Quinoa Cakes With Apple Sauce

Apr 19, 2012 by

I was super excited when I came across this recipe. I love Quinoa. It is by far my most favourite grain. It can be cooked in a variety of ways, and provides many nutritional benefits to my joy and comfort :-) I like to make “special pancakes” for my kids. This certainly is a very special pancake. I also wanted to make Apple Sauce to go with it. I got the Quinoa Cakes recipe from Martha Stewart. I swear, her recipes never fail me! Even when I make slight substitutions, whatever I make always comes out great.

I was attracted to this recipe because I wanted to have some kid-friendly quinoa recipes ready to go. I need them to be easy, tasty and enjoyable by my kids. I believe this did the trick. My apple sauce addition paired well with them and tasted awesome! The texture came out so smooth – the quinoa was hardly noticeable. Amazing.

 

Quinoa Cakes with Apple Sauce

 

 

Quinoa Pancakes With Apple Sauce
Recipe Type: Breakfast or Brunch
Author: Lyn
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4-6
A healthy pancake made with superfood Quinoa
Ingredients
  • 1 cup cooked quinoa
  • 3/4 cup all-purpose flour, unbleached
  • 2 teaspoons baking powder
  • 1/2 tsp coarse salt
  • 1 egg, plus 1 egg white
  • 1 tbsp unsalted butter, melted
  • 1/4 cup low-fat milk
  • 2 tbsp maple syrup + more for serving
  • Cooking spray
  • Apple Sauce:
  • 2 Apples, peeled, cores removed, diced (I used Royal Gala)
  • 1/4 Cup Brown Sugar
  • 1/4 Tsp Cinnamon
  • 2 Tbsp Apple Juice
Instructions
  1. Start the apple sauce first – place apple, sugar, cinnamon and apple juice in a small saucepan. Cover and cook on low heat 30-45 minutes or until you have reached a desired consistency. Stir occasionally every 15 minutes.
  2. In a medium bowl, mix quinoa, flour, baking powder and salt
  3. In a medium bowl, whisk together egg, egg white, butter, milk and syrup until smooth
  4. Add wet ingredients into dry
  5. Lightly coat a non-stick skillet with cooking spray and bring to medium heat
  6. Drop batter by heaping tablespoonful into skillet
  7. Cook until bubbles appear on top for about 2 minutes
  8. Flip and cook until golden brown for another 2 minutes
  9. Repeat in batches until batter is finished
  10. Serve with apple sauce or fruits and maple syrup
Notes

This recipe yields about 18 2-inch pancakes
Quinoa Cake Recipe from http://www.marthastewart.com/329047/quinoa-cakes
The apple sauce took the longest to cook – about 40 minutes to reduce

 

See the difference between cooked and uncooked Quinoa? It fluffs up quite a bit. A little goes a long way. I usually cook one cup of quinoa at a time and it lasts me a few days – depending on what I end up doing with it.

 

Uncooked & Cooked Quinoa

 

Here’s the batter – ready to be spooned into the skillet. Making them this small meant a few batches, but it was well worth it. I’ll try making them a little bigger next time.

 

Quinoa Cake Batter

 

I don’t know about you, but I always mess up the first batch. The second set is usually a lot better. They taste the same, but aren’t as pretty.

 

Quinoa Cakes in skillet

 

They are so tiny and cook quickly, so you can’t leave them unattended. The most I could do was stir the apple sauce and then get back to the cakes.

 

Quinoa Cakes in skillet

 

Confession: I popped a few of these into my mouth before I added the syrup and apple sauce. Sorry. They smelled really good.

 

Naked Quinoa Cakes

 

And then there was a feast.

 

Quinoa Cakes with Apple Sauce and Maple Syrup

 

We had leftovers.

Brilliant.

Take good care, friends!

~Lyn

 

 

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Special Banana Pancakes

Feb 10, 2012 by

My children enjoy pancakes immensely. When I have time, I like to make what we call “special pancakes”. These are the pancakes that… don’t come from the freezer. Mommy gets the ingredients together, and lovingly prepares a variety of pancakes to everyone’s delight. Very special indeed! I experiment with pancake recipes to ensure that we are experiencing different tastes, and sometimes different textures too. I came across a recipe that made me so eager to try – Banana Bread Pancakes. Oh my goodness. So light and fluffy and banana filled. I did make a small change… I added Quinoa Flour. I went half and half with it. Good choice.

The itsy bitsy spider… climbed up the water spout…

Of all the bugs, they liked the spider. And so they sang while they waited for their pancakes.

 

The Itsy Bitsy Spider

 

I can’t tell you how this little pancake griddle brought such delight to my children. I told them we were having “bug pancakes”. Somehow, they found that really, REALLY funny. The sound of your children’s laughter truly is a beautiful thing. Now every time I see this griddle, I’ll remember their smiles, and how much we enjoyed these mini-pancakes.

 

Pancake Griddle

 

This recipe is adapted from The Slow Roasted Italian.

 

Special Banana Pancakes
Recipe Type: Breakfast, Brunch
Author: Lyn
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 8
A tasty breakfast for the family to enjoy
Ingredients
  • 1 Cup unbleached, all-purpose flour
  • 1 Cup Quinoa Flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk (1%)
  • 2 large eggs
  • 6 tbsp butter, melted
  • 1 tsp vanilla
  • 2 ripe bananas
  • Cooking spray
Instructions
  1. In a small bowl, add flours, baking soda, baking powder, sugar and salt. Whisk to combine
  2. In a medium bowl, add buttermilk, eggs, melted butter and vanilla
  3. Gently combine dry ingredients into the wet
  4. Crush the banana with a fork, and fold into the batter
  5. In a hot griddle, spray with cooking spray
  6. Add 1/4 cup of batter onto the griddle or pan
  7. Cook until bubbles appear on the sides, about 1 minute or so untill golden brown
  8. Flip and cook for another minute
  9. Serve with maple syrup and/or fruits
Notes

I used a special pancake griddle that yielded mini-pancakes. I ended up with over 40 pancakes. If you are using a regular griddle, you will have less.

 

 

 

These pancakes were so delicious. I honestly did not need any syrup. The kids started to eat them without any syrup but half way through, they asked for it. I guess pancakes are supposed to have syrup on them. I look forward to making these again. Using the griddle did take more time, since the pancakes are smaller. Maybe next time I’ll use a regular griddle. Bigger pancakes :-)

 

Banana Pancakes

 

Have a great weekend everyone! Make special pancakes! ~ Lyn

 

 

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Whole Wheat French Toast

Feb 1, 2012 by

 

Hello friends! Can you believe it’s already February? Wow, time certainly flies. I’m looking forward to creating more recipes and working on my photography. How am I doing so far? I’m so excited for what this year has in store! My love for photography is never-ending! And apparently, its keeping a lot of folks quite hungry too :-)

I picked up a loaf of whole-wheat homestyle bread at the supermarket and I couldn’t wait to dig into it. The thing is, when you buy a loaf of bread like this, you have to eat it all within a day or so of cutting it otherwise it will get hard. After that, the only thing it will be good for is breadcrumbs. And that’s not a bad thing ~ I’d just prefer to eat it :-). I thought it would be a good idea to make French Toast using lovely thick slices of fresh bread. Its a family favourite and its a change from the usual suspects around breakfast time. I used French Bread before to make French Toast. Do you remember that post? Here it is: Stuffed French Toast. That was some tasty toast! But time is always a factor in getting breakfast ready. So the traditional way was good for me this time around. The kids loved it and so did I!

 

Whole Wheat French Toast
Recipe Type: Breakfast
Author: Lyn
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 5
An easy breakfast for the family to enjoy
Ingredients
  • 1 Loaf Whole Wheat Bread
  • 2 Eggs
  • 1/2 Tsp Cinnamon
  • 1/2 Cup Milk
  • Butter
Instructions
  1. Slice loaf into thick slices, about an inch thick
  2. In a rimmed dish, whisk eggs, cinnamon and milk until well combined and a smooth consistency is achieved
  3. Dip each slice of bread into the egg mixture ensuring that both sides absorb some liquid. Be sure not to over soak the slices
  4. In a skillet, melt about 2 tbsp butter (to start as you’ll need more as you go along)
  5. Place each slice of bread in the skillet, browning on each side for about 3-4 minutes until golden brown
  6. Serve with fruit and maple syrup
Notes

Makes about 8 slices of french toast.

 

Happy Wednesday!! ~ Lyn

 

 

 

 

 

 

 

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Roasted Chicken & Potatoes

Aug 30, 2011 by

 

Have you ever had company over and didn’t have a clue what you were making for dinner? This happened to me recently. I did not plan for company that night, but thankfully had some drumsticks ready to be cooked. I reached in my cupboard and found a cookbook called Easy Chicken :-) It had the recipe I needed based on the ingredients I had available. There is though, that nervousness when you try something for the first time and share with friends. Essentially you’re winging it. If you like taking chances and trying recipes for the first time with visitors, well here’s a safe bet. Of course, this is my own version of the recipe.

Roasted Chicken & Potatoes
Recipe Type: Main
Author: Lyn
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
A tasty meal that the whole family will enjoy
Ingredients
  • 8 Pieces of chicken (Drumsticks, Thighs, or both)
  • 1 Tsp Salt, 1 Tsp Black Pepper
  • 1 Onion, finely minced
  • 8 Tblsp Organic Ketchup
  • 2 Tblsp Maple Syrup
  • 1 Tblsp Worcestershire Sauce
  • 1 Tblsp Mustard
  • 2 Cloves Garlic, minced
  • 3 Tblsp Extra Virgin Olive Oil
  • 2 Sweet Potatoes (2 medium or 1 large)
  • 2 White Potatoes peeled and cut into chunks
Instructions
  1. Preheat oven to 400F
  2. Score each piece of chicken 2 – 3 times
  3. Mix together all the ingredients, except the sweet potatoes, in a large bowl.
  4. Add the chicken and toss to coat.
  5. Cover with plastic wrap and let marinate in the fridge for about 20 minutes.
  6. In a large oven proof dish, empty the chicken and sweet potatoes and arrange them so that nothing is overlapping.
  7. Roast for 40-50 minutes until well browned and chicken cooked through. The chicken should be tender and the juices run clear when the thickest part of the meat is pierced.
  8. Serve with rice and a salad of your choice.

 

I had no idea how this meal was going to turn out, but based on the ingredients alone and my track record for selecting tasty meals –  I knew it would be good. And it was. I’d prepare this again in a heartbeat.

Enjoy!

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