Recently, my neighborhood public library held a 10 cent book sale. 10 cents per book! I picked out as many children’s books as I could carry, to keep the kiddos busy at home. Among the books I selected was this Pueblo Indian Cookbook: Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest.
When one of the kiddos came to me, cookbook in hand, and asked what we could make today, I searched for something simple that we could create with ingredients already in the house. We made a variation of Corn Griddle Cakes, adjusting the liquids slightly to account for the fact that we used frozen corn kernels. The kitchen apprentices here at Crowded Earth Kitchen were quite pleased with the fruits of their labor, and enjoyed these Pueblo Corn Cakes with maple syrup. They think you’ll enjoy them, as well!
Ingredients (Makes about 16 Pueblo Corn Cakes, about 3″ in diameter) Continue reading
Turmeric contains an amazing substance called curcumin, which is widely recognized as both a powerful antioxidant and a potent anti-inflammatory agent. Finding ways to work turmeric into your diet is an all-around good idea. There’s a catch, though – in order for your body to absorb that valuable curcumin, you need to consume turmeric with either a little black pepper or a bit of fat.
Today’s recipe for a simple Turmeric Springtime Smoothie is designed to introduce turmeric to those unfamiliar with this little root, and contains ingredients designed to aid in curcumin absorption. Did I mention this Turmeric Springtime Smoothie has an awesome tropical flavor? What are you waiting for?
Introducing Prime Pantry – Everyday Essentials Delivered to You
Ingredients (Makes 1 large smoothie)
2 tablespoons freshly grated turmeric root Continue reading
Not too sweet, Spiced Lemon Blueberry Bread is lovely enjoyed with fresh butter over afternoon tea. This recipe makes excellent use of preserved lemons (a link to that recipe is provided below). If you don’t have preserved lemons, you can mimic the flavor in this recipe by substituting 1 tablespoon lemon juice + 1 teaspoon lemon zest + 1/4 teaspoon cinnamon.
Ingredients (Makes 1 loaf)
2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 eggs, beaten
3/4 cup skim milk
1/4 cup applesauce
3/4 cup blueberries (fresh or frozen)
2 tablespoons preserved lemons, rinsed and finely diced
Step 1) Grease loaf pan well and coat with flour. Set aside.
Step 2) Combine all dry ingredients and mix well.
Step 3) Combine egg, milk, and applesauce in a separate bowl and mix well.
Step 4) Add wet ingredients to dry ingredients and stir until moistened. Don’t get carried away… it’s OK if the batter is a little bit lumpy!
Step 5) Gently fold in blueberries. Save a dozen blueberries for the next step.
Step 6) Transfer batter to loaf pan. Sprinkle top with a bit of sugar and a few extra blueberries if desired.
Step 7) Bake at 350 degrees for 50 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool and enjoy!
Carrot Cake Pancakes make a lovely weekend breakfast, and are a great way to add extra fruits and vegetables to an otherwise carbohydrate-based meal. The flavor of these pancakes is subtle, which children seem to prefer. If you’d like to ramp up the flavor a bit, double the quantity of cinnamon and cloves.
This recipe makes a rather large batch of pancakes, perfect for freezing. I freeze a few small pancakes along with additional pineapple in single serving containers for quick weekday breakfasts. Carrot Cake Pancakes reheat easily on a baking pan in the oven (approximately 5 minutes at 350 degrees), and can also be microwaved.
Ingredients (Makes about 24 pancakes – they freeze well!)
1 cup finely grated carrot
2 tablespoons brown sugar
2 1/4 cups flour
1/2 teaspoon salt
2 tablespoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup oil
1/2 cup small pineapple chunks
Step 1) Combine all ingredients except for pineapple. Blend well.
Step 2) Ladle 1/4 cup portions of batter onto a well greased skillet or griddle. Place a few small pineapple chunks onto each pancake, and cook over medium heat for approximately 2 minutes per side.
Step 3) Be sure to grease the skillet or griddle in between each batch of pancakes, because the pineapple has a tendency to stick.
Step 4) Serve with butter and additional pineapple. For an added layer of flavor, serve with Carrot Cake Jam. Enjoy your Carrot Cake Pancakes!
It is a fact, at least in the US, that married men have a longer life expectancy than single men. Plenty of married men have joked that this isn’t really true, life just seems longer, but I’ll leave that one alone. 😉 All kidding aside, I do what I can to look out for my favorite guy’s health, and that begins with breakfast. Favorite Guy isn’t much of a breakfast eater, but he works long days this time of year, and (I think) would benefit from quick, high protein breakfast. This breakfast drink packs upward of 15 grams of protein, and is the latest trick in my sinister plot to keep Favorite Guy healthy, breakfast fan or not!
Ingredients (Makes 1 high protein smoothie)
1 Tablespoon frozen orange juice concentrate
1 Tablespoon real peanut butter (not hydrogenated)
1 Tablespoon Chia seeds
1/4 cup frozen berries (any variety, I like blueberries)
1 cup skim milk
Simply blend all ingredients together until smooth. So simple!
Vanilla Pear Bread is a light colored quick bread with a subtle, vanilla laced flavor. For me, this recipe offers a refreshing change from the more common zucchini breads and pumpkin breads. Like it’s more common cousins, Vanilla Pear Bread makes a lovely gift to wrap in foil and deliver to a neighbor or old friend. Give it a try – bake a loaf for someone you haven’t seen in a while, drop by, and say “Hello.” Happy Baking!
Ingredients (makes 1 loaf)
2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 cup canned pears, pureed
1/4 cup milk
1/3 cup canola oil
1 teaspoon pure vanilla extract
Step 1) Puree one cup of canned pears (such as Vanilla Spice Pears) until it looks like chunky applesauce.
Step 2) In a large bowl, whisk together pureed pears, sugar, eggs, milk, oil, and vanilla extract.
Step 3) Combine all remaining dry ingredients and add, a little at a time, to the wet ingredients. Mix well.
Step 4) Transfer batter to a greased bread pan. Bake your Vanilla Pear Bread in a preheated 350 degree oven for 55 minutes or until a toothpick inserted near the center comes out clean.
This simple dessert looks like a peach cobbler but tastes more like a yellow cake with peach filling. Peaches aren’t in season? No problem – frozen peach slices will work just as well. I enjoy Peach Spoon Cake as a weeknight dessert, but it could also make a decadent treat for Sunday brunch. Enjoy!
Ingredients (Serves 6)
1/3 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup milk
1 1/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 peaches, cut into quarters
1/2 teaspoon cinnamon
Step 1) Grease a 2 quart casserole dish and set aside.
Step 2) Blend together butter, sugar, almond extract, and egg. Stir in milk, flour, baking powder, and salt.
Step 3) Transfer the batter to the casserole dish. Top with quartered peaches. Sprinkle with cinnamon.
Step 4) Bake in a preheated 375 degree oven for 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Allow Peach Spoon Cake to cool before serving.