Throw Away the Mixes!

So one of my many fond culinary memories I have is one of pancakes. My Grandma (Mama Chana) use to make the best pancakes EVER! Now, granted those pancakes were made with that quick and simple mixes we’re all familiar with- Bisquick. I just remember the fluffy cakes coming right off the griddle and having Mama Chana butter them, drizzle them and cut them into squares. Why squares you ask? Well, cutting the cakes into squares is the optimal way of soaking up the delicious syrup. I know, it sounds crazy but trust me…try it!


Anyway, the first bite of pancakes is always a magical one! The pancake fills your mouth with a burst of flavor; hitting the taste buds with a little sweet and then a hint of saltiness. Growing up I found myself always going back to “Bisquick” only to try and remake those pancakes.

Well, now there is no need for those silly mixes! Try this recipe for those classic pancakes!

Old fashioned pancakes-

2 cup AP flour
4 tsp baking powder
1 tsp salt
4 Tbs sugar
2 large eggs
2 cups milk
4 Tbs melted butter

Whisk together flour, baking powder, salt and sugar. Add eggs, milk, and butter; whisk to mix. Batter will have some lumps.

Heat griddle or skillet; brush griddle or skillet with butter or spray with non-stick spray.

Ladle about ¼ cup batter onto skillet. Add any extras...Sofie really enjoyes blueberries or chocolate chips in her cakes. Cook until bubbles appear about 2 ½ min. Flip pancake and cook an additional 1-2 min

I always enjoy eating pancakes with some maple sausage links

Enjoy!

Mangiamo!!... Let's Eat!!

Cannellini bean Bruschetta

2 cans of cannellini beans
½ cup extra virgin olive oil
1 lemon
¼ cup chopped rosemary
1 clove of garlic
Salt and pepper to season
Crostini

Rinse the cannellini beans
Add to food processor and blitz for a few seconds
Add juice from one lemon, roughly chopped garlic and roughly chopped rosemary
Blitz in food processor until smooth
Season with salt and pepper
Transfer mix to serving dish and drizzle with extra virgin olive oil
Top each crostini with puree

Meatball simplicity!

1 ½ pounds ground beef (lean)

2 eggs
5 ½ oz ricotta cheeses
1 cup grated parm cheese
¼ cup pecorino cheese
½ cup chopped sundried tomatoes
Salt and pepper

Mix the ground beef with the egg, cheeses, sundried tomatoes and salt and pepper
Make sure to mix thoroughly
Measure out about a tablespoon and roll into a ball
Heat pan with olive oil and brown each ball and then remove from pan- finish cooking in sauce

La Salsa di 5 Minuti

1 onion
½ cup olive oil
2 cloves garlic
¼ teaspoon chili pepper flakes
1 32oz. can canned tomatoes
1 pint fresh cherry tomatoes
½ cup fresh basil
Salt and pepper to taste

Sauté the onion, garlic and pepper flakes in olive oil for a few min.
Add the tomatoes and basil
Let simmer (it’s named “the 5 minute sauce” but I let it cook down for about 30-45 minutes) either way- it’s fresh and delicious!
Once done simmering, blend with an emersion blender until desired consistency

Halibut Dinner

I've said before, but one of my favorite types of fish to cook with is halibut.  Here is another great and simple recipe for you to try.

Halibut with Creamy Pasta


2 Halibut filets
16 oz. Rotini Pasta
3 cups cream
2 cups white wine
Parmigianino Reggiano Cheese
Shallot
Parsley
Capers or Green Olives
Salt and Pepper
Olive Oil
½ lemon

 

 

This fish is slightly overcooked...being pregnant I always overcook fish...just in case.
 
• Start pot of water boiling for the pasta
• In a sauté pan, heat about 2 Tbs. olive oil on high heat.
• Season fish with salt and pepper and place in hot pan- leave the fish alone to cook and get some color. While the fish is cooking in the oil, continue to “baste” the fish with a spoon…tilt pan slightly and allow the oil to pool to one side then spoon collected oil over the top of the fish. This will help with cooking.
• Add the pasta to boiling SALTED WATER and cook until al dente
• Start to prepare your ingredients:

Pit and chop capers or green olives
Chop shallots
Chop parsley

• Once fish is cooked, remove from pan and set aside
• Deglaze pan with white wine (don’t forget to scrape the bottom of the pan and get the “good bits”)
• Add the chopped shallots and reduce wine by 1/3
• Lower heat and add cream and capers or green olives and the juice of ½ lemon.
• Add the cooked and strained pasta plus a little of the pasta water (this will help to thicken the sauce)
• Add the chopped parsley and shredded cheese and mix.

Once cheese is added, season to taste…remember season in layers. The pasta water was salted, the capers or olives are salted and the cheese is salty.

My number one fan...

She knows what she likes!

 

Chilean sea bass

One of my favorite fishes to cook with has to be Chilean sea bass. This white fish is not only firm and flavorful but also has great nutritional value. A 7 ounce filet has about 150 calories and a decent amount of protein- about 48% of the daily recommended amount! There are so many different varieties of sea bass that are prized for the firm flesh. Chilean sea bass is not really part of the sea bass family at all; it has a richer and softer flesh than other types of sea bass. Either way, it’s one of my favorites.

 

I decided to make a light meal. Something low in calories, fresh and simple, here in Arizona it’s been triple digits and the last thing I wanted for dinner was anything heavy and rich. One of the things I do often is do a refrigerator clear out- I go through and try and use up whatever I have and try and get creative. It sorta keeps me on my toes! So, I had Brussels sprouts, spinach, and tons of lemon and grapefruits…here’s what I came up with.

 

Roasted Chilean sea bass served on a bed of citrus dressed spinach

And a side of sautéed balsamic glazed Brussels sprouts

First start out by prepping your Brussels sprouts-

• cut off the bottom pieces and peel away the outer layers until you see the pale and soft inner layers.
• Next, cut them in half, length wise and set aside.
• Bring a pot of water to a boil and salt the water.
• Boil Brussels sprouts until fork tender- about 5 min. while sprouts are boiling, prepare a boil of ice water.
• Transfer sprouts to the ice cold water to stop cooking process.
• Once cooled, transfer to a preheated saute pan with some Olive oil.  Season with salt and pepper and saute until golden brown. 
• Deglaze with balsamic vinegar-
• transfer to serving dish, and shave parmigiano chesse on top.

 

 

 

Now for the main dish-

• Season your sea bass with some salt (I prefer to use kosher)
• Prepare a sauté pan with olive oil
• preheat oven to 375 degrees
• Put sea bass into hot pan and allow to cook for about 6-7 min.
• Transfer to the oven and allow to cook another 10-15 min. *during pregnancy I tend to overcook fish and meat a bit~

Make quick vinaigrette-

• citrus juice 1/4 cup (save the segments for the salad)
• diced shallots (half shallot)
• Dijon mustard (1-2 tablespoons)
• olive oil (1/2 cup~)
• Wisk until emulsified

Dress picked spinach leaves with vinaigrette and position on serving plate
Pull out fish from oven and position on top of dressed spinach
Drizzle with balsamic glaze and arrange citrus segments around salad

Enjoy~