Peanut Butter and Jelly Pancakes
Taken from http://www.fromaway.com; submitted by Jennifer Barker Jefferson
For the pancakes:
1 cup flour
1/2 tsp. salt
2 tsps. melted butter
1 1/2 tsps. baking powder
1/2 cup creamy peanut butter
1 cup milk
For the strawberry syrup:
2 cups fresh strawberries, hulled and quartered
1 cup sugar
1 cup water
For the pancakes:
Combine all ingredients in a large mixing bowl. Stir until ingredients are well combined, peanut butter is incorporated fully, and batter is smooth.
Heat a nonstick skillet or griddle over medium-high heat. Working in batches, drop pancakes onto pan in scoops measuring about a quarter of a cup. Cook until brown on one side, then flip and cook until brown on other side. Serve with butter and strawberry syrup.
For the strawberry syrup:
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil. Cook, stirring often and reducing heat as needed to prevent overflow, until strawberries are soft and liquid has reduced, about 20 minutes. Strain, if desired.
Broccoli Leek Soup from Bailey1806
1 large bunch broccoli
1 tbsp. olive oil
1 tbsp. butter (unsalted)
2 medium leeks (white and light green parts only, thinly sliced)
1 medium baking potato (peeled and cut into 1-inch pieces)
1 garlic clove (thinly sliced)
3 cups water
3 cups low-sodium chicken broth (vegetable broth for vegetarian option)
3/4 tsp. salt
pinch of freshly ground pepper
1/4 cup half and half (optional)
1/4 cup snipped chives
Separate broccoli stems from florets. Remove tough outer layer from stems with a vegetable peeler (if necessary) and slice into 1/4 inch thick “coins.” Break the florets into small pieces and set aside.
In a soup pot, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato and garlic and cook 2-3 minutes. Add 3 cups of water, broth, salt and pepper and bring to a boil. Reduce heat, cover partially and simmer until broccoli and potato are tender, about 12 minutes.
Add florets, bring to a boil then simmer for 5 minutes. Use an immersion blender to puree until smooth. Add half and half (if using) and chives and re-heat before serving. I usually freeze the soup in 1-2 serving portions and sprinkle cheddar cheese on top when serving.
I rarely take the time to chop up garlic, but get the jar of minced garlic from the grocery store and save myself two minutes of my life once or twice a week when cooking.
I rarely measure out salt and pepper, and sometimes I even leave them out because I prefer to add it later when I’m serving the dish, since every one likes a different amount.
I do not add the half and half, because I usually use extra broccoli and that makes it thick enough, plus I get the dairy when I sprinkle with cheddar.
I usually forget to buy fresh chives, or don’t want to be stuck with extra, so I use the dried chives from my spice rack, use only 1/8 of a cup and add with the florets so they get softened by cooking a little.
This is originally from an Oprah cookbook.
Mock-a-mole by Bailey 1806
1 cup cooked green peas
1/4 cup chopped fresh tomato
2 tbsp. chopped fresh cilantro, plus more for garnish
1 tbsp. chopped red onion
1 tbsp. chopped fresh parsley
2 tsp. fresh lime juice
1 tsp. Worcestershire sauce
1 tsp. garlic salt
1/2 tsp. black pepper
3/4 tsp. Tabasco sauce
Combine all of the ingredients in a large bowl and blend with an immersion blender until smooth. Garnish with cilantro. Serve with tortilla chips.
I would probably double this recipe, especially if taking it to a party, plus where can you actually buy such small amounts of these ingredients anyway???
I will rarely juice a lime or lemon for a recipe… instead get the cute yellow and green bottles of juice at the grocery store.
This is from Bethenny Frankel: http://www.bethenny.com/
Danish Potato Salad
6 to 8 servings
3 pounds of Red Skinned or other pretty colored Boiling Potatoes
1/2 Cup Chopped Fresh Chives or Green Onions
1/2 Cup of Chopped Fresh Parsley
2 Tablespoons of Drained Capers
3 Tablespoons of White Wine Vinegar
1 Tablespoon of Caper Liquid from Jar
1 Teaspoon (or a lil’ more) of Dijon Mustard
1/2 Cup of Olive Oil
Kosher Salt and Cracked Black Pepper
Wash and cut potatoes into cubes. Boil in salted water until just tender (fork tender). Drain and add chives, parsley and capers, Set aside.
For the dressing: Combine vinegar, caper liquid and mustard in a small bowl or jar and whisk in oil. (or shake).
Season salad with salt and pepper. Then pour dressing over potatoes and adjust salt and pepper as needed. Dust with Paprika. Can serve at room temperature or make the night before and serve chilled or warm up in oven
Corn and Black Bean Salad- SnoopyLuv
(adapted from Allrecipes.com)
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1 tsp tabasco (add more to taste)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
2 (8.75 ounce) can sweet corn, drained
1/2 chopped red onion (optional)
1 bell pepper chopped (optional)
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder and tabasco.
In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Garlicky Mashed Potatoes with Thyme from ngentile
Source: Real Simple Magazine
4 pounds Yukon Gold potatoes (about 8), peeled and halved
Kosher salt and black pepper (I just use regular salt)
1 cup whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) butter
1 head garlic, halved horizontally
12 springs fresh thyme
1/8 teaspoon freshly ground nutmeg
Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and summer until tender, 16-18 minutes. Drain the potatoes and return them to the pot. Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked. Strain the milk mixture into the pot with the potatoes. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and mash. Sprinkle with nutmeg before serving.
Macaroni and Cheese w/Butternut Squash and Broccoli from HoosierTerp
Recipe adapted from: Branny Boils Over
Photo by HoosierTerp
1.5 cups WW pasta
1 cup shredded mozzarella (I used reduced fat)
2 T cream cheese (I used reduced fat)
1 cup butternut squash puree
1 cup frozen broccoli
1 small red onion, diced
1 T smartbalance (I used smartbalance spray- 6-7 sprays)
1 t flour
3/4 cup water (or milk if you’re feeling rich!)
salt and pepper
Peel butternut squash. Roast or steam until very tender. Puree. I used a food ricer to puree it but you could use a blender, food processor, or vigorous fork-action.
Boil 1.5 cups whole wheat pasta until al dente. Reserve. Saute red onion, if using, until just tender and fragrant.
Melt 1 T smart balance, butter, or oil in a sauce pan. Stir in 1 T flour and cook 1-2 minutes. Whisk in 3/4 cup water (or milk) until a pale sauce forms. Add squash puree and stir well. Fold in shredded cheese and cream cheese and heat until melted. Stir together peas, pasta, onion, and butternut squash (salt and pepper to taste) mixture and spread into a 9×9″ baking dish. Bake at 350 for 25 minutes. Top with freshly chopped parsley.
Amount Per Serving (made with water)
Total Fat 4.0 g
Saturated Fat 1.4 g
Dietary Fiber 4.9 g
Sugars 1.0 g
Protein 13.5 g