When I was at the grocery store, I saw Pierogi, so many choices. I have a friend who gets in the mood for them. It’s interesting, because they are like Italian ravioli. Then, I thought, you’ve got the Asian pot stickers. All a little different, but the same idea with a different name.
Do you have a preference for any of these? I wonder, do the Germans/Austrians have something like ravioli or pierogi? I know they make great dumplings.
Thinking of dumplings, I’m getting in the mood for Matzo Ball soup now!
Well, it’s Sunday, I decided to make waffles. I wrote about the Kodiak Cake brand mix the other day. Today I used the buttermilk and chocolate mix. Why not be adventurous. I topped my waffles with blueberries and raspberries that I picked in Michigan this summer and froze for winter. By the way, frozen raspberries are quite the treat. They change color and become darker once frozen, but the flavor is still there. I added some maple syrup. It’s the PERFECT breakfast!
My friend is in France…. she’s probably eating a wonderful croissant right now!
I’ve been trying to embrace this health craze. Less fat, more protein — pancakes, waffles, cakes – NOTHING is the same anymore. Lately, the talk of the town is the Kodiak Cakes brand. Different people I spoke to were raving about their high protein pancakes. Delicious and kept them full until 1 pm. Of course, I asked, “What are you talking about?”
I like to eat pancakes / waffles occasionally, so was not up to speed on this Kodiak Cakes brand. Turns out, Kodiak Cakes, has been around since 1995. The company was started by Joel Clark based on his mother’s buttermilk flapjack mix. They are located in Utah. Due to funding the company was slow to take off, but now it has and it’s the latest craze.
It’s an interesting story, you should read about it. Joel Clark was even on Shark Tank in 2014; however, he did not accept a deal with any of the Shark Tankers. That show though introduced his product, people were interested and sales took off at Target. 14 grams of protein per serving does sound good, right!
I bought a box of Kodiak Cakes and made pancakes. I have to say, they had a great chocolate taste. This chocolate mix though, I felt was heavy and the texture was more like a cake than a fluffy pancake. I found a recipe for using the Kodiak mix to make little muffins. I decided to make mini cakes instead. They are cute looking, but the recipe I used was not good. The texture of the cakes were so dense. I went by the reviews and they were saying how “fantastic” their muffins were.
Imagine a cake with these ingredients (too much protein): 1 cup Kodiak mix, 4 eggs, 1 cup unsweetened applesauce or 4 smashed medium bananas. Mix, cook at 350 until done.
Baking is about experimenting. We win some, we lose some, but we don’t give up.
I’m on a quest to make these little cakes healthy and delicious. I just need to fine-tune the recipe.
If you haven’t heard of Kodiak Cakes give them a try. They have all kinds of flavored mixes. You can’t go wrong! High protein, just add some fruit, light syrup – you’ll be in breakfast heaven!
Why do I resist eating oatmeal? Same feelings toward Greek yogurt or smoothies. As soon as I hear those words: oatmeal, greek yogurt and smoothies — I GET MAD!
I think none of us want something shoved down our throat, so to speak. Media, any kind, is on a health kick. That’s fine! I do my best to eat healthy, but sometimes they go OVER BOARD. They make us FEEL guilty. If we don’t eat oatmeal, greek yogurt and smoothies that ANY health issues we have are DIRECTLY RELATED to not eating these foods, THAT they TOLD US, we needed to eat, to STAY ALIVE!
Phew, my rant is complete!
I don’t mind these foods, I just don’t want to be told EVERY DAY to eat them. I feel like a little kid annoyed with his mother for telling him to drink his milk. Trying to change my mind set.
My ex/father/n/law was a doctor. He LOVED oatmeal. At 99 years old when he had his leg amputated from diabetes — YES, this was a sad situation, ALL he wanted was — OATMEAL!
I need to lower my cholesterol. First food on the list to help with this — OATMEAL. Laughing, the dreaded oatmeal. To enjoy oatmeal and cross off a lot of healthy food boxes, I got creative. I read walnuts help lower cholesterol. Also, they say, “An Apple a Day, Keeps the Dr Away.” So, walnuts and an apple went into the oatmeal.
I ONLY used 1/4 cup oatmeal, 1/2 cup too much. Start out small. Learn to EMBRACE the love of oatmeal.
See photo, my oatmeal looked and tasted good. Apple adds a lot of sweetness. Food is about presentation, Folks. I made the effort.
WARNING -> Eat oatmeal warm. Once it gets cold, it becomes a blob, not liquidy anymore.
You know what will happen, don’t you? Soon, I will ONLY want oatmeal for breakfast. I’ll even bring instant oatmeal packets on vacation.
The weekend is coming, maybe you have some leftovers from the week and don’t know what to do with them. I think you’ll enjoy this new cookbook from IKEA, The ScrapsBook. Different Chefs from North America create recipes out of kitchen scraps and leftovers. Enjoyed seeing some fresh recipe ideas.
They actually fry banana peels, they look like bacon. Trying to wrap my head around whether they would be tasty, they say they are. There are some interesting recipes in this e-book.
Oh, I loved the veggie pancakes they made with leftover stems from different vegetables.
I came across these quinoa noodles and thought I would try them. I like quinoa, so in a noodle form they should be good, right. I made a mistake though. I didn’t read the cooking instructions. Thinking they were like normal pasta, I let them cook for over 6 minutes.
BIG MISTAKE! They went from al dente to super inflated and mushy. I looked at directions – 4 minutes for al dente. WOW – that’s fast cooking time, but it made sense, because normal quinoa cooks in 5 minutes. I would not have known they were quinoa noodles, very good.
They are really healthy, free of eggs, nuts, gluten, dairy, soy, peanuts and GMO. The GoGo Quinoa brand is Canadian. On their website they have other quinoa products.
On a side note, I also found Banza chickpea pasta. Have not tried them yet. One new pasta at a time. If my Italian grandmother was alive, I wonder if she would embrace these new pastas.
Recently, I was doing a search for mug cakes. I found this site by Irish Chef & Baker Gemma Stafford, Bigger Bolder Baking, that had a pizza in a mug recipe. I watched the video of her making the mug pizza, it sure was quick and easy. I admit, I would never have thought of that. In fact, she has 100 different mug recipes. So many creative ideas.
She had one video where she was making pancakes with her husband. He was doing the video taping. She’s definitely a perfectionist and was bossing him around, that was funny. The pancakes looked yummy too.
So, if you are still stuck at home and need some fresh cooking/baking ideas, mosey on over to Bigger Bolder Baking. Chef Gemma will dazzle you with healthy exciting spins on old recipes. Also, she just started a Knead to Know podcast. When I go walking, I’ll listen to that.
Happy cooking! (Isn’t that what Chef Pepin says. He has good videos too.)
Fourth of July holiday is coming up, which means a lot of barbecuing. BUT, what if you prefer pizza.
I have exciting news for you. If you own a cast iron skillet you can make your own gourmet crunchy crusted pizza in 15 minutes. Make life easy on yourself, buy the pizza dough already prepared.
Here’s what you do:
Roll out the pizza dough. Warm up your cast iron skillet on medium/high on your stove top, dust the pan with a little bit of flour, no oil needed. Put your dough in the pan. While your dough is warming up, sprinkle some olive oil on it, pizza sauce and add your chosen pizza toppings (i.e. mushrooms, pepperoni, whatever you like) and then pop your pan into the oven at 425 degrees. Your pizza should be ready in 12-15 minutes.
I had no idea!
Now, I just need to find a good deal on a cast iron skillet and I’ll be a Chef in no time!