Whole-Wheat German Pancake with Pears

Whole-Wheat German Pancake with Pears
Adapted from Whole Foods Market

I love pears and is always looking for recipes with pears. This recipe caught my attention because it is made using whole-wheat flour and doesn't require much sugar. The original recipe states to use an 11-or 12-inch cast-iron or ovenproof skillet, but I only had a 10-inch cast-iron skillet which worked out well. The texture was like a pancake loaded with baked pears goodness. Although I was quite satisfied with the original recipe as written, I prefer the pancake to be a little sweeter, I also like to taste more cinnamon, and could use a hint of vanilla. These adjustments are already included in the following recipe:

2 tablespoons coconut oil or unsalted butter (1.0 ounce)
4 large eggs (7.2 to 7.6 ounces)
1 cup unsweetened carton coconut milk or 2% reduced fat milk (8 ounces)
3 tablespoons organic cane sugar (1.2 ounces)
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 cup whole wheat flour (3.1 ounces)
2 large Bartlett pears or Bosc pears, peeled, cored and thinly sliced (1:0.4 to 1:3.6 pounds weighed at purchased; 13.6 to 15.2 ounces after peeled, cored and sliced)
Powdered sugar or maple syrup (Optional)

Preheat oven to 425 degrees. Position oven rack to the center of the oven.

Lightly spray a 10-inch cast-iron or ovenproof skillet with nonstick baking spray. Place coconut oil in the skillet and heat in the oven until coconut oil is melted, about 3 minutes.

Meanwhile, in a blender, combine the eggs, coconut milk, cane sugar, cinnamon, vanilla and salt. Blend until smooth. Add the flour and blend again. Remove skillet from oven, swirl the melted coconut oil to coat the bottom of the skillet. Pour in the batter. Top with pears. Return skillet to the oven and bake until the pancake is puffed and browned and pears are tender, about 21 minutes. Remove from oven and let sit for about 5 to 10 minutes before serving. Sprinkle with powdered sugar and cut into wedges for serving. Can also serve pancake with drizzle of maple syrup.

Yields 6 servings

Zucchini-Tomato Frittata

Zucchini-Tomato Frittata

This recipe was adapted from Martha Stewart's Everyday Foods magazine. I love this frittata. It's healthy and full of flavor. My coworker saw me eating this for my lunch (two days in a row) and took a picture with her iPhone. She said she is going to put this photo on her facebook page. She also sent it to me so I can include this image on my blog. Thanks B for sharing your photo! I gave B a bite of my frittata and immediately she wanted a copy of this recipe. I made this frittata for dinner the other night along with my Smokey Roasted Potatoes and Farinata (both recipes posted on this site). I have made this frittata numerous times already. Sometimes I substitute Herbes de Provence for the thyme. I am addicted to Herbes de Provence. Either herbs will work great.
2 pounds zucchini, unpeeled, cut into 1/4-inch-thick rounds (about 5 medium-large zucchinis)
1 medium-size onion, finely diced (9.0 ounces)
1-1/2 tablespoons fresh thyme leaves, finely chopped or 2-1/4 teaspoons dried and cumbled
1 teaspoon plus 1/2 teaspoon salt, separated
1/2 teaspoon ground black pepper
12 large eggs, beaten (approximately 1:8.0 to 1:8.2 pounds)
1/4 cup plus 2 tablespoons unsweetened plain soy milk or reduced fat milk (3.0 ounces)
1-1/4 cups shredded Gruyere cheese or white cheddar cheese (2.5 ounces)
1-1/2 pounds Roma tomatoes, cored and thinly sliced crosswise (about 7 medium-size tomatoes)

Preheat oven to 350 degrees. Position oven rack to the center of
the oven.

Heat 2 tablespoons olive oil in a 12-inch stainless steel skillet over medium-high heat until hot, but not smoking. Add the zucchini and cook, stirring often, until zucchini are nicely browned, about 5 minutes. Remove pan from heat and set aside.

In a separate 12-inch nonstick ovenproof skillet, heat 1 tablespoon
olive oil over medium heat. Add onion and saute until lightly browned, about 3 minutes. Add the zucchini, thyme, 1 teaspoon salt and ground black pepper. Continue to cook, stirring occasionally, for about
2 minutes more.

Meanwhile, in a large bowl, whisk together the eggs, milk and
1/2 teaspoon salt until well blended. Using a fork, stir in the cheese.

Pour the egg mixture over the vegetables, gently lifting the vegetables to let the egg mixture coat the bottom of the pan. Reduce heat to medium-low heat and continue to cook, undisturbed, until sides are set , but top is slightly runny, about 10 minutes.

