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.


    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!










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 Day Stew Update:

So, I love this stew now.  My first time trying to make it was very trying on me…I had tried to make it an hour before everyone arrived and it was NOT ready.  So remember to let this “stew”.

Mine is stewing right now in a crockpot, recipe and finished meal later on

1 SlowCooker
1 Frying Pan
1 Med/Lrg Sauce Pan
1 Lrg Mixing Bowl
Misc. Utensils

1 lb. Beef Stew Meat
3/4 c. All-Purpose Flour
2 tsp. Salt
2 tsp. Black Pepper
4-6 Tbsp Vegetable Cooking Oil
4 Stalks of Celery Chopped
3 Large Russet Potatoes Diced (sized to your liking)
4 Large Carrots Chopped
3-4 Parsnips Chopped
1 White Onion, Chopped
1 Can Diced Organic Tomatoes
1 Can Organic Tomato Paste
2 Tbsp diced Garlic
1/2 Tbsp Worcestershire Sauce
1 Can Guinness Draught
4 C.Water (or beef stock)

Step 1. Chop Celery, Potatoes, Carrots, and Parsnips and place in Crockpot
Step 2. Heat Oil in Fying Pan on MedHigh
Step 3. In a large mixing bowl combine flour, 1 tsp. Salt, 1 tsp. Pepper
Step 4. Toss Stew Meat in flour mixture until coated evenly.  Using Tongs or a slotted spoon, place coated meat into oil, leaving excess flour in bowl.  Cook until all sides have browned.  Place meat in slowcooker.
Step 5. Dice Onion and use the frying pan you just cooked the meat in.  Cook on medium until onions are clear, then place in slow cooker.
Step 6. In Saucepan, combine remaining ingredients (tomatoes, tomato paste, garlic, salt, pepper, Worcestershire, Guinness, water) cook on low until tomato paste has dissolved.  Add to slowcooker.
Step 7. Cover Slowcooker and place on high for 5 hours, then move to low for 1 more hour.
Step 8. Serve with bread and enjoy!