Pancakes with Poppy Seeds and Lemon

Ingredients

1-1/2 cups unbleached flour
1/4 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat milk
1/4 cup nonfat plain yogurt
2 egg whites
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest

Method

  1. In a large bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda and salt. Make a well in the center.
  2. In another large bowl, whisk together the milk, yogurt, egg whites, lemon juice and lemon zest. Pour the milk mixture into the well in the flour mixture and stir to mix well.
  3. Coat a griddle or large nonstick frying pan with nonstick cooking spray. Place over medium-high heat until hot. The griddle is the right temperature when water dropped on the surface bounces and dances. If the water evaporates immediately, the griddle is too hot; if the water sits still, the griddle is not hot enough.
  4. Spoon the batter in scant 1/3-cup portions onto the hot griddle to make 12 pancakes. Flip each pancake when the surface is covered with tiny bubbles, about 3 minutes. Cook until the bottom is golden brown, about 2 minutes more.
  5. To serve, divide among 4 individual plates. One serving is 3 pancakes.

Makes 4 servings.

Source: Cooking for Healthy Living

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Spanish Omelet with Chorizo Sausage and Fava Bean

Ingredients

8 oz frozen baby fava beans
6 eggs
3-1/2 oz chorizo sausage, outer casing removed, chopped
3 tbsp olive oil
1 onion, chopped
salt and pepper

Method

  1. Cook the fava beans in a pan of boiling water for 4 minutes. Drain well and let cool.
  2. Meanwhile, lightly beat the eggs in a large bowl. Add the chorizo sausage and season to taste with salt and pepper.
  3. When the beans are cool enough to handle, slip off their skins. This is a laborious task, but worth doing if you have the time. This quantity will take about 15 minutes to skin.
  4. Heat the oil in a large skillet, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned.
  5. Add the fava beans and cook, stirring, for 1 minute.
  6. Pour the egg mixture into the skillet and cook gently for 2-3 minutes, or until the underside is just set and lightly browned. Use a spatula to loosen the tortilla away from the side and bottom of the skillet to let the uncooked egg run underneath and prevent the tortilla from sticking to the bottom.
  7. Cover the tortilla with a large, upside-down plate and invert the tortilla onto it. Slide the tortilla back into the skillet, cooked-side up, and cook for an additional 2-3 minutes, or until the underside is lightly browned.
  8. Slide the tortilla onto a warmed serving dish. Serve warm, cut into small pieces.

Makes 8 servings as part of a tapa meal.

Source: Tapas

Apple Cinnamon Pancakes

Ingredients

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
3 eggs
2-1/2 cups milk
1/4 cup butter, melted
2 tbsp pure maple syrup or packed brown sugar
1-1/2 cups shredded apple (about 2 large)
2 tbsp butter for cooking (approx.)

Method

  1. In a large bowl, combine all-purpose and whole wheat flours, baking powder, cinnamon and salt.
  2. In separate bowl, whisk together eggs, milk, melted butter and maple syrup. Pour over dry ingredients and add apples. Stir gently just until combined (a few lumps should remain).
  3. In large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/3 cup batter per pancake into skillet. Cook for 2 minutes or until bubbles break in batter but do not fill in. Turn and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.

Makes 6 servings.

Source: Manitoba Dairy Farmers

A Mediterranean-Fusion of French and Middle Eastern Dessert

Ingredients

1-1/2 cups flour
6 tablespoons butter
1 egg

Filling

scant 1/2cup butter
7 tablespoons sugar
1 egg, beaten
scant 1 cup ground almonds
2 tablespoons flour
2 tablespoons orange-flower water
12-13 fresh dates, halved and pitted
4 tablespoons apricot jam

Method

  1. Preheat the oven to 400°F. Place a baking sheet in the oven.
  2. Sift the flour into a bowl, add the butter and work with your fingertips until the mixture resembles fine bread crumbs.
  3. Add the egg and a tablespoon of cold water, then work to a smooth dough.
  4. Roll out the pastry on a lightly floured surface and use to line an 8-inch tart pan. Prick the base with a fork, then chill until needed.
  5. To make the filling, cream the butter and sugar until light, then beat in the egg. Stir in the ground almonds, flour and 1 tablespoon of the orange-flower water, mixing well.
  6. Spread the mixture evenly over the base of the pastry shell. Arrange the dates, cut side down, on the almond mixture. Bake on the hot baking sheet for 10-15 minutes.
  7. Reduce the heat to 350°F. Bake for another 15-20 minutes until light golden and set.
  8. Transfer the tart to a rack to cool. Gently heat the apricot jam, then strain. Add the remaining orange-flower water.
  9. Brush the tart with the jam and serve at room temperature.

Makes 6 servings.

Source: Healthy Mediterranean Cookbook

Filipino-style Pork Belly with Beet and Taro Root

Ingredients

1 lb pork belly
1 tsp Hawaiian sea salt
1 Tbsp whole peppercorns
3 bay leaves
3 cups vegetable oil
2 stalks of lemongrass, bottom parts only
4 bunches beet microgreens
1/4 cup edamame

Beet Puree

4 small beets
1 Tbsp honey
2 Tbsp olive oil
1/8 cup water
pinch of salt and pepper

Taro Root Gnocchi

2 lb taro root
3/4 cup flour
1 tsp Kosher salt
1 large egg, lightly beaten
2 Tbsp butter

Method

  1. Place pork belly in pot. Fill with water until pork is covered. Add peppercorns, bay leaves, lemongrass and simmer 45 minutes until meat is tender.
  2. Rub meat with salt. For a crispier skin, cover and refrigerate overnight to dry out pork.
  3. Heat oil to 375°F and fry pork (7-10 minutes). Transfer to paper towels to drain excess oil.
  4. Sprinkle with Hawaiian sea salt, slice and set aside for plating.
  5. Place beets, honey, olive oil and salt and pepper in food processor. Blend until smooth.
  6. To make the taro root gnocchi, peel taro. Boil until tender (approximately 45 minutes). Drain and cool.
  7. Pass taro through potato ricer or food processor for finer consistency.
  8. Lightly flour work surface. Add egg, taro, and flour. Mix with hands until dough forms. For fluffier gnocchi, do not over mix.
  9. Roll dough into rope (approximately 3/4″ in diameter). Cut pieces into desired shape.
  10. Boil water in medium pot. Cook gnocchi until floats to surface. Strain and set aside.
  11. In saucepan, melt butter on high heat until brown flecks develop. Remove from heat.
  12. Toss gnocchi in browned butter and sautee (5-7 minutes). Add salt to taste.
  13. Spread beet puree on the plate. Place pork belly and taro Gnocchi on top. Garnish with edamame and microgreen before serving.

Makes 4 servings.

Source: ciao!