Category Archives: Food

Wanna Be Asian Noodles Recipe with Orange-ish Chicken

We love this !  I can’t stress how much all of us truly enjoy this dish.  And its various incarnations.

I also can’t quite define what I’m doing here.  It is Asian-inspired, to put it neatly.

The noodles are an attempt to copy my favorite dish at Noodles & Co (they call it Thai something or other).  The chicken is marinated in salad dressing, orange juice,  and fruit spread.  The veggies and sauces can vary each time, but I try to keep them similar.

What you’ll need:


Spaghetti or Linguine

Soy sauce

Brown sugar

Ketchup

Garlic, crushed or powder

Chili Powder

Butter

Ginger, powder

Peas, carrots, broccoli, edamame, bell peppers, onions, bok choy,  whatever

Chicken breasts

Orange juice

Asian salad dressing

As always, I try to stick to organic ingredients and make sure the dead animal I’m eating was well-treated before slaughter.  Appetizing, I know.

Directions

Cut the chicken into cubes, skewer the cubes with bell pepper and onion between them, and place the kabobs in a deep dish.

Mix a half cup each of salad dressing and orange juice with 3 tablespoons of fruit spread and 1 tablespoon of garlic powder.  Pour mixture over kabobs then cover dish; I prefer Walmart-brand plastic clinging wrap.

Prepare grill and set to medium high heat.

Fill pot with water to cook pasta. Bring the water to a boil, drop in pasta, get it submerged and back to a boil, and turn down the heat.

You’ll want to follow the directions on the box for the pasta, but know that once it can be left alone for a few minutes, you’re going to be running that chicken to the grill.

Grilled chicken can be a pain in the neck.  I’ve learned you want to cook it really hot, being fast to turn it so you don’t burn it.  Once the entire outside of the piece of chicken looks cooked, turn down (or off) the grill heat and keep the lid closed.

Basically, you’re searing the chicken to lock in the juices and you’ll let it cook from the outside in.  That’s how you keep from drying it out.

When the pasta is 97% done, toss in your harder veggies like onion, edamame, and carrots.  When the pasta is 100% done, add peas, broccoli, and peppers.  Then drain it all.

Add butter to your pasta pot, maybe half of a stick, and get it melted before putting the pasta and veggies back in the pot.  Then stir.  Get the noodles coated.

Did you forget about the chicken?  Go check it!

Turn the burner under the pasta back on to about medium heat.  Then mix together (in the same thing you mixed the marinade, if you want to save yourself dishes)
¼ cup soy sauce,
¼ cup ketchup,
¼ cup brown sugar,
¼ teaspoon ginger,
½ tablespoon garlic,
and ½ tablespoon chili powder.

Stir well, until the sugar is dissolved, then slowly pour over the buttered noodles and veggies.

Keep stirring!  You’re making my half-hearted attempt at caramelizing your noodles.  Make sure you turn off the heat AND move the pan to a cool burner when you’re done.

Bring the chicken in off the grill and strip the skewers.  Make sure it really is cooked.  This seems to be a repeat issue with me, chicken, and the grill.

Pile it all on plates and EAT YOUR COLORS!

If you’re feeding toddlers like I am, make them small portions and stick them in the fridge.  While you’re chasing them to wash their hands and get to the table, while you are filling drinks and calling out to your husband that he needs to wash his hands and get his drink, while you are chasing at least one escaped toddler, while you get forks for the other three but a set of chopsticks for yourself, your children’s food will be cooling off and ready to eat when you finally get all four of your bodies to the table.

AH-MAY-ZEEN

This meal changes every time I make it.  In fact, frequently I use ground beef in a wanna-be-street-vendor-style Korean sauce instead of the chicken.  Whatever, it is still freaking awesome.

I try to make enough to last two dinners and one lunch, but since it is so darn good, we often eat more than we should at one sitting.  Sometimes we add black pepper or a sweet chili sauce or extra soy sauce to the finish product; sometimes it is just too good for words, much less extra condiments.

Play with it.  It is amazing.  You’ll come back to this post to thank me.

#GotItFree


Please note that I used Barilla’s Gluten Free pasta for this recipe.  I received this pasta for free to give my honest opinion of it.  I am a BzzAgent and qualified to test and taste this Gluten Free pasta.  This recipe and the opinions I have regarding this pasta are mine.

