Tag Archives: picky eater

Strawberry Almond Buckwheat Pancakes Recipe

Gentle Readers, though The Practical Cook is inordinately fond of breakfast for dinner, she is not fond of the sugar crash or trying to herd wild sticky children to bed post the meal. So how does one offset the necessary simple carbs the menu demands? A little wheat, and a little sweet. Read on.

Sliced Strawberries on Almond Buckwheat Pancakes

Sliced Strawberries on Almond Buckwheat Pancakes

First, let me fully admit that this barely constitutes a recipe. Though you can make delightful buckwheat pancakes from scratch, I am a big fan of this box mix. I actually like buckwheat pancakes more than white flour ones. They’re sweeter and more interesting. If you want to go from scratch, try adapting my Whole Wheat Waffles recipe. They work quite well as pancakes.

Bacon also goes with pancakes. Just saying. (Cherrywood smoked, drool.)

Bacon also goes with pancakes. Just saying. (Cherrywood smoked, drool.)

Strawberry Almond Buckwheat Pancakes Recipe (or Guidelines, as We Like to Say)

I just doctor the mix to suit my needs. Pancakes don’t really need to rise, they just need to not be too runny nor too thick, and to have some inherent sweetness.

Hodgson Mill Buckwheat Pancake Mix for the win!

Hodgson Mill Buckwheat Pancake Mix for the win!

3/4 cup Buckwheat pancake mix
1/4 cup, generous, almond meal
3/4 cup milk
1 egg
1 Tablespoon oil
2 Tablespoons applesauce
1/4 to 1/2 teaspoon pure almond flavoring

Stir. Don’t overstir. Heat a griddle or frying pan to pretty hot over medium heat. Add butter. Make pancakes. Serve with sliced strawberries and maple syrup. Makes about a dozen smallish pancakes.

Hodgson Mill Buckwheat Pancake Mix suggested recipe.

Hodgson Mill Buckwheat Pancake Mix suggested recipe.

Send maple syrup, kudos, and food pictures to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Up next, Bacon Brackets, in time for March Madness. What am I talking about? Tune in to find out.

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Top 3 Reasons to Eat Breakfast

Gentle Readers, as long-time readers and close friends know, The Practical Cook is at war with her cholesterol (see For the Love of Grapefruit for the whole scoop). I am happy to say I am still winning this battle of the ages. It is possible to eat Fried and love it, and still maintain one’s health. There is a secret, do lean in and I’ll tell you. I eat.

Recovery Cereal

Recovery Cereal

Yes, I am not a meal skipper. As my London traveling companion will tell you, there is a reason for this. I get a smidge touchy when I don’t eat. In my experience, skipping meals always backfires. I mention the cholesterol because I had to fast for the test. The second I knew I couldn’t eat, I was starving.

Neal's Deli Biscuit with Egg, Swiss Cheese, and Garlicky Spinach: It's a Health Food Really

Neal's Deli Biscuit with Egg, Swiss Cheese, and Garlicky Spinach: It's a Health Food Really

At the same time, Crescent Dragonwagon (author of The Cornbread Gospels and the upcoming Bean by Bean <awesome!> cookbooks) shared this article on Facebook about the benefits of dessert with breakfast. Exactly. Just eat.

Oatmeal with Fig Preserves

Oatmeal with Fig Preserves

So this one goes out to the myriad readers who I know are drinking coffee instead of eating, grabbing a Little Debbie snack cake, or calling a lone banana breakfast. You know who you are, I shall not name names.

For the Love of Lattes

For the Love of Lattes: But It's Not a Breakfast Substitute!

Breakfast rocks, and here’s 3 reasons why.

1. Energy. It is the most important meal of the day. Did you learn nothing from the PSA’s of the 1980’s?? But really, coming from a farming family, breakfast is meant to fuel you through the majority of your heavy lifting. You’re getting kids to school, thinking, working out, why starve yourself?

Prepping Waffles for the Freezer

Prepping Waffles for the Freezer

2. Bacon. Need I say more? Morning is a good time to have some. I couldn’t resist sharing this picture I just found of a colleague hedging his bets, balancing his oatmeal and whole wheat toast with a side of Fried. Good work Virtually Cooking.

A working breakfast, with all the major food groups and some technology present!

A working breakfast, with all the major food groups and some technology present!

3. Cereal. Again, why miss a cereal eating opportunity? I’m a well-documented fan, but you can eat it dry or with milk. I sometimes have to take the bowl with me to the car to get The Eldest Practical Cook Junior to school on time, but don’t try to pry it from my hands. You’ll pull back a nub. Point is, it’s fast, easy, and varied. Find one you like and keep it on hand.

