Breakfast for 2...

very hungry people.

 Its amazing how using a whole grain flour in place of that All-Purpose bleached junk can really fill you up. Anywho- let's dig in, shall we??

Who wants pancakes?!

Banana-Spelt Pancakes are totally the breakfast of champions. Feel free to add 1 Tbsp of ground flax seed to the dry ingredients to really amp up the nutritional value of this breakfast delight.

You will need:
3/4 Cup Spelt Flour
1.75 tsp Baking Powder
Pinch of Kosher Salt
1 tsp Sugar [or substitute 1/2 tsp Agave Nectar & mix it with the wet ingredients]
1/2 Cup reduced fat Milk
1 Large Egg
1 medium, ripe Banana. sliced.
Butter, or cooking spray, as needed

Process:
1. Preheat a large griddle pan or non-stick pan on medium-high heat.
2. Combine the dry ingredients in a medium sized bowl.
3. Mix the egg, milk and Agave [if using in place if sugar], and then whisk into the dry ingredients.
4. Grease the heated pan, using cooking spray or a pat of butter. Ladle or pour about 1/2 Cup of batter per pancake onto the pan; quickly place 5-7 pieces of banana onto each pancake.
5. Once the edges of the pancake are set and bubbles are forming on the surface of the pancake [about 2-3 minutes], they should be ready to be flipped.

6. Flip the pancakes and allow to finish cooking [about 1.5 to 2 more minutes], add a touch more butter if necessary.
7. Remove from pan, transfer to plate, and serve with REAL Maple Syrup!

September Recipes

Oat Flour Pancakes

Salted Steak with Arugula, Caramelized Onions & Crumbled Feta

Sweet Corn Chowda

Shrimp & Scallop Shu Mai

Killa Kam's Dipping Sauce

It's been a while

I know I tempted and teased you with visions of soul-warming comfort food... and I promise to upload photos and post some recipes these week. Last week was extremely turbulent with exams and all. I'll make it up to you this week... and promise to work on more recipes. I've received a specific request for Kale this past weekend, which means I will be playing with cruciferous greens this week, so give the Metamucil and Fiber One a few days off.

We'll be in touch!


-M

oh, hi

Its been a rough week for blogging, as I'm sure you can tell based upon my lack thereof.  Its getting really chilly out, which makes me incredibly sleepy... I swear I was a bear in a previous life. And a sloth in another.  For the past two nights I have been turning out some soul-warming comfort food, its the least I can do to cope with the weather. And being that tomorrow is SNF, I will be making some buffalo wings & sipping champagne... I cannot wait until tomorrow. I also cannot wait until October so that I can turn the heat on in good conscience. More recipes will be posted next week, including Roasted Chicken Thighs & Legs [I can't be bothered with white meat], Brussells Sprouts with Bacon & Red Onion, Tonight's Meatloaf with Sharp Cheddar "Gravy" and Oven-Roasted Papas with Bacon and Garlic Cloves.

Turn off the grill and warm up your oven: Summer is OVER, and I'm not sweatin' it.

a weekend abroad

This weekend I drove down to Pennsylvania for my nephew's first birthday and made a few pit stops along the way; one of which was Philadelphia to spend some time with a few of my favs. Amara and I had planned our day around watermelon sake at Raw, some snacks & vino at Tria, and more small bites at Tinto [with a "power nap" & Curb Your Enthusiasm in-between]. Raw kind of foreshadowed the events, being that watermelon infused sake was not available at lunch time [what kind of B.S. is that?! I know there are numerous carafes of the stuff in the walk-in in the back... just give it to me!]; this unforeseen disappointment lead to over-compensating via impulse ordering of an extra roll, which we obviously did not finish. By the time we got to Tria we were pretty full and moderately lethargic, but we ordered the herbed ricotta with lavender honey and some Sauternes aka "liquid honey". Yum. After our afternoon endeavors we headed home to rest for a bit and then journeyed to Tinto, a Jose Garces restaurant. Prior to this "meal" I had experienced Garces' food once, at an Amis Industry Night, when he premiered his new taco truck; liquor + free tacos = disappointed taste buds. I know, I may as well say 2+2=5, it just doesn't add up. Anyways, back to Tinto- I ordered the first round of tapas: Pulpo, Anchovies, Braised Beef Shortrib, and Soft Scrambled Egg with Bacalao & Goat Cheese... the plates arrived dressed to the nines; unfortunately I have no pictures because I am without telephoto lense. Just playing- that's a bit harsh, but the portions were tiny, granted it is tapas, but I have had tapas in Spain, so I had an idea of what we were getting ourselves into. Now I can't say the food was bad, but I will declare that I was unimpressed. If you are going to tease me with barely one full bite per plate, then I want to fall in love with each different mouthful- instead I left uninspired and full but not satiated. Although it was inspiring to eat at Jose Garces' restaurant and feel I could have put out better food.  And I can't blame Garces himself; he is a busy man between his 8 different restaurants and celebrity chefdom on the Food Network, but one would hope to maintain tight reigns on all of their investments.

Anyways, the main point of this blog was to fill you in on what I have been up to during this absence of blogging, not to degrade Tinto or Chef Garces. On that note- I hope everyone enjoyed their weekends; I know I did!