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Red Deer Foodie

…getting busy in the kitchen!

Tag Archives: family

Is there such a thing as too many pancakes?  I have posted several recipes for a variety of pancakes on this blog: Rosemary Lemon Pancakes, Coconut Flour Pancakes with Mango Puree, Cottage Cheese Pancakes and Banana Nut Pancakes!  Today I post one more pancake recipe: Ricotta Pancakes with Raspberry Lime Sauce.  I’m beginning to think I should open a Pancake-themed food truck in Red Deer?

Anyways, I freakin LOVE ricotta; I often eat it for breakfast with some fresh fruit and honey – why wouldn’t it kick ass in a pancake?!  I’ve seen a few very similar recipes floating around the interweb, and morphed it into something that utilized ingredients I had kicking around the house.  Give it a try next weekend!

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Ricotta Pancakes Ingredients:

1 cup ricotta

1/2 cup skimmed milk

2 eggs, separated

1/2 cup flour

1 tsp baking powder

1/8 tsp sea salt

zest of one orange

Raspberry Lime Sauce Ingredients:

1 cup fresh raspberries

1/4 cup agave syrup

2 tbsp cherry jelly (or any other jam/jelly you have in the fridge)

2 tsp fresh orange juice

zest of one lime

dash of salt

Method:

In a large bowl, combine ricotta, milk and egg yolks.  Set egg whites aside for now – don’t forget about them yet though!  Add in the flour, baking powder, salt and orange zest and stir until smooth.  Get back on those egg whites again – whisk them until frothy and then gently fold into the batter.  Set the batter aside while you preheat your griddle to medium.

fold those egg whites in!

fold those egg whites in!

While things are heating up, get your sauce on; combine all ingredients in a medium pot over medium-high heat.  Stir to combine and watch as the berries break down.  Turn the heat down to medium and simmer until the mixture has decreased by about half.  This takes about 10 minutes.  At this point you can pour the sauce through a sieve to get rid of those pesky seeds, but Erin and I decided why throw out anything of the fruit, especially if it added fibre, which is something humans are dying to get into their bodies anyways?

Back to the pancakes… so the griddle (or your largest non stick frying pan) is heated up, your batter has had time to froth up a bit and now it’s go time!  Make pancakes as you normally do, flipping once when the tops are bubbly.  I usually heat my oven to 200 degrees to keep my pancakes in while I’m cooking the rest of the batch.

That’s it – it’s that easy – you can do it too!  I served the pancakes with the raspberry sauce, some lovely bacon and an egg, sunny side up.  A perfect brunch after a long Sunday run!!

 

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Here is a super easy dinner that you can whip together in under 30 minutes – perfect for school nights, hockey nights – anytime you have to feed the fam and get them out the door and on to their next “thing”!

It’s inspired by a Martha Stewart Everyday Food recipe for Chicken Philly Cheesesteaks – can someone explain to me why it’s called this? I don’t get the reference to cheesesteaks, b/c there’s no steak in the recipe.  I renamed my version of the recipe so I didn’t have to puzzle over it anymore!  Enjoy!

Chicken & Pepper Torpedos

Ingredients:  

1 lb chicken tenders, sliced thin lenghtwise

1 red and 1 green pepper, seeded and thinly sliced

1 red onion, thinly sliced

1 jalapeno pepper, seeded, membrane removed and thinly sliced

4-5 cloves garlic, thinly sliced

200 g (or about 1/2 cup) mozzarella cheese or provolone cheese 0 cut into strips lengthwise

4 soft submarine buns

2 tbsp vegetable oil

salt & pepper

Method:

Preheat the oven to 425 degrees and cover a rimmed cookie sheet with tin foil.

Slice the peppers and chicken and spread evenly on the cookie sheet.  Toss with oil and salt and pepper, and put into the oven for about 10 minutes, stirring once about half way through.  The chicken cooks pretty quickly!

Now turn on the broiler and broil until you get some nice char going on the peppers, check every couple of mins, but broil for about 6 minutes total?  Depends on your oven though, so be careful!!

Remove the tray from the oven and toss in the cheese sticks, chuck back into the oven

 under the broiler for another couple of minutes, till the cheese gets nice and bubbly.

Remove from oven and divide the chicken mixture between the sub buns.

 

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