This is a great idea for breakfast, brunch, or lunch. Super easy to make. This pancake grows beautifully, pleasing your eye and stomach. Top with your favorites.
I used a 12-inch cast iron, but you can use any medium, oven-proof skillet. Whatever you have at your home, put it to work.
Ingredients:
- 3 large, room-temperature eggs
- 3/4 cup room-temperature milk
- 2 Tbsp. slightly-cooled, melted, unsalted butter
- 1/2 cup all-purpose flour
- 2 Tbsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. canola oil
Preparation:
- Preheat oven to 450° F and let pan heat at least 20 minutes.
- Blend eggs in a blender until frothy.
- With blender running, gradually add milk.
- Add butter, blend 30 seconds.
- Gradually add flour, cornstarch, salt, and pepper. Blend for another minute.
- Remove skillet from oven and coat with oil.
- Immediately pour batter into skillet.
- Bake pancake until puffed and golden brown around the edges, around 20-25 minutes.
- Top as desired.
- Makes 2 servings. Enjoy!
Let the strawberry season start!
It depends where you are in the world folks but I am sure some of you have either gone strawberry picking already or picked some from your garden. The strawberry season is so short, we should enjoy it as much as we can. Eating seasonally brings completely new sensations to our palates. Especially if we are talking about strawberries. These gorgeous berries should be picked from the bushes and eaten within a few hours. Unfortunately, the berries we purchase from the stores, imported from different countries, lack strawberry flavor. They might look spectacular in the store but you will only experience the true taste of the strawberry when it is picked locally the same day.
I hope you will enjoy this smoothie! Check your fruit calendar season, pick up a basket and head to the farm. Our strawberries were picked from Sweet Berry Farm in Marble Falls, TX.
Ingredients:
- 2 ripe bananas
- 2 cups fresh strawberries
- 1/2 cup plain yogurt
- 1 Tbsp honey
- 1 Tbsp chia seeds
- 2 tsp coconut oil
- 1 cup ice cubes
- mint as garnish
Preparation:
- Put all ingredients in a blender. Blend until smooth. Garnish with mint. Serve immediately.
Makes 2 servings.
Enjoy!
Spring just welcomed us but winter weather still might knock on our door bringing some frost. Especially in some colder countries. Why don't you boost yourself with this very crunchy and bright side dish?! If you are already enjoying hot temperatures, this salad will really refresh you. Either weather, bon appetit!
Ingredients:
- 1/3 cup raw pumpkin seeds
- 4 tsp olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 2 tsp pure maple syrup
- 4 cups very thinly sliced or shreded green cabbage
- 1 1/2 cups matchsticks Asian pear or green apple
- 1 1/2 cups matchsticks celery stalk
- 1 1/2 cups matchsticks peeled daikon
- 3 oz Manchego cheese, shaved
- salt and pepper for taste
Preparation:
- Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp oil on a baking sheet. Season with salt and pepper. Bake until golden brown, about 5 minutes. Let cool.
- Whisk lemon juice, mustard, maple syrup and 3 tsp olive oil in a medium bowl. Season with salt and pepper.
- Combine cabbage, pear/apple, celery, daikon and pumpkin seeds in a large bowl.
- Drizzle dressing over the top and toss to combine.
- Season with salt and pepper if necessary.
- Top with Manchego cheese.
Makes 4- 6 servings.
Enjoy!
It's grapefruit season in Texas. Let's take advantage of it. Besides delicious fresh squeezed juice, it's time for a cake. It's super easy to make and it comes out very fluffy and delicate in taste. Let's do it!
Ingredients:
Loaf:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 Tbsp finely grated grapefruit zest
- 1 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup plain Greek yogurt (or regular plain yogurt)
- 7 Tbsp fresh grapefruit juice
- 1 Tbsp chia seeds (or poppy seeds)
Frosting:
- 1 Tbsp plain Greek yogurt
- 1 Tbsp grapefruit juice
- 1/2 cup powdered sugar
- 1/2 tsp chia seeds (or poppy seeds) for sprinkling
- pinch of salt
Directions for loaf:
- Preheat oven to 350°F.
- Line an 8 1/2 x 4 1/2 loaf pan with aluminum foil.
- Whisk flour, baking powder, and salt in a medium bowl.
- Using your hands, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump (around 1 minute).
- Add eggs, oil and vanilla and beat with an electric mixer until light and thick (around 4 minutes).
- Reduce mixer's speed to low and mix in half of dry ingredients.
- Mix in yogurt.
- Mix in remaining dry ingredients.
- Add grapefruit juice and chia seeds. Stir.
- Move batter into the prepared pan.
- Bake for around 50 minutes or until golden brown and a skewer comes out clean.
- Let cool completely.
Directions for frosting:
- Whisk powdered sugar, yogurt, juice and a pinch of salt in a medium bowl until smooth.
- Drizzle over the cake.
- Sprinkle with chia seeds.
- Let sit until glaze is set (about 30 minutes). To speed up the process, move into the fridge.
I hope you enjoy!
Ingredients:
- 4 cups thinly sliced/shredded green cabbage
- 3 scallions (green onions), thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream (or plain yogurt)
- 2 Tbsp lime juice
- lime zest from one lime (you can use grater/zester)
- 1-2 garlic cloves, pressed
- 1/2 serrano pepper, minced
- salt and pepper to taste
Directions:
- Combine cabbage, cilantro and onions in a large bowl. Mix together.
- Whisk mayonnaise, sour cream, lime juice, lime peel, serrano pepper and garlic together in a bowl.
- Toss over the cabbage to mix evenly.
- Add salt and pepper to taste.
Makes 4-6 servings.
Enjoy as a side dish!
