May 18, 2013

(gluten-free) sweet potato pancakes

Mr. A made these pancakes last weekend.  They are seriously amazing.  Please try them.  Please.

Why are these pancakes awesome?
1) They literally only have 3 ingredients
2) They're gluten free
2) They taste like delicious clouds made of sweet potato, you'll see what I mean when you try them

Here's the recipe!

Sweet Potato Pancakes

1 sweet potato, microwaved for 4 minutes until soft
4 eggs
1/4 tsp cinnamon and/or nutmeg

1) Scoop out the sweet potato flesh.  Set aside and let cool a little.
2) Separate the egg yolks and egg whites.  Add the egg yolks to the sweet potato and the spice, and puree with a hand blender or a blender.
3) Whisk the egg whites with a whisk until you have soft peaks formed.
4) Fold the sweet potato mixture with the egg whites.
5) Spray a griddle or a pan with cooking spray and put on medium heat.  Spoon the batter onto the griddle.  Let the pancake cook for 1-2 minutes on each side until golden brown.
6) Serve hot with maple syrup.


May 12, 2013

banana coconut madness

Mr. A wanted to make a banana smoothie, but we didn't have any milk or yogurt on hand.  So he had an ingenious idea: to use the canned coconut milk from our pantry!

It was awesome!  It was kind of like a banana pina colada.

Banana Coconut Smoothie
makes 2

Combine 2 frozen, ripe bananas, with one can of coconut milk, and 1-2 cubes of ice.  Smooth in a blender until there are no more lumps of banana or ice.


May 08, 2013

avocado and red cabbage salad

I love salads.  If I've posted a bunch of salads, it's because I think they might actually be my favourite thing to have for lunch or dinner.

Here's a recap of the salads we've seen to date:
Tabouleh (love!)
Lentil-Cabbage salad (so good for you!)
Potato & cilantro salad (tasty!)
Greek salad (yum!)
Watermelon & feta salad (perfect for summer!)
Caprese (garden fresh tomatoes!)
Party salad (my first post!)

My latest is pretty simple, but the combination just makes me so happy.  The creamy avocado contrasts so well with the crunch of the red cabbage.

Here's the recipe!

Avocado and Red Cabbage Salad

Red leaf lettuce, washed, dried and cut up
Red cabbage, finely sliced
Avocado, cut up into 1/2 inch pieces
With dressing:
Olive Oil
White wine vinegar
Sea salt


May 05, 2013

basic risotto

Risotto is a great way to make a really simple meal seem really fancy.  Case in point, the simple risotto and grilled asparagus we made for dinner last weekend. 

Here are my (and Martha's :) step by step instructions on how to make a fool-proof basic risotto:

Basic Risotto

  • 6 cups low-sodium chicken broth
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, diced small (I substituted for a 1/4 of a medium cooking onion because I didn't have shallots)
  • Coarse salt and ground pepper
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 2 tablespoons grated Parmesan (1/4 ounce)

Note:  the key to a creamy, velvety risotto is to stir it constantly, so be prepared to stay with it during the full cook time which is around 30 mins.

1. In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. 

2. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. 

3. Add rice and cook, stirring with a wooden spoon, until rice is translucent at edges and all of the rice is well coated with the melted butter, 1 minute.

4. Add wine and stir until evaporated, about 2 minutes. 

5. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. (Tip: you'll know when it's time to add more broth, when you scraped the bottom of the pan with your wooden spoon and you can see the bottom of the pan for a while ie. the liquid doesn't cover it right up). 

6. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still a little al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.

7. Remove skillet from heat and stir in 2 tablespoons butter and Parmesan. Season to taste with salt and pepper and serve immediately.