Month: August 2009

Banana Chocolate Chip Cookies

Banana chocolate chip cookies was Adelin’s pick for Kids Choice. The kids went nuts over them. I had to bag them up and hide them before they got little tummy aches from eating to many. Banana chocolate chip cookies makes for a fun after school 

Back to School Brunch

Photo property of ehow.com For many school is already back in session. We still one more week of summer fun. Hard to believe it is already August. To help get the kids into the spirit of  regular bedtimes, early morning wake up calls and homework 

Pecan Sour Cream and Buttermilk Pancakes

Pecan Sour Cream Buttermilk pancakes

Anyone who knows me knows that I am a breakfast fanatic. I could eat breakfast foods for every meal if I let myself. The idea for pecan sour cream buttermilk pancakes came from a book I was reading about a woman who loves to cook, a hitman for the US government, her best friend’s conniving vicious mother and the Italian Mob. Every morning Agnes gets out of bed and makes breakfast for her friends and family who have gathered around her place in anticipation of her God daughter’s wedding. Her specialty is sour cream and buttermilk pancakes studded with pecans. I have been thinking about those pancakes ever since. Cook’s Illustrated was the closest match combining melted butter, sour cream, buttermilk and two eggs.

These pancakes are amazing. The sour cream gives the flavor a boost that other buttermilk pancake recipes lack. They are tender and thick but not mushy. Agnes served hers with a fried ham steak.

Grazie Agnes il mio amico. Buon appetito

Stack of pecan sour cream buttermilk pancakes

Source: Cook’s Illustrated
2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil
Pecans, broken or whole

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined; it will be lumpy and thick. Let sit for 10 minutes

Using 1/4-cup measurement pour batter on the medium heat hot griddle. Dot with pecans. Cook until bubbles form on top, about 1-2 minutes then flip. Continue to cook about 1 minute longer or until bottoms are golden brown.

Makes 16 four-inch pancakes

Variations:
-For this recipe use Gold Medal or Pillsbury. If using a higher protein flour such as King Arthur, use an extra two Tbsp of buttermilk.

Tips: Do not over mix the batter. It will become too runny. It is still edible but for fluffier pancakes gently fold the wet ingredients into the dry just until combined.

The Importance of Vitamin D

Centuries of ongoing research dating back to the early 1800’s has made it possible for modern day scientists to unveil the vital role vitamin D plays in maintaining adequate health and preventing disease. Vitamin D remained an unknown character until the 1920’s, when scientist McCollum 

Pineapple Orange Muffins

I am sorry I love butter. Yep, there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce 

Easy Italian Spiced Pork Chops

Italian Spiced Pork Chops

Italian spiced pork chops, sounded delicious and was; that is if you do not over cook the meat. I am not a big fan of the modern kitchen that is fitted with every kitchen tool imaginable. While they may be convenient they are expensive and then you are left the dilemma of where to store it all. Spend the money instead on the three must haves: a really good sharp chef’s knife, a pan that can transition from stove top to oven and a meat thermometer.

I can’t find the words to describe my amazement when I cut my first tomato using a knife that was actually sharp. I lived all those years thinking I was playing it safe by using dull knives but the truth is a sharp knife makes slicing and dicing faster and there is less chance of the knife bouncing off the object you are trying to saw.

In the case of Italian Spiced Pork Chops if you do not own a grill an oven proof skillet may be used to sear the meat then finish cooking in a 350 degree oven. On the other hand if you decide to cook the pork in the pan for the three minutes on each side you can place the pork and pan in a 200 degree oven for 20 minutes. Versatile translates to fast and easy, code name simple!

Source: Pillsbury Good For You 2006
1 package (.6 oz) Italian dressing mix or 2 tbsp of dressing mix (recipe below)
1/4 cup balsamic vinegar
1/2 tsp Italian seasoning
1/4 tsp crushed red pepper
1 tbsp extra-virgin olive oil or canola oil
4 boneless pork loin chops, 3/4 inch thick
Paprika

In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended.

In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate or all day.

Meanwhile, heat gas or charcoal grill or pan.

When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees.

Italian Dressing Mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 Tbsp dried oregano
1 tsp pepper
1/4 tsp dried basil
1 Tbsp dried parsley
1/4 tsp celery salt
2 T salt

Mix dry ingredients. Store in an airtight container.

To make dressing:
2 Tbsp dry dressing mix
1/4 cup red wine vinegar
2 Tbsp water
2/3 cup olive oil

Using a bowl and whisk or a jar with a lid, whisk the dressing mix, vinegar and water. Add oil in a steady steam whisking continuously.

Peachy Chicken and Asparagus Rollups

1 pound thin asparagus ,trimmed 1 tbsp extra-virgin olive oil Salt and pepper 3 tbsp apricot jam 1 tbsp lemon juice 6 skinless, boneless chicken breast halves (about 5 ounces each) Fill a medium skillet halfway with salted water; bring to a boil. Add the 

August Website Review: TipNut.com

The creator of Tipnut.com designed the site as a way to organize her growing collection of simple and frugal household tips. The author scours the web, reader submissions and periodicals searching for fresh topics to expound upon. To date Tipnut.com has published more than 1000