There are somethings I do regularly for my husband when he returns home. Making flapjacks every morning, or at least most mornings, is one of them. This recipe is essentially the Betty Crocker version on page 58 with a lil love and technique. My boys like fluffy flapjacks and they like they to be pumped out at a good pace. I don't have a griddle but i do have a frying pan.
Mama's Fluffy FlapJax
1 egg
1 c flour
3/4 c milk
1 T brown sugar
2 T Coconut oil
3 t baking powder
1/4 t salt
1/4 c water
cooking spray
1. beat egg until fluffy with a whisk
2. mix in remaining 6 ingredients until smooth
3. add water and whisk in
4. spray pan and heat on medium-high until water sizzles when droplets hit pan. turn down to medium. I heat my skillet after I mix my batter because then the batter has time to fluff up.
5. spoon 2 T of batter onto pan, wait until edges are cooked and the rest is still soupy. Slip spatula underneath the flapjack, tilt pan to the side (this helps to flip), flip the flapjack over and watch it rise.
6. Call out, "Hot FlapJack!'" and serve it up.
other recipes my husband has me make during his stay at home is crab cake Egg Benedict (I think if I had a restaurant I would name it Ben Addict and serve hundreds of versions of Eggs Benedict....because i love it that much), Butter chicken/fish curry, Cheesy rice, White Sauce Lasagna (recipe below), and a few others. Tonight for dinner we had:
Sweet Potato from Brussels
3 large sweet potatoes, washed and sliced a 1/2 in thick and boiled
3 c of Brussels sprouts, washed, preened, and quartered
olive oil
fresh cracked salt and pepper
1 T brown sugar
2 T coconut oil
1 1/2 c uncooked Israeli couscous
1 1/2 c water
1 t vegi bouillon
Shredded cheddar
3 Avocados sliced
1. place sweet potatoes in a large bowl. and drizzle about 1 T olive oil on top and sprinkle brown sugar
2. in another bowl put brussel sprouts. drizzle about 2 T of olive oil and crack your salt and pepper to your liking. mix
3. in medium sauce pan heat coconut oil over medium heat. add 1 1/2 c Israeli couscous. coat in coconut oil and cook for about 1 min. add water and bouillon and stir. bring to boil. cover and lower heat to a simmer for 5 min. remove from heat and keep covered ( water should be gone)
4. meanwhile set oven to broil. On half a cooking sheet spread out Brussels sprouts and on the other half spread out sweet potatoes. place in over for 5 min, check move around, and broil another 5.
5. serve over couscous and top with cheese and sliced avocados
White Sauce Lasagna
1 jar of Newman's Own Alfredo
1/2 c milk
5 sprigs of Tarragon
2 sprigs of Rosemary (do not use already ground rosemary)
1 tsp nutmeg
1 Pack of Oven ready Lasagna noodles or already cooked lasagna noodles
1 pack of shredded mozzarella (we love cheese so we use a huge pack, it is up to you)
1 container of Ricotta
1/2 pack of frozen spinach defrosted or 1/2 lb of cooked spinach (moisture drained!)
2 c of chopped mushrooms
1 egg
1. preheat oven to 375 F
2. in a large mixing bowl mix jar of Alfredo and milk. remove leaves from tarragon sprigs and roughly chop, add. Remove rosemary from sprigs and crush with fingers, add. add nutmeg and mix thoroughly.
3. in food processor (because I hide my vegis or make them really difficult to pull out) process spinach, mushrooms, ricotta, and egg.
4. spoon about 4 T of sauce in bottom of rectangular glassware and spread to an even layer. Line out noodles.
5.spread a layer of ricotta mixture and top with mozzarella. spoon on sauce. Add layer of noodles
6. continue with ricotta, cheese, sauce, and noodles until ricotta mixture is done.
7. put on remaining sauce, cover with foil, and put in oven for 45 min. you want to see bubbles coming from the bottom of the pan to the top to know it is done.
8. pull out, remove foil, and top with cheese. let cool 5 min.
Christine this is for you! this dish is awesome served the next day or even reheated from being frozen. also coming soon is this recipe vegan version! =)
No comments:
Post a Comment