Lemon poppy seed pancakes. One of my favorite childhood memories was when my mom would make breakfast for dinner. i know that may not sound like a big deal, but i loved the idea of breakfast for dinner. it was out of the ordinary. even now, when i have a hard day or just need a pick-me-up i make breakfast for dinner. it is comforting. one of my favorite cookbooks is by Heidi Swanson - Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. she delivers some truly wonderful recipes and the pancake section is amazing. if you have read picky cook for any amount of time, you will already know my love of lemon. i know it may seem like a lot of zest in this recipe but trust me - it is perfect!
The lemon flavor is strong but not over powering. the poppy seeds are little surprising pops in your mouth. the pancakes are moist and thick - just the way i like them. i hope you enjoy them as much as i do. keep the pancakes warm on a baking sheet in a 200 degree oven until you are ready to serve. butter, to serve (and for pan) Stacy Stowers. There’s a very good reason why it’s called the Happy Shake!
Though this creamy blend tastes like a delicious dessert, it’s chock-full of spinach, berries and super happy foods, like raw chocolate and maca. The Happy Shake is a meal replacement. It’s a key place to start when trying to lose excess weight, increase energy levels, and get healthier and happier. Before you get started, keep in mind the Happy Shake is more about technique than anything else. You can take these same ingredients, throw them into a blender and get a glass full of lawn clippings. Ingredients: 1/2 cup water 3-4 cups spinach 1 Tbs. coconut oil 1 Tbs. raw maca powder 2 Tbs. raw cacao powder 1 cup FROZEN blueberries 3/4 cup FROZEN cherries 1/4 cup FROZEN banana Optional: a little raw honey for those who like extra sweetness Optional: 3 ice cubes or a small handful of ice for those hot humid days In your Vitamix or blender start with:
Baked Egg Boat recipe. Breakfast is my favorite meal.
I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Shakshuka. There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero.
Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka! Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. I mean, couldn’t they just not serve it with pitas? Green Onion Oil Devilled Egg Recipe.
September 28, 2010 In Momofuku, Chang mentions that his Scallion Oil is one of Momofuku’s mother sauces.
He basically says you can’t live without it and I tend to agree. Scallion oil, or green onion oil, as I like to call it, is a delicious, delicious sauce. While I tend to like my recipe better than his, I’ll definitely back up his claim about never going hungry with green onion oil in your fridge. Mixed with noodles, fried with rice or even drizzled over meat, green onion oil is one of the most versatile things you can keep in your fridge. Everyone has their own way of making green onion oil and the great thing about it is that you can tweak it so it’s just right for you. I’ve used green onion oil in a lot of dishes, but until the other day I never considered using them in devilled eggs.