We are not a gluten free family by any means.  When the BHE and I went wheat free 5 years ago, it was for personal health based on personal research.  We didn’t really go “gluten free” nor did we stick to it after that initial round of weight loss.  Probably because I found out I was 6 weeks pregnant a couple months after we started the diet.

However, I told BzzAgent that I am interested in gluten free foods.  It is the closest way to telling them that we try to avoid excessive wheat in our diets.

I was so freaking excited to get free pasta!  I LURV PASTA!

I received both macaroni and linguine.  I used the linguine for this Asian-inspired dish.  The sauce clung to the noodles perfectly.  I’ve learned that organic wheat as well as gluten free pastas take a little longer to cook than traditional GMO wheat noodles, and sometimes those types of pastas let your sauce slid right off.  Not these!  Perfect.

The kids didn’t notice anything different about the noodles.  That’s how good Barilla did with taste and texture on these.  What I noticed was that I didn’t have to cut their servings.  Normally with linguine, I have to cut the noodles down to 1 or 2 inches in length.  These noodles broke apart during the regular cooking process for this recipe.

Let me tell you:  it still tasted good.  The flavor of the noodles is great!  My husband loved loved LOVED that it was gluten free.  He said he would rather eat something without wheat than worry if it held together.

If you were making, say, chicken alfredo with linguine noodles, I wouldn’t recommend Barilla’s Gluten Free pasta.  You can’t twirl your noodles!  If you are making this recipe or don’t care about how your food gets from your plate to your mouth, these noodles are just fine.  In fact, in the case where you need to cut the noodles to feed a kid or have less messy leftovers for lunch at work, these noodles work great!

The flavor and ingredients:  great!

The texture and look:  not so great, but acceptable.

Excellent Breakfast Cookies (with Chocolate)

This is a twist to my recipe for the Best. Cookies. Ever.

Most Important Meal of the Day

Every morning, I ask the Angel what she wants for breakfast.  I couldn’t tell you the number of times I’ve silently prayed for her to say that she wants cereal.  Some mornings, it is yogurt with fruit and eggs; most Sundays, when the BHE is available to eat breakfast with us, it is pancakes with strawberries.

Then there are the mornings where she wants popsicles, marshmallows, or cookies.

That’s where these come in!

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Ready for the day with coffee, cookie, and egg!

Excellent Breakfast Cookies

Time:
Prepare: under 10 minutes
Bake:  8 minutes at 350F

Ingredients:

1c flour (organic whole wheat or all-purpose white)
1/2c oats (actual organic oats, not those quick-cook things that look like oats)
1/4c butter (organic margarine, vegan substitute, non-GMO Smart Balance spread, etc)
1/4c organic unrefined coconut oil
1 egg
1/2t vanilla extract
1/4t baking soda
1/4c organic cane sugar (or dark brown sugar)
1/4c raisins or nuts, optional
1/4c chocolate chips or candies, optional

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Prepped and ready for the Angel to assist in baking.  Note the minimal amount of bowls and utensils (spatula not pictured) because Mama doesn’t like doing dishes.

 

Instructions:

  1. Melt 1/4 c butter (Smart Balance) in microwave; add coconut oil to measuring cup for 1/2 c total.  Pour into medium mixing bowl.
  2. Stir in 1/4 c sugar until almost dissolved. Add 1/2 t vanilla and 1 egg.  Mix well.
  3. Slowly add 1 c flour, 1/2 c oats, and 1/4 t baking soda while stirring. When almost fully blended, add your mix-in, about a 1/2 c total (I used organic raisins and a mini bag of M&Ms for the photographed version).
  4. Preheat the oven to 350. Depending on your cookie sheet, prepare it for the dough.  The sheets I use are plain metal and I don’t spray them or add foil; the oils of the “butter” keep my cookies from sticking.
  5. Shape your cookies. For this version, I make them about pancake sized.  If you make them “cookie” sized, you may eat more!
  6. Place cookie sheet on top rack of oven and set timer for 8 minutes. Depending on your oven, this may take a little longer to avoid soft middles.  Unless you want soft middles.  It depends on how “cookie” you want these!
  7. Serve while warm with a nice glass of almond or soy milk. Or coffee with chocolate almond milk!  (There are some lovely fried eggs in the photos of this particular morning’s breakfast.)

 

Let me know what you think!  What substitutions did you make?  Would you add a 1/4c of brown sugar IN ADDITION TO?  Do you like nuts or other dried fruits?

