I cooked a pumpkin yesterday in the oven and had a bunch of pumpkin puree, so I am going to try this recipe this morning and see if it's good.
Pumpkin Pancakes
Submitted by: Ruth
Rated: 4 out of 5 by 143 members Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Yields: 6 servings
"These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the pumpkin flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever."
INGREDIENTS:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
ALL RIGHTS RESERVED © 2005 Allrecipes.com
Saturday, September 30, 2006
Sunday, September 24, 2006
menu for the week
Monday- Your soup
Tuesday- leftovers
Wednesday- eat out with friends
Thursday- Thai Chicken Stir Fry salad ( I already gave you this recipe with poppy seed dressing)
Friday- Family Sized Burrito with Chicken
Sat-Mediterranean Frittata
Sunday- Chicken tenders with season all potatoes and mixed vegetables
Chicken tenders recipe from Cracker Barrel (kind of)
1 lb c hicken breast tenders
1/2 c. italian dressing (drain spices and discard)
1 tsp fresh lime juice
1 1/2 tsp honey
mix dressing, lime juice and honey together. pour over chicken tenders, making sure all the tenders are covered. marinate for one hour. braise tenders in a non stick pan or grill to lightly golden in color but not dry.
boil the potatoes like for mashed potatoes but instead of mashing them, just add season salt and butter. toss them until they are all covered.
mixed frozen veggies...just make them like the bag says.
Tuesday- leftovers
Wednesday- eat out with friends
Thursday- Thai Chicken Stir Fry salad ( I already gave you this recipe with poppy seed dressing)
Friday- Family Sized Burrito with Chicken
Sat-Mediterranean Frittata
Sunday- Chicken tenders with season all potatoes and mixed vegetables
Chicken tenders recipe from Cracker Barrel (kind of)
1 lb c hicken breast tenders
1/2 c. italian dressing (drain spices and discard)
1 tsp fresh lime juice
1 1/2 tsp honey
mix dressing, lime juice and honey together. pour over chicken tenders, making sure all the tenders are covered. marinate for one hour. braise tenders in a non stick pan or grill to lightly golden in color but not dry.
boil the potatoes like for mashed potatoes but instead of mashing them, just add season salt and butter. toss them until they are all covered.
mixed frozen veggies...just make them like the bag says.
carnitas
I think you already have this one, but I'll post it anyway to make it look like I've been cooking :)
4 tomatillos quartered
1/2 bunch cilantro chopped
1 jalapeno
juice of one lime
one onion quartered
4 cloves of garlic halved
Lawry's tequila lime marinade (or one like it)
a few pounds of meat
put it all in the crock pot and let it cook all day. tasty.... we have been eating this for a few days. You can use the meat for grilled stuffed burritos with refried beans and spanish rice and cheese. that is a tasty alternative to the time consuming enchiladas. this is also good on tortilla chips with refried beans, chopped green chilies, the meat, cheese and then nuke it for a minute and a half. then put salsa on top or put it on before and make it warm. you can also spruce up your nachos with other condiments that you like like sour cream, lettuce, tomatoes, black olives, etc.
tonight I am making the chicken noodle soup again. Like I said, mild is usually good. However, your thai soup looks fantastic and I think I'll make it tomorrow!! thanks!! we went out for thai last night and got some soup that was too heavy on the fish sauce. gag. we brought it home and gave it to bob. I have a fantastic recipe for the thai egg rolls (actually they're vietnamese, but they taste about the same) if you want it. let me know. of course, they are time consuming just like anything else you have to rolll.
4 tomatillos quartered
1/2 bunch cilantro chopped
1 jalapeno
juice of one lime
one onion quartered
4 cloves of garlic halved
Lawry's tequila lime marinade (or one like it)
a few pounds of meat
put it all in the crock pot and let it cook all day. tasty.... we have been eating this for a few days. You can use the meat for grilled stuffed burritos with refried beans and spanish rice and cheese. that is a tasty alternative to the time consuming enchiladas. this is also good on tortilla chips with refried beans, chopped green chilies, the meat, cheese and then nuke it for a minute and a half. then put salsa on top or put it on before and make it warm. you can also spruce up your nachos with other condiments that you like like sour cream, lettuce, tomatoes, black olives, etc.
tonight I am making the chicken noodle soup again. Like I said, mild is usually good. However, your thai soup looks fantastic and I think I'll make it tomorrow!! thanks!! we went out for thai last night and got some soup that was too heavy on the fish sauce. gag. we brought it home and gave it to bob. I have a fantastic recipe for the thai egg rolls (actually they're vietnamese, but they taste about the same) if you want it. let me know. of course, they are time consuming just like anything else you have to rolll.
