'I am simply a 'book drunkard.' Books have the same irresistible temptation for me that liquor has for its devotee. I cannot withstand them.' L.M. Montgomery

'There are no faster or firmer friendships than those formed between people who love the same books.' Irving Stone

Monday, March 7, 2016

Good Eats!

I've made a couple new recipes this last week and thought I would share them with you. Both are from one of my favorite cooking blogs, Mel's Kitchen Cafe. Everything I've ever made from this blog are wonderful.

First up...

German Pancakes

For the Pan:
2 tablespoons butter
6 large eggs (about 10.5 ounces)
1 cup milk (I use 2%)
1/2 teaspoon vanilla extract
1 cup (5 ounces) all-purpose or white whole wheat flour
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup buttermilk
1/2 cup (8 tablespoons) butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Preheat the oven to 400 degrees F. Put two tablespoons butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it's taking a while to mix up the batter, keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds. Add the flour and salt and blend until just combined; the batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.
Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
For the butter syrup, in a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes.

This one I halved but used 1 tsp. of vanilla and baked it in my 12" cast iron skillet. After all it was just for me and the Bossman! We loved it! 

There is much debate online though about if these are German or not. Some call them Dutch Babies or Swiss Pancakes. No matter you will want to make these!


Red Coconut Curry Noodles

Serves 4-6

2 boneless, skinless chicken breasts, sliced into thin strips
1 tablespoon oil
2 cans light or regular coconut milk
1 tablespoon red curry paste
1 tablespoon freshly grated ginger
1 tablespoons chopped fresh cilantro
¼ cups sweet Thai chili sauce
2 ¼ cups chicken broth
1 (13.5 ounce) package rice noodles (about ¼-inch wide)
1 yellow onion, sliced into thin half moons
2 red peppers, cored and sliced thinly
1 cup broccoli slaw or thinly sliced matchstick carrots
1 teaspoon salt to taste

In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

Be sure and stop by Mel's Kitchen Cafe and check out her picture of this delicious dish, its much prettier than mine!

This is a recipe that is on my make really soon list!


and I'm going to use their fried rice recipe too with the Lumpia my sister in law made and froze for me before I left Pennsylvania.She is from the Philippines. 

Have you been eating anything out of this world lately?

Peggy Ann

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