While the frittata is slowly cooking, arrange tomato slices on top, slightly overlapping tomato slices in a circular pattern on top of the egg mixture to cover it entirely, starting from the outer edge of pan and ending in the center of the pan. Sprinkle with a few pinches of crumbled dried thyme just to give some color.

When frittata is finally set on the sides, transfer frittata to preheated oven. Bake frittata until center is firm and not jiggly, about 25 minutes.

Remove frittata from the oven. Change oven temperature to broil. Reposition oven rack to the top rack and broil the the top of the frittata for about 2 to 3 minutes to slightly brown the tomato slices. Let frittata cool for about 5 to 10 minutes before serving.

Yields 6 to 8 servings

Farinata

Farinata

Farinata is an Italian flatbread made with garbanzo (chickpea) flour. I came across this recipe while thumbing though Veg News magazine at a bookstore one day. I knew I will be addicted to this recipe as I was reading though the list of ingredients. This is a very simple recipe. It's healthy and delicious. It bakes up thin and the texture is somewhat like
a firm pancake. There are so many variation of Farinata and I will continue to update the variations as I make them. This variation is adapted from Veg News magazine, using Kalamata olives and sun-dried tomatoes...with a few changes of my own:

1 cup garbanzo flour (4.0 ounces)
1 cup water (8.0 ounces)
2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/8 teaspoon ground black pepper
About 9 to 10 Kalamata olives, minced (1.0 ounce)
3 tablespoons sun-dried tomatoes soaked in olive oil, minced (1.0 ounce)

Place garbanzo flour in a small bowl. Gradually add water and whisk together until smooth. Add the olive oil, sea salt, black pepper, olives and tomatoes. Mix until blended. Cover and set aside at room temperature for at least 1 hour (I set it aside for 3 hours).

Preheat oven to 425 degrees. Place a 10-inch cast-iron skillet or a
12-inch pizza pan in the oven for about 5 minutes. Remove skillet from oven and grease with olive oil. Return skillet to the oven for about
2 more minutes. Give the farinata batter a quick stir and pour the entire batter into the skillet. Bake for about 20 minutes. Farinata will be firm and browned on top and crispy brown around the edges. Cut into wedges and serve immediately.

NOTE: I prefer to use a cast-iron skillet because it gives a much crispier texture around the edges and on the bottom. If you don't have a cast-iron skillet, use a 12-inch pizza pan or a shallow-rimmed, quarter-sheet size baking pan. I had used all three pans, but had the best results using a cast-iron skillet. Whatever pans you choose to use, it is essential to preheat the pans in the oven as instructed.

Yield 2 to 4 servings

Spicy and Smokey Roasted Potatoes

Spicy and Smokey Roasted Potatoes

These are my all-purpose roasted potatoes. I serve these with roasted chicken, roasted pork, fish, meatloaf, etc. I even serve these in place of hash brown potatoes for breakfast. I can eat them straight out of the refrigerator as my lunch the next day. Leftover roasted potatoes can also be used in your favorite potato salad recipe. Potatoes are rich with Vitamin C, potassium, Vitamin B6, fiber and Omega-3 fatty acids.

2 pounds small red potatoes, sliced in halves or in quarters, if large size
2 tablespoons olive oil or garlic-infused olive oil
2 teaspoons smoked paprika and/or ground chipotle chili pepper*
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lime juice or to taste (Optional)

*NOTE: If using ground chipotle chili pepper, it will make your potatoes spicy. If you do not want your potatoes spicy, then use entirely smoked or just regular sweet paprika (if you do not have smoked paprika). Sometimes I use a combination of sweet paprika and finely chopped canned chipoltle peppers with some adobo sauce, but the canned chipoltle peppers will also give some kick to your potatoes. Just using plain adobo sauce will make it less spicy.

Preheat oven to 450 degrees F. Position oven rack to center of the oven. Lightly spray a shallow rimmed baking pan with non-stick cooking spray.

In a large bowl, combine the potatoes, olive oil, paprika, cumin, salt and pepper. Toss to combine and transfer to prepared baking pan in one layer, cut-side down. Roast in oven for until potatoes are easily pierced with a knife, about 20 to 25 minutes.

Remove potatoes from oven and toss in lime juice, if desired. Transfer to a serving dish and serve immediately.

To reheat leftover potatoes stored in the refrigerator, place baked potatoes in a nonstick pie plate. Reheat in a toaster oven or regular oven at 450 until hot, about 15 to 30 minutes, depending on the quantity you are reheating.

Yield 4 to 6 servings.

Roasted Sugar Snap Peas and Asaparagus

Roasted Sugar Snap Peas and Asparagus

1 pound medium-thickness asparagus. trimmed and cut into thirds
1 pound sugar snap peas, stringed

Preheat oven to 450 degrees. Position oven rack to the middle position.

