Lemon Raspberry Granola Pancakes

In the interest of saying SOMETHING about food this year…

I give you RASPBERRY GRANOLA PANCAKES!!!

See recipe for Blueberry Sour Cream Pancakes…

Don’t fold the raspberries into the batter, however, as they have a tendency to be a bit mushy softer.

Ladle out the pancake onto the pan or griddle, then drop the raspberries artfully onto the top, and sprinkle with a bit of granola.

I also added a bit of lemon zest to the batter.

Try not to go overboard with the granola.  Just trust me here.  And try to find an unflavored granola.

When you flip them, you’ll have to smash them a bit, like a burger, but not too hard.

They are delightful! 😛

Penne With Vodka Sauce and Veggies

Featuring quick and easy food is becoming a way of life as I continue to clear brush hoping to finally create a clearing large enough for a house.  We did away with the last of the double-size garage brush pile last weekend…two more truck and trailer loads.

This weekend, I’m imposing on Aggie’s awesome hospitality while the blessed rain falls.  We really do need the rain, even though Swamp Nomstress, aka the front yard, will shortly reappear.  I will refrain from waxing poetic about the joys of slogging through shin deep mud while toting small trees and get on with the food.

In the interest of saving my sanity time, I used a jarred sauce, which was pretty good.  I’ll go ahead and include the recipe to make the Vodka sauce with actual vodka just in case you’re feeling like a glutton for punishment purist!

Beginning with the usual suspects, garlic and onion.  Chop and cook until tender.

Add some sliced mushrooms.

I used boneless, skinless chicken thighs.  Trimmed WELL.  Cut into about 1 inch pieces.

Stir together and brown.

When the chicken is browned, add the vodka sauce and a can or two of roasted diced tomatoes, drained.

Stir together well, and let simmer for at least 30 minutes.  Leave off the lid so it’s not too soupy!  Then, add zucchini, cut into half moon wedges.

Let the zucchini cook for about 15 minutes, until it’s just becoming a bit soft, and add the spinach and peas.

Wilt the spinach for another 10 – 15 minutes.  It cooks down quite a lot, and you’ll want to put the lid on at this point.

Uncover and stir well.

Serve over penne with some hot bread.  You’ll feel so warm and fuzzy, but you’re actually getting a lot of great veggies, too!

To make the homemade vodka sauce:

1/3 cup vodka

15 oz diced tomatoes

8 oz tomato sauce

1/8 tsp red pepper flakes

1/2 cup half and half

1/2 cup Parmesan cheese (shredded)

Combine over low heat and stir until cheese melts and all ingredients are incorporated.

Fat free half-and-half is still creamy and rich, but keeps down the fat content.

Canadian bacon is an alternative to the chicken, also lean but loaded with flavor.

Enjoy!

Chicken and Squash Curry

Today, I went over to the house and hung out with Mum and Dad for a bit.  They are still bummed out about the whole dog thing, so I took them some pumpkin cake, too.

Maybe I won’t end up eating most of it now.  Rat Boy has been whining about the nuts, and Hubby is studying for a PT test. 😦

Another quick easy dinner tonight.  This took about an hour to put together!

I had l lot of squash in the fridge, and a couple of chicken breasts.

Butternut cubulets left over from the Moroccan Stew…

some zucchini and yellow…

and a bottle of curry sauce.  🙂

I sliced the chicken breasts into about 1 inch cubes, and threw them in the pan  (well, not literally) with a tablespoon of butter and some olive oil.

I’m not going to show the raw chicken.  A close up view of that tonight just isn’t in the cards.

Chopped some onion and bell pepper…I had red 😀 … into chunks about the size of the chicken pieces.

Into the pan it goes!

There’s even a decent pic of the nicely browning chicken.  🙂  I let it all brown together until the onions soften.

Then sauced it up.

Added my friend, veggie broth, to thin the sauce, and so it could stew longer without me having to stand over it and stir.

That was also not in the cards for tonight.

Stirred it and added the butternut squash.  Added enough broth so the squash is submurged, but not too much, as then the sauce is too thin.

We are walking a fine line here, y’all.  😛

The butternut  takes a bit longer than the other squashes, so added those after it had simmered about half an hour.

There should be plenty of juicy sauciness to get the squash down into the liquid.

Let it simmer about 15 minutes longer, and served with the rice I made while the butternut was cooking.

We think ahead and multitask around here.

