Saturday, October 22, 2011

Whole Wheat Buttermilk Pancakes with Berry Topping

I've been cooking from my Volumetrics cookbook lately and was surprised at how delicious and fluffy these pancakes are. I love a good pancake but then you have to put syrup and butter on them and then it just feels like you dessert for breakfast. Don't get me wrong, dessert for breakfast is AWESOME but I needed something a little more healthy while still getting my pancake fix. The berry sauce is incredible and replaces any need for syrup.


  • 1 1/4 C whole wheat flour
  • 1 1/2 C lowfat buttermilk
  • 1 egg, beaten
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp sugar
  • 1/4 tsp salt
Berry Sauce
  • 1 1/2 C unsweetened frozen berries, thawed (original recipe calls for raspberries, I used mixed)
  • 2 Tbsp sugar
  • 1 Tbsp orange juice
  • 1 tsp vanilla

For the pancakes,

  1. Combine all ingredients in a bowl and mix until just combined, the batter will be lumpy.
  2. Drop by 1/4 C onto a hot griddle and when bubbles appear on the edges, flip. A serving is 2 pancakes.
  3. Pile high on your plate and dig in.
For the berry sauce,

  1. Place all ingredients in a food processor and process until smooth. A serving is 2 Tbsp of berry sauce. 
  2. Top pancakes with 2 Tbsp berry sauce and 1/2 C 

Wednesday, October 19, 2011

1950's Peach Pie

I found a vintage Betty Crocker cookbook at my favorite consignment shop called Mona Lisa's and thought I'd see how they cooked back in 1953. If you can look past all the pictures of women in heels and aprons, this cookbook has some killer recipes!! This pie was to die for. Enough said.

This recipe makes one 9" pie with a top crust.


2 C sifted flour
tsp salt
2/3 C shortening + 2 Tbsp
4 Tbsp. Water

7/8 C sugar (If your peaches are ripe like mine were, I'd say cut a little sugar if you're into that)
4 Tbsp flour
1/2 tsp. cinnamon
4 C fresh, peeled, sliced peaches
1 1/3 Tbsp butter (Who has a 1/3 Tbsp measuring spoon these days? No worries, it's the same as 1 tsp)

1. Measure the flour into the mixing bowl and mix the salt through it.

2. With pastry blender, cut in half the shortening finely until mixture looks like meal. (This makes for tenderness)

3. Cut in the remaining shortening coarsely until particles are the size of giant peas. (This makes for flakiness)

4. Sprinkle with the water, a tbsp  at a time mixing lightly with fork until all the flour is moistened.

5. Gather dough together with the fingers so it cleans the bowl.

6. Press into a ball. Then roll out, or keep in waxed paper in refrigerator until needed.

7. Divide dough about in half. Round up larger part on lightly floured surface. flatten with hand, then roll out not quite 1/8" thick. Work quickly and roll lightly, being careful not to add extra flour as that makes pastry tough.

8. Keep pastry circular and roll it about 1" larger around than the pie pan to line pan and allow for depth.  Fold pastry in half and quickly transfer to pan. Unfold, and pat and fit pastry down into pan, avoiding stretching the dough. Trim the overhanging edges with scissors.

9. Repeat with second crust except trimming of course!

10. For the filling, mix together all ingredients except the butter. Transfer fruit mixture into pastry-lined pie pan and then dot with the butter.

11. Cover with top crust and make several slits in the top to allow steam to escape. Trim any extra edges.

12. Fold hte extra edge of top pastry under edge of lower pastry. Seal thoroughly by pressing together on edge of pan. Build up a fluted edge by crimping the edge with thumb and forefingers.

13. Bake at 425 for 35-45 minutes.

If your pie turned out like mine, there will be nothing left of it and you will realize that you never took a picture of the finished product. Oops :)

Printable Version

Tuesday, October 18, 2011

Quinoa Stuffed Peppers

Green peppers are really cheap at the farmer's market and of course my sense of reality gets fuzzy when I go to the farmer's market which basically equates to me thinking I can consume 16 peppers in one week. What better way to devour a green pepper than when it's stuffed with other veggies from the farmer's market??? No "wasted produce" guilt here. This recipe originally calls for couscous but I swapped it for quinoa. They were delicious, filling, and very healthy.

Adapted from ChangeOne for Diabetes


6 large bell peppers (any color)
1 Tbsp olive oil
1 small zucchini, finely chopped
2 cloves garlic, minced
1 Tbsp fresh lemon juice
2 C cooked couscous (OR use cooked quinoa!)
1 can (15 ounced) chick-peas, drained and rinsed
1 ripe tomato, seeded and finely chopped
1 tsp dried oregano
1/2 tsp salt
1/4 tsp fresh-ground black pepper
1/2 C crumbled feta cheese (I used shredded parmesan bc that's what I had)

1. Slice the tops off the peppers to make lids. Scoop out the membranes and seeds and discard. Simmer the peppers and lids, covered, in a large saucepan of lightly salted boiling water for 5 minutes. Drain.

2. Preheat the oven to 350 and heat the oil in a medium saucepan over medium heat.

(This is a plug for my favorite kitchen gadget, the Vidalia Chop Wizard! See how finely chopped the zucchini is?)
Add the zucchini and garlic and saute' for 2 minutes Stir in the lemon juice. Cook for 1 minute and remove from the heat. Stir in the couscous, chickpeas, tomato, oregano, salt, and pepper. Stir in the cheese.

3. Fill each pepper with the couscous mixture and place upright in a shallow baking dish. Cover with the pepper tops and bake just until the filling is heated through, about 20 minutes.

Tuesday, October 4, 2011

Mystery Squash Rainbow Surprise and Warm Quinoa

Fall is an exquisite season. It is my favorite time of year and my favorite time to zip up my fleece jacket and head to the farmer's market on Saturday. I love seeing the old pickup trucks overflowing with pumpkins, gourds, and 3 foot long mystery squash. I picked up some mystery squash a couple weeks ago and they have been staring at me for days. I started chopping and sauteing my farmer's market veggies in some olive oil and what happened next really surprised me. I stopped eating it so I could take a picture because this dish suddenly became blog-worthy. I thought my invention would be one of those times where you eat something because it is SO good for you, not because it tasted good. This was delicious and I ate every last morsel. This is a serving for one, so adjust accordingly.

1 medium sized mystery squash. I believe mine was of the zucchini family.
1/2 C chopped red cabbage
1/4 C finely chopped onion
1 Leek
1/2 C grape or cherry tomatoes, cut in half
1 tsp minced garlic
Juice of 1 lemon
1/2 C water
1/2 C cooked quinoa 

1. Wash and scrub all vegetables. Starting with the zucchini, cut lengthwise and remove large seeds. Cut each length into thin slices. Next chop the leek into thin slices, making sure to only use the white bulb and stem until you reach the long sprouting leaves.

2. Heat olive oil on medium heat and add the garlic and onion until fragrant, about a minute. Add zucchini, red cabbage, and leek and saute until soft, about 6 minutes. Add the water a little at a time while sauteing to make sure it doesn't burn. 

3. Add the cherry/grape tomatoes and the juice of the lemon and simmer covered for about 2 minutes. Allow excess liquids to reduce before serving.

6. Serve atop 1/2 C warm Quinoa 

*Quinoa cooks like rice. In a small saucepan, cover 1 C quinoa with 2 C water. Bring to a boil and then reduce heat to a simmer and cover for 20 minutes. Don't peek at it or you'll let the steam fairies escape. Fluff with a fork and serve.