Highlight of my week

Smitten Kitchen in Salt Lake City

On Tuesday night, this happened.

Deb Perelman was in Salt Lake City for a Smitten Kitchen Cookbook signing!

I got an awkward but happy picture with her. I also bought her book.

Smitten Kitchen in Salt Lake City

I knew there was a reason I’d held out on buying it.

I don’t typically cook from cookbooks anymore, since I follow so many blogs that are publishing beautiful new recipes every day. But this is an obvious exception. I neeeeeded it. Everyone needs it.

Smitten Kitchen in Salt Lake City

Paging through the recipes made me so hungry. I can’t wait to start cooking my way through them ASAP!

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Pumpernickel Pancake Stacks

Pumpernickel Pancake Stacks | coffeeandquinoa.com

Sometimes when inspiration strikes, you just have to go with it.

This weekend, I walked in the door from the gym, and out of nowhere, my brain shouted “pumpernickel pancakes!” What? Well, OK.

Unlike Monday’s pasta dish, I didn’t waste any time letting the idea marinate. I rushed out to the store to find some rye flour and caraway seeds, and these pancakes were a reality not long after!

I’m not impatient or anything.

Pumpernickel Pancake Stacks | coffeeandquinoa.com

Actually, just a few hours before, I had been planning on spending the day skiing. But when we got off the highway, the traffic was so bad that we turned around almost immediately. We got a big snowstorm on Saturday, and so we definitely weren’t the only ones with the idea to get up there on Sunday morning.

I was a little bummed, especially since the exact same thing happened last time I tried to go up :( But on the bright side, I had a whole free morning I hadn’t planned on. First on the agenda was a 4 1/2 mile treadmill run, and then when the inspiration for these pancakes struck, I felt like it was serendipity – I had all the time in the world to make them.

Pumpernickel Pancake Stacks | coffeeandquinoa.com

I’ve probably told you guys before that I’m not generally a pancake lover. On your average weekend, there are lots of breakfast foods I would choose before pancakes. But when the craving hits, it hits hard, and I guess that’s what happened this Sunday. If you can’t have skiing, you just have to have pancakes, you know?

Whether you’re a pancake, bagel, or savory breakfast person, these fit the bill. With all the other bagel fixin’s, they’re to die for!

Pumpernickel Pancake Stacks | coffeeandquinoa.com

I think this is the first recipe on this blog that’s not vegetarian (although it certainly could be if you just leave off the lox). And right on the heels of Monday’s recipe using 2 types of cheese, too. Nate is crossing his fingers this is becoming a trend.

Pumpernickel Pancake Stacks | coffeeandquinoa.com

Let’s talk quickly about the ingredients in here. As I mentioned, rye flour and caraway seeds were the two ingredients I didn’t have on hand and wasn’t sure where to buy. They were also the two ingredients necessary to get the pumpernickel flavor in these pancakes. I used Bob’s Red Mill dark rye flour, which I found in a natural foods supermarket (Sprouts, for anyone local – they have a huge selection of Bob’s Red Mill products!). The caraway seeds were super to easy to find in the spice aisle of my Kroger.

Do you like caraway seeds? I know from my days selling sausage in a German deli (story for another time) that they’re a “you love it or you hate it” ingredient. They are the distinctive flavor in pumpernickel bagels, but you can by all means leave them out of these pancakes if you’re not a fan. I personally like caraway and would probably grind up an additional tablespoon of the seeds to add to these pancakes next time.

Pumpernickel Pancake Stacks | coffeeandquinoa.com

5.0 from 1 reviews

Pumpernickel Pancake Stacks
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 9 small pancakes for 3 stacks
Ingredients
For the pancakes:
  • 1/2 cup whole grain rye flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 Tbsp ground flax seed
  • 1 Tbsp cocoa powder
  • 1 Tbsp caraway seeds
  • 2 egg whites
  • 1 Tbsp molasses
  • 1 cup plain unsweetened almond milk (or other unsweetened milk of your choice)
  • 1/2 cup plain Greek yogurt (anything from 0% fat to full fat will work)
For the dill yogurt sauce:
  • 2 cups plain Greek yogurt
  • juice of 1/2 a lemon (about 2 Tbsp)
  • 2 heaping Tbsp finely chopped fresh dill
  • 2 cloves garlic, minced
  • sprinkle of salt and pepper
For the stacks:
  • 1/2 cucumber, peeled and sliced
  • 2 vine-ripened tomatoes, sliced
  • 2 oz. smoked salmon (optional)
Instructions
  1. First, make the pancake batter. Mix together all dry ingredients (rye flour through caraway seeds) in a medium bowl. In a small bowl, whisk together wet ingredients (egg whites through Greek yogurt). Pour wet ingredients on top of the dry mixture and whisk until smooth. Let batter sit for at least 10 minutes and up to overnight. (This will allow the wet ingredients to be absorbed more fully and will give you thicker, fluffier pancakes.)
  2. While the batter sits, prepare the dill yogurt sauce. Whisk together all ingredients (Greek yogurt through salt and pepper). Refrigerate until ready to serve.
  3. Preheat oven to 200 and set a baking sheet on a rack in the oven. (You can skip this, but I like to keep my finished pancakes in a warm oven as I go.)
  4. Now cook the pancakes. Heat a large skillet to medium heat. Once hot, add a small drizzle of oil or butter (I used canola oil) and swirl to coat the skillet. Scoop a scant 1/4 cup of the pancake batter into the skillet. Cook until bubbles rise in the center of the pancake and edges are firm, then flip and cook until browned on both sides. Place on baking sheet in warm oven. Continue until you’ve used up all the batter!
  5. To serve, layer pancakes, dill yogurt sauce, sliced tomatoes and cucumbers, and smoked salmon. Devour!