Thursday, September 21, 2006
Thai Beef Noodle Soup
oh wow, this soup gets a 10 out of 10!! we just had it for dinner and it's the yummiest thing ever. it tastes just like a thai restaraunt. we substituted chicken for beef of course....
Ingredients:
8 oz rice noodles
6 oz beef tenderloin (or some chicken)
4 whole scallions (i used green onions)
6 thin slices fresh gingeroot
6 cups beef or chicken stock (i made my own with 6 cups water and 6 buillon cubes)
1/4 cup fish sauce or soy sauce (i used soy sauce)
1 presliced medium onion ( i forgot to put hte onion in and it was still really good)
2 limes
12 basil leaves
12 mint sprigs
1. in medium bowl soak rice noodles in warm water covered, for 10 minutes until soft and pliable
2. slice chicken or beef across the grain into thin slices. finely chop the scallions and cut the gingeroot into julienne strips.
3. in a large saucepan, combing 6 cups chicken stock, scallions, ginger, soy sauce, meat, and onion. cover and bring to a simmer over medium heat
4. boil till chicken is done
5. drain the softened rice noodles, add to soup. simmer for 5 minutes till noodles are done
6. slice limes into wedges, place the basil leaves on top of each other in a stack, roll the stack up, and with scissors, cut the roll into thin slices
7. ladle soup into bowls, garnish with limes (squeeze the juice into the so up-it's so good!) add basil and mint leaves to soup. enjoy!
the best part is that i used mint and basil that i grew in my pathetic garden! i used all the mint i had and most of the basil. sad. but those are some of hte best parts. i added probably 2 tablespoons of mint and 2 tablespoons of basil leaves to the top of the soup, plus squeezed 2 lime wedges juice into the soup. it really gives it great flavor! we had some corn bread along with this meal b/c i didn't knwo what else to serve and a salad. we both really enjoyed it! it is good enough to be worth buying fresh basil and mint from the grocery store for!
i don't knwo if you like thai food, but this tastes really authentic to me. we loved it!
Ingredients:
8 oz rice noodles
6 oz beef tenderloin (or some chicken)
4 whole scallions (i used green onions)
6 thin slices fresh gingeroot
6 cups beef or chicken stock (i made my own with 6 cups water and 6 buillon cubes)
1/4 cup fish sauce or soy sauce (i used soy sauce)
1 presliced medium onion ( i forgot to put hte onion in and it was still really good)
2 limes
12 basil leaves
12 mint sprigs
1. in medium bowl soak rice noodles in warm water covered, for 10 minutes until soft and pliable
2. slice chicken or beef across the grain into thin slices. finely chop the scallions and cut the gingeroot into julienne strips.
3. in a large saucepan, combing 6 cups chicken stock, scallions, ginger, soy sauce, meat, and onion. cover and bring to a simmer over medium heat
4. boil till chicken is done
5. drain the softened rice noodles, add to soup. simmer for 5 minutes till noodles are done
6. slice limes into wedges, place the basil leaves on top of each other in a stack, roll the stack up, and with scissors, cut the roll into thin slices
7. ladle soup into bowls, garnish with limes (squeeze the juice into the so up-it's so good!) add basil and mint leaves to soup. enjoy!
the best part is that i used mint and basil that i grew in my pathetic garden! i used all the mint i had and most of the basil. sad. but those are some of hte best parts. i added probably 2 tablespoons of mint and 2 tablespoons of basil leaves to the top of the soup, plus squeezed 2 lime wedges juice into the soup. it really gives it great flavor! we had some corn bread along with this meal b/c i didn't knwo what else to serve and a salad. we both really enjoyed it! it is good enough to be worth buying fresh basil and mint from the grocery store for!
i don't knwo if you like thai food, but this tastes really authentic to me. we loved it!
Thursday, September 14, 2006
chicken pot pie
Ingredients:
2 deep dish pie crust pastries (9 inch)
2 cans cream of chicken soup
16 ounces canned mixed vegetables
2 cups cooked chicken -- cubed
1/2 teaspoon pepper
1/2 cup milk
Directions:
Prepare pie crust pastry. Pat one crust into a 9" pie plate. Combine filling ingredients and pour into pastry lined pie plate. Place remaining pastry on top and make several slits in it. Place on a baking sheet. Bake for 45 minutes at 375 F.
