I woke up on April Fool’s Day intending to make my favorite Pear Custard Pie recipe. However, one of the required three pears for the recipe was moldy! Fooled, indeed. So I decided to try pear pancakes. Thankfully, I found this recipe for silver dollar pear pancakes, although I used just a basic pancake recipe for the batter. I halved the recipe for the pears and glaze, but still had a huge pile of pear rings so I ended up doubling the batter recipe. This was super simple – pretty much all you do is dip the pear rings in a maple syrup and cinnamon glaze and then fry them for a minute before you pour the pancake batter over them. Delicious!
2 people + 30 pancakes = breakfast for a week. Nom nom.
I got a new cookbook this week – Everyday Food Light! It’s the third in the series of Everyday Food cookbooks from her royal highness, Martha Stewart. I have all three and I’ve subscribed to the Everyday Food magazine for years so they are my go-to resources for recipes. I still mix things up with family recipes, favorites and websites like Epicurious, but Everyday Food recipes are my favorites. I always know they will be reliable and simple, which makes them easy to tweak here and there to fit my own style. Enough Martha love.
The first recipe I tried was the Soy-Glazed Tofu and Carrots. I used tofu from Honolulu and the carrots and scallions were from local farms – yay! I also mixed things up a bit because I haven’t totally replenished my pantry since the move. Instead of vegetable oil and sesame oil, I used “gourmet” garlic oil, which I got in a Christmas gift pack. I also substituted white vinegar for the rice vinegar. And it still turned out great!
This recipe was interesting because it was similar to a stir-fry but broiled instead. After marinating the veggies, you just lay them out on a baking sheet and broil. I love cooked carrots, but I’m also super picky about them since there’s nothing worse than mushy cooked carrots. These turned out perfect – and tasted almost like they were grilled. I will definitely make this recipe again.
Here’s a quick weeknight meal. I took Martha’s quinoa, spinach and shiitake salad and mixed things up a bit by using arugula from my garden instead of the spinach. I also made it a little healthier and halved the recipe so it’s perfect for two people.
- 2 tablespoons red-wine vinegar
- 2 tablespoons olive oil
- Salt and ground pepper
- 1/2 to 1 pound fresh shiitake mushrooms, stems removed, caps halved
- 3/4 cup quinoa
- 1/2 pound or large bunch of arugula
- 4 ounces feta cheese or chevre, crumbled
Combine vinegar, oil, salt and pepper. Toss half of dressing with the prepared mushrooms. Then broil mushrooms until tender (about 15 minutes. Add quinoa to a pan with 1 1/2 cups of water and some salt. Bring to a boil, then reduce heat and simmer for 15 minutes. Place arugula in bowl or large serving plate. Add mushrooms, quinoa and other half of dressing; toss. Top with feta or chevre.
Quinoa and mushrooms are a really good source of protein and this dish is so yummy! I think the extra spice from the arugula really kicks it up a notch.
This is a delicious, quick weeknight meal. I love that you can substitute any kind of pasta and cheese. I made it with wheels and Parmesan. Here’s my version of Martha’s recipe for two:
Broccoli on wheels
Cook pasta, add broccoli to pot two minutes before pasta is done. Save one cup of pasta water. Saute onion and garlic until browned. Add in pasta water, pasta and broccoli. Salt and pepper to taste and stir in Parmesan.
I love tilapia and I love soup, but I do not love dear Martha’s recipe for fish chowder. Boo hoo.
Granted, I did my own thing and left out the bacon but there was definitely something else missing.
Oh well, at least I learned something. Tomato-based or “red” chowder is called Manhattan chowder. Cream-based or “white” chowder is New England chowder.
Next time I’m trying this one from Epicurious.