Sunday Breakfast

Jen and I met up for breakfast on this snowy Salt Lake Sunday, at The Rose Establishment. I had a hot cup of the daily French Press and it hit the spot. So deliciously perfect. I also had one if their poppy seed scones, sorry I didn’t take a picture – I consumed it so quickly! Jen had one of their whole wheat and spiced apple “Pop-Tarts” and an Americano. It’s always nice to catch up over hot drinks on a cold wintery day. So far, today is great. We’ll keep you posted.

image

View -SLC

image

The Rose Establishment

The Mr. and I took the girls to the Living Planet Aquarium and finished out the day happy.
image

image

Advertisements

Delicious Multi-Grain Pancakes

Baby, it’s cold outside and the leaves are falling.  It’s beautiful but my herb garden won’t be around for long, so thank goodness for fresh herbs at our local markets these days.  I still think there is more flavor and fragrance when it comes straight from the garden into the kitchen.

Here’s one of my breakfast favorites using mint from my herb garden.  Multi-Grain Pancakes with Mint and Raisins.

Image

    Multi-Grain Pancakes    
1 C. Multi-Grain Flour
1 1/2 C. Krusteaz Pancake Mixture
2 tsp. baking soda
1/2 tsp. salt
Mix these dry ingredients in a large mixing bowl.

Add in 1 C. of milk and 1 C. of Water
Whisk mixture together (add milk or water if desired to thin the consistency, I like it the
consistency of cake batter)
Chop 3-4 mint leaves and 1/2 C. of raisins, add to the batter and mix slowly.
Let batter sit for 5 min.

Heat a non-stick pan to medium high, if using a good quality pan – there isn’t a need to put butter down or use a non-stick spray (once the pan is hot, put down a small amount of batter to determine this).

Use 1/8 C. to scoop batter into pan.  Cook on first side until bubbles pop in batter, then flip and cook for one to two minutes on the second side, checking occasionally to make sure it doesn’t burn.

I love to serve these with fresh apricot or raspberry jam, but that’s up to you.  Make It Your Own!

Image

Image

 

 

Image

Image

Image

Image

Image

Pita Pizza

My husband found a Tuna Melt Pita Pizzas Recipe in a magazine awhile ago and we tried it out today – with our own twist of course.  I thought it worked so well, I just had to share.  I think this would be great for an appetizer as well.  And with the many options of pizza out there – you can get really creative with the Pita Pizza idea and make this is a lot of fun for everyone in the family to make together.  I hand-picked the dill and lettuce from my garden.  It’s great to have the little extras just outside my doorstep!

Tuna Pita Pizza

1 Can solid white tuna in water, drained
2 Tbsp. Reduced Fat Mayonnaise
1/2 Tbsp. Olive Oil
1/2 Tbsp. fresh Dill, finely chopped
1 Green Onion, finely chopped
4 Pitas (white / whole wheat)
2 Cups Baby Greens
1/2 Cup grated cheddar cheese (I plan on using Dubliner Cheese next time, we pick it up at Costco and I use it in almost everything!)
Salt and Pepper to taste

Preheat oven to 425 F.  Line a large baking sheet with parchment paper.  In a bowl, mix tuna, mayonnaise, olive oil, dill, green onion, salt and pepper.  Place the pitas on the baking sheet, then spread the tuna mixture overtop.  Sprinkle cheddar cheese on top of each pita and bake until cheese has melted, 8 to 10 minutes.  Cut each pita into wedges and top with baby greens.  Enjoy!  {A}

Tuna Pita Pizza

Tuna Pita Pizza

Going Fast, SO Yummy!

Lettuce Garden

Dill

Hearty Gnocchi Recipe

This is one of my favorite meals, I think it is such a homey dish and really hits the spot when you need something hearty, warm and scrumptious.    Gnocchi is the star of this dish.  It’s a small dumpling that is made a few different ways: Potato, sweet potato, butternut squash (my favorite – can’t wait to show you how to make these), cheese, wheat, flour and egg, or breadcrumbs, among others.  Gnocchi is easily used when replacing potato or pasta in a dish, such as a Pesto (use Gnocchi instead of Penne or Cavatappi noodles).  It’s easily found in most grocery stores, but if you can’t find it there you can always get it online.  Scroll down for the recipe, and I hope you like it as much as I do. {A}

   Hearty Gnocchi
3 Tbs. Extra Virgin Olive Oil
1 White Onion – chopped
2 Tbs. Minced  Garlic
1 Box (16 oz.) Potato Gnocchi
2 16oz. cans of White / Northern Beans
4 Roma Tomatoes – Diced
1/2 bunch of Spinach leaves (or to your liking)
1/2 lb. of Italian Sausage or Spicy Italian Sausage
Salt and Pepper to taste
2 Frying Pans

Note: I like to cook the sausage in one pan and all the other ingredients in another at the same time, if this won’t work in your kitchen, just cook the sausage and set aside, then cook the remaining ingredients and add all together in the end… you’ll see!

1. Start cooking the Sausage in one pan on medium heat and cook until browned.
2. While the Sausage is cooking add the Extra Virgin Olive Oil (EVOO) to your other frying pan and put on medium heat.  Add in your onion and garlic and cook for about 4 minutes (until onions are semi-clear).

3. Add in Gnocchi and cook for about 8 minutes, Gnocchi will brown slightly and become plump.

4. Add in the beans, tomatoes, and spinach and let cook for about 5-7 minutes (making sure the beans get hot)

5. Stir in the Sausage to complete the dish

Serve and Enjoy!

St. Patrick’s Inspired Meal

I’ll be making a version of this lovely Guinness Stew this weekend – check back to see how it turns out!

http://homecooking.about.com/od/soups/r/blss129.htm

beef guinness stew recipe, irish stew, st patricks day, receipts