2 deep dish pie crust pastries (9 inch)
2 cans cream of chicken soup
16 ounces canned mixed vegetables
2 cups cooked chicken -- cubed
1/2 teaspoon pepper
1/2 cup milk
Directions:
Prepare pie crust pastry. Pat one crust into a 9" pie plate. Combine filling ingredients and pour into pastry lined pie plate. Place remaining pastry on top and make several slits in it. Place on a baking sheet. Bake for 45 minutes at 375 F.
Wednesday, September 13, 2006
Menu for September 14-26
Here's what we are having the next week or so. I usually plan out the menus for at least 2 weeks at a time, but i am starting my new job on sept 25 and don't know what kind of schedule i'll be working that week or the next. hopefully it will be my fixed schedule soon! so here's what i planned anyway:
sept 14 : sloppy joes
sept 15: sloppy joes ( i work a 12 hr day shift)
16(work): left over greek chicken salad (from a pampered chef recipe- i had to alter it cuz i didn't have all the ingredients though)
17 (work): frozen pizza (yeah, we do this every once in a while when i have to work 3 days in a row and i didn't freeze a previous meal)
18: sesame chicken
19: tuna casserole
20 (work): tuna casserole
21: mexican turkey burgers
22: teriyaki grilled chicken- has a soy sauce and lime juice marinade- it's good!
23:quick n' easy south of the border chicken skillet dinner -it's great!
24: curried coconut chicken
25(first day of work!): curried coconut chicken
26(don't know what i'll be doing..): tomato soup and grilled cheese sandwiches
as you can tell, when i have to work a 12 hour day i can't make a dinner so we usually have left overs (i always make 2 nights worth for those days) the second night. we'll see what my work schedule looks like and then i'll have to plan another grocery store visit and menu. i hope it gets all the kinks worked out quickly so i can know exactly what i am working.
tonight we went to a Climb for Life (breastcancer) climbing film festival. it was really fun. everyone there looked really granola. i am learning to aid climb with mark. did my first pitch today. we are planning to do a big wall in Zion (with a 'hard core' portaledge) this fall....
sept 14 : sloppy joes
sept 15: sloppy joes ( i work a 12 hr day shift)
16(work): left over greek chicken salad (from a pampered chef recipe- i had to alter it cuz i didn't have all the ingredients though)
17 (work): frozen pizza (yeah, we do this every once in a while when i have to work 3 days in a row and i didn't freeze a previous meal)
18: sesame chicken
19: tuna casserole
20 (work): tuna casserole
21: mexican turkey burgers
22: teriyaki grilled chicken- has a soy sauce and lime juice marinade- it's good!
23:quick n' easy south of the border chicken skillet dinner -it's great!
24: curried coconut chicken
25(first day of work!): curried coconut chicken
26(don't know what i'll be doing..): tomato soup and grilled cheese sandwiches
as you can tell, when i have to work a 12 hour day i can't make a dinner so we usually have left overs (i always make 2 nights worth for those days) the second night. we'll see what my work schedule looks like and then i'll have to plan another grocery store visit and menu. i hope it gets all the kinks worked out quickly so i can know exactly what i am working.
tonight we went to a Climb for Life (breastcancer) climbing film festival. it was really fun. everyone there looked really granola. i am learning to aid climb with mark. did my first pitch today. we are planning to do a big wall in Zion (with a 'hard core' portaledge) this fall....
Chicken Noodle Soup
maybe this is cheating because I just cut pasted off another website, but I guess that's where some recipes come from. I want to warn you that things with a lot of pizzaz that I normally LOVE just sound....wrong right now. So, you will have to take my recipes with a grain of salt cuz I like really mild tasting stuff right now. So, here's what I made tonight after we got home from "fun night". I guess we'll eat it tomorrow but I am also going to make chicken pot pie soon. Lucky for you, chicken sounds really good to me righ tnow, so you will be able to make most of the recipes, if you want.
INGREDIENTS:
4 cups chicken broth
1/8 teaspoon ground black pepper
1 carrot, diced or thinly sliced
1 rib celery, thinly sliced
1/2 cup uncooked egg noodles
1 cup cooked chicken, cut in small cubes
1/2 cup frozen peas, thawed
dash dried leaf thyme
chopped fresh parsley, optional
PREPARATION:
Combine chicken broth, pepper, carrot, and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add chicken, peas and thyme, boil for 5 to 10 minutes longer, or until noodles are tender and peas are cooked. makes 4 servings
I actually didn't have any peas, so I added a bag of frozen veggies called "vegetables for soup" It was really easy. If you do that, don't add the carrots and celery it asks for. It tastes pretty good. It is 9pm and I think I'll go have a bowl.
How terrible of you to taunt me with CAFE RIO!!!! doh!
INGREDIENTS:
4 cups chicken broth
1/8 teaspoon ground black pepper
1 carrot, diced or thinly sliced
1 rib celery, thinly sliced
1/2 cup uncooked egg noodles
1 cup cooked chicken, cut in small cubes
1/2 cup frozen peas, thawed
dash dried leaf thyme
chopped fresh parsley, optional
PREPARATION:
Combine chicken broth, pepper, carrot, and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes. Add chicken, peas and thyme, boil for 5 to 10 minutes longer, or until noodles are tender and peas are cooked. makes 4 servings
I actually didn't have any peas, so I added a bag of frozen veggies called "vegetables for soup" It was really easy. If you do that, don't add the carrots and celery it asks for. It tastes pretty good. It is 9pm and I think I'll go have a bowl.
How terrible of you to taunt me with CAFE RIO!!!! doh!
Tuesday, September 12, 2006
Everybody needs some Cafe Rio
today was a hard day at work. to sum up: in a 13 hr work day i sat down for a little over 30 minutes. so, first thing i say to eric upon leaving the hospital:"i had a hard day, let's get cafe rio!". so we had cafe rio tonight. i stuffed myself on an enchilada style burrito. i think i had to weigh exactly 1 pound extra after eating that thing. it was good. now i am going to eat some ice cream and go to bed. tomorrow we are climbing.
Monday, September 11, 2006
I am so excited about this blog! i think it will be fun to keep up with each other's menus and share ideas. i'll start with what we had last night:
Spinach Stuffed Chicken Breast
4 chicken breasts
8 slices bacon
1/2 c spinach
1/2 c sour cream
1/2 c shredded cheese
3-4 cloves pressed garlic
salt/pepper
heat oven to 400. flatten chicken (to make a wrappable piece of meat). I used frozen spinach, which i dethawed in the microwave with water, and then squeezed the water out of it with my hands. if using fresh spinach, wilt in microwave. Add spinach, cheese, sour cream, and garlic in small bowl- stir still mixed. Sprinkle chicken with salt and pepper. Add spinach filling to middle of chicken breast and wrap. Wrap 2 slices of bacon around each chicken breast and secure with toothpicks. Place in shallow backing dish. Bake till done (around 30 minutes)
We also had:
foccacia bread (from the farmer's market)
wild rice made with chicken broth (which i always make with chicken buillon) in my rice cooker
Steamed Green beans.
*** i am very lax with amounts of ingredients. i didn't measure the s.cream, or the spinach, or the cheese for that matter. i just add some of each ingredient till i htink it looks right. i never do the right amt of chicken either. i alwasy just do how ever many chicken breasts i think we will need for that particular meal. i only did 3 chicken breasts with this particular meal. the chicken barely could fold over the spinach mixture, but it didn't really matter.
Spinach Stuffed Chicken Breast
4 chicken breasts
8 slices bacon
1/2 c spinach
1/2 c sour cream
1/2 c shredded cheese
3-4 cloves pressed garlic
salt/pepper
heat oven to 400. flatten chicken (to make a wrappable piece of meat). I used frozen spinach, which i dethawed in the microwave with water, and then squeezed the water out of it with my hands. if using fresh spinach, wilt in microwave. Add spinach, cheese, sour cream, and garlic in small bowl- stir still mixed. Sprinkle chicken with salt and pepper. Add spinach filling to middle of chicken breast and wrap. Wrap 2 slices of bacon around each chicken breast and secure with toothpicks. Place in shallow backing dish. Bake till done (around 30 minutes)
We also had:
foccacia bread (from the farmer's market)
wild rice made with chicken broth (which i always make with chicken buillon) in my rice cooker
Steamed Green beans.
*** i am very lax with amounts of ingredients. i didn't measure the s.cream, or the spinach, or the cheese for that matter. i just add some of each ingredient till i htink it looks right. i never do the right amt of chicken either. i alwasy just do how ever many chicken breasts i think we will need for that particular meal. i only did 3 chicken breasts with this particular meal. the chicken barely could fold over the spinach mixture, but it didn't really matter.
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