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recipe

KN, p. 248 “Pumpkin Pancakes (GF)”

 

I would eat pancakes for breakfast, brunch, lunch, and dinner on the weekends if the doc gave me the go-ahead. After our tasty experiment with the first gluten free pancake, it seemed a delicious option to make pumpkin pancakes. ‘Tis the season, after all!

 

There was lots of taste testing and I think the final, fluffy version is pretty good served with butter and syrup and sausages. They are a filling, substantial pancake and have become a family favorite.

 

P.S. Nobody ever keeled over after eating in the Kerrian Kitchen. Promise.

 

KN, p. 248 "Pumpkin Pancakes (GF)"
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 pancakes
 
Ingredients
  • 1/2 cup white rice flour
  • 1.5 cups brown rice flour
  • 1/2 cup fine ground Bob’s Red Mill almond flour
  • 1.5 teaspoons sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups cold water
  • 1/2 cup pureed organic pumpkin
  • 3 Tablespoons canola oil or almond oil
  • 1 teaspoon pure almond extract
  • 1 extra-large egg (can be just the egg white), lightly beaten with fork
  • 1 teaspoon softened margarine for coating frying pan – (butter will burn)
Instructions
  1. Whisk all dry ingredients together.
  2. Slowly add water while whisking to keep the mixture from clumping.
  3. Add pumpkin, oil, almond extract, and lightly beaten egg, and whisk until just combined.
  4. Heat frying pan to medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes with 4” circles of batter in the pan.
  5. Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  6. Remove to plate and serve immediately.
Notes
Recipe Tips

Want fluffier pancakes with this GF recipe? Do not overmix the batter.
Can be reheated in toaster.
Can be frozen, but separate each with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.
 

Extra tip: these ingredients deliver consistently excellent results.

Enjoy!

 

 

 

 

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KN, p. 244 “Vegetable Pesto Pizza”

 

Football season has begun and it’s time to bring out the Game Day food!

We love to make pizza at home and with more vegetarian friends than ever coming to the football gatherings, Sheila tackled a recipe that’s a mostly veggie version. Nobody keeled over when we served it last week, so this one is a keeper.

 

Ingredients

2  12” pizza crusts (Mama Mary’s has thin crisp crusts)

2/3  cup tomato basil pesto

2 Tablespoons olive oil

2 teaspoons Italian seasoning

6 Roma tomatoes, thinly sliced

2 teaspoons onion powder

2 yellow squash, halved lengthwise and thinly sliced, about 2 cups

2 zucchini, halved lengthwise and thinly sliced, about 2 cups

2 cups Portobello mushrooms, thinly sliced

2 teaspoons garlic powder

4 cups mozzarella cheese, shredded

Preparation

Blend pesto with olive oil. Split in half and brush evenly over each crust, leaving 1/2” bare at the edge.

Sprinkle 1 cup mozzarella over each crust.

Sprinkle 1 teaspoon Italian seasoning over each crust.

Divide tomatoes in half and arrange evenly on top of the Italian seasoning on each pizza.

Sprinkle 1 teaspoon of onion powder evenly on top of the tomatoes on each pizza.

Arrange 1 cup sliced squash each, evenly on each pizza.

Arrange 1 cup sliced zucchini each, evenly on each pizza.

Arrange 1 cup sliced Portobellos each, evenly on each pizza.

Sprinkle 1 teaspoon of garlic powder evenly on top of the mushrooms on each pizza.

Evenly top each pizza with the rest of the mozzarella.

Cover lowest oven rack with aluminum foil (to catch dripping cheese or veggies).

 

Bake uncovered at 350 for 10 minutes.

Turn pizza half way in oven and bake for an additional 5-10 minutes, until cheese begins to bubble and/or brown.

The veggies will be crisp tender.

 

Cut each pizza into 6 pieces and serve while warm.

Enjoy! 

 

*Note: Can’t find tomato basil pesto in the grocery store? Look in the produce section for Bella Sun Luci’s Bruschetta with Italian Basil. Sis says it has sun-dried tomatoes in it and works just fine.

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KN, p. 242 “The Kerrians’ Greek Salad”

 

It’s summer. It’s hot. It’s time for salads.  🙂

 

There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.

 

"The Kerrians' Greek Salad"
Author: 
Recipe type: Greek
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 5 oz. bag of mixed greens or baby spinach
  • 2-3 medium tomatoes, diced, about 1.5 cups
  • 1 medium cucumber, peeled, diced, about 1.5 cups
  • 1 cup sliced black olives, drained
  • 4 oz. tomato-basil (or plain) feta cheese, crumbled
  • 3/4 cups olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 tsp. oregano flakes
  • 1/2 tsp. basil leaves
  • 1/2 tsp. lemon juice
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder
Instructions
  1. Place greens, diced tomato, diced cucumber, sliced olives, and feta cheese into large serving bowl.
  2. Combine olive oil, red wine vinegar, oregano, basil, lemon juice, sea salt, black pepper, and garlic powder in a separate bowl and whisk until well blended.
  3. Pour dressing over salad and toss to coat evenly.

Serve with a frosty beverage and enjoy!

 

 

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