PB and J Pancakes
Mad Hungry
Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.
Ingredients
Makes 4 sandwiches.
* 1/2 recipe Old-Fashioned Pancakes
* Crunchy peanut butter
* Fruit jam
* Aluminum foil
Directions
1. Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Saturday, April 16, 2011
Oatmeal Smoothies
Oatmeal Smoothies
Mad Hungry
All the nutritional benefits of oatmeal and fruit can be enjoyed in this simple, healthy smoothie.
Ingredients
Serves 2-4.
* 1 cup ice
* 1/2 cup frozen raspberries
* 1/2 cup plain lowfat yogurt
* 1 banana
* 1/2 cup old-fashioned rolled oats
* 1 tablespoon honey
* 1 cup coconut water (or other liquid, such as juice)
Directions
1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.
Mad Hungry
All the nutritional benefits of oatmeal and fruit can be enjoyed in this simple, healthy smoothie.
Ingredients
Serves 2-4.
* 1 cup ice
* 1/2 cup frozen raspberries
* 1/2 cup plain lowfat yogurt
* 1 banana
* 1/2 cup old-fashioned rolled oats
* 1 tablespoon honey
* 1 cup coconut water (or other liquid, such as juice)
Directions
1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.
Blueberry Bran Muffins
Blueberry Bran Muffins
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 muffins.
* 2 cups all-purpose flour
* 1 tablespoon baking soda
* 1/2 teaspoon coarse salt
* 2 large eggs
* 4 tablespoons pure maple syrup
* 1/2 cup sugar
* 1/2 cup safflower (or other vegetable oil)
* 1 1/2 cups milk
* 1 cup fresh or frozen blueberries
* 1/2 cup wheat bran or wheat germ
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
3. Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 muffins.
* 2 cups all-purpose flour
* 1 tablespoon baking soda
* 1/2 teaspoon coarse salt
* 2 large eggs
* 4 tablespoons pure maple syrup
* 1/2 cup sugar
* 1/2 cup safflower (or other vegetable oil)
* 1 1/2 cups milk
* 1 cup fresh or frozen blueberries
* 1/2 cup wheat bran or wheat germ
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
3. Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
Spanish Frittata
Spanish Frittata
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 2 tablespoons extra-virgin olive oil
* 1/2 onion, chopped (3/4 cup)
* 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
* 1 1/2 teaspoons coarse salt
* 8 large eggs, beaten
Directions
1. Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
2. Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
First published April 2011
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 2 tablespoons extra-virgin olive oil
* 1/2 onion, chopped (3/4 cup)
* 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
* 1 1/2 teaspoons coarse salt
* 8 large eggs, beaten
Directions
1. Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
2. Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
First published April 2011
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
2 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4-pound) whole chicken
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 rib celery and green tops, chopped
* 1 small carrot, peeled and chopped
* 1 head garlic, cloves peeled and sliced
* 2 small sprigs fresh rosemary
* 1 large fresh bay leaf
* 2 pounds starchy potatoes, peeled and chunked
* 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
* 1 cup milk or chicken stock, warmed
* 10 to 12 ounces ripe Camembert or 1 small individual wheel
* Freshly grated nutmeg
* 1 1/4 to 1 1/2 pounds green beans, trimmed
* 1 tablespoon butter
* 1/3 bottle dry white wine (about 1 cup)
* Juice of 1 lemon
Directions
Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
Preheat the oven to 275 degrees F.
Heat a large Dutch oven over medium to medium-high heat.
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
Place the chicken on a carving board and cover with foil.
In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
Carve the chicken and serve with pan juices, potatoes, and beans.
Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
2 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4-pound) whole chicken
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 rib celery and green tops, chopped
* 1 small carrot, peeled and chopped
* 1 head garlic, cloves peeled and sliced
* 2 small sprigs fresh rosemary
* 1 large fresh bay leaf
* 2 pounds starchy potatoes, peeled and chunked
* 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
* 1 cup milk or chicken stock, warmed
* 10 to 12 ounces ripe Camembert or 1 small individual wheel
* Freshly grated nutmeg
* 1 1/4 to 1 1/2 pounds green beans, trimmed
* 1 tablespoon butter
* 1/3 bottle dry white wine (about 1 cup)
* Juice of 1 lemon
Directions
Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
Preheat the oven to 275 degrees F.
Heat a large Dutch oven over medium to medium-high heat.
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
Place the chicken on a carving board and cover with foil.
In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
Carve the chicken and serve with pan juices, potatoes, and beans.
Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
Monday, March 28, 2011
Banana Fritters
Banana Fritters
Mad Hungry
Serve the fritters with fresh fruit for a delicious breakfast.
From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Ingredients
Makes 6 servings.
* 6 ripe bananas
* 2 eggs, beaten
* 3/4 cup all-purpose flour
* 3 tablespoons vegetable oil
Directions
1. In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.
Mad Hungry
Serve the fritters with fresh fruit for a delicious breakfast.
From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Ingredients
Makes 6 servings.
* 6 ripe bananas
* 2 eggs, beaten
* 3/4 cup all-purpose flour
* 3 tablespoons vegetable oil
Directions
1. In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.
Spiced Chai Latte
Spiced Chai Latte
Mad Hungry
Recharge with this tea-based beverage in the morning or afternoon.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 4 cups.
* 2 tablespoons black tea
* 3 whole cloves
* 1 star anise (or other aromatic spice)
* 1 whole cinnamon stick
* 4 cups boiling water
* 1/2 teaspoon pure vanilla extract, or 1/2-inch piece of vanilla bean
* 1 tablespoon natural sugar or honey
* 1/4 cup hot milk
Directions
1. Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.
Mad Hungry
Recharge with this tea-based beverage in the morning or afternoon.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 4 cups.
* 2 tablespoons black tea
* 3 whole cloves
* 1 star anise (or other aromatic spice)
* 1 whole cinnamon stick
* 4 cups boiling water
* 1/2 teaspoon pure vanilla extract, or 1/2-inch piece of vanilla bean
* 1 tablespoon natural sugar or honey
* 1/4 cup hot milk
Directions
1. Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.
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