(Editor’s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who aren’t so naturally talented in the culinary arts. On Day 3 we wanted to focus on breakfast item that would satisfy any holiday guests or something that would be great for you to enjoy yourself on a cold winter day.)
Buttermilk Pancakes
Makes about 8 pancakes
Pancakes are very simple to make from scratch and can be a nice treat for a sleepy, weekend morning. In this series of winter/holiday recipes, I thought it would be nice to include something for breakfast. For me, there’s something really special about eating a plate of pancakes, when it’s snowy out. These taste best, when you’re curled up on the couch in your pajamas. Trust me.
This recipe was adapted from a hand-me-down Pillsbury Cookbook. I’ve added a few things to make this recipe my own, like vanilla and lemon. If you’re not a fan of lemon or don’t have any on hand, you can omit it and use a tablespoon of cinnamon instead. It’s delicious that way too.
1 egg
1 c. buttermilk
2 tbsp. vegetable oil
1 tsp. vanilla extract
Zest from one small lemon or half of a medium size one*
¾ c. and 2 tbsp. all purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Heat a non-stick pan or griddle to medium-high heat and spray it with non-stick spray.
In a large bowl, beat eggs. Next, stir in buttermilk, vegetable oil, vanilla and lemon zest with a whisk until combined. To the bowl, add the remaining dry ingredients. Stir until just combined. The batter will be lumpy. Do not over mix.
Now, pour the batter, a ¼ cup at a time (I use a measuring cup for this.) on to the pan. Tiny bubbles will appear on the surface of your pancakes as they cook. When the bubbles slow down, they’re ready to flip. The second side cooks faster than the first, so keep an eye on them. You’ll know they’re done when they start to set-up.
All that’s left to do now is stack them, spread with butter, drizzle with syrup and enjoy.
*If you’ve never zested a lemon, it’s really easy. You’ll need a hand grater or microplane. Grate the peel of the lemon lightly. Be sure not to grate the white skin underneath the yellow. It has a bitter flavor. Also, do not use a box grater. I’ve burned my knuckles trying to do that.
(Ed. Note: This is the dish, of all the ones we did for this series, that has been the biggest hit at my house. Trent and Lu both LOVE these pancakes, and they are almost as easy as the premade stuff you buy at the store, but so much tastier. I’ve done both lemon zest and cinnamon, and both were delicious!)
(These pancakes have been Lulu-approved.)
http://www.crazybananas.com/wp-content/uploads/2015/07/Crazy_Banans_Logo_WebsiteBanner.png00Meganhttp://www.crazybananas.com/wp-content/uploads/2015/07/Crazy_Banans_Logo_WebsiteBanner.pngMegan2010-11-22 09:13:462010-11-22 09:13:46Guest Banana: Cooking with Lane - Buttermilk Pancakes
(Editor’s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who aren’t so naturally talented in the culinary arts. On Day 2 we wanted to focus on a main dish that would be easy to whip up in advance for when holiday guests stop by for an unexpected meal.)
Beef Stew
Makes 6 servings
Beef stew is a classic dish for a lot of reasons. Here are my top three:
1. It takes a while to cook, but most of the cooking time is pretty hands off. So, you have time to catch up on TV (Real Housewives of Beverly Hills, anyone?) or read a good book, while it simmers on the stove.
2. Stew tastes better the longer it keeps, which means you can brew up a big batch the night before you need it, and it will taste better the next day.
3. There’s something about beef stew that just feels right in the winter. I consider it the food equivalent of slippers – not really pretty, but super, comforting.
This recipe was heavily adapted from a hand-me-down Pillsbury Cookbook.
(Ed. Note: Lane totally marks up all of her cookbooks…cracks me up. The recipe for this is in the standing book, on the right page. Click on the photo to see her notes in more detail.)
Ingredients:
1 ½ to 2 lbs. beef stew meat cut (I bought mine already cut, but next time, I’ll chop it into smaller pieces. 1 to 1 ½ inch pieces will suffice.)
¼ c. flour
2 tsp. salt
¼ tsp. pepper
3 tbsp. extra virgin olive oil
2 cloves of garlic, chopped
1 c. red wine ( I used Cotes du Rhone, but you could use anything you have on hand, just nothing too sweet.)
