“Heartbeet” Pancakes

Yum! Cute and tasty, definitely will be making these again! All the kids (and grown ups) fell in love at first sight. Loosely inspired by a recipe widely circulated on the internet, though I think I first spotted it on Self Proclaimed Foodie.

Heartbeet Pancakes

2 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup beet puree (to be honest I didn’t measure, but used 3 medium beets)

2 cups milk

2 large eggs

4 tablespoons melted butter

1 teaspoon vanilla

Combine dry ingredients, then blend together beet puree and milk. Mix in remaining ingredients until combined, and leave to soak overnight (optional). Ladle onto heated greased griddle, in heart shape if desired. Flip when bubbles pop and edges solidify. So good!

Posted in Breakfast, Out of the Frypan | Tagged , , | Leave a comment

Fruit Scones

While searching for a simple recipe to serve as the hamantashen for today’s Purim celebration, I remembered the delicious scones a friend made back at Jubilee, adapted from Simply In Season. I took several more liberties, and ended up with a mildly sweet biscuit. Still some room for improvement, but they were perfect for the occasion and a hit with the kids, and I liked them much better than the traditional treat.

Jam Scones

4 cups whole wheat flour

1/4 to 1/2 cup unsweetened fruit preserves (or another sweetener of choice)

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons butter

1 cup yogurt (I used milk instead, cream or kefir would probably also work)

1 egg

1/2 to 1 cup fresh or dried fruit (optional)

Mix dry ingredients in a large bowl, then cut in butter with a pastry knife. Beat together the egg, milk or yogurt, and fruit, and stir just until combined. Soak overnight if desired, then roll out and cut into triangles or whatever shape you prefer. Place on greased baking sheet and bake for 12-15 minutes at 400F, or 20-30 minutes at 350F

Posted in Breads and Baked Goods, Breakfast, Cooking With Kids, Holidays, Snacks and Sweets | Tagged , , , | Leave a comment

Kashmiri Turnips & Mung Daal

For some reason, I seem to always be on the quest for a new way to dress up the humble turnip, even though it’s also wonderful simply mashed or roasted. This preparation, adapted from Diane Morgan’s Roots cookbook, is one of my favorite yet, delightfully delicate yet full-flavored. Perfect alongside rice and another of my favorite Spreadwing daal.

Kashmiri Turnips

A few tablespoons oil or butter (I used coconut oil)

A tablespoon freshly grated ginger, or to taste

Turnips, peeled and cubed

1-2 cups water (enough to cover about an inch up the side of the pan)

A few teaspoons cardamon and fennel seed, or to taste

Salt and pepper, to taste

Young turnip leaves or other greens of choice (optional)

A half to one cup milk, or to taste

Fresh mint, minced, for garnish (optional)

Saute ginger in oil or butter for a couple minutes to form a fragrant paste, then add turnips and cook for a minute or two, stirring frequently. Add seasonings and water or broth and bring to a boil over medium heat, then cover and let simmer for about five more minutes, until tender. Stir in greens if desired and allow to wilt, then add milk and heat through over low heat. Adjust seasoning and enjoy! Great with a little mint sprinkled on top.

Mung Daal

A few tablespoons butter or oil

Chopped onion

A tablespoon freshly grated ginger, or to taste

4 cups cooked mung beans (or the more traditional lentils)

A few teaspoons cumin and coriander, to taste

A pinch of asafoetida (key to the distinctive flavor of this dish, but be careful not to overdo it!)

A couple teaspoons salt, or to taste

Saute onion in oil or butter until soft and fragrant, then add ginger and cook for a minute or two more. Add mung beans and spices and let simmer for at least a few minutes to allow flavors to meld. Adjust seasoning and enjoy!

Posted in Gluten Free, Quick and easy, Stews and curries, Uncategorized | Tagged , , , , | Leave a comment