The Practical Cook's Cereal Warehouse

The Practical Cook's Cereal Warehouse

You have time to eat something of substance in the morning. Let yourself be hungry then, and answer the call. Cereal, yogurt, oatmeal, eggs, fruit, leftover pizza, even pie on occasion (assuming you balance it with protein), whatever floats your boat. Just don’t skip. I will be watching. (And if you ever hear I’ve missed breakfast, do not come near me without a bagel, muffin, or omelet in hand as a peace offering.)

40 All-Purpose Blueberry Muffins

40 All-Purpose Blueberry Muffins

Confession time. Do you eat breakfast? If so, what’s your favorite thing to eat in the morning? If not, why? Post a comment and share your thoughts! There is no judgment, but I won’t promise not to gently persuade. 🙂

Send cereal, bacon, and doughnuts to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, Kitchen Tool Talk!

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Why Make Pizza at Home? Answered in Pictures.

Gentle Readers, with the surplus of pizza options—frozen, delivery, school lunch, take-and-bake—one may wonder “why bother making it at home?” Well, I tried cheating a little bit last week, buying refrigerator case pizza dough. The next night, we were invited to a pizza-making playdate with homemade dough. Wow, what a difference.

Pizza at home, with peppers, pepperoni, and diced tomatoes. Salad on the side.

Pizza at home, with peppers, pepperoni, and diced tomatoes. Salad on the side.

So thank you to CookingTeacher for the invite and the lesson!

Why Make Pizza at Home

1. It’s more delicious. No need for a picture here, I can tell you that the homemade dough rocked out.

Pizza dough hands are fun, and borderline gross. A delcious thrill.

Pizza dough hands are fun, and borderline gross. A delcious thrill.

2. Sticky hands are happy hands.

Stretch the pizza dough, holes can be sealed.

Stretch the pizza dough, holes can be sealed.

3. Playdough can’t be eaten.

Press the pizza dough in the middle, pull out toward the sides.

Press the pizza dough in the middle, pull out toward the sides.

4. Painting with sauce is fun.

The Eldest and her buddy painted their sauce carefully to the edge.

The Eldest and her buddy painted their sauce carefully to the edge.

5. Topping choices are empowering.

Don’t get me wrong, I love the other forms of pizza too, but it’s worth it to take time, slow down, and get your hands dirty.

What do you put on your pizza? Favorite toppings can be posted in the comments section below!

Email your flour, toppings, and blog challenges to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today to stay current on all of The Practical Cook news!)

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Coming soon, Honeybun Cake Recipe, or What is that in The Practical Cook’s Mom’s Purse?

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Stealthy Pancakes Recipe

There has been a lot of pancake talk on this blog, but there is a reason. They are practical. Pancakes are fast, made from pantry staples, and make for an excellent base for any number of toppings, sweet and savory. Below is the go-to recipe from Complicated Vegetarian, an excellent baker and expert Punter.

Besides being light and fluffy, these pancakes  are packed with nutritional power. But beyond the practical, pancakes taste good, and they are communal. It’s not really possible to make just one. And while you’re making them, you might as well make a lot and invite people over.

Stealthy Pancakes

Stealthy Pancakes

Stealthy Pancakes Recipe

This batter is very flexible, and CV typically makes 1/3 plain, 1/3 blueberry, 1/3 blueberry and chocolate chip. Shockingly, the chocolate-infused ones disappear first. Remember, with pancakes, you can test and alter the batter as you go.

This is recipes is doubled, typically made in a stand mixer (but you can use a hand mixer or your arms just as well. Store leftovers in the fridge or freezer, reheat in the oven covered in foil. Thanks to Complicated Vegetarian for the recipe, and for making them for Team Practical Cook on many a Saturday morning.

Mix the wet:
2 cups buttermilk (or soured milk) or 1 cup yogurt, 1 cup milk (extra mixing of wet = fluffier cakes)
2 eggs
1/4 cup oil (can use canola, walnut, etc.) (sub half applesauce)

Mix the dry (separate bowl):
2 Tablespoons sugar (or sub honey or omit)
2 cups flour (white whole wheat + almond meal from TJ’s)
2 tsp baking powder
1 tsp baking soda
up to 2 Tablespoon flax seed meal, optional
pinch of salt, optional
can add 1 whole bag of blueberries (wild organic from TJ’s)

Add the dry mixture to the wet mixture. Mix until just combined. Let sit for a minute while you heat your pan/griddle. Cook on greased griddle (350 degrees) or frying pan, 1 to 2 minutes per side.

Enjoy with lemon curd, molasses, or maple syrup. Move quickly, or they will be eaten out from under you.

Coming up tomorrow, a change of pace with Three of My Least Favorite Things. Yes, that’s right, the Practical Cook admits to the things she does not enjoy eating and how to work around it in the kitchen.

What’s your favorite thing to eat with pancakes? Post a comment or email practical cook at gmail dot com.

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