Tuesday, April 21, 2009

Lemon Pancakes

EASY and delicious. Reminds me of the Lemon Pie in my previous post.
From Joy of Cooking (Keep reading Toni! It's worth it!)

Prepare and preheat your griddle
Whisk together in a large bowl:
1 cup all purpose flour
1/3 cup sugar
1 1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 tsp salt

Whisk together in another bowl:
3/4 cup sour cream
1/3 cup milk
1/4 cup fresh lemon juice (about 2 lemons)
3 tablespoons unsalted butter melted
1 large egg
1 1/2 tsp vanilla

Pour the wet ingredients over the dry and gently whisk them together, mixing until just combined. Fold in:
finely grated zest of 2 lemons
The batter weill be thick and bubly simialr to cake batter. Spoon 1/4 cup batter onto the griddle for each pancake nudging the batter into rounds. Cook until the top is spekled with bubles and some have popped, then turn and cook until underside is lightly browned. Serve immedieately or keep warm in a 200 oven.
Serve with
Honey or
Sweetened sour cream (with honey or sugar)

Monday, April 13, 2009

Chicken and Vegetable Rice-One skillet, and use up leftover chicken

This is one of Josh's creations, and a staple at our house. It basically chicken and rice soup, without the soup part. He was trying to re-create something he saw on a travel show about Thailand. A basic rice chicken and veggie dish that you can put any kind of sauce on. We like Hoisin, or Sweet Chili Thai sauce. Plain is great too.

Saute in a skillet in some olive oil:
1 onion
3 carrots
1-2 stalks of celery
Salt and pepper to taste

Chopping them small with a chopper makes the veggies cook quicker, also Garner will eat carrots etc if they are small enough.
When veggies are tender, put in 1 cup rice uncooked, and let it toast with the veggies on med high for a min or so.
Add 2.5 cups of whatever you prefer of a water/broth/stock combination.
Bring to a simmer, then cover and turn all the way to low. Let it cook about 15 min, or until all the water is gone. DON'T Stir it during cooking. That's the secret to great rice. Dig into a corner to check the water level if you simply must.
Stir in leftover cut up chicken or turkey, enough to warm it up.
Serve plain, or with any number of sauces!

Sunday, April 12, 2009

The BEST Lemon pie EVER. Yes...ever.

Yes, it really is the best lemon pie ever. Maybe the best pie ever. Anyway...it's a recipe from my dear friend Toni who provides me with most of my totally awesome deserts. Enjoy!

Sour Cream Lemon Pie
From a Canadian Jr League Cookbook

1 cup sugar
3 T. cornstarch
1 T. flour
1 T. lemon rind/zest grated
1/3 cup fresh lemon juice
1 cup light cream

Bring all this slowly to a boil, and stir constantly.
Add 4 T. Butter and cook until thick and smooth. Let cool. then add
1 cup sour cream.
Pour into baked pie shell. (traditional or graham cracker)

Whipped Cream Topping
Whip 1 cup heavy cream and 2 T. confectioners sugar

Fold in 1/2 cup sour cream. Spoon over filled pie. Sprinkle top with
Grated lemon rind.

SO SO SO Good!