Pancakes to Remember!

Ben is the pancake maker in our home. He has fiddled with the many recipes that I have provided, and in the process of his frustration of "which one to use", he discovered this tasty combination that requires no recipe! He simply, remembers the ratios and applies the increased increments when we have company for breakfast (which often!).

So this is our (generous 3-4 pancakes) per person pancake formula ratio:

1C each of wheat flour and milk
1T each of baking powder and Rapedura (or sugar of choice)
pinch of salt (tiny pinch up to a couple pinches depending on the size of your batch)

Throw it in a bowl, whisk it until smooth and fry it on a hot (coconut) oiled or buttered griddle/skillet.

So easy to remember, right?!! We no longer use make ahead mixes or read a recipe for our pancakes. It is so simple to whip up pancakes from memory in a snap, no matter how many people we have to serve that morning.

This post was shared at the Barn Hop

Moroccan Eggs

This egg dish is a family favorite! It is a hardy and flavorful sauce in which the eggs are poached. The blend of spices say "Morocco"! It is delicious unto itself, or you might stretch it over toast, over a bed of steamed collard greens or spinach, over fried potatoes, or a bed of rice, millet or quinoa. It is very good to have something else to sop up the delicious sauce!! (This will also spare your guests the inevitable urge to lick the plate!) (Ok...maybe that's just my kids.) :-) This dish is easy to make for a crowd if you have a big enough skillet/pan to do it in. They will feel like they have stayed over at a fancy B&B! This would also make a very flavorful and satisfying dinner too! You must tell me if you try it! (It makes me want to share more recipes with you!) :-)

This sauce is enough to make 4-8 servings or 8-16 eggs (depending on the size of your pan). If you are making less than 4 servings/8 eggs, you might consider cutting the sauce recipe in half. It has a little kick, but if you like it really spicy, just increase your cayenne pepper to taste. If you are serving this on top of (or beside) other things, prepare those things first, as this is pretty quick cooking.

olive oil
1 whole head of garlic
1 Qrt of plain tomato sauce or crushed tomatoes
1/2 tsp each of: cumin, paprika, coriander powder, cayenne pepper, sea salt
1/4 tsp each of: cinnamon, pepper
2 tsp of dried parsley OR cilantro (or a small handful of fresh, chopped)
eggs (2 per person)
(Give your sauce a taste, you may want to add a little rapedura, maple sugar or brown sugar to it - but I usually don't.)


1. Peel and cut your garlic into chunks. (I cut each clove into about 6-8 pieces chunks. You want the pieces to have a presence in your sauce)

2. Saute the garlic in the oil about 2 minutes. Add the tomato sauce and stir. Then add all the spices and stir and simmer. ( The aroma will fill the house and curious on-lookers are sure to arrive!)

3. Crack the desired amount of eggs into the sauce to poach. Cover the pan to simmer for about 5 minutes, give or take. It all depends on how you like your eggs cooked. We like them dippy (but no slimy whites!) - to firm but still with a tender yoke.

Scoop out eggs (and sauce) with a spoon . Garnish with salt and pepper to taste and parsley (or cilantro). Serve with your choice of sides. Enjoy!

**I always like to make more rice, potatoes, beans or greens than I need for one meal, because there are SO MANY delicious ways to re-use the leftovers for quick healthy delicious breakfasts! This is just one of them!

This recipe was shared at Simple Thursdays

Our Favorite Quiche

This quiche is our all time favorite. We enjoy other quiches, but this is by far our favorite. People we have served it, some who don't normally like quiche, really like this quiche. We may modify it slightly for variation (since its always the recipe we turn too), but each variation is delicious! It is good hot or cold; So it is a wonderful dish to make ahead. It is also perfect for Shabbat breakfast or lunch, picnics or fellowship meal. You can make it with or without the crust. (Which makes it that much easier!) You can double it and put it in a 9x13 (thats what we do as a rule now that our family has grown). Its easy to make, if you have cooked chicken or turkey on hand. You can use any dark green in place of the spinach (Collards, Kale, Turnip, etc). I have used steamed fresh, used frozen or canned! You can also sub Broccoli which is very good as well. I hope this becomes one of your family favorites too. (Sorry I have kept it from you for so long, I just found it in my draft box as a 'started post' from 2010! Opps. This has been a family favorite for about 10 years!)

This recipe makes one pie or double it for a 9x13.

Chicken Spinach Quiche
1C shredded cheddar
1 unbaked pie shell (crust of choice)
1C diced cooked chicken
1/2C frozen spinach thawed, and SQUEEZED DRY
1/4C chopped onion
2 eggs
3/4C milk
3/4C mayonaise
1/4tsp salt
1/8 tsp pepper

Sprinkle 1/4C cheese in the bottom of the pie shell (or bottom of the baking dish if crustless).

In a bowl, combine chicken, spinach, onion and remaining cheese. Spoon into pie shell.

In a bowl, whisk together remaining ingrediants and pour over the chicken mixture in the shell.

Bake At 350F for 40-45 minutes. Let stand for about 15 mintues before slicing for best results.
Serves 6-8 (or 4 in my family!)
Let me know if you try it!