 

Aside:  I love a good runny egg for breakfast.  But I always break the yolks!  I learned this neato trick from some random Pinterest stalking.  Use canning lids coated in cooking spray as “training wheels”.  Now when I flip an egg, I don’t break the yolk.  I recommend going a little overboard with the cooking spray.  If you like a runny yolk too, good luck; I seem to always overcook them just a bit.

How to Meal Plan to Save Time and Money

(More Free Printables!)

This is my current project:  simplifying our lives by removing the stress of deciding what is for dinner each night as well as working on our biggest budget-buster by making grocery shopping less costly and time-consuming.

I have read so much about saving money on groceries, so many blogs and books about how to spend less at the store, so much that I feel I’ve read all that can be said about meal planning and couponing.

Now I’ve got my own way of doing things.  Here’s how you can simplify and save, too.

What You Eat

First, decide what dietary requirements you and your family have.  For instance, we prefer few processed foods, organic foods, low wheat and low dairy meals, and to use meats sparingly.

Next, decide which meals you really enjoy eating as well as making.  I made a list of about 8 meals that every one of us enjoys to eat that takes me no more than an hour of active cook time.  I asked the BHE what he likes, too.  Given the way some meals can be varied by switching up the sauce used or selecting chicken instead of beef, we ended up with a list of 14 meals.

Also, determine how often you want to cook.  WE LOVE LEFTOVERS!  We save so much money by making enough food each time we cook dinner to utilize the same stuff as lunch the next day.  I wanted to take this a step further:  I want to go a full day without cooking!  My time should be spent WITH my family instead of rushing to make dinner in the other room FOR my family.  I want to be a part of the action, not on the side as a cook or maid.  The less often you cook, the less dishes you have to do, too.  Win-win!

I decided each time I make a meal, I need to make at least 9 servings if not 12. One “meal” should provide:  2 adult and 1 toddler servings for dinner, lunch the next day, dinner that evening, and possibly lunch the following day, at least for the BHE at work.  So, 12 servings.

This is just a snapshot of what I came up with! I typically print these to write on them, but I’m sparing you my terrible handwriting. 

The next step for me was to write out the chart of meals on the printable I made (and will share with you for free).  I wrote out the few variations we want for breakfasts 6 days a week, the plan for Sunday brunches, that lunches will either be leftovers(LO) or something easily toddler-friendly, and then the meals on every other day of the week.  The days in between are marked LO since we’ll just be heating up what is already cooked.  When all was said and done, I had SIX WEEKS’ WORTH of meals planned out.

Menu Printable

Print the free Meal Chart, talk it over with your household, and start to fill in the blanks.  Challenge yourself and print 4 pages so you can take care of a whole month at once!

What You Buy

Now that your Meal Charts are filled out, you need determine what groceries are necessary to make these meals happen.  Consider how often you’ll need to buy the things on your list.  The organic canned beans go on sale for $1 each at Kroger/Payless roughly every 6 weeks, so I’d like to buy those in bulk.  But bananas can’t last that long!  Produce goes on my “weekly” list.  Open the free Planned Pantry printable and fill that in as you review your Meal Charts.

Here’s a sample of what I’ll need and how often I should be buying groceries. The real list is a little longer and includes “incidentals” like candy, chips, ice cream, and alcohol. Oh, yes, alcohol. 

I reviewed my list of meals and wrote down the necessary ingredients for each, including side items, and made hash marks next to each meat, veggie, spice, etc., keeping portion sizes in mind.  That is how I determined what I would need for 6 weeks.

But I go to the store more often than that!  Sure, I would save so much money if I only stepped into a store once every six weeks (less likely to buy impulse items and stuff we don’t need/use/want).  But I like fresh produce, I get a kick out of finding marked down goodies, and I really need to get out of the house more than that.  That is why I must have specific lists and know how much I need of what so I can make these trips successful, saving time, money, and sanity as I drag my littles around town.

Planned Pantry Printable

A big part of saving money with meal planning is buying what you need, and want, ahead of time.  And preferably in bulk. No extra trips to the store, no using the ingredients needed for another meal because you didn’t buy enough for the one you’re making, no staring at bare pantry shelves with a blank mind.

Don’t forget to review your weekly sale ads and check on your coupons before you head to the store, either.  Look over THIS post and use that free printable to keep your shopping streamlined and as cheap as possible.

