batter (three per batch for me). Cook until tops are bubbly, then flip and finish until bottoms are golden brown. Repeat as necessary with the rest of the batter.
Notes
This one took a few attempts on my part, so you have the benefit of my trial and error. The batter comes out pretty moist, watery even. So I had to be patient and not try to cram too much batter into the skillet to speed up the cooking process. Make your pancakes small! Don't let them pool by the edges of the skillet - they won't cook through evenly. And flip decisively, since they'll still be a little gooey even when the bottom is well done.
Follow these guidelines and you get some tasty pancakes, interesting texture, and the glow of a fitness app-approved healthy breakfast.
Wednesday, March 23, 2016
Pancakes Part I: Whole Wheat
Who doesn't like pancakes? Or have fond memories of pancake day some weekend morning? Sure, maybe they're not the healthiest breakfast option (especially not by paleo standards) but still a good option to have in your repertoire. Plus, I happened across a few ways that at least appear to step up the health factor. Here's the first, courtesy of America's Test Kitchen:
Recipe
2 c whole wheat flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 1/4 c buttermilk *substitution below
5 tbsp vegetable oil
2 eggs
Whisk together the dry ingredients in a big bowl, then hollow out a space in the center. Whisk the wets in another bowl, then pour into the hollow and, yes, whisk everything all together.
Heat a nonstick (or well-seasoned cast-iron) skillet to medium. Take small scoops of batter with a 1/4 c measuring cup, about three per batch. Things to watch for: edges set, bottoms golden brown, bubbles beginning to break (a couple minutes). Then flip, another minute or two, remove, and do another batch.
Notes
According to ATK, the point of the whole wheat flour isn't so much health as chemistry. You can whisk as much as you want/feel compelled to, and you'll still get light, fluffy pancakes. Less gluten bonding, obviously. Can't speak to what went on at the molecular level in my batter, but my pancakes were appropriately light and fluffy! Need to get the timing down (thus no picture), but worth coming back to.
* To sub one cup buttermilk: One tbsp vinegar, then the remainder of 1 c with regular milk. Stir and let sit a few minutes.
Recipe
2 c whole wheat flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 1/4 c buttermilk *substitution below
5 tbsp vegetable oil
2 eggs
Whisk together the dry ingredients in a big bowl, then hollow out a space in the center. Whisk the wets in another bowl, then pour into the hollow and, yes, whisk everything all together.
Heat a nonstick (or well-seasoned cast-iron) skillet to medium. Take small scoops of batter with a 1/4 c measuring cup, about three per batch. Things to watch for: edges set, bottoms golden brown, bubbles beginning to break (a couple minutes). Then flip, another minute or two, remove, and do another batch.
Notes
According to ATK, the point of the whole wheat flour isn't so much health as chemistry. You can whisk as much as you want/feel compelled to, and you'll still get light, fluffy pancakes. Less gluten bonding, obviously. Can't speak to what went on at the molecular level in my batter, but my pancakes were appropriately light and fluffy! Need to get the timing down (thus no picture), but worth coming back to.
* To sub one cup buttermilk: One tbsp vinegar, then the remainder of 1 c with regular milk. Stir and let sit a few minutes.
Saturday, March 12, 2016
Italian Meat Sauce
I may not have had an Italian grandmother, but that doesn't mean I can't appreciate a thick, hearty, meaty pasta sauce. It may not be just like my imaginary nonna made, but it's got America's Test Kitchen's best time-saving and flavor-enhancing tips:
Recipe
4 oz white mushrooms, halved or quartered
1 onion, finely chopped
1 slice white bread, torn into quarters
2 tbsp whole milk
1 lb ground beef (85% lean)
6 garlic cloves, minced
1 tbsp tomato paste
1 medium can (14 oz) diced tomatoes, drained reserving 1/4 c of juice
1 large can (28 oz) crushed tomatoes
1 tsp oregano
1/4 c-plus grated Parmesan cheese
olive oil, red pepper flakes, salt & pepper
Process the mushrooms in a food processor until finely chopped; transfer to a bowl. Next pop the bread, milk, and some salt and pepper into the processor and combine into a paste. Add the beef and mix well.
Heat a tablespoon of oil over medium high, and brown the mushroom and onion. Add in the garlic, tomato paste, and a sprinkle of red pepper flakes for a minute or so, then add the tomato juice and oregano, scraping/deglazing the pan. The meat mixture is next; cook until the pink is gone but don't let it brown. Stir in your cans of tomatoes and simmer about a half hour.
Prepare some pasta toward the end. Stir in the cheese, and serve with more sprinkled on top!
Recipe
4 oz white mushrooms, halved or quartered
1 onion, finely chopped
1 slice white bread, torn into quarters
2 tbsp whole milk
1 lb ground beef (85% lean)
6 garlic cloves, minced
1 tbsp tomato paste
1 medium can (14 oz) diced tomatoes, drained reserving 1/4 c of juice
1 large can (28 oz) crushed tomatoes
1 tsp oregano
1/4 c-plus grated Parmesan cheese
olive oil, red pepper flakes, salt & pepper
Process the mushrooms in a food processor until finely chopped; transfer to a bowl. Next pop the bread, milk, and some salt and pepper into the processor and combine into a paste. Add the beef and mix well.
Heat a tablespoon of oil over medium high, and brown the mushroom and onion. Add in the garlic, tomato paste, and a sprinkle of red pepper flakes for a minute or so, then add the tomato juice and oregano, scraping/deglazing the pan. The meat mixture is next; cook until the pink is gone but don't let it brown. Stir in your cans of tomatoes and simmer about a half hour.
Prepare some pasta toward the end. Stir in the cheese, and serve with more sprinkled on top!
Notes
This is pretty good. I'm sure it could be simplified, but altogether kind of a fun cooking project. In true grandma-fashion, its a ton of food, so be prepared to refrigerate or freeze leftovers!
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