so i just discovered that I can make pancakes just as good (well, almost, anyway) as pete's grill! here's the recipe i found online that ROCKS!!
Ingredients:
1 c flour 1 tsp baking powder
2 tb yellow cornmeal 1 tsp baking soda
2 tb brown sugar 1/2 tsp salt (I use less)
1 cup buttermilk 1 cup plain whole milk yogurt (i use 2% vanilla, YUM)
1 large egg 1 1/2 tb unsalted butter, melted (i usually only have salted, so this makes up for adding less salt too)
Combine dry ingredients in large bowl, whisk together until smooth.
In another bowl, whisk together buttermilk, yogurt and egg until blended. Add to dry ingredients, but stir until JUST blended (still lumpy is fine--i heard on npr that the KEY to making good pancakes is not to overmix--something to do with gluten?) Gently mix in melted butter.
I don't need to tell you how to COOK them do I? ;)
Saturday, January 24, 2009
Best cream of mushroom soup EVER!! (for Eliza)
I'm doubling the size of the recipe i have, since it's so good, you'll want more! but if it's just for you, then halve it. Freezes well, too! on second thought, you may have to halve it, as i'm not sure double the amount will fit in a cuisinart. ah well...
Ingredients:
1 lb mushrooms, sliced (i usually use baby portobella, but regular white will do just fine...)
2 medium onions, chopped
2 cups fresh chopped parsley
28 oz (2 cans) beef broth (i usually use veggie stock that i make, but chicken stock works also)
1/2 cup butter
bit of flour
2 cups sour cream (this is the ONLY time using fat free sour cream is acceptable--i think it tastes more like mushroom sauce if you use full fat sour cream)
Saute mush, onion, parsley in butter (I didn't say it was HEALTHY soup, just yummy!) over high heat, stirring until mushrooms are limp and juices have evaporated a little bit. Stir in flour (~1 tb), remove from heat, and add stock. Bring to a boil, stirring.
Put all into large cuisinart, or large bowl and blend with one of those mixer thingies until it's finely chopped up. Add sour cream, and salt and pepper to taste, during this part.
Bon appetit!!
Ingredients:
1 lb mushrooms, sliced (i usually use baby portobella, but regular white will do just fine...)
2 medium onions, chopped
2 cups fresh chopped parsley
28 oz (2 cans) beef broth (i usually use veggie stock that i make, but chicken stock works also)
1/2 cup butter
bit of flour
2 cups sour cream (this is the ONLY time using fat free sour cream is acceptable--i think it tastes more like mushroom sauce if you use full fat sour cream)
Saute mush, onion, parsley in butter (I didn't say it was HEALTHY soup, just yummy!) over high heat, stirring until mushrooms are limp and juices have evaporated a little bit. Stir in flour (~1 tb), remove from heat, and add stock. Bring to a boil, stirring.
Put all into large cuisinart, or large bowl and blend with one of those mixer thingies until it's finely chopped up. Add sour cream, and salt and pepper to taste, during this part.
Bon appetit!!
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