 

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Boyfriend-Approved Buffalo Veggie Pasta Bake

Boyfriend-Approved Buffalo Veggie Pasta Bake | coffeeandquinoa.com

Remember when I didn’t eat cheese for 6 months?

Hah.

Boyfriend-Approved Buffalo Veggie Pasta Bake | coffeeandquinoa.com

Sorry, former vegan self. Sorry but I’m not sorry. I ate a lot of cheese this weekend, and it tasted reeeeally good.

I’ve actually been craving this dish for a few weeks, since a co-worker brought in some buffalo chicken casserole for lunch. As she warmed up her leftovers in the microwave and the smell wafted through the kitchen, it was alllll I wanted.

Boyfriend-Approved Buffalo Veggie Pasta Bake | coffeeandquinoa.com

I had brought a salad.

Major food envy.

Boyfriend-Approved Buffalo Veggie Pasta Bake | coffeeandquinoa.com

I knew I had to recreate it for you guys ASAP. My one hesitation to go out of town last weekend was that I’d have to wait an extra week to bring this dish to life! Such hardships :) Luckily, that gave me an extra week to fantasize and brainstorm… making the end result positively perfect.

Boyfriend-Approved Buffalo Veggie Pasta Bake | coffeeandquinoa.com

Nate agrees. That’s him going back for seconds.

I wouldn’t go so far as to call this dish healthy, but it is vegetarian – come on, aren’t those synonymous?! It’s loaded with veggies, replacing 1/2 the pasta and all of the chicken that would be used in a regular buffalo chicken casserole. It’s just cheesy enough to be indulgent, but still loaded with nutrients.

Boyfriend-Approved Buffalo Veggie Pasta Bake | coffeeandquinoa.com

It’s like a cross between buffalo chicken, mac and cheese, and veggie pasta dish. Also known as…the tastiest thing ever. For real. I don’t think I have to try too hard to convince you on this one.

Guess who’s going to have the jealousy-inducing leftovers for lunch this week?!

Boyfriend-Approved Buffalo Veggie Pasta Bake | coffeeandquinoa.com

Boyfriend-Approved Buffalo Veggie Pasta Bake

Serves 6

Ingredients:

For pasta:

1/2 lb whole wheat pasta

1/2 tsp olive oil

2 cloves garlic, minced

1/2 large yellow onion, chopped

3 carrots, peeled and chopped

sprinkle of ground black pepper

8 oz. baby bella mushrooms, sliced

1 lb Brussels sprouts, sliced (about 5 cups sliced)

1 Tbsp butter

1 Tbsp whole wheat flour

1 1/2 cups plain unsweetened almond milk (or other unsweetened milk of your choice)

2 cups grated cheddar cheese, divided (4-5 oz.)

1/2 cup hot sauce such as Frank’s RedHot

To top:

3-4 green onions, thinly sliced

additional hot sauce

1 recipe lightened up blue cheese dressing

Instructions:

Preheat oven to 375 degrees. Spray a 9×13 inch baking dish.

Cook pasta in a large pot until slightly al dente. Drain and return to pot. Set aside.

Next, saute your vegetables. Heat olive oil over medium heat in a large pan. Add garlic, onion, and carrots, season with ground pepper, and saute until soft, 9-10 minutes. (The carrots will not soften up much in the oven, so you want to get them to your desired softness on the stovetop.) Add the mushrooms and saute 3 minutes more, then add the Brussels sprouts and saute another 2 minutes. Pour vegetables into the pot with the pasta and scrape pan clean.

Now prepare the roux. In the same pan, melt the butter. Stir in flour and let bubble 1-2 minutes. Stir in the milk. Simmer, stirring occasionally, until slightly thickened, 5-7 minutes. Add 1 cup of the grated cheese and stir to melt. Stir in hot sauce. Pour the mixture over the pasta and vegetables and stir to combine. Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.

Bake for 25 minutes, until cheese is melted and bubbling. (If cheese starts to burn before 25 minutes, cover the top of the dish with tin foil and continue baking.)

Remove from oven and sprinkle with green onions. Serve in scoops, topped with additional hot sauce and blue cheese dressing.

Enjoy!

Time:

1 hour

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