Place vegetables on a shallow-rimmed baking sheet. Drizzle with 3 tablespoons olive oil and 3/4 teaspoon salt. Toss vegetables to coat well. Spread vegetables in an even layer.

Roast in oven for about 8 to 9 minutes. Transfer vegetables to a
serving dish.

Yield 4 to 6 servings.

Turkey Meat Loaf with Mushroom Gravy

Turkey Meat Loaf with
Mushroom Gravy

This is my own version of my basic meat loaf. Over the years, I have been replacing ingredients to make my meat loaf a lot healthier. I replaced the ground sirloin beef with ground lean turkey and replaced the milk with chicken broth. I now process my own breadcrumbs using 100% multi-grain bread instead of store-bought Progresso brand dry breadcrumbs. Since I replaced the beef for turkey, the color of the meat loaf is a lot lighter in appearance after it is baked, so I decided to put in a teaspoon of Kitchen Bouquet Browning and Seasoning Sauce to give it some color, and it worked. If you choose not to use Kitchen Bouquet, that is fine also. My son as a toddler love to eat my meat loaf with mashed potato and gravy. I remember the first time he ate this, he said, "Mmmmm, the meat is good, the potato is good, everything is good." Every bite was with a "Mmmmm...."

This recipe is a doubled recipe because when it comes to meat loaf,
I like leftover meat loaf for another few nights of dinner plus extra
for sandwiches.

4 pounds ground lean turkey
2 cups finely chopped onions (9.3 ounces)
4 large eggs, beaten
2 cups fresh-made bread crumbs (about 4.7 ounces) (See note below)
1 cup Swanson Brand 33% low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet Browning and Seasoning
Sauce (Optional)
1 tablespoon dry mustard
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon poultry seasonings
1 teaspoon dried rubbed sage
1 teaspoon Spike Original All-Purpose All Natural Seasonings
1/2 teaspoon dried thyme leaves
1/2 cup chopped fresh parsley

NOTE: Fresh-made breadcrumbs: I like to use Kirkland brand 100% Multi-Grain Bread purchased at Costco. I toast 4 slices and let it cool. Then I break up the toast into a food processor and process until a fine bread crumb consistency.

Preheat oven to 350 degrees. Position oven rack to the middle position.

Combine all the ingredients into a very large bowl. Mix thoroughly. Divide mixture into 2 portions. Shape each portion into a loaf and set both loaves onto a shallow-rimmed baking sheet.

Transfer meat loaf to the oven and bake for 1 hour, 10 minutes.
Let meat loaf sit for about 15 minutes before slicing. Serve with Mushroom Gravy.

Yield 2 meat loaves


Mushroom Gravy

4 large fresh Cremini mushrooms, chopped
2 tablespoons butter
4 tablespoons olive oil
1/2 cup whole-wheat pastry flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Two 14-ounce cans Swanson brand 33% low-sodium chicken broth and add enough water to measure 4 cups broth
1 teaspoon Kitchen Bouquet Browning and Seasoning Sauce

In a medium-size sauce pan, saute the mushrooms in olive oil over medium-high heat until all liquid has evaporated and mushrooms are lightly browned, about 4-5 minutes. Transfer to a small bowl and
set aside.

In the same sauce pan, melt the butter with the olive oil over medium heat until hot.

Whisk in the flour, salt and pepper and cook until bubbly, stirring with a whisk frequently. When mixture starts to become bubbly, continue to cook, stirring frequently for another minute. Flour mixture will be slightly browned.

Remove from heat and gradually whisk in the broth. Add the mushrooms and Kitchen Bouquet. Return to heat and continue to cook, stirring occasionally with a whisk until sauce comes to a full boil. Continue to cook for 1 minute, stirring frequently.

Remove from heat and serve.

Tuna Salad

Tuna Salad

Two 6-ounce cans solid white tuna in spring water, drained very well
1 large shallot, finely chopped (1.0 ounce)
1 stalk celery, finely chopped (2.2 ounces)
2 tablespoons capers, rinsed and pat dry, then coarsely chopped
(0.8 ounce)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dill weed
1/8 teaspoon sea salt
1 teaspoon dijon mustard (0.2 ounce)
1/2 cup Best Foods brand light mayonnaise OR Veganaise Brand Dressing and Sandwhich Spread (4.0 ounces)

Place tuna in a large bowl, Flake tuna to break up large pieces.

Add the shallots, celery, capers, garlic powder, onion powder, and dill weed to the tuna. With a fork, toss mixture until combined.

Add dijon mustard and mayonnaise (or Veganaise) to the tuna mixture. Mix with the fork until thoroughly combined.

Refrigerate in an airtight container.

Yield approximately 2 cups