Apple Cake

Apple Cake sounded good for Chazaq's 2nd Birthday this year, but I didn't have a "tried and approved recipe" in my family recipe book yet...so I started searching the web. I found a recipe that the writer raved about, but it still had ingredients we don't use...so I modified it and rewrote the instructions the way I like too. This is what I came up with and it was outstanding! This has made the family recipe book with honors! It makes a 9x13 pan. The amount of apples you use may very based on the the size of your apples, but the more are better. You want enough apples to cover the cake generously in two layers. This makes a delicious dessert cake or a special coffee cake. ( I Like to reduce the sugar by a cup when serving it for Shabbat breakfast.) It is also very nice to make ahead for Shabbat to take to gatherings, but I must admit it is dangerous to have sitting around if you are staying at home! :-)

For the apple mixture:
Approx. 12-16 apples, peeled, cored and cut into 1" chunks
1T cinnamon
5T Rapadura, Sucanut or Maple Sugar (brown sugar is OK too - if you must)

For batter:
3-4C Rapadura, Sucanut or Maple Sugar (brown sugar is OK too - if you must)
5C wheat flour (fresh ground if possible)
2T baking powder
2 tsp sea salt
2C pecan chopped (optional)
1/2C orange juice, fresh squeezed
1T + 2 tsp vanilla extract (homemade if possible)
8 eggs, beaten
2C coconut oil (or oil of choice)

Grease a 9x13 baking pan and preheat your oven to 350F
1. Prepare and combine apple mixture and set aside.
2. In a large bowl, mix dry ingredients together.
3. In a separate bowl mix wet ingredients together.
4. Add the wet to the dry and mix well.
5. Layer half of the batter in the bottom of the pan. Sprinkle half of the apple mixture evening over the top. Repeat.

Bake at 350 for 1 1/2 hours of until a knife comes out of the center clean.

Try it and tell me what you think!

Home Shalom's Orange Pecan Date Muffins

These are my new favorite muffins. They are a scrumptious and decadent treat! (My muffin monsters agree!) We are having them for our Shabbat Breakfast tomorrow and making extra to freeze and have on hand. This recipe was inspired by a cake recipe I saw at Taste of Home. Of course I rearranged it, took things out and added my stuff, now I can call it my own. These are a "must try" while oranges are still in season! Zesting the oranges takes a little doing..but it is SO worth it! This recipe make about 15.

1 cup chopped dates
2 1/4C + 1/4C wheat flour (divided)
1C butter, softened
1/2C Rapadura or Sucanat
2 eggs
1/4C grated orange peel
1tsp b. powder
1/2 tsp b. soda
1/2 tsp salt
1C buttermilk
1C pecans, chopped fine

1. Toss dates into about 1/4C flour to coat the dates. Set aside.
2. In a large bowl, cream butter and rapadura until light and fluffy.
3. Add eggs, one at time, beating well each time. Add orange peel and gently mix in.
4. In a separate bowl mix together remaining flour, b. powder, b. soda and salt.
5. Add the flour mixture and buttermilk alternately in stages, to the butter mixture beating it well as you go.
6. Stir in the dates and nuts.

Fill greased or paper lined muffin tins. Bake @400F for 20 minutes or until tooth pick comes out of the center clean.

Enjoy!

p.s. Hailey was my partner in the creation in this muffin by the way...she is a crumb off the ol' muffin!

Apple Rushdie ( pronounced rooshdee)

This is actually Ben's Specialty. It is an old family recipe (Swiss) that his mom used to make and we find that it is MOST delightful when made with leftover Challah! Since "leftover challah" is kind of an oxymoron in our house, I have to stash the second loaf for Sunday morning to make this dish happen, but it is so worth it! If anyone heads for the bread box..I just say "we're saving it for Rushdie" and they will happily to find another snack (and won't let me forget)!

Left Over Challah, cubed

Butter

Apples, cubed (slightly smaller than the challah, we leave the skin on)

Rapedura (or maple sugar or brown sugar)

Cinnamon

• Use a large heavy bottom skillet and melt a generous amount of butter in the bottom. (like 1-2 sticks depending on the amount you are making!)
• Put your cubed bread in the hot skillet of melted butter and let is toast your first side or two of the cubes - for a few minutes. Turn them onto an un-toasted side and
• Add your apple cubes and cover (you may need to turn the heat down a smidgen) for a few more minutes. Peek to be sure your heat isn't too high.
• Your apples will soften, but don't let them get to mush. The smaller your cubes, the quicker they will cook.
• Now sprinkle brown sugar of choice over top and cinnamon to taste. Serve warm.

We eat this for breakfast and is especially decadent with raw cream or whole milk poured over top if you have it!

p.s. Ben says try to remember to take the organic stickers off the apples...Sometimes he forgets. :-)

Cream of Brown Rice Cereal

This is one of our family favorites. The kids always ask for it. I got this from Sue Gregg's cookbook "Breakfasts".

This recipe makes 1 serving so you'll need to do the math to increase it according to your needs. We actually grind a whole gallon size container at a time and keep it on hand.