What You Do

Now that you’ve filled in your free printable lists, you’ve got a good idea of what you need to do next:  put it on the calendar!  Go ahead and mark on the calendar you’ve got hanging in your kitchen*, the small planner in your bag, the desk set at work, and anywhere else you regularly look to see what you’ve got going on in life.

Not only do you want to write in what meals are on what days (and which days you have off from cooking thanks to LeftOvers!), you’ll want to write down which days you’re going to go buy the items you need from the stores you wrote down.

Take note which days the sale ads switch over, too.  I’ve learned that my preferred Kroger puts out their sale ads on Thursdays, but they mark down their produce on Fridays.  I have also learned that the meat market has a fantastic special on ground chuck the week starting the second Tuesday of each month.  Knowing these factoids can go a long way to saving you time and money.

Once you have your printables filled out and your calendar filled in, take a deep breath.  The first time you do this may take a good 30-40 minutes.  Now that’s a small chunk of time for a month or more of planning and an even smaller price to pay for a load of stress off your mind.  But it also won’t take that long the next time you need to do it, as you’ll be a pro at handling the groceries and meals.

How Did It Go?

Come on back to comment and let me know how it worked out for you. By then, I ought to have my post and free printable for bill-paying and creating a personal spending plan**.  Stay tuned!

Here they are again, in case you wanted to finish reading before opening the PDFs:

Menu Printable 

Planned Pantry Printable
* You don’t have a calendar in your kitchen?!  I don’t understand.  Go get one and hang it up. You’re welcome.

 ** Because no one likes the word “budget.”

Strawberry Summer Frozen Treat

My poor Angel has a cold in the middle of summer. It’s hot, she’s hot, we’re all hot. And she wants ice cream.

I don’t have any. What’s a mommy to do?!

It’s So “Nice”

I’ve heard this is called “nice cream”: frozen pureed bananas with whatever other yummy add-ins you like. It is dairy-free with only natural sugars, nothing added but what you put in it. You could call it vegan or cruelty-free or all natural.

The Angel calls it ice cream. Shhh, don’t bother explaining the difference. She’s three.

I had purchased a bunch of marked down organic bananas a few days before I tried this recipe with the idea I’d chop and freeze them for future smoothies. This is less mess and more kid friendly.

Time

This takes roughly 5 minutes to put together, about 3 hours in the freezer, and just a few moments of clean up.

Ingredients

8 (old) bananas
1 cup cut strawberries
(Optional) 2 T almond milk

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Instructions

Peel bananas and place them in a blender or food processor. Puree until smooth. Add almond milk if you want to help the blending.

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Add strawberries (or blueberries or vanilla extract or chocolate chips or cookie dough or whatever you like in ice cream. … or nothing at all and just skip this step) and pulse to get them sorta chopped and stirred.

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Pour mixture into molds or loaf pan. Freeze at least 3 hours.

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How cute are these?! Picked up 4 for 25 cents at a Trinity Mission store.

Enjoy!

Review

Angel Baby was sick and she’s 3 so waiting any amount of time was not to be had.  Therefore, she got a small scoop of the unfrozen yumminess to tide her over.

We each had a scoop once it was frozen. She loved it! I can tell you that so long as it is frozen, it doesn’t taste like bananas. It was sweet but otherwise flavorless unless I got a bite of the berries, too.

If you aren’t a big fan of banana flavor, you should still try this. You might really like it!

It also has a consistency that is more like a popsicle than a creamy scoop of dairy-based ice cream. Soft enough to bite but with some of that crystalline quality. I don’t know if adding the almond milk changed it that much.

You Try

And come back here to tell us what you think.

Camp Pies: Easy Meals for Camping

It’s summertime! It is time for camping and campfires. It’s time to figure out how to feed the crowd with little fuss and even less mess.

I needed to figure something out for this past weekend. Our family participated in a living history reenactment :  we live in canvas tents and cook over open fires.  In the years we have done this, I have learned a trick or two to having a variety of healthy meals, both hot and cold, during these long weekends.

The Easy Way

Sure, you could pack a couple pounds of lunch meat, sliced cheese, and a loaf of bread to put together sandwiches for every meal.  You could toss a package of hotdogs into your cooler and hope you’ll find a good stick for cooking.  For our type of camping, we’ve even taken a small hibatchi grill and charcoal.

Cooking a “real meal” over a fire can be challenging not in just the cooking itself but packing all the appropriate ingredients, pots and pans, utensils, et cetera.  It is possible, but it is a lot of work.  You want easy because you want to enjoy the camping experience.  And not have to lug around a ton of equipment nor worry about how in the world you’re going to wash your dishes.

