Friday, February 20, 2009


So much better than a box mix.

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the 
center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter
onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Thursday, February 19, 2009


Some girlfriends and I made this the other night and it was so delicious! I can't wait to make it again. Warning: it makes A TON of granola...

10 c. Oats
1 c. Wheat Germ
1/2 lb. shredded coconut
2 c. raw sunflower seeds
1 c. sesame seeds
3 c. almonds, pecans, walnuts (chopped)
1 1/2 c. brown sugar
1 1/2 c. water
1 1/2 c. vetetable oil
1 1/2 c. honey
1/2 c. molasses
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Any dried fruit (we had craisins, raisins, dried mango and dried pineapple)
-In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts.
-In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar dissolves, but don't boil.
-Pour syrup over dry ingredients and stir until well-coated. Spread into five 13x9 cookie sheets with sides. Cook at 300 degrees, 20-30 minutes.
-Add fruit after taking it out of the oven and enjoy!
-If you want it crunchier, let it sit out for a few hours.

Sunday, February 15, 2009

Pasta with Tomatoes, Arugula and Goat Cheese

Like most of my favorite recipes, this is super fast, easy and delish. This comes from my favorite cook book, like many of my favorite recipes. 

Kosher salt
3/4 lb cavatappi, fusilli or ziti (or any pasta shape that traps and holds sauces)
2 cups loosely packed arugula leaves (I substitute spinach sometimes)
1 tablespoon extra virgin olive oil
2 cups grape or cherry tomatoes, sans stems
1 clove garlic
1/4 cup crumbled fresh goat cheese
Freshly ground pepper

Bring a large pot three-fourths full of water to a boil. Add 2 tablespoons salt and the pasta and cook according to package directions. Drain the pasta, reserving about 1/2 cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in arugula and keep warm.

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from the heat and season with 1/2 teaspoon salt. Spoon the tomatoes over the pasta. 

Dollop the goat cheese, 1 tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1 or 2 tablespoons or more of the cooking water if the pasta seems dry. Season with pepper and serve.

Friday, February 6, 2009

Thai Peanut Noodles

Jason and I have a deep love for Thai food. So much so, that I don't dare re-create Thai food (specifically curries) at home because I know whatever I make won't come close to what's on the menu at Thai Ruby. But, I also have a love for quick easy meals and when I saw this recipe on Our Best Bites, I knew I had to try it. The verdict? Delish and easy, definitely something I'll be making again. And again. And, well, you get the idea.

Thai Peanut Noodles
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.