Sunday, April 3, 2011

Recipes From the Week

I'm sitting here watching Food Network, trying to think of something creative and interesting to write, since I've been waiting since Wednesday for some free time since to post. But....nothing. So I'm just going to give you the recipes for some of the yummy food I made this week!

Whole grain pancakes for one:

Barley and roasted kale salad:

Sweet and spicy glazed pecans:

Spiced applesauce:

Alright, now here are all the recipes!

Whole grain pancakes for one:

I've been craving pancakes for weeks, and finally decided to come up with a recipe on Wednseday, a day off from school! These were really delicious and the perfect amount to keep me full and energized through my 10 mile bike ride to Georgetown with my friends...and then the 10 mile bike ride back...

1/3 cup spelt flour
2/3 cup puffed millet (or puffed rice)
1 teaspoon baking powder
1/4 teaspoon cinnamon
a pinch of each: nutmeg, cloves, ginger, salt
1/3 cup unsweetened almond milk
2 tablespoons applesauce


1. In a small bowl, mix together the flour, millet, baking powder, and spices.
2. Add in the almond milk and applesauce, and mix just until combined.
3. Heat a skillet over medium heat and spray it with cooking spray
4. Pour batter into skillet, about 1/4 cup at a time, making four small pancakes (I had to do this in two batches)
5. Cook the pancakes for about 2-3 minutes per side, or until browned and cooked throughout
6. Serve hot!

Topping Ideas:
-sliced pears (pictured above), peaches, plums, bananas, strawberries, blueberries, etc.
-greek yogurt and fruit
-honey and sliced almonds
-almond butter and strawberry jam
-banana syrup (pictured above)-puree 1 small banana with a splash of almond milk and vanilla

Barley and roasted kale salad:

Ingredients (no need to be too exact with measurements):
1 cup barley
1 bunch kale
1 pound baby carrots
1 can chickpeas, rinsed and drained
salt and pepper
1/2 tablespoon olive oil
2 tablespoons rice vinegar (or cider vinegar)

1. Fill a large pot half full with water, then add the barley.
2. Bring the barley and water to a boil over high heat, then reduce heat to low and simmer for about 30 minutes, or until the barley is tender.
3. Drain and rinse the barley and set aside.
4. Heat the oven to 375 degrees F
5. Remove kale leaves from their stems and chop the kale finely; place the kale in a large bowl
6. Using a food processor or mandoline, slice the carrots very thinly
7. Add the carrots and chickpeas to the kale, then season with salt and pepper
8. Divide the kale mixture onto two silicon mat-lined and greased baking sheets, and roast for 15-20 minutes--until the kale is slightly crisp and the carrots are tender.
9. Mix together the barley, roasted vegetables, oil, and vinegar in a serving bowl, and season with salt and pepper.
10. Enjoy hot or cold!

Sweet and spicy glazed pecans:

I made these as a last-minute addition to a cheese plate for a dessert party. They were so easy and so delicious!

1 cup roughly chopped pecans
2 tablespoons agave syrup
1/4 teaspoon each: cinnamon, salt, ground ginger
1/2 teaspoon cracked black pepper
a pinch of each nutmeg and cloves


Toast the pecans over medium heat for 3-4 minutes, until they are fragrant but not burned.

Add in remaining ingredients, stirring to coat the pecans, then remove from heat. 

Spread the mixture on a silicon mat-lined baking sheet and bake for 7-8 minutes, until deep brown and caramelized.

That's it!
Serving ideas:
-serve with brie, honey, and warm baguette slices
-top a spinach salad with strawberries, glazed pecans, goat cheese, and balsamic vinegar
-mix with dried cranberries and banana chips for a fancy (and yummy) trail mix

Spiced applesauce:
This is really more of a method than a recipe, since exact measurements aren't necessary at all!

as many apples as you have on hand
a splash of water
spices (see tips and ideas)

1. Peel, core, and dice the apples, and place them in a large pot.
2. Add a splash of water-enough to just cover the bottom of the pot.
3. Add in all the spices.
4. Heat the mixture over high heat until the water is boiling, then reduce heat to medium, cover, and simmer for about 1 hour.
5. Remove the lid, and continue to cook uncovered if the applesauce is to watery. When it reaches your desired consistency, remove from heat and enjoy hot or cold!

Tips, Notes, and Ideas:
-the spices I used here were cinnamon, nutmeg, cloves, and a pinch of salt
-I have used many different kinds of apples, so I don't think it really matters too much--use what you like, what you pick, or just what's on sale
-add in some fresh or frozen berries and cook them with the apples for berry applesauce!

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