I had to come up with something between sandwiches and pork chops with fried potatoes.  I needed to make sure we got our variety of food groups as well as a hot meal.  Some of the events we do are disgustingly hot while others can be downright cold.  So I thought about it.

What I want in a campfire meal:

Hot
Quick
Easy to make
Easy to clean up
Keeps everyone full and happy

What I came up with:

Individually-wrapped “hot pockets” of yummy goodness

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Sarah’s Camp Pies

Having made “meat pies” for St. Patrick’s Day this year, I started rolling with the idea that I could make the dough and stuff whatever I wanted in it before baking it.  Then I could wrap each little pie in heavy-duty foil so they could be taken from the plastic baggy and put right on the fire to cook.  The more I thought about the hows and whats, the more I realized I would be making the homemade, whole-foods version of Hot Pockets.*

Since that name is already taken, and the original recipe I was copying was for meat pies, I’m calling these awesome bad-boys Camp Pies.  Read and learn, folks.
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Time and Heat

Roughly 10 minutes to prep, 10 minutes to make the dough, 5 minutes to fill and crimp, then 30 minutes in the oven at 425 degrees

So, like, a total of less than an hour.

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Ingredients

Crust:

2 c flour (organic, of course)|
1/3 c evoo (I guess any oil will do but this is the one I always have on hand)
2/3 c almond milk (because we don’t drink cow’s milk but you can if you want)
2 t baking powder
Optional seasonings like salt, pepper, garlic powder, Italian seasonings, cumin, and so on

Fillings:

Whatever you want!!

Seriously.

Think about it.

Whatever. You. WANT.
Pizza goodies like sausage, cheese, peppers, and red sauce
Sandwich yummies like turkey, cheese, tomatoes, and mustard
Pot pie fillings like chicken, peas, carrots, and potatoes
Barbeque tasties like pulled pork, bbq sauce, and shredded cabbage

Instructions

Crust:
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Measure and mix ingredients until no lumps and form into ball
Knead ball of dough 8 times
Divide ball in half
Roll each half flat and thin
Cut into rectangles, making 8 pies per batch
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Fillings:
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Make sure all your meats are cooked
Cut your goodies into small pieces
Shred your cheeses
Gather your condiments
Create your masterpieces a little left of center of each rectangle
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Pie:

Fold the crust neatly over the fillings, pinching or squishing the edges with a fork
Place on a cookie sheet that is covered in foil or cooking spray or both
Bake for 15 minutes on each side at 425 degrees
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Let cool before wrapping in foil.  If making an assortment of pies, label them.  Place in ziptop baggies and in the fridge to be tossed into the cooler when you’re ready to roll out to the campgrounds.

Reality

I made four types of pies:  pizza, stew, turkey, and breakfast.  The pizza ones had cooked sausage, mozzarella, Italian seasonings, tomato paste, bbq sauce, and sweet peppers.  The stew was mashed potatoes, cooked ground beef and onions, peas, carrots, and corn with a little bit of ketchup.  The turkey ones were smoked lunchmeat turkey, cheddar slices, broccoli florets, and sweet hot mustard.  The breakfast pies had scrambled eggs, diced smoky links, and cheddar.  I packed ketchup and bbq sauce in the cooler for good measure, but we only got them out for the breakfast ones.

The pies didn’t get soggy in the cooler, thank God.  The crust was perfectly crusty.  The pies were good cold or hot.  Getting them the right temperature over the fire might prove to be tricky.  For us, the “stew pies” cooked evenly sitting to the side of the main coals, but the “pizza pies” got a little black and crispy on the bottoms because I set them directly on top of a burning log.  Live and learn!

Go Camping!

If you try this hand pie idea, let me know what your fillings were and how your pies fared in your cooler and over your fire.

 

*I can’t think those two words together without hearing it sung like Jim Gaffigan does in this bit:  https://www.youtube.com/watch?v=wmHSe_S04CU

Simple Pancakes

This has to be my most requested recipe. These are easy, made-from-scratch pancakes that come out light and fluffy. There are so many ways you can change it up, too.

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Supplies

1 cup dry measure
1 cup wet measure
1/2 teaspoon
Mixing bowl
Skillet
Rubber spatula
Metal spatula
Cooking spray

Ingredients*

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg (or 1 of those little cups of applesauce)

Vegan version: use almond milk and applesauce

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Process

In the mixing bowl, combine the first 3 ingredients (the dry ones). In the wet measuring cup, combine the milk and egg or applesauce.

