Saturday Morning Pancakes!

April 20th, 2013

When the weekend roles around, I want real breakfast… Lately, I have been playing around cornmeal pancakes. It has taken awhile to determine the correct proportions and such but I think I may have a winner. I like to eat them with some raspberry jam. Happy Weekend! :)

Cornmeal-Walnut-Honey Pancakes
(adapted from Cooking Light)

1/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon honey or maple syrup
1 egg, beaten
1 teaspoon vanilla
2 tablespoon chopped walnuts
1 tablespoon butter

Combine the flour, cornmeal, baking powder and salt. Mix in the wet ingredients until just mixed. Stir in the walnuts. Heat the frying pan and melt the butter (you can use more butter if you wish but I’m trying to eat healthier). Pour any excess melted butter into the batter. Spoon a half of the batter onto the pan. Cook until the tops are covered with bubbles and the edges are cooked. Flip the pancake and cook until browned. Repeat with the rest of the batter.

Happy 10,000th day birthday!

May 23rd, 2010


Last fall, Juan sent me an email that his 10,000th day birthday is May 21, 2010 and mine is December 28, 2011… I love randomness and celebrating quirky days (we did celebrate Valentine’s on Flag Day last year) so I put the dates on my calendar…

of course, as the date got closer I did not know what to do… luckily, I was in town but Juan had been saying how he was sick of sweets (yes, he’s odd) so no cupcakes… He loves my quiches though so I made little breakfast “cupcake” quiches.  I couldn’t find the cupcake holders anywhere…hence the improvisation but they tasted good and Juan loved them…


but that was just the beginning of my plan (can you tell I’ve had a lot of time on my hands since school ended?)… while Juan was at work, I hung this awesome half-homemade banner… and I made dinner…

Now, I would have made this dinner regardless of any special occasion. I have this very elaborate idea for a dinner party but it involves some techniques that I have not mastered… such as handrolling pasta…

My first pasta attempt was not very successful (hence, it never made it up here) but this time I used this pasta recipe and was very pleased with the results.  I couldn’t find the rolling pin (it isn’t my kitchen and sometimes it is hard to find things!) so instead I used a SIGG.  It worked great and, of course, I promptly found the rolling pin after I finished.

I let the pasta dry for about an hour and put it in the fridge until dinner time.  I served it with Sun-dried Tomatoes Pesto with Slow Roasted Tomatoes.  I added some more garlic to the pesto and a few of the slow roasted tomatoes.  It was really good… Juan said the best part was the pasta…

So, yes, it was a very successful 10,000th day birthday celebration… plus, I feel more comfortable with my pasta technique… next, mastering Carolina BBQ…

Culinary Mad Libs WINNER!

April 28th, 2010


yes, it is that time… to name the winner of the Culinary Mad Libs Giveaway…chosen by random.org…  but first… a culinary mad lib dish… Individual Asparagus Quiche… inspired by Foodcents (Egg), Colleen (Asparagus) and Mark (Celery Seed).

I love making quiches especially when I have a lot of random leftovers and almost bad vegetables.  However, I often get sick of a quiche before I finish eating it so I rarely ever make one.  For this challenge, I made small individual quiches.  They were good except I’m not sure the celery seed and asparagus is really a perfect match.  But I’m not a huge fan of celery so…

without further ado… the winner of the giveaway is Rachana… Congratulations!  Thank you everyone for participating… stay tuned as I make your suggestions into dishes…

Individual Asparagus Quiche
1/2 onion, chopped
about 6 asparagus stalks, chopped
2 tablespoon grated parmesan
1 teaspoon celery seed
2 eggs
1/2 cup milk
salt and pepper

Mom’s Pie Crust

1. In two ramekins, mold the pie crust. (One batch made enough for three 1 cup ramekins but I only made two quiches).
2. In the bottom of the crust, put the onions, asparagus and parmesan.
3. In a bowl, mix the eggs, milk and celery seed. Pour into the ramekins.
4. Cook at 375 for about 20 minutes or until cooked through.