1 c. beef broth
8 oz. can tomato sauce
1 bay leaf
2 sprigs thyme
1 tbsp. chopped rosemary
6 carrots, peeled and cut into 1 inch pieces
4 medium potatoes, cut into 1 inch pieces (I use red skinned for this and typically quarter them. If the potatoes are bigger, a quarter will be too big. Just make sure the carrots and potatoes are around the same size, so they cook evenly.)
2 tbsp. flour
¼ c. water
1 c. frozen peas
1 c. frozen corn
Let the meat rest on your kitchen counter before you start this recipe (Just long enough to take the chill off. You don’t want to put cold meat into a hot pot.)
Coat beef cubes with a mixture of ¼ c. flour, salt and pepper.
In a big pot, heat oil over medium heat. Add beef and flour mixture, browning the meat. When the meat has browned, add the garlic. Saute for a minute or two until softened, but not browned.
Next, stir in the red wine, beef broth, tomato sauce, bay leaf, thyme sprigs (put the whole thing in, stem and all) and chopped rosemary. Bring to a boil. Reduce heat. Cover and simmer for 1 ½ – 2 hours or until the meat is tender. (Mine took much longer this time, so play this by ear.)
Remove bay leaf and thyme stems. Add carrots and potatoes. Cover and simmer an additional 30 to 40 minutes or until the vegetables are tender, but not mushy.
(Ed. Note: First of all, check out Lane’s awesome new kitchen backsplash! She just re-did her entire kitchen and it looks freaking amazing! Secondly, I am posting this picture mainly because of the prominently displayed potato chip bag. When Lane’s husband came in halfway thru our cooking he pointed it out, suggesting we should move it for a nicer background. So basically, this is a big “ha ha” to Keegan because, y’all, I’m very mature.)
In a small Tupperware container with a lid, combine ¼ c. water and 2 tbsp. of flour. With the lid on, shake the mixture. Then, stir it into the stew mixture. Next, add the frozen peas and corn. Cook over medium heat until the mixture thickens. You can eat it now, or store it. If storing, make sure to let the mixture cool before putting in the fridge.
http://www.crazybananas.com/wp-content/uploads/2015/07/Crazy_Banans_Logo_WebsiteBanner.png00Meganhttp://www.crazybananas.com/wp-content/uploads/2015/07/Crazy_Banans_Logo_WebsiteBanner.pngMegan2010-11-19 08:54:022016-10-19 12:11:48Guest Banana: Cooking with Lane - Beef Stew
(Editor’s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who aren’t so naturally talented in the culinary arts. This is the first post, with a recipe for an awesome treat to give out during this festive season. And, I may add, one that makes it look like you did a ton of work, when really, it is so very easy. Shhhhh, it’s our secret!)
Homemade Granola
Makes about 10 cups
Package this granola in a jam jar, and you’ll have a charming gift for friends, families or neighbors. I’ve given this to new homeowners and parents, but also like to keep it at the house for a special, weekday snack. (Ed. Note: And lookout if you keep it at the house, as you may eat the whole bag in a day…ahem.)
Dry ingredients:
5 c. rolled or old fashioned oats (don’t buy the quick cooking kind)
1 ½ c. pecans
1 ½ c. almond slivers
1 c. hulled sunflower seeds (unsalted)
¾ c. light brown sugar
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
Wet ingredients:
¾ c. unsweetened applesauce
1/3 c. good maple syrup (no Aunt Jemima here)
¼ c. honey
2 tbsp. canola oil
Preheat oven to 300° F.
In a huge bowl (I used a giant Pyrex 6-cup container), combine all of the dry ingredients. Stir to mix well.
In a small bowl, combine the wet ingredients. Stir to mix well.
Pour the wet ingredients into the dry ingredients a little at a time, mixing after each new addition. This will make it much easier to combine. When the ingredients are combined, pour ½ of the mixture on to a rimmed baking sheet. Pour the remaining half onto another rimmed baking sheet.
Bake for 35 to 40 minutes or until evenly golden brown. Every 10 minutes, stir the granola. After 20 minutes, rotate the pans (move the top to the bottom and the bottom to the top). This will help it to cook evenly.
When it’s lightly browned, remove from the oven and give it a stir to break it up.