1. Take 3T of Brown rice and grind finely in heavy duty blender, coffee grinder or grain mill. (makes 1/4C)

2. Pour 3/4C of water into a sauce pan and bring to a boil.

3. Meanwhile, in another bowl whisk together 1/4C water, ground rice and 1/4tsp of salt. (This is the secret to the creaminess of the cereal!)

4. Gradually whisk this mixture into the boiling water.

(Make ahead option - but not required: Cover and let stand overnight for improved health benefits. Than the next morning....)

5. Return to a boil, cover and reduce heat to very low. Let simmer until done, about 10 minutes.

If you want goodies; add them at the time of serving. This cereal is SO creamy and delicious! (nothing like the white rice store bought versions!) It doesn't weigh you down, yet it sticks to your ribs until lunch. I have notices less clammoring for snacks mid morning when I serve this ...maybe its because they will often have big bowls or seconds. ;-) But its something great to keep in mind if you are going out in the morning or have a busy schedule that will not allow for snacking before lunch!

(dried fruit, or fresh fruit of choice, a little honey or syrup, extracts, etc.)

When I make this for Shabbat, I use the crock pot or the thermos cereal method.

**We do the same thing with ground red wheat. (We use the Vitamix to grind it to a course meal. Finer than cracked wheat, but not as fine as flour. Try it!) We LOVE it. We keep a container of that on hand too!

Thermos Cereal / Crockpot Cereal

I have been using a wonderful method of cooking whole grain cereal from Sue Gregg's cookbook "Breakfasts". It is quick, easy, tasty and ideal for Shabbat mornings. (any morning really- but especially Shabbat mornings because it is pre-made) I will also add this to my bag of tricks for camping...because it is often a pain to light a morning fire for breakfast...you just make this at night when you have the fire going and when you get up breakfast is ready and you can start your day with fishing or hiking before it gets too hot.

REAL CEREAL is cooking REAL whole grains. The box stuff is a counterfeit - don't be fooled. Doing it the whole food way is easy and delicious. It is also the most nutritiously dense (greater food value) and the most economical (in bulk "organic" becomes affordable cheaper than buy the box stuff! And you can use it for bread and savory dishes for other meal times!) I can't say that say that my children's lips have never touched the box stuff...but with diligence hence forth...maybe they will forget they have. :-) Its just a matter of changing a couple habits and you will make a big difference in the quality of food your family is eating. (And in the mean time, they develop a taste for REAL food which will be habits they carry into their families.)

You'll need a wide mouth thermos (for convenience). I use a 1/2 gallon or gallon thermos similar to the one pictured above. Depending on how soon ahead I start it, or weather I preheat the thermos well or not determins whether my scereal is cool,warm or hot. The cool cereal is actually quite nice for summer time and its doesn't heat up the house. Either way it is always cooked. I do this for whole, cracked or ground grains. We like barley and spelt, and intend to try other grains as well.

OK Lets get started:

Strawberry Granola

I think this might be my favorite granola! Elijah and I created it last week when we were making our weekly batch of cereal. I wanted something different from the apple, cinnamon raisin variation we had been eating for the last couple of weeks. Boy was I pleased with this!! I store it in a big plastic 3.4 liter plastic container or a gallon jar. It makes about 20 servings or so. I think coconut oil is the magic ingrediant. Enjoy.

Strawberry Granola
10C Oats
1 1/2C Raw Honey (We like Alfalfa.)
1C Raw Sunflower Seeds (hulled)
3C Dried Strawberries, diced into small pieces (you can sub other dried fruit, like dr. blueberries, pinapple apricots, etc.)
1C Coconut Oil (plus some for the cookie sheet)
3C Dried Strawberries, diced

Mix all ingrediants, except fruit, together until evenly encorperated. This may take a lot of mashing with the back of your spoon if your honey and oil are cold...but it's worth it!

Spread evening in a single layer on a greased cookie sheet.

Bake at 350 until golden (about 20 minutes or so). Let cool mixed in diced fruit and store in air tight container in the cupboard. ENJOY!

If you try it - put your comments on the blog!

Butterscotch Granola

We want to phase out packaged cereal, even though we have only but thelow sugar high grain varieties for the last 10 years, we are ready to take it the next level of homemade/scratch living. :-) Granola is an easy way to do that. So we like to experiament with different combinations of flavors, to keep things interesting. We mixed up a very tasty combination this morning. No measuring, just drizzel and dump (and mix and taste if needed) as you go.

Oats
Butterscotch Flavoring (I use Frontier.)
Vanilla Extract
Raw Honey (I used Alfalfa)
Pumpkin Seeds
Raw Sunflower Seeds
Flax Seeds
Shredded Coconut
Peanut Oil

I toasted on a low heat (175) , checking every so often it was in for a couple hours, I think.

Then I like to add dried fruit AFTER it is baked (or dehydrated). I find it stays nicer and tastes "fresher" that way. Baking the dried fruit results in it getting too hard or dry for my liking...it also can burn if you like to do your granola at a higher temp. for a shorter time.

I added a lot of dried apples (diced) and a few golden raisins.