Get your skillet on the stove just below medium heat.

Make a dent in the dry then slowly pour in the wet as you stir. Don’t stir a tin, just get the dry stuff wet. Small lumps are ok. If you stir too much, you risk getting tough, unfluffy pancakes.

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Spray a light layer of cooking spray in your heated skillet and make a couple puddles of batter, about the size of your spatula. Let them cook until you see wee bubbles appear. Gently lift and flip your pancakes.

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Eat.

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Angel Baby inhaled 3 pancakes, 1 fried egg, 2 strawberries, and some cantaloupe before I even sat down. She wouldn't touch the bananas covered in syrup, though.

Versatile

Beyond being able to use different types of milk and applesauce instead of an egg, this recipe can handle add-ins like nobody’s business.

Chocolate chips!
Blueberries!
Bananas!
Any kind of berry, really
Most fruits, I’d say
Cinnamon and cooked apples
Use chocolate milk instead of regular and bananas with chocolate chips if you really want to pretend this is dessert and not breakfast.

Time

I know a lot of recipes include how long it takes to prep and cook the food. Since I don’t know how my stove’s heat compares to yours, and you may not have to stop everything to breastfeed like I did, or you may have remembered to get the toddler her juice before you got started, I’m not sure what the exact times are.

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That's as genuine of a smile as you're going to get befits I've had my breakfast.

Ok, I checked the time-stamps of the photos I took. From the photo of my ingredients gathered and mixed to the one of my plate was 14 minutes. But I breastfed in there. So, yeah, quick and easy pancakes.

Maybe 8 minutes, tops.

Time it and let me know in the comments below how long they take.

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Print this for your kitchen!

*The flour is organic, the eggs are from humanely- and locally-raised chickens, and the milk is sweetened almond milk. If we use applesauce, it’s organic and from the big jars so that measures to 1/4 cup.

Simple Pancakes

This has to be my most requested recipe. These are easy, made-from-scratch pancakes that come out light and fluffy. There are so many ways you can change it up, too.

image

Supplies

1 cup dry measure
1 cup wet measure
1/2 teaspoon
Mixing bowl
Skillet
Rubber spatula
Metal spatula
Cooking spray

Ingredients*

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg (or 1 of those little cups of applesauce)

Vegan version: use almond milk and applesauce

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Process

In the mixing bowl, combine the first 3 ingredients (the dry ones). In the wet measuring cup, combine the milk and egg or applesauce.

Get your skillet on the stove just below medium heat.

Make a dent in the dry then slowly pour in the wet as you stir. Don’t stir a tin, just get the dry stuff wet. Small lumps are ok. If you stir too much, you risk getting tough, unfluffy pancakes.

image

Spray a light layer of cooking spray in your heated skillet and make a couple puddles of batter, about the size of your spatula. Let them cook until you see wee bubbles appear. Gently lift and flip your pancakes.

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Eat.

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Angel Baby inhaled 3 pancakes, 1 fried egg, 2 strawberries, and some cantaloupe before I even sat down. She wouldn't touch the bananas covered in syrup, though.

Versatile

Beyond being able to use different types of milk and applesauce instead of an egg, this recipe can handle add-ins like nobody’s business.

Chocolate chips!
Blueberries!
Bananas!
Any kind of berry, really
Most fruits, I’d say
Cinnamon and cooked apples
Use chocolate milk instead of regular and bananas with chocolate chips if you really want to pretend this is dessert and not breakfast.

Time

I know a lot of recipes include how long it takes to prep and cook the food. Since I don’t know how my stove’s heat compares to yours, and you may not have to stop everything to breastfeed like I did, or you may have remembered to get the toddler her juice before you got started, I’m not sure what the exact times are.

image

That's as genuine of a smile as you're going to get befits I've had my breakfast.

Ok, I checked the time-stamps of the photos I took. From the photo of my ingredients gathered and mixed to the one of my plate was 14 minutes. But I breastfed in there. So, yeah, quick and easy pancakes.

Maybe 8 minutes, tops.

Time it and let me know in the comments below how long they take.

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Print this for your kitchen!

*The flour is organic, the eggs are from humanely- and locally-raised chickens, and the milk is sweetened almond milk. If we use applesauce, it’s organic and from the big jars so that measures to 1/4 cup.