After it’s cooled, you can store it for yourself in the fridge or package it as a gift. (Ed Note: Or, when it’s cooling, hover over the pans picking out pieces that aren’t too hot and eat them…you know, whatever.)
http://www.crazybananas.com/wp-content/uploads/2015/07/Crazy_Banans_Logo_WebsiteBanner.png00Meganhttp://www.crazybananas.com/wp-content/uploads/2015/07/Crazy_Banans_Logo_WebsiteBanner.pngMegan2010-11-17 14:47:412010-11-17 14:47:41Guest Banana: Cooking With Lane - Homemade Granola
Guest Banana: Cooking with Lane – Buttermilk Pancakes
/2 Comments/in Guest Banana /by Megan(Editor’s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who aren’t so naturally talented in the culinary arts. On Day 3 we wanted to focus on breakfast item that would satisfy any holiday guests or something that would be great for you to enjoy yourself on a cold winter day.)
Buttermilk Pancakes
Makes about 8 pancakes
Pancakes are very simple to make from scratch and can be a nice treat for a sleepy, weekend morning. In this series of winter/holiday recipes, I thought it would be nice to include something for breakfast. For me, there’s something really special about eating a plate of pancakes, when it’s snowy out. These taste best, when you’re curled up on the couch in your pajamas. Trust me.
This recipe was adapted from a hand-me-down Pillsbury Cookbook. I’ve added a few things to make this recipe my own, like vanilla and lemon. If you’re not a fan of lemon or don’t have any on hand, you can omit it and use a tablespoon of cinnamon instead. It’s delicious that way too.
1 egg
1 c. buttermilk
2 tbsp. vegetable oil
1 tsp. vanilla extract
Zest from one small lemon or half of a medium size one*
¾ c. and 2 tbsp. all purpose flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Heat a non-stick pan or griddle to medium-high heat and spray it with non-stick spray.
In a large bowl, beat eggs. Next, stir in buttermilk, vegetable oil, vanilla and lemon zest with a whisk until combined. To the bowl, add the remaining dry ingredients. Stir until just combined. The batter will be lumpy. Do not over mix.
Now, pour the batter, a ¼ cup at a time (I use a measuring cup for this.) on to the pan. Tiny bubbles will appear on the surface of your pancakes as they cook. When the bubbles slow down, they’re ready to flip. The second side cooks faster than the first, so keep an eye on them. You’ll know they’re done when they start to set-up.
All that’s left to do now is stack them, spread with butter, drizzle with syrup and enjoy.
*If you’ve never zested a lemon, it’s really easy. You’ll need a hand grater or microplane. Grate the peel of the lemon lightly. Be sure not to grate the white skin underneath the yellow. It has a bitter flavor. Also, do not use a box grater. I’ve burned my knuckles trying to do that.
(Ed. Note: This is the dish, of all the ones we did for this series, that has been the biggest hit at my house. Trent and Lu both LOVE these pancakes, and they are almost as easy as the premade stuff you buy at the store, but so much tastier. I’ve done both lemon zest and cinnamon, and both were delicious!)
Guest Banana: Cooking with Lane – Beef Stew
/0 Comments/in Guest Banana /by Megan(Editor’s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who aren’t so naturally talented in the culinary arts. On Day 2 we wanted to focus on a main dish that would be easy to whip up in advance for when holiday guests stop by for an unexpected meal.)
Beef Stew
Makes 6 servings
Beef stew is a classic dish for a lot of reasons. Here are my top three:
1. It takes a while to cook, but most of the cooking time is pretty hands off. So, you have time to catch up on TV (Real Housewives of Beverly Hills, anyone?) or read a good book, while it simmers on the stove.
2. Stew tastes better the longer it keeps, which means you can brew up a big batch the night before you need it, and it will taste better the next day.
3. There’s something about beef stew that just feels right in the winter. I consider it the food equivalent of slippers – not really pretty, but super, comforting.
This recipe was heavily adapted from a hand-me-down Pillsbury Cookbook.
(Ed. Note: Lane totally marks up all of her cookbooks…cracks me up. The recipe for this is in the standing book, on the right page. Click on the photo to see her notes in more detail.)
Ingredients:
1 ½ to 2 lbs. beef stew meat cut (I bought mine already cut, but next time, I’ll chop it into smaller pieces. 1 to 1 ½ inch pieces will suffice.)
¼ c. flour
2 tsp. salt
¼ tsp. pepper
3 tbsp. extra virgin olive oil
2 cloves of garlic, chopped
1 c. red wine ( I used Cotes du Rhone, but you could use anything you have on hand, just nothing too sweet.)