Cuz that’s how we roll.  😛

Moroccan Stew

I’m going to briefly apologize to anyone and everyone who came by to see yumtastic food last week, and I wasn’t here.  My Mum’s dog passed on to the happy green fields of Doggie Heaven last week, so I’ve been over at The Parent’s house more than at my own.

Kitchen Kat has been lonely.  😦

Today, I was feeling spicy.  Not Baby Spice or even Posh Spice, but Moroccan Spice.  Which means smoked paprika and cinnamon as the theme for this dish.

There’s a lot going on in this dish, but the flavors meld beautifully, and again…one pot cooking for the win!

It seems that I always begin with sauteing onion and garlic. Celery also, lately.

But it smells so good!  Also, I watched a couple of tutorials the other day on how to dice and onion, and now I need to practice.

This dish is vegetarian, but Hubby and Rat Boy raise such Banshee Queen wailing a fuss when I try to feed them anything vegetarian.  So I added some sausage.

After a couple more minutes of browning, I added some veggie stock.

Then, cubes of butternut squash, sliced carrots, chopped plum tomatoes, and quartered new potatoes.

Here’s hoping the hand isn’t too scary.  🙂

I ended up using the rest of the carton of stock, to cover all the veggies.  It’s 32 oz, so that’s 4 cups.

Wow!  I just did math in my head.  Correctly!  😛

The interesting part of this stew, I think, is the spices.  Cinnamon, cumin, coriander, and smoked paprika.  Of course, salt and pepper, too.  Cook until the veggies are tender, about 30 minutes.

Then I added these groovy sweet peppers I found the other day at Whole foods, because they are pretty (and tiny).

Some coconut milk…about half a can. Plus a can of garbanzo beans, rinsed.  I always have some garbanzo beans hanging around, as I never know when I might get the burning urge to make some hummus!  😛

I let it simmer on low, no lid,  while I made some rice.  Naan would have been just awesome with this, but since I didn’t happen to have any on hand, I just went with rice.

Kitchen Kat was keeping an eye on me from his stealthy location inside the cupboard.

Please ignore how messy it is in there.  Kitchen Kat likes to rearrange things, not necessarily in the best order…

At least he is out of the dishwasher.  😛

Finally, I arrived at Moroccan stew with rice!


It was very savory, but not spicy at all from the paprika.  To give it a kick, you might use half smoked and half Hungarian paprika, as it’s a bit spicier.  Was great for a day like today, though…not hot, but not really cool, and cloudy like it couldn’t decide whether it would be worth the trouble of actually raining.

I think I would definitely make it spicier on a really cold day!  🙂

Meat Sauce for Any Pasta

Did I mention we eat a lot of pasta?  Rat Boy thinks this is the best thing I cook.  So I do it a lot…just because he’s the resident rodent.  🙂  Plus, it’s easy, and generally makes at least two meals!

Dice onion and finely chop garlic.  Saute on medium using a bit of olive oil until the onion is translucent and it starts to smell delicious.

I use a LOT of garlic.  We lurves the garlic!

Add about 1 pound of ground meat.  I’ve made this sauce with beef, grass fed beef, buffalo, and pork.  It all works!

Coarsely chop a tomato or two and throw them in as well.  This is a great end for the tomato that’s just a little too ripe to eat, but not so ripe that it’s headed for the dust bin.

Finding uses for overripe fruit makes me happy.  It’s not much, but I’ll take what I can get!  😛

When the meat is browned, pour in a jar of pasta sauce.  My favorite is Classico tomato and basil.  Yes, more basil.

I also add a couple of cans of fire roasted, diced tomatoes.  I like the variety that has olive oil and garlic.  Yes, more garlic.

I think this is the part that gives the sauce its special taste.

Pepper to taste, stir well, cover and simmer on low heat for at least 2 hours.  This really makes the sauce.  I do it on the stove, because I’m home, and because it only makes 2 pans for washing this way.  However, for the simmer you can use a crock pot as it will do the job just as well without burning down the house.

Give it an occasional stir.  Make sure it’s still simmering, but not cooking too hot, as it will burn if too much liquid evaporates.

And burned pasta sauce makes everyone a sad panda.

Serve over any pasta.  It’s equally good with any kind.  😀

I’ll garnish with coarse chopped fresh basil.  Yes, more 😛  And some lots of  Parmesan.

This is actually the Einkorn pasta that I mentioned to the Queen in a previous comment.  It’s whole grain, and quite tasty, lacking that cardboard character that some of the whole wheat pasta has.