Healthy Beginnings

I can't believe my last post was in June! Whew, the summer has flown on by, and I am already anticipating the crazy rush of life when fall arrives. Fall conjures many images in my mind, like apples, hay rides and well... breakfast. What can I feed my children that is healthy, fast and something they will actually eat?
I have the perfect recipe, thanks to the blueberry picking that has taken place. Pancakes, yes pancakes it is. Fresh picked blueberries, a lemon and a few other ingredients and there is never a need to buy powdered pancake mix again.

The lemon adds a depth to the pancakes that partners perfectly with blueberries. In the end, one bite and you have a pancake that is anything but ordinary. So, get the griddle out and maybe keep it out for dinner too!

This recipe was adapted from Bobby Flay.

Pancake batter:
2 cups all purpose flour
4 tablespoons sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
3 large eggs, seperated
2 tablespoons vegetable oil
1 1/2 cups buttermilk
2 tablespoons lemon zest, I perfer to use organic lemons
1 tablespoon vanilla
pinch cream of tartar
2 1/2 cups fresh blueberries
1 cup ricotta
3 tablespoons whole milk
1 stick butter, cut into pats

Directions:

Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Now, pour liquid ingredients into the dry. Mix together until flour is just incorporated.
In a small bowl, use a hand mixer to mix egg whites and cream of tartar together. Beat until soft peaks form.
Gently fold this egg white mixture into pancake batter. Mix until just incorporated.
Set aside for about 10 minutes, then fold in blueberries.
Mix ricotta with milk. Set aside.

Assembly:

Heat griddle and place a pat of butter on surface until melted.
Scoop 1/4 cup of the batter onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. You may keep warm in an oven, or serve to starving guests (family members) right away. This is every man for himself method! Serve a dollop of ricotta and pure maple syrup over pancakes.

A food network challenge...

One of my very favorite shows on television is, 'The Next Food Network Star.' I was highly motivated to get my children in bed, so I could sink into culinary bliss and watch the magic unfold. I am never disappointed with the knowledge, expertise and pure genius these contestants bring forth. To make an elegant dish comprised of sardines, chocolate and strawberries leaves me dumb founded. Wow, I think, what a brilliant combination!
Last night, as the Season 7 opened, I was once again blown away. First challenge, a sophisticated breakfast that reveals something about yourself. Revelation on a plate, hmmm? Some contestants were cooking shrimp, some chicken and of course many eggs. I started thinking what I would prepare and what it says about me. My quiche came to mind, the one I just made a few days ago. Maybe that is why it popped into my head so quickly. This quiche is simple, elegant and could impress a food network judge. Besides, a quiche can easily play the part of sophisticated breakfast, or lunch, or dinner. For the record, I would be saying a prayer that Bobby Flay pronounced my quiche the best ever.
Simply, beat 6 eggs in a bowl and add 1/2 cup of 1% milk, mix:



Pour into a frozen pie shell( If serving to Bobby Flay make homemade. If serving to a family on a hectic weekday evening, organic whole wheat is fantastic.)


Next, tear spinach into small pieces, slice tomato, slice jalapenos and place around in the egg mixture. Sprinkle mozzarella cheese and sharp cheddar over quiche.






Bake at 350 for 45 minutes. Time may vary slightly depending on your oven.









Note: I used 1% milk in my quiche, traditionally it is made with whole milk or half&half. If serving to a crowd you may substitute, but for a healthier version, prepare as directed above.

A Memorial Day to Remember

Happy Memorial Day!
I am sure many of you are in full grilling mode at this moment. Unless, like myself you were fortunate to be invited somewhere. Then the only dilemma is what appetizer you should bring. There are so many from which to chose. But I dare say, this one is a winner. Tomato, mozzarella and fresh basil on a stick. If you are in a appetizer rut, like I was, this has all the appeal. Quick, fresh, delicious. The added perk is that summer decided to join us today, and when summer is here to stay, cranking up the oven is just so... not needed in this case.



So, as I enjoyed the spectacular feast prepared by my mother, I surprised her with old photos I dug out. Her wedding day photos from 50 years ago on May 27Th. This marks quite an accomplishment, considering the times we are living in. For me my parents anniversary and memorial holiday coinciding is the way it has always been. Some things in life are great when they stay the way they have always been. Just not your appetizer!

The flavors of the tomato, fresh mozzarella and fresh basil taste like fresh picked summer.
Ingredients:
10.5 ounce package of grape tomatoes, wash and pat dry
Fresh basil, rip leaves into bite size pieces
Fresh mozzarella, you can cut into bite size pieces or buy pearl
Balsamic vinaigrette
Tooth picks or small skewers

Alternate on skewer, tomato, basil and cheese. When finished with assembly of the skewers, drizzle with balsamic vinaigrette. Ready to serve.

Note: I used more than half of the 10 ounce package of tomatoes for 6 adults. The great thing about this recipe is you can keep making until you have enough for a big crowd, or make for a smaller group. Serve as a snack, appetizer or on the go lunch.
If you would like to substitute the fresh mozzarella for low fat, this is great for those who want a lower calorie option.

Basil is a good source of vitamin A, which helps to prevent free radical damage to our cells. Vitamin A also prevents free radicals from oxidizing cholesterol in the blood stream, thus preventing cholesterol from building up in blood vessels.
Basil also contains magnesium. This essential mineral helps the heart and blood vessels to relax, improving blood flow. Other nutrients found in basil include iron, calcium, potassium, and vitamin C.

Pyramids to plates...

http://www.nytimes.com/2011/05/28/health/nutrition/28plate.html?_r=2

I was very excited to see this article. After all, when I think of pyramids, I think ancient. Plates are a positive symbol. The picture above is my grandma Charlotte's china plate. I say Congratulations to Michelle Obama for a job well done!

Morels and Morals?

Whew, we are still here. The world didn't end. If it had, I bet this recipe would have been on the 'Welcome Home' feast. I am talking about morels. They are tasty little devils... I mean mushrooms.

Morel season has just hit Traverse City. Many comb the woods looking for this treasure. My daughter found these morels growing near her favorite tree in our yard. ( Yes, at 4 she knows how to spot a morel!) With spring being a bit late this year, now is the time to take full advantage of hunting for morels. The taste of morels is not like any other mushroom, so if you are not a mushroom lover, this may be the one for you to try!

Morels have a more refined taste, not like the earth or dirt. Recipes with morels, in my opinion, should be simple enough so the truly amazing taste of the morel is not over powered by the other ingredients. This recipe is inspired by my love of pasta with mushrooms. They compliment one another. Of course, I must say, sauteing morels with real butter, and a pinch of sea salt is still one of my all time favorite ways to eat this gift from nature.

Morel Fettuccine

Serves 4 to 6

Ingredients:

1/2 stick unsalted butter

1/8 cup chopped scallions

1 cup heavy whipping cream

2 Tablespoons sherry ( may use Cognac)

1 1/2 pounds fresh morels, rinsed, drained and patted dry

1 pound fresh fettuccine ( may use boxed)

1 cup fresh Parmesan cheese, grated

salt and pepper to taste

Preparation:

Boil a pot of water. When water is boiling add fettuccine. Cook for 10 to 12 minutes.

*Use 1 quart of water for every 4 ounces of pasta you plan to cook.

In a saute pan, melt butter and add scallions. Saute for 3 to 5 minutes. Add whipping cream and sherry. Stir and reduce heat. Add morels and let simmer , covered for 15 minutes.

When pasta is ready, drain and set pot aside. Add the Parmesan cheese to the morel mixture and stir well until melted completely. Spoon over pasta and serve.

This recipe is quick and easy, which is terrific after a day hunting in the forest.