Wednesday, April 27, 2005
Tuesday, April 26, 2005
We ate them all.
...Raspberry Nibby Buttermilk Pancakes...
Yields 6 pancakes
1/2 C whole wheat flour
1/2 C all-purpose flour
3 T brown sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 C buttermilk
1 egg, lightly beaten
1 T butter, melted
2 T flaxseed meal
1 c frozen raspberries
1/4 c cacao nibs
2 t cooking oil
Combine the dry ingredients and sugar in a medium bowl. Stir in the buttermilk, egg, melted butter, and flaxseed meal.
Heat 1 t oil over medium heat and pour batter into pan or griddle, making each pancake about 4 to 5 inches in diameter. Sprinkle raspberries and nibs over each pancake. Flip when one side is done. Resist the temptation to push down on the pancakes with your spatula!
Serve with maple syrup or apricot jam. They're also yummy without anything on top.
Monday, April 25, 2005
Monday, April 18, 2005
Thursday, April 14, 2005
Okay, so the salad I made didn't look quite as nice, but its tangy crunch was enjoyed with broiled tofu and garlic noodles.
And yesterday I went running for the first time this year! During the long, slow run I spied a lone cormorant in McCovey Cove...guess no one told him the Giants are on the road right now....what I need is a running buddy (Jeff, are you reading this?) so that I will do it regularly.
Tuesday, April 12, 2005
Monday, April 11, 2005
Brandishing of foamy mitt contributes to Giants victory
Thursday, April 07, 2005
...Whole Wheat Carrot Cupcakes...
Adapted from James Ormsby's recipe in this article about whole grains
Yields 18 cupcakes
1 cup whole-wheat pastry flour (available at Rainbow Grocery)
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups peeled and grated carrots
4 large eggs
1/2 cup canola oil
2 teaspoons pure vanilla
1 cup (8 ounces) canned crushed pineapple in juice (not heavy syrup)
1/2 cup chopped toasted walnuts
Preheat oven to 350°
Combine the flour, sugars, salt, cinnamon, baking powder and baking soda in a bowl. Stir until well blended.
Combine the carrots, eggs, oil and vanilla in a large bowl. Whisk well, then whisk in the pineapple and walnuts.
Add the dry ingredients to the liquid ingredients and stir just to blend.
Spoon the batter into lined muffin tins, about 3/4 full.
Bake in the center of the oven for 25 minutes, until the top feels firm and a toothpick inserted in the center comes out clean.
Cool in the pan on a rack.
Frost the cupcakes just before serving.
Wednesday, April 06, 2005
While walking to the ballpark we saw these crazy inflatable gloves floating in the bay...tee hee hee...reminded me of these hilarious chairs. I think I'll stick with my baseball pillows.
Friday, April 01, 2005
Yum! A slideshow of delectable cupcakes...mmm...
Yesterday I made one of my favorite eggplant recipes, Tunisian Eggplant Dip, which my friend Susan shared with me. She makes it as an appetizer for Thanksgiving dinner, but I think it's delicious all the time!
...Tunisian Eggplant Dip...
1 medium onion, diced (cutting onions hurts my eyes, so I use the food processor)
1 or 2 cloves garlic, minced
1/2 t salt, or more to taste
1/4 C olive oil
1 large eggplant, cut into 1-inch cubes (I usually peel it)
3 T tomato paste
1/4 C red wine vinegar
6 oz marinated artichoke hearts
1 C small green olives (I pit them by whacking with the side of a knife blade)
Pinches of dried basil or oregano, to taste
Cook the onion, garlic, and salt in the olive oil over medium heat until soft and translucent (about 3 to 5 minutes), stirring often.
Add the eggplant and cover. Cook until soft (about 15 minutes), stirring occasionally. If the eggplant sticks to the pan, add 1 T olive oil.
When the eggplant is soft, add the tomato paste and red wine vinegar and bring to simmer.
Add the artichoke hearts and turn off heat.
Add olives and dried herbs, if desired.
Serve at room temperature with pita triangles.