Goal #11: Try 75 New Recipes (19-22/75)

Goal # 11: 75 New Recipes (19/75)

Pumpkin Pancakes
Parents Magazine
May 2011

Ingredients

• 1  cup  all-purpose flour
• 1  Tbs.  sugar
• 1  tsp.  baking powder
• 1/2  tsp.  baking soda
• 1    egg, lightly beaten
• 1  cup  buttermilk
• 1/3  cup  canned pumpkin
• 1  Tbs.  unsalted butter, melted
• 1  Tbs.  unsalted butter
•   Maple syrup
•   Fresh raspberries

Directions 1. In a large bowl combine the flour, sugar, baking powder, and baking soda. Add egg, buttermilk, pumpkin, and melted butter; whisk to combine.
2. Heat a nonstick skillet over medium-high heat. Add 1 teaspoon unsalted butter; swirl pan to coat. Spoon heaping tablespoons of batter 2 inches apart into skillet. Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium.
3. Repeat with remaining batter and unsalted butter. Serve warm with syrup and raspberries.
Quick and Easy Pumpkin Pancakes: Prepare as above, except whisk together 1 cup buttermilk pancake mix, 2/3 cup lowfat milk, and 1/3 cup canned pumpkin. Makes 8 3-inch pancakes.

These were very good and you could hardly taste the pumpkin. I would have liked to taste more pumpkin though.

Goal # 11: 75 New Recipes (20/75)

Blueberry Zuchinni Bread
Parents Magazine
May 2011

Ingredients

• 1  cup  all-purpose flour
• 1  cup  whole wheat pastry flour
• 1/4  cup  packed light brown sugar
• 1/4  cup  granulated sugar
• 1  tsp.  baking soda
• 1  tsp.  ground cinnamon
• 1/2  tsp.  coarse sea salt
• 1/2  tsp.  baking powder
• 3    eggs
• 3/4  cup  canola oil
• 1  tsp.  pure vanilla extract
• 2  cups  shredded zucchini
• 1  cup  blueberries
• 2  Tbs.  turbinado sugar (optional)

Directions 1. Preheat oven to 350 degree F. Lightly coat the bottoms of 4 5-inch loaf pans with cooking spray; set aside.
2. In a large bowl combine flours, sugars, soda, cinnamon, salt, and baking powder; set aside. In a separate bowl combine eggs, oil, and vanilla and mix well. Add to flour mixture and stir until combined. Gently stir in the zucchini and then the blueberries.
3. Spoon batter into prepared pans and sprinkle with turbinado sugar, if desired. Bake about 40 minutes or until golden brown and a toothpick inserted in the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or cool completely before slicing.

Ryan and I have been eating on this all week. It's not as sweet as the Zucchini Bread I usually make so Jimmy has only had one piece.

Goal # 11: 75 New Recipes (21/75)

Weeknight Bolognese
Found on the Pink Parsley Catering Blog
Adapted from Ina Garten's recipe

• 1 lb lean ground sirloin
• 4 cloves minced garlic
• 1/2 Tbs dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 1/4 cups dry red wine, divided
• 1 (28-oz) can crushed tomatoes, preferably San Marzano
• 2 Tbs tomato paste
• kosher salt and ground black pepper
• 3/4 lb dried pasta, such as shells or oricchiette
• 1/4 tsp ground nutmeg
• 1/4 cup chopped fresh basil leaves, lightly packed
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving

Add the sirloin to a large skillet over medium-high heat.  Cook, crumbling the meat with a wooden spoon, 5-7 minutes, until the meat has started to brown and is no longer pink.  Stir in the garlic, red pepper flakes, oregano, and tomato paste and cook for 1 more minute, or until fragrant.

Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes 2 teaspoons of salt, and 1 teaspoon of pepper, stirring until combined.  Bring to a boil, lower heat, and simmer 10-15 minutes.

Meanwhile, bring a large pot of salted water to boil.  Add the pasta and cook until al dente.  Drain and pour into a large serving bowl.

As the pasta cooks, finish the sauce.  Add the nutmeg, basil, cream, and remaining 1/4 cup wine.  Simmer for 8 to 10 minutes, stirring occasionally until thickened.  Add the sauce to the pasta, along with the Parmesan cheese, and toss well.  Serve hot and pass additional Parmesan at the table.

Very good and very easy!

Goal # 11: 75 New Recipes (22/75)

Strawberry, Mango, Avocado Salad
Found on the Pink Parsley Catering Blog

• 1 mango, peeled, pitted, and cut into 1-inch cubes
• 1 cup chopped strawberries
• 1 Tbs honey
• 1/2 Tbs balsamic vinegar
• 2 Tbs orange juice
• juice of 1/2 lime
• pinch cayenne
• 1 Tbs minced fresh cilantro
• 1 avocado, pitted and cut into 1-inch cubes
• kosher salt

In a medium bowl, whisk together the honey, vinegar, orange juice, lime juice, cayenne, salt, and cilantro.  Toss with the strawberries and mango, and allow to sit for at least 15 minutes.  When ready to serve, gently mix in the avocado.  Season with salt to taste and serve immediately.

I was surprised by the amount of flavor this dish had. I had not ever had balsamic vinegar with strawberries but I've seen it in several recipes. This was a wonderfully fresh salad that I paired with salmon.