Favorite Family Recipes
PANCAKES WITH THINGS:
Every Saturday we have pancakes for breakfast. Every Saturday I put different things in them. This week, I will add chopped pecans, sun flour seeds, flax seeds, and a little cinnamon. The pancakes will be topped with strawberries (from last summer's garden), real maple syrup and yogurt. In addition to our pancakes, we will have breakfast lamb burgers and a fresh egg on the side. It is GOOD!
All the extra things make for increased nutrition in each pancake, not to mention enhancing the flavor. They have become a "House Specialty" and our overnight guests really enjoy the big country Breakfast. Most of them even volunteer to help Bob with the farm chores!
The basic recipe is from Recipe Ring #1 and is as follows:
- 2 cups organic whole wheat flour
- ½ cup wheat germ
- ½ cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 Tablespoons olive oil (you can substitute apple sauce)
- 3 Tablespoons honey (optional)
- 2 eggs, beaten until fluffy
- 1 1/3 cup skim milk (you can substitute water)
- Chopped apple and dash of cinnamon (optional)
- Chopped pecans or sunflower seeds (optional)
Top with real maple syrup, plain yogurt, strawberries, raspberries, peaches or just use your imagination. Enjoy!!!
April 21st, snowing on April 21st! On the 11th, we had a record breaking 93 degrees! With weather like this, why did we ever leave Texas? Here's how it looks but I'm sure the snow will be gone by tomorrow. Even Kodi doesn't like it. She has to stay in the kennel by herself because she is resting out this "heat".
A day like this is a good excuse for Bob to make potato pancakes even if it is too nasty to plant potatoes. These heart shaped pancakes have a dollop of plain yogurt and apple sauce and are decorated with real maple syrup. Here's his recipe. Try them out for your family and watch the smiles.
Bob's Potato Pancakes
- 2 cups grated raw potatoes
- 2 tablespoons grated onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons whole wheat flour
- 1 tablespoon fresh parsley - finely minced
- 2 eggs
Grate the potatoes through a medium sized grate. Drain off excess juice by gently squeezing the gratings in a mesh sieve. Potatoes should be moist, not juicy or dry. Combine potatoes, onion, salt, pepper, flour and parsley - mixing well. Separate the eggs and stir the yolks into the potato mixture. Beat the whites until stiff and fold into the potato mixture. Preheat the griddle to 400 degrees and oil the surface. I use a heart shaped cookie cutter to form the pancakes. The potato mixture is quite stiff, so you can shape the pancake a 1/2 inch thick and then move the cutter to the make the next pancake. Cook about 5-6 minutes on each side or until a medium brown color. Top with apple sauce, yogurt or maple syrup. Yummm!
FRESH TOMATO HERB SANDWICH
Cover a thick slice of whole wheat bread with a couple of fresh tomato slices. Sprinkle over the top:
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 teaspoon fresh grated parmesan cheese
SARAH'S DILL SALAD DRESSING
- 6 tablespoons apple cider vinegar
- 6 tablespoons olive oil
- 6 tablespoons plain lowfat yogurt
- 2 teaspoons raw honey
- 2 teaspoons hot mustard
- 3 dashes of Tabasco sauce
- ¾ teaspoon salt
- 3 tablespoons fresh dill weed or 2 tablespoons dried dill weed
Shake ingredients together in a one-quart jar. Serve over a tossed salad.
HONEY GLAZED CURRIED CHICKEN
In a plastic bag, mix together:
- ½ cup whole wheat flour
- ¾ teaspoon salt
- ¾ teaspoon cayenne pepper
Preheat oven to 350°. Oil a 9x13 inch baking dish with 2 tablespoons of olive oil. Dip 3 pounds of cut up chicken in a little skim milk to moisten. Drop each piece into the mixture in the plastic bag and shake to coat well. Arrange pieces evenly in the baking dish and bake for 35 minutes. Combine:
- ½ cup honey
- 1/3 cup lemon juice
- 1 tablespoon tamari or soy sauce
- 2 teaspoons curry powder
Pour over chicken and bake an additional 45 minutes or until done. Baste occasionally. Serves six.
CONBREAD #11 cup cornmeal
¾ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon sea salt
2 ½ tablespoons dry milk powder
1 cup milk
3 tablespoons raw honey
2 tablespoons oil
1 egg, beaten
Mix dry ingredients thoroughly. Add remaining items. Bake at 350° for 30 minutes or until done. For variation, add any or all of the following:
½ cup chopped onions
¼ cup chopped jalapeños
1 cup cooked corn
BOB'S FISH CHOWDERThis hearty chowder is especially good in the cold winter months served with hot biscuits or cornbread. Fresh fish from the lake makes an excellent chowder, but frozen fish from the grocery store works too. Pollock is inexpensive and its somewhat fishy taste is well hidden.
Sauté the following ingredients in 3 Tbs. olive oil in a large pan.
5 cloves garlic - chopped
1 green pepper - diced
5 green onions - diced
2 medium onions - diced
2 stalks of celery - diced
When softened slightly, reduce the heat. Add 2 Tbs. flour and mix well. Add the following ingredients.
1 15-ounce can of whole tomatoes - cut tomatoes in 3 or 4 pieces
1 8-ounce can of tomato sauce
1 cup chopped cabbage
1 cup chopped zucchini squash
1 cup chopped potato
2 ( cup water
1 tsp. thyme
( tsp. ground marjoram
2 Tbs. minced parsley - fresh or dried
1 tsp. Tobacco sauce - (This makes it spicy so use less if desired)
1 tsp. sea salt
Bring to boil and reduce heat. Simmer for 20 minutes (You may need to add more water.) About 5 minutes before serving, add 1 to 1 1/2 pounds fish fillets chopped into 1 inch pieces (about five cups). Cook until the fish is done. Great with Cornbread #1
1 whole fertile egg
½ teaspoon dry mustard
¾ teaspoon sea salt
1 ¾ tablespoon apple cider vinegar
1 ½ teaspoon fructose
1 cup olive oil
Add all ingredients except ¾ cup of the olive oil in a blender container. Blend well. With the blender on high, slowly add the remaining oil. Blend until firm and refrigerate. Yield: approximately 1 ½ cups.