1 c. beef broth
8 oz. can tomato sauce
1 bay leaf
2 sprigs thyme
1 tbsp. chopped rosemary
6 carrots, peeled and cut into 1 inch pieces
4 medium potatoes, cut into 1 inch pieces (I use red skinned for this and typically quarter them. If the potatoes are bigger, a quarter will be too big. Just make sure the carrots and potatoes are around the same size, so they cook evenly.)
2 tbsp. flour
¼ c. water
1 c. frozen peas
1 c. frozen corn
Let the meat rest on your kitchen counter before you start this recipe (Just long enough to take the chill off. You don’t want to put cold meat into a hot pot.)
Coat beef cubes with a mixture of ¼ c. flour, salt and pepper.
In a big pot, heat oil over medium heat. Add beef and flour mixture, browning the meat. When the meat has browned, add the garlic. Saute for a minute or two until softened, but not browned.
Next, stir in the red wine, beef broth, tomato sauce, bay leaf, thyme sprigs (put the whole thing in, stem and all) and chopped rosemary. Bring to a boil. Reduce heat. Cover and simmer for 1 ½ – 2 hours or until the meat is tender. (Mine took much longer this time, so play this by ear.)
Remove bay leaf and thyme stems. Add carrots and potatoes. Cover and simmer an additional 30 to 40 minutes or until the vegetables are tender, but not mushy.
(Ed. Note: First of all, check out Lane’s awesome new kitchen backsplash! She just re-did her entire kitchen and it looks freaking amazing! Secondly, I am posting this picture mainly because of the prominently displayed potato chip bag. When Lane’s husband came in halfway thru our cooking he pointed it out, suggesting we should move it for a nicer background. So basically, this is a big “ha ha” to Keegan because, y’all, I’m very mature.)
In a small Tupperware container with a lid, combine ¼ c. water and 2 tbsp. of flour. With the lid on, shake the mixture. Then, stir it into the stew mixture. Next, add the frozen peas and corn. Cook over medium heat until the mixture thickens. You can eat it now, or store it. If storing, make sure to let the mixture cool before putting in the fridge.
Guest Banana: Cooking With Lane – Homemade Granola
/2 Comments/in Guest Banana /by Megan(Editor’s Note: I asked my super-chef friend Lane to come up with some easy holiday recipes for those of us who aren’t so naturally talented in the culinary arts. This is the first post, with a recipe for an awesome treat to give out during this festive season. And, I may add, one that makes it look like you did a ton of work, when really, it is so very easy. Shhhhh, it’s our secret!)
Homemade Granola
Makes about 10 cups
Package this granola in a jam jar, and you’ll have a charming gift for friends, families or neighbors. I’ve given this to new homeowners and parents, but also like to keep it at the house for a special, weekday snack. (Ed. Note: And lookout if you keep it at the house, as you may eat the whole bag in a day…ahem.)
This recipe was adapted from Nigella Lawson’s Feast.
Dry ingredients:
5 c. rolled or old fashioned oats (don’t buy the quick cooking kind)
1 ½ c. pecans
1 ½ c. almond slivers
1 c. hulled sunflower seeds (unsalted)
¾ c. light brown sugar
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
Wet ingredients:
¾ c. unsweetened applesauce
1/3 c. good maple syrup (no Aunt Jemima here)
¼ c. honey
2 tbsp. canola oil
Preheat oven to 300° F.
In a huge bowl (I used a giant Pyrex 6-cup container), combine all of the dry ingredients. Stir to mix well.
In a small bowl, combine the wet ingredients. Stir to mix well.
Pour the wet ingredients into the dry ingredients a little at a time, mixing after each new addition. This will make it much easier to combine. When the ingredients are combined, pour ½ of the mixture on to a rimmed baking sheet. Pour the remaining half onto another rimmed baking sheet.
Bake for 35 to 40 minutes or until evenly golden brown. Every 10 minutes, stir the granola. After 20 minutes, rotate the pans (move the top to the bottom and the bottom to the top). This will help it to cook evenly.
When it’s lightly browned, remove from the oven and give it a stir to break it up.
After it’s cooled, you can store it for yourself in the fridge or package it as a gift. (Ed Note: Or, when it’s cooling, hover over the pans picking out pieces that aren’t too hot and eat them…you know, whatever.)