Buttermilk (or yogurt) Blueberry Pancakes

 I've been making pancakes for years, but this is the first recipe my family has raved over. I am a bit surprised because it's not radically different than other pancakes I have made. BUT I will blog it so I don't lose it. We never have buttermilk but we always have yogurt so I always substitute 1/2 yogurt and 1/2 milk for the buttermilk. 

 

Buttermilk (or yogurt) Blueberry Pancakes

 From Fox and Briar

 

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 2 eggs large
• 1 and 1/2 cups buttermilk (I used 3/4 cup plain nonfat yogurt and 3/4 cup milk for this)
  
• 1teaspoon vanilla extract (optional)
• 3 tablespoons melted butter
• 1 cup blueberries fresh or frozen (the frozen tiny wild blueberries from Costco are the best) 

Instructions

• 1. Heat a large frying pan over medium-low to medium heat . Grease the pan with oil or butter. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
  2. whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
  3. Whisk together the eggs, buttermilk and vanilla until light and foamy.  Whisk in the melted butter.
  4. Add the dry ingredients to the wet ingredients, stirring just to combine.  Don't over mix, a few lumps are fine.
  5. Pour the batter in 1/4 cupfuls onto prepared pan. sprinkle 1-2 tablespoons of berries on top. 
  6. Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes.  Flip and cook for another 2 minutes, or until golden brown.
  7. Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with more blueberries, butter, maple syrup, and whip cream, if you have it.
     

  Notes

  Batter will be thick, that's ok!  If it is too thick to pour, thin with 1-2 tablespoons of milk.
   

Shawarma-Spiced Tofu Pita Wraps

These are our take on Al Basha Falafel wraps using shawarma-spiced tofu instead of the falafel. Even though it does seem like a lot of ingredients and stuff to make this is easy and fast and you definitely don't need all of the sauces for a good wrap.

 Shwarma-Spiced Tofu Pita Wraps

 Tofu recipe from Epicurious

• Pickled Turnips Or:  1/2 small red onion, thinly sliced, and 3 Tbsp. seasoned rice vinegar 

For Tofu:

• 2 (14-oz.) blocks medium tofu, drained (this makes enough for 6 hungry people)
  
• 6 Tbsp. extra-virgin olive oil
• 4 tsp. ground coriander
• 2 tsp. smoked Spanish paprika
• 1/2 t. ground cinnamon
• 2 tsp. kosher salt, plus more

For Pitas

• 6 pitas, warmed
• 3 Persian or mini cucumbers, thinly sliced lengthwise
• 1 1/2 tomato, sliced
• sliced lettuce
• sliced red onion
• hummus
• Red Hot sauce if desired
  

Yogurt sauce (optional): (this one is not on the Al Basha rolls but I thought the kids might like it so I am keeping it here to try next time)

• 1/2 cup whole-milk Greek yogurt
• 1 small garlic clove, finely grated
  

For Best Tahini sauce (simplified recipe from cookie and kate):

• 1 clove garlic, pressed or minced
• ¼ cup lemon juice
• ½ cup tahini
• ½ teaspoon fine sea salt
• Pinch of ground cumin
• 6 tablespoons ice water, more as needed

INSTRUCTIONS

1. Preheat oven to 425°F. 

2. If you don't have pickled turnips, Toss onion and vinegar in a small bowl to coat; set aside. 

3.  Squeeze tofu over a medium bowl, gently at first, then more firmly to expel some of the water (like squeezing out a big sponge). Don’t worry if it starts to crack a little but be careful not to crush it into crumbs. When no more liquid comes out, tear tofu into 1" pieces. Arrange in a single layer on a large rimmed baking sheet. Toss with oil, then add coriander, paprika, cinnamon, and salt. Toss well to coat. Roast tofu, turning once or twice, until crispy around the edges and well browned, 20–25 minutes (the tofu will get crispier as it cools, so don’t be tempted to take it too far and dry it out in the oven).

4. Make Yogurt sauce, if desired, by stirring yogurt and garlic in a small bowl; season with salt. 

5. Make Tahini sauce:

1. In a medium bowl, combine garlic, lemon juice, tahini, salt and cumin. Whisk until the mixture is thoroughly blended.
2. Add ice water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
3. If desired, thin with additional water for a more drizzly sauce. 

 6. Assemble Pita as follows:

    1. Rip pita bread around the edge into 2 pieces. Place on plate, overlapping any holes. Place ingredients on the half sitting on top.

    2. Spread the top half with hummus. 

    3. Add lettuce, tomato, cucumbers, onion, and pickled turnips. 

    4. Add tofu. 

    5. Drizzle with Tahini sauce, red hot sauce if desired, and yogurt sauce if desired. 

    6. Roll up and enjoy!

 

 

 

Homemade chocolate pudding

I love chocolate pudding but I didn't realize it was so easy to make and made out of stuff I always have. Like homemade brownies, this recipe is dangerous!!

Chocolate Pudding

From Spend with Pennies

Ingredients

• 1 ⅓ cup sugar
• ⅔ cup cocoa
• ⅓ cup cornstarch
• pinch of salt
• 4 ½ cups milk
• 3-4 tablespoons butter
• 1 teaspoon vanilla

Instructions

• In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. 
• Increase heat to medium, stirring constantly until mixture reaches a boil.
• Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.
• Allow mixture to cool completely, stirring occasionally to avoid a skin forming on the pudding. 
• Serve chilled or warm.

Notes

Note: Place a plastic wrap directly on the surface of the pudding while it cools to avoid a skin from forming.