Fluffy Pancakes | Blogger For Hire. This pancake recipe is the result of mixing and matching different recipes from many different sources. It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches. But the instructions here are as close as it gets to “perfect,” and the result?
Truly fluffy, puffy pancakes that are never heavy or dense and that are flavored with a pleasant vanilla aroma and taste. This recipe makes 16-18 pancakes. The four of us eat 2-3 each, and the remaining freeze very well. Fluffy Pancakes Makes 16-18 pancakes. Directions 1. 2. 3. 4. 5. Serve with warm maple syrup and berries. Bourbon Spiced Pecans.
Pan-fried Chickpea Salad Recipe. I did my best to sneak off to Japan for two weeks without you noticing, and let me start by saying, it is still very much winter there. Rain, sleet, snow, and morning mist all made commendable appearances. One of the first things I did upon arrival in Tokyo was invest in a serious umbrella. It seems no one in Tokyo shelters themselves from the elements with less than a four-foot span.
My pocket umbrella was laughable. Needless to say, I can't wait to share some of the highlights and photos with you. The bad news is that it might take me a week or so to organize the photos (and links) of the places we visited. In the meantime, I thought I'd share a simple chickpea salad. You can add all sorts of things to this salad depending on the season - sliced green beans, asparagus, or broccoli florets (all blanched) might be good choices. Heat the cooking oil in a large skillet and add the chickpeas. Serves 4 as a side. Print Recipe. Chicken Tikka Masala, by Pastor Ryan.
Whether you love Chicken Tikka Masala or you’ve never tried it in your life, you’re in for a treat. Ryan comes through once again with a tremendously flavorful version that is sure to knock the socks off of anyone who takes a bite. He also explains the mystery of the Garam Masala spice blend, which has always eluded me a bit. Thanks for sharing, Ryan! -PW Here in Cincinnati, we’ve got an Indian restaurant that I frequent whenever I have the chance. It’s amazing. The garlic Nan bread is to die for, and they’ve got about a hundred different items on the menu that all taste fantastic. I love this dish.
To start we’ll need to put together a pretty good-sized ingredients list. 3-4 Chicken Breasts. Plain Yogurt (1/2 cup), Butter (6 Tbsp), and Heavy Cream (1 1/2 cups) 28 oz. can diced tomatoes. 1 Large Onion, 4 Cloves of Garlic, and fresh Ginger (1 x 2-inch chunk) Cumin, Garam Masala spice mix, and Ground Coriander. Garam Masala is highly important in this dish. 4 cups of water go into the rice. Strawberry Basil Lemonade. This Strawberry Basil Lemonade is coming to ya from the archives but I’ve given it a bit of a face lift. Strawberry Basil Lemonade was basically the first drink recipe I ever post on WGC and it’s been my most requested drink ever since. It’s a refreshing blend of homemade lemonade that gets fresh strawberries and basil pureed into the mixture.
Depending on who’s enjoying this with me, I’ll add a glug or two of gin or just leave it “virgin” and enjoy it over some ice. Either way, it’s the best drink out there and you should probably be drinking this come Monday by the pool working on your tan. At least that’s what I’ll be doing poolside, in Tucson, with my besties. And while this doesn’t directly figure into book tour, I’ve also managed to schedule just about every single meal while I’m in Tucson so I can hit up my favorite places to stuff my face while I’m there. So in the meantime, grab some lemons, strawberries and a handful of fresh basil and let’s make some cocktails or mocktails!
Olive Lentil Burgers. December 29, 2010 Olive Lentil Burgers by IsaChandra Serves 6 Active time: 20 minutes || Total time: 45 minutes I like veggie burgers. Well, duh, don’t all vegans like veggie burgers? What I mean is, I like veggie burgers that are veggie burgers. This burger is baked not fried (but hey, go ahead and fry it if you like, about 10 to 12 minutes.)
Don’t worry about finger prints in the burgers, they will flatten out when you flip them. These would be great served as you would any burger – ketchup, pickles, onions and what not. If you want to make a double batch and freeze them, cook first, then stack with squares of parchment paper to keep them separated. One last thing, I use canned lentils here. Cooking spray Preheat oven to 350 F. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.) Divide burger mix into 6 equal pieces. Garlic Potato Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort.
When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. And added to potatoes while baking – how could it be anything short of perfect? I also used more garlic to make my fries extra garlicky! Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides.