September 23, 2011

Buckwheat pancakes

Serving plate of buckwheat pancakes.

As the weather begins to cool and the leaves are starting to have hints of orange and yellow, I fear I am getting back into "pancake mode" on Sunday mornings. 

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You would think that I would have run out of pancake ideas by now, but that doesn't seem to be the case. It's OK though, I mean, that's what Sunday mornings are for - leisurely coffee and a big breakfast. 

Buckwheat is not wheat at all and also does not contain any gluten. It is a seed, not a grain, and has a lot of healthful properties. It has a strong, assertive taste that is very unique. 

You can make these pancakes with all buckwheat flour, which is great if you can't or don't eat gluten, or you can cut it with some wheat flour (which is what I did). These pancakes are very hearty and when I'm cooking them on a cast iron griddle, the smell makes me think of what it may have been like in "the old days" for some reason. 

Give these pancakes a try now that the weather is cooling. This recipe should make enough to serve three to four people.

Stack of buckwheat pancakes.

September 12, 2011

Classic zucchini bread

Loaf of zucchini bread.


You know it's the end of summer when you begin making zucchini bread to try to use up more of your zucchini! I have always loved zucchini bread; it's one of those classic treats. 

I'm sure there are many of you out there that have your favorite zucchini bread recipes. I enjoy how the bread uses a summer vegetable with some classic fall spices. It is a nice transition from summer to fall. 

This quick bread goes well with your morning coffee or tea, or as a snack anytime of day - I like it with a glass of apple cider. This recipe will make two loaves of bread, but is easily halved if you only want one (I just use one large egg and it works).

September 6, 2011

Thai basil chicken

Serving bowl of Thai basil chicken on rice.

Thai basil chicken (sometimes called Pad Kapow or Pad Krapow) is one of my go-to dishes to order when I am at a Thai restaurant. 

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I love the sauce with its sweet and spicy notes and Thai basil is one of my favorite herbs. Since we have Thai basil in our herb garden this year, I set out to recreate my restaurant favorite at home. I've made this twice now and both times I've found it to be very successful and similar in flavor to what I've eaten out. 

I read a lot of different sauce recipes and messed around with it until I found the flavor combination I was looking for. This dish is packed full of flavor and is quick and easy to make. I hope that you have the opportunity to get Thai basil where you are so that you can try it. 

I used chicken thighs and peppers in my dish because that's what I always see in the restaurant. Some recipes use ground chicken or pork, and I'm not sure what the "authentic" recipe uses.

My husband and I ate all of this the first night - no lunch leftovers. I think it should have fed at least three people though, but it was just so good (or maybe we were just really hungry that night). Serve this dish